Clementine Martini recipe
2 oz Svedka® clementine vodka
1 oz Orange Curacao liqueur
1 oz triple sec
1 oz cranberry juice
1 oz ginger ale
1 oz simple syrup
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
12.31.2010
Recipe #99 - Finnish Pancakes
Breakfast today - some of us have Nutella on these. Some of us have berries. I'll let you decide who has what.
Ingredients
* 3 eggs
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 cups milk
* 1 1/4 cups all-purpose flour
* 1/4 cup butter
Directions
1. Preheat oven to 450 degrees F (230 degrees C)
2. In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
3. Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.
Ingredients
* 3 eggs
* 1/2 cup white sugar
* 1 teaspoon salt
* 2 cups milk
* 1 1/4 cups all-purpose flour
* 1/4 cup butter
Directions
1. Preheat oven to 450 degrees F (230 degrees C)
2. In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
3. Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.
Recipe #98 - Apple Carrot Muffins
Sort of carrot cake-ish in flavor. These will join the repertoire of muffins to freeze for school mornings!
Ingredients
* 1 3/4 cups raisin bran cereal
* 1 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 egg
* 3/4 cup buttermilk
* 1/4 cup canola oil
* 3/4 cup finely chopped peeled tart apple
* 3/4 cup grated carrots
* 1/4 cup chopped walnuts
Directions
1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Thanks allrecipes for this!
Ingredients
* 1 3/4 cups raisin bran cereal
* 1 1/4 cups all-purpose flour
* 3/4 cup sugar
* 1 1/4 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 egg
* 3/4 cup buttermilk
* 1/4 cup canola oil
* 3/4 cup finely chopped peeled tart apple
* 3/4 cup grated carrots
* 1/4 cup chopped walnuts
Directions
1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Thanks allrecipes for this!
12.29.2010
Recipe #97 - Cauliflower Fauxtatoes
WE LOVE!
1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
2 teaspoons garlic - minced (or roasted and smushed is good too)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. cream cheese
A little sprinkle of cheddar
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes. Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump the cauliflower into a food processor. Add about 1/4 cup of the steaming liquid; purée until smooth. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, garlic, cream cheese, salt, and pepper through the feed tube. Taste for seasoning. Throw a little grated cheddar cheese on top when serving.
Read More http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315#ixzz19WFDFwud
1 head cauliflower, 2 to 2 1/2 pounds
3 tablespoons unsalted butter
2 teaspoons garlic - minced (or roasted and smushed is good too)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 oz. cream cheese
A little sprinkle of cheddar
Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in the steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes. Stir the cauliflower well a few times while it's steaming so that it cooks evenly.
Dump the cauliflower into a food processor. Add about 1/4 cup of the steaming liquid; purée until smooth. You'll need to stop and scrape and stir the purée a few times; add more liquid as you need to, but with the understanding that you really want to add as little liquid as you can get away with. With the motor running, process in the butter, garlic, cream cheese, salt, and pepper through the feed tube. Taste for seasoning. Throw a little grated cheddar cheese on top when serving.
Read More http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315#ixzz19WFDFwud
Recipe #96 - Scallop and Crab Soup
Oh my.
* 1 1 1/2-pound cooked Dungeness crab (I used King because it was on sale)
* 5 quarts of water
* 1 8-ounce bottle clam juice
* 1 large onion, halved
* 1 large carrot, peeled
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 3 tablespoons butter
* 1 large onion, chopped
* 2 large garlic cloves, chopped
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon ground turmeric
* 4 cups peeled 1-inch pieces butternut squash (about 1 3/4 pounds)
* 1 10-ounce potato, peeled, cut into 1-inch pieces
* 1 red bell pepper, cut into 1/4-inch strips
* 1 yellow bell pepper, cut into 1/4-inch strips
* 1 orange bell pepper, cut into 1/4-inch strips
* 1 1/2 pounds scallops
* 1 1/2 cups green peas
Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.
Thanks, Gourmet Magazine!
