Blog Posts

Peach and Blueberry Crumble

7/24/2022

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Ingredients
For the fruit:

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:

1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Method

Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

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Seafood Gratin

7/24/2022

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Ingredients

1 cup seafood stock (Bar Harbor brand)
1 cup heavy cream
1/2 cup plus 3 tablespoons good white wine, such as Chablis, divided
3 tablespoons tomato puree
1/2 teaspoon saffron threads
8 ounces raw shrimp, peeled, deveined, and cut in half crosswise
8 ounces raw halibut, cut into1-inch chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
3 cups julienned leeks, white and light green parts (2 large)
1 1/2 cups julienned carrots (3 carrots)
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 tablespoon minced garlic (2 cloves)

Method

Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

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Ingredients
3 Tbsp. kosher salt, plus more
4 oz., pancetta (Italian bacon) OR thick cut bacon
2 oz. Parmesan
4 large egg yolks 2 large eggs
Freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 lb. spaghetti, bucatini, or rigatoni

Optional:
1/2 cup frozen green peas
1 cup sliced Baby Bella Mushrooms, Sauteed

Method

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for late
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, about 10 minutes.
Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat
Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.

Source: CLAIRE SAFFITZ, February 5, 2018

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Carrot Butter

7/4/2022

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Ingredients

1 cup chopped carrots
1 cup of water
1 tbsp Tahini (sesame paste)
1 tsp Tamari sauce ("low-sodium" soy sauce)

Method

Combine the carrots and water in a pot and bring to the boil. Lower the heat, cover and simmer for about 15 minutes until the carrots are very tender when pierced with a fork.
Drain but don't toss out the cooking liquid.
Place the carrots, the Tahini, and the Tamari in a blender and process until smooth and creamy.
If necessary you can add more of the carrot water to thin to your desired consistency. The butter should be thick, creamy, and smooth when finished.

Yield: Makes 10 average servings
Note: This can be stored in the fridge for about 1 week provided it is covered

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Orange-Butterscotch Balls

7/4/2022

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Ingredients

1 c butterscotch chips
3 T light corn syrup
1/2 c granulated sugar
1/3 c frozen orange juice concentrate
2 2/3 c crushed vanilla wafers (1 12oz box)
3/4 c chopped cashews
1/8 c superfine sugar

Method

Line a cookie sheet with wax paper and set aside.
Melt butterscotch chips in a double boiler over simmering water, stirring frequently with a rubber spatula.
When butterscotch is completely melted, add corn syrup, sugar, and orange juice, and continue stirring over low heat until well blended.
In a large mixing bowl, combine the wafers, cashews, and the orange-butterscotch mixture. (The wafers are easily crushed with a hammer or a rolling pin in a plastic bag.) Use a wooden spoon to mix the ingredients together thoroughly.
Shape the dough into 1-inch balls, roll the balls in superfine sugar, and place on the already prepared cookie sheet. Allow to dry for two to three hours. Store in an airtight container.

Yield: About 50 balls
Note: They freeze wonderfully and last frozen for up to six months.
Source: Candy!: A Sweet Selection of Fun and Easy Recipes by Laura Dover Doran (1998)

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Baklava

7/4/2022

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Ingredients

1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice

Method

Thaw phyllo pastry and separate sheets according to package directions (Do not cheat with the microwave -- remember last time: mushy mushy!). Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400F until brown and crisp, about 30 to 35 minutes.
Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

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Pumpkin Bars

7/4/2022

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Ingredients

1 C. oil
4 eggs
1 can pumpkin (about 2 cups)
2 C. Sugar
2 C. Flour
2 tsp. Baking powder
1 tsp. Soda
1/2 tsp. Salt
1/4 tsp. Ground cloves
2 tsp. Cinnamon

FROSTING:

3 oz. cream cheese
1 stick butter
2 C. powdered sugar
2 tsp. vanilla

Method

Combine and mix until smooth. Pour into jelly roll pan (do not oil the pan) Bake at 350 for 30 min.
Cream together frosting ingredients and spread over bars

Source: Barbara Moody
Note: I have substituted equal amounts of apple sauce for the oil

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Oatmeal Scotchie Cookie

7/4/2022

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Ingredients

1-1/4 C. flour
1 tsp soda
1/2 tsp salt
1/2 tsp cinnamon
1 C. Butter
3/4 C. Sugar
3/4 C. Packed brown sugar
2 eggs
1 tsp. Vanilla
3 C. Oatmeal
1 bag butterscotch chips

Method

Combine first 4 ingredient. Cream together sugars, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats and chips. Bake on non-greased pans at 375 for about 8 min.

