French Toast Napoleon with Strawberries
Batter Ingredients:
4 Eggs
1 cup Half and half (or milk)
1 Tbls. Vanilla
2 Tbls. Sugar
3/4 tsp. Cinnamon
Put all ingredients in a blender and blend for a few seconds or until smooth.
Other Ingredients:
6 slices Egg Bread or Challah Bread, 3/4" thick slices
2 cups French Toast Batter (recipe below)
1/4 cup Butter, melted or Canola Oil
3 cups Sliced Strawberries, (room temperature) tossed with a little sugar
2 cups Whipped Cream
1/2 cup Glazed Pecans (Available at your favorite grocery store).
1 Tbls. Powered Sugar
Maple Syrup, heated
Directions:
Dip the bread in batter. Gently squeeze the bread slices in several different spots (especially near the edge/crust) to help absorb the batter. Allow the batter to absorb into the bread while it rests for 10 minutes.
Drizzle melted margarine onto a grill or large sauté pan. Place the soaked bread onto the grill and cook until golden brown on both top and bottom (approx. 4 minutes per side).
Place a cooked slice on the plate, sprinkle sliced strawberries on top. Place a second slice on top of first, add more sliced strawberries. Repeat. Garnish with whipped cream and glazed pecans, and then sprinkle powered sugar around the plate. Serve warm maple syrup on the side.
Friday, September 23, 2011
Caramel Apple Pie NESTLÉ® TOLL HOUSE® Cookies
Caramel Apple Pie NESTLÉ® TOLL HOUSE® Cookies
Prep:10 minsCooking:9 minsCooling:0 minYields:60 cookiesCaramel, apple and chocolate, oh my! These cinnamon-spiced chocolate chip cookies mixed with dried apples and drizzled with caramel are a delightful fall-flavored treat.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
.Directions
PREHEAT oven to 375° F.
COMBINE flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
Prep:10 minsCooking:9 minsCooling:0 minYields:60 cookiesCaramel, apple and chocolate, oh my! These cinnamon-spiced chocolate chip cookies mixed with dried apples and drizzled with caramel are a delightful fall-flavored treat.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups (about 5 oz.) coarsely chopped dried apples
18 caramels, unwrapped
1 tablespoon milk
.Directions
PREHEAT oven to 375° F.
COMBINE flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and apple pieces. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MICROWAVE caramels and milk in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Place sheets of wax or parchment paper under wire racks. Drizzle melted caramels over cookies. Allow drizzle to set. Store in single layers in tightly covered containers.
Tuna-Wasabi Wontons
Tuna-Wasabi Wontons
24 wonton skins
1 8-ounce tuna steak, about 1 and a 1/2 inches thick
1 cup cream cheese
2 tablespoons wasabi paste
1/2 lime, juiced
Salt
1/4 cup white sesame seeds, toasted
1/2 cup pickled ginger
Instructions
Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool.
Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds.
Makes 24 Appetizer Servings
24 wonton skins
1 8-ounce tuna steak, about 1 and a 1/2 inches thick
1 cup cream cheese
2 tablespoons wasabi paste
1/2 lime, juiced
Salt
1/4 cup white sesame seeds, toasted
1/2 cup pickled ginger
Instructions
Preheat the oven to 350 degrees. Cut a 2-inch circle from each wonton skin using a cookie cutter. Place the circles on a large cookie sheet and bake for about 5 to 7 minutes, until the wontons look puffy and turn golden around the edges. Set aside to cool.
Slice the tuna into 11/2-inch cubes and cut each cube into 1/8-inch-thick squares. Mix the cream cheese with the wasabi until smooth, and season to taste with lime juice and salt. Spread a thin layer of the cheese mixture onto the wonton, place a little slice of pickled ginger on top, and finish with a square of tuna. Sprinkle the tuna with sesame seeds.
Makes 24 Appetizer Servings
Tuesday, September 13, 2011
Penne Puttanesca
Penne Puttanesca
Ingredients:
For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)
For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese
Directions:
In a large bowl, mix all the ingredients for sauce together. Refrigerate.
