Favorite Recipes

Colcannon

Ingredients:
4 lbs large red potatoes (about 9) peeled and quartered
12 Tbsp butter
1/2 small head cabbage, cored and thickly sliced
2 lightly pakced cups chopped green (combination of spinach, parsley, kale +/or broccoli)
1 1/3 C milk
4 scallions, green part only, chopped
salt and black pepper

Directions:
Put potatoes into a steamer basket over a large pot of simmering water and steam over medium heat until tender, about 45 minutes.

Meanwhile, bring 1/2 cup water and 2 Tbsp of the butter to a boil in a small pot over medium-high heat. Add cabbage, reduce heat to medium-low and cook until just tender, about 15 minutes. Drain well, discarding liquid and set aside.

Melt 2 Tbsp of the butter in a large skillet over medium-high heat. Add chopped greens and saute until just wilted, about 2 minutes. Add cabbage and cook until heated through, 1-2 minutes, then transfer to a large mixing bowl.

Put milk, scallions, and remaining butter into a small pot and bring to a simmer over medium heat. Simmer until scallions are softened, 1-2 minutes, then add to cabbage mixture and cover to keep warm.

When potatoes are done, add to cabbage mixture and mash with a potato masher until fluffy and smooth with some chunks. Season to taste. Serve hot.

LEFTOVER Colcannon -

Put 1 cup colcannon, 1/3 cup flour and salt and fresh ground black pepper inot a medium bowl and stir to combine. Shape mixture into 3 equal patties, each about 3/4" thick. Heat a heavy skillet over medium heat, add 2 tbsp butter and melt until foamy. Fry cakes in butter, pressing cakes lightly with a spatula, until golden brown, 3-4 minutes per side. Makes 3 potato cakes.

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Directions:
For the cake: preheat oven to 350. Grease three 8" round cake pans with butter. Dust with 2 tbsp of the flour and set aside. Sift remaining flour, sugar, baking soda, cocoa and salt into a bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar into a small bowl with an electic mixer until combined. Add dry ingredients and bet until smooth, 1-2 minutes. Divide batter evenly between pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each comes out clean, 25-30 minutes. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool.

For the frosting: Beat cream cheese, butter and vanilla in a bowl with an electric mixer until well combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.

Put 1 cake layer on a cake plate; spread one-quarter of frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into sides of cake.

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Pint Glass Bread
(makes one 7 1/2" round loaf)

If you use a pint glass to measure the ingredients, note that the vessel in question is a 20-ounce imperial pint glass.

Ingredients:
1 pint glass all-purpose flour (2 1/2 C)
1 pint glass stone-ground whole wheat flour (2 1/2 C)
Enough baking soda to coat the bottom of a pint glass (3/4 tsp)
Enough salt to coat the bottom of a pint glass (3/4 tsp)
Enough butter to coat the bottom of a pint glass (1 tbsp)
3/4 pint glass buttermilk (1 3/4 C)

Directions:
Preheat oven to 375. Sprinkle 1 tsp of the all-purpose flour over the center of a baking sheet and set aside. Put 2 tsp of the all-purpose flour into a small bowl and set aside. Meanwhile, put remaining all-purpose flour, whole wheat flour, baking soda, and salt into a large bowl and mix well with your hands to combine. Add butter, breaking it up into small pieces with your fingers, and mix it into flour mixture until combined. Make a well in the center of the flour-butter mixture and add buttermilk. Slowly incorporate buttermilk into flour mixture with your hands until a rough ball forms, then turn out onto a lightly floured surface and form into a neat ball (without kneading).

Transfer dough to center of baking sheet and press gently to form a 7 1/2"-wide round. Using a sharp knife, slash a cross 1/2" deep across the entire top fo the loaf and dust top of loaf with the reserved flour. Bake until bread is light golden and a tap on the bottom of the loaf sounds hollow, about 70 minutes. Wrap bread in a clean kitchen towel, prop against a window sill, and allow to cool for about 2 hours. Slice and serve at room temperature or toasted, with a slathering of butter, if you like.

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	Recipes! Yep, we've tried 'em all and these are the ones we love. A few may have alterations from the original published recipe because we found something wrong or something better than the original.

Index Back of the Grill Roasted Garlic Heads and New Potatoes with Rosemary Baked Brie Basic Spice Rub for Pork & Ribs & Indian Spice Rub Black-Eyed Pea Cornbread Breakfast Casserole Breakfast Casserole, Southern Style Brown Sugar and Bourbon Ribs California Eggs Caramelized Onions Chicken with Tangerine, Honey and Chipolte Glaze Chipolte-Rubbed Steaks with Gorgonzola Toasts Crab Dip Creamy Baked Four-Cheese Pasta (with variations) DW's Baked Apples Fettuccini with Pesto Cream and Shrimp Hollandaise Sauce Hummus Lower Alabama Caviar Manzo ai Ferri (Grilled Skirt Steak with Grilled Chilies) Merlot Steaks with Bleu Cheese Crust New England Clam Chowder, one New England Clam Chowder, two Pan Roasted Chicken Breasts (with sauce variations) Pasta Arrabiata Perfect Oven Fries Pesto Philly Style Mushroom Cheesesteak Seared Steak, Onion, & Pepper Fajitas Shrimp Stir Fry with Peppers and Mangos Smoky Cider Beef Stew Sweet and Sour Chicken Stir Fry Ted's Beer Can Chicken Memphis Rub Wilted Spinach Salad with Warm Bacon Dressing Wisconsin Cheddar Cheese Soup Baked Goods & Desserts Almond Lemon Cake Bagels Banana Bread Blueberry Peach Muffins Brownie Pudding Butterscotch Brownies Chocolate Fudge Bars Chocolate Pithiviers Cream Puff Dessert Creme Brulee Flan Gram's Biscuits Grasshopper Pie (No Bake) Lemon Pound Cake with Lemon Glaze Lemon Ricotta Muffins Old Fashioned Sugar Cookies Peach Caramel Pie Pistacio Coffee Cake Pretzels Pumpkin Pie Red Velvet Cake Sopapillas Sour Cherry Streusel Pie Sour Cream Chocolate Cake Tender Pie Crust Tipsy Pudding with Mulled Wine		Italian Recipes Bolognese Sauce Chicken Cabrese Cuccia (Wheat Berries with Ricotta and Honey) Lime Mousse (Cheese)Cake Marinated Cornish Game Hens Irish Recipes Barmbrak Beef and Guinness Stew Colcannon Pint Glass Bread Soda Bread Beverages Frozen Margaritas The Mojito Tropical Sin Stacy's Appetizers Crab Bites Cream and Mushroom Tarts Ham and Swiss Pinwheels Mini Reuben Turnovers Mushroom Garlic Cream Tarts Philly Cheesesteak Spring Rolls Spinach Quiche Summertime Recipes Sweet & Hot Pickled Jalapenos Sweet Hot Relish Jalapeno Jelly Raspberry Salsa Corn & Black Bean Salsa Peach Salsa Touch Test for Steaks to check "doneness" Links to Useful Sites: Women's Wine Club Recipes A Taste of California - Recipes with Wine The Gutsy Gourmet Just Recipes Italian Cooking Forever Ireland's Eye Recipes

