tag:blogger.com,1999:blog-56256114093212839232024-03-21T11:59:42.276-07:00Scrumptious CompanyKate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-5625611409321283923.post-81378204657928576392012-01-24T06:04:00.001-08:002012-01-24T06:04:47.213-08:00Oh My Darlin’ Clementine Salad<p><a href="http://lh4.ggpht.com/-K90pJNsnrtE/Tx66a1CqNKI/AAAAAAAAFtQ/J4lmHviH-vA/s1600-h/ClementineSpinachSalad7.jpg"><img style="display: inline" title="Clementine Spinach Salad " alt="Clementine Spinach Salad " src="http://lh3.ggpht.com/-9h_lWYnQ-tA/Tx66bmyy2OI/AAAAAAAAFtY/isUD7R2ef_U/ClementineSpinachSalad_thumb5.jpg?imgmax=800" width="580" height="870" /></a></p> <p>Tomorrow we head out of town, driving to, and then all around, New York State.  First to see Ben’s family in Syracuse, for a late Christmas celebration.  Then off to the Catskills, where I’ll drop off my mountain-man husband for a few days of hiking.  While Ben’s adding to his collection of winter-time summits, I’ll be bumming around the Hudson Valley, staying with friends, popping into some favorite restaurants, and visiting <a href="http://www.ciachef.edu/"><font color="#004080">my old stomping grounds</font></a>. Then it’s off to Binghamton together for a few nights of delicious revelry with Ralph & Bill, before we make the trek back home again.  It’s sure to be a whirl wind tour, as it is every year.  I can’t wait!</p> <p><a href="http://lh6.ggpht.com/-In7o7rjTzs8/Tx66cMYfGEI/AAAAAAAAFtg/w5bBXgety3g/s1600-h/SaladFixins16.jpg"><img style="display: inline" title="Salad Fixin's" alt="Salad Fixin's" src="http://lh4.ggpht.com/-5wAPADRT6uQ/Tx66c8cultI/AAAAAAAAFto/rLKtYGP1Pjg/SaladFixins_thumb18.jpg?imgmax=800" width="580" height="730" /></a></p> <p>Like happens before any trip, I’ve been trying to use up everything in the fridge, over the last few days.  This afternoon, hungry for a quick lunch, and knowing it was my last chance to rescue a particularly pristine bunch of baby spinach from a wilting, neglectful death, I salvaged it from the back corner of the fridge and dropped it into a big salad bowl.  I found half a dozen cherry-like radishes in the vegetable drawer, so gave them a rinse, sliced them thin, and tossed them in too.  Pushing aside the butter and a big block of Parmesan, I was delighted to discover a small bit of left-over goat cheese hiding in the dairy drawer, from where or when exactly, I have no clue.  No matter, it was still perfectly fine.  What a find!  I crumbled it into small, fluffy dollops, and into the bowl they went.  From the cupboards, a few handfuls of pecans, and a generous scoop of chewy raisins.  An extra round of searching through the fridge yielded half a red onion, wrapped up tight in plastic.  A few thin, pink slices of this too, were tossed into the salad bowl.  On top I drizzled the last few drops of the poppy seed vinaigrette we had left-over from a dinnertime salad a few nights ago.  A quick toss with a good pinch of salt and a few grinds of pepper, and I was ready to sit down and dig in!</p> <p><a href="http://lh6.ggpht.com/-3CMehyVxyPI/Tx66dc1CGAI/AAAAAAAAFtw/EHaRG9vIsZQ/s1600-h/SaladBowl8.jpg"><img style="display: inline" title="Salad Bowl" alt="Salad Bowl" src="http://lh6.ggpht.com/-gGnV1H8g-Bg/Tx66dg45_rI/AAAAAAAAFt4/1SYc6NTLtNA/SaladBowl_thumb6.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>But then I suddenly spied the big bowl of Clementines on the kitchen countertop, waiting to be packed up tomorrow as a car-ride treat.  Not content to wait patiently, they were just begging to be included today.  And I couldn’t resist them either.  It <em>was </em>a big bowl, after all.  A couple or three wouldn’t be missed on the trip.  So quick as a wink, I popped the Clementines out of their easy-peeling skins, and scattered their half-moon segments into my giant salad of growing goodness.  </p> <p><a href="http://lh3.ggpht.com/-UVtsXIi1B84/Tx66eAysIFI/AAAAAAAAFuA/jaYLY-JPicM/s1600-h/Salad7.jpg"><img style="display: inline" title="Salad" alt="Salad" src="http://lh6.ggpht.com/-roOzqdzVO84/Tx66eouJECI/AAAAAAAAFuI/OHD6DJMNILY/Salad_thumb5.jpg?imgmax=800" width="580" height="410" /></a>  <br />And wow, what a final touch those Clementines turned out to be.  Bright, juicy bursts of fresh orange flavor.  Just the thing to really round out this mix-and-match lunch.  And who would have thought that all those last and lost tidbits just floating around could come together into such a fantastic salad!  A perfect salad, really.  With a touch or two of sweetness , a nice hint of tartness, and rounded out by subtle doses of spice and earthiness.  And the textures too, were as well-rounded as the flavors.  Crunchy here, creamy there, crisp and juicy and tender and chewy – all of these in every bite.  I was so delighted with the surprising end results, I just had to share it with you.  And who knows, maybe you all have most of these ingredients just hanging around your kitchen too!   </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Oh My Darlin’ Clementine Salad</strong></div> <div align="left"><em>Serves 4</em></div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/-T-gIIx2it50/Tx66fGgIw7I/AAAAAAAAFuQ/0cMAafipcrk/s1600-h/SpinachSaladwithClementinesRadishesP%25255B1%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Spinach Salad with Clementines, Radishes, Pecans, Onions, Raisins, Goat Cheese & Poppy Seed Vinaigrette" border="0" alt="Spinach Salad with Clementines, Radishes, Pecans, Onions, Raisins, Goat Cheese & Poppy Seed Vinaigrette" src="http://lh3.ggpht.com/-VxbCdfu0i7U/Tx66flRucJI/AAAAAAAAFuY/iV_ad-h9wh0/SpinachSaladwithClementinesRadishesP.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left"><u>For the vinaigrette</u>: <br />1 tsp Dijon mustard <br />2 Tablespoons red wine vinegar </div> <div align="left">2 teaspoons honey <br />2 teaspoons poppy seeds</div> <div align="left">2 Tablespoons extra-virgin olive oil  <br />1/4 cup vegetable oil </div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><u>For the rest of the salad</u>:</div> <div align="left">about 5 to 6 oz baby spinach</div> <div align="left">4 Clementines, peeled, segments separated</div> <div align="left">about 8 to 10 radishes, thinly sliced</div> <div align="left">about 1/2 cup pecan halves</div> <div align="left">about 1/4 cup raisins</div> <div align="left">about 1/4 cup thinly sliced red onion</div> <div align="left">about 2 oz goat cheese, crumbled</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><u>To make the vinaigrette</u>:</div> <div align="left">In a small mixing bowl, combine the mustard, vinegar, honey, poppy seeds, a good pinch of salt and a few grinds of pepper.  Whisk together, and slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  The dressing can be made ahead and stored about five days, refrigerated in an airtight container.  </div> <div align="left">    </div> <div align="left"><u></u></div> <div align="left"><u>To assemble the salad</u>: <br />Place the spinach, Clementine segments, sliced radishes, pecans, raisins and sliced red onion in a large mixing bowl.  Drizzle the vinaigrette over the top, enough to evenly coat the spinach and other fixin’s.  (You definitely won’t need to use it all.  Save what’s left, then you’ll have vinaigrette already on hand next time a salad strikes your fancy.)  Season with salt and pepper and toss to coat.  Add small dollops of goat cheese, tucked in here and there among the spinach leaves.  Serve immediately. </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com2tag:blogger.com,1999:blog-5625611409321283923.post-74020472465160618062012-01-19T18:35:00.001-08:002012-01-19T18:41:07.859-08:00Buttermilk Scones with Golden Raisins & Candied Orange Peel<p><a href="http://lh5.ggpht.com/-Zsp8aHT1gS0/TxjS3LPAOxI/AAAAAAAAFrY/C6GD4VeAnrg/s1600-h/11%25255B12%25255D.jpg"><img style="display: inline" title="Buttermilk Scones with Golden Raisins & Candied Orange Peel" alt="Buttermilk Scones with Golden Raisins & Candied Orange Peel" src="http://lh5.ggpht.com/-OCNxKDJIel0/TxjS4GAUtmI/AAAAAAAAFrg/KoiP3QFKYfQ/11_thumb%25255B8%25255D.jpg?imgmax=800" width="580" height="800" /></a> </p> <p>Scones.  That quintessential British teatime treat.  I’ve been itching to whip up a batch for a while now.  Actually, I’ve been in the mood to play with all sorts of English cookery, as of late.   All thanks to <a href="http://www.pbs.org/wgbh/masterpiece/downtonabbey/"><font color="#004080">Downton Abbey</font></a>, I’m sure.  Are you in the loop?  Do you know yet about this awesome show?  I hope so, because I’d hate to think of any of you missing out on such a joy of a good time.  For those of you not yet in the know, let me fill you in.  Downton Abbey is a Masterpiece Classics miniseries on PBS, a turn of the century drama centered around the sensationally entertaining lives of an aristocratic English family and their household staff.  I am thoroughly addicted, absolutely hooked.  So is Ben.  So are my parents, and my sisters, and their husbands too.  So is, I’m sure, just about everyone who’s ever watched even two minute’s worth.  I think maybe, it’s officially the best television show ever made. Officially.  </p> <p><a href="http://lh6.ggpht.com/-zqYk8SpOvd8/TxjS4VQsTqI/AAAAAAAAFro/bp9MjqLyviU/s1600-h/1%25255B20%25255D.jpg"><img style="display: inline" title="Golden Raisins & Candied Orange Peel" alt="Golden Raisins & Candied Orange Peel" src="http://lh3.ggpht.com/-aQxH5zvPc58/TxjS5Eg-plI/AAAAAAAAFrw/khJ_i4Gf5QU/1_thumb%25255B18%25255D.jpg?imgmax=800" width="580" height="410" /></a> </p> <p>Now, don’t fret if you’re only just finding out about Downton.  Season one can be streamed on Netflix, or you can download it from Amazon too.   But you’ll want to get up to speed, and pretty quickly, because season two just started.  (It airs on Sunday nights.)  By the way, second season episodes are also available for streaming, on the show’s home page.  And it won’t take all that long, relatively speaking, to catch yourself up – Season one is about eight hours total.  Eight hours, that if you ask me, couldn’t be better spent.   Honestly everybody, if you haven’t been watching already, get to it!  You’re in for a real treat! (I am so excited for you!!)  </p> <p><a href="http://lh6.ggpht.com/-iXxlL4Zhk50/TxjS5TXIxhI/AAAAAAAAFr4/xQAiGdpim2A/s1600-h/5%25255B6%25255D.jpg"><img style="display: inline" title="Mixing the dough" alt="Mixing the dough" src="http://lh4.ggpht.com/-iZ05dH2-Jxc/TxjS6IWnLvI/AAAAAAAAFsA/i_e1x2fmCyk/5_thumb%25255B4%25255D.jpg?imgmax=800" width="580" height="870" /></a></p> <p><a href="http://lh6.ggpht.com/-XI2-6lAfmpY/TxjS67FGdcI/AAAAAAAAFsI/oprPfUol0yw/s1600-h/10%25255B7%25255D.jpg"><img style="display: inline" title="Fresh out of the oven" alt="Fresh out of the oven" src="http://lh6.ggpht.com/-wgauXBf4ODQ/TxjS7gGXigI/AAAAAAAAFsQ/vdVwVgY8i3g/10_thumb%25255B5%25255D.jpg?imgmax=800" width="580" height="483" /></a> </p> <p>Now, where were we again?  Oh yes, scones!  Nearly as delicious as the show that inspired me to make them, these English-style biscuits are a real treat, no matter on what side of the big pond you happen to live.  A far cry from the dense, dry triangles so many of of us have come to expect from stateside scones,  this recipe yields pure scone perfection.  Crackly, golden brown, sugar-speckled tops.  And moist, tender, crumbly insides.  Heavily studded with sweet, chewy specks of golden raisin and candied orange.  The basic scone formula comes from the<font color="#004080"> </font><a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/ref=sr_1_1?ie=UTF8&qid=1326999165&sr=8-1"><font color="#004080">Tartine Cookbook</font></a>, and it’s the recipe I always turn to for scones.  It’s just perfect, and I wouldn’t change a thing.  At least not when it comes to the actual dough.  One thing I do like to change is the bits and pieces of goodness that go in them.  This time:  Candied orange and golden raisins.  Next time, who knows… Raspberries?  Figs?  Chocolate chips?  They all sound good to me.  No matter what you choose to tuck inside, I guarantee these scones will be the perfect thing to nibble on, perhaps alongside a cup of tea, as you settle into a comfy chair and tune in to what will hopefully be your new favorite TV show too.  Enjoy!  </p> <p><a href="http://lh3.ggpht.com/-l1cmJYEQC-A/TxjS8DnezmI/AAAAAAAAFsY/eCb0MQkXuYU/s1600-h/9%25255B7%25255D.jpg"><img style="display: inline" title="Scone Perfection" alt="Scone Perfection" src="http://lh5.ggpht.com/--pu66bbjVG8/TxjS9Mw4d1I/AAAAAAAAFsg/yc7AIYRvSl8/9_thumb%25255B5%25255D.jpg?imgmax=800" width="580" height="410" /></a> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Buttermilk Scones</strong></div> <div align="left"><em>Adapted from <a href="http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/ref=sr_1_1?ie=UTF8&qid=1326999165&sr=8-1"><font color="#004080">Tartine Cookbook</font></a> by Elisabeth M. Prueitt & Chad Robertson</em></div> <div align="left"><em>Makes 12 scones</em></div> <div align="left"><em></em></div> <div align="left"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Buttermilk Scone with Golden Raisins & Candied Orange Peel" border="0" alt="Buttermilk Scone with Golden Raisins & Candied Orange Peel" src="http://lh5.ggpht.com/-t7EWDMs90ig/TxjS9fdLadI/AAAAAAAAFso/uLsBIhFHdWM/12_thumb%25255B7%25255D.jpg?imgmax=800" width="550" height="400" /> </div> <div align="left"><em>This recipe will give you some lovely scones speckled with sweet golden bits of raisin and candied orange peel.  If you’d like to make you’re own candied orange peel, you’ll find the recipe </em><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/candied-citrus-peels.html"><font color="#004080"><em>here</em></font></a><em>.  If you’re not in the mood for this rather extensive extra step (and who could blame you for that?), there are all sorts of filling substitutions you could make, limited only by your imagination.  Any sort of dried fruit – currents, blueberries, cherries, apples, figs, dates, prunes - chopped up a bit, would fit in easily.  Just sub in 3/4-cup of whatever strikes your fancy, and leave out the raisins & orange.  Fresh berries too, can be wonderful.  To accomplish this, start with about 1 cup of berries.  Leave small berries like blueberries or raspberries whole, but coarsely chop larger fruits like strawberries.  Then freeze the whole or chopped berries in a single layer on a small baking sheet.  You can add them to the dough after adding the buttermilk.   Be careful all the while, not to mash the berries , or you’ll dye the dough with their juices.  </em></div> <div align="left"> </div> <div align="left">1/3 cup golden raisins </div> <div align="left">1/2 cup candied orange peel, chopped </div> <div align="left">4 3/4 cups all-purpose flour</div> <div align="left">1 Tablespoon baking powder</div> <div align="left">3/4 teaspoon baking soda</div> <div align="left">1/2 cup granulated sugar</div> <div align="left">1 1/2 teaspoons kosher salt</div> <div align="left">2 sticks plus 1 Tablespoon unsalted butter, very cold, cut into 1/2-inch cubes</div> <div align="left">1 1/2 cups buttermilk</div> <div align="left">1 teaspoon lemon zest, grated</div> <div align="left"> </div> <div align="left"><u>For the topping</u>:</div> <div align="left">2 Tablespoons unsalted butter, melted</div> <div align="left">large crystal sugar or granulated sugar, for sprinkling</div> <div align="left"> </div> <div align="left">Preheat the oven to 400°F and arrange a rack in the middle position.  Generously butter a baking sheet, and set aside.  </div> <div align="left"> </div> <div align="left">In a small mixing bowl, cover the raisins with hot water, and set aside for about 15 minutes, until they are plump and tender.  Then drain well.  </div> <div align="left"> </div> <div align="left">Meanwhile, sift the flour, baking powder and baking soda into a large mixing bowl (if mixing by hand), or the bowl of an electric stand mixer (fitted with the paddle attachment).  Add the sugar ad salt and stir well to combine with a wooden spoon.  Scatter the cold cubes of butter over the flour mixture.  If mixing by hand, use a pastry blender or 2 table knives to cut the butter into the flour mixture. Otherwise, pulse the electric mixer on and off a few times, until you have a coarse mixture with pea-sized lumps of butter still visible.  You don’t want to break down the butter too much.  </div> <div align="left"> </div> <div align="left">Add the buttermilk, lemon zest, drained raisins and candied orange peel.  Mix gently with a wooden spoon, or with the mixer set to low, mixing just until the dough holds together.  You still want to see bits and pieces of butter here and there, which will add to the flakiness.  </div> <div align="left"> </div> <div align="left">Lightly dust a work surface with flour, and turn the dough onto it.  Pat the dough into a rectangle about 18-inches long, 5-inches wide and 1 1/2-inches thick.  Brush the top with melted butter, then sprinkle with the sugar.  Slice the dough into 12 triangles.  Transfer the triangles to the prepared baking sheet, spacing them about 1-inch apart.  </div> <div align="left"> </div> <div align="left">Bake the scones until the tops are lightly browned, about 30 to 35 minutes.  These are sensational right out of the oven, but can be served warm or at room temperature.  </div> </td> </tr> </tbody></table> </div> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh4.ggpht.com/-s3lRedaGA4Q/TxjS97wgNII/AAAAAAAAFsw/aHdYwjZGHHM/s1600-h/13%25255B7%25255D.jpg"><img style="display: inline" title="Crumbs & Clementine" alt="Crumbs & Clementine" src="http://lh4.ggpht.com/-kkBL06nrz_o/TxjS-t7hCzI/AAAAAAAAFs4/LF3h5LhTS9A/13_thumb%25255B5%25255D.jpg?imgmax=800" width="580" height="800" /></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-61515208445331744602012-01-12T14:57:00.001-08:002012-01-12T15:21:48.248-08:00Roasted Brussels Sprouts & Grapes<p><a href="http://lh5.ggpht.com/-jx3i0XCc8xE/Tw9lK7HerSI/AAAAAAAAFoY/K2qs_H3CMmA/s1600-h/113.jpg"><img style="display: inline" title="Roasted Brussels Sprouts & Grapes" alt="Roasted Brussels Sprouts & Grapes" src="http://lh3.ggpht.com/-jxoZfroJaho/Tw9lLp0VuKI/AAAAAAAAFog/NmCr6xJCR8Q/11_thumb2.jpg?imgmax=800" width="580" height="870" /></a> </p> <p>Happy Two-Thousand & Twelve, everyone!  I hope you all had an immensely fun and beautifully  festive time during the holidays, and are now enjoying this new year to its very <br />fullest.  I am such a huge fan of New Years.  I love that fresh optimism that never fails to follow along with the resetting of the calendar.  I love how enthusiastic and invigorated I always feel, waking up to that very first morning.  I love making a long, detailed list of resolutions.  I love the excitement that comes from believing, for at least a while, and no matter how impossible certain goals may be, that I’ll follow through on every last one.  And I love those impossible resolutions most of all.  At least, of course, until I actually <em>prove</em> their impossibility. </p> <p><a href="http://lh6.ggpht.com/-Z2YrTdZvzTQ/Tw9lMN-qd-I/AAAAAAAAFoo/d7sz49bIejI/s1600-h/214.jpg"><img style="display: inline" title="Sprouts & Grapes" alt="Sprouts & Grapes" src="http://lh6.ggpht.com/-fZ-LiwNBixo/Tw9lMkFULlI/AAAAAAAAFow/PQyo74s7QKU/2_thumb14.jpg?imgmax=800" width="580" height="425" /></a> </p> <p><a href="http://lh6.ggpht.com/-qlj7P1vkA3A/Tw9lNDqiEAI/AAAAAAAAFo4/ne3TGcHgWPQ/s1600-h/17.jpg"><img style="display: inline" title="Prepping the Brussels Sprouts" alt="Prepping the Brussels Sprouts" src="http://lh3.ggpht.com/-YWoX9tsteS0/Tw9lN8Wc9mI/AAAAAAAAFpA/sIDEKk2vrWQ/1_thumb7.jpg?imgmax=800" width="580" height="425" /></a> </p> <p>One of my goals for 2012: <em>Write blog post every single week</em>.  Well, take a quick look at today’s date at the top of this post.  January 12.  Yep.  Already, I’ve not quite followed through with this one.  And oh geeze!  That wasn’t even one of the more impossible-sounding resolutions this year!  Shoot!  :)  Oh well, lucky for me, I tacked one last goal to the very end of my list:  <em>Don’t be too disappointed if/when (but more likely <u>when</u>, of course, because come on face it, Kate, this is, as always, a wicked crazy list) you don’t actually cross-off every item on here.</em>  And on this point, my friends, I’m happy to report that I’ve followed through completely!  </p> <p>I had to, you see.  I just wouldn’t have been able to face the horrible shame and disgrace of utterly failing at not one but two resolutions, and so pathetically early in the year!  I tease of course, I do hope you’re picking up on that. :)</p> <p><a href="http://lh5.ggpht.com/-ZlktJcZV9K0/Tw9lOR0Io1I/AAAAAAAAFpI/7KAiy9cAaMw/s1600-h/45.jpg"><img style="display: inline" title="Brussels Sprouts & Grapes, with Garlic, Thyme, Olive Oil, Salt & Pepper" alt="Brussels Sprouts & Grapes, with Garlic, Thyme, Olive Oil, Salt & Pepper" src="http://lh5.ggpht.com/-ZUfrZEfB1sM/Tw9lPOoJ1uI/AAAAAAAAFpQ/7y4Hwzz_0ls/4_thumb5.jpg?imgmax=800" width="580" height="410" /></a></p> <p><a href="http://lh6.ggpht.com/-iGz1s2cKNZQ/Tw9lPiFAI9I/AAAAAAAAFpY/QgzHOdpTwFM/s1600-h/65.jpg"><img style="display: inline" title="Set for the Oven" alt="Set for the Oven" src="http://lh3.ggpht.com/-4X2WJqSgu6U/Tw9lQAh3YQI/AAAAAAAAFpg/NW9oqLuxJIs/6_thumb5.jpg?imgmax=800" width="576" height="410" /></a> </p> <p>Honestly, friends, I’m not being hard on myself at all for falling behind on this one.  Actually, I could hardly care in the least.  Because, you know what, I’ve got a really, really good excuse.  Just about the cutest, cuddliest little excuse ever – a brand new nephew, Elliot Anders Smigelski!  My sister Molly and her husband David welcomed this adorable little bundle of sweetness into the world last weekend, and he is oh so amazing.  Being there for the very start of his brand new life, well, something like that is worth more than a million silly resolutions marking the start of a measly year!  And so, at the earliest hint of Elliot’s eminent arrival, I tossed this first week’s deadline into the wind, and we packed right up and drove straight to Toledo.  I told you.  Really, really good excuse!  </p> <p><a href="http://lh3.ggpht.com/-m8Ym_007xEM/Tw9lQxMUY2I/AAAAAAAAFpo/pFqEFqOr_BY/s1600-h/95.jpg"><img style="display: inline" title="Freshly Roasted, Oh So Tempting!" alt="Freshly Roasted, Oh So Tempting!" src="http://lh4.ggpht.com/-vUv7UIAP2NA/Tw9lRfAPfgI/AAAAAAAAFpw/ZT15ucLrRsU/9_thumb5.jpg?imgmax=800" width="580" height="410" /></a></p> <p>And now, days later, having given Elliot’s forehead one last good bye kiss, then making the trip back home, I’ve finally settled into my desk chair, set my fingers to home row on my lap top keyboard, and am diligently typing out this post.  But of course, I’m distracted now and again by the blustery blur of white that’s whipping past my office window.  Because finally too, it's started snowing here in Chicago.  Really snowing!  The first legitimate snow all season, I do believe.  And somehow, this first total blanketing of white – pure, absolute freshness resting on all the sidewalks and trees and windowsills – it makes it seem like new year’s day all over again.  It kind of makes me feel like this post made it just in the nick of time, after all. </p> <p><a href="http://lh5.ggpht.com/-T0sJXJ9ePNk/Tw9lR_NypCI/AAAAAAAAFp4/i1en3XfjM3U/s1600-h/8%25255B8%25255D.jpg"><img style="display: inline" title="Yumminess" alt="Yumminess" src="http://lh5.ggpht.com/-YOASequHwQc/Tw9lSTxsnFI/AAAAAAAAFqA/V8r_KTY5mEA/8_thumb%25255B7%25255D.jpg?imgmax=800" width="580" height="450" /></a> </p> <p>So let’s get to it!  Let me tell you about this first recipe of 2012!  Roasted Brussels Sprouts and Grapes.  A wonderful, wintery side dish.  A side dish so wintery and wonderful, it doesn’t need to stand aside anything at all, which I illustrated last week, as I gobbled up a pound’s worth of sprouts and their sweet, wrinkly pink side kicks, fresh out of the oven, before Ben even arrived home from work.  My belly full and appetite spoiled, I contentedly kept my husband company through dinner, a plate-less placemat in front of me, hardly missing my pork chop at all.  (Or, I should say, Ben’s <em>bonus</em> pork chop.) Really, it’s a rare vegetable dish that gets me so greedy.  Something about this though, was just beckoning me to keep eating.  A bite of buttery Brussels sprouts made my want the sweet juiciness of a roasted grape, which made me need another taste of golden cruciferous goodness, which begged to be followed with a shot of bright fruitiness.  And on and on it went.  Quite the tasty cycle.  </p> <p><a href="http://lh4.ggpht.com/-basmszY_SLU/Tw9lSnPqHnI/AAAAAAAAFqE/j5XoZp2NSI4/s1600-h/125.jpg"><img style="display: inline" title="Roasted Brussels Sprouts & Grapes" alt="Roasted Brussels Sprouts & Grapes" src="http://lh3.ggpht.com/-9wqq6rF2X1I/Tw9lTFpPteI/AAAAAAAAFqQ/n_L2A048D3c/12_thumb4.jpg?imgmax=800" width="580" height="870" /></a></p> <p>I hope you’ll give this one a try.  It’s quick and easy to throw together,  nearly as healthful as it is tasty, and if I do say so myself, it really is quite a looker!  So pretty, I think, don’t you?  Ben reports that it’s a great pairing for pork chops.  And while I’m sure he’s right, I just may have to go through the motions of proving him so, and sometime soon.  This time though, I’ll make a new resolution, and won’t have a single taste, ‘til my husband is home, the table is set and the pork chops are done!  (No excuses for this one, no matter how cute and cuddly they may be!)</p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Roasted Brussels Sprouts & Grapes</strong></div> <div align="left"><em>Serves 6</em></div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/-nFPFO94NlSQ/Tw9lT6qSVkI/AAAAAAAAFqY/k9WVQR0o6gA/s1600-h/106.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Roasted Brussels Sprouts & Grapes" border="0" alt="Roasted Brussels Sprouts & Grapes" src="http://lh3.ggpht.com/-QpmFF6Egfpk/Tw9lUpKdQ4I/AAAAAAAAFqg/PtC0soK6y4Y/10_thumb6.jpg?imgmax=800" width="550" height="415" /></a> </div> <div align="left"> </div> <div align="left">2 pounds Brussels sprouts</div> <div align="left">1 1/2 pounds red table grapes</div> <div align="left">1/4 cup extra-virgin olive oil</div> <div align="left">2 garlic cloves, peeled and minced</div> <div align="left">1 Tablespoon fresh thyme leaves, chopped</div> <div align="left">1/4 cup balsamic vinegar</div> <div align="left">1/4 cup granulated sugar</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">Pre-heat the oven to 375°F and arrange an oven rack in the middle position.  Line a rimmed baking sheet with foil and set aside.  </div> <div align="left"> </div> <div align="left">To prepare the Brussels sprouts, peel off any discolored or blemished outer leaves, slice off the stem at the base of the sprout, then slice in half.  Pluck the grapes from their stems, then rinse under cool water and drain well.  </div> <div align="left"> </div> <div align="left">In a large mixing bowl, toss to combine the Brussels sprouts, grapes, olive oil, garlic, thyme and a generous sprinkling of salt and pepper.  Spread this mixture evenly over the prepared baking sheet, then place in the oven.  </div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/-wwFiHzR0umE/Tw9lVCxHKUI/AAAAAAAAFqo/Wq6ophMe4tU/s1600-h/56.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Set for the Oven" border="0" alt="Set for the Oven" src="http://lh3.ggpht.com/-9076RPfGWJg/Tw9lViGt98I/AAAAAAAAFqw/ForAemcoIWc/5_thumb6.jpg?imgmax=800" width="550" height="364" /></a></div> <div align="left"> </div> <div align="left">Roast for about 15 minutes, then remove the pan from the oven and give the ingredients a good mix with a metal spatula.  Return the pan to the oven and roast for an another 15 minutes.  </div> <div align="left"> </div> <div align="left">Meanwhile, combine the vinegar and sugar in a small bowl or pot. Using either the microwave or stove, heat the mixture just a bit, only until the sugar dissolves.  Stir it a bit, to help it dissolve.  Set aside.  </div> <div align="left"> </div> <div align="left">After 3o minutes cooking time, remove the pan from the oven again, and sprinkle the Brussels sprout mixture with the balsamic-sugar mixture.  Toss to combine with the metal spatula, then return to the oven for a final 15 minutes of roasting.  When done, the grapes will be wrinkly and juicy, and the Brussels sprouts will be golden brown, crisp on the outside and tender on the insides.  Serve warm.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/-gHmhND6XuCg/Tw9lWHvQK_I/AAAAAAAAFq4/EXWV7QQ0-Rg/s1600-h/74.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Fresh out of the oven" border="0" alt="Fresh out of the oven" src="http://lh5.ggpht.com/-7vh6XAzPR8s/Tw9lW2FiSVI/AAAAAAAAFrA/EmeB95OT12w/7_thumb4.jpg?imgmax=800" width="550" height="367" /></a></div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com6tag:blogger.com,1999:blog-5625611409321283923.post-19191724736195409122011-12-10T05:16:00.001-08:002011-12-10T05:16:53.423-08:00Caramels<p><a href="http://lh6.ggpht.com/-rw8t276RXtU/TuNZmCX2ySI/AAAAAAAAFkw/jdkN9ScWKhM/s1600-h/Caramels9.jpg"><img style="display: inline" title="Caramels & Tiny Vintage Christmas Ornaments" alt="Caramels & Tiny Vintage Christmas Ornaments" src="http://lh4.ggpht.com/-eVJOvvRK3XM/TuNZxp2uESI/AAAAAAAAFk4/0fGVS_TcDU0/Caramels_thumb7.jpg?imgmax=800" width="580" height="869" /></a> </p> <p>Do I have a treat for you all today!  Honestly, if you live in Chicago, come on over, because I’ve <em>literally</em> got a treat for you.  Homemade caramels!  Or if I happen to bump into you while we’re out and about, and if I happen to forget to offer you one myself (unlikely, because my official holiday obsession of 2011 is doling out these chewy confections), please just ask, because I’ve gotten in the habit of carrying around a dozen or so of these in the big pocket of my purse, to give as little spur-of-the-moment holiday surprises.  For all you out-of-towners, I hope the recipe itself will be treat enough.  I do think it will, because half the fun of these incredible homemade caramels lies in making them yourself!  </p> <p><a href="http://lh3.ggpht.com/-VUmEimGCySg/TuNZ8pzpzLI/AAAAAAAAFlA/RhPqpfgsmuI/s1600-h/LotsofCaramels6.jpg"><img style="display: inline" title="Lots of Caramels!" alt="Lots of Caramels!" src="http://lh3.ggpht.com/-jrLlcCLOCUQ/TuNaCTbGaRI/AAAAAAAAFlI/KW-9c893wJo/LotsofCaramels_thumb4.jpg?imgmax=800" width="580" height="450" /></a> </p> <p>I’ve always adored caramels.  Not just liked, not just loved even, but <em>adored</em>.  In fact, one of my fondest, most precious childhood memories revolves around caramels.  When I was little, a sweet old lady named Mrs. Rupp lived three doors down from my grandparents, in a little pitched roof home that in my eyes looked like a real life gingerbread house.  A far cry from Hansel & Gretel's witch though, Mrs. Rupp was the neighborhood’s Candy Lady.  Everyone knew, that if you were brave enough to ring her bell all by yourself (no grown-ups I mean - you could bring cousins along of course), you’d be rewarded with a choice from Mrs. Rupp’s candy tin.  So anytime we’d visit Grandma & Grandpa, my sister Molly and I would make a quick trip, dashing through the backyard woods, then up the gingerbread steps, to ring the Candy Lady’s doorbell.  We’d wait a few minutes as small, frail Mrs. Rupp would slowly amble with her cane to the back door.  We wouldn’t even have to ask, just smile and say hello.  She’d sweetly smile herself, reach for her candy tin on the little shelf beside the door,  and hold it out towards us, as she’d done countless times before.  The selection was simple, always three choices - bright yellow butterscotch hard candies, those round swirly peppermints wrapped in cellophane, and you guessed it, caramels – but it was always such a thrill, and I <em>always</em> chose the caramels.  Then after quick exclamations of ‘thank you’ (which in hindsight were much, much too quick, because how can you properly thank someone for such a lovely, lasting memory, for weaving such sweet, idyllic charm into your past, with just those two little words?) we’d dash back again to our buzzing hive of a family, before anyone even knew we’d disappeared.  </p> <p><a href="http://lh5.ggpht.com/-H4zvLVZI9nE/TuNaNAVJ6oI/AAAAAAAAFlQ/Lprj9igomk8/Ingredients5.jpg?imgmax=800"><img style="display: inline" title="Ingredients" alt="Ingredients" src="http://lh5.ggpht.com/-6CcKOE-ZBsc/TuNaTTDcb3I/AAAAAAAAFlY/XJD1eEaZE7I/Ingredients_thumb3.jpg?imgmax=800" width="580" height="824" /></a> </p> <p>Our Candy Lady’s caramels were always the Kraft kind.  And don’t get me wrong, Kraft caramels are <em>Good</em>.  Good with a capital G!  But with all sincere respect to sweet Mrs. Rupp, homemade caramels are Better, with a capital B!  If you too adore caramels, even if you merely love them, you <em>have</em> to make these.  You’re going to just about die, they are so good.  </p> <p>Taste and texture battle it out with every chew, each competing to win your heart.  Immensely rich and impossibly buttery, with deep caramel complexity that somehow yields the most simply thrilling satisfaction, the taste is pure heaven.   But then the stretchy, tender chewiness grabs a hold of you, and suddenly you find yourself in a sweet, sticky, golden love triangle.  I suppose it doesn’t matter really, what you like best about these caramels.  I for one will never be able to decide.  All I know is that I’ll forever be hopelessly smitten.        </p> <p><a href="http://lh4.ggpht.com/-dH6qkKASVIE/TuNaUYPv8KI/AAAAAAAAFlg/5bEut4GJVB8/s1600-h/Wrapping11.jpg"><img style="display: inline" title="Wrapping" alt="Wrapping" src="http://lh5.ggpht.com/-2w_38Cj2ZTk/TuNaU6iaclI/AAAAAAAAFlo/CiyFi68MUiE/Wrapping_thumb9.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>And hey everybody, this is the perfect time of year for making these!  They really are sensational gifts.  I hope you’re not too intimidated to give them a try.  Please don’t be.  Really.  Because, and I can’t lie, I was a bit intimidated myself, thinking at every turn that these were just not going to turn out right, but then, was instead unfailingly surprised at every turn, and repeatedly thrilled by the easy results.  I’ve made them twice already, because they’re disappearing fast.  And I’m pretty sure I’ll make them again a few times more, before the season is through.  I can’t tell you how much I’ve enjoyed giving these to friends and family.  And I bet a bit of that just may have to do with my memory of Mrs. Rupp.  Because every time I reach into my big purse pocket, or pull down my own candy tin from the top kitchen shelf, I can’t help but think of her.  So with every gifted caramel, I send her up an extra little thank you, and smile to myself, knowing that I’m passing on a sweet little tidbit of her lovely tradition.  </p> <p><a href="http://lh3.ggpht.com/-bg-IMXUv8_k/TuNaVapKbtI/AAAAAAAAFlw/_tXZPRVftes/s1600-h/CanofCaramels6.jpg"><img style="display: inline" title="Can of Caramels" alt="Can of Caramels" src="http://lh4.ggpht.com/-7xbw2C-3PnM/TuNabGUgpHI/AAAAAAAAFl4/YcsTu3sI0Y4/CanofCaramels_thumb4.jpg?imgmax=800" width="580" height="430" /></a> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Caramels</strong></div> <div align="left">Makes about 4 dozen 1-inch square candies (with an 8 x 8-inch pan)</div> <div align="left">Or about 6 to 7 dozen  3/4 x 3/4  x 1 1/2-inch rectangular candies (with a 9 x 13-inch pan)</div> <div align="left">Plus scraps :)</div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/-TnT-apa5Bhg/TuNag-umqBI/AAAAAAAAFmA/PGMDD6d48tY/s1600-h/HomemadeCaramels6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Homemade Caramels" border="0" alt="Homemade Caramels" src="http://lh5.ggpht.com/-1U1SVObLjgg/TuNamqTnJlI/AAAAAAAAFmI/TkcHkaCW6I0/HomemadeCaramels_thumb4.jpg?imgmax=800" width="550" height="390" /></a> </div> <div align="left"> </div> <div align="left">2 cups granulated sugar</div> <div align="left">1 cup light brown sugar, packed</div> <div align="left">1 cup light corn syrup </div> <div align="left">1 can (14-ounces) condensed milk</div> <div align="left">2 cups heavy whipping cream</div> <div align="left">2 sticks unsalted butter, sliced into 1-inch pieces, plus more for greasing the pan</div> <div align="left">1 Tablespoon kosher salt</div> <div align="left">1 1/2 teaspoon pure vanilla extract</div> <div align="left"> </div> <div align="left"><u>Special equipment</u>:</div> <div align="left">either an 8 x 8-inch square baking pan or a 9 x 13-inch baking pan</div> <div align="left">a large (at least 5-quart) heavy-bottomed sauce pot</div> <div align="left">a candy thermometer</div> <div align="left">lots of wax paper</div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/-59lqx4P4VPg/TuNanX_YywI/AAAAAAAAFmQ/30-cNen9IZs/s1600-h/CaramelIngredients13.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Caramel Ingredients" border="0" alt="Caramel Ingredients" src="http://lh6.ggpht.com/-LboyRxC0vuY/TuNatPfShaI/AAAAAAAAFmY/7-yEz8a_3Mg/CaramelIngredients_thumb15.jpg?imgmax=800" width="550" height="400" /></a> </div> <div align="left">Generously butter the bottom and sides of the baking pan and set aside.  </div> <div align="left"> </div> <div align="left">Combine all ingredients except for vanilla in a large (at least 5 quart) heavy-bottomed sauce pot.  Over medium heat, stir with a whisk to dissolve the sugar and melt the butter.  Whisking frequently, bring to a boil, then turn the heat down to low or medium-low, to maintain a gentle but somewhat rapid boil.  From this point on, try your best to ignore the impulse to stir, and instead just swirl the pan a bit, if things seem to need a mix.  Continue boiling until the sauce turns from pale tan to light gold to deep caramel brown.  </div> <p><a href="http://lh3.ggpht.com/-Q3lR99HYRi8/TuNatiFl3cI/AAAAAAAAFmg/1eQIE9Hz5cA/s1600-h/19.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Butter melted and sugar dissolved" border="0" alt="Butter melted and sugar dissolved" src="http://lh6.ggpht.com/-94vlXzCvbWk/TuNatwtXaII/AAAAAAAAFmo/L5B3AF0QKKc/1_thumb7.jpg?imgmax=800" width="268" height="404" /></a> <a href="http://lh6.ggpht.com/-76P2TGLbJwg/TuNauJhOzYI/AAAAAAAAFmw/P_UOdt86w2E/s1600-h/28.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="About 220 degrees" border="0" alt="About 220 degrees" src="http://lh5.ggpht.com/-MfNLhLuZp5k/TuNazjIvQPI/AAAAAAAAFm4/kLSqGiraewo/2_thumb6.jpg?imgmax=800" width="268" height="403" /></a> </p> <p><a href="http://lh5.ggpht.com/-yPuvMLNL1L0/TuNa-qnjNHI/AAAAAAAAFnA/EzZJa1EmFOE/s1600-h/34.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="about 230 degrees" border="0" alt="about 230 degrees" src="http://lh4.ggpht.com/-MXfjfX1lqZ8/TuNbEENkxzI/AAAAAAAAFnI/ygvmJoJMnso/3_thumb2.jpg?imgmax=800" width="268" height="402" /></a> <a href="http://lh3.ggpht.com/-T50JfCHUBiE/TuNbO4HQzgI/AAAAAAAAFnQ/yV_Ap5Z6VSE/44.jpg?imgmax=800"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="About 240 degrees" border="0" alt="About 240 degrees" src="http://lh6.ggpht.com/-yUw_jcJ1E-M/TuNbUci5AgI/AAAAAAAAFnY/9tu-INHHSlE/4_thumb2.jpg?imgmax=800" width="268" height="402" /></a> </p> <p>But do not judge doneness by color alone!  You must, <em>must</em> use a candy thermometer.  All will depend on the final temperature of the candy.  And here you can make some personal choices:  If you like softer, lighter colored caramels, turn off the heat when the thermometer reaches 245°F.  But if you’re after a chewier, more deeply colored caramel, cook until the thermometer reaches 250°F, then remove from the heat.  It’s a very exacting process, so really try hard not to stop before 245°F or beyond 150°F, or they’ll be a touch too soft or too chewy, respectively.  </p> <p>I have a few thoughts about differences between the two temperatures and the results you’ll get depending on what you choose:  If you decide to stop cooking at 245°F, you will have created the smoothest, creamiest, most tender caramels ever.  They will be perfectly soft and stretchy and all around lovely.  They will also be a little lighter in color.   The main drawback is, they will be so easy to chew, they’ll disappear way too fast.  If instead you choose the 250°F caramels, you will be gifted with immensely chewy, deeply caramelized, intensely flavored blocks of gold.  Not the luscious little confections of 5 degrees cooler, these guys will require a decent amount of chewing.  But don’t get me wrong, this added jaw work-out should not be considered a drawback in the least!  The extra chewiness will ensure that the pleasure of these caramels lasts a little while longer, which you will be grateful for.  I love these as much as the softer ones, and that’s why I just had to include both options in the recipe.  I like to think of these as adult caramels, and the others as perfect for kids.  The only negative I can think of with these 250°F caramels, it that they’re a little more difficult to slice.  Well, not more difficult exactly, let’s just say less easy.  :)</p> <p>The cooking process can take upwards of an hour, but it won’t need your constant attention.  Once the caramel starts to deepen in color, just give the temperature a check every few minutes, while you stay busy doing something else (washing dishes, cutting wax paper wrappers).  You’ll find that at first, the temperature rises relatively quickly, but the closer and closer you get to your end temperature, the longer and longer it takes.  </p> <p>One last note about temperature.  Since the ultimate result really does rely on the final temperature, it is very important that your candy thermometer is calibrated.  To do so, bring a pot of water to a rapid boil, and take its temperature.  The thermometer should read 212°F.  If not, you’ll know by how much, and in what direction, you’ll need to adjust the final temperature of your caramel – just adjust it up or down, by however many degrees you were off from 212.  </p> <p>Add the vanilla and whisk to combine, then immediately pour into the prepared pan.  You’ll be inclined to scrape the saucepot with a rubber spatula, to get out all the remaining sauce sticking to the bottom of the pan, but I advise you against doing this too enthusiastically.  These sticky bottom bits could have reached much higher temperatures than the rest of the sauce, and so may add some tough or even crunchy specks to your smooth candy.  (Instead, allow the pot to cool a bit, then snack on the lingering goodness. Trust me, at this point, you’ll be dying to try your caramels, and will be thrilled to have a an early taste!)</p> <p>Allow the pan to rest at room temperature, uncovered, until it cools to room temperature.  This will take about 3 hours for the 9 x 13-inch pan and upwards of 6 hours for the 8 x 8-inch pan. </p> <p><a href="http://lh3.ggpht.com/-EuH_5PtfOss/TuNbu8_0iDI/AAAAAAAAFng/i6J2vYrH3wo/s1600-h/SmoothandCreamy9.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Smooth and Creamy" border="0" alt="Smooth and Creamy" src="http://lh3.ggpht.com/-jGAsYNYTaUg/TuNbvv7dguI/AAAAAAAAFno/sZAgi_43-hw/SmoothandCreamy_thumb7.jpg?imgmax=800" width="550" height="400" /></a>  <br />When cool, slice around the edges with a sharp knife, just to loosen it from the pan a bit, and then using a metal spatula, lift the sheet of caramel directly from the pan, and transfer to a cutting board.  (You’re going to worry that this will be tricky (I did), but I assure you, it is satisfyingly easy! Phew!)</p> <p>Now it’s time for slicing.  If you used the 8-inch square pan, you’ll be able to get about 4 dozen 1-inch square pieces. (The height of the caramel in the pan will be roughly 1-inch.)   And if you used the 9 x 13-inch pan, nearly 7 dozen 3/4 x 3/4 x 1 1/2-inch rectangular pieces.  (The height will be roughly 3/4-inch.)  </p> <p>One piece of advice, in order to get really perfect looking candies, before slicing, first measure the height of the caramel sheet for exactness, and then make little tweaks to the measurements based on that.  For instance, when I made the square candies, my measurement was more like 1 1/8-inch, rather than a pure inch, so I kept this length for each dimension.  It sounds ridiculously detail-oriented, but it really does make a big difference.  Of course, you could go the other (less-anal) direction all together, and roughly slice any size candy that you want - bigger rectangles, littler squares, you name it.  You certainly don’t need to go by my dimensions!</p> <p><a href="http://lh4.ggpht.com/-a0ZGtuziuVo/TuNbwAUcaYI/AAAAAAAAFnw/dEFlS5WgkZ0/s1600-h/Slicing5.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Slicing" border="0" alt="Slicing" src="http://lh4.ggpht.com/-f9lJgUPElhU/TuNbwyYVeFI/AAAAAAAAFn4/MUwam5vUED8/Slicing_thumb3.jpg?imgmax=800" width="550" height="431" /></a></p> <p>Once you’ve sliced all your caramels, now it’s time to get wrapping.  I’ve found that for the 1-inch square caramels, a 6 x 6-inch square of paper does the job.  For the rectangular caramels, cut your wax paper into 3 1/2 x 6-inch triangles.  To wrap, encircle the candies with the paper, then twist the ends to secure.  </p> <p>These can be stored  in an airtight container, in a refrigerator for a few months, or at room temperature for upwards of a week.  But trust me, they won’t last nearly that long!</p> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com1tag:blogger.com,1999:blog-5625611409321283923.post-80706787445526391532011-11-27T19:48:00.001-08:002011-11-27T19:48:00.223-08:00Coconut Curry Butternut Squash Soup<p><a href="http://lh3.ggpht.com/-UkTdS5OWTow/TtMEVdhOvxI/AAAAAAAAFiw/I070Ry6ZLQU/s1600-h/Soup%252520Time%252521%25255B10%25255D.jpg"><img style="display: inline" title="Coconut Curry Butternut Squash Soup" alt="Coconut Curry Butternut Squash Soup" src="http://lh6.ggpht.com/-DA7A3RR1l5s/TtMEV4hrY-I/AAAAAAAAFi4/ykBXS6-I8IY/Soup%252520Time%252521_thumb%25255B8%25255D.jpg?imgmax=800" width="580" height="410" /></a> </p> <p>After a lucky string of seriously beautiful days surrounding Thanksgiving, the weather quickly turned in a major way today.  Cold and windy and drizzly, it was the kind of Sunday where staying inside a warm house all day just seems like such a good idea.  Another good idea for days like this one?  Soup making.  Because there’s nothing quite like soup for warming up a yucky day.  And so, while Ben and I settled in back home after a weekend away, I made us a pot of this curried Butternut squash soup.  </p> <p><a href="http://lh6.ggpht.com/-xVOzK2td3ek/TtMEWdux3rI/AAAAAAAAFjA/nfN4S6UEg7w/s1600-h/Coconut%252520Curry%252520Butternut%252520Soup%25255B4%25255D.jpg"><img style="display: inline" title="Coconut Curry Butternut Soup" alt="Coconut Curry Butternut Soup" src="http://lh4.ggpht.com/-XI64nNWHme0/TtMEW0gNMtI/AAAAAAAAFjI/fLzMTrRB65k/Coconut%252520Curry%252520Butternut%252520Soup_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="418" /></a></p> <p>I’ve been wanting to make a curried squash soup for a while now, and on the ride home from Toledo yesterday, I’d jotted down a few ideas on how to go about doing it.  I knew I wanted to include coconut milk, because I just love how coconut can both bring out and tame the sweet heat of a curry.  And I knew my soup had to contain loads and loads of vegetables, crowding the broth, pushing the limits from the realm of soup into nearly a stew.  I had a picture of the end result in mind:  Vibrant yellow and creamy, with tender pieces of deep orange  squash squeezed in a bright mosaic of greens and reds and golds.  So this morning, I resisted the urge to stay indoors, and made a quick trip to the produce market, collecting in my basket one giant onion, two slender pale green leeks,  a couple of cherry-red bell peppers, a package of very green baby spinach, a smooth long-necked squash, a head of garlic, and a small bulb of ginger.  Everything else I’d need, I was pretty sure I’d have in my cupboard back at home. </p> <p><a href="http://lh4.ggpht.com/-PkR_jBlGu_A/TtMEXYpTUkI/AAAAAAAAFjQ/mEgjKR5VqBU/s1600-h/Squash%25252C%252520Garlic%25252C%252520Ginger%252520%252526%252520Peppers%25255B13%25255D.jpg"><img style="display: inline" title="Squash, Garlic, Ginger & Peppers" alt="Squash, Garlic, Ginger & Peppers" src="http://lh6.ggpht.com/-9JbYS2ksAd4/TtMEX5XvoYI/AAAAAAAAFjY/j--h2ltjtu0/Squash%25252C%252520Garlic%25252C%252520Ginger%252520%252526%252520Peppers_thumb%25255B11%25255D.jpg?imgmax=800" width="580" height="420" /></a></p> <p><a href="http://lh4.ggpht.com/-0ZHr5XGelZ0/TtMEYUeLF8I/AAAAAAAAFjg/_hsIwDJ6YtA/s1600-h/Slicing%252520Butternut%252520Squash%25255B5%25255D.jpg"><img style="display: inline" title="Slicing Butternut Squash" alt="Slicing Butternut Squash" src="http://lh4.ggpht.com/-tfTUJ_Ffxv8/TtMEYzmxUVI/AAAAAAAAFjo/Tu9trSt1KAY/Slicing%252520Butternut%252520Squash_thumb%25255B3%25255D.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>After a laid back half-hour or so of vegetable slicing, I warmed up my big soup pot on the stove, then pulled down from the cupboards the other ingredients I’d jotted down in my car ride brain-storming session:  fish sauce, Thai red chile paste, brown sugar, curry powder.  As soon as the vegetables were in the pot, this soup just seemed to take care of itself, and within no time at all, my pot was filled with an exact picture of the soup I’d envisioned.  A sunny yellow broth, smooth and creamy, with ribbons of green spinach drifting though wide flecks of red peppers, orange squash and shimmery white onions.  Such a bright and beautiful concoction, just what the gloomy day had ordered!</p> <p><a href="http://lh3.ggpht.com/-Owby1J2f6OE/TtMEZcbC3GI/AAAAAAAAFjw/Zs_6I3YZBUE/s1600-h/Soups%252520up%252521%25255B6%25255D.jpg"><img style="display: inline" title="Soups up!" alt="Soups up!" src="http://lh5.ggpht.com/-EQ4wJcQ1a3M/TtMEZ4c6_MI/AAAAAAAAFj4/e74rBM9tuyk/Soups%252520up%252521_thumb%25255B4%25255D.jpg?imgmax=800" width="580" height="420" /></a></p> <p>As pretty as this soup is, it’s even better tasting than it looks, if you can believe it.  Sweet and smooth, with warm curry spices and a cool coconut undercurrent, it hits all the notes needed to really make you smile.  A small handful of roasted cashews sprinkled on top added a touch of crunch and saltiness, and a squeeze of lime and sprinkling of fresh cilantro leaves gave a bit of fresh brightness.  