Wednesday, March 10, 2010
Makes 6-8 servings
6 Fresh limes
1/2 Cup Granulated sugar
2-1/2 Cups Boiling water
1/2 tsp Salt
12 Ice cubes
Roll limes on cutting board to loosen flesh and juice. Cut limes in half and squeeze juice into a jug. (Remove seeds and lith.) Reserve rinds.
Place rinds in another jug and cover with sugar. Pour in boiling water; steep for 5-10 minutes, depending upon your taste. Add salt and stir thoroughly.
Strain warm liquid into juice jug. Refrigerate.
Crush 8-9 sprigs of mint into 1 liter of 7-up.
To serve, add 2 parts 7-Up to 1 part Limeade. Serve over ice.
Asian Cucumber Salad
2 cucumbers; sliced (unpeeled)
2 tsp soy sauce
2 T rice vinegar
2 T sugar
1/4 tsp. chili paste
Mix ingredients together and chill up to 24 hours
Baked Chicken Teriyaki
1 T cornstarch
1 T cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
12 skinless chicken thighs or 6 chicken breasts
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees.
3. Place chicken pieces in a lightly greased 9x13 baking dish. Brush chicken with sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
White Chocolate Raspberry Tuxedo Brownies
1 package brownie mix
1/2 cup raspberry jam
2 cups fresh rasberries
3 squares white chocolated
2 packages (16 oz) cream cheese
1/2 cup powdered sugar
1/4 cup milk
1 container frozen whipped topping, thawed
Prepare brownie as indicated. Cool completely. Spread jam onto brownie; arrange 1 1/2 cups raspberries evenly over jam. Microwave chocolate and stir until completely melted and smooth. Cool slightly.
Meanwhile, combine cream cheese and powdered sugar. Gradually whisk in melted chocolate and milk. Fold in whipped topping, spread carefully over raspberries. Refrigerate 2-3 hours until firm. Cut into squares. Garnish with the reserved raspberries and chocolate shavings.
White-Grape Raspberry Punch ~ Carma
One frozen white, grape, raspberry frozen concentrate
One liter sprite
Sprinkle fresh raspberries, strawberries, blueberries on top
Chicken Brochettes ~ Stephanie & Carma
1 lb boneless skinless chicken
1 pkg bacon
40 oz artichoke hearts
freshly ground pepper
Cut chicken and artichoke hearts into bite sizes. On a half strip of bacon place one piece of chicken and one piece of artichoke side by side and roll bacon up. Sprinkle with pepper. Place on broiling pan or cookie sheet with rack so drippings fall away from brochettes. Cook at 350 degrees for 15-20 minutes. Once cooked, insert toothpicks and enjoy.
Roasted Pumpkin Soup ~ Hillary
2 ¾ lbs. Pumpkin, Butternut Squash or combination, halved and seeded
1 onion, peeled and quartered through the stem
2-3 shiitake mushroom, stemmed, caps wiped clean
1 garlic clove, peeled
½ c. olive oil
Coarse Salt and freshly ground pepper
5 c. homemade or store-bought low-sodium vegetable stock
Preheat oven to 450 degrees. Cut pumpkin/squash into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30-45 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
**Note: to make extra smooth I also passed soup through a fine sieve. We garnished with a spoonful of Mascarpone cheese and a sprinkling of candied walnuts
Gorgonzola Pear Salad ~ Hillary
Romaine and Red-leaf lettuces, washed and chopped
Roasted Pecans (350 degrees for 10 minutes), lightly chopped
1 lb. cooked bacon, crumbled
3-4 ripe pears, quartered, seeded and sliced
Pomegranate, seeded OR Craisins if not Pom. Season
Dressing: (can halve this, it makes A LOT)
1 ¼ c. vegetable oil
2 t. salt
2 c. sugar
3 – 4 shallots, finely minced
2 t. dry mustard
1 c. red-wine vinegar
2 t. poppy seeds
Toss lettuces with enough dressing to lightly coat and layer other ingredients over top.
