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Recipes
- 3/4 cup egg whites
- 1/4 tsp salt
- 1/4 tsp cream of tarter
- 1 1/2 cup super fine sugar
- 1/2 tsp peppermint flavoring
- 1/4 tsp vanilla
- 5-6 drops green food coloring
- Preheat oven to 350 degrees.
- Beat egg whites and salt till foamy. Add cream of tarter, sugar, peppermint and vanilla to mixture. Add drops of food coloring and beat (about 6 minutes) until extremely stiff.
- Pipe onto sil pat or parchment paper on cookie sheet. Pipe into circles and place a red hot candy in the center of each cookie. Put cookies into oven. Turn off oven and let cookies sit for 7 to 8 hours.
- 1/2 cup butter
- 1 cup sugar
- 3 eggs, lightly beaten
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp soda
- 2 cups unbleached white flour, unsifted
- 1 cup sour cream
- 2 cups fresh or frozen blueberries
Topping:
- 3/4 cup brown sugar
- 1/4 cup butter
- 1/4 cup flour
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs. Mix together all flour but 2 tbsp, baking powder, salt and soda. Alternating, add sour cream and mixture to eggs. Add rest of flour to blueberries and fold fruit to mixture. Pour into a well buttered cake pan approximately 9 by 13 by 2 inches.
For the topping: cream brown sugar and butter. Add flour to get a semidry, lumpy mixture. Spread on top of the batter. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the batter.
- Preheat oven to 325 degrees.
- Place 1/4" thick bacon on cookie cooling rack (Line jelly roll pan with foil, then place cookie cooling rack on top). Pat brown sugar on each slice of bacon. Bake for 20 minutes, or until bacon just starts to get crispy. Remove and cool.
- Serve with a brunch or add to your hors d'oeurve buffet.
- 1/2 cup packed light brown sugar
- 1/4 cup dark unsulfured molasses
- 2 tsp finely grated ginger
- 1/2 tsp coarse salt
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp ground allspice
- 1/4 ground pepper
- 14 ounces frozen puff pastry
- Bring brown sugar, molasses, ginger and 1/4 cup water to a simmer in a sauce pan, whisking until sugar has dissolved. Simmer until slightly thickened, 1-2 minutes. Pour syrup into a bowl and let cool. Whisk granulated sugar, salt and spices in a bowl. Lightly sprinkle sugar mixture over clean workspace; place puff pastry on top. Cut into two 10 1/2 by 7 inch pieces. Sprinkle generously with sugar mixture; press in to pastry with a rolling pin. Brush generously with syrup.
- Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic and freeze until firm- at least 3 hours.
- Preheat oven to 425 degrees. Cut dough crosswise into 1/2 inch thick slices. Dip slices into sugar mixture. Space 2 inches apart on a parchment lined baking sheet. Flatten with your palm and freeze for 30 minutes.
- Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack and let cool completely.
- 8 8-inch flour tortillas
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 green onions, chopped
- 2 red apples, cored and thinly sliced
- 2 cups shredded Gouda cheese
- Preheat a grill for high heat. Brush oil onto one side of a tortilla and place on a place oil side down. Spread about 1/2 tbsp mustard on the top side, and top that with green onion, apple slices and 1/2 cup shredded cheese.
- Place a second tortilla on top, and brush with olive oil.
- Repeat with remaining ingredients, stacking the quesadillas on the plate.
- Brush the grill surface with oil and place the quesadillas carefully on the grill. Grill for about 3 minutes or until bottom is crisp. Flip, and grill on the other side. Remove from the grill to serving plate and cut into quarters. Serve warm.
Serves 6-8
Prep Time: 30 minutes
Total time: 3 hours (includes 2 hours simmer time)
- 1 (3 pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch cubes
- Salt and pepper
- 3 tbsp vegetable oil
- 2 onions, minced
- 6 oz thick bacon, cut into 1 inch pieces
- 1 tbsp tomato paste
- 2 garlic cloves, minced
- 3 tbsp all purpose flour
- 1 cup dry red wine
- 2 cups low sodium chicken broth
- 1 tbsp minced fresh thyme or 1 tsp dried
- 2 bay leaves
- 1 1/2 pounds red potatoes (5 medium), scrubbed and cut into 1 1/2 inch chunks
- 4 carrots, peeled and sliced thin
- 1 cup frozen peas
- Adjust an oven rack to a lower- middle position and heat the oven to 300 degrees. Dry the beef with paper towels, then season with salt and pepper. Heat 1 tbsp of the oil in a large Dutch oven over medium-high heat until just smoking. Brown half of the meat, about 10 minutes, and then transfer to a plate. Return the pot to medium high heat and repeat with 1 more tbsp of the oil and the remaining beef. Brown bacon pieces.
