Mushroom Medley

Mushroom Medley

 

1 1/2 lb. portabello mushrooms (sliced 1/4″ thick)

1 lb. crimini mushrooms (sliced 1/8″ thick)

1/2 lb. shiitake mushrooms (thinly sliced)

1/2 stick Butter

3 inches leeks (halved and sliced)

1 medium red onion (chopped)

4 medium scallion (chopped)

1/2 C. balsamic vinegar

2 T. tamari soy sauce

1/2 tsp. sea salt

1 tsp. black pepper

3 T. garlic cloves (minced)

3 medium shallots (minced)

1 T. nutritional yeast

 

Halve portabellas and cut into 1/4-inch-thick slices. Cut crimini into 1/8-inch-thick slices and slice fresh shiitakes. Chop shallots, onions, garlic and leeks.  In a 12-inch heavy skillet, cook half of shallot mixture in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until mushroom liquid is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered.  Cook remaining shallot mixture in remaining butter over moderate heat, stirring, 1 minute. Add crimini and shiitake, salt and pepper and cook, stirring occasionally, until mushroom liquid is evaporated, about 10 minutes. Add to portabellas and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered. Diagonally cut scallions into thin slices. In a bowl, whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions. Leftover Mushroom Medley can be made into fabulous mushroom soup! In a large saucepan over medium heat, add an appropriate amount of your favorite seasonings and Milk and Cream to the Mushroom Medley leftovers.

 

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Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Sweet and Spicy Brussels Sprouts

Sweet and Spicy Brussels Sprouts

3 T. white wine vinegar

3 T. honey

1 C. chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 tsp. mustard seed

1/4 tsp. turmeric

2 tubs Brussels sprouts

2 T. celery salt

Black pepper

 

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

Fat Smash Chicken Marsala with Brown Rice Risotto, Sautéed Haricot Verts with Marinated Tomatoes

Fat Smash Chicken Marsala with Brown Rice Risotto, Sautéed Haricot Verts with Marinated Tomatoes

2 ea. Chicken Breasts, sliced horizontally in 3 – 4 pc.

1/4 C. Whole Wheat Flour

1/4 C. Olive oil

1 ea Bay leaf

2 T. Dry marsala

1 1/2 C. Chicken broth, warm

1 C. Mushrooms, sliced

To taste Salt and Pepper

2 C. Haricot Verts (Thin French String Beans)

2 tsp. Olive oil

2/3 C. Short Grain Brown Rice

2 2/3 C. Water

1/4 C. Onion, diced

1 tsp. Olive Oil

1 T. White Wine

1 T. Parmesan

1 tsp. Extra Virgin Olive Oil

3 C. Chicken stock

4 ea. Roma Tomatoes, sliced 1/4 inch thick

2 T. Balsamic Vinegar

1 tsp. Fresh Oregano, chopped

1 T. Fresh Basil, cut into chiffonade (thin strips)

1 tsp. Extra Virgin Olive Oil

To taste Salt and Pepper

 

In a saucepot, heat 2 tsp. olive oil and 2 tsp. of whole wheat flour and cook over medium heat until golden brown (this creates a nutty paste called a roux). Add mushrooms, cook for 3 minutes, and add marsala, cook for 1 minute. Add chicken broth and bay leaf, and simmer for 20 minutes. Dredge chicken breast strips in remaining whole wheat flour. Heat 3 tsp. olive oil in a sauté pan over high heat and add chicken until cooked through. Drain oil from pan. Add marsala sauce and warm through, but do not continue to cook the chicken breast or it will become overcooked. To make Haricots verts: Heat olive oil in a sauté pan over medium high heat. When oil is hot, add haricots verts and stir fry for 3 minutes, remove from heat, and serve. To make Risotto: Heat olive oil in saucepot, heat olive oil over medium, add onion and rice and sweat for 2 minutes. Add white wine and cook for 1 minute, then add 1 C. chicken stock. Stir rice frequently. As liquid is absorbed and the bottom of the pan is visible, add another C. of stock, repeating until all stock is absorbed, approximately 45 minutes. Drizzle with extra virgin olive oil and add parmesan if using. To marinate Tomatoes: Combine all ingredients.

