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Roast Chicken with Prosecco Herb Sauce

Roast Chicken with Prosecco Herb Sauce

2 lb. chicken thighs and drumsticks
3 T. butter
2 T. olive oil
salt and pepper to taste
½ C. flour
â…“ C. shallots, diced
1.5 C. Prosecco (or any champagne)
1.5 C. chicken stock
1 T. fresh oregano, chopped (see notes)
1 tsp Herbs de Provence
½ C. heavy cream
salt and pepper to taste

Preheat oven to 350º. In a Dutch oven, heat butter and oil over medium heat. Season chicken with salt and pepper. Lightly dredge in flour. Place in skillet and let the chicken cook for ten minutes undisturbed. This is what creates that wonderful crispy skin. After ten minutes, turn the pieces and cook an additional ten minutes. Remove chicken and place on a plate. Set aside. Add shallots to the pan. Sauté until translucent, 4-5 minutes. Add Prosecco, stock and herbs. Using a wooden spoon, loosen the crusty browned chicken bits from the bottom of the pan. This is the good stuff and it will add so much flavor to the final dish. Simmer for ten minutes. Add chicken pieces back to pan, cover and place in the oven for thirty minutes. At that point, remove chicken from pan and pour in the cream. Season with salt and pepper to taste. Give it a good stir and add chicken pieces back in. Serve immediately. Notes: Herbs de Provence already has oregano in the mix, but the addition of fresh adds a different flavor. You could skip fresh oregano and replace with fresh parsley, but I do like the way the fresh oregano plays with the Prosecco in this dish.

Butternut Squash Chips with Cranberry Toppings

Butternut Squash Chips with Cranberry Toppings

1 ½ lb (1 medium) butternut squash
2/3 T. oil – walnut oil would be nice
2 tsp. finely chopped fresh sage leaves (6–7 leaves)
½ tsp. ground black pepper
½ tsp. finely chopped fresh rosemary
½ tsp. kosher salt
¼ tsp. ground white pepper
2 T. finely chopped dried cranberries
1 T. honey
½ tsp. freshly squeezed lemon juice
Coarse salt, such as Celtic or Maldon sea salt
Fresh rosemary for garnish

Preheat your oven to 350°F, with the racks positioned in the upper and lower thirds. Line two baking sheets with parchment paper or silicone baking mats and spray or lightly brush them with some of the oil. To prepare the squash, remove about ½ inch from the top and bottom. Divide it into two sections where the neck meets the seed bulb, then remove the skin with a sturdy vegetable peeler or a paring knife. If you plan to use the seed bulb, scoop out the seeds. Cut each section into even, â…› inch slices, about as thick as two stacked quarters. A Mandoline or food processer would be helpful here. If the flesh around the seed bulb is less than ½ inch thick, save it for another use. In a wide pot or deep skillet, bring about 2 quarts of water to a boil. Place a bowl of ice water near your cooktop. Cook the squash in 2 batches, boiling each for 1½ to 2 minutes. Don’t overcook them or they’ll break apart. Carefully scoop the slices into the ice water. Lay the slices on a kitchen towel and pat them completely dry.
In a mixing bowl combine the sage, black pepper, rosemary, salt, and white pepper. Pour the oil into another bowl for brushing. Combine the cranberries, honey, and lemon juice and set the mixture aside. Arrange the slices in a single layer on the prepared baking sheets so that they’re close but not touching. Brush them generously with the oil, flip and brush the other side, and then sprinkle them with some of the herb mixture. Bake the slices for 15 minutes, flip them and sprinkle them with more of the seasoning, then rotate the baking pans and return them to the oven on opposite racks. Continue cooking the chips until they’re a deep amber-brown and crisp—10 to 15 minutes longer, depending on thickness. Check the chips frequentl – they can burn quickly – and remove the ones that finish early. Note: The chips will get crisper as they cool. To serve, spread the chips on a platter and drizzle them with the cranberry topping, coarse salt, and fresh rosemary.

You can use other winter squash for this recipe – kabocha, delicata, acorn – but I think the butternut squash was custom-designed for chip-making. Its neck section yields perfect rounds, and its sturdy, dense flesh makes it easy to handle. Look for a squash that has a long, straight neck and a small seed bulb on its end.

Fry. Butternut squash chips fry up nicely in a couple of minutes in hot oil! Par-boil and dry the slices as described above, then follow a basic frying technique

Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake

3/4 C. (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 Oz. semisweet chocolate, finely chopped
1 1/2 C. all-purpose flour
1/3 C. sugar
1/2 Tsp. salt
2 1/2 C. whole milk, room temperature
6 large eggs, room temperature
1 T. pure vanilla extract

Bring 1/4 C. water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight. Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 T. batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side. Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day. Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 T. hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Insert a plastic straw down the center of the cake to provide stability. Cut off any of the straw that sticks up above the top of the cake. Refrigerate until firm, about 15 minutes. Spoon 1/2 C. glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Hazelnut Filling

2/3 C. heavy cream
6 large egg whites
1 2/3 C. sugar
1 3/4 C. (3 1/2 sticks) unsalted butter, cut into pieces, softened
1 Tsp. pure vanilla extract
1/3 C. hazelnut cream, (available from Whole Foods Market, www.wholefoods.com)
1 salt

Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Chocolate Glaze

1 1/4 C. heavy cream
1 T. light corn syrup
1 salt
10 Oz. semisweet chocolate, finely chopped

Bring cream, corn syrup, and salt to a boil in a medium, heavy saucepan over medium- medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

Candied Hazelnuts

9 hazelnuts, toasted and peeled
1 C. sugar

Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge. Cook sugar and 1/4 C. water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes. Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

Pumpkin Spice Roll-Out Sugar Cookies

Pumpkin Spice Roll-Out Sugar Cookies

1 C. unsalted butter
3/4 C. light brown sugar, packed
1/2 C. turbinado sugar
3/4 tsp. baking powder
3/4 tsp. salt
2-1/2 tsp. pumpkin pie spice
1 egg
1 T. milk
3 1/4 All Purpose Flour (or 2-3/4 C. whole wheat flour)

Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely.

Christmas Cookies – From Simple to Spectacular

Christmas Cookies – From Simple to Spectacular

Everyone is pressed for time during the holidays, but that shouldn’t stop you from making a lovely batch of Christmas cookies. Our treats look great whether unadorned or dressed to the nines, so you can tailor them to suit your interest (and schedule). They’re all made with the same sugar cookie dough and frosting, so you can mix and match. And even the most basic versions are pretty enough to decorate a tree or window. You’ll find sources for the special equipment and decorations, plus packaging ideas. Or try different cookie cutters and add your favorite colors and decorations. Just get baking!

