CHICKEN TETRAZZINI
6 tbls butter
2 ½ cups chicken broth
½ cup white win
1 cup sliced mushrooms
2 tsp garlic
1 bunch green onions
5 tbls flour
1 ¼ cup light cream
¾ cup parmesan cheese
3 cups cooked chicken
12 oz cooked vermicelli
2 tsp oregano
½ cup chopped onion
Salt and pepper to taste
Method:
Melt 3 tbls butter over medium heat. Sautee the onions in the butter until tender. Mix in the flour and cook, stirring occasionally until bubbly. Add mushrooms and cook until tender. Remove the pan fro the heat and stir in chicken broth, light cream and wine. Return to heat and cook, stirring until sauce is smooth and thickened. Stir in parmesan cheese. Mix cooked pasta with sauce and chicken. Add salt and pepper to taste.
Recipe courtesy: Alex Naman- Naman’s Catering
Friday, February 27, 2009
Tuesday, February 17, 2009
Sausage Stuffed Squash.
Sausage Stuffed Squash
6 yellow summer squash
1 lb. hot or mild sausage
¼ cup chopped onions
¾ cup bread crumbs
1 cup sharp cheddar cheese
1 T oregano
1 T thyme
1 T basil
Preheat oven to 400 degrees. Boil squash until softened and then cut in half lengthwise and remove seeds from each half. Or, cut in half and remove seeds first, then cook shells gently in 1 T hot olive oil in a covered skillet over medium-low heat. Turn shells once, cooking ~3 minutes on each side or just until tender. Transfer to a rack, cool and pat dry with a paper towel.
Brown the sausage in a skillet, along with onions, and drain. Then mix in bread crumbs, cheese and herbs.
Fill squash shells and bake in oven for 15 minutes. Also may want to add a sprinkle of cheese on top and broil for the last minute.
6 yellow summer squash
1 lb. hot or mild sausage
¼ cup chopped onions
¾ cup bread crumbs
1 cup sharp cheddar cheese
1 T oregano
1 T thyme
1 T basil
Preheat oven to 400 degrees. Boil squash until softened and then cut in half lengthwise and remove seeds from each half. Or, cut in half and remove seeds first, then cook shells gently in 1 T hot olive oil in a covered skillet over medium-low heat. Turn shells once, cooking ~3 minutes on each side or just until tender. Transfer to a rack, cool and pat dry with a paper towel.
Brown the sausage in a skillet, along with onions, and drain. Then mix in bread crumbs, cheese and herbs.
Fill squash shells and bake in oven for 15 minutes. Also may want to add a sprinkle of cheese on top and broil for the last minute.
Monday, February 16, 2009
PB & J Breakfast Cookies
PB & J Breakfast Cookies
from Fix, Freeze, Feast
from Fix, Freeze, Feast
These are perfect with a glass of milk!
Makes about 32 Cookies
1 1/2 cups natural peanut butter
1 cup (2 sticks) butter
1 cup packed brown sugar
1/2 cup apricot jam, preferably no sugar added
1/4 cup molasses
4 eggs
2 teaspoons vanilla extract
Makes about 32 Cookies
1 1/2 cups natural peanut butter
1 cup (2 sticks) butter
1 cup packed brown sugar
1/2 cup apricot jam, preferably no sugar added
1/4 cup molasses
4 eggs
2 teaspoons vanilla extract
4 cups old-fashioned rolled oats
3 cups whole wheat flour
1 cup hulled sunflower seeds
1 cup instant dry milk powder
2 teaspoons baking soda
1 teaspoon salt
Wax paper
4 one-gallon freezer bags, labeled
1. Preheat the oven to 350 degrees.
2. Combine peanut butter, butter, brown sugar, jam, molasses, eggs, and vanilla in a food processor or by hand in a large bowl. Mix oats, flour, sunflower seeds, dry milk, baking soda, and salt in a separate large bowl. Pour the peanut butter mixture in to the dry ingredients; mix well.