- Add the remaining tbsp oil to the empty pot and return the heat to medium heat until simmering. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Add the flour and cook for 1 minute. Slowly stir in the wine, scraping up the browned bits. Stir in the broth, thyme, bay leaves, and browned beef along with any accumulated juices. Bring to a simmer, cover, and transfer the pot to the oven. Cook for 1 hour.
- Stir in the potatoes and carrots. Cover and continue to cook in the oven until the beef is tender, about 1 hour.
- Remove the pot from the oven and discard the bay leaves. Stir in the peas and let stand off the heat for 5 minutes. Season with salt and pepper to taste before serving.
The stew can be prepared through step 2, cooled, covered and refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat, adding additional water or broth to adjust the consistency, before proceeding with step 4.
Makes 6 Portions
8-10 cups diced rhubarb
1 cup granulated sugar
1 tablespoon grated orange zest
2 tablespoons cornstarch
3/4 cup (1 1/2 sticks) unsalted margarine, cold, cut into small pieces
2 cups unbleached all purpose flour
1 cup old fashioned rolled oats
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 cup slivered almonds
pinch salt
1 egg
2 cups sliced strawberries (optional)
- Toss the rhubarb and strawberries with the granulated sugar, cornstarch and orange zest in a 3 quart baking dish.
- Preheat oven to 350 F.
- Place the margarine, flour, oats, brown sugar, and cinnamon in a mixing bowl. Mix together with your hands until crumbly. Stirin the almonds and salt and beat in the eggs to bind the mixture loosely. Spread the topping evenly over the rhubarb and strawberries.
- Bake until the top is golden and the rhubarb is bubbling, about 50 minutes. Serve warm.
2 cups nonfat dry milk powder
¾ cup sugar
½ cup unsweetened cocoa
½ cup mini semisweet chocolate chips
½ cup powdered nondairy creamer
1/8 teaspoon salt |
Measure all of the ingredients into a mixing bowl and whisk them until they are evenly blended
Store the mix in a tightly covered container at room temperature until you’re ready to package it. Makes about 4 cups of mix. |
1 lb boneless skinless chicken breast, cut into ½ cubes
1 lb Andouille sausage chopped (no casing)
½ cup diced onion (1/4 inch)
½ cup diced green pepper (1/4 inch)
¼ cup chopped celery (1/4 inch)
2 cups okra
½ cup pre cooked, hot long grain rice
2 quarts chicken broth
1 tbsp Cajun spice mix
¼ tsp cayenne pepper
2 tbsp gumbo file
¾ cup flour
1/3 cup vegetable oil
2 bay leaves
2 tbsp True Cuisine House Blend Seasoning |
In a large skillet, brown chicken and sausage in heated oil.
Remove meat and set aside.
Stir in flour and mix to combine.
Brown the mixture over medium heat until flour in the color of chestnut brown.
Add the celery, onion and peppers.
Cook for 2-3 minutes then return the meat.
Add chicken stock and all seasonings.
Simmer for 1 hour on low heat.
Add okra and simmer for 15 more minutes.
Add salt to taste.
Spoon over white rice and serve with Tabasco sauce on the side.
Serves: 5 |
1 ½ cups Israeli Couscous
3 cups chicken stock
1 tbsp salt
Bring stock to a boil. Add couscous and salt, cook for 5 minutes. Turn off heat, cover, and let stand for 20-25 minutes or until couscous is tender. Strain and chill in refrigerator.
1 green zucchini cut in quarters lengthwise
1/2 of a red onion cut into disks ¼ inch thick
2 portabella mushroom caps
¼ cup olive oil
Salt and pepper to taste
Coat vegetables in olive oil and grill 2 minutes on each side, then chill. Dice into ½ inch pieces and add couscous.
½ pint of yellow and red grape tomatoes cut in half
¼ cup of chopped dill plus 2 sprigs for garnish
Sherry vinaigrette
1 small shallot
¼ cup sherry vinegar
¼ tsp kosher salt
¼ tsp black pepper
¼ cup olive oil
2 tsp Dijon mustard
Mix all vegetables and seasonings with couscous. Mix sherry vinaigrette in separate bowl then coat salad lightly. Put in serving dish and garnish with dill sprigs. |
1 lb. unsalted butter
4 cups sugar
4 eggs
1 tsp vanilla extract
Cream together butter and sugar, then slowly fold in eggs and vanilla. Set aside.
2 cups sour cream
4 cups flour
½ tsp. salt
2 tsp baking powder
Sift flour, salt and baking powder together, and then mix with sour cream.