Christmas Cookies – From Simple to Spectacular

Favorite Sugar Cookie Dough

1 cup (1/2 lb.) butter
1/2 cup sugar
2 large egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour

In a bowl, with an electric mixer set on medium speed, beat room-temperature butter and sugar until smooth. Beat in egg yolks and vanilla. Stir or beat in flour until well blended. Flatten dough into a 1-inch-thick disk. On a lightly floured board, roll dough about 1/8 inch thick. Follow directions below to make cookies.

Royal Icing

4 cups (1 lb.) powdered sugar
3 tablespoons meringue powder
food coloring
Preparation

In a large bowl, combine 4 cups (1 lb.) powdered sugar, 6 tablespoons water, and 3 tablespoons meringue powder (or omit water and meringue powder and use 6 tablespoons pasteurized egg whites). With an electric mixer on low speed, beat until evenly moistened, then beat on high speed until stiff, glossy peaks form. Controlling consistency of icing is simple: If icing is too thick, add a few drops of water; if it’s too thin, gradually add more powdered sugar.

Tint icing with food coloring as desired; to make all three cookie designs with Favorite Sugar Cookie Dough, divide icing into four portions and tint three blue, green, or red, leaving one white.

Ornaments
1. With a floured cookie cutter, cut ornament shapes from cookie dough.
2. Make an imprint in the center of each cookie by lightly pressing a star-shape cookie cutter into dough, making sure not to cut all the way through.
3. Use a drinking straw to poke a hole in each cookie. Transfer to baking sheets lined with cooking parchment.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
5. Serve when cool, or thread a ribbon through each hole, tie, and hang from a tree or in a window.
To make them special: Prepare cookies as above, but skip step 2. With a small offset spatula, spread a thin layer of tinted icing on each ornament.
To make them spectacular: Follow directions above for special version; let icing dry. With a pastry bag fitted with a #2 plain tip and filled with icing, create raised accents. Sprinkle sanding sugar over the still-wet piping, then tilt and tap cookie to remove excess. Add dragées.

Wreaths
1. With a floured 3- to 4-inch fluted-edge cookie cutter, cut out large circles from cookie dough. With a floured 1- to 2-inch cutter, cut out a circle in each cookie. Transfer cookies to baking sheets lined with cooking parchment. Gather scraps, reroll, and cut out more wreaths.
2. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
3. Serve when cool, or thread a ribbon through each wreath and hang from a tree or in a window.
To make them special: With a pastry bag fitted with a #2 plain tip and filled with green icing, pipe “branches” onto the wreath. Or with a small offset spatula, spread a thin layer of tinted icing on each wreath.
To make them spectacular: Follow directions for special version; with a pastry bag fitted with a #2 plain tip and filled with red icing, apply “berries” to each wreath. Sprinkle sanding sugar over the still-wet icing, then tilt and tap cookie to remove excess.

Cutout Cookies
1. With a floured square cookie cutter with a fluted edge, cut out 20 cookies from cookie dough. Transfer to baking sheets lined with cooking parchment.
2. With smaller floured cookie cutters (we used a pear shape), cut out 20 top pieces from dough. If necessary, gather scraps, reroll, and cut out more top pieces.
3. Brush the back of each top piece with a little water and press gently onto squares.
4. Bake in a 300° oven until golden, about 15 minutes. Transfer cookies to racks to cool.
To make them special: With a small offset spatula, spread a thin layer of tinted icing on each top piece.
To make them spectacular: Follow directions for special version; use a pastry bag fitted with a #2 plain tip and filled with icing to create dots and leaves. If desired, apply a bit of gold leaf while icing is still moist.

Everything you need to make holiday treats: You don’t need many tools to make our Christmas cookies―just cookie cutters, a pastry bag, a straw, a small spatula, and some ribbon. You’ll find the following decorative sugars and candies at gourmet specialty markets, but you can also make substitutions: Use granulated sugar instead of sanding sugar, and swap in cinnamon Red Hots or nonpareils for the dragées.
Assorted cookie cutters. We used a piece of cardboard as a template for the ornament, but the fluted-edge round and square cutters for the wreath and cutout cookies can be found on Amazon.com. A similar mini pear cookie cutter is available from the Cookie Cutter Factory (866/255-9194). Pinocchio Productions sells an eight-point star cookie cutter. CopperGifts.com (620/421-0654) has a vast selection, including many star shapes, as do Michaels craft stores (800/642-4235 for store locations).
Decorative sparkle. We used a combination of dragées (dra-zhays), edible gold, matte red decoratifs, and sanding sugar. (Silver dragées are for decoration only; avoid eating them.) Look for nonmetallic dragées and sanding sugar in gourmet supermarkets, kitchen stores, Michaels, at ChefShop.com (877/337-2491), or on Amazon.com. Fancy Flours (406/522-8887) sells decoratifs, sanding sugar, and dragées. Edible gold is available at Sur La Table ($35 for 150 mg; 800/243-0852).
A pastry bag fitted with a #2 plain tip. Fill it with icing to create fine lines for making branches on the wreath cookies and adding stripes and dots to the ornament and cutout cookies. You’ll find bags and tips at kitchen stores such as Sur La Table as well as at craft stores like Michaels.

Holiday Dungeness Crab Feast

Holiday Dungeness Crab Feast

Start with garlic-and anchovy-laced bagna cauda for dipping raw veggies and crusty bread, followed by cracked crab and pasta in a homemade tomato sauce redolent of garlic and basil.

Juicy and briny-sweet, Dungeness is celebration food. Any evening that begins with crabcakes instantly feels festive and special. And cracked crab is great to eat with close friends and family or with people you’d like to get to know better ― because it requires rolling up your sleeves and diving in with both hands.

What could be more fun than that? Reach across the table for legs and claws and just a little more dipping sauce, dig out morsels of meat, and go for it.

Cracked Crab with Lemongrass, Black Pepper, and Basil

2 stalks fresh lemongrass, ends trimmed and coarse leave

FS=Randy Mon

s discarded
2 T. chopped fresh ginger
1 T. chopped garlic
1/4 C. honey
1/4 C. reduced-sodium soy sauce
1 1/2 T. freshly ground black pepper
3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered
3 T. peanut oil or vegetable oil
1 C. loosely packed cilantro sprigs
1 C. loosely packed Thai basil leaves or small regular basil leaves

 

Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced. Scrape into a large bowl and stir in honey, soy sauce, and pepper. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour. Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs). Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes. Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.