3. Scoop dough with a 1/4-cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes. Cool on baking sheets for 5 minutes; transfer to a cooling rack. Divide cooled cookies evenly among freezer bags, separating layers with wax paper.
4. Seal and freeze.
To Enjoy:
Remove desired number of cookies from freezer; thaw in the refrigerator or at room temperature.
Bake before freezing?
We like to bake these before freezing so they're easy to grab in the morning. The dough does freeze well thought, so it you prefer, freeze the dough.
Sunday, February 15, 2009
East-Indian Rice Ring
East-Indian Rice Ring
from Frozen Assets by Deborah Taylor-Hough
Prepare on serving day.
1/4 cup butter
1/2 cup onion, chopped
1/4 cup slivered almonds
1/2 cup light raisins (we omit these)
6 cups hot cooked rice
shredded coconut
In skillet, melt butter and saute chopped onion and almonds until golden. Add light raisins; heat until plump. Add hot rice; mix gently. Press mixture into greased 6 1/2 cup ring mold. Remove from mold at once and place on to a round serving platter. Fill center of rice ring with Orange Curried Chicken. Top with a sprinkling of shredded coconut, if desired.
from Frozen Assets by Deborah Taylor-Hough
Prepare on serving day.
1/4 cup butter
1/2 cup onion, chopped
1/4 cup slivered almonds
1/2 cup light raisins (we omit these)
6 cups hot cooked rice
shredded coconut
In skillet, melt butter and saute chopped onion and almonds until golden. Add light raisins; heat until plump. Add hot rice; mix gently. Press mixture into greased 6 1/2 cup ring mold. Remove from mold at once and place on to a round serving platter. Fill center of rice ring with Orange Curried Chicken. Top with a sprinkling of shredded coconut, if desired.
Orange Curried Chicken
Note: We are trying to get back in the habit of cooking and freezing our meals in advance. This is one of the first new recipes we've tried - and one of the most delicious meals we've made.
Orange Curried Chicken
from The Everything Meals for a Month Cookbook by Linda Larsen
Serve this delicious Indian dish with extra curry powder for those who like it hot.
To serve immediately, add frozen peppers and onions and simmer 5 to 8 minutes until hot: serve over rice.
Serves 4
4 boneless, skinless chicken breasts
3 tablespoons flous
1 tablespoon curry powder
1 teaspoon salt
3 tablespoons olive oil
1 cup orange juice
1/2 cup evaporated milk
2 cups frozen peppers and onions
1. Cut chicken breasts into 1-inch pieces. Combine flour, curry powder, and salt on large plate. Add chicken and toss to coat.
2. Heat olive oil in large skillet. Add chicken; cook and stir until chicken is almost cooked. Add orange juice; simmer for 10 to 15 minutes, until chicken is thoroughly cooked. Add evaporated milk, stir, and remove from heat.
3. Chill mixture in refrigerator or ice-water bath until cold. Add frozen vegetables and mix gently. Wrap, label, and freeze.
4. To thaw and reheat. Thaw mixture overnight in refrigerator. Place in heavy skillet and cook over medium heat for 10 to 15 minutes, until bubbly and thoroughly heated. Serve over hot cooked rice. (The East-Indian Rice Ring is a perfect complement to this dish.)
Orange Curried Chicken
from The Everything Meals for a Month Cookbook by Linda Larsen
Serve this delicious Indian dish with extra curry powder for those who like it hot.
To serve immediately, add frozen peppers and onions and simmer 5 to 8 minutes until hot: serve over rice.
Serves 4
4 boneless, skinless chicken breasts
3 tablespoons flous
1 tablespoon curry powder
1 teaspoon salt
3 tablespoons olive oil
1 cup orange juice
1/2 cup evaporated milk
2 cups frozen peppers and onions
1. Cut chicken breasts into 1-inch pieces. Combine flour, curry powder, and salt on large plate. Add chicken and toss to coat.