Chicken Cabrese Ingredients: 2 lbs (8-10) Roma tomatoes, cored and cut into 1" pieces 30 fres basil leaves, cut inot 1" pieces 4 Tbsp extra-virgin olive oil, divided 3 Tbsp minced garlic, divided 3 1/2 tsp Italian seasoning, divided 1 1/2 tsp and 1 Tbsp salt, divided 1 C vegetable oil 1 1/2 C and 1 Tbsp flour, divided 2 tsp fresh ground black pepper 8 boneless, skinless chicken breasts 1/2 C white wine (Pinot Grigio) 1 1/2 C heavy cream 1 C grated Parmesan cheese 1 lb dry capellini (angel hair) pasta 2 C shredded mozzarella cheese Directions: 1. Combine tomatoes, basil, 2 Tbsp olive oil, 2 Tbsp garlic, 1 1/2 tsp Italian seasoning and 1 1/2 tsp salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour. 2. Preheat oven to 350 degrees. Coat a dutch oven with vegetable oil and heat over medium-high heat. Combine 1 1/2 C flour, 1 Tbsp salt, black pepper and 2 tsp Italian seasoning in a shallow dish. Dredge chicken in the mixutre, shaking off any excess. Place chicken in skillet and saute for about 2 minutes on each side, or until just golden brown. If dutch oven is not large enough, saute the chicken in batches. When finished, cover with lid and place in 350 degree oven. Cook for about 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees. 3. Cook pasta according to package directions. Drain ad set aside until needed. 4. While pasta is cooking, heat 2 Tbsp olive oil in medium sauce pan over medium heat. Add 1 Tbsp garlic and saute for about 1 minute. Do not brown. Slowly add 1 Tbsp flour and stir to combine. Add white wine and bring to a boil. Boil for about 1 minute. 5. Remove marinated tomato and basil mixutre from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the liquid to the flour and garlic in sauce pan. Heat until boiling, about 1 minute. Add heavy cream slowly, stirring constantly. Lower heat and bring to a simmer. Add Parmesan cheese. 6. To assemble, preheat broiler. Remove chicken from dutch oven and set aside. Toss pasta with 1/2 c of sauce. Portion the pasta onto plates and pour desired amount of the remaining sauce on pasta. Evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shreeded mozzarella evenly over chicken. 7. Place plates under broiler for about 2-3 minutes or until mozzarella has melted. 8. Pour remaining Pinot Grigio in glasses and serve! Serves 8. Back to Top
Bolognese Sauce Ingredients: 2 Tbsp olive oil 1 celery stick, finely chopped 1 carrot, finely chopped 1 medium onion, finely chopped 2 cloves garlic, finely chopped 8 oz ground beef 6 oz skinned Italian sausage 1 C red wine 18 ounces chopped tomatoes, crushed 1 tsp chopped fresh rosemary 1 tsp chopped fresh sage Salt and pepper to taste Directions: 1. Heat oil in large pan. Add celery, carrot, onion, garlic, and cook gently about 5 minutes. Add the meat, cook 10 mintues over medium heat, stirring occasionally. Remove from pan and set aside. 2. Deglaze pan with wine and simmer to reduce by almost 1/2. Add tomatoes, cooked mix and remaining ingredients, simmer slowly about 1 hour. Toss and serve over fresh, hot pasta. Serves 4 Back to Top
Irish Soda Bread Ingredients: 2 1/2 C self-rising flour 3/4 tsp salt 1 C raisins or currants 1 1/2 C buttermilk 1/2 C sugar 1/2 tsp baking soda 1 Tbsp caraway seeds 1/4 C sour cream 1 1/2 tsp baking powder 1/2 C butter 1 large egg Directions: 1. Preheat oven to 350 degrees. Butter a 9-inch round cake pan. In a mixing bowl sift together dry ingredients and work the butter into the flour mixture (like for pie dough). Blend in raisins and caraway seeds. 2. Beat together the egg, buttermilk, and sour cream until well blended. Stir the wet mixture into the dry until just blended. Pour the batter into the prepared pan an bake for about 50-55 minutes. Test with toothpick. Serves 6-8 Back to Top
Beef and Guinness Stew Ingredients: 2 lbs stewing beef (beef shank is best) 3 Tbsp oil 2 Tbsp flour Salt and fresh ground pepper Pinch of cayenne 2 large onions, coarsely chopped 1 garlic clove, crushed 2 Tbsp tomato puree, dissolved in 4 Tbsp water 1 1/4 C Guinness 2 C largely diced carrots Spring of fresh thyme Chopped parsley for garnish Directions: 1. Trim the meat of fat and cut into 2-inch cubes. Toss beef with 1 Tbsp oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour and shake to remove excess. 2. Heat remaining 2 Tbsp oil in a large skillet over high heat. Brownt he meat on all sides. Reduce the heat, add the onions, garlic, and tomato puree to teh skillet, cover and cook gently for 5 minutes. Transfer to contents of the skillet to a casserole adn pour 1/2 of th eGuinness inot the skillet. Bring Guiness to boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree oven, until the meat is tender - 2 to 3 hours. 3. Garnish the stew with parsley and serve with soda bread. Serves 6-8 Back to Top
Caramelized Onions Ingredients: 2 Vidalia onions, sliced into thin rings 2 Tbsp butter 2-3 tsp brown sugar Directions: Saute onions in butter until onion becomes transparent. Sprinkle with brown sugar and stir gently until brown sugar is melted. Toss to coat and serve warm. Back to Top
Marinated Cornish Game Hens Ingredients: 4 hens, about 1-lb each 2/3 C Pinot Grigio 1/3 C olive oil 3 Tbsp fresh lime juice 1 Tbsp minced fresh oregano 1 tsp minced fresh marjoram 2 Tbsp minced fresh Italian parsley Salt and fresh ground blackpepper to taste Directions: 1. Clean hens and cut in half lengthwise; rinse and pat dry, and arrange in shallow glass dish. In large glass bowl, blend wine, oil, juice, oregano, marjoram, and parsley. Pour over hens in glass dish, turning to moisten all parts. Cover and marinate 20-30 minutes. 2. Heat grill. Remove hens from marinade, drain well and arrange skin-side-down in center of uncovered grill over hot coals. Cook 9-12 minutes. Turn hens, baste with marinade and cook another 9-12 minutes, until golden brown. Internal temperature should read 185 degrees when done. Remove and serve immediately. Back to Top
Cuccia On Santa Lucia Day, December 13, no one eats pasta in southern Italy. Instead they substitute this dish and it can be eaten for lunch, dinner, or a snack. Here in America it's a terrific dish for brunch or dessert. Ingredients: 1 C hard wheat kernels (wheat berries) W ater 1/2 tsp salt 1 1/2 C high quality whole-milk ricotta (without gelatin or stabilizers) Honey to taste 1/2 C currants or raisins Generous pinch cinnamon (optional) Directions: 1. Soak wheat in cold water to cover overnight in the refrigerator. Drain and place in a 3-quart saucepan along with the salt and enough water to cover by 2 to 3 inches. Cook at a slow simmer, partically covered, about 1 hour, or until tender. Kernels will open up slightly. 2. Drain the wheat and combine it with the ricotta. Blend in honey to taste, and the raisins or currants. Turn into a deep serving bowl and dust with cinnamon. Serve warm or at room temperature in small bowls. Serves 4 to 6 Back to Top
Barmbrak Ingredients: 2 1/2 C mixed dry fruit (currants, dark and golden raisins, etc) 1 C boiling black tea 1 egg 1 tsp mixed spice (equal measures of cinnamon, clove, nutmeg, allspice and mace) 4 tsp marmalade 1 heaping cup superfine granulated sugar 2 1/2 C self-rising flour Directions: 1. Place the dried fruit in a bowl, cover with the hot tea and let soak overnight. 2. The next day, add remaining ingredients to bowl and mix well. Preheat oven to 375 degrees. Pour the batter into a greased 7" square pan and bake in the center of the oven for 1 1/2 hours. Let cool in the pan on a wire rack. Slice and serve buttered with tea. Back to Top
Gram Jeffrey's Baking Powder Biscuits Ingredients: 2 c flour 1/4 t salt 5 tsp baking powder, This is the secret (Rumford, not Calumet) 3 T white crisco 1 c milk Directions: 1. Cut salt, baking powder and crisco into the flour (I like to presift mine twice, she does not presift at all) with pastry knife or fork, whatever you prefer. 2. Make a hole in your flour mixture and put milk into the hole. Lightly fold together, do not overwork. Dump onto a pastry board and knead lightly. 3. Lightly flour board and roll out to a depth of approximately 1/2 to 3/4 of an inch. Cut out biscuts with your biscuit cutter a can with top and bottom cut off, mushroom pieces size or tomato sauce size (4 oz) works great. Place in "heavy" aluminum pan that has been greased lightly with olive oil. 4. Bake at 425 for approximately 20 minutes or until the shade of brown you like best. Yields approximately 7 biscuits. Back to Top
Tropical Sin in a Glass Ingredients: 2 shots Bailey's Irish Cream 2 shots Vanilla Rum 2-3 scoops vanilla ice cream 1 C ice 1/2 can cream of cocoanut 2 bananas Directions: Place all ingredients in a blender and let fly! Makes enough for 2. Back to Top
Pistachio Coffee Cake Ingredients: 1 box white cake mix (without pudding in the mix!) 2 boxes pistachio pudding mix 4 eggs 2/3 C oil 1 C water 1/3 C sugar 1 tsp cocoa 1 tsp cinnamon 1 C nuts (chopped) Directions: 1. Preheat oven to 325 degrees. In a large bowl, mix together cake mix, pudding, eggs, oil and water. Pour into a greased 9"x13" pan. 2. In a small bowl, mix together the cocoa, cinnamon and nuts. Sprinkle the mixture over the cake batter. Using a knife, streak the topping into the batter gently. 3. Bake in oven for 45 minutes until a toothpick inserted comes out clean. Back to Top
California Pink Shrimp Stir Fry with Peppers and Mangos Ingredients: 1 lb cooked shrimp 1 C each red, yellow and green bell peppers, cut into thin strips 1 C yellow onion, cut into thin strips 3 Jalapeno chiles, seeded and minced 2 Limes, juiced 1 C sliced mangoes 1/3 C mango juice 1 tsp butter 1 tsp olive oil Fresh ground black pepper to taste Directions: Heat butter and oil together in a large non-stick skillet. Saute onion and peppers on medium heat until tender but still crisp, about 4-5 minutes. Continue cooking and add mango slices, shrimp, mango and lime juices and chiles. Toss gently until shrimp and mango slices are heated. Serve with cooked couscous or rice. Back to Top
