Tuesday, November 10, 2009
Thanksgiving from Southern Living.
Southern Living magazine has posted some excellent recipes for the holidays! Here is a compendium of 50 great cookie recipes. And here is a list of 22 pecan based recipes. And, of course, recipes for the full complement of traditional Thanksgiving meal dishes, plus a list of 29 possible side dishes.
Monday, November 9, 2009
Orzo Pasta with Shrimp.
Orzo Pasta with Shrimp
8 ounces uncooked orzo pasta
3 tablespoons plus 1/2 teaspoon Filippo Berio Olive Oil, divided
3 cloves garlic, minced
1-1/4 pounds raw small shrimp, shelled and deveined
1-1/2 medium tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
Juice of 1 lemon
2 ounces feta cheese, crumbled
Salt and freshly ground black pepper
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
8 ounces uncooked orzo pasta
3 tablespoons plus 1/2 teaspoon Filippo Berio Olive Oil, divided
3 cloves garlic, minced
1-1/4 pounds raw small shrimp, shelled and deveined
1-1/2 medium tomatoes, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
Juice of 1 lemon
2 ounces feta cheese, crumbled
Salt and freshly ground black pepper
1. Cook pasta according to package directions until al dente (tender but still firm). Drain.
2. Toss with 1/2 teaspoon olive oil; set aside.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until golden.
4. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque (do not overcook).
5. Stir in pasta. Add tomatoes, cilantro, parsley and lemon juice. Sprinkle with feta cheese. Season to taste with salt and pepper.
Friday, October 30, 2009
Easy Taco Casserole.
Taco Casserole
2 lbs ground beef
2 packages Old El Paso Taco Seasoning
1 Jar Frito Lay Chili Cheese Dip
1 can diced green chilies
1 Family size package Vigo Yellow Rice
1 Package Shredded Mexican Blend Cheese
Brown ground beef; then add taco seasoning, chili cheese dip, and green chilies. Prepare yellow rice according to package. Combine meat mixture and yellow rice, place in 9x13 dish, top with cheese, and bake until cheese is melted.
Top with favorite taco condiments...... diced tomatoes, lettuce, black olives, sour cream, salsa, etc.
2 lbs ground beef
2 packages Old El Paso Taco Seasoning
1 Jar Frito Lay Chili Cheese Dip
1 can diced green chilies
1 Family size package Vigo Yellow Rice
1 Package Shredded Mexican Blend Cheese
Brown ground beef; then add taco seasoning, chili cheese dip, and green chilies. Prepare yellow rice according to package. Combine meat mixture and yellow rice, place in 9x13 dish, top with cheese, and bake until cheese is melted.
Top with favorite taco condiments...... diced tomatoes, lettuce, black olives, sour cream, salsa, etc.
Thursday, October 29, 2009
Moe's Watermelon Salad.
Moe's Original Bar B Que's Watermelon Salad
4 to 5 cups ripe, seedless watermelon, cut into 1/2-inch dice
2 cups peeled, seeded cucumber, cut into 1/2-inch dice
1 cup pickled red onion, sliced very thin (See recipe below.)
Pickled Red Onion
1/2 cup apple cider vinegar
1/2 cup sugar
2 to 3 bay leaves
2 to 3 black peppercorns
1 small red onion, thinly sliced
Simmer together vinegar, sugar, bay leaves, peppercorns and onion until soft. Remove bay leaves and peppercorn. Strain mixture, then chill.
Marinade/Dressing
1/4 cup local honey
2 tablespoons fresh squeezed lime juice
pinch of kosher or sea salt
3/4 cup seasoned red wine vinegar (Marukan works well)
1/4 cup salad or canola oil
3 tablespoons fresh dill, chopped
Whisk together honey, lime juice, salt and red wine vinegar. Slowly incorporate oil while whisking to form marinade. Add chopped dill. Season to taste. Pour marinade over cucumber and allow to sit, refrigerated, for four to six hours or overnight.
Combine chilled pickled red onion and watermelon and toss so that marinade is evenly distributed.
Note: If you marinade cucumbers overnight, cut watermelon the following day just prior to mixing. Doing this yields much better results.
Makes six servings.
4 to 5 cups ripe, seedless watermelon, cut into 1/2-inch dice
2 cups peeled, seeded cucumber, cut into 1/2-inch dice
1 cup pickled red onion, sliced very thin (See recipe below.)