2. Heat olive oil in large skillet. Add chicken; cook and stir until chicken is almost cooked. Add orange juice; simmer for 10 to 15 minutes, until chicken is thoroughly cooked. Add evaporated milk, stir, and remove from heat.
3. Chill mixture in refrigerator or ice-water bath until cold. Add frozen vegetables and mix gently. Wrap, label, and freeze.
4. To thaw and reheat. Thaw mixture overnight in refrigerator. Place in heavy skillet and cook over medium heat for 10 to 15 minutes, until bubbly and thoroughly heated. Serve over hot cooked rice. (The East-Indian Rice Ring is a perfect complement to this dish.)
Saturday, January 24, 2009
Steak au Poivre.
From Alton Brown.
Steak au Poivre
4 tenderloin steaks, 6-8 oz. each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Steak au Poivre
4 tenderloin steaks, 6-8 oz. each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
Chocolate.
Last week's edition of NPR's Kitchen Window, which featured chocolate, was excellent. Be sure to check it out!
Friday, January 23, 2009
Inaugural Dessert.
This was the inaugural luncheon dessert. As for the entree & sides, they didn't seem very exciting to me, but judge for yourself.
Cinnamon Apple Sponge Cake
Yield: 10 servings
Apple Filling
4 lbs Granny Smith apples, peeled, cored and thinly sliced
4 tablespoons unsalted butter
¼ cup water
1/₃ cup granulated sugar
1/₃ cup apple sauce
½ teaspoon ground nutmeg
¼ teaspoon salt
Grated zest from 1 lemon
1 teaspoon vanilla extract
Bread Crust
14 tablespoons unsalted butter, melt 10 of tablespoons
2 tablespoons granulated sugar
34 slices brioche bread (or white bread)
Equipment
10 Ceramic baking ramekins or metal molds (3” diameter)
Sauce
2 cups caramel sauce(store bought)
2 cups granny smith apples, peeled, cored, diced small
Pinch sugar
Pinch cinnamon
1 tablespoon butter
Preparation
Filling:
1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead
Making crust and assembly:
1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.
2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.
3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2” to completely line mold. Use 6 rectangles to line the mold.
4. Spoon the apple filling into bread-lined molds, mounding it slightly in center.
5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly.
6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.
7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.
To Assemble:
Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.
Cinnamon Apple Sponge Cake
Yield: 10 servings
Apple Filling
4 lbs Granny Smith apples, peeled, cored and thinly sliced
4 tablespoons unsalted butter
¼ cup water
1/₃ cup granulated sugar
1/₃ cup apple sauce
½ teaspoon ground nutmeg
¼ teaspoon salt
Grated zest from 1 lemon
1 teaspoon vanilla extract
Bread Crust
14 tablespoons unsalted butter, melt 10 of tablespoons
2 tablespoons granulated sugar
34 slices brioche bread (or white bread)
Equipment
10 Ceramic baking ramekins or metal molds (3” diameter)
Sauce
2 cups caramel sauce(store bought)
2 cups granny smith apples, peeled, cored, diced small
Pinch sugar
Pinch cinnamon
1 tablespoon butter
Preparation
Filling:
1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead
Making crust and assembly:
1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.
2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.
3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2” to completely line mold. Use 6 rectangles to line the mold.
4. Spoon the apple filling into bread-lined molds, mounding it slightly in center.
5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly.
6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.
7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.
To Assemble:
Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.
Inaugural Seafood Stew.
This was the first course at President Obama's inaugural luncheon, immediately following his swearing in.
Seafood Stew
Yield: 10 servings
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots
½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.
*All seafood can be substituted with other favorite options of your choice and availability.
Seafood Stew
Yield: 10 servings
6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 Large shrimp, peel, cleaned and tail removed, aprox. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots
½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds
Equipment
10 (3 ½ inch) terrines/ramekins or serving dish of your choice
Directions
1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half, season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or oven proof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.
*All seafood can be substituted with other favorite options of your choice and availability.
Thursday, January 15, 2009
Pralines #1.
