Apple Pie and Lemon Drops

Puerto Rican Eggnog

2010-12-18T12:26:00.000-08:00

A friend in England just asked me for a recipe for eggnog being a dutiful friend I passed along a family recipe made with ice cream...Enjoying this beverage at the holiday seasons reminded me of a shop long gone on Kings Street in Charleston...they served this delicious Puerto Rican Punch over the holidays

Coquito is a traditional punch served at Christmas and New Years celebrations. The drink is similar to eggnog with rum. This particular recipe does not call for raw eggs. Nor does it call for you to crack open a fresh coconut. It's a very simple mixed drink.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

2 15-ounce cans cream of coconut
2 14-ounce cans condensed milk
6 ounces white rum (use less if you like)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon coconut (or vanilla) extract

Preparation:

1. Mix all ingredients in a blender. 2. Refrigerate for about an hour before serving. Serve cold.
Serves: This recipe makes about 36 ounces.

Pumpkin and Cream Cheese Truffles

2010-04-26T15:10:00.000-07:00

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Avocado Soup

2010-04-05T10:11:00.000-07:00

Soup

1 1/2 avocados, peeled and seeded
2 Tablespoons unpasturized miso, brown or white( I used one packet Edwards and Sons Vegetable Miso Cup)
2 Tablespoons olive oil
2 1/2 cups filtered water
1 lime’s juice
3/4 teaspoon rosemary
1/3 teaspoon chipotle( I skipped this)

Toppings

1/4 cup tomatoes, diced

Nanaimo Bars

2010-02-28T09:15:00.001-08:00

Dessert history from Vancouver Island may be lost amid chocolate, sugar, butter

BY JUDY HEVRDEJS

Chicago Tribune

This is the story of a legendary food. And as with all legendary foods, there are tall tales, controversies and, at least with Nanaimo bars, the discreet mention of sex.

The layered cookies get their name from a town called Nanaimo (pronounced nuhNIGH-moe) on Vancouver Island, a bay away from the Winter Olympics 2010. They are a sweet pleasure with a base of crushed graham crackers, nuts and coconut topped with a buttery middle layer, then finished with glossy semisweet chocolate.

There are variations on this theme, of course. Some recipes use Bird’s Custard Powder in the filling, others peanut butter.

By most accounts, the recipe traces its roots to the church ladies of Nanaimo. Some say the treats were originally called Mabel bars.

The biggest dispute? That the bars really were created thousands of miles away and are called “New York Slices.”

For insight, we tracked down a University of Victoria English professor and fifthgeneration Nanaimo native named Kim Blank.

When he wasn’t writing about Wordsworth and Shelley, Blank wrote the humor book “Sex, Life Itself and the Original Nanaimo Bar Recipe.”

“Nanaimo bars always have been famous around here as having mythological origins,” he told us. “However, no one has been able to claim to have found the origins of the recipe, except my dear old mum.” Mum it turns out, had a beat-up recipe book from the Women’s Association at Brechin Church dating to the early 1950s. “As far as I was concerned, being a literary scholar, now I had textual evidence.”

He also stuck the recipe in the back of his “Sex” book.

“How could you go wrong with sex and food?”

Can’t argue with that.

Canadian Living magazine has run numerous recipes for these bars, including this basic version.

Nanaimo Bars

Makes: 48 bars 2 eggs, lightly beaten 11⁄3cups melted butter, divided for use, plus 2 tablespoons unmelted 2⁄3cup cocoa ½ cup granulated sugar 3 cups graham cracker crumbs 2 cups shredded coconut 1 cup finely chopped walnuts ¼ cup milk 2 teaspoons vanilla 4 cups confectioners’ sugar 8 ounces semisweet choco-late, chopped

Heat oven to 350 degrees.

Grease 13-by-9-inch cake pan. Line with parchment paper, leaving 1-inch extending over long edges; set aside.

Whisk together eggs, 1 cup of the melted butter, cocoa and sugar in large bowl; stir in crumbs, coconut and walnuts. Press evenly into prepared pan. Bake 10 minutes. Cool in pan on rack.

Stir together remaining ⅓ cup of the melted butter, milk and vanilla in medium bowl; beat in confectioner’s sugar until smooth. Spread evenly over cooled base. Refrigerate until firm, about 45 minutes.

Place chocolate in a microwave- safe bowl with remaining 2 tablespoons of the butter. Heat 1 minute; stir. Heat 30 seconds; stir until melted and smooth. Spread evenly over filling. Score the surface into serving size pieces.

Refrigerate until set, about 1 hour.

Use parchment paper to lift bars from pan; peel off paper.

Cut into bars.

Per bar: 184 calories, 50 percent of calories from fat, 11g fat, 6g saturated fat, 24mg cholesterol, 22g carbohydrates, 2g protein, 47mg sodium, 1g fiber.

An Additional Recipe and more info is at this link http://www.joyofbaking.com/NanaimoBars.html

Nutella Pudding

2010-02-27T07:05:00.001-08:00

Chocolate Hazelnut Pudding

INGREDIENTS:
4 cups whole milk
4 eggs
6 yolks
2/3 cup sugar
2.5 ounces 70% dark chocolate
12 ounces nutella

METHOD:

Bring milk to a boil.

Remove from the heat, add nutella and dark chocolate. Let stand for 5 minutes, and then blend together with a hand blender or whisk.

In a separate bowl, whip eggs, yolks and sugar together by hand until well blended. Temper hot milk mixture slowly into egg mixture while whisking. Make sure to add egg mixture slowly so they do not scramble.

Strain the mixture through a sieve and pour into ramekins and place them on a baking dish.

Create a water bath by filling a baking dish with hot water, half way up the side of the ramekins.

