Seared Scallops
So easy and so delicious! Perfect for the Feast of the Seven Fishes!
INGREDIENTS
16 Sea Scallops
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Pepper
½ Cup Cold Unsalted Butter (Cut Into Small Pieces)
1 Tablespoon Olive Oil
½ Juiced Lemon
1 Tablespoon Flat Leaf Parsley
Season the scallops with the salt & pepper. In a large skillet warm up 1 tablespoon of the butter and the olive oil over a medium heat. Add the scallops. Make sure not to overcrowd them in the pan. Leave them alone until they form a crust on the bottom. Turn them over on the other side and cook them until the crust forms. Remove the scallops from the pan and place them in a baking dish. Place them in a preheated 450° F oven for 5 minutes. Melt the rest of the butter in a separate pan on the stove. Add the lemon juice and parsley. Stir. When the scallops are ready take them out of the oven and place on a serving platter. Add the butter sauce and serve. Serves 4
Lemon Meringue Pie
For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife. For a perfect cut before cutting each slice from a meringue topped pie, dip the knife in water and do not dry it off. This prevents the meringue from sticking to the knife.
INGREDIENTS
1 Cup Sugar
2 Tablespoons Unbleached Flour
3 Tablespoons Cornstarch
1/4 Teaspoon Kosher Salt
1 1/2Cups Water
2 Juiced & Zested Lemons
2 Tablespoons Butter
4 Beaten Egg Yolks
1 Nine Inch Baked Pie Crust
4 Egg Whites
7 Tablespoons Sugar
In a medium size saucepan whisk together 1 cup of sugar, flour, cornstarch and salt. Stir in the water, lemon juice and lemon zest. Cook over a medium high heat. Make sure to stir frequently. Cook until the mixture comes to a boil. Stir in the butter. In a small size bowl beat the egg yolk and then gradually whisk in ½ cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until the mixture becomes thick. Remove from the heat and pour the filling into the baked pastry shell. Preheat the oven to 350° F. For the meringue you will need to get either a large glass or metal bowl. Whip the egg whites until they are foamy. Add the 7 tablespoons of sugar gradually. Continue to whip until stiff peaks form. Spread the meringue over the pie and make sure to seal the edges at the crust. Bake in the oven for 10 minutes until the meringue is golden brown. Remove from the oven and cool. Refrigerate and serve. Serves 8
Holiday Spinach Dip
This is a quick and easy dip to make when just a few people are coming over or you are hosting a large holiday party. It is best when made one day ahead. Everyone seems to love this Spinach Dip!
INGREDIENTS
2 Large Bell Peppers
¼ Cup Olive Oil
2 (10 Ounce) Packages Frozen Chopped Spinach – Defrosted & Squeezed Dry
1 Cup Ranch Dressing
1 Cup Sour Cream
1 Cup Chopped Water Chestnuts
2 Teaspoons Teriyaki Sauce
1 Teaspoon Minced Garlic
½ Teaspoon Ground Nutmeg
Turn your oven to broil. While the oven is heating up place the bell peppers on a parchment paper lined baking sheet. Rub the bell peppers with the olive oil. Place the baking sheet under the broiler for 5 minutes each side. Remove from the oven and place in a heatproof bowl, cover with plastic wrap and let stand until they are cool enough to handle. Keeping the peppers whole, peel them, cut off their tops and scoop out and throw away the seeds and ribs. Dice the peppers and keep ½ cup for the dip. Wrap and refrigerate any leftover diced peppers for future use. In a medium size bowl combine the ½ cup diced peppers and all of the other ingredients. Mix well and place in a covered container. Refrigerate at least one day ahead. Makes 3 cups.
Traditional Potato Latkes
I used to eat these as a kid and oh how I loved them! Fried Potato Pancakes, called Latkes in Yiddish and Levivot in Hebrew, are the most popular Hanukkah food. Fried food is traditionally eaten on Hanukkah in commemoration of the oil that miraculously burned for eight days when the Maccabees purified and rededicated the holy Temple of Jerusalem. Latkes are a holiday favorite and today one can find many creative twists to the traditional latkes recipe. They include cauliflower, sweet potato, broccoli, guacamole, cheese and even tuna latkes.