Pickled Red Onion
1/2 cup apple cider vinegar
1/2 cup sugar
2 to 3 bay leaves
2 to 3 black peppercorns
1 small red onion, thinly sliced
Simmer together vinegar, sugar, bay leaves, peppercorns and onion until soft. Remove bay leaves and peppercorn. Strain mixture, then chill.
Marinade/Dressing
1/4 cup local honey
2 tablespoons fresh squeezed lime juice
pinch of kosher or sea salt
3/4 cup seasoned red wine vinegar (Marukan works well)
1/4 cup salad or canola oil
3 tablespoons fresh dill, chopped
Whisk together honey, lime juice, salt and red wine vinegar. Slowly incorporate oil while whisking to form marinade. Add chopped dill. Season to taste. Pour marinade over cucumber and allow to sit, refrigerated, for four to six hours or overnight.
Combine chilled pickled red onion and watermelon and toss so that marinade is evenly distributed.
Note: If you marinade cucumbers overnight, cut watermelon the following day just prior to mixing. Doing this yields much better results.
Makes six servings.
Moe's BBQ Marinated Slaw.
Moe's Marinated Slaw
MARINADE:
2 cups apple cider vinegar
1 tablespoon mustard powder
1 tablespoon celery seed
1 cup sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
Bring all ingredients to a boil then let cool for a bit before pouring over the slaw mix
SLAW MIX:
1 large green bell pepper
1/2 large red onion
2 cups of sugar
2 heads of cabbage
Cut bell peppers and red onion into into 1/4 inch slices. Core and slice cabbage as thin as you can. Pack 1/2 of the cabbage into a bowl and add 1/2 of the bell peppers and red onion. Then sprinkle with one cup of sugar then repeat the same process adding the rest of the cabbage, bell peppers, red onion, sugar. Then pour the cooled marinate over slaw mix. It is best to let it sit over night mixed and then serve.
MARINADE:
2 cups apple cider vinegar
1 tablespoon mustard powder
1 tablespoon celery seed
1 cup sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
Bring all ingredients to a boil then let cool for a bit before pouring over the slaw mix
SLAW MIX:
1 large green bell pepper
1/2 large red onion
2 cups of sugar
2 heads of cabbage
Cut bell peppers and red onion into into 1/4 inch slices. Core and slice cabbage as thin as you can. Pack 1/2 of the cabbage into a bowl and add 1/2 of the bell peppers and red onion. Then sprinkle with one cup of sugar then repeat the same process adding the rest of the cabbage, bell peppers, red onion, sugar. Then pour the cooled marinate over slaw mix. It is best to let it sit over night mixed and then serve.
Wednesday, October 28, 2009
Double-Delight Peanut Butter Cookies.
This was the winner of the 2008 Pillsbury Bake-Off Contest, and won it's creator $1,000,000!
Double-Delight Peanut Butter Cookies
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Double-Delight Peanut Butter Cookies
1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray
Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.
Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Monday, October 26, 2009
Milk Punch.
Milk Punch
For the simple syrup:
1 1/2 cups sugar
For the punch:
2 quarts whole milk
1 quart vanilla ice cream or heavy cream
4 cups brandy
2 cups bourbon
Whole nutmeg.
For the syrup, combine the sugar and 3/4 cup of water in a saucepan and stir to dissolve the sugar. Heat over medium heat, stirring occasionally, until the mixture is boiling. Let simmer until the mixture is clear, about eight minutes. Pour into a jar and cool. Refrigerate until cold.
For the punch, whisk the milk and the ice cream or the heavy cream together in a large pitcher or punch bowl until it is blended. Stir in the spirits and the simple syrup to taste. Refrigerate until thoroughly chilled. To serve, pour into highball glasses and grate the nutmeg on top.
Note: For individual servings, mix a half jigger of bourbon and a jigger of brandy in a shaker. Fill the rest with milk and cream, and a teaspoon of simple syrup. Shake. Strain into glass and top with grated nutmeg.
For the simple syrup:
1 1/2 cups sugar
For the punch:
2 quarts whole milk
1 quart vanilla ice cream or heavy cream
4 cups brandy
2 cups bourbon
Whole nutmeg.
For the syrup, combine the sugar and 3/4 cup of water in a saucepan and stir to dissolve the sugar. Heat over medium heat, stirring occasionally, until the mixture is boiling. Let simmer until the mixture is clear, about eight minutes. Pour into a jar and cool. Refrigerate until cold.