Sugared Cranberries  

Sugared Cranberries  

Sugared Cranberries

 

These festive treats are sweetly tart and fun to eat. Use the freshest, bounciest cranberries you can find—not frozen.

 

1 C. fresh cranberries, washed, picked over

1 C. water

1 C. granulated sugar, plus 1/3 C. for coating

2 strips orange peel (no white pith)

 

Set the cranberries aside in a small glass bowl. In a medium saucepan, stir the water, 1 C. of sugar, and the orange peels together over medium heat until the sugar dissolves. Bring the syrup to a bare simmer and remove from heat. Let the syrup cool 2-3 minutes, and then pour it over the cranberries. Set a small bowl on top of the cranberries to submerge them. Cover the bowls and refrigerate for 8 hours or overnight. Strain the cranberries and set them on a plate. Remove the orange peels, cut into thin strips, and add to the berries. Sprinkle about 3 T. of sugar over the berries, a little at a time, tossing well to coat. Let dry for 2 hours. Sprinkle another 1-2 T. of sugar over them, rolling the berries until well coated. Let dry another hour before serving. Store uncovered at room temperature for 1-2 days.

Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

 

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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Shrimp, Artichoke & Lima Bean Salad

Shrimp, Artichoke & Lima Bean Salad

1-1/2 C. frozen baby lima beans, cooked to crisp tender & drained

1-1/2 C. frozen sugar snap peas, cooked to crisp tender & drained

1(6-oz.)jar marinated artichoke hearts, halved & undrained

1 T. finely chopped fresh dill(optional)

Pinch of crushed red bell pepper flakes

1 chopped orange bell pepper

1/2 lb. cooked shrimp, tails removed

Romaine lettuce leaves, torn into bite-size pieces

4 thinly sliced green onions

Lemon wedges

 

Combine all vegetables and spices in a large bowl and toss well. Add shrimp and toss.  Chill for 1 hour. Serve with lemon wedges.

 

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Bacon Cheddar Bread

Bacon Cheddar Bread

Cheddar-Bacon-Bread6 cups all purpose flour

3 1/4 cups warm water

2 tsp. instant yeast

2 tsp. salt

2 tsp. sugar

2 3/4 cup grated cheddar cheese

10 strips cooked bacon, chopped and divided

fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.  Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.  Cover with a towel and allow to rise in a warm place for an hour.  After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan.  Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.  Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.   NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.

Artichoke & Crab Meat Casserole

Artichoke & Crab Meat Casserole

1 14oz. can Artichoke Hearts, drained

1 lb. cooked fresh Dungeness Crabmeat or 2 6oz. cans, drained

3-4 mushrooms, thinly sliced

2 T. Butter

3 T. Flour

1 C. Fat Free Half and Half

1 C. 2% Milk

2 T. dry Sherry

1/2 tsp. Salt

1/2 tsp. Pepper

1/4 C. grated Parmesan Cheese

 

Preheat oven to 375 degrees.  Cut artichokes into quarters and place in the bottom of a 1 quart casserole that has been sprayed with cooking spray. Layer mushrooms over artichokes.   Pick over crab and remove any shell or cartilage then layer that in the casserole dish; set aside.  In medium saucepan, melt butter over medium high heat.  Add flour and cook, stirring, one minute.  Gradually whisk in half and half and milk.  Bring to a boil, whisking constantly, until thick and smooth.  Stir in sherry and season with salt and pepper.  Pour sauce over crab.  Sprinkle with parmesan cheese.  Bake until bubbly and lightly browned on top, about 20 minutes.

 

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Artichoke Gnocchi with Thyme

Artichoke Gnocchi with Thyme

3 1/2 C. all-purpose flour

4 artichoke hearts, minced

2 eggs, beaten

9 oz bread without crusts, cubed

1 C. dry white wine

3/4 C. Freshly grated parmesan cheese plus additional cheese, for serving

salt

3 T. butter

1 sprig thyme

 

Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth. Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 in lengths. Cook the gnocchi in plenty of boiling salted water; drain. In a skillet heat the butter with the thyme sprig. Sauté the gnocchi quickly. Sprinkle with a little Parmesan and serve.

