Bourbon Balls
what you need
• 1 small Box vanilla wafer cookies, crushed
• 1 cup finely chopped pecans
• 3/4 cup powder sugar
• 4Tbsp. cocoa
• 2 tb maple syrup
• 1/3 cup bourbon
•
• ***for rolling- 1/2 cup powder sugar***
make it
Mix ingredients together well.
Chill 2 hours.
Make into balls and roll in powder sugar. Store in airtight container.
Tuesday, December 13, 2011
Sunday, December 11, 2011
Christmas Cookies (Kourambiedes)
Greek Christmas Cookies (Kourambiedes)
Ingredients
3 sticks unsalted butter, soft
1/2 teaspoon kosher salt
1/4 cup powdered sugar, plus additional for coating
1 egg yolk
2 tablespoons brandy
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted
About 45 whole cloves
Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes. Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated. With the mixer on low speed, gradually add sifted flour to the butter mixture. Using a rubber spatula, remove the dough and transfer it onto a piece of waxed paper or parchment. Refrigerate for about 45 minutes before rolling.
Preheat the oven to 350 degrees F.
After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls. Place them in a single layer with space in between each, on a greased baking sheet. Repeat the process until all of the cookie dough has been rolled. Place a clove in the center of each cookie. Alternatively, shape the ball into half moons with a clove in the center of each.
Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes. Allow them to cool thoroughly, and then roll them in powdered sugar.
Sunday, October 30, 2011
Potatoes with Smoked-Paprika Salt
Crispy Potatoes with Smoked-Paprika Salt
Yield: 4 servings
INGREDIENTS
Smoked-Paprika Salt
½ teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon hot smoked paprika
½ teaspoon ground ginger
½ tablespoon kosher salt
Potatoes
1 pound small waxy potatoes (fingerlings, red bliss or baby Yukon Golds), cleaned and dried
1 teaspoon kosher salt
1 bay leaf
¼ cup canola oil
2 tablespoons extra-virgin olive oil
¼ cup cilantro leaves
DIRECTIONS
1. Make the paprika salt: In a small skillet set over medium heat, combine the cumin and coriander seeds and toast, tossing constantly until aromatic, about 3 minutes. Remove the pan from the heat and stir in the paprika and ginger; set aside to cool. Once the spices are cool, grind them in a spice grinder or clean coffee grinder. Combine with the salt and set aside.
2. Make the potatoes: In a small saucepan, add enough cold water to cover the potatoes by half an inch. Add the salt and bay leaf and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes. Remove the potatoes from the water and set aside to cool.
3. Using the heel of your hand, press down gently on each potato to flatten slightly, taking care to keep them in one piece.
4. In a large skillet set over medium-high heat, add the canola oil. Add the pressed potatoes and sear both sides for 3 minutes, until they are golden brown and crisp.
5. Season the hot potatoes with the spice mix and drizzle with the olive oil. Sprinkle the cilantro leaves on top and serve immediately.
Yield: 4 servings
INGREDIENTS
Smoked-Paprika Salt
½ teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon hot smoked paprika
½ teaspoon ground ginger
½ tablespoon kosher salt
Potatoes
1 pound small waxy potatoes (fingerlings, red bliss or baby Yukon Golds), cleaned and dried
1 teaspoon kosher salt
1 bay leaf
¼ cup canola oil
2 tablespoons extra-virgin olive oil
¼ cup cilantro leaves
DIRECTIONS
1. Make the paprika salt: In a small skillet set over medium heat, combine the cumin and coriander seeds and toast, tossing constantly until aromatic, about 3 minutes. Remove the pan from the heat and stir in the paprika and ginger; set aside to cool. Once the spices are cool, grind them in a spice grinder or clean coffee grinder. Combine with the salt and set aside.
2. Make the potatoes: In a small saucepan, add enough cold water to cover the potatoes by half an inch. Add the salt and bay leaf and bring the water to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes. Remove the potatoes from the water and set aside to cool.
3. Using the heel of your hand, press down gently on each potato to flatten slightly, taking care to keep them in one piece.
4. In a large skillet set over medium-high heat, add the canola oil. Add the pressed potatoes and sear both sides for 3 minutes, until they are golden brown and crisp.
5. Season the hot potatoes with the spice mix and drizzle with the olive oil. Sprinkle the cilantro leaves on top and serve immediately.
Peppermint Patties
Peppermint Patties
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.
In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set
Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
Directions:
In a large mixing bowl, combine condensed milk and peppermint
extract. Beat in enough confectioners' sugar, a little at a time,
to form a stiff dough that is no longer sticky.
Form into 1 inch balls, then place on waxed paper and flatten with
fingers to form patties. Let patties dry at room temperature two
hours, turning once.
In a medium saucepan over low heat, melt chocolate with
shortening, stirring often.
Remove from heat. Dip patties, one at a time, into chocolate by
laying them on the tines of a fork and lowering the fork into the
liquid. Let cool on waxed paper until set
Orange Cream Cheese Bread
Orange Cream Cheese Bread
Ingredients
- 1-8 oz package cream cheese, softened
- 1/2 c shortening
- 1 2/3 c granulated sugar
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 tsp salt - 1 Tbsp baking powder
- 1 c milk
- 1/2 c chopped walnuts
- 2 Tbsp grated orange peel
- 1/4 c orange juice
Directions
1. Combine cream cheese and shortening, creaming well.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in walnuts and orange peel.
6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
Ingredients
- 1-8 oz package cream cheese, softened
- 1/2 c shortening
- 1 2/3 c granulated sugar
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 tsp salt - 1 Tbsp baking powder
- 1 c milk
- 1/2 c chopped walnuts
- 2 Tbsp grated orange peel
- 1/4 c orange juice
Directions
1. Combine cream cheese and shortening, creaming well.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in walnuts and orange peel.
6. Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
7. Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
8. Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
Sunday, October 23, 2011
Risotto Milanese
Risotto Milanese
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
1/2 tsp saffron threads
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.
1/4 cup olive oil
1/2 cup yellow onion, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups chicken or vegetable broth
1/2 tsp saffron threads
2 Tbsp butter
1/2 cup Parmesan cheese
Salt & pepper to taste
Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley. Serve immediately.
Friday, October 14, 2011
Apple Squash Soup
Apple Squash Soup
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Ingredients:
1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.
2. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.
3. Purée the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring the soup to a simmer, and serve.
Subscribe to:
Posts (Atom)