From Cooks Illustrated. It makes just enough for a couple of days. So much better than store bought, if not better for you.
Ingredients
2.5 ounces blue cheese , crumbled (about 1/2 cup)
3tablespoons buttermilk
3tablespoons sour cream
2tablespoons mayonnaise
2teaspoons white wine vinegar
1/4teaspoon granulated sugar
1/8teaspoon garlic powder
Ground black pepper
Mix the blue cheese and buttermilk together first, mashing with the back of a fork until it looks like cottage cheese. Then mix in remaining ingredients. Store leftovers in a tupperware in the fridge.
Monday
Chocolate Covered Seafoam
This recipe reminds me of two things - the Crunchie candy bar you can buy in Britian and the candies from See's my Dad used to buy for himself at Christmas. This adaptation is fun and pretty easy. And it makes a ton!
Ingredients
75 grams honey (1/4 cup)
140 grams light corn syrup or glucose (1/2 cup minus 1 tablespoon)
400 grams sugar (2 cups)
20 grams baking soda (3 1/2 teaspoons)
1# tempered chocolate
Lay out a large silpat on the counter.
Combine the honey, corn syrup and sugar in a heavy-bottomed saucepan--one large enough to allow the mixture to quadruple in size (which it will do when you add the baking soda at the end). Moisten the mixture with enough water so that there are no dry patches of sugar - about 1/4c- then wash down any stray sugar crystals that might be clinging to the side of the pan.
Set the pan on high heat and cook and cook and cook until a candy thermometer reaches 300 F and is a light amber color. While the mixture is cooking, do NOT stir it at all. Don’t worry about it mixing properly, it will do that on its own when it starts to boil.
When the honeycomb is sufficiently cooked, take the pan off the heat. Dump in all of your baking soda and whisk vigorously until it is well combined; while you whisk, the honeycomb will foam up dramatically. After the soda is whisked in, gently pour the mixture out onto a silpat and allow to cool completely, about one hour.
Once cool, break into smaller pieces and dip in the tempered chocolate. Honeycomb is hygroscopic, meaning that it sucks in moisture from the air, leaving an unprotected initially crisp candy sticky and gooey in a matter of hours, so coat fully.
Adapted from http://seattlest.com/2007/02/13/seattlests_answer_to_violet_crumble_.php
Ingredients
75 grams honey (1/4 cup)
140 grams light corn syrup or glucose (1/2 cup minus 1 tablespoon)
400 grams sugar (2 cups)
20 grams baking soda (3 1/2 teaspoons)
1# tempered chocolate
Lay out a large silpat on the counter.
Combine the honey, corn syrup and sugar in a heavy-bottomed saucepan--one large enough to allow the mixture to quadruple in size (which it will do when you add the baking soda at the end). Moisten the mixture with enough water so that there are no dry patches of sugar - about 1/4c- then wash down any stray sugar crystals that might be clinging to the side of the pan.
Set the pan on high heat and cook and cook and cook until a candy thermometer reaches 300 F and is a light amber color. While the mixture is cooking, do NOT stir it at all. Don’t worry about it mixing properly, it will do that on its own when it starts to boil.
When the honeycomb is sufficiently cooked, take the pan off the heat. Dump in all of your baking soda and whisk vigorously until it is well combined; while you whisk, the honeycomb will foam up dramatically. After the soda is whisked in, gently pour the mixture out onto a silpat and allow to cool completely, about one hour.
Once cool, break into smaller pieces and dip in the tempered chocolate. Honeycomb is hygroscopic, meaning that it sucks in moisture from the air, leaving an unprotected initially crisp candy sticky and gooey in a matter of hours, so coat fully.
Adapted from http://seattlest.com/2007/02/13/seattlests_answer_to_violet_crumble_.php
Fleur de Sel Caramels
I have a crush on my new candy thermometer. I used a Barefoot Contessa recipe but made the serving pieces much smaller. Man, Ina Gartner must have good teeth! These are lovely little party gifts, or Xmas stocking stuffers.
Ingredients
Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil or a bit of butter.
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully pour the caramel into the prepared pan and refrigerate until firm. I sprinkled my salt on the caramel when it was still a little soft and pressed it in a bit. When the caramel is cool, pry the sheet from the pan onto a cutting board. Cut into bite sized squares. It's easier to cut the caramels if you brush the knife with veggie oil.
Then wrap the candies in glassine or parchment paper individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Foodnetwork.com
Ingredients
Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil or a bit of butter.
In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.
In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.
When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.