Arrabbiata Sauce

Arrabbiata Sauce

1 tsp. olive oil

1 C. chopped onion

4 garlic cloves, minced

1/2 C. dry red wine or 2 T. balsamic vinegar

1 T. sugar

1 T. chopped fresh or 1 tsp. dried basil

1 tsp. dried crushed red pepper

2 T. tomato paste

1 T. lemon juice

1/2 tsp. dried Italian seasoning

1/4 tsp. black pepper

2 (14.5-ounce) cans diced tomatoes, undrained

2 T. chopped fresh parsley

 

Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 8 ingredients; bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley.

Aromatic Ginger Tea

Aromatic Ginger Tea

1 quart milk

1/3 C. sugar

1 tsp. ground ginger

8 cardamom pods, hulled and seed crushed (see notes), or 1/4 tsp. ground cardamom

8 Assam or orange pekoe tea bags or 3 T. tea leaves

 

In a 3- to 4-quart pan over medium-high heat, combine milk, 1 quart water, sugar, ginger, and cardamom seed. Bring to a boil, stirring occasionally. Add tea and simmer, stirring gently, 1 to 2 minutes. Remove pan from heat, cover, and let stand until tea is a dark reddish brown color, about 1 minute. Pour through a fine strainer into a hot teapot.

 

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Apricot Glazed Ham

Apricot Glazed Ham

2T. Butter

1/2 C. Dry Sherry (Apple Juice can work)

1/2 C. Apricot Jam

12 Dried Apricots

8 Slices Spiral Sliced Ham

 

Preheat oven to 325.  Melt Butter over low heat in small casserole or ovenproof skillet.  Add sherry, jam, and apricots.  Stir until sauce is smooth.  Add smoked ham to dish.  Cover and bake 30 minutes.  Baste ham and bake until ham is glazed, 5-10 minutes.  Do Not Over Cook!!!  Serve immediately.

 

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Apricot Bars

Apricot Bars

1 C. Dried Apricots (can be made with same quantity of other dried fruits)

1 C. Rolled Oats

½ C. Sesame Seeds

½ C. unsalted Butter, cut in slices, slightly softened

1 C. light Brown Sugar

2 Eggs

1 C. Whole Wheat Flour

1 tsp. Baking Powder

1 tsp. Cinnamon

 

Preheat oven to 350.  Grease a 9 x 13” pan.  Add apricots and oats to food processor fitted with steel blade and process until oats are cut into 1/8” pieces,  Pour into a bowl, add sesame seeds and mix. Process butter and sugar until smooth.  Add eggs and process again.  Add flour, baking powder and cinnamon and process until well mixed.  Finally add the apricot mixture and pulse until well blended.  Batter will be stiff.  Spread into pan and smooth out without compressing too much.  Bake 25 minutes.  Cool in pan 5 minutes; cut into 24 bars, remove from pan and cool completely.  Store in airtight container in fridge.

 

From the brown bag lunch cookbook

Angels on Horseback

Angels on Horseback

12 Lg. freshly-shucked oysters

6 Thin slices smoked bacon, Cut in half

Paprika or white pepper

12 Wooden toothpicks, unflavored and not colored

1 tsp. Lemon juice or crisp Dry wine

2 slices Low-moisture Mozzarella cheese

 

Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, un-drained, in bread crumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8” in bottom of broiler pan. Broil slowly on low heat until done. Note: Use Tabasco sauce in place of pepper; it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking. Alternative method of preparation: Sauté shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.

Angel Hair Pasta – Summer

Angel Hair Pasta – Summer

2 lb. fresh plum tomatoes, peeled, seeded and coarsely chopped

1 C. coarsely chopped fresh basil leaves

3 T. sherry vinegar

1 3-1/4 oz jar capers, drained and rinsed

salt and pepper to taste

1 lb. capellini or angel hair pasta

1/4 to 1/2 C. olive oil (preferably extra-virgin)

 

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.