I've wanted to make pralines for a while, but for some reason they have intimidated me. The timing of the heat, the very quick setting up, etc. But, I tried this recipe tonight, and it worked well. It's quick, and excellently flavored. They are not quite as smooth & creamy as I prefer, but still very, very good. Of course, now, I get to try more recipes to find the exact version that I want. And, after a quick browsing of my cookbooks, there are an amazing variety of praline recipes out there.
Pralines
1 cup white sugar
1 cup brown sugar
1/2 cup whole milk
1/4 cup butter
1 tsp. vanilla extract
2 cups pecan pieces
Combine sugars, then add milk and mix well. Cook over medium heat until mixture reaches the soft ball stage, 236-238 degrees. Remove from heat, and quickly stir in butter, vanilla, and pecans. Beat until creamy. Drop by teaspoon onto wax paper.
Pralines
1 cup white sugar
1 cup brown sugar
1/2 cup whole milk
1/4 cup butter
1 tsp. vanilla extract
2 cups pecan pieces
Combine sugars, then add milk and mix well. Cook over medium heat until mixture reaches the soft ball stage, 236-238 degrees. Remove from heat, and quickly stir in butter, vanilla, and pecans. Beat until creamy. Drop by teaspoon onto wax paper.
Thursday, January 8, 2009
Dutch Baby.
Lorraine saw Alton Brown make this last night, and immediately made one for us. It is fantastic! It's like a cross between a pancake & a beignet. It is really simple to make.
Alton's Recipe
Alton's Recipe
Wednesday, December 17, 2008
Chocolate Truffles.
(From NPR's Kitchen Window)
Chocolate Truffles
The lovely thing about making truffles is that you can take a simple recipe and dress it up with chopped walnuts or hazelnuts or dried fruit, such as dried cranberries. Of course, the pure chocolate version is equally delicious, with either a dusting of cocoa or a chocolate coating. Makes 1 dozen truffles
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped, divided
Chocolate Coating (recipe below) or unsweetened cocoa powder, optional
Bring cream to simmer in small heavy saucepan. Remove from heat and let cool about 10 minutes.
Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add remaining 2 ounces chocolate and stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
Chilled truffles can then be rolled in unsweetened cocoa powder or the Chocolate Coating.
Chocolate Coating
8 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped
Line another rimmed baking sheet with wax paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat and let cool slightly in a shallow bowl.
Take a chilled truffle and lightly roll it in the melted chocolate. Place on prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.
Chill finished truffles until firm, about 1 hour. Truffles can be made 1 week ahead and stored in the refrigerator in an airtight container. Let stand at room temperature 1 hour before serving.
Chocolate Truffles
The lovely thing about making truffles is that you can take a simple recipe and dress it up with chopped walnuts or hazelnuts or dried fruit, such as dried cranberries. Of course, the pure chocolate version is equally delicious, with either a dusting of cocoa or a chocolate coating. Makes 1 dozen truffles
1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped, divided
Chocolate Coating (recipe below) or unsweetened cocoa powder, optional
Bring cream to simmer in small heavy saucepan. Remove from heat and let cool about 10 minutes.
Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add remaining 2 ounces chocolate and stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
Chilled truffles can then be rolled in unsweetened cocoa powder or the Chocolate Coating.
Chocolate Coating
8 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped
Line another rimmed baking sheet with wax paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat and let cool slightly in a shallow bowl.
Take a chilled truffle and lightly roll it in the melted chocolate. Place on prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.
Chill finished truffles until firm, about 1 hour. Truffles can be made 1 week ahead and stored in the refrigerator in an airtight container. Let stand at room temperature 1 hour before serving.
Caramels.
(From NPR's Kitchen Window)
Candy is ideal for sending in gift packages. And who doesn't like caramels? This recipe is easily doubled. Makes 1 dozen caramels
Caramels
1 cup heavy cream
3 tablespoons butter, cut into three one-tablespoon pieces
1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
1 1/2 cups sugar
1/4 cup water
Special equipment: parchment paper*, candy thermometer
Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.
Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.
* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.
Candy is ideal for sending in gift packages. And who doesn't like caramels? This recipe is easily doubled. Makes 1 dozen caramels
Caramels
1 cup heavy cream
3 tablespoons butter, cut into three one-tablespoon pieces
1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
1 1/2 cups sugar
1/4 cup water
Special equipment: parchment paper*, candy thermometer
Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.
Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.
Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.
* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.
Monday, December 15, 2008
Peanut Butter Balls.
These are made just like Martha Washingtons.
Peanut Butter Balls
4 sticks butter
2 boxes powdered sugar
1 quart creamy peanut butter
1 cup ground pecans (or, to maintain smooth consistency, use pecan meal - found in the nut selection of the produce section, or on the baking isle)
15 ounces semi-sweet chocolate chips
1 block parafin
Mix first four ingredients and roll into 1-inch balls. Chill until firm. Melt chocolate chips & parafin in a double boiler. (Leave over hot water while dipping balls.) Insert a toothpick into a ball and dip into chocolate. Let cool on waxed paper. Makes 150 balls.
Peanut Butter Balls
4 sticks butter
2 boxes powdered sugar
1 quart creamy peanut butter
1 cup ground pecans (or, to maintain smooth consistency, use pecan meal - found in the nut selection of the produce section, or on the baking isle)
15 ounces semi-sweet chocolate chips
1 block parafin
Mix first four ingredients and roll into 1-inch balls. Chill until firm. Melt chocolate chips & parafin in a double boiler. (Leave over hot water while dipping balls.) Insert a toothpick into a ball and dip into chocolate. Let cool on waxed paper. Makes 150 balls.
Lemon Fondue.
This recipe has a note attached that says "Marvelous for Coffees, 'Afternoon Affairs', or just a refreshing dessert!"
Lemon Fondue
1 cup sugar
1/2 cup cornstarch
1/2 tsp salt
4 cups water
2 TBSP grated lemon zest
1/2 cup lemon juice
8 TBSP butter
Combine sugar, cornstarch, and salt in a saucepan. Gradually mix in water. Stir over medium heat until mixture thickens and reaches a boil. Boil one minute more. Reduce heat and add remaining ingredients. Stir until well blended. Serve warm in a fondue pot or chaffing dish. Spear fresh fruit, gingerbread, or bite size meringues in fondue.
Lemon Fondue
1 cup sugar
1/2 cup cornstarch
1/2 tsp salt
4 cups water
2 TBSP grated lemon zest
1/2 cup lemon juice
8 TBSP butter
Combine sugar, cornstarch, and salt in a saucepan. Gradually mix in water. Stir over medium heat until mixture thickens and reaches a boil. Boil one minute more. Reduce heat and add remaining ingredients. Stir until well blended. Serve warm in a fondue pot or chaffing dish. Spear fresh fruit, gingerbread, or bite size meringues in fondue.
Friday, December 12, 2008
Three Minute Chocolate Mug Cake.
This came to me labeled as "the most dangerous recipe in the world." I haven't tried it yet, so please let me know if you do.
Three Minute Chocolate Mug Cake
1 Coffee Mug
4 – TB flour (all purpose)
4 - TB sugar
2 – TB baking cocoa
1 – Egg
3 – TB milk
3 – TB oil
3 – TB chocolate chips (optional)
Nuts (optional)
Small splash of vanilla extract
Add dry ingredients to mug, mix well. Add egg and mix thoroughly. Pour milk and oil and mix well. Add chocolate chips and nuts (if using), vanilla and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed….it won’t run over. Allow to cool a little, and tip out onto a plate if desired
EAT!
And why is this the most dangerous cake recipe in the world?
Because now you are only 5 minutes away from chocolate cake at any time of the day or night!
