Cajun Popcorn
It’s the beginning of the year and many of us are looking to cut calories, but still want a good snack. Here is a good treat that is worth a little splurge.
INGREDIENTS
2 1/4 Teaspoons Kosher Salt
1 1/4 Teaspoons Paprika
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Onion Powder
3/4 Teaspoon Ground Pepper
3/4 Teaspoon Dried Oregano
3/4 Teaspoon Ground Thyme
3/4 Teaspoon Cayenne Pepper
1/4 Cup Melted Butter
24 Cups Plain Popped Popcorn
Pop either 1 cup of kernels in a pan on the stove or pop 4 microwave packages of popcorn. Personally I think the stovetop is a better way to pop popcorn. In a small size bowl mix together the kosher salt, paprika, garlic powder, onion powder, pepper, oregano, thyme and cayenne pepper. In an extra-large size bowl drizzle the butter over the popcorn and toss. Add the spice mixture and toss well to coat. Serves 12
Lamb Meatball Sliders
These sliders are delicious. If you’re having trouble finding slider buns then just use dinner rolls for the buns. I like using a good potato roll.
INGREDIENTS
Meatballs:
4 Tablespoons Olive Oil
1/2 Diced Yellow Onion
3 Chopped Garlic Cloves
1 Tablespoon Fennel Seeds
1 Tablespoon Chopped Fresh Rosemary
1 1/2 Pound Ground Lamb
1/2 Cup Breadcrumbs
2 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sauce:
1/4 Cup Olive Oil
1 Diced White Onion
3 Diced Garlic Cloves
28 Ounces Crushed Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1/2 Teaspoon Herbs de Provence
To make the meatballs heat the olive oil in a large sauté pan over a medium heat. Add the onions and garlic and cook for 4 minutes. Stir constantly. Add the fennel seeds and rosemary. Cook for 1 minute. Remove from heat and transfer to a medium size bowl. Set aside. In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper. Add the onion mixture that was set aside. Mix all of the ingredients with your hands. Form the lamb mixture into 10 golf ball size meatballs. Place the meatballs back into the large sauté pan and cook for 5 minutes on each side. You will want the meatballs to be slightly browned on each side. Remove from the sauté pan and place onto a large plate.
To make the sauce heat the olive oil in a large pot over a medium high heat. Add the onion and garlic. Cook for 1 minutes until soft. Add the tomatoes and their juices. Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence. Cook for 5 minutes. Add the meatballs to the sauce and reduce the heat to low. Cover the pot and simmer for 20 minutes until cooked through.
To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce. Place the top on and repeat until you have assembled all of the sliders. Serve the extra sauce on the side. Makes 10 sliders.
Pineapple Guacamole
If you’re having a New Year’s Eve party or needing to bring a dish to a party here is a great dip to bring. It’s easy to make and the pineapple dresses up a basic guacamole. It’s best to use fresh pineapple for this dip.
INGREDIENTS
3 Diced Avocados
1 Cup Diced Pineapple
1/2 Cup Diced Onion
1/4 Cup Fresh Lime Juice
1/4 Cup Chopped Fresh Cilantro
2 Minced Jalapeno Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chop and dice all of the ingredients that need chopping and dicing. Set aside. In a large size bowl mash the avocados with a potato masher. You will want the avocados to be somewhat chunky. Add the salt, pepper, jalapenos, cilantro, lime juice, onions and pineapple. Stir until just combined. Serve immediately. Serves 10
Fresh Herbed Standing Rib Roast
This standing rib roast looks regal and tastes even better, yet it’s practically foolproof. There is no need to pre-sear or fuss with changing the temperatures. Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner. This is a great dinner for New Year’s Eve or anytime.
INGREDIENTS
3 Tablespoon Olive Oil
1/2 Cup Duck Fat
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
4 Chopped Garlic Cloves
1 Large Bunch Fresh Thyme
1 Large Bunch Fresh Sage
1 Large Bunch Fresh Rosemary
7 Pound Standing Rib Roast (Bone-In & Tied)
64 Ounces Apple Cider
Preheat your oven to 350º F. Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking. Place the rib roast onto a rack that sits in a roasting pan. Rub the olive oil all over the roast. Place the chopped garlic, duck fat, salt and pepper on the roast. Take the fresh herbs and place on top of the roast inserted under the strings. Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare. Make sure to occasionally baste with the apple cider & drippings. Roast 15 minutes more if you want a medium roast and another 15 minutes for well done. Remember that all ovens are not created equal and oven temperatures vary. You be the judge of when you want to take your rib roast out of the oven. Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven. Transfer to a warmed serving platter and serve with my Red Wine Sauce. Serves 8
Blackberry Crumble
Here is an easy dessert to make during the holidays. Whether you are having a dinner party or just want to serve a special dessert to family or friends this is so easy, but looks like you worked all day on it.
