New Years

Spiced Apple Cider

December 4, 2011

Spiced Apple Cider

INGREDIENTS

8 Cups Apple Cider or Apple Juice

1 Medium Sliced Apple

1 Vanilla Bean Split Lengthwise

¼ Cup Honey

¼ Cup Maple Syrup

3 Whole Allspice Berries

3 Whole Cloves

2 Cinnamon Sticks

1 Star Anise

Peel of 1 Orange

Peel of 1 Lemon

In a sachet bag or piece of cheesecloth, combine the allspice, cloves, cinnamon sticks, anise, lemon & orange peels. Tie the cheesecloth with kitchen twine. In a large cooking pot combine the apple cider, apple slices, vanilla bean, honey and maple syrup. Add the spice bag. Cook over a medium heat for 15 minutes. Make sure not to boil. Remove from the heat and throw away the spice bag. Serve immediately. Can be stored in the fridge for up to 1 week. Serves 6

Butterscotch Pie

December 4, 2011

Butterscotch Pie

INGREDIENTS

¾ Cup Brown Sugar

¼ Cup Sugar

1/3 Cup Unbleached Flour

2 Cups Scalding Milk

1/8 Teaspoon Salt

3 Eggs Separated

1 ½ Tablespoons Butter

1 Teaspoon Vanilla Extract

1 Baked Pastry Shell

3 Tablespoons Sugar

1 Teaspoon Vanilla Extract

Combine the brown sugar and white sugar with the flour. Gradually add the hot milk. Stir constantly to make a smooth mixture. Add the salt and cook in the top of a double boiler for 15 minutes. Stir occasionally until thickened. Pour part of the hot mixture slowly onto the well beaten egg yolks. Stir constantly. Pour back into the double boiler. Mix well and cook not more than 3 minutes. Stir constantly. Add the butter and stir until melted. Cool. Add the vanilla and stir. Pour into the baked pastry shell. Make the meringue by beating the egg whites until they are stiff. Add the sugar and beat. Gradually add the vanilla and beat until well blended. Cover with the meringue using the remaining egg whites. Brown in the preheated 300° F oven for 20 minutes. Makes 1 pie.

Root Beer Float

December 2, 2011

Root Beer Float

I remember many a Root Beer Float at the A&W Drive-In when I was young. I still love Root Beer Floats. They are so simple to make and are delicious!

INGREDIENTS

2 Quarts Chilled Good Quality Root Beer

8 Scoops French Vanilla Ice Cream

8 Ten Ounce Drinking Glasses or Float Glasses

Place 1 scoop of ice cream in each glass. Top with 8 ounces of Root Beer. Serve immediately with a straw and a long handled spoon. Serves 8

Roast Pork With Rosemary

November 26, 2011

Roast Pork With Rosemary

By now you may be tired of Thanksgiving turkey. Change it up with a nice and simple pork roast. You can add sweet potatoes to the dish if you want. Roast Pork makes great sandwiches as well.

INGREDIENTS

4 Pound Bone-In Center Cut Pork Loin Roast

2 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Tablespoons Chopped Fresh Rosemary

3 Sprigs of Rosemary

12 Ounce Bottle of Hard Cider or Non-Alcoholic Apple Cider

6 Sweet Potatoes (optional)

Rub the pork with the olive oil. Mix the rosemary with the salt and pepper. Rub over the pork. Preheat the oven to 450° F. Put the pork bone side down, in a large roasting pan. Place the additional rosemary sprigs on top of the pork. Roast for 15 minutes and then reduce the heat to 350° F. Roast for 15 minutes. Add 6 medium, peeled & cut, sweet potatoes to the pan. Stir the potatoes gently to coat with the juices over the pork roast. Put back in the oven for 75 minutes. Remove from the oven and transfer the pork to a serving platter or carving board. Put the potatoes in an oven proof bowl covered with foil. Turn off the oven and keep the potatoes warm while letting the pork stand for 15 minutes. Take the roasting pan and heat it on the burner over a medium heat. Add the cider and bring to a boil. Scrape the brown bits in the pan with a wooden spoon. You don’t want to scratch the pan with a metal utensil. Boil the cider for 5 minutes until it is reduced to ¾ of a cup. Turn off the heat and transfer to a gravy boat. Carve the pork and transfer to a serving platter. Place the sweet potatoes around the pork. Drizzle with the cider sauce. Serve with the remaining cider sauce on the side. Serves 12

Holiday Cheddar Biscuits

November 23, 2011

Holiday Cheddar Biscuits

These Holiday Cheddar Biscuits are so good. They go with everything! Piercing the tops of the biscuits lets the steam escape and helps the biscuits to rise tall. Serve with room temperature butter.