Three Minute Chocolate Mug Cake
1 Coffee Mug
4 – TB flour (all purpose)
4 - TB sugar
2 – TB baking cocoa
1 – Egg
3 – TB milk
3 – TB oil
3 – TB chocolate chips (optional)
Nuts (optional)
Small splash of vanilla extract
Add dry ingredients to mug, mix well. Add egg and mix thoroughly. Pour milk and oil and mix well. Add chocolate chips and nuts (if using), vanilla and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed….it won’t run over. Allow to cool a little, and tip out onto a plate if desired
EAT!
And why is this the most dangerous cake recipe in the world?
Because now you are only 5 minutes away from chocolate cake at any time of the day or night!
Friday, December 5, 2008
Weidmann's Black Bottom Pie.
For over a century, Weidmann's was an institution in Meridian, MS. I ate there several times, and it was like stepping back in history. Then, it was bought by a group of investors and modernized. I have not eaten there since, but I have heard nothing but negative comments. I honestly don't even know if it has survived the transition, since I can't find a website for it. Here is an article from 1993 about the place.
This was a signature item, and I can attest to its perfection.
Weidmann's Black Bottom Pie
Crust:
20 ginger snaps, crushed to fine crumbs
5 Tbs unsalted butter, melted
Chocolate layer:
2 cups milk, scalded
4 large egg yolks, well beaten
1/2 cup sugar
1 1/2 Tbs cornstarch
1 1/2 squares unsweetened chocolate, softened
1 tsp vanilla extract
Bourbon layer:
1 Tbs gelatin
2 Tbs cold water
2 Tbs bourbon
4 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
sweetened whipped cream
unsweetened chocolate shavings
Preheat oven to 325 degrees. Prepare the crust by combining cookie crumbs with enough butter to make crumbs hold together-all butter may not be needed. Press crumb mixture into 9" deep pie dish, bake 10 minutes and allow to cool.
For chocolate layer, mix small amount of scalded milk into egg yolks, then stir yolks into remaining milk. Blend sugar and cornstarch in double boiler and add yolk mixture. Cook over medium heat, stirring often, until custard coats back of spoon, 20 minutes. Remove from heat. Combine 1-cup custard with softened chocolate (reserve remaining custard). Add 1 teaspoon vanilla, pour mixture into prepared crust, and chill.
Prepare bourbon layer by dissolving gelatin in cold water. Add gelatin to reserved custard, stir until dissolved, and allow to cool. Stir in bourbon. Beat egg whites with cream of tartar until frothy, then slowly beat in sugar until stiff. Fold beaten egg whites into cooled custard, then carefully spoon mixture over chocolate layer in pie crust. Chill until set. Serve topped with sweetened whipped cream and shavings of unsweetened chocolate. Serves 8.
UPDATE 7/29/2016:
Ran across this version from an old issue of Southern Living....
This was a signature item, and I can attest to its perfection.
Weidmann's Black Bottom Pie
Crust:
20 ginger snaps, crushed to fine crumbs
5 Tbs unsalted butter, melted
Chocolate layer:
2 cups milk, scalded
4 large egg yolks, well beaten
1/2 cup sugar
1 1/2 Tbs cornstarch
1 1/2 squares unsweetened chocolate, softened
1 tsp vanilla extract
Bourbon layer:
1 Tbs gelatin
2 Tbs cold water
2 Tbs bourbon
4 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
sweetened whipped cream
unsweetened chocolate shavings
Preheat oven to 325 degrees. Prepare the crust by combining cookie crumbs with enough butter to make crumbs hold together-all butter may not be needed. Press crumb mixture into 9" deep pie dish, bake 10 minutes and allow to cool.
For chocolate layer, mix small amount of scalded milk into egg yolks, then stir yolks into remaining milk. Blend sugar and cornstarch in double boiler and add yolk mixture. Cook over medium heat, stirring often, until custard coats back of spoon, 20 minutes. Remove from heat. Combine 1-cup custard with softened chocolate (reserve remaining custard). Add 1 teaspoon vanilla, pour mixture into prepared crust, and chill.