Merlot Steaks with Bleu Cheese Crust Ingredients: 4 1-inch thick steaks (filet mignon, ribeye or New York strip) 4 Tbls chilled butter 3 garlic cloves, chopped 1 large shallot, chopped 1 Tbls fresh thyme, chopped 3/4 C beef broth 1/2 C dry red wine 1/2 C blue cheese, crumbled 1/4 C dry breadcrumbs 1 Tbls parsley, chopped Directions: 1. Melt 1 tablespoon butter in heavy saucepan over medium-high heat. Add garlic, shallot, and thyme. Saute until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup. Set aside. 2. In a bowl, blend cheese, breadcrumbs and parsley in small bowl to coat cheese evenly. 3. Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. 4. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese brown, about 2 minutes. Transfer steaks to plates. 5. Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks and serve. Back to Top
Crab Dip Ingredients: 2 8 oz packages cream cheese 1 6 oz can crab meat or shrimp 1/4 C minced onion 1 tsp horseradish 1/2 tsp salt 1/4 C milk 1/2 C slivered almonds Directions: Mix together all ingredients except almonds. Spread mix into 9" baking dish. Sprinkle almonds over top of mixture. Bake at 350 for 20-25 minutes or until top is golden and mix bubbles. Back to Top
Lower Alabama Caviar Ingredients: 3 15oz cans Black Eyed Peas 1/4 C Red Onion, minced 3 T each Red, Yellow and Green Bell Peppers, chopped fine 1/2 C Cherry Tomatoes, quartered 1/4 C Parsley 1/4 C Balsamic Vingar 1/4 C Olive Oil 2 Tbsp Sugar Salt & Fresh Ground Black Pepper Directions: In a large bowl mix together peas, onions, peppers, tomatoes and parsley. In a small bowl wisk together the vinegar, oil and sugar. Pour dressing over pea mixture. Salt and pepper to taste, toss to coat. Refrigerate for 1-2 hours before serving. Toss again before serving with tortilla chips. Back to Top Black-Eyed Pea Cornbread Ingredients: 1 tsp butter 1 medium yellow onion, chopped 1 C white cornmeal 1/2 C flour 1 tsp salt 1/2 tsp baking soda 2 eggs 1 C buttermilk 1/2 C vegetable oil 2 C grated cheddar cheese 1 15-oz can black-eyed peas, drained 3/4 C canned cream-style corn 1/2 C canned chopped green chiles 1/2 C drained sliced pickled jalapenos, chopped Directions: Preheat oven to 350 degrees. Grease a 9x13 baking dish with butter and set aside. Heat skillet with 1 tsp oil, add onions and cook until transparent and tender. Transfer to bowl. Whisk cornmeal, flour, salt and baking soda together in a large bowl. Beat eggs, buttermilk and oil together in a medium bowl. Add egg mixture to cornmeal mixture, sitrring until cornmeal mixture is just moistened (batter will be lumpy). Stir in onions, cheese, peas, corn, chiles, and jalapenos. Pour batter inot prepared baking dish, smoothing top with the back of the spoon. Bake until golden brown, 50-60 minutes. Allow to cool for 10 minutes before serving. Back to Top
Torta al Limone (Almond-Lemon Cake) Makes one 10” Loaf. This cake can be napped with lemon syrup. Also, it can be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone. Or, just eat it plain. Ingredients: 1 cup plus 1 tbsp unsalted butter, at room temperature 5 eggs 1 tsp vanilla extract 3/4 cup sifted cake flour 3/4 tsp baking powder 2 pinches salt 1/2 cup almond paste 1 cup sugar 1 tsp finely grated lemon zest Directions: Put an oven rack in lower third of oven and preheat oven to 350°. Grease an 8 cup loaf pan with 1/2 tbsp of the butter. Line bottom and long sides of pan with a sheet of parchment paper long enough to drape over sides by 2-3 inches, leaving short ends of pan unlined. Butter parchment paper with 1/2 tbsp of the butter. Set pan aside. Lightly whisk eggs and vanilla together in medium bowl and set aside. Sift flour, baking powder, and salt together into another medium bowl and set aside. Crumble almond paste into the bowl of a standing mixer fitted with paddle attachment and mix on low speed for 30 seconds. Gradually add sugar while mixing and mix until texture is grainy, about 2 minutes. Add remaining cup butter, 1 tbsp at a time, mixing well after each addition. Stop mixer and scrape down sides of bowl with a rubber spatula. Beat almond mixture on medium speed until light and fluffy, about 1 minutes. Add egg mixture 1 tbsp at a time while beating constantly. Continue beating, stopping as needed to scrape down sides of bowl, until mixture is pale and has doubled in volume, about 2 minutes. Stir in lemon zest. Gently fold in half the flour mixture at t time. Spoon batter into prepared pan and smooth out top with a spatula. Bake cake until golden brown, about 30 minutes. Tent a piece of foil over cake and continue to bake until cake contracts from sides of pan and springs back when lightly touched, 55-60 minutes more. Let cake cool in pan on a wire rack for 10 minutes, then grab parchment paper and lift cake out of pan. Peel of parchment and let cool completely on rack. Back to Top
Brownie Pudding Ingredients: 1 C flour 2 tsp baking powder ½ tsp salt ¾ C granulated sugar 2 Tbsp cocoa ½ C milk 1 tsp vanilla 2 Tbsp melted shortening ¾ C brown sugar ¼ C cocoa 1 ¾ C hot water Directions: Mix flour, baking powder, salt, sugar and cocoa. Add milk, vanilla and melted shortening. Pour entire mixture into a greased cake pan (9x13). Mix brown sugar and cocoa; sprinkle over the other mixture. Pour hot water over top of all the rest. Bake at 350 for about 40 minutes. Serve hot with whipped cream or ice cream on top. Back to Top
Chocolate Pithiviers (Makes 4 ) For the Pastry: 2 C all purpose flour Pinch salt 8 oz cold unsalted butter, cut into small pieces Juice of ½ lemon For the Crème Patissiere: 1 C milk 1 vanilla bean, split lengthwise 3 egg yolks 1/3 C superfine sugar ¼ C flour For the Chocolate Mixture: 8 Tbsp unsalted butter, softened ½ C superfine sugar 2 small eggs 1 C ground almonds ½ C unsweetened cocoa powder ½ Tbsp dark rum 1 C chopped plain chocolate 1 egg, beaten Confectioners sugar
Directions: For the pastry: Sift flour and salt together in a bowl and add butter. Loosely mix, but don’t blend the two together in the normal way of pastry making. Mix lemon juice with ½ C ice water and pour into butter-flour mixture. With a metal spoon, gently mix together until you have formed a cohesive mass. Turn onto a cool surface (ice down a granite countertop or large metal cookie sheet) and shape into a thick rectangle. Flour work surface and gently roll pastry into a rectangle measuring 4” x 7”. Fold one-third of rectangle over toward the center and fold remaining third over that. Lightly press together, cover with plastic wrap and let pastry rest in the fridge for 10 minutes. Return the pastry to the same position on work surface and turn it through 90 degrees. Roll it out to the same dimensions as before, and fold and let rest again in the same way. Repeat this turning, rolling, folding and resting process three more times (total of 5). Place pastry in a resealable plastic bag and leave in fridge for several hours or overnight. For the crème patissiere: Put milk in a saucepan with vanilla bean and heat gently to boiling point. Whisk together egg yolks, sugar and flour. Pour hot milk into egg mixture and whisk together. Return mixture to saucepan and cook gently until it thickens. Pour through a sieve, discard vanilla bean and chill. For the chocolate mixture: Cream butter and sugar together until light and fluffy. Add eggs and beat again. Add almonds and cocoa, beat again. Add rum together with the crème patissiere and finally fold in the chocolate. Chill. Pre-heat the oven to 400. Roll out pastry to about 1/8” thick. Cut into four 4” and four 6” squares. Place smaller squares on a floured board. Using a large ½ C ice cream scoop, place a scoop of the chocolate mixture in the center of each of the small squares of pastry. Brush pastry edges with half the beaten egg, place the larger squares of pastry on top, and press down and around firmly, making sure there are no air bubbles. Use a 4” round pastry cutter to cut the filled pastry squares into neat rounds. Discard trimmings. Press and seal together the edges with a fork to from a decorative pattern. Brush pithiviers with remaining beaten egg and dust lightly with confectioner’s sugar. Place on a greased baking sheet and cook in the oven for 15-20 minutes or until pastry is well risen, shiny and golden brown. Remove from the oven, dust lightly with more confectioners sugar, and serve hot with thick cream. Back to Top
Flan - Caramel Custard (Makes 12) Ingredients: ½ C sugar 4 C whole milk 2 strips lemon zest 1 cinnamon stick 5 whole eggs 2 egg yolks 1 C sugar
Directions: For the caramelized sugar coating: Spread sugar evenly in the bottom of a heavy saucepan and place over medium-low heat. Without stirring, watch sugar closely as it begins to liquefy at the edges. All of it will slowly turn first into a yellowish and then a golden syrup and finally into a brown caramel sauce. When liquefied sugar sugar is turning from golden to brown, immediately remove saucepan from heat. If you miss this point, sugar will quickly turn too dark and taste bitter and you will have to discard it and begin again. Working swiftly, pour liquid caramel into 12 3” flan molds and tilt to cover bottom and sides evenly. Do this transfer quickly as the change in temperature causes the caramel to solidify rapidly. For the Custard: Preheat oven to 300. In a saucepan, combine the milk, zest and cinnamon over high heat and bring to a boil. Immediately decrease the heat to low and simmer for 10 minutes to infuse milk with the flavor of the seasonings. Remove from heat and let cool. In a bowl, combine the eggs, yolks, and sugar and whisk until foamy. Pour cooled milk through a fine-mesh sieve held over the egg mixture and whisk until well blended. Pour mixture into the coated custard cups. Arrange cups, not touching in a large deep baking pan or roasting pan. Pull out oven rack, put baking pan on it, and pour boiling water to a depth of about 1” into pan to create a water bath. Bake for about 1 ½ hours or until flan is set when tested with a thin-bladed knife in the center. Carefully remove water bath from oven, then carefully remove custards from water bath and set aside to let cool completely. Cover and refrigerate custards and serve them cold or at room temperature. Back to Top