INGREDIENTS
5 Potatoes
2 Onions
3 Eggs
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
½ Cup Unbleached Flour
Canola Oil For Frying
Fill a large bowl with cold water so the potatoes won’t turn brown in color. Peel the potatoes and place in the cold water. When you are ready to make the latkas drain the potatoes. Place the potatoes and onions in a food processor fitted with the knife blade and pulse until smooth. Drain the mixture well. Pour the potato mixture into a large bowl. Add the beaten eggs, salt, pepper and enough flour so that the mixture holds together. Pour 1 inch of the oil into a large, deep frying pan. Heat the oil over a medium high heat. Carefully drop ¼ cup of the potato mixture into the hot oil and flatten the pancake slightly so the center will cook. Fry for 4 minutes on each side until golden brown and cooked through. Drain on paper towels. Serve with applesauce. Makes 20 pancakes.
Hanukkah Cut-Out Cookies
With Hanukkah right around the corner it’s time to make cookies! These golden, honey flavored cut-out cookies are delicious and are a traditional Hanukkah treat. Traditional cookie cutters include a Menorah, Dreidel & Star of David.
INGREDIENTS
½ Cup Sugar
½ Cup Softened Butter
¼ Cup Honey
1 Egg Yolk
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
Decorator Icing & Sugars (Optional)
In a large bowl combine the butter and sugar. Beat until creamy. Add the honey and egg yolk. Continue beating until mixed well. Reduce mixer speed to low. Add the flour and baking powder. Beat until combined, but don’t over mix. Divide the dough in half. Wrap in plastic wrap and refrigerate for 2 hours. Preheat the oven to 400° F. Take one half of the dough out of the refrigerator and leave the other one in to keep cold. Roll out the dough on a lightly floured surface to 1/8 inch thickness. Cut with cookie cutters and place 1 inch apart on parchment paper lined baking sheets. Sprinkle with decorator sugars if you want. Bake for 8 minutes until the edges are lightly browned. Remove from the oven and cool for 1 minute before removing from the baking sheets. Cool completely. Decorate with frosting and sugar if desired. Makes 2 dozen cookies.
Stovetop Macaroni & Cheese
We are all super busy this holiday season. Here is a quick meal to rely on while wrapping those presents. Add a salad and some garlic bread and you’ve got a full dinner that everyone will enjoy.
INGREDIENTS
1 ½ Cup Macaroni
¾ Ounces Cubed Provolone Cheese
¾ Ounces Cubed Cheddar Cheese
1 Cup Half & Half
½ Cup Coarsely Crushed Seasoned Croutons
Cook the macaroni according to the directions on the package. Remove from the stove and drain the pasta. Combine the cooked macaroni, half & half and the cheeses in a 2 quart saucepan. Cook over a medium heat for 8 minutes. Stir occasionally. Spoon the macaroni into a serving dish and sprinkle with the crushed croutons. Serves 2
Gingerbread Men
These are the traditional cut-out gingerbread men cookies. You can decorate them or leave them plain. Either way it wouldn’t be Christmas without gingerbread men!
INGREDIEIENTS
2/3 Cup Molasses
1/3 Cup Firmly Packed Brown Sugar
1/3 Cup Softened Butter
1 Egg
2 ¾ Cups Unbleached Flour
1 Teaspoon Ground Sugar
½ Teaspoon Baking Soda
½ Teaspoon Salt
Frosting
4 Cups Powdered Sugar
½ Cup Softened Butter
2 Teaspoons Vanilla Extract
3 Tablespoons Milk
In a medium size bowl combine the molasses, brown sugar, butter and egg. Beat on medium speed until creamy. Reduce the speed to low and add all of the remaining ingredients. Beat until combined. Cover and place in the refrigerator for 4 hours. Remove from the fridge and divide the dough in half. Keep the other half in the fridge. Roll out the dough, on a floured surface, to ¼ inch thickness. Cut with a 4 inch gingerbread man cookie cutter. Place the cookies 1 inch apart onto parchment paper lined cookie sheet. Preheat oven to 375° F. Place in the oven and bake for 6 minutes until no indentation remains when touched. Remove from the oven and cool completely. Makes 48 cookies.