For the punch, whisk the milk and the ice cream or the heavy cream together in a large pitcher or punch bowl until it is blended. Stir in the spirits and the simple syrup to taste. Refrigerate until thoroughly chilled. To serve, pour into highball glasses and grate the nutmeg on top.
Note: For individual servings, mix a half jigger of bourbon and a jigger of brandy in a shaker. Fill the rest with milk and cream, and a teaspoon of simple syrup. Shake. Strain into glass and top with grated nutmeg.
Southern Cheese Straws.
Cheese Straws
8 tablespoons (1 stick) butter, softened
8 ounces deep-yellow, extra-sharp cheddar cheese, grated or finely shredded
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (add a pinch more if you like them a bit hotter)
1 1/2 cups plus 1 tablespoon sifted flour.
Lori's Ceviche.
Our friend Jennie's fantastic girlfriend, Lori, made this divine ceviche while they were here visiting. It will now be a regular on our menu.
Lori's Ceviche
3/4 cup lemon juice
3/4 cup lime juice
1-2 serrano chilis, finely chopped
1 red onion, chopped
1 pound shrimp, peeled & deveined
1 cucumber, peeled & chopped
2 avocados, cubed
1 cup chopped fresh cilantro
salt
pepper
olive oil
Boil shrimp for 2-3 minutes. Remove from heat, drain, and add shrimp to ice water to stop cooking. Once shrimp are cool, drain and cut into 1/2 inch pieces. Place in lemon & lime juice and add serranos. Let stand for 1 hour. Add onions and wait and additional hour. Mix in remaining ingredients just before serving. Add salt, pepper, & olive oil to taste and serve with tortilla chips. This keeps well in the refrigerator for several days.
Lori's Ceviche
3/4 cup lemon juice
3/4 cup lime juice
1-2 serrano chilis, finely chopped
1 red onion, chopped
1 pound shrimp, peeled & deveined
1 cucumber, peeled & chopped
2 avocados, cubed
1 cup chopped fresh cilantro
salt
pepper
olive oil
Boil shrimp for 2-3 minutes. Remove from heat, drain, and add shrimp to ice water to stop cooking. Once shrimp are cool, drain and cut into 1/2 inch pieces. Place in lemon & lime juice and add serranos. Let stand for 1 hour. Add onions and wait and additional hour. Mix in remaining ingredients just before serving. Add salt, pepper, & olive oil to taste and serve with tortilla chips. This keeps well in the refrigerator for several days.
Julia Reed's Red Velvet Cake.
Red Velvet Cake
Butter for greasing pans
2 cups all-purpose flour plus extra for dusting pans
1 TBSP unsweetened cocoa powder
1 tsp. salt
1 1/2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 bottles (1 ounce each) red food coloring
1 teaspoon baking soda
1 tablespoon white vinegar
FOR THE ICING:
4 egg yolks
2/3 cup sugar
1/2 cup whole milk
8 oz. unsalted butter, softened, plus additional if needed
1 TBSP vanilla extract, bourbon or rum
Chopped or halved pecans for decoration
Preheat oven to 350 degrees. Butter and then flour two 9-inch round cake pans. Combine flour, cocoa and salt in a sifter and sift three times to thoroughly mix cocoa powder. Beat the sugar with the shortening with an electric mixer until blended. Beat in the eggs, one at a time, mixing well after each addition. Beat another minute at medium speed.
Alternately beat the flour mixture (in four parts) and the buttermilk (in three parts) into the sugar mixture. (Do not overbeat.) Add the vanilla and food coloring and mix well to color evenly. Dissolve the baking soda in the vinegar and quickly fold it in. Pour half the batter into each prepared cake pan and bake until the cake top springs back when gently pressed, 20 to 25 minutes. Turn out layers onto wire racks and let cool.
Place the egg yolks in a large mixing bowl and gradually beat in the sugar with a whisk or mixer. Beat until the mixture is a thick pale yellow and forms a ribbon when a spoonful is dropped on the surface. Heat the milk to almost boiling and beat into the egg mixture by droplets. Pour into a heavy saucepan and cook over medium heat, stirring with a wooden spoon until mixture is thick enough to lightly coat the spoon (about 165 degrees on a candy thermometer). Immediately set the pan in a basin of cold water and beat until custard is barely tepid. Strain custard into another bowl and beat in softened butter by spoonfuls. Beat in flavoring. The icing should be smooth and thick. If it looks grainy or curdled, beat in additional softened butter, a teaspoonful at a time. Chill icing until cold but still spreadable.