Sopapillas - Mexican Beignets (Makes 12) Ingredients: 2 C flour 1 ½ tsp sugar 1 ½ tsp vegetable oil 1 tsp salt 1 tsp baking powder ¼ C milk at room temperature Canola oil 1 C honey Directions: Put flour, sugar, vegetable oil, salt and baking powder into a large bowl and mix with your fingertips to combine. Add milk and ½ C lukewarm water and stir until a sticky dough forms. Turn dough out onto a lightly floured surface. Knead vigorously until soft and no longer sticky, about 1 minute. Cover dough with a damp cloth and let rest for 15 minutes. Divide the dough into 3 equal balls, cover again, and let rest for 30 minutes. Pour canola oil into a heavy medium pot to a depth of 2” and heat over medium heat until temperature registers 400 degrees on a candy thermometer. Meanwhile, gently roll 1 of the dough balls out onto a lightly floured surface into an 8” x 8” square, keeping other balls covered until ready to use. Cut square into 4 equal squares. Trim and discard any ragged edges. Repeat process with remaining dough. Place 1 square gently into the oil. When dough rises to the top (this will happen almost immediately), turn it over. Continue to turn dough until it puffs up to form a pillow and turns light golden brown, about 1 minute. If dough remains on one side for too long, it will not puff up entirely. Drain on paper towels. Repeat process with remaining dough. Serve immediately, with honey. Back to Top
Philly Cheesesteak Spring Rolls (serves 4) Ingredients: For the dipping sauce: ½ C ketchup 1 ½ tbsp Dijon mustard 1 ½ tbsp hone ½ tsp cayenne For the spring rolls: 4 tbsp olive oil 1 ½ lbs beef top loin, trimmed and chopped 1/3 lb American cheese, cut into ½” pieces ¼ lb provolone cheese, cut into ½” pieces Salt and fresh ground black pepper 8 – 9 ½” spring roll wrappers 6 egg yolks, beaten slightly Canola oil Directions: For the dipping sauce: combine ketchup, mustard, hone and cayenne in a small bowl. Cover and set aside. For the spring rolls: Heat olive oil in a large skillet over medium heat. Add beef and cook, stirring until no longer pink, 5-7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce heat to medium-low, stir in cheeses, and cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste and set aside to let cool. Place 1 wrapper on a clean work surface. Keeping other wrappers covered with plastic wrap. Brush entire surface of wrapper with egg yolk. Form one quarter of the beef mixture into an 8” long log along one edge of the wrapper. Roll up wrapper leaving ends open. Place a second wrapper on the work surface with a corner facing you. Brush the corners with egg yolk and lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat process with remaining wrappers and filling. Pour canola oil into a heavy medium pot to a depth of 2” and heat over medium heat until temperature registers 350 degrees on a candy thermometer. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce, and with banana peppers if you like. Back to Top
Hollandaise Sauce Ingredients: 2 large egg yolks 1 dessert spoon lemon juice 1 dessert spoon white wine vinegar 4 oz butter Salt and fresh ground black pepper Directions: Begin by placing the egg yolks in a small bowl and season them with a pinch of salt and pepper. Then place them in a food processor or blender and blend them thoroughly for about 1 minute. After that, heat the lemon juice and white wine vinegar in a small saucepan until the mixture starts to bubble and simmer. Switch the processor blender on again and pour the hot liquid on to the egg yolks in a slow, steady stream. After that, switch the processor or blender off. Now, using the same saucepan, melt the butter over a gently heat, being very careful not to let it brown. When the butter is foaming, switch the processor or blender on once again and pour in the butter in a thin, slow steady trickle; the slower you add it the better. When all the butter has been incorporated, wipe around the sides of the processor bowl or blender with a spatula to incorporate all the sauce, then give the sauce one more quick burst and you should end up with a lovely, smooth, thick, buttery sauce. Back to Top Lemon Pound Cake Makes 1 9”x5” cake, serving 8 You can use a blender instead of a food processor to mix the matter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. Ingredients: 16 tablespoons (2 sticks) unsalted butter, plus 1 tbsp, softened, for greasing pan 1 ½ C cake flour, plus 1 tbsp for dusting pan 1 tsp baking powder ½ tsp salt 1 ¼ C sugar 2 tbsp grated lemon zest, plus 2 tsp juice from 2 medium lemons 4 large eggs 1 ½ tsp vanilla extract Directions: Adjust oven rack to middle position and heave oven to 350. Grease 9x5 loaf pan with 1 tbsp softened butter; dust with 1 tbsp cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder and salt; set aside. In a glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1-2 minutes. Whisk melted butter thoroughly to reincorporate any separated milk solids. In food processor, process sugar and zest until combined about 5 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cook in pan for 10 minutes, then turn onto wire rack and brush on Lemon Glaze, if desired. Cool to room temperature, at least 1 hour. (Cooked cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.) Lemon Glaze Enough for one 9x5 cake Brush this glaze onto the warm cake to give it a fresh sweet-tart lemon kick. Ingredients: ½ C sugar ¼ C juice from 1 or 2 medium lemons Directions: While cake is cooling, bring sugar and lemon juice to boil in small non-reactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. To apply glaze, poke entire top with toothpick. Pike cake on all sides with toothpick. With a brush, working from center of cake, brush top and sides with glaze. Cool to room temperature. Back to Top Pan Roasted Chicken Breasts Ingredients: 1 C Kosher salt or ½ C table salt 4 whole bone-in, skin-on split chicken breasts about 10-12 ounces pieces Ground black pepper 1 tsp vegetable oil Directions: Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper. Adjust oven rack to lowest position and heat oven to 450. Heat oil in heavy-bottomed 12-inch oven proof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15-18 minutes. Transfer chicken to platter and let rest while making sauce. (If not using sauce, let chicken rest 5 minutes before serving.) Sage-Vermouth Sauce 1 large shallot, minced (about 4 tbsp) ¾ C canned low-sodium chicken broth ½ C dry vermouth 4 medium fresh sage leaves, each leaf torn in half 3 tbsp unsalted butter, cut into 3 pieces Salt and ground black pepper Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 ½ minutes. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduce to about ¾ C, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage leaves. Spoon sauce around chicken breasts and serve immediately. Garlic-Sherry Sauce Peel 7 medium garlic cloves and cut crosswise into very thin slices (about 3 Tbsp). Follow Save-Vermouth Sauce recipe substitute slice garlic for shallots and cooking garlic until light brown, about 1 ½ minutes; also substitute dry sherry for vermouth and 2 sprigs fresh thyme for sage. Add ½ tsp lemon juice along with salt and pepper. Sweet-Tart Red Wine Sauce Follow Sage-Vermouth Sauce recipe, substituting ¼ C each red wine and red wine vinegar for vermouth and 1 bay leaf for sage leaves. Add 1 Tbsp sugar and ¼ tsp fround black pepper to skillet with chicken broth. Onion and Ale Sauce Brown ale gives this sauce a nutty, toasty, bitter-sweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices. Follow Sage Vermouth Sauce recipe, substituting ½ medium onion, sliced very thin, for shallot; and cook onion until softened, about 3 minutes. Also substitute brown ale for vermouth and 1 sprig fresh thyme for sage. Add 1 bay leave and 1 tsp brown sugar along with chicken broth. Add ½ tsp cider vinegar along with salt and pepper. Back to Top Wilted Spinach Salad with Warm Bacon Dressing Serves 4-6 as first course Ingredients: 3 large eggs 6 ounces baby spinach (about 8 cups) 3 tbsp cider vinegar ½ tsp sugar ¼ tsp ground black pepper Pinch salt 8 slices (about 10 ounces) thick-cut bacon, cut into ½ inch pieces ½ medium red onion, chopped medium (about ½ C) 1 small garlic clove, minced or pressed through garlic press (about ½ tsp) Directions: Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart ice water. Transfer eggs to ice water with slotted spoon; let stand 5 minutes, then peel eggs, quart them lengthwise and set aside. Place spinach in large bowl. Stir vinegar, sugar, pepper and salt together in small bowl until sugar dissolves; set aside. Fry bacon in medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour bacon fat into heatproof bowl, then return 3 tbsp bacon fat to skillet. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes; stir in garlic until fragrant, about 15 seconds. Add vinegar mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted. Divide among individual plates, arrange egg quarters over each and serve. Back to Top Creamy Baked Four-Cheese Pasta Serves 4-6 as main course, 6-8 as side dish Bread crumb topping: 3-4 slices white sandwich bread with crusts, torn into quarters ¼ C grated parmesan cheese ¼ tsp salt 1/8 tsp ground black pepper Pasta and cheese: 4 ounces Italian Fontina cheese, shredded (1 C) 3 ounces Gorgonzola cheese, crumbled (3/4 C) ½ C grated Pecorino Romano cheese ¼ C grated Parmesan cheese 1 pound penne pasta 1 tbsp plus ¼ tsp salt 2 tsp unsalted butter 1 ½ C heavy cream ¼ tsp ground black pepper For the Topping: Pulse bread in food processor until mixture resembles coarse crumbs, about 10 1-second pulses. Transfer to small bowl; stir in parmesan, salt and pepper. Set mixture aside. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees. Bring 4 quarts water to rolling boil in stock pot. Combine cheeses in large bowl; set aside. Add pasta and 1 tbsp salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in remaining ¼ tsp salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl of cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined. Transfer pasta to 13x9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately. Baked Four-Cheese with Tomatoes and basil Follow recipe for Creamy Baked Pasta, adding one 14 ½ ounce can diced tomatoes, drained, to pasta along with cream mixture and stirring in ¼ C coarsely chopped basil leaves just before transferring pasta to baking dish. Baked Four-Cheese with Prosciutto and Peas Follow recipe for Creamy Baked Pasta, omitting salt from cream mixture and adding 4 ounces prosciutto, chopped and 1 cup frozen peas to pasta along with cream mixture. Back to Top Perfect Oven Fries (Serves 3-4) NOTES: Take care to cut the potatoes into evenly sized wedges so that all of them will cook at about the same rate. Although it isn’t required, a non-stick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet for a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp. Ingredients: 3 russet potatoes (about 8 ounces each) peeled, each potato cut lengthwise into 10-12 evenly sized wedges 5 Tbsp vegetable or peanut oil Salt and fresh ground black pepper Directions: Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes (this is IMPORTANT!). Meanwhile, coat 18x12-inch heavy duty rimmed baking sheet with 4 tbsp oil and sprinkle evenly with ¾ tsp salt and ¼ tsp pepper; set aside. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tbsp oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15-20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5-15 minutes longer, rotating pan as needed if fries are browning unevenly. Transfer fries to second baking sheet lined with paper towels to drain. Seasons with additional salt and pepper to taste and serve. Back to Top Basic Spice Rub for Pork Chops & Ribs Makes ¼ C, enough for 4 thick chops or ½ rack ribs Ingredients: 1 tbsp ground cumin 1 tbsp chili powder 1 tbsp curry powder 1 tsp ground black pepper 2 tsp brown sugar Indian Spice Rub for Pork Chops & Ribs Makes scant ¼ C, enough for 4 thick chops or ½ rack ribs Ingredients: 1 tbsp fennel seeds 1 tbsp ground cumin 1 tsp ground coriander 1 tsp ground cardamom 1 tsp dry mustard ½ tsp ground cinnamon ¼ tsp ground cloves 2 tsp brown sugar Grind fennel seeds to powder in spice grinder. Mix with remaining ingredients in small bowl. Store in glass container. Back to Top Classic Crème Brulee (Serves 8) NOTES - Separate the eggs and whisk the yolks after the cream has finished steeping; if left to sit, the surface of the yolks will dry and form a film. A vanilla bean gives custard the deepest flavor, but 2 tsp of extract, whisked into the yolks in step 4 can be used instead. The best way to judge doneness is with a digital instant-read thermometer. The custards, especially if baked in shallow fluted dishes, will not be deep enough to provide an accurate reading with the dial-face thermometer. For the caramelized sugar crust, we recommend baker’s superfine ground sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 tsp on each shallow fluted dish. Ingredients: 4 C chilled heavy cream 2/3 C granulated sugar Pinch salt 1 vanilla bean, halved lengthwise 12 large egg yolks 8-12 tsp superfine sugar Directions: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine 2 C cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from vanilla bean into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange 8 4 to 5-ounce ramekins on towel. Bring kettle or large saucepan of water to boil over high heat. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cut cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine mesh strainer into 2 quart measuring cup or pitcher (or clean bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them. Carefully place baking dish with ramekins on oven rack; pouring boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in center registers 170-175 degrees, 30-35 minutes (25-30 minutes for shallow fluted dishes). Begin checking temperature about 5 minutes before recommended time. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap and refrigerate until cold, at least 4 hours or up to 4 days. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 tsp superfine sugar; 1 ½ tsp for shallow fluted dishes); tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 minutes (but no longer); serve. Back to Top
No Bake Grasshopper Pie For Crust: 1 bag (7 oz) oval chocolate and mint filled sandwich cookies (Pepperidge Farms Mint Milanos) ½ C slivered almonds 2 tbsp unsalted butter, softened For Filling: 8 oz mascarpone cheese 1 envelope unflavored gelatin ½ C crème de menthe syrup 2 tbsp powdered sugar 1¼ C plus 1/3 C heavy cream Mint and chocolate curls to garnish
Directions: Slice 1” off one end of each sandwich cookie. Pulse these trimmed pieces in a food processor with almonds until crumbs are formed and almonds are ground. Add softened butter and pulse until evenly combined. Press crumbs onto the bottom of a 9-inch plate, covering your hand with plastic wrap to avoid sticking. Prop remaining cookies, cut side down, around rim of plate (as pictured). Refrigerate until ready to fill. Let mascarpone cheese soften in a large bowl at room temperature. Beat slightly with a hand mixer until smooth. Meanwhile, sprinkle gelatin over ¼ C water in a 1 C glass measuring cup. Let soften 2 minutes, then microwave for 15 seconds, until gelatin is dissolved. Let cool slightly. Gradually beat crème de menthe syrup and sugar into mascarpone until blended; mixture will look curdled. While mixer is running, add 1¼ C of the heavy cream. Beat until soft peaks are formed. Gradually beat in gelatin; beat until medium-stiff peaks are formed. Pour into prepared crust, swirling top decoratively. Refrigerate 4 hours, or until set. Once pie is set, beat remaining 1/3 C cream to soft peaks; dollop on top of pie and sprinkle with chocolate curls and mint sprigs. Back to Top
Blueberry Peach Muffins Ingredients: 2 C all-purpose flour 2/3 C sugar ½ tsp baking soda ¼ tsp salt 1 container (6 oz) fruit on the bottom peach yogurt 1 large egg 2 large egg whites ¼ C unsalted butter, melted 1 C fresh blueberries ½ C low-fat granola, lightly crushed Directions: Heat oven to 350. Coat a standard 12-indentation muffin pan with non-stick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt. In a large bowl, whisk together the yogurt, ¼ C water, the egg, egg whites and melted butter. Stir the flour mixture into the yogurt mixture just until moistened. Gently fold in blueberries. Divide batter evenly among the prepared muffin indentations, about a heaping ¼ C batter for each. Sprinkle crushed granola over all muffin tops (dividing evenly). Bake muffins for 20 minutes or until crowned and golden around the edges. Let muffins cook in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve slightly warm, if desired. Back to Top
The Mojito 2 shots Havana Club Rum (clear) 1-2 tsp sugar Fresh mint Club Soda Dash of Bitters In a glass, muddle sugar and mint together. Add the rum and ice, fill glass with club soda and add a dash of bitters on top. Courtesy of Daniel, bartender at Havana Club Cozumel, Mexico
Back to Top Banana Bread Ingredients: 2/3 c. sugar 1/3 c. butter 3 "ripe" bananas 2 eggs + 1 egg yolk 1 tsp vanilla 2 tsp baking powder 1/4 tsp baking soda 1 tsp salt 2 c. flour Directions: Preheat oven to 350-degrees. Cream together sugar and butter. Slowly add bananas, eggs, and vanilla. Sift together baking powder, baking soda, salt and flour and add to banana mixture. Lightly grease and flour 2 medium sized loaf pans. Divide batter between the two pans. Bake for 50 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Remove from pans and cool on rack. Back to Top Butterscotch Brownies Ingredients: 2 1/2 c. flour 1 tsp baking powder 1/2 tsp salt 1 c. butter 1 c. dark brown sugar 3/4 c. light brown sugar 1 Tbsp vanilla 2 eggs 1 2/3 c. butterscotch chips 1 c. chopped pecans or walnuts Directions: Preheat oven to 350-degrees. In a bowl sift together flour, baking powder and salt. Cream together butter and sugars. Then add vanilla and eggs to butter/sugar mixture. Slowly add in dry ingredients and then butterscotch chips and nuts. Spread in ungreased pan and bake 30-40 minutes until lightly golden brown and center has set. Back to Top Pretzels Ingredients: 4 to 4 1/2 c. all purpose flour 1 package active dry yeast 1 1/2 c. milk 1/4 c. sugar 2 Tbsp cooking oil 1 tsp salt 2 Tbsp salt 3 quarts boiling water 1 slightly beaten egg white 1 Tbsp water sesame seed, poppy seed, or coarse salt Directions: In a mixing bowl, stir together 1 1/2 cups of the flour and the yeast. In a saucepan heat and stir milk, sugar, oil and the 1 teaspoon salt until warm (120-130 degrees). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Roll dough into into a 12x10-inch rectangle. Cut into twenty 12x1/2-inch strips. Gently pull each strip into a rope about 16 inches long. Shape each pretzel by crossing one end over the other to form a circle, overlapping about 4 inches from each end. Take one end of dough in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under edges to make a pretzel shape. Moisten ends; press to seal. Place pretzels on greased baking sheets. Bake in a 475 degree oven for 4 minutes. Remove from oven. Lower oven temperature to 350 degrees. Dissolve the 2 tablespoons salt in the boiling water. Lower pretzels, three or four at a time, into boiling water. Boil for 2 minutes, turning once. Remove with a slotted spoon; drain on paper towels. Let stand a few seconds, then place about 1/2 inch apart on well-greased baking sheets. Combine egg white and the 1 tablespoon water. Brush pretzels with a little of the egg white mixture. Sprinkle pretzels lightly with sesame seed, poppy seed, or coarse salt. Bake in a 350 degree oven for 20-25 minutes or until golden brown. Remove from baking sheets. Cool on wire racks. Makes 20 pretzels. Back to Top Bagels Ingredients: 4 1/4 to 4 3/4 cups all purpose flour 1 package active dry yeast 1 1/2 cups warm water (120-130 degrees) 1/4 cup sugar Directions: Combine 2 cups of the flour and the yeast. Add warm water, 3 tablespoons of the sugar, and 1 teaspoon salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. Cover; let rest 10 minutes. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Punch a hole in the center of each ball with a floured finger. Pull dough gently to make about a 2-inch hole, keeping bagel uniformly shaped. Place on a greased baking sheet. Cover; let rise for 20 minutes. Broil raised bagels about 5 inches from heat for 3-4 minutes, turning once (tops should NOT brown). Meanwhile, in a 12 inch skillet or 4 quart Dutch oven, bring 6 cups water and remaining 1 tablespoon sugar to boiling. Reduce heat and simmer bagels, four or five at a time, for 7 minutes, turning once. Drain on paper towels. Place drained bagels on a well-greased baking sheet. Bake in a 375 degree oven for 25-30 minutes or till tops are golden brown. Makes 12 bagels. Back to Top