Very carefully pour the caramel into the prepared pan and refrigerate until firm. I sprinkled my salt on the caramel when it was still a little soft and pressed it in a bit. When the caramel is cool, pry the sheet from the pan onto a cutting board. Cut into bite sized squares. It's easier to cut the caramels if you brush the knife with veggie oil.
Then wrap the candies in glassine or parchment paper individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Foodnetwork.com
Friday
Playdough
I made playdough for my little buddy Sol Miller and it worked like a dream.
Ingredients:
2 cups flour
2 cups warm water
1 cup salt
2 Tablespoons vegetable oil
1 Tablespoon cream of tartar (optional for improved elasticity)
food coloring (liquid, powder, or unsweetened drink mix)
scented oils
Ingredients:
2 cups flour
2 cups warm water
1 cup salt
2 Tablespoons vegetable oil
1 Tablespoon cream of tartar (optional for improved elasticity)
food coloring (liquid, powder, or unsweetened drink mix)
scented oils
Whisk dry ingredients together in a large saucepan. Combine the water and oil and pour into dry ingredients. Stir over medium-low heat while mixture thickens. As it comes away from the side of the pan, test for done-ness by pinching to make sure it's not too sticky. Turn it out on a Silpat or board and knead until smooth. Add food coloring and flavoring as desired.
Sunday
Cheater's Risotto
I learned to make risotto when I lived in Milan, and I love it but it takes eons. This is from Cooks Illustrated and cuts the time down substantially. It still tasted great, so I'm a believer!
Ingredients:
5 cups low-sodium chicken broth
1.5 cups water
4 Tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
Table salt
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon juice from 1 lemon
2 Tablespoons chopped fresh parsley leaves
2 Tablespoons chopped fresh chives
Ground black pepper
Instructions
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
Ingredients:
5 cups low-sodium chicken broth
1.5 cups water
4 Tablespoons unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
Table salt
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
2 cups Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese (about 1 cup)
1 teaspoon juice from 1 lemon
2 Tablespoons chopped fresh parsley leaves
2 Tablespoons chopped fresh chives
Ground black pepper
Instructions
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. Heat 2 tablespoons butter in large Dutch oven over medium heat. When butter has melted, add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 7 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
3. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups hot broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 19 minutes, stirring twice during cooking.
4. Add ¾ cup hot broth mixture and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter, lemon juice, parsley, and chives; season with salt and pepper to taste. If desired, add up to ½ cup remaining broth mixture to loosen texture of risotto. Serve immediately.
Cider Glazed Turkey
This was my first roast turkey of fall and the recipe from Real Simple didn't disappoint. It was an elegant deep golden brown color, and the gravy was much more flavorful that anticipated (very cider-y though, so be forewarned).
Turkey Recipe
Ingredients:
4 c apple cider
2 Tbs cider vinegar
4 Tbs butter, room temp
salt and pepper
4 stalks of celery, halved crosswise
4 carrots, halved crosswise
2 medium onions, peeled and halved
12-14# turkey, patted dry and giblets discarded
1 tart apple (granny smith or pink lady), halved
8 sprigs fresh thyme
8 sprigs fresh sage
Heat oven to 375*.
Make the cider glaze: Boil the cider until reduced to 3/4c, 25-30min. Add the vinegar, 2 Tbs uttter, 1 tsp salt and 1/2 ts pepper and stir until the butter has melted.
In a large roasting pan, scatter the celery, carrots and onions; add 1c water. I kept in the roasting rack, but you could put the turkey directly on top of the veg.
Season the turkey cavity with 1/2 tsp salt and pepper and stuff with the apple, thyme and sage. Pat the turkey dry with paper towels and rub with remaining 2 Tbs butter, and seasons with 2 tsp salt.
Roast turkey, basting every 30 minutes with the pan juices for 2 hours.
Continuing roasting, basting every 15 minutes with the cider glaze, until a thermometer in the thigh reaches 165* (30-60 minutes more).
If the turkey is browning too much, tent with foil. If the veggies in the pan start to scorch, add 1c water.
Carefully tilt the turkey to empty the cavity of juices into the roasting pan. Transfer turkey to a cutting board, tent with foil and let rest 30min to 1hr before carving. Reserve the pan contents for gravy.
Bourbon Gravy Recipe
Ingredients:
4 Tbs unsalted butter
1/2c all purpose flour
3-4 c low sodium chicken broth
salt and peper
roasting pan and its contents
1/2 c bourbon or dry white wine
Make the gravy base: (can be made up to 3 days in advance, refrigerate covered)
Melt the butter in a large saucepan over med-hi heat. Add the glour and cook, whisking, until smooth and golden brown, 4-5 minutes. Whisk in 3 cups of th ebroth, 1 tsp salt and 1/4 ts pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.
