Eggnog Cupcakes with Eggnog and Orange Buttercream Frosting

Eggnog Cupcakes with Eggnog and Orange Buttercream Frosting

1 C. butter (room temperature)

2 C. sugar

4 eggs separated (room temperature)

2 tsp. vanilla extract

3 C. all-purpose flour

4 tsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. nutmeg

pinch of cloves

1/2 tsp. salt

1 1/4 C. eggnog

1/2 C. butter (1 stick)

1/2 C. shortening

4 C. icing sugar

1 tsp. orange extract

6 T. eggnog

Orange icing colouring (just a tiny bit!)

Icing sugar for dusting

Preheat oven to 350 degrees. Grease or line muffin tins.  In a large bowl, cream together first portion of butter and sugar with an electric mixer until light and fluffy (about 4 or 5 minutes). Add two egg yolks and mix for an additional minute. Add remaining egg yolks and mix for an additional minute. In a separate bowl, combine flour, baking powder, salt and spices. Alternate between adding dry ingredients the eggnog to the butter mixture, a little bit at a time. In small bowl, beat egg whites on high until stiff peaks form. With a rubber spatula, add about 1/2 C. of the egg whites to the mixture and fold in gently, to separate and lighten the batter. Add remaining egg whites and fold in gently until no white streaks are present. Fill C.cake tins half full and bake for 22 to 25 minutes or until a toothpick inserted into the center of the Cupcakes comes out clean. Allow Cupcakes to cool in the pan for ten minutes before removing to a wire wrack. Allow to cool completely before decorating. For the frosting, mix remaining butter and the shortening in a medium bowl until light and fluffy (about three minutes). Add orange extract and mix until combined. Add icing sugar a little at a time, mixing until combined after each addition. Once all of the icing sugar has been mixed in, add eggnog 1 T. at a time until icing has reached desired consistency. Mix in a small amount of orange coloring to achieve a color that will contrast with the white icing sugar dust, but is not too dark. Frost Cupcakes using a 1M tip to make a swirl and dust with icing sugar by placing a few T. of icing sugar in a small strainer and gently tapping the side.

Layered Macaroni Casserole

Layered Macaroni Casserole

1 pound lean ground beef

1/2 C. chopped onion

1 garlic clove, minced

1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

2 tsp. sugar

1 tsp. salt

1 tsp. chili powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/8 tsp. pepper

8 oz. uncooked elbow macaroni

2 C. fat-free cottage cheese

1 1/2 C. shredded reduced-fat Cheddar cheese

 

TOPPING:

1/4 C. dry bread crumbs

1/4 C. grated Parmesan cheese

1 T. butter or stick margarine, melted

 

In a nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste and seasonings. bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese.  In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 1 C. meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325 degrees F for 40-45 minutes. Let stand for 10 minutes before serving.

 

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Ginger-Orange Cranberry Sauce

Ginger-Orange Cranberry Sauce

1 12 oz. bag cranberries

1 C. water

1 C. sugar

1 orange, cut into small sections, pith and seeds (duh!) removed

Zest from 1 orange

Some fresh ginger, grated (make it TINY!)

 

In a large (the taller the sides, the better, because you’re exploding cranberries) saucepan, heat water, sugar, and cranberries until boiling. Reduce the heat to a gentle boil and add grated ginger, orange zest, and orange pieces.  Cook until all the cranberries explode and sauce has reached desired consistency, 10-30 minutes, with the sauce thickening as it cooks longer.

Hot Onion Squares

Hot Onion Squares

2 cups onions, very thinly sliced

7 tablespoons lard

Cayenne pepper, to taste

2 cups bread flour

1 tablespoon baking powder

3/4 teaspoon salt

2/3 cup milk

1 egg

3/4 cup sour cream

 

In a heavy skillet, cook the onion in 2 T lard, over mod-low heat, stirring, until it is golden.  Stir in the cayenne and salt and pepper to taste.  Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt.  Sift the mixture again into a bowl.  Add the remaining lard, and blend the mixture until it resembles fine meal.  Stir in the milk, stirring until the dough is combined well.  Turn out onto a floured surface and knead it for 30 seconds.  Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture.  In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste.  Pour this over the onion mixture, using a spatula to cover the onion mixture evenly.  Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through.  Cut into squares and serve hot.

 

Cornbread Casserole

Cornbread Casserole

1 package Jiffy corn muffin mix

1 egg

1/3 C. milk

1 can creamed corn

1 can whole kernel corn

 

Mix up the corn muffin mix batter in a bowl. Follow the directions on the box! Add the creamed corn and whole kernel corn to the mixture (don’t drain, just dump in the whole can, liquid and all) Pour the resulting, super-liquidy batter into a 9″x13″ casserole dish (or whatever other size you have available; this recipe doesn’t rise very much at all) Bake at 400 F until casserole has set (doesn’t wiggle when you shake the dish), about 15-20 minutes.