Source: Barbara Moody
Note: In Italy I add 1/4 tsp. baking powder too

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Biscuits

7/4/2022

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Ingredients

4 cups all-purpose flour
1 teaspoon salt
4 tablespoons baking powder
2 tablespoons sugar
1 cup butter flavor shortening or COLD butter
2 eggs
1 cup milk

Method

Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
Beat eggs and milk with fork and mix with dry ingredients.
Mix lightly then turn onto a well floured surface. The dough will be moist so you will have to sprinkle with a little flour. Knead 20 times.
Roll to 3/4 in thick. Cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other.
Brush top with melted butter or margarin.
Bake in 450 degree preheated oven for 15 to 18 minutes.
Remove from oven and let cool 5 minutes then place on cooling rack.

YIELD: 24-24 Biscuits; divide ingredients in half to make 8-12
Note: Cooled biscuits freeze beautifully! When need, defrost by leaving on the kitchen counter for 8-12 hours

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Gingerbread Bars with Cream Cheese Frosting

7/2/2022

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Gingerbread Bars with Cream Cheese Frosting

Ingredients
Bars

2 cups + 2 Tbsp (300g) all-purpose flour (scoop and level to measure)
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter, room temp
1 cup (220g) packed light brown sugar
1/4 cup (60ml) unsulphured molasses
1 large egg
2 tsp vanilla extract

Frosting

1/4 cup butter, nearly at room temperature
1/2 (4 oz) pkg. cream cheese, nearly at room temperature
1 1/4 cups powdered sugar
1/4 tsp vanilla extract

Method

Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with cooking spray, set aside.
In a medium mixing bowl whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and molasses until combined.
Mix in egg and vanilla extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Fold batter with a spatula as needed until batter appears to be evenly incorporated.
Pour dough into prepared baking dish and spread and press into an even layer using your hands.
Bake in preheated oven until bars have baked through, about 14 - 17 minutes (be careful not to over-bake). Transfer baking dish to a wire rack and let bars cool completely.

For the cream cheese frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and cream cheese until smooth.
Add in powdered sugar and vanilla and mix until light and fluffy. Spread frosting over cooled bars.
Cut into squares. Cover with lid or plastic wrap and store in refrigerator.

Note: I have adjusted the frosting recipe by half. The full recipe is just way too much/sweet.
Source: https://www.cookingclassy.com/gingerbread-bars-cream-cheese-frosting/

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Noodles With Lime Peanut Sauce

7/2/2022

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Ingredients

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Method

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

Source: Healthy Appetite with Ellie Krieger
Can also use wide rice noodles (rice sticks)

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Tomato Zucchini Pasta

7/2/2022

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Ingredients

2 medium-size zucchini (1 pound)
1-1/2 lbs ripe tomatoes (4 to 5 medium-size)
6 T olive oil
3 medium-size garlic cloves, crushed
1/2 t crushed dried red pepper flakes
1/4 c chopped fresh basil
20 small pitted black olives (preferably imported)
salt & pepper to taste
fusilli pasta (or spaghetti)
parmesan cheese on the side

Method

Trim the ends from the zucchini. Cut each zucchini crosswise into 2-inch slices. Cut each slice into sixths. you should have about 3-1/2 cups.
Remove the cores from the tomatoes and cut into 1/2-inch cubes.
Heat 4 T of the olive oil in a large skillet over medium heat. Add the zucchini and saute just until the zucchini is tender, 3 to 5 minutes. Remove from the skillet and set aside. Add the remaining 2 t olive oil to the skillet. Then add the garlic and saute briefly. Add the tomatoes and cook, stirring often, for 5 minutes,. Add the hot pepper, basil, black olives, and zucchini. Simmer for 10 minutes. Season with salt and pepper.
Serve over hot pasta (fusilli is recommended) and pass grated Parmesan cheese on the side.