Cover the whole pan with aluminum foil; bake at 325°F for approximately 30-40 minutes or until just set.

Remove from the oven and let cool 30 minutes before refrigerating them.

Cucumber Water

2010-02-13T15:11:00.000-08:00

My newest gotta have product is Sparkling Cucumber water...awhile back at the hairdresser my stylist recommended that I try Water laced with Cut up Cucumber.She had tried it while having a massage at the local spa...Being busy I never got round to trying it!

Whole Foods last night came to my taste buds rescue..they were sampling Knudson Sparkling Cucumber Essence Water and Now I am addicted...Try and you will be too! It is also available in Mint,Lemon and Blueberry.

"The subtle essence of fresh cucumber flavor meets the tingling sensation of effervescent spring water. This light and refreshing organic sparkling beverage offers pure spring water infused with organic lemon and organic cucumber extract to create a spa-like experience, but without any calories, added sugar, or artificial ingredients.Just pure refreshment."

Available Size(s): 10.5 oz

Nutrition Facts

Contains 0% Juice
Serving Size: 1 can

Calories: 0
Calories from fat: 0

% Daily Value*

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Potassium 0mg

Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Not a significant source of other nutirents. *Percent Daily Values are based on a 2,000 calorie diet.
INGREDIENTS: CARBONATED SPRING WATER, ORGANIC BREWED LEMON EXTRACT, ORGANIC NATURAL CUCUMBER EXTRACT, ORGANIC LEMON JUICE CONCENTRATE

Limoncello and Lemon Cream Fruit Tart

2010-02-12T10:39:00.001-08:00

Limoncello and Lemon Cream Fruit Tart

Recipe courtesy Rachael Ray

Prep Time:: 15 min
Inactive Prep Time:: hr min
Cook Time:: hr min

Level:: Easy

Serves:: 6 servings

Ingredients

1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or
bakery departments
2 ounces chilled limoncello liqueur
1 cup heavy cream
1 cup mascarpone cheese
1/3 cup lemon curd
1/2 pint raspberries
1/2 pint blackberries
2 teaspoons lemon zest
2 tablespoons very thinly sliced mint leaves

Directions

Remove the tart cake from the
packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream,
mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries,
lemon zest and mint.

White Chocolate

2010-02-02T10:28:00.000-08:00

I am very good 9 out of 10 times I can drive by our local Chocolate shop ,unfortunately its that 10th time that piles on the pounds.

We are lucky to have a wonderful little boutique shop run by a Frenchman and his American wife,it is called Christophe Artisan Chocolates

The other day I remarked to him that his white chocolate was so good,when I was younger white chocolate was one of my favorite indulgences..but over the years I couldnt find a white chocolate that reminded me of my childhood in England.

He shared his source for white Chocolate ..Guitard Chocolate based in California.

So next time you need white chocolate for a recipe be sure to select Guittard White Chocolate

Almond and Olive Tapenade

2010-01-19T10:01:00.000-08:00

Yesterday while browsing the aisle's of Whole Foods for something I have never tried before.I found a Spread/Dip called Scarpetta .Made from olives,almonds and olive oil.It is a rich and nutty flavor and is quite delicious.It is recommended that it is served with cheese and crackers,raw vegetables or on a Tartine. Also can be used as a spreadable condiment for sandwiches and panini.

$5.99 approx 6.3 oz

Always on the lookout to copy it at home I came up with this recipe...Enjoy

Serve this simple but unique spread with zucchini or cucumber rounds or fire-toasted thin baguette slices.

1/2 cup, for 6 appetizer servings
Active Time: 10 minutes
Total Time: 40 minutes

Ingredients

1/2 cup pitted briny green olives
1/4 cup Marcona almonds, or other almonds, toasted (see Ingredient Note and Kitchen Tip)
1 teaspoon fresh tarragon, or 1/2 teaspoon dried
1 teaspoon lemon juice
1 tablespoon extra-virgin olive oil

Preparation

Combine olives, almonds, tarragon and lemon juice in a food processor. Pulse until roughly chopped. Add oil in a steady stream and process just until the oil is absorbed. (Alternatively, finely chop the olives, almonds and tarragon by hand and combine with lemon juice and oil in a medium bowl.) The spread should have a coarse but easily spoonable texture. Let stand for about 30 minutes for the flavor to develop.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Ingredient note: Spanish Marcona almonds have recently become more popular and more available. They're a little flatter than ordinary almonds, with a richer flavor. Always skinned, most Marcona almonds have already been sautÃ©ed in oil and lightly salted when you get them.
Kitchen Tip: To toast almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 71 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 147 mg sodium; 7 mg potassium.
Exchanges: 1 1/2 fat

Tiramisu Cookies

2009-12-27T12:08:00.000-08:00

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Chocolate Caramel Slice

2009-12-27T12:01:00.000-08:00

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Christmas Cake in a Hurry...FUNNY!!

2009-12-23T14:23:00.000-08:00

I recently found this recipe when going thru old Christmas Decorations!

Click on Image to Enlarge

Chocolate Marshmallow Cookies

2009-12-10T18:58:00.001-08:00

Chocolate Marshmallow Cookies

1 egg, beaten

1 cup brown sugar

1 teaspoon vanilla

1/2 cup shortening

2 (1 oz) squares unsweetened chocolate, melted

1 2/3 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

1/2 cup nuts (optional)

Chocolate frosting:

1/2 cup butter, room temperature

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/4 teaspoon salt

1/3 cup half and half

1 teaspoon vanilla

for cookies:

Beat egg and sugar until fluffy. Add vanilla, shortening and melted chocolate. Blend well. Combine all dry ingredients into small bowl. Add dry ingredients alternately with milk to chocolate mixture. If using, add nuts. Drop by tablespoons onto greased cookie sheet.