Sweetened Pork Loin with Apples and Pears ~ Carma
2 tsp. pepper
1 tsp. salt
1 tsp. garlic powder
1-3 lb. boneless pork loin roast
1/3 cup molasses
2 Tbsp. red wine vinegar
1 Tbsp. soy sauce
3 apples, 2 pears (cut in halves, wedges, or slices)
2 Tbsp. sugar
Preheat oven to 425 degrees. Line shallow roasting pan with heavy foil. Place meat rack in pan, set aside. In bowl combine pepper, salt, garlic powder. Brush pork with olive oil, rub with pepper mixture. Place pork on rack. Roast 35 minutes. For glaze, in skillet combine molasses, vinegar, and soy sauce. Bring to boiling. Reduce heat; simmer one minute. Remove to bowl. Set glaze and skillet aside. Brush pork with some glaze (reserve 2 Tbsp. for fruit). Continue roasting 20 minutes, brushing with more glaze halfway through. Roast 10 minutes more or until thermometer reads 150 degrees. Cover with foil. Let stand 10 minutes before slicing. Meanwhile, in glaze skillet heat 1 Tbsp. olive oil. Toss fruit with sugar. Add fruit to skillet, cover and cook 2 minutes, uncover and cook 3 minutes more until crisp and tender. Add reserved glaze; heat through. Serve pork with fruit and drizzle with pan juices. Serves 8.
White Cheddar Sweet Potatoes ~ Carma
3 lbs. sweet potatoes (about 7 medium)
1/4 cup butter
1 tsp. salt
3 ounces aged white cheddar cheese, shredded
1/4 cup orange juice
1/4 cup whipping cream
1/4 cup packed brown sugar
1 large red onion, cut in thin wedges
2 tsp. snipped fresh thyme
1/4 tsp. pepper
Preheat oven to 425 degrees. Scrub potatoes, prick with fork, and place on foil lined baking sheet. Bake 40-60 minutes or until tender. Reduce temperature to 325 degrees. When potatoes are cool, scrape pulp from skin. Transfer to bowl. Mash with 2 Tbsp. butter and 3/4 tsp. salt. Stir in cheese, juice, cream, 2 Tbsp. brown sugar. Transfer to buttered casserole dish, cover, bake 30 minutes or until heated. Meanwhile, in microwave combine remaining butter, brown sugar, salt. Add onion, cook 3-4 minutes or until onion is crisp and tender. Add to potatoes, garnish with fresh thyme.
Winter Wassail ~ Stephanie
1 quart apple cider
1 quart apple juice
6 cinnamon sticks
8 whole cloves
6 whole allspice berries
1/4 tsp mace
In a large pot, combine apple juice and cider. Wash and slice oranges and lemons. Throw them in. Create a spice bouquet by wrapping 6 cinnamon sticks, cloves, allspice, and mace in a piece of cheesecloth or muslin. Add to juice. Simmer for at least 30 minutes.
Decadent Chocolate Fudge Cake ~ Stephanie
1 pkg. two layer devil's food cake mix
1-1/3 cups water
1/2 cup safflower or peanut oil
16 oz. good quality semisweet chocolate, chopped
1-1/3 cups heavy cream
1/4 cup unsalted butter
Prepare cake mix as directed on package, using water, oil and egg measurements above. Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
Melt chocolate in medium saucepan over low heat. Heat cream and butter together in a large saucepan until it boils. Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
Line 9" spring-form pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl. Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread evenly in prepared pan, smoothing top. Freeze for one hour. Un-mold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings
Caramel Pots de Crème ~ Hillary
3/4 cup sugar
1 1/2 cups heavy cream
1 cup milk
1 vanilla bean, split
5 large egg yolks
1/4 teaspoon salt
Preheat oven to 300 degrees. Place six 4-ounce ovenproof ramekins or pots de crème in a 13-by-9-by-2-inch roasting pan; set aside.
In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.
Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.
When ready to serve, place the remaining 1/2 cup cream in a chilled mixing bowl. Using an electric mixer, whip cream until soft peaks form. Add a dollop of whipped cream to each serving.