Place one cake layer on a serving plate and spread some icing on top. Cover with second layer and spread remaining icing over top and sides of cake. Sprinkle top with chopped pecans or press halved pecans around the top edge.
Butter for greasing pans
2 cups all-purpose flour plus extra for dusting pans
1 TBSP unsweetened cocoa powder
1 tsp. salt
1 1/2 cups sugar
1/2 cup vegetable shortening
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 bottles (1 ounce each) red food coloring
1 teaspoon baking soda
1 tablespoon white vinegar
FOR THE ICING:
4 egg yolks
2/3 cup sugar
1/2 cup whole milk
8 oz. unsalted butter, softened, plus additional if needed
1 TBSP vanilla extract, bourbon or rum
Chopped or halved pecans for decoration
Preheat oven to 350 degrees. Butter and then flour two 9-inch round cake pans. Combine flour, cocoa and salt in a sifter and sift three times to thoroughly mix cocoa powder. Beat the sugar with the shortening with an electric mixer until blended. Beat in the eggs, one at a time, mixing well after each addition. Beat another minute at medium speed.
Alternately beat the flour mixture (in four parts) and the buttermilk (in three parts) into the sugar mixture. (Do not overbeat.) Add the vanilla and food coloring and mix well to color evenly. Dissolve the baking soda in the vinegar and quickly fold it in. Pour half the batter into each prepared cake pan and bake until the cake top springs back when gently pressed, 20 to 25 minutes. Turn out layers onto wire racks and let cool.
Place the egg yolks in a large mixing bowl and gradually beat in the sugar with a whisk or mixer. Beat until the mixture is a thick pale yellow and forms a ribbon when a spoonful is dropped on the surface. Heat the milk to almost boiling and beat into the egg mixture by droplets. Pour into a heavy saucepan and cook over medium heat, stirring with a wooden spoon until mixture is thick enough to lightly coat the spoon (about 165 degrees on a candy thermometer). Immediately set the pan in a basin of cold water and beat until custard is barely tepid. Strain custard into another bowl and beat in softened butter by spoonfuls. Beat in flavoring. The icing should be smooth and thick. If it looks grainy or curdled, beat in additional softened butter, a teaspoonful at a time. Chill icing until cold but still spreadable.
Place one cake layer on a serving plate and spread some icing on top. Cover with second layer and spread remaining icing over top and sides of cake. Sprinkle top with chopped pecans or press halved pecans around the top edge.
Orange Cake.
Another from Craig Claiborne. This was his mother's recipe.
Orange Cake
1/2 pound butter
3 cups sugar
4 cups sifted flour
1 tsp. baking soda
4 eggs
1 1/3 cups buttermilk
2 TBSP finely grated orange zest
1 1/2 cups chopped pitted dates
1 cup finely chopped pecans
1 1/2 cups fresh squeezed orange juice
Preheat over to 350. Cream together the butter & 2 cups sugar, until light & fluffy. Sift together the flour and baking soda and add it to the butter mix, stirring until well blended. Beat in the eggs, buttermilk, 1 TBSP grated orange zest, dates, & pecans. Pour and scrape the mixture into a 4-qt. tube pan and bake 1 hour and 10 minutes, or until a tester comes out clean. Do not unmold the cake.
Combine the remaining 1 cup sugar with the OJ and remaining zest. Bring to a simmer, stirring until the sugar is dissolved. Gently plunge an ice pick or skewer in several spots on top of the cake and pour the juice mix over. Let stand 30 minutes or longer, until it is absorbed and the cake is cool. Unmold and serve, cut into wedges.
Orange Cake
1/2 pound butter
3 cups sugar
4 cups sifted flour
1 tsp. baking soda
4 eggs
1 1/3 cups buttermilk
2 TBSP finely grated orange zest
1 1/2 cups chopped pitted dates
1 cup finely chopped pecans
1 1/2 cups fresh squeezed orange juice
Preheat over to 350. Cream together the butter & 2 cups sugar, until light & fluffy. Sift together the flour and baking soda and add it to the butter mix, stirring until well blended. Beat in the eggs, buttermilk, 1 TBSP grated orange zest, dates, & pecans. Pour and scrape the mixture into a 4-qt. tube pan and bake 1 hour and 10 minutes, or until a tester comes out clean. Do not unmold the cake.
Combine the remaining 1 cup sugar with the OJ and remaining zest. Bring to a simmer, stirring until the sugar is dissolved. Gently plunge an ice pick or skewer in several spots on top of the cake and pour the juice mix over. Let stand 30 minutes or longer, until it is absorbed and the cake is cool. Unmold and serve, cut into wedges.