Bake at 350 degrees for about 8-10 minutes. When the cookies are almost done cooking, remove from oven and place 1/2 of a large marshmallow on top of each cookie. Return to oven for about 1 minute or just until marshmallow puffs. Remove from oven, flatten marshmallow with the back of a wooden spoon or spatula. Cool completely. Frost with chocolate frosting.

for frosting:

Beat softened butter in bowl. Add vanilla. Slowly beat in cocoa, powdered sugar, milk or half and half. If needed, add more milk, a little at a time.

Roasted Pepper Salami Bites with Chimichurri

2009-12-09T18:51:00.000-08:00

Yield:
12 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 35 min
Total:: 45 min

Ingredients

For the Salami Bites:

12 slices Genoa salami
1 jarred red bell pepper, roughly chopped
6 ounces queso fresco cheese, crumbled

For the Chimichurri Dressing:

3 scallions, roughly chopped
1/2 cup cilantro leaves, loosely packed
1/4 cup oregano leaves, loosely packed
1 jalapeno, seeds and ribs removed, roughly chopped
1/4 cup olive oil
juice of 1/2 lemon
salt, to taste

Directions

Preheat oven to 350 degrees F.

Place salami slices on a cooling rack set on top of a baking sheet and place in the oven for 20 to 25 minutes, until edges curl up and salami is crispy but not burned. Remove from oven and set aside.

Meanwhile make the Chimichurri Dressing: combine all ingredients in a food processor and puree until smooth. Set aside.

To assemble Salami Bites, top each salami crisp with a rounded spoonful of chopped peppers and a tablespoon of crumbled queso fresco. Drizzle a tablespoon of Chimichurri Dressing over the top of each and serve.

Brie Tartlet with Grape Relish

2009-12-06T16:59:00.001-08:00

Prep: 30 min., Bake: 23 min., Cool: 15 min.

Yield: Makes 8 appetizer servings

Ingredients

1/4 cup chopped walnuts
1/2 (15-oz.) package refrigerated piecrusts
1/2 (8-oz.) Brie round, rind removed
3/4 cup seedless red grapes, chopped
1 green onion, minced
1 1/2 teaspoons balsamic vinegar
1 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground pepper
Garnish: fresh rosemary sprigs

Preparation

1. Place walnuts in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425°.
2. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.
3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.
4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
6. Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.

Sheri Castle, Chapel Hill, North Carolina, Southern Living, NOVEMBER 2007

Spiced Apricot Chutney

2009-12-05T07:11:00.000-08:00

Serve with ham, sandwiches, or scones.

Yield: 3 1/2 cups (serving size: 1 tablespoon)

Ingredients

2 tablespoons canola oil
1 cup finely chopped onion
1 1/2 teaspoons mustard seeds
1/4 teaspoon crushed red pepper
1 1/2 cups apple juice
1/2 cup dried currants
1/3 cup raspberry vinegar
2 tablespoons sweetened dried cranberries, finely chopped
3 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 (16-ounce) package dried apricots, finely chopped

Preparation

1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.

Nutritional Information

Calories:: 39
Fat:: 0.6g (sat 0.0g,mono 0.3g,poly 0.2g)
Protein:: 0.4g
Carbohydrate:: 8g
Fiber:: 0.6g
Cholesterol:: 0.0mg
Iron:: 0.4mg
Sodium:: 1mg
Calcium:: 7mg

Cooking Light, NOVEMBER 2009

Chocolate Chip Zucchini Bread

2009-12-01T17:13:00.000-08:00

Times:Courtesy of Paula Dean

Prep: 15 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 5 min

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Marsala Boiled Fruit Cake from Australiaa

2009-11-24T10:27:00.001-08:00

Ingredients for the boiled fruit part

(See the note on Australian half-traditional, half-metric cooking measurements)

• 8oz [250g] butter or margarine

• 3/4 cup white sugar

• 3/4 cup marsala all'uovo, or otherwise sweet marsala

• 1/4 cup water

• 1 teaspoon bicarbonate of soda

• 1/2 kilo [1 lb] of mixed dried and candied fruit, mostly glace cherries, raisins and citrus peel, with a bit of pineapple and citron acceptable. See note for more details

Ingredients for the cake part

• 2 1/2 cups plain flour with 1 1/4 teaspoons baking soda

(or 1 1/4 cups each of plain and self-raising flour)

• a pinch of salt

• 2 eggs

A note on mixed fruit

Packaged fruit cake mixes (in the US at least) often have far too much colourized citron and pineapple and no raisins, in which case it is better to prepare your own. I use two parts fruit mix, one part glace cherries, one part raisins.

Preparation

1. Boiling the fruit

Put the butter in a large saucepan over low heat, and as it starts melting, add the other boiled fruit ingredients and stir steadily but calmy until the butter is fully melted. Increase then heat until the mixture starts boiling, then turn it down and keep simmering for ten minutes. (Watch it as the bicarb make it rise quickly.) Then remove from heat and allow to cool.

2. Assembling the cake

As the fruit mixture cools, preheat the oven, sift the flour, baking powder and salt into a basin, and aside, beat the eggs well. Add the cooled fruit mixture, stir until well mixed, then add beaten eggs and again stir until well mixed. Poor into a greased non-stick (or paper lined) bread loaf tin (or 9"/23cm round cake tin).

3. Baking

Bake at moderate heat (350F/180C) for about one hour and twenty minutes, or until a skewer comes out clean (if in doubt, early is safer than late).

Eating

Contrary to custom in some places, I do not recommend pouring brandy or anything else over this cake.

It should last a month or more after cutting if kept covered.