Yield: 4 to 6 servings
Source: Shari Kendall

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Pumpkin Lasagna

7/2/2022

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Ingredients

1 tablespoon extra-virgin olive oil, divided
2 large onions, chopped
1 (4-ounce) can sliced mushrooms, drained
3 cloves garlic, minced
1/4 teaspoon dried Italian seasoning
1 (15-ounce) can mixed greens, drained
1 (15-ounce) can 100 percent pure pumpkin
1 (15-ounce) container ricotta cheese, preferably whole milk
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
1 cup Alfredo sauce
15 lasagna noodles (about 3/4 pound), cooked according to package directions

Method

Heat oven to 350 degrees F. Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onion and saute until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through. Set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined. Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each.
Top with the remaining 3 noodles and spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes or until bubbling around the edges. Remove foil and top with remaining Parmesan cheese. Return to the oven for about 15 minutes or until lightly browned. Rest for 15 minutes and cut into 12 squares.

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Key Lime Pie

7/2/2022

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Ingredients
Graham Cracker Crust:

1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

Filling:

3 large egg yolks, room temperature
One 14 - ounce (390 grams) can sweetened condensed milk
1/2 cup (120 ml) key lime juice (can use regular limes)
2 teaspoons grated lime zest (outer skin)

Topping:

1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)
2 tablespoons (30 grams) granulated white sugar

Method

Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.
Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.
Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

Makes 1 - 9 inch (23 cm) pie or tart

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Devon's Pie Crust

7/2/2022

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Ingredients

2 2/3 cups All Purpose Flour
2 tablespoon brown sugar
1 teaspoon salt
1 cup chilled Butter or Butter Flavor Crisco
6-10 tablespoons ice cold water

Method

BLEND flour, brown sugar, and salt in medium mixing bowl.
CUT shortening into 1/2-inch cubes. Cut in chilled butter cubes into flour mixture, using hands or pastry blender, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
SPRINKLE half the minimum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
SHAPE dough into ball, rap in saran-rap. Chill for 20 min in refrigerator.

Source: Devon Blosch
Yield: Makes 2 Crusts (top/bottom or 2 bottoms)

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Devon's Cherry Pie

7/2/2022

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Ingredients

4 cups fresh pitted or frozen pitted tart cherries
1 to 1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/8 tablespoon almond extract (optional)
Devon's Pie dough recipe for 2 crusts
1 1/2 tablespoons butter, to dot
1 tablespoon granulated sugar, to sprinkle

Method

Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
Preheat the oven to 375 degrees F.
Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle top with sugar.
Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Option: You can leave the cornstarch out if you want a dutch traditional (juicy) cherry pie. If so, only cook 1/2 cherries untill "mushy," add sugar. Then mix in the other 1/2 cherries and place into the pie crusts.
Source: Devon
Yield: One 8-9" Pie

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Chocolate Minty Flips

7/2/2022

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Ingredients
Syrup Recipe:

2 cups
2 c sugar
1 c cocoa
1/2 c water
2 c boiling water
1/4 t salt

Drinks:

1/4 c Malted milk powder
2 c cold milk
1-1/2 t vanilla
1/2 t peppermint extract
1/4 t salt
2 c (1 pint) vanilla ice cream

Method

Mix 2 c sugar, 1 c cocoa. Stir in 1/2 c water. Stir into 2 c boiling water. Boil 6 minutes, remove from heat. Stir in 1/4 t salt. Cool, store in fridge.
Combine until smooth: 1/4 c malted milk powder and 1/4 c syrup recipe. Blend in slowly: milk, vanilla, peppermint extract, salt. Beat well. Chill. When ready to serve, add 2 c (1 pt) vanilla ice cream. Mix well.

Source: Virginia Kendall

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Pancakes

7/2/2022

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Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cups whole milk
1 egg

Method

In a medium bowl, mix together flour, sugar, salt, and baking powder.
Stir milk and egg together.
Create a well in the center of the flour mixture. Pour the butter and milk mixture into the well.
Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy but should be well incorporated.
Allow the batter to rest while heating a lightly oiled skillet or griddle over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook each side for 3-6 minutes, until lightly golden brown.

Source: Emily Grace
Notes: Devon: Use the All-Clad non-stick plan.
Options: Use six (6) Aunt Sally pralines, crushed, to make Praline Pancakes! (Jay fav).

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Sausage Gravy and Biscuits

7/2/2022

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Ingredients
Sage Breakfast Sausage

1 pound ground pork
1 tablespoon sage, dried or minced fresh
1 teaspoon kosher salt
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (or more if you like heat)
1/4 teaspoon marjoram (fresh if you have it)
pinch of ground cloves

Garvey

1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving

Method

In medium sized bowl, thoroughly combine all Breakfast Sausage ingredients. Its easiest if you use your hands to mix.
Heat crumbled meat in a skillet over medium low heat until brown.
For the gravy, when the meat is no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little.
Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a 10 to 12 minutes.)
Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed.
Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!

