The Margarita recipe is one of the most famous tequila cocktails recipes. Margarita drinks are often served as blended or frozen. I prefer mine on the rocks with salt - but if your a fan of the adult slushie - blend away!
Margarita Ingredients
3oz of tequila ( I like hornitos)
2oz of orange flavored liqueur ( conintreau or grand mariner is best - triple sec will do!)
1 fresh lime juiceed
1/2 orange juiced
1 oz simple syrup
Coarse kosher salt
Lime wedge
Ice cubes
Add all ingredients except lime wedge and salt in a shaker...
shake well and pour into a salt rimmed glass and serve garnished with a lime wedge!
The above recipe is considered to be the most traditional and classical of all recipes of margaritas. But there are many alternative recipes which for example includes mango, melon or my faveorite twist is the blackberry margarita!
Start by making a blackberry puree... ( enough for 2 margaritas)
1 cup frozen blackberries
juice of 1/2 lime
1 tbsp sugar
1/4 cup blackberry juice or other berry juice
puree and stain
Add 1/2 of the puree to the recipe above, but instead of using grand mariner, use chambord, or other blackberry liqueur
garnish with a few fresh blackberries and a lime wedge
Rim the glass with sugar instead of salt
Wednesday, April 29, 2009
GRILL! The basics of the beginnings....
As the thermometer steadily climbs up into numbers I'd rather not even think about.... That means its too hot to cook inside. And time to GRILL - or get take out!
Here are some of the basics for getting your GRILL on!
TO RUB OR MARINADE - THAT IS THE QUESTION!!!
A rub is a mixture of spices, herbs, sometimes sugars, oils, or garlic, used to flavor foods before they are cooked. Rubs can be dry or wet as in a paste, and foods prepared with rubs are most often cooked using a dry heat method, such as grilling, roasting, or sauteing.
When using a spice rub, wet or dry, sprinkle or spoon it over the meat, then gently massage in the seasonings to make sure they adhere.
Allow time for the seasonings to penetrate. Rubbed meats can be cooked immediately, but for more intense flavor, refrigerate rubbed meats at least an hour, or larger pieces overnight.
MARINADES....
are liquid mixtures used to flavor meats, often using ingredients such as vinegar, lemon juice, wine, yogurt, or soy sauce as a base. They can also include oils, herbs, and spiPrevent cross-contamination by discarding the marinade after removing meat, and do not use it as a basting sauce.
A great, simple way to marinate a cut of meat is to place it in a zip-top plastic bag with the marinade and press out any remaining air before sealing. While marinating simply turn the bag over a few times in the refrigerator.
For thin cuts of meat you can evenly marinate in a glass baking dish. Pour half the marinade in the bottom of the dish, place meat cuts on top, and pour the remaining marinade over. Cover the dish with plastic wrap and refrigerate.
Don't marinate in aluminum containers or foil because a chemical reaction between acids and aluminum could spoil the food.
Marinades are a great way to experiment. You don't need many ingredients to impart flavor -- crushed garlic, a little lemon, and olive oil, rosemary, cracked black pepper and a few onion slices is one of my favorite combinations for a quick marinade.
Very acidic marinades should not be used for long periods of time because they break down the meat, causing a mushy texture.
ces.
get grilling!!!
Here are some of the basics for getting your GRILL on!
TO RUB OR MARINADE - THAT IS THE QUESTION!!!
A rub is a mixture of spices, herbs, sometimes sugars, oils, or garlic, used to flavor foods before they are cooked. Rubs can be dry or wet as in a paste, and foods prepared with rubs are most often cooked using a dry heat method, such as grilling, roasting, or sauteing.
When using a spice rub, wet or dry, sprinkle or spoon it over the meat, then gently massage in the seasonings to make sure they adhere.
Allow time for the seasonings to penetrate. Rubbed meats can be cooked immediately, but for more intense flavor, refrigerate rubbed meats at least an hour, or larger pieces overnight.
MARINADES....
are liquid mixtures used to flavor meats, often using ingredients such as vinegar, lemon juice, wine, yogurt, or soy sauce as a base. They can also include oils, herbs, and spiPrevent cross-contamination by discarding the marinade after removing meat, and do not use it as a basting sauce.