Spoonful after spoonful, I couldn’t wipe away a little grin, so happy to have achieved the the results I was after, and just plain glad to be eating such good soup, period. :)</p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Coconut Curry Butternut Squash Soup</strong></div> <div align="left"><em>Serves 6 to 8</em></div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/-VkhDocrLrTc/TtMEaWK8rJI/AAAAAAAAFkA/XyMMzo4pRmI/s1600-h/Squash%252520Curry%252520Soup%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Squash Curry Soup" border="0" alt="Squash Curry Soup" src="http://lh6.ggpht.com/-aKV8kjugDB8/TtMEayxz9GI/AAAAAAAAFkI/TtHwSO0Hwfg/Squash%252520Curry%252520Soup_thumb%25255B3%25255D.jpg?imgmax=800" width="550" height="400" /></a>  </div> <div align="left">2 Tablespoons extra-virgin olive oil</div> <div align="left">2 Tablespoons butter</div> <div align="left">1 large onion, peeled, 1/2-inch diced</div> <div align="left">2 medium leeks, 1/2-inch diced, rinsed well *</div> <div align="left">2 red bell peppers, seeded & cored, 1/2-inch diced</div> <div align="left">2 garlic cloves, peeled and minced</div> <div align="left">2 teaspoons fresh ginger, peeled and minced</div> <div align="left">2 teaspoons Thai red chile paste</div> <div align="left">1 teaspoon curry powder</div> <div align="left">2 Tablespoons dark brown sugar</div> <div align="left">2 pound butternut squash, peeled and seeded, 1/2-inch diced</div> <div align="left">1 (15-ounce) can coconut milk</div> <div align="left">3 cups chicken stock</div> <div align="left">juice from 1 lime</div> <div align="left">1 Tablespoon fish sauce </div> <div align="left">5 ounces baby spinach</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left">about 1/2 cup salted roasted cashews, for garnish</div> <div align="left">cilantro, for garnish</div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/-d3I0DPa6JX0/TtMEbSBLgWI/AAAAAAAAFkQ/XShtpTR_-Xs/s1600-h/All%252520Chopped%252520Up%25255B5%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="All Chopped Up" border="0" alt="All Chopped Up" src="http://lh4.ggpht.com/--2jEar_PF_s/TtMEb3kFDdI/AAAAAAAAFkY/tYHIJBhQ4Lg/All%252520Chopped%252520Up_thumb%25255B3%25255D.jpg?imgmax=800" width="550" height="440" /></a> </div> <div align="left"> </div> <div align="left">Heat the olive oil and butter in a large soup pot over medium-high heat.  When the butter has melted, add the diced onion, leeks and red peppers.  Season generously with salt and pepper and cook, stirring frequently, until the vegetables are just tender and the onions are translucent, about seven to ten minutes.  Add the garlic and ginger and cook, stirring frequently, about two minutes.  Add the chile paste, curry powder and brown sugar and cook for two more minutes, stirring frequently.  Add the diced butternut squash and stir to combine.  Add the coconut milk and chicken stock and stir to combine.  Increase the heat to bring to a simmer, then reduce the heat to maintain a gentle simmer.  Cook, stirring occasionally, until the squash is tender, about 15 minutes.  Add the lime juice, fish sauce and spinach and stir to combine.  Continue to cook only until the spinach has wilted.  Taste, then season as needed with salt, pepper, more lime juice or more fish sauce.  Serve in soup bowls, garnished with cashews and cilantro, if you’d like.  </div> <div align="left"> </div> <div align="left">* For tips on cleaning and slicing leeks, refer to <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/beet-borscht-with-sour-cream-chives.html"><font color="#004080">this post</font></a>.  </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com3tag:blogger.com,1999:blog-5625611409321283923.post-77393490156133035572011-11-22T21:28:00.001-08:002011-11-22T21:28:51.818-08:00Grapefruit Panna Cotta with Candied Cranberries<p><a href="http://lh3.ggpht.com/-dFfEWzCiaW8/TsyEaIvqbfI/AAAAAAAAFgg/KikVkYd55_s/s1600-h/Candied%252520Cranberries%252520%252526%252520Grapefruit%252520Panna%252520Cotta%25255B6%25255D.jpg"><img style="display: inline" title="Candied Cranberries & Grapefruit Panna Cotta" alt="Candied Cranberries & Grapefruit Panna Cotta" src="http://lh5.ggpht.com/-dztuC21zssk/TsyEa6FlUMI/AAAAAAAAFgo/9_8LAEol0tU/Candied%252520Cranberries%252520%252526%252520Grapefruit%252520Panna%252520Cotta_thumb%25255B4%25255D.jpg?imgmax=800" width="580" height="410" /></a> </p> <p>I’m going to need to make this a quick one, everybody!  I’ve been wanting to get this recipe to you for days and days, but I’ve had some camera issues, and that kept getting in my way.  And now it’s super late already, and I still have about a half dozen things on my to-do list that just <em>must </em>be accomplished before I go to bed, because when I wake up tomorrow, there’ll be no time for anything but <em>cooking</em>!  Yessss!  Thanksgiving cooking!  Can’t wait.  </p> <p><a href="http://lh5.ggpht.com/-24L1ckFi5ow/TsyEbaenKaI/AAAAAAAAFgw/jA4MF1gMAsA/s1600-h/LateFallFruit4.jpg"><img style="display: inline" title="Late Fall Fruit" alt="Late Fall Fruit" src="http://lh4.ggpht.com/-m7HmSvJuD4k/TsyEcGUvuZI/AAAAAAAAFg4/HsbLrXaMNrc/LateFallFruit_thumb2.jpg?imgmax=800" width="580" height="870" /></a></p> <p>And so, with no further ado, let me present to you these lovely Grapefruit Panna Cottas with Candied Cranberries.  Impossibly luscious, utterly smooth, as creamy as creamy can be.  And the flavor… to die for.  Tart, refreshing grapefruit married with smooth, round vanilla.  On top, a cool dollop of freshly whipped cream, and then…  then it’s the best part of all, glittering sugar-coated cranberries, crackly and crunchy, bright and tart and oh so pretty.  </p> <p><a href="http://lh4.ggpht.com/-_3_Mubcc4UM/TsyEdIOrSEI/AAAAAAAAFhA/d3tt8cc1vCs/s1600-h/Sparkling%252520Cranberries.jpg"><img style="display: inline" title="Sparkling Cranberries" alt="Sparkling Cranberries" src="http://lh5.ggpht.com/-8URea7PEiNQ/TsyEdyW5ZbI/AAAAAAAAFhI/Hsyvmk-8tVY/Sparkling%252520Cranberries_thumb.jpg?imgmax=800" width="580" height="430" /></a> </p> <p> To me, this dessert is the perfect blend of autumn and winter.  (Am I’m really bringing up winter already?!)  Cranberries - a quintessential fall fruit – and grapefruit – a darling of winter.  The combination makes them absolutely perfect for this time of year.  And that’s why I think, for those of you who aren’t that crazy about pumpkin pie (I’m one of those persons myself, by the way), this could be a perfect ending to your Thanksgiving feast.  I only hope I’m not too late in getting this to you!   I won’t be too hard on myself though, because these pretty panna cottas are simply splendid no matter what the occasion.  You hardly need a holiday to enjoy them!  </p> <p><a href="http://lh6.ggpht.com/-ecy5aUZDZus/TsyEeewEzRI/AAAAAAAAFhQ/pc4E5aG7kSs/s1600-h/Grapefruit%252520Panna%252520Cotta%252520and%252520Candied%252520Cranberries%25255B12%25255D.jpg"><img style="display: inline" title="Grapefruit Panna Cotta and Candied Cranberries" alt="Grapefruit Panna Cotta and Candied Cranberries" src="http://lh5.ggpht.com/-u0ycwlb3aRM/TsyEe9YtuwI/AAAAAAAAFhY/KeTCuBSQ__g/Grapefruit%252520Panna%252520Cotta%252520and%252520Candied%252520Cranberries_thumb%25255B10%25255D.jpg?imgmax=800" width="580" height="870" /></a> </p> <p> Happy Thanksgiving everybody!  Happy cooking!  Happy <em>eating</em>!</p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Grapefruit Panna Cotta</strong></div> <div align="left"><em>Serves 6</em></div> <div align="left"> <a href="http://lh5.ggpht.com/--yYW-ksICHw/TsyEfl8KFvI/AAAAAAAAFhg/GAbbW9HQOgs/s1600-h/Grapefruit%252520Panna%252520Cotta%252520with%252520Candied%252520Cranberries%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Grapefruit Panna Cotta with Candied Cranberries" border="0" alt="Grapefruit Panna Cotta with Candied Cranberries" src="http://lh3.ggpht.com/-SAIRUz8lTt8/TsyEgU1N8gI/AAAAAAAAFho/LP2pgl6QwyM/Grapefruit%252520Panna%252520Cotta%252520with%252520Candied%252520Cranberries_thumb%25255B4%25255D.jpg?imgmax=800" width="550" height="410" /></a> </div> <div align="left"> </div> <div align="left">1 1/2 teaspoons gelatin</div> <div align="left">1/2 cup fresh grapefruit juice (be sure to zest the grapefruit before juicing it)</div> <div align="left">2 1/2 cups heavy cream</div> <div align="left">1/2 vanilla bean</div> <div align="left">1/4 cup grapefruit zest (from about 3 grapefruits)</div> <div align="left">1/2 cup granulated sugar</div> <div align="left"> pinch of salt</div> <div align="left">1 cup sour cream</div> <div align="left">1 to 2 drops red food coloring</div> <div align="left"> </div> <div align="left">In a small bowl, sprinkle the gelatin evenly over the grapefruit juice and allow it to set for at least five minutes.</div> <div align="left"> </div> <div align="left">In a medium saucepot, combine the heavy cream, vanilla bean (scrape the seeds from the pod and add it all to the pot), grapefruit zest, sugar and salt.  Bring to just a simmer (do not boil) over medium-high heat, then remove from the heat.  Add the gelatin mixture to the cream mixture  and stir to thoroughly dissolve.  Let steep for about 15 minutes, then strain through a fine mesh sieve, discarding the zest and vanilla bean.  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/-laYylL_sqL8/TsyEhJKM-sI/AAAAAAAAFhw/udzNdl3KS98/s1600-h/GrapefruitVanilla12.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Grapefruit & Vanilla" border="0" alt="Grapefruit & Vanilla" src="http://lh5.ggpht.com/-spemHdswolI/TsyEhgU2tzI/AAAAAAAAFh4/s9MloMDFO2s/GrapefruitVanilla_thumb10.jpg?imgmax=800" width="550" height="398" /></a> </div> <div align="left"> </div> <div align="left">Place the sour cream in a medium-sized mixing bowl.  Slowly add the cream mixture, stirring in a little at a time, until smooth.  (I like to use a rubber spatula, rather than a whisk, because it makes for less bubbles on top of the panna cotta.  But this means that I have to stir extra well, to insure total smoothness and combination of ingredients.) </div> <div align="left"> </div> <div align="left">Add one to two drops of red food coloring, just enough to lightly tinge it with pink, and stir to thoroughly blend.  </div> <div align="left"> </div> <div align="left">Fill six tea cups or soufflé cups about 3/4 full with the cream mixture.  Chill for at least 8 hours.  </div> <div align="left"> </div> <div align="left">To serve, top with a dollop of whipped cream and some candied cranberries.  (See recipe just below.)</div> <p><u>For the whipped cream</u>: <br />1 cup heavy whipping cream <br />1 Tablespoon sugar <br />1 teaspoon vanilla </p> <p>Whisking by hand or with an electric mixer, whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two).  Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over.)</p> </td> </tr> </tbody></table> </div> <p><a href="http://lh5.ggpht.com/-LInGjZITAwM/TsyEiX9LjfI/AAAAAAAAFiA/2xxaci432zk/s1600-h/CranberriesGrapefruit5.jpg"><img style="display: inline" title="Cranberries & Grapefruit" alt="Cranberries & Grapefruit" src="http://lh6.ggpht.com/-wDzg617vu9g/TsyEjdYMWQI/AAAAAAAAFiI/aqiFL3tgE7I/CranberriesGrapefruit_thumb3.jpg?imgmax=800" width="580" height="575" /></a> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Candied Cranberries</strong></div> <div align="left"><em>Makes about 3 cups</em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh4.ggpht.com/-IwVb4A_LOrA/TsyEkFqPW_I/AAAAAAAAFiQ/dQQSZPqKidI/s1600-h/CandiedCranberries8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Candied Cranberries" border="0" alt="Candied Cranberries" src="http://lh5.ggpht.com/-oSRQXIQXGH8/TsyEksKOC3I/AAAAAAAAFiY/ffDbv5VSh6k/CandiedCranberries_thumb6.jpg?imgmax=800" width="550" height="400" /></a> </div> <div align="left"> </div> <div align="left">2 cups water</div> <div align="left">2 cups plus about 1 cup granulated sugar, divided</div> <div align="left">1 bag fresh cranberries (about 3 cups)</div> <div align="left"> </div> <div align="left">In a medium saucepot, combine the water and 2 cups sugar and bring to just a simmer over medium high heat, stirring to dissolve the sugar.  Remove from the heat and allow to cool about 10 minutes.  Add the cranberries to the sugar-water mixture.  Refrigerate overnight, in an air-tight container.  </div> <div align="left"> </div> <div align="left">The next day, add the rest of the granulated sugar to a small mixing bowl.  Drain the cranberries from the sugar water.  One by one, toss the soaked cranberries in the sugar, coating all sides with sugar, then place on a parchment or wax paper lined baking tray.  Allow to dry, uncovered for about 3 hours, then serve.  </div> <div align="left"> </div> <div align="left">To store, keep in an air-tight container.  Unfortunately, keeping them covered will make them a little sticky and moist, dissolving the sugar.  In this case,  just roll them in a small bowl of sugar again and allow them to dry out for a little while.  They’ll be as good as new.  </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com4tag:blogger.com,1999:blog-5625611409321283923.post-83797092735106628692011-11-13T17:46:00.001-08:002011-11-13T17:46:11.231-08:00Apple Butter<p><a href="http://lh5.ggpht.com/-uhmTEglbpjE/TsBywuXalrI/AAAAAAAAFew/6vhUOl0XhlA/s1600-h/Simple%25252C%252520Lovely%252520Breakfast%25255B4%25255D.jpg"><img style="display: inline" title="Simple, Lovely Breakfast" alt="Simple, Lovely Breakfast" src="http://lh3.ggpht.com/-k8B82tkMQF0/TsByxpsIXqI/AAAAAAAAFe4/0Jy4mqkA8ow/Simple%25252C%252520Lovely%252520Breakfast_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="849" /></a> </p> <p>I promised I’d be posting a few more apple recipes up here, before the season’s through. I think I even mentioned apple butter specifically.  And so, this weekend’s to-do list – along with re-organizing the pantry closet (I love organizing!), dusting the floor boards (worst chore ever!), writing a prep list for an upcoming catering gig (super booked holiday season, yay!), and finishing the last few rows of a knitted scarf for Ben (it turned out really cool!) – included keeping that promise.  So all day yesterday, I tended a gently simmering pot of apple butter,  making my way back and forth between the stove and my other tasks, as the slowly thickening sauce bubbled away.  Sure, it’s a recipe that takes hours and hours, but as you can tell from the impressive productivity (if I do say so myself) of my rare Saturday off, it doesn’t take all that much attention or effort.  This ease factor, combined with the smooth deliciousness of the end result, makes all that time (about seven to eight hours total) more than worth it.</p> <p><a href="http://lh6.ggpht.com/-jWD3T5eo78g/TsByyWMonHI/AAAAAAAAFfA/qfEScMg0MKg/s1600-h/Apple%252520Bowl%25255B7%25255D.jpg"><img style="display: inline" title="Apple Bowl" alt="Apple Bowl" src="http://lh3.ggpht.com/-GdN0HVQkVq0/TsByzacp1rI/AAAAAAAAFfI/6uSv1SA4L2I/Apple%252520Bowl_thumb%25255B5%25255D.jpg?imgmax=800" width="580" height="430" /></a> </p> <p>So… Apple butter.  Some of you may be surprised that, while apple butter does contain apples (and <em>lots</em> of ‘em), it has no butter in it at all.  It shares that smooth, spreadable consistency of butter, and that same silky mouth feel, so I’m pretty sure that’s where its confusing name came from.  Mainly, apple butter is nothing much more than apples (and of course some sugar too), cooked into a sauce, then simmered and simmered until it thickens and caramelizes into a sweet, dark, sticky sauce.  Kind of like a caramel apple, in a spreadable form!   </p> <p><a href="http://lh5.ggpht.com/-GmgUDjxnffA/TsByz2VREkI/AAAAAAAAFfQ/1mAbrnAMG6A/s1600-h/Apple%252520Peeling%25255B5%25255D.jpg"><img style="display: inline" title="Apple Peeling" alt="Apple Peeling" src="http://lh6.ggpht.com/-KKI1ln8-qYw/TsBy032-lGI/AAAAAAAAFfY/wt78XwqvTuE/Apple%252520Peeling_thumb%25255B3%25255D.jpg?imgmax=800" width="580" height="870" /></a></p> <p>This morning for breakfast, along with some thick-sliced applewood-smoked bacon and shirred eggs, we had toasted English muffins slathered with our new, gorgeous apple butter.   (And a little melty butter too, which soaked so charmingly into those lovely muffin nooks.)  Great bacon lovers both of us, Ben & I were nonetheless unanimous over which part of breakfast was our favorite – those sweet, buttery English muffins, to be sure.  So perfect.  But when if comes to all the ways apple butter can be used, I’ve got to say, we went with just about the most boring option possible, this morning.  Along with spreading over toast or muffins or biscuits, the possibilities of apple butter are nearly endless - served alongside grilled pork, or added to a sauce for pan-roasted chicken, swirled into oatmeal, dolloped atop pancakes, blended into yogurt, slathered inside a grilled cheddar cheese or a roasted turkey sandwich, subbed for jelly in a PB&J… oh man, I can hardly stop imagining all the delicious ways to use this awesome stuff!</p> <p><a href="http://lh3.ggpht.com/-ZShguNDdVRg/TsBy1Tv95FI/AAAAAAAAFfg/pvhTuu2F24M/s1600-h/Peeling%252520%252526%252520Slicing%252520Apples%25255B7%25255D.jpg"><img style="display: inline" title="Peeling & Slicing Apples" alt="Peeling & Slicing Apples" src="http://lh4.ggpht.com/-yI9F9eG2kgI/TsBy2P4X3xI/AAAAAAAAFfo/gyTQJutO7KU/Peeling%252520%252526%252520Slicing%252520Apples_thumb%25255B8%25255D.jpg?imgmax=800" width="580" height="412" /></a> </p> <p>I really hope the time commitment doesn’t keep you from trying this recipe!  The golden goodness you’ll have at the end, not to mention the intoxicating orchard-like smell that will fill your home all day long, will have you convinced in an instant, that all was worth it!  For those of you up for giving it a whirl, happy simmering!!  </p> <p><a href="http://lh3.ggpht.com/-Prh6z7dqfC4/TsBy2URl42I/AAAAAAAAFfw/akmbOO7vYNQ/s1600-h/Granny%252520Smiths%252520%252526%252520Mackintoshes%25255B5%25255D.jpg"><img style="display: inline" title="Granny Smiths & McIntoshes" alt="Granny Smiths & McIntoshes" src="http://lh4.ggpht.com/-xAFakKgupp0/TsBy3bPSCSI/AAAAAAAAFf4/O-uI_SPDanY/Granny%252520Smiths%252520%252526%252520Mackintoshes_thumb%25255B3%25255D.jpg?imgmax=800" width="580" height="870" /></a> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Apple Butter</strong></div> <div align="left"><em>Makes about 1 quart</em></div> <div align="left"><em>  </em></div> <div align="left"><a href="http://lh6.ggpht.com/-QtyQ_rpQiYo/TsBy4MQlm5I/AAAAAAAAFgA/nyVr2NEgRmU/s1600-h/Apple%252520Butter%252520with%252520English%252520Muffins%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Apple Butter with English Muffins" border="0" alt="Apple Butter with English Muffins" src="http://lh5.ggpht.com/-TMQaq21Ns78/TsBy4vdGDhI/AAAAAAAAFgI/ink2jOxD7aw/Apple%252520Butter%252520with%252520English%252520Muffins_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="415" /></a> </div> <div align="left"> </div> <div align="left">2 quarts apple cider</div> <div align="left">3 pounds Granny Smith apples</div> <div align="left">3 pounds sweet red apples, such as McIntosh</div> <div align="left">2 cups granulated sugar</div> <div align="left">1 Tablespoon kosher salt</div> <div align="left">2 Tablespoons lemon juice</div> <div align="left"> </div> <div align="left">Pour the apple cider into a very large pot (Not a stock pot.  You want one that is wider than it is tall.), and simmer, uncovered, over medium-high heat until reduced to about 2 cups, about 45 minutes to an hour.  From time to time, collect with a spoon the frothy scum that gathers at the top, and discard. </div> <div align="left"> </div> <div align="left">While the cider simmers, peel and core the apples, then slice into large chunks.  Set aside until needed. </div> <div align="left"> </div> <div align="left">When the cider is reduced, add the sliced apples, and give it a stir.  Bring to a simmer, then cover the pot and continue to simmer over medium-low heat, stirring occasionally, until the apples break down into an apple-sauce consistency, about 1 hour.  </div> <div align="left"> </div> <div align="left">Remove the lid.  Add the sugar, salt and lemon juice, and stir to combine.  Adjusting the heat to maintain just a bare simmer, continue to cook, <u>uncovered</u>, and stirring as needed, until the sauce reduces to a thick, spreadable consistency, and the color turns deep golden brown, about 6 to 6 1/2 hours.  </div> <div align="left"> </div> <div align="left">Two notes:  While you only need to give this a stir every 20 minutes or so for the first few hours, as time goes on, you will need to stir more frequently, even as frequently as every five minutes towards the very end.  Also, when it comes to judging when this is done, you just have to trust yourself.  All of a sudden, the sauce will take on a shiny, stretchy quality, and it will be perfectly done.  You’ll know it when you see it.  </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-68309493886857273002011-11-09T07:12:00.001-08:002011-11-09T07:12:52.269-08:00Raw Kale & Brussels Sprout Salad with Delicata Squash<p><a href="http://lh4.ggpht.com/-mXHpuRs7-Tw/TrqYP2dGLvI/AAAAAAAAFcQ/sTdz_nmh-CM/s1600-h/Kale%252520%252526%252520Brussels%252520Sprout%252520Salad%252520with%252520Delicata%252520Squash%252520and%252520Other%252520Delicious%252520Things.jpg"><img style="display: inline" title="Kale & Brussels Sprout Salad with Delicata Squash and Other Delicious Things" alt="Kale & Brussels Sprout Salad with Delicata Squash and Other Delicious Things" src="http://lh5.ggpht.com/-9QqNMdJFJ5Y/TrqYQiCw20I/AAAAAAAAFcY/M2NkLac4sjw/Kale%252520%252526%252520Brussels%252520Sprout%252520Salad%252520with%252520Delicata%252520Squash%252520and%252520Other%252520Delicious%252520Things_thumb.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>I’ve been infatuated lately with raw kale salads.  I know, it sounds a little hippy-ish!  And maybe that’s so, but it’s also incredibly delicious.  Thin ribbons of crunchy, deep green kale, hearty and fresh and just a little bitter, tossed with a flavorful mix of mustardy vinaigrette and all sorts of other tasty things.  I tell you, salads don’t get any tastier than this!  Especially this time of year, when sturdy kale is at it’s fall best. </p> <p><a href="http://lh5.ggpht.com/-USTB2jcFeeg/TrqYRcpVt6I/AAAAAAAAFcg/SxC-8_GcL-Y/s1600-h/ScoopingSquashSeeds8.jpg"><img style="display: inline" title="Scooping Squash Seeds" alt="Scooping Squash Seeds" src="http://lh4.ggpht.com/-9OfniIqiB5w/TrqYStljzmI/AAAAAAAAFco/HQ557H-QY3k/ScoopingSquashSeeds_thumb6.jpg?imgmax=800" width="580" height="870" /></a> </p> <p>I posted a raw kale salad recipe last year, for a St. Patrick’s Day dinner.  The tasty additions that time round included golden raisins, sweet slices of Vidalia onions, Parmesan cheese and toasted Hazelnuts.  Oh yes, and a mustard-malt vinaigrette.  Oh man, I just loved that salad. <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/lacinato-kale-salad-with-hazelnuts.html"><font color="#004080">Check it out</font></a>.  It was one of my favorite posts all year.  </p> <p>This time, I combined the thinly sliced kale with raw Brussels sprout leaves, roasted Delicata squash, toasted pine nuts, plumped raisins and ribbons of Parmesan, then tossed them all together in a rosemary-Sherry vinaigrette.  The combination was totally delicious, and a perfect distillation of fall.  But honestly, you can top these kale salads with anything under the sun.  My main goal today is to try and get you to make a raw kale salad of any sort.  Follow my recipe to the letter, or just take the kale and run.  Have fun with it.  The extras are up to you.  And don’t worry my friends, you truly can’t go wrong here!  </p> <p><a href="http://lh4.ggpht.com/-Ch4ddKgiTPY/TrqYTSpoiKI/AAAAAAAAFcw/WQ7XjBKYdU4/s1600-h/KaleBrusselsSprouts6.jpg"><img style="display: inline" title="Kale & Brussels Sprouts" alt="Kale & Brussels Sprouts" src="http://lh5.ggpht.com/-2yg7aaDrlhc/TrqYUF36S0I/AAAAAAAAFc4/Z2TBMz3XjI8/KaleBrusselsSprouts_thumb4.jpg?imgmax=800" width="580" height="401" /></a> </p> <p><a href="http://lh5.ggpht.com/-YOWW2Hx4inY/TrqYU273c0I/AAAAAAAAFdA/r6UrdA94YvI/s1600-h/Delicata%252520Squash%25255B2%25255D.jpg"><img style="display: inline" title="Delicata Squash" alt="Delicata Squash" src="http://lh5.ggpht.com/-Xdqoi6UJOX0/TrqYVrO4EwI/AAAAAAAAFdI/cDOm01fUFRM/Delicata%252520Squash_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="400" /></a></p> <p> But while I’ve got your ear, let me dwell a while on one particular salad addition of mine, the Delicata squash.  I have to admit, this is the first time I’ve cooked with this particular gourd.  I’ve seen it all over the place, and always pass it up for Butternut or Acorn or Spaghetti squash.  But I’d heard recently that the skin was edible.  Delicata… ah delicate!  With skin delicate enough to eat.  How convenient, I thought, and how pretty on a salad.  And so I had to give it a try.  And, is it any surprise… it was wonderful!  I mean, what winter squash isn’t?!  Buttery and sweet and deeply satisfying, very similar to Butternut, but perhaps a little milder.  And just as promised, the skin was no hindrance at all.  Oh wow, I love a new culinary discovery!</p> <p><a href="http://lh3.ggpht.com/-6XZ7Vci4YnA/TrqYWUnjmkI/AAAAAAAAFdQ/I7-dZ2mpgpw/s1600-h/Duo%252520of%252520Salad%252520Greens.jpg"><img style="display: inline" title="Duo of Salad Greens" alt="Duo of Salad Greens" src="http://lh4.ggpht.com/-So01_arQNmM/TrqYXKe1bxI/AAAAAAAAFdY/cidh-gu2G3o/Duo%252520of%252520Salad%252520Greens_thumb.jpg?imgmax=800" width="580" height="400" /></a> </p> <p><a href="http://lh4.ggpht.com/-kQv5-XM9aRk/TrqYXiqvlhI/AAAAAAAAFdg/PdF-SKovros/s1600-h/Delicata%252520with%252520Olive%252520Oil%25252C%252520Salt%252520%252526%252520Pepper.jpg"><img style="display: inline" title="Delicata with Olive Oil, Salt & Pepper" alt="Delicata with Olive Oil, Salt & Pepper" src="http://lh4.ggpht.com/-5340wLZqQ3Y/TrqYYeVk-WI/AAAAAAAAFdo/90appJeAoys/Delicata%252520with%252520Olive%252520Oil%25252C%252520Salt%252520%252526%252520Pepper_thumb.jpg?imgmax=800" width="580" height="400" /></a></p> <p>One last thought:  These kale salads are great all on their own, as a separate salad course.  But they’re super great too, served as a side dish.  I made this one last night with pan-roasted chicken breasts.  It was hearty enough, and so chock-full of other good things, that it was the only side I needed for this weeknight meal.  I really hope you all give this kale salad thing a try.  It will certainly help make for a very tasty fall and winter!  </p> <p><a href="http://lh3.ggpht.com/-eL95f0n6Vss/TrqYZBooR5I/AAAAAAAAFdw/hyletHMkaAs/s1600-h/Kale%252520%252526%252520Brussels%252520Sprout%252520Salad%25255B1%25255D.jpg"><img style="display: inline" title="Kale & Brussels Sprout Salad" alt="Kale & Brussels Sprout Salad" src="http://lh4.ggpht.com/--B0wBaKm4ho/TrqYaHQh56I/AAAAAAAAFd4/fEozO25_YIA/Kale%252520%252526%252520Brussels%252520Sprout%252520Salad_thumb%25255B1%25255D.jpg?imgmax=800" width="580" height="420" /></a></p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Raw Kale & Brussels Sprout Salad with Delicata Squash</strong></div> <div align="left"><em>Makes 4 big salads</em></div> <div align="left"><em></em></div> <div align="left"><em>This recipe calls for Lacinato kale, also called Tuscan or Dinosaur kale.  It is a special dark green variety, with long, thin, bumpy leaves.  If you can find this at a nearby store, I definitely recommend it.  If not, I’m sure a nice, crisp bunch of regular kale should work too.  Just make sure to slice it very thinly.  </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/-nPywjhoi-Io/TrqYa4Zkh8I/AAAAAAAAFeA/Vm8qL5olr_I/s1600-h/Kale%252520%252526%252520Brussels%252520Sprout%252520Salad%252520with%252520Delicata%252520Squash%252520and%252520Other%252520Good%252520Things.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Kale & Brussels Sprout Salad with Delicata Squash and Other Good Things" border="0" alt="Kale & Brussels Sprout Salad with Delicata Squash and Other Good Things" src="http://lh4.ggpht.com/-SB1kQFOTahQ/TrqYbRq8p5I/AAAAAAAAFeI/xfvMDLZo3Cc/Kale%252520%252526%252520Brussels%252520Sprout%252520Salad%252520with%252520Delicata%252520Squash%252520and%252520Other%252520Good%252520Things_thumb.jpg?imgmax=800" width="550" height="400" /></a> </div> <div align="left"> </div> <div align="left"><u>For the vinaigrette</u>:</div> <div align="left">1/2 small garlic clove, peeled and minced</div> <div align="left">1 Tablespoon Dijon mustard</div> <div align="left">1/4 teaspoon finely chopped fresh rosemary </div> <div align="left">3 Tablespoons Sherry vinegar</div> <div align="left">2 Tablespoons extra-virgin olive oil</div> <div align="left">1/4 cup vegetable or canola or grapeseed oil</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><u>For the rest of the salad</u>:</div> <div align="left">2 Delicata squash</div> <div align="left">1 Tablespoon extra-virgin olive oil</div> <div align="left">2 bunches Lacinato kale</div> <div align="left">about 8 heads Brussels spouts</div> <div align="left">1/2 cup pine nuts</div> <div align="left">1/2 cup raisins</div> <div align="left">2 to 3 ounce block Parmesan cheese</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><u>To make the vinaigrette</u>:  Combine the minced garlic, mustard, rosemary, vinegar, a pinch of salt and a few grinds of pepper in a medium mixing bowl.  Whisk together, then slowly pour in the olive oil, then the vegetable oil, both in a thin stream and whisking as you pour.  Season to taste with salt and pepper.  This can be made ahead and refrigerated for bout 4 to 5 days in an airtight container until needed.</div> <div align="left"> </div> <div align="left"><u>To roast the squash</u>:  </div> <div align="left">Preheat the oven to 400°F, and arrange an oven rack in the middle position.  Line one baking sheet pan with parchment paper or foil.  </div> <div align="left"> </div> <div align="left">Slice the squash in half length-wise, the using a spoon, scoop out the seeds.  Slice into 1/2-inch wide half-moons.  (No need to peel!  It is so delicate, you can eat that too!)  In a small mixing bowl, toss the sliced squash with the olive oil and a pinch of salt and pepper.  Arrange in a single layer over the prepared pan, and roast until tender and lightly browned, about 25 minutes.  Cool to room temperature and set aside. </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/-XnNFVBL3agQ/TrqYcNHXouI/AAAAAAAAFeQ/cvVkULhPMWw/s1600-h/RoastedDelicataSquash5.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Roasted Delicata Squash" border="0" alt="Roasted Delicata Squash" src="http://lh3.ggpht.com/-gyyerFkRHrk/TrqYc9tZuQI/AAAAAAAAFeY/v5SULk3VtTE/RoastedDelicataSquash_thumb3.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left"><u>To prep the kale</u>: Working with 3-4 leaves at a time, and cutting straight across the  width of the leaves, slice the kale into thin ribbons of about 1/8-inch thick.  Slice from the tops of the leaves to within about an inch of the base of the leaves, discarding the tough, wide stem area at the bottom.  Wash the ribbons of kale in cool water, then spin dry.  Set aside.</div> <div align="left"> </div> <div align="left"><u>To prep the Brussels sprouts</u>:  Working with one sprout at a time, slice across the stem, at the base of the sprout – this will loosen the outer leaves attached to the lower stem.  Peel off and discard any tough and discolored outer leaves.  Reserve the un-blemished, tender leaves.  Then repeat, slicing across the base of the sprout, a little further up, to loosen another layer of leaves.  Peel off the leaves and reserve.  Continue this slicing and peeling, until you’ve separated the entire sprout into single leaves.  Repeat with the remaining Brussels sprouts.  Set aside. </div> <div align="left"> </div> <div align="left"><u>To toast the pine nuts</u>: Spread the raw pine nuts on a parchment- or foil-lined sheet tray and roast in a 350°F oven until toasted and aromatic, about 10 to 15 minutes.  Be sure to check every few minutes or so, and give the pan a little shake when you check.  Cool to room temperature and set aside.  </div> <div align="left"> </div> <div align="left"><u>To prep the rest</u>:  Soak the raisins in a large bowl of very hot water for about 15 minutes.  This should plump them up and make them juicy.  Drain them well and set aside.  </div> <div align="left"> </div> <div align="left">Using a vegetable peeler, shave the Parmesan into thin ribbons, and set aside.  </div> <div align="left"> </div> <div align="left"><u>To assemble the salad</u>:  In a large mixing bowl, combine the sliced kale and Brussels sprout leaves with most of the prepared squash, pine nuts, raisins and Parmesan.  (I say <em>most</em> of the squash, pine nuts, etc. because you’ll want to keep a little bit left over to top the salads on the plates.  It’s always nice to have some of the pretty stuff right on top.)  Drizzle the vinaigrette over the ingredients in the large bowl.  (You more than likely won’t need to use all the vinaigrette.  Just save it for another salad.)  Season with a good pinch of salt and a few grinds of pepper.  Toss to coat thoroughly, and place onto salad plates.  Garnish the plates with the rest of the squash, pine nuts, raisins and Parmesan.  Serve.  </div> <div align="left"> </div> <div align="left">One of the great things about kale, is that it’s such a hearty green, it keeps for a while without getting soggy like other salad greens.  The same with the Brussels sprout leaves.  This salad can easily last at least a day in the fridge without loosing its structure.  It won’t be exactly as crisp, but it will definitely still be darn tasty!</div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com2tag:blogger.com,1999:blog-5625611409321283923.post-21508273167808414292011-10-30T15:06:00.001-07:002011-10-31T10:15:17.777-07:00Ham & Gruyere Thumbprints<p><a href="http://lh5.ggpht.com/-MfBj47ZB7uE/Tq3KN5jETsI/AAAAAAAAFVI/WEYSkdVGdYg/s1600-h/HamGruyereThumbprints310.jpg"><img style="display: inline" title="Ham & Gruyere Thumbprints" alt="Ham & Gruyere Thumbprints" src="http://lh3.ggpht.com/-rrND_tgZVZI/Tq3KOdugYjI/AAAAAAAAFVQ/o3tZi2-3Z9Y/HamGruyereThumbprints3_thumb8.jpg?imgmax=800" width="580" height="410" /></a></p> <p>When you’re a cook, there’s a bunch of questions you get asked all the time.  I thought it might be fun to answer some of them right now, as a prelude to the recipe.  The hands-down number one query is “What’s your favorite thing to cook?”.  This is the toughest one too; There’s <em>so much</em> I love to cook!  But the answer I find myself giving again and again is “Soup”.  Pure, warm coziness in a pot, soup comforts the heart and contents the belly.  I think soup may be my favorite thing to eat too.   </p> <p>Another common question, “How do you come up with your recipes?”  There are lots of answers to this one.  Sometimes, but not <em>too</em> often, I’ll make up something totally unique and new and one-hundred percent created by me.  More often I’ll cook from memory, an old favorite I’ve made so often and for so long,  it’s locked in the brain.  Often too I’ll try out a cool new dish I find in a cookbook or magazine or blog or even on a restaurant menu, something new and unique and delicious looking, something I’d have never thought up myself in a million years.  I’ll sometimes follow these recipes to the letter (usually the case with desserts especially), and sometimes I’ll steal just the idea itself and run with it, making up my own recipe as I go along.  My favorite method of creating recipes works when I’m making something definitive and traditional – say like <font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2011/05/granola.html"><font color="#004080">granola</font></a> or <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/shepherds-pie.html"><font color="#004080">shepherd’s pie</font></a> or <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/spaghetti-meatballs.html"><font color="#004080">spaghetti & meatballs</font></a> </font>– something classic that you can make a million different ways.  For these sorts of dishes, I’ll read about a dozen different recipes for the same one thing, gathering lots of variations on the theme.  Then I’ll pick and choose the  ingredients and techniques I like best from the whole collection, amalgamating the recipes and fusing them together to create my own hybrid take on the dish. <br />    <br /><a href="http://lh3.ggpht.com/-rA5sNjfF1C8/Tq3KOx-W-gI/AAAAAAAAFVY/sGkgu_gcLKs/s1600-h/Step_%25255B1%25255D.jpg"><img style="display: inline" title="Not quite melted yet..." alt="Not quite melted yet..." src="http://lh6.ggpht.com/-sc2BuUML8So/Tq3KPvzOWMI/AAAAAAAAFVg/r6gQu7kVwvo/Step__thumb.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>A third most popular question is “How do you organize your recipes?”.  Short answer is that I keep them filed on my computer.  For those who are interested, the long answer is this:  Inside my <em>RECIPES</em> file I keep two main sub-files, <em>Tried & True</em> and <em>Looks Good</em>.  Each of these files contains the same titles for sub-folders - <em>Soups</em>, <em>Salads</em>, <em>Fish</em>, <em>Meat</em>, <em>Pasta</em>, etc.  You get the idea.  When I find a a new recipe that looks promising, I’ll scan it from a magazine, copy and paste it from a website, or type it up into a Word document, then save it into its respective <em>Looks</em> <em>Good</em> folder.  (If a recipe looks <em>really </em>good, I won’t even bother sub-categorizing it into one of the smaller folders, but place it right in the main <em>Looks</em> <em>Good</em> file, to keep it in the forefront of my mind.)  Once I’ve tried out the recipe, I’ll either (A) move the document into the correlating <em>Tried & True</em> folder, because I really liked it and would make it again (At this time too I’ll edit the written recipe, adding any big changes or little tweaks I made while cooking), or (B) move the doc into the trash, because we didn’t love it all that much.  And that’s basically my system.  I really like it.  And it’s especially nice for sharing recipes.</p> <p><a href="http://lh5.ggpht.com/-jpcZ12lT6Us/Tq3KQFXPCeI/AAAAAAAAFVo/sUTtEyBL0TY/s1600-h/HamGruyereThumbprints8.jpg"><img style="display: inline" title="Ham & Gruyere Thumbprints" alt="Ham & Gruyere Thumbprints" src="http://lh3.ggpht.com/-npAiSfvnIx4/Tq3KRDtZ5eI/AAAAAAAAFVw/xYDYqY-V4Tw/HamGruyereThumbprints_thumb6.jpg?imgmax=800" width="580" height="869" /></a> </p> <p>One recipe that hardly lasted an afternoon in the realm of <em>Looks Good</em> was for these Ham & Gruyere Thumbprints.  We had plans to go to a dinner party one evening, and I’d offered to bring along an hors d’oeuvre.  Wanting to try something new, and not finding quite the right fit within my <em>Looks Good–Hors D’Oeuvres</em> file, I started scanning through the web.  I stumbled upon this recipe somewhere within the vast fabulousness of <a href="http://www.marthastewart.com"><font color="#004080">MarthaStewart.com</font></a>.  (My honest answer to <em>that</em> particular question is “Yes, I ADORE Martha!!")  Anyways, as soon as I came across the recipe for these Ham & Gruyere Thumbprints, I knew straight away that I’d found that evening’s hors d’oeuvre.  How cool, I was thinking, to do a savory twist on the classic <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/jam-thumbprint-cookies.html"><font color="#004080">thumbprint cookie</font></a><font color="#000000">! </font>So I diligently stuck with my system, copying and pasting the recipe into Word, then filing the doc into its proper <em>Looks Good</em> folder, even though I just <em>knew</em> from the beginning that these were going to be a big hit, and would ultimately end up in <em>Tried & True</em>.  <br />   <br />And a big hit they were!  Huge, <em>huge</em> hit.  The kind of hit where they were completely gone in a few minutes.  The kind of hit where it’s not too much of an exaggeration to say that everybody went totally nuts over them.  Crisp and toasty and the epitome of golden brown, these savory cookies were surprisingly delicate to the bite, like tender pillows.  Wonderfully light and airy, but they carried a perfect richness too, with nutty cheese and smoky specks of ham.  In the centers were nestled golden pools of melted Gruyere cheese.  By the way, following the question theme of this post, even thought it’s not really a common one, my answer for “What's your favorite cheese?” is most definitely “Gruyere”.  Salty and nutty and absolutely gorgeous when melted, Gruyere has a flavor that just floors me every time.  These thumbprint hors d’oeuvres deliver all the goodness of Gruyere’s maximum taste, and with maximum style too.  <br />   <a href="http://lh5.ggpht.com/-CGvMk1qRXok/Tq3KRq0V-uI/AAAAAAAAFV4/8HUIqiIt4ZI/s1600-h/Step__1.jpg"><img style="display: inline" title="Melty goodness" alt="Melty goodness" src="http://lh4.ggpht.com/-dupAHOCkPi8/Tq3KSNdu8XI/AAAAAAAAFWA/6DBLmqeJfmg/Step___thumb1.jpg?imgmax=800" width="580" height="420" /></a>     <br />Like I’d said, this wunderkind of a recipe lasted hardly a few hours in the <em>Looks Good </em>folder, before getting a quick and well-deserved promotion into the ranks of <em>Tried & True</em>.  And if I had a third folder called <em>All-Time Absolute Favorites</em>, it totally would have ended up there.  Because even though I’ve only made them twice so far, that’s exactly what they already are!</p> <p>Any other cooking questions?  Let me know.  It’s been fun coming up with answers!</p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Ham & Gruyere Thumbprints</strong></div> <div align="left"><em>Adapted from a recipe on <a href="http://www.marthastewart.com/354657/ham-and-gruyere-thumbprints"><font color="#004080">MarthaStewart.com</font></a></em></div> <div align="left"><em>Makes 3 dozen <br />   </em></div> <div align="left"><em></em><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/-3Odr8_i6gOE/Tq3KSgzL47I/AAAAAAAAFWI/rmzPl7XZKuA/s1600-h/HamGruyereThumbprints2_14.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Ham & Gruyere Thumbprints" border="0" alt="Ham & Gruyere Thumbprints" src="http://lh5.ggpht.com/-BVHWQOt3r38/Tq3KSzkMnZI/AAAAAAAAFWQ/lUG5k22cTt4/HamGruyereThumbprints2_1_thumb2.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">1 stick unsalted butter, cut into large pieces</div> <div align="left">1/2 teaspoon kosher salt</div> <div align="left">1 cup water</div> <div align="left">1 cup all-purpose flour</div> <div align="left">4 large eggs</div> <div align="left">1/2 teaspoon freshly ground black pepper</div> <div align="left">1/2 cup finely chopped Black Forest ham (about 3 ounces)</div> <div align="left">1 cup finely grated Gruyere cheese, plus 36 cubes (1/2-inch) for centers (8 ounces total)</div> <div align="left"> </div> <div align="left">Preheat the oven to 400°F and line two baking pans with parchment paper or foil.  Combine the butter, salt and water in a large, heavy-bottomed saucepan, and bring to a simmer over medium heat, stirring occasionally with a wooden spoon.  Add the flour, stirring vigorously until incorporated.  Continue to cook, stirring constantly, until the mixture begins to pull away from the sides of the pan and a thin film forms on the pan’s bottom, about 2 minutes.  Remove from the heat and allow to cool for about 2 minutes.  </div> <div align="left"> </div> <div align="left">Transfer the dough to a large mixing bowl.  Then add the eggs, one at a time, beating with the wooden spoon to fully incorporate each egg before adding the next.  Stir in the pepper, ham and cheese.  </div> <div align="left"> </div> <div align="left">Spoon the dough into a pastry bag fitted with the largest star tip you’ve got.  (I use a Wilton 1M open star tip, which you can grab at Joanne’s for about a buck.)  On the prepared baking pans, pipe 1 1/2-inch wide rosettes, spacing them about 2 inches apart.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/-5PrbKeHUhy0/Tq3KTBPkjvI/AAAAAAAAFWY/olfrzmp9LpI/s1600-h/Step1again4.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Thumbprint dough" border="0" alt="Thumbprint dough" src="http://lh3.ggpht.com/-ChhUiCG5gYo/Tq3KTjrzkcI/AAAAAAAAFWg/IX8HNKI0c3A/Step1again_thumb2.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">Make an indentation in the center of each rosette with your thumb.  (Lightly wet your thumb to keep the dough from sticking to it.)  Bake until crisp and golden, about 25 to 30 minutes, rotating the baking pans halfway through.  </div> <div align="left"> </div> <div align="left">Remove from the oven.  Press a cheese cube into each indentation.  Return to the oven and bake until the cheese has melted, about 10 minutes.  Serve warm.  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/-rWqCgzTlp1s/Tq3KUJDTeKI/AAAAAAAAFWo/j52rI9kdkH0/s1600-h/Step34.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Gruyere middles" border="0" alt="Gruyere middles" src="http://lh5.ggpht.com/-WNGjnqyM_qg/Tq3KUuk5YhI/AAAAAAAAFWw/ThbVVWXr3Oc/Step3_thumb2.jpg?imgmax=800" width="550" height="378" /></a></div> </td> </tr> </tbody></table> </div> <p><img style="display: inline" title="Mum" alt="Mum" src="http://lh6.ggpht.com/-C8euA0mGmAo/Tq3KUz2ppdI/AAAAAAAAFW4/QV9PdvZHwZw/Mum_thumb2.jpg?imgmax=800" width="580" height="387" /></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com3tag:blogger.com,1999:blog-5625611409321283923.post-45314936671209060872011-10-25T07:36:00.001-07:002011-10-25T07:52:00.593-07:00Apple-Cinnamon Oatmeal<p><a href="http://lh5.ggpht.com/-kYvFstdn3To/TqbJLvdsO7I/AAAAAAAAFRo/mm60KkzHbHA/s1600-h/IMG_1188_28.jpg"><img style="display: inline" title="Apple-Cinnamon Oatmeal with Golden Raisins & Honeyed Walnuts" alt="Apple-Cinnamon Oatmeal with Golden Raisins & Honeyed Walnuts" src="http://lh5.ggpht.com/-8MNBkH9juBc/TqbJMPCagbI/AAAAAAAAFRw/oPdUVhBqkzE/IMG_1188_2_thumb10.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>It happens without fail.  Come autumn, I fall hopelessly in love again with apples.  The rest of the year, I could take ‘em or leave ‘em.  And I usually end up leaving ‘em, always passing them up for a more seasonable and perfect tangerine or plum or cherry.  But then cold weather hits, and all over again, I fall head over heals for this crisp, tart, juicy, perfect fall fruit.  </p> <p>The very best part about apples, I think, is apple picking.  Could there be a more glorious way to usher in autumn, than wandering through groves of gnarly apple trees, on a cold but sunny day, where the sun shines but the wind blows, with the grass between the trees a little too long and a little too dewy, with shining apples beckoning from the branches, and soft, squishy fruits rotting on the ground, and with the sweet smell of cider thick in the air?  I just don’t think so.  </p> <p><a href="http://lh3.ggpht.com/-SvZ55i98JiQ/TqbJMqTOq-I/AAAAAAAAFR4/19cAGLOdD74/s1600-h/IMG_1061_24.jpg"><img style="display: inline" title="Golden Delicious Apples and Steel-Cut Oats" alt="Golden Delicious Apples and Steel-Cut Oats" src="http://lh5.ggpht.com/-Fd-P0Je0-W0/TqbJNFnC_WI/AAAAAAAAFSA/gQlaw4XQkcM/IMG_1061_2_thumb2.jpg?imgmax=800" width="580" height="387" /></a> </p> <p>A trip to the orchard in mid-September is a treasured yearly tradition for Ben and me, one we’re sure never to skip.  The rich nostalgia we unfailingly experience during our yearly apple-picking outings, is only the half of it.  The other half, of  course, is the bushel of apples we return home with.  A whole delicious collection of multi-hued varieties.  Jonagold, Macoun, Idared, Golden Delicious, Cortland, Jonamac… I love sampling them all, fresh out of hand.  And then, once each variety has been taste-tested, I finally get cooking.  Well, cooking <em>and</em> baking!</p> <p><a href="http://lh4.ggpht.com/-rMvbohYD5Rg/TqbJNgNPHYI/AAAAAAAAFSI/QBLxTgp1UUA/s1600-h/IMG_1095_24.jpg"><img style="display: inline" title="Golden Deliciousness" alt="Golden Deliciousness" src="http://lh3.ggpht.com/-6Db1VYE1RU8/TqbJOJjQsFI/AAAAAAAAFSQ/vXWFsAyDSg4/IMG_1095_2_thumb2.jpg?imgmax=800" width="580" height="433" /></a> </p> <p>And so, don’t be surprised if you happen to find a couple or more apple posts, come these next few weeks.  (I do believe I have an apple butter recipe up my sleeve, in fact, that I hope to share in a little while.)  But I’m getting ahead of myself!  Let’s move on to the matter at hand, this Apple-Cinnamon Oatmeal.  </p> <p><a href="http://lh5.ggpht.com/-kk9v59D2Lko/TqbJOvZcq8I/AAAAAAAAFSY/IXrwCDabQ3Q/s1600-h/IMG_1114_25.jpg"><img style="display: inline" title="A lonely apple seed" alt="A lonely apple seed" src="http://lh4.ggpht.com/-BS0e6zCttF0/TqbJO9AqQaI/AAAAAAAAFSg/erImquwtNys/IMG_1114_2_thumb3.jpg?imgmax=800" width="580" height="420" /></a> </p> <p><a href="http://lh4.ggpht.com/-w8fEkpAVrfU/TqbJPVFUMYI/AAAAAAAAFSo/avjBcaCMPaM/s1600-h/IMG_1127_24.jpg"><img style="display: inline" title="A fall snack" alt="A fall snack" src="http://lh5.ggpht.com/-85gEsTA4VgM/TqbJQDVqZsI/AAAAAAAAFSw/QsB9ocWhQR8/IMG_1127_2_thumb2.jpg?imgmax=800" width="580" height="387" /></a> </p> <p>Get ready for deliciousness!  This velvety pot of porridge and all its delectable toppings, makes for one heartily tasty breakfast.  It starts with steaming bowls of tender, creamy steel-cut oatmeal, lightly sweetened with brown sugar and warmed with a hint of cinnamon.  Nestled on top… plump, chewy golden raisins, sticky specks of honey-glazed walnuts, cinnamon-flecked slices of sautéed apples, and glistening swirls of melting brown sugar.  </p> <p>It might sound a little over the top, and yes, a touch of butter and extra sprinkling of sugar do keep this oatmeal out of the ranks of the purely virtuous porridges.  So I worry this may dissuade some of you from trying it.  But one glance at the recipe below and you’ll see, it’s a far cry from bad-for-you food.  Along with the honest goodness of apples and raisins and walnuts, lies only a mere touch of decadence.  The beautiful, fruit-topped bowls are surprisingly subdued, lightly sweet, not too rich, full of apple goodness and warming spice, the kind of breakfast that makes you feel like you started you day off in the most perfect way.    </p> <p><a href="http://lh4.ggpht.com/-zLoQwaE3Ugo/TqbJQeXQFPI/AAAAAAAAFS4/i-JCMqrBw3g/s1600-h/IMG_11469.jpg"><img style="display: inline" title="Walnuts, brown sugar & apple" alt="Walnuts, brown sugar & apple" src="http://lh5.ggpht.com/-2hnmSXWNtSQ/TqbJRW4NkNI/AAAAAAAAFTA/DgJHp0Nt_34/IMG_1146_thumb7.jpg?imgmax=800" width="580" height="869" /></a></p> <p><a href="http://lh6.ggpht.com/-BaiUL-j4oWo/TqbJSJEDJNI/AAAAAAAAFTI/BbIeJ6ILE1o/s1600-h/IMG_11306.jpg"><img style="display: inline" title="Brown Sugar Sweetness" alt="Brown Sugar Sweetness" src="http://lh4.ggpht.com/-W63-n90H0PQ/TqbJTNGlAhI/AAAAAAAAFTQ/EOFAob2sxVw/IMG_1130_thumb4.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>I’m a little worried too, that you may be put off by the extra few steps involved in making this oatmeal.  And I totally get that.  While it’s not a complicated recipe (and it’s relatively quick too – every last step is easily accomplished by the time the oatmeal finishes cooking, in about 20 minutes), it’s also not one I’d venture to whip up every weekday morning, before rushing out the door to work.  I kind of think of this as our weekend oatmeal.  A hearty, immensely satisfying alternative to pancakes or omelets or French toast or waffles.  On cold Saturday mornings, I like to whip up a double batch, and fill two big bowls with its steaming comfort.  I hope you too will whip some up, come your next cold Saturday morning.  As you take your first bite, know that Ben and I will probably be doing the same!  </p> <p><a href="http://lh3.ggpht.com/-b7DeR-Ae4io/TqbJTkLu9yI/AAAAAAAAFTY/EPsig07TBKo/s1600-h/IMG_11944.jpg"><img style="display: inline" title="Apple-Cinnamon Oatmeal" alt="Apple-Cinnamon Oatmeal" src="http://lh6.ggpht.com/-ZqEKb7kZnjU/TqbJUt5xtVI/AAAAAAAAFTg/f7veMo-oRGU/IMG_1194_thumb2.jpg?imgmax=800" width="580" height="870" /></a></p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Apple Cinnamon Oatmeal <br />    </strong></div> <div align="left"><em>Makes 2 small (weekday) bowls or 1 big (weekend) bowl</em></div> <div align="left"><em></em></div> <div align="left"><em>I adore steel-cut oats!  And I guarantee, once you’ve tried them, you’ll be hard-pressed to go back to using regular old rolled oats again.  The tender, chewy bite of steel-cut oatmeal makes all the difference in the world, transforming a mundane , mealy porridge into a lovely bowl of velvety goodness.  <br />     </em></div> <div align="left"><em>Also, there’s no need to be super strict regarding the apple variety.  I always find that Golden Delicious apples are great for cooking and baking, so I recommend them here.  </em></div> <div align="left"><em>   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/-QkcB7VUc8cU/TqbJVHwMuuI/AAAAAAAAFTo/JiAZ2U-5pVs/s1600-h/IMG_1184_25.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Apple-Cinnamon Oatmeal with Golden Raisins & Honeyed Walnuts" border="0" alt="Apple-Cinnamon Oatmeal with Golden Raisins & Honeyed Walnuts" src="http://lh6.ggpht.com/-5LBKfawKR6Q/TqbJVvOFnxI/AAAAAAAAFTw/8qOgIfEJGEY/IMG_1184_2_thumb3.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">1 3/4 cup plus 2 Tablespoons water, divided</div> <div align="left">1/2 cup steel-cut oats (I like <a href="http://www.bobsredmill.com/product.php?productid=5079&cat=112&page=1"><font color="#004080">this brand</font></a>.)</div> <div align="left">1/8 teaspoon kosher salt</div> <div align="left">1 Tablespoon plus 1 Tablespoon brown sugar, divided, plus more for sprinkling</div> <div align="left">1/8 teaspoon plus 1/8 teaspoon cinnamon, divided</div> <div align="left">1/4 cup raisins (golden or regular)</div> <div align="left">1/2 Tablespoon plus 1 Tablespoon butter, divided</div> <div align="left">1/3 cup walnut pieces, sifted to remove any dusty particles</div> <div align="left">1 Tablespoon honey</div> <div align="left">1 large Golden Delicious apple, peeled and thinly sliced (about 1/4-inch thick)</div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/-mRFdvbfN2OE/TqbJWI5tFJI/AAAAAAAAFT4/7fgpgNNG77U/s1600-h/IMG_11554.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Toppings!" border="0" alt="Toppings!" src="http://lh6.ggpht.com/-CcCGtMpkpfU/TqbJW8f43eI/AAAAAAAAFUA/NMZ1tdXx23I/IMG_1155_thumb2.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left"><u>First, begin cooking the oatmeal</u>:</div> <div align="left">In a small sauce pot, bring 1 3/4 cup water to a boil over medium-high heat.  Add the salt and oats and give it a stir.  When the mixture begins to simmer, cover with a lid, and turn down the heat to maintain the barest of simmers.  Simmer gently  for about 2o minutes, stirring every few minutes, until the oatmeal is creamy and tender.  Add 1 Tablespoon brown sugar and 1/8 teaspoon cinnamon and stir to combine. </div> <div align="left"> </div> <div align="left"><u>As the oatmeal simmers, you can prepare the topping</u>:  </div> <div align="left">In a small bowl, cover the raisins with a generous amount of very hot water and set aside.  </div> <div align="left"> </div> <div align="left">Heat 1/2 Tablespoon butter in a small sauté pan over medium-low heat.  When the butter is melted and frothy, add the walnut pieces and stir to coat with butter.  Cook, stirring frequently, until the walnuts begin to turn golden-brown and give off a toasty aroma, about 4 to 5 minutes.  Add the honey, and continue to cook for about 1 minute more. Then transfer the honey-coated walnuts to a small plate and set aside.  </div> <div align="left"> </div> <div align="left">Wipe out the sauté pan if needed, then add the remaining 1 Tablespoon butter.  Over medium-low heat again, melt the butter.  When frothy, add the sliced apples and cook, stirring once or twice, until tender and golden brown around the edges, about five minutes.  Drain the raisins in a colander, then add to the apples, along with the remaining 2 Tablespoons water, 1 Tablespoon brown sugar and 1/8 teaspoon cinnamon.  Cook for about 1 minute longer, stirring frequently, until the water is evaporated.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/-rd85N2A5Tp0/TqbJXQmcHUI/AAAAAAAAFUI/L6a0tBL4mUI/s1600-h/IMG_1158_25.jpg"><img style="display: inline" title="Sliced apples, just into the pan" alt="Sliced apples, just into the pan" src="http://lh3.ggpht.com/-vE1_bqIDxMU/TqbJXzAxlGI/AAAAAAAAFUQ/SM2BVg9v1ew/IMG_1158_2_thumb3.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"><a href="http://lh3.ggpht.com/-ZIBhGIecEdI/TqbJYFt41NI/AAAAAAAAFUY/VPRU4CeSu50/s1600-h/IMG_1174_24.jpg"><img style="display: inline" title="Sauteed apples with raisins, brown sugar & cinnamon" alt="Sauteed apples with raisins, brown sugar & cinnamon" src="http://lh4.ggpht.com/-q1Wjf_T3UOU/TqbJYiLLOgI/AAAAAAAAFUg/7E_XxpEhsuE/IMG_1174_2_thumb2.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">Pour the cooked oatmeal into two bowls.  Top each bowl with a half of the honeyed walnuts and half of the apple-raisin mixture.  Sprinkle with a little extra brown sugar too, if you’re so inclined!</div> </td> </tr> </tbody></table> </div> <p><a href="http://lh5.ggpht.com/-njvWkbUFDuQ/TqbJZc_5PhI/AAAAAAAAFUo/_z_A0aBkcS0/s1600-h/IMG_1101_26.jpg"><img style="display: inline" title="Apples, all lined up" alt="Apples, all lined up" src="http://lh5.ggpht.com/-Ozifsjqjqzg/TqbJaIMqT5I/AAAAAAAAFUw/hPjg0pNqiGU/IMG_1101_2_thumb4.jpg?imgmax=800" width="580" height="420" /></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-77482745663229889982011-10-17T08:40:00.001-07:002011-10-17T08:40:14.113-07:00Pumpkin-Coconut Bundt Cake<p><a href="http://lh5.ggpht.com/-7vG80rJplFw/TpxMK-sRZfI/AAAAAAAAFOQ/1h4NxrqJYdg/s1600-h/A%252520pretty%252520treat%25255B11%25255D.jpg"><img style="display: inline" title="A pretty treat" alt="A pretty treat" src="http://lh3.ggpht.com/-VIWuWiwyklE/TpxMLlAEQZI/AAAAAAAAFOY/P_X1jiaKGOM/A%252520pretty%252520treat_thumb%25255B9%25255D.jpg?imgmax=800" width="580" height="405" /></a> </p> <p>If this Bundt cake seems familiar to you…good, because it should. :)  It’s an cold-weather version of the <a href="http://scrumptiouscompany.blogspot.com/2011/04/lemon-coconut-bundt-cake.html"><font color="#004080">Lemon-Coconut Bundt Cake</font></a> I blogged about this spring.   With the cool winds and fiery colors of autumn finally beginning to kick in around here, I’ve been itching to incorporate a little pumpkin cookery into my dessert repertoire.  I had tons of pumpkin desserts to consider and choose from - pumpkin cookies,  pumpkin pie (of course), pumpkin mousse, pumpkin roulade, pumpkin bread pudding,<font color="#004080"> </font><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/pumpkin-cheesecake-with-brown-sugar.html"><font color="#004080">pumpkin cheesecake</font></a>, pumpkin crème brulee – each one fancier and flashier than the next.  So why, you may wonder, with all these exciting treats to choose from, did I decide to make a humble pumpkin Bundt cake?  </p> <p><a href="http://lh6.ggpht.com/-DvS-HpcqZc8/TpxMMmvzR2I/AAAAAAAAFOg/_rzN5rRnNmI/s1600-h/Ingredient%252520Collection%25255B4%25255D.jpg"><img style="display: inline" title="Ingredient Collection" alt="Ingredient Collection" src="http://lh5.ggpht.com/-YvCnKv75Rmo/TpxMNZFLwuI/AAAAAAAAFOo/kYKBqw9dz8Q/Ingredient%252520Collection_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="387" /></a></p> <p>The answer lies in that lemon cake.  A simple confection itself, that cake was pure perfection, one of the best desserts I’ve ever been lucky enough to eat.   And I wanted to recreate that same lovely deliciousness with this cake – but with a little less less lemon, and a little more pumpkin.  So that’s basically just what I did.  I started with the Lemon-Coconut Bundt Cake recipe, nixed the lemon juice and zest, added pumpkin puree, a scoop of cinnamon and a dash of nutmeg, then substituted in some brown sugar for half of the granulated sugar.  I liked the idea of keeping the coconut, a little twist I was glad to keep, and so I did.</p> <p><a href="http://lh6.ggpht.com/-nI-2ZwZLI-E/TpxMN3sCrjI/AAAAAAAAFOw/r3vIrnwpJv4/s1600-h/Coconut%25255B4%25255D.jpg"><img style="display: inline" title="Coconut" alt="Coconut" src="http://lh5.ggpht.com/-tiwOyFHRoL4/TpxMOkwGQRI/AAAAAAAAFO4/f1onZD4FJKI/Coconut_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="387" /></a></p> <p>The result was pretty darn good.  Moist and tender, not too sweet, definitely yummy.  But taste tests among a bunch of friends yielded thoughts that perhaps it could be a bit more <em>pumpkiny</em>,  <br />an idea I definitely agreed with.   And so round two included double the pumpkin, a pinch more cinnamon, a speck more nutmeg, a little less coconut, and a ratio that generously favored the brown sugar.  I was willing, and actually expecting, to try out this recipe as many times as needed, but one bite of Test Cake #002 left no doubt in my mind that no other trials were necessary.  This simple cake too, just like it’s sweet-tart sister, was absolute perfection.  </p> <p><a href="http://lh6.ggpht.com/-oZSECLonZcs/TpxMPINBCRI/AAAAAAAAFPA/SLZUSzXLvq0/s1600-h/Pumpkin%252520Puree%252520%25255B4%25255D.jpg"><img style="display: inline" title="Pumpkin Puree " alt="Pumpkin Puree " src="http://lh4.ggpht.com/-rENBavbE0Zs/TpxMQFyzz3I/AAAAAAAAFPI/OV4gMvIoiDQ/Pumpkin%252520Puree%252520_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="870" /></a> </p> <p>With the same dark golden, crisp outer crust, and an utterly moist, achingly tender crumb, there’s no denying that these two cakes hang from the same branch on the Dessert family tree.  They definitely share some strong genes, but  they’re delightfully different too.  While the lemon cake boasted huge flavor and bright, brag-worthy zestiness, this pumpkin cake is bit more demure. It gracefully carries a certain subdued maturity, and shines in its classic simplicity.  Deep, rich pumpkin flavor hums a low tune in perfect harmony with light trill of subtle sweetness, and the result is utterly charming.  A dessert perhaps more suited for brunch or tea, rather than say, a birthday party.  But that’s alright, I do believe.  Because this chilly time of year, I can’t think of anything I’d enjoy more alongside a steaming mug of tea or coffee.</p> <p><a href="http://lh3.ggpht.com/-IiexTEz0Pzg/TpxMQjuYdDI/AAAAAAAAFPQ/X9i48YRwwu0/s1600-h/Powdered%252520Sugar%252520Dusting%25255B4%25255D.jpg"><img style="display: inline" title="Powdered Sugar Dusting" alt="Powdered Sugar Dusting" src="http://lh4.ggpht.com/-Ho8Rfnksx7Y/TpxMRYF-2dI/AAAAAAAAFPY/nMldfQx6pI8/Powdered%252520Sugar%252520Dusting_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="849" /></a> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Pumpkin-Coconut Bundt Cake</strong></div> <div align="left"><em>Serves 10</em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/-hp-HSW3OkI4/TpxMSFd2VMI/AAAAAAAAFPg/M5UIBHr_iM8/s1600-h/Pumpkin-Coconut%252520Bundt%252520Cake%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Pumpkin-Coconut Bundt Cake" border="0" alt="Pumpkin-Coconut Bundt Cake" src="http://lh4.ggpht.com/-_ku-5IiD7m4/TpxMTOibZCI/AAAAAAAAFPo/8YML-Hf7xLI/Pumpkin-Coconut%252520Bundt%252520Cake_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"><em></em></div> <div align="left">3 cups all-purpose flour</div> <div align="left">2 teaspoons baking powder</div> <div align="left">1 teaspoon baking soda</div> <div align="left">1 teaspoon kosher salt</div> <div align="left">1 1/2 teaspoons ground cinnamon</div> <div align="left">1 teaspoon ground nutmeg</div> <div align="left">2/3 cup granulated sugar</div> <div align="left">1 cup dark brown sugar, packed</div> <div align="left">1 (14-ounce) can coconut milk</div> <div align="left">1 1/2 cups canned pumpkin puree</div> <div align="left">2 teaspoons vanilla extract</div> <div align="left">1 cup sweetened coconut flakes</div> <div align="left">about 1 Tablespoon confectioners’ sugar, for  dusting the cake</div> <div align="left">Vanilla ice cream, for serving  (optional)</div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/-FjXNwqq-ZVU/TpxMT316U6I/AAAAAAAAFPw/rzBwyYql0rM/s1600-h/Cinnamon%25252C%252520Nutmeg%25252C%252520Coconut%252520%252526%252520Pumpkin%25255B4%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Cinnamon, Nutmeg, Coconut & Pumpkin" border="0" alt="Cinnamon, Nutmeg, Coconut & Pumpkin" src="http://lh4.ggpht.com/-IuZ8yfZOSfQ/TpxMUhpRbBI/AAAAAAAAFP4/1ahKW4PBMCw/Cinnamon%25252C%252520Nutmeg%25252C%252520Coconut%252520%252526%252520Pumpkin_thumb%25255B2%25255D.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">Pre-heat the oven to 350°F and arrange a rack in the middle position of the oven.  Generously grease a 10-inch Bundt pan with vegetable oil, and set aside.  </div> <div align="left"> </div> <div align="left">In a medium-sized mixing bowl, whisk to combine the flour, baking powder, baking soda, salt, cinnamon & nutmeg.  In a large mixing bowl, whisk to combine the granulated sugar, brown sugar, coconut milk, pumpkin puree and vanilla.  Add the dry ingredients to the wet ingredients, doing so in about three batches, and stirring gently after each addition, until the ingredients are just combined.  Fold in the coconut flakes.  </div> <div align="left"> </div> <div align="left">Pour the batter into the prepared Bundt pan.  Bake for about 50 minutes, or until a wooden tester inserted into the cake comes out clean.  Allow to cool for about 10 minutes on a wire rack.  To invert the cake, place the serving dish up-side-down over the top of the cake pan, then flip over and lift the pan from the cake.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/-u-tgTerjzsc/TpxMVdgg5LI/AAAAAAAAFQA/JWJ6UCNgCa8/s1600-h/Fresh%252520out%252520of%252520the%252520oven%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Fresh out of the oven" border="0" alt="Fresh out of the oven" src="http://lh4.ggpht.com/-Eh8d47fFEdw/TpxMV2Bk1kI/AAAAAAAAFQI/oi9qWeYqzfA/Fresh%252520out%252520of%252520the%252520oven_thumb%25255B7%25255D.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">Allow to cool completely.  Once cool, sift a pretty dusting of confectioners sugar over the top.  Slice and serve.  By the way, this goes marvelously with scoop of vanilla ice cream.  </div> </td> </tr> </tbody></table> </div> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh4.ggpht.com/-eqh5uIDMMIo/TpxMWl3142I/AAAAAAAAFQQ/73bY8X-pQ4I/s1600-h/Pumpkin%252520Farm%252520Stand%25255B4%25255D.jpg"><img style="display: inline" title="Pumpkin Farm Stand" alt="Pumpkin Farm Stand" src="http://lh4.ggpht.com/-uZrsZhxUMgM/TpxMXYP-rgI/AAAAAAAAFQY/hdQ8pvwbL4o/Pumpkin%252520Farm%252520Stand_thumb%25255B2%25255D.jpg?imgmax=800" width="580" height="387" /></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-68918211279083740122011-10-09T10:45:00.001-07:002011-10-10T02:01:31.899-07:00Green Tomato Jam<p><a href="http://lh4.ggpht.com/-zFOiVvhN6gs/TpHde4oLIpI/AAAAAAAAFMg/bzc89YKMSv8/s1600-h/IMG_0230%25255B8%25255D.jpg"><img style="display: inline" title="Green Tomatoes" alt="Green Tomatoes" src="http://lh6.ggpht.com/-YNjBCzHEQuw/TpHdfk_-GrI/AAAAAAAAFMk/SrgJXp9JQQE/IMG_0230_thumb%25255B6%25255D.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>Hello, long lost friends!  I’m sorry I’ve been away for so long.  And I’ve got to say, I’m really happy to be back now.  I have a million and one excuses for being AWOL for so long, but I think it just boils down to the fact that in certain circumstances (such as this one), I’m an all or nothing kind of girl.  For those million and one reasons, I couldn’t give this blog my fullest attention over the summer, and so it kinda got left behind.  But I’m back now, hopefully for the long haul.  And while I’ve got a few more plates in my life spinning right now, I’m going to try to stay as consistent as possible with these blog updates from here on out.  While my fullest attention is still not quite doable, I’ll look at this as an exercise in moderation, which will be good for me I think!  Thanks for your patience over the summer!  I’m so glad to be in touch with you all again.  </p> <p><a href="http://lh5.ggpht.com/-PYb66mRZSC4/TpHdgo-l29I/AAAAAAAAFMo/vIxq5aoW-HM/s1600-h/IMG_0228%25255B7%25255D.jpg"><img style="display: inline" title="Not quite ripe" alt="Not quite ripe" src="http://lh4.ggpht.com/-pFp9PJNmXKU/TpHdhMSO8aI/AAAAAAAAFMs/kfojF8xiDIk/IMG_0228_thumb%25255B5%25255D.jpg?imgmax=800" width="580" height="420" /></a></p> <p><a href="http://lh4.ggpht.com/-ITUVSVu1biI/TpHdh0hntpI/AAAAAAAAFMw/0F5VfXHiFNY/s1600-h/IMG_0233%25255B6%25255D.jpg"><img style="display: inline" title="Green beauties" alt="Green beauties" src="http://lh3.ggpht.com/-IEknL8ySyM0/TpHdigZjNcI/AAAAAAAAFM0/J-8I98V9jP8/IMG_0233_thumb%25255B4%25255D.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>Today I want to share with you a neat recipe – Green Tomato Jam.  Kinda out there, right?  A little weird, but in a good way.  I admit, this is not the most traditional of recipes, but it’s definitely super delicious.  Sticky and sweet, with a familiar tomatoey tang, but also an enticingly mysterious twist.   And it’s so beautiful, like a shining jarful of glittering green gems.  </p> <p><a href="http://lh4.ggpht.com/-_LGXNAwugHQ/TpHdjcPhENI/AAAAAAAAFM4/5zxlpuQa2z8/s1600-h/IMG_0237%25255B5%25255D.jpg"><img style="display: inline" title="Green tomato still life" alt="Green tomato still life" src="http://lh3.ggpht.com/-YkBqtIaTz0M/TpHdkQzAJII/AAAAAAAAFM8/joceZwgkrYo/IMG_0237_thumb%25255B3%25255D.jpg?imgmax=800" width="580" height="624" /></a></p> <p>For those of you with backyard vegetable gardens, this is a great way this time of year to use up all that hard green fruit hanging from your tomato vines.  You know how come late September, tomatoes never seem to sweeten up the same way their summer cousins do.  And no matter how pretty and red they eventually get, they’re always still a little mealy.  Well, this recipe makes the most of this fall-time flaw. It really highlights the goodness of these green guys.  And it even makes me look forward to the true end of tomato season.  </p> <p><a href="http://lh3.ggpht.com/-NSswNStS2Ko/TpHdlAtRqHI/AAAAAAAAFNA/pngLueYLYUw/s1600-h/IMG_0256%25255B6%25255D.jpg"><img style="display: inline" title="Diced green tomatoes" alt="Diced green tomatoes" src="http://lh3.ggpht.com/-B9gbQymWqLE/TpHdl_uupCI/AAAAAAAAFNE/XjW9-hmupng/IMG_0256_thumb%25255B4%25255D.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>When I ransacked my parents’ garden last week, bringing back to Chicago a big paper bag of un-ripe tomatoes, by Dad was intrigued by the green tomato jam idea.  And his first question, of course, was:  “But how are you going to use it?”.  Ah, good question, Dad… </p> <p><a href="http://lh4.ggpht.com/-DUXMj7HDU1M/TpHdm9JrUUI/AAAAAAAAFNI/dQLMY6J12WE/s1600-h/IMG_0261%25255B6%25255D.jpg"><img style="display: inline" title="Pretty colors" alt="Pretty colors" src="http://lh4.ggpht.com/-bDZLWyXQ3sU/TpHdnhTknaI/AAAAAAAAFNM/w0xK6fgFCYM/IMG_0261_thumb%25255B4%25255D.jpg?imgmax=800" width="580" height="420" /></a></p> <p>This sugary, savory jam is no wallflower.  It’s comfortable and charismatic in all sorts of situations.  To name a few… with a creamy goat cheese and salty crackers, as a sweet relish alongside pork chops, dolloped atop crispy potato pancakes, even spread inside a gooey grilled cheese sandwich.  And it’s so pretty and tasty, you’ll be tempted to just eat it by the spoonful, all by itself.  Go ahead.  I always do!</p> <p><a href="http://lh5.ggpht.com/-mtrbJqXl6Ps/TpHdoaDW5JI/AAAAAAAAFNQ/uKSGvfVyWAQ/s1600-h/IMG_0266%25255B7%25255D.jpg"><img style="display: inline" title="Simmering..." alt="Simmering..." src="http://lh6.ggpht.com/-l3WEh24zv4w/TpHdpF2UklI/AAAAAAAAFNU/Ctep-6WTsCk/IMG_0266_thumb%25255B5%25255D.jpg?imgmax=800" width="580" height="420" /></a> </p> <p>I hope this recipe isn’t too out-there for all of you!  And I hope you’ve got a few green tomatoes at your disposal, to try it out.  I’m thinking there’s still a few weeks left in this underappreciated green tomato season.  Here’s to us making the most of it!</p> <p><a href="http://lh4.ggpht.com/-_p5TuZbA_Dg/TpHdp7O3jiI/AAAAAAAAFNY/AuKPwjomuyc/s1600-h/IMG_0356%25255B7%25255D.jpg"><img style="display: inline" title="Green Tomato Jam" alt="Green Tomato Jam" src="http://lh4.ggpht.com/--T9SceHya5U/TpHdqu2wyRI/AAAAAAAAFNc/fy_e0PHzA08/IMG_0356_thumb%25255B5%25255D.jpg?imgmax=800" width="580" height="870" /></a></p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Green Tomato Jam</strong></div> <div align="left"><em>Makes about 1 1/2 cups</em></div> <div align="left"> </div> <div align="left"><em>This is an easy and not too time-consuming recipe, but requires a 24 hour rest in-between  steps.  I’m not sure why exactly, this day’s wait is necessary, but I’ve tried it out, ignoring the wait, and don’t get quite the same sugary, jammy consistency.  </em></div> <div align="left"><em></em></div> <div align="left"><em>Also, along with the totally un-ripe green tomatoes, I like to throw in a few slightly ripened, pinkish-orange tomatoes too, for a nice color contrast.  </em></div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/-3n9MT_fb5pE/TpHdrOMeubI/AAAAAAAAFNg/vdfaVBYyarg/s1600-h/IMG_0331%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Green Tomato Jam" border="0" alt="Green Tomato Jam" src="http://lh4.ggpht.com/-9FEvfTf7Zzs/TpHdrzEj9NI/AAAAAAAAFNk/dBpgLo8TKdo/IMG_0331_thumb%25255B5%25255D.jpg?imgmax=800" width="550" height="400" /></a> </div> <div align="left">2 pounds green (un-ripe) tomatoes </div> <div align="left">3/4 cup plus 2 Tablespoons sugar</div> <div align="left">1 Tablespoon fresh lemon juice</div> <div align="left"> </div> <div align="left">Rinse tomatoes in cold water.  Drain and dry.  Slice tomatoes into quarters.  Remove the seeds, core and inner membranes, and discard.  (Leave the skin on.)  Slice the tomatoes into about 2 cm pieces. </div> <div align="left"> </div> <div align="left">In a bowl, stir to combine the diced tomatoes with the sugar and lemon juice.  Cover with plastic wrap and let sit at room temperature for 3 to 4 hours. </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/-KakRpb5C5_g/TpHds6OE51I/AAAAAAAAFNo/-9N79k_EgKI/s1600-h/IMG_0259%25255B7%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Diced tomatoes, with sugar & lemon juice" border="0" alt="Diced tomatoes, with sugar & lemon juice" src="http://lh4.ggpht.com/--Ys28Z0VSHc/TpHdtsVA6eI/AAAAAAAAFNs/ZXuUvD64jNQ/IMG_0259_thumb%25255B5%25255D.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">Bring the tomato mixture to a boil in a medium sauce pot, then reduce the heat to low, and keep at a low simmer for 15 minutes, stirring occasionally.  Remove from the heat, and allow to cool to room temperature.  Cover with plastic wrap and refrigerate overnight. </div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/-yCVBZXfS7qo/TpHdutPL9_I/AAAAAAAAFNw/1yCF2J0TtG0/s1600-h/IMG_0287%25255B6%25255D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Simmering" border="0" alt="Simmering" src="http://lh3.ggpht.com/-Xd7J3UEs-kc/TpHdvUCYygI/AAAAAAAAFN0/QgU5pBefiyg/IMG_0287_thumb%25255B4%25255D.jpg?imgmax=800" width="550" height="367" /></a> </div> <div align="left"> </div> <div align="left">The next day, bring the mixture to a boil again.  Reduce heat to low and continue cooking at a low simmer for 15 minutes, again stirring occasionally.  Remove from heat.  Allow to cool to room temperature.  </div> <div align="left"> </div> <div align="left">Can be stored refrigerated, for up  to two weeks.  To keep for longer, follow a basic canning procedure and keep in sterile jars.  </div> </td> </tr> </tbody></table> </div> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh6.ggpht.com/-O889OJPdoew/TpHdwL5QZaI/AAAAAAAAFN4/HBySoCeU91s/s1600-h/IMG_0226%25255B5%25255D.jpg"><img style="display: inline" title="Green tomato collection" alt="Green tomato collection" src="http://lh4.ggpht.com/-yeZXPVSnV84/TpHdwyL7s4I/AAAAAAAAFN8/bIH4sz9UWdk/IMG_0226_thumb%25255B3%25255D.jpg?imgmax=800" width="580" height="387" /></a> </p> <p></p> <p></p> <a href="http://lh5.ggpht.com/-l0ZRt2rPzXM/TpHdxj3RlhI/AAAAAAAAFOA/J32QJa_23RM/s1600-h/IMG_0245%25255B6%25255D.jpg"><img style="display: inline" title="cute!" alt="cute!" src="http://lh6.ggpht.com/-f_tn6T0R8MQ/TpHdyW67nGI/AAAAAAAAFOE/BsA5t8scFxQ/IMG_0245_thumb%25255B4%25255D.jpg?imgmax=800" width="580" height="420" /></a> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-46641908050786184482011-05-23T13:14:00.001-07:002011-05-23T13:21:07.441-07:00Granola<p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_w3ooq3I/AAAAAAAAFKA/OVo-VKSqQy4/s1600-h/IMG_0235%5B5%5D.jpg"><img style="display: inline" title="Granola with Yogurt, Berries & Honey" alt="Granola with Yogurt, Berries & Honey" src="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_x-EoPcI/AAAAAAAAFKE/5QP96xes-fE/IMG_0235_thumb%5B3%5D.jpg?imgmax=800" width="580" height="748" /></a>  <br />Ben and I are in a granola phase right now.  It has a little something to do with the warmer weather, I’m sure.  Just about this time every year, our morning routines shift a bit, and we end up saying a sentimental goodbye to our regular winter breakfast of stone-cut oatmeal with stewed fruit, and waving a warm, enthusiastic hello to its summery cousin,  granola with yogurt, fresh fruit and a drizzle of honey. </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_yxFcI5I/AAAAAAAAFKI/8nTxVC_g_nc/s1600-h/IMG_0169%5B7%5D.jpg"><img style="display: inline" title="Oats, the Back-Bone of Granola" alt="Oats, the Back-Bone of Granola" src="http://lh5.ggpht.com/_2K0fThAEbFY/Tdq_0NCquZI/AAAAAAAAFKM/ABYNFJGCI4g/IMG_0169_thumb%5B5%5D.jpg?imgmax=800" width="580" height="460" /></a></p> <p>It also has something to do with Ben’s many up-coming hiking trips.  Granola is always a back-pack staple for him.  Tossing it with all sorts of goodies – peanut M&M’s, salty green pistachios, wrinkled golden raisins, sugary dried papaya, wide white chips of coconut, etc, etc  - he can make dozens of differing assortments of delicious trail mix.  Dividing it up into pre-portioned snack baggies is a regular pre-trip ritual for him, his first step in packing up his bag.  </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/Tdq_1Seo-cI/AAAAAAAAFKQ/1uywoYyPOjY/s1600-h/IMG_0194%5B6%5D.jpg"><img style="display: inline" title="Fresh out of the Oven" alt="Fresh out of the Oven" src="http://lh3.ggpht.com/_2K0fThAEbFY/Tdq_26n5JQI/AAAAAAAAFKU/lz0FykY4f7M/IMG_0194_thumb%5B4%5D.jpg?imgmax=800" width="580" height="428" /></a></p> <p>But mostly, our recent renewed enthusiasm for granola is a direct result of a surprise gift of thick, creamy yogurt, given to us by our dear friends Erin & Karim, all the way from Dubai.  Karim’s jet-setting job takes him to Dubai pretty regularly.  And when we marveled at his tales of the incredible yogurt he enjoys while abroad, he responded by smuggling in a huge tub of the stuff for us on his very next return trip!  Immensely luscious and impossibly creamy, this yogurt was absolutely  to die for.  We were utterly thrilled by the unexpected surprise.  And so I responded in turn by whipping up a double batch of our favorite granola.  Figuring that home-made granola is a somewhat even trade for smuggled yogurt, I made a surprise delivery to Erin & Karim, gifting them back with a perfect partner for their twin tub of imported yogurt.</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_3jkJucI/AAAAAAAAFKY/7j9iz49aWNw/s1600-h/IMG_0208%5B5%5D.jpg"><img style="display: inline" title="Home-Made Granola" alt="Home-Made Granola" src="http://lh3.ggpht.com/_2K0fThAEbFY/Tdq_43URNwI/AAAAAAAAFKc/YZu6T7g-gU0/IMG_0208_thumb%5B3%5D.jpg?imgmax=800" width="580" height="773" /></a></p> <p>And so, let me tell you a bit about this favorite granola recipe of ours.  Aside from being addictively delicious, it’s as plain and simple as any granola recipe could possibly get.  Nothing more than oats and almonds really, with a bit of sweetness from dark brown sugar and golden honey, a savory warmth from cinnamon and vanilla, and an addictive edge from a generous sprinkling of salt.  A hearty crunch and even tones of golden brown come thanks to a minimal addition of oil.  And there you have it, a really delicious and perfectly plain granola recipe.  Just how I like it.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_59_wquI/AAAAAAAAFKg/sKFTjS0Kttg/s1600-h/IMG_0183%5B8%5D.jpg"><img style="display: inline" title="Granola Inredients" alt="Granola Inredients" src="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_64TAZbI/AAAAAAAAFKk/MbocVJzo8M4/IMG_0183_thumb%5B6%5D.jpg?imgmax=800" width="580" height="460" /> <br /> <br /></a>Of course, just like Ben does for his hiking snacks, you can add anything you’d like to it, from plump dried cherries to toasted pecans to leathery dried apple slices to crisp banana chips.  And that’s the beauty of a simple base recipe like this.  From here, you can go absolutely anywhere you’d like, limited only by your own (limitless) imagination.  </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/Tdq_7robdnI/AAAAAAAAFKo/AAToMhnPDsE/s1600-h/IMG_0181%5B7%5D.jpg"><img style="display: inline" title="Golden Goodness" alt="Golden Goodness" src="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_8t89ILI/AAAAAAAAFKs/hev0mYi-_9M/IMG_0181_thumb%5B5%5D.jpg?imgmax=800" width="580" height="782" /></a></p> <p>That said, I find it pretty difficult to waver from my own favorite combination.  Call me boring, but I won’t mind at all.  I’ll be too busy savoring my granola topped with yogurt, berries and honey!  Absolutely, positively delicious.  I urge you to try out this summertime breakfast staple of ours.  It just may end up being a staple of your own, too!  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/Tdq_9Y9F05I/AAAAAAAAFKw/GaBSugMiF0A/s1600-h/IMG_0233%5B9%5D.jpg"><img style="display: inline" title="Our Summer Breakfast Staple" alt="Our Summer Breakfast Staple" src="http://lh3.ggpht.com/_2K0fThAEbFY/Tdq_-aBX4vI/AAAAAAAAFK0/9K4SgtCUyk8/IMG_0233_thumb%5B5%5D.jpg?imgmax=800" width="580" height="460" /></a></p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Granola</strong></div> <div align="left"><em>Makes about 7 cups</em></div> <div align="left"><em></em></div> <div align="left"><em>This is a very simple, very plain granola recipe.  But that’s exactly why I love it.  There’s nothing fancy about it, no extra ingredients.  And so, it is very versatile.  One of my favorite ways to serve it is with a nice thick yogurt, fresh berries and a good drizzle of honey.  Makes for a wonderful breakfast any day, or even a nice summer supper every once in a while.</em></div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/Tdq_-xlgYwI/AAAAAAAAFK4/ibQL6YjfwSE/s1600-h/IMG_0206%5B5%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="The best granola recipe ever!" border="0" alt="The best granola recipe ever!" src="http://lh4.ggpht.com/_2K0fThAEbFY/Tdq__zD29XI/AAAAAAAAFK8/cC5p6YPKJ9Y/IMG_0206_thumb%5B3%5D.jpg?imgmax=800" width="550" height="733" /></a></div> <div align="left"> </div> <div align="left">4 cups old-fashioned oats</div> <div align="left">1 cup sliced almonds</div> <div align="left">1/2 cup dark brown sugar, packed</div> <div align="left">1 teaspoon kosher salt</div> <div align="left">1/2 teaspoon cinnamon</div> <div align="left">1/3 cup vegetable or canola oil, plus more for greasing the pan</div> <div align="left">1/4 cup honey</div> <div align="left">1 Tablespoon pure vanilla extract</div> <div align="left"> </div> <div align="left">Pre-heat the oven to 300°F and arrange a rack in the middle position.  Lightly grease a rimmed baking sheet with oil.  </div> <div align="left"> </div> <div align="left">In a large mixing bowl, stir together the oats, almonds, brown sugar, salt and cinnamon.  </div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TdrAAsCORdI/AAAAAAAAFLA/33dKa7ypJNs/s1600-h/IMG_0187%5B14%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Granola in the Making" border="0" alt="Granola in the Making" src="http://lh3.ggpht.com/_2K0fThAEbFY/TdrABuL68EI/AAAAAAAAFLE/4A691WoMFu0/IMG_0187_thumb%5B12%5D.jpg?imgmax=800" width="550" height="415" /></a> </div> <div align="left"> </div> <div align="left">In a small pot, combine the oil and honey.  Bring to just a simmer over medium heat.  Remove from the heat and add the vanilla.  Stir to combine, then pour the hot liquid over the oat mixture.  Stir thoroughly, to evenly coat the oat mixture with the liquid.  </div> <div align="left"> </div> <div align="left">Spread the granola evenly over the baking sheet.  Bake until golden brown, about 30 minutes, stirring with a metal spatula two or three time during the baking process.  Cool to room temperature, then store in an air-tight container.  Will keep at room temperature for about 2 to 3 weeks.  </div> <div align="left"> </div> <div align="left">For a real treat, serve with yogurt, fresh berries and a a good drizzle of honey. </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TdrACp4AtYI/AAAAAAAAFLI/49e8lgm84sI/s1600-h/IMG_0232%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Utter Deliciousness" border="0" alt="Utter Deliciousness" src="http://lh4.ggpht.com/_2K0fThAEbFY/TdrADU6QtDI/AAAAAAAAFLM/10PuvoioI48/IMG_0232_thumb%5B4%5D.jpg?imgmax=800" width="550" height="456" /></a> </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com1tag:blogger.com,1999:blog-5625611409321283923.post-66496354765366692502011-05-05T12:42:00.001-07:002011-05-05T12:42:09.814-07:00Butter Beans with Tomatoes & Herbs<p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TcL9RsC6-OI/AAAAAAAAFIg/yZBNhH3E-iQ/s1600-h/IMG_00528.jpg"><img style="display: inline" title="Butter Beans with Tomatoes & Herbs" alt="Butter Beans with Tomatoes & Herbs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TcL9Sulf53I/AAAAAAAAFIk/83U1NGd0zP4/IMG_0052_thumb6.jpg?imgmax=800" width="580" height="460" /></a>  <br />I know that  in the last post, I pretty much reached the absolute maximum level of enthusiasm acceptable, for that <a href="http://scrumptiouscompany.blogspot.com/2011/04/lemon-coconut-bundt-cake.html"><font color="#004080">Lemon-Coconut Bundt Cake</font></a>.  Had I heaped on even an ounce more praise, sang even one note more of its glory,  it would have been just way too much.  It wouldn’t have been decent, really.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9TXquFKI/AAAAAAAAFIo/cJLSehRQAMQ/s1600-h/IMG_00047.jpg"><img style="display: inline" title="Garlic Cloves" alt="Garlic Cloves" src="http://lh3.ggpht.com/_2K0fThAEbFY/TcL9UOdkScI/AAAAAAAAFIs/0iRFFitjOVU/IMG_0004_thumb5.jpg?imgmax=800" width="580" height="470" /></a></p> <p>Yes, I went a little overboard.  But that’s not to say I exaggerated.  Seriously guys, it truly was that good.  (And lots of you can vouch for that.  I was so glad to hear from the many of you who’ve already tried it!  Thanks again, you guys!)  Even so, all that over-the-t0p acclaim left me in a sticky spot.  Because now, how can any future recipe I share, ever compare to that cake?</p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TcL9UxQf8II/AAAAAAAAFIw/BXs__wpHF0I/s1600-h/IMG_00188.jpg"><img style="display: inline" title="Butter Beans" alt="Butter Beans" src="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9VtEREPI/AAAAAAAAFI0/azaenf-kPtc/IMG_0018_thumb6.jpg?imgmax=800" width="580" height="434" /></a> </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9WdrqqLI/AAAAAAAAFI4/EQrCFGKgdVY/s1600-h/IMG_00208.jpg"><img style="display: inline" title="Bowl o' Butter Beans" alt="Bowl o' Butter Beans" src="http://lh4.ggpht.com/_2K0fThAEbFY/TcL9XEhtADI/AAAAAAAAFI8/UFrLJoE95Ao/IMG_0020_thumb6.jpg?imgmax=800" width="580" height="460" /></a>    <br />And so, I had to be a bit strategic this week.  With such a tough act to follow, I obviously couldn’t run with another cake.  Or for that matter, any dessert at all.  I knew I’d have to go with something humble, something overtly plain and explicitly simple.  And that’s how I arrived at beans.  Because with the lowly bean, you don’t expect too much glory in the first place, so you can’t get too disappointed when my description doesn’t live up to the high standard I inadvertently set in my last post. <br />  <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9X9_8CuI/AAAAAAAAFJA/kFarVvFRam4/s1600-h/IMG_00136.jpg"><img style="display: inline" title="Ingredients" alt="Ingredients" src="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9Y7vgR4I/AAAAAAAAFJE/WYJnh84F22I/IMG_0013_thumb4.jpg?imgmax=800" width="580" height="773" /></a></p> <p>And so, here’s what I have to say, here’s <em>all</em> that I have to say about these beans, these giant creamy butter beans bathed in a flavorful tomato sauce with fresh herbs and garlic-infused olive oil.  All I have to say is that they’re good.  Good because they’re 1. delicious, 2. quick and easy to throw together, 3. inexpensive, 4.  healthy, 5. pretty, and last but not least 6. great as as side to all sorts of dinners.  I think that says it all, right?</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TcL9ZuenPbI/AAAAAAAAFJI/ETTzwwefqb8/s1600-h/IMG_00076.jpg"><img style="display: inline" title="Garlic, Thyme & Sage" alt="Garlic, Thyme & Sage" src="http://lh4.ggpht.com/_2K0fThAEbFY/TcL9a2ky6QI/AAAAAAAAFJM/9PwTzYj455w/IMG_0007_thumb4.jpg?imgmax=800" width="580" height="773" /></a> </p> <p>I’ve made these delicious, quick & easy, inexpensive, healthy, pretty, versatile butter beans about half a dozen times in the last couple months.  They’re stupendous alongside roast chicken, and just about anything else you happen to be in the mood for.  A couple nights ago we simply had them over crusty toast, topped with a sunny-side-up egg, and with a quick salad on the side.  (It was one of those use-up-the-leftovers nights.  We kinda love those nights!)</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TcL9bwiybFI/AAAAAAAAFJQ/SwuoSEIAMhk/s1600-h/IMG_002122.jpg"><img style="display: inline" title="Chopped sage" alt="Chopped sage" src="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9creNO0I/AAAAAAAAFJU/G1Mc3yOCV7o/IMG_0021_thumb20.jpg?imgmax=800" width="580" height="435" /></a> </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TcL9dZvRXGI/AAAAAAAAFJY/Zx0jQYbn03M/s1600-h/IMG_00228.jpg"><img style="display: inline" title="Chopped sage, up close" alt="Chopped sage, up close" src="http://lh3.ggpht.com/_2K0fThAEbFY/TcL9eJR0jcI/AAAAAAAAFJc/yyrPtwT0Eic/IMG_0022_thumb6.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>I really am trying to restrain myself from saying other nice things about these beans, because they surely are one of my favorite go-to recipes.  But I do have to be careful.  I don’t want to start a pattern that’s impossible to keep up with!  But just know this: No matter how short or long my praise for any given recipe, no matter how typical or grand the adjectives I choose to describe it, I will only ever post up here recipes I’m sure you will like, ones I’d love you to try, ones I adore myself, ones I truly want to share with you, my dear readers.   </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TcL9ezd5F_I/AAAAAAAAFJg/Gc-STOh2weU/s1600-h/IMG_00426.jpg"><img style="display: inline" title="Butter Beans with Tomatoes & Herbs" alt="Butter Beans with Tomatoes & Herbs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TcL9frBnEXI/AAAAAAAAFJk/Z4c7q3osF7Q/IMG_0042_thumb4.jpg?imgmax=800" width="580" height="470" /></a></p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Butter Beans with Tomatoes & Herbs</strong></div> <div align="left"><em>Serves 4 <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9gbKyGEI/AAAAAAAAFJo/u5npf792i-g/s1600-h/IMG_005516.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Butter Beans with Tomatoes & Herbs" border="0" alt="Butter Beans with Tomatoes & Herbs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9hL7vVaI/AAAAAAAAFJs/SDDZyd1RBbI/IMG_0055_thumb14.jpg?imgmax=800" width="550" height="436" /></a> </div> <div align="left"><em></em></div> <div align="left">   <br />2 Tablespoons extra-virgin olive oil</div> <div align="left">4 medium garlic cloves, peeled and finely chopped</div> <div align="left">1 Tablespoon finely chopped fresh sage leaves</div> <div align="left">1 teaspoon finely chopped fresh thyme leaves</div> <div align="left">1 (28-oz) can diced tomatoes, with their juices</div> <div align="left">2 (15-oz) cans butter beans</div> <div align="left">kosher salt & freshly ground black pepper, to taste <br />   </div> <div align="left"><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TcL9h7RVgWI/AAAAAAAAFJw/kml12kcqHFE/s1600-h/IMG_00246.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Ingredients" border="0" alt="Ingredients" src="http://lh3.ggpht.com/_2K0fThAEbFY/TcL9ikH2xJI/AAAAAAAAFJ0/qqtCMCGYBGo/IMG_0024_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left">   <br />Heat a medium-sized sauce pot (or a large sauté pan) over medium heat for about 1 minute.  Add the olive oil and continue to heat for another 30 seconds.  Add the garlic, thyme and sage and cook, stirring constantly, until the garlic just begins to turn golden, about 1 minute.  Add the tomatoes, season with a good pinch of salt and pepper, and simmer until the juices are slightly thickened, about 10 minutes.  <br />    </div> <div align="left"><em></em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TcL9jVc9tQI/AAAAAAAAFJ4/0TGmy2WG-5o/s1600-h/IMG_00297.jpg"><img style="display: inline" title="Tomatoes simmering with garlic & herbs" alt="Tomatoes simmering with garlic & herbs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TcL9kO2zP2I/AAAAAAAAFJ8/UzoA3cetRQI/IMG_0029_thumb5.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left">   <br />Add the butter beans and stir to combine.  Lower the heat and simmer gently, stirring occasionally, for about 5 minutes longer.  Taste, then season as needed with salt & pepper.  Serve hot.  </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com7tag:blogger.com,1999:blog-5625611409321283923.post-32283733509017668702011-04-15T18:17:00.000-07:002011-04-15T18:21:18.603-07:00Lemon-Coconut Bundt Cake<p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/Tajuxf6t0nI/AAAAAAAAFHM/HB5EdgzdkIc/s1600-h/IMG_0060%5B2%5D.jpg"><img style="display: inline" title="IMG_0060" alt="IMG_0060" src="http://lh4.ggpht.com/_2K0fThAEbFY/TajuyDGLDAI/AAAAAAAAFHQ/qsPnGY6lw00/IMG_0060_thumb%5B1%5D.jpg?imgmax=800" width="580" height="445" /></a></p> <p>These last few posts, I’ve been sharing with you some of my old favorites.  But now it’s time for a new one.  My new favorite recipe.  My new best thing to make for any person or place of occasion.  My new obsession.  And the new obsession too of everyone who’s had a taste.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TajuzOWJBtI/AAAAAAAAFHU/EUoLC_VxyUQ/s1600-h/IMG_001110.jpg"><img style="display: inline" title="IMG_0011" alt="IMG_0011" src="http://lh6.ggpht.com/_2K0fThAEbFY/Taju0ayszVI/AAAAAAAAFHY/eUcM9cf6cWA/IMG_0011_thumb6.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>I first made this Lemon-Coconut Bundt cake about a month ago, for a casual week-night dinner gathering with a small group of our close friends.  Under normal circumstances, none of us in this group is especially gluttonous or greedy.  For the most part, we’re actually pretty well-mannered, kind of classy even.  But come dessert that night, all five of us turned straight into rude little ravenous pigs.  Each of us raced back to the cake again and again, slicing thicker and thicker slices with each return visit. Within a quarter hour, the cake had entirely disappeared!    </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/Taju1ZD9bjI/AAAAAAAAFHc/IRKf5B54Nyo/s1600-h/IMG_00165.jpg"><img style="display: inline" title="IMG_0016" alt="IMG_0016" src="http://lh4.ggpht.com/_2K0fThAEbFY/Taju2HdDmxI/AAAAAAAAFHg/mCW_myF0FkE/IMG_0016_thumb3.jpg?imgmax=800" width="580" height="435" /></a> </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/Taju2xCyy9I/AAAAAAAAFHk/IIg12G1nVIY/s1600-h/IMG_00205.jpg"><img style="display: inline" title="IMG_0020" alt="IMG_0020" src="http://lh4.ggpht.com/_2K0fThAEbFY/Taju3gTx9NI/AAAAAAAAFHo/vCye9Ip9NhE/IMG_0020_thumb3.jpg?imgmax=800" width="580" height="435" /></a></p> <p>You can’t blame us though.  We were taken by surprise, completely disarmed by this pretty yet humble little confection.  Startled into forgetting all our manners.  </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/Taju4aTWL1I/AAAAAAAAFHs/lm8QWi_cFx8/s1600-h/IMG_00215.jpg"><img style="display: inline" title="IMG_0021" alt="IMG_0021" src="http://lh6.ggpht.com/_2K0fThAEbFY/Taju5YwQLXI/AAAAAAAAFHw/FH_bqUQIgxc/IMG_0021_thumb3.jpg?imgmax=800" width="580" height="773" /></a> </p> <p>Perhaps we had under-estimated how truly delicious a simple Bundt cake can be.  In fact, we surely did.  With hardly an embellishment to speak of  - no jam filling or glossy frosting or colorful sprinkles – just a light dusting of powdered sugar, this modest dessert seemed too plain to be exciting.  But with one single bite, we fully realized our mistake.  With one single bite, each of us knew for certain, this was one special cake.</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/Taju6FXFomI/AAAAAAAAFH0/oArGJPgy-is/s1600-h/IMG_00335.jpg"><img style="display: inline" title="IMG_0033" alt="IMG_0033" src="http://lh3.ggpht.com/_2K0fThAEbFY/Taju7M3iF4I/AAAAAAAAFH4/4NY4miGK-0c/IMG_0033_thumb3.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>Bright with lemon, and with a smooth, full richness of sweet, creamy coconut, this surprising cake is buzzing with intense flavor.  The texture though is what makes it an instant and all-time favorite.  Inside the crisp outer layer of lemony-golden crust, the crumb is dense yet tender, delicate yet springy, and amazingly, utterly, impossibly moist.  Even though we’d collectively decided ages ago, that we unanimously hate the word ‘moist’ (It really is a horrible-sounding word, right?), we just couldn’t help ourselves.  Between ooh’s and ahh’s and more than a couple un-restrained moans of pleasure, that awful word kept popping up, over and over again.  Struck all but dumb by the luscious goodness, there was just nothing else we could possibly say!  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/Taju7mNin4I/AAAAAAAAFH8/uEt3xEk0HjE/s1600-h/IMG_00485.jpg"><img style="display: inline" title="IMG_0048" alt="IMG_0048" src="http://lh6.ggpht.com/_2K0fThAEbFY/Taju83faSYI/AAAAAAAAFIA/bK48wPJVGH8/IMG_0048_thumb3.jpg?imgmax=800" width="580" height="773" /></a> </p> <p>And since, I’ve baked this cake three times again.  Once at the request of those very same friends who shared in the delight of it that first night.  Once for another group, who displayed the exact same happily astonished reaction. And once again, to snap these pictures, and then send Ben off to the office with a surprise treat for his co-workers. Each time I taste it, I’m amazed all over again by how extraordinarily delicious such an unassuming Bundt cake can be. </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/Taju9j02OmI/AAAAAAAAFIE/5Q5cwY2OWPs/s1600-h/IMG_00295.jpg"><img style="display: inline" title="IMG_0029" alt="IMG_0029" src="http://lh3.ggpht.com/_2K0fThAEbFY/Taju-fVVvgI/AAAAAAAAFII/cbE4okY8vKc/IMG_0029_thumb3.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>I know I’ve ruined the twist ending of this little cake’s surprising story, and sorry about that.  But still, I give this dessert the biggest of recommendations.  Definitely, definitely try it.  Even after all my praise and adoration,  you’ll still undoubtedly be surprised by how good it is.  </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Lemon-Coconut Bundt Cake</strong></div> <div align="left"><em>Adapted from</em> <a href="http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?ie=UTF8&qid=1302647211&sr=8-1"><font color="#004080">Veganomicon</font></a> <em>by I. Moskowitz & T.H. Romero</em></div> <div align="left"><em>Serves 10 to 12</em></div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TajvAPi7vFI/AAAAAAAAFIM/IfI6lE1k6ak/s1600-h/IMG_00555.