In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.
Serves 6-8 people
Ingredients:
For the Sauce:
6-oz Extra-Virgin Olive Oil
1 tbsp Garlic, chopped
2 tbsp Italian Parsley, chopped
2 tbsp Fresh Oregano Leaves
2 tbsp Capers
1 cup Black Olives, coarsely chopped
3 cups Diced Tomatoes
2 each Anchovies, chopped (optional)
For the Pasta:
2 lbs Penne
2 tbsp Sea Salt
8 fluid oz Pasta Broth
3 oz Grated Romano Cheese
Directions:
In a large bowl, mix all the ingredients for sauce together. Refrigerate.
In a large pot, bring 1 ½ gallons of water to a boil. Season with a sea salt and bring to a boil again.
Drop the pasta in the water, stir well and cook until pasta is "al dente," about 8 minutes.
Drain the pasta and place again in the pot. Reserve one cup of the pasta water.
Heat the sauce and pasta broth in a sauté pan. Add pasta and mix well.
Transfer to platter and serve sprinkled with Romano cheese.
Serves 6-8 people
Spicy Green Beans with Pork
Spicy Green Beans with Pork
Ingredients
1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.
Ingredients
1 pound pork tenderloin
3 tablespoons soy sauce
2 tablespoons rice wine
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Shave the pork into thin strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.
Monday, September 5, 2011
a betty crocker recipe
Chocolate-Topped Peanut Butter-Bacon Bars
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate – perfect for a dessert.
Prep Time
15
Minutes
Total Time
1:35
Hr:Mins
Makes
16 bars
1 pouch Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 2 tablespoons maple-flavored syrup 1 egg 10 slices bacon, crisply cooked, crumbled (about 3/4 cup) 1/2 cup chopped peanuts 1 cup semisweet chocolate chips (6 oz)
1.Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2.In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3.Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4.For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Makes 16 bars
Nutrition Information:
1 Serving (1 Bar)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 20mg;Sodium 280mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 20g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
© 2011 ®/TM General Mills All Rights Reserved
Enjoy these delicious bars made using Betty Crocker® peanut butter cookie mix and bacon sprinkled with chocolate – perfect for a dessert.
Prep Time
15
Minutes
Total Time
1:35
Hr:Mins
Makes
16 bars
1 pouch Betty Crocker® peanut butter cookie mix 1/3 cup vegetable oil 2 tablespoons maple-flavored syrup 1 egg 10 slices bacon, crisply cooked, crumbled (about 3/4 cup) 1/2 cup chopped peanuts 1 cup semisweet chocolate chips (6 oz)
1.Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2.In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3.Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4.For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.
Makes 16 bars
Nutrition Information:
1 Serving (1 Bar)Calories 300(Calories from Fat 150),Total Fat 17g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 20mg;Sodium 280mg;Total Carbohydrate 31g(Dietary Fiber 1g,Sugars 20g),Protein 6g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;3 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
© 2011 ®/TM General Mills All Rights Reserved
Whole Wheat Pizza Crust
Whole Wheat Pizza Crust
1 1/4 cups warm water
1-2 teaspoons dry yeast
1/4 cup honey
2 teaspoons sea salt
2 tablespoons olive oil
1 1/2 cups whole wheat bread flour
1 1/2 cups spring wheat white flour
3 teaspoons ascorbic acid & flour mixture *See Note*
Directions:
*Note: Whole wheat flour tends to not rise as much, so this is a tip to help strengthen the dough. You can purchase 100mg tablets of Ascorbic Acid in the health food section of the grocery store. Crush one tablet and mix it with 8 teaspoons of the whole wheat flour. You will use 3 teaspoons of this mixture in the recipe. Save the rest for later use.
1. Dissolve yeast in warm water. Stir in honey, sea salt, and oil.
2. Add about half of each flour mixed with the dough strengthener and beat well for 1-2 minutes.
3. Add additional whole wheat and white wheat flour to make a firm dough ball. Knead 4-5 minutes by hand or 8-10 minutes by machine.