A great, simple way to marinate a cut of meat is to place it in a zip-top plastic bag with the marinade and press out any remaining air before sealing. While marinating simply turn the bag over a few times in the refrigerator.
For thin cuts of meat you can evenly marinate in a glass baking dish. Pour half the marinade in the bottom of the dish, place meat cuts on top, and pour the remaining marinade over. Cover the dish with plastic wrap and refrigerate.
Don't marinate in aluminum containers or foil because a chemical reaction between acids and aluminum could spoil the food.
Marinades are a great way to experiment. You don't need many ingredients to impart flavor -- crushed garlic, a little lemon, and olive oil, rosemary, cracked black pepper and a few onion slices is one of my favorite combinations for a quick marinade.
Very acidic marinades should not be used for long periods of time because they break down the meat, causing a mushy texture.
ces.
get grilling!!!
Wednesday, April 22, 2009
creamy garlic chicken
Garlic Chicken
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
1 cups heavy cream
1 cup half and half
1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a
shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at
a time over medium-high heat until golden brown and crisp (2-3
min). Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer
to preheated oven. Cook for 10-15 minutes or until internal
temperature reaches 165°F.
4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and
cook for approximately 1 minute. Stir in 1 Tbsp flour, wine,
spinach and cream and bring to a boil. Sauce is done when spinach
becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken
and remaining sauce. Garnish with extra Parmesan cheese.
Serves 4
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
1 cups heavy cream
1 cup half and half
1 cups Parmesan cheese, grated
Pre-heat oven to 350ºF.
1. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a
shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. Heat 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at
a time over medium-high heat until golden brown and crisp (2-3
min). Add more oil for each batch as necessary.
3. Place cooked chicken breasts on a baking sheet and transfer
to preheated oven. Cook for 10-15 minutes or until internal
temperature reaches 165°F.
4. Heat 2 Tbsp oil in a sauce pan. Add garlic and red pepper and
cook for approximately 1 minute. Stir in 1 Tbsp flour, wine,
spinach and cream and bring to a boil. Sauce is done when spinach
becomes wilted. Complete by stirring in parmesan cheese.
5. Coat cooked, drained pasta with sauce, then top with chicken
and remaining sauce. Garnish with extra Parmesan cheese.
Serves 4
Friday, April 17, 2009
Hot chocolate cake
Hot Chocolate Cake
1 1/2 cups unsalted butter, at room temperature, plus more for the
souffle cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
1. Preheat the oven to 350F. Generously butter six 6-ounce souffle
cups and sprinkle each with granulated sugar. Tap out the excess
sugar.
2. In the top of a double boiler set over barely simmering water,
melt the butter and chocolate together. Remove the top of the
double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk
attachment and set on low speed, beat the egg yolks and eggs for
about 2 minutes, or until light and smooth. With the mixer running,
pour the melted chocolate into the bowl and mix for about 2 minutes
longer.
4. Put the confectioners' sugar and flour in a fine-mesh sieve and
sprinkle into the chocolate mixture. With the mixer on medium
speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared souffle cups, leaving about
1/4 inches of space below the rim. Set the souffle cups on a baking
sheet and bake for 18 to 20 minutes, or until puffed and about 1
inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto
a serving plate. Remove the cup
1 1/2 cups unsalted butter, at room temperature, plus more for the
souffle cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
1. Preheat the oven to 350F. Generously butter six 6-ounce souffle
cups and sprinkle each with granulated sugar. Tap out the excess
sugar.
2. In the top of a double boiler set over barely simmering water,
melt the butter and chocolate together. Remove the top of the
double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk
attachment and set on low speed, beat the egg yolks and eggs for
about 2 minutes, or until light and smooth. With the mixer running,
pour the melted chocolate into the bowl and mix for about 2 minutes
longer.
4. Put the confectioners' sugar and flour in a fine-mesh sieve and
sprinkle into the chocolate mixture. With the mixer on medium
speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared souffle cups, leaving about
1/4 inches of space below the rim. Set the souffle cups on a baking
sheet and bake for 18 to 20 minutes, or until puffed and about 1
inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto
a serving plate. Remove the cup
Friday, April 10, 2009
रैसेद दौघ्नुट्स.
Old-Fashioned Yeast-Raised Doughnuts
Ingredients
1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
Topping:
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon
Directions
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.
While doughnuts are warm, roll in topping.
Variations:
Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.