* 1 1 1/2-pound cooked Dungeness crab (I used King because it was on sale)
* 5 quarts of water
* 1 8-ounce bottle clam juice
* 1 large onion, halved
* 1 large carrot, peeled
* 1/4 teaspoon dried thyme
* 1/4 teaspoon cayenne pepper
* 3 tablespoons butter
* 1 large onion, chopped
* 2 large garlic cloves, chopped
* 1 1/2 teaspoons curry powder
* 1/2 teaspoon ground turmeric
* 4 cups peeled 1-inch pieces butternut squash (about 1 3/4 pounds)
* 1 10-ounce potato, peeled, cut into 1-inch pieces
* 1 red bell pepper, cut into 1/4-inch strips
* 1 yellow bell pepper, cut into 1/4-inch strips
* 1 orange bell pepper, cut into 1/4-inch strips
* 1 1/2 pounds scallops
* 1 1/2 cups green peas
Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.
Thanks, Gourmet Magazine!
12.24.2010
Recipe #95 - Ginger Scones
Making these for brekkie tomorrow... they sound FABULOUS, don't they?
Ginger Scones Recipe
Ingredients
• 2 cups all purpose flour
1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied ginger
• 1 Tsp lemon zest
• 1 Tbsp grated fresh ginger
• 3/4 cup buttermilk*
• 10 Tbsp unsalted butter, melted
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.
Method
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
Makes 12 scones.
Ginger Scones Recipe
Ingredients
• 2 cups all purpose flour
1 cup whole wheat flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup candied ginger
• 1 Tsp lemon zest
• 1 Tbsp grated fresh ginger
• 3/4 cup buttermilk*
• 10 Tbsp unsalted butter, melted
* If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.
Method
1 Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
5 Bake at 400°F for 18-20 minutes. Cool on a rack for 5 minutes before eating.
Makes 12 scones.
12.18.2010
Recipe #94 - PBJB Burrito or PBJA Burrito
Okay, so it's junky and sweet, but, I have convinced myself that it is healthy - you know - the whole wheat tortilla makes it so, right?
Ingredients
* 2 tablespoons smooth natural peanut butter
* 1 whole wheat tortilla
* 1 banana or 1 apple
* 1 tablespoon apricot jelly
* 1 teaspoon honey
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana or apple slices atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito. Bake it for a few minutes if you wish. Next time, Nutella goes in for the jelly and I'll skip the honey.
Ingredients
* 2 tablespoons smooth natural peanut butter
* 1 whole wheat tortilla
* 1 banana or 1 apple
* 1 tablespoon apricot jelly
* 1 teaspoon honey
Spread the peanut butter evenly over the middle of the tortilla; spread the apricot jelly in a layer over the peanut butter. Lie the banana or apple slices atop the peanut butter and jelly layers. Drizzle the honey over the banana. Fold the two ends of the tortilla over the tips of the banana and roll the other two ends of the tortilla over the mixture to form a burrito. Bake it for a few minutes if you wish. Next time, Nutella goes in for the jelly and I'll skip the honey.
Recipe #93 - Cauliflower/Broccoli au Gratin
Ingredients
* 1 pound large cauliflower florets
* 1 pound large broccoli florets
* 1/2 cup water
* 4 ounces Cream Cheese, cubed
* 1/4 cup milk
* 1/2 cup Sour Cream
* 1 1/2 cups Shredded Sharp Cheddar Cheese
* 10 RITZ Crackers, crushed
* 3 tablespoons Grated Parmesan Cheese
Boil or steam veggies until just barely tender
Melt cream cheese and milk until well blended when stirred. Stir in sour cream; pour over vegetables in a casserole dish. Sprinkle with Cheddar.
# Mix cracker crumbs and Parmesan; sprinkle over vegetables. Bake at 350 for about 20 minutes or until bubbly and melty cheesy happiness is achieved.
What's not to like?