4. Make the dough ball a little softer and slightly sticky as compared to making a white pizza crust. It should still meet the requirements of the table test - maintains its shape for 1 minute when formed into a ball and set on the table.
5. Proof in a warm place until double in bulk if you want to use it same day, or refrigerate up to 3 days.
6. Hand shape the crust on a bed of cornmeal or whole wheat flour.
7. Sauce with about 1 cup sauce for 16-inch pizza and 1/2 cup for 12-inch pizza.
8. Bake on 450 degree stone until evenly browned on top and bottom, 8-10 minutes.
1 1/4 cups warm water
1-2 teaspoons dry yeast
1/4 cup honey
2 teaspoons sea salt
2 tablespoons olive oil
1 1/2 cups whole wheat bread flour
1 1/2 cups spring wheat white flour
3 teaspoons ascorbic acid & flour mixture *See Note*
Directions:
*Note: Whole wheat flour tends to not rise as much, so this is a tip to help strengthen the dough. You can purchase 100mg tablets of Ascorbic Acid in the health food section of the grocery store. Crush one tablet and mix it with 8 teaspoons of the whole wheat flour. You will use 3 teaspoons of this mixture in the recipe. Save the rest for later use.
1. Dissolve yeast in warm water. Stir in honey, sea salt, and oil.
2. Add about half of each flour mixed with the dough strengthener and beat well for 1-2 minutes.
3. Add additional whole wheat and white wheat flour to make a firm dough ball. Knead 4-5 minutes by hand or 8-10 minutes by machine.
4. Make the dough ball a little softer and slightly sticky as compared to making a white pizza crust. It should still meet the requirements of the table test - maintains its shape for 1 minute when formed into a ball and set on the table.
5. Proof in a warm place until double in bulk if you want to use it same day, or refrigerate up to 3 days.
6. Hand shape the crust on a bed of cornmeal or whole wheat flour.
7. Sauce with about 1 cup sauce for 16-inch pizza and 1/2 cup for 12-inch pizza.
8. Bake on 450 degree stone until evenly browned on top and bottom, 8-10 minutes.
Wine and Cheese Pairings
Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Rather than complicating the topic with exotic matches like Garrotxa and Meursault, we have broken the art of wine and cheese pairing down, so you can create your own.
Wine and Cheese Pairings
The wine-cheese pairing possibilities are endless, but to simplify the strategy, we can divide cheese into four major categories:
Bloomy: Creamy, decadent cheeses, with a soft rind.
Hard: Stiff cheeses, which are often sharp and/or salty. They can also be aged.
Blue: Pungent, often salty cheeses, with a blue tinge.
Fresh: Soft, often spreadable cheeses that can be tangy or mild. They are not usually aged.
If you have a specific cheese in mind, first contemplate the category it belongs to. You can then consult our wine and cheese pairing examples for ideas.
Just as with any food pairing, it helps to think of either complementary or contrasting flavors. A lush wine works well with a triple-cream cheese, while an acidic wine will cut the cheese's sweetness. As you begin to experiment, taste the cheese first by itself, to get a sense of its character, and then put another bite into your mouth with some wine to see how they mingle. Many experts say that white tends to pair better with cheese, but a light-bodied red and cheese pairing is still possible.
Wine and Cheese Pairing Examples
Cheese Wine
Bloomy
Camembert Champagne
Brie Chardonnay
Robiola Sparkling Wine
Taleggio Pinot Blanc
Hard
Gouda Merlot
Cheddar Cabernet Sauvignon
Parmesan Chianti
Double Gloucester Zinfandel
Pecorino Valpolicella
Gruyere Sauvignon Blanc
Fontina Bardolino
Blue
Gorgonzola Port
Stilton Sauternes
Blue Riesling
Cambozola Eiswein
Fresh
Ricotta Pinot Grigio
Mozzarella Sauvignon Blanc
Goat Chenin Blanc
Feta Beaujolais
Burrata Tocai Friulano
Preparing a Wine and Cheese Party
What better way to taste a variety of pairings then to throw a wine and cheese party? Purchase a few different cheeses from a cheese shop or gourmet store with a well-equipped storage facility. Discuss your plans with the cheesemonger and ask for recommendations. You can get creative with cheese place cards or purchase a nifty slate cheese tray, which allow you to etch cheese names in chalk. Lastly, be sure to serve the wine and cheese at their proper temperatures, so their flavors can emerge. Serve white wine at 45°F, red wine at 60°F and remove the cheese from the refrigerator 30 to 60 minutes prior to serving.