Discard veggies from reserved roasting pan and strain and separate the drippings. Place the empty roasting pan over two burners. Add the bourbon/wine and cook over med-hi heat, scraping up the bits stuck the pan, for 1 minute. Add the gravy base and turkey drippings (approx 1.5c) and cooked until warmed through, 2-3 minutes. Adjust consistency with broth, if needed, and adjust seasoning as needed.
Turkey Recipe
Ingredients:
4 c apple cider
2 Tbs cider vinegar
4 Tbs butter, room temp
salt and pepper
4 stalks of celery, halved crosswise
4 carrots, halved crosswise
2 medium onions, peeled and halved
12-14# turkey, patted dry and giblets discarded
1 tart apple (granny smith or pink lady), halved
8 sprigs fresh thyme
8 sprigs fresh sage
Heat oven to 375*.
Make the cider glaze: Boil the cider until reduced to 3/4c, 25-30min. Add the vinegar, 2 Tbs uttter, 1 tsp salt and 1/2 ts pepper and stir until the butter has melted.
In a large roasting pan, scatter the celery, carrots and onions; add 1c water. I kept in the roasting rack, but you could put the turkey directly on top of the veg.
Season the turkey cavity with 1/2 tsp salt and pepper and stuff with the apple, thyme and sage. Pat the turkey dry with paper towels and rub with remaining 2 Tbs butter, and seasons with 2 tsp salt.
Roast turkey, basting every 30 minutes with the pan juices for 2 hours.
Continuing roasting, basting every 15 minutes with the cider glaze, until a thermometer in the thigh reaches 165* (30-60 minutes more).
If the turkey is browning too much, tent with foil. If the veggies in the pan start to scorch, add 1c water.
Carefully tilt the turkey to empty the cavity of juices into the roasting pan. Transfer turkey to a cutting board, tent with foil and let rest 30min to 1hr before carving. Reserve the pan contents for gravy.
Bourbon Gravy Recipe
Ingredients:
4 Tbs unsalted butter
1/2c all purpose flour
3-4 c low sodium chicken broth
salt and peper
roasting pan and its contents
1/2 c bourbon or dry white wine
Make the gravy base: (can be made up to 3 days in advance, refrigerate covered)
Melt the butter in a large saucepan over med-hi heat. Add the glour and cook, whisking, until smooth and golden brown, 4-5 minutes. Whisk in 3 cups of th ebroth, 1 tsp salt and 1/4 ts pepper and bring to a boil. Reduce heat and simmer until thickened, 1 to 2 minutes.
Discard veggies from reserved roasting pan and strain and separate the drippings. Place the empty roasting pan over two burners. Add the bourbon/wine and cook over med-hi heat, scraping up the bits stuck the pan, for 1 minute. Add the gravy base and turkey drippings (approx 1.5c) and cooked until warmed through, 2-3 minutes. Adjust consistency with broth, if needed, and adjust seasoning as needed.
Turkey Curry in a Hurry
From Cooks Illustrated (with some adaptations), so you know it will come together the way its supposed to. This was a great use of leftover roast turkey.
Ingredients
3 Tablespoons vegetable oil
1 medium onion , sliced thin
2 Tablespoons curry powder
Table salt
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
4 teaspoons grated fresh ginger
2cups vegetables , roasted (we like broccoli and cauliflower, or fresh bell pepper)
1 (15 ounce) can chickpeas , drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1/4 cup minced fresh cilantro leaves
1 cup plain whole-milk yogurt (don't use nonfat)
Instructions
1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
2. Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes more.
3. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.
Ingredients
3 Tablespoons vegetable oil
1 medium onion , sliced thin
2 Tablespoons curry powder
Table salt
4 medium cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
4 teaspoons grated fresh ginger
2cups vegetables , roasted (we like broccoli and cauliflower, or fresh bell pepper)
1 (15 ounce) can chickpeas , drained and rinsed
1 cup water
10 ounces shredded cooked turkey (about 2 cups)
1 cup frozen green peas
1/4 cup minced fresh cilantro leaves
1 cup plain whole-milk yogurt (don't use nonfat)
Instructions
1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, curry powder, and 1/2 teaspoon salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
2. Stir in the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, about 2 minutes more.
3. Off the heat, stir in the yogurt and cilantro. Season with salt to taste and serve immediately.
Monday
Cardamom Poached Apricots with marscapone and pistachio
Thanks to Holly for being my guinea pig and taste testing my recipe. I was looking for something to use my homemade marscapone with and these fit the bill. This is a nice little cheese course style dessert. They're a little sticky for finger food, but I think a fork with these would be a little silly too.