Ultimate Crabcakes

4 ounces sea scallops
2 T. lightly beaten egg
3 T. heavy whipping cream
1 pound (3 cups) shelled cooked crab
2 T. diced (1/4 in.) red bell pepper
2 T. diced (1/4 in.) yellow bell pepper
2 T. finely chopped cilantro
3 T. finely chopped chives, divided
2 tsp. green hot sauce, such as Tabasco
1/4 tsp. salt
1/4 tsp. cayenne
2 T. olive oil
Devil Sauce

In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, 2 tbsp. chives, the hot sauce, salt, and cayenne, breaking up most large chunks of crab. Lay an 18-in. sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold. Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.
Devil Sauce

3/4 C. mayonnaise
1/2 tsp. ground coriander
About 1 tsp. red hot sauce, such as Tabasco

In a small bowl, stir together mayonnaise, coriander, and 1 tsp. hot sauce. Taste and add more hot sauce if you like.

Mocha-Caramel Tree Cookies

Mocha-Caramel Tree Cookies

Mocha-Caramel Tree Cookies1 C. butter, softened
1/3 C. sifted powdered sugar
3 T. granulated sugar
1 tsp. instant espresso coffee powder or 2 tsp. instant coffee crystals
1 T. vanilla
3 T. unsweetened cocoa powder
1-2/3 C. all-purpose flour
1/2 C. semisweet chocolate pieces
1 tsp. shortening
1/2 of a 14-ounce package vanilla caramels (about 24)
2 T. milk 1/4 C. butter

In a large mixing bowl beat first 3 ingredients with an electric mixer on medium speed until fluffy. Dissolve instant coffee powder or crystals in vanilla; add to butter mixture. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. By hand, stir in any remaining flour. Divide dough in half. Cover; chill about 1 hour or until firm. On a floured surface, roll one half of dough at a time to 1/4-inch to 3/8-inch thickness. Cut into 3-inch trees, reindeers, or other shapes. Place cookies 1-1/2 inches apart on greased cookie sheets. Bake in a 325 degree oven for 12 to 15 minutes or until set but not over browned. Cool 1 minute on cookie sheet; transfer to wire racks. Cool completely. Heat and stir chocolate pieces and shortening over low heat until chocolate begins to melt. Remove from heat; stir until smooth. Drizzle over cookies. Let stand until set. Heat and stir the caramels, 1/4 C. butter, and milk over very low heat until smooth. Cool slightly. Drizzle over cookies.

Vanilla Orange Sugared Cranberries

Vanilla Orange Sugared Cranberries

Vanilla Orange Scented Cranberries3 ¾ cups sugar, divided
1 ¾ cups water
1 tsp. vanilla extract
2 tsp. orange extract or grand mariner
1- 12 oz. bag of fresh cranberries (about 3 cups)

Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator overnight. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry—about an hour. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!

Caramelized Onion & Olive Puff Pastry Tart

Caramelized Onion & Olive Puff Pastry Tart

4690303_281271_CarmOnion11 sheet puff pastry
plain flour
4 tablespoons olive oil
5 large onions, peeled and thinly sliced
4 tablespoons water
1 cup Kalamata olives
fresh thyme
salt & pepper, to taste

Preheat oven to 400F, 220C. Roll out the puff pastry so that it fits on a baking tray covered in parchment paper. Heat the oil in a large pan and sauté the onions on medium heat for about 20 minutes. Add water and stir until the onions are golden and soft. Place on top of the puff pastry. Add olives and thyme. Sprinkle with salt and pepper. Bake until golden and puffy, about 12 minutes.

Cheddar Potato Puff

Cheddar Potato Puff

8 cups potatoes, hot, mashed or riced
4 tablespoons melted butter
3/4 cup milk
2 large eggs
1 scant teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded sharp or mild Cheddar cheese
4 green onions, thinly sliced

Mash hot mashed potatoes with butter, milk, eggs, salt, pepper, cheese, and onions. Beat until well blended. Pile into a buttered 2 to 2 1/2-quart baking dish. Bake at 350° for 35 to 45 minutes, or until puffed and nicely browned.

Beverage Mixes – Easy Gifts

Beverage Mixes – Easy Gifts

Beverage Mixes

cappuccinomixes1Beverage Mixes make wonderful gifts for teachers, family, friends or those last minute gifts for unexpected company. You can package them in Mason jars, jelly jars or any pretty container, including tins, that you have on hand. In the tins be sure to put in a plastic bag first then place in the tin. These are easy, tasty recipes that will bring rave reviews!

 

 

~Orange Cappuccino Mix~

1/2 cup powdered non-dairy creamer
1/2 cup sugar
1/4 cup instant coffee
1 tsp. dried orange peel
1/2 tsp. cinnamon
Place all items in blender or food processor. Cover and blend on high or 30 seconds, stopping blender after 15 seconds to stir until well mixed. Store in tightly covered container. For each serving, place 2 teaspoons mix and 2/3 cup boiling water in mug.
~Spiced Mocha Mix~

1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered non-dairy creamer
1/2 cup cocoa
3 tablespoons powdered instant coffee
1/2 tsp. ground allspice
1/4 tsp. cinnamon
In large bowl combine all ingredients. Store in airtight container. For single serving place 3 tablespoons mix in mug and add 3/4 cup boiling water. Makes 2 1/2 cups mix.

~Peach Tea Mix~

1 cup instant tea mix
1 3 ounce box peach-flavored gelatin
2 cups granulated sugar
Combine all ingredients in a large bowl; mix well. Store in an airtight container. Give with instructions to serve. For one mug use 2 tsp. tea mix with 8 ounces hot water. Makes about 3 1/2 cups tea mix.

 

~Sugar Free Cherry Tea Mix~

We all know people who are diabetic or simply need to cut down on their sugar intake. This is a great gift, combined with some pumpkin or zucchini bread in a nice basket!

1 package unsweetened cherry-flavored soft drink mix
1 1/4 cups sugar-free instant tea mix (artificially sweetened)
combine items in a small bowl until well blended. Store in an airtight container. To serve, stir 2 teaspoons tea mix into 8 ounces hot or cold water. Makes 1 1/4 cups tea mix.

 

Instant Cappuccino Mix

1 cup powdered chocolate milk mix
3/4 cup powdered non-dairy creamer
1/2 cup instant coffee granules
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
In a medium bowl combine all ingredients. Store in airtight container. To serve: Place 1 heaping tablespoon mix in a cup or mug. Add 1 cup boiling water and stir.