English Scones

2009-11-24T09:23:00.000-08:00

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Turkey Cheese Ball

2009-11-20T14:27:00.001-08:00

Turkey Cheese Ball

While the real bird is roasting, you can present your guests with this tasty Thanksgiving turkey. Our flock of clever Test Kitchen cooks dreamed up the recipe for this festive cheese ball centerpiece.

12 ServingsPrep: 45 min. + chilling

Ingredients

2 packages (8 ounces each) reduced-fat cream cheese
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
DECORATIONS:
3 packages (3 ounces each) cream cheese, softened
2 tablespoons milk
Brown, orange and yellow paste food coloring
6 large oval crackers
1 large sweet red pepper
1 small yellow summer squash
1 cup pecan halves
Assorted crackers

Directions

In a small bowl, beat the first six ingredients until combined. Shape
into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until
firm.
In another small bowl, beat cream cheese and milk until smooth.
Divide among four small bowls. With food coloring, tint one bowl
brown, one dark orange and one light orange (using yellow and
orange); leave one bowl plain.

Marinated Mozzarella

2009-11-20T14:11:00.000-08:00

Marinated Mozzarella

“I always come home with an empty container when I bring this dish to a party-and I've used the recipe for years," says Peggy Cairo in Kenosha, Wisconsin. "It can be made ahead to free up time later. I serve it with pretty party picks for a festive, holiday look.”

8-10 ServingsPrep: 15 min. + marinating

Ingredients

1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
1 tablespoon chopped oil-packed sun-dried tomatoes
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon minced chives
1/4 teaspoon garlic powder
1 pound cubed part-skim mozzarella cheese

Directions

In a large resealable plastic bag, combine the first seven
ingredients; add cheese cubes. Seal bag and turn to coat;
refrigerate for at least 30 minutes.
Transfer to a serving dish; serve with toothpicks. Yield: 8-10
servings.

Extra special Pumpkin Pie

2009-11-16T07:54:00.001-08:00

Pumpkin Pie Recipe

Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) gingersnap cookies, crushed

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
Makes one 9 inch (23 cm) pie.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer. With the whisk attachment, whip the cream until soft peaks form.

Toasted Almond Cream Cake

2009-11-13T10:26:00.001-08:00

Toasted almond cream cake
Three tablespoons of almond extract sounds like a lot, but it's the correct amount.
7-ounce package ladyfingers (we used two 3-oz packages of Lady Fingers from Specialty Bakers that were about 3" long. didn't have to split or cut in half)
¼ cup (or more) amaretto or almond liqueur
1 pound mascarpone cheese
3 tablespoons almond extract
2/3 cup powdered sugar
2 tablespoons finely ground almonds
2 tablespoons brown sugar
1 tablespoon butter
¼ cup blanched almonds, coarsely chopped and toasted
Cut 10 ladyfingers in half to make 20 shorter ladyfingers. Brush one side of the ladyfingers liberally with the amaretto. Stand them vertically around the sides of an 8-inch springform pan, liqueur-side facing inward. Split the rest of the ladyfingers vertically, to create 20 pieces that are full length, but only half a ladyfinger thick. Brush the cut side with amaretto, and place a layer of ladyfingers on the bottom of the pan, liqueur-brushed side facing up. Use pieces of ladyfingers to fill in any gaps.
In a bowl, beat mascarpone cheese until smooth with a large spoon or stiff spatula. Don't over beat with a beater; the cheese may separate. Blend in almond extract, powdered sugar and about 1 tablespoon of amaretto. Spread half the mascarpone mixture on top of the bottom layer of ladyfingers, coming no more than about halfway up the inside of the pan.
Brush more amaretto on the rest of the split ladyfingers, and make a second layer atop the first layer of mascarpone, using pieces to fill gaps, and pushing the ladyfingers into the mascarpone lightly. If there is more amaretto in the ¼ cup you started with, sprinkle the rest over the top of the ladyfinger layer. Spread the rest of the mascarpone over that layer, coming to the top of the ladyfingers lining the inside rim.
In a bowl, mix together the ground almonds and the brown sugar. Melt the butter in a small skillet over medium-high heat. Add the almond pieces and toast them in the butter, stirring, until lightly browned, about 5 minutes or so. Add the toasted almond pieces and the butter from the skillet to the ground almonds and brown sugar mixture. Toss together to make a sort of crumble topping. Scatter the topping over the top of the mascarpone decoratively. Refrigerate a couple of hours, or overnight, before serving.
Makes 12 servings.
Per serving nutrition data: 320 calories, 21 grams fat, 5 grams protein, 23 grams carbohydrate, 0 fiber, 60 milligrams sodium, 2 grams alcohol.

Sweet Potato Cake with Coconut Frosting

2009-11-10T11:37:00.000-08:00

An excellent substitute or addition to your Holiday Table

Sweet Potato Cake with Coconut Frosting

Recipe courtesy Sandra Lee

Prep Time:: 40 min
Inactive Prep Time:: 0 min
Cook Time:: 55 min

Level:: Easy

Serves:: 10 servings

Ingredients

Butter flavored cooking spray (recommended: Mazola Pure)
1 (18.25-ounce) box spice cake mix
2 cups leftover mashed candied sweet potatoes or yams
3 eggs
1 teaspoon coconut extract
1 1/4 cups evaporated milk
1/4 cup vegetable oil
2 (12-ounce) cans whipped cream cheese frosting
1 1/2 teaspoons rum extract
3/4 cup leftover cranberry sauce, drained if necessary
2 1/2 cups shredded coconut

Directions

Preheat oven to 350 degrees F. Lightly spray 2 (8 or 9-inch) round cake pans with butter flavored cooking spray; set aside.
In a large mixing bowl, combine cake mix, mashed sweet potatoes, eggs, coconut extract, evaporated milk, and oil. Use an electric mixer to beat on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
Divide batter between prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until a toothpick inserted in middle of cakes comes out clean. Let cakes cool in pan for 10 minutes. Invert onto a wire cooling rack to cool completely.
In a medium mixing bowl, combine frosting and rum extract; set aside.
Place 1 of the cooled cake layers on serving plate. Cut a triangle from the bottom corner of a small zip-top bag. Spoon 1/4 cup of frosting into bag and secure top with 1 hand. Use other hand to guide bag and squeeze a thick border of frosting around the edge of the cake layer. Spoon cranberry sauce in the center of frosting border.
Carefully place the other cake layer on top. Frost cake with remaining frosting. Sprinkle with coconut and gently pat to adhere to frosting. Slice and serve.