Ingredients
1/4 cup butter or margarine
2/3 cup scalded milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
2 eggs, lightly beaten
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon mace
Vegetable shortening or cooking oil, for deep fat frying
Topping:
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon
Directions
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.
While doughnuts are warm, roll in topping.
Variations:
Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.
Monday, April 6, 2009
Braised short ribs and horseraddish potatoes...
Braised Short Ribs of Beef with Creamy Horseradish Potatoes
Yield: Serves 4
For the Short ribs:
4 16 oz. Short rib of Beef
1/2 cup Onion
2 Garlic Cloves
1/2 cup Carrot
2 Tablespoons Thyme
1/4 cup Lavender Honey
1/2 cup Sherry Vinegar
1 bottle Rich Red Wine
1 quart Chicken Stock
2 Tablespoons Butter
2 Tablespoons Olive Oil
Salt and Pepper to taste
Preparing the Short ribs:
Preheat an oven to 300 degrees. Heat a heavy saucepan over high heat. Season ribs well with
salt and pepper. Add olive oil and get to smoking hot and sear the short ribs well on both sides.
Once well browned, add the diced vegetables. Color until light golden brown. Add honey and
caramelize and deglaze with the vinegar and reduce until dry. Add the red wine and reduce to
one-third. Add the chicken stock and bring to a boil. Bake in oven until meat is very tender
(should pull off the bone). Reduce cooking liquid until it is thick and coats the back of a spoon.
Strain sauce on to cooked ribs. Cover and keep warm. Finish with butter just before serving.
For the Creamy Potatoes:
8 Large Idaho Potatoes
4 Tablespoons Prepared Horseradish Puree
2 quarts Heavy Cream
Salt and Pepper to taste
Preparing the Creamy Potatoes:
Peel the potatoes and slice them 1/8 inch thick (crosswise). Mix the horseradish with the cream
and seasonings. Toss the sliced potatoes into cream and coat well. Layer potatoes into a 2-inch
deep pan and cover to 1/4-1/2 inch over potatoes with cream. Bake at 300 degrees for 2 hours
or until potatoes are thoroughly cooked and the top is golden brown. Once cooked, wrap with
tin foil and keep in a warm place until needed.
For the Candied Shallots:
8 Large Shallots
1 Tablespoon Honey
2 Tablespoons Sherry Vinegar
1 cup Port Wine
1 Tablespoon Olive Oil
Salt and Pepper to taste
Preparing the Candied Shallots: Heat a sauté pan over medium heat and add the oil. Allow oil to
smoke and add the peeled shallots. Sauté and lightly color evenly. Season and add honey.
Caramelize and deglaze with vinegar. Reduce until dry, simmering and add the port wine.
Simmer and reduce to a syrup and shallots are thoroughly cooked. Add the glazed shallots to
the short ribs and sauce.
Presenting the Dish:
Scoop out a large spoonful of creamy potatoes and place on a plate. Place the short ribs and
shallots around the potatoes and spoon sauce over meat. Serve hot.
Yield: Serves 4
For the Short ribs:
4 16 oz. Short rib of Beef
1/2 cup Onion
2 Garlic Cloves
1/2 cup Carrot
2 Tablespoons Thyme
1/4 cup Lavender Honey
1/2 cup Sherry Vinegar
1 bottle Rich Red Wine
1 quart Chicken Stock
2 Tablespoons Butter
2 Tablespoons Olive Oil
Salt and Pepper to taste
Preparing the Short ribs:
Preheat an oven to 300 degrees. Heat a heavy saucepan over high heat. Season ribs well with
salt and pepper. Add olive oil and get to smoking hot and sear the short ribs well on both sides.
Once well browned, add the diced vegetables. Color until light golden brown. Add honey and
caramelize and deglaze with the vinegar and reduce until dry. Add the red wine and reduce to
one-third. Add the chicken stock and bring to a boil. Bake in oven until meat is very tender
(should pull off the bone). Reduce cooking liquid until it is thick and coats the back of a spoon.
Strain sauce on to cooked ribs. Cover and keep warm. Finish with butter just before serving.