Aegean Shrimp Anita

Aegean Shrimp Anita

1/4 – 1/2 C. Olive Oil

1 Onion, Chopped

3/4 lb. Tomatoes, chopped (2 medium)

2 Garlic cloves, crushed

1 Small Bay Leaf

1/2 tsp. Dried Basil

1 tsp. Dried Oregano

1/4 cup Chopped Fresh Parsley

1/2 tsp. Hot Sesame Oil (DO NOT OMIT)

Salt and Black Pepper

3/4 – 1 lb. raw shrimp

8 oz. feta cheese, crumbled

8 black olives halved, preferably Greek

1/2 lemon

Cooked rice

 

Heat oil in a large skillet over med high heat. Add onion and sauté until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8x8x2″ baking pan. Preheat oven to 475. Bring pan juices to a boil; add shrimp and cook 2 minutes, or until shrimp turn pink. Add shrimp with juices to baking pan; crumble feta over top. Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to 15 minutes. Serve over rice. Makes 4 to servings.

Light and Fluffy Lemon Pancakes

Light and Fluffy Lemon Pancakes

Light and Fluffy Lemon Pancakes4 large eggs, separated
4 T. sugar
1 C. park-skim ricotta cheese
3 T. butter-melted
1 T. fresh lemon juice
2 tsp. grated lemon peel
1/2 C. all-purpose flour
2 to 3 tsp. canola oil
1 C. vanilla fat-free yogurt

Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. Beat in 2 T. of the sugar until the egg whites hold stiff peaks, being sure not to over beat them. In a large bowl, whisk together the egg yolks, the remaining 2T of sugar, ricotta cheese, butter, lemon juice and lemon peel. Gently fold in the flour until just combined. Fold the beaten egg whites into the ricotta mixture in three additions until just incorporated. Preheat the oven to 200F. Lightly oil a large nonstick skillet or griddle with 1 tsp. of the oil and heat over medium heat. When the skillet is hot, add the batter in 1/4 cupfuls and cook until lightly browned and puffed, 2 1/2 to 3 minutes. Turn the pancakes and cook until the bottoms are golden brown, 1-2 minutes longer. Transfer to a plate and keep warm in the oven. Repeat with the remaining batter and oil. Serve the pancakes topped with 1/4 C. of yogurt; bananas and pecans are optional.

Bacon & Corn Pancakes

Bacon & Corn Pancakes

3/4 C. Milk

2 T. melted butter

1 egg – beaten

1/2 C. corn kernels

1 C. flour

2 tsp. baking powder

2 T. sugar

1/2 tsp. salt

6 slices bacon

Maple syrup for topping

 

Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour, baking powder, sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 C. of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup.

Aria’s Creamless Mushroom Soup

Aria’s Creamless Mushroom Soup

 

2 T. olive oil

1 medium onion, peeled and diced

1 celery root, peeled and diced

1 leek, white part only, washed well and diced

2 garlic cloves, minced

1 lb. shiitake, chanterelle, porcini and/or morel mushrooms

1/2 to 1 tsp. kosher salt

1 quart chicken stock

Kosher salt and pepper

 

In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes. Add garlic and mushrooms, season with 1/2 tsp. (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes.  Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper.

Argentinean Stuffed Chicken

Argentinean Stuffed Chicken

4 oz. boneless chicken breast

1/4 bell pepper

1 egg white

1/2 T. raisins

1 tsp. oregano

1/2 T. prunes (dried plums)

 

Preheat oven to 400 degrees F. Rinse bell pepper and chop along with prunes, raisins, set aside. Cook egg whites and chop, set aside. Rinse chicken breast well. Place chicken between two sheets of plastic wrap. With a meat lb.er or rolling pin, lb. chicken until a ¼” thickness is achieved. Remove one sheet and sprinkle both sides of chicken with oregano placing chicken back down flat with smooth side down. Arrange bell peppers, egg white, prune(s) and raisins on top of chicken, running the length of the breast. Starting at one side, roll breast tightly into a cylinder, securing with 1-2 toothpicks. Place roll on a nonstick baking sheet and coat with cooking spray. Bake for about 20 minutes, or until chicken is no longer pink. Transfer to a cutting board, remove toothpick(s) and cut into ½” thick slices. Serve

Arabian Meatballs in Broth

Arabian Meatballs in Broth

 

1/2 C. quick-cooking rice cereal (1/2 minute to cook)