To make the frosting: Combine the powdered sugar, butter and vanilla in a small bowl. Beat at a low speed. Add enough milk for the desired spreading consistency. You can add food coloring to tint the frosting if you like. Decorate cooled cookies with the frosting.
Gingerbread Waffles
What a Christmas morning breakfast this is! If you like gingerbread then you’re going to love these waffles!
INGREDIENTS
½ Cup Brown Sugar
2 Eggs – Separated
1 ½ Cups Buttermilk
½ Cup Molasses
7 Tablespoons Melted Butter
2 Cups Unbleached Flour
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Ginger
2 Teaspoons Cinnamon
½ Teaspoon Salt
¼ Teaspoon Cloves
¼ Teaspoon Nutmeg
¼ Teaspoon Cardamom
Mix the brown sugar and egg yolk together in a medium size bowl. Stir in the buttermilk, butter and molasses. Set aside. In a separate larger bowl sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, salt and cardamom. Set aside. In a metal or glass bowl whip up the egg whites with an electric mixer until stiff peaks have formed. Now add the brown sugar mixture into the dry ingredients and stir, but don’t over stir. Fold in the egg whites. Brush your preheated waffle iron with butter. Spoon in the waffle batter and close the lid. Cook until done (see your waffle iron instructions). Remove from the waffle iron and serve with butter and maple syrup. Makes 16 waffles.
Christmas Sugar Cookies
This is such a good basic Christmas cookie recipe. I’ve added a bit of spice that you can leave out if you like.
INGREDIENTS
2 Cups Unbleached Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt
¼ Teaspoon Cinnamon
¼ Teaspoon Allspice
¼ Teaspoon Cloves
½ Cup Butter
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 Tablespoon Cream
Sugar For Decorating (optional)
Sprinkles For Decorating (optional)
Blend 1 cup of the flour, baking powder, salt and spices in a medium bowl. In a separate medium bowl cream the butter. Add the sugar and beat with a mixer on medium speed. Beat in the egg, vanilla and cream. Next, add the 1 cup of flour & spices mixture to the wet ingredients. Combine, but don’t over mix. Finally add just enough of the remaining 1 cup of flour to make the dough stiff enough to roll. You don’t have to use all of the remaining flour if the dough is stiff. The idea here is less flour is better. Wrap the dough in plastic wrap and chill for 3 hours. Preheat the oven to 375° F. Place on a lightly floured cutting board and roll to 1/8 inch thickness. Use floured cookie cutters to cut into shapes. Place on a parchment paper lined baking sheet, sprinkle with sugar and/or holiday sprinkles. Bake for 8 minutes. Makes 2 dozen cookies depending on the size of your cookie cutters.
Peanut Butter Kisses
Simple to make!
INGREDIENTS
1 ¼ Cup Unbleached Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Softened Unsalted Butter
1 Cup Creamy Room Temperature Peanut Butter
½ Cup Sugar (Plus a Bit More For Coating)
½ Cup Firmly Packed Light Brown Sugar
½ Teaspoon Vanilla Extract
1 Egg
36 Unwrapped Chocolate Kisses
In a medium sized bowl combine the flour, baking soda and salt. Set aside. In a separate medium sized bowl beat the butter and peanut butter for 2 minutes with an electric mixer. Add the sugar and the brown sugar and beat for 3 more minutes. Add the egg and vanilla extract. Beat for 30 seconds. Slowly add the flour mixture beating for 2 minutes. Transfer the dough to a medium sized clean bowl and refrigerate overnight. You want to be able to roll into balls so the dough needs to firm up. When you are ready to bake the cookies preheat the oven to 350°F. Line the cookie sheets with parchment paper. Roll the dough into 1 ½ inch balls. Roll the balls into the extra sugar. Set the dough balls 2 inches apart on the baking sheets. Gently flatten the cookies. Bake for 18 minutes until they are just light golden brown on the bottoms. Remove the cookies from the oven and press a chocolate kiss into the center of each cookie. Return the cookies to the oven and bake for 1 minute. Remove from the oven and cool for 2 minutes and then transfer the cookies to a wire rack to cool completely. Makes 36 cookies.