Hawaiian Pecan and Chocolate Pie

Hawaiian Pecan and Chocolate Pie

1 9 inch prepared pie shell

1 cup chopped Hawaiian Vintage Chocolate

5 whole eggs

1 cup & 1 Tbs. sugar, in all

1 & 1/2 cup light karo syrup

1 T. molasses

1 tsp. cinnamon

1 Tbs. & 1 tsp. vanilla, in all

2 cups roasted pecan pieces

1 cup melted chocolate

1/3 cup heavy cream

 

Preheat the oven to 350 degrees F. Lay the chocolate pieces on the bottom of the pie shell. In a mixing bowl, whisk the whole eggs, 1 cup sugar, light karo syrup, molasses, cinnamon and 1 tablespoon vanilla together. Whisk until incorporated. Pour the mixture over the chocolate pieces. Top the filling with the pecan pieces. Bake for 30-45 minutes or until the center is firm to the touch. For the ganache: In a double boiler, slightly heat the melted chocolate. Remove from the heat and whisk in the cream. Remove the pie from the oven and allow to cool to room temperature. Spread the ganache over the top of the pie and allow to set for 10 minutes under refrigeration. Garnish  the pie with whipped cream.

 

Greek Isle Bread for Bread Machine

Greek Isle Bread for Bread Machine

3/4 C. Water

3 C. White bread flour

1/4 C. Yogurt (plain)

1 T. Dry milk

1 1/2 T. Sugar

1 1/2 tsp. Salt

1 T. Butter

1/4 tsp. Garlic powder

2 T. Black olives; chopped

3/4 tsp. Sweet basil

3/4 tsp. Dill weed

1/4 C. Feta cheese

1/4 C.  Cucumber; pureed

11/2 tsp. Active-Dry yeast

 

Place ingredients in Automatic Bread Machine in manufacturers recommended order.  Use the normal/white or rapid rise bread cycle. Cucumber should be peeled, seeded, and then pureed. If the Feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles

 

Ground Turkey Picadillo

Ground Turkey Picadillo

1 tsp. olive oil

1 C. chopped onion (about 1 small onion)

1 pound ground turkey

3 garlic cloves, peeled and minced

1 C. beef broth

1/3 C. raisins

1/3 C. chopped green olives stuffed with pimentos

3 T. capers

1 T. tomato paste

Black pepper to taste

 

Heat the oil and add the chopped onion, cooking until soft (about 5 minutes). Add the ground beef or turkey and garlic, and cook until the meat is no longer pink, stirring periodically.  Add the broth, raisins, olives, capers, and tomato paste. Stir and bring to a simmer, then cover and cook 25 minutes or so. Serve over steamed white rice. Supposedly it goes great with fried  plantains but I just fried sliced bananas in some butter, about 4 minutes per side, until slightly browned.

Gillian McK Chickpea Burgers

Gillian McK Chickpea Burgers

410g tin chickpeas, drained and rinsed

410g tin red kidney beans, drained and rinsed

1 carrot, trimmed, peeled and finely grated

1 small onion, peeled and finely grated

50g sunflower seeds

2 tbsp tahini, drained of any excess oil before measuring

1 garlic clove, peeled and chopped

1 handful chopped fresh coriander

1 tbsp wheat-free vegetable bouillon powder

Method

 

Preheat oven to 220°C/Gas 7.  Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.  Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.  Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.  Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice

 

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Roast Loin of Pork Stuffed with Apricots and Dried Plums

Roast Loin of Pork Stuffed with Apricots and Dried Plums

1 boneless top loin pork roast (about 2 1/2 pounds)

5 ounces (about 16) dried pitted plums (prunes)

3 ounces (about 14) dried apricots

1/4 C. Dijon mustard

1/4 tsp. garlic powder

1/4 tsp. freshly ground pepper

2 carrots, peeled and cut into 1-inch chunks

2 ribs celery, trimmed and cut into 1-inch chunks

1 yellow onion, cut into 1-inch chunks

1 C. dry white wine

About 1/2 C. water

 

Remove the roast from the refrigerator 45 minutes before you plan to bake it. Position a rack in the lower third of the oven. Preheat the oven to 350° F.  Stand the roast on one end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube like opening. Stuff the length of the roast with the dried fruits, alternating the plums and apricots. (If necessary, cut a slit at the other end of the roast, and stuff half of the fruit from one side of the roast and half of the fruit from the other side.)In a small bowl, combine the mustard, garlic powder, and pepper and mix well. Rub the roast all over with the mustard mixture. Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over the top of the roast and then pour the water into the bottom of the pan, adding just enough to come up the sides of the vegetables but not touch the bottom of the roast. Roast the pork for 45 minutes, or until an instant-read thermometer inserted into the meat but away from the fruit registers 155°F. Transfer the roast to a carving board, tent with aluminum foil, and let rest for 10 minutes before carving to allow the juices to set. Discard the vegetables and liquid in the pan. To serve, cut the roast into 1/2-inch-thick slices and arrange them, slightly overlapping, on a warmed platter.  Serves 6

Gillian MK Miso Soup with Watercress

Gillian MK Miso Soup with Watercress

6 C. water

30 grams dried bonito flakes

3 dried shitake mishrooms

3 T. dried wakame, shredded

6 T. miso paste, in this case, red

2 C. watercress leaves (or argula)

 

Heat the water in a pot until just ready to boil, then add the bonito flakes.  Turn the temperature down a bit and simmer for two minutes.  Remove from the heat and let stand 5 minutes, then strain the bonito flakes out and discard.  Add the mushrooms and the wakame and return to heat.  Simmer the soup over low for 20 minutes.  Spoon out the mushrooms and cut into thin strips, discarding the stems.  Return the mushrooms to the soup. In a small bowl, whisk together the miso paste and a bit of the broth from the post, then pour back into the soup.  Continue to let the soup simmer.  Just before serving, add the watercress and heat just so it wilts.  Serve and dive in.