**NOTE: I used about 16 mini ramekins, about 1 oz. each, available at Sur la Table for $1 each.
Walnut Cookies ~ Hillary
Makes 25 sandwich cookies
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
6 ounces (1 1/2 sticks) unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg yolk
1 tablespoon walnut liqueur
Confectioners' sugar, for mold
Chocolate-Walnut Filling, recipe follows
Whisk flour, salt, cinnamon, and ginger in a medium bowl. Beat butter, cream cheese, and sugars with a mixer on medium speed until fluffy, about 2 minutes. Beat in yolk and walnut liqueur, then add flour mixture, beating until just combined. Form dough into a 1-inch-thick disk, wrap in plastic, and refrigerate for 1 hour.
Using a dry pastry brush, generously dust a walnut springerle mold with confectioners' sugar. Cut a piece of dough about the size of the mold (available from House on the Hill). Press dough into mold with fingers, working from center. Gently coax dough out of mold with fingertips and onto a baking sheet, and trim edges with a knife. Repeat, spacing cookies 1 inch apart on sheets and cleaning mold often. Freeze for 1 hour.
Preheat oven to 325 degrees. Bake cookies until set, 25 to 30 minutes. Let cool on sheets on wire racks. Pipe or spread 1 teaspoon chocolate-walnut filling on flat side of 1 cookie. Press flat side of another cookie onto filling to sandwich. Repeat with remaining cookies and filling. Cookies will keep, covered, for up to 2 days.
***NOTE: The Walnut Mold for the cookies can be purchased at this website:
www.houseonthehill.net -- Type “walnut” in the search box and the mold will come up.
I found walnut liqueur at a regular liquor store. The brand I have is called Nocello, but I am sure any brand is fine. It has a really nice aroma and contributes to the main flavor of the cookie. It is a little pricey, around $25, but worth it to me. Liquor has a long shelf life so, stored properly (capped tightly in a dark pantry is good), you would be able to use it for years. I have never tried the recipe without it but I am sure if you wanted to you could omit it and use a small amount of another flavoring.
These cookies are REALLY good and fun to make, but they do take awhile and are a little too difficult for young kids to do. Here are some things I have learned making them several times… Keep the dough REALLY cold while you are molding it. After chilling the disks, like it says in the recipe, cut them into about 1” pieces and put them in the freezer only taking out a few at a time and then forming them right away. It is easiest if you sugar the mold, as directed and press the dough into the mold with your fingers (not handling too much, the dough thaws quickly). But then to get it out (this is the hard part), press the mold - dough side down onto a cutting board very firmly. When you lift the mold up, the molded walnut should stick to the cutting board, making removal much easier.
If this way doesn’t work for you, another way I have gotten them out is by sticking the point of a knife in the edge of the dough and carefully prying it out. Either way you do it, after the walnut is formed, there is usually some extra dough that you have to trim off the sides with a sharp knife. There is also a video on www.marthastewart.com under “Walnut Cookies” that gives you the basic gist of the recipe. Happy cookie making!!***
Chocolate-Walnut Filling ~ Hillary
Makes 1 1/4 cups, enough for 25 cookies
1 cup confectioners' sugar
1 1/2 ounces (1/2 cup) walnuts, toasted and finely chopped
Pinch of salt
5 ounces semisweet chocolate, melted and slightly cooled
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar and salt until smooth and creamy, 3 to 4 minutes. With mixer on low speed, add chocolate until just combined. Stir in walnuts until incorporated. Use immediately.
Thursday, September 24, 2009
Oh it's so great to be back to having our dinners! Our September dinner was hosted by Christina and Lindsey and they did a fabulous job! The food was yummy, and the desserts were to die for!! I'll be making them soon! It was so fun meeting our newest members too! Looking forward to the rest of the year!