INGREDIENTS
4 Cups Fresh Blackberries
3/4 Cup Sugar
2 Tablespoons Fresh Lemon Juice
1/2 Cup Rolled Oats
1/2 Cup Unbleached Flour
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
1/2 Cup Softened Butter
Preheat your oven to 350º F. In a large size bowl place the fresh blackberries. Add the lemon juice and 3/4 cup sugar to the blackberries and gently toss. Let stand for 10 minutes. In a separate large size bowl combine the rolled oats, flour, brown sugar and ground cinnamon. Mix well. Add the softened butter until the flour mixture becomes crumbly. Spoon the blackberries into four large greased ramekins. Spoon the oats mixture over the blackberries and distribute evenly among the four ramekins. Place the four ramekins on a baking sheet and put in the oven. Bake for 35 minutes. Remove from the oven let cool for 10 minutes before serving. Serve plain or with 1 scoop of ice cream. I served it with salty caramel gelato and it was a nice compliment to the blackberry crumble. Serves 4
Victoria’s “Baked” Sticky Toffee Pudding
If you’re looking for a stunningly delicious Christmas dessert this is the one for you. No need to steam in a water bath, but just pour the batter into ramekins and bake.
INGREDIENTS
8 Ounces Pitted & Chopped Dates
6 Ounces Boiling Water
2 Teaspoons Vanilla Extract
6 Ounces Self-Rising Flour
1 Teaspoon Baking Soda
3 Large Eggs
3 Ounces Softened Butter
5 Ounces Demerara Sugar
1 Tablespoon English Golden Syrup (Lyle’s Is Good)
2 Tablespoons Unsulphured Molasses
3 1/2 Ounces Milk
Sauce:
6 Ounces Muscovado Sugar
2 Ounces Softened Butter
8 Ounces Heavy Cream
1 Tablespoon English Golden Syrup
1 Tablespoon Unsulphured Molasses
Preheat your oven to 325º F. Grease 6 individual ramekins and set aside. Place the chopped dates into a large size glass bowl and fill with boiling water. Soak the dates for 20 minutes. When the dates are soft add the vanilla extract. In a separate large bowl cream the butter and Demerara sugar together. Add the eggs one at a time and beat after each addition. Add the golden syrup and molasses. Beat well. In a large size bowl combine the self-rising flour and baking soda. Add a bit of the flour combination to the sugar mixture alternating with the milk until both are completely added. Add the chopped dates including the liquid in the bowl and stir gently. The mixture should resemble a thick batter. Divide the batter between the ramekins and place on a parchment covered baking sheet. Bake for 40 to 50 minutes. Remember that all ovens bake differently so make sure to test to determine doneness. The cakes should be raised and firm to the tough. Make sure not to over bake. Remove from the oven and cool for 10 minutes before tuning out.
To make the sauce: In a large saucepan melt the butter, Muscovado sugar and half of the cream over a medium heat. Increase the heat slightly and bring to a boil while stirring constantly until all of the sugar is dissolved. Add the golden syrup and molasses and allow the sauce to bubble for 2 minutes. Remove from the heat and leave to cool for 1 minute. Now stir in the remaining cream.
For serving place and individual pudding onto a warm individual dessert plate. Drizzle a generous amount of sauce over the pudding. Serve and listen for your guests’ applause! Serves 6
Cherry Pumpkin Bread
This pumpkin bread is so moist and the dried cherries really add a little zip to the bread. It’s easy to make and holds up well. Sometimes if I have leftover I make it into French toast.
INGREDIENTS
1 Cup Brown Sugar
1/2 Cup Sugar
1 Cup Pumpkin Puree
1/2 Cup Grapeseed Oil
3 Eggs
2 Cups Unbleached Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1 Cup Dried Cherries
1/4 Cup Water
Preheat your oven to 350º F. In a large size bowl combine the sugar, brown sugar, pumpkin puree, grapeseed oil and eggs. Beat until well blended. In a separate large size bowl combine the unbleached flour, kosher salt, nutmeg, cinnamon and ginger. Slowly add the flour mixture to the pumpkin mixture. Fold In dried cherries.Spoon the pumkin batter into a 9x5x3 parchment paper lined loaf pan. Place into the oven for 70 minutes or until done. The bread should be golden brown. Remember that all ovens are different so it may take a bit longer or a bit shorter time for the bread to be done. Remove from the oven and let cool for 10 minutes in the pan. Remove the bread from the pan by pulling the sides of the parchment paper. Set on a wire rack and cool completely. Makes 1 delicious Cherry Pumpkin Bread! YUM YUM!!