Colcannon Ingredients: 4 lbs large red potatoes (about 9) peeled and quartered 12 Tbsp butter 1/2 small head cabbage, cored and thickly sliced 2 lightly pakced cups chopped green (combination of spinach, parsley, kale +/or broccoli) 1 1/3 C milk 4 scallions, green part only, chopped salt and black pepper Directions: Put potatoes into a steamer basket over a large pot of simmering water and steam over medium heat until tender, about 45 minutes. Meanwhile, bring 1/2 cup water and 2 Tbsp of the butter to a boil in a small pot over medium-high heat. Add cabbage, reduce heat to medium-low and cook until just tender, about 15 minutes. Drain well, discarding liquid and set aside. Melt 2 Tbsp of the butter in a large skillet over medium-high heat. Add chopped greens and saute until just wilted, about 2 minutes. Add cabbage and cook until heated through, 1-2 minutes, then transfer to a large mixing bowl. Put milk, scallions, and remaining butter into a small pot and bring to a simmer over medium heat. Simmer until scallions are softened, 1-2 minutes, then add to cabbage mixture and cover to keep warm. When potatoes are done, add to cabbage mixture and mash with a potato masher until fluffy and smooth with some chunks. Season to taste. Serve hot. LEFTOVER Colcannon - Put 1 cup colcannon, 1/3 cup flour and salt and fresh ground black pepper inot a medium bowl and stir to combine. Shape mixture into 3 equal patties, each about 3/4" thick. Heat a heavy skillet over medium heat, add 2 tbsp butter and melt until foamy. Fry cakes in butter, pressing cakes lightly with a spatula, until golden brown, 3-4 minutes per side. Makes 3 potato cakes. Back to Top
Red Velvet Cake This cake is said to have been invented in the 1950s at Oscar's in New York's Waldorf-Astoria Hotel. An alternative story attributes its invention to the Deep South. Raven Dennis of Cake Man Raven Confectionery, whose recipe is adapted below, believes the latter, adding that it originated during the Civil War and that Southern ladies made it "To keep their husbands home."
For the Cake: 1 Tbsp butter 2 1/2 C plus 12 Tbsp cake flour 1 1/2 C sugar 1 tsp baking soda 1 tsp cocoa powder 1 tsp salt 2 eggs 1 1/2 C vegetable oil 1 C buttermilk 2 tbsp red food coloring 1 tsp vanilla extract 1 tsp white distilled vinegar For the Frosting: 12 oz cream cheese, softened 12 oz butter, softened 1 1/2 tsp vanilla extract 3 C confectioners' sugar 1 1/2 C chopped pecans
Directions: For the cake: preheat oven to 350. Grease three 8" round cake pans with butter. Dust with 2 tbsp of the flour and set aside. Sift remaining flour, sugar, baking soda, cocoa and salt into a bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar into a small bowl with an electic mixer until combined. Add dry ingredients and bet until smooth, 1-2 minutes. Divide batter evenly between pans. Bake cakes, rotating halfway through, until a toothpick inserted in the center of each comes out clean, 25-30 minutes. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool. For the frosting: Beat cream cheese, butter and vanilla in a bowl with an electric mixer until well combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes. Put 1 cake layer on a cake plate; spread one-quarter of frosting on top. Set another layer on top and repeat frosting. Set remaining layer on top and frost top and sides with the remaining frosting. Press pecans into sides of cake. Back to Top
Tipsy Puddings with Mulled Wine For the pudding: 1 tbsp butter 1 1/2 C fine dry bread crumbs 4 eggs, separated 3/4 C superfine sugar 1 tsp finely grated lemon zest For the mulled wine: 2/3 C superfine sugar wide strips of zest and juice from 1 lemon wide strips of zest and juice from 1 orange 4 cloves 1 stick cinnamon 1 C heavy cream, whipped For the pudding: Preheat oven to 350. Grease 8 2" deep and 3 1/2" wide ramekins with butter. Evenly coat insides of ramekins with a quarter of the breadcrumbs. Set aside. Beat egg yolks, half of the sugar and half of the lemon zest in a medium bowl with an electric mixer on medium speed until pale and frothy, about 2 minutes. In another medium bowl, beat egg whites with clean beaters until stiff peaks form, 3-4 minutes. Gradually add remaining sugar to whites and bet until well mixed, 30 seconds more. Add a quarter of the egg white mixture to egg yolk mixture and stir to combine. Fold remaining egg white mixture and remaining bread crumbs into egg yolk mixutre until well combined. Divide batter evenly between ramekins and bake on a sheet tray until puddings are cooked through and golden, about 25 minutes. Allow puddings to cool for 5 minutes, then turn out onto a rack and let cool completely. For the mulled wine: Put wine, sugar, lemon and orange zest and juices, cloves, and cinnamon into a medium pot and bring to a boil, stirring occasionally, over medium-high heat. Reduce heat to medium-low and simmer for 10 minues more. Strain wine, discarding solids, and set aside to let cool. Put puddings into an 8"x12" nonreactive dish, drizzle with all of the mulled wine, cover with plastic wrap, and allow puddings to soak (they won't absorbe all the wine) spooning more wine over each pudding occasionally, until moist throughout, 2-3 hours. Serve each pudding in a shallow dish, sitting in some mulled wine and topped with a dollop of whipped cream. Back to Top
Pumpkin Pie (makes two 9" pies) Ingredients: crust for 2 pie shells flour 1 C sugar 1 tbsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1 tsp salt 4 eggs 1 29-oz can pumpkin 2 12-oz cans evaporated milk Directions: Fit pie shells into 9" pie dishes and crimp the edges. Prick dough all over with a fork and transfer pie shells to the refrigerator to let chill for 30 minutes. Preheat oven to 425 degrees. Mix sugar, cinnamon, ginger, cloves and salt together in a small bowl. Whisk eggs together in a large bowl, then add pumpkin and the sugar-spice mixture, stirring until mixed well. Gradually stir in the evaporated milk. Divide filling evenly between the pie shells. Put pies into the oven and bake for 15 minutes. Reduce oven temperature to 350 and bake until filling is just set in center of each pie when pies are jiggled slightly, 45-60 minutes. Let pies cool for at least 2 hours before serving. Back to Top
Pint Glass Bread (makes one 7 1/2" round loaf) If you use a pint glass to measure the ingredients, note that the vessel in question is a 20-ounce imperial pint glass. Ingredients: 1 pint glass all-purpose flour (2 1/2 C) 1 pint glass stone-ground whole wheat flour (2 1/2 C) Enough baking soda to coat the bottom of a pint glass (3/4 tsp) Enough salt to coat the bottom of a pint glass (3/4 tsp) Enough butter to coat the bottom of a pint glass (1 tbsp) 3/4 pint glass buttermilk (1 3/4 C) Directions: Preheat oven to 375. Sprinkle 1 tsp of the all-purpose flour over the center of a baking sheet and set aside. Put 2 tsp of the all-purpose flour into a small bowl and set aside. Meanwhile, put remaining all-purpose flour, whole wheat flour, baking soda, and salt into a large bowl and mix well with your hands to combine. Add butter, breaking it up into small pieces with your fingers, and mix it into flour mixture until combined. Make a well in the center of the flour-butter mixture and add buttermilk. Slowly incorporate buttermilk into flour mixture with your hands until a rough ball forms, then turn out onto a lightly floured surface and form into a neat ball (without kneading). Transfer dough to center of baking sheet and press gently to form a 7 1/2"-wide round. Using a sharp knife, slash a cross 1/2" deep across the entire top fo the loaf and dust top of loaf with the reserved flour. Bake until bread is light golden and a tap on the bottom of the loaf sounds hollow, about 70 minutes. Wrap bread in a clean kitchen towel, prop against a window sill, and allow to cool for about 2 hours. Slice and serve at room temperature or toasted, with a slathering of butter, if you like. Back to Top
Breakfast Casserole Ingredients: 1 tsp butter 7 slices white sandwich bread, cut into 1/2" cubes (about 5 cups) 1 lb kielbasa, cut crosswise into 1/4" thick slices (or other meat or sausage of choice) 3 C grated sharp cheddar cheese 2 ribs celery, finely chopped 1 small yellow onion, peeled and finely chopped 1/4 medium green bell pepper, cored and finely chopped 5 eggs 2 C milk 1/3 C mayonnaise 1 tsp hot prepared mustard 1/2 tsp salt 1/4 tsp black pepper 1 10 3/4 oz can cream of mushroom soup Directions: Grease a 9x13 baking dish with butter and set aside. Put bread cubes, sausage, cheese, celery, onions, and bell peppers into a large bowl and toss well. Transfer bread mixture to prepared baking dish, spreading it out in an even layer. Whisk eggs, milk, mayonnaise, mustard, salt, and pepper together in a mixing bowl, then pour evenly over bread mixture. Spread soup completely over bread mixture with a rubber spatula. Cover dish and refrigerate for 8 hours or overnight. Preheat oven to 300. Bake casserole, uncovered, until buttling hot and browned on top, about 1 hour and 45 minutes. Let casserole rest for 20-30 minutes before serving. Back to Top