 

 

Yield:

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Refried Beans

Refried Beans

2 C. dry pinto beans

1 tsp. garlic powder or 2 cloves garlic

1 tsp. chili flakes

salt to taste.

 

Rinse the pinto beans and soak them overnight. Rinse well. In a crockpot add pinto beans, 8 C. water, garlic, chili, and salt. Cook on high heat for approximately 8 hours. When beans are very soft, pour off water to drain beans, but save some of the water aside. Use a potato masher to mash beans to desired consistency. Add the reserved water as needed. Let cool and store in the refrigerator. They will thicken as they cool. When you reheat the beans, add water a little at a time until they are the desired thickness. Cost: Whole batch: $0.51 Serving: $0.07

Gillian McK Aduki Bean Stew

Gillian McK Aduki Bean Stew

200g aduki beans

1 wheat free vegetable stock cube

1 onion, peeled and finely chopped

2 carrots, trimmed, peeled and thickly sliced

1 leek, washed, trimmed and finely sliced

Half a butternut squash, peeled, deseeded and cut into chunky pieces

½ tsp of cumin

½ tsp of turmeric

250g curly kale

4tbsp of fresh chervil, chopped

 

Presoak the beans for 12 hours or overnight in water. Drain the beans and rinse well. Place in a saucepan of water and bring to the boil. Boil hard for 15 minutes to remove toxins. Drain and rinse well.  Return the beans to the pan with a litre of fresh cold water. Add the stock cube and bring to the boil. Lower the heat and simmer for 10 minutes. Add the vegetables, cumin and turmeric and simmer for a further 10-15 minutes. Add the kale and cook for a few minutes until just tender. Sprinkle with chervil and serve with Millet Mash and Onion Gravy.

 

 

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Fiddlehead Fern and Mushroom Soup

Fiddlehead Fern and Mushroom Soup

fern5 C. low- sodium chicken stock

2 C. cleaned fiddlehead ferns, large ones cut in half

2 C. crimini mushrooms, thinly sliced

1 T. olive oil

2 large long white or Yukon gold potatoes, peeled and cubed into small bite sized pieces

1/2 C. sweet onion, finely diced

2 sprigs fresh thyme, or 1/2 tsp. dried

2 cloves garlic, minced

1 T. fresh lemon juice

Salt and pepper

 

Bring the stock to a boil in a soup kettle. Add the potatoes, onion and thyme. Cook on a low boil, covered until the potatoes are very, very tender Рthis takes me from 20 to 25 minutes. While doing that, in a large skillet, saut̩ the sliced mushrooms, ferns and garlic in the olive oil with a generous sprinkle of salt and a few grinds of freshly ground black pepper for about 1 minute. Add two large spoons of stock, cover and simmer for 5 minutes. Uncover, stir and continue to cook for 5 more minutes. At this point, the mushrooms and ferns should be cooked. Add the lemon juice and taste for salt and pepper. Note: if not making a soup Рthis is a wonderful side dish as-is! Set aside until the potatoes are done. When the potatoes are very tender (at the point of mushy) take off the heat, remove the thyme stems if using fresh and allow to cool off for a few minutes. Carefully cream with the immersion blender (or do so in batches in a food processor). Avoid splashing the hot liquid on yourself! Add half the fern/mushroom mixture, and again with the immersion blender, whiz down into small pieces. Add the remaining fern/mushrooms, stir and taste for salt and pepper. This process will give you a creamy textured, full bodied yet low-fat soup. If cooled down too much, heat on low until just heated through and serve. Enjoy!

 

 

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Faworki (Polish Egg Twist Bread)

Faworki (Polish Egg Twist Bread)

2 whole eggs

2 egg yolks

1/2 tsp. salt

4 T. sugar

1 tsp. cream

1 tsp. butter 1 C. flour

1/2 tsp. almond extract

 

Beat eggs with salt. Add sugar, cream, butter, and flavoring. Add flour, mix well and turn out on floured board. Knead until smooth and firm Proceed to cut and fry in hot fat until light brown.

 faworki

 

Yield:

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Polenta

Polenta

9 C. water

1 Tsp. Salt

3 C. cornmeal

1 T. oil to fry

 