No Bake Cheesecake
Everyone needs an easy “go to” dessert. If you’re wondering what desserts to make for the holidays here is a great one to have on hand. This recipe is a piece of cake. Serve to family and friends with strawberries, raspberries or blueberries.
INGREDIENTS
2 1/4 Cups Shortbread Cookie Crumbs
1/2 Cup Plus 2 Tablespoons Sugar Divided
6 Tablespoons Melted Butter
1 Pound Room Temperature Cream Cheese
1 1/2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Cream
1 1/2 Pints Fresh Berries
Lightly grease an 8 inch springform pan. In a medium size bowl mix the cookie crumbs and 3 tablespoons of sugar. Mix in the melted butter and then press the crumbs into the bottom of the pan. Place in the freezer while preparing the filling.
In a large size bowl beat the cream cheese and the remaining 1/2 cup sugar with an electric mixer until the consistency is very soft and smooth. Beat in the vanilla. In a separate large size bowl beat in the heavy cream until stiff peaks form. Fold 1/3 of the cream cheese mixture. And then fold in the remaining whipped cream until smooth and combined. Pour the cream cheese mixture onto the cookie crumbs and smooth out to the edges. Refrigerate for at least 4 hours or overnight. You will want the consistency to be very well set. Remove from the fridge when you are ready to serve and garnish with berries. Serves 12
Ginger Carrot One Layer Cake
Here is a new twist on a thoroughly American cake. By adding the crystalized ginger to the cake it gives it a certain something alongside the grated carrots.
INGREDIENTS
5 Beaten Eggs (Room Temperature)
2 Cups Unbleached Flour
2 Cups Sugar
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 Cups Grated Carrot
1 Cup Crystalized Ginger
3/4 Cup Grapeseed Oil
Cream Cheese Frosting
Preheat your oven to 350º F. Allow the eggs to sit out for 30 minutes to get to room temperature. Line a large glass baking dish with parchment paper. Set aside. In a large size bowl combine the flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside. In another large size bowl combine the eggs, carrot, oil and crystalized ginger. Add the egg mixture to the flour mixture. Stir until combined. Don’t over mix or the batter becomes tough. Pour the batter into the prepared baking dish and bake for 50 minutes until golden brown. Remember that not all ovens are created equal so baking time may be a bit less or a bit more. You be the judge. Remove from the oven and cool thoroughly in the pan. When cool remove by the parchment paper sides and place on the counter. Frost with the cream cheese frosting and cut into individual pieces and place on a serving platter. Trust me they will be gone in a flash. Serves 12
Cream Cheese Frosting
INGREDIENTS
16 Ounces Cream Cheese
1 Cup Butter
2 Tablespoons Vanilla Extract
1 Tablespoon Rum
2 Cups Powdered Sugar
Let the cream cheese and butter sit out for 30 minutes to get to room temperature. Place the cream cheese, butter, vanilla extract and rum into a large size bowl. Beat with an electric mixer on low to medium speed. Slowly add the powdered sugar and continue beating the frosting until it reaches spreading consistency.
Littleneck Clams With Pancetta
The Feast of the Seven Fishes is a December 24th Italian tradition that is about serving an abundant amount of seafood. Serving 7 types of seafood is the custom which is hard to resist if you have a delicious recipe as this one.
INGREDIENTS
4 Slices Day Old Country Bread
3 Ounces Diced Pancetta
4 Tablespoons Olive Oil
4 Chopped Garlic Cloves
1/4 Cup Chopped Fresh Oregano
26 Littleneck Clams
Reserved Clam Juice
Lemon Wedges
Preheat your oven to 475º F. Place large pieces of torn bread into a food processor or blender. Pulse until you have fine crumbs and then set aside. Place a large skillet over a medium heat. Add the diced pancetta and 2 tablespoons of olive oil. Cook for 5 minutes until lightly browned. Stir frequently. Add the garlic and cook for 1 more minute. Stir in the bread crumbs, oregano and ¼ cup of the reserved clam juice. Remove from the heat. On a large baking sheet place each shucked and on the half shell clam. Top each clam with the bread crumb mixture and press down lightly. Drizzle with the remaining olive oil and place in the oven for 12 minutes. You will want the clams to be browned and crisped on top. Serve with the lemon wedges. Serve 4