Prepare bourbon layer by dissolving gelatin in cold water. Add gelatin to reserved custard, stir until dissolved, and allow to cool. Stir in bourbon. Beat egg whites with cream of tartar until frothy, then slowly beat in sugar until stiff. Fold beaten egg whites into cooled custard, then carefully spoon mixture over chocolate layer in pie crust. Chill until set. Serve topped with sweetened whipped cream and shavings of unsweetened chocolate. Serves 8.
UPDATE 7/29/2016:
Ran across this version from an old issue of Southern Living....
Chocolate Soup.
I happened across this recipe online, and I want it. Now.
Bittersweet Chocolate Soup
Courtesy of Chef Joel Richard Sardinha
Soup:
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped
Bring the milk up to scald and pour over chocolate and stir till melted. Hold off to the side with moderate indirect heat.
Caramelized Bananas:
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter
Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste.)
Beignets:
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs
Heat milk, butter, sugar, and salt together. Add in the flour and mix till batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer (on low) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat.
Banana Foam:
1 3/4 cup Milk
1 3/4 cup Heavy Cream
1 lb diced banana
Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into a foam.
In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2" circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish.
Bittersweet Chocolate Soup
Courtesy of Chef Joel Richard Sardinha
Soup:
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped
Bring the milk up to scald and pour over chocolate and stir till melted. Hold off to the side with moderate indirect heat.
Caramelized Bananas:
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter
Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste.)
Beignets:
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs
Heat milk, butter, sugar, and salt together. Add in the flour and mix till batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer (on low) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat.
Banana Foam:
1 3/4 cup Milk
1 3/4 cup Heavy Cream
1 lb diced banana
Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into a foam.
In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2" circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish.
Wednesday, November 26, 2008
Pecan Sandies.
A friend of Lorraine's made these. Lorraine says that they are unbelievable. I'll be making them over the weekend.
Pecan Sandies
1 cup Mayo
1 cup Sugar
1 cup Pecans
2 cups self-rising flour
1 T vanilla
Mix, shape into balls and flatten with fork. Bake @ 350 degrees until brown.
Pecan Sandies
1 cup Mayo
1 cup Sugar
1 cup Pecans
2 cups self-rising flour
1 T vanilla
Mix, shape into balls and flatten with fork. Bake @ 350 degrees until brown.
Monday, November 24, 2008
Coconut Almond Cream Cake.
This one is pretty complicated, but is supposed to be SO worth it.
Coconut Almond Cream Cake
2 cups sweetened flaked coconut
1/2 cup sliced almonds
Parchment paper
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Coconut-Almond Filling
Coconut-Cream Cheese Frosting
Garnishes: kumquats, currants, fresh mint sprigs
1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.
2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.
3. Sift together flour, baking powder, and salt in a very large bowl.
4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.
5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.
6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.
8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.
Coconut-Almond Filling
2 tablespoons cornstarch
1 teaspoon almond extract
1 1/4 cups whipping cream
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
2 1/4 cups loosely packed sweetened flaked coconut
1/4 cup sour cream
1. Stir together cornstarch, almond extract, and 2 Tbsp. water in a small bowl.
2. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.
Coconut-Cream Cheese Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon cream of coconut
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and beat in cream of coconut and vanilla until smooth.
Coconut Almond Cream Cake
2 cups sweetened flaked coconut
1/2 cup sliced almonds
Parchment paper
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Coconut-Almond Filling
Coconut-Cream Cheese Frosting
Garnishes: kumquats, currants, fresh mint sprigs
1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.
2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.
3. Sift together flour, baking powder, and salt in a very large bowl.
4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.
5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.
6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.
8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.
Coconut-Almond Filling
2 tablespoons cornstarch
1 teaspoon almond extract
1 1/4 cups whipping cream
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
2 1/4 cups loosely packed sweetened flaked coconut
1/4 cup sour cream
1. Stir together cornstarch, almond extract, and 2 Tbsp. water in a small bowl.
2. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.
Coconut-Cream Cheese Frosting
2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon cream of coconut
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and beat in cream of coconut and vanilla until smooth.
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