Mississippi Christmas Cake.
I don't know this cake, but I found it in my newly-acquired vintage Craig Claiborne's Southern Cooking. I've meant to add some Craig Claiborne to my collection for a long time, and when I was made aware of this book in a food essay book, I looked around on Half.com and found one in near-perfect condition for $2! Can't beat that.......
Anyway, Craig was a Mississippi Delta boy (hailing from Sunflower, MS) who became the food editor at the New York Times in 1957, being the first man to hold such a position at a major U.S. newspaper, and kept the job until 1986. He shaped American thought for those three decades, and wrote a large number of cookbooks during his life.
Mississippi Christmas Cake
3/4 pound butter
2 cups sugar
6 eggs
4 cups flour
1 cup bourbon, brandy, or rum
1/2 cup dark corn syrup
1 cup fig preserves
6 cups raisins
8 cups chopped pecans
1 tsp. freshly grated nutmeg
2 tsp. ground cinnamon
1 tsp. ground cloves
Preheat oven to 275 degrees. Cream together the butter & sugar until light and fluffy. Beat in the eggs 1 at a time, and fold in flour. Combine the bourbon, corn syrup, and preserves and stir in. Add the raisins, pecans, nutmeg, cinnamon, and cloves and fold to blend thoroughly. Pour and scrape the batter into a buttered 4-quart tube pan and bake 2 1/2 hours, or slightly longer. Let stand until cool. Unmold.
If you REALLY want to go all out, make the fig preserves.
Fig Preserves
7 cups sugar
1/4 cup lemon juice
6 cups water
8 cups ripe but firm figs (4 1/2 pounds)
2 lemons, sliced or coarsely chopped, seeds removed
In a kettle combine the sugar, lemon juice, and water. Bring to a boil and stir until sugar dissolves. If the figs are young, leave the stems intact. Add the figs to the syrup and cook 10 minutes, stirring occasionally to prevent sticking. Add the lemons and continue cooking until the figs are almost translucent, 10-15 minutes. If the syrup becomes too thick, add a little boiling water, about 1/4 cup at a time. Remove from heat and cover. Let stand in a cool place overnight, or up to 24 hours. Pack the figs and their syrup in hot, sterilized half-pint jars, leaving 1/4 inch headspace. Process in a boiling water bath for 30 minutes.
Anyway, Craig was a Mississippi Delta boy (hailing from Sunflower, MS) who became the food editor at the New York Times in 1957, being the first man to hold such a position at a major U.S. newspaper, and kept the job until 1986. He shaped American thought for those three decades, and wrote a large number of cookbooks during his life.
Mississippi Christmas Cake
3/4 pound butter
2 cups sugar
6 eggs
4 cups flour
1 cup bourbon, brandy, or rum
1/2 cup dark corn syrup
1 cup fig preserves
6 cups raisins
8 cups chopped pecans
1 tsp. freshly grated nutmeg
2 tsp. ground cinnamon
1 tsp. ground cloves
Preheat oven to 275 degrees. Cream together the butter & sugar until light and fluffy. Beat in the eggs 1 at a time, and fold in flour. Combine the bourbon, corn syrup, and preserves and stir in. Add the raisins, pecans, nutmeg, cinnamon, and cloves and fold to blend thoroughly. Pour and scrape the batter into a buttered 4-quart tube pan and bake 2 1/2 hours, or slightly longer. Let stand until cool. Unmold.
If you REALLY want to go all out, make the fig preserves.
Fig Preserves
7 cups sugar
1/4 cup lemon juice
6 cups water
8 cups ripe but firm figs (4 1/2 pounds)
2 lemons, sliced or coarsely chopped, seeds removed
In a kettle combine the sugar, lemon juice, and water. Bring to a boil and stir until sugar dissolves. If the figs are young, leave the stems intact. Add the figs to the syrup and cook 10 minutes, stirring occasionally to prevent sticking. Add the lemons and continue cooking until the figs are almost translucent, 10-15 minutes. If the syrup becomes too thick, add a little boiling water, about 1/4 cup at a time. Remove from heat and cover. Let stand in a cool place overnight, or up to 24 hours. Pack the figs and their syrup in hot, sterilized half-pint jars, leaving 1/4 inch headspace. Process in a boiling water bath for 30 minutes.
Saturday, October 24, 2009
Alton's Coconut Cake.