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0055" border="0" alt="IMG_0055" src="http://lh5.ggpht.com/_2K0fThAEbFY/TajvA2Rh8TI/AAAAAAAAFIQ/l4BOqvmX7mQ/IMG_0055_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">1 2/3 cup granulated sugar</div> <div align="left">2/3 cup vegetable or canola oil, plus more for greasing the pan</div> <div align="left">1 (14-ounce) can coconut milk</div> <div align="left">1/4 cup water</div> <div align="left">1/4 cup freshly-squeezed lemon juice</div> <div align="left">3 Tablespoons finely grated lemon zest</div> <div align="left">2 teaspoons vanilla extract</div> <div align="left">3 cups all-purpose flour</div> <div align="left">2 teaspoons baking powder</div> <div align="left">1 teaspoon baking soda</div> <div align="left">1 teaspoon salt</div> <div align="left">1 1/2 cups sweetened coconut flakes</div> <div align="left">about 1 Tablespoon confectioners’ sugar, for sprinkling</div> <div align="left"> </div> <div align="left">Pre-heat the oven to 350 F and arrange a rack in the middle position of the oven.  Generously grease a 10-inch Bundt pan with vegetable oil, and set aside. </div> <div align="left"> </div> <div align="left">In a large mixing bowl, stir to combine the sugar, oil, coconut milk, water, lemon juice, lemon zest and vanilla.  In another mixing bowl, whisk to combine the flour, baking powder, baking soda and salt.  Add the dry ingredients to the wet ingredients, doing so in about three batches, and stirring after each addition.  Fold in the coconut.  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TajvBwU969I/AAAAAAAAFIU/Z5XkA76mNsc/s1600-h/IMG_00496.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0049" border="0" alt="IMG_0049" src="http://lh5.ggpht.com/_2K0fThAEbFY/TajvCs8a65I/AAAAAAAAFIY/zhoJ-KyNaVI/IMG_0049_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">Pour the batter into the prepared Bundt pan.  Bake for about 50 minutes, or until a wooden tester inserted into the cake comes out clean.  Allow to cool for about 10 minutes on a wire rack.  To invert the cake, place the serving dish up-side-down over the top of the cake pan, then flip over and lift the pan from the cake.   Allow to cool completely.  Once cool, sift a pretty sprinkling of confectioners sugar over the top.  Slice and serve.    </div> </td> </tr> </tbody></table> </div> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><img style="display: inline" title="IMG_0008" alt="IMG_0008" src="http://lh3.ggpht.com/_2K0fThAEbFY/TajvDZ_ZKkI/AAAAAAAAFIc/cLFVWexyQSo/IMG_0008_thumb3.jpg?imgmax=800" width="580" height="435" /></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com9tag:blogger.com,1999:blog-5625611409321283923.post-15324447393447789442011-03-30T15:53:00.001-07:002011-03-30T15:53:42.639-07:00Pork & Noodle Soup with Cinnamon & Star Anise<p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TZO0RzZ2hkI/AAAAAAAAFGU/gHg1o-mmCFE/s1600-h/ADeliciousBowlful9.jpg"><img style="display: inline" title="A Delicious Bowlful" alt="A Delicious Bowlful" src="http://lh4.ggpht.com/_2K0fThAEbFY/TZO0SwetcXI/AAAAAAAAFGY/mDQP4BaiuVo/ADeliciousBowlful_thumb9.jpg?imgmax=800" width="580" height="480" /></a></p> <p>Hello, hello!  These posts have been few and far between lately, I know.  (Hopefully that will all change soon, though!)  But take note: to counterbalance this smallness in quantity, I’m really trying to go big in the quality department!  And so my friends, I offer to you one of my favorite recipes <em>ever</em>, Pork & Noodle Soup with Cinnamon & Star Anise.  </p> <p>How can I possibly put into words, the deliciousness of this soup, when all I can normally muster up are drawn out ooh’s and an ahh’s?  Well, I think I need to start with the pork – slowly braised, achingly tender shreds of sweetly succulent pork shoulder.  This is a good start, for sure.  And then, the broth – deep in flavor and and dark in color, salty and sweet and absolutely addictive.  It’s an incredible combination of hugely flavorful ingredients – briny soy sauce, sweetly acidic rice wine, and molasses-flavored dark brown sugar.   And spreading throughout this sweet/sour/salty trio are the warm, subtle tones of cinnamon, garlic and star anise.  It sounds like a lot for a tongue to handle, I know.  But please don’t be timid.  This combination of flavors is absolutely miraculous. One bite and you’ll know exactly what I mean.</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TZO0Tn4skDI/AAAAAAAAFGc/Vx_MPeg6iuM/s1600-h/StarAniseCinnamon4.jpg"><img style="display: inline" title="Star Anise & Cinnamon" alt="Star Anise & Cinnamon" src="http://lh6.ggpht.com/_2K0fThAEbFY/TZO0UyDb59I/AAAAAAAAFGg/c2rvmVQ69Sg/StarAniseCinnamon_thumb4.jpg?imgmax=800" width="580" height="773" /></a></p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TZO0V9ghVaI/AAAAAAAAFGk/7ZFX-5xuN4E/s1600-h/ChineseRiceWineSoySauceDarkBrownSuga.jpg"><img style="display: inline" title="Chinese Rice Wine, Soy Sauce, Dark Brown Sugar, Cinnamon, Star Anise, Garlic" alt="Chinese Rice Wine, Soy Sauce, Dark Brown Sugar, Cinnamon, Star Anise, Garlic" src="http://lh3.ggpht.com/_2K0fThAEbFY/TZO0WvzRn7I/AAAAAAAAFGo/VFJ09l65l7k/ChineseRiceWineSoySauceDarkBrownSuga%5B1%5D.jpg?imgmax=800" width="580" height="460" /></a> </p> <p>All this talk about broth, and I nearly forgot about the noodles!  And oh, these bean thread noodles!!  They start our as skinny, brittle threads of spongy weirdness, pale white and wiry, and with no flavor to speak of.  (Check out the picture down below.)  But a quick dip into hot broth, and they absolutely transform, soaking up all the color (and flavor!!) of the soup, becoming shiny, translucent strands of shimmering gold.   Smooth and slippery, they tangle up all the chewy shreds of pork into a giant web of amazing tastiness.  And then atop this rich mess of warm, golden goodness - a bright, fresh sprinkling of sharp green cilantro and scallions.  It’s the last element in the equation, the one that brings everything together, and brightens everything up. </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TZO0Xc_SrRI/AAAAAAAAFGs/TsOakhaUk0U/s1600-h/AGoodPinchofNoodles5.jpg"><img style="display: inline" title="A Good Pinch of Noodles" alt="A Good Pinch of Noodles" src="http://lh6.ggpht.com/_2K0fThAEbFY/TZO0YBNi8BI/AAAAAAAAFGw/B3MYA2jocsQ/AGoodPinchofNoodles_thumb5.jpg?imgmax=800" width="580" height="460" /></a> </p> <p>Bite after bite, slurp after slurp, I promise you just won’t be able to get enough of this soup! We’ve made this time and again, and always end up surprised by how incredibly good it is.  Please, make this for yourselves, and soon!  You won’t be sorry! </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Pork & Noodle Soup with Cinnamon & Star Anise</strong></div> <div align="left"><em>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Pork-Noodle-Soup-with-Cinnamon-and-Anise-240942"><font color="#004080">Gourmet Magazine, December 2007</font></a></em></div> <div align="left"><em>Makes about 6 generous servings </em></div> <p><em>The first step here, of browning the pork shoulder in the hot pan, no doubt lends deep flavor and color to the final result.  That said, you’ll still get great results, even if you skip this step.  And you know that that means?  It means that this is  perfect crock pot recipe!  If crock pot cooking is your kind of thing, just add the pork shoulder through the star anise (forget about the oil) to the pot in the morning, and then later that evening, when the pork is completely  tender, follow through with the rest of the steps.</em><em> </em></p> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TZO0Y7mDXAI/AAAAAAAAFG0/bftEpJ64mog/s1600-h/PorkNoodleSoupwithCinnamonStarAnise5.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Pork & Noodle Soup with Cinnamon & Star Anise" border="0" alt="Pork & Noodle Soup with Cinnamon & Star Anise" src="http://lh5.ggpht.com/_2K0fThAEbFY/TZO0Z2gyDTI/AAAAAAAAFG4/WQPtz6ZabQk/PorkNoodleSoupwithCinnamonStarAnise_.jpg?imgmax=800" width="550" height="442" /></a> </div> <div align="left"> </div> <div align="left">2 Tbl vegetable oil</div> <div align="left">2 1/2 pounds pork shoulder</div> <div align="left">9 cups water</div> <div align="left">1 cup soy sauce</div> <div align="left">1 cup rice wine (easily found in the Asian aisles of most grocery stores)</div> <div align="left">6 Tablespoons dark brown sugar, packed</div> <div align="left">1 large head garlic, sliced in half cross-wise</div> <div align="left">4 cinnamon sticks</div> <div align="left">2 star anise</div> <div align="left">about 4 ox bean thread noodles (also called cellophane noodles)</div> <div align="left">about 1/2 cup fresh cilantro leaves, roughly chopped, for garnish</div> <div align="left">about 4 scallions, both white and green parts, finely sliced, for garnish</div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TZO0a95-IdI/AAAAAAAAFG8/UlFDgzkRDv8/s1600-h/BeanThreadNoodlesi.e.CellophaneNoodl%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Bean Thread Noodles (i.e. Cellophane Noodles)" border="0" alt="Bean Thread Noodles (i.e. Cellophane Noodles)" src="http://lh5.ggpht.com/_2K0fThAEbFY/TZO0boR7BBI/AAAAAAAAFHA/sruuQS3OJvI/BeanThreadNoodlesi.e.CellophaneNoodl.jpg?imgmax=800" width="550" height="413" /></a></div> <div align="left"> </div> <div align="left">Heat a large soup pot or Dutch oven over medium-high heat for about 2 minutes.  Add the vegetable oil and heat 30 seconds more.  Carefully add the pork shoulder into the hot oil.   Brown on all sides, turning every couple minutes, about 10 minutes total.   </div> <div align="left"> </div> <div align="left">When the pork is deeply browned on all sides, add the water, soy sauce, rice wine, brown sugar, garlic, cinnamon stick and star anise.  Bring to a simmer, then cover the pot and lower the heat to maintain a very gently simmer. </div> <div align="left"> </div> <div align="left">Simmer very gently, stirring occasionally, until the pork is incredibly tender, about three hours.  Occasionally skim the surface with a spoon or ladle, to remove any collecting suds or scum. <br />  <br /></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TZO0ckwMsRI/AAAAAAAAFHE/4VzLRgv83cE/s1600-h/SlowlySimmering3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Slowly Simmering" border="0" alt="Slowly Simmering" src="http://lh3.ggpht.com/_2K0fThAEbFY/TZO0dWay5nI/AAAAAAAAFHI/dKwiQtwAWrQ/SlowlySimmering_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">When utterly tender, transfer the pork to a bowl and coarsely shred the meat.  Discard the pork bones, garlic, cinnamon sticks and star anise.  Return the shredded pork to the broth and return to a simmer over medium heat.  Add the noodles and simmer, uncovered, and stirring occasionally, until tender, about 5 minutes.  </div> <div align="left"> </div> <div align="left">Serve hot.  Garnish each bowl with a good pinch of scallions and cilantro.  </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com4tag:blogger.com,1999:blog-5625611409321283923.post-53122697478238088062011-03-08T16:27:00.001-08:002011-03-08T16:27:51.701-08:00Carrot Orzo with Rosemary & Parmesan<p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TXbJVs0VMGI/AAAAAAAAFFE/elgR1dd58Xs/s1600-h/BowlofGoodness11.jpg"><img style="display: inline" title="Bowl of Goodness" alt="Bowl of Goodness" src="http://lh3.ggpht.com/_2K0fThAEbFY/TXbJWWCLfEI/AAAAAAAAFFI/Q8cxFPzYK7w/BowlofGoodness_thumb9.jpg?imgmax=800" width="580" height="460" /></a> </p> <p>This post is a long time coming.  Over a month ago, I’d picked out this recipe, cooked it up, snapped tons of photos, down-loaded them, edited them, carefully typed-out the recipe, wrote a few words extolling the loveliness of this dish, and then for some reason, decided to wait overnight to post it.  And then, during that overnight wait, something really bad happened.  My computer crashed.  Just died in its sleep, taking my day’s worth of work, and way too many gigabytes’ worth of other days’ hard work too, with it to the digital underworld. </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TXbJXFXOGoI/AAAAAAAAFFM/mKHVFtmAYLI/s1600-h/J4000x3000255776.jpg"><img style="display: inline" title="J4000x3000-25577" alt="J4000x3000-25577" src="http://lh6.ggpht.com/_2K0fThAEbFY/TXbJX75Yn0I/AAAAAAAAFFQ/xqwYl387Ns4/J4000x300025577_thumb4.jpg?imgmax=800" width="580" height="435" /></a></p> <p>A few confusing phone calls to an overseas help desk didn’t help much, just left me more hopeless than I’d been before, and pretty thoroughly convinced that the hard drive was totally fried.  To make matters worse, I simultaneously stumbled into some very murky, despairing problems with our on-line back-up service.  It looked like everything was gone for good.  </p> <p>And then a computer genius named Dan fortuitously came into our lives, took our sick hard drive for a few days, worked some impressive magic, recovered all our pictures, documents and even music, and all-around totally saved the day.  Suffice it to say, we have a new hero.   Thank you, thank you, Computer Dan!</p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TXbJY1HhQrI/AAAAAAAAFFU/uxZKh4NVCb0/s1600-h/BeautifulCarrots7.jpg"><img style="display: inline" title="Beautiful Carrots" alt="Beautiful Carrots" src="http://lh4.ggpht.com/_2K0fThAEbFY/TXbJZmxzodI/AAAAAAAAFFY/9pSy6nxVQ3M/BeautifulCarrots_thumb5.jpg?imgmax=800" width="580" height="434" /></a> </p> <p>But, there was still one not so little problem to deal with.  Even though we recovered all our lost files and documents, they were now completely disorganized.   Nothing was named, nothing carefully arranged anymore within those cute folder icons.  No order or sense to it whatsoever.  Just one long (really, really long, like probably at least fifty-thousand or so long, because each file was copied about a dozen times, I think as a safety measure, but I’m not exactly sure why) list of numbered documents, each of which had to be opened, re-named and re-organized.  Luckily I love to organize things, and so I tackled this project with about as much gusto as is humanly possible.  So now, a couple times a day, when I have a spare few minutes, and want to indulge in a bit of mindless organizing, I’ll sort through a small corner of the mess, working my way a little closer to the ultimate neat and orderly end goal.  I’m about a third of the way through now. </p> <p><img style="display: inline" title="Orzo, so cute" alt="Orzo, so cute" src="http://lh6.ggpht.com/_2K0fThAEbFY/TXbJaJ33NQI/AAAAAAAAFFc/ToH2gctD1rQ/Orzosocute_thumb4.jpg?imgmax=800" width="580" height="435" />  <br />It’s not been all that bad.  Actually a little bit fun, and pleasantly nostalgic, stumbling every now and again across favorite wedding pictures, forgotten recipes or old projects from culinary school.  And to boot, every once and a while, I’ll open a file and up will pop a photo from the night before the big crash.  So, one by one, I’ve collected these pretty pictures of freshly scrubbed carrots and simmering orzo, and tucked them away in a special folder.  And once that folder was sufficiently full, I figured it was time to attempt this post again.  And so, here we go, and you can be sure I’ll click “publish” right as soon as I’ve typed the last word.  No waiting for tomorrow, this time ‘round!  </p> <p>And now, I’ve all of a sudden realized that I’ve been going on and on about this dang computer for a kind of really long time now.  You’re curiosity about my computer woes is most likely totally satisfied at this point, I’m sure.  Sorry to ramble, but I guess I’m just feeling a little bit guilty for not posting so often lately, and I wanted you all to know why.  Needless to say, the blogging’s been rough-going here for a while  now, but I’m pretty confident that I’ll find my natural stride again sometime soon.  In the meantime, thanks for being so patient!  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TXbJa8VLrII/AAAAAAAAFFg/KMosomfAleY/s1600-h/FreshlyPeeled5.jpg"><img style="display: inline" title="Freshly Peeled" alt="Freshly Peeled" src="http://lh3.ggpht.com/_2K0fThAEbFY/TXbJbmUiFyI/AAAAAAAAFFk/ViUhvpo4upM/FreshlyPeeled_thumb3.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>So, let’s talk about this Carrot Orzo.  It’s a recipe I’d picked up in culinary school.  It’s funny, but I don’t often prepare dishes learned in my cooking classes.  I learned tons and tons, and got so much out of school – theory, technique, special tricks and classic methods – and it’s all absolutely priceless to me.  But to me, culinary school was never about collecting recipes.  And so, this one dish is a very rare case.  I remember the day I first made it, and all through the preparation I thought it was nothing special.  And then I took one little taste, and I fell hard for it.  Loved it straight away.  I emailed the recipe to my mom that night (who fell in love at first taste too), and made it again for our own dinner within a week.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TXbJcNQPv3I/AAAAAAAAFFo/b3gN1JQsI20/s1600-h/OrzoCarrots7.jpg"><img style="display: inline" title="Orzo & Carrots" alt="Orzo & Carrots" src="http://lh6.ggpht.com/_2K0fThAEbFY/TXbJdAvn7lI/AAAAAAAAFFw/ASgbrlFg2ws/OrzoCarrots_thumb5.jpg?imgmax=800" width="580" height="470" /></a> </p> <p>Now I realize that carrots can tend to end up on the boring end of the vegetable spectrum.  But nonetheless, this dish on the whole is pretty exciting, thanks in good part to the adorably nimble specks of orzo, which always add such a dose of fun.  Simmered in rich chicken stock, and with just a touch of freshly minced garlic, the carrots and orzo soak up immense amounts of flavor, absorbing the golden liquid and becoming tender and creamy.   Once cooked, the always amazing ingredients of Parmesan, green onions and rosemary are added.  The parmesan adds an earthy, salty richness, and ups the creamy factor ten-fold.  The minced green onions add a small, spicy bite of fresh greenness.   And the rosemary, ah the rosemary adds ages of complexity and leagues of depth.  It was this floral wave of rosemary that first had me smitten with this dish.  Like a gorgeous ribbon wrapped around a simple present, the rosemary ties all these singular ingredients together into an incredible gift of a dish.  </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TXbJdjpD_EI/AAAAAAAAFF0/gtOXkcxFc4w/s1600-h/CreamyPotofGoodness1.jpg"><img style="display: inline" title="Creamy Pot of Goodness" alt="Creamy Pot of Goodness" src="http://lh3.ggpht.com/_2K0fThAEbFY/TXbJeJF83QI/AAAAAAAAFF4/uvRRnLRjOLI/CreamyPotofGoodness_thumb.jpg?imgmax=800" width="580" height="455" /></a> </p> <p>And so, my friends, you really should try out this dish.  It’s pretty simple, and totally great alongside any sort of meat you might be having for dinner.  On the night I made this for Ben & myself, we had it alongside grilled pork chops and a simpler version of <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/lacinato-kale-salad-with-hazelnuts.html"><font color="#004080">this kale salad</font></a>.  But it would be wonderful with roasted chicken or grilled steaks or even lamb chops.  Delicious with anything really.  So, don’t wait to try it out for yourselves, because really, you’ve waited long enough for this recipe already! </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Carrot Orzo with Rosemary & Parmesan</strong></div> <div align="left"><em>Serves 6 to 8 as a side </em></div> <p><em>Orzo looks a lot like a big grain of rice, but don’t be confused - it’s not rice at all.  It’s actually a specially-shaped pasta. It cooks just like any other kind of pasta, and tastes the same too.  But it’s way cuter than spaghetti, and loads more fun to eat, compared to fettuccini.  One happy bite of orzo fills your mouth with dozens of sprightly, springy specks.  This really is a one-of-a kind noodle! <br />   </em><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TXbJefUjRDI/AAAAAAAAFF8/tqi03l6cNvU/s1600-h/LovinSpoonful9.jpg"> <br /><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lovin' Spoonful" border="0" alt="Lovin' Spoonful" src="http://lh4.ggpht.com/_2K0fThAEbFY/TXbJe6JaDSI/AAAAAAAAFGA/2pbB3eHkwzo/LovinSpoonful_thumb11.jpg?imgmax=800" width="550" height="416" /></a></p> <div align="left"> 1/2 pound carrots, peeled and finely diced (about 1/4-inch thick)</div> <div align="left">3 Tablespoons butter</div> <div align="left">1 1/2 cup orzo pasta</div> <div align="left">2 cloves garlic, minced</div> <div align="left">2 1/4 cups water</div> <div align="left">2 cups chicken stock (I really like <a href="http://www.swansonbroth.com/ourproducts.aspx"><font color="#004080">Swanson’s Certified Organic Free Range Chicken Broth</font></a>.)</div> <div align="left">1 cup freshly grated Parmesan cheese</div> <div align="left">2 green onions, finely chopped (both white & green parts)</div> <div align="left">1/2 Tablespoon fresh rosemary, finely minced</div> <div align="left"> </div> <div align="left">To finely dice the carrots, first thinly slice each carrot diagonally into ovals about 1/8-inch thick.  Slice these ovals lengthwise  into 1/8-inch thick strips.  Then slice these strips cross-wise into 1/8-inch thick little cubes.  (Check out the picture below.)  Set aside the diced carrots, to be used a little later.  (If you’re not up for dicing the carrots, you can always add 1-inch chunks of carrots to an electric food processor, and pulse until finely diced to about 1/8-inch.)</div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TXbJfUOMU-I/AAAAAAAAFGE/p3-Az4HgY34/s1600-h/Howtodiceacarrot6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="How to dice a carrot" border="0" alt="How to dice a carrot" src="http://lh5.ggpht.com/_2K0fThAEbFY/TXbJgQ-hfkI/AAAAAAAAFGI/qngvYyGkXqg/Howtodiceacarrot_thumb4.jpg?imgmax=800" width="550" height="733" /></a> </div> <div align="left"> <br />Melt the butter in a medium-sized saucepot set over medium heat.  Add the diced carrots, orzo and minced garlic, and cook, stirring frequently, for about 1 to 2 minutes.  <br />   </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TXbJhHvSsuI/AAAAAAAAFGM/OZY5v5NHNbY/s1600-h/Onthestovetop7.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="On the stovetop" border="0" alt="On the stovetop" src="http://lh3.ggpht.com/_2K0fThAEbFY/TXbJhmpKqQI/AAAAAAAAFGQ/NjL-Kq66q_w/Onthestovetop_thumb5.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"> <br />Add the water and chicken stock.  Bring to a boil, then lower the heat to maintain a gently simmer.  Simmer, uncovered, until the liquid is absorbed, about 20 minutes or so.  Add the Parmesan, green onions and rosemary and stir to combine.  Serve hot. </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-40817856602498172372011-02-18T10:52:00.001-08:002011-02-18T10:52:50.917-08:00Dark Chocolate Cookies with Tart Cherries<p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TV6_u5MBi4I/AAAAAAAAFD4/Rd5xTAq-g1w/s1600-h/Chocolaty-Treat14.jpg"><img style="display: inline" title="Chocolaty Treat" alt="Chocolaty Treat" src="http://lh4.ggpht.com/_2K0fThAEbFY/TV6_v94erkI/AAAAAAAAFD8/aLOL4Vx1KYs/Chocolaty-Treat_thumb8.jpg?imgmax=800" width="580" height="465" /></a></p> <p>Hello everybody!  Were you beginning to really wonder about me?  Where I could possibly be? And when I’d ever (if ever) be coming back?  Well I don’t really have a great answer or excuse.  Just that, well, I guess inertia got the better of me, and once my computer crashed, and my digital life came to a crashing halt, it was just tough getting all my gears in motion again.  And plus, after blogging about fifty-two weekly dinner parties, it was pretty easy to convince myself that I deserved a bit of a break from the blogosphere.  But now, I’m back, and back to say!  And it’s so, so good to be back.   Thanks for waiting.  And now, let’s get rolling!</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TV6_xW_AL4I/AAAAAAAAFEA/IWu3UF78TsE/s1600-h/Chocolate--Cherries9.jpg"><img style="display: inline" title="Chocolate & Cherries" alt="Chocolate & Cherries" src="http://lh3.ggpht.com/_2K0fThAEbFY/TV6_yN-EnWI/AAAAAAAAFEE/nNrsyL2Sh48/Chocolate--Cherries_thumb9.jpg?imgmax=800" width="580" height="479" /></a></p> <p>I guess I missed the mark with Valentines day.  Shoot.  But I still want to share with you today a very Valentines-y recipe: Dark Chocolate Cookies with Tart Cherries.  Soft and tender, with delicate, crackly tops and a quick crunch from a dusting of glittery sugar, these insanely delicious cookies are filled with hugely deep cocoa flavor, molten pockets of rich, oozing chocolate, and chewy, bright bites of tart red cherries.  With every bite, you’ll fall more deeply in love with this cookie, just as the person for whom you baked them, is sure to fall more deeply in with you.  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TV6_zTivbZI/AAAAAAAAFEI/e24xMD5h1fY/s1600-h/Chocolaty-Chocolate7.jpg"><img style="display: inline" title="Chocolaty Chocolate" alt="Chocolaty Chocolate" src="http://lh4.ggpht.com/_2K0fThAEbFY/TV6_06c2jFI/AAAAAAAAFEM/xCTaaVU3H6s/Chocolaty-Chocolate_thumb4.jpg?imgmax=800" width="580" height="773" /></a></p> <p>And even thought it’s too late to make these for your true-love and hide them in his locker (chocolate chip cookies were always my Valentines Day go-to gift for my high-school boyfriend) this year, these incredible cookies will be a sensation all year round.  So I don’t feel all too guilty for my tardiness.  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TV6_1919JuI/AAAAAAAAFEQ/Ax-WrqKWEQM/s1600-h/Tart-Dried-Cherries14.jpg"><img style="display: inline" title="Tart Dried Cherries" alt="Tart Dried Cherries" src="http://lh6.ggpht.com/_2K0fThAEbFY/TV6_2kAR4PI/AAAAAAAAFEU/4GApNSpMhPc/Tart-Dried-Cherries_thumb8.jpg?imgmax=800" width="580" height="470" /></a></p> <p>Truly one of our favorite cookies, and undeniably delicious, they’re gorgeous and sophisticated and all around lovely too.  A perfect thing to pack into a pretty tin and bring along to lunch at a friend’s, or to give a neighbor as a birthday treat, or to send to work with your husband to share with co-workers.  Perfect for any special day, be it a birthday or Christmas or even just a random Tuesday in September.  But they’re <em>especially</em> perfect for Valentines Day.  Back in December, I’d been tempted to  include them in the <a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#004080">Christmas Cookies Exchange post</font></a>, but I knew I had special Valentines Day plans in mind for them.  And then what did I do, but drop the Valentines ball.  And even though these are awesome any day of the year, now that I think about it,  I really am bummed I didn’t get this recipe to you all in time, because they really are <em>perfect</em> for that bright red day in February.  A perfect, homemade treat for anyone you love.  I’ll be sure to remind you about these again, early next February.  But just a word of advice, don’t wait until then to make ‘em!  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TV6_3QPTt6I/AAAAAAAAFEY/UPjapTzQJ6Y/s1600-h/Cookies--Milk6.jpg"><img style="display: inline" title="Cookies & Milk" alt="Cookies & Milk" src="http://lh3.ggpht.com/_2K0fThAEbFY/TV6_4GYgo1I/AAAAAAAAFEc/40raR7JrP-Y/Cookies--Milk_thumb3.jpg?imgmax=800" width="580" height="773" /></a></p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Dark Chocolate Cookies with Tart Cherries</strong></div> <div align="left"><em>Adapted from a recipe in</em> <a href="http://www.amazon.com/Martha-Stewarts-Cookies-Stewart-Magazine/dp/0307394549/ref=sr_1_1?ie=UTF8&qid=1298049668&sr=8-1"><font color="#004080">Martha Stewart’s Cookies</font></a></div> <div align="left"><em>Makes about 3 dozen cookies</em></div> <div align="left"><em></em></div> <div align="left"><em>Sometimes, I like to bake these cookies just a few at a time, so we can enjoy them fresh out of the oven whenever we want.  I’ll make a whole batch of dough, following the directions through the step of forming the balls of dough and rolling them in sugar.  I freeze the sugar-dusted dough balls on a sheet tray until solid, then transfer them into a zip-lock bag.  They stay tucked away in the freezer until we crave a bit of tart, chocolaty sweetness, then we simply remove a few, arrange them on a parchment-lined baking sheet, and bake until puffed and crackly on top.  In about fifteen minutes, we have hot, gooey cookies, fresh out of the oven, and without any fuss at all.  </em></div> <p><strong></strong></p> <p><strong></strong></p> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TV6_5SpGfCI/AAAAAAAAFEg/9WiV-YLl5EA/s1600-h/Crackles19.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Crackles" border="0" alt="Crackles" src="http://lh5.ggpht.com/_2K0fThAEbFY/TV6_6B1-VPI/AAAAAAAAFEk/W7astcAQ-B0/Crackles_thumb13.jpg?imgmax=800" width="560" height="420" /></a></div> <div align="left"> </div> <div align="left">1 3/4 cups all-purpose flour</div> <div align="left">1 1/4 cups unsweetened Dutch-process cocoa powder (If you can find it, I love<font color="#004080"> </font><a href="http://www.droste.nl/data/content/engels/index.php"><font color="#004080">this</font></a> brand.)</div> <div align="left">2 teaspoons baking soda</div> <div align="left">1/4 teaspoon salt</div> <div align="left">2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature</div> <div align="left">1/4 teaspoon vanilla extract</div> <div align="left">1 1/4 cups granulated sugar, plus about 1/2 cup more for dusting </div> <div align="left">3/4 cup packed dark brown sugar</div> <div align="left">2 large eggs</div> <div align="left">12 ounces bittersweet chocolate, coarsely chopped</div> <div align="left">1 1/2 firmly packed cups dried cherries (about 9 ounces)</div> <div align="left"> </div> <div align="left">Pre-heat the oven to 350°F.  Arrange racks in the upper and lower thirds of the oven.  Line two baking sheets with parchment paper and set aside. </div> <div align="left"> </div> <div align="left">In a large mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TV6_7vHPeZI/AAAAAAAAFEo/nXhguHYCNos/s1600-h/Sifting%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Sifting" border="0" alt="Sifting" src="http://lh3.ggpht.com/_2K0fThAEbFY/TV6_8qA-wGI/AAAAAAAAFEs/nAK1bskuVvI/Sifting_thumb%5B2%5D.jpg?imgmax=800" width="560" height="420" /></a></div> <div align="left"> </div> <div align="left">In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter, vanilla, granulated sugar and brown sugar on medium-high, until light and fluffy, about three minutes.  Scrape down the sides of the bowl with a rubber spatula, as needed.  Add the eggs, one at a time, mixing to incorporate after each addition.  Add the flour mixture, and beat on low speed until just combined, being careful not to over-mix.  Using a wooden spoon, fold in the chopped chocolate and the cherries.    </div> <div align="left"> </div> <div align="left">Form balls of dough, each about a scant 2 tablespoons.  Roll each dough ball in a small bowl filled with about 1/2 cup granulated sugar, to coat it evenly.  Place the sugar-dusted dough balls on the prepared baking sheets, arranging them about 2 to 3 inches apart <br /> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TV6_9_DKxAI/AAAAAAAAFEw/mfWWU8y6Foc/s1600-h/Sugar-Dusted12.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Sugar-Dusted" border="0" alt="Sugar-Dusted" src="http://lh4.ggpht.com/_2K0fThAEbFY/TV6_-tJv8JI/AAAAAAAAFE0/sKgm1dEGBNg/Sugar-Dusted_thumb6.jpg?imgmax=800" width="560" height="420" /></a></div> <div align="left"> </div> <div align="left">Bake just until the cookies puff and the  tops crack, about 10 to 12 minutes, rotating the baking sheets half-way through.  Using a thin metal spatula, transfer the cookies to a wire rack to cool completely.  Can be stored at room temperature  in an air-tight container for up to three days.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TV6__0Q021I/AAAAAAAAFE4/e43ZvbofUCk/s1600-h/Hot-out-of-the-oven15.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="Hot out of the oven" border="0" alt="Hot out of the oven" src="http://lh4.ggpht.com/_2K0fThAEbFY/TV7AAgCPqPI/AAAAAAAAFE8/IYYYr-aB_7E/Hot-out-of-the-oven_thumb9.jpg?imgmax=800" width="560" height="420" /></a></div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com4tag:blogger.com,1999:blog-5625611409321283923.post-62718641681078705652011-01-18T06:50:00.001-08:002011-01-18T06:50:47.962-08:00A Bit of a Delay<div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left">Hello everyone!  </div> <div align="left"> </div> <div align="left">I bet you’re wondering where I’ve been lately!  Well, the truth is, nowhere special.  It’s just that I’m having some big-time computer issues.  My hard drive crashed last week.  And just before I was about to make my first non-dinner party post!  I had this great recipe to share with you, for this really wonderful, incredibly delicious orzo dish, with speckles of chopped carrots, a creamy sauce of parmesan cheese, and huge bursts of fresh rosemary.  One of my favorite side dish recipes, it had been waiting patiently all last year to be shared with you.  Unfortunately, it will have to wait a little longer.  The computer is with my computer guy right now, and I’m not yet sure whether he’ll be able to recover all the information on it.  All looks hopeful, but I want to wait until I know for certain, before I cook this  up again, take all the pictures again, and blog about it again.  </div> <div align="left"> </div> <div align="left">And now I’m off to New York today, to do some private cheffing and to cater a couple parties this coming weekend.  And that means I’ll be away from the blogging for even a little bit longer.  I’m disappointed to keep having to put this off.  But to let you all in on a little secret, it’s kind of nice to have a bit of a break too!  </div> <div align="left"> </div> <div align="left">Thanks everybody, for being so patient and understanding!  And rest assured, I’ll be getting that awesome carrot orzo recipe to you sooner or later, one way or another, and with lots more good stuff to follow shortly.   </div> <div align="left"> </div> <div align="left">Here’s cheers to all of you!</div> <div align="left">Kate</div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com2tag:blogger.com,1999:blog-5625611409321283923.post-63920549740227613352011-01-05T12:09:00.001-08:002011-01-05T12:14:52.582-08:00New Years Eve Midnight Pancake Dinner<p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPbQLUXZI/AAAAAAAAFAU/iACFc5-FaSE/s1600-h/IMG_00557.jpg"><img style="display: inline" title="Midnight Pancake Supper" alt="Midnight Pancake Supper" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPcMb4qgI/AAAAAAAAFAY/SzxDyvXfB1g/IMG_0055_thumb4.jpg?imgmax=800" width="580" height="455" /></a> </p> <p>Well, here is is!  The very last of the fifty-two weekly dinner parties!  <em>Number Fifty-Two!</em>  I can hardly believe it’s all over.  My incredulousness mixes with a near-equal blend of relief and regret.  Ben and I both are certainly relieved  that our social patterns can now return to normal, glad that we can now share more ‘regular’ time with our friends (i.e. time not spent in preparation of elaborate meals, with picture snapping at every step along the way), and positively delighted that we can nudge some of our grocery budget towards the eating-out column.  But at the very same time, we’re both more than little bit sad that this fun year, this friend-filled and food-filled year is over.  While undeniably a bit of an undertaking on both our parts, this year-long project has brought us so much joy, so many incredible evenings with some truly amazing people, and countless wonderful memories.  Priceless memories we’d never have made were it not for this blog.  </p> <p>Before I get blogging about this final Scrumptious Company soiree, I need to say a few well-deserved thank you’s.  Thank you first to Ben, my incredible husband, who gave not a single sideways glance as I concocted up this crazy scheme; who soaked and scrubbed and rinsed and dried countless dishes, pots and pans; who made an estimated fifty-two last minute trips to the neighborhood grocery store for that one last thing I suddenly needed; who vacuumed, mopped and dusted way more than (I promise) he’ll ever have to do again the rest of his life; and who is just about the most warm, charming and handsome host, that any hostess ever could wish for.</p> <p>Thank you too, to all our Scrumptious Company guests – my mom and dad, sisters and grandparents, our cousins and aunts and uncles, and our wonderful friends, Chicago friends and out-of-towners, brand new friends and ones way back from childhood.  We absolutely loved our special nights with each and every one of you.  Thank you all so much for making this such an extraordinary experience!  You are always, always welcome at our kitchen table.  </p> <p>And last but not anywhere close to least, thank you to you all, my readers.  I can’t even describe how thrilling it is, knowing that all of you are out there, reading my words, scrolling through my pictures, and best of all, trying out my recipes!  Each comment, message and email from you has been a precious gift to me.  I am so grateful for your support, encouragement and contagious enthusiasm.  Without you, this blog truly could never be.  You readers are my most special of special ingredients.  Were every cook to have such a stockpile of love and support in their cabinets and cupboards, I can only imagine how delicious this world would be.  Thank you all, from the pit of my always hungry stomach and the bottom of my ever full heart.  </p> <p>And there’s one last matter I must address before I get started on this 52nd dinner party.  Because I know a lot of you are wondering.  I would be too, wondering: <em>Is this it?  The absolute end?  The very last Scrumptious Company post?    </em></p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPdIT4MTI/AAAAAAAAFAc/fica5FsLAjc/s1600-h/IMG_00011.jpg"><img style="display: inline" title="Lots of tiny clementines" alt="Lots of tiny clementines" src="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPeW5kTtI/AAAAAAAAFAg/QYe54qrzvsg/IMG_0001_thumb.jpg?imgmax=800" width="580" height="470" /></a> </p> <p>And to those wonderings I say, <em>No way!</em>  The last of the weekly dinner parties, yes.  (<em>Damn straight, yes!</em>)  But the end of it all?  I’ve loved blogging way too much for that.  Loved trying out new, cool recipes, and sharing some of my old favorites.  Loved having this virtual foodie connection with all of you.  Loved trying my hand at writing again (much less painful that it ever was during school).  And really, really, <em>really</em> loved learning about photography.  There’s no way I want to stop now!  And so now, rather than the multi-course and multi-recipe menus you’ve been getting, you can count on a single recipe a week, maybe two on good weeks.  Neat-sounding and delicious-looking foods I find in cookbooks and magazines, favorite recipes of my friends and fellow chefs, new creations I concoct or finally perfect after months or years of tweaking, and some of my all-time favorite treats, chef secrets, and cherished family dishes.  That my friends, is what we have in store for 2011.  (Happy New Year everybody, by the way!!)</p> <p>And now, with no further ado, Dinner Party Number Fifty-Two:</p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 570px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="568"> <div align="center"><strong><em>New Year’s Eve Midnight Pancake Supper</em></strong></div> <div align="center"><em>   </em></div> <div align="center"><em>Fresh-Squeezed Clementine Juice <br />Blueberry-Gingerbread Pancakes</em></div> <div align="center"><em>Cinnamon Ice Cream</em></div> <div align="center"><em>Maple-Candied Bacon</em></div> </td> </tr> </tbody></table> </div> <p>The honored guests of this last SC dinner party, and first true SC slumber party, four of my little cousins – Kate, Mary, Ellen & Caroline.  After a unusually warm New Year’s Eve afternoon out and about in down-town Chicago (also spent with my Aunt LeAnn, Uncle David and cousin Jack), we took a very crowded cab-ride home (all nine of us, a record for our cabbie) and settled in for a food-filled extravaganza.  Eight rounds of <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/05/pizza-margherita.html"><font color="#004080">top-your-own pizzas</font></a>.  <a href="http://www.izze.com/"><font color="#004080">Izzy sodas</font></a>, root beers and Coca-Colas in glass bottles (extra-sophisticated).  And tons of junk food – <a href="http://www.chex.com/recipes/RecipeView.aspx?RecipeId=45860&CategoryId=342"><font color="#004080">Puppy Chow (i.e. Muddy Buddies)</font></a>, home-made caramel corn, and a heaping bin of candy (perhaps a bit less sophisticated, as was the prank phone calling we got into later).  And then, to ring in the new year, more sugar – gingerbread pancakes, cinnamon ice cream & maple-candied bacon!</p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPfE7usCI/AAAAAAAAFAk/c9SRvl5hm1c/s1600-h/IMG_00043.jpg"><img style="display: inline" title="Clementines" alt="Clementines" src="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPf71mzqI/AAAAAAAAFAo/6qLk9rntBfs/IMG_0004_thumb2.jpg?imgmax=800" width="580" height="470" /></a></p> <p>The freshly squeezed clementine juice was by far the most healthful thing we consumed all night.  It was made even more so by the work-out it took to extract it.  The girls formed an assembly line: one slicing the fruit, the next passing the clementine halves through the mechanical juicer, and a third giving the juiced halves one last squeeze for good measure.  At the end of the line we had a gorgeous juice, in the most beautiful shade of orange, with lots of tender pulp and amazing flavor, sweeter and smoother than orange juice, and incredibly delicious sipped from Champagne glasses. (It <em>was</em> New Year’s Eve, after all!)</p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPgtaEhtI/AAAAAAAAFAs/iDWbAgb0vKo/s1600-h/IMG_00321.jpg"><img style="display: inline" title="Fresh-Squeezed Clementine Juice" alt="Fresh-Squeezed Clementine Juice" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPhSZaB8I/AAAAAAAAFAw/jbqliMhLDbY/IMG_0032_thumb.jpg?imgmax=800" width="580" height="470" /></a> </p> <p>The sweet anchor of this sugary feast was the blueberry-gingerbread pancakes.  Incredibly, unbelievably fluffy, with crisp, golden brown tops and bottoms, purple insides chock-full of plump juicy blueberries, warm spices of cinnamon, nutmeg and cloves, and rich molasses flavor from a big scoop of dark brown sugar.  I have to confess, what I describe above are not the pancakes I served the girls, but a new recipe I’ve tried out since.  The gingerbread pancakes I served for them, I made by following a recipe that had rave reviews and the highest of marks on-line.  I thought I was safe, but alas, with too much molasses and not enough sugar, they were just too, as Caroline put it, <em>grown-upy.  </em>Even slathered with melting butter and maple syrup and topped with a scoop of ice cream. <em> </em>Too grown-upy even for me.   But the gingerbread pancakes I lauded above, the ones made from a completely new recipe, those were none too grown-upy at all.  These are as kid-friendly, and adult–friendly too, as pancakes can be.  </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPiI7bOiI/AAAAAAAAFA0/r2vz-nw1yDI/s1600-h/IMG_00617.jpg"><img style="display: inline" title="Midnight Pancakes" alt="Midnight Pancakes" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPiud9f3I/AAAAAAAAFA4/ugtropYwvE0/IMG_0061_thumb5.jpg?imgmax=800" width="580" height="470" /></a> </p> <p>The crowning glory on top of the towers of pancakes, home-made cinnamon ice cream.  Cinnamon ties with coffee as my favorite ice cream flavor.  Coffee because it reminds me of my Grandma Schoen, who can always be counted on to have a pint of coffee Haagen Dazs in her freezer.  And cinnamon because it reminds me of Bill Knapp's, a now extinct restaurant I loved as a kid.  It had the best chocolate cake in the world, but even better, it had homemade cinnamon ice cream.  Both of these flavors, combined with closed eyes, are instant tickets back to my childhood.  The coffee ice cream I can find during any trip to the grocery store.  But cinnamon ice cream, well that is a much rarer treat.  When I I crave it, I usually have to make it myself.  So thank goodness I’ve got a killer cinnamon ice cream recipe!  Seriously, this stuff is sensational – creamy and dense and smooth, with huge cinnamon flavor on top of a perfect level of sweetness.  Now that I’ve had a recent taste of it, I’m completely hooked.  We’ve made three batches this week!</p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPjlVKESI/AAAAAAAAFA8/h4vcOv8BqIQ/s1600-h/IMG_00651.jpg"><img style="display: inline" title="Tall stack" alt="Tall stack" src="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPkMRqvLI/AAAAAAAAFBA/mlMJDQ8Jq3s/IMG_0065_thumb.jpg?imgmax=800" width="580" height="480" /></a></p> <p>And finally, because I like to save the very best for the very, very end – maple-candied bacon.  Thick, thick slices of smoky, salty bacon, slathered again and again with pure maple syrup as they slowly bake in the oven, becoming crisp and chewy and incredibly sticky, with a golden crust of sugary glaze.  Man oh man, bacon itself is amazing, but this, this is a miracle! <br /> <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPlj1j4MI/AAAAAAAAFBE/juHSoFuKclg/s1600-h/IMG_00251.jpg"><img style="display: inline" title="Maple-Candied Goodness" alt="Maple-Candied Goodness" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPmRUSZOI/AAAAAAAAFBI/yEG6JEwUkOY/IMG_0025_thumb.jpg?imgmax=800" width="580" height="470" /></a> </p> <p>Well everyone, I suppose that’s it.  The end.  But also, just the beginning!  I hope you’re as excited as I am about the coming year – all the new treats and snacks and fabulous dishes, the pictures and stories, the sharing of deliciousness!  Here’s to a tasty 2011!  <br /> <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPncDs4tI/AAAAAAAAFBM/OUsMdFjmCTk/s1600-h/IMG_000816.jpg"><img style="display: inline" title="My beautiful cousins" alt="My beautiful cousins" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPoMLLgFI/AAAAAAAAFBQ/qWyPkDy2udc/IMG_0008_thumb14.jpg?imgmax=800" width="580" height="455" /></a> </p> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Fresh-Squeezed Clementine Juice</strong></div> <div align="left"><em>Makes about 1 quart  <br />    <br /></em><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPo-_0cGI/AAAAAAAAFBU/m5n4uCOegSI/s1600-h/IMG_00267.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Fresh Squeezed Clementine Juice" border="0" alt="Fresh Squeezed Clementine Juice" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPpVbqNMI/AAAAAAAAFBY/r9Sr8IRdrAU/IMG_0026_thumb5.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left">about 24 medium-sized clementines</div> <div align="left"> </div> <div align="left">Slice each clementine in half cross-wise.  Juice the clementines with an electrical, mechanical or hand-held juicer, or simply by squeezing with your hands.  If you end up using a juicer, you may still be able to squeeze out a little extra juice by hand.  Collect the clementine juice in a pitcher or large measuring cup.  Remove any seeds by straining with a fork.  Strain the juice through a fine sieve if you do not like pulp.  Refrigerate until ready to serve.  Before pouring in to glasses, be sure to give the juice a stir, because the pulp likes to settle at the bottom.  Serve cold.  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPqP0MdiI/AAAAAAAAFBc/mDxUz3isEDs/s1600-h/IMG_00055.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Halved" border="0" alt="Halved" src="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPq3AmqyI/AAAAAAAAFBg/ymGH1aQNTE4/IMG_0005_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPrxQ4BUI/AAAAAAAAFBk/IXRTfGto9O0/s1600-h/IMG_00145.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Squeezed" border="0" alt="Squeezed" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPspJVpfI/AAAAAAAAFBo/ZxiSpfTXkcs/IMG_0014_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Blueberry-Gingerbread Pancakes</strong></div> <div align="left"><em>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Gingerbread-Pancakes-108785"><font color="#004080">Gourmet Magazine, November 2003</font></a></em></div> <div align="left"><em>Makes about 18 pancakes <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPtokmUZI/AAAAAAAAFBs/sKZOzssc8lU/s1600-h/IMG_00676.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Blueberry-Gingerbread Pancakes with Maple Syrup & Cinnamon Ice Cream" border="0" alt="Blueberry-Gingerbread Pancakes with Maple Syrup & Cinnamon Ice Cream" src="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPueQ04aI/AAAAAAAAFBw/ctTN6x8mgIY/IMG_0067_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em> </em></div> <div align="left">3 cups all-purpose flour</div> <div align="left">1 cup packed dark brown sugar</div> <div align="left">1 Tbl baking powder</div> <div align="left">1 1/2 tsp baking soda</div> <div align="left">1 tsp kosher salt</div> <div align="left">1 tsp ground cinnamon </div> <div align="left">1 tsp ground ginger</div> <div align="left">1/4 tsp ground nutmeg</div> <div align="left">pinch ground cloves</div> <div align="left">1/2 cup water</div> <div align="left">1/2 cup brewed coffee, room temperature</div> <div align="left">4 large eggs</div> <div align="left">1 stick unsalted butter, melted and cooled</div> <div align="left">1/4 cup freshly squeezed lemon juice</div> <div align="left">2 cups blueberries (fresh or frozen; if frozen, not thawed)</div> <div align="left">vegetable oil, for brushing the griddle</div> <p>In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  In a separate medium-sized mixing bowl, whisk together the water, coffee, eggs, butter and lemon juice.  Add the wet ingredients to the dry ingredients and whisk until just combined.   Let stand 10 minutes.  (The batter with thicken.) Fold in the blueberries with a rubber spatula.  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPvLxORsI/AAAAAAAAFB0/DvnBHIOfOQU/s1600-h/IMG_0019%5B1%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Pancake Batter" border="0" alt="Pancake Batter" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPv5SULrI/AAAAAAAAFB4/pjqPUjdWjGI/IMG_0019_thumb.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Heat a large griddle or skillet over medium-low heat.  Grease lightly with vegetable oil, then wipe dry with a paper towel.  