 

Hot Chocolate Mix

1 8 quart box nonfat dry milk
1 6 ounce jar coffee creamer
1 16 ounce dry chocolate milk mix
1/2 cup confectioners’ sugar

Mix all items until well blended. Store in airtight container. To serve add 1/4 cup mix to 2/3 cup hot water. Make 3 quarts. You can also create a gift basket with mini marshmallows, a nice mug, a chocolate coated spoon, and a few peppermint sticks. Place all in a nice wicker basket a6574nd wrap with colored cellophane tied with a bow. Any chocolate fan would love this!
Tips for Wrapping and Giving

Any of the above can be placed in a quart or pint canning jar. Place jar on a large piece of colored cellophane, bring up to the top, gather and tie with raffia. Attach a gift tag with instructions. *The coffees can be part of a gift basket with petite cookies, a pretty coffee mug and a sterling silver spoon, which can be easily found at any antique or thrift store. Place in a nice wicker basket and wrap with cellophane or place in a large gift bag.

Composed Fruit Salad with Ginger-Lime Syrup

Composed Fruit Salad with Ginger-Lime Syrup

fruitMost fruit salads are served as chunky mixes — appealing to the mouth, yes, but less so to the eye. With a stylish green-and-gold palette, this composed salad is an elegant alternative. A zingy ginger-lime syrup to pour on top makes the flavors sing.

Water
Sugar
Fresh Ginger
Limes
Fresh Fruit: Choose from mangoes, yellow watermelon, cantaloupe, honeydew melon, nectarines, golden raspberries, yellow and green kiwi fruit, green grapes, and golden plums.

In a 1- to 1 ½-quart pan, combine 1 ½ C. water, 1 C. sugar, 10 slices unpeeled fresh ginger (each about the size of a quarter), and 5 slices (¼-in. thick) lime. Simmer until liquid is infused with ginger flavor, about 7 minutes. Remove from heat. Stir in 2 T. fresh lime juice; strain and cool. On a platter, arrange 3 quarts sliced or chopped fruit. Pour syrup into a bowl or glass; garnish with 3 lime slices. Serve with fruit.

Alternatives to Typical Party & Picnic Foods

Alternatives to Typical Party & Picnic Foods

Shrimp Lafayette (instead of chilled shrimp cocktail)

Fill a frying pan with about 1/3 C. of olive oil, add 4 or 5 bay leaves and heat on medium. Add about 2 lb. of raw shrimp, peeled and de-veined, raise the heat a notch and cook until they start turning opaque. Then add a can of beer, a tsp. of corn starch and hot pepper flakes. Cook for another 4 or 5 minutes, then transfer shrimp and the juice to a serving bowl and enjoy.

 

Mediterranean platter (instead of celery, carrot sticks and dip)

On a large serving tray, arrange several slices of pita bread cut into triangles, a pile of broken-up feta cheese, a couple handfuls of shelled, halved walnuts, a few scoops of flavored hummus, sliced cucumbers and tomatoes. Park a ramekin of olive oil in the middle of it all, and viola.

 

Baked green olives with bacon (instead of a relish tray)

Wrap each pimento or garlic-stuffed green olive in a thin thread of bacon and fasten with toothpicks. Bake on a cookie sheet in preheated 325-degree oven until bacon is cooked (about 10-12 minutes). Arrange on a platter with canned black olives and jarred pepperoncinis.

 

Chicken-stuffed endive leaves (instead of green salad)

Start with two C. of either homemade or store-purchased chicken. Add fresh tarragon, walnuts and finely diced apples to the mixture. Then fill the bottom tip of a dozen or more baby endive leaves with the salad. Arrange the leaves in a star formation on a large platter and sprinkle with dried chives.

 

Pierogis (instead of pasta or potato salad)

Boil one or two dozen of frozen potato-cheese-stuffed pierogis (purchased from freezer sections of major grocery stores) for 5-10 minutes. Drain and transfer into shallow baking pan filled with two sticks of cut-up butter and 2-3 chopped brown onions. Salt and sprinkle generously with black pepper. Cover with foil and bake for 30 minutes in 225-degree oven, occasionally turning the pierogis with an oven spoon. Serve in a wide, shallow bowl with a ramekin of sour cream on the side.

 

Asian pork tenderloin (instead of meat skewers)

Marinate a two-or-three-lb. pork tenderloin overnight in a half-C. each of orange juice and Hoisin sauce, one-quarter C. each of dark molasses and soy sauce, four cloves of minced garlic and dash of salt and pepper. Bake in a roasting pan according to package instructions. Let cool 20 minutes and then roll the meat in toasted sesame seeds before slicing. Serve on a cutting board with sliced baguette or Kaiser rolls.

 

Turkey-cranberry rolls (instead of cold-cut platter)

Spread thin layer of cream cheese over three to five sheets of Lavash bread (from Trader Joe’s), then top with another layer of cranberry sauce, covering only about half of each sheet. Add over the cranberry sauce a thin layer of shaved turkey. Roll each rectangular sheet beginning at one of the shorter edges. Refrigerate one hour. Cut into one-inch-thick pieces and transfer to large plate garnished with parsley sprigs.

 

Smoked turkey asparagus (another alternative to plain cold cuts)

Remove the hard bottoms of a dozen or so asparagus spears and discard. Then blanch the spears in boiling water for about four minutes and let cool. Roll each spear in a slice of medium-thick smoked turkey, arrange onto a platter and serve with aioli, hollandaise or plain.

Sausage & Chestnut Stuffing

Sausage & Chestnut Stuffing

ei1b06_turkey_sausage1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
1 pound fresh chestnuts
1 pound sweet Italian sausage
1 T. extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup homeade or low-sodium store-bought chicken stock
1 T. chopped fresh thyme
2 T. chopped fresh sage
2 T. chopped fresh flat-leaf parsley
2 tsp. coarse salt
Freshly ground pepper
2 large eggs, lightly beaten
Unsalted butter, for baking dish

Let bread cubes stand on a baking sheet at room temperature 3 hours to dry. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread. Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture. Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture. Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs. To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

Southern Cranberry Salad

Southern Cranberry Salad

1 (3-o355275-cooked-cranberry-saladunce) package strawberry or cherry gelatin
1 cup boiling water
1 (16-ounce) can whole berry cranberry sauce
2 (11-ounce) cans mandarin oranges, drained
1 (8-ounce) can crushed pineapple, drained

Place the gelatin in a large bowl and pour in boiling water. Stir with a fork until gelatin is dissolved. Add the cranberry sauce, mandarin oranges and pineapple; stir until well blended. Pour into bowl or mold; cover with plastic wrap. Chill at least 3 hours, preferably overnight. If molded, sit mold in 1 inch of hot water briefly. Run a sharp knife around the edges, and then shake to loosen the salad. Invert onto platter

Cranberry Compote

Cranberry Compote

orange-cranberry-compote_400x4001 (12-ounce) bag fresh cranberries
1 1/2 cups plus 2 T. water, divided
1/2 cup plus 2 T. sugar
1 tsp. orange zest
1/4 cup fresh orange juice
1 T. cornstarch

In a medium saucepan over medium-high heat, combine the cranberries, 1 1/2 cups water, sugar, orange zest, and orange juice. Cook until cranberry skins begin to split, about 5 to 10 minutes. Using a potato masher, crush cranberries until no whole berries remain. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes. In a small bowl, combine remaining 2 T. water and cornstarch, and stir until smooth. Pour into the cranberry mixture and cook for 6 minutes. Remove from heat, and cool for 15 minutes before serving.

