Ingredients
1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
6 large garlic cloves, minced
6 cups beef stock or beef broth
I cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped, or equivalent pearl onions
2 cups 1/2-inch pieces peeled carrots
Salt and Pepper
2 tablespoons chopped fresh parsley
Method
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
you can skip the wine and use all Guinness too if you like.... I usually do!
Saturday, December 12, 2009
Saturday, December 5, 2009
super easy peanut butter fudge
Ingredients
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Directions
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.
divinity
Light and fluffy, divinity is a classic! It's also a bit tempermental when the weather is hot and humid, so it is best to attempt divinity in low-humidity conditions. AZ is perfect for making divinity.... but ive had it fail on me in maine on a snowy cold damp day!
3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites
1 tsp vanilla
1 cup chopped nuts of your choice - i like pecans
Preparation:
1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.
3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites
1 tsp vanilla
1 cup chopped nuts of your choice - i like pecans
Preparation:
1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.
Double Chocolate peppermint bark
Another quick and easy holiday staple -
I like uisng the 2 types of chocolate for a more festive touch~ Well that and I really dont like much white chocolate!!
17 ounces good-quality white chocolate (finely chopped )
35 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
Stir pieces of candy and peppermint oil into the melted chocolate.
Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes.
While chilling melt the dark chocolate in a nother bowl and then when the white chocolate mix is fir - spread the dark over the top - Chill until firm, 25 to 30 minutes.
Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
I like uisng the 2 types of chocolate for a more festive touch~ Well that and I really dont like much white chocolate!!
17 ounces good-quality white chocolate (finely chopped )
35 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract
Line an 11-by-17-inch baking sheet with parchment, and set aside.
In the top of a double boiler, melt white chocolate, stirring constantly.
Stir pieces of candy and peppermint oil into the melted chocolate.
Remove from heat, and pour the mixture onto the prepared baking sheet; spread evenly. Chill until firm, 25 to 30 minutes.
While chilling melt the dark chocolate in a nother bowl and then when the white chocolate mix is fir - spread the dark over the top - Chill until firm, 25 to 30 minutes.
Break into pieces, and serve. Store in an airtight container in the refrigerator for up to one week.
Lemon Bars
Ingredients
12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, optional
Directions
Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.
While the crust is chilling, preheat the oven to 350 degrees F.
Bake the crust until golden brown, about 20 to 25 minutes.
While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.
When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.
12 tablespoons (1 1/2 sticks), plus 1 tablespoon cold unsalted butter
1 3/4 cups plus 3 tablespoons all-purpose flour
2/3 cup confectioners' sugar, plus more for garnish
1/4 cup cornstarch
3/4 teaspoon salt plus a pinch
4 eggs, lightly beaten
1 1/3 cups granulated sugar
2 teaspoons lemon zest
2/3 cup fresh lemon juice, strained
1/4 cup whole milk
2 tablespoons limoncello, optional
Directions
Lightly butter a 9 by 13-inch baking dish with 2 teaspoons of the butter and line with 1 sheet of parchment or waxed paper. Butter the top of this sheet of paper with 1 teaspoon of the remaining butter and then lay a second sheet of parchment or waxed paper crosswise over the first sheet. The parchment should be cut large enough so that the sides are even with the top of the baking dish; this extra paper will function as handles to help you remove the lemon squares from the pan later. Set pan aside.
In a large bowl combine 1 3/4 cups of the flour, 2/3 cup of the confectioners' sugar, the cornstarch, and 3/4 teaspoon of the salt and mix thoroughly. Cut the remaining 12 tablespoons of butter into small pieces and add to the flour mixture. Using your hands, 2 forks, or a pastry blender, work the butter into the flour mixture until the mixture resembles coarse meal. Transfer the butter-flour mixture to the prepared baking dish and press into an even 1/4-inch layer along the bottom and partly up the sides of the pan. Refrigerate for 30 minutes.
While the crust is chilling, preheat the oven to 350 degrees F.
Bake the crust until golden brown, about 20 to 25 minutes.
While the crust is baking, assemble the filling by combining the eggs, granulated sugar, flour, and lemon zest in a medium bowl and whisking until smooth. Stir in lemon juice, milk, limoncello, and remaining pinch of salt and mix well.
When the crust is golden brown, remove it from the oven and reduce the oven temperature to 325 degrees F. Stir the lemon mixture again, then pour onto the warm crust. Bake until the filling is set, about 20 minutes. Transfer to a wire rack to cool completely. Grasp the waxed paper that lines the 2 longest sides of the baking dish and remove the bars from the pan by pulling up gently. The entire dessert should easily dislodge and come away from the pan. Transfer to a cutting board and, using a clean knife, cut into squares, wiping knife after each cut. Place a small amount of confectioners' sugar into a small sieve, and sprinkle the bars with the sugar. Serve immediately, or refrigerate, wrapped with plastic wrap, up to 2 days, until ready to serve.