Sesame Chicken Skewers
2 pounds boneless, skinless chicken thighs
1/2 c. soy sauce
1/2 c. brown sugar
2 T. sesame oil
3 cloves garlic, minced
Cut each thigh into long, thin pieces and thread the chicken onto bamboo skewers. Place the skewers in a slow cooker, layering them as flat as possible. Combine the soy sauce, brown sugar, oil, and garlic in a small bowl. Pour this sauce over the skewers. Marinate overnight for better flavor (or you can cook them immediately, too). Cover; cook on low for 3-4 hours. Turn the skewers over and cook for another 1-2 hours (4-5 hours total).
Thai Coconut Chicken Meatballs
1 lb. ground turkey
2 green onions, chopped (both white and green parts)
1 clove garlic, minced
2 t. sesame oil
1 t. fish sauce
2 t. mirin
1/2 c. coconut milk
1/4 c. chicken broth
1 t. Thai red curry paste
2 t. brown sugar
2 t. lime juice
1 T. cornstarch
2 T. cold water
In a large bowl, combine the chicken, green onions, garlic, sesame oil, fish sauce, and mirin. Mix well with your hands and form into meatballs. Brown the meatballs in the oven (I usually put them in for about 10-12 minutes on 425). Place the meatballs in a slow cooker. Add the coconut milk, chicken broth, curry paste, and sugar. Cover and cook on high for 3 1/2 - 4 hours. Add the lime juice and mix well. In a small bowl, whisk together cornstarch and cold water, stirring until the cornstarch is completely dissolved. Add this mixture to the slow cooker and stir until well-mixed. Cook on high 10-15 minutes or until the sauce is thick enough to coat the meatballs.
Napa Cabbage Salad
1 pkg. uncooked Ramen noodles, crushed
1/4 c. butter
4 oz. sliced almonds
4 oz. sunflower seeds
1 large Napa cabbage, shredded
6 green onions, chopped
1/2 c. rice wine vinegar
1/2 c. oil
2/3 c. sugar
2 T. soy sauce
Brown the crushed noodles, almonds, and sunflower seeds in butter in a skillet. Remove and cool. Mix the shredded cabbage and green onions. Pour the dressing over the cabbage up to 15 minutes before serving. Mix well. Just before serving, toss in the noodle mixture.
Nanya Fried Shrimp
8 to 10 oz. rice vermicelli
8 oz. cooked, peeled shrimp
2 T. peanut oil
1/2 white onion, sliced
3 garlic cloves, minced
1 stalk lemon grass, cut into 1 1/2-inch pieces
2 T. soy sauce
1/2 c. water
2 t. sugar
1/2 t. salt
1/2 to 1 t. crushed red pepper flakes
Cook vermicelli according to package directions. Drain in a colander, rinse with cold water, and drain again. Heat oil in wok until hot. Add the onions, lemon grass, and garlic and stir fry until the onion is cooked. Remove the lemon grass pieces. Meanwhile, mix the soy sauce, water, sugar, salt, and crushed red pepper in a small bowl. Add the vermicelli back to the wok. Pour the sauce over the vermicelli mixture. Toss and stir until the sauce is absorbed. Add the shrimp to the hot mixture and let the heat of the noodles warm the shrimp through. Add white pepper to taste.
Ham Fried Rice Cook
rice a few days ahead and keep it in the fridge -- fried rice is what Chinese people make with old, leftover rice. Chop up ham and green onions into little pieces. Mince garlic. Beat a few eggs; add salt and sugar to taste. Heat oil in a wok until hot. Add the eggs and cook them like you would scrambled eggs. Remove the eggs from the wok and set aside. Heat additional oil in the wok, enough to coat all of the rice you previously made. Add the chopped-up ham and stir it around until you can smell it. Add the chopped green onions and garlic and stir fry for a minute or two. Add the rice and stir until all the rice is coated in oil and heated through. Add good-quality soy sauce, stirring and tasting until the rice is salty enough. Add the eggs back to the wok; add frozen green peas. Heat through and serve.
Sweet and Sour Pork Sorry guys -- this one is a Mom Chou secret recipe and I've promised not to share it! But if you'd like to have it again, call me and invite yourselves back to my house!
