Weekend Waffles
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.
INGREDIENTS
1 Cup Unbleached Flour
3 Teaspoons Baking Powder
¼ Teaspoon Salt
1 Tablespoon Sugar
3 Separated Eggs
1 Cup Milk
4 Tablespoons Oil
1 Teaspoon Vanilla Extract
In a large size bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to the flour mixture. Stir until smooth. Add the oil and vanilla to the batter and mix well. Fold the egg whites into the batter. Pour about 2/3 to ¾ cup of the batter into the middle of the waffle iron. Cook for 6 minutes until golden brown. Makes 4 to 6 waffles.
Aioli
Aioli is a type of mayonnaise mad with garlic, egg, lemon juice and olive oil. Provence, France is the birthplace of Aioli, an assertive & garlicky mayonnaise. Aioli is French for “garlic,” ai, and “oil,” oli. It is easy to make and store s up to one week in the fridge. It lends itself to many variations.
INGREDIENTS
2 Garlic Cloves
2 Large Egg Yolks
1 Tablespoon Lemon Juice
1 Teaspoon Dijon Mustard
½ Cup Olive Oil
¼ Teaspoon Salt
¼ Teaspoon White Pepper
Chop the garlic to a paste like consistency. Place the garlic in a medium size mixing bowl. Add the egg yolks, lemon juice and the mustard. In a slow and steady stream, whisk in the olive oil to form an emulsion while whisking constantly. The consistency should be like mayonnaise. If the Aioli becomes too thick, just add a few drops of warm water. Season with the salt & pepper. Cover and refrigerate until you are ready to use. Makes 1 cup.
Variations:
Basil Pesto Aioli: Add ½ cup basil pesto to the bas aioli recipe.
Red Pepper Aioli: Add ½ cup of prepared pureed roasted red peppers to the basic aioli recipe.
Double Lemon Aioli: Increase the amount of lemon juice to 2 tablespoons and add 1 teaspoon grated lemon rind to the basic aioli recipe.
Cranberry Aioli: Combine ½ cup of frozen cranberries with ½ cup orange juice and ¼ cup of light brown sugar in a small saucepan. Simmer over low heat until the juice is reduced by half. In a food processor or blender, blend the cranberry mixture until smooth, then add to the basic aioli recipe.
Banana Sour Cream Waffles
INGREDIENTS
1 Cup Unbleached Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
1 Egg Separated
1 Cup Sour Cream
¼ Cup Milk
¼ Cup Melted Butter
1 Mashed Ripe Banana
½ Banana For Garnish
Whipped Cream (Optional)
In a large size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small size bowl, beat the egg white with a whisk until light peaks form. Add the egg yolk, sour cream, milk, butter and mashed banana to the flour mixture and mix well. Fold in the whipped egg white. Pour 2/3 to ¾ cup of the batter into the waffle iron. Cook 6 minutes until golden brown. Serve with sliced banana, maple syrup and whipped cream (optional). Makes 4 to 6 waffles.
Perfect Pecan Pie
INGREDIENTS
9 Inch Pie Shell
3 Large Eggs (Room Temperature)
1 Cup Light Corn Syrup
1 Teaspoon Vanilla Extract
1/3 Cup Packed Light Brown Sugar
1/3 Cup Sugar
2 ½ Tablespoons Melted & Cooled Unsalted Butter
1/8 Teaspoon Salt
2 Cups Pecan Halves
1 Cup Chilled Heavy Whipped Cream (Optional)
Preheat the oven to 350° F. Line the pie pan with the pastry and crimp the edges and store in the refrigerator while preparing the filling. In a large bowl beat the eggs until blended, but not too much. You don’t want the eggs to be frothy. Stir in the corn syrup and the vanilla. In a separate small bowl mix together the brown sugar and granulated sugar. Make sure there are no lumps. Add the sugars, the melted butter and salt into the egg mixture. Spread 1 cup of the pecans on the bottom of the pastry shell. Pour the filling mixture over the pecans. Pour the remaining 1 cup of pecan over the top of the mixture and even them out. Bake the pie for 60 minutes until the filling is slightly puffed and the inserted knife comes out clean. Allow the pie to cool to room temperature. If you would like to serve whip cream then whip the cream and serve it on the side. Serves 8
Cotswold Potatoes
These mashed potatoes are made with Cotswold cheese. If you don’t have Cotswold cheese then cheddar will do fine.
