CHOCOLATE MOUSSE
Melt 9oz semi-sweet chocolate chips in microwave
Whisk in 1/3 cup lukewarm water and let cool 10 minutes
Beat 3 cups of heavy cream with 1 TBS of vanilla at a low speed until slightly thick.
Add chocolate and beat until mousse is thick.
Keep chilled in refridgerator until ready to serve*.
serves 8-10; recipe can be doubled
*Serve plain or with whipped cream or with raspberry sauce, whipped cream and a raspberry on top.
Saturday, December 3, 2011
Monday, November 21, 2011
OYSTER STUFFING
OYSTER STUFFING
Melt in a large sauce pan:
1 1/2 sticks of butter
Add and sautee until translucent:
1 medium onion chopped
1/2 cup celery chopped
Stir in 12 oz fresh oysters with the juice
Pour over bag of seasoned stuffing - I use Bell's (a New England brand) but any brand is good. Use the 20 lbs turkey sized box/bag of stuffing for this recipe. DO NOT USE CORN BREAD STUFFING.
Add 3 cups of warm water*, toss with a fork to blend. Cover and let sit 5 minutes. Stuff the mixture in to the cavity of the turkey just before baking. Or put in a covered casserole and bake at 350 for 30-40 minutes.
*For a moister stuffing add up to 1/2 cup more water.
Melt in a large sauce pan:
1 1/2 sticks of butter
Add and sautee until translucent:
1 medium onion chopped
1/2 cup celery chopped
Stir in 12 oz fresh oysters with the juice
Pour over bag of seasoned stuffing - I use Bell's (a New England brand) but any brand is good. Use the 20 lbs turkey sized box/bag of stuffing for this recipe. DO NOT USE CORN BREAD STUFFING.
Add 3 cups of warm water*, toss with a fork to blend. Cover and let sit 5 minutes. Stuff the mixture in to the cavity of the turkey just before baking. Or put in a covered casserole and bake at 350 for 30-40 minutes.
*For a moister stuffing add up to 1/2 cup more water.
Sunday, November 13, 2011
Peanut Brittle
PEANUT BRITTLE
Based on a recipe by CJ Upchurch
In a microwave safe bowl mix well:
1 cup sugar
1/2 cup light corn syrup
1 cup RAW peanuts*
Microwave for 3 minutes on high
Remove, stir and microwave for another 3 minutes on high
Remove and add:
1 TBS butter
1 tsp vanilla
1/2 tsp almond extract
Stir and microwave for another 2 minutes on high
Remove and add:
1 tsp baking soda and a dash of salt
Stir. Pour onto buttered foil-lined cookie sheet** and let set until cool.
Break up into bite sized pieces and enjoy!
* RAW peanuts can be hard to find. Try H Mart. Peanuts in the shell have usually been boiled and roasted - you must use raw peanuts or the brittle will burn.
** Prepare the sheet before you start cooking. The brittle hardens quickly.
Based on a recipe by CJ Upchurch
In a microwave safe bowl mix well:
1 cup sugar
1/2 cup light corn syrup
1 cup RAW peanuts*
Microwave for 3 minutes on high
Remove, stir and microwave for another 3 minutes on high
Remove and add:
1 TBS butter
1 tsp vanilla
1/2 tsp almond extract
Stir and microwave for another 2 minutes on high
Remove and add:
1 tsp baking soda and a dash of salt
Stir. Pour onto buttered foil-lined cookie sheet** and let set until cool.
Break up into bite sized pieces and enjoy!
* RAW peanuts can be hard to find. Try H Mart. Peanuts in the shell have usually been boiled and roasted - you must use raw peanuts or the brittle will burn.
** Prepare the sheet before you start cooking. The brittle hardens quickly.
Thursday, November 3, 2011
SOUR CREAM CHOCOLATE FROSTING
SOUR CREAM CHOCOLATE FROSTING
Based on a recipe by Martha Stewart
Mix in a bowl: 2 1/4 cups powdered sugar, 1/4 cup dark cocoa powder and a pinch of salt. Set aside.
In another bowl mix: 6 oz room temperature cream cheese, 1 1/2 sticks butter - softened, on medium high speed until smooth. reduce to medium-low speed and slowly add sugar-cocoa mixture until combined. Add (in a slow, steady stream) 9 oz bittersweet chocolate, melted and slightly cooled. Add 3/4 cup sour cream; beat until combined.
Makes 4 cups of frosting. Plenty to frost a 2 layer cake or 24 cupcakes.
Based on a recipe by Martha Stewart
Mix in a bowl: 2 1/4 cups powdered sugar, 1/4 cup dark cocoa powder and a pinch of salt. Set aside.
In another bowl mix: 6 oz room temperature cream cheese, 1 1/2 sticks butter - softened, on medium high speed until smooth. reduce to medium-low speed and slowly add sugar-cocoa mixture until combined. Add (in a slow, steady stream) 9 oz bittersweet chocolate, melted and slightly cooled. Add 3/4 cup sour cream; beat until combined.
Makes 4 cups of frosting. Plenty to frost a 2 layer cake or 24 cupcakes.
ONE-BOWL CHOCOLATE CAKE
ONE-BOWL CHOCOLATE CAKE
Based on a recipe by Martha Stewart
Mix in a bowl: 3/4 cup dark cocoa powder, 1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt. Beat on low speed until just combined.
Add: 2 large eggs, 3/4 cup buttermilk*, 3/4 cup warm water, 3 TBS canola oil, 1 1/2 tsp vanilla. Beat until smooth - about 3 minutes. Batter will be runny.
Divide batter between 2 Baking-Pam-sprayed 8" rounds.
Bake at 350 for about 33-35 minutes. Cool in pans for 15 minutes then remove from pans and finish cooling on wire racks.
Optional - makes 24 cupcakes. Bake at 350 for about 20 minutes.
* to make 3/4 cup buttermilk: put 3/4 tsp lemon juice in a 3/4 cup measuring cup and then fill the rest of the way with milk.
Frost with SOUR CREAM CHOCOLATE FROSTING
Based on a recipe by Martha Stewart
Mix in a bowl: 3/4 cup dark cocoa powder, 1 1/2 cups flour, 1 1/2 cups sugar, 1 1/2 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt. Beat on low speed until just combined.
Add: 2 large eggs, 3/4 cup buttermilk*, 3/4 cup warm water, 3 TBS canola oil, 1 1/2 tsp vanilla. Beat until smooth - about 3 minutes. Batter will be runny.
Divide batter between 2 Baking-Pam-sprayed 8" rounds.
Bake at 350 for about 33-35 minutes. Cool in pans for 15 minutes then remove from pans and finish cooling on wire racks.
Optional - makes 24 cupcakes. Bake at 350 for about 20 minutes.
* to make 3/4 cup buttermilk: put 3/4 tsp lemon juice in a 3/4 cup measuring cup and then fill the rest of the way with milk.
Frost with SOUR CREAM CHOCOLATE FROSTING
Thursday, June 9, 2011
FOCCACIA BREAD
Foccacia Bread
Recipe from Melinda Gassman
6 cups flour
2 cups warm water
¼ cup oil
1/4 cup sugar
2 tsp salt
1 ½ Tbsp yeast (2 single use packets)
6 oz. grated Parmesan cheese
2 Tbsp Italian seasonings
2 Tbsp olive oil
1/2 tsp salt
Combine 3 cups of the flour, water, oil, 2 tsp. salt, sugar, and yeast in a large mixing bowl. Mix with beaters or dough hook for 5 minutes. Add remaining 3 cups of flour and knead for 5 minutes (by hand or in mixer). In a separate bowl, combine cheese and seasonings. Add ½ of the mixture to the dough and knead it in for 2 more minutes. (Sometimes, I make it to this point the night before, spray the inside of a plastic grocery bag with non-stick spray, toss the ball of dough into the bag, tie the top up and put it in the fridge. The next day I take it out, let it warm up a little and proceed.)
Lightly cover the dough with oil and place in a bowl, and let rise for 20 minutes. (If you had it in the fridge overnight, skip that. Just start here after the dough has warmed up a little.)
Roll the dough out a little bigger than a baker’s half sheet (large cookie sheet with sides---11 x 17).
Spray the pan and place the dough in it. The dough will retract a little; make it fit the pan. Spread the olive oil on the dough. Add the last 1/2 tsp. of salt to the cheese mixture. Sprinkle the mixture over the dough. Let rise for 15 – 20 minutes.
In the meantime, preheat oven to 425 degrees. Poke the dough gently but firmly enough to leave depressions over the dough’s surface. (If you forget to do this, don’t worry about it! I usually forget.) Bake for 15 minutes, placing aluminum foil lightly over the top for the last five minutes to avoid over-browning. You might need to add a few more minutes of baking time, depending on your oven.
(This bread is really good for sandwiches. Cut in squares and split in half lengthwise.)
Recipe from Melinda Gassman
6 cups flour
2 cups warm water
¼ cup oil
1/4 cup sugar
2 tsp salt
1 ½ Tbsp yeast (2 single use packets)
6 oz. grated Parmesan cheese
2 Tbsp Italian seasonings
2 Tbsp olive oil
1/2 tsp salt
Combine 3 cups of the flour, water, oil, 2 tsp. salt, sugar, and yeast in a large mixing bowl. Mix with beaters or dough hook for 5 minutes. Add remaining 3 cups of flour and knead for 5 minutes (by hand or in mixer). In a separate bowl, combine cheese and seasonings. Add ½ of the mixture to the dough and knead it in for 2 more minutes. (Sometimes, I make it to this point the night before, spray the inside of a plastic grocery bag with non-stick spray, toss the ball of dough into the bag, tie the top up and put it in the fridge. The next day I take it out, let it warm up a little and proceed.)
Lightly cover the dough with oil and place in a bowl, and let rise for 20 minutes. (If you had it in the fridge overnight, skip that. Just start here after the dough has warmed up a little.)
Roll the dough out a little bigger than a baker’s half sheet (large cookie sheet with sides---11 x 17).
Spray the pan and place the dough in it. The dough will retract a little; make it fit the pan. Spread the olive oil on the dough. Add the last 1/2 tsp. of salt to the cheese mixture. Sprinkle the mixture over the dough. Let rise for 15 – 20 minutes.
In the meantime, preheat oven to 425 degrees. Poke the dough gently but firmly enough to leave depressions over the dough’s surface. (If you forget to do this, don’t worry about it! I usually forget.) Bake for 15 minutes, placing aluminum foil lightly over the top for the last five minutes to avoid over-browning. You might need to add a few more minutes of baking time, depending on your oven.
(This bread is really good for sandwiches. Cut in squares and split in half lengthwise.)
Monday, June 6, 2011
RICE SALAD with CUCUMBERS & GRAPES
RICE SALAD with CUCUMBERS & GRAPES
based on a recipe in the Washington Post
Cook 1 1/2 cups long-grain rice (I use basmati) in 3 cups of salted water. Rinse rice with cold water when done to bring the temp down. Drain and set aside.
While rice is cooking, combine the following in a mixing bowl:
1 large fennel bulb (also called anise) sliced thin. (Google "how to slice fennel" for a quick, easy demo)
1 small sweet onion sliced thin (can use the white part of a leek)
1 large cucumber sliced thin (I stripe the peel with a fork and leave it on for decoration)
1 bunch of seedless black grapes, halved (1-2 cups)
3 TBS raisins, golden raisins or chopped figs (soak in hot water first if not soft)
1/2 cup chopped walnuts
Dressing - emulsify in a blender or with a blender stick:
6 TBS extra virgin olive oil
2 TBS balsamic vinegar
leaves from 4 springs of flat leaf parsley
4-5 basil leaves
Pour over rice salad and mix well. Season with salt and fresh pepper to taste. Serve warm or at room temperature
based on a recipe in the Washington Post
Cook 1 1/2 cups long-grain rice (I use basmati) in 3 cups of salted water. Rinse rice with cold water when done to bring the temp down. Drain and set aside.
While rice is cooking, combine the following in a mixing bowl:
1 large fennel bulb (also called anise) sliced thin. (Google "how to slice fennel" for a quick, easy demo)
1 small sweet onion sliced thin (can use the white part of a leek)
1 large cucumber sliced thin (I stripe the peel with a fork and leave it on for decoration)
1 bunch of seedless black grapes, halved (1-2 cups)
3 TBS raisins, golden raisins or chopped figs (soak in hot water first if not soft)
1/2 cup chopped walnuts
Dressing - emulsify in a blender or with a blender stick:
6 TBS extra virgin olive oil
2 TBS balsamic vinegar
leaves from 4 springs of flat leaf parsley
4-5 basil leaves
Pour over rice salad and mix well. Season with salt and fresh pepper to taste. Serve warm or at room temperature
BLACK CURRANT BUTTERMILK BISCUITS
BLACK CURRANT BUTTERMILK BISCUITS
Combine in a mixing bowl:
2 cups flour
1 cup sugar
1 TBS baking powder
1 tsp kosher salt
add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.
in a small bowl mix 1 cup black currants with a handful of flour until currants are lightly coated with flour - set aside.
in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg
add egg mixture to dry mixture and mix only until just moistened, then add black currants and mix only until roughly combined.
dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).
Put onto a baking sheet lined with parchment paper. brush with an egg wash**, sprinkle with sugar, then bake for 15 - 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature
* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.
** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.
Combine in a mixing bowl:
2 cups flour
1 cup sugar
1 TBS baking powder
1 tsp kosher salt
add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.
in a small bowl mix 1 cup black currants with a handful of flour until currants are lightly coated with flour - set aside.
in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg
add egg mixture to dry mixture and mix only until just moistened, then add black currants and mix only until roughly combined.
dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).
Put onto a baking sheet lined with parchment paper. brush with an egg wash**, sprinkle with sugar, then bake for 15 - 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature
* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.
** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.
BUTTERMILK CHEDDAR BISCUITS
BUTTERMILK CHEDDAR BISCUITS
based on a recipe from Ina Garten
Combine in a mixing bowl:
2 cups flour
1 TBS baking powder
1 1/2 tsp kosher salt
add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.
in a small bowl mix 1 1/2 cups medium cheddar (grated) with a handful of flour until cheese is lightly coated with flour - set aside.
in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg
add egg mixture to dry mixture and mix only until just moistened, then add cheese and mix only until roughly combined.
dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).
Put onto a baking sheet lined with parchment paper. brush with an egg wash**, then bake for 15- 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature
* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.
** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.
based on a recipe from Ina Garten
Combine in a mixing bowl:
2 cups flour
1 TBS baking powder
1 1/2 tsp kosher salt
add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.
in a small bowl mix 1 1/2 cups medium cheddar (grated) with a handful of flour until cheese is lightly coated with flour - set aside.
in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg
add egg mixture to dry mixture and mix only until just moistened, then add cheese and mix only until roughly combined.
dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).
Put onto a baking sheet lined with parchment paper. brush with an egg wash**, then bake for 15- 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature
* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.
** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.
Buttermilk Chocolate Cupcakes
BUTTERMILK CHOCOLATE CUPCAKES
based on a recipe from Melinda Gassman
In a small sauce pan bring to a boil:
1/2 cup margarine
1/2 vegetable oil
1 cup water
Place the following into a mixing bowl:
2 2/3 cups flour
2 cups sugar
1/2 cup extra dark cocoa powder
pour boiling mixture onto dry ingredients and mix well, then add:
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp vanilla
2/3 cup buttermilk*
Mix well. Batter will be runny. Scoop into paper-lined cupcake pans. Bake at 350 for 12-15 minutes. Makes about 30 cupcakes. Recipe may be halved.
* make your own buttermilk by putting 2/3 tsp of lemon juice or vinegar into a 2/3 cup measuring cup, then fill the rest of the way with milk.
Optional:
vanilla cupcakes - omit the cocoa powder, increase vanilla to 2 tsp.
based on a recipe from Melinda Gassman
In a small sauce pan bring to a boil:
1/2 cup margarine
1/2 vegetable oil
1 cup water
Place the following into a mixing bowl:
2 2/3 cups flour
2 cups sugar
1/2 cup extra dark cocoa powder
pour boiling mixture onto dry ingredients and mix well, then add:
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp vanilla
2/3 cup buttermilk*
Mix well. Batter will be runny. Scoop into paper-lined cupcake pans. Bake at 350 for 12-15 minutes. Makes about 30 cupcakes. Recipe may be halved.
* make your own buttermilk by putting 2/3 tsp of lemon juice or vinegar into a 2/3 cup measuring cup, then fill the rest of the way with milk.
Optional:
vanilla cupcakes - omit the cocoa powder, increase vanilla to 2 tsp.
Tuesday, May 3, 2011
Coconut Rice
COCONUT RICE
Combine in sauce pan:
1 cup basmati rice
1 cup chicken broth
1 cup coconut milk
cover with lid, bring to a boil, reduce heat to low and let cook for 20-30 minutes, until rice is cooked.
In the meantime: spread 1 cup of shredded coconut on a cookie sheet and toast in a 400 degree oven until just turning golden brown.
Stir 3/4 cup toasted coconut into the rice, sprinkle remaining coconut on top of rice before serving.
Optional: add juice of 1 lime to the rice before cooking.
Combine in sauce pan:
1 cup basmati rice
1 cup chicken broth
1 cup coconut milk
cover with lid, bring to a boil, reduce heat to low and let cook for 20-30 minutes, until rice is cooked.
In the meantime: spread 1 cup of shredded coconut on a cookie sheet and toast in a 400 degree oven until just turning golden brown.
Stir 3/4 cup toasted coconut into the rice, sprinkle remaining coconut on top of rice before serving.
Optional: add juice of 1 lime to the rice before cooking.
Thai Peanut Chicken Curry
THAI PEANUT CHICKEN CURRY
4 large boneless, skinless chicken breasts
cut into pieces, saute in 1 TBS canola oil until cooked
Combine in a medium mixing bowl, whisking until smooth:
1/2 cup chunky peanut butter
1 cup chicken broth
1 can coconut milk
2 TBS brown sugar
2 TBS corn starch
2 TBS red Thai curry paste
juice of 1 lime
pour into skillet with cooked chicken, cook, stirring occasionally, until sauce thickens. Serve over coconut rice
4 large boneless, skinless chicken breasts
cut into pieces, saute in 1 TBS canola oil until cooked
Combine in a medium mixing bowl, whisking until smooth:
1/2 cup chunky peanut butter
1 cup chicken broth
1 can coconut milk
2 TBS brown sugar
2 TBS corn starch
2 TBS red Thai curry paste
juice of 1 lime
pour into skillet with cooked chicken, cook, stirring occasionally, until sauce thickens. Serve over coconut rice
Wednesday, March 30, 2011
HUMMINGBIRD CUPCAKES
HUMMINGBIRD CUPCAKES
Bases on recipes by Paula Dean & Martha Stewart
Cupcakes:
2 large VERY RIPE bananas
1 8oz can crushed pineapple with juice
4 large eggs
1/2 cup finely chopped pecans
1 tsp cinnamon
1 1/2 tsp vanilla
2 cups sugar
3/4 cup canola oil
3 cups self rising flour
Mash bananas, set aside. Mix together: sugar, canola oil, eggs, cinnamon, vanilla. Add mashed bananas, pineapple, pecans. Add flour and mix until just blended. Scoop into paper lined cupcake pans. Bake at 325 for 25 minutes. Makes 30 cupcakes
Cool completely
Frosting:
6 tbs butter - room temperature
8 oz cream cheese - room temperature
1 lbs powdered sugar
1 tsp vanilla
1 - 3 tbs heavy cream (one at a time) - or use pineapple juice
mix butter, cream cheese and powdered sugar. Add heavy cream 1 tbs at a time until you have desired consistency. Frost cupcakes, sprinkle immediately with finely chopped pecans.
HUMMINGBIRD CAKE:
prepare batter as directed. Divide evenly between 3 greased and floured 8 " cake pans. Bake 25 - 30 minutes at 325.
Assemble cake with frosting between layers. Frost top and sides with remaining frosting. Sprinkle top with finely chopped pecans.
Bases on recipes by Paula Dean & Martha Stewart
Cupcakes:
2 large VERY RIPE bananas
1 8oz can crushed pineapple with juice
4 large eggs
1/2 cup finely chopped pecans
1 tsp cinnamon
1 1/2 tsp vanilla
2 cups sugar
3/4 cup canola oil
3 cups self rising flour
Mash bananas, set aside. Mix together: sugar, canola oil, eggs, cinnamon, vanilla. Add mashed bananas, pineapple, pecans. Add flour and mix until just blended. Scoop into paper lined cupcake pans. Bake at 325 for 25 minutes. Makes 30 cupcakes
Cool completely
Frosting:
6 tbs butter - room temperature
8 oz cream cheese - room temperature
1 lbs powdered sugar
1 tsp vanilla
1 - 3 tbs heavy cream (one at a time) - or use pineapple juice
mix butter, cream cheese and powdered sugar. Add heavy cream 1 tbs at a time until you have desired consistency. Frost cupcakes, sprinkle immediately with finely chopped pecans.
HUMMINGBIRD CAKE:
prepare batter as directed. Divide evenly between 3 greased and floured 8 " cake pans. Bake 25 - 30 minutes at 325.
Assemble cake with frosting between layers. Frost top and sides with remaining frosting. Sprinkle top with finely chopped pecans.
Monday, March 7, 2011
Pistachio Cookies
Pistachio Cookies
Based on a recipe from Yamina Belaachia. You may substitute pistachios for pecans if you want.
2c flour
1c (2sticks) butter
1c finely chopped pistachios
½ c powdered sugar
½ tsp salt
1 tsp vanilla
¼ tsp almond extract
Combine all ingredients, mix well, wrap the dough and refrigerate for a couple of hours. Make crescents (rolling and shaping by hand) and place them 1 to 2 inches apart on a cookie sheet lined with parchment paper. Bake at 375 for 12 to 15 minutes.
Roll cookies in powdered sugar when cooled.
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