Strawberry Cupcake with Strawberry Cream Cheese Frosting
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin (I prefer using half a package)
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water Strawberry Cream Cheese Frosting
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon vanilla extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans, or prepare cupcake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Yellow Buttercake cupcake with Fresh Raspberry Frosting
1 box Yellow Cake Mix
1 large box vanilla instant pudding
1 cup sour cream
1/2 cup oil
1/2 cup water
Mix well and bake according to cake box directions.
Fresh Raspberry Frosting
1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry raspberries before adding to frosting. I also added a capful of Raspberry extract. I felt it gave it a stronger raspberry taste.
Chocolate Caramel Cupcake with Snickers Frosting
Chocolate Caramel Cake
1 Box German Chocolate Cake Mix
1 large box chocolate pudding
1 Cup Sour Cream
1/2 Cup Oil
1/2 Cup Water
Favorite Caramel Sauce (homeade or store bought)
Mix well and bake according to box instructions. Once cooled and just before serving inject cupcakes with caramel sauce.
1/4 cup butter melted
1/4 cup cocoa
1/4 tsp salt
1/4 cup milk
1 1/2 tsp vanilla
3 1/2 cups powdered sugar
Combine butter, cocoa and salt. Then add milk and vanilla. Mix in sugar until smooth. Frost cupcakes then add snickers pieces and drizzle with caramel sauce.
Thursday, June 4, 2009
On the Border Margarita NON-ALCOHOLIC Drink Mix (I feel a little weird when I buy this-but it’s so much cheaper and with no pulp than frozen limeade J)
2- 2 liters Sprite (lemon-lime soda)
¼ can frozen limeade concentrate (do not add water)
¾-1 cup Torani Italian Raspberry syrup (Crest-in hot chocolate/coffee aisle)
¼ cup raspberry puree (puree fresh or frozen raspberries; strain seeds) (Can omit this and add more raspberry syrup, but it gives nice color)
Lots of crushed/cubed ice
Fresh raspberries and a few limes – too many will turn drink bitter) for color
(I doubled this recipe for our group)
1 cup butter or margarine (melted)
2 cups white sugar
1 tsp vanilla flavoring
½ cup cocoa
1 tablespoon cinnamon
2 cups plain flour
Add ¾ cup- 1 cup chocolate chips
Preheat oven to 350 degrees.
Cream margarine and sugar. This works well with a mixer, but you can do it by hand.
After the creaming stage, switch to a spoon for mixing. Brownies tend to get tough if worked too much.
Add the vanilla and eggs and mix just until smooth.
Pour in cocoa and flour and cinnamon. Again, mix until smooth and lumps are broken up. But, don't go to wild on the mixing.
Fold in chocolate chips.
Bake for 18-20 minutes in 2 pans size 8 inches by 8 inches. You can use a larger pan like the 9 x 9 and cook for a little longer-25 to 30 minutes at 350 degrees F. If you use a single pan, then the Scratch Brownies are thicker.
˜ OR for Semi-Homemade: Use Betty Crocker Original Supreme brownie mix (w/chocolate syrup pouch) or Duncan Heines mix; Add ¾-1 cup chocolate chips and ¾-1 tablespoon ground cinnamon and don’t over-bake.
Hot Fudge Sauce
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar, firmly packed
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 ounces bittersweet chocolate, finely chopped (use a good quality chocolate)
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Combine the cream, corn syrup, sugar, cocoa, salt, and half of the chocolate in a 1 1/2-quart heavy-based saucepan and bring to a boil over medium heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, for 5 minutes. Remove pan from heat and whisk in the butter, vanilla, and remaining chocolate, whisking until smooth. Cool sauce slightly before serving. Sauce can be refrigerated in an airtight container for up to 1 week; reheat before using. Makes about 2 cups. OR Quick version: Buy Archer Farms Belgian Chocolate (Target) – remove lid and warm in microwave (about 30 seconds).
No Weep Whipped Cream
1 pint whipping cream
2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)
1 teaspoon powdered sugar, more to taste for sweetened whipped cream
1/2 teaspoon vanilla extract
· Whip all ingredients together until firm peaks form.
· Cover leftovers tightly, preferably in an air-tight plastic container.