For the Creamy Potatoes:
8 Large Idaho Potatoes
4 Tablespoons Prepared Horseradish Puree
2 quarts Heavy Cream
Salt and Pepper to taste
Preparing the Creamy Potatoes:
Peel the potatoes and slice them 1/8 inch thick (crosswise). Mix the horseradish with the cream
and seasonings. Toss the sliced potatoes into cream and coat well. Layer potatoes into a 2-inch
deep pan and cover to 1/4-1/2 inch over potatoes with cream. Bake at 300 degrees for 2 hours
or until potatoes are thoroughly cooked and the top is golden brown. Once cooked, wrap with
tin foil and keep in a warm place until needed.
For the Candied Shallots:
8 Large Shallots
1 Tablespoon Honey
2 Tablespoons Sherry Vinegar
1 cup Port Wine
1 Tablespoon Olive Oil
Salt and Pepper to taste
Preparing the Candied Shallots: Heat a sauté pan over medium heat and add the oil. Allow oil to
smoke and add the peeled shallots. Sauté and lightly color evenly. Season and add honey.
Caramelize and deglaze with vinegar. Reduce until dry, simmering and add the port wine.
Simmer and reduce to a syrup and shallots are thoroughly cooked. Add the glazed shallots to
the short ribs and sauce.
Presenting the Dish:
Scoop out a large spoonful of creamy potatoes and place on a plate. Place the short ribs and
shallots around the potatoes and spoon sauce over meat. Serve hot.
Lemon squares - the best recipe ever!!!
1 1/2 sticks unsalted butter
2 cups all-purpose flour
1/2 cup light brown sugar packed
1/2 tsp salt
4 large eggs
1 1/2 cups sugar
3/4 cup lemon juice
1/3 cup all-purpose flour
3 tbs confectioner's sugar
Preheat oven to 350 degrees.
Cut butter into 1/2 inch pieces. In a foot processor, process all ingredients until mixture begins to form small lumps.
Sprinkle mixture into a 9X13X2 baking pan and with a metal spatula press evently onto the bottom of the pan.
Bake the shortbread in middle of oven until golden about 20 minutes.
While shortbread is baking, prepare topping by whisking together eggs and sugar. Combine well. Stir in lemon
juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees.
Bake in middle of oven until set, about 30 minutes.
Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled,
2 cups all-purpose flour
1/2 cup light brown sugar packed
1/2 tsp salt
4 large eggs
1 1/2 cups sugar
3/4 cup lemon juice
1/3 cup all-purpose flour
3 tbs confectioner's sugar
Preheat oven to 350 degrees.
Cut butter into 1/2 inch pieces. In a foot processor, process all ingredients until mixture begins to form small lumps.
Sprinkle mixture into a 9X13X2 baking pan and with a metal spatula press evently onto the bottom of the pan.
Bake the shortbread in middle of oven until golden about 20 minutes.
While shortbread is baking, prepare topping by whisking together eggs and sugar. Combine well. Stir in lemon
juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees.
Bake in middle of oven until set, about 30 minutes.
Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled,
Dog Cookies....
we cant overlook our 4 legged friends -
INGREDIENTS:
• 1/4 cup warm milk
• 1 package active dry yeast
• 1 ½ cups chicken or beef stock
• 5 tablespoons bacon grease
• 2 cups cooked and mashed sweet potatoes ( is using canned drain well)
• ¼ cup bacon – crumbled very fine ( pulse in food processor)
• ¼ cup peanut butter
• 1 egg, slightly beaten
• 2 cups whole instant oats
• 2 cups whole wheat flour
• 2 – 4 cups white flour
• ½ cup corn meal
• melted butter
PREPARATION:
In a measuring cup, combine warm milk and yeast; stir to dissolve. Set aside.
Combine peanut butter, bacon grease, crumbled bacon, and stock in a bowl, pour mixture
over the mashed potatoes in a large mixing bowl, fitted with a paddle attachment.
Beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in
2 cups of the, oats, 2 cups of wheat flour, corn meal, and then enough white flour to make
a stiff dough.
Turn onto a floured surface and knead until smooth and elastic. Place dough in a buttered
bowl, turn dough to butter top; cover and let rise until double in bulk. Punch down and
knead once more, then roll dough about ¼ to ½ inch thick. Cut into desired shape with
cookie cutter, and place on a parchment lined baking pan. Bake in a 325 degree oven for
20 – 25 mins - turn oven off – and leave in the oven at least 2 hours… preferably
overnight. Should be dry and cracker like by morning. Will keep 2 – 4 months if your
lucky!!