Thai Chicken Rollups

2009-11-06T18:13:00.000-08:00

If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.

Yield: 4 servings

Ingredients

2 tablespoons lime juice
2 tablespoons light mayonnaise
1 tablespoon reduced-fat peanut butter
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper
1 garlic clove, crushed
4 (10-inch) flour tortillas
1/2 cup chopped fresh basil
4 large napa (Chinese) cabbage leaves
6 ounces thinly sliced deli-roasted chicken or turkey breast
1 cup red bell pepper strips

Preparation

Combine first 6 ingredients in a bowl; stir well with a whisk.
Spread each tortilla with 1 tablespoon mayonnaise mixture. Top each tortilla with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and 1/4 cup bell pepper, and roll up. Wrap in plastic wrap; chill.

Nutritional Information

Calories:: 319 (29% from fat)
Fat:: 10.3g (sat 1.8g,mono 3.9g,poly 4g)
Protein:: 15.9g
Carbohydrate:: 39.8g
Fiber:: 2.4g
Cholesterol:: 2mg
Iron:: 2.8mg
Sodium:: 763mg
Calcium:: 98mg

Cooking Light, OCTOBER 1998

2009-11-03T13:21:00.001-08:00

Ruby Linzer Bars

Makes: about 36

Prep: 25 min.
Bake: 30 min.
Cool: 5 min.

Ingredients

1 cup butter-flavor shortening
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1 cup chopped toasted almonds*
1/2 cup strawberry or raspberry preserves or apricot jam
Almond Glaze

Directions

1. Preheat oven to 300F. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide dough into three equal portions. Roll each portion into a 10-inch log. Roll logs in nuts. Place logs 3 to 4 inches apart on an ungreased large cookie sheet. Flatten each log to 1-inch thick. Make a 1/2-inch-deep, 1-inch-wide indentation down the center of each log, using fingers or the back of a spoon.
3. Bake in preheated oven about 30 minutes or until edges are firm and lightly brown. Cool on cookie sheet on a wire rack for 5 minutes. If necessary, reform indentations by pressing with a spoon. Transfer cookies to wire racks and cool completely.
4. Spoon some of the preserves evenly down center of each log. Drizzle each log with glaze. Let stand until set. Cut each log diagonally into 1-inch-wide slices. Makes about 36 bars.
5. Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts and set aside.

6. To store: Bake cookie logs as directed; cool completely. Do not fill indentations with jam; do not drizzle with glaze. Place cookie logs in a single layer in an airtight container; cover. Or place logs in resealable freezer bags; seal to close. Freeze for up to 3 months. Thaw cookie logs about 15 minutes. Fill logs with preserves, drizzle with glaze, and cut into slices as directed.
7. Almond Glaze: Stir together 1/2 cup powdered sugar, 1 teaspoon milk, and 1/4 teaspoon almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency. Makes 1/4 cup.

Cookie Decoration

2009-11-03T13:20:00.000-08:00

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Nora's Spaghetti with Sand

2009-11-01T16:06:00.000-08:00

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Poor Mans Gumbo

2009-11-01T16:05:00.000-08:00

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Warm winter Soups or One Pot Meals

2009-11-01T14:54:00.000-08:00

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Fennel and Onion Tart

2009-10-24T16:01:00.000-07:00

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Cauliflower with Raisins,Almonds,Capers

2009-10-24T15:41:00.000-07:00

Cauliflower: The Food of Love

By ELAINE LOUIE

WHEN Michael Anthony, the executive chef at the Gramercy Tavern, met Mindy Dubin, an artist, in 2004, he discovered that she didn’t like cauliflower. It was a stab in his heart and stomach.
So he embarked on what he calls the “cauliflower operation,” creating at least five dishes solely to woo her. This one — thick golden slices of roasted cauliflower sprinkled lightly with capers, toasted almonds and raisins plumped in white wine vinegar — was one of the best.
His plan worked: thanks in part to it, he and Ms. Dubin wed in 2007.
His bride secured, Mr. Anthony decided to put all that vegetable-cooking to use at Gramercy Tavern. When he started there in 2006, he had noticed that a signature dish was a grilled vegetable sandwich.
“The sandwich had been there somewhere shy of forever, and a lot of people connected with it,” he said; customers saw it “as a go-to source of comfort.”
He decided that he, too, wanted to make dishes that customers would not only crave for the moment, but remember. He analyzed the grilled vegetable sandwich, and stripped away the bread and the cheese. Not too surprisingly, what ended up on the plate was this cauliflower creation, embellished with a dusting of toasted bread crumbs. “Is there anything more seductive than toasty crunch?” Mr. Anthony asked.