Sour Cream Chocolate Cake Ingredients: 3 1-oz squares unsweetened chocolate 3/4 C milk 1 1/2 Tbsp butter 4 eggs 2 1/2 C sugar 2 1/2 C plus 2 Tbsp cake flour 1 1/2 tsp baking soda 3/4 tsp salt 1 1/2 C thick sour cream 1 1/2 tsp vanilla Directions: Combine chocolate, milk and butter. Cook in double boiler over low heat until thick. Beat eggs until thick and light in color. Beat in the sugar gradually. Sift together dry ingredients and add to egg mixture alternately with sour cream. Stir in chocolate mixture and vanilla. Beat 2 minutes at low speed. Pour into 3 9-inch cake pans. Bake at 350 for 35 minutes. Makes a large, moist cake. Back to Top
Southern Breakfast Casserole Ingredients: 1 tsp butter 2 lbs loose fresh pork sausage or 1 lb cooked bacon 8 slices white sandwich bread, crusts removed, cut into large cubes 2 C grated sharp cheddar cheese 6 eggs 3 C whole milk 1/2 tsp dry mustard 1/2 tsp salt Directions: Preheat oven to 375. Grease a 9"x13" baking dish with butter and set aside. Break sausage into chunks and put into a large skillet over medium-high heat. Cook sausage, breaking it up with a slotted spoon, until browned and cooked through, about 10 minutes. Transfer sausage with the slotted spoon to paper towels to let drain. Scatter bread cubes in a single layer in the prepared baking dish. Scatter sausage meat over the bread cubes and sprinkle the cheese on top. Lightly whisk eggs together in a large bowl. Add milk, dry mustard, and salt and mix well. Pour custard evenly over sausage mixture in casserole. Bake until golden brown on top, about 30 minutes. Cover with foil to prevent casserole from becoming too brown and continue to bake until center is barely set, about 15 minutes more. Uncover and set aside to let firm up for 20-30 minutes before serving. Back to Top
California Eggs Ingredients: 10 eggs 1 pint cottage cheese 1/2 C flour 1 tsp baking powder 1/2 tsp salt 1/2 C melted butter 1 lb cheese (cheddar, jack or swiss - mix and match) 8 oz chopped green chilies or 1/2 C asparagus tips 1/2 C diced red bell pepper 1 lb salad shrimp, or cooked bacon, or diced ham or cooked sausage Directions: Preheat oven to 350 degrees. In a large bowl beat together eggs, cottage cheese, flour, baking powder, salt and butter. Stir in chilies or asparagus and red bell pepper. Add meat and stir to incorporate. Prepare a 9"x13" baking dish by lightly coating with butter. Pour mixture into dish and bake for 30-45 minutes until center is lightly firm and edges are golden brown. Let set up for 15-20 minutes and serve hot with avacado, sour cream and salsa. Back to Top
Manzo ai Ferri Grilled Skirt Steak with Grilled Chilies (Serves 6) Skirt steak (the cut correctly used for fajitas in the Southwest) is related to flank steak but slightly fattier and considerably more tender. Ingredients: 3 1-lb skirt steaks, trimmed and each steak halved crosswise sea salt and fresh ground black pepper 3 medium shallots (unpeeled) 20 fresh hot red chiles 1 C extra virgin olive oil Directions: Preheat a charcoal grill. Meanwhile, generously season both sides of steaks with salt and pepper and refrigerate until ready to grill. Grill shallots in their skins over medium-hot coals until soft when pieced, 15-20 minutes. Meanwhile, grill chiles over same coals, turning often and moving them to edge of grill if they are coloring too quickly, until lightly browned and soft all over 15-20 minutes. Transfer shallots and chiles to a plate as done and set aside until cool enough to handle. Stem chiles, then slice crosswise (wear rubber gloves when you handle them!). Put chiles and any juices into a small bowl and add oil. Peel shallots, cut into 1/2" thick slices, and mix into chiles and oil. Grill steaks over medium-hot coals, about 2 minutes per side for medium rare for thinner steaks and about 3 minutes per side for thicker ones. Let steaks rest for 5 minutes. Put 1 steak on each plate and spoon chiles, shallots and oil over each one. Serve on a bed of greens if you like. Back to Top
Sweet and Sour Chicken Stir Fry For the Sauce: 1/2 C low sugar apricot preserves 1 Tbsp vinegar 1 tsp garlic salt 1 tsp ginger 1 tsp soy sauce 1/8 tsp crushed red pepper flakes Ingredients: 2 medium zucchini 1/4 C olive oil 2 whole large chicken breasts, skinned, boned and cut into 1-inch cubes 1/2 lb small mushrooms, sliced 1/2 tsp salt 1 6-ounce package forzen pea pods, thawed Hot cooked rice, if desired Directions: Combine sauce ingredients and stir well until blended. Set aside. Halve zucchini lengthwise. Cut into 1/4" slices; set aside. Heat 2 tbsp oil in wok or skillet over high heat; stir-fry chicken until tender and browned. Add remaining oil, zucchini, mushrooms and salt. Stir fry until zucchini is crisp-tender. Add pea pods and apricot sauce; toss getnly to mix well and heat through. Serve over hot cooked rice. Back to Top
Tender Pie Crust (makes 2 9" pie crusts) NOTE - Pre-chill your working surface. Place tea towel over surface. Place large, rimmed cookie sheet on towel and fill with ice. Let sit until ready to use surface. When rolling out two crusts be patient. Place iced cookie sheet on surface between each crust to re-chill the space. Ingredients: 3 C all purpose flour 2 Tbsp sugar 1 3/4 tsp salt 1 C plus 2 Tbsp chilled unsalted butter, cut into 1/2" cubes 8 Tbsp ice water 1 1/2 tsp apple cider vinegar Directions: Blend flour, sugar and salt in processor. Add butter, using on/off turns, process until coarse meal forms. Add 8 Tbsp ice water and cider vinegar; blend until moist clumps form, adding more ice water but teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto chilled work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.) Back to Top Peach Caramel Pie The fruit is tossed with a peach caramel sauce (juices from the peaches combined with homemade caramel) that adds depth of flavor to the filling. Keep an eye on this pie as it bakes; it browns quickly and so needs to be tented with foil. 2 pie crust disks 1 egg white, beaten to blend Filling: 1 C sugar, divided 1/2 tsp ground cinnamon Pinch of salt 3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges 1 Tbsp fresh lemon juice 1/4 C water 2 Tbsp unsalted butter 2 Tbsp whipping cream 3 Tbsp all purpose flour 1 egg yolk, beaten to blend with 2 tsp water (glaze) 1 Tbsp sugar mixed with 1/4 tsp ground cinnamon (cinnamon sugar) Directions: Position rack in center of oven and preheat to 375. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured, chilled surface to 13 1/2 inch round. Transfer to 9 inch diameter glass pie dish. Trim overhang to 1 inch. Chill crust for 30 minutes. Line crust with foil; fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely. Meanwhile, roll out second pie crust on chilled and floured surface to 13-inch round. Chill while preparing filling. For Filling: Combine 1/2 C sugar, cinnamon and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes. Meanwhile, stir remaining 1/2 C sugar and 1/4 C water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously): stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center. Cover with second pie round. Gently press ends of pie shells together, fold under and crimp decoratively, forming high rim (about 1/2" above sides of dish). Brush pie shell (but not edges) with egg yolk glaze. Sprinkle with cinnamon sugar. Bake pie 35 minutes. Tent pie loosely with foil to prevent over browning. Continue to bake pie until filling bubbles thickly and pie shell is golden brown, about 25 minutes longer. Cool pie on rack. Back to Top
Sour Cherry Streusel Pie 1 13" pie shell Streusel: 1 1/4 C all purpose flour 6 Tbsp packed golden brown sugar 1/4 C sugar 3/4 C tsp ground cinnamon 1/4 Tsp salt 1/2 C unsalted butter, melted 1/4 Tsp vanilla extract Filling: 1 C sugar 3 1/2 Tbsp all purpose flour 1 tsp ground cinnamon pinch of salt 2 1/2 lbs sour cherries, pitted Place pie shell in 9" glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp, forming high rim (about 1/2" above sides of dish). Chill at least 30 minutes and up to 1 day. For Streusel: Mix first 5 ingredients in bowl. Add melted butter and vanilla; rub in with fingertips until small clumps form. Can be made 4 hours ahead. Cover; let stand at room temperature. For Filling: Position rack in center of oven; preheat to 375. Place foil-lined baking sheet in bottom of oven to catch spills. Mix first 4 ingredients in large bowl. Add cherries; toss to coat. Let stand until cherries begin to release juice, stirring occasionally, about 10 minutes. Transfer filling to chilled crust, mounding in center. Sprinkle streusel over, covering completely and pressing to adhere. Bake pie 20 minutes. Tent loosely with foil. Bake until filling bubbles thickly and streusel is golden, about 1 hour 10 minutes longer. Cool on rack. Back to Top Chipolte-Rubbed Steaks with Gorgonzola Toasts Ingredients: 4 1/2 bay leaves 1 1/2 Tbsp Hungarian sweet paprika 1 1/2 tsp crushed chipolte chile pepper 3/4 tsp cumin seeds 4 1-inch thick T-bone or rib steaks (about 1 pound each) 1 loaf ciabatta bread, halved horizontally, each half cut crosswise into eight 5x3 inch slices Olive Oil 1 C creamy gorgonzola cheese 1 tsp chopped fresh thyme Directions: Prepare barbecue (medium-high heat). Finely grind bay leaves, paprika, chipolte, and cumin seeds in spice grinder. Reserve 1 tsp mixture. Transfer remaining mixture to plate. Sprinkle steaks generously with salt and pepper. Press both sides of steak into spice mixture on plate and rub to spread evenly. Grill steaks to desire doneness, about 5 minutes per side for medium-rare. Brush cut sides of bread with olive oil. Grill, cut side down, until slightly charred, about 1 minute. Spread Gorgonzola onto grilled side of each bread slice. Sprinkle cheese with ground black pepper and reserved spice mixture. Return bread to grill, cheese side up. Grill until cheese begins to melt and bottom of bread is slightly charred, about 1 minute. Sprinkle bread with thyme; place 2 slices on each of 4 plates. Serve steaks with bread. Back to Top Brown Sugar and Bourbon Ribs (4 servings) Basing Sauce 1/2 C packed golden brown sugar 1/2 C apple butter 1/4 C bourbon whiskey 1/4 C apple cider vinegar 3 Tbsp apple cider 2 Tbsp Dijon mustard Ribs 1 Tbsp coarse kosher salt 1 Tbsp packed golden brown sugar 1 1/2 tsp dry mustard 1 1/2 tsp dried thyme 1 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp cayenne pepper 2 2-to2 1/4 pound racks baby back pork ribs 1 large onion, sliced 1 cinnamon stick, broken in half 6 thin rounds peeled fresh ginger 1 1/4 C apple cider For basting sauce: Whisk all ingredients in medium bowl to blend. For ribs: Mix first 7 ingredients in small bowl. Using small sharp kinfe, loosen membrane from underside of each rib rack adn pull off using papertowels (for grip). Rub 1 Tbsp seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day. Preheat oven to 375. Left ribs from pan. Scatter onion, cinnamon stick and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours. Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately. Back to Top Chicken with Tangerine, Honey and Chipolte Glaze (goes great with Viognier) Glaze 2 C fresh tangerine juice 5 Tbsp honey 1/4 C soy sauce 2 Tbsp finely grated tangerine peel or orange peel 2 tsp minced canned chipotle chiles in adobo sauce Chicken 1 C fresh tangerine juice or orange juice 1/3 C chopped fresh parsley 1/3 C chopped fresh cilantro 3 Tbsp chopped fresh thyme 3 Tbsp minced peeled fresh ginger 3 Tbsp unseasoned rice vinegar 2 Tbsp olive oil 2 Tbsp finely grated tangerine peel or orange peel 1 tsp coarse kosher salt 1 2 3/4-3 pound chicken, quartered, backbone removed Nonstick vegetable oil spray For the Glaze: Boil juice, honey and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles. For Chicken: Whisk first 9 ingredients in 13x9x2 glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Remove chicken from marinade and discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately. Back to Top
Lemon Ricotta Muffins 2 cups all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup granulated sugar 1/2 cup unsalted butter, at room temperature 1 Tbsp finely grated lemon zest (2 lemons) 1 cup whole-milk ricotta cheese 1 large egg 1 Tbsp fresh lemon juice 1/2 tsp almond extract 1/3 cup thinly sliced almonds Line 12 muffin cups with paper liners. Preheat oven to 350 degrees. Whisk flour, baking poweder, baking soda and salt in medium bowl to blend. In large bowl, using electric mixer, beat 1 cup sugar, butter and lemon zest until light and fluffy. beat in ricotta cheese and add egg, lemon juice and almond extract. Add dry ingredients and stir just until blended. Batter should be thick and fluffy. Divide batter amond prepared muffin cups. Sprinkle almonds and some sugar over muffins. Bake until muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature. Back to Top
Chocolate Fudge Bars Melt together in microwave: 12 oz chocolate chips 2 Tbsp butter ½ tsp salt 1 can sweetened condensed milk Add to chocolate mixture 1 C nuts 2 tsp vanilla In a separate bowl Cream together 1 C butter 2 C brown sugar 2 eggs 2 tsp vanilla Sift together 2½ C flour 1 tsp salt 1 tsp baking soda For the crust - Add flour mixture to butter mixture. Stir in 3 cups oatmeal. Line a 9x13 pan with parchment paper. Press in ¾ of crust mixture. Pour chocolate over crust. Using a spoon, drop dollops of the remaining crust mixture on top of chocolate. Bake at 350 degrees for 25 minutes. Cut a MINIMUM of 20 bars – extremely rich! Back to Top Sweet & Hot Jalapeno Pickles 2 cups white vinegar 2 cups sugar 4-5 large cloves garlic, minced 1 T celery seed 1 T dry mustard 2 T salt 1 pound jalapeno peppers sliced into ¼” - ½” thick slices Toss together jalapeno slices and minced garlic. Pack into sterilized pint jars. In a sauce pan combine other ingredients and heat until boiling, simmer for 5 minutes. Pour hot liquid over peppers and seal. Process in hot water bath for 10 minutes. Remove and cool until jar seals. If using whole jalapeno peppers, drop peppers into boiling water for 3 minutes and then place in ice water bath for 30 minutes before packing in jars. Back to Top Jalapeno Jelly 5 jalapeno peppers 5 cups sugar 3/4 cup cider vinegar 3/4 cup herb-flavored white vinegar 2 large green bell peppers, seeds and ribs discarded 6 ounces liquid pectin Green food coloring, optional In a large saucepan bring the sugar and the vinegars to a boil over moderately low heat, stirring. In a food processor chop the bell peppers and jalapenos (with some jalapeno seeds, depending upon the hotness desired). Stir the pepper mixture into the vinegar mixture and simmer, skimming the froth, for 10 minutes. Stir in the pectin and boil rapidly for 1 minute. Skim the froth and add 1 to 2 drops of the food coloring. Transfer the jelly to sterilized 1/2-pint Mason-type jars, wipe the rims with a damp cloth, and seal with the lids. Serve the jelly as a condiment with grilled or broiled meats or with cream cheese on crackers as a canape. Back to Top Sweet Hot Relish 1 lb jalapeno peppers 15 green tomatoes 2 cucumbers 3 carrots 6 onions 1 C brown sugar 1 C white sugar 1 tsp cinnamon 1/4 C pickling spices 1 tsp pepper 1 quart vinegar Put all vegetables through food processor. Place in 5 quart Dutch oven. Add all other ingredients. Bring to a boil; boil gently for 30 minutes. Pack in jars and process in boiling water for 10 mintues. Makes 5 pints. Back to Top Raspberry Salsa This salsa is sweet, tart and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeño and cilantro to create a crowd pleasing topper for pork and other savory foods. 2 cups fresh raspberries ¼ cup chopped sweet onion 3 teaspoons finely chopped jalapeño chile peppers 1 clove minced garlic ¼ cup chopped fresh cilantro ½ teaspoon white sugar 3 tablespoons fresh lime juice In a medium bowl, mix together raspberries, sweet onion, jalapeño chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving. Back to Top Peach Salsa (for canning) 6 cups prepared peaches, about 12 medium or 3 pound (1.4 kg) 1 ¼ cups chopped red onion 4 jalapeño peppers 1 red pepper, chopped ½ cup loosely packed finely chopped fresh cilantro or coriander ½ cup white vinegar 2 tablespoon liquid honey 1 clove garlic, finely chopped 1 ½ teaspoon ground cumin ½ teaspoon cayenne pepper Fill boiling water canner with water. Place 8 clean half-pint mason jars in canner over high heat. Blanch, peel, pit and chop peaches. Measure 6 cups. Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes. Ladle salsa into a hot jar to within ¼ inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ¼ inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place. Back to Top Corn & Black Bean Salsa 1 cups white vinegar 3 cups bottled lime juice (or lemon) 1 1/4 cups granulated sugar 2 tablespoons canning salt 8 cups corn kernels 2 cups diced seeded mixed red and green bell peppers 2 cups chopped japaleno peppers ¼ cup lightly packed chopped cilantro 1 cup chopped onion 2 tablespoons dry mustard 2 teaspoons celery seeds 2 teaspoons ground tumeric 1/4 cup water 2 tablespoons clearjel Combine vinegar, sugar and salt and bring to a boil over medium heat. Gradually add corn through onion, stirring constantly and maintaining boil. Stir in seasonings. In a small bowl combine water and clearjel, making a paste. Stir into vegetable mixture. Reduce heat and boil gently, stirring frequently, until thick enough to mound on a spoon, about 5 minutes. Process pint jars for 15 minutes in boiling water bath - makes about 6 pints. Back to Top
Lime Mousse (Cheese)Cake Featured in Bon Appetite, July 2000 Ingredients Crust 2 cups ground gingersnap cookies (about 38 cookies) 2 tablespoons sugar 5 tablespoons unsalted butter, melted Filling 6 tablespoons Key lime juice or fresh lime juice 1 envelope unflavored gelatin 2 1/2 cups chilled whipping cream 9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped 3 8-ounce packages cream cheese, room temperature 1 cup sugar 1 1/2 tablespoons grated lime peel Preparation For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan. For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve. Addie’s, Rockville, MD - Lime Mousse Cake Makes 12 to 14 servings. Back to Top
Smoky Cider Beef Stew Peoria Journal Star, November 2008 Ingredients: 2 Tbsp olive oil 1 large yellow onion, diced 2 cloves garlic, minced 4 sprigs fresh thyme 1 tsp paprika 1/4-1/2 tsp liquid smoke 1/4 tsp powdered ginger 2 lbs bottom sirloin or skirt steak, cut into bite-sized chunks 1/2 C apple cider 2 large carrots, cut into thin rounds 3 small potatoes, cut into small chunks 14 1/2-oz can diced tomatoes, with juice 14-oz can beef broth 1/4 C cool water 1 1/2 Tbsp cornstarch salt and fresh ground black pepper Biscuit dough (See Gram's Biscuits) or puff pastry cut into six 2-3 inch rounds Directions: Heat the oven to 350 degrees. In a large Dutch oven over medium-high heat, combine the oil, onion, garlic, thyme, paprika, liquid smoke and ginger. Saute until the onion is tender, about 5 minutes. Add the steak and brown on all sides, about 5 minutes. Discard the thyme sprigs. Add the cider to deglaze the pot then use a wooden spoon to scrape the bottom to release any stuck bits. Add the carrots, potatoes, diced tomatoes and beef broth. Stir well, then bring to a simmer. Cook until the potatoes are tender; about 20 minutes. In a small glass, mix together the water and cornstarch, the add the mixture to the stew. Simmer for several minutes, or until the stew begins to thicken. Season with salt and pepper. Arrange the rounds of biscuit dough over the top of the stew. Place the pot in the oven and bake for 15 minutes, or until the biscuits have risen and browned lightly. Alternatively, the stew can be ladeled into 6 large oven-safe ramekins. Arrange the ramekins on a rimmed baking sheet, then top each with biscuit and bake. The biscuits may bake faster with this method. Back to Top

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