INGREDIENTS:
• 1/4 cup warm milk
• 1 package active dry yeast
• 1 ½ cups chicken or beef stock
• 5 tablespoons bacon grease
• 2 cups cooked and mashed sweet potatoes ( is using canned drain well)
• ¼ cup bacon – crumbled very fine ( pulse in food processor)
• ¼ cup peanut butter
• 1 egg, slightly beaten
• 2 cups whole instant oats
• 2 cups whole wheat flour
• 2 – 4 cups white flour
• ½ cup corn meal
• melted butter
PREPARATION:
In a measuring cup, combine warm milk and yeast; stir to dissolve. Set aside.
Combine peanut butter, bacon grease, crumbled bacon, and stock in a bowl, pour mixture
over the mashed potatoes in a large mixing bowl, fitted with a paddle attachment.
Beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in
2 cups of the, oats, 2 cups of wheat flour, corn meal, and then enough white flour to make
a stiff dough.
Turn onto a floured surface and knead until smooth and elastic. Place dough in a buttered
bowl, turn dough to butter top; cover and let rise until double in bulk. Punch down and
knead once more, then roll dough about ¼ to ½ inch thick. Cut into desired shape with
cookie cutter, and place on a parchment lined baking pan. Bake in a 325 degree oven for
20 – 25 mins - turn oven off – and leave in the oven at least 2 hours… preferably
overnight. Should be dry and cracker like by morning. Will keep 2 – 4 months if your
lucky!!
Maple Bread Pudding....
The sap is running back east - and it makes me long for maple candy - maple sugar - maple syrup and fresh pancakes!
Here is a way to celebrate the running of the sap = and maple syrup!
Its best made the night before - and then baked right before you want to serve - maybe try it for your easter brunch!!!
10 cups cubed stale white bread
1 1/2 cups milk
2/3 cup half and half
8 eggs
1/2 cup maple syrup
1/2 tea vanilla
8 oz cream cheese softened
spray a 9 X 13 baking dish with pan spray. place all the bread into the pan.
Mix cream cheese and eggs until smooth, add milk and half and half with the vanilla, add in the maple syrup
and mix well to combine.
POUR over bread and refrigerate overnight.
remove 30 Min prior to baking
cook at 375 for 45 min
serve.
Here is a way to celebrate the running of the sap = and maple syrup!
Its best made the night before - and then baked right before you want to serve - maybe try it for your easter brunch!!!
10 cups cubed stale white bread
1 1/2 cups milk
2/3 cup half and half
8 eggs
1/2 cup maple syrup
1/2 tea vanilla
8 oz cream cheese softened
spray a 9 X 13 baking dish with pan spray. place all the bread into the pan.
Mix cream cheese and eggs until smooth, add milk and half and half with the vanilla, add in the maple syrup
and mix well to combine.
POUR over bread and refrigerate overnight.
remove 30 Min prior to baking
cook at 375 for 45 min
serve.
BEEF & GUINNESS STEW
BEEF & GUINNESS STEW
This recipe makes a wonderful stew which tastes even better a day or two after it its made
Yield: 6-8 servings
2 lb lean stewing beef
3 tablespoons oil
2 tablespoons flour
salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups carrots, cut into chunks
sprig of thyme
Method:
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon
oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the
mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the
onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the
contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to
dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the
carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and
simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a
low oven at 300 degrees F. Taste and correct the seasoning. Scatter the top with lots of chopped parsley.
This recipe makes a wonderful stew which tastes even better a day or two after it its made
Yield: 6-8 servings
2 lb lean stewing beef
3 tablespoons oil
2 tablespoons flour
salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 tablespoons tomato puree, dissolved in 4 tablespoons water
1 1/4 cups Guinness
2 cups carrots, cut into chunks
sprig of thyme
Method:
Trim the meat of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon
oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the
mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the
onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the
contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring to a boil and stir to
dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the
carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and
simmer very gently until the meat is tender - 2 to 3 hours. The stew may be cooked on top of the stove or in a
low oven at 300 degrees F. Taste and correct the seasoning. Scatter the top with lots of chopped parsley.