INGREDIENTS
2 Pounds Yukon Gold Potatoes
1 Cup Heavy Cream
5 Tablespoons Butter (Room Temperature)
1 ½ Cups Shredded Cotswold Cheese
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Kosher Salt
¼ Teaspoon Paprika
Boil the potatoes, in a medium size saucepan, for 20 minutes until tender. Drain well. Put the potatoes back in the saucepan and stir over a low heat for 2 minutes until dry. Remove from the heat and add ½ cup of the cream and butter. Mash well. Add the grated cheese and seasonings. Combine with a wooden spoon. Add the remaining cream 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
Yule Log
Honestly this cake is easier to make than it looks. It does take some time, but really not that hard. The thin cake is rolled while it is still warm and holds its shape from then on. You can decorate this cake anyway you want to.
INGREDIENTS
Cake:
5 Large Separated Eggs
1 Cup Sifted Powdered Sugar – Plus More For Sprinkling Towel
2/3 Cup Unbleached Flour
¾ Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
¼ Teaspoon Salt
Ganache:
½ Pound Copped Bittersweet Baking Chocolate
1 Cup Heavy Cream
Assemble:
1 Cup Seedless Raspberry Jam
2 Cups Heavy Cream
1/3 Cup Sifted Powdered Sugar
1 Teaspoon Vanilla Extract
Sanding Sugar (Color of Your Choice) – Optional
Maraschino Cherries – Optional
Decorations of Your Choice – Optional
To make the cake: In a large bowl beat the egg whites, with an electric mixer, until soft peaks form. Gradually add ½ cup of the powdered sugar and beat until the sugar completely dissolves and the whites stand in stiff peaks. In a separate large bowl beat the egg yolks and the remaining ½ cup of powdered sugar until the mixture is very thick and lemon colored. Decrease the mixer speed to low and add the flour, baking powder, vanilla extract and salt. Beat the mixture until well mixed. Using a spatula, gently fold the beat egg whites into the egg yolk mixture. Do this one third at a time. Preheat the oven to 375° F. Grease a 15 ½ x 10 ½ inch jelly roll pan or baking sheet and line the pan with parchment paper.
Spoon the batter into the prepared pan. Level out the top with the spatula. Bake for 12 minutes until the cake springs back when lightly touched. Sprinkle the extra powdered sugar lightly on a cloth kitchen towel. When the cake is done, immediately invert it onto the towel. Carefully peel the parchment paper from the bottom of the cake. Start at one narrow end roll up the cake. Use the towel to hold it, but do not roll the towel into the cake. Place the cake roll, seam side down, on a wire rack. Cool completely for 30 minutes. While the cake is cooling prepare the filling.
To make the filling: In a medium size bowl beat the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
To assemble: Unroll the cake onto a flat surface. Spread evenly with the raspberry jam. Spread half of the whipped cream on top of the preserves. Start at the narrow end. Roll up the cake without using the towel. Place the cake on a wire rack that is set over a baking pan and refrigerate until chilled. Cover and refrigerate the remaining whipped cream until you are ready to decorate.
To make the ganache: You will need a double boiler to melt the chocolate. In the top of the double boiler heat the chocolate and cream together over boiling water. Stir frequently until melted and slightly thickened. Keep warm until you are ready to ice the cake.
To frost: Using a metal spatula, pour and spread the ganache over the chilled cake. Spread the glaze evenly and completely covering the top and sides. When the ganache has set, lightly score the top and sides to resemble bark. Refrigerate until chilled. Remove the cake from the rack and place on a serving platter decorated with greenery and seasonal décor. You can pipe scrolls of the remaining whipped cream over the top and around the base of the cake if you like or decorate with cherries or sanding sugar. Makes one 10 inch long Yule Log. Serves 12
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.