* 1 pound large cauliflower florets
* 1 pound large broccoli florets
* 1/2 cup water
* 4 ounces Cream Cheese, cubed
* 1/4 cup milk
* 1/2 cup Sour Cream
* 1 1/2 cups Shredded Sharp Cheddar Cheese
* 10 RITZ Crackers, crushed
* 3 tablespoons Grated Parmesan Cheese
Boil or steam veggies until just barely tender
Melt cream cheese and milk until well blended when stirred. Stir in sour cream; pour over vegetables in a casserole dish. Sprinkle with Cheddar.
# Mix cracker crumbs and Parmesan; sprinkle over vegetables. Bake at 350 for about 20 minutes or until bubbly and melty cheesy happiness is achieved.
What's not to like?
Recipe #92 - Pumpkin Gingerbread
Sigh. Smells soooo good!
Ingredients
* 2 or so cups sugar
* 1 cup vegetable oil
* 4 eggs
* 2/3 cup water
* 1 (15 ounce) can pumpkin puree
* 1 Tablespoon ground ginger
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Ingredients
* 2 or so cups sugar
* 1 cup vegetable oil
* 4 eggs
* 2/3 cup water
* 1 (15 ounce) can pumpkin puree
* 1 Tablespoon ground ginger
* 1 teaspoon ground allspice
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.
Recipe #91 - Pea Pesto
Because basil sometimes gets tired. I love to make this and smother pasta in it.
Ingredients
* 1 cup peas
* 3 tablespoons grated Parmesan cheese
* 2 cloves garlic, minced
* 1 teaspoon lemon juice
* 1/2 cup chopped fresh basil
* ground black pepper to taste
* 2 tablespoons extra-virgin olive oil
1. Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
2. Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while it blends, stream the olive oil into the mixture.
3. SMother pasta as indicated earlier.
Ingredients
* 1 cup peas
* 3 tablespoons grated Parmesan cheese
* 2 cloves garlic, minced
* 1 teaspoon lemon juice
* 1/2 cup chopped fresh basil
* ground black pepper to taste
* 2 tablespoons extra-virgin olive oil
1. Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
2. Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while it blends, stream the olive oil into the mixture.
3. SMother pasta as indicated earlier.
Recipe #90 - Madras Oatmeal
So, cranberry and orange is my favorite juice mixture - why not add those flavors to oatmeal?
Ingredients
* 2 cups water
* 3 tablespoons orange juice concentrate
* 1 cup quick-cooking oats
* 1/3 cup toasted wheat germ
* 1/4 cup dried cranberries
* 1 (11 ounce) can mandarin oranges, drained
* 3 tablespoons brown sugar
* 1/4 cup chopped walnuts
In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.
Ingredients
* 2 cups water
* 3 tablespoons orange juice concentrate
* 1 cup quick-cooking oats
* 1/3 cup toasted wheat germ
* 1/4 cup dried cranberries
* 1 (11 ounce) can mandarin oranges, drained
* 3 tablespoons brown sugar
* 1/4 cup chopped walnuts
In a large saucepan, bring the water and orange juice concentrate to a boil. Stir in the oats, wheat germ and cranberries. Return to a boil; cook and stir for 2 minutes. Remove from the heat. Stir in oranges, brown sugar and walnuts if desired.
Recipe #89 - Scallop topped Mushrooms
Ingredients
* 3 tablespoons butter, divided
* 4 large portobello mushrooms, stems removed
* 1 dash garlic powder
* 1 tablespoon butter
* 2 pounds scallops
* 1 cup Japanese mayonnaise, such as Kewpie brand
* 1/2 teaspoon chili-garlic sauce, or to taste
* 2 tablespoons green onions, chopped
Directions
1. Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
3. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
4. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
These were good, but, I prefer my scallops practically naked - just seared.
* 3 tablespoons butter, divided
* 4 large portobello mushrooms, stems removed
* 1 dash garlic powder
* 1 tablespoon butter
* 2 pounds scallops
* 1 cup Japanese mayonnaise, such as Kewpie brand
* 1/2 teaspoon chili-garlic sauce, or to taste
* 2 tablespoons green onions, chopped
Directions
1. Melt 1/4 of the 3 tablespoon of butter in a skillet over medium-high heat, add a mushroom cap, and cook on both sides until completely soft to the center, about 3 minutes. Repeat with remaining butter and mushrooms, and place the cooked mushrooms upside-down on an aluminum foil-lined baking sheet; sprinkle with garlic powder.
2. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
3. Melt the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops, and cook until just firm, and lightly browned on both sides. Divide scallops among mushroom caps. Stir together mayonnaise and chili sauce in a small bowl, and spoon over the scallops.
4. Broil until the mayonnaise has developed brown patches and is hot, 3 to 5 minutes. Sprinkle with green onions to serve.
These were good, but, I prefer my scallops practically naked - just seared.
Recipe #88 - Butternut Squash Soup with a Kick
Ingredients
* 2 tablespoons butter
* 1 onion, diced
* 2 teaspoons grated fresh ginger
* 1 jalapeno pepper, seeded and diced
* 1 (2 pound) butternut squash - peeled, seeded, and cubed
* 1 (14.5 ounce) can veggie broth
* 1 (12 fluid ounce) can evaporated milk
* 1/2 cup Lite coconut milk
* 1 tablespoon white sugar
* salt and black pepper to taste
* 1 cup sour cream
* 1 tablespoon chopped fresh thyme, or to taste
Directions
1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Mmmmmmmmmmmm. I like that it isn't plain ol' boring soup!
* 2 tablespoons butter
* 1 onion, diced
* 2 teaspoons grated fresh ginger
* 1 jalapeno pepper, seeded and diced
* 1 (2 pound) butternut squash - peeled, seeded, and cubed
* 1 (14.5 ounce) can veggie broth
* 1 (12 fluid ounce) can evaporated milk
* 1/2 cup Lite coconut milk
* 1 tablespoon white sugar
* salt and black pepper to taste
* 1 cup sour cream
* 1 tablespoon chopped fresh thyme, or to taste
Directions
1. Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
2. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Mmmmmmmmmmmm. I like that it isn't plain ol' boring soup!
Recipe #87 - Seafoam Candy
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. Even better when you melt dark chocolate over it!
Ingredients:
2 egg whites
1 cup firmly packed brown sugar
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup water
1/4 teaspoon salt
1 teaspoon vanilla
Directions:
In small bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. In heavy 2 quart saucepan combine both kinds of sugar, corn syrup and water.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255F. on candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.
Meanwhile at high speed, beat egg whites with salt until stiff peaks form, when beaters are slowly raised. When thermometer goes down to 250°F. gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed. Continue beating mixture is stiff enough to hold its shape when beaters are raised.
With wooden spoon beat in vanilla. Drop by rounded teaspoonfuls, 2-1/2 inches apart, onto a tray lined with waxed paper, swirling each candy into a peak. Let dry at room temperature.
To store: Store at room temperature in a covered container. Will keep several weeks.
Ingredients:
2 egg whites
1 cup firmly packed brown sugar
1 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup water
1/4 teaspoon salt
1 teaspoon vanilla
Directions:
In small bowl of electric mixer, let egg whites warm to room temperature, about 1 hour. In heavy 2 quart saucepan combine both kinds of sugar, corn syrup and water.
Cook, stirring with wooden spoon, over low heat until sugar is dissolved. Continue cooking over low heat without stirring, to 255F. on candy thermometer, or until a little syrup in cold water forms a hard ball. Set aside to cool slightly.
Meanwhile at high speed, beat egg whites with salt until stiff peaks form, when beaters are slowly raised. When thermometer goes down to 250°F. gradually pour hot syrup in a thin stream over egg whites, beating constantly at high speed. Continue beating mixture is stiff enough to hold its shape when beaters are raised.
With wooden spoon beat in vanilla. Drop by rounded teaspoonfuls, 2-1/2 inches apart, onto a tray lined with waxed paper, swirling each candy into a peak. Let dry at room temperature.
To store: Store at room temperature in a covered container. Will keep several weeks.