Bring water to a boil. Reduce to simmer. Add salt.   Slowly stir in corn meal 1 C. at a time. Stir while you add to avoid clumps. Stir continuously for 12-15 min. Polenta will thicken. When it starts to pull away from the pot, turn off the heat and pour it into a greased dish or platter. Let cool 10-15 minutes.  Slice and fry until golden brown.  Variations:  Garlic: You can mince the garlic and add it to the boiling water at the start, or you can roast the garlic (slice off the top, pour on 1 T. of olive oil, put on a pan in the oven at 450 for 30-45 min or until soft), mash it and mix in while the polenta is thickening.  Butter: mix in a few T. of butter when the polenta is thick.  Cooling: instead of a platter or dish, you can use C.cake tins to make little polenta cakes (my favorite), if you have any fun shaped cake pans that would work as well. Toppings: top with marinara sauce, basil or eat plain. Cost:   Whole batch – $0.65 (with 3 clove garlic), makes 24 C.cakes  Per serving – $0.09 ($0.03 per cake: serving size 3 cakes)

 

Dilly Eggs

Dilly Eggs

Six beaten eggs

Splash of milk/cream

Generous shake of dried dill weed

2 T. pickle juice or light colored vinegar

1 C. shredded cheddar (whole fat or 50%)

Salt & pepper to taste

Butter to fry

 

Beat eggs in a small bowl (remove some yolks if you want). Add dill weed, salt & pepper. Add a splash of milk or cream, and the pickle juice / vinegar. Beat just to blend flavors. Heat a frying pan or skillet to medium temperature, melting a couple T. of butter (or so). Add egg mixture and let begin to set for a few minutes. Stir in cheese, and scramble.

 

 

Yield:

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North African Stew

North African Stew

1.5 lbs lean beef stew meat
2 medium sweet potatoes, peeled, halved lengthwise and sliced to .5 inch thick
1 medium onion, cut into wedges
1 C. water
1 tsp. instant beef bouillon granules
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 tsp. cinnamon
4 cloves garlic, minced
1 can of 14.5 diced tomatoes, undrained
1/2 C. apricots, quartered
1/4 C. chopped peanuts

Cut meat into one inch pieces. In a ~4 quart slow cooker, add meat, sweet potatoes, and onion. Stir in water, bouillon granules, cumin, cayenne pepper, cinnamon, and garlic. Cover and cook on low setting for 7.5 to 8.5 hours or high for 3.5 to 4 hours. Stir in tomatoes and dried apricots. Cover and cook for half an hour more. Serve over hot couscous. Sprinkle with crushed peanuts.

Crazy Beans

Crazy Beans

1 lb. pork sausage

2 stalks celery, sliced

1 medium onion, chopped

1 green pepper, diced

1 can (1 lb.) baked beans in tomato sauce, undrained

1 can (1 lb.) each lima, kidney, green and wax beans, drained

1 C. dark brown sugar

1 can (10-3/4 oz.) tomato soup

1 can (6 oz.) tomato paste

6 slices bacon

 

In skillet, brown sausage. Drain reserving 2 T. drippings. Add celery, onion and pepper; cook until onion is translucent. Combine with remaining ingredients except bacon. Transfer to baking dish. Top with bacon. Bake at 350° for 1 hour.

 

Yield:

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Butternut Squash Lasagna with Fresh Sage & Thyme

Butternut Squash Lasagna with Fresh Sage & Thyme

4 T. unsalted butter

2 1/2 C. diced yellow onion

2 lbs butternut squash, peeled, seeded and cut into 1/4 inch thick slices

1 3/4 C. vegetable broth

4 T. chopped fresh thyme, divided use

4 T. chopped fresh sage, divided use

2 15oz containers of ricotta

4 1/2 C. shredded mozzarella, divided use

1 C. shredded Parmesan, divided use

3 large eggs

3 biscotti cookies (not sweet ones, we used almond & walnut biscotti with a hint of anise flavoring)

Salt and pepper to taste

1 10oz package no-boil lasagna noodles

For béchamel:

2 T. butter

2 T. all-purpose flour

1 3/4 C. whole milk

Pinch of nutmeg

Salt and pepper to taste

Equipment: 9 x 13 inch baking dish

Preheat oven to 350 degrees F. Melt 4 T. butter in a large pot or dutch oven. Add onion and cook over medium heat until soft, about 10 minutes. Raise heat to high and continue to cook, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer to a bowl and set aside. In the same pot, add the sliced squash, vegetable broth, 3 T. of thyme and 3 T. sage. Bring to a boil, then reduce heat and simmer, stirring occasionally, until squash is tender, about 20 minutes.  While squash is cooking, in a medium bowl combine ricotta, 2 C. of mozzarella, 1/2 C. Parmesan and the remaining 1 T. thyme and 1 T. sage. Season with salt and pepper to taste. Add the eggs and mix well. Set aside. When squash is done, cool slightly and remove 3/4 C. of the excess liquid (1 C. if there is an excessive amount of liquid). Transfer to food processor. Break the biscotti in half and add to the processor. Blend until smooth, then season with salt and pepper to taste. Set aside. In a medium saucepan melt 2 T. butter over medium heat. Add 2 T. flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the sauce thickens slightly, whisking frequently. Whisk in the nutmeg. This sauce is called “béchamel” and it’s done when it coats the back of a spoon. (Make the bechamel just before assembling the lasagna, if it sits too long it will develop a skin). Now it is time to assemble the lasagna. Coat the bottom of your baking dish with 1/2 of the béchamel. Then layer the rest of the lasagna as follows:

1/3 of the ricotta mixture

Noodles (make sure they are not overlapping)

1/3 of the squash mixture

1/2 of the onions

1/3 of the remaining mozzarella

1/3 of the ricotta mixture

Noodles

1/3 of the squash mixture

1/2 of the onions

1/3 of the ricotta mixture

1/3 of the mozzarella

Rest of the béchamel

Noodles

Remaining squash mixture

Sprinkle the remaining mozzarella and Parmesan over the top. Cover with aluminum foil and bake at 350 degrees F for 40 minutes. Then remove the aluminum foil and bake for an additional 10 minutes, or until cheese is completely melted and starting to color a bit. Remove from oven and allow to rest for about 10 minutes.

Cilantro Chicken with Peanuts

Cilantro Chicken with Peanuts

Cilantro-Peanut-Chicken-done2 tsp. canola oil

1 lb skinless, boneless chicken breast, cut into 1-inch strips

1 oz honey-roasted peanuts

2 tsp. minced fresh ginger

4 clv garlic, minced (2 tsp.)

1/4 C. sliced green onions

1 tsp. soy sauce

2 tsp. rice vinegar

1 tsp. toasted sesame oil

1 C. fresh cilantro

4 C. finely shredded Chinese (napa) cabbage or 2 C. hot cooked brown rice

Fresh cilantro sprigs (optional)

Lime wedges (optional)

 

In a heavy 10-inch skillet, heat canola oil over high heat. Add chicken; cook and stir for 2 minutes. Add peanuts, ginger, and garlic; cook and stir about 3 minutes more or until chicken is no longer pink. Add green onions, soy sauce, rice vinegar, and sesame oil. Cook and stir for 2 minutes more. Remove from heat. Stir in cilantro. To serve, spoon chicken mixture over cabbage or rice. If desired, garnish with cilantro sprigs and lime wedges.

 

Yield: 4 servings

Calories: 222

Fat: 9g

Fiber: 2g

 

 

Broccoli Cheese Soup

Broccoli Cheese Soup

 

1/2 medium chopped onion

1/4 C. melted butter

1/4 C. flour

2 C. half-and-half cream

2 C. chicken stock

1/2 lb fresh broccoli

1 C. carrot, julienned

6 ounces grated sharp cheddar cheese

salt and pepper

 

Sauté onion in butter. Set aside.  Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add the chicken stock. Simmer for 20 minutes.  Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.  Add salt and pepper. Add cheese and stir till cheese has melted.  Remove from heat & serve.

Chocolate Truffle Tart

Chocolate Truffle Tart

2 C. of chocolate cookie crumbs (famous wafers)
1/4 C. sugar
1/3 lb. unsalted butter, melted

14 oz. bittersweet chocolate
2 T. unsalted butter
4 eggs, separated
3/4 C. powdered sugar
1/4 C. raspberry liqueur
pinch vanilla extract

6 oz. bittersweet chocolate
3/4 C. heavy cream

 

For the crust, grind cookies in the food processor until finely ground. Add sugar and mix. Add the melted butter and mix well to incorporate. Press the crumbs into a well greased 9 inch removable bottom flan pan. Refrigerate at least 30 minutes. Place chocolate and butter in a bowl and melt over a water bath. Place egg yolks, sugar, liqueur, and extract in a metal bowl and cook over a water bath while whisking. Cook until the mixture is thick and resembles softly whipped cream. Remove the crust from the refrigerator and paint the bottom of the crust with about 2 oz. of the melted chocolate. When the chocolate and egg mixture is about the same temperature fold the chocolate into the egg mixture using broad strokes. In a clean mixer place egg whites and whip until whites hold a soft peak. Fold the egg whites into the chocolate mixture using broad strokes. Pour into crust and refrigerate for 1 hour.  For the ganache, place the chocolate in a food processor and break pulse and break the pieces up a bit. Place cream in a pan and heat until the cream comes to a boil. Pour cream over chocolate and process until the chocolate is smooth. Let cool for about 5 minutes. Pour ganache over the top of the tart if you like at this point you can top with fresh berries. Refrigerate at least 1 more hour. Serve cold with whipped cream.

 

Pizza Pinwheels

Pizza Pinwheels

 

1 can refrigerated Crescent Rolls

2 T. grated Parmesan Cheese

1/3 C. finely chopped Pepperoni

2 T. finely chopped Bell Pepper

½ C. shredded Italian Cheese Blend

½ C. Pizza Sauce

 

Heat oven to 350.  Spray cookie sheet with cooking spray.  Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Sprinkle Parmesan, pepperoni, bell pepper and cheese blend over each rectangle.  Starting with one short side, roll up each rectangle; press edge to seal.  With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.  Bake 13-17 minutes or until edges are golden brown.  Meanwhile, heat pizza sauce.  Remove pinwheels from cookie sheet and serve with warm sauce for dipping.