INGREDIENTS

5 Cups Unbleached Flour

1 Tablespoon Plus 1 Teaspoon Baking Powder

2 ½ Teaspoons Kosher Salt

1 Teaspoon Sugar

1/8 Teaspoon Cayenne Pepper

4 Ounces Shredded Extra Sharp White Cheddar Cheese (Room Temperature)

4 Ounces Shredded Sharp Orange Cheddar Cheese (Room Temperature)

6 Tablespoons Cold Unsalted Butter Cut Into ½ Inch Pieces

2 Cups Heavy Cream

¼ Cup Buttermilk

Line a baking sheet with parchment paper and preheat the oven to 425° F. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cayenne pepper. Add the grated cheeses. Work the cheeses in well with your fingers. Add the cold butter and quickly rub the butter into the flour mixture with your fingers until the mixture resembles the texture of oatmeal with some larger marble size pieces. Stir in the heavy cream and add the buttermilk. Combine just until absorbed. The dough will be in chunks and pieces. Turn the dough out onto a lightly floured board. This is a sturdy and forgiving dough so don’t be afraid to knead firmly. With your hands, press and knead the dough firmly until it forms cohesive dough. Roll to ½ inch thickness. With a fork dipped into flour pierce the dough all the way through at ½ inch intervals. Stamp out 2 ½ inch rounds with a biscuit cutter or a drinking glass. Place the biscuits ½ inch apart on the baking sheet. Gather the scraps, re-roll, cut out and place on the baking sheet. The biscuits may be refrigerated, lightly covered, for 1 hour before baking. Bake on the center rack of the oven for 16 minutes until well browned. Rotate the pan if needed to ensure even browning. Remove from the oven and allow to cool slightly before serving. Makes 24 biscuits.

Teriyaki Ribs

November 16, 2011

Teriyaki Ribs

INGREDIENTS

4 One Pound Racks Pork Baby Back Ribs

2 Tablespoons Olive Oil

5 Thinly Sliced Green Onions

½ Cup Teriyaki Sauce

2 Tablespoons Cornstarch

4 Peeled & Chopped Fresh Ginger

12 Ounces Apple Jelly

Heat the ribs and ½ cup water in a large Dutch oven over medium heat. Reduce the heat to low and cover. Simmer for 60 minutes until tender. Transfer to a platter. Prepare the glaze in a 1 quart saucepan. Heat the olive oil over a medium heat. Add the green onions and cook. Stir frequently until golden. Stir in the teriyaki sauce, cornstarch, apple jelly, ginger and ¼ cup water. Cook until the mixture thickens and boils. Make sure to stir frequently. Boil for 1 minute. Place the ribs on a broiler pan lined with foil. Turn on the broiler to high. Brush the ribs with the teriyaki glaze. Place the broiler pan on the bottom rack away from the heat. Broil for 20 minutes, turning frequently and brushing with the glaze. Remove from the oven and transfer to a platter. Serves 4

Chocolate Truffle Cake

November 13, 2011

Chocolate Truffle Cake

If you love chocolate then this cake is for you! It is dense and pure chocolate. Chocolate Truffle Cake is great for special occasions and especially birthdays!

INGREDIENTS

1 Cup Butter

14 Ounces Semisweet Chocolate

2 Ounces Unsweetened Chocolate

9 Large Separated Eggs

½ Cup Sugar

¼ Teaspoon Cream of Tartar

Almonds for Garnish (Optional)

Preheat the oven to 300° F. Remove the bottom from a 9×3 inch springform pan and cover the bottom with foil. Wrap the foil around to the underside. This will make it easier to remove the cake from the pan. Replace the bottom. Grease and flour the foil bottom and side of the pan. In a heavy 2 quart saucepan, melt the butter with all of the chocolate over a low heat. Stir constantly. Pour the chocolate mixture into a large bowl. In a small bowl beat the egg yolks and sugar for about 5 minutes with a mixer and 10 minutes by hand. The goal is to get the mixture very thick and lemon colored. With a rubber spatula, stir the egg yolk mixture into the chocolate mixture until blended. In a separate large bowl beat the egg whites and cream of tartar to soft peaks. Make sure that the beaters are clean before beating the egg whites. With a wire whisk or rubber spatula gently fold the beaten egg whites into the chocolate mixture. Fold in the egg whites one third at a time. Do not mix them in. We want to be gentle with the egg whites. Now, spread the batter evenly in the pan. Bake for 35 minutes. Do not over bake because the cake will firm up when chilled. Remove the cake from the oven and cool completely in the pan on a wire rack. Refrigerate overnight in the pan. To remove the cake from the pan run a hot knife around the edge of the cake. Remove the side of the pan and invert the cake onto a cake plate. Unwrap the foil on the bottom and lift off the bottom of the pan. Carefully peel the foil from the cake. Garnish with almonds or other nuts if you like. Makes 20 servings

Sauerkraut Pork Chops

November 12, 2011

Sauerkraut Pork Chops

This dish is so very easy to make. It goes well with potatoes and a green salad.