Ingredients:
1.25c water
3/4c superfine sugar
6 cardamom pods crushed
2 tsp lemon juice
8oz dried apricots
1/2c marscapone cheese1c finely chopped pistachios
Make a syrup on the stove top with the water, sugar, cardamom and lemon juice by bringing to a boil and then simmering for 1-2 minutes.
Add the apricots, return to a boil, reduce heat to a simmer and cook for 15 minutes.
Remove for heat and scoop out apricots with a slotted spoon to a cutting board or plate to cool.
Once cooled, cut a slit in the apricots and fill with a little marscapone. I used a little pastry tube which worked great.
Dip the cut end into the pistachios so they stick to the marscapone, but they'll stick to the apricot pretty well too.
Refrigerate if your marscapone needs to firm up, but serve at room temp.
Recipe from Small Bites by Jennifer Joyce, a great Christmas gift from Nancy and Diane who are very supportive of my foodie habit!
Ingredients:
1.25c water
3/4c superfine sugar
6 cardamom pods crushed
2 tsp lemon juice
8oz dried apricots
1/2c marscapone cheese1c finely chopped pistachios
Make a syrup on the stove top with the water, sugar, cardamom and lemon juice by bringing to a boil and then simmering for 1-2 minutes.
Add the apricots, return to a boil, reduce heat to a simmer and cook for 15 minutes.
Remove for heat and scoop out apricots with a slotted spoon to a cutting board or plate to cool.
Once cooled, cut a slit in the apricots and fill with a little marscapone. I used a little pastry tube which worked great.
Dip the cut end into the pistachios so they stick to the marscapone, but they'll stick to the apricot pretty well too.
Refrigerate if your marscapone needs to firm up, but serve at room temp.
Recipe from Small Bites by Jennifer Joyce, a great Christmas gift from Nancy and Diane who are very supportive of my foodie habit!
Pastry Crust in the cuisinart
This is the go to Callahan family pie crust. From the kitchen of Nancy Bishop, long time family friend and superior cook!
Ingredients:
1 1/3c flour
1 tsp salt
1 stick of butter, cut in pieces
1/4c very cold/ice water
Put the flour, salt and cold butter pieces in the cuisinart and pulse to form a coarse meal. While running, slowly pour in cold water in a steady stream until a ball of dough forms - it may not take a whole 1/4c.
Roll out and fill your pie!
Ingredients:
1 1/3c flour
1 tsp salt
1 stick of butter, cut in pieces
1/4c very cold/ice water
Put the flour, salt and cold butter pieces in the cuisinart and pulse to form a coarse meal. While running, slowly pour in cold water in a steady stream until a ball of dough forms - it may not take a whole 1/4c.
Roll out and fill your pie!
Kale Chips
After some recipe trials, this is the best version. I can eat more kale in one sitting in chip form than should be possible.
Ingredients:
Kale leaves of your choice (tuscan and curly both work), washed and DRIED
olive oil, in a mister ideally
salt or other seasoning
Preheat oven to 350*.
Rip the kale from the vein and dry it well with a paper towel. Arrange leaves in a single layer on a jelly roll pan or cookie sheet. Mist (or drizzle) a bit of olive oil and bake for 15 minutes.
Your chips should be dry, flaky and a little brown on the edges. Sprinkle with salt (or truffle salt!) and eat.
Ingredients:
Kale leaves of your choice (tuscan and curly both work), washed and DRIED
olive oil, in a mister ideally
salt or other seasoning
Preheat oven to 350*.
Rip the kale from the vein and dry it well with a paper towel. Arrange leaves in a single layer on a jelly roll pan or cookie sheet. Mist (or drizzle) a bit of olive oil and bake for 15 minutes.
Your chips should be dry, flaky and a little brown on the edges. Sprinkle with salt (or truffle salt!) and eat.
Friday
Homemade Pasta
I used this to make ravioli, but it could be used for spaghetti, etc. This uses the Kitchenaid which I alo use the pasta roller attachment with.
I use organic 'happy' eggs which are a little smaller so I generally need closer to 3c of flour. It's easier to add more flour than dl with dry dough.
Ingredients:
4 large eggs
0.5 c water
3-3.5 c all purpose flour
0.5 tp salt
Place eggs, eater, flour, salt in mixer bowl. Using flat paddle beater, turn speed to 2 and mix for 30 sec. Switch to dough hook and beat for 2 min on speed level 2. Remove dough and hand knead for 1-2 min. Let rest for 20 min. Cut into quarters before processing.