BANANA ZUCCHINI NUT BREAD

BANANA ZUCCHINI NUT BREAD

3 c. whole wheat flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. baking powder

1 c. vegetable oil

3 eggs

2 c. sugar

1 tbsp. vanilla extract

2 tbsp. banana extract

2 1/2 c. mashed bananas (4-5 bananas)

2 c. unpeeled, shredded zucchini

1 1/2 c. chopped pecans or walnuts

 

Combine flour, soda, salt, cinnamon, and baking powder in a mixing bowl and set aside. Combine oil, eggs, sugar, and extracts in a large bowl; beat well. Stir in bananas and zucchini. Add flour mixture, stirring just until moistened. Stir in nuts. Pour batter into 2 greased and floured 8 1/2 x 4 1/2 x 3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove and cool completely on wire racks. Yields: 2 loaves. Serves 12. TIP: The mini loaf pans are great for this recipe. It yields 20 loaves. Wrap them individually and freeze them. When the kids want a snack, just pop them in the microwave for 35 seconds to thaw.

Chef Katz’ Maple Pork Chops with Apricot and Sage Butter

Chef Katz’ Maple Pork Chops with Apricot and Sage Butter

For the Pork Chops

3 cups water

2 cups apple cider

½ cup maple syrup

4 tablespoons kosher salt, or 2 tablespoons table salt

2 cloves garlic, cracked with the heel of the hand

½ teaspoon black peppercorns

½ teaspoon fennel seed

½ teaspoon coriander seed

1 bay leaf

4 bone-in pork loin chops, about 1 ½ inch thick

olive oil as needed

 

For the Sage Butter

4 tablespoons unsalted butter, softened

2 tablespoons apricot preserves

1 teaspoon minced fresh sage

½ teaspoon kosher salt

 

Combine all of the ingredients except the pork chops and olive oil in a saucepan and bring the contents to a boil. Remove the pan from heat and allow the brine to cool fully before proceeding. Place the pork chops in a non-reactive container (not aluminum or copper) such as a Pyrex dish, and pour the brine over. Cover the container with plastic or a tight-fitting lid, and refrigerate for at least 6 hours, or up to 12 hours. While the meat is brining, make the apricot and sage butter. In a small bowl, work the softened butter together with the apricot preserves, sage and salt. Refrigerate in a small container, but allow the butter to come back to room temperature before using. Remove the pork chops from the brine and pat dry with paper towels. Preheat a grill or broiler. Brush the chops with a scant coating of oil and season lightly with salt and black pepper. Grill or broil to an internal temperature of 145 degrees. Rest the chops in a warm place for 3 to 5 minutes. Top each chop with a dollop of apricot sage butter just before serving. Serves 6

 

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Pastry-Wrapped Cranberry Brie

Pastry-Wrapped Cranberry Brie

1 can (8 oz.) crescent dinner rolls

1 round 8 oz. brie cheese (don’t use triple creme brie)

3 TBS whole berry cranberry sauce

1 TBS apricot preserves

1/2 tsp. dried rosemary

2 medium pears, thinly sliced

 

Heat oven to 350 degrees. Unroll dough and separate crosswise into 2 sections; press dough into 2 (7 inch) squares, firmly pressing perforations to seal. Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up. With small cookie or canape cutter, or sharp knife, make 1/2 to 1 inch cutouts to resemble poinsettia leaves from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet. On 7 by 7 inc foil squre, arrange dough leaves with balls in center on top of dough. Left foil square with poinsettia petals and place on cookie sheet next to wrapped Brie. Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift from cookie sheet with foil; cool. Bake wrapped cheese 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears. Makes 12 servings. TIP: The edible rind on the Brie keeps the cheese from oozing out during baking.

Brötchen

Brötchen

2½ to 3 C. flour

1 package active dry yeast

1 tsp. sugar

1 tsp. salt

1 tsp. oil

1 C. warm water

1 egg white

 broetchen

Pour 2½ C. flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two T. of water (the water comes from the 1 C. listed above ). Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.   Turn dough out on counter top and knead until smooth.  Add the remaining ½ C. flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3″ apart on a greased and floured cookie sheet. Cover and let rise until double in size.  Beat egg white and 1 tsp. water with a fork until frothy and brush on the rolls.  Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.

 

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Garlic Shrimp with Wasabi Mayonnaise

Garlic Shrimp with Wasabi Mayonnaise

3/4 C. mayonnaise

1 T. grated fresh ginger

2 tsp. lime zest

1 tsp. fresh lime juice

1/2 tsp. sugar

2-4 tsp. wasabi paste, to taste

 

1 lb shrimp, cleaned and peeled

3 T. extra virgin olive oil

1 T. finely chopped garlic

2 T. grated fresh ginger

1 T. fresh lime juice

fresh ground black pepper, to taste

 

Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp. wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed. Stir together all the”FOR THE SHRIMP” ingredients, EXCEPT the shrimp. When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade. Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to”cook” the shrimp, making them tough. Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink. Remove to a serving dish and don’t forget to bring the wasabi mayo out of the fridge.