Cauliflower With Almonds, Capers and Raisins

Adapted from Michael Anthony, Gramercy Tavern
Time: 45 minutes

1 head cauliflower, trimmed of leaves
1 1/2 tablespoons butter
3 tablespoons fresh soft bread crumbs
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 tablespoons whole almonds
Salt and freshly ground black pepper
2 tablespoons golden raisins
1 tablespoon white wine vinegar
1 tablespoon capers, rinsed and drained
1 teaspoon finely chopped parsley
1 teaspoon finely chopped tarragon
1 teaspoon finely sliced chives.

1. Preheat oven to 350 degrees. Cut cauliflower from top to bottom in 1-inch slices. Place a large ovenproof skillet over low heat and add 1 tablespoon butter. When it has melted, add bread crumbs and toss until toasted and golden brown, about 3 minutes. Transfer crumbs to a plate and wipe out pan.
2. Return pan to medium heat and add 1 teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into three pieces; set aside.
3. Wipe out pan and return to medium heat. Add remaining 1 tablespoon olive oil and cauliflower slices. Sauté until lightly browned on both sides. Transfer pan to oven and roast until tender, about 12 minutes. Meanwhile, in a small saucepan over low heat, melt remaining 1/2 tablespoon butter and add raisins, vinegar and 1 tablespoon water. Simmer until raisins are plump and soft, about 5 minutes; drain and set aside. In a small bowl, combine almonds, capers, raisins, parsley, tarragon and chives. Season with salt and pepper and toss to mix.
4. Arrange roasted cauliflower on a serving platter. Spoon almond-herb mixture evenly on top and sprinkle with toasted bread crumbs. Serve immediately.
Yield: 4 servings.

Jerk Pork Cheeseburgers with Green Apple Slaw

2009-10-24T06:02:00.000-07:00

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Strawberries and Mint Creme

2009-10-24T05:39:00.000-07:00

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Grape Tart

2009-10-23T15:05:00.001-07:00

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Lemon Ricotta Tart

2009-10-23T15:03:00.000-07:00

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Pasta with Beets and Blue Cheese

2009-10-23T14:55:00.000-07:00

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Cherry Sheet Cake

2009-10-23T10:54:00.000-07:00

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Blue Chese and Bacon Mini Corn Dogs

2009-10-23T09:25:00.000-07:00

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This Recipe would be great for a Football Game on TV or watching the Amazing Race!

Fregola Fruit Salad

2009-10-16T10:01:00.000-07:00

By Giada

10 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

Ingredients

For the orange oil:

1/2 cup extra-virgin olive oil
1 orange, zested

For the salad:

8 cups chicken broth
1 pound fregola pasta (or orzo)
1 orange
1 pink grapefruit
1 small red onion, thinly sliced
1/2 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
1/2 tablespoon fennel seeds, lightly toasted
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions

For the orange oil:

Combine the olive oil and the orange zest in a small bowl and set aside.

For the salad:

Bring the large saucepan of chicken broth to a boil over high heat. Add the fregola pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 to 12 minutes. Drain pasta onto a large baking sheet. Spread to a single layer and let cool for 10 minutes.

Meanwhile, using a small knife cut the skin off the orange and grapefruit. Over a large bowl, cut out the segments of the citrus flesh and catch the juices. Add the onion, mint, basil, fennel seeds, salt, pepper, and cooled fregola pasta.

Add the reserved orange oil to the pasta. Toss all the ingredients together and serve.

Freezer Lemon Parsley Fish cakes

2009-10-12T06:46:00.000-07:00

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GingerSnap Bowls with Ice Cream

2009-10-11T16:56:00.000-07:00

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Hazelnut Gateau Breton

2009-10-11T15:11:00.000-07:00

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Cognac Glazed Apricots with Cinnamon Spiced Yogurt

2009-10-11T14:54:00.000-07:00

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Ouzo-Scented Almond,Yogurt and Olive Oil Cake

2009-10-11T14:29:00.000-07:00

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Mango Meringue Tartlet

2009-10-11T14:16:00.000-07:00

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Aussie Dessert and Tea Cakes

2009-10-11T13:31:00.001-07:00

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Pumpkin Creme Brulee

2009-10-11T07:57:00.000-07:00

Pumpkin Creme Brulee

Recipe courtesy Gale Gand,

3 hr 30 min
Yield:
4 servings

Times:

Prep: 45 min
Inactive Prep: --
Cook: 3 hr 30 min
Total:: 4 hr 15 min

Ingredients

1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar

Directions

Preheat the oven to 300 degrees F.

In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving

Pumpkin,Raisin,Walnut Cookies

2009-10-08T12:10:00.000-07:00

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Almond fruit Bars

2009-10-07T15:11:00.000-07:00

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Tangerine and Coconut Salad

2009-10-05T16:19:00.000-07:00

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Cranberry-Avocado Salsa

2009-10-05T09:06:00.000-07:00

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Apple and Manchego Salad with Marcona Almonds

2009-10-04T14:48:00.000-07:00

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Sweet Pumpkin in Pastry Cups

2009-10-04T14:43:00.000-07:00

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Beet Gnocchi with Rosemary

2009-10-04T06:49:00.000-07:00

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Olive Oil and Couscous Cake with Creme Fraiche and Date Syrup

2009-10-04T06:41:00.000-07:00

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Warm Black Misssion Fig,Walnut Crunch,and Blue Cheese Tartlet

2009-10-04T06:35:00.000-07:00

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Ultimate Grilled Cheese Sandwich

2009-10-04T06:27:00.000-07:00

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Pumpkin Chessecake Crumble Squares

2009-10-04T06:07:00.000-07:00

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Bell Pepper Hemp Pesto

2009-10-01T10:34:00.000-07:00

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Shrimp and Grits from The Hominy Grill

2009-09-12T09:00:00.000-07:00

Lemon Nut Torte with Summer Berries

2009-09-12T08:42:00.000-07:00

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Asian Cucumber Salad

2009-09-12T08:39:00.001-07:00

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Potato Crusted Salmon

2009-09-04T18:12:00.001-07:00

Recipe courtesy Rick and Julie Valenzuela, owners of Rick's Press Room in Meridian, ID

Cook Time
8 min
Level
Intermediate
Yield
1 serving

Times:

Prep: 20 min
Inactive Prep: --
Cook: 8 min
Total:: 28 min

Ingredients

6 ounces salmon filet
1/4 cup salmon "glue" (recipe follows)
2 cups shredded potatoes
2 ounces garlic mashed potatoes
2 ounces lemon butter sauce
1/4 cup sauteed vegetables

Salmon Glue:

6 ounces fresh salmon filet
1/4 teaspoon shallot
3/4 cup 40 percent heavy whipping cream
1/2 teaspoon salt
Pinch white pepper
Pinch chopped fresh thyme

Lemon Butter Sauce:

1 tablespoon fresh lemon juice
3 tablespoons white wine
1/4 teaspoon chopped fresh garlic
2 tablespoons 40 percent whipping cream
2 tablespoons diced unsalted butter
Pinch turmeric
Pinch salt
Pinch white pepper

Directions

For the Salmon breading:

Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.

For the Lemon butter sauce:

In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.

Plating procedure:

Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

Black Bean Brownies

2009-08-19T10:20:00.000-07:00

Recipe:

Flourless Brownies

Makes 16

No one will ever guess that black beans are the secret ingredient in this recipe!

Ingredients

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts

Method

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

Nutrition

Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein

Rolled Blue Cheese Bread

2009-08-09T08:36:00.000-07:00

Makes 1 loaf

1 ½ cups warm water
2 teaspoons dry active yeast
2 tablespoons extra virgin olive oil
About 3 cups flour
2 teaspoons salt
4 ounces good quality blue cheese
Sea salt

Place the water, yeast and olive oil in the bowl of a mixer fitted with a paddle. Mix and allow to stand until the mixture starts to foam about 5 minutes. Add about 2 cups of flour and mix well. Add the remaining flour a bit at a time until the dough starts to clean the side of the bowl. Add the salt and mix about 5 minutes. Remove from the bowl and form into a ball. Lightly oil a large zip lock bag with olive oil and add the dough. Let rise about 1 hour until doubled in volume. Remove from the bag and gently form into a 6 x 12-inch rectangle. Sprinkle with crumbled blue cheese. Roll like a jellyroll and pinch to seal the ends. Let rise about 30 minutes. Heat oven to 425 degrees while the bread is rising. Place the bread on a stone and slash the top and top with a bit of sea salt. Cook until golden brown and reaches an internal temperature of 200 degrees. Remove from the oven and allow to cool before slicing.

Vegan Blog

2009-08-07T13:26:00.001-07:00

http://blog.fatfreevegan.com/

Parmesan Breadsticks

2009-08-05T15:30:00.000-07:00

Parmesan Puff Pastry

Recipe courtesy Paula Deen

Cook Time
12 min
Level
Easy
Yield
about 26 breadsticks

Times:

Prep: 10 min
Inactive Prep: --
Cook: 12 min
Total:: 22 min

Ingredients

1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 cup freshly grated Parmesan
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted

Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 strips, about 3/4 by 10-inches apiece.

In a shallow dish, combine cheese, basil, and garlic. Brush pastry sticks with melted butter. Roll pastry in cheese mixture, lightly coating each side. Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Remove to wire racks

Lobster Corn Dog

2009-08-05T09:11:00.000-07:00

We had these at a Wine Tasting at Caviar and Bananas.Delicious and quite easy to make.

Lobster Corn Dog

This is a signature Michael Mina recipe, appearing as an amuse bouche at his signature San Francisco restaurant and as an appetizer at Seablue. A playful dish, this is a sophisticated take on a State Fair classic, with a crisp outer crust and a central sausage of sweet lobster meat. Considering the quality of the ingredients, the preparation is surprisingly simple.

Serves:	18	Vegetarian:	No
Preparation Time:	00:40	Cuisine:	Seafood
Difficulty:	Moderate	Meal Type:	Dinner
Main Ingredient:	lobster	Dish Type:	Appetizer
Main Cooking Method:	Deep Fry	Season/Occasion:	Any Occasion

Lobster Corn Dogs

Ingredients

1 recipe Lobster Sausage (recipe below)
1 recipe corn dog batter (recipe below)
1 recipe whole grain mustard sauce (recipe below)
(as needed) peanut oil for deep frying

Directions

Cut the lobster sausage (see recipe) into 1-inch lengths. Remove plastic and insert a shortened popsicle stick into each piece. Holding onto the stick, dip each dog into batter (see recipe) and with a twist, evenly coat the sausage. Quickly submerge the dogs in a 350-degree vegetable oil fryer. With a slotted spoon, keep the dogs gently moving in the oil to obtain an even golden brown color. Remove when golden and serve with mustard sauce (see recipe).

Note

If you do not have a home fryer, a make-shift one can be made rather simply by using a pot of peanut oil, a burner, and a candy thermometer. Make sure to have enough oil in the pot to completely submerge the corndogs.

Lobster Sausage

Ingredients

2/3 lb. lobster meat, cooked
1/3 lb. raw shrimp, peeled and de-veined
1/2 C. heavy cream
(to taste) salt and pepper
1 Tbsp. fennel, lightly sautéed (no color during cooking)
2 tsp. fresh tarragon, picked and chopped

Directions

In a food processor, puree the cooked lobster until smooth. Remove from processor into a mixing bowl. In the food processor, add the raw shrimp and puree, adding the cream slowly until the mixture is smooth. Scrape mixture from processor into the mixing bowl containing the lobster puree. Season mixture with salt and pepper. Add sautéed fennel and tarragon. Using a rubber spatula, fold ingredients together to make a homogenous mix.