Our friend, Jennie, has made this cake a few times. She has been here visiting us, and made it for a big gathering. While it is seriously labor intensive, bordering on the insanely labor intensive, it is phenomenally fantastic! It would be amazing for Christmas dinner.
Coconut Cake with Seven-Minute Frosting
For the cake:
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
For the 7-Minute Frosting:
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces
For the cake:
Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
Combine the coconut milk and coconut cream in small bowl and set aside.
Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
Frosting:
Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.
Coconut Milk & Cream
1 coconut
For the milk:
2 ounces freshly grated coconut, approximately 1/2 cup
1/2 cup boiling 2 percent milk
For cream:
4 ounces freshly grated coconut, approximately 1 cup
1/2 cup boiling 2 percent milk
For the milk:
Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.
Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.
For the cream:
Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
Coconut Extract
1 coconut, see Cook's Note
1 1/2 ounces freshly grated coconut, approximately 1/3 cup
4 ounces vodka
Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.
Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
Tuesday, October 20, 2009
Apple Bread.
Apple Bread
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cups chopped pecans
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 tsp. vanilla
2 cups apples, peeled, cored, & coarsely chopped
In a bowl, combine flour, cinnamon, soda, baking powder, & salt. Set aside. In a large mixing bowl, combine oil, sugar, eggs, vanilla, & apples. Stir in flour, then add nuts & mix. Divide between 2 greased 8X4 bread pans. Bake at 350 for 40-45 minutes or until a tester comes out clean. Cool 10 minutes in pans, then remove to a cooling rack.
3 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cups chopped pecans
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 tsp. vanilla
2 cups apples, peeled, cored, & coarsely chopped
In a bowl, combine flour, cinnamon, soda, baking powder, & salt. Set aside. In a large mixing bowl, combine oil, sugar, eggs, vanilla, & apples. Stir in flour, then add nuts & mix. Divide between 2 greased 8X4 bread pans. Bake at 350 for 40-45 minutes or until a tester comes out clean. Cool 10 minutes in pans, then remove to a cooling rack.
Fresh Peach & Blueberry Cake.
Fresh Peach & Blueberry Cake
3 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cups vegetable oil
2 cups sugar
3 large eggs, well beaten
1 tsp vanilla
2 cups peeled & chopped fresh peaches
1 cup fresh blueberries
1 1/2 cups chopped pecans
Sift flour with salt & soda. Cream oil with sugar & eggs. Add flour mixture and mix well. Add vanilla. Fold in peaches, blueberries, & pecans. Pour into greased 9X10 pan and bake at 325 for 1 hour.
Glaze: (to be poured over cake immediately)
1 cup light brown sugar
1 stick butter
1/4 cup milk
Put in saucepan and allow to boil 2 1/2 minutes. Remove from heat and add 1 tsp. vanilla.
3 cups flour
1 tsp salt
1 tsp baking soda
1 1/4 cups vegetable oil
2 cups sugar
3 large eggs, well beaten
1 tsp vanilla
2 cups peeled & chopped fresh peaches
1 cup fresh blueberries
1 1/2 cups chopped pecans
Sift flour with salt & soda. Cream oil with sugar & eggs. Add flour mixture and mix well. Add vanilla. Fold in peaches, blueberries, & pecans. Pour into greased 9X10 pan and bake at 325 for 1 hour.
Glaze: (to be poured over cake immediately)
1 cup light brown sugar
1 stick butter
1/4 cup milk
Put in saucepan and allow to boil 2 1/2 minutes. Remove from heat and add 1 tsp. vanilla.
Texas Pecan Candy Cake.
Texas Pecan Candy Cake
1/2 pound candied red cherries, cut in quarters (about 1 1/3 cups)
1/2 pound candied pineapple, coarsely chopped (about 1 cup)
1/2 pound pitted dates, coarsely chopped (about 1 1/2 cups)
2 TBSP flour
4 1/3 cups coarsely chopped pecans (roughly 1 pound of shelled pecans)
4 oz. flaked coconut (about 1 1/4 cups)
1 can sweetened condensed milk
Preheat oven to 250 degrees. Grease & flour 9X3 tube pan with removable bottom. Combine cherries, pineapple, & dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans & coconut, toss to mix, and add milk. Stir to mix well, spoon evenly into prepared pan, smoothing the top. Bake for 90 minutes on middle rack of oven. Cool in pan on a rack, then remove from pan and wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.