1 C. minced onion

2 T. minced garlic

1 1/2 T. tomato paste

6 C. beef broth

2 T. long-grain white rice

3/4 lb. ground lean (7% fat or less) beef

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/4 C. chopped fresh mint leaves

2 T. chopped parsley

2 T. lemon juice

 

Mix rice cereal with 1/3 C. cold water; let stand at least 5 minutes. Meanwhile, in a 5- to 6-quart nonstick pan, stir half the onion and 1 tsp. garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes. As rice cooks, mix beef with 1/2 tsp. salt and 1/4 tsp. pepper. Mix half the beef mixture with one-fourth of the rice cereal mixture, remaining onion and garlic, 1 T. mint, and parsley. In a food processor, whirl remaining beef mixture and remaining rice cereal mixture until it is a sticky paste. Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the beef paste until it’s 1/4 inch thick. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football. Repeat to form each meatball, and as shaped, drop into simmering broth. Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes. Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.

Apricot-Pineapple Syrup

Apricot-Pineapple Syrup

1 C. dried apricots

1 C. water

1 C. unsweetened pineapple juice

1 C. water

 

In small saucepan covered with lid, boil then simmer the first two ingredients for approximately 25 minutes. Remove from stove and allow mixture to cool. Whip ingredients in blender or processor.  (Mixture will be a thick puree).  Add pineapple juice and water to mixture and whip again.  Return syrup to saucepan and heat on low to desired temperature. Serve Apricot-Pineapple syrup warm. MAKE-AHEAD TIP:  Place syrup in tightly covered container and store in refrigerator up to one month.  To serve, reheat on low to desired temperature.

Apricot Vinaigrette with a Simple Bread Salad

Apricot Vinaigrette with a Simple Bread Salad

 

Vinaigrette

1/3 C.  apricot preserves

1 large or 2 small shallots, finely chopped

1 tsp.  Dijon mustard

3 T. balsamic vinegar

3 to 5 T. extra virgin olive oil

1 to 2 T. lemon juice

Salt and pepper to taste

1 tsp.  Sugar

 

Combine all ingredients in a bowl and whisk to blend thoroughly.

 

Salad

Garlic clove

Variety of lettuce torn into bite-sizes

Bread cubes

Small tomato wedges

 

Rub garlic clove over the inside of a wooden salad bowl, add lettuce and bread cubes, season with salt and pepper and toss to blend. Drizzle vinaigrette over the salad and toss to coat.

Apricot Spread with Chevre

Apricot Spread with Chevre

 

2 (15.25-oz.) cans apricot halves, drained and chopped

2 tablespoons white balsamic vinegar

2 tablespoons minced onion

¼ teaspoon sea salt

1 teaspoon chopped fresh thyme, plus additional for garnish

32 baguette slices, cut on the diagonal

3 tablespoons walnut oil

1 cup chevre (may substitute blue cheese, brie or another soft cheese)

3 tablespoons chopped walnuts, toasted

Freshly ground pepper to taste

 

Place the apricots, vinegar, onion and salt in a medium saucepan. Cook over medium heat for 15 minutes or until mixture is thickened, stirring frequently (reduce heat to low towards the end of the cook time to avoid scorching). Stir in thyme and let cool. Meanwhile, brush the baguette slices with walnut oil. Place on a baking sheet and broil for 2 to 3 minutes or until lightly browned. To serve, top each baguette slice with ½ tablespoon of cheese and ½ tablespoon of the apricot mixture. Sprinkle with chopped fresh thyme and toasted walnuts.

Apricot Pepper Jelly

Apricot Pepper Jelly

 

1 C. red or green bell peppers, cut into strips

2 C. cider vinegar

1/3 C. jalapeño peppers, remove stems & seeds

1 to 1 1/4 C. dried apricot halves, finely slivered

6 C. sugar

3 oz. pouch liquid pectin

5 drops food color, same color as pepper

 

Combine pepper strips, vinegar and jalapeño peppers in an electric blender.  Process stop-and-go fashion until somewhat ground, but small chunks remain.  Combine with apricot strips and sugar in saucepan; bring to a boil.  Boil 5 minutes.  Remove from heat; skim off any foam.  Cool 2 minutes, then mix pectin and food color.  Pour into sterilized jars and fasten lids.  Process in boiling water bath for 15 minutes if desired.  Cool. This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.