· This stays the same consistency until used and will keep for a week in the fridge without deflating.
· 1 cup white sugar or organic evaporated cane juice
· 1 cup heavy cream
Heat sugar in a medium saucepan over medium heat. (Do not use a nonstick pan.) After several minutes, you’ll see clear patches of melted sugar beginning to appear. Continue heating until about half the sugar is melted. Stir. Continue cooking and stirring occasionally until all the sugar is melted and the caramel is deep golden-brown.
Meanwhile, heat cream in a small saucepan over medium heat until simmering. Cover and remove from heat.
While whisking the caramel vigorously, add about 2 tablespoons (a small splash) of cream. The mixture will bubble and sputter. Continue whisking and adding the cream in a steady stream until all the cream is added and the mixture is mostly free of lumps. Turn off heat and strain the caramel sauce through a fine mesh strainer into a metal or ceramic bowl.
Use immediately or cool to room temperature and refrigerate in a glass jar. Leftovers may be reheated in the microwave or on the stovetop. OR Quick Version: Buy homemade Caramel sauce (gourmet store) & Archer Farms (Target) Chocolate Caramel sauce. Mix 2 T. Chocolate Caramel Sauce to 8-12 oz. of caramel sauce – melt in microwave (about 30 seconds).
· When making caramel, don’t use a large pot that hangs way over the edge of the burner. The sugar around the edge won’t melt well.
· You can add a little coarse salt and vanilla extract to the cooling sauce if you like; the salt balances the flavors and the vanilla adds complexity.
· (Attain caramel mastery after reading Matthew Amster-Burton’s column on cooked sugar at http://www.culinate.com/columns/bacon/caramel.
Mile-High Brownie Sundae Assembly
· Drizzle caramel sauce generously on plate
· Add brownie to plate (on top of caramel sauce)
· Add 2-3 scoops vanilla bean ice cream; (Add another brownie on top-optional)
· Drizzle hot fudge sauce over ice cream and top with lots of whip cream
· Shave chocolate sprinkles on whipped cream (add nuts if desired).
Monday, May 4, 2009
2 cups cold water
1 ½ cups mango juice
½ cup green or red grapes (or both), halved
½ cup fresh pineapple, chopped into bite-sized pieces
½ cup fresh mango, chopped into bite-sized pieces
½ cup fresh strawberries, chopped into bite-sized pieces
½ cup fresh raspberries
Combine the lemonade, water and juice in a large pitcher. Stir in the fruit, taste and add more water if desired. Serve immediately or cover and chill up to 1 hour ahead of serving.
1 1/2 Tb cinnamon
3/4 tsp baking soda
1/4 tsp baking powder
4 large eggs
3/4 C canola oil
2 C sugar
1 tsp kosher salt
1 pound freshly grated carrots
1 cup walnuts (optional)
Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners. In a medium bowl, whisk together flour, baking soda, baking powder and cinnamon. In your mixer bowl fitted with whisk attachment, beat the eggs on high until light and fluffy. Decrease the speed to medium, add the oil, sugar and salt. Decrease speed to low and gradually add flour mixture. Remove bowl from the mixer and fold in the carrots with a rubber spatula. Divide batter evenly among the cupcakes. Bake for 25 minutes and cool completely before frosting.
Brown Sugar Cream Cheese Frosting
3/4 C butter, room temperature
4 oz cream cheese, room temperature
2 Tb brown sugar
½ tsp vanilla
4 ½ tsp (or 1 ½ Tb) milk
2 ½ C powdered sugar
Cream the butter and cream cheese together in an electric mixer. Be sure they are room temp or your frosting will be lumpy. Add the brown sugar and vanilla. Beat for 2 minutes. Turn off the mixer and add 2 C of powdered sugar. Turn the mixer on low speed and allow to incorporate. Add milk and remaining powdered sugar. If you want a thinner frosting, add more milk or thicker, add more powdered sugar. Garnish with chopped walnuts.