12.02.2010
Recipe #86 - Cornbread Biscuits with Honey Butter
I am somewhat obsessed with biscuits. These are exceedingly worthwhile.
Cornbread Biscuits with Honey Butter
Ingredients
serves 8 to 10 biscuits
• For the biscuits:
• 3/4 cup cornmeal
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons cold unsalted butter, diced
• 1 cup cold buttermilk
• For the honey butter:
• 8 ounces softened unsalted butter
• 3 tablespoons honey
• 1/2 teaspoon fine sea salt
Procedures
1. For the biscuits: Preheat the oven to 425°F.
2. Place the cornmeal in a food processor bowl. Sift together the flour, sugar, baking powder and salt and add to the cornmeal. Pulse the cornmeal mixture once to blend. Add the cold butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. Do not overwork the dough!
3. Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about 1/2-inch thick. Using a 3-inch-diameter biscuit cutter, cut out 8 to 10 rounds. To ensure the biscuits rise properly, flour the cutter before cutting out each biscuit and do not twist the cutter. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes.
4. For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.
Cornbread Biscuits with Honey Butter
Ingredients
serves 8 to 10 biscuits
• For the biscuits:
• 3/4 cup cornmeal
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 8 tablespoons cold unsalted butter, diced
• 1 cup cold buttermilk
• For the honey butter:
• 8 ounces softened unsalted butter
• 3 tablespoons honey
• 1/2 teaspoon fine sea salt
Procedures
1. For the biscuits: Preheat the oven to 425°F.
2. Place the cornmeal in a food processor bowl. Sift together the flour, sugar, baking powder and salt and add to the cornmeal. Pulse the cornmeal mixture once to blend. Add the cold butter and pulse until the mixture resembles coarse meal. Add 3/4 cup of the buttermilk and process just until the dough starts to come together, adding more buttermilk as needed. Do not overwork the dough!
3. Turn the dough out onto a floured surface. Gather the dough and pat it into a rectangle that is about 1/2-inch thick. Using a 3-inch-diameter biscuit cutter, cut out 8 to 10 rounds. To ensure the biscuits rise properly, flour the cutter before cutting out each biscuit and do not twist the cutter. Place the biscuits, barely touching, on a baking sheet and bake until the biscuits are golden brown, 10 to 12 minutes.
4. For the honey butter: Use an electric mixer on high speed. Whip the softened butter, honey and salt in a bowl until fluffy.
Recipe #85 - Pumpkin Waffles
Now, don't go defiling these with that crappy Mrs. Butterworth's stuff. Use the good stuff on here. Totally worth it!
Adapted from Pancakes & Waffles: The Fine Art of Pancake, Waffles, Crêpe and Blintz Cooking
2 cups AP flour
4 t baking powder
1 t salt
1 T ground ginger
1/4 t ground cloves
1 1/2 t ground cinnamon
2 large eggs, separated
1 1/2 cups milk
1 cup canned pumpkin
1/2 cup unsalted butter, melted
1/4 cup packed light brown sugar
Whisk together flour, baking powder, salt and spices. Set aside.
Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
Preheat the waffle iron.
Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions.
Adapted from Pancakes & Waffles: The Fine Art of Pancake, Waffles, Crêpe and Blintz Cooking
2 cups AP flour
4 t baking powder
1 t salt
1 T ground ginger
1/4 t ground cloves
1 1/2 t ground cinnamon
2 large eggs, separated
1 1/2 cups milk
1 cup canned pumpkin
1/2 cup unsalted butter, melted
1/4 cup packed light brown sugar
Whisk together flour, baking powder, salt and spices. Set aside.
Mix egg yolks, milk, pumpkin, melted butter and brown sugar; beat until smooth. Gently mix in the flour mix.
Preheat the waffle iron.
Whisk or whip the egg whites until they hold soft peaks. Gently fold them into the batter. Make waffles according to your iron's directions.
Recipe #85 - Gingerbread Cake (2010 version)
I know, I make THIS every year too, but, I am trying this new recipe today. Please, oh please, be yummy!