Apricot Mist Punch

Apricot Mist Punch

 

1 can (46 oz) apricot nectar

1 can pineapple juice

3 (6 oz) cans frozen limeade concentrate

3 bottles ginger ale (28 oz each)

 

Combine Apricot nectar, pineapple juice, and concentrate in punch bowl. Stir in ginger ale. Add ice ring with lime slices etc.

Appley-Yogurt Dip

Appley-Yogurt Dip

 

1 cup plain or vanilla yogurt

1/2 cup Natural applesauce

 

Mix yogurt and applesauce and dip in your favorite fruits – some Toddlers even love this for dipping veggies!

Applesauce Pancakes

Applesauce Pancakes

 

2 C. dry pancake Mix

1 tsp. ground cinnamon

2 eggs

1 C. applesauce

1 tsp. lemon juice

1/2 C. milk

 

In a large bowl, stir together pancake Mix and cinnamon. Make a well in the center of the pancake Mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 C. for each pancake. Brown on both sides and serve hot.

Applesauce Gel Squares

Applesauce Gel Squares

 

1/8 tsp. cinnamon (optional)

1 C. unsweetened applesauce

2 C. apple juice

3 small packages unflavored gelatin*

 

In a small bowl, mix cinnamon into applesauce and set aside. Pour 1 C. cold apple juice in 8×8 pan and sprinkle gelatin on top. Heat remaining 1 C. of apple juice in the microwave for 3 minutes or until boiling. Stir boiling juice into the gelatin and cold apple juice. Stir in applesauce. Refrigerate for 1/2 hour and then stir to keep applesauce evenly distributed. If you omit this step the applesauce settles to the bottom, but it still tastes great! Refrigerate for an additional 2 1/2 hours or until firm.  Cut into squares with a knife, or use cookie cutters to cut into shapes, and serve. * Unflavored gelatin can be found near the jello at a grocery store. It is great to have on hand for making finger jello from juice. One envelope (7 grams) gels one C. of liquid.

Applemint Ale

Applemint Ale

 

½ cup sugar

1 cup water

18 sprigs applemint

4 lemons

1 quart of gingerale

 

Boil sugar and waer till sugar is dissolved. Remove from heat and add 10 sprigs apple mint. Chill. Add the juice of 4 lemons and strain. After filling mint julep glasses with crushed ice, add ½ cup applemint ale and fill to top with gingerale. Add sprig of applemint and serve. Serves 4.

Apple Thyme Vinaigrette

Apple Thyme Vinaigrette

 

3 C. extra-virgin olive oil

1 whole egg

1 chopped shallot

1 tsp. chopped fresh garlic

1 C. apple juice concentrate

1/4 C. apple cider vinegar

3 T. honey

1 bunch thyme with stems, chopped

Salt and pepper to taste

 

Place egg in blender with shallot and garlic. Blend for 1 minute. Add juice concentrate, vinegar, and honey. Blend. Add thyme, salt, and pepper. With blender running, slowly add the olive oil until emulsified.

Apple Glazed Beef Brisket

Apple Glazed Beef Brisket

 

4 to 5 pound boneless beef brisket

1 medium onion, quartered

2 large garlic cloves, halved

10 whole cloves

Water

1 jar (10 ounces) apple jelly

1/3 cup dry white wine

3 T. Dijon-style or spicy brown mustard

3 T. minced green onions, including tops

1 1/2 tsp. salt

3/4 tsp. cracked black peppercorns

3/4 tsp. curry powder

Parsley

Tomato roses

 

Place brisket, onion, garlic and cloves in large Dutch oven.  Add water to cover.  Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender.  Drain brisket, cover and refrigerate up to 24 hours.  To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally.  Place brisket in shallow roasting pan.  Brush with glaze and roast in slow oven (325ºF) 45 minutes, basting frequently with glaze.  Place brisket on heated serving platter and garnish with parsley and tomato roses.  Carve brisket into thin slices and serve with remaining glaze.