Pumpkin pie cookies
These cookies come out shaped like a pinwheel - so fun and taste warm of the holidays!
Ingredients
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Directions
Preheat oven to 375 degrees F.
Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
Ingredients
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, softened
1 1/4 cups sugar
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/4 cup plus 1 cup brown sugar
Directions
Preheat oven to 375 degrees F.
Sift flour, cinnamon, baking powder and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla and almond extract and add to creamed mixture. Mix on medium speed until combined. Add sifted ingredients and mix only until combined; dough should be stiff.
Roll dough out between 2 sheets of parchment paper to a 12 by 9-inch rectangle, using 1 long sheet of parchment paper that is folded in half. Make sure that you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.
Mix together the canned pumpkin, pumpkin pie spice, and 1/4 cup brown sugar for filling.
Remove dough from freezer and peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don't spread too thickly; you should still be able to see the dough through the pumpkin slightly. If you don't use all of the filling, it is okay.
Starting at 1 end, roll up the ends in the same manner as a cake roll. Make sure that you keep it tight and even. If the dough cracks slightly, simply rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.
Slice cookies 1/4-inch thick and place onto a cookie sheet at least 1-inch apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake for 8 to 10 minutes, just until the edges are turning brown.
Apricot Rugelach
Apricot Rugelach
This dough does require being refrigerated for one hour prior to preparation for baking.
Number of servings:
36
Ingredients:
2 cups all-purpose flour
1 cup butter
3/4 cup sour cream
6 Tbsp. Apricot preserves - or other flaor of your choice
6 Tbsp. mini semi-sweet chocolate chips
Topping:
1/3 cup sliced almonds
2 Tbsp. sugar
2 Tbsp. melted butter
Directions:
In a large bowl, measure flour. Cut in 1 cup of butter until it looks like peas. With spoon, stir in sour cream until dough holds together. Divide dough into 3 pieces and wrap each piece with plastic wrap. Refrigerate for 1 hour. On a floured surface, roll out 1 piece of dough into an 11" round. (Keep the other dough refrigerated until your ready to repeat this step).
Spread on 2 Tbsp. of Apricot preserves and sprinkle with 2 Tbsp. of mini chocolate chips. Cut the round into 12 wedges (like a pie). Starting with the outside, roll up the wedge (like a crescent roll). Place point side down, 1 1/2 inches apart on cookie sheet. Heat oven to 375 degrees.
In a small saucepan melt 2 Tbsp. of butter and in a small bowl combine the sliced almonds and 2 Tbsp. sugar. Brush the cookies with the melted butter and sprinkle with the almond mixture. Bake for 20-25 minutes.
Repeat above steps with the remaining refrigerated dough.
Store in an air-tight container.
Other suggestions and comments:
Make sure to spread the preserves thin and more towards the center of the round and concentrate the choc. chips towards the center as well. This will make it easier when rolling the cookie and keep the filling from oozing out while it bakes.
This dough does require being refrigerated for one hour prior to preparation for baking.
Number of servings:
36
Ingredients:
2 cups all-purpose flour
1 cup butter
3/4 cup sour cream
6 Tbsp. Apricot preserves - or other flaor of your choice
6 Tbsp. mini semi-sweet chocolate chips
Topping:
1/3 cup sliced almonds
2 Tbsp. sugar
2 Tbsp. melted butter
Directions:
In a large bowl, measure flour. Cut in 1 cup of butter until it looks like peas. With spoon, stir in sour cream until dough holds together. Divide dough into 3 pieces and wrap each piece with plastic wrap. Refrigerate for 1 hour. On a floured surface, roll out 1 piece of dough into an 11" round. (Keep the other dough refrigerated until your ready to repeat this step).
Spread on 2 Tbsp. of Apricot preserves and sprinkle with 2 Tbsp. of mini chocolate chips. Cut the round into 12 wedges (like a pie). Starting with the outside, roll up the wedge (like a crescent roll). Place point side down, 1 1/2 inches apart on cookie sheet. Heat oven to 375 degrees.
In a small saucepan melt 2 Tbsp. of butter and in a small bowl combine the sliced almonds and 2 Tbsp. sugar. Brush the cookies with the melted butter and sprinkle with the almond mixture. Bake for 20-25 minutes.
Repeat above steps with the remaining refrigerated dough.
Store in an air-tight container.
Other suggestions and comments:
Make sure to spread the preserves thin and more towards the center of the round and concentrate the choc. chips towards the center as well. This will make it easier when rolling the cookie and keep the filling from oozing out while it bakes.
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