Working in batches of 3 or 4 at a time, pour about 1/4 cup batter per pancake onto the pre-heated griddle.  Cook until the undersides are lightly browned and bubbles form on the top surface and the undersides are lightly browned, about 3 to 5 minutes.  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPwwVnhpI/AAAAAAAAFB8/ZaitQPcVsDI/s1600-h/IMG_00361.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Hot on the griddle" border="0" alt="Hot on the griddle" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPxkzJdMI/AAAAAAAAFCA/lDU7T2pIv-k/IMG_0036_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Flip the with a spatula then cook until the pancakes are cooked through and the edges are lightly browned, about 3 to 5 minutes.  (But it could take even longer, to cook all the way through.)  Serve hot, with <u>hot</u> maple syrup, <u>room temperature</u> butter, and if you’re in the mood for even more sweetness, a scoop of cinnamon ice cream on top.  (See recipe below.)</p> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPyanh1SI/AAAAAAAAFCE/LCfr73Gjssc/s1600-h/IMG_00636.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Deliciousness" border="0" alt="Deliciousness" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPzLJEJoI/AAAAAAAAFCI/Ja0a_m6VjM0/IMG_0063_thumb4.jpg?imgmax=800" width="550" height="440" /></a></div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Cinnamon Ice Cream</strong></div> <div align="left"><em>Makes about </em><em>6 cups <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPz_Cau7I/AAAAAAAAFCM/KYQrD0UsUOg/s1600-h/CinnamonIceCream4.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cinnamon Ice Cream" border="0" alt="Cinnamon Ice Cream" src="http://lh3.ggpht.com/_2K0fThAEbFY/TSTP0onMcvI/AAAAAAAAFCQ/FEiopMzBrIM/CinnamonIceCream_thumb4.jpg?imgmax=800" width="550" height="440" /></a> </div> <div align="left"></div> <div align="left">     <br />2 cups heavy cream <br />1 cup milk  <br />2 1/2 tsp ground cinnamon <br />1/2 cup plus 1/2 cup white sugar, divided  <br />10 large egg yolks <br />pinch salt <br />  <br />Combine the cream, milk, cinnamon and 1/2 cup sugar in a medium-sized sauce pot and bring just to a simmer over medium heat. </div> <p>Whisk the egg yolks with the remaining 1/2 cup sugar and pinch of salt. Pour about a third of the hot cream mixture into the yolks, whisking constantly as you pour. Return this egg-cream mixture back into the remaining hot cream mixture in the saucepan and cook, stirring constantly, until the custard thickens enough to coat the back of the spoon. The temperature of the custard should not exceed 180°F. </p> <p>Strain the custard into a 2 quart container and cool to room temperature, stirring occasionally, then cover and refrigerate until very cold, about four hours to overnight. </p> <p>Process in an ice cream maker, according to the manufacturer’s instructions.  After processing, transfer to an airtight container and freeze until ready to serve.</p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Maple-Candied Bacon <br /></strong><em>Serves 4 <br />    </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTP1XSgvEI/AAAAAAAAFCU/roibewOGo78/s1600-h/IMG_00225.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Maple-Candied Bacon" border="0" alt="Maple-Candied Bacon" src="http://lh3.ggpht.com/_2K0fThAEbFY/TSTP2EhuZXI/AAAAAAAAFCc/2OuKl8uOQ3A/IMG_0022_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">16 pieces of extra-thickly sliced bacon</div> <div align="left">about 1/2 cup real maple syrup</div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTP3t9bKKI/AAAAAAAAFCg/oBpCcaiw4V4/s1600-h/IMG_0011%5B1%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Thick-sliced bacon" border="0" alt="Thick-sliced bacon" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTP4rcCucI/AAAAAAAAFCk/4q9aM_mzsZo/IMG_0011_thumb.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"></div> <div align="left"> </div> <div align="left">Pre-heat the oven to 325°F.  </div> <div align="left"> </div> <div align="left">Arrange the bacon in a single layer over wire racks placed over rimmed baking pans.  Using a pastry brush, brush the tops of each bacon slice with maple syrup.  Bake for 10 minutes, then brush again with maple syrup.  Continue baking for 10 minutes and brushing with syrup until the tops of the slices are lightly browned.  Then flip the slices over, brush with maple syrup and return to the oven for 10 minutes.  Again, continue baking 10 minutes and brushing in between, until the bacon is done to your desired level of crunchiness.  This can take anywhere from 45 minute on, total, depending on the thickness of the bacon, and on how crispy you like it.  Be careful as you lift the bacon from the wire racks, as they tend to get very sticky, and may rip.  Serve hot or warm.  </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com5tag:blogger.com,1999:blog-5625611409321283923.post-34888700816031708032010-12-29T11:16:00.001-08:002011-01-02T13:18:17.712-08:00Well Worth the Wait<p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRuIm33YHtI/AAAAAAAAE94/5My-PmI0od4/s1600-h/GrapefruitCurdTart18.jpg"><img style="display: inline" title="Grapefruit Curd Tart" alt="Grapefruit Curd Tart" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuInlmbo0I/AAAAAAAAE98/r5XvNGo-LBU/GrapefruitCurdTart_thumb18.jpg?imgmax=800" width="580" height="423" /></a> </p> <p>I’ve been saving this post for a while now.  For about a month, a little more even.  Since the weekend before Thanksgiving actually.  We had two dinner parties that week – a Friday night <a href=" night soup and sandwich supper"><font color="#004080">soup and sandwich supper</font></a>, and on Sunday night, this special feast for my Grandma and Grandpa Anderson.  While they’d had an open invitation since the start of this project, it wasn’t until early November (all of us suddenly under the gun, as the official SC dinner parties quickly wound down to a lingering few), that my grandma and I finally sat down, coordinated our busy schedules, and picked the <em>one single </em>date during the following two months that worked out for all of us.  (Hectic as my schedule is these days - with not only these weekly dinner parties, but a rapidly growing number of catering and private cheffing jobs too (!) – it pales in comparison to the unbelievably busy lives of my way-too-energetic grandparents!)  So we pin-pointed the one and only night that worked, and marked it in our date books with permanent marker.  And a few weeks later, Grandma and Grandpa made an all-too-quick overnight trip from Toledo.  And I, in honor of our extra-special guests, prepared what I do believe has been the best dinner party of the entire year.  </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 570px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="568"> <div align="center"><em>Clusters of Fresh Grapes</em></div> <div align="center"><em>   </em></div> <div align="center"><em>Sautéed Veal Sweetbreads with Pancetta, Wild Mushrooms & Cream over Grilled Bread</em></div> <div align="center"><em>   </em></div> <div align="center"><em></em></div> <div align="center"><em>Simple Green Salad</em></div> <div align="center"><em>   </em></div> <div align="center"><em></em></div> <div align="center"><em>Braised Beef Short Ribs with Brandy, Prunes & Green Olives</em></div> <div align="center"><em>Polenta with Parmesan</em></div> <div align="center"><em>Roasted Carrots</em></div> <div align="center"><em>    </em></div> <div align="center"><em></em></div> <div align="center"><em>Grapefruit Curd Tart</em></div> </td> </tr> </tbody></table> </div> <p>In fact, I’ve heard through the family grapevine, that the next morning on their drive back home, Grandpa remarked to Grandma that this was the best meal he’s ever eaten.  What a thing to hear!  And from your <em>grandpa</em> of all people!  I couldn’t have been more proud.  But you know what, considering the combination of both incredible food and wonderful company, I just might have to say the same thing myself.  </p> <p>Why then, you may wonder, have I waited so long to share this meal with you?  Well, I’ve just been so crazily busy in the kitchen these days, I’ve hardly had a chance to get near my computer!  And this menu was so down-right amazing, I thought it would be a perfect penultimate dinner party post.  Plus, it was really kinda nice to have a dinner party-free and blog-free Christmas.  (Look at me, taking a break just a week before this project ends!)</p> <p>But now, I’ll get back to business, and share with you this fabulous meal!</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIoY7bT8I/AAAAAAAAE-A/SVyOhwtpMRc/s1600-h/GrapesGrapesMoreGrapes2.jpg"><img style="display: inline" title="Grapes, Grapes & More Grapes" alt="Grapes, Grapes & More Grapes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuIpFQFGHI/AAAAAAAAE-E/uxwFZEmVJqI/GrapesGrapesMoreGrapes_thumb2.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>I felt a bit silly including grapes on the menu above, but they were just so gorgeous and perfect and utterly delicious, a truly essential addition to this meal, that I just had to mention them.  Not only a perfect beginning bite as I finished cooking the sweetbreads, a necessarily last-minute task, but also a perfectly light, fresh and simple counterpoint to the very rich and decadent meal lying ahead.  It’s amazing how often I rely on a beautiful bunch of  grapes, to fill in the missing link for a dinner party.  They’re one of my favorite and easiest tricks!  </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIp_zJhTI/AAAAAAAAE-I/Lly6L81u2_g/s1600-h/ReadySetSweetbreads3.jpg"><img style="display: inline" title="Ready, Set, Sweetbreads" alt="Ready, Set, Sweetbreads" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIqrHGniI/AAAAAAAAE-M/RNfb_nYgiE4/ReadySetSweetbreads_thumb3.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>Sweetbreads (i.e. the thymus gland of a calf) are my grandpa’s number one favorite food.  And I’ve got to say, that shows darn good taste on his part!  A bit of a rare treat, if you’ve haven’t had the chance yet to try them yourself, all I can say is, you don’t yet know what you’re missing.  Rich and tender and impossibly creamy, no mere written description can do justice to the magnificent deliciousness of sweetbreads.  You’ll just have to take my word for it, until you get the chance to try them yourself.  </p> <p>Luxurious to begin with, I took the rich decadence even further,  sautéing the sweetbreads with peppery pancetta and a lovely collection of rare wild mushrooms, then draping them in a velvety cream sauce.  Finished with a bright squeeze of lemon juice and a smattering of fresh parsley, this luscious mixture was then spooned over thick slices of tenderly toasted, olive oil-brushed bread.  Man oh man, this was tremendously good.  I really am at a loss for words!</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIrQm3KdI/AAAAAAAAE-Q/gFCh_S-bC34/s1600-h/WildMushrooms7.jpg"><img style="display: inline" title="Wild Mushrooms" alt="Wild Mushrooms" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIr8Sph9I/AAAAAAAAE-U/FTl_12Tk1_E/WildMushrooms_thumb5.jpg?imgmax=800" width="580" height="450" /></a></p> <p>And then, a simple, simple salad.  I hate to use this pretentious sounding phrase, but this bright, crunchy cluster of greens was totally a palate cleanser.  Between rich sweetbreads and even richer short ribs, something fresh and light and simple was needed.  This quick and tasty salad was just the perfect thing to re-set our taste buds.</p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuIshrXtyI/AAAAAAAAE-Y/mMzUm8pvC_0/s1600-h/SimpleGreenSalads3.jpg"><img style="display: inline" title="Simple Green Salads" alt="Simple Green Salads" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuItK7hkjI/AAAAAAAAE-c/bgsbMbKA0bY/SimpleGreenSalads_thumb3.jpg?imgmax=800" width="580" height="435" /></a></p> <p>And now, the short ribs.  I just knew that no other main course could impress my grandparents more than this incredible cut of meat.  <a href="http://scrumptiouscompany.blogspot.com/2010/10/dp-40-dad.html"><font color="#004080">I’ve gone on and on before about the impressive attributes of short ribs</font></a>, so I’ll spare you my passionate musings today, but rest assured, I could write a book about how much I love them!  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuIuRgMfxI/AAAAAAAAE-g/5fsLvM8TsGw/s1600-h/BraisedBeefShortRibswithBrandyPrunes%5B3%5D.jpg"><img style="display: inline" title="Braised Beef Short Ribs with Brandy, Prunes & Green Olives" alt="Braised Beef Short Ribs with Brandy, Prunes & Green Olives" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIvE-YzlI/AAAAAAAAE-k/IXY5e0AU_uI/BraisedBeefShortRibswithBrandyPrunes%5B1%5D.jpg?imgmax=800" width="580" height="462" /></a></p> <p>Not all that different from my last short rib recipe, I kept the cooking technique basically the same, and just substituted in a few new ingredients – sweet, plump dried prunes and briny petals of green Spanish olives.  All cloaked in a dark, full sauce of deeply caramelized onions, rich beef stock and a good swig of brandy.  I served this gorgeous braise atop a creamy bed of parmesan polenta, and with a side of oven-roasted baby carrots, just like last time (because I loved the combination so much).  Utterly enamored with this entire dish, I’ve served it twice since at catered dinner parties, both times to rave reviews.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuIwENSDkI/AAAAAAAAE-o/zP_SrYpQTVM/s1600-h/PrunesOlives.jpg"><img style="display: inline" title="Prunes & Olives" alt="Prunes & Olives" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuIwhRfR5I/AAAAAAAAE-s/ro9XzFj4cdk/PrunesOlives_thumb.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>And finally, dessert.  And as with the prelude of  juicy grapes, and the fresh intermezzo of a salad, I thought it best that the final movement of this rich, undeniably indulgent meal be as bright and refreshing as possible.  And so, I looked to my favorite citrus, ruby red grapefruit. </p> <p>I adapted this tart from a recipe in Bon Appétit, which actually called for blood oranges instead.  As luck would have it, the fruit market was out of blood oranges.  And it <em>was</em> lucky, for it was only then, standing in front of an empty blood orange barrel, that I even thought of using grapefruit.  With greater tartness, and a beautiful juicy sweetness, I knew right away that grapefruit would be an even better choice of citrus with which to end this meal.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuIxeEBZNI/AAAAAAAAE-w/Zl0ctkuoxhU/s1600-h/PeelingtheGrapefruit2.jpg"><img style="display: inline" title="Peeling the Grapefruit" alt="Peeling the Grapefruit" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIyHeQb1I/AAAAAAAAE-0/BoH_drKyVzI/PeelingtheGrapefruit_thumb2.jpg?imgmax=800" width="580" height="435" /></a></p> <p>And keeping in pattern with the rest of this feast, this tart was absolutely sensational.  The crust for one was utter perfection – crisp and tender and buttery.  And the grapefruit curd filling was entirely amazing -  sharp in flavor and smooth in texture, bright and sweet and perfectly balanced.  And then on top, beautiful rings of sliced grapefruit segments.  Undeniably sophisticated, and incredibly delicious, this is one of my new favorite desserts.  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRuIzK5_LvI/AAAAAAAAE-4/f5Pvnxv_d3Y/s1600-h/GrapefruitCurdTart5.jpg"><img style="display: inline" title="Grapefruit Curd Tart" alt="Grapefruit Curd Tart" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuIzxv9K3I/AAAAAAAAE-8/3fdl472Hch4/GrapefruitCurdTart_thumb8.jpg?imgmax=800" width="580" height="440" /></a> <br />    </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Sautéed Sweetbreads with Pancetta, Mushrooms & Cream Over Grilled Bread</strong></div> <div align="left"><em>Serves  4</em></div> <div align="left"><em></em></div> <div align="left"><em>Perhaps a bit intimidating,  I can’t recommend sweetbreads enough – both for eating and for cooking!  Just go for it!</em></div> <div align="left"><em> </em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuI0ZLYUSI/AAAAAAAAE_A/UyT1wlrFuUw/s1600-h/SauteedSweetbreadswithPancettaWildMu%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Sauteed Sweetbreads with Pancetta, Wild Mushrooms and Cream Over Grilled Bread" border="0" alt="Sauteed Sweetbreads with Pancetta, Wild Mushrooms and Cream Over Grilled Bread" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuI1FSRRPI/AAAAAAAAE_E/H4guvIU5-Ik/SauteedSweetbreadswithPancettaWildMu.jpg?imgmax=800" width="550" height="461" /></a> </div> <div align="left"> </div> <div align="left">1 pound veal sweetbreads (you may have to special order these from a high quality meat</div> <div align="left">     market)</div> <div align="left">about 1/2 cup all-purpose flour</div> <div align="left">2 Tbl butter</div> <div align="left">1 Tbl extra-virgin olive oil, plus more for brushing on the bread</div> <div align="left">1 large shallot, peeled and finely diced</div> <div align="left">2 oz pancetta, finely diced</div> <div align="left">12 oz wild mushrooms (chanterelle, enoki, trumpet, etc.), trimmed, cleaned & thinly sliced</div> <div align="left">1 tsp fresh thyme leaves, chopped</div> <div align="left">1 small garlic clove, peeled and minced</div> <div align="left">3/4 cup heavy cream</div> <div align="left">2 Tbl fresh parsley leaves, finely chopped</div> <div align="left">2 Tbl freshly squeezed lemon juice</div> <div align="left">1/2 loaf French bread, sliced on the diagonal into 8 1-inch slices</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI16-UX9I/AAAAAAAAE_I/CVBhTMQZB8A/s1600-h/SweetbreadSetUp8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Sweetbread Set-Up" border="0" alt="Sweetbread Set-Up" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuI2muWmqI/AAAAAAAAE_M/oNl4W-o_W6k/SweetbreadSetUp_thumb6.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left"><u>To prepare the sweetbreads</u>:  If frozen, thaw overnight in the refrigerator.  Gently remove the ‘pipes’ (tube-like bands running between the sweetbread clusters) and tough membranes covering the sweetbreads.  Soak the sweetbreads in cool water for 1 hour, draining and changing the water every 15 minutes.  Bring a large pot of lightly salted water to a simmer, then add the sweetbreads and gently simmer for 20 minutes.  Drain then transfer the sweetbreads to an ice bath to cool, for 5 minutes.  Drain the sweetbreads and pat dry with paper towels.  Refrigerate until cool, about 2 hours.  Slice on the bias into 4 serving-size portions.  Keep refrigerated in an air-tight container until needed.  </div> <div align="left"> </div> <div align="left"><u>To assemble the dish</u>: Preheat an oven broiler and arrange a rack about 10-inches beneath.  Brush both sides of each bread slice with extra-virgin olive oil, then place on a foil-lined sheet tray.  Set aside until needed. </div> <div align="left"> </div> <div align="left">Pat dry the sweetbreads with paper towels, then season generously on all sides with salt and pepper.  Dredge into the flour, then pat the sweetbreads to remove any excess flour.  </div> <div align="left"> </div> <div align="left">Add the butter and 1 Tbl olive oil in a large sauté.  Melt the butter over medium-high heat, then add the flour-coated sweetbreads to the pan.  Sauté, turning once, until golden brown on both sides, about 4 to 5 minutes total.  The remove the sweetbreads to a plate, and reserve until needed.</div> <div align="left"> </div> <div align="left">Keep the pan over medium-high heat and add the shallots.  Season with salt and pepper and cook, stirring frequently, until tender and translucent, about 2 minutes.  Add the diced pancetta to the pan and cook until lightly crispy, about 5 minutes.  Using a slotted spoon, remove the shallot-pancetta mixture to a plate and reserve until needed.  </div> <div align="left"> </div> <div align="left">Increase the heat to high, wait a half minute, then add the sliced mushrooms.  Saute, stirring occasionally, until tender and browned, about 3 minutes. Add the garlic and thyme and cook, stirring frequently, about 1 minute mores.  </div> <div align="left"> </div> <div align="left">Return the shallot-pancetta mixture to the pan, then add the cream.  Stir to combine, then add the sweetbreads to the pan, nestling them in the sauce.  Reduce the heat to medium, and simmer until the sauce thickens, enough to just coat the back of a spoon, about 2 minutes.  Add the parsley and lemon juice and stir to combine.  Taste, then season as needed with salt and pepper.  </div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI3eY-RxI/AAAAAAAAE_Q/goR29gL_19c/s1600-h/SweetbreadsinPancettaWildMushroomCre%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Sweetbreads in Pancetta-Wild Mushroom Cream Sauce" border="0" alt="Sweetbreads in Pancetta-Wild Mushroom Cream Sauce" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuI4WqHoiI/AAAAAAAAE_U/cKyy5qjK_rs/SweetbreadsinPancettaWildMushroomCre.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left">While the sweetbread and sauce cook, you can toast the bread.  Place under the broiler and toast, turning once, until both sides are golden brown, about 4 minutes total.  Be careful not to over-toast the bread – You still want it tender inside.  </div> <div align="left"> </div> <div align="left">Arrange two slices of toasted bread on each of four serving plates.  Place 1 portion of sweetbreads atop each plate, then spoon the mushroom cream sauce over the sweetbreads and bread, evenly dividing it between the 4 plates. Serve immediately.  </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Simple Green Salad</strong></div> <div align="left"><i>   <br />This recipe is a repeat from a previous dinner party.  (It’s that good!)  Check it out <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/spring-green-salad.html"><font color="#004080">here</font></a>.</i></div> <div align="left"></div> <div align="left">    <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI5JzidhI/AAAAAAAAE_Y/CLYMYbCcpTc/s1600-h/SimpleGreenSalad6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Simple Green Salad" border="0" alt="Simple Green Salad" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI5xbAAHI/AAAAAAAAE_c/-ytPuyr_ycg/SimpleGreenSalad_thumb4.jpg?imgmax=800" width="550" height="449" /></a> </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Braised Beef Short Ribs with Brandy, Prunes & Green Olives</strong></div> <div align="left"><em>Serves  4</em></div> <div align="left"><em>   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI6cbdRpI/AAAAAAAAE_g/Wn6pYFWUlQw/s1600-h/BraisedBeefShortRibswithBrandyPrunes.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Braised Beef Short Ribs with Brandy, Prunes & Green Olives; Parmesan Polenta; Roasted Carrots" border="0" alt="Braised Beef Short Ribs with Brandy, Prunes & Green Olives; Parmesan Polenta; Roasted Carrots" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI6yXoXEI/AAAAAAAAE_k/o1CagnIZclA/BraisedBeefShortRibswithBrandyPrunes%5B4%5D.jpg?imgmax=800" width="550" height="454" /></a> </div> <div align="left"><em> </em></div> <div align="left">1 Tbl extra-virgin olive oil <br />4 large beef short ribs (about 2 pounds total) <br />2 Tbl plus 1 Tbl butter, divided <br />1 large yellow onion, peeled and roughly chopped <br />1 large carrot, peeled and roughly chopped <br />2 cloves garlic, peeled and roughly chopped <br />1 tsp tomato paste <br />1 sprig fresh rosemary <br />1 bay leaf  <br />1 1/2 cups Brandy</div> <div align="left">4 cups beef broth (I like this type <a href="http://collegeinn.com/products/bold-tender-beef.aspx"><font color="#004080">store-bought beef broth</font></a>) <br />about 16 large Spanish green olives (with pits) <br />about 16 dried prunes (pitted)</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <p>Heat a large, wide-bottomed pot over high heat for 2 minutes.  Add the olive oil, reduce the heat to medium-high, and heat for 1 minute longer.  Meanwhile, pat the short ribs dry with paper towels.  Season liberally with salt and pepper.  Add the short ribs to the pot in a single layer and sauté, turning as needed, until browned on all sides, about 10 minutes.  Transfer the ribs to a plate and reserve.  Wipe out the inside of the pot with paper towels, then return to medium-high heat.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI7jx8uMI/AAAAAAAAE_o/yICk0v_Y02A/s1600-h/SearingtheShortRibs3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Searing the Short Ribs" border="0" alt="Searing the Short Ribs" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI8AnDN0I/AAAAAAAAE_s/Av-mQ2dGZJc/SearingtheShortRibs_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Melt 2 Tbl butter in the pot, then add the chopped onions.  Season with a good sprinkling of salt and pepper, then sauté over medium-high heat, stirring occasionally, until well browned, about 15 minutes.  Add the chopped carrot and continue to sauté, stirring occasionally, until well browned also, about 6 minutes.  Add the garlic and sauté, stirring frequently, 1 minute longer.  Add the tomato paste sauté for 2 more minutes, stirring frequently.  Add the rosemary sprig, bay leaf and Brandy.  Bring to a boil, and scrape up any browned bits on the bottom of the pan.  Reduce by about half, then add the beef broth. <br />Return the short ribs and any of their accumulated juices to the pot, arranging them in a single layer.  Bring to a simmer, then cover.  Braise at the barest of simmers until the ribs are very tender and the meat has pulled away from the bone, about 2 1/2 to 3 hours.</p> <p>While the short ribs simmer, slice the green olive from their pits:  Slicing from top to bottom, right along the pits, slice the flesh into three oval-shaped petals.  Discard the pits and reserve the olive petals until ready to use.  </p> <p>Transfer the ribs with tongs to a clean plate. Strain the braising liquid through a fine mesh sieve, and discard the solids.  Spoon as much fat as possible from the top of the liquid.  Discard the fat.  Transfer the braising liquid to a smaller pot and place, uncovered, over medium-high heat.  Keep at a strong simmer until the sauce is reduced to about 2 cups and is thick enough to coat the back of a spoon, about 15 minutes (but that is just a rough estimate – this time can vary greatly).  Reduce the heat to maintain a very gentle simmer, add the prunes and sliced olives, cover with a lid, and gently simmer for about 15 minutes longer.  Then remove the lid, add the remaining tablespoon of butter and stir until melted.  Taste the sauce and season as needed with salt and pepper.  </p> <p>When ready to serve, transfer the short ribs to the pot, and spoon the sauce over the ribs.  Cover and re-heat over medium-low, stirring occasionally, until hot.  Serve hot, dividing the short ribs, olive, prunes and sauce evenly between 4 plates.</p> <p>The short ribs and sauce can be made up to 2 days ahead and kept refrigerated in an air-tight container.  Reheat over low heat in a covered pot before serving.  </p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Polenta with Parmesan</strong><i> <br />This recipe is a repeat from a previous dinner party.  (It’s that good!)  Check it out <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/parmesan-polenta.html"><font color="#004080">here</font></a>.</i> </div> <div align="left"><em>    </em><a href="http://lh4.ggpht.com/_2K0fThAEbFY/S_75d-FWr7I/AAAAAAAAC50/j8TgOQZVwZQ/s1600-h/ParmesanPolenta6.jpg"><img title="Parmesan-Polenta" border="0" alt="Parmesan-Polenta" src="http://lh6.ggpht.com/_2K0fThAEbFY/S_75e_zIheI/AAAAAAAAC54/uHFxRmvdtQU/ParmesanPolenta_thumb7.jpg?imgmax=800" width="550" height="439" /></a></div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Roasted Carrots</strong><i> <br />This recipe is a repeat from a previous dinner party.  (It’s that good!)  Check it out <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/roasted-carrots-parsnips.html"><font color="#004080">here</font></a>.</i> </div> <div align="left"><em> </em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI9KEGBPI/AAAAAAAAE_w/xklER3G6_1E/s1600-h/RoastedCarrots1.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Roasted Carrots" border="0" alt="Roasted Carrots" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuI96KRm2I/AAAAAAAAE_0/175A4T3Raoc/RoastedCarrots_thumb.jpg?imgmax=800" width="550" height="450" /></a></div> <div align="left"></div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Grapefruit Tart</strong></div> <div align="left"><em>Adapted from Bon Appétit Magazine, January 2002, on <a href="http://www.epicurious.com/recipes/food/views/Blood-Orange-Tart-with-Orange-Caramel-Sauce-106137"><font color="#004080">Epicurious.com</font></a></em></div> <div align="left"><em>Serves 10 </em></div> <div align="left"> <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI-YGZT_I/AAAAAAAAE_4/sEtjxRhnWNc/s1600-h/GrapefruitTart8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Grapefruit Tart" border="0" alt="Grapefruit Tart" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuI_NWAEYI/AAAAAAAAE_8/b63ZU9OxLio/GrapefruitTart_thumb11.jpg?imgmax=800" width="550" height="417" /></a> </div> <div align="left"></div> <div align="left"> </div> <div align="left"><u>For the grapefruit curd & garnish</u>:</div> <div align="left">about 4 large red grapefruits</div> <div align="left">1 Tbl finely grated grapefruit zest (make sure to collect before slicing the grapefruits!)</div> <div align="left">1/3 cup plus 1/4 cup fresh grapefruit juice (collected while slicing the grapefruit segments)</div> <div align="left">1/3 cup fresh lemon juice (from about 2 to 3 lemons)</div> <div align="left">1 1/4 cups sugar</div> <div align="left">6 large eggs</div> <div align="left">2 large egg yolks</div> <div align="left">1 stick butter, sliced into 8 pieces, room temperature</div> <div align="left">a few drops of red food coloring</div> <div align="left">3/4 tsp unflavored gelatin</div> <div align="left"> </div> <div align="left"><u>For the tart shell</u>:</div> <div align="left">1 1/2 cups all-purpose flour</div> <div align="left">2 Tbl sugar</div> <div align="left">1/4 tsp salt</div> <div align="left">1 stick butter, sliced into 1/4-inch cubes, cold</div> <div align="left">3 Tbl heavy cream, cold</div> <div align="left">1 Tbl Grand Marnier (optional – otherwise, sub in 1 Tbl more cream)</div> <div align="left">1 large egg yolk</div> <div align="left"> </div> <div align="left">First, zest the grapefruit, reserving 1 tablespoon to use later.  Then, with a sharp knife, slice off the top and bottom ends of each grapefruit.  Rest the fruit on a cutting board, and slice from top to bottom down the sides, removing the skin and the white pith that lies beneath.  Continue to slice away the skin, around the entire fruit.  Cut away any pith you may have missed.   Hold the peeled fruit over a bowl. Slice towards the core, as close as possible to the white membrane separating the segments. Make the same slice on the opposite side of the same segment.  When the two cuts meet at the bottom, the citrus segment with slide out, and fall into the bowl.  Repeat with the remaining segments.  When done with the entire fruit, squeeze the juice into the bowl.  Repeat with the remaining grapefruits.  Then strain the juice into a separate container.  Reserve 1/3 cup plus 1/4 cup of the grapefruit juice and  all of the grapefruit segments, refrigerated in separate air-tight containers, until ready to use.  </div> <div align="left"> </div> <div align="left">In a medium-sized, metal mixing bowl, whisk to combine the grapefruit zest, 1/3 cup grapefruit juice, lemon juice, sugar, eggs and egg yolks.  Set the bowl over a saucepot filled with about 1-inch of gently simmering water.  Add the butter, then whisk constantly until the sauce thickens and a thermometer inserted into the sauce registers 175°F, about 12 minutes.  Be sure not to let the sauce boil, or go about the 175°F.  Remove the bowl from above the water, then add a few drops of red food coloring, 1 drop at a time and stirring well between drops, to achieve a rosy shade of pinkish-orange.  Be very careful – It’s a fine line between grapefruit pink and Pepto Bismol pink!  Cool the sauce for about a half hour at room temperature, stirring occasionally.  Cover with plastic, then chill in the refrigerator until cold, about 2 hours.  </div> <div align="left"> </div> <div align="left">While the sauce cools, make the pastry shell:  Combine the flour, sugar and salt in the bowl of an electric stand mixer fitted with the paddle attachment.  (You can also use a hand-held electric mixer.)  Blend on medium speed until combined.  Then add the butter and blend on medium until the mixture resembles coarse crumbs, about 1 to 2 minutes or so.  Add the cream, Grand Marnier and egg yolk, then blend on medium speed until the dough begins to clump together, about 1 minute or so.  Gather the dough into a ball, flatten into a disk, then roll out the dough on a lightly floured work surface, forming a 13-inch round circle.  Transfer the dough to a 10-inch diameter tart pan with a removable bottom.  Fold the overhand in to form double-thick sides, then press onto the pan sides.  Using a fork, pierce all over the bottom of the crust.  Freeze for 30 minutes.  </div> <div align="left"> </div> <div align="left">Pre-heat the oven to 350 F and arrange a rack in the middle position.  Bake until the crust is lightly golden, about 30 minutes.  Cool completely in the pan on a wire rack.  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuI_9BmGFI/AAAAAAAAFAE/55yAtil82Cw/s1600-h/PieCrust3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Pie Crust" border="0" alt="Pie Crust" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuJAZIIskI/AAAAAAAAFAI/ZOo3O14hue4/PieCrust_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">It helps to reinforce the grapefruit sauce a bit with gelatin:  Place the remaining 1/4 cup grapefruit juice in a small sauce pot.  Sprinkle the gelatin evenly over the surface of the juice and allow it to stand for 10 minutes.  Then place the pot over medium-low heat and melt the gelatin mixture, stirring constantly.  Add the gelatin mixture to the grapefruit sauce and whisk to combine.  </div> <div align="left"> </div> <div align="left">Pour the grapefruit sauce into the cooled crust, then place in the refrigerator until set, about 2 hours.  Cover lightly with plastic wrap and refrigerate until needed, up to 1 day.</div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuJBNt1TLI/AAAAAAAAFAM/P18DhgPIzcU/s1600-h/GrapefruitCurdinaTartShell2.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Grapefruit Curd in a Tart Shell" border="0" alt="Grapefruit Curd in a Tart Shell" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRuJBlxAW-I/AAAAAAAAFAQ/VsdUOSY0Sf0/GrapefruitCurdinaTartShell_thumb2.jpg?imgmax=800" width="550" height="412" /></a> </div> </td> </tr> </tbody></table> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div">Arrange the sliced grapefruit segments in concentric rings around the tart, staring with an outer layer and working your way in.  I was able to get in two rows, but if you use smaller grapefruits, you may be able to fit three.  Once you’ve topped the tart with the grapefruit slices, serve within 4 hours.  </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com3tag:blogger.com,1999:blog-5625611409321283923.post-40907058335554048462010-12-22T16:04:00.001-08:002010-12-22T16:04:03.801-08:00Three Overnight Dinner Guests<p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRhixRumI/AAAAAAAAE60/O1XQJ0pUulI/s1600-h/PreTossedSalad10.jpg"><img style="display: inline" title="Pre-Tossed Salad" alt="Pre-Tossed Salad" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRivMxTBI/AAAAAAAAE64/yyxVrUrpCk0/PreTossedSalad_thumb8.jpg?imgmax=800" width="580" height="480" /></a> </p> <p>Ben’s good friend James was staying with us all week last week.  And I’m beginning to think that our houseguests are somehow magnetic, because as it always seems to happen, one out-of-town friend attracted some more, and we ended up with more guests in the midst of his stay.  Julie, my close friend from culinary school, and her boyfriend Joe, came in on Saturday from Madison, and stayed for the night too.  And so, for this fiftieth Scrumptious Company dinner party, we had a fun mix and match of friends.  And man, was it <em>fun</em>!  A total blast!  We laughed all night, ate some tasty food, drank some tremendous wines (thanks to Julie and Joe), told many a scandalous story I can’t even repeat here, and then, right before dessert, out on our snowy back deck, we taught James to <a href="http://en.wikipedia.org/wiki/Sabrage"><font color="#004080">saber</font></a> a bottle of (cheapo) Champagne!  </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 570px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="568"> <div align="center"><em>Black Bean Dip with Corn Chips & Vegetable Crudités <br />       </em></div> <div align="center"><em></em></div> <div align="center"><em>Chopped Romaine Salad with Radishes, Black Beans, Cucumber, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco & Roasted Pepper Ranch Dressing</em></div> <div align="center"><em>   </em></div> <div align="center"><em></em></div> <div align="center"><em>Pork Stew with Ancho Chiles, Carrots, Tomatoes & Lime</em></div> <div align="center"><em>Long Grain Brown Rice Pilaf</em></div> <div align="center"><em>Pickled Jalapeños </em></div> <div align="center"><em>   </em></div> <div align="center"><em></em></div> <div align="center"><em>Chocolate Cinnamon Tart with Whipped Cream</em></div> </td> </tr> </tbody></table> </div> <p>The menu was filled with Mexican flavors and ingredients.  But it was a cozy, wintery sort of Mexican fare, which made for a nice, spicy change of pace, this time of year.  I’ve been wanting to make this pork stew for ages, and built the rest of the menu around it its warm flavors.  </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRKRjV9wxeI/AAAAAAAAE68/GmwamyQfnF8/s1600-h/BlackBeans6.jpg"><img style="display: inline" title="Black Beans" alt="Black Beans" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRKRkGpiPEI/AAAAAAAAE7A/Gxgbok3owmM/BlackBeans_thumb4.jpg?imgmax=800" width="580" height="435" /></a></p> <p>For a starting snack, a silky puree of black beans, fortified with huge flavors of garlic, lime, cilantro and cumin.  This dip was <em>all</em> about the flavor and texture.  It’s certainly not a looker, I’ll be the first to admit.  A drab and dreary plop of purpley-brown goop, it would be down-right homely without its pretty garnish of cilantro, and some colorful chips and crudités on the side.  But it’s this unassuming guise that makes the first taste so surprisingly good.  The texture for one is totally luxurious – velvety smooth and wholly creamy.  And the flavor is truly out of this world – bright lime juice, smoky cumin, a hint of spicy cayenne, that singular prickly taste of cilantro, and a rounding out of smooth, heady garlic.  So utterly good, you’ll be surprised again and again with every single bite.  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRKRlAqOK3I/AAAAAAAAE7E/o1iCyR6h6-I/s1600-h/Abouttobeblended6.jpg"><img style="display: inline" title="About to be blended" alt="About to be blended" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRmHxL-vI/AAAAAAAAE7I/AE2jCapi7l4/Abouttobeblended_thumb4.jpg?imgmax=800" width="580" height="435" /></a></p> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRnCyL0nI/AAAAAAAAE7M/vlgDdulSwh0/s1600-h/Black%20Bean%20Dip%20with%20Corn%20Chips%20%26%20Vegetable%20Crudites%5B22%5D.jpg"><img style="display: inline" title="Black Bean Dip with Corn Chips & Vegetable Crudites" alt="Black Bean Dip with Corn Chips & Vegetable Crudites" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRKRn3Gr1TI/AAAAAAAAE7Q/P1dNcIu-JSA/Black%20Bean%20Dip%20with%20Corn%20Chips%20%26%20Vegetable%20Crudites_thumb%5B22%5D.jpg?imgmax=800" width="580" height="435" /></a> </div> <div align="left"> </div> <div align="left">Once the final scoop of black bean dip disappeared (and in record time),  I tossed together my current favorite salad.  Inspired by (i.e. lifted straight off the menu of) <a href="http://www.bigstarchicago.com/"><font color="#004080">our favorite Chicago taqueria</font></a>, this salad is full of everything good – avocado, cucumber, black beans, radishes, pumpkin seeds, queso fresco (a crumbly Mexican cheese), mint leaves, red onion.  Oh my gosh, every bite is filled with clean, bright flavors and fresh, magnificent crunch.  And all of it swathed in a creamy dressing of herbs and roasted poblanos.  Every next element adds layer upon layer to this awesome salad.  But the key to all,  I’ve got to say, lies in the mint.  This fresh zing of flavor highlights every last bite.  Like a secret ingredient in a magic potion, it transforms this dish into something altogether fantastical.  I can’t recommend this salad enough!  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRKRorucgcI/AAAAAAAAE7U/Dx2KpL8pkrg/s1600-h/PumpkinSeeds7.jpg"><img style="display: inline" title="Pumpkin Seeds" alt="Pumpkin Seeds" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRpFxLU1I/AAAAAAAAE7Y/K-ZZQqezJ_A/PumpkinSeeds_thumb5.jpg?imgmax=800" width="580" height="470" /></a> </div> <div align="left">  </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRKRqENO2YI/AAAAAAAAE7c/RKoy0GDo98U/s1600-h/SaladIngredients6.jpg"><img style="display: inline" title="Salad Ingredients (except I forgot the avocado, and added cilantro by mistake)" alt="Salad Ingredients (except I forgot the avocado, and added cilantro by mistake)" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRq4uYltI/AAAAAAAAE7g/-sRbrZLj0KY/SaladIngredients_thumb4.jpg?imgmax=800" width="580" height="435" /></a></div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRKRrpFu4cI/AAAAAAAAE7k/cyMBg755HMo/s1600-h/Saladswithallsortsofgoodthings6.jpg"><img style="display: inline" title="Salads with all sorts of good things" alt="Salads with all sorts of good things" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKRsdh3F2I/AAAAAAAAE7o/o_Z8kkr_sW4/Saladswithallsortsofgoodthings_thumb.jpg?imgmax=800" width="580" height="435" /></a> </div> <div align="left"> </div> <div align="left">And then it was time for the dish that inspired it all – the utterly tender stew of cubed pork shoulder, with smoky strips of ancho peppers, sweet batons of bright orange carrots, bright currents of lime juice, speckles of fresh cilantro and tender slices of tomato dissolving into the rich, full sauce.  Ah, so completely good.  So warm, so tasty, so full of coziness and comfort.  I served this lovely Mexican stew atop a warm bed of brown rice.  And then as a garnish, added a few green coins of pickled jalapeño. The recipe, found within the pages of an old Food & Wine, just begged me to make it.  And I’m so glad I gave in to its wishes.   I really was happy to oblige.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRKRs2uOzYI/AAAAAAAAE7s/LCyouZ8OhN0/s1600-h/LotsofLimes9.jpg"><img style="display: inline" title="Lots of Limes" alt="Lots of Limes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRKRtmzo6PI/AAAAAAAAE7w/LVTQyqI9qCQ/LotsofLimes_thumb7.jpg?imgmax=800" width="580" height="435" /></a></div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRKRugZuQTI/AAAAAAAAE70/XnfvM4iyhKY/s1600-h/SlicedAnchoChiles6.jpg"><img style="display: inline" title="Sliced Ancho Strips, and a Relatively Small Ancho Chile" alt="Sliced Ancho Strips, and a Relatively Small Ancho Chile" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRveRmEYI/AAAAAAAAE74/_cy19Hj-6-k/SlicedAnchoChiles_thumb4.jpg?imgmax=800" width="580" height="435" /></a></div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRKRwC2NZKI/AAAAAAAAE78/VdXeB8hPklI/s1600-h/SlicedJalapenos6.jpg"><img style="display: inline" title="Sliced Jalapenos" alt="Sliced Jalapenos" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRwybQKBI/AAAAAAAAE8A/FhCUL6ByZrA/SlicedJalapenos_thumb4.jpg?imgmax=800" width="580" height="452" /></a> </div> <div align="left"> </div> <div align="left">And finally, a Mexican chocolate tart.  Rich, deep chocolate and warm cinnamon, in both the crust and the filling.  The bottom crust, made of crushed chocolate wafer cookies, was crisp and crunchy, a lovely dark shade of deepest brown.  Atop this, a creamier hue – a  rich, velvety layer of chocolate ganache, blending whole cream and cinnamon with both bittersweet and imported Mexican chocolate.  Sliced into thin wedges, these intensely rich triangles of spicy chocolate needed nothing more than an airy dollop of lightly sweetened whipped cream.   It was truly a fitting end to an all together amazing evening.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRKRx2_m01I/AAAAAAAAE8E/H31ePw4luaQ/s1600-h/ChocolateCinnamonTart18.jpg"><img style="display: inline" title="Chocolate Cinnamon Tart" alt="Chocolate Cinnamon Tart" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKRyZPO0GI/AAAAAAAAE8I/DthepbwlpJ4/ChocolateCinnamonTart_thumb16.jpg?imgmax=800" width="580" height="455" /></a></div> <div align="left">  <br />    </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Black Bean Dip</strong></div> <div align="left"><em>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Southwestern-Black-Bean-Dip-14652"><font color="#004080">Gourmet Magazine, May 1996</font></a></em></div> <div align="left"><em>Makes about 3 to 4 cups</em></div> <div align="left"><em> </em></div> <div align="left"></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRKRzMWgEjI/AAAAAAAAE8M/nqJobkBxEvM/s1600-h/BlackBeanDipwithVegetableCrudites14.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Black Bean Dip with Vegetable Crudites" border="0" alt="Black Bean Dip with Vegetable Crudites" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKRz77pitI/AAAAAAAAE8Q/dmyqDF9sWRA/BlackBeanDipwithVegetableCrudites_th.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">1 Tbl extra-virgin olive oil</div> <div align="left">2 large garlic cloves,  peeled and minced</div> <div align="left">1/2 large green bell pepper, stem and seeds and pith removed, chopped</div> <div align="left">1 small yellow onion, peeled and chopped</div> <div align="left">2 15-oz cans black beans, rinsed well and drained well</div> <div align="left">1/4 cup fresh lime juice (from about 3 to 4 limes)</div> <div align="left">1/4 cup packed chopped fresh cilantro</div> <div align="left">1 tsp ground coriander seeds</div> <div align="left">1 tsp ground cumin</div> <div align="left">1/2 tsp cayenne</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">Heat a large sauté pan over medium heat, then add the olive oil, garlic, green pepper and onion.  Season with salt and pepper, then cook, stirring frequently, until the vegetables are tender and the onion translucent.  Remove from the heat.  </div> <div align="left"> </div> <div align="left">In the bowl of an electric food processor, combine the onion-garlic-pepper mixture with the beans, lime juice, cilantro, coriander, cumin and cayenne.  Process until very smooth, about 2 to 3 minutes.  Add a tablespoon or two of water, if necessary, to reach a silky consistency.  Taste, and season as necessary with salt and pepper.  Serve at room temperature.  Can be kept refrigerated in an air-tight container for up to 2 days.  </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Romaine Salad with Radish, Black Beans, Cucumbers, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco and Roasted Pepper Ranch Dressing</strong></div> <div align="left"><em>Inspired by The Big Star Salad, at <a href="http://www.bigstarchicago.com/index.html"><font color="#004080">Big Star</font></a>, Chicago</em></div> <div align="left"><em>Serves 6</em></div> <div align="left"><em> </em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR0RMSxGI/AAAAAAAAE8U/aIJt49nrdJQ/s1600-h/ChoppedRomaineSaladwithRadishBlackBe.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Chopped Romaine Salad with Radish, Black Bean, Cucumber, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco & Roasted Pepper Ranch Dres" border="0" alt="Chopped Romaine Salad with Radish, Black Bean, Cucumber, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco & Roasted Pepper Ranch Dres" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRKR1DHxqyI/AAAAAAAAE8Y/NHxFNmIXbWw/ChoppedRomaineSaladwithRadishBlackBe%5B1%5D.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left"><u>For the dressing</u>:</div> <div align="left">2 medium-sized poblano peppers</div> <div align="left">1 large egg yolk</div> <div align="left">1 cup vegetable or canola oil</div> <div align="left">1/2 cup buttermilk</div> <div align="left">1 Tbl Dijon mustard</div> <div align="left">juice from 1 lime</div> <div align="left">1 tsp onion powder</div> <div align="left">2 Tbl finely chopped fresh parsley leaves</div> <div align="left">2 Tbl finely chopped fresh chives</div> <div align="left">2 green onions, finely chopped (both white and green parts)</div> <div align="left">2 Tbl finely chopped cilantro leaves</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR2LcPVPI/AAAAAAAAE8c/o0Z05t9p4Mw/s1600-h/SlicedGreenOnionsParsleyChivesCilant%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Sliced Green Onions, Parsley, Chives & Cilantro" border="0" alt="Sliced Green Onions, Parsley, Chives & Cilantro" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR2960pFI/AAAAAAAAE8g/-I9TF69oWM8/SlicedGreenOnionsParsleyChivesCilant.