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems (or cinnamon and brown sugar, just sprinkle on top)
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean
1 12-ounce package frozen lightly sweetened red raspberries, thawed
3 tablespoons sugar
3 tablespoons lemon juice
1/4 cup orange juice In a food processor bowl or blender container combine raspberries, sugar, lemon juice, and orange juice. Cover and process or blend until smooth. Using a rubber spatula press sauce through a sieve; discard seeds.
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 tsp. cinnamon
1/2 cup half and half
Add sugar, corn syrup, water and cinnamon to a saucepan, bring to a boil and stir constantly for 2 minutes, or more if you want it thicker. Cool for 5 minutes, then stir in half and half. Makes 1 2/3 cup.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract
8 slices thick-sliced bacon
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
Salt and ground black pepper In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon.
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with Raspberry sauce (recipe listed above) and garnish with a fresh raspberry.
Tuesday, April 7, 2009
Use a bread machine to mix on dough setting. I divided the dough and shaped for 2 medium loaves but you can make one large loaf.
Baked at 350 until hard brown crust was formed. 30 to 45 minutes.
1 cup warm water
3 TBS non fat dry milk
2 TBS olive oil
2 TBS white sugar
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1/2 tsp Italian seasoning
3 cups of flour
21/4 tsp of active dry yeast
sun dried tomatoes
add amount you want of each to total about 2 cups
cover with olive oil and soak over night
1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
1 lb zucchini
1/3 cup breadcrumbs
1 onion sliced
1 lb tomatoes, peeled, seeded and chopped
11/2 teaspoons sugar
1/2 cup grated parmesan cheese
1T chopped fresh basil
4 fresh mint leaves chopped
Preheat oven 350 F. Cut ends off zucchini and cut lengthwise. Beat egg with a little salt. Dip zucchini in egg and then in breadcrumbs, Melt a little butter in a pan with some oil and fry zucchini until golden . Drain on paper towels. Set aside. Heat 1/4 cup of oil in a pan and cook the onion for 5 minutes. Add tomatoes, sugar, salt and pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Butter baking dish, put in a layer of zucchini cover with a little tomato sauce sprinkle with parmesan, basil, and mint and continue the layers like this until all ingredients have been used up. End with sauce and bake for 15 minutes. This dish can be served hot but is also delicious lukewarm or cold.
2 tablespoons pine nuts, untoasted
1 garlic clove
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
6 large, ripe peaches, peeled, pitted, and cut into 1/4-inch slices (about 5 cups)
3 tablespoons quick-cooking tapioca
5 tablespoons granulated sugar
1 1/2 cups boysenberries or raspberries
2 tablespoons balsamic vinegar
For the pastry and toppings:
3 cups all-purpose flour, plus more for dusting work surface
1/2 teaspoon salt
4 tablespoons firmly packed light or dark brown sugar
2 teaspoons baking powder
3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces
1 3/4 cups plus 1 tablespoon heavy cream
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
In a large bowl, combine peaches, tapioca, sugar, and salt. Gently mix in berries and vinegar. Taste for balance and add more vinegar, if desired. Spoon mixture into an 8 by 8-inch baking dish.
In a large mixing bowl, combine flour, salt, 3 tablespoons brown sugar, and baking powder. Work in the butter using your fingers or a pastry cutter until the mixture forms large pea sized lumps. This can also be done with the paddle attachment of a stand mixer, or with brief pulses in a food processor. Slowly mix in 3/4 cup heavy cream until just combined.
Gather dough together into a ball and knead gently on a lightly floured board until it holds together. Roll out to 1/2-inch thickness. Using a 3-inch round or star cutter, cut dough into shapes. Place them decoratively on the fruit mixture. Brush pastry with 1 tablespoon of cream and then sprinkle with remaining 1 tablespoon brown sugar. Bake until pastry is golden brown and the fruit is bubbly, about 40 minutes. Put cobbler under broiler for a few seconds to brown pastry, if necessary.
Beat remaining 1 cup of cream in a medium bowl with a whisk or electric mixer on high. Gradually beat in 1/4 cup granulated sugar. Beat until it holds soft peaks, and then add the vanilla. Serve with cobbler.