INGREDIENTS

3 Cups Sauerkraut

½ Cup Chicken Broth

½ Pound Sliced Bacon

1 Teaspoon Dried Thyme

1 Tablespoon Grain Mustard

½ Teaspoon Dried Oregano

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

6 (1 Inch Thick) Pork Chops

3 Tablespoons Olive Oil

4 Chopped Garlic Cloves

2 Chopped Shallots

1 Chopped Yellow Onion

¼ Teaspoon Paprika

In a Dutch oven heat the olive oil. Place the garlic, shallots and onion in the heated oil and sauté for 1 minute. Add the pork chops to brown on both sides. Add the uncooked bacon and sauté for 1 minute. Turn off the heat and let stand for a few minutes. In a medium bowl, combine the chicken broth and mustard. Pour chicken broth mixture over the pork chops and other ingredients that have been standing in the Dutch oven. Add the salt, thyme, oregano, pepper and paprika. Finally place the sauerkraut (with the juice) on top to help keep the pork chops moist. Place the covered Dutch oven in a preheated 350° F. oven and bake for 1 hour.

Remove from the oven and let stand for 5 minutes before serving. Serves 6

Pumpkin Soup

November 10, 2011

Pumpkin Soup

Not sure what to do with those Halloween pumpkins? Make pumpkin soup! It is a nice change of pace and goes well on a crisp fall day.

INGREDIENTS

2 Pounds Pumpkin

1 Large Onion

1 Large Potato

1 Large Carrot

1 Celery Stalk

3 Cups Vegetable Stock

1 Vegetable Stock Cube

2 Tablespoons Butter

1 Cup Cream

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Tablespoons Chopped Chives or Italian Parsley To Garnish

Cut open the pumpkin(s) and remove the seeds. Cut out the meat of the pumpkin making sure not to use the skin. Chop up the pumpkin into chunks. Peel and chop the onion, potato and carrot. Remove any strings from the celery and then chop into pieces. Melt the butter in a large heavy bottomed saucepan and add all of the vegetables (including the pumpkin). Cook gently over a medium low heat for 10 minutes. Stir occasionally and don’t allow the vegetables to brown. Pour in the vegetable stock and add the vegetable stock cube. Stir. Simmer for 25 minutes over a low heat until the vegetables are just cooked. Turn off the heat and let cool for 10 minutes. Pour the soup into a food processor and pulse until the soup is a purée. If you don’t have a food processor you can use a blender. Return the puréed vegetables to the saucepan and add both the salt & pepper. Add the cream and gently heat the soup for 10 minutes over a low heat. Add more vegetable stock if you would like to thin the soup out a bit. Remove from the heat and ladle into soup bowls. Garnish with chopped chives or Italian parsley. Serves 4

Italian Mushroom Risotto

November 4, 2011

Italian Mushroom Risotto

This is such a simple yet elegant dish to make. If you want to impress your friends and family then serve them this Italian Mushroom Risotto dish. Works as a side dish or a main course.

INGREDIENTS

½ Ounce Dried Porcini Mushrooms

14 Ounces Chicken or Vegetable Broth

2 Tablespoons Butter

1 Pound Sliced White Mushrooms

¼ Teaspoon Freshly Ground Pepper

½ Teaspoon Kosher Salt

1/8 Teaspoon Dried Thyme

1 Tablespoon Olive Oil

1 Finely Chopped Small Onion

2 Cups Arborio Rice

½ Cup Dry White Wine

½ Cup Freshly Grated Parmesan Cheese

2 Tablespoons Chopped Fresh Parsley

Take the dried porcini mushrooms and combine the mushroom with ½ cup of boiling water in a small bowl. Let stand for 30 minutes. With a spoon remove the mushrooms, dry and chop. Strain the soaking liquid through a sieve. Heat the vegetable or chicken broth, 3 ½ cup water and porcini mushroom liquid to a boiling over a high heat in a medium saucepan. Reduce to a simmer and cover. In a separate medium saucepan, melt the butter over a medium heat. Add the white mushrooms, pepper, salt and thyme. Cook for 10 minutes. Stir occasionally. Stir in the porcini. Transfer the mushroom mixture to a bowl. Set aside. In the same saucepan, heat the olive oil over a medium heat. Add the onions and cook for 5 minutes. Add the rice and cook, stirring often, until the grains are opaque. Add the white wine and cook until absorbed. Add 12 cup of the simmering broth and stir until absorbed. Continue cooking, adding more both ½ cup at a time. Stir after each addition. Cook for 25 minutes until all the liquid is absorbed and the rice is tender and creamy but still firm. Stir in the mushroom mixture and Parmesan cheese. Heat through and stir in the parsley. Serves 4 main dishes.

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