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left"><u>For the rest of the salad</u>:</div> <div align="left">3 medium-sized heads romaine, rinsed and dried, chopped cross-wise into thick ribbons</div> <div align="left">about 6 to 8 medium-sized radishes, very thinly sliced cross-wise into circles</div> <div align="left">1 English cucumber, thinly sliced cross-wise into rings</div> <div align="left">1 15-oz can black beans, rinsed well, drained and dried</div> <div align="left">1 small red onion, peeled and thinly sliced, then soaked in cool water for about 20</div> <div align="left">     minutes, drained and dried (this will soften some of the pungency)</div> <div align="left">2 avocados, peeled, pitted and sliced into 1/2-inch cubes</div> <div align="left">1/2 cup pumpkin seeds</div> <div align="left">1/2 cup mint leaves, roughly chopped</div> <div align="left">1/2 cup queso fresco cheese (found in most stores near the shredded cheeses), crumbled</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><u>To make the dressing</u>:</div> <div align="left">First, roast and puree the poblano peppers:  If you have a gas stove-top, turn a burner onto high heat.  Place the peppers directly on the grate over the flame.  Keep an eye on the peppers, turning pretty frequently, until the skin is evenly charred all around.  Place the peppers in a container and cover with a lid or plastic wrap.  Allow them to set for about 15 minutes.  </div> <p>[If you don’t have a gas stove-top, pre-heat the oven to 500°F.  Place the peppers on a parchment-lined baking sheet and roast, turning every 5-7 minutes, until the skin is loose and blistery.  Remove from the oven and place the peppers in a container. Cover with a lid or with plastic wrap. Allow them to set for about 15 minutes.]  </p> <p>Remove the peppers from the container.  Slice each pepper in half, length-wise, and then into quarters, lengthwise again.  Remove the stems, seeds, and any tough, pithy membranes inside.  Using a knife, scrape off the charred skin from the outside of the peppers. Place the pepper flesh into a blender or food processor and blend until smooth, about 2 minutes.  </p> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRKR3eP7z6I/AAAAAAAAE8k/-5X2cazs34k/s1600-h/RoastedPoblanoPeppers11.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Roasted Poblano Peppers" border="0" alt="Roasted Poblano Peppers" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRKR4N3yYEI/AAAAAAAAE8o/bWwxuGlupoM/RoastedPoblanoPeppers_thumb9.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">In a large mixing bowl, whisk the egg yolk until it is slightly foamy.  Slowly add the vegetable oil, just a few drops at a time, constantly beating with the whisk, until all the oil is incorporated and the mixture is thick and smooth, the consistency of mayonnaise.  Add the buttermilk, mustard, lime juice, onion powder, parsley, chives, green onion, cilantro and roast poblano puree, and stir to combine.  Taste and season as needed with salt and pepper.  Keep refrigerated in an air-tight container until needed, up to 2 days.  </div> <div align="left"> </div> <div align="left"><u>To assemble the salad</u>:</div> <div align="left">In a large mixing bowl, combine the chopped romaine with the sliced radishes, cucumber, black beans, red onion, avocado, pumpkin seeds, mint and queso fresco.  Add a few spoonfuls of the dressing, just enough to lightly coat everything, and toss well to combine.  (You won’t use nearly all the dressing.  Safe the rest for another salad, or for dipping veggies.)  Taste and season as needed with a sprinkling of salt and pepper, then toss again to combine.  Serve immediately.</div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left">  <br />   </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Pork Stew with Ancho Chiles, Carrots, Tomatoes & Lime</strong></div> <div align="left"><em>Adapted from a recipe by Tia Harrison on <a href="http://www.foodandwine.com/recipes/yucatan-pork-stew-with-ancho-chiles-and-lime-juice"><font color="#004080">Food&Wine.com</font></a></em></div> <div align="left"><em>Serves 6 to 8 <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR4qr12TI/AAAAAAAAE8s/7IYFKpnPMgM/s1600-h/IMG_008010.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="IMG_0080" border="0" alt="IMG_0080" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKR5SJrKHI/AAAAAAAAE80/oeTn9GQSYl0/IMG_0080_thumb8.jpg?imgmax=800" width="550" height="413" /></a> </div> <div align="left"><em> </em></div> <div align="left"></div> <div align="left">1/4 cup vegetable or canola oil</div> <div align="left">4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces</div> <div align="left">2 large white onion, peeled and chopped into 1/2-inch pieces</div> <div align="left">8 garlic cloves, peeled and smashed</div> <div align="left">3 dried ancho chiles (see picture above), seeded and cut into thin strips with scissors</div> <div align="left">3 bay leaves</div> <div align="left">pinch of ground cloves</div> <div align="left">pinch of cayenne</div> <div align="left">8 cups chicken stock</div> <div align="left">1 pound carrots, peeled, sliced vertically in half, then sliced cross-wise into 2-inch pieces</div> <div align="left">6 ripe plum tomatoes, quartered length-wise, seeded and cored</div> <div align="left">1/4 cup fresh lime juice, plus more to taste, if you’d like</div> <div align="left">2 Tbl chopped fresh cilantro leaves</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">Set a very large cooking pot (either an enameled cast-iron casserole pot, or a large straight-sided cooking pot, but not a stock pot - as long as it is big enough to fit the stew, and wider than it is tall) over medium-high heat.  Add the vegetable oil and heat it until shimmering, about 2 minutes.  Working with about 1/3 or half the cubed pork at a time, blot it dry with paper towels, then season all sides liberally with salt and pepper.  Carefully add the seasoned pork to the oiled pan, and cook until browned all, turning every few minutes, about 10 minutes total.  Using a slotted spoon or tongs, transfer the browned pork to a plate.  Repeat with the remaining pork.</div> <div align="left"> </div> <div align="left">Add the chopped onions to the pan, and stir to coat with the left-over oil, scraping the bottom of the pan to bring up any browned bits and pieces.  Season with salt and pepper and cook the onions, stirring frequently, until well-browned but not falling apart, about 10 minutes.  (I always find that adding a few tablespoons of water here or there, using it to scrape up any browned areas on the pan, and then letting it evaporate, helps onions brown deeply without burning.)  Add the garlic and cook for about 2 minutes longer, stirring frequently.  Add the sliced anchos, bay leaves, cloves and cayenne and stir to combine.  Add the chicken stock, and return the browned pork to the pot.  </div> <div align="left"> </div> <div align="left">Bring to a simmer, cover with a lid, then reduce the heat to maintain the barest of simmers.  Lifting the lid to check the stew frequently, gently simmer until the pork is incredibly tender, about 3 hours.  Also, throughout the cooking time, it is wise to skim off with a spoon or ladle, any fat or frothy impurities that collects at the top of the stew.  Do this before each time you stir.  </div> <div align="left"> </div> <div align="left">While the pork is cooking, cook the carrots:  Bring a large pot of salted water to a vigorous boil.  Add the sliced carrots and boil until just tender, between 4 and 7 minutes.  Drain immediately, then spread over a parchment covered baking pan to cool.  Reserve.</div> <div align="left"> </div> <div align="left">When the pork is thoroughly tender, strain the solids from the liquids with a colander, collecting the liquids in a large measuring cup or pitcher.  Set aside the solids.  Allow the liquid to rest a few minutes, then use a spoon to collect any liquid fat that rises to the top and discard it.  (For easiest collection of the fat, it is best if the container holding the strained liquids is taller and more narrow than the cooking pot, and also clear.)  </div> <div align="left"> </div> <div align="left">Return the liquid to the cooking pot and simmer until it is reduced to a good flavor and consistency.  (The time for this can vary greatly.)  When a deep flavor and velvety texture is achieved, add the strained solids back to the simmering liquid, along with the sliced tomatoes and stir to combine.  Cover the pot and simmer gently, stirring occasionally, about 20 minutes longer.  The tomatoes will break down a bit and disappear into the sauce, but that’s okay.  </div> <div align="left"> </div> <div align="left">Add the lime juice and cilantro to the nearly done stew and stir to combine.  Taste, then season as needed with salt and pepper, and perhaps more lime juice.  Add the cooked carrots to the stew and stir gently to combine.  </div> <div align="left"> </div> <div align="left">The stew can be made a couple days ahead, then reheated over a low flame.  Stir frequently while reheating.  </div> <div align="left"> </div> <div align="left">Serve hot, spooned over <font color="#004080">rice</font>, garnished with <font color="#004080">pickled jalapeños</font>.  </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left">  <br /></div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Rice Pilaf</strong></div> <div align="left"><i>This recipe is a repeat from a previous dinner party.  (It’s that good!)  Check it out <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/05/few-words-on-rice-pilaf-and-basic.html"><font color="#004080">here</font></a>.</i></div> <div align="left"><em> </em></div> <div align="left"><em><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TRKR5w9SA1I/AAAAAAAAE84/QULNWz0Dlgo/s1600-h/RicePilaf29.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Rice Pilaf" border="0" alt="Rice Pilaf" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKR6hE-ZZI/AAAAAAAAE88/grqnhHvGMpU/RicePilaf_thumb29.jpg?imgmax=800" width="550" height="440" /></a></em></div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left">  <br />  </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Pickled Jalapeños <br /></strong><i>This recipe is a repeat from a previous dinner party.  (It’s that good!)  Check it out <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/pickled-jalapenos.html"><font color="#004080">here</font></a>. <br />     </i></div> <div align="left"><em></em></div> <div align="left"><em><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRKR7KKGD-I/AAAAAAAAE9A/vw7RW5HGGr8/s1600-h/PickledJalapenos4.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Pickled Jalapenos" border="0" alt="Pickled Jalapenos" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKR7u-KFdI/AAAAAAAAE9E/jGw3kO3kI6M/PickledJalapenos_thumb2.jpg?imgmax=800" width="550" height="438" /></a></em></div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left">  <br />   </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Chocolate Cinnamon Tart </strong></div> <div align="left"><em>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Tart-with-Cinnamon-Spiced-Pecans-237114"><font color="#004080">Bon Appetit Magazine, February 2007</font></a></em></div> <div align="left"><em>Serves  10 </em></div> <div align="left"><em> </em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR8JYPpoI/AAAAAAAAE9I/W5jR7a61Y64/s1600-h/ChocolateCinnamonTartwithWhippedCrea%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Chocolate Cinnamon Tart with Whipped Cream" border="0" alt="Chocolate Cinnamon Tart with Whipped Cream" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRKR8spshvI/AAAAAAAAE9M/oO6j5ls6U8A/ChocolateCinnamonTartwithWhippedCrea%5B1%5D.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"></div> <div align="left"> </div> <div align="left"><u>For the crust</u>:</div> <div align="left">1 cup chocolate wafer cookie crumbs, finely ground in a food processor (from a little more</div> <div align="left">     than half of one 9-oz package)</div> <div align="left">1/4 cup granulated sugar</div> <div align="left">1/2 tsp ground cinnamon </div> <div align="left">1/4 tsp kosher salt</div> <div align="left">5 Tbl unsalted butter, melted</div> <div align="left"> </div> <div align="left"><u>For the filling</u>:</div> <div align="left">1 cup heavy whipping cream</div> <div align="left">4 oz bittersweet chocolate, chopped</div> <div align="left">1 (3.1 oz) disk Mexican chocolate (<a href="http://chocoibarra.com.mx/productos-ibarra.php"><font color="#004080">this brand</font></a> is easy to find in most stores), chopped</div> <div align="left">1/2 stick unsalted butter, cut into 4 pieces, room temperature</div> <div align="left">2 tsp vanilla extract</div> <div align="left">1 tsp ground cinnamon</div> <div align="left">1/2 tsp kosher salt</div> <div align="left"> </div> <div align="left"><u>To make the crust</u>:</div> <div align="left">Pre-heat the oven to 350ᵒF and arrange a rack in the middle position.  <br />   </div> <div align="left">Blend the chocolate crumbs, sugar, cinnamon and salt in the electric food processor.  Add the melted butter and process until the crumbs are well moistened.  Press the crumbs into a 9-inch diameter tart pan with a removable bottom, pressing them evenly over the bottom and up the sides of the pan.  (I only had a 10-inch tart pan on hand, so I increased by 25% all the ingredients, for both the crust and the filling (multiplied each by 1 1/4) and it worked well.)  Bake until set, about 20 minutes.  Cook on a wire rack.  </div> <div align="left"> </div> <div align="left"><u>To make the filling</u>:</div> <div align="left">Add the cream to a medium-sized saucepot and bring to a simmer over medium-high heat, stirring frequently.  Remove from the heat, then add the chopped chocolates.  Whisk until melted and smooth.  Add the butter, one piece at a time, whisking until smooth between each addition.  Whisk in the vanilla, cinnamon and salt.  Pour the filling into the crust, then let stand at room temperature about 15 minutes.  Then chill uncovered in the refrigerator until completely set, at least 4 hours.  Can be made a day ahead.  </div> <div align="left"> </div> <div align="left">To serve, push the tart from its bottom, to remove the side rim.  Then slice into wedges.  Top each slice with a dollop of whipped cream.  (See recipe below.)</div> <p><u>For the whipped cream</u>: <br />1  cup heavy cream <br />2 tsp sugar <br />1 tsp vanilla</p> <p>Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two).  Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).</p> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-21686356739802573542010-12-17T16:04:00.001-08:002010-12-17T16:12:09.468-08:00Five-Hundred & Seventy-Six Christmas Cookies<p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5es9Y2KI/AAAAAAAAEzk/lrPQz3AtDpY/s1600-h/AlltheCookies7.jpg"><img style="display: inline" title="Cookies, Cookies, Cookies!" alt="Cookies, Cookies, Cookies!" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5fTT0TxI/AAAAAAAAEzo/5WC5N3n6J0c/AlltheCookies_thumb7.jpg?imgmax=800" width="580" height="450" /></a> </p> <p>Last Sunday I hosted a Christmas cookie exchange.  I invited eleven friends and handed out eleven of my favorite cookie recipes, one for each friend.  And I was there too, of course, which rounded it out to an even dozen.  A dozen friends, a dozen different kinds of cookies.  The instructions were simple – Each of us baked a batch of four dozen cookies, enough for all of us to sample one of each at the party and then bring home three of each kind to share with friends and family.  Along with these hundreds of cookie confections (576 to be exact!) I had on hand hot coffee and tea, cold milk and creamy eggnog.  And a dozen pretty white boxes, lined with red and green tissue paper, all in a row, ready for filling with assorted cookies.  </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div" align="center"><em><font color="#004080" size="1">ONE:</font>  Jam Thumbprints <br /><font color="#004080" size="1">TWO:</font>  Cranberry Turtle Bars <br /><font color="#004080" size="1">THREE:</font>  White Chocolate Peppermint Cookies <br /><font color="#004080" size="1">FOUR:</font>  Frosted Cut-Outs <br /></em><em><font color="#004080" size="1">FIVE:</font>  Gingerbread Men <br /><font color="#004080" size="1">SIX:</font>  Caramel-Glazed Coffee Shortbread Cookies <br /><font color="#004080" size="1">SEVEN:</font>  Nutmeg Logs <br /><font color="#004080" size="1">EIGHT:</font>  Lemon-Sugar Sandwich Cookies <br /><font color="#004080" size="1">NINE:</font>  Cognac Sugarplums <br /><font color="#004080" size="1">TEN:</font>  Orange Poppy Seed Cookies <br /><font color="#004080" size="1">ELEVEN:</font>  Rosemary Trees <br /><font color="#004080" size="1">TWELVE:</font>  Espresso Chip Meringues</em> </div> <p>With Christmas already so near, and coming faster than ever, I’d wanted to get this post up as soon possible, so you all might have a chance to make some of these yourselves this year.  In step with the glittering sugar-plums, visions of a Monday afternoon blog post danced in my head from the start.  But man oh man, I’ve had a crazy week!  And try as I might, it just didn’t happen.  And so, already later than I wanted to be, I’m going to try and make this post short and sweet as can be.  Even thought I could go on and on, I’ll just share a few thoughts about each cookie, and then get straight to the recipes. <a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5fzPMt2I/AAAAAAAAEzs/zlRpIoYSr28/s1600-h/Cognac%20Sugarplums%2C%20Espresso%20Chip%20Meringues%2C%20Cranberry%20Turtle%20Bars%2C%20Rosemary%20Trees%5B2%5D.jpg"> <br />    <img style="display: inline" title="Espresso Chip Meringues, Cranberry Turtle Bars, Coffee Shortbread with Caramel Glaze" alt="Espresso Chip Meringues, Cranberry Turtle Bars, Coffee Shortbread with Caramel Glaze" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5gi7lVCI/AAAAAAAAEzw/SgXO8nhkXrQ/Cognac%20Sugarplums%2C%20Espresso%20Chip%20Meringues%2C%20Cranberry%20Turtle%20Bars%2C%20Rosemary%20Trees_thumb%5B2%5D.jpg?imgmax=800" width="580" height="460" /> <br /> <br /></a>I do have to say though, every last cookie turned out sensationally!  Everyone did such a fantastic job, I couldn’t get over it!  As each guest arrived and un-veiled her cookie, I became more and more thrilled.  And we all had such a blast, tasting one another’s cookies and sharing our baking stories.  I can hardly wait to do it all over again next year! <br />   <br /><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5hfhaSMI/AAAAAAAAEz0/WfyCPNKwK_Y/s1600-h/Cut-Outs%5B5%5D.jpg"><img style="display: inline" title="Cut-Outs & Rosemary Trees" alt="Cut-Outs & Rosemary Trees" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5h_8ZD-I/AAAAAAAAEz4/ebdSAORz1qQ/Cut-Outs_thumb%5B5%5D.jpg?imgmax=800" width="580" height="458" /></a></p> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5ilVTw9I/AAAAAAAAEz8/8ebXZGBbDPQ/s1600-h/Gingerbread%20Men...%5B3%5D.jpg"><img style="display: inline" title="Gingerbread Men, Nutmeg Logs, Jam Thumbprints, Cognac Sugarplums" alt="Gingerbread Men, Nutmeg Logs, Jam Thumbprints, Cognac Sugarplums" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5je471nI/AAAAAAAAE0A/dhkF8f9vuGY/Gingerbread%20Men..._thumb%5B3%5D.jpg?imgmax=800" width="580" height="487" /></a> </div> <div align="left"> </div> <div align="left">That said, let’s get on to cookie number one!  The Jam Thumbprints. There’s a million versions out there, but this is one heck of a thumbprint recipe.  It’s one of Ina Garten’s (and you know how much I love <em>her</em>).   My friend Rachel made these, and did a stupendous job.  Tender yet crisp and a little bit chewy, with rich buttery flavor, sweet flecks of coconut and jewel-like dollops of raspberry & apricot jam nestled on top.  Oh man, we’re off to a great start! </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">ONE:</font>  Jam Thumbprints <br /></strong> <div align="left"><em>Adapted from a recipe by <a href="http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html"><font color="#004080">Ina Garten</font></a></em><em></em></div> <div align="left"><em>Makes about 32 cookies <br />   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5kFxeCuI/AAAAAAAAE0E/Oe8lsHk8qLE/s1600-h/JamThumbprints3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Jam Thumbprints" border="0" alt="Jam Thumbprints" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5kzUcDtI/AAAAAAAAE0I/su0YzpCfV-w/JamThumbprints_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em>  <br /></em>3 ½ cups all-purpose flour <br />½ tsp kosher salt <br />3 sticks unsalted butter, room temperature <br />1 cup granulated sugar <br />1 tsp vanilla extract <br />1 large egg <br />1 Tbl water <br />7 oz sweetened coconut flakes <br />Raspberry jam and Apricot jam, roughly a few tablespoons each</div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5lgCgpFI/AAAAAAAAE0M/Nyzo_N9NtiM/s1600-h/IMG_00026.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Apricot & Raspberry Jam" border="0" alt="Apricot & Raspberry Jam" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5mESJAUI/AAAAAAAAE0Q/-EUhHWDXe5E/IMG_0002_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <p>Pre-heat the oven to 350°F. Arrange the racks in the upper and lower thirds of the oven. Line cookie sheets with parchment paper and set aside. </p> <p>In a medium-sized mixing bowl, whisk to combine the flour and salt. Set aside.</p> <p>Combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. (You can also use a hand-held electric mixer.) Beat on medium-high speed until just combined, about 1 minute. Add the vanilla and beat again to combined, about 30 seconds. Scrape down the sides of the bowl and the paddle with a rubber spatula.</p> <p>With the mixer on lowest speed, add the flour mixture to the butter-sugar mixture. Mix on low until the dough just starts to come together. Be careful to not over-mix. Transfer the dough onto a floured work space. Gather into a flat disk, then wrap in plastic and refrigerate for about 30 minutes.</p> <p>Divide the dough into about 32 equal pieces, roughly 1 ¼ inch wide. Using your hands (slightly dampening them with water helps), roll the pieces of dough into balls. Lightly press each ball to flatten it slightly, to about a 1-inch thickness.</p> <p>Make an egg wash by beating together the egg and water in a small bowl. Place the coconut flakes in another small bowl. Dip each flattened ball of dough into the egg wash, then roll it in the coconut flakes. Place the balls onto the parchment-lined cookie sheets, spacing them about 2-inches apart. Using your finger, press a light indentation into the top of each dough ball. Place a heaping ¼ teaspoon of jam (half of the cookies with raspberry and the other half with apricot) into each indentation. </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5m7yIHRI/AAAAAAAAE0U/WWt8msQePnw/s1600-h/Rachelscookies%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Jam Thumbprints in the Making" border="0" alt="Jam Thumbprints in the Making" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5n_sfrvI/AAAAAAAAE0Y/YE-JCDVrdho/Rachelscookies_thumb%5B5%5D.jpg?imgmax=800" width="550" height="440" /></a> </p> <p>Bake, 2 sheets at a time, until the coconut is golden brown and the cookies are set, about 20 to 25 minutes. Be sure to rotate the pans (switch their positions and turn each 180 degrees) half-way through cooking time. Cool for a couple minutes on the pan, before lifting the cookies with a rubber spatula to cool on cooling racks or on a clean counter. Cool to room temperature before storing at room temperature in an air-tight container.</p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">Cookie number two, from my friend Andrea’s kitchen, the Cranberry Turtle Bars.  These were my absolute favorite of the mix.  Buttery shortbread base, and then a chewy layer of caramel, studded with toasted pecans and cranberries – fresh cranberries that cook down to a sticky red mess in the bubbling caramel sauce.  And finally a dark drizzling of bittersweet chocolate. Rich, sweet, tart, fabulous.  Entirely delicious and completely satisfying.  This is my new cookie.  </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">TWO:</font> Cranberry Turtle Bars <br /></strong> <div align="left"><em>Adapted from</em><font color="#004080"> </font><a href="http://www.amazon.com/Gourmet-Cookie-Book-Single-1941-2009/dp/0547328168/ref=sr_1_1?ie=UTF8&qid=1292439574&sr=8-1"><font color="#004080">The Gourmet Cookie Book</font></a><em> by Conde Nast Publications</em></div> <div align="left"><em>Makes 3 dozen bars <br />       <br /></em><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5oSZ8ygI/AAAAAAAAE0c/ACpyUTyrB8g/s1600-h/CranberryTurtleBars7.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cranberry Turtle Bars" border="0" alt="Cranberry Turtle Bars" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5o3OdWQI/AAAAAAAAE0g/bcLMVnbFLzs/CranberryTurtleBars_thumb7.jpg?imgmax=800" width="550" height="440" /></a> </div> <div align="left"><u> <br />For the base</u>: <br />2 cups all-purpose flour <br />1/2 cup light brown sugar, packed <br />½ tsp kosher salt <br />1 ½ sticks cold butter, cut into ½-inch cubes</div> <p><u>For the topping</u>: <br />2 sticks butter <br />1 2/3 cups granulated sugar <br />¼ cup light corn syrup <br />½ tsp salt <br />1½ cups fresh (or frozen (but not thawed)) cranberries (6 ¾ oz), coarsely chopped <br />1 tsp vanilla <br />3 cups pecans (12 oz), toasted and cooled, then coarsely chopped <br />2 oz bittersweet chocolate (not semi-sweet or unsweetened), very finely chopped</p> <p><u>Special equipment</u>:<u> <br /></u>a candy thermometer<i><u></u></i></p> <p><u>To make the base:</u> Preheat the oven to 350°F and arrange a rack in the middle position.</p> <p>Line a 9 x 13-inch shallow baking pan with foil, leaving a 2-inch overhang on the two short sides. Butter all four sides, but not the bottom.<b></b></p> <p>Add the flour, brown sugar and salt to the bowl of an electric food processor. Pulse a few times to combine. Add the cubed butter and pulse until the mixture begins to form small, pea-sized lumps.  Transfer the dough to the prepared baking pan, then press down firmly with your fingers and the heel of your hand to form an even layer. Bake until lightly golden and firm, anywhere between 15 to 25 minutes. Cool on a wire rack to room temperature.</p> <p><u>To make the topping</u>: Melt the butter in a medium-sized sauce pan over medium heat. Stir in the sugar, corn syrup and salt. Increase the heat to medium-high and boil, stirring occasionally, until the mixture is deep golden brown and registers 245°F on a candy thermometer, about 8 minutes. (If it takes longer, so be it – The important thing is the temperature, not the time.) Carefully add the cranberries and stir to combine. Continue to boil until the caramel returns to 245°F. Remove the pot from the heat and stir in the vanilla. Then add the pecans and stir until well coated. Working quickly, spread the caramel topping over the cookie base, using a rubber spatula to distribute the sauce and a fork to distribute the nuts and berries evenly. Cool completely to room temperature. </p> <p>Once cool, lift the bars by the foil from the pan and transfer to a cutting board. Cut in 6 cross-wise strips, then 6 length-wise strips, for a total of 36 bars. (I like to sliced down the center first, and then slice each half in three even pieces. Doing this in both directions gives me the most even results.)</p> <p>Place the chocolate in a small heat-safe bowl placed over a pot with about an inch of simmering water. (Make sure the bowl fits snugly inside the pot, or the chocolate will burn from the direct heat of the stove-top.) Stir until melted and smooth. Transfer the chocolate to a small heavy-duty plastic bag. Using a scissors, snip off a tiny bit of one corner to form a small hole. Evenly pipe the chocolate in wavy stripes across the bars. Let stand at room temperature until the chocolate sets, about 30 minutes to 1 hour. Store at room temperature in an air-tight container, up to 3 days.</p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">The White Chocolate Peppermint cookies were supposed to go to my friend Jen.  But she ended up having to work at the last minute, and so I happily took on the task, eager to try them out for myself.  Deep brown wafer-like circles, flavored with chocolate and peppermint, thin and crisp yet tender.  Topped with a smooth smear of creamy white chocolate then dusted with crushed candy cane.  Very cute and very Christmassy.  Needless to say, very delicious too!</div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">THREE:</font> White Chocolate Peppermint Cookies <br /></strong> <div align="left"><em>Adapted from a recipe by <a href="http://www.marthastewart.com/recipe/chocolate-peppermint-cookies-living"><font color="#004080">Martha Stewart</font></a></em></div> <div align="left"><em>Makes about 6 dozen cookies</em></div> <div align="left"><em>   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5p9O3wZI/AAAAAAAAE0k/RtxwWnH2ess/s1600-h/WhiteChocolatePeppermintCookies33.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate Peppermint Cookies" border="0" alt="White Chocolate Peppermint Cookies" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5qqPLqbI/AAAAAAAAE0o/qmIlF_6ppOk/WhiteChocolatePeppermintCookies3_thu.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left">  <br />cup of all-purpose flour, plus more for rolling the dough <br />½ cup unsweetened Dutch-process cocoa powder <br />½ tsp baking soda <br />½ tsp baking powder <br />½ tsp salt <br />5 Tbl unsalted butter, room temperature <br />¾ cup sugar <br />1 large egg <br />1 large egg yolk <br />¾ tsp pure peppermint extract <br />8 candy canes, or 30 round peppermint candies, crushed <br />12 oz white chocolate, chips or coarsely chopped</div> <p>In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.</p> <p>In the bowl of an electric stand mixer, combine the butter and sugar. (You can also use a hand-held electric mixer too.) Beat on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and the paddle with a rubber spatula, as needed. Reduce the speed to medium-low. Add the egg, then the yolk, beating well after each addition. Beat in the peppermint extract. Slowly add the flour mixture, and beat only until just incorporated. Shape the dough into two equal disks. Wrap in plastic, and refrigerate until firm, at least 1 hour and up to 2 days.</p> <p>Preheat the oven to 325°F and arrange the racks in the upper and lower third positions. Line 2 baking sheets with parchment paper and set aside. </p> <p>On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out circles, and arrange 1-inch apart on the parchment-lined baking sheets. (Roll and cut the left-over scraps once, then discard the remaining scraps.) Freeze the cookies on their baking sheets until firm, about 15 minutes. Repeat with the remaining disk.</p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5rjQ1keI/AAAAAAAAE0s/BJ19lpAaSqE/s1600-h/PeppermintCookiesintheMaking1.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Peppermint Cookies in the Making" border="0" alt="Peppermint Cookies in the Making" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5sdaKUhI/AAAAAAAAE0w/ZRPId9JNpcU/PeppermintCookiesintheMaking_thumb9.jpg?imgmax=800" width="550" height="445" /></a> </p> <p>Bake, 2 sheets at a time, until the cookies are dry to the touch, about 12 minutes, rotating the pans (trading their positions and turning them each 180 degrees) about half-way thorough the cooking time. Transfer the parchment with the cookies to wire racks to cool. Continue baking the remaining cookies. Undecorated cookies can be kept at room temperature in an air-tight container for up to 3 days.</p> <p>Sift the crushed peppermint candy, separating the large pieces from the dust, and reserving both. </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5tErYW5I/AAAAAAAAE00/IMrQ4Dx42Hc/s1600-h/WhiteChocolatePeppermint8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate & Peppermint" border="0" alt="White Chocolate & Peppermint" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5twH3MJI/AAAAAAAAE04/7itj2vK5TGA/WhiteChocolatePeppermint_thumb8.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Place the white chocolate in a heatproof bowl set over a pot filled with about an inch of gently simmering water. Stir frequently as the chocolate melts. Remove from the heat. Using a small off-set spatula, frost each cookie top with a smooth circle of melted chocolate. Immediately sprinkle with about ¼ teaspoon of either the candy pieces or the dust. Repeat with the remaining cookies, sprinkling half with candy pieces and half with candy dust. Refrigerate on the baking sheets until set, up to 3 hours. Keep refrigerated in an air-tight container. The cookies will keep up to 5 or so days, but are best eaten earlier rather than later. <br />   <a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5uQ58h4I/AAAAAAAAE08/mjkHA3Ty_3o/s1600-h/WhiteChocolatePeppermintCookies13.jpg"> <br /><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate Peppermint Cookies with Crushed Candycanes" border="0" alt="White Chocolate Peppermint Cookies with Crushed Candycanes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5vrfbCmI/AAAAAAAAE1A/JxwSDLfII1U/WhiteChocolatePeppermintCookies1_thu.jpg?imgmax=800" width="550" height="412" /></a> <br />   <br /><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5waoeNFI/AAAAAAAAE1E/n2SCH2NQ8SU/s1600-h/WhiteChocolatePeppermintCookies22.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate Peppermint Cookies with Candy Cane Powder" border="0" alt="White Chocolate Peppermint Cookies with Candy Cane Powder" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5w1O0GMI/AAAAAAAAE1I/dBk98EX7KnQ/WhiteChocolatePeppermintCookies2_thu.jpg?imgmax=800" width="550" height="412" /></a></p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">The fourth cookie, the frosted cut-outs, were assigned to me all along.  A recipe my mom has been baking every Christmas for years, these soft, buttery cut-out cookies with their sweet, creamy frosting are just too delicious to describe.  And they’re so much fun to decorate, too!  This year I went with Christmas lights, dying seven scoops of frosting seven different colors, then dusting the frosted lights with matching sugars.  Lined up all in a row, they seemed to glow and glitter like real twinkle lights.  </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong><font color="#004080">FOUR:</font> Frosted Cut-Outs</strong></div> <div align="left"><em>Cookies adapted from a recipe by Tasha Tudor, by way of my mom, Susan Anderson</em></div> <div align="left"><em>Frosting adapted from a recipe by my aunt, Janet Schoen</em></div> <div align="left"><em>Makes about 5 dozen small to medium-sized cut-outs (about 3 to 4 inches high/wide) <br />   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5xkgsrqI/AAAAAAAAE1M/3Gezrv1AeHk/s1600-h/ChristmasLights33.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Christmas Lights" border="0" alt="Christmas Lights" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5yVkOcnI/AAAAAAAAE1Q/H-AB1bQjLHc/ChristmasLights_thumb31.jpg?imgmax=800" width="550" height="440" /></a> </div> <div align="left"> </div> <div align="left"><u>For the cookies</u>:</div> <div align="left">5 cups all-purpose flour</div> <div align="left">1 tsp baking soda</div> <div align="left">1/2 tsp kosher salt</div> <div align="left">2 sticks butter, room temperature</div> <div align="left">2 sticks margarine, room temperature</div> <div align="left">2 cups granulated sugar</div> <div align="left">2 eggs</div> <div align="left">3 Tbl milk</div> <div align="left">1 Tbl vanilla</div> <div align="left"> </div> <div align="left"><u>For the frosting</u>:</div> <div align="left">1/3 cup margarine, room temperature</div> <div align="left">3 cups powdered sugar</div> <div align="left">1/2 tsp vanilla</div> <div align="left">2 Tbl milk, more if needed</div> <div align="left">various shades of food coloring</div> <div align="left">colored sugars, sprinkles and other edible decorations (optional)</div> <div align="left"> </div> <div align="left"><u>To make the cookies</u>:</div> <div align="left">In a medium-sized mixing bowl, whisk to combine the flour, baking soda and salt.  Reserve.</div> <div align="left"> </div> <div align="left">Combine the butter, margarine and sugar in the bowl of an electric stand mixer fitted with a paddle attachment.  (You can also use a hand-held electric mixer.)  Beat on medium-high speed until light and fluffy, about 3 minutes.  Using a rubber spatula, scrape down the sides of the bowl and the paddle, as needed.  Add the eggs, one at a time and, and beating until combined, after each addition.  Add the milk and vanilla and beat to combine.  Scrape again with the rubber spatula.  With the mixer running at low speed, gradually add the flour mixture.  Continue to mix just until a soft dough forms.  Scrape down the sides of the bowl again and give one last stir to combine.  </div> <div align="left"> </div> <div align="left">Transfer the dough to a clean work surface and shape into a flat, circular disk, about 2-inches thick.  Wrap in plastic, then refrigerate until cold, about 2 hours, or up to 2 days. </div> <div align="left"> </div> <div align="left">Pre-heat the oven to 350°F and arrange the racks in the upper and lower thirds of the oven.</div> <div align="left"> </div> <div align="left">Place the chilled dough on a lightly floured work surface, and knead it a few times until smooth and not sticky.  Divide the dough into four even portions, then shape these portions into balls.  Working one at a time, place each ball on a large sheet of parchment paper, and roll with a rolling pin to a thickness of about 1/4-inch.  Transfer by the parchment paper to a cookie pan, then refrigerate about 10 to 15 minutes.  (This step of rolling on parchment then refrigerating is not necessary,  but it really helps to get nice, sharp cookies edges, lending a much better shape to the cookies overall.)  </div> <div align="left"> </div> <div align="left">Transfer the chilled, rolled dough by its parchment paper, from the cookie pan back to the countertop.  Using variously shaped cookie cutters (I used a Christmas light shape, about 3-inches high), cut out the shapes from the sheet of dough.  Using a thin metal spatula, transfer the cut dough to the cookie pan, spacing the cookies about 1-inch apart.  When the pan is filled with cookies, refrigerate until ready to place in the oven.  Repeat with the remaining portions of dough.  Roll together the dough scraps to a 1/4-inch thickness, and continue cutting cookies until all the dough is used.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5zprcdFI/AAAAAAAAE1U/PZkWjTsmVS8/s1600-h/CutOutLights4.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cut-Out Lights" border="0" alt="Cut-Out Lights" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv50aJ3xKI/AAAAAAAAE1Y/6ND_tboyPJ8/CutOutLights_thumb4.jpg?imgmax=800" width="550" height="430" /></a> </div> <div align="left"> </div> <div align="left">Bake, two pans at a time, until set and lightly golden around the edges, about 8 to 10 minutes.  Be sure to rotate the pans (switch their positions and turn each 180 degrees) half-way through cooking time.  Allow the cookies to cool on the pans for about 2 minutes, then transfer to a wire cooking rack with a metal spatula. Cool to room temperature.  </div> <div align="left"> </div> <div align="left"><u>To make the frosting</u>:</div> <div align="left">Combine all the ingredients in the bowl of an electric stand mixer fitted with the whisk attachment.  (You can also use an electric hand-held mixer.)  Whisk on medium-high speed until well combined, smooth, and spreadable. If the frosting appears too thick or dry, add more milk, one teaspoon at a time until you achieve a nice, spreadable consistency.  </div> <div align="left"> </div> <div align="left">Divide the frosting in to separate bowls – the number of which, and the amount of frosting in each, will depend completely on you and how you want to decorate your cookies.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv51A24boI/AAAAAAAAE1c/HoSwmzXzsNg/s1600-h/FrostingBowls3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Frosting Bowls" border="0" alt="Frosting Bowls" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv51tYoSoI/AAAAAAAAE1g/itVy3ewsI5A/FrostingBowls_thumb3.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left">For the best looking frosted results, transfer the colored frosting to pastry bag fitted with a small round piping tip.  Pipe a border evenly around the space you want to frost, then fill the interior with a quick zigzag of more frosting.  Smooth out the surface with a small off-set spatula.  Immediately decorate with the colored sprinkles, sugars (like I did) or other decorations, before the frosting has time to harden.  Allow the frosted, decorated cookies to stand at room temperature until the frosting is well set, about 1 hour.  Then keep at room temperature, arranged in a single layer, covered with plastic wrap or in an air-tight container.  Will keep up to 5 or so days, but are best eaten earlier rather than later.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv52WGT3oI/AAAAAAAAE1k/r_UO72f68z4/s1600-h/CutOuts31.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cut-Outs" border="0" alt="Cut-Outs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv521P9rHI/AAAAAAAAE1o/6RlUHQ6Bhr0/CutOuts_thumb41.jpg?imgmax=800" width="550" height="449" /></a></div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">And of course we had to have gingerbread.  And thanks to my friend Veronica, we did.  A whole army of gingerbread boys, thin and crisp and way too cute, all buttoned up with little dots of lemon icing.  Straight from the pages of The Joy of Cooking, this is a great go-to gingerbread recipe, rich with warm spices and the deep flavor of molasses.  Mmmmm.</div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">FIVE:</font> Gingerbread Boys <br /></strong> <div align="left"><em>Adapted from</em> <a href="http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0743246268/ref=sr_1_1?ie=UTF8&qid=1292440879&sr=8-1"><font color="#004080">The Joy of Cooking</font></a> <em>by Irma S. Rombauer</em></div> <div align="left"><em>Makes about 2 dozen men (5-inches tall) and about 5 dozen boys (2 1/2-inches tall)</em></div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv53r1Px0I/AAAAAAAAE1s/pMcBGiD20-A/s1600-h/GingerbreadMen10.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Gingerbread Men" border="0" alt="Gingerbread Men" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv54fPRD8I/AAAAAAAAE1w/iiAFFABzCRY/GingerbreadMen_thumb8.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left"><u>For the cookies</u>: <br />3 cups all-purpose flour <br />1 ½ tsp baking powder <br />¾ tsp baking soda <br />¼ tsp salt <br />1 Tbl ground ginger <br />1 ¾ tsp ground cinnamon <br />¼ tsp ground cloves <br />6 Tbl butter, room temperature <br />¾ cup dark brown sugar, packed <br />1 large egg <br />½ cup molasses <br />2 tsp vanilla <br />1 tsp finely grated lemon zest</div> <p><u>For the icing</u>: <br />1 cup powdered sugar, more if needed <br />2 to 3 tsp lemon juice, more if needed</p> <p><u>To make the cookies</u>: <br />In a large mixing bowl, thoroughly whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. Set aside.</p> <p>Combine the butter, brown sugar and egg in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until well blended, about 2 minutes. Scrape down the sides of the bowl and paddle with a rubber spatula. Add the molasses, vanilla and lemon zest, then beat until well combined, about 1 minute. With the mixer on low speed, gradually add the flour mixture. Continue to mix until well blended and smooth.</p> <p>Divide the dough in half. Wrap each half in plastic. Let stand at room temperature for at least 2 hours and up to 8 hours. (The dough can be refrigerated for up to 4 days also. But be sure to return the dough to room temperature before proceeding.)</p> <p>To bake, preheat the oven to 375°F. Position a rack in the upper third of the oven. Generously butter two cookie sheets.</p> <p>Place one portion of the dough on a floured work surface. Lightly sprinkle flour over the surface of the dough, and dust a rolling pin with flour too. Roll the dough out to a scant ¼-inch thickness (just under ¼-inch). To prevent sticking, lift the dough frequently, and add a bit more flour as necessary.</p> <p>Cut out the cookies using a 3 to 4-inch tall gingerbread man cutter. With a thin metal spatula, transfer the cut-outs to the buttered cookie sheets, spacing them about 1 ½ inches apart. Roll together the dough scraps to ¼-inch thickness and continue cutting out cookies until all of the dough is used.</p> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv55My68PI/AAAAAAAAE10/zlo4Hc1ueK4/s1600-h/GingerbreadDough5.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Gingerbread Dough" border="0" alt="Gingerbread Dough" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv55j1c-DI/AAAAAAAAE14/cwmqDkHnOWE/GingerbreadDough_thumb8.jpg?imgmax=800" width="550" height="416" /></a></div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv56WxrP0I/AAAAAAAAE4w/xvqqKVJb8g4/s1600-h/Gingerbread%20Men%20in%20the%20Making.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Gingerbread Men in the Making" border="0" alt="Gingerbread Men in the Making" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv57WjVSAI/AAAAAAAAE40/SOj4L4YwVTs/Gingerbread%20Men%20in%20the%20Making_thumb.jpg?imgmax=800" width="550" height="412" /></a></div> <p>Bake, one sheet at a time, until the cookie edges are just barely dark, about 7 to 10 minutes. Make sure to rotate the cookie sheet halfway through baking. Remove the cookie sheet from the oven and allow the cookies to rest on the pan for about 3 minutes, to cool and firm slightly. Then transfer the cookies using a metal spatula to a wire rack to cool. Cool to room temperature before storing at room temperature in an air-tight container.</p> <p><i></i></p> <p><u>To ice the cookies</u>: <br />In a small mixing bowl, whisk together the sugar and lemon juice, whisking until it is thick yet smooth. Adjust the consistency as needed with more sugar (if too thin) or lemon juice (if too thick).</p> <p>Transfer the icing to a piping bag fitted with a small round trip. Decorate each cooled cookie with three icing dots for buttons. Add more icing decorations too if you’d like. Allow to set at room temperature for about 30 minutes, then store at room temperature in an air-tight container. The cookies will keep up to 5 or so days, but are best eaten earlier rather than later.</p> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv58PM1BCI/AAAAAAAAE2I/0ke4QgOyet4/s1600-h/LotsofGingerbreadMen3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lots of Gingerbread Men" border="0" alt="Lots of Gingerbread Men" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv58oO9fsI/AAAAAAAAE2M/mJu7o1CjqMA/LotsofGingerbreadMen_thumb3.jpg?imgmax=800" width="550" height="412" /></a></div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">Made by my friend Tammy, cookie number six was a bit on the fancy side, and <em>way</em> on the yummy side.  Coffee flavored shortbread rectangles, speckled with flecks of finely ground coffee beans, coated in a sticky, espresso-spiked caramel topping then dotted with a single chocolate-covered espresso bean.  As beautiful as anything, and absolutely delicious! </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">SIX:</font> Caramel-Glazed Coffee Shortbread Cookies <br /></strong><i>Adapted from a recipe by Flo Braker from <a href="http://www.foodandwine.com/recipes/butterscotch-glazed-coffee-shortbread-bars"><font color="#004080">Food & Wine</font></a></i><i> <br />Makes 40 bars</i> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv59TjrYFI/AAAAAAAAE2Q/H8BmHjlJ8l4/s1600-h/CoffeeShortbreadwithCaramelGlaze3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Coffee Shortbread with Caramel Glaze" border="0" alt="Coffee Shortbread with Caramel Glaze" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv59wc17kI/AAAAAAAAE2U/ddqzdJQobRQ/CoffeeShortbreadwithCaramelGlaze_thu.jpg?imgmax=800" width="550" height="429" /></a></p> <p><u>For the shortbread base</u>: <br />2 ¼ cups plus 2 Tbl all-purpose flour <br />½ cup packed light brown sugar <br />1 Tbl finely ground coffee beans <br />½ tsp salt <br />2 sticks unsalted butter, room temperature <br />1 tsp vanilla extract</p> <p><u>For the glaze</u>: <br />¼ stick unsalted butter, room temperature <br />1/3 cup light brown sugar, packed <br />1 Tbl strong-brewed espresso <br />1 Tbl light corn syrup <br />Pinch of salt <br />40 chocolate covered espresso beans</p> <p><u>To make the shortbread base</u>: Preheat the oven to 350°F and arrange a rack in the middle position.</p> <p>Line a 9 x 13-inch shallow baking pan with foil, leaving a 2-inch overhang on the two short sides. Butter all four sides, but not the bottom.</p> <p>Add the flour, brown sugar, ground coffee and salt to the bowl of an electric food processor. Pulse a few times to combine. Add the cubed butter and pulse until the mixture begins to form small, pea-sized lumps.  Transfer the dough to the prepared baking pan, then press down firmly with your fingers and the heel of your hand to form an even layer. Bake until lightly golden and firm, anywhere between 15 to 25 minutes. Cool on a wire rack about 10 minutes.</p> <p>Grasping the foil overhangs, carefully transfer the shortbread base from the pan to the countertop.</p> <p>Using a ruler, cut the still warm shortbread lengthwise into 8 strips. (Slice lengthwise in half, then slice each half in half to get quarters, then slice each quarter in half to get eighths – It’s the best way to achieve even slices.) Then slice cross-wise into five even rows. Let the shortbread bars cool completely.</p> <p>Note: Don’t separate the bars from each other. Keeping them closely together will help when it comes to glazing their tops.</p> <p><u>To make the glaze</u>: In a small to medium saucepan, combine the butter, brown sugar, espresso, corn syrup and salt. Stir to combine, then bring to a boil over medium heat, occasionally swirling the pan. Boil until just thickened, about 1 ½ to 2 minutes, then remove from the heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread bars. Working very quickly, spread the glaze in an even layer with a small off-set spatula. </p> <p>Using the tip of a lightly oiled paring knife, score the glaze between the shortbread bar edges, without dragging. (This means, make a bunch of separate cuts, rather than dragging the knife down the rows. And you’ll probably want to rinse, dry and re-oil your knife time every once in a while too.)