Wine and Cheese Party Menu
A great wine and cheese party offers pairing selections with varied flavor profiles. Display the options in a circle and have your guests start with lighter wines and fresher cheeses and move clockwise toward the ones that have sharpness and depth. To simplify, you could also choose a flexible wine that pairs with a wide range of cheeses. A lean red, such as Gamay or Pinot Noir, could serve as a perfect starting point. Your guests can taste that wine with each cheese and then rank the pairings.
Wine and Cheese Pairings
The wine-cheese pairing possibilities are endless, but to simplify the strategy, we can divide cheese into four major categories:
Bloomy: Creamy, decadent cheeses, with a soft rind.
Hard: Stiff cheeses, which are often sharp and/or salty. They can also be aged.
Blue: Pungent, often salty cheeses, with a blue tinge.
Fresh: Soft, often spreadable cheeses that can be tangy or mild. They are not usually aged.
If you have a specific cheese in mind, first contemplate the category it belongs to. You can then consult our wine and cheese pairing examples for ideas.
Just as with any food pairing, it helps to think of either complementary or contrasting flavors. A lush wine works well with a triple-cream cheese, while an acidic wine will cut the cheese's sweetness. As you begin to experiment, taste the cheese first by itself, to get a sense of its character, and then put another bite into your mouth with some wine to see how they mingle. Many experts say that white tends to pair better with cheese, but a light-bodied red and cheese pairing is still possible.
Wine and Cheese Pairing Examples
Cheese Wine
Bloomy
Camembert Champagne
Brie Chardonnay
Robiola Sparkling Wine
Taleggio Pinot Blanc
Hard
Gouda Merlot
Cheddar Cabernet Sauvignon
Parmesan Chianti
Double Gloucester Zinfandel
Pecorino Valpolicella
Gruyere Sauvignon Blanc
Fontina Bardolino
Blue
Gorgonzola Port
Stilton Sauternes
Blue Riesling
Cambozola Eiswein
Fresh
Ricotta Pinot Grigio
Mozzarella Sauvignon Blanc
Goat Chenin Blanc
Feta Beaujolais
Burrata Tocai Friulano
Preparing a Wine and Cheese Party
What better way to taste a variety of pairings then to throw a wine and cheese party? Purchase a few different cheeses from a cheese shop or gourmet store with a well-equipped storage facility. Discuss your plans with the cheesemonger and ask for recommendations. You can get creative with cheese place cards or purchase a nifty slate cheese tray, which allow you to etch cheese names in chalk. Lastly, be sure to serve the wine and cheese at their proper temperatures, so their flavors can emerge. Serve white wine at 45°F, red wine at 60°F and remove the cheese from the refrigerator 30 to 60 minutes prior to serving.
Wine and Cheese Party Menu
A great wine and cheese party offers pairing selections with varied flavor profiles. Display the options in a circle and have your guests start with lighter wines and fresher cheeses and move clockwise toward the ones that have sharpness and depth. To simplify, you could also choose a flexible wine that pairs with a wide range of cheeses. A lean red, such as Gamay or Pinot Noir, could serve as a perfect starting point. Your guests can taste that wine with each cheese and then rank the pairings.
Sunday, September 4, 2011
apple butter
All Day Apple Butter
Prep Time:
30 Min
Cook Time:
11 Hrs
Original Recipe Yield4 pints
Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Directions
1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
pepper jelly
Pepper Jelly
.
Prep Time:10 minInactive Prep Time: -- Cook Time:8 minLevel:EasyServes:6 (1/2-pint) jars.
Ingredients
3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids
Directions
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
* Sterilizing Jars
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
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