Ingredients
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup water
• 1/2 cup molasses, unsulphured
• 1/2 cup honey
• 1/2 cup dark brown sugar (can substitute light brown)
• 2 eggs, room temperature
• 1 tablespoon fresh ginger, peeled and finely grated
• 2 tablespoons candied ginger, minced
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
1 Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.
2 In a medium sauce pot over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil. Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.
3 Once room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
4 Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.
5 Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15-25 minutes or until a toothpick comes out clean. Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack. You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.
Ingredients
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup water
• 1/2 cup molasses, unsulphured
• 1/2 cup honey
• 1/2 cup dark brown sugar (can substitute light brown)
• 2 eggs, room temperature
• 1 tablespoon fresh ginger, peeled and finely grated
• 2 tablespoons candied ginger, minced
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
1 Preheat oven to 325°F. Butter and lightly flour an 8x8 or 9x9 baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.
2 In a medium sauce pot over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil. Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the the sugar and fat will form skin on the surface.
3 Once room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
4 Sift together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.
5 Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15-25 minutes or until a toothpick comes out clean. Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack. You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify the cake.
Recipe #84 - 2010's version of Chewy Ginger Cookies
I make these every year. Well, Every year I TRY a new recipe and then, I make the old recipe again later, unless the new one beats the old one, which hasn't happened yet, but these are certainly close.
Ingredients
• 4 cups unbleached, all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking soda
• 4 teaspoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1 1/3 cup canola oil
• 1 cup each of brown and plain old granulated sugar
• 2 large eggs
• 1/2 cup unsulphured molasses
• Additional granulated sugar for rolling the cookies
Procedures
Preheat the oven to 325°F.
Lightly grease two cookies sheets with non-stick cooking spray or butter and line them with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon and set aside.
Using and electric mixer fitted with the paddle attachment, beat the oil, sugar and eggs on medium speed until the mixture is smooth and light. Beat in the eggs, one at time, followed by the molasses, scraping down the sides of the bowl after each addition. On low speed, beat in the dry ingredients to make a firm dough.
Place some granulated sugar in a medium bowl. Using lightly floured fingers, form the dough into 3/4-inch balls. Roll each ball in the granulated sugar to evenly coat them. Place the cookies on baking sheets, evenly spaced and inch apart, and lightly press them with your fingers to flatten them slightly.
Bake the cookies until they are puffed, cracked, and lightly golden brown, about 15 minutes, rotating the pans 180° halfway through the baking time to ensure even browning. Allow the cookies to cool on the baking sheets for two or three minutes, then use a spatula to gently transfer them onto a wire rack to cool completely.
Ingredients
• 4 cups unbleached, all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking soda
• 4 teaspoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1 1/3 cup canola oil
• 1 cup each of brown and plain old granulated sugar
• 2 large eggs
• 1/2 cup unsulphured molasses
• Additional granulated sugar for rolling the cookies
Procedures
Preheat the oven to 325°F.
Lightly grease two cookies sheets with non-stick cooking spray or butter and line them with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon and set aside.
Using and electric mixer fitted with the paddle attachment, beat the oil, sugar and eggs on medium speed until the mixture is smooth and light. Beat in the eggs, one at time, followed by the molasses, scraping down the sides of the bowl after each addition. On low speed, beat in the dry ingredients to make a firm dough.
Place some granulated sugar in a medium bowl. Using lightly floured fingers, form the dough into 3/4-inch balls. Roll each ball in the granulated sugar to evenly coat them. Place the cookies on baking sheets, evenly spaced and inch apart, and lightly press them with your fingers to flatten them slightly.
Bake the cookies until they are puffed, cracked, and lightly golden brown, about 15 minutes, rotating the pans 180° halfway through the baking time to ensure even browning. Allow the cookies to cool on the baking sheets for two or three minutes, then use a spatula to gently transfer them onto a wire rack to cool completely.
Recipe #83 - Chocolate Cherry Brownies
Chocolate Cherry Brownies
butter for greasing pan
2 cups dried cherries (I LOVE the mixed ones from Chukar)
1 c. port wine
1/2 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1 lb. bag of GOOD choc chips not the Nestle ones. I used the Ghirardelli Bittersweet ones in the dark brown edged bag. YUM!