</p> <p>Press a chocolate-covered espresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate. </p> <p>These can be kept in an air-tight container, for up to 5 days. </p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">Perhaps the most humble of the dozen, small and pale and admittedly a little bit plain, these Nutmeg Logs were maybe one of the all-around best too.  Delicate in flavor, yet made pleasantly complex by the combining forces of freshly grated nutmeg and deep, dark rum.  A perfect cookie to have with a hot cup of tea.  These mini Yule log treats came courtesy of Downstairs Sara, who actually came upstairs to bake them.  Baking alongside each other, listening to Christmas carols, we relished our first chance to hang out in a long, busy while. <br />   </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">SEVEN:</font> Nutmeg Logs <br /></strong> <div align="left"><em>Adapted from the Dayton Daily News, 1990, by way of my friend, Erin Carr</em></div> <div align="left"><em>Makes about 4 dozen cookies <br />   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5-ij9zVI/AAAAAAAAE2Y/G-XCpQKwfIM/s1600-h/NutmegLogs3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Nutmeg Logs" border="0" alt="Nutmeg Logs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5_F2UY9I/AAAAAAAAE2c/zxiEZiuQe4U/NutmegLogs_thumb3.jpg?imgmax=800" width="550" height="412" /></a>     </div> <div align="left"><u>For the cookies</u>: <br />3 cups all-purpose flour <br />1 tsp freshly grated nutmeg <br />½ tsp salt <br />2 sticks butter, room temperature <br />¾ cup granulated sugar <br />1 large egg <br />3 tsp vanilla <br />2 tsp rum </div> <p><u>For the frosting</u>: <br />3 Tbl butter, room temperature <br />½ tsp vanilla <br />1 tsp rum <br />1 ½ cups powdered sugar <br />1 Tbl plus 1 tsp heavy whipping cream <br />nutmeg, for sprinkling.</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5_3PpPZI/AAAAAAAAE2g/WKq68f3EUGw/s1600-h/FreshlyGratedNutmeg6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Freshly-Grated Nutmeg" border="0" alt="Freshly-Grated Nutmeg" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6Ahsz4PI/AAAAAAAAE2k/kyf4n6Lbc2w/FreshlyGratedNutmeg_thumb6.jpg?imgmax=800" width="550" height="412" /></a> </p> <p><u>To make the cookies</u>: Preheat the oven to 350°F. </p> <p>In a medium sized mixing bowl, whisk to combine the flour, nutmeg and salt. Set aside.</p> <p>Combine the butter and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and the paddle with a rubber spatula, as needed. Add the egg, vanilla and rum and beat to combine, about 1 minute. Add the flour mixture and mix on low until thoroughly combined, about 1 minute. Scrape again with the rubber spatula, if needed.</p> <p>Divide the dough into about 10 or 12 pieces. On a lightly-flowered work surface, roll these pieces of dough into long ropes, about ½-inch diameter or a little thicker. Slice into 2-inch lengths. (Roll together the rough, un-used ends of the dough, then repeat rolling it into a rope and cutting it to 2-inches.) Place the ‘logs’ onto an ungreased baking sheet, spacing them about 1-inch apart. </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6BOPnMhI/AAAAAAAAE2o/PUXL2b7d6sI/s1600-h/NutmegLogsintheMaking3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Nutmeg Logs in the Making" border="0" alt="Nutmeg Logs in the Making" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6B7pJOqI/AAAAAAAAE2s/UsvAwS52C1A/NutmegLogsintheMaking_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Bake until firm and lightly golden, about 10-20 minutes. Cool for about 3 minutes on the pan, then transfer with a metal spatula to a wire cooking rack. Cool completely to room temperature.</p> <p><u>To make the frosting</u>:  Combine the butter, vanilla and rum flavoring in the (cleaned and dried) bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed until well combined and fluffy, about 2 minutes. Add ½ cup of the powdered sugar and beat to combine, then add the cream and beat to combine. Add the remaining powdered sugar and beat until smooth and spreadable. </p> <p><u></u></p> <p><u></u></p> <p><u>To assemble the cookies</u>:  Spread the frosting on the tops of each cookie, then immediately sprinkle lightly with nutmeg.</p> <p>Allow the cookies to stand at room temperature until the frosting sets, then store (arranged delicately, so they’re not crammed together) refrigerated in an air-tight container.</p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left">  <br />Cookie number eight fell into my lap too, another cancellation that I greedily snatched up.  These glittering lemon-sugar sandwich cookies looked so adorable, I couldn’t resist adding them to my Saturday baking agenda.  Incredibly tender cookies, so delicate and fine, with a crunchy bite of sugar coating and a smooth, bright filling of zesty lemon icing.  Fabulous in every way, and one of my favorites in the mix.  </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">EIGHT:</font> Lemon-Sugar Sandwich Cookies <br /></strong> <div align="left"><em>Adapted from</em><font color="#004080"> </font><a href="http://www.amazon.com/Gourmet-Cookie-Book-Single-1941-2009/dp/0547328168/ref=sr_1_1?ie=UTF8&qid=1292439574&sr=8-1"><font color="#004080">The Gourmet Cookie Book</font></a><em> by Conde Nast Publications</em></div> <div align="left"><em>Makes between 3 and 4 dozen sandwiches <br />    </em>  <a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6CUx0RCI/AAAAAAAAE2w/Z43B5tw_rG8/s1600-h/LemonSugarSandwichCookies8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Sandwich Cookies" border="0" alt="Lemon-Sugar Sandwich Cookies" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6C9D_gqI/AAAAAAAAE20/qYTyMm-FOis/LemonSugarSandwichCookies_thumb8.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left">    <br /><u>For the cookies</u>: <br />2 cups all-purpose flour <br />1 cup cornstarch <br />1/2 tsp salt <br />3 sticks unsalted butter, room temperature <br />3/4 cup powdered sugar <br />1 Tbl plus 1 ½ tsp finely grated lemon zest (from about 3 lemons) <br />1 1/2 tsp vanilla <br />½ cup plus ¼ cup granulated sugar, divided, for dusting <br />2 Tbl yellow sugar, for dusting</div> <p><u>For the filling</u>: <br />1 cup powdered sugar <br />1 Tbl finely grated lemon zest (from about 2 lemons) <br />1 Tbl fresh lemon juice <br />2 Tbl light corn syrup <br />½ stick unsalted butter, softened<b></b></p> <p><u>To make the cookies</u>: Preheat the oven to 350°F and arrange a rack in the middle position. Line 2 large baking sheets with parchment paper. </p> <p>In a medium-sized mixing bowl, whisk together the flour, cornstarch and salt. Set aside. </p> <p>Combine the butter and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the lemon zest and vanilla and beat to combine. With the mixer running at low speed, gradually add the flour mixture. Continue to mix just until a soft dough forms.</p> <p>Add the half cup granulated sugar to a small bowl. In a separate small bowl, combine the remaining ¼ cup granulated sugar with the 2 Tbl yellow sugar and stir to combine.</p> <p>One by one, roll scant half tablespoons of dough into balls, then drop into one or the other bowls of sugar, turning to coat completely. Drop half into the plain white sugar and half into the white-yellow sugar mixture. (You could simply do one or the other, but for some reason, I really like the combination.) Transfer the sugar coated balls to the parchment-lined baking sheet, spacing the balls about ¾-inch apart, until the baking sheet is filled. </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6DYA_LSI/AAAAAAAAE24/AdhAPvXKmaE/s1600-h/LemonSugarSandwichCookiesintheMaking%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Sandwich Cookies in the Making" border="0" alt="Lemon-Sugar Sandwich Cookies in the Making" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6D4Pl8cI/AAAAAAAAE28/iramZq4VW3o/LemonSugarSandwichCookiesintheMaking.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Refrigerate for 30 minutes. (This will help preserve their rounded shape.)</p> <p>Bake, one baking sheet at a time, until the tops are lightly cracked but the cookies are still pale, about 15 minutes. (The bottoms should be pale golden.) Transfer the cookies by their parchment to a wire rack. Cool completely to room temperature. The un-frosted cookies can be kept at room temperature in an air-tight container.</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6Ek8ACMI/AAAAAAAAE3A/Ny8HHKigQks/s1600-h/LemonSugarCookies3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Cookies" border="0" alt="Lemon-Sugar Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6FH2Ap9I/AAAAAAAAE3E/txclg4wPKWk/LemonSugarCookies_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p><u>To make the filling</u>: Combine the powdered sugar, lemon zest, lemon juice, corn syrup and butter in the (cleaned and dried) bowl of an electric stand mixer fitted with a paddle attachment. Beat at medium speed until well combined, about 1 to 2 minutes. Transfer to a heavy-duty plastic bag. Snip off a corner to form a small hole.</p> <p><u>To assemble the cookies</u>: Flip over half of the cookies to expose their flat bottom sides. Pipe about ½ teaspoon of filling onto the center of each cookie bottom. Sandwich with the remaining cookies, matching like colors, white with white and yellow with yellow, pressing gently to secure them. Keep the finished cookies <u>refrigerated</u> in an air-tight container. <br />   <br /><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6GK-EXYI/AAAAAAAAE3I/qvzyGGNXlTo/s1600-h/LemonSugarSandwichCookies25.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Sandwich Cookies" border="0" alt="Lemon-Sugar Sandwich Cookies" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6G2OATBI/AAAAAAAAE3M/mNOhC-J-k2o/LemonSugarSandwichCookies2_thumb5.jpg?imgmax=800" width="550" height="420" /></a></p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">Speaking of favorites, cookie number nine came in second place for me.  And a close second at that, just a hair behind the cranberry bars.  I’m pretty sure that these Cognac Sugarplums were high on the list of everyone else too.  Deliciously made by my friend Becky, they were a huge hit all around.  And notice, I said ‘made', not ‘baked’.  These glistening gems of goodness are <em>no bake</em>!  Melted chocolate combines with chopped pecans and crushed vanilla cookies, and then, best of all, a good boozy dose of cognac!  Rolled into bite-sized balls, dusted with sugar, then studded with a plump, chewy, tart dried cherry.  All I can say is (and just like my friend Brandon said when she passed this recipe on to me), they’re way better than they even sound!  </div> <p></p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">NINE:</font> Cognac Sugarplums <br /></strong><i>Adapted from a recipe of my friend Brandon Stears</i> <br /><i>Makes about 2 dozen 1 1/2-inch balls</i> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6HRaiFFI/AAAAAAAAE3Q/58wbnHxyclY/s1600-h/CognacSugarplums6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cognac Sugarplums" border="0" alt="Cognac Sugarplums" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6IC6FIiI/AAAAAAAAE3U/Zpd18V-3lW4/CognacSugarplums_thumb6.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left">  <br />6 oz semisweet chocolate <br />1/2 cup granulated sugar, plus extra for coating <br />1/4 cup light corn syrup <br />1/3 cup Cognac (or just Brandy really – Cognac is just a special type of Brandy) <br />2 1/2 cup finely crushed vanilla wafers <br />1 cup finely chopped pecans <br />about 24 tart dried cherries <i></i></div> <p>Melt chocolate in a large heat-proof mixing bowl set over a large pan filled with about an inch of simmering water. (It’s important that the bowl fits into the pan, or the chocolate will burn from the direct heat of the stove.) Melt the chocolate, stirring frequently. (Of course, you can do this in a microwave too. Keep microwaving for 20 seconds, over and over, and stirring with a rubber spatula in between, until the chocolate is melted and smooth.)</p> <p>Remove from the heat, then stir in sugar, corn syrup and Cognac. Stir in the crushed vanilla wafers, and then the pecans. Roll the dough into 1 1/2-inch balls. Roll each ball in granulated sugar, then press a tart dried cherry into the top of each ball. Store refrigerated in an air-tight container. Will keep up to a week or so. <br />   <a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6I1_M22I/AAAAAAAAE3Y/kGOmZ_Wwucc/s1600-h/CognacSugarplums23.jpg"> <br /><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cognac Sugarplums" border="0" alt="Cognac Sugarplums" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6JVkE8rI/AAAAAAAAE3c/-4JdjVcM5ek/CognacSugarplums2_thumb3.jpg?imgmax=800" width="550" height="412" /></a></p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">Cookie number ten, the Orange Poppy Seed Cookies, baked by my friend Dana.  Crisp and a little bit chewy, with golden sugar-dusted edges, bright orange flavor and tiny black polka-dots of poppy seeds.  They tasted deliciously of something very familiar, and it took me a few bites to figure it out, but then I realized… Fruit Loops!  Nearly identical in flavor and texture to one of my favorite sugary cereals.  Sure to be a hit with any kid, and best paired with a glass of cold milk, they’re great for dunking!</div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">TEN:</font> Orange Poppy Seed Cookies <br /></strong><i>Adapted from a recipe of my friend Kate Cole <br /></i><i>Makes about 5 dozen cookies</i> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6KDe5abI/AAAAAAAAE3g/ooq5QJW-cVQ/s1600-h/OrangePoppyseedCookies6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Orange Poppyseed Cookies" border="0" alt="Orange Poppyseed Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6Kw-1dOI/AAAAAAAAE3k/3EzHvpl6aUg/OrangePoppyseedCookies_thumb4.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left">    <br />2 1/2 cups all-purpose flour, plus more for dusting <br />2 Tbl poppy seeds <br />½ tsp baking powder <br />½ tsp salt <br />2 stick butter, room temperature <br />1 1/2 cups granulated sugar, plus more for dusting <br />2 large eggs, plus 1 egg white <br />2 Tbl freshly squeezed orange juice <br />2 Tbl finely grated orange zest, packed (from about 3 large oranges) <br />2 tsp finely grated lemon zest (from about 1 lemon)</div> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6LrkKJGI/AAAAAAAAE3o/6YP-FXFlK9s/s1600-h/OrangeZestPoppySeeds6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Orange Zest & Poppy Seeds" border="0" alt="Orange Zest & Poppy Seeds" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6MKI-CDI/AAAAAAAAE3s/vj-JT8vuaSk/OrangeZestPoppySeeds_thumb4.jpg?imgmax=800" width="550" height="412" /></a></p> <p>Note: The dough should be made several hours ahead or even the day before baking.</p> <p>In a medium-sized mixing bowl, whisk to combine the flour, poppy seeds, baking powder and salt. Set aside.</p> <p>Combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat at medium-high speed until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs (just the two whole eggs, not the whites), orange juice, orange zest and lemon zest. Beat until blended, then scrape the bowl again. Add the flour mixture and mix on low until just combined. Scrape the sides of the bowl again, then give one last stir.</p> <p>Halve the dough. Shape each half into a long log. Lightly dust two sheets of parchment paper, then place one log on each sheet. Lightly dust the logs with flour, then roll in the parchment to a 1 ½ inch diameter, pressing a ruler along the edge of the log at each turn to narrow and shape the log. (This is really difficult to describe without a visual aid. Luckily, I’ve found one on the web. Check out <a href="http://www.youtube.com/watch?v=9fHjONhBjJM"><font color="#004080">this video</font></a> from <a href="http://www.ciachef.edu/"><font color="#004080">my alma mater</font></a>. This ruler business comes at about 3:14.) Freeze until firm, at least 1 hour. (Remove the logs every ten minutes or so, during the first half hour, and lightly roll them on the countertop, to help maintain the round shape.)</p> <p>Pre-heat the oven to 375°F. Arrange the racks in the upper and lower thirds of the oven. Line a few baking pans with parchment paper and set aside. </p> <p>Using a fork, beat the egg white in a small mixing bowl. Place about ½ cup granulated sugar in a large plate. Lightly but evenly brush each log with the beaten whites, then roll the log in the sugar, to evenly coat its sides.</p> <p>Slice each log into rounds of about 3/16-inch (just under ¼-inch) thickness with a sharp knife. To help maintain the round shape of the log and the resulting cookies, turn the log a little bit after each slice. (Each log should yield between 2 and 3 dozen rounds.) Space the rounds about 2-inches apart on the parchment-lined baking pans. </p> <p>Bake, 2 pans at a time (and keeping the rest of the dough refrigerated), until the edges are golden, 10-15 minutes, rotating the pans (trading their positions and turning them each 180 degrees) about half-way thorough. Let cool on the baking pans, placed on wire racks. Cool completely to room temperature before storing at room temperature in air-tight containers, for up to 3 days. <br />   <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6M_t_JNI/AAAAAAAAE3w/5xJqSJqjvMM/s1600-h/IMG_00046.jpg">  <img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Orange Poppy Seed Cookies" border="0" alt="Orange Poppy Seed Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6NsF6FrI/AAAAAAAAE30/GPR0S4yKRrc/IMG_0004_thumb4.jpg?imgmax=800" width="550" height="412" /></a></p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">One of the most sophisticated cookies in the bunch, and beautifully made by my friend Daryl, these Rosemary Trees were really elegant, and simply delicious.  A crisp cut-out made with finely chopped fresh rosemary and freshly grated lemon zest, their aromatic herbal flavors echoed their pine tree shapes.  Really lovely, and a wonderful chic addition to the fun mix.  </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"><strong><font color="#004080">ELEVEN:</font> Rosemary Trees <br /></strong><i>Adapted from a recipe of my friend Kate Cole <br /></i><i>Makes about 4 dozen 3-inch cookies <br />     <br /></i><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6OtINDSI/AAAAAAAAE34/RsfkV3L5UWY/s1600-h/RosemaryTrees26.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Rosemary Trees" border="0" alt="Rosemary Trees" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6POUSb0I/AAAAAAAAE38/WC_bhKjhOAI/RosemaryTrees2_thumb4.jpg?imgmax=800" width="550" height="412" /></a> <div align="left">  <br /><u>For the cookies</u>: <br />3 ½ cups all-purpose flour <br />1 tsp salt <br />2 sticks unsalted butter, room temperature <br />¾ cup granulated sugar <br />1 Tbl finely grated lemon zest (from about 1 lemon)\ <br />1 Tbl very finely chopped fresh rosemary <br />1 large egg <br />1 tsp pure vanilla</div> <p><u>For the icing</u>: <br />1 large egg white <br />1 ½ cups plus 2 Tbl powdered sugar, more if needed <br />½ tsp fresh lemon juice </p> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6QPpbFVI/AAAAAAAAE4A/3HcLkH_q7yA/s1600-h/FreshRosemarySprigs13.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Fresh Rosemary Sprigs" border="0" alt="Fresh Rosemary Sprigs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6Qx9vd8I/AAAAAAAAE4E/9vySDNfhsI8/FreshRosemarySprigs_thumb14.jpg?imgmax=800" width="550" height="433" /></a> </div> <div align="left"> <a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6Rk1mDUI/AAAAAAAAE4I/I0mlpMkWN9Q/s1600-h/LemonZest4.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon Zest" border="0" alt="Lemon Zest" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6SQ_yijI/AAAAAAAAE4M/Kxo1-IPbqjU/LemonZest_thumb4.jpg?imgmax=800" width="550" height="433" /></a> </div> <div align="left"><em>    </em></div> <div align="left"><u>To make the cookies</u>: Whisk together the flour and salt in a medium-sized mixing bowl, then set aside.</div> <p>With an electric hand mixer or an electric stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the lemon zest and rosemary and mix to combine well. Add the egg and vanilla, then continue to beat until well blended and smooth, about 1 minute more. Reduce the speed to low, and gradually add the flour mixture. Mix only until the dough is just combined, being careful not to over-mix. Divide the dough into two equal portions. Roll out half of the dough between two pieces of parchment paper, to a thickness of 3/16-inch. Slide the dough and parchment to a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough. </p> <p>Pre-heat the oven to 350°F and arrange the racks in the upper and lower thirds of the oven. Line two cookie sheets with parchment paper.</p> <p>Using a 3-inch tall Christmas tree cookie cutter, cut out the cookies and arrange 1-inch apart on the prepared cookie sheets. Press the dough scraps together, roll again, and cut again. (If the dough becomes too soft, refrigerate for a little while.) Repeat re-rolling and re-cutting one more time, and then discard the scraps. When you have available cookie sheets, repeat with the remaining dough.</p> <p>Bake, 2 sheets at a time, until the cookie edges are golden brown, about 10-12 minutes. Be sure to rotate the pans (trading their positions and turning them each 180 degrees) about half-way thorough. Cool the cookies on the pan for about five minutes, then transfer them to a wire rack to cool completely with a metal spatula.</p> <p><u>To make the icing & frost the cookies</u>: In a medium-sized mixing bowl, whisk together the egg white, sugar and lemon juice. Whisk until smooth.</p> <p>Transfer the icing to a pastry bag with a small round tip. Pipe the icing just inside the edges of the cookie, to simply out-line the rim. If the icing is too thick to pipe, squeeze it back into the bowl and whisk in water, one drop at a time, until it pipes easily but still retains its shape. If it is too thin, whisk in more powdered sugar, 1 teaspoon at a time.</p> <p>Allow the cookies to rest for about 30 minutes to 1 hour, to allow the icing to harden. Then store the cookies in an air-tight container in the refrigerator for up to 3 days. <br />   <br /><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6S_OouJI/AAAAAAAAE4U/DIaEnd2lqvs/s1600-h/RosemaryTrees14.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Rosemary ChristmasTrees" border="0" alt="Rosemary ChristmasTrees" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6Tjv9XoI/AAAAAAAAE4Y/SBJYq2mydqE/RosemaryTrees1_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left">And finally, cookie number twelve, the Espresso Chip Meringues.  Along with the Orange Poppy Seed Cookies and the Rosemary Trees, the recipe for these sugary, chocolate dotted clouds came from my chef friend Katie in New York.  And I passed the recipe on to my friend Jaime, an aspiring pastry chef herself, who did an incredible job making these wondrous meringues.  Crisp with a delicate crunch, which transforms in a few bites to a tender chew.  Deep espresso flavor with a smooth current of rich vanilla and tiny specks of chocolate scattered throughout.  Absolutely divine, they created quite a buzz among all the bakers.  (And I don’t think that had anything to do with the espresso! )  <br />   </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong><font color="#004080">TWELVE:</font> Espresso Chip Meringues <br /></strong><i>Adapted from a recipe by Giada DeLaurentis, by way of my friend Katie Cole <br /></i><i>Makes 2 dozen meringues <br />     </i> <a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6ayRM9zI/AAAAAAAAE4c/SFcxyCeJyPo/s1600-h/EspressoChipMeringues8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Espresso Chip Meringues" border="0" alt="Espresso Chip Meringues" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6btysb_I/AAAAAAAAE4k/hsCvITRwDMc/EspressoChipMeringues_thumb8.jpg?imgmax=800" width="550" height="440" /></a>    <br />3 large egg whites, room temperature <br />Pinch of salt <br />¾ cup superfine sugar <br />1/8 tsp cream of tartar <br />¼ tsp vanilla extract <br />2 tsp instant espresso powder <br />2/3 cup mini semi-sweet chocolate chips <i></i></div> <p>Pre-heat the oven to 300°F and arrange the racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper, and set aside.</p> <p>Combine the egg whites and salt in the bowl of an electric stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute. Increase the speed to medium-high, then gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. (‘Stiff peaks’ means that when you remove the whisk from the eggs, a point should form and not fall down.) Using a rubber spatula, fold in the mini chocolate chips</p> <p>Drop dollops of the mixture, about 2 tablespoons or less per scoop, onto the parchment-lined baking sheet, spacing them 2-inches apart. You should get about 24 scoops per recipe. Bake for 30 minutes, then rotate the pans (trading their positions and turning them each 180 degrees) and bake until lightly golden brown, about another 30 minutes. Turn and rotate the pans again, then turn off the oven. Allow the meringues to cool while still in the oven, about 2 hours.</p> <p>Remove from the oven and let cool completely. Store at room temperature in a completely air-tight container for up to 3 days. </p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6cfwOjjI/AAAAAAAAE4o/_VDXI5b2mxQ/s1600-h/AFoodieChristmasOrnament6.jpg"><img style="display: inline" title="Another Christmas Cookie Baker" alt="Another Christmas Cookie Baker" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6dEs3_RI/AAAAAAAAE4s/9mFz1BC8j0k/AFoodieChristmasOrnament_thumb4.jpg?imgmax=800" width="580" height="435" /></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com4tag:blogger.com,1999:blog-5625611409321283923.post-2806416792210218382010-12-07T09:20:00.000-08:002010-12-07T09:22:03.619-08:00A Condo Building Get-Together<p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rRZX_BqI/AAAAAAAAEt4/cXOwFKu13To/s1600-h/MiniChocolateOrangeCupcakeswithWhite.jpg"><img style="display: inline" title="Mini Chocolate-Orange Cupcakes with White Chocolate-Espresso Ganache Frosting" alt="Mini Chocolate-Orange Cupcakes with White Chocolate-Espresso Ganache Frosting" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5rSLKG6fI/AAAAAAAAEt8/Q-hpPnSfiMU/MiniChocolateOrangeCupcakeswithWhite%5B2%5D.jpg?imgmax=800" width="580" height="580" /></a> </p> <p>Sunday night we finally threw a long over-due get-together, and had up all our fellow condo dwellers to share some snacks, sips and treats.  I can pretty surely speak for everyone when I say, it was an absolute blast!  With loads of laughs, tons of food and lots (and lots!) of wine, the festivities lasted late into the night.  The wine flowed, courtesy of all our guests.  But the food, well of course that was my happy contribution.</p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 570px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="568"> <div align="center"><em>DIPS:</em></div> <div align="center"><em>Hot Crab & Artichoke </em></div> <div align="center"><em>Garlicky White Bean with Mustard Greens & Bacon</em></div> <div align="center"><em>with French bread crostini <br />    </em></div> <div align="center"><em></em></div> <div align="center"><em>BITES:</em></div> <div align="center"><em>Roasted Jalapeño & Hot Pickled Peppers, Filled with Whipped Feta</em></div> <div align="center"><em>Deviled Eggs Two Ways:  with Cumin & Curry, with Fines Herbs</em></div> <div align="center"><em>Puff Pastry Tart with Gruyere, Bacon, Scallions & Herbs</em></div> <div align="center"><em>Rosemary Salted Nuts <br />  </em></div> <div align="center"><em></em></div> <div align="center"><em>TREATS:</em></div> <div align="center"><em>Mini Chocolate-Orange Cupcakes with White Chocolate-Espresso Ganache Frosting</em><em>  </em></div> </td> </tr> </tbody></table> </div> <p>Reflecting on this menu again, I can look back and remember getting raving compliments on each and every dish.  Everyone had their own favorite, and it feels good knowing that each dish too <em>was</em> a favorite!  The hot crab and artichoke dip was one of mine, I think.  It starts with some truly gorgeous jumbo lump crab, sweet and plump and incredibly fresh.  (I still am in awe by how good <a href="http://chickenofthesea.com/product_line_detail.aspx?did=4800009145"><font color="#004080">this</font></a> canned lump crab is, which I find a Costco, a pound for about $18.)  Folded together with sweet sautéed onions, red flecks of bell pepper and tender pale green artichoke hearts, then cloaked in a lemony sauce of cream cheese, Parmesan, parsley and chives.  Baked ‘til bubbling with a crisp and buttery, golden brown breadcrumb crust, it’s seriously tasty, incredibly, totally good.     </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rS35K2SI/AAAAAAAAEuA/Fy-IfwgrBbg/s1600-h/SomeoftheSpreadAprettysmallportionof%5B1%5D.jpg"><img style="display: inline" title="Some of the Spread (A pretty small portion of it, really)" alt="Some of the Spread (A pretty small portion of it, really)" src="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rTosX5PI/AAAAAAAAEuE/gTI_fz93riU/SomeoftheSpreadAprettysmallportionof.jpg?imgmax=800" width="580" height="425" /></a></p> <p>The white bean dip is seriously good too.  Very similar to the <a href="http://scrumptiouscompany.blogspot.com/2010/03/dinner-party-8.html"><font color="#004080">garlicky white bean puree I fixed nearly a year ago</font></a> – silky smooth, with lots of soft sage flavor, a bit of bright lemon, and huge notes of creamy, mellow garlic – but with the delicious addition of something that never hurts, bacon.  And on top of that, bitter flecks of mustard greens, tenderly sautéed in the bacon fat.  Oh yeah, an extra bit of bacon is always a recipe for success!</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rUlfjp5I/AAAAAAAAEuI/VDfuWfDL7Oo/s1600-h/WhiteBeansSageBay9.jpg"><img style="display: inline" title="White Beans, Sage & Bay" alt="White Beans, Sage & Bay" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rVX9bQ0I/AAAAAAAAEuM/XnDPbsz4MjY/WhiteBeansSageBay_thumb14.jpg?imgmax=800" width="285" height="445" /></a><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rWEJoJiI/AAAAAAAAEuQ/4BTngvQKgMg/s1600-h/MustardGreens14.jpg"><img style="display: inline" title="Mustard Greens" alt="Mustard Greens" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rWro-ifI/AAAAAAAAEuU/7tQWOMoDOIc/MustardGreens_thumb18.jpg?imgmax=800" width="284" height="445" /></a></p> <p>Ah, peppers stuffed with whipped feta.  Heavenly.  And this divine recipe has successfully transformed itself through three delicious reincarnations.  Saveur Magazine originally published this recipe with much larger Fresno or Anaheim chile peppers in mind.  It was the cover recipe from a few months ago, and my friend Ralph, whose word on food I always take to heart, made them right away then promptly texted me with a photograph and a strong recommendation.  A few weeks later, I tasted them for myself at my friend Cary’s house party.  And Cary had the ingenious idea to use mini, multi-colored bell peppers (which one can more or less usually find at places like Costco) to achieve perfectly bite-sized hors d’oevures.  I didn’t luck out this week – Costco was all out of baby peppers.  But at the last minute I decided to try the recipe with lightly roasted jalapeños, and some hot pickled yellow peppers.  They turned out fabulously!  Both were pretty spicy, the pickled peppers more than the jalapeños, but neither were too wickedly hot.  And with the silky feta filling of tart yogurt, bright lemon, full oregano and fresh parsley, the cool balance was right on target.  Sensational!</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rXcnG6HI/AAAAAAAAEuY/oL5vU0g07Mc/s1600-h/HotPickledPeppers.jpg"><img style="display: inline" title="Hot Pickled Peppers" alt="Hot Pickled Peppers" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rYG7cfvI/AAAAAAAAEuc/VgZE_xQMFpo/HotPickledPeppers_thumb.jpg?imgmax=800" width="580" height="480" /></a> </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rY4-OHjI/AAAAAAAAEug/bTC8S_RpGfo/s1600-h/IngredientsforFetaStuffedPeppers%5B1%5D.jpg"><img style="display: inline" title="Ingredients for Feta-Stuffed Peppers" alt="Ingredients for Feta-Stuffed Peppers" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rZ0etNNI/AAAAAAAAEuk/nL-i-Y9T2dw/IngredientsforFetaStuffedPeppers_thu.jpg?imgmax=800" width="580" height="480" /></a> </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TP5rcDby7EI/AAAAAAAAEuo/bK0Na631aMk/s1600-h/FetaStuffedJalapenosPickledPeppers.jpg"><img style="display: inline" title="Feta-Stuffed Jalapenos & Pickled Peppers" alt="Feta-Stuffed Jalapenos & Pickled Peppers" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rdAP8edI/AAAAAAAAEus/rVIYfFgMeew/FetaStuffedJalapenosPickledPeppers_t.jpg?imgmax=800" width="580" height="480" /></a></p> <p>And oh, deviled eggs!  They’re becoming one of my signature items!  In the summertime months, I’m always in the mood to make them as classically as possible, with nothing more that mayonnaise, mustard and a bit of parsley for color.  But come the cooler months, I like to dress them up with special ingredients.  A little fancy twist is all they need to turn them from basic picnic fare into elegant cocktail party hors d’oeuvres.  Tonight I prepared two special twists.  The cumin and curry deviled eggs were Ben’s favorite, with warm, exotic spices added to the yolk mixture, lending a rich yellow hue.  And the fines herbs deviled eggs – heavily speckled with fresh tarragon, chives, chervil and parsley, a classic and utterly perfect combination of herbs – was the fan favorite in the category of deviled eggs.  I’ve made both of these versions over and over, and every time, they are the hugest of hits!</p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rd6l9YeI/AAAAAAAAEuw/HAspNIQ7oyw/s1600-h/DeviledEggs6.jpg"><img style="display: inline" title="Deviled Eggs" alt="Deviled Eggs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TP5reix956I/AAAAAAAAEu0/PrDv4BYtDr8/DeviledEggs_thumb4.jpg?imgmax=800" width="580" height="435" /></a> </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rfoed-SI/AAAAAAAAEu4/oU8a1Nu-gA4/s1600-h/DeviledEggs2WayswithCuminCurywithFin%5B1%5D.jpg"><img style="display: inline" title="Deviled Eggs 2 Ways - with Cumin & Cury, with Fines Herbs" alt="Deviled Eggs 2 Ways - with Cumin & Cury, with Fines Herbs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rgaioqWI/AAAAAAAAEu8/urUSJdRMEf8/DeviledEggs2WayswithCuminCurywithFin.jpg?imgmax=800" width="580" height="480" /></a> </p> <p>I know I said the crab dip was one of my favorite dishes of the night.  But the tart below took the title of my absolute fave.  Tender, golden, crisp puff pastry.  With nutty melted gruyere cheese over a rich sauce of creamy ricotta.  Sweet, smoky, thickly sliced bacon, a little crunchy, a little chewy.  Floral undertones of lightly sautéed leaves of fresh thyme.  Mellow flecks of sautéed scallions, with a perfect level of pungency.   And a final sprinkling of fresh bright herbs, of the fines variety again, tender green leaves of tarragon, chervil, parsley and chives.  Each delicious bite made me crave another, and it took all my hostessly etiquette, to keep from hogging the entire thing! </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rhOJMz8I/AAAAAAAAEvA/86NiT-HUjIA/s1600-h/PuffPastryTartwithBaconScallionsGruy%5B1%5D.jpg"><img style="display: inline" title="Puff Pastry Tart with Bacon, Scallions, Gruyere & Fines Herbs" alt="Puff Pastry Tart with Bacon, Scallions, Gruyere & Fines Herbs" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5riDhSFqI/AAAAAAAAEvE/yW1_N1A_iXU/PuffPastryTartwithBaconScallionsGruy.jpg?imgmax=800" width="580" height="435" /></a></p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TP5ri0OnRnI/AAAAAAAAEvI/lyWSiodbQZw/s1600-h/Atablespoonofthyme6.jpg"><img style="display: inline" title="A tablespoon of thyme" alt="A tablespoon of thyme" src="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rjrPVIvI/AAAAAAAAEvU/QeestR97e3k/Atablespoonofthyme_thumb4.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>And the last savory snack – a mixture of rosemary-scented nuts.  Sweet, salty, slightly spicy, and huge with fresh rosemary flavor.  The nuts I used were pecans and hazelnuts, because they were what I had lingering in the cupboards.  But any sort of toasted nuts will do splendidly – walnuts, cashews, almonds.  And talk about addictive!  There’s just something about the rich, full flavor of rosemary that’s so completely alluring.  Combined with sugar and salt and a bit of cayenne pepper – the captivating flavor is heightened even more.   <br />   <a href="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rkSpz9EI/AAAAAAAAEvY/Q7VsMVUa_Mo/s1600-h/Rosemaryupclose7.jpg"><img style="display: inline" title="Rosemary, up close" alt="Rosemary, up close" src="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rlVYqsLI/AAAAAAAAEvc/dVGUB1U83k4/Rosemaryupclose_thumb5.jpg?imgmax=800" width="580" height="600" /></a> </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rmBqXUtI/AAAAAAAAEvg/5eYMRsgibw4/s1600-h/Pecanshazelnutswithasprigofrosemary6.jpg"><img style="display: inline" title="Pecans & hazelnuts, with a sprig of rosemary" alt="Pecans & hazelnuts, with a sprig of rosemary" src="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rnNr1ZII/AAAAAAAAEvk/y4qfSk81p0g/Pecanshazelnutswithasprigofrosemary_.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>And finally, a sweet treat.  Mini bites of my favorite cupcake.  From the pages of my favorite chocolate cookbook,<font color="#004080"> </font><a href="http://www.amazon.com/Chocolate-Obsession-Confections-Treats-Create/dp/1584794577/ref=sr_1_1?ie=UTF8&qid=1291679289&sr=8-1"><font color="#004080">Chocolate Obsession</font></a>, by Michael Recchiuti.  The man’s a genius, on the scale of Willy Wonka.  Every single recipe I’ve tried has been over-the-top delicious.  If you’ve got a foodie on your holiday shopping list, I’d definitely recommend this book. </p> <p>Anyways, these cupcakes.   The cupcake part itself is a result of the best all-around chocolate cake recipe I know of.  But with the incredible addition of orange zest.  I’m sure you know by now, I <em>love</em> the chocolate-orange combination.  (As does Recchiuti, by the way.  This lovely duo graces many a page in his book.)  The effect of the pairing in this recipe is even more fantastic than ever – tender, moist crumb with deep chocolate and bright orange flavor.  And for the frosting, a white chocolate ganache with a touch of espresso!  </p> <p>Chocolate!  Orange! White Chocolate! Espresso!  Can you think of anything better?  Didn’t think so.  These are bites of pure perfection!  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rn6RotGI/AAAAAAAAEvo/4pUVSF38orE/s1600-h/MiniCupcakes6.jpg"><img style="display: inline" title="Mini Cupcakes!" alt="Mini Cupcakes!" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5rpGme9CI/AAAAAAAAEvs/yVfo3cc_R24/MiniCupcakes_thumb4.jpg?imgmax=800" width="580" height="435" /></a> </p> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Hot Crab & Artichoke Dip</strong></div> <div align="left"><em>Makes about 4 cups <br />    </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TP5rp8ybD-I/AAAAAAAAEvw/RzpEGNqIDAc/s1600-h/HotCrabArtichokeDipwithFrenchBreadCr%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Hot Crab & Artichoke Dip with French Bread Crostini" border="0" alt="Hot Crab & Artichoke Dip with French Bread Crostini" src="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rqlTXmFI/AAAAAAAAEv0/nqRUt72DizQ/HotCrabArtichokeDipwithFrenchBreadCr%5B2%5D.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">2 Tbl extra-virgin olive oil</div> <div align="left">1 large yellow onion, peeled & chopped</div> <div align="left">1 large red bell pepper, cored, seeded and chopped</div> <div align="left">1 15-oz can artichoke hearts, chopped</div> <div align="left">8 oz cream cheese, room temperature</div> <div align="left">1/2 cup mayonnaise</div> <div align="left">1/4 cup fresh lemon juice (from 1 to 2 lemons)</div> <div align="left">zest of 1 lemon</div> <div align="left">1/2 tsp hot sauce (such as Tabasco)</div> <div align="left">1/2 cup plus 1/2 cup finely grated Parmesan cheese, divided</div> <div align="left">1/2 cup chopped flat-leaf parsley</div> <div align="left">1/4 cup sliced chives</div> <div align="left">1 # canned jumbo lump crab meat, drained (I highly recommend <a href="http://chickenofthesea.com/product_line_detail.aspx?did=4800009145"><font color="#004080">this brand</font></a>)</div> <div align="left">1 cup fresh bread crumbs</div> <div align="left">2 Tbl butter, melted</div> <div align="left"> </div> <div align="left">Pre-heat the oven to 400°F.  Arrange a rack in the middle oven position.</div> <div align="left"> </div> <div align="left">Heat a large sauté pan over medium-high heat, then swirl in the olive oil and add the onion.  Season with salt and pepper, and cook, stirring occasionally, until translucent and tender, about 5 minutes.  Add the bell pepper and cook, about 2 minutes longer.  Add the artichoke hearts and continue to cook, about 2 minutes longer.  Remove from the heat, and cool at room temperature until needed.  </div> <div align="left"> </div> <div align="left">Using an electric stand mixer fitted with the paddle attachment (or a hand-held electric mixer), beat the creamed cheese on medium-high until light and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula, then add the mayonnaise, lemon juice, lemon zest, hot sauce and 1/2 cup Parmesan.  Mix on medium-high until incorporated and smooth, about 1 minute longer.  Add the parsley and chives and stir by hand with the rubber spatula to combine.  Add the crab meat and the slightly cooled vegetable mixture to the cream cheese mixture.  Fold together, gently but thoroughly with the rubber spatula.  Transfer the mixture into appropriately sized casserole dish, smoothing the top with the rubber spatula.  </div> <div align="left"> </div> <div align="left">In a small mixing bowl, toss to combine the fresh bread crumbs with the melted butter.  Add the remaining 1/2 cup grated parmesan.  Season with salt and pepper, then toss to combine.  Evenly sprinkle the breadcrumb mixture over the crab mixture in the dish. </div> <div align="left"> </div> <div align="left">Bake until golden brown on top and bubbling, about 30 minutes.  Serve warm with toasted <font color="#004080">French bread crostini</font>.</div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <br /> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Garlicky White Bean Dip with Mustard Greens & Bacon</strong></div> <div align="left"><em>Makes about 4 cups <br />    </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rrcdY5nI/AAAAAAAAEv4/FVkWsWywZMo/s1600-h/GarlicyWhiteBeanDipwithMustardGreens%5B2%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Garlicy White Bean Dip with Mustard Greens & Bacon" border="0" alt="Garlicy White Bean Dip with Mustard Greens & Bacon" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rsCVoZaI/AAAAAAAAEv8/Z8z7dICYhnc/GarlicyWhiteBeanDipwithMustardGreens%5B1%5D.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left"></div> <div align="left"></div> <div align="left"></div> <div align="left">   <br />1 1/2 cups dried great northern beans </div> <div align="left">12 garlic cloves, peeled</div> <div align="left">2 bay leaves</div> <div align="left">1 bunch mustard greens, washed, stems removed, and torn into large pieces</div> <div align="left">10 fresh sage leaves</div> <div align="left">about 1 cup extra-virgin olive oil</div> <div align="left">1 lemon, juiced</div> <div align="left">12 slices bacon</div> <div align="left"> <br />First, cook the beans: Sort through the beans and discard any wayward pebbles. Then, either cover with cool water and soak overnight at room temperature, or cover with boiling water and soak one hour. Pour off the soaking liquid.  Add the beans to a medium pot, along with the sage and bay leaves and about 1 tsp salt.  Cover with water and simmer gently until very tender, about 45 minutes to an hour, stirring occasionally. When tender, remove the bay leaves and drain, saving the cooking liquid. </div> <div align="left"> <br />While beans are cooking, prep the garlic: Pull apart the head of garlic into separate cloves.  Slice off the tough bottom ends of each clove, and remove the peels, leaving the garlic cloves whole.  Place peeled garlic cloves in a small sauce pot and cover just barely with extra-virgin olive oil, about 1 cup’s worth.  Turn heat to medium and simmer until garlic is tender and lightly golden brown, 30-40 minutes.  Set aside until needed</div> <div align="left"> </div> <div align="left">Cook the bacon:  Roughly chop the bacon, then add to a hot sauté pan and cook until just crispy.  Remove the bacon with a slotted spoon, and place atop a bed of paper towels.  Set aside until needed.  </div> <div align="left"> </div> <div align="left">And cook the mustard greens:  Return the pan with the bacon fat to the heat (about medium-high).  Add the prepped mustard leaves to the pan, season with a pinch of salt and pepper, and cook, stirring frequently, until tender.  Then remove from the heat and set aside until needed.  </div> <div align="left"> <br />Now, make the dip:  Add the beans (along with the sage leaves), 1/4 cup of the garlic-cooking oil, 1 tsp salt and about half of the cooked garlic to the bowl of a food processor.  Puree to smooth, then taste it.  If you’d like more garlic, add a little more, or even all if it.  (The strength of garlic can vary widely, so make sure you go by taste.)  Puree for about two minutes, until the mixture is incredibly smooth.  Add bean cooking liquid as needed, to give a spreadable consistency.  Add the bacon and the cooked mustard greens, then pulse a few times to evenly distribute the greens and bacon, dicing them up a little bit but not pureeing them.</div> <div align="left"> </div> <div align="left">To store, refrigerate in an air-tight container.  Will keep about five days.  Should be served at room temperature or slightly warm. </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"></div> <p> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><b>French Bread Crostini</b></div> <p><em></em></p> <p><i>This recipe is a repeat from a previous dinner party.  (It’s that good!)  Check it out <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/french-bread-crostini.html"><font color="#004080">here</font></a>.</i></p> <p><em><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TN8wytbUTWI/AAAAAAAAEZw/daki02sut0Q/s1600-h/FrenchBreadCrostini6.jpg"><img title="French Bread Crostini" border="0" alt="French Bread Crostini" src="http://lh6.ggpht.com/_2K0fThAEbFY/TN8wza998aI/AAAAAAAAEZ0/ppu5RDuLu34/FrenchBreadCrostini_thumb4.jpg?imgmax=800" width="550" height="399" /></a></em></p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"></div> <div align="left">  <br />   <br /></div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Peppers Filled with Whipped Feta</strong></div> <div align="left"><em>Adapted from <a href="http://www.saveur.com"><font color="#004080">Saveur Magazine</font></a>, August/September 2010 issue</em></div> <div align="left"><em>Makes about 20 bite-sized hors d’oeuvres <br />   </em></div> <div align="left"><em></em><em></em></div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rsw6G7ZI/AAAAAAAAEwA/FclwI9pGg2g/s1600-h/PeppersStuffedwithWhippedFeta9.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Peppers Stuffed with Whipped Feta" border="0" alt="Peppers Stuffed with Whipped Feta" src="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rtUEyWcI/AAAAAAAAEwE/Xmaxp3w1CI4/PeppersStuffedwithWhippedFeta_thumb7.jpg?imgmax=800" width="550" height="440" /></a> </div> <div align="left"><em></em></div> <div align="left">    <br />20 small jalapeño peppers <font size="1"><u>OR</u></font> 20 pickled peppers</div> <div align="left">4 oz feta cheese, crumbled</div> <div align="left">1 Tbl extra-virgin olive oil</div> <div align="left">1 Tbl Greek yogurt</div> <div align="left">2 tsp minced fresh parsley leaves</div> <div align="left">1/2 tsp finely grated lemon zest</div> <div align="left">pinch dried oregano</div> <div align="left">1 egg yolk</div> <div align="left">1/4 cup finely grated parmesan cheese</div> <div align="left">kosher slat & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">If using fresh jalapenos:  Pre-heat the oven to 475°F.  Place the whole peppers on a foil-lined baking pan and roast 5 minutes.  Shake the pan to turn the peppers, then roast again for 5 minutes longer.  Place the peppers into a small mixing bowl or container, then cover with plastic wrap or a lid. Let stand 15 minutes to steam, then remove the covering.  </div> <div align="left"> </div> <div align="left">Now, for both the jalapeños or the pickled peppers:  Slice each pepper, length-wise from top to bottom, not exactly in half, but slicing from just above the stem, to just above the bottom tip.  You’ll remove about a third of the pepper.  Discard this part, along with the seeds from inside the pepper.  Use a sharp paring knife to also remove and discard the inner membranes from the pepper (which along with the seeds, are responsible for much of the pepper’s heat).  Reserve the prepped peppers until needed.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5ruRvkABI/AAAAAAAAEwI/vBhWc9emvug/s1600-h/PickledYellowPeppers6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Pickled Yellow Peppers" border="0" alt="Pickled Yellow Peppers" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5ru4MPlbI/AAAAAAAAEwM/FV6wI5IIxWw/PickledYellowPeppers_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">To make the filling:  Combine the feta, olive oil, yogurt, parsley, lemon zest, oregano and egg yolk in the bowl of an electric stand mixer fitted with the paddle attachment.  (You can also use an electric hand-held mixer.)  Season with a good pinch of salt and pepper, then beat on medium-high until well combined and smooth, about 2 minutes.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5rvq2dSyI/AAAAAAAAEwQ/Ne-r-Ec19d4/s1600-h/FetaYogurtParsleyOreganoLemonEggYolk.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Feta, Yogurt, Parsley, Oregano, Lemon, Egg Yolks, Salt & Pepper" border="0" alt="Feta, Yogurt, Parsley, Oregano, Lemon, Egg Yolks, Salt & Pepper" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rwBy8ucI/AAAAAAAAEwU/uK1RpX6WT4c/FetaYogurtParsleyOreganoLemonEggYolk%5B1%5D.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">Transfer the feta mixture to a pastry bag or heavy-duty plastic bag.  Slice the tip to create an opening about 3/8-inch wide.  Pipe the mixture generously into the prepared peppers, then arrange the peppers on a foil-lined sheet tray.  Sprinkle the stuffed peppers evenly with the grated parmesan cheese.  Refrigerate, covered with plastic, until ready to cook.</div> <div align="left"> </div> <div align="left">When ready to serve, pre-heat the oven broiler, and arrange an oven rack about 10 inches beneath the broiler.  Broil until the cheese is bubbly and golden brown, about 5 to 6 minutes.  Transfer the peppers to a platter and serve warm.  </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> <br /></div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Deviled Eggs with Cumin & Curry</strong></div> <div align="left"><em>Makes 24 deviled eggs</em></div> <div align="left"><em>   </em></div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rxGJhxMI/AAAAAAAAEwY/4YAGzvv0tUM/s1600-h/CuminCurryDeviledEggs7.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cumin & Curry Deviled Eggs" border="0" alt="Cumin & Curry Deviled Eggs" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rx9ehMOI/AAAAAAAAEwc/p0GpsxvGJZs/CuminCurryDeviledEggs_thumb5.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left">   <br />12 large eggs  <br />3/4 cup mayonnaise <br />1 Tbl whole grain mustard <br />1 tsp ground cumin <br />1 tsp curry powder, plus more for garnish <br />1/2 tsp turmeric <br />cumin seed, for garnish <br />kosher salt and freshly ground black pepper </div> <p>First hard-boil the eggs: Bring a pot of water to a boil.  Using a slotted spoon, carefully lower the eggs into the boiling water.  Lower the heat to maintain a bare simmer – If the water bubbles too vigorously, the eggs will knock into each other and crack.  Simmer gently for 14 minutes.  Lift the eggs from the simmering water with the slotted spoon and transfer them to a bowl filled with ice water.  Allow the eggs to rest in the ice water until cool, about 10 minutes.  Peel the eggs.</p> <p>Slice a small sliver off the top and bottom ends of each egg.  Slice the eggs in half, width-wise.  Scoop out the cooked yolks and reserve in a mixing bowl.  Carefully rinse the whites under cool running water and place on a double layer of paper towels to dry.  </p> <p>Thoroughly mash the yolks with a potato masher, or push them through a mesh sieve.  Add the mayonnaise, mustard, ground cumin, curry and turmeric to the egg yolks, and stir until well combined.  Taste the egg yolk mixture and season as needed with salt and pepper.  Fill a pastry bag, fitted with a medium star tip, with the egg yolk mixture.  Pipe the yolk mixture into the egg white cups, filling them in a circular motion and forming a small dollop rising above the egg white.  Garnish with the cumin seeds and a sprinkling of curry powder.  Serve at room temperature. </p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"></div> <br /> <br /> <br /> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Deviled Eggs with Fines Herbs</strong></div> <div align="left"><em>Makes 24 deviled eggs <br />    </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5rybIUDeI/AAAAAAAAEwg/6CtwLN4Cqck/s1600-h/FinesHerbsDeviledEggs6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Fines Herbs Deviled Eggs" border="0" alt="Fines Herbs Deviled Eggs" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5rz6SFDyI/AAAAAAAAEwk/7KMMZSKzIL4/FinesHerbsDeviledEggs_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> <br />12 large eggs <br />1/2 cup mayonnaise <br />1 Tbl whole grain mustard <br />1 Tbl finely chopped fresh flat-leaf parsley </div> <div align="left">1 Tbl finely chopped fresh tarragon leaves</div> <div align="left">1 Tbl finely chopped fresh chives <br />1 Tbl finely chopped fresh chervil leaves <br />kosher salt and freshly ground black pepper </div> <p>First hard-boil the eggs: Bring a pot of water to a boil.  Using a slotted spoon, carefully lower the eggs into the boiling water.  Lower the heat to maintain a bare simmer – If the water bubbles too vigorously, the eggs will knock into each other and crack.  Simmer gently for 14 minutes.  Lift the eggs from the simmering water with the slotted spoon and transfer them to a bowl filled with ice water.  Allow the eggs to rest in the ice water until cool, about five minutes.  Peel the eggs.</p> <p>Slice a small sliver off the top and bottom ends of each egg.  Slice the eggs in half, width-wise.  Scoop out the cooked yolks and reserve in a mixing bowl.  Carefully rinse the whites under cool running water and place on a double layer of paper towels to dry.  </p> <p>Thoroughly mash the yolks with a potato masher, or push them through a mesh sieve.  Add the mayonnaise, mustard, parsley, tarragon, chives and chervil to the egg yolks, and stir until well combined.  Taste the egg yolk mixture and season as needed with salt and pepper.  Fill a pastry bag, fitted with a medium star tip, with the egg yolk mixture.  Pipe the yolk mixture into the egg white cups, filling them in a circular motion and forming a small dollop rising above the egg white.  Serve at room temperature. </p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"></div> <p></p> <div align="left"> <br /></div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Puff Pastry Tart with Gruyere, Bacon, Scallions & Herbs</strong></div> <div align="left"><em>Adapted from </em><a href="http://www.amazon.com/Sunday-Suppers-Lucques-Seasonal-Recipes/dp/1400042151/ref=sr_1_1?ie=UTF8&s=books&qid=1291681900&sr=8-1"><font color="#004080">Sunday Suppers at Lucques</font></a> <em>by Suzanne Goin</em></div> <div align="left"><em>Makes about 24 bite-sized squares <br />   <br /></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5r00ngHWI/AAAAAAAAEwo/xrB0dkm-RPY/s1600-h/IMG_01476.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="A Savory Tart" border="0" alt="A Savory Tart" src="http://lh6.ggpht.com/_2K0fThAEbFY/TP5r1gGJ7uI/AAAAAAAAEws/3zbtKmd7Zp4/IMG_0147_thumb4.jpg?imgmax=800" width="550" height="412" /></a>     <br />1 sheet<font color="#004080"> </font><a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=767&prdID=120690"><font color="#004080">frozen puff pastry</font></a></div> <div align="left">2 egg yolks, divided</div> <div align="left">1/2 pound thickly-sliced bacon</div> <div align="left">3 bunches scallions</div> <div align="left">1 Tbl fresh thyme leaves</div> <div align="left">1/2 cup whole milk ricotta</div> <div align="left">1/4 cup sour cream</div> <div align="left">1 Tbl extra-virgin olive oil</div> <div align="left">6 oz gruyere cheese, coarsely grated</div> <div align="left">1 Tbl parsley leaves</div> <div align="left">1 Tbl tarragon leaves</div> <div align="left">1 Tbl chervil leaves</div> <div align="left">1 Tbl sliced chives</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <p>Prep the tart shell: Allow the puff pastry to defrost in the refrigerator, for about 2 hours or so, until it can be unfolded easily without ripping. Unroll onto a parchment-lined baking sheet.  Score a 1/4-inch border with a paring knife along the edge of the pastry. Make an egg wash by mixing one yolk with 1/2 tsp water.  Brush this egg wash along the border, only using as much as you need. Place in the freezer until you are ready to use. </p> <div align="left"> Pre-heat the oven to 400°F.  </div> <div align="left"> </div> <div align="left">Slice the bacon cross-wise in 1/4-inch wide slices.  Heat a large sauté pan over medium-high heat for about 2 minutes, then add the sliced bacon and cook, stirring occasionally, until crispy.  Add the sliced scallions and the thyme and stir to combine.  Cook for about 1 minute longer, stirring occasionally.  Transfer the bacon-scallion mixture to a baking pan or plate, to cool.  </div> <div align="left"> </div> <div align="left">In a small mixing bowl, combine the ricotta, sour cream, olive oil, remaining egg yolk, and about a third of the grated gruyere.  Season with a pinch of salt and pepper and mix with a rubber spatula until smooth.  Spread the ricotta mixture evenly over the puff pastry, keeping within the borderlines.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5r2iYd9aI/AAAAAAAAEww/SlIs7vGJ_yU/s1600-h/PuffPastuywithRicottaSauceGruyereChe%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Puff Pastuy with Ricotta Sauce & Gruyere Cheese" border="0" alt="Puff Pastuy with Ricotta Sauce & Gruyere Cheese" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r3EpepwI/AAAAAAAAEw0/-Fh94ZmwsTQ/PuffPastuywithRicottaSauceGruyereChe%5B2%5D.jpg?imgmax=800" width="550" height="412" />       <br /></a>Scatter the remaining grated gruyere, and then the bacon-scallion mixture, evenly over the tart.  Bake until the cheese is bubbling and the crust is golden brown, rotating the baking pan half-way through, for a total baking time of about 25 minutes.  Be sure to lift up the edge of the tart and take a peek at the bottom side, to make sure the crust is cooked through.  Remove from the oven, and transfer the tart to a cutting board.  Slice six by four, to get bit-sized pieces.  Sprinkle with the parsley, tarragon, chervil and chives, then season with a sprinkling of salt and pepper.  Serve right on the cutting board, for a rustic presentation.  </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> <br /></div> <br /> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Rosemary Salted Nuts</strong></div> <div align="left"><em>Makes 2 cups <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TP5r38LsDNI/AAAAAAAAEw4/jToiPhSPHTw/s1600-h/RosemarySpicedNuts7.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Rosemary-Spiced Nuts" border="0" alt="Rosemary-Spiced Nuts" src="http://lh6.ggpht.com/_2K0fThAEbFY/TP5r4rSFe5I/AAAAAAAAEw8/TdqAvU_BUDE/RosemarySpicedNuts_thumb5.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left">    <br />2 cups mixed nuts (pecans, walnuts, almonds, cashews, hazelnuts, etc…) <br />2 Tbl butter</div> <div align="left">1/4 cup light brown sugar</div> <div align="left">2 tsp finely chopped fresh rosemary leaves</div> <div align="left">2 tsp kosher salt</div> <div align="left">1/4 tsp cayenne</div> <div align="left"> </div> <div align="left">Toast the nuts:  Spread the raw nuts on a parchment-lined baking pan and roast in a 350°F oven until toasted and aromatic, about fifteen minutes or so, rotating the pan about half-way through.  Remove from the oven and cool to room temperature.  </div> <div align="left"> </div> <div align="left">Combine the butter, brown sugar, rosemary, salt and cayenne in a medium-sized saucepot.  Stirring frequently, bring to a boil over medium-high heat, then add the nuts and stir to combine.  Continue to cook, stirring constantly, until most of the liquid is reduced and the nuts are coated.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TP5r5q4HpjI/AAAAAAAAExA/qaQb0i87T-c/s1600-h/Pecansandhazelnutscoatedinrosemarysu.jpg"><img style="display: inline" title="Pecans and hazelnuts, coated in rosemary-sugar-butter sauce" alt="Pecans and hazelnuts, coated in rosemary-sugar-butter sauce" src="http://lh4.ggpht.com/_2K0fThAEbFY/TP5r6EYlYkI/AAAAAAAAExE/GmeMu3awKNQ/Pecansandhazelnutscoatedinrosemarysu%5B2%5D.jpg?imgmax=800" width="552" height="412" /></a> </div> <div align="left">  </div> <div align="left">Spread the nuts evenly over a parchment-lined baking pan and allow to cool to room temperature.  When cool, carefully break apart the stuck-together nuts.  These nuts can be stored in an air-tight contained at room temperature for about 1 week.  </div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"></div> <br /> <br /> <br /> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Chocolate-Orange Mini Cupcakes with White Chocolate-Espresso Frosting</strong></div> <div align="left"><em>Adapted from </em><a href="http://www.amazon.com/Chocolate-Obsession-Confections-Treats-Create/dp/1584794577/ref=sr_1_1?ie=UTF8&qid=1291679289&sr=8-1"><font color="#004080">Chocolate Obsession</font></a> <em>by Michael Recchiuti</em></div> <div align="left"><em>Makes a little over 4 dozen mini cupcakes (or 1 dozen regularly-sized cupcakes) <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r6-Jb9rI/AAAAAAAAExI/odCAldCMC7c/s1600-h/MiniCupcakes12.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Mini Cupcakes" border="0" alt="Mini Cupcakes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r7i_8Z8I/AAAAAAAAExM/ajkKbUEeqTI/MiniCupcakes_thumb10.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left">   <br /><u>For the cupcakes</u>:</div> <div align="left">1 cup all-purpose flour</div> <div align="left">1/3 cup unsweetened cocoa powder</div> <div align="left">1/2 tsp kosher salt</div> <div align="left">1/2 tsp baking powder</div> <div align="left">1/2 tsp baking soda</div> <div align="left">1 cp granulated sugar</div> <div align="left">1 extra-large egg</div> <div align="left">1/2 cup whole milk</div> <div align="left">1/4 cup vegetable or canola oil</div> <div align="left">1/2 tsp vanilla extract</div> <div align="left">1 Tbl espresso powder, dissolved in 1/2 cup boiling water</div> <div align="left">finely grated zest from 1 orange</div> <div align="left"> </div> <div align="left"><u>For the frosting</u>:</div> <div align="left">12 oz white chocolate (I like <a href="http://www.ghirardelli.com/products/chips_white.aspx"><font color="#004080">this brand</font></a>, and it’s easy to find in most grocery stores.)</div> <div align="left">1/2 cup plus 1 Tbl heavy whipping cream</div> <div align="left">2 Tbl espresso powder</div> <div align="left"> </div> <div align="left"><u>To make the cupcakes</u>: Pre-heat the oven to 325°F.  Arrange the oven racks in the upper and lower third positions (for the mini cupcakes) or one in the middle position (for regularly-sized cupcakes).  </div> <div align="left"> </div> <div align="left">In a large mixing bowl, whisk to combine the flour, cocoa powder, salt, baking powder, baking soda and sugar.  Set aside.</div> <div align="left"> </div> <div align="left">In a medium-sized mixing bowl, whisk combine the egg, milk, oil, vanilla extract, the dissolved espresso powder and the orange zest.  Pour the wet ingredients into the dry ingredients and whisk to combine.  </div> <div align="left"> </div> <div align="left">Either line a mini (or regularly-sized) muffin pan with mini (or regularly-sized) cupcake liners, or spray with vegetable-oil spray.  (It’s best to spray at the last minute.  Keeps the sticking to a minimum.)</div> <div align="left"> </div> <div align="left">Evenly divide the batter between the prepared muffin cups.  For the mini cupcakes, use a scant tablespoon per cup.  For regularly-sized cupcakes, fill each cup about 2/3 to 3/4-way full.  Bake until puffed and springy to the touch, about 12 minutes for mini cupcakes and between 15 and 20 minutes for regularly-sized cupcakes.  Let cool completely in the pan on a wire rack.  (Cooling completely also keeps the sticking factor down.)  When cool remove the cupcake from the muffin cups.  <br />   </div> <div align="left"><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TP5r8davjuI/AAAAAAAAExQ/rthys2VNcgA/s1600-h/IMG_00616.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Mini Cupcakes" border="0" alt="Mini Cupcakes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r9COypdI/AAAAAAAAExU/0ecfnQj5K3k/IMG_0061_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"></div> <div align="left"></div> <div align="left"></div> <div align="left"> </div> <div align="left"><u>To make the frosting</u>:  Place the white chocolate in a medium-sized mixing bowl and set aside.  </div> <div align="left"> </div> <div align="left">In a small saucepot set over medium heat, whisk together the cream and the espresso powder, and bring to a boil.  Pour the hot cream over the chocolate and whisk until melted.  </div> <div align="left"> </div> <div align="left">At this point, depending on the brand of chocolate you use, you may need to cool down the frosting a bit, in order for it to keep it’s shape atop the cupcakes.  Place the bowl of frosting over a large bowl filled with ice water, and stir with a rubber spatula until thickened to a spreadable frosting-like consistency.  Then transfer the frosting to a piping bag fitted with a star attachment (smaller star for the mini cupcakes, and a larger star for the regularly-sized ones).  Top each cupcake with frosting by piping it in a circular motion, starting from the outside, and curling your way in, ending with a pointed tip.  </div> <div align="left"> </div> <div align="left">Refrigerate until needed, but be sure to bring to room temperature before serving.  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r9zpfxWI/AAAAAAAAExY/i8z2cRKfRmg/s1600-h/FrostedTops8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Frosted Tops" border="0" alt="Frosted Tops" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5r-3IlhzI/AAAAAAAAExc/B86kYLMJzKc/FrostedTops_thumb6.jpg?imgmax=800" width="550" height="445" /></a> </div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com0tag:blogger.com,1999:blog-5625611409321283923.post-83172393382667121482010-12-01T04:24:00.000-08:002010-12-02T10:24:36.038-08:00Beaujolais, The Other November Holiday<p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TPUnifydhwI/AAAAAAAAEq4/vZRlSHELYJg/s1600-h/Persimmons26.jpg"><img style="display: inline" title="Persimmons" alt="Persimmons" src="http://lh4.ggpht.com/_2K0fThAEbFY/TPUnjMgK8OI/AAAAAAAAEq8/O7OEnD1W1kI/Persimmons_thumb24.jpg?imgmax=800" width="580" height="465" /></a> </p> <p>Last Sunday, on the last evening of our long and lazy Thanksgiving weekend, we held another mini celebration with our friends Edgar and Bill, in honor of another November holiday, Beaujolais.  An easy, relaxed night with our neat, new friends – not nearly the to-do of Turkey Day.  And admittedly we celebrated belatedly by about a week and a half.  For Beaujolais Day, a French harvest celebration marking the early release of Beaujolais wine, comes every year on the third Thursday in November.  </p> <p>While sharing an afternoon coffee with Edgar a couple weeks ago in <a href="http://www.barleytwist.1stdibs.com/store/furniture_search.php?FRID=Y2qaYplil5bJ"><font color="#004080">their wonderful, beautiful antique shop</font></a>, musing with him over what type of food I’d prepare and what sort of wine they’d bring for our up-coming dinner party together, Edgar had the brilliant idea of making it a Beaujolais night.  I jumped at the notion right away.  I’ve always been fond of this other November foodie night, always loved the indulgent idea of a second celebratory dinner of wonderful wine and gorgeous food in the middle of harvest season.  </p> <p>Beaujolais Nouveau, from the Beaujolais region of Burgundy, France, is a young, light and fruity red wine, made from the Gamay grape.  None too complex or ever expensive, but certainly tasty and rather refreshing, it’s best paired with simple, rustic fare.  Chicken and goat cheese are two especially regarded cohorts.   And so, our Beaujolais menu:</p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 570px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="568"> <div align="center"><em>Crostini with Fig Compote & Goat Cheese</em></div> <div align="center"><em>     </em></div> <div align="center"><em></em></div> <div align="center"><em>Chicken Thighs Braised in Red Wine Vinegar Sauce</em></div> <div align="center"><em>Wild Rice with Dried Cranberries</em></div> <div align="center"><em>Brussels Sprout Leaves Sautéed in Brown Butter </em></div> <div align="center"><em>     </em></div> <div align="center"><em></em></div> <div align="center"><em>Persimmon Bread Pudding with Whipped Cream</em></div> </td> </tr> </tbody></table> </div> <p>While uncorking the bottles of wine, and putting the finishing touches on dinner, we snacked on these crispy French bread crostini, topped with dollops of creamy, whipped goat cheese and a savory compote of dried Black Mission figs.  With aromatic fresh thyme, sweet shallots melted in butter, and a thick reduction of ruby red Port, the fig compote was wonderfully well- balanced in flavors - lightly sweet, but deep with an earthy richness.  And perfectly paired with the light, tangy goat cheese and crisp, buttery crostini.   A great start to our Beaujolais feast!</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TPUnjzARBoI/AAAAAAAAErA/4DOt0EU5QZY/s1600-h/CrostiniwithFigCompoteGoatCheese6.jpg"><img style="display: inline" title="Crostini with Fig Compote & Goat Cheese" alt="Crostini with Fig Compote & Goat Cheese" src="http://lh6.ggpht.com/_2K0fThAEbFY/TPUnk_Pd_FI/AAAAAAAAErE/3SfThJCbwa0/CrostiniwithFigCompoteGoatCheese_thu%5B1%5D.jpg?imgmax=800" width="580" height="435" /></a> <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TPUnl1QhGgI/AAAAAAAAErI/Txshg4NMa8o/s1600-h/CrostiniwithFigCompoteandGoatCheese6.jpg"><img style="display: inline" title="Crostini with Fig Compote and Goat Cheese" alt="Crostini with Fig Compote and Goat Cheese" src="http://lh4.ggpht.com/_2K0fThAEbFY/TPUnm38T-NI/AAAAAAAAErM/BEumdDPNcn8/CrostiniwithFigCompoteandGoatCheese_.jpg?imgmax=800" width="580" height="435" /></a> </p> <p><em>Chicken Thighs Braised in Red Wine Vinegar Sauce</em>.  I truly don’t know how appealing this dish sounds to most people.  With its chief components being the most boring of birds and the most ordinary of vinegars, it could very well sound way too dull to be delicious.  But to me, it has always sounded utterly marvelous.  I’ve happened upon various Vinegar Chicken recipes in several different cookbooks, magazines and websites over the years.  And these encounters always gave me a little thrill, set my mouth watering and my imagination rushing.  Something about these all-too simple ingredients, coaxed and charmed into something else entirely, something with all the promise of being altogether different, anything but mundane, and wholly extraordinary.  It’s a wonder to me, that up until now, I’d never in reality gotten past the imagination stage, and actually into the kitchen to cook some up for real. <br />    <a href="http://lh5.ggpht.com/_2K0fThAEbFY/TPUnny7w0dI/AAAAAAAAErQ/XC7D-C_0kk0/s1600-h/TimetoDishUp7.jpg"><img style="display: inline" title="Time to Dish Up!" alt="Time to Dish Up!" src="http://lh4.ggpht.com/_2K0fThAEbFY/TPUno_JvDYI/AAAAAAAAErU/zhV9WEw1EX0/TimetoDishUp_thumb5.jpg?imgmax=800" width="580" height="434" /></a></p> <p>After the obvious foreshadowing of the prior paragraph, laden with its musings of marvelous hypothetical results, is it a surprise at all when I tell you that this dish did indeed turn out stupendously?  Tender, slowly braised chicken thighs,  swathed in a velvety sauce – rich and smooth with a finishing of cream, subtly tart with a hint of honey sweetness, with buttery speckles of sweet shallots and mellow garlic, and an intoxicating essence of fresh tarragon.  This dish, with such humble ingredients, was anything but humble itself! </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TPUnpmJfK4I/AAAAAAAAErY/g6zQybkno1E/s1600-h/ChickeninRedWineVinegarSauceWildRice.jpg"><img style="display: inline" title="Chicken in Red Wine Vinegar Sauce, Wild Rice with Cranberries, Brussels Sprouts with Brown Butter & Garlic" alt="Chicken in Red Wine Vinegar Sauce, Wild Rice with Cranberries, Brussels Sprouts with Brown Butter & Garlic" src="http://lh5.ggpht.com/_2K0fThAEbFY/TPUnqaqWTeI/AAAAAAAAErc/rbXU7EGHy5Q/ChickeninRedWineVinegarSauceWildRice%5B1%5D.jpg?imgmax=800" width="580" height="437" /></a> </p> <p>Our sides too were at once simple and fabulous.  The wild rice I prepared just as I do for any (nearly every) rice dish in my repertoire – with sautéed shallots, chicken stock, a bay leaf and a sprig of fresh thyme.  As simple as can be, and then bejeweled with plump dried cranberries.  It’s a lovely little dish, with it’s deep brown earthiness, delightfully chewy bite, and hidden gems of dazzling, tart, sweet cranberries.  And quite another thing altogether, from regular old white rice.  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TPUnroytf3I/AAAAAAAAErg/Zv-FjKMTKqI/s1600-h/WildRice7.jpg"><img style="display: inline" title="Wild Rice" alt="Wild Rice" src="http://lh3.ggpht.com/_2K0fThAEbFY/TPUnscMQCiI/AAAAAAAAErk/Lp3AU_zVmkA/WildRice_thumb5.jpg?imgmax=800" width="580" height="480" /></a> </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TPUntOlKZbI/AAAAAAAAEro/uaCEUsyfC84/s1600-h/WildRiceLongThinGrains5.jpg"><img style="display: inline" title="Wild Rice - Long, Thin Grains" alt="Wild Rice - Long, Thin Grains" src="http://lh6.ggpht.com/_2K0fThAEbFY/TPUnt2bd5mI/AAAAAAAAErs/3gaCCVW6itc/WildRiceLongThinGrains_thumb3.jpg?imgmax=800" width="580" height="435" /></a> </p> <p>As I learned long ago from a very wise woman (my first chef and teacher, Jen, from <a href="http://www.just-a-taste.com/tapas.html"><font color="#004080">Just a Taste</font></a> in Ithaca), nothing (and I mean absolutely nothing) goes quite as well with Brussels sprouts (or most anything, for that matter) as browned butter.  Browned butter is just that – butter, slowly simmered until it turns a gorgeous golden brown.  As the butter deepens in color, its aroma deepens too, transforming into the most amazing scent imaginable – rich, toasty, nutty, warm – fully, utterly intoxicating.  One of my most favorite ingredients, browned butter truly holds the power to enhance just about any dish, sweet or savory.   <br />    <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TPUnu5bVAMI/AAAAAAAAErw/t3mZY8HuZQU/s1600-h/BrusselsSprouts6.jpg"><img style="display: inline" title="Brussels Sprouts" alt="Brussels Sprouts" src="http://lh6.ggpht.com/_2K0fThAEbFY/TPUnv-7RhOI/AAAAAAAAEr0/wjDcg6ZXUMI/BrusselsSprouts_thumb41.jpg?imgmax=800" width="580" height="435" /></a></p> <p>I riffed on Jen’s famous recipe, of brown butter-sautéed sprouts with garlic, pecans, lemon and Romano cheese, and came up with a quick version of my own - keeping the garlic, and of course the browned butter, saving the pecans and cheese for another special night, and switching out lemon juice for red wine vinegar, to echo our chicken dish.   The sprouts I changed a bit too.  Rather than just slicing them into halves, I carefully peeled back their coiled layers, separating these dense orbs into delicate, pale green curls.  A quick flip in hot sauté pan, with the rich, full flavor of the caramelized butter and a bright hit of vinegar, and these lovely leaves took on crisp, golden brown edges, and a wonderfully warm tenderness. </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TPUnwr03g7I/AAAAAAAAEr4/OIt7EQUbg2M/s1600-h/BrusselsSprouts61.jpg"><img style="display: inline" title="Brussels Sprouts" alt="Brussels Sprouts" src="http://lh5.ggpht.com/_2K0fThAEbFY/TPUnx3PE_oI/AAAAAAAAEr8/fJafEil1H5o/BrusselsSprouts_thumb4.jpg?imgmax=800" width="580" height="442" /></a> </p> <p>And for dessert, another humble dish that works magic with some of fall’s most wonderful bounty – Persimmon bread pudding.  You’ll probably have noticed some persimmons in your local fruit markets this time of year, shyly peeking around the more popular apples and pears.  At first glance, they look a bit like tomatoes.  But something about their stout shape, curled leaves and rosy orange glow, may have clued you in to the truth that they taste nothing like tomatoes at all.  Immensely delicate in flavor, lightly sweet with rounded corners of tartness and just a suggestion of bitter, reminiscent of any number of fruits (peaches, pears, apples) but at the same time none at all.  They’re really quite charming, persimmons.  And fun to experiment with too.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TPfkXdDdbPI/AAAAAAAAEts/1fatLC8UuJ0/s1600-h/The%20Insides%20of%20a%20Persimmon%5B1%5D.jpg"><img style="display: inline" title="The Insides of a Persimmon" alt="The Insides of a Persimmon" src="http://lh6.ggpht.com/_2K0fThAEbFY/TPUoL0WVPKI/AAAAAAAAEtw/3yXC5tkpJuQ/The%20Insides%20of%20a%20Persimmon_thumb%5B1%5D.jpg?imgmax=800" width="580" height="434" /></a> </p> <p>My latest persimmon experiment evolved quite nicely into a warm and gooey bread pudding.  Into a simple custard of eggs, sugar and cream, I folded a smooth puree of fresh, ripe persimmons, along with a warm dose of cinnamon and nutmeg.  This silky, pale orange sauce soaked indulgently into all the tender nooks and airy pockets of  some soft golden cubes of plush Challah bread.  Baked in the oven, it emerged steaming and fragrant, deliciously golden brown on top, densely sticky inside.  With a cool, lightly sweetened dollop of whipped cream, it was near perfect.  And a delicate garnish of paper-thin, oven-dried persimmon slices made it just that.  The wispy orange circles further served as a clue to this dessert’s main ingredient, a nod to to the mysterious and subtle persimmon flavor coyly lurking within.  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TPUnyz6oHzI/AAAAAAAAEsA/hDdo5EvXCPo/s1600-h/PrettyPersimmons8.jpg"><img style="display: inline" title="Pretty Persimmons" alt="Pretty Persimmons" src="http://lh4.ggpht.com/_2K0fThAEbFY/TPUnzzg3tXI/AAAAAAAAEsE/J0XlWpNp8I8/PrettyPersimmons_thumb6.jpg?imgmax=800" width="580" height="460" /></a> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Crostini with Fig Compote & Goat Cheese</strong></div> <div align="left"><em>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Fig-and-Goat-Cheese-Crostini-108479"><font color="#004080">Gourmet Magazine, September 2003</font></a></em></div> <div align="left"><em>Makes about 24 hors d’oeuvres, enough for 4 to 6 guests</em></div> <div align="left"><em>   </em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TPUn1U7uDrI/AAAAAAAAEsI/sgXUVgaHx2M/s1600-h/CrostiniwithFigCompoteGoatCheese8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Crostini with Fig Compote & Goat Cheese" border="0" alt="Crostini with Fig Compote & Goat Cheese" src="http://lh5.ggpht.com/_2K0fThAEbFY/TPUn3T7-VSI/AAAAAAAAEsM/zEXRKty6b7U/CrostiniwithFigCompoteGoatCheese_thu.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">2 Tbl butter</div> <div align="left">1 large shallot, peeled and finely diced</div> <div align="left">1/2 tsp minced fresh thyme leaves</div> <div align="left">1 bay leaf</div> <div align="left">4 oz dried Black Mission figs, finely chopped (about 3/4 cup)</div> <div align="left">3/4 cup Port</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left">about 24 <a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/french-bread-crostini.html"><font color="#004080">French bread crostini</font></a>, from a half baguette</div> <div align="left">5 to 6 oz creamy goat cheese</div> <div align="left">3 fresh figs, sliced into thin wedges</div> <div align="left">about 24 small clusters of thyme leaves, for garnish</div> <div align="left"> </div> <div align="left"><u>To make the fig compote</u>: In a small sauce pot, melt the butter over medium-low heat.  Add the shallot, season with a sprinkling of salt and pepper, then cook, stirring occasionally, until softened and translucent, about 3 minutes.  Add the chopped thyme and bay leaf and cook 1 minute more.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TPUn4aFD9AI/AAAAAAAAEsQ/uzGQ3C6NG3Y/s1600-h/ShallotsBayandThymeinButter6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Shallots, Bay and Thyme in Butter" border="0" alt="Shallots, Bay and Thyme in Butter" src="http://lh4.ggpht.com/_2K0fThAEbFY/TPUn5SXtuaI/AAAAAAAAEsU/0MW_cvjJPCc/ShallotsBayandThymeinButter_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">Add the chopped figs and stir to combine.  Then add the port.  Cover, then bring to a boil.  Gently simmer until the figs are tender, about 10 minutes.  If liquid remains in the pan, remove the lid and simmer, stirring frequently, until most of the liquid has evaporated, about 3 to 4 minutes.  Discard the bay leaf.  Transfer the compote to a bowl and cool to room temperature.  Can be kept refrigerated in an air-tight container for up to 5 days.  </div> <div align="left"> </div> <div align="left"><u>To assemble the hors d’oeuvres</u>:  Top each crostini with a heaping teaspoon of the fig compote, then another heaping teaspoon of the goat cheese.  Garnish with a slice of fresh fig and a small cluster of thyme leaves.  Serve immediately.</div> </td> </tr> </tbody></table> </div> <p> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Chicken Thighs Braised in Red Wine Vinegar Sauce</strong></div> <div align="left"><em>Adapted from a recipe by Paula Wolfert on <a href="http://www.foodandwine.com/recipes/chicken-in-red-wine-vinegar"><font color="#004080">FoodandWine.com</font></a></em></div> <div align="left"><em>Serves 4 to 6</em></div> <div align="left"><em>   </em></div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TPUn6YalsBI/AAAAAAAAEsY/_xJmofQe5-c/s1600-h/ChickenThighsinRedWineVinegarSauce10.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Chicken Thighs in Red Wine Vinegar Sauce" border="0" alt="Chicken Thighs in Red Wine Vinegar Sauce" src="http://lh5.ggpht.com/_2K0fThAEbFY/TPUn7TJGE0I/AAAAAAAAEsc/l8ONAv-BD-Y/ChickenThighsinRedWineVinegarSauce_t.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"></div> <div align="left"> </div> <div align="left">1 1/2 cups red wine vinegar (I really like <a href="http://www.pompeian.com/vinegars_page_red_wine.html"><font color="#004080">this brand</font></a>.)</div> <div align="left">3/4 cup chicken stock (And for chicken stock, I really like<font color="#004080"> </font><a href="http://www.swansonbroth.com/ourproducts.aspx"><font color="#004080">this</font></a>.)</div> <div align="left">1 1/2 Tbl honey</div> <div align="left">1 1/2 Tbl tomato paste</div> <div align="left">2 Tbl plus 2 Tbl unsalted butter, divided</div> <div align="left">2 Tbl extra-virgin olive oil</div> <div align="left">8 large chicken thighs (with skin and bone), trimmed of excess skin and fat</div> <div align="left">4 garlic cloves, very thinly sliced</div> <div align="left">4 large shallots, peeled and thinly sliced</div> <div align="left">1 cup plus 2 Tbl dry white wine</div> <div align="left">1/4 cup heavy cream</div> <div align="left">1/4 cup chopped fresh tarragon</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">Combine the vinegar, chicken stock, honey and tomato paste in a medium-sized sauce pot.  Bring to a boil, stirring frequently.  Then reduce the heat to maintain a simmer.  Simmer until reduced to about 3/4 cup, about 8 to 10 minutes.  Set aside.</div> <div align="left"> </div> <div align="left">In a large heavy skillet, heat the butter and olive oil over medium-high heat.  Meanwhile, pat the chicken thighs dry with paper towels, then season liberally with salt and pepper.  Add half of the chicken to the hot pan, skin side down.  Reduce the heat to medium, and cook until well-browned.  Flip, and brown the opposite sides as well.  Transfer the chicken to a plate, placing them skin-side up.  Repeat with the remaining chicken thighs.</div> <div align="left"> </div> <div align="left">Pour out and discard the fat in the pan, but try to leave all the browned bits in the pan.  Add the remaining 2 Tbl butter and melt over medium heat.  Add the sliced shallots and garlic and cook, stirring frequently, until softened and golden brown, about 5 minutes.  Add the white wine and boil until reduced to roughly 1/3 cup.  Add the vinegar sauce and stir to combine.  Return the chicken to the skillet, skin side up.  Cover and gently simmer over low heat until cooked through, about 30 minutes.  </div> <div align="left"> </div> <div align="left">Transfer the chicken to serving plates, then add the cream and tarragon to the sauce.  Stir to combine, then taste and season as needed with salt and pepper.  Spoon the sauce over the chicken thighs and serve immediately.</div> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Wild Rice with Dried Cranberries</strong></div> <div align="left"><em>Serves  4 to 6</em></div> <div align="left"><em> </em></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TPUn8vr_KdI/AAAAAAAAEsg/exoVHD16mYs/s1600-h/WildRicewithCranberries7.jpg"><img style="display: inline" title="Wild Rice with Cranberries" alt="Wild Rice with Cranberries" src="http://lh6.ggpht.com/_2K0fThAEbFY/TPUn-VCTKxI/AAAAAAAAEsk/PY6PcyLuImg/WildRicewithCranberries_thumb5.jpg?imgmax=800" width="550" height="460" /></a> </div> <div align="left"> </div> <div align="left">1 cup wild rice</div> <div align="left">2 Tbl butter</div> <div align="left">1/2 cup finely diced shallot</div> <div align="left">1 bay leaf</div> <div align="left">2 thyme sprigs</div> <div align="left">1 cup chicken stock (I like <a href="http://www.swansonbroth.com/ourproducts.aspx"><font color="#004080">this brand and type</font></a>.)</div> <div align="left">1 cup water</div> <div align="left">1/2 cup dried cranberries</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">Rinse the rice with cool running water in a colander, and set aside.</div> <p>Melt the butter over medium heat in a medium-sized sauce pot.  Add the shallots, season with a sprinkling of salt and pepper, then cook, stirring occasionally, until softened and translucent, about 3 minutes.  Add the chopped thyme and bay leaf and cook 1 minute more.  Add the rice, and cook, stirring constantly, for 1 to 2 minutes. </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TPUoAFeeufI/AAAAAAAAEss/7q5Pp5yZzqM/s1600-h/ToastingtheRice%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Toasting the Rice" border="0" alt="Toasting the Rice" src="http://lh6.ggpht.com/_2K0fThAEbFY/TPUoBz4tZ9I/AAAAAAAAEsw/1dvSPR9Nk9Y/ToastingtheRice_thumb.jpg?imgmax=800" width="550" height="460" /></a> </p> <p>Add the chicken stock and water<em>.  </em>Bring to a simmer, stirring occasionally.  When the liquid comes to a simmer, cover the pot with a lid, and decrease the heat to low, in order to maintain a bare simmer.  Peek under the lid from time to time, to make sure you’ve got just a bare simmer.  Simmer with the lid on until the rice is tender and ‘popped’ (you’ll see what I mean – the white insides pop out of the black skins a bit) and all the liquid is evaporated and absorbed.  To make sure all the liquid is gone, tilt the pan to the side.  If water rises up the sides of the pan, continue cook the rice a little while longer.</p> <p>Once all the liquid is evaporated/absorbed, turn off the heat and allow the rice to rest five minutes, still covered.  Add the cranberries, stir to combine, then rest again for about 10 minutes, still covered. Then remove the lid and fluff with a fork.  Serve hot. </p> </td> </tr> </tbody></table> </div> <div align="left"></div> <div align="left"> </div> <div align="left"> </div> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Brussels Sprouts Leaves Sautéed in Brown Butter</strong></div> <div align="left"><em>Serves  4</em><em> to 6</em></div> <div align="left"></div> <div align="left"> <a href="http://lh3.ggpht.com/_2K0fThAEbFY/TPUoDDudfcI/AAAAAAAAEs0/0gJJ1fOQ--k/s1600-h/BrusselsSproutLeavesSauteedwithGarli%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Brussels Sprout Leaves Sauteed with Garlic & Brown Butter" border="0" alt="Brussels Sprout Leaves Sauteed with Garlic & Brown Butter" src="http://lh3.ggpht.com/_2K0fThAEbFY/TPUoEQ1UJFI/AAAAAAAAEs4/6DdHYYd6F7Y/BrusselsSproutLeavesSauteedwithGarli.jpg?imgmax=800" width="550" height="422" /></a> </div> <div align="left"> </div> <div align="left">1 1/2 pounds Brussels sprouts</div> <div align="left">1/2 stick unsalted butter</div> <div align="left">1 clove garlic, peeled and minced</div> <div align="left">2 tsp red wine vinegar</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><u>To prep the Brussels sprouts</u>:  Working with one sprout at a time, slice across the stem, at the base of the sprout – this will loosen the outer leaves attached to the lower stem.  Peel off and discard any tough and discolored outer leaves.  Reserve the un-blemished, tender leaves.  Then repeat, slicing across the base of the sprout, a little further up, to loosen another layer of leaves.  Peel off the leaves and reserve.  Continue this slicing and peeling, until you’ve separated the entire sprout into single leaves.  Repeat with the remaining Brussels sprouts.  Reserve.  </div> <div align="left"> </div> <div align="left"><u>To make the browned butter</u>: Place the butter in your smallest saucepot.  Melt over low heat, and then leave it over the heat until specks that fall to the bottom of the pot turn deep golden brown.  Remove from the heat and cool to room temperature.  (You won’t need to use all of this browned butter for this single recipe, but it’s hard to get good results (without burning) using anything less than 1/2 stick.  Save the left-over browned butter and use it to sauté up anything you wish.  It will magically turn any vegetable into something spectacular!)</div> <div align="left"> </div> <div align="left"><u>To assemble the dish</u>:  Heat a large sauté pan over medium-high heat for about 2 minutes.  Add about 1 to 2 tablespoons of the browned butter (making sure to get lots of the brown specks) and swirl to coat the pan.  Add the minced garlic, and cook, stirring constantly, no more than 30 seconds, until just lightly golden brown.  Add the Brussels sprout leaves and toss and stir immediately.  Season with a sprinkling of salt and pepper, then sauté, tossing and stirring frequently, until lightly golden brown, tender and crisp.  Sprinkle with the red wine vinegar, then toss to coat.  Taste, then season as needed with salt and pepper.  Transfer to a serving platter and serve immediately.   </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TPUoFuj8iBI/AAAAAAAAEs8/qWJhh8cTTKw/s1600-h/BrusselsSproutLeaves6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Brussels Sprout Leaves" border="0" alt="Brussels Sprout Leaves" src="http://lh6.ggpht.com/_2K0fThAEbFY/TPUoG-fl49I/AAAAAAAAEtA/mR1v0ACbPVk/BrusselsSproutLeaves_thumb4.jpg?imgmax=800" width="550" height="412" /></a></div> </td> </tr> </tbody></table> </div> <p> </p> <div style="border-bottom: #b9c3e1 6pt solid; border-left: #b9c3e1 6pt solid; padding-bottom: 1pt; padding-left: 4pt; padding-right: 4pt; background: #b9c3e1; border-top: #b9c3e1 6pt solid; border-right: #b9c3e1 6pt solid; padding-top: 1pt; mso-element: para-border-div"> <table style="width: 563px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="561"> <div align="left"><strong>Persimmon Bread Pudding</strong></div> <div align="left"><em>Serves about 8</em></div> <p><em></em></p> <p><em>There are two varieties of persimmons you’ll likely find in the fruit market during the autumn and winter months – the smaller, sweeter, firm yet tender Fuyu persimmons (the kind to use in this recipe); and the larger, more astringent variety of Hachiya persimmons, which remain all but inedible until they are very soft and very, very ripe.  Be sure to keep this difference in mind while searching through the produce aisles. </em>   </p> <p></p> <div align="left"><em></em></div> <div align="left"><em><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TPUoHwNJA6I/AAAAAAAAEtE/pkz6Jt4uLcE/s1600-h/Persimmon%20Bread%20Pudding%20with%20Whipped%20Cream%20and%20Dried%20Persimmon%20Slices%5B4%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Persimmon Bread Pudding with Whipped Cream and Dried Persimmon Slices" border="0" alt="Persimmon Bread Pudding with Whipped Cream and Dried Persimmon Slices" src="http://lh5.ggpht.com/_2K0fThAEbFY/TPUoJbWOzYI/AAAAAAAAEtI/uFQy_eUDqcM/Persimmon%20Bread%20Pudding%20with%20Whipped%20Cream%20and%20Dried%20Persimmon%20Slices_thumb%5B2%5D.jpg?imgmax=800" width="550" height="415" /></a> </em></div> <div align="left"><em></em></div> <div align="left">   <br />about 1 1/2 loaves Challah bread</div> <div align="left">1 1/2 cups Fuyu persimmon puree, from about 4 peeled Fuyu persimmons </div> <div align="left">3 large eggs</div> <div align="left">1 cup sugar, divided in half, plus more for sprinkling on top</div> <div align="left">1/2 tsp cinnamon</div> <div align="left">1/2 tsp nutmeg</div> <div align="left">2 cups whole milk</div> <div align="left">1 cup heavy whipping cream</div> <div align="left">2 Tbl butter, sliced into small cubes, plus more for greasing the pan</div> <div align="left"> </div> <div align="left">Pre-heat the oven to 350ᵒF and arrange a rack in the middle position.  </div> <div align="left"> </div> <div align="left">Slice the Challah loaves cross-wise into 1 1/2-inch thick slices.  Remove most of the crust from the perimeter of the slices (no need to be too thorough here – just do as best you can) then slice each bread slice into 1 1/2-inch cubes.  You should have about 12 cups bread.  If not, cube up a couple more slices.  </div> <div align="left"> </div> <div align="left">Arrange the bread cubes in a single layer over a large baking pan.  Bake for about 10 minutes, then toss the cubes to flip most of them over, and continue to bake about 5 to 7 minutes more, until the bread feels firm and dry, like it’s stale.  Cool to room temperature.</div> <div align="left"> </div> <div align="left">A note on pureeing the persimmons:  It’s best to quarter them first, length-wise through the stem.  Then slice off the stems and a small portion of the core.  Then slide your knife just beneath the skin to separate it from the flesh.  Puree in a food processor until smooth.  Four Fuyu persimmons should yield about 1 1/2 cups of puree.</div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TPUoNOSh-HI/AAAAAAAAEtU/D4svAR81Fsg/s1600-h/PureeingPersimmons5.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Pureeing Persimmons" border="0" alt="Pureeing Persimmons" src="http://lh4.ggpht.com/_2K0fThAEbFY/TPUoOvpw63I/AAAAAAAAEtY/O0WPOfnWEKc/PureeingPersimmons_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em> </em></div> <div align="left">In a large mixing bowl, whisk the eggs together with 1/2 cup sugar, the cinnamon and nutmeg.  Set aside.</div> <div align="left"> </div> <div align="left">In a medium-sized saucepot, combine the cream, milk and the remaining 1/2 cup sugar.  Bring to a simmer over medium heat.  Remove from the heat, then <em>slowly </em>add the hot cream mixture to the egg mixture, whisking constantly as you pour.  Add the persimmon puree to the custard and whisk to combine.  Add the toasted bread cubes and toss to coat, using a rubber spatula.  Allow the mixture to rest about 15 minutes at room temperature, stirring occasionally with the rubber spatula. </div> <div align="left"> </div> <div align="left">Generously butter the bottoms and sides of a medium-sized casserole dish, roughly 10-inches by 10-inches.  Pour the custard-soaked bread into the prepared dish.  Dot evenly with the 2 tablespoons of butter, then sprinkle evenly with about 1 tablespoon sugar.  Bake until puffed, golden brown on top and cooked through, about 1 hour.  Remove from the oven and allow to rest at room temperature for about 15 minutes before slicing and serving.  Slice into portion-sized squares.  Serve topped with whipped cream and garnished with dried persimmon slices (see recipes below).</div> <div align="left">   </div> <div align="left"> </div> <div align="left"><em></em></div> <div align="left"><strong>Whipped Cream</strong></div> <p>1  cup heavy cream <br />2 tsp sugar <br />1 tsp vanilla</p> <p>Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two).  Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).</p> <p>   <br /><strong>Dried Persimmon Slices</strong></p> <div align="left"><em>Technique adapted from a recipe on </em><a href="http://www.marthastewart.com/recipe/oven-dried-persimmon-slices"><font color="#004080"><em>MarthaStewart.com</em></font></a></div> <div align="left"> </div> <div align="left">3 ripe yet firm Fuyu persimmons</div> <div align="left"> </div> <div align="left">Pre-heat the oven to 250ᵒF and arrange a rack in the middle position.  </div> <div align="left"> </div> <div align="left">Using a mandolin (or a very sharp knife and a very confident hand), thinly slice the persimmons cross-wise into thin (1/16-inch thick) circles.  Arrange in a single layer over a wire cooling rack placed over a baking pan.  </div> <div align="left">   </div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TPUoQDcuKSI/AAAAAAAAEtc/NH6Pi4bVfd4/s1600-h/ThinlySlicedPersimmons6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Thinly-Sliced Persimmons" border="0" alt="Thinly-Sliced Persimmons" src="http://lh5.ggpht.com/_2K0fThAEbFY/TPUoQ7XAx9I/AAAAAAAAEtg/2ihi5Pf4Ufc/ThinlySlicedPersimmons_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left">Bake until dry and curled at the edges, about 1 to 1 1/2 hours.  Be sure not to bake for too long, or they’ll turn from a vibrant orange to a dull orange-brown.  Cool completely to room temperature then store at room temperature in an air-tight container. </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TPUoSKKKL6I/AAAAAAAAEtk/-A-hHA-1Y1g/s1600-h/DriedPersimmonSlices5.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Dried Persimmon Slices" border="0" alt="Dried Persimmon Slices" src="http://lh3.ggpht.com/_2K0fThAEbFY/TPUoTL0FJbI/AAAAAAAAEto/1Y7TE7G8ztI/DriedPersimmonSlices_thumb3.jpg?imgmax=800" width="550" height="412" /></a></div> </td> </tr> </tbody></table> </div> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com4