Beef & Butternut Squash Soup

Beef & Butternut Squash Soup

soup2 ounces pancetta (diced)

1 pound beef (cut into 1 inch cubes)

1 onion (chopped)

3 cloves garlic (chopped)

1/2 tsp. red pepper flakes (optional, to taste)

1 T. rosemary (chopped)

1 T. thyme (chopped)

1 C. Italian red wine

3 C. beef broth

1 splash balsamic vinegar

1/4 C. sundried tomatoes (chopped)

1 (28 ounce) can diced tomatoes

Parmigianino-Reggiano rind (optional)

1 tsp. oregano

Salt and pepper to taste

1 pound butternut squash (peeled, seeded and cut into 1 inch cubes)

Parsley (chopped)

 

Cook the pancetta in a large pan on medium heat. Add the beef and brown on all sides in the grease from the pancetta and set aside. Add the onion and sauté in the pancetta grease until tender, about 5-7 minutes. Add the garlic, red pepper flakes, rosemary and thyme and sauté until fragrant, about a minute. Add the wine and deglaze the pan. Add the beef, broth, balsamic vinegar, sun-dried tomatoes, diced tomatoes, parmigiano reggiano rind, oregano, salt and pepper and bring to a boil. Reduce the heat, cover and simmer until the beef is nice and tender, about 1-2 hours. Add the squash and simmer until it is tender, about 15-20 minutes.

 

 

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Brie Cherry Pastry Cups

Brie Cherry Pastry Cups

1 sheet frozen puff pastry, thawed

1/2 C. cherry preserves

4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes

1/4 C. chopped pecans or walnuts

2 T. minced chives

 

Unfold puff pastry; cut into 36 squares. Gently press squares onto the bottoms of 36 greased miniature muffin C..   Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again.   Spoon a rounded 1/2 tsp.ful of preserves into each C.. Top with cheese; sprinkle with nuts and chives. Bake for 3-5 minutes or until cheese is melted. Yield: 3 dozen.

Bacon Puff Pancakes

Bacon Puff Pancakes

2 eggs

3/4 C. milk

2 1/3 C. Bisquick baking mix

2 T. sugar

1/4 C. vegetable oil or shortening, melted

8 slices Bacon, cooked, crumbled

 

Beat eggs in small bowl on high speed until thick and lemon colored, about 5 minutes. Stir in remaining ingredients. Pour scant 1/4 C. batter onto medium-hot ungreased griddle. Cook until pancakes are dry around edges. Turn; cook other sides until golden brown.

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Bayou Shrimp w/ Lemon-Rosemary Aioli

Bayou Shrimp w/ Lemon-Rosemary Aioli

1/2 C. mayo

2 T. olive oil

1 med clove of garlic, finely chopped

2-3 tsp. lemon juice

1 tsp. lemon zest

1/2 tsp. dried rosemary

1 lb fresh uncooked shrimp, deviened, peeled, tail on

2 tsp. olive oil

3/4 tsp. Old Bay

 

In small bowl mix together mayo, T. olive oil, garlic, lemon juice, zest, rosemary until well blended. Heat 12 in skillet over med high heat. Add to tsp. olive oil & coat pan. Sprinkle shrimp with Old Bay and saute until pink and done. Serve with aioli.

Golden Chili w/ Caramelized Onion & Sausage

Golden Chili w/ Caramelized Onion & Sausage

2 onions, chopped

1 T. olive oil

4 cloves of garlic, chopped

2 jalepenos, deseeded & minced

2 tsp. ground cumin

1 T. ancho chili powder (regular is fine too)

2 tsp. chili powder

1/2 tsp. ground oregano

1 1/4 pounds (one package) of Turkey Italian Sausage

2 C. of chicken broth

2 – 15 oz cans chickpeas

1 -15 oz can pinto beans

1 – 15 oz can creamed corn

 

In a large stock pot, heat the oil to medium heat & add the onion. Cook until caramelized, about 10 minutes. Add the garlic, jalapeno, cumin, chili powder & oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier). Once the sausage is browned & no longer pink inside, deglaze the pan by pouring the broth into the hot pan. Scrape the pan to get all those yummy bits off the bottom. Add 1 can of the chickpeas & the pinto beans. In a blender, puree the 2nd can of chickpeas & creamed corn. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. If it gets too thick, just add some chicken broth or even a beer to thin it out. Top with shredded cheese, sour cream and green onion.

Caramelized Chili Shrimp

Caramelized Chili Shrimp

1/2 C. sugar

1 T. all purpose flour

1 tsp. kosher (coarse) salt

1 tsp. chili powder

1/2 tsp. cayenne pepper

2 cloves garlic, minced

1 lb large uncooked shrimp, peeled & deveined, tails on

1/2 lime

 

Heat oven to 500. Line a baking sheet with foil. Spray foil with cooking spray. In a resealable 1 gallon plastic bag, mix all ingredients except shrimp & lime. Add shrimp; seal bag & shake to coat with shrimp with sugar mixture. Use your fingers to squeeze the bag to make sure the garlic gets evenly dispersed.  Bake 7 minutes. Remove from oven. Using spatula, group the shrimp together & squeeze fresh lime juice over. Place on serving platter.