Fold both batches together, put in desired baking dish and top with a mixture of:
2 cups chopped pecans
½ cup sugar
1 tbsp cinnamon
Bake at 350 uncovered 45-50 minutes. Cake is done when toothpick comes out dry. |
Mushroom Stock
2 quarts chicken stock
8 oz of chopped domestic mushrooms
½ tsp thyme leaves
salt and pepper to taste
Combine all ingredients in stock pot and bring to a boil. Reduce heat and let simmer for 30 minutes. Strain and discard solids.
Dry morels (about 6 or 7 whole pieces). Soak morels in white wine until rehydrated and set aside.
Risotto
1/8 lb butter
1 lb of assorted fresh mushrooms sliced
1 tbsp olive oil
2 shallots peeled and minced
½ lb Arborio rice
1 tsp fresh thyme leaves
1/3 cup white wine
¼ cup shredded parmesan cheese
Salt and pepper to taste
Put butter and oil in saucepan over medium heat. Add mushrooms, garlic, and shallots and sauté for 5 minutes. Add Arborio rice and sauté until rice starts to stick to pan. Add white wine, stirring often. Add thyme and mushroom stock, one cup at a time, simmering and stirring all the while. Keep adding stock until rice is tender but still firm and creamy. Simmer for about 20 minutes total. Finish with salt and pepper. Assorted mushrooms (sautéed) and rehydrated morels. Simmer a few minutes more, then turn off heat and stir in parmesan cheese. |
2 15 oz cans of black beans, rinsed and drained
1 17 oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 cup chopped fresh cilantro
2 tbsp lime juice
Salt and pepper to taste
Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer or with grilled chicken breast as a meal.
Serves: 12 |
½ cup butter
1 cup sugar
3 eggs, lightly beaten
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon soda
2 cups unbleached white flour, unsifted
1 cup sour cream
2 cups fresh or frozen blueberries
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Topping:
¾ cup brown sugar
¼ cup butter
¼ cup flour
Bake 350
30 minutes
Serves 12 |
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, beating well after each. Add baking powder, salt, and soda. Reserve ¼ cup of flour to coat the blueberries. Alternating, add flour and sour cream to wet mixture, making sure to end with dry ingredients. Fold in blueberry and flour mixture. Pour into a well-buttered bundt pan.
For the topping: Cream brown sugar and butter. Add flour to get a semidry, lumpy mixture. Spread on top of the batter. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. The topping should melt and partially sink into the batter. |
1/2 cup finely chopped picked-over fresh cranberries
3/4 cup finely chopped Granny Smith apples tossed with 1 T lemon juice
1 T lemon juice
1 T honey
2 scallions, chopped fine
4 T golden raisins, chopped fine
2 fresh jalapeno or Serrano chilies, seeded and minced (wear rubber gloves)
Make the salsa while the croquettes are thawing or drying:
In a small bowl combine well the cranberries, apple, honey, scallions, raisins and chilies. Salt to taste and chill the salsa covered for 1 hour. |
makes 2 3/4 cups
10 oz. package frozen raspberries
1 1/2 cups cranberry juice cocktail
3/4 cups sugar
3 T cornstarch
1/2 cups dry red wine
In saucepan bring raspberries and cranberry juice to boiling. Press through sieve return to pan. Stir together sugar and cornstarch - add to raspberry mixture. Cook and stir until mixture is thickened. Stir in wine. Cool thoroughly. |
2 cups flour
1/2 t salt
3 t baking powder
2 T sugar
1/2 lb Butter, cold
1 egg, well beaten
2/3 cups cream (or half & half)
Combine all dry ingredients. Cut cold butter into the dry ingredients. Add eggs and cream and lightly combine. Put batter into a 9” square pan and bake at 400 degrees for 15 - 20 minutes. |
1 cup of chocolate chips
1 cup of butterscotch chips
1 – 14 oz can sweetened condensed milk
Place in a double boiler over medium heat – to melt
Add:
1 tsp. vanilla
1 cup pecans
Pour into a buttered 9 x 9 inch square pan |
3/4 qts. cream (heavy)
3/4 cups milk
2 oz. butter
1 1/4 lbs White chocolate (use bittersweet)
Boil cream, milk and butter and pour over chopped white chocolate. Stir or whisk until homogenous. Chill mixture completely.
Before serving, place 2 parts ganache to 1 part heavy cream in mixer and ship until stiff. Pipe mixture into lace cookie cups and garnish with strawberry jam, mint sprig and strawberry purée.
CHOCOLATE CREAM
Use equal parts ganache and whipped cream. Whip cream.
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