Cheese and Charcuterie Plate

Cheese and Charcuterie Plate

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Creating your own version is a great opportunity to experiment with different meats and cheeses – ask your cheese monger what varieties complement each other. You could even organize the board thematically – go Spanish with Manchego cheese and Chorizo sausage with Marcona Almonds or if Italy is your inspiration, use chunks of good Parmesan Cheese and slices of Proscuitto with a small bowl of roasted red peppers. I like to serve this meal on a rustic wooden board.

selection of 3 cheeses (one cow, one goat, one sheep), slicing a few servings of each
selection of 3 cured meats (bresaola, soppressata and proscuitto), thinly sliced
olives
tupelo honey
raisin walnut loaf, sliced
baguette, sliced

Artfully arrange meats and cheeses (wedges and slices) on a board or platter. Fill in the gaps with small bowls: one with olives (along with a smaller bowl for the pits) and the other filled with honey. You want the board to look elegant but overflowing with goodness. Place your sliced breads in a basket, bowl or platter nearby.

What Cheeses And Meats Should You Use?

The best cheese and meat boards are diverse — don’t be afraid to experiment. Try to include at least one cheese from each of these predominant category:

1) A fresh cheese (fiore di latte and/or burrata)
2) A soft-ripened cheese (camembert and/or brie)
3) A semi-soft cheese (friulano, havarti and/or gouda)
4) A firm cheese (piave, spillembergo, aged provolone and crotonese)
5) A hard cheese (grana padano and parmigiano reggiano)
6) A veined cheese (gorgonzola and/or stilton)

If you want to add in meats, there should be an array ranging from smoky speck to a cooked item, like mortadella or a bacon-like pancetta. You may also want a cured sausage like salami or aged items like bresaola and especially the renowned prosciutto di parma.

Too Much, Too Little… How Much Should You Buy?

Since the cheese board is likely to be a starter to an abundant meal to follow, a recommended quantity is one to two ounces of cheese and three slices of meat per person. Remember, you’re trying to delight your guests’ palate, but keep their appetites intact for later courses.

What Do I Plate It All On?

Take the time and plate it right since it’s Thanksgiving. Treat the cheeseboard like a centrepiece. Use platters that are both ornate and practical. Food grade wood boards are great; if you have them, marble slabs are the best (flat, rimless and aesthetically pleasing, they’re also easy surfaces for cutting cheese on).

To Cube Or Not To Cube…

The look of wedge-cut cheeses is more authentic and requiring guests to cut cheese to their taste adds an interactive element. Only resort to pre-cut tasting pieces (like cubes) out of necessity.

How Many Knives Do I Need To Use?

Always use separate cheese knives for each cheese. This ensures the distinctive notes of each cheese are kept pure. Regarding meat, there is very little risk of intermingling flavours so a simple fork is fine.

What Else Should I Add To The Board?

Surrounding the board with appropriate accompaniments adds interest and contrasting yet complementary flavours. They also serve as palate cleansers in between cheese samplings and simply enhance all flavours. Notable accompaniments are: dried fruit like apricots and figs; nuts (natural and unflavoured) such as almonds and walnuts; sliced fresh fruit with mild notes like pears (or with a slight tang like apples). Meats are robust in flavour and their pleasantness is heightened by cured olives. The gaeta and cerignola species are marvelous. Also, accompanied meat with fresh fruit, like figs and melon, is divine.

 

What Condiments Should I Add To The Plate?

Condiments, condiments, condiments! Use them. They enhance the flavours of cheeses. The best ones to use include: wine-based jelly; lightly sweetened, concentrated fruit-based jams (pear and fig are ideal); fruit compotes; honey; and, especially, a product from Cremona, Italy, known as mostarda cremonese, which is a condiment made of candied fruit and a mustard-flavoured syrup. Finely sliced meats are best as is; adding the above alters the taste too much.

What Type Of Crackers Should I Use?

As a textural contrast, serve crusty bread, plain crackers, plain breadsticks or plain crostini. Mellow tasting items such as these achieve the texture contrasting element while their subtleness allows the flavour profile of the cheese to be at the forefront and untainted.

When Should I Pull The Platter Together?

Arrange the selected cheeses anywhere between 30 to 60 minutes before guests arrive to bring the cheeses to room temperature and optimum flavour; 15 to 20 minutes ahead is ample for plating the meat.

Now, What Type Of Wine Should I Serve?

Does cheese enhance wine or does wine enhance cheese? Don’t worry about it — just combine the two. Some brilliant pairings to the cheese categories listed above in tip number one are:
1) San Giovese and Pinot Grigio
2) Sauvignon Blanc and Pinot Noir
3) Zinfandel and Riesling
4) Chianti and San Giovese
5) Chianti and Barolo and Brunello
6) Prosecco and Port

Burrito Party

Burrito Party

fajitas-de-pollo-xThrow a Cinco de Mayo burrito party in minutes

As a holiday, Cinco de Mayo stirs up more hoopla north of the Mexican border than south of it—but any excuse for a party that involves Mexican food is good enough for us. Best yet, it’s easy to do: Just buy what you need for a burrito buffet at the supermarket; if there’s a Mexican market near you, the choices for fillings and fixings get even better. Guests build their own burritos, so all you have to make is the slaw. When it’s this easy, you just might want to think about a Cinco de Junio next.

What to buy ( Makes about 10 servings.)

Appetizers and drinks
Tortilla chips and salsa and/or guacamole
Fried pork rinds (chicharrónes)
Pickled jalapeño chiles
Chile-lime roasted peanuts or garbanzos
Mexican beer and sodas

Burrito bar
8 ounces cotija or feta cheese
1 1/2 C. crema (Mexican sour cream) or sour cream
1 1/2 C. salsa (1 or 2 types)
1 head iceberg lettuce
1 ounce fresh cilantro
5 green onions
2 avocados (8 oz. each)
or 1 1/2 C. guacamole
1 lime
2 or 3 cans (16 oz. each) black, pinto, or refried beans
About 2 pounds boned cooked meat or 2 roasted whole chickens (1 3/4 lb. each)
10 fresh flour tortillas (10 in. wide)

slawMexican slaw
2 limes
3 T. vegetable oil
1 head cabbage
4 to 6 ounces radishes
1 ounce fresh cilantro
Salt and pepper

Pineapple sundaes
3 pounds peeled and cored fresh pineapple
1 1/2 C. caramel sauce like Mexican (goat-milk) cajeta
1 1/3 C. sweetened flaked or shredded dried coconut
2 1/2 quarts vanilla ice cream
Guests build their own burritos, so all you have to make is the slaw.

Burrito Bar

Notes: At many Mexican delis, you can find great cooked filling choices like carnitas (slow-cooked pork) and carne asada (marinated beef steak). And meat sections often carry ready-to-grill marinated meats such as lomo de res (beef), puerco adovado (pork), or fajitas de pollo (chicken). If those options aren’t available, look for rotisserie chickens from a supermarket deli.

1. Crumble cotija cheese and put in a bowl. Place crema and salsa in containers. Rinse lettuce, cilantro, and green onions. Finely shred enough lettuce to make about 5 C. and place in a container. Chop cilantro and thinly slice onions (including green tops); put in containers. Pit and peel avocados, thinly slice into a bowl, and mix with 2 T. lime juice.

2. In a 2- to 3-quart covered pan over medium heat, stir beans often until hot (adding a little water, if needed, to refried beans), about 5 minutes. Transfer to a bowl and keep warm. Or heat, covered, in a microwave oven at full power (100%), stirring once, until hot, 3 to 4 minutes. If using whole beans, lift beans from liquid with a slotted spoon or drain in a colander.

3. Tear cooked meat into coarse shreds or cut into thin slices. If using a whole roast chicken, pull meat off bones and shred; sliver skin and include (or discard if desired). If meat is raw, grill it, then slice into bite-size pieces. Serve warm or at room temperature. To reheat, place meat in a microwave-safe bowl, cover, and heat in microwave oven at half power (50%), stirring occasionally, 2 to 3 minutes.

4. Drizzle 1/4 C. water over a dish towel. Wrap tortillas in towel and overwrap with microwave-safe plastic wrap. Heat in a microwave oven at full power (100%) until hot and steamy, 1 to 2 minutes. Remove plastic wrap and set towel-wrapped tortillas in a basket or covered casserole.
5. Arrange cheese, crema, salsa, lettuce, cilantro, onions, avocados, beans, meat, and tortillas on the table. Makes 10 servings.

Mexican Slaw

1. Squeeze 3 T. juice from limes into a large bowl. Add vegetable oil and mix.

2. Rinse cabbage, radishes, and cilantro. Finely shred enough cabbage to make 3 quarts. Thinly slice radishes to make about 1 C. Chop enough cilantro to make about 1/2 C. Add cabbage, radishes, and cilantro to dressing. Mix gently. Add salt and pepper to taste.

Pineapple Sundaes

Notes: Scoop balls of ice cream onto a baking sheet and freeze for easy serving. Cut pineapple into bite-size chunks. Put pineapple, caramel sauce, coconut, and ice cream balls into bowls (see notes). Makes about 10 servings.

Orange Pomegranate Salad

Orange Pomegranate Salad

Pomegranate-Orange-Salad2/3 cup olive oil
1/3 cup orange juice
2 tablespoons honey
Salt and pepper
2 oranges, cut into supremes or 1 can (11 ounces) mandarin oranges, drained
1 pkg. (5 to 6 ounces) arugula or spring mix lettuce
1/4 to 1/2 cup pomegranate seeds
1/2 cup goat or feta cheese, crumbled

Add first 3 ingredients to a glass jar with a lid. Add a little salt and pepper. Screw on lid and shake well. Shake dressing well before serving. Put arugula or lettuce in a large bowl. Drizzle a little of the dressing over the salad. Toss to coat. Place on one big platter or individual plates. Top with oranges, pomegranate seeds and cheese.

Extra dressing keeps in the fridge for up to 4 days. To cut an orange into supreme, slice off the top and bottom of the rind. Then remove the rest of the rind, slicing from top to bottom, making sure to remove all the pith but leaving as much fruit as possible. Next, slice through the fruit along either side of each membrane to remove only the fruit sections.

Savory Salmon & Chèvre Cheesecake

Savory Salmon & Chèvre Cheesecake

½ ounce Parmesan, grated
1 ounce white bread (about 1 slice), quartered
6 ounces shallots, peeled
1 tablespoon + 1 teaspoon unsalted butter, divided
1 pound reduced-fat cream cheese, cut into 1-inch pieces, at room temperature
10 ounces chèvre, cut into 1-inch pieces
3 large eggs
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons dill weed
2 ounces smoked salmon, diced

In Food Processor fitted with the metal blade, start the machine and add the cheese and bread through the small feed tube. Process until mixture becomes fine crumbs, about 30 seconds; remove and reserve. Place shallots in the work bowl; pulse until finely chopped. Heat 1 tablespoon of butter in a 10-inch skillet over medium heat. Cook chopped shallots until softened, 3 to 4 minutes; reduce heat to low and cook until golden and caramelized, about 20 to 25 minutes. Let cool. Coat a 6-inch springform pan with the remaining 1 teaspoon butter; dust with breadcrumbs / cheese mixture to coat. Place cream cheese and chèvre in a medium bowl. Using a hand mixer, mix on low speed until smooth. Add eggs, cornstarch, salt, pepper and dill weed. Transfer the cream cheese mixture to the prepared springform pan. Top cream cheese mixture with diced smoked salmon and cooled caramelized shallots. Wrap the outside of the pan with a sheet of extra-strength aluminum foil so that the foil comes up the sides of the pan but does not go above the rim. Place the cooking rack in the ceramic pot of the Cuisinart Slow Cooker. Add 3 cups hot water to the ceramic pot. Place the cheesecake on the rack. Set on High and cook for 2 hours. Allow cheesecake to rest in slow cooker for 30 minutes on Warm. Remove cheesecake from slow cooker and discard foil. Place cheesecake on a rack to cool. Cover and refrigerate for a minimum of 8 hours before serving. Before serving, run a sharp knife around the edges to loosen and carefully remove the sides of the springform pan. Serve as a cheese spread with crackers, pita or bagel chips, or arrange thin slices on a green salad dressed with lemon vinaigrette.

Yield: 16 appetizers servings
Calories: 158
Fat: 11g
Fiber: 0g

Pumpkin Butter

Pumpkin Butter

pumpkin-butter2 ½ cups mashed cooked or canned pumpkin
¼ cup brown sugar
½ cup white sugar
½ tsp. ginger
½ tsp. nutmeg
½ tsp. cinnamon
½ tsp. cloves
¼ cup water

In heavy saucepan, mix pumpkin, sugar, water and spices. Bring to boil, reduce heat and simmer for 25 minutes, stirring frequently. Remove from heat and let cool. Store in airtight containers in refrigerator or freezer. Makes about 1½ pints. Note: mixture stiffens as it cools. If it is too thick, add small amount of water or fruit juice.

Pear & Brie Turnovers

Pear & Brie Turnovers

brie1 egg
1 tsp. water
1 sheet frozen Artisan Puff Pastry, thawed
1 (8 oz) wedge double cream Brie without crust, thinly sliced into 10 pieces
3 Pears Halves in White Grape Juice, drained and thinly sliced
Pinch salt and pepper

Preheat oven to 400° F. Beat egg and water together to make egg wash. Cut the puff pastry sheet into 10 3×3-inch squares. Brush the edges of each square with the egg wash. Place 1 piece of Brie and 2-3 slices of pear at the center of each square. Sprinkle with salt and pepper. Fold each pastry diagonally in order to make triangles and seal the edges using a fork. Place the triangles on a baking pan lined with parchment paper and brush the top with egg wash. Bake for 10-15 minutes or until golden.

Dark Chocolate Soufflé

Dark Chocolate Soufflé

souffles-su-600574-xAdd cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

 

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk

1 cup chopped bittersweet or semisweet chocolate (5 to 6 oz.)

4 large eggs, separated

2 tablespoons rum or 1 teaspoon vanilla

1/8 teaspoon cream of tartar

1/4 cup sugar

Lightly sweetened softly whipped cream

 

Generously butter four 1- to 1 1/4-cup soufflé dishes or one 1 1/2-quart soufflé dish. If using small dishes, set them slightly apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 3 tablespoons butter. Add flour; stir until mixture is smooth and bubbling. Stir in milk; continue stirring until sauce boils and thickens, about 2 minutes. Remove from heat. Add chocolate and stir until smooth. Add egg yolks and rum and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until foamy. Gradually add sugar and continue beating until short, stiff, moist peaks form. With a flexible spatula, fold a third of the chocolate sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dishes; if higher than 3/4 full, use foil collar (see “Crowning Glory” below). Bake in a 375° regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 1 1/2 inches of small soufflés or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small soufflés, 15 to 20 minutes for large one. For a fully set center, bake until surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for large one. Serve at once, scooping portions from single soufflé with a large spoon. Offer whipped cream to add to taste.

 

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

 

 

Crescent Wrapped Cranberry & Brie

Crescent Wrapped Cranberry & Brie

1 can (8 o12ae70ebde163dc7de324edaf5ab751dz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 T. whole berry cranberry sauce or cranberry chutney
1 T. chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.

Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

4th of July Brownie Stars

4th of July Brownie Stars

brownies

Your Favorite Brownie Recipe, cooked and cooled

Cut into star shape with cookie cutter

Decorate with white frosting and top with red, white, and blue sprinkles.

Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls

eggs-bread-bowls-ay-1940815-x8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan

Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.

Twisted Cookies with Rolled-In Sugar

Twisted Cookies with Rolled-In Sugar

Twisted-Cookies-102 ¼ teaspoons Active Dry Yeast (1 pkg) (NOT Rapid Rise, Pizza Crust or Bread Machine)
¼ cup warm water (100 – 110 degrees F)
½ teaspoon sugar
3 ½ cups all-purpose flour
1 ¼ teaspoon kosher salt
1 cup salted butter (2 sticks), chilled, cut into tablespoon-size pieces
2 large eggs
½ cup sour cream
1 teaspoon vanilla

1 ½ cups sugar
2 teaspoons vanilla

Preheat the oven to 375 degrees F. Line 1 cookie sheet with foil. Double pan to bake. In a warm medium bowl, combine water, yeast and sugar. Proof until frothy, about 10 minutes. In a separate large bowl, mix together the flour and salt. Cut butter into flour until rice-size with two knives or pastry cutter. In the medium bowl, mix eggs, sour cream and vanilla into the yeast mixture. Pour the egg mixture into the large bowl with the flour. Stir thoroughly with a fork to make a dough. Divide the dough into 2 patties, wrap each in plastic, and refrigerate a minimum of 4 hours or overnight. Place patties side by side, not stacked to assure even cooling. My patties were 18.5 oz each. In a medium bowl, thoroughly mix together the sugar and vanilla until evenly distributed. Cover the bowl with a plate or plastic wrap so the sugar doesn’t dry out. On a dry surface, place ½ of the vanilla sugar. Place one patty of dough on the vanilla sugar (leaving the other patty in the refrigerator) and roll into a 16 x 8-inch rectangle. Scoop up all the sugar from around the edges and spread evenly over top of dough. With the long edge toward you, fold both edges toward the center, making 3 equal layers. Turn one quarter around and roll into a 16 x 8-inch rectangle. Scoop up any extra sugar and smooth onto the dough. Do not discard any of the vanilla sugar. Use it all. Fold and roll into a 16 x 8-inch rectangle 2 more times. The dough should be about 1/4-inch thick. Trim the edges slightly with a sharp knife to as perfect a rectangle as possible. With the knife, cut the dough the long way into eight 1-inch wide strips. Cut each 16 x 1-inch strip into 4 equal pieces, each 4 inches long. Twist half (16) of the 4 x 1-inch strips 2 times, over-twisting to stretch the dough in the middle. Place on an ungreased cookie sheet. Make sure the dough twist lies flat on the sheet. You may need to fan out the layers on the ends somewhat to make sure each is touching the sheet. Press down a little to help it adhere. Double pan. Bake at 375 degrees F, 15 – 20 minutes or until a rich golden brown. With a spatula, remove from sheet immediately before the caramelized sugar hardens and sticks to the foil. Cool on a rack. Discard foil on cookie sheet and replace with new foil. Repeat with remaining 16 dough strips. Start over with the second dough ball and remaining half of sugar.

Note: Store in airtight container at room temperature for 3 days. Freeze in ziplock freezer bag for 2 weeks. Defrost at room temperature with top of bag unzipped, so that moisture can evaporate and not melt sugar or make cookies soggy. When room temperature is achieved, re-zip bag.

Wine Poached Pears

Wine Poached Pears

pears1 bottle Riesling Wine

5 Pears (Red pears are best if in season)

1 cup Water

1/2 cup Sugar

1/4 cup Pear Ginger Preserves

1/2 Vanilla bean, split

Zest of 1 orange

 

Halve the pears. With a spoon, scoop out cores and discard. Slice pears to desired thickness. In a large saucepan, combine Riesling, water, sugar, preserves, and orange zest. Scrape inside of vanilla bean into mixture, also adding in the remaining bean. Bring to a boil, stirring to dissolve sugar. Add in pears and simmer until tender, about 10 minutes. Transfer pears to a plate. Take vanilla bean out of liquid. Boil the poaching liquid over high heat until reduced to 1 cup and syrupy, about 15 minutes. Serve pears and syrup over Classic Shortbread cookies.

Holiday Cheesecake Presents

Holiday Cheesecake Presents

presents1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 tablespoons sugar

3 packages cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

 

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan.  Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.  Pour over crust.  Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into bars.  Decorate bars with decorator gels and sprinkles to resemble presents.  Store leftover bars in refrigerator.

 

Yield:

Calories:

Fat:

Fiber:

French Toast Christmas Tree

French Toast Christmas Tree

tree2 slices French toast, cut diagonally and sprinkled with green decorator sugar

2 links brown ‘n serve breakfast sausage

1 slice star fruit

Confectioner’s sugar

 

Overlap triangles to make body of tree. Place sausages at bottom to make trunk and top with star. Sprinkle with confectioner’s sugar to make snow.

 

 

Yield:

Calories:

Fat:

Fiber:

Cranberry Christmas Punch

Cranberry Christmas Punch

1 – 3 oz. package of cherry flavored gelatin

1 cup of boiling water

1 – 6 oz. can of frozen lemonade or pineapple-orange juice concentrate

3 cups of cold water

1 – 1 quart bottle of cranberry juice cocktail, chilled

1 – 1 pint of ginger ale, chilled

 

Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired.

 

Yield:

Calories:

Fat:

Fiber:

Snap Pea Christmas Trees

Snap Pea Christmas Trees

xmasSnap Peas

Cheese

Pretzel Sticks

 

Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!

 

Yield:

Calories:

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Cranberry & Pistachio-Topped Jicama

Cranberry & Pistachio-Topped Jicama

1 Jicama

5oz. Blue Cheese Spread

1/3 C. Dried Sweetened Cranberries

1/3 C. Salted Pistachio nuts, chopped

 

Slice jicama into 1/4” slices.  Cut into holiday shapes with cookie cutters if desired.  Combine remaining ingredients and spoon onto jicama slices.  Refrigerate until serving.

Christmas Breakfast Omelet

Christmas Breakfast Omelet

Make the Night Before

10 slices of bread
1/2 lb. cheddar cheese, grated
1 lb. bacon, cooked
6 eggs
3 cups milk
1/2 tsp. salt

Trim crust off bread, cube and put into ungreased 9 x 12 baking dish Cover bread
with grated cheese Put a layer of crumbled bacon over cheese In large bowl beat
eggs, add milk and salt Pour milk mixture over bread, cheese and bacon Let stand
in fridge over night Bake 45 mins at 350 degrees serves 8

 

Cranberry Orange Pound Cake

Cranberry Orange Pound Cake

pound3/4   cup butter, softened

3/4   cup granulated sugar

3   eggs

2   tablespoons orange juice

1   teaspoon vanilla

1 1/2   cups all-purpose flour

1   teaspoon baking powder

1/4   teaspoon salt

3/4   cup sweetened dried cranberries

1   tablespoon grated orange peel

2   tablespoons coarse or granulated sugar

 

Heat oven to 350°F. Grease and flour 9×5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.  Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Traditional Roast Turkey Bread Stuffing

Traditional Roast Turkey Bread Stuffing

8 cups dried bread cubes

2 tablespoons margarine

1/4 cup chopped onions

1/2 cup chopped celery

1 teaspoon sage

1/4 teaspoon salt, (optional)

1/4 teaspoon ground pepper

1/2 to 3/4 cup chicken broth

2 egg whites

 

Melt margarine in large skillet. Add onion and celery; cook until tender. Add to bread cubes. Add sage, salt and pepper. Moisten with broth as desired, depending on preference for dry or moist dressing. Beat egg whites lightly with a fork; stir into dressing. Use as stuffing for turkey, or bake, covered in a 1 quart casserole for 30 minutes.

 

 

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Libby’s Pumpkin Cheesecake

Libby’s Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs

1/3 cup butter

1/4 cup granulated sugar

3 (8 ounce) packages cream cheese

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 (15 ounce) can LIBBY’S 100% Pure Pumpkin

2/3 cup NESTLE® CARNATION® Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 (16 ounce) container sour cream

1/3 cup granulated sugar

1 teaspoon vanilla extract

 

PREHEAT oven to 350 degrees F. COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. BAKE for 55 to 60 minutes or until edge is set but center still moves slightly. COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Asparagus Rolls with Herb Sauce

Asparagus Rolls with Herb Sauce

asparaguswraps10 Asparagus spears

5 Phyllo Pastry Shears

4 T. Butter

 

For the sauce:

2 Shallots (finely chopped)

1 Bay leaf

1/2 C. Dry white wine

1/2 C. Butter (soft)

1 T. Herbs (fresh, finely chopped)

 

Salt and Pepper (to taste)

Chopped Chives for garnish

 

Preheat oven to 400 degrees. Melt the butter. Cut the phyllo pastry sheets in half, then brush a half sheet with melted butter. Fold one corner of the sheet down to the bottom edge to give a wedge shape. Trim the asparagus. If it is thick, then peel the asparagus (as all good European chefs would do). Then lay a spear on top at the longest pastry edge and roll up towards the shortest edge. Make nine more rolls the same way. Lay the rolls on a greased baking sheet. Brush with the remaining melted butter. Bake in the preheated oven for about eight minutes or until golden brown. Meanwhile, back at the sauce: put the shallots, bay leaf and wine into a saucepan. Cover with a tight-fitting lid and cook over a high heat until the wine is reduced to 3-4 T. Strain the wine mixture into a bowl. Whisk in the butter, a little at a time, until the sauce is smooth and glossy. Stir in the herbs and season to taste with salt and pepper. Return to pan and keep the sauce warm until ready to serve. When you drizzle the sauce over the rolls at serving time, sprinkle with a few chopped chives for garnish.