Source: A combination of Devon Moody, Ree Drummond, and Krissy Allori.

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Eggs Benedict

7/2/2022

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Ingredients

4 large slices of prosciutto
4 large eggs
4 english muffins

Hollandaise sauce

1 cup unsalted butter
3 egg yolkes
2 tablespoons water
1 teaspoon fresh lemon juice
salt and pepper

Method

To make hollandaise sauce, put the butter in a small saucepan and melt it gently over a very low heat, without letting it brown. Put the egg yolks, water, and lemon juice into a blender and process until frothy. With the blad turning, gradually pour in the melted butter and steady stream until the sacuse is thickened and glossy. Transfer to sauce to a bowl set over a saucepan of hot water, cover and keep warm
Broil or saute the slices of prosciutto until really crisp and keep them warm in a low oven. To poach the eggs, ring a saucepan of lightly salted water to a boil. Add 1 tablespoon vinegar, and reduce to a gentle simmer. Swirl the water well with a fork and crack 2 eggs into the water. Cook for 3 minutes, remove with a slotted spoon and repeat with other eggs.
Meanwhile, toast the muffins whole. Top each with some prosciutto and one of the poached eggs. Spoon hollandaise over stack; salt and pepper.

Source: Brunch, Louise Pickford

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Carrot Cake Caribe

7/2/2022

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Ingredients
CAKE

2 c flour
2 c sugar
2 t baking soda
2 t cinnamon
1 c corn oil
3 large eggs, lightly beaten
2 t vanilla extract
1 1/3 c pureed cooked carrots
1 c chopped walnuts
1 c shredded coconut
3/4 c drained canned crushed pineapple

ICING

8 oz cream cheese, at room temperature
4 T (1/2 stick) unsalted butter, at room temperature
3 c confectioners' sugar
1 t vanilla extract
1 T fresh lemon juice
1/4 c drained canned crushed pineapple, finely chopped

GARNISH

1/2 c shredded coconut, toasted

Method

Preheat the oven to 350.
Lightly butter two 9-inch round cake pans. Line the bottoms of the pans with rounds of waxed paper and butter the paper.
Sift the flour, sugar, baking soda, and cinnamon together in a large mixing bowl. Add the oil, eggs, and vanilla; beat well. Fold in the carrots, walnuts, coconut, and pineapple.
Divide the batter evenly between the prepared pans. Place on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, about 1 hour.
Cool the layers in the pans for 10 minutes. Invert the pans onto a wire rack, carefully remove the waxed paper, and cool completely.
ICING: Cream the cream cheese and butter together in a mixing bowl with an electric mixer. Slowly sift in the confectioners' sugar and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla, lemon juice, and pineapple.
TOASTING COCONUT: Spread no more than 1 cup shredded coconut on a baking sheet. Bake in a preheated 350 oven until golden, about 5 minutes, shaking the pan once or twice. Watch the coconut carefully so that it does not burn. Repeat the process if your recipe calls for more than 1 cup. Do not try to brown the coconut under a broiler; the high sugar content will cause it to burn very quickly. (To store coconut for later use, bring coconut to room temperature and store in an airtight container in a cool dark place.)
TO ASSEMBLE: Place a cake layer on a pretty serving plate and ice the surface. Top with the remaining cake layer and ice the top and sides. Pat the toasted coconut gently around the sides of the cake.

Source: Sheila Lukins All Around the World Cookbook (1994)

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Schokoladenkuchen

7/2/2022

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Ingredients

4 ounces Baker's German's Sweet Chocolate, melted and cooled
2 1/3 cup cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, room temperature
1 cup buttermilk, divided
1 teaspoon vanilla
2 eggs
Coconut pecan frosting and filling, below

Coconut Pecan Frosting and Filling

3/4 cup evaporated milk
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, slightly beaten
1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
1 cup chopped pecans

Method

Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350°F oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting, below.
In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

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Black Forest Cake

7/2/2022

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Ingredients
Chocolate Cake:

2 cup all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk room temperature
1 cup hot water
2 large eggs
2 tsp vanilla

Cherry Liqueur Syrup:

1/2 cup granulated sugar
1/2 cup water
1/4 cup cherry liqueur or
1 400g jar Luxardo Maraschino Cherries

Whipped Cream Frosting:

3 cup whipping cream cold
1/4 cup powdered sugar sifted

Chocolate Bark:

250 g good quality dark chocolate chopped

Assembly:

2 1/2 cups cherries pitted and cut in half
1 bar dark chocolate for shavings (optional)
cherries

Method
Chocolate Cake:

Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
Add wet ingredients to dry and mix on medium for 2-3 mins. The batter will be very thin.
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake for 45 mins or until a cake tester comes out mostly clean.
Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Cherry Liqueur Syrup:

Place sugar and water into a small pot.
Stir and bring to a boil.
Simmer for 1 min then remove from heat.
Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

Melt chocolate over a double boiler or in 20-second bursts in the microwave.
Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
Unroll to create chocolate bark.

Assembly:

Cut each cake layer in half horizontally.
Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup.
Top with approximately 1 cup whipped cream and spread evenly.
Mix fresh and maraschino cherries together. Top whipped cream layer with approximately 1 cup of cherries and gently press them into the whipped cream.
Repeat with remaining layers and frost the outside of the cake.
Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

Note: When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better.
Source: livforcake.com
Devon altered recipe: 12/24/2018

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Bittersweet Chocolate & Blackberry Cake

7/2/2022

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Ingredients
Cake:

3 c sifted cake flour (not self-rising)
1/2 t salt
1 t cardamom
1-1/2 t baking soda
3/4 c cocoa powder plus extra for dusting pans
1/2 c boiling water
3 oz bittersweet chocolate, coarsely chopped
2-1/4 c sugar
1-1/2 c unsalted butter, room temperature (3 sticks)
4 large eggs
1 T vanilla extract
1 c buttermilk
1 c whole blackberries, washed, halved if large

Ganache:

1-1/2 lbs bittersweet chocolate, chopped very fine
1-1/2 c heavy cream
3 c blackberries, halved if large

Method
Making the Cake:

Preheat the oven to 350 degrees. Fit the bottom of 3 8-inch cake pans with parchment, then butter and dust with cocoa powder. Resift the flour with the salt, cardamom, and baking soda. Set aside.
Place the chopped chocolate in the bowl of a food processor and run for 30 seconds, Add 1 cup of the sugar and process for 1 additional minute, until the chocolate is chopped into very small granules. Set aside.
Beat the butter in an electric mixer on medium speed with a paddle attachment until creamy, for 1 minute. Add the remaining 1-1/4 cups sugar and slowly add the ground chocolate mixutre and mix for 3 more minutes. Beat in the eggs one at a time and then the vanilla. Stop to scrape down the bowl occasionally.
Mix the buttermilk with the cocoa powder to taste.
On low speed, alternately add the flour mixture and then the cocoa mixture a little at a time, beginning and ending with the flour, occasionally scraping down the sides of the bowl with a spatula. When just mixed, add the blackberries and mix just to combine. Spoon the batter into the prepared pans and smooth the top with a rubber spatula.
Bake cakes in upper and lower thirds of oven, rotating pans after 20 minutes, for a total of 40-45 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pan for 12 minutes. Use a thin bladed knife to loosen the cake from the sides of the pan, then invert onto the rack, remove the parchment paper and cool completely.

For the ganache:

Place the chocolate in a large bowl. Heat the cream in a sauce pan until just boiling. Pour over the chocolate and allow to sit for 1 minute. Stir until smooth, transfer to the bowl of a standing mixer. Cool to room temperature.
Chill in the refrigerator, stirring occasionally, until cold, but not solid for 25 to 30 minutes. Whip the ganache with a whisk attachment in a standing mixer until fluffy for 2 minutes. Do not over whip.

Assembling the cake:

Trim the rounded dome from each cake layer so that they are flat. Place one cake flat bottom up and coat the top with a 1/4 inch layer of the whipped ganache. Top with 3/4 c blackberries.
Repeat with another layer.
With the remaining ganache, frost the sides and the top of the cake. Dip an offset spatula in hot water and smooth out the sides and top of the cake. With the remaining 1/2 c blackberries, decorate the top of the cake.

Source: Turning Leaf Wines
Time: 4 hours

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French Potato Salad

7/2/2022

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Ingredients

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, minced
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Method

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the vinegar, mustard, 1/2 teaspoon salt, garlic, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Source: Barefoot Contessa; Season 2, Episode 6 I "Scream for Ice Cream." 1999, The Barefoot Contessa Cookbook.
Notes: We added the clove of garlic.

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