Apple Fling

Apple Fling

1 -14 oz. jar spiced apple rings
1 -32 oz. bottle apple juice
1 -32 oz. bottle cranberry juice cocktail
1 c. water
4-5″ stick cinnamon
Peel from 1 orange
1 -750 ml bottle champagne (or 1 -28 oz. bottle ginger ale)

 

Drain apple rings, reserving syrup. In a 3 qt. container combine reserved syrup, 2 c. apple juice, cranberry juice cocktail, water and cinnamon stick. Cover and chill 24 hr. Remove cinnamon. Chill, covered, up to 2 weeks. In a 4 c. ring mold, freeze a little of the remaining apple juice just till slushy (about 30-45 min). Using an hors d’oeuvre cutter, cut orange peel into stars. Press stars into slushy juice in mold. Center apple rings over stars. Freeze till firm. Add remaining apple juice to mold. Freeze up to 2 weeks. To serve, unmold ice ring; place in a large punch bowl. Add syrup mixture. Slowly add champagne or ginger ale. serve immediately with cinnamon sticks and additional orange peel stars.

Apple Crostata

Apple Crostata

 

1 (9-inch) Prepared Refrigerated pie pastry

1 1/2 lb. Braeburn apples

3 T. lemon juice

1/4 C. Flour

1/4 C. Sugar

1/4 tsp. Salt

1/2 tsp. Cinnamon

1/8 tsp. Allspice

4 T. unsalted butter, diced

1/2 tsp. Orange zest

1 tsp. sugar

1/2 C. chopped pecans

 

Pare, core and cut apples into 1-inch pieces, place in zipper-topped bag and drizzle with the lemon juice to inhibit oxidation. Measure remaining ingredients into the bag. Seal the bag and toss to mix and coat ingredients. Preheat oven to 400-degrees. Line a cookie sheet with parchment paper and press out one pastry round.  Sprinkle pecans onto the center part of the crust. Dump the apple mixture into a mound on the pastry, leaving 1 1/2 inches clear all around the edge.  Gently fold up and pleat the dough to form a circular pouch. Sprinkle pastry with 1 tsp. sugar. Bake for 30 minutes or until the crust is golden brown. Wait about 15-20 minutes before cutting.

Apple Craisin Coleslaw

Apple Craisin Coleslaw

 

1 bag cole slaw mix (from produce department)

1 C. Craisins (dried cranberries or cherries)

2 or 3 Golden Delicious or Fuji apples, cored & coarsely shredded

1 T. lemon juice

1/4 C. mayonnaise or salad dressing

1/4 C. plain nonfat yogurt

1/4 to 1/2 tsp. salt

1/8 tsp. white pepper

1/2 C. coarsely chopped pecans, almonds, or hazelnuts

 

Combine cole slaw mix, Craisins, and apples in a bowl. Sprinkle with lemon juice. Toss gently to mix. Combine mayonnaise, yogurt, salt, and pepper in a small bowl, and beat with a wire whisk until creamy and smooth. Add to the cole slaw and toss gently until dressing is thoroughly blended into cole slaw. Chill until ready to serve.

Apple Corned Beef

Apple Corned Beef

 

8 new redskin potatoes

4 to 5 carrots, peeled and cut into chunks

1 onion, cut into 8 wedges

3-lb. corned beef brisket

4 C. apple juice

1 C. brown sugar, packed

1 T. Dijon or honey mustard

 

Arrange potatoes, carrots and onion wedges in a slow cooker; top with corned beef. Stir together apple juice, brown sugar and mustard; pour over top. Cover and cook on low setting for 8 to 10 hours. Slice meat thinly across the grain. Serve with cooked vegetables and some of the cooking liquid. Makes 4 to 6 servings

Apple Cider Pound Cake

Apple Cider Pound Cake

3 C. sugar

1 1/2 C. butter or margarine

6 eggs

3 C. flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon, Ground

1/2 tsp. allspice, Ground

1/2 tsp. nutmeg, Ground

1/4 tsp. cloves, Ground

1 C. apple cider

1 tsp. vanilla extract

Icing

1/2 C. sugar

1/4 C. butter or margarine

1/4 C. buttermilk

1/2 tsp. vanilla extract

1/4 tsp. baking soda

 

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.  Stir together all dry ingredients; set aside. Combine cider and vanilla.  Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan.  Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired.