Apricot Plout Almond Tart

August 11th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla been scraped, seeds reserved
10 apricots, pitted and halved
8 plouts, pitted and halved
2 sheets of puff pastry, white or whole wheat
Apricot syrup

Directions

Pre-heat oven to 375°F. Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs, and cream until smooth. Arrange sheets of puff pastry on a greased baking sheet and brush with apricot syrup. Make sure you create sides on the dough on all sides. Arrange the apricots around the dough and pour in the almond filling. Place in the oven and bake for 25-30 minutes or until golden brown. Upon pulling out of the oven brush with apricot syrup while warm.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Rustic Rye Apricot & Cherry Gallette

August 11th, 2011 § 0 comments § permalink

Makes 1-2 inch gallette

Ingredients

1 cup dark rye flour
1 cup flour
1 tablespoon turbinado sugar
1 teaspoon salt
1½ sticks unsalted butter, cold and cubed
1 tablespoon apricot puree
1 tablespoon apple cider vinegar
1 cup ice water
10 apricots, sliced
1 cup cherries, pitted and halved
½ cup raw suconat sugar
2 tablespoons lemon juice

Directions

Mix together the flours turbinado sugar and salt, cut in the butter with pastry cutter or fork until a course meal is created. Add the apricot puree, apple cider vinegar and mix. Adding the water a little at a time, slowly and gently combine mixture until a soft dough ball is formed. Place the dough ball in the refrigerator and refrigerate for 1 hour or overnight. In a large bowl combine the apricots, cherries, sugar and lemon juice and let stand approx 30 minutes. Roll out dough on a floured surface until it forms a large circle about 16 inches in diameter. Place rolled dough on a large, thick, greased cookie sheet or pan with sides or, better yet, a large, greased cast iron pan. Place apricots and cherry mixture in a big pile in the center of the dough, reserving liquid. Fold dough up all around the pile of fruit leaving a big hole at the top like a shallow volcano. Pour a little of the liquid in the top and reserve a little for the end. Bake in a preheated oven 375° for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the fruit in the last 5 minutes of cooking.

Apricot Baklava

August 11th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 cup walnuts, chopped fine
1 cup apricots, chopped fine
½ cup sugar
2 teaspoon freshly grated cinnamon
½ teaspoon vanilla
2 cups apricot syrup (recipe follows)
1 package whole-wheat Phyllo pastry (white can be substituted)
1 stick butter, unsalted and melted

Directions

Pre-heat oven to 350°F.
In a mixing bowl, mix the filling mixture ingredients (walnuts, apricots, and sugar) until well combined and set aside. Butter a large baking sheet making sure to get the corners and sides as well. Unroll the phyllo dough and cover with a damp cloth to keep it from drying out. Place two sheets of dough on the pan and brush with melted butter thoroughly. Sprinkle a later of the nut mixture atop the sheets and repeat the layers creating a total of between 5-8 layers. With a sharp small knife, cut the pastry in diamond or square shapes carefully, making sure to get all the way to the bottom of the pan. Place in the oven and bake for about 50 minutes or until golden brown. While the baklava is baking, make the syrup by combining apricots, sugar, water, lemon juice, and cinnamon and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes. Keep warm and spoon over baklava (when it first comes out of the oven), making sure the baklava is soaked fully.

Let baklava set for about 30 minutes before serving.

Apricot Syrup

Makes 2 cups

Ingredients

½ cup apricot puree
1 cup water
1 tablespoon lemon juice
2 cinnamon sticks
½ cup honey
1 teaspoon vanilla

Directions

Combine apricot puree, sugar, water, lemon juice, and cinnamon in a medium sauce pan and place on the stove and bring to a boil. Reduce the heat and simmer for about 10 minutes and add honey and vanilla and simmer another few minutes.

Wholegrain Savory Garden Scones

July 7th, 2011 § 0 comments § permalink

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.

Ingredients

1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh corn kernels
½ cup sundried tomatoes, chopped fine
2 tablespoons carrots, grated
2 tablespoons green onions, sliced fine
3 tablespoons zucchini, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh mint, chopped fine
½ cup cheddar cheese (optional)
13 cup butter, unsalted, cubed and chilled
½ cup low fat milk or buttermilk
2 eggs

Directions

Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt and pepper, stir well. Add the vegetables and mix until all the vegetables are mixed and covered in flour. Cut in the butter using a pastry cutter until the mixture resembles a course meal with chunks of vegetables in it. In a spate mixing bowl whisk together milk and eggs until beaten. Add the milk mixture to the flour and vegetable mixture and stir until combined fully. Pick the dough up and give it a few kneads but just enough to hold it together. Roll the dough out onto a cutting board forming an 5-8 inch circle about an inch thick. Cut the dough into 8-10 wedges and place on a lined baking sheet. Place in the oven and bake for about 15 minutes or until lightly browned and a stick inserted in the center comes out clean. Remove from oven and cool before serving. For storage wrap in a plastic zip lock or tupperware and store refrigerated up to 2 weeks. Alternatively scones can be stored outside of the refrigerator for up to 2 weeks.

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

June 12th, 2011 § 0 comments § permalink

Serves 10 to 12

Ingredients

9 tablespoons unsalted butter
1½ cups packed light brown sugar
¾ teaspoon ground cinnamon
6 firm-ripe bananas, peeled and cut crosswise into ¾-inch thick slices
¼ cup banana liqueur
½ cup dark rum
4 large eggs, lightly beaten
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
Pinch salt
6 cups (½-inch cubes) day-old French bread
Vanilla ice cream
Caramel Sauce, recipe follows

Directions

Preheat the oven to 350°F. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.

Whisk together the eggs, remaining ½ cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes. To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce

Makes ¾ cup

Ingredients

¾ cup sugar
2 tablespoons water
½ teaspoon fresh lemon juice
½ cup heavy cream
2 tablespoons to ¼ cup whole milk

Directions

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Carefully add the cram (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Recipe Courtesy of Emeril’s Delmonico, by Emeril Lagasse

Traditional Hollandaise Sauce

June 12th, 2011 § 0 comments § permalink

Ingredients

4 egg yolks
1 tablespoon freshly squeezed lemon juice
½ cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Directions

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and double in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Recipe from Tyler Florence

Easy Blender Hollandaise Sauce

June 12th, 2011 § 0 comments § permalink

Makes 1 cup of sauce

Ingredients

3 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
18 teaspoon cayenne, or a few dashes Tabasco sauce
10 tablespoons unsalted butter (if using salted butter, skip the added salt)

Directions

Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away. Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise sauce a bit lighter. Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have on speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is incorporated. Turn off the blender and taste the sauce. It should be buttery, lemony and just slightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time. Store until needed in a warm spot, like on or next to the stovetop. Use within an hour or so.

Simply Recipes http://simplyrecipes.com

Rustic Artichoke Soup

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes, cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoons unsalted butter
Salt

Directions

In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.

Maple Roasted Carrots

May 24th, 2011 § 0 comments § permalink

Serves 4

Remember, to shorten the roasting time of any root vegetable you can pre-steam it. For even speedier cooking, you can use bagged baby carrots.

Ingredients

2 pounds carrots, peeled and sliced into 1-inch diagonals ½-inch thick
3 tablespoons maple syrup
1 tablespoon lemon juice
½ teaspoon salt
1 tablespoon unsalted butter or extra-virgin olive oil

Directions

Adjust an oven rack to the middle position and preheat to 475°F.

Pour ½ inch of water into a pot fitted with a steamer insert and bring to a boil over high heat.
Add the carrots, cover and steam for 5 minutes.

Place a rimmed baking pan or baking dish (it should be large enough to hold the carrots in a single layer) in the oven to heat.

In a large bowl, combine the maple syrup, lemon juice, butter and salt.

Drain the carrots well, transfer them to the bowl and toss to coat. With a rubber spatula scrape the carrots onto the baking pan and roast, stirring halfway through, until tender and lightly caramelized, about 15 minutes.

Adapted from Fresh Food Fast by Peter Berley

Blackberry-Basil Buckwheat Flax Crepes with Basil Sweet Cream

April 28th, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

2 cups blackberries
½ cup turbinado sugar
¼ cup fresh basil, chopped
2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs
Basil Sweet Cream (recipe follows)

DIRECTIONS

In a medium bowl mix the sugar, basil and blackberries and let stand. Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until coled before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used. Place a few spoonfuls of the blackberry mixture on the center of a crepe and fold over into a square or just a roll up. Drizzle some basil sweet cream over the top of the creme.

Basil Sweet Cream

Makes 1 cup

INGREDIENTS

½ cup creme fraiche
½ cup 2% milk
1 tablespoon blackberry juice from the sugared blackberries
2 tablespoons fresh basil, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

Rustic Artichoke Soup

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

3 tablespoons olive oil
2 leeks (white and light green parts only), chopped small
1 onion, chopped small
3 cloves garlic, chopped fine
Hearts of 6 large artichokes cut in quarters
3 medium size white potatoes (Yukon gold), peeled and chopped
8 cups vegetable stock
1 fresh bay leaf
3 sprigs of fresh thyme, plus 1 tablespoon chopped for garnish
10 fresh parsley stems, plus 1 tablespoon chopped for garnish
3 tablespoon unsalted butter
Salt

DIRECTIONS

In a large soup pot over medium heat, add olive oil. Cook leeks and onions until soft and translucent, about 7 minutes. Add garlic and cook 1 minute more. Add artichoke hearts, potatoes, and stock. Place bay leaf, thyme and parsley stems in cheesecloth, tie and add to pot. Season with salt and pepper. Increase heat to a simmer and cook for 45 minutes to 1 hour or until ingredients are cooked through and flavors have melted together. Remove herbs in cheese cloth. Puree soup with immersion blender or food processor. Heat soup, and add butter. Taste for salt and serve.

Butter-Braised Radishes With Their Greens

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1-2 bunches red radishes with their greens (about 2 pounds)
3 tablespoons unsalted butter
1 to 2 teaspoons brown sugar
Sea salt or kosher salt
1 tablespoon white wine vinegar
Freshly ground black pepper
Freshly grated nutmeg

DIRECTIONS

Cut the radishes away from their leaves, leaving about ½ inch of green attached. Scrub the radishes and slice them in halves or quarters depending on their size. Wash the greens well, chop roughly, and keep separate.

In a wide pan with a tight-fitting lid (preferably 10 to 12 inches) over high heat, melt the butter with 1 teaspoon of brown sugar, and ½ teaspoon salt. Add 23 cup water and the radishes and bring to a boil. Reduce the heat to medium-low, cover and simmer gently until the radishes can be easily pierced with a knife but are not completely soft, about 3 minutes.

Spread the greens over the radishes and raise the heat to return the liquid to a boil. Reduce the heat to medium-low, cover, and simmer gently until the greens are emerald and tender, about 5 more minutes.

Use tongs to transfer the greens to a large bowl or serving dish, pressing excess liquid out of the greens against the side of the pan. Gently transfer the radishes to the dish as well.

Add the vinegar, black pepper, and a few gratings of nutmeg to the liquid in the pan and bring to a boil over high heat. Boil, uncovered, until the liquid has turned syrupy (you’ll end up with about 2 tablespoons), about 2 minutes. Taste and add a little more salt and sugar if needed.

Return the radishes and greens to the pan and fold gently to coat the vegetables.

Tips:
Layer the greens on top of the radishes and don’t stir, so that you can remove the greens first, and squeeze some of their liquid back into the pot, without mashing the tender radishes.

Recipe Property of Peter Berley

Buttermilk Biscuits

April 23rd, 2011 § 0 comments § permalink

Makes approximately 30

INGREDIENTS

2¼ cups sifted cake flour, or 2 cups sifted all purpose flour, plus more for your work surface and hands
1 tablespoon baking powder
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
4 teaspoons cold unsalted butter, cut into several pieces
2 tablespoons cold lard or vegetable shortening, cut into several pieces
¾ cup cold whole or low-fat buttermilk (preferably whole)

DIRECTIONS

Preheat oven to 400°F.

In a medium bowl, mix the dry ingredients thoroughly with a fork. Transfer to a food processor fitted with the chopping blade. Add the butter and lard and pulse the mixture in 2-second increments until the mixture resembles coarse crumbs with a few pea-sized pieces, about 5 pulses. (If you don’t have a food processor, cut the fat into the dry ingredients in a bowl by mashing with a fork, or a pastry blender; it will take about 3 minutes).

Transfer the mixture back to the bowl, pour the buttermilk over it, and mix with the fork for about 1 minute, until the dough just comes together. Turn the dough out onto a floured board, knead with floured fingers once or twice, and pat into a rectangle about 6 by 10 inches and 1 inch thick. Fold the rightmost third of the rectangle over the center third and fold the left third on top. Turn the dough a quarter turn, pat it into a 6 by 10 rectangle, and fold it upon itself in thirds again. Repeat one more time, and then pat the dough into a 6 by 10 rectangle about 1 inch thick.

Using a floured 2-inch biscuit cutter (or an upside-down shot glass), cut the biscuits from the dough (DO NOT TWIST THE CUTTER!). Cut the biscuits with a straight up-and-down motion; twisting will reduce the biscuit’s ability to rise. Place them about 1½ inches apart on an ungreased baking sheet. Bake for 15 to 20 minutes, until the tops just begin to brown.
Serve warm.

Recipe from “The Lee Bros. Southern Cookbook”

Lime Pie with Ginger Snap Crust and Ginger Whipped Cream

February 24th, 2011 § 0 comments § permalink

Makes one 9″ pie – Serves 8

INGREDIENTS

For ginger snap crust

1¾ cups gingersnap cookies, crushed
¼ cup brown sugar
1 tablespoon all-purpose flour
½ teaspoon kosher salt
3 tablespoons unsalted butter, melted

For lime pie filling

1 can (14-ounce) can sweetened condensed milk
4 large egg yolks
½ cup lime juice, freshly squeezed
2 tablespoons lime zest, plus more for garnish

DIRECTIONS

Preheat oven to 350°F.

In a large bowl, whisk together crushed gingersnap cookies, brown sugar, flour, and salt. Add butter, and stir until mixture is well combined.

Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Place pie plate on a baking sheet, and bake until crust is set, about 10 minutes. Once out of oven, let cool completely.

Lower oven to 325°F.

In a medium bowl, gently whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the prepared, cooled crust.

Bake until the center is set, but still has slight movement, 15 to 17 minutes. Let cool completely on a wire rack.

Chocolate Guinness Cake with Irish Cream Frosting

February 23rd, 2011 § 0 comments § permalink

Serves 12

INGREDIENTS

For the cake

2 cups Guinness
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoon salt
4 large eggs
113 cups sour cream

For the icing

2 cups cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup Irish Cream liqueur
4 cups powdered sugar

DIRECTIONS

For the cake

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing

In a large bowl, mix the cream cheese, butter, and Irish Cream. Slowly add the powdered sugar while mixing.

Place 1 cake layer on a plate. Spread 23 cup icing over. Top with second cake layer. Spread 23 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Puff Pastry Pear Tart

February 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

1 tablespoon unsalted butter, softened
¼ cup sugar in the raw
½ teaspoon cinnamon
¼ teaspoon nutmeg, freshly grated
1 sheet frozen puff pastry, thawed
2 Bosc pears, peeled, cored, quartered and sliced thin
¼ cup sugar
2 tablespoon unsalted butter, cut in cubes
Juice and zest of 1 lemon

DIRECTIONS

Preheat oven to 375°F and lightly butter a baking sheet. Set aside.

Sprinkle a work surface with sugar-in-the-raw and spices and roll out puff pastry about 18 inch thick, turning once to coat both sides. Place puff pastry on baking sheet and using the tip of a pairing knife create a ½ inch border around the entire sheet. Prick pastry all over with a fork (to prevent pastry from puffing up) and place baking sheet in freezer until pastry is chilled well, about 15 minutes. Once chilled, arrange pear slices on puff pastry (in whatever design you like), sprinkle with sugar and place cubed butter on top. Finish by adding juice and zest of 1 lemon. Bake in oven for 20 minutes or until golden brown. Serve warm.

Savory Pie Dough (Pate Brisée)

February 3rd, 2011 § 2 comments § permalink

Makes 1 large pie crust or two tart shells

Ingredients

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Caramelized Banana Tartlets with Chocolate Port Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

½ cup raw hazelnuts
1 tablespoon white sugar
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 tablespoon melted butter
2 tablespoons unsalted butter
2 bananas, sliced in rounds about ½ inch thick
1 package puff pastry, thawed
4 ounces bittersweet dark chocolate, chopped
½ cup heavy cream
2 tablespoons light brown sugar
¼ cup tawny port

DIRECTIONS

Preheat oven to 375°F.

In a medium mixing bowl, combine hazelnuts, white sugar and nutmeg. In another small bowl, combine vanilla and melted butter and pour over hazelnut mixture, tossing to coat well. Lay on a baking sheet, lined with parchment paper and bake for 10 minutes. Once out of oven, set aside to cool and then chop.

Meanwhile, in a large sauté pan over medium heat, butter. Sauté bananas and cook for 3 to 4 minutes, or until slightly browned. Add chopped hazelnuts, and sauté another few minutes. Remove from heat, and set aside. Cut puff pastry sheets into 8-10 squares (4 X 4 inches) and place on a lined baking sheet. Spoon a few spoonfuls of the banana mixture onto the center of each square and place in the oven for 5 to 6 minutes or until the puff pastry is golden brown.

In the meantime, fill a saucepan ¼ with water and bring to a simmer. Place a metal bowl on top to create a double boiler. In the metal bowl, add chocolate, heavy cream, brown sugar, and stir until all sugar is dissolved and chocolate is melted and smooth. Remove from the heat, add port, and stir well. Once tartlets come out of the oven, drizzle chocolate over tarts, and serve!

Creamy Cauliflower & Spinach Soup

January 18th, 2011 § 0 comments § permalink

Serves 10 to 12

INGREDIENTS

4 tablespoons (½ stick) unsalted butter
2 tablespoons canola oil or extra-virgin olive oil
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon ground peppercorns
1 medium red onion, chopped
4 garlic cloves, peeled
1 large or 2 small heads cauliflowers, cut into florets (about 3½ pounds)
1 small red potato, peeled and chopped
1 pound spinach, washed and tough stems removed
1 cup milk
2 tablespoons kosher salt
8 cups water

DIRECTIONS

Place the butter, oil, rosemary, thyme, and ground peppercorns in a large pot, and heat over medium-high until the butter is melted and the rosemary is fragrant, about 2 minutes. Add the onion and garlic, and cook until they are soft, stirring often, about 3 minutes. Add the cauliflower and potato, and cook for 3 minutes. Add the spinach, milk, salt, and water, and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook until the cauliflower easily mashes against the side of the pot, about 30 minutes.

Transfer some of the soup to a blender (don’t fill blender more than two-thirds full), cover, and pulse to release some heat. Blend the soup until it is completely smooth, and pour it into a clean pot. Repeat with the remaining soup. Bring the soup back to a boil, taste for seasoning, and serve.

© Recipe Property of Suvir Saran

Olive Oil Roasted Root Vegetables with Rosemary

January 14th, 2011 § 1 comment § permalink

Serves 4 to 6

INGREDIENTS

1½ pounds carrots
2 medium turnips (about ½ pound)
2 medium parsnips (about ½ pound)
2 medium red onions (about ½ pound)
2½ tablespoons extra-virgin olive oil or unsalted butter
1 teaspoon organic brown sugar
½ teaspoon sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar plus additional to taste
Freshly milled black pepper to taste
2 tablespoons finely chopped fresh parsley

DIRECTIONS

Position a rack on the middle shelf of the oven and preheat to 450°F.

Peel the carrots, turnips and parsnips and cut them into large chunks.

Peel the onions but leaves the roots intact. Cut each onion in half from root to stem then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

In a large bowl, toss the vegetables with the oil, sugar and salt.

Spread the vegetables in a large roasting pan and roast for 30 minutes, stirring halfway through for even browning.

Stir the garlic cloves into the vegetables and roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

Season the vegetables with balsamic vinegar and black pepper to taste. Sprinkle with chopped parsley and serve.

© Recipe Property of Peter Berley

Winter Squash Potage with Spiced Créme Fraiche

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For soup

3 pounds winter squash (such as kabocha, acorn, or butternut), peeled and cut into 2-inch chunks
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large or 2 medium Spanish onions, chopped (2 cups)
Sea salt or kosher salt
1 tablespoon minced fresh ginger
3 garlic cloves, peeled
1 quart vegetable stock, or water
½ cup apple cider or apple juice
Freshly ground black pepper

For bouquet garni

1 small handful celery leaves
3 to 4 fresh sage leaves
One 2-inch piece cinnamon stick
3 whole cloves

For spiced créme fraiche

&frac12 cup créme fraiche or sour cream
Freshly grated nutmeg
Freshly ground black pepper
Freshly ground cinnamon
Chopped fresh parsley, for garnish

DIRECTIONS

Preheat the oven to 400°F. Toss the squash with the oil, season lightly with salt, and spread on a rimmed baking sheet. Roast, turning several times, until the squash is tender and lightly caramelized, 25 to 30 minutes.

While the squash is roasting, in a heavy, 3 to 5 quart soup pot or Dutch oven over medium heat, melt the butter. Add the onions and ½ teaspoon of salt and cook, stirring, for a minute or two. Stir in the ginger and garlic, cover the pot, reduce the heat to medium-low, and cook gently for 15 minutes, stirring once or twice and lowering the heat if necessary to keep the vegetables from browning. Pour in the stock or water, and the apple cider or juice, and add the roasted squash.

To make the bouquet garni, bundle the ingredients in a square of cheesecloth and tie it closed with kitchen twine.

Add the bouquet garni to the soup. Raise the heat to bring the soup to a boil, then reduce the heat to as low as possible, cover, and cook for 20 minutes. Discard the bouquet garni and pass the soup through the fine holes of a food mill (or puree using an immersion blender or working in batches in a hand blender).

In a bowl, combine the créme fraiche with 5 or 6 gratings of nutmeg, several grinds of black pepper, and a pinch of salt.

Serve the soup in bowls with a dollop of the spiced créme fraiche, a dash of cinnamon, and a sprinkling of parsley.

Stop and Take Stock.

Making a simple vegetable soup? Take stock of the trimmings, and the other vegetables you have on hand and consider simmering them into a flavorful broth to enhance the flavor and nutrient-content of your soup. In a stockpot, combine 6 cups of any of the following: squash and ginger peels, mushroom stems, cabbage cores, parsley stems, chopped carrots, celery, onions, mushrooms, leeks, parsnips, fennel, and garlic (cut a whole heat in half crosswise, and leave the peels on). Add a couple bay leaves, and some fresh thyme, or sage, cover with water, bring to a simmer, skim off any foam that rises, then simmer gently, uncovered, for an hour. Strain and use right away or refrigerate for up to 2 days.

© Recipe Property of Peter Berley

Apple Gallette

January 14th, 2011 § 0 comments § permalink

Serves 6

For dough

INGREDIENTS

2 cups all purpose flour
½ teaspoon salt
1 tablespoon maple sugar or brown sugar
12 tablespoons cold unsalted butter cut into small pieces
11-½ cup ice water as needed

DIRECTIONS

Combine flour, salt, sugar in food processor and pulse to combine. Add butter and pulse to combine. Transfer to a bowl and sprinkle with water until the dough comes together. Pat into a disk wrap in plastic, refrigerate for 30 minutes. Roll out to 18 thickness. Fold into quarters and transfer to the back of a heavy baking sheet. Unfold the dough letting the sides hang over the baking sheet.

For the filling

INGREDIENTS

¼ cup unsalted butter, at room temperature
½ cup Rapadura brown sugar
6 crisp apples (such as Gala, Crispin or Granny Smith) each cored, and sliced into 8 wedges
¼ cup candied ginger, finely chopped
½ teaspoon ground cinnamon

DIRECTIONS

In a large skillet over high heat, melt the butter, stir in the sugar, and cook for 1 minute.

Arrange the apples in a single layer in the pan and scatter the ginger on top. Sprinkle cinnamon and cook undisturbed for 6 minutes. Add ¼ cups water and cook stirring occasionally until the apples are tender and the liquid has evaporated. Transfer the apples to a plate and cool until warm.

Roll out the dough to 18-inch thick circle. Mound the apples on the dough leaving a 2 inch border. Pour over any juices remaining and fold over the sides of the dough pleating as you go. The dough will not cover the sliced apples. Brush dough with butter and sprinkle with a little sugar. Bake at 400°F for 45 minutes until fruit is bubbling and the crust is golden brown.

© Recipe Property of Peter Berley

Braised Sauerkraut Apples and Onions with Fried Tempeh/ Smoked Whitefish

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

For tempeh

2 tablespoons extra-virgin olive oil
8 ounces tempeh, sliced crosswise into 8 pieces
½ cup dry white wine
1 teaspoon smoked paprika
¾ teaspoon smoked sea salt or sea salt

For sauerkraut

4 tablespoons (frac12; stick) unsalted butter
3 cups thinly sliced onions
½ cup diced carrots
½ cup diced celery
1 large granny smith apple, peeled, cored and diced
1 teaspoon caraway seeds
1 cup dry white wine
2 cups sauerkeaut, rinsed and drained

1 whole smoked white fish or 1 pound kippers, sliced corsswise into 3-inch chunks
2 tablespoons chopped fresh parsley or dill

DIRECTIONS

For tempeh

Heat the oil in a medium sauté pan over medium heat. Add the tempeh and cook for 2 minutes on each side. Add the white wine, paprika, and salt. Bring to a boil and simmer until all the wine has been absorbed, 5 to 7 minutes.

In each of 2 medium saucepans over medium heat, warm 2 tablespoons of the butter. Add half of the onions, carrot, celery, apple, and caraway seeds to each pan and cook and stir until tender, 8 to 10 minutes.

For the sauerkeaut

Divide the butter between two medium saucepans and melt it over medium heat. Add half of the onions, carrot, celery, apple, and caraway seeds to pan and cook, stirring, until the vegetables are tender, 8 to 10 minutes.

Divide the wine between the pans, bring to a boil, and cook until it has reduced by half, 5 minutes. Stir half the sauerkeaut and ¼ cup water into each pan and simmer for 3 to 4 minutes.
Lay the tempeh over the vegetables in one pan and the fish over the vegetables in the other. Cover the pans and simmer 5 to 7 minutes. Add half of the parsley or dill to each pan and simmer for 1 more minute, then serve.

© Recipe Property of Peter Berley

Root Vegetable Potage with Spiced Créme Fraiche and Honey-Crisped Walnuts

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
¼ teaspoon ground turmeric
6 cups chicken, duck or vegetable stock, or water
1 cup heavy cream or créme fraiche
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

DIRECTIONS

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Makes about 1 cup

INGREDIENTS

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

DIRECTIONS

Preheat the oven to 350°F.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

© Recipe Property of Peter Berley

Butternut Squash Ravioli with Brown Butter Sage Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt
Pepper

For brown butter sage sauce

4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese

DIRECTIONS

Preheat oven to 350°F.

For raviolis

To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.

Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.

For brown butter

In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.

© Recipe Property of Rafi Hasid

Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked

For lobster sauce

2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper

For salad

1 bulb fennel
Juice of 2 lemons
Kosher salt
1 tablespoon extra virgin olive oil

For seafood sauté

Olive oil, for sautéing
3 squid bodies (calamari), cleaned and sliced in 1″ circles
½ pound (26-30 count) shrimp, peeled, deveined and tails removed
3 tablespoons fresh chives, sliced fine

DIRECTIONS

For lobster sauce

In a large sauté pan, over medium heat, add butter. Cook onions and garlic until translucent, making sure to not get any color. Add white wine and reduce until almost evaporated. Add lobster bodies, cream, and saffron. Season with salt and pepper. Reduce heat to low and simmer for 30 to 40 minutes. Strain through a fine mesh sieve and set aside.

For salad

To prepare the fennel, cut off the top stalks and discard. Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside. Add lemon juice, salt and extra virgin olive oil and mix. Set aside.

For completed dish

In a large sauté pan, add olive oil over medium high heat. Add shrimp and cook, 1 minute. Add calamari and sauté 1 minute more. Add lobster sauce and warm through, 1 to 2 minutes. Pour sauce over pasta and garnish with fennel salad and chives. Serve immediately.

© Recipe Property of Rafi Hasid

Vanilla Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
½ pound (2 sticks) unsalted butter
2 cups sugar
5 eggs
1½ teaspoons vanilla
1¼ cups buttermilk
Lemon curd, for filling
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.

Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

Lemon Curd

INGREDIENTS

1 tablespoon plus 2 teaspoons finely grated fresh lemon zest
1 cup fresh lemon juice
113 cups sugar
4 large eggs
1¾ sticks (¾ cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

DIRECTIONS

Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.

© Recipe Property of Shawona Jones

Chocolate Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

2 cups flour
1 cup cocoa
1½ teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 eggs
1½ teaspoons vanilla
1½ cups buttermilk
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.
Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

© Recipe Property of Shawona Jones

Lemon Bars with Pecan Crust

January 2nd, 2011 § 0 comments § permalink

Makes 24 squares

INGREDIENTS

For the crust

1 cup flour
½ cup whole wheat pastry flour
½ cup pecans, finely ground
18 teaspoon kosher salt
2 sticks unsalted butter, softened
½ cup granulated sugar

For lemon layer

4 eggs, at room temperature
1 23 cups granulated sugar
2 tablespoons (3 to 4 lemons) lemon zest, grated
23 freshly squeezed lemon juice
23 cup flour
Confectioners’ sugar, for dusting (optional)

DIRECTIONS

Preheat the oven to 350°F and grease an 8×12 baking sheet.

In a small bowl, combine the flours, pecans and salt and set aside. In a separate bowl, cream the butter and sugar and then add flour mixture and combine. Add the dough to prepared baking sheet, using hands to make crust, building up a ½-inch edge on all sides. Chill for 10 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool. Leave the oven on. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes or until the filling is set. Let cool to room temperature.

Cut into squares and dust with confectioners’ sugar (if using).

Lemon Cake with Mint Honey Cream

January 2nd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For cake batter

4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest
1 cup plain yogurt
8 ounces (2 sticks) unsalted butter, at room temperature
2¼ cups sugar
5 eggs

For mint honey cream

1½ cups heavy cream, cold
3 tablespoons honey
1 tablespoon fresh mint, chopped fine

DIRECTIONS

Preheat oven to 350°F.

Prepare a 12-cup Bundt pan with baking spray or softened butter. Set aside.

Whisk flour, baking powder, baking soda, and salt in large bowl. In a medium bowl, combine lemon juice, zest, and yogurt and set aside. In a separate bowl, cream butter and sugar together till light and fluffy. Add eggs one at a time, mixing until incorporated, repeat with remaining eggs; add about one-third of flour mixture, followed by half of lemon yogurt mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture; mix until batter is thorougly combined. Add cake batter into prepared pan. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

For mint honey cream

In a large metal bowl, add cold heavy cream and whisk until soft peaks. Add honey and continue whisking until medium to stiff peaks form. Fold in mint and serve alongside lemon cake.

Caramelized Apple Buckwheat Crepes with Light Rosemary Cream

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the crepes

2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs

DIRECTIONS

Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until cold before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used.

For the caramelized apples

INGREDIENTS

3 tablespoons butter
4 apples, peeled, cored and cut into wedges
2 tablespoons sugar in the raw
½ teaspoon cinnamon
1 teaspoon fresh rosemary, chopped super fine
½ teaspoon freshly grated nutmeg
¼ apple cider

DIRECTIONS

In a medium sauté pan, over medium heat, add butter and melt. Add apples and cook for a few minutes. Add sugar, cinnamon, rosemary and nutmeg. Continue to cook apples, until slightly golden and caramelized, about 8 minutes. Add apple cider and turn up heat a bit until mixture thickens. Remove from heat.

For the light rosemary cream

INGREDIENTS

½ cup crème fraiche
½ cup 2% milk
1 tablespoon syrup from caramelized apples
1 tablespoon fresh rosemary, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

To assemble crepes

Place a little bit of the apple mixture in a crepe and fold over. Spoon some light rosemary cream over the top.

Quince and Apple Tart with Half White Flour Crust

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crust

2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water

DIRECTIONS

Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.

Add butter, and blend 15 to 20 seconds.

Start the blender and immediately start pouring water in a slow, steady stream. Should take 10 to 15 more seconds. Stop motor. The dough should appear dry, but hold together when pinched. If it falls apart, add another couple of tablespoons of ice water.

Turn dough out on to a sheet of plastic wrap, form into a 1 inch thick square, wrap, and refrigerate 1 hour to hydrate.

For quine

3 ripe quince
2 cups apple cider
2 cups sugar
1 stick of cinnamon
2 allspice berries
2 slices of lemon
Pinch sea or kosher salt

DIRECTIONS

Peel quince, slice into 6ths, and then core. Place in a sauce pan with the remaining ingredients, and cover with water. Bring to a boil, drop to a simmer, and cook partially covered until the quince is very soft when pierced with a paring knife. Carefully remove the quince to a sheet tray and chill.

For the apple puree

2 Granny Smith or other tart apples
½ stick butter
½ cup sugar
Generous squeeze lemon juice
¼ teaspoon sea salt
2 tablespoons corn starch

DIRECTIONS

Add apples, butter, sugar, lemon, and salt to a small pot. Add water to barely come up to the tops of the apples. Bring to a boil, drop to a simmer, and cover with a parchment paper hat. Cook until the apples are very soft – about 30 minutes.

Dissolve corn starch in 2 tablespoons water, and then add to apples. Return to a boil, and then remove from heat, and transfer to the bowl of a blender. Puree well on high, scraping down the sides as necessary, and strain. Refrigerate.

To assemble tart

Cut dough in half, and roll out on a lightly floured surface to about 18” thick. Dust again with flour then transfer to a parchment lined sheet tray, and refrigerate at least 1 hour.

Once crust has chilled, place into a 12″ x 4″ rectangular tart mold sprayed with PAM. Work crust into corners, then trim, leaving ¼” of crust above edge of the tart mold. Refrigerate ½ hour to prevent it from shrinking. Preheat oven to 375°F.

Place a sheet of parchment over the tart shell, fill with baking beans, and blind bake in the oven on a sheet tray until golden brown – about 40 minutes.

Remove from the oven, carefully remove parchment, and pour off baking beans (save for another use). Spread ½ to ¾ cup apple puree evenly along the bottom of the tart shell.

Cut quince pieces on a hard bias into ¼ inch slices. Arrange on top of apple puree in an overlapping pattern.

Return to the sheet tray, and bake 30 to 40 minutes, or until the apple puree starts to bubble at the edges, and the crust is a darker golden brown on the edges.

Chill 1 hour, cut, and serve with caramel ice cream, and diced apples cooked in bourbon.

Recipe Property of Gabe McMackin

Cauliflower Soup with American Paddlefish Roe

January 2nd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 medium leek, white and pale green only, sliced thin
1 large Spanish onion, peeled and sliced thin
2 sticks unsalted butter
¼ cup white wine
1 head cauliflower, trimmed, core removed and chopped (5 florets reserved and thinly sliced for garnish)
Kosher salt
½ oz. best quality American paddlefish roe
Best quality extra virgin olive oil
Maldon sea salt

DIRECTIONS

In a 10 quart pot over medium low heat, cook onions and leeks in ½ stick of butter slowly, stirring regularly.
They should not take on any color. After 10 minutes, add wine, and cook until completely reduced. Add ½ cup water, and continue cooking. Should take ½ hour total.

Once the onions and leeks are cooked, add the cauliflower, cover with water, and season with salt. Raise heat to high, and bring to a boil. Once it’s come up, drop to a low simmer, and cover loosly. Cook until cauliflower is very soft, about 30 minutes.

Fill the bowl of a blender about half way with the cooked cauliflower mixture, and blend very well. While the blender is running, add ¼ stick butter, and incorporate. Strain pureed cauliflower through a fine mesh strainer into a pot, or bowl. Continue with remaining cauliflower. Add water to thin mixture as necessary in the blender, and then to desired consistency for the soup. Adjust seasoning.

To serve, brown sliced florets in olive oil on medium high heat. Ladle soup into shallow bowls, top with roasted cauliflower, and a dollop of caviar. Drizzle with best quality extra virgin olive oil, and sprinkle with Maldon sea salt.

Recipe Property of Gabe McMackin

Cornmeal Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
½ cup yellow cornmeal
½ cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, cold and cut into small pieces
2 egg yolks
2 tablespoons ice water

Directions

In a large bowl, combine flour, cornmeal, sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add egg yolks and ice water (don’t add all at once, add 1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Recipe Property of Martha Stewart

Whole Grain or Whole Wheat Pie Crust

January 2nd, 2011 § 0 comments § permalink

Ingredients

1½ cups flour
1 cup whole wheat flour
1 tablespoon brown sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

Directions

In a large bowl, combine flour, whole wheat flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time.

Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Plain Pie Crust

January 2nd, 2011 § 0 comments § permalink

INGREDIENTS

2½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold and cut into small pieces
2 to 4 tablespoons ice water

DIRECTIONS

In a large bowl, combine flour, brown sugar and salt. Cut in butter with two forks or a pastry blender until mixture resembles coarse crumbs. Add ice water (1 tablespoon at a time), mix until dough just comes together. If dough is too dry, add more water, 1 tablespoon at a time. Turn out dough from bowl onto work surface, and knead once or twice to combine. Divide dough in four equal parts. Shape into disks. Wrap in plastic wrap, and refrigerate for at least 30 minutes.

Pear and Cranberry Galette

December 16th, 2010 § 0 comments § permalink

Makes 1 large Galette

INGREDIENTS

For the Pastry:

2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
14 tablespoons unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons ice-cold sweet wine

For the Galette Filling:

6-8 pears, cored and cut in wedges, ½-inch thick
¾ cup fresh cranberries
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom

PREPARATION

In a medium bowl combine flour, sugar, salt and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and vanilla; add ice-cold sweet wine. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears and cranberries with sugars, lemon juice, zest, and spices, and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile pear mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes; then slide the galette onto a serving plate.

Honey Pecan Sticky Buns

November 29th, 2010 § 0 comments § permalink

Makes 6 buns

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more for drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in hoeny, brown rice syrup, and sugar, and bring to a gentle simmer.
Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼-inch.

Brush dough with honey mixture going to about 1″ ground. Next, spread mascarpone mixture evenly on top and top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evenly into muffin tins or onto sheet tray and place buns cut-side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

Recipe by Ashton Keefe

Apple Bread Pudding with Golden Raisins

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons unsalted butter
1 loaf Challah bread, crusts removed, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
â…› teaspoon freshly grated nutmeg
â…› teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

PREPARATION

Preheat the oven to 350°F.

Generously butter a 9×13-inch deep baking dish and set aside.

Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes.

Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Pear Ginger Pot Pie Pockets

November 22nd, 2010 § 0 comments § permalink

Makes 12-15 pies

A quick take on the pot pie, somewhere in the middle between a hot pocket and a pop tart but perfect for a quick sweet and spicy snack.

INGREDIENTS

Basic Pie Crust Dough Recipe (follows)
4 medium pears, peeled, cored and chopped fine
1 teaspoon fresh ginger, chopped fine
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw

PREPARATION

Pre-heat oven to 400° F.

In a small mixing bowl, combine all ingredients and mix well. Roll out dough, and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture on the dough on one side, and fold over.
Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown.

Pie Crust Dough

INGREDIENTS

1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water

PREPARATION

Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.

Turkey Pot Pies with Cheddar Buttermilk Biscuit Tops

November 22nd, 2010 § 0 comments § permalink

Makes 8 Mini Pot Pies

A southern spin on the classic pot pie! Who doesn’t love biscuits and cheddar, with a mix of turkey pot pie!

INGREDIENTS

Turkey Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
1 medium celery root, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
2 cups of turkey meat, precooked and shredded or cut into chunks
Cheddar biscuit dough (recipe follows)
Butter

Cheddar Buttermilk Biscuits

1½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
¼ cup fresh chives, chopped fine
1 cup sharp cheddar, grated
1 cup buttermilk

PREPARATION

Pre-heat oven to 375°F.

For the pies:
Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots, celery root, and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Add turkey to the mixture, and turn heat to low and simmer, about 15 minutes or until the celery root is soft. Take off burner, and set aside. Until golden brown. Serve warm.

For the Biscuits:
In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter, and crumble mixture with your fingertips until mixture resembles coarse meal with some little lumps about the size of a pea. Add chives, cheddar, and buttermilk, and mix until a dough forms. On a lightly floured surface, roll out dough to a ½-inch cookie cutter.

To assemble the pies:
Lightly grease ramekins with butter. Fill up ramekins about ¾ full with turkey pie mixture. Place one biscuit on top of each pie in the ramekin.

Place all ramekins on a baking sheet and bake in the oven for about 15 minutes or until golden brown.

Sheppard’s Pie

November 22nd, 2010 § 0 comments § permalink

Makes 1 Pie, serving about 6-8

This mashed potato crusted “pot pie” is brought to us by the British and their love of rich protein filled dishes in the dead of cold damp winters.

INGREDIENTS

1-2 tablespoons canola or vegetable oil
2 cloves garlic, chopped
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
1 medium parsnip, peeled and chopped
1½ pounds lean ground beef
1 cup crimini mushrooms, chopped fine
1 cup fresh or frozen peas
2 tablespoons of the following fresh herbs, chopped fine: parsley leaves, rosemary leaves, thyme leaves, marjoram leaves
2 tablespoons tomato paste
Salt/black pepper
2 pounds of Yukon gold potatoes, peeled and chopped
4 tablespoons unsalted butter
½ cup buttermilk
½ cup fresh chives, chopped fine for use; 1 tablespoon saved for garnish

PREPARATION

Preheat oven to 375°F.

Heat the oil in a large sauté pan on medium high heat, and cook garlic and onions until slightly cooked or translucent, 3 to 4 minutes. Add the carrots and parsnips, and cook another few minutes. Next add the ground beef, and sauté until it is fully browned, around 4 to 5 minutes. Drain off fat and add crimini mushrooms, sauté for a few minutes and next add the frozen or fresh peas and the herbs. Mix in tomato paste, season with salt and pepper and place on low heat for about 5 minutes. Remove from heat and set aside.

Meanwhile, boil the potatoes in a pot of salted water until tender. Strain and add butter, buttermilk and salt. Mash the potatoes until very smooth. Mix in the chives and set aside 1 tablespoon for garnish. Place the meat mixture in a lightly greased round glass pie dish or deep ceramic casserole dish. Spread mashed potatoes over the top evenly and sprinkle with chives. Bake until the top is golden brown, 35 to 40 minutes. Serve warm.

Sweet Potato Gnocchi with Brown Butter and Sage

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 (1¼ lbs) russet potatoes
1 (¾-lb) sweet potato
1 large egg
½ teaspoon nutmeg, freshly grated
Salt
Freshly ground pepper
â…“ cup grated Parmigiano-Reggiano plus more for serving
1½ to 2 cups all-purpose flour plus more for dusting
½ stick unsalted butter
1 cup sage leaves (from 1 bunch)

PREPARATION

Preheat oven to 450°F. Pierce russet and sweet potatoes in several places with a fork, and then bake until just tender, 45 minutes to 1 hour. Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely. Lightly flour 2 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 tsp salt, and pepper in a small bowl.

Gather potatoes into a mound in sheet pan, and form a well in center. Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1½ cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour. Cut dough into 6 pieces. Form 1 piece of dough into a ½-inch-thick rope on a lightly floured surface. Cut rope into ½-inch pieces. Gently roll each piece into a ball and lightly dust with fl our. Repeat with remaining 5 pieces of dough. Transfer gnocchi as formed to baking sheets.

Bring large pot of water to boil; add salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet.

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes. Add chopped. Turn off heat. Season sage butter generously with salt and pepper.

Transfer half of sage butter to large skillet set over medium-high heat. Add half of gnocchi. Sauté until gnocchi are heated through, about 6 minutes. Repeat with remaining sage butter and gnocchi.
Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Swiss Chard & Caramelized Onion Lasagna

November 19th, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons Swiss chard, rinsed with stems removed, chopped
6 yellow onions, sliced thin
4 tablespoons unsalted butter
1 medium shallot, chopped
4 garlic cloves, chopped fine (Save 1 tablespoon)
5 sprigs thyme, chopped
4 tablespoons all-purpose flour
4 cups milk, warmed
½ cup grated Asiago cheese
¼ teaspoon nutmeg
4 tablespoons regular olive oil
1 handful toasted pine nuts
Freshly ground pepper and salt, to taste
2 teaspoons sugar
1 pound pasta sheets

PREPARATION

Preheat oven to 400°F.

For sauce

Melt the butter in a heavy-bottomed saucepan. Add shallots and sweat them until translucent, 3 to 5 minutes. Add garlic and thyme sprigs; cook, 1 minute. Stir in the flour and cook, stirring constantly until the flour cooks and bubbles a bit (don’t let it brown) — about 2 minutes. Add the warm milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add fresh nutmeg and remove from the heat. Strain sauce through fine mesh strainer and then let cool while you prepare lasagna. This constitutes the Béchamel sauce.

For lasagna

In large sauté pan, heat 1 tablespoon oil over medium heat. Add reserved 1 tablespoon garlic and cook, until fragrant, 30 seconds. Add Swiss chard and cook until tender, stirring often, about 5 minutes. Transfer chard to medium bowl, and season with salt and pepper. Set aside. Wipe out skillet, heat remaining 3 tablespoons olive oil over medium heat. Add onions and cook, stirring, until onions begin to brown all over, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep amber in color, about 20 minutes more. Set aside. This constitutes the layer of caramelized onions.

Lightly oil a 9 x 13-inch baking dish or coat with nonstick cooking spray. Coat bottom of prepared dish with ½ cup of sauce. Layer bottom with a single layer of noodles. Spread half the chard over the noodles. Add another layer of noodles, arrange caramelized onions on top, and sprinkle with salt and pepper. Spread another ½ cup sauce over all. Add another layer of noodles, followed by the remaining chard mixture. Finish with remaining noodles and sauce. Sprinkle with Asiago cheese.

Loosely cover baking dish with aluminum foil. Bake lasagna for 30 minutes. Uncover, bake 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving.

Roasted Pears with Sweet Maple Cream

November 10th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

4 ripe pears, cut in half lengthwise, seeded
2 tablespoons unsalted butter
½ cup maple syrup
1 teaspoon vanilla extract
2 tablespoons brown sugar
¼ cup fresh thyme sprigs
Salt

For yogurt cream:

1 cup heavy cream
1 tablespoons maple syrup
1 teaspoon cinnamon
½ cup plain Greek yogurt, 2%
Salt

PREPARATION

Preheat oven to 450°F.

In a cast iron or heavy bottomed skillet, add the butter, maple syrup, vanilla, brown sugar, thyme sprigs and a generous sprinkle of salt. Let everything come to a gentle boil and stir continuously, about 2 minutes.

Add the halved pears to the pan, cut side down. Give it a shake and let them simmer on the stove about 2 minutes. Turn the pears over so they are now cut side up and transfer the pan to the oven, middle rack. Bake for 12 minutes until the pears are soft and the sauce has caramelized.

While the pears are baking, beat the cold heavy cream until stiff peaks form. Add the maple syrup, pinch of salt, cinnamon and beat another minute to combine. Gently fold in the greek yogurt, this will make it a bit thinner.

Put one pear on a plate, drizzle with a spoonful of sauce with a sprig of thyme for garnish, and a generous dollop of yogurt cream.

Pumpkin Sage Risotto

November 9th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1¾ cups chicken broth
1¾ cups water
1 medium yellow onion, chopped
1 tablespoon olive oil
¼ cup fresh sage leaves, chopped
1 tablespoon sugar
2 cups fresh pumpkin, peeled and seeded, cut into ¼-inch cubes
¾ cup Arborio rice
½ cup Parmesan Reggiano, grated
1 tablespoon unsalted butter
Freshly grated nutmeg
Salt and pepper, to taste

PREPARATION

In a medium sized saucepot heat chicken broth and water until warm and simmer while making risotto. In a separate large saucepot, sauté onion in oil until translucent, 5 to 7 minutes. Add sage, sugar and pumpkin. Then add rice, cook stirring constantly, for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is cooked through and tender, about 20 to 25 minutes. Remove from heat, and finish with cheese, butter, grated nutmeg and season with salt and pepper. Serve immediately.

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Torte de Jamon Iberico y Sevollas Rojas (Red Onion & Iberico Ham Tart)

November 3rd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons olive oil
1 tablespoon unsalted butter
2 medium red onions, sliced thin in rounds
1 sheet puff pastry, pre made
1 tablespoon sugar in the raw
8 to 10 slices Iberico ham
1 tablespoon fresh thyme leaves
1 egg, beaten with 1 teaspoon water and pinch of salt
Salt and pepper

PREPARATION

Preheat oven to 350°F.
In a medium saucepan, heat olive oil and butter, sauté onions for about 5 minutes until translucent, add sugar and allow caramelizing slightly, Remove from heat, set aside. Unfold the puff pastry and lay flat on a greased cookie sheet. Cut along the edge of the pastry a thin line going about half way into the dough (like a border) arrange the slices of Iberico ham across the puff pastry and then lay the red onions over the top of the ham. Sprinkle with the fresh thyme leaves. Brush the border of the puff pastry with the egg mixture. Sprinkle the entire tart with salt and pepper. Bake in a preheated oven for about 20 to 30 minutes or until golden brown. Let cool and serve warm.

Torte de Jamon Iberico y Sevollas Rojas (Red Onion & Iberico Ham Tart)

Pear Riesling Cast Iron Gallette with Cardamom Whipped Cream

October 18th, 2010 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For the Pastry:

1½ cups all-purpose flour
3 tablespoons sugar
1 teaspoon ground cardamom
10 tablespoons (1¼ sticks) unsalted butter, chilled and cut into small pieces
1 large egg yolk
1 to 3 tablespoons ice-cold Oregon Riesling wine

For the Gallette

6-8 pears, cored and cut in wedges, ½-inch thick
½ cup sugar
¼ cup brown sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Pinch of cinnamon
Pinch of ground cardamom
Cardamom whipped cream, recipe follows

PREPARATION

In a medium bowl combine flour, sugar and cardamom. Next, cut in butter with a pastry blender or two forks until mixture resembles coarse meal. In a small bowl, lightly beat egg yolks; add ice-cold Riesling. Add the egg mixture to flour mixture and mix just until dough comes together without being wet or sticky; be careful not to overwork dough. Flatten into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.

Preheat oven to 400°F. Meanwhile, combine pears with sugars, lemon juice, zest and spices and set aside. Once dough has been chilled, remove from refrigerator and generously flour your work surface and roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Pile herb sugar mixture into the center of the dough, leaving a 1½-inch border. Fold the border over the pears, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, the slide the gallette onto a serving plate. Cut into wedges and serve warm with cardamom whipped cram.

Cardamom Whipped Cream

INGREDIENTS

1 cup whipping cream
1-2 tablespoons sugar
5 cardamom pods, lightly crushed
1 vanilla bean, scraped

PREPARATION

In a medium-sized chilled bowl, add cram and begin to whisk. Once cream starts to get thick, add rest of ingredients and beat until medium-stiff peaks form.

Honey Pecan Sticky Buns

October 18th, 2010 § 0 comments § permalink

Makes 6

INGREDIENTS

1 stick of unsalted butter
½ cup honey (plus more from drizzling)
½ cup brown rice syrup
2 tablespoons sugar
½ cup mascarpone cheese
½ cup creme fraiche
Store bought frozen puff pastry (thawed and brought to room temperature)
½ cup chopped and toasted pecans

PREPARATION

Preheat oven to 375°F.

Melt butter over the stove. Stir in honey, brown rice syrup, and sugar, and bring to a gentle simmer. Remove from heat and allow for it to cool.

Combine mascarpone and creme fraiche in a bowl and set aside.

Roll out puff pastry into large rectangle (this size will depend on brand of puff pastry) about the thickness of ¼”.

Brush dough with honey mixture going to about 1″ around. Next, spread mascarpone mixture evenly on top anf top with pecans.

Roll into a log and pinch seams to seal. Cut into 6.

Pour remaining honey mixture evening into muffin tins or loaf pan and place buns cut side down in pan.

Place buns in lower third of the oven and rotate half way through. Cook for about 35-40 minutes, cover with foil if they get too dark.

Drizzle with honey and serve warm.

©Recipe courtesy of Ashton Keefe.

Challah

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 tablespoons unsalted butter (softened), plus 2 more tablespoons for top of dough
3½ unbleached bread flour
½ cup warm water (100°F)
13 cup sugar
¼ cup milk (warmed, 100°F)
2 teaspoon salt
2 teaspoon active dry yeast
2 large eggs, lightly beaten
1 egg yolk, for egg wash

PREPARATION

Spray a bowl with non-stick cooking spray and set aside. In a medium sized bowl, add first seven ingredients in a bowl and mix until well combined. Turn out the dough onto a lightly floured surface and knead until smooth and pliable, about 10 minutes.

Transfer to bowl and brush the top with melted butter. Let double, about 1 hour.
Turn out dough in a floured surface and knead for about 5 minutes, then return back to the bowl. Brush with butter and allow again to double in bulk, 30 minutes.

Preheat oven to 375°F. Divide dough into 3 pieces and roll each into a ball. Cover loosely on table and allow resting for about 20 minutes.

Roll out into 12″ logs and allow the middle to be thicker. Braid and tuck ends underneath and transfer to buttered baking sheet, allow doubling, 20 minutes.

Brush all dough with egg wash and bake for 30-45 minutes, let cool.

Total time: 3 hrs.

© Recipe courtesy of Ashton Keefe

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