1/2 pound candied red cherries, cut in quarters (about 1 1/3 cups)
1/2 pound candied pineapple, coarsely chopped (about 1 cup)
1/2 pound pitted dates, coarsely chopped (about 1 1/2 cups)
2 TBSP flour
4 1/3 cups coarsely chopped pecans (roughly 1 pound of shelled pecans)
4 oz. flaked coconut (about 1 1/4 cups)
1 can sweetened condensed milk
Preheat oven to 250 degrees. Grease & flour 9X3 tube pan with removable bottom. Combine cherries, pineapple, & dates in a very large bowl. Sprinkle with flour, toss to coat well. Add pecans & coconut, toss to mix, and add milk. Stir to mix well, spoon evenly into prepared pan, smoothing the top. Bake for 90 minutes on middle rack of oven. Cool in pan on a rack, then remove from pan and wrap tightly in foil. Refrigerate at least 2 weeks. Cake cuts best when cold. Slice very thin with serrated knife.
Santa Fe Chicken Nachos.
Santa Fe Chicken Nachos
3 pounds chicken, cut to bite sized pieces
24 oz. salsa
1 can black beans, drained & rinsed
Put all together in crock pot and cook 6-8 hours, until chicken is tender. Cover jelly roll pan with tortilla chips. Ladle chicken mixture on top, cover with cheddar cheese, and bake until cheese is melted. Top with shredded lettuce and diced tomatoes, and serve.
3 pounds chicken, cut to bite sized pieces
24 oz. salsa
1 can black beans, drained & rinsed
Put all together in crock pot and cook 6-8 hours, until chicken is tender. Cover jelly roll pan with tortilla chips. Ladle chicken mixture on top, cover with cheddar cheese, and bake until cheese is melted. Top with shredded lettuce and diced tomatoes, and serve.
Pecan Chicken.
Pecan Chicken
Boneless chicken breasts, pounded thin
2 cups parmesan cheese
1 cup finely chopped pecans
1 tsp garlic salt
1 tsp black pepper
2 TBSP lime juice
2 TBSP olive oil
Mix pecans, parmesan, garlic salt, & pepper. Heat olive oil in pan. Dredge chicken in lime juice, then pecan mixture. Fry in oil until done.
Boneless chicken breasts, pounded thin
2 cups parmesan cheese
1 cup finely chopped pecans
1 tsp garlic salt
1 tsp black pepper
2 TBSP lime juice
2 TBSP olive oil
Mix pecans, parmesan, garlic salt, & pepper. Heat olive oil in pan. Dredge chicken in lime juice, then pecan mixture. Fry in oil until done.
James Beard's Lane Cake.
1 3/4 cups butter
3 3/4 cusp granulated sugar
1 tsp. vanilla
3 1/4 cups sifted all-purpose flour
3 1/2 tsp. double acting baking powder
1 1/4 tsp. salt
1 cup milk
8 egg whites, beaten until stiff but no dry
12 egg yolks
1/2 cup bourbon whiskey
1 1/2 cups chopped pecans
1 1/2 cups chopped seeded raisins (I prefer golden)
1 1/2 cups shredded fresh coocnut
1 1/2 cups quartered candied cherries
Grease four 9 inch round layer pans with a little butter, and line the bottoms with waxed paper cut to fit. With an electric mixer, beat 1 cup butter in a large bowl until fluffy. Gradually add 2 cups sugar, beating after each addition until fluffy. Add vanilla, and beat until mixture is as light as whipped cream.
Sift, then lightly spoon 3 1/4 cups flour into a measuring cup, leveling the top with a spatula or knife. Put into sifter, add baking powder and 3/4 tsp. salt. Sift onto a large piece of waxed paper. Add to butter mixture, alternating with the milk, beating in small amounts at a time. Fold in beaten egg whites carefully, and distribute evenly.
Divide the batter among the four pans and spread to sides with a spatula. Place on two oven racks so that one pan is not directly beneath the other. Bake at 350 for 25 minutes or until the cake shrinks from the sides of the pan and springs back to light pressure of a finger touch. Let pans stand on cake racks for 10 minutes. Carefully loosen edges and turn out upside down on racks. Slowly peel off waxed paper and allow to cool completely before frosting.
Put egg yolks into top portion of a double boiler, and beat slightly with a rotary beater. Add 1 3/4 cups sugar, 1/2 tsp. salt, and 3/4 cup butter. Cook over simmering water, stirring constantly until sugar is dissolved, butter melts, and mixture slightly thickens. Do not overcook or eggs will become scrambled. Remove from heat and add bourbon, beating for 1 minute with rotary beater. Add nuts, raisins, coconut, & cherries. Mix and cool.
Spread frosting between layers and on top & sides. After an hour, in any has dripped off, spread it back onto sides. Repeat if necessary. Cover with cake cover or loosely with foil, and store to ripen in a cool place for several days. The cake will keep well in storage for several weeks. If it is to be frozen, wrap in air-tight wrapping and freeze. It will keep indefinitely.
3 3/4 cusp granulated sugar
1 tsp. vanilla
3 1/4 cups sifted all-purpose flour
3 1/2 tsp. double acting baking powder
1 1/4 tsp. salt
1 cup milk
8 egg whites, beaten until stiff but no dry
12 egg yolks
1/2 cup bourbon whiskey
1 1/2 cups chopped pecans
1 1/2 cups chopped seeded raisins (I prefer golden)
1 1/2 cups shredded fresh coocnut
1 1/2 cups quartered candied cherries
Grease four 9 inch round layer pans with a little butter, and line the bottoms with waxed paper cut to fit. With an electric mixer, beat 1 cup butter in a large bowl until fluffy. Gradually add 2 cups sugar, beating after each addition until fluffy. Add vanilla, and beat until mixture is as light as whipped cream.
Sift, then lightly spoon 3 1/4 cups flour into a measuring cup, leveling the top with a spatula or knife. Put into sifter, add baking powder and 3/4 tsp. salt. Sift onto a large piece of waxed paper. Add to butter mixture, alternating with the milk, beating in small amounts at a time. Fold in beaten egg whites carefully, and distribute evenly.
Divide the batter among the four pans and spread to sides with a spatula. Place on two oven racks so that one pan is not directly beneath the other. Bake at 350 for 25 minutes or until the cake shrinks from the sides of the pan and springs back to light pressure of a finger touch. Let pans stand on cake racks for 10 minutes. Carefully loosen edges and turn out upside down on racks. Slowly peel off waxed paper and allow to cool completely before frosting.
Put egg yolks into top portion of a double boiler, and beat slightly with a rotary beater. Add 1 3/4 cups sugar, 1/2 tsp. salt, and 3/4 cup butter. Cook over simmering water, stirring constantly until sugar is dissolved, butter melts, and mixture slightly thickens. Do not overcook or eggs will become scrambled. Remove from heat and add bourbon, beating for 1 minute with rotary beater. Add nuts, raisins, coconut, & cherries. Mix and cool.
Spread frosting between layers and on top & sides. After an hour, in any has dripped off, spread it back onto sides. Repeat if necessary. Cover with cake cover or loosely with foil, and store to ripen in a cool place for several days. The cake will keep well in storage for several weeks. If it is to be frozen, wrap in air-tight wrapping and freeze. It will keep indefinitely.
Lane Cake #2.
| Lane Cake Look here for an excellent history of the creation of the Lane Cake. For the Cake: 1 cup (2 sticks) butter, softened at room temperature 2 cups granulated sugar 1 teaspoon vanilla extract 3 1/4 cups cake flour 3 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 8 egg whites For the Filling and Topping: 8 egg yolks 1 1/4 cups granulated sugar Grated rind of 1 orange 1/3 cup bourbon (apple, grape or cherry juice may be substituted for the bourbon) 1/2 teaspoon mace 1 1/4 cups pecans, chopped 1/4 teaspoon salt 1 cup shredded coconut 1 cup raisins 1 cup glace cherries, quartered |
1. Preheat oven to 375 degrees f (190 C). Grease and flour three 9-inch round cake pans. 2. Cream butter and sugar together until light and creamy. Beat in vanilla. 3. Sift together flour, baking powder and salt twice. Stir flour mixture into batter alternately with milk. 4. Beat egg whites until stiff but not dry. Stir 1/4 of whites into batter. Fold in remaining whites until just mixed. 5. Spoon batter into the 3 prepared cake pans and bake 20 to 25 minutes. Cool in pans for 10 minutes; turn onto cake racks. 6. To prepare filling, mix together yolks, sugar and orange rind in a heavy pan or in top of a double boiler. 7. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens enough to coat back of spoon. Do not allow to boil or eggs will scramble. 8. Remove from heat and stir in remaining ingredients. Let filling cool. Fill the cake layers and spread on top and sides of cake. NOTE: Lane cake improves in flavor as it ages and mellows. Covered and uncut, this cake can be made 1 week before serving. It's not necessary to refrigerate. |
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