6 tablespoons unsalted butter
2 cups sugar
4 large eggs
scant 1/2 cup sour cream
1 cup chocolate chips/ chunks
more cocoa powder, for dusting
A day or two before you want to bake the brownies, place the cherries in a medium bowl and pour in the port. Cover and set aside. Stir every twelve hours until ready to use.
Preheat the oven to 325F / 170C and place a rack in the top third. Butter and line a 13 x 9 x 2-inch rectangular baking dish with parchment paper. An important step if you want to eventually get these brownies out of the pan. Sift the flour, cocoa powder, salt, and baking powder into a bowl and set aside.
Make a double boiler by placing a stainless steel bowl over a small pan of gently simmering water - the bottom of the bowl should not touch the water. Place the chocolate into this bowl along with the butter and sugar. Stir just until the chocolate has melted and the ingredients come together into a mass. Transfer to the bowl of an electric mixer and allow to cool (cool enough that it won't cook the eggs when you add them). Mix on slow and add the eggs, one at a time, letting each get incorporated before adding the next. Scrape down the sides of the bowl with a spatula a couple times along the way. Add the flour mixture and stir by hand until combined, then add the sour cream, remaining chocolate chips, and the cherries with the port. Stir until just combined.
Spoon the mixture into the prepared pan and bake for about an hour, or until just set. The center of the brownie should be set and not at all wobbly. Allow to cool completely in the pan. Dust with cocoa
There must be a hole in my brownie pan... where'd these go? Better make more!
butter for greasing pan
2 cups dried cherries (I LOVE the mixed ones from Chukar)
1 c. port wine
1/2 cup whole wheat pastry flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1 lb. bag of GOOD choc chips not the Nestle ones. I used the Ghirardelli Bittersweet ones in the dark brown edged bag. YUM!
6 tablespoons unsalted butter
2 cups sugar
4 large eggs
scant 1/2 cup sour cream
1 cup chocolate chips/ chunks
more cocoa powder, for dusting
A day or two before you want to bake the brownies, place the cherries in a medium bowl and pour in the port. Cover and set aside. Stir every twelve hours until ready to use.
Preheat the oven to 325F / 170C and place a rack in the top third. Butter and line a 13 x 9 x 2-inch rectangular baking dish with parchment paper. An important step if you want to eventually get these brownies out of the pan. Sift the flour, cocoa powder, salt, and baking powder into a bowl and set aside.
Make a double boiler by placing a stainless steel bowl over a small pan of gently simmering water - the bottom of the bowl should not touch the water. Place the chocolate into this bowl along with the butter and sugar. Stir just until the chocolate has melted and the ingredients come together into a mass. Transfer to the bowl of an electric mixer and allow to cool (cool enough that it won't cook the eggs when you add them). Mix on slow and add the eggs, one at a time, letting each get incorporated before adding the next. Scrape down the sides of the bowl with a spatula a couple times along the way. Add the flour mixture and stir by hand until combined, then add the sour cream, remaining chocolate chips, and the cherries with the port. Stir until just combined.
Spoon the mixture into the prepared pan and bake for about an hour, or until just set. The center of the brownie should be set and not at all wobbly. Allow to cool completely in the pan. Dust with cocoa
There must be a hole in my brownie pan... where'd these go? Better make more!
Recipe #82 - Caramelized Tofu
I used a baked tofu and this was wondrous!
1 package extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
4 tablespoons brown sugar
Cilantro if you wish
10 oz. brussels sprouts, shredded
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Mmmmmmmmmmmmmmmmmmmmmmmmmmm
Serves 2 - 3 as a main, 4 as a side
1 package extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
4 tablespoons brown sugar
Cilantro if you wish
10 oz. brussels sprouts, shredded
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Mmmmmmmmmmmmmmmmmmmmmmmmmmm
Serves 2 - 3 as a main, 4 as a side
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