To shape the sausage:

Transfer the sausage mixture from the mixing bowl to a piping bag. The piping bag does not need a tip. If you have a disposable bag, the tip will need to be cut. Cut the tip off so that you are left with a whole the diameter of a nickel.

On a clean work surface, lay out flat a piece of plastic wrap approximately 18 inches long (running away from you on the table). Working at the end closest to you, squeeze a long, sausage-like portion of mixture from the piping bag onto the plastic wrap from right to left. Begin one inch from the left side and end an inch before you reach the right side of the plastic in order to tie it off later.

Tightly roll up the sausage in the plastic, twisting the ends to make it tight. Tie off the ends to secure the wrap.

To cook the sausage:

In a large pot of boiling water, simmer the sausage (in the plastic) for 7 minutes. Remove from the water and plunge into iced water. Remove after 5 minutes.

Corn Dog Batter

Ingredients

2 1/4 C. yellow corn meal
3 C. all-purpose flour
2 1/4 C. sugar
3 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pepper
4 C. milk
4 eggs

Directions

In a mixing bowl, combine all of the dry ingredients together. In a separate mixing bowl, combine all of the wet ingredients. Next, add the wet ingredients to the dry and mix until smooth.

Whole Grain Mustard Sauce

Ingredients

7 oz. Crème fraiche
10 1/4 oz. whole grain mustard
3.5 oz. dijon mustard

Directions

Mix all ingredients together in a bowl.

Mushroom Veggie Burger

2009-08-03T15:22:00.001-07:00

Mushroom Veggie Burger Recipe

Ingredients:

2 tbsp vegetable oil
1 onion, diced
1 clove garlic, minced
3 green onions, diced
1/2 tsp cumin
3/4 cup diced fresh mushrooms
1 15 ounce can pinto beans
1 tsp parsley
salt and pepper to taste
oil for frying

Preparation:

Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.

Mash the beans with a fork or a potato masher, or process in a food processor until well mashed.

Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.

Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

RECIPE PROVIDED BY JUDITH

Five Minute Cocktails

2009-08-03T12:24:00.000-07:00

Chocolate Mousse

2009-08-02T11:00:00.001-07:00

Tofu Chocolate Mousse with Fresh Raspberries

2 packages silken tofu (medium firm will work too)
3 8 ounce squares of bakers chocolate or equivalent
4 tablespoons of cocoa powder
4 tablespoons of sugar
2 tablespoon of maple syrup or agave nectar
1 teaspoon vanilla extract
pinch of salt
1 cup fresh raspberries

Servings: 6

Place chocolate in a medium saucepan and heat up on very low heat just until melted.
Place packages of tofu in a blender.
Add melted chocolate, cocoa powder, sugar, syrup, vanilla, pinch of salt and puree, until smooth.
Place into your favorite bowl or 6 separate parfait cups. Refrigerate for a minimum of 4 hours. Top with fresh raspberries. Serve.

Asian Cucumber Salad

2009-07-28T16:34:00.000-07:00

Grilled Onion and Papaya Relish

2009-07-28T16:26:00.000-07:00

Cherry Sald with Goat Cheese

2009-07-28T11:21:00.000-07:00

We Sprinkled with Crumbled Goat Cheese instead of Baking the Cheese as an option.

Watermelon Salad

2009-07-28T11:12:00.000-07:00

Shrimp Spring Rolls

2009-07-28T11:03:00.000-07:00

Lemon Lavender Cupcakes

2009-07-28T10:48:00.000-07:00

HUGUENOT TORTE

2009-06-15T07:44:00.000-07:00

Prep: 15 min., Bake: 45 min.

Yield

Makes 12 servings

Ingredients

2 large eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 Granny Smith apple, chopped (1 cup)
1 cup chopped pecans
1 teaspoon vanilla
Whipped cream

Preparation

Beat eggs at high speed with an electric mixer 5 minutes or until doubled in volume and lemon colored. Gradually add sugar, beating at medium speed until tripled in volume. Stir in flour and next 5 ingredients just until blended.

Spoon into a greased or aluminum foil-lined 13- x 9-inch pan. (A light- colored metal pan works best.)

Bake at 325° for 45 minutes or until golden. (Torte will puff up and then fall.) Run a knife around edge of pan while still warm. Cut into 3-inch squares. Serve with whipped cream.

Note: Line the pan with Non-Stick Aluminum Foil for easier cleanup.

2009-06-14T10:06:00.000-07:00

Summer Time Treat... A new twist on an Old Classic

Sparkling Honey Lemonade in Citrus Salt Rimmed Glasses

Apple Pie and Lemon Drops

Puerto Rican Eggnog

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

Preparation:

Pumpkin and Cream Cheese Truffles

Avocado Soup

Nanaimo Bars

Nutella Pudding

Cucumber Water

Nutrition Facts

Limoncello and Lemon Cream Fruit Tart

Limoncello and Lemon Cream Fruit Tart

Ingredients

Directions

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An excellent substitute or addition to your Holiday Table

Sweet Potato Cake with Coconut Frosting

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Ruby Linzer Bars

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Directions

Cookie Decoration

Nora's Spaghetti with Sand

Poor Mans Gumbo

Warm winter Soups or One Pot Meals

Fennel and Onion Tart

Cauliflower with Raisins,Almonds,Capers

Cauliflower: The Food of Love

Cauliflower With Almonds, Capers and Raisins

Jerk Pork Cheeseburgers with Green Apple Slaw

Strawberries and Mint Creme