Asparagus with Roasted-garlic Aioli

Asparagus with Roasted-garlic Aioli

2 medium heads garlic, left whole

1 T. olive oil

1 1/2 C. mayonnaise

2 tsp. apple-cider vinegar

1/2 tsp. black pepper

1/4 tsp. salt

3 T. chopped fresh chives

2 lb medium asparagus, trimmed

 

Put oven rack in middle position and preheat oven to 400°F. Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 T. oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm. Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives. Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

Crudité Platter with Roasted Garlic Aioli

Crudité Platter with Roasted Garlic Aioli

1 bunch baby carrots, peeled with about 1 inch of green tops left on

1/2 head broccoli, cut into florets

1/2 head cauliflower, cut into florets

1/2 pound asparagus, trimmed

1/2 pound green or wax beans

1/2 pound fingerling (or small red) potatoes

1 Belgian endive, leaves separated

Slices of orange, red, or yellow bell peppers, or 1 C. grape or cherry tomatoes

Sea salt

Roasted Garlic Aioli

Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.

Roasted Garlic Aioli

1 garlic bulb

1 T. olive oil

1/4 C. pasteurized eggs

1 (6-ounce) jar marinated artichoke hearts (about 1/4 C.)

Juice of 1 lemon (about 3 T.)

1 T. Dijon mustard

Sea salt, to taste

Freshly ground pepper, to taste

1/2 C. canola or safflower oil

1/4 C. olive oil

Preheat oven to 400°. Cut off pointed end of garlic; place garlic on a piece of foil, and drizzle with 1 T. oil. Wrap tightly, and roast at 400° for about 45 minutes or until soft. Remove from oven, and let cool; squeeze pulp from garlic cloves. Place roasted garlic in a blender or food processor with egg and next 5 ingredients, and process, adding canola oil and 1/4 C. olive oil in a slow, steady stream, until mixture thickens. Refrigerate in an airtight container up to 4 days.

Roasted Garlic and Avocado Aioli

Roasted Garlic and Avocado Aioli

8 cloves garlic – peeled 

1 tsp. Olive Oil – EVOO

1 C. Mayonnaise – Light is fine

1 dash kosher salt – to taste

3/4 C. Avocado (Haas) – rough chopped (1 small avocado)

2 dashes Black pepper – to taste

2 medium key limes – or 1 regular lime

 

Preheat oven to 350 (or do this while baking something else).  Place 4 cloves of garlic in an ovenproof dish or ramekin. Place a small amount of EVOO in the dish and stir to coat the garlic. Roast the garlic in the oven until its light brown, soft, and caramelized. About 20 – 25 minutes. Remove and allow to cook in the dish.  Meantime chop up the other 4 cloves, peel and chop the avocado, and place these in your blender or food processor. Add the mayonnaise and mix briefly.  Use a zester or small sharp knife to remove about a T. of zest (just the colored part of the rind) from the limes. Then squeeze the lime juice into a separate bowl. Add the lime zest to the mayo-garlic mixture and mix briefly.  Now add the avocado and about 2 tsp. of lime juice and blend until smooth. While blending drizzle in the rest of the olive oil and add a bit of salt & pepper.  Taste the aioli then adjust the thickness and flavor with lime juice, salt, and pepper as needed.  Serve on fish, chicken, or vegetables

Grilled Pear and Prosciutto Starter

Grilled Pear and Prosciutto Starter

4 slices prosciutto

4 T.s balsamic vinegar

4 slices fresh parmesan cheese

2 pears, any variety

4 sprigs mint

 

Peel, halve, & core the pears. Grill the pears on medium heat, turning once, until they are heated through & have nice grill marks on both sides, about 5-7 minutes. Alternately, you can sauté the pears in a little butter or apple juice to heat them through & soften them up a bit. Place one pear half on each plate. Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice), & then a mint leaf. Drizzle a T. of balsamic vinegar around each pear half. Spice up with salt & pepper if desired.

Festive Cheese Trio

Festive Cheese Trio

1  package (8 oz) cream cheese, softened

1  package (3 oz) cream cheese, softened

1  package (6 oz) chèvre (goat) cheese

1 1/2  tablespoons chopped fresh chives

2  tablespoons finely chopped yellow bell pepper

2  tablespoons finely chopped walnuts, toasted*

2  tablespoons chopped pitted Kalamata or Spanish olives

2  tablespoons freshly grated Parmesan cheese

1  jar (2 oz) diced pimientos, drained

Crackers or cocktail breads

 

Line three 6-ounce custard cups or molds with plastic wrap. In medium bowl, beat both packages of cream cheese and chèvre cheese with electric mixer on medium speed until smooth. In 3 small bowls, divide mixture into equal portions (about 2/3 cup each). Stir chives into one portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Sprinkle with bell pepper. Top with remaining chives mixture. Stir walnuts into another portion of cheese mixture. Spoon half of mixture evenly into a lined cup. Top with olives. Top with remaining walnut mixture. Stir Parmesan cheese into remaining portion of cheese mixture. Spoon half of mixture evenly into remaining lined cup. Top with pimientos. Top with remaining Parmesan mixture. Cover and refrigerate cheese mixtures in cups at least 24 hours but no longer than 3 days. Turn cups upside down onto serving plate; carefully remove cups and plastic wrap. Serve with crackers.