Lemon Tart
Ingredients
5 whole eggs
2 cups sugar
Grated peel of 2 lemons
Juice of 3-4 lemons
2-3 tablespoons melted butter
4 tablespoons heavy cream
1 9-inch unbaked flaky pie crust, recipe follows
Preheat oven to 350 degrees.
Whisk together the eggs, sugar, lemon peel and juice, butter and cream.
Pour into the pie shell (see recipe, below) and bake at 350 degrees for 1 hour or
until firm. Let cool and serve.
Flaky Pastry:
1 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold butter, cut into pieces
3 tablespoons solid vegetable shortening, cold
2-4 tablespoons ice water
Blend flour, sugar and salt in a food processor. Add butter and shortening.
Process until mixture resembles coarse meal.
Sprinkle with ice water, 1-2 tablespoons at a time, and process until dough
comes together in a ball. Remove the dough from the food processor and
flatten it into a disk. Wrap the dough in plastic; chill until firm, at least 30
minutes.
Roll the dough out on a lightly floured surface. Gently press it into a 9-inch pie
plate. Crimp the edges and chill until firm.
5 whole eggs
2 cups sugar
Grated peel of 2 lemons
Juice of 3-4 lemons
2-3 tablespoons melted butter
4 tablespoons heavy cream
1 9-inch unbaked flaky pie crust, recipe follows
Preheat oven to 350 degrees.
Whisk together the eggs, sugar, lemon peel and juice, butter and cream.
Pour into the pie shell (see recipe, below) and bake at 350 degrees for 1 hour or
until firm. Let cool and serve.
Flaky Pastry:
1 cup all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold butter, cut into pieces
3 tablespoons solid vegetable shortening, cold
2-4 tablespoons ice water
Blend flour, sugar and salt in a food processor. Add butter and shortening.
Process until mixture resembles coarse meal.
Sprinkle with ice water, 1-2 tablespoons at a time, and process until dough
comes together in a ball. Remove the dough from the food processor and
flatten it into a disk. Wrap the dough in plastic; chill until firm, at least 30
minutes.
Roll the dough out on a lightly floured surface. Gently press it into a 9-inch pie
plate. Crimp the edges and chill until firm.
Steak Marinadewith BEEEEER!
1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt ( I like Tony chacheres)
1/4 teaspoon ground black pepper
1/4 Garlic powder
1/4 teaspoon onion powder
Place all ingredients into a ziplock bag
add steak - marinate at least 1 hour
Grill to desired temperature
2 teaspoons brown sugar
1/2 teaspoon seasoned salt ( I like Tony chacheres)
1/4 teaspoon ground black pepper
1/4 Garlic powder
1/4 teaspoon onion powder
Place all ingredients into a ziplock bag
add steak - marinate at least 1 hour
Grill to desired temperature
Creps with Berries and Ricotta.... sounds good for easter brunch!
Ingredients:
1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 tsp. salt
1/2 tsp. canola oil
1/2 tsp. orange zest or 1 tsp. lemon zest
1 pint strawberries, hulled and quartered
1 pint blueberries
1 pint raspberries
1 1/2 tsp. fresh lemon juice
3 Tbs. granulated sugar, or to taste
1 cup whole-milk ricotta cheese
4 to 6 tsp. unsalted butter
Confectioners' sugar for dusting
Directions:
In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours.
In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.
Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately. Serves 4 to 6.
1 cup milk
1 egg
1/2 cup plus 1 Tbs. all-purpose flour
1/2 tsp. salt
1/2 tsp. canola oil
1/2 tsp. orange zest or 1 tsp. lemon zest
1 pint strawberries, hulled and quartered
1 pint blueberries
1 pint raspberries
1 1/2 tsp. fresh lemon juice
3 Tbs. granulated sugar, or to taste
1 cup whole-milk ricotta cheese
4 to 6 tsp. unsalted butter
Confectioners' sugar for dusting
Directions:
In a blender, combine the milk, egg, flour, salt, oil and zest and blend until smooth. Transfer to a bowl, cover and refrigerate for 2 to 8 hours.
In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.
In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Pour in 1/3 cup of the batter and spread with a spatula. Cook until the crepe is golden underneath, 1 to 2 minutes. Flip the crepe over and cook for 1 to 2 minutes. Transfer to a plate and cover with aluminum foil. Repeat to make 4 to 6 crepes.
Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately. Serves 4 to 6.
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