I use organic 'happy' eggs which are a little smaller so I generally need closer to 3c of flour. It's easier to add more flour than dl with dry dough.
Ingredients:
4 large eggs
0.5 c water
3-3.5 c all purpose flour
0.5 tp salt
Place eggs, eater, flour, salt in mixer bowl. Using flat paddle beater, turn speed to 2 and mix for 30 sec. Switch to dough hook and beat for 2 min on speed level 2. Remove dough and hand knead for 1-2 min. Let rest for 20 min. Cut into quarters before processing.
Thursday
Buckeyes
I made these and took them to work to rave reviews. The chocolate dipping is a bit tricky, but even if they're ugly they taste great!
Ingredients:
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around.
Chill the buckeyes until they are set, about 30 minutes.
Recipe from Smitten Kitchen blog
Ingredients:
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups peanut butter (smooth, but you can use chunky if you are looking for more texture)
1 cup graham cracker crumbs (from about 14 graham crackers)
Salt (optional, see note up top)
3 cups confectioners’ (powdered) sugar
10 tablespoons (1 1/4 sticks or 5 ounces) unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover) while you shape the peanut butter centers. [Alternately, you can temper the chocolate (fairly simply instructions here) for a perfect showy finish.]
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller) and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around.
Chill the buckeyes until they are set, about 30 minutes.
Recipe from Smitten Kitchen blog
Monday
Pea and Radish Salad with Chevre
A non-lettuce salad option for summer.
Ingredients:
1c frozen peas
1c frozen shelled edamame
1c fresh sugar snap peas
4 thinly sliced radishes
crumbled fresh goat cheese to taste
vinagrette to taste (I like red wine, dijon and EOO)
Cook your frozen peas and edamame in salted boiling water, transferring to ice water as soon as they're done. Blanche sugar snap peas the same way. Drain all the green things well and transfer to a medium bowl. Add sliced radishes and toss with your vinagrette. Garnish with goat cheese.
Adapted from Bon Appetit April 2011
Ingredients:
1c frozen peas
1c frozen shelled edamame
1c fresh sugar snap peas
4 thinly sliced radishes
crumbled fresh goat cheese to taste
vinagrette to taste (I like red wine, dijon and EOO)
Cook your frozen peas and edamame in salted boiling water, transferring to ice water as soon as they're done. Blanche sugar snap peas the same way. Drain all the green things well and transfer to a medium bowl. Add sliced radishes and toss with your vinagrette. Garnish with goat cheese.
Adapted from Bon Appetit April 2011
Brown Sugar-Balsamic Swirl Ice Cream
You need some variety of ice cream maker for this one and you need at least a day to let the custard chill. Boiling the balsamic down will be roughly equivalent to making a batch of tear gas on the stove, so turn on your vent. It is, however, worth it.
Ingredients:
1.5c heavy whipping cream
1.5c whole milk
3/4c dark brown sugar (divided 1/2c, 1/4c)
1/2 vanilla bean, split and scraped
6 egg yolks
1/2-3/4c balsamic vinegar
Combine cream, milk, 1/2c sugar and vanilla in a heavy saucepan. Bring cream mixture to a simmer over medium heat, stirring until sugar is dissolved.
Meanwhile, whisk yolks and 1/4c sugar for 2 minutes until very thick and pale.
Gradually whisk some of the hot cream into the eggs to temper it. Once you're sure you've not scrambled your egg yolks pour it all back into the saucepan so you can make your custard.
Stir over medium heat until custard thickens and you get a temperature of about 180* - being careful not to boil it. This only took me a couple of minutes. Ice bath your saucepan or pour custard into nested bowls to rapidly cool. Stir constantly until it's all cooled off - about 15min. Cover and chill overnight.
Sometime well before the ice cream making step, put your balsamic in a saucepan and bring to a boil. I started with 1/2c but next time I'm going to 3/4c. Bring the vinegar to a rapid boil in as soon as 3 minutes (depending on how hot your stovetop gets) you'll be to syrup. Remember, boiling hot it won't really look thick at all. If it looks thick in a hot pan, it will be like glue in ice cream and you will lose all your fillings. To test you can put a drop on something cool and check the consistency. Let cool to room temperature.
Put your custard in the ice cream maker. After it has processed entirely, pour in your balsamic syrup and let blend for 5 seconds. Any more and you'll not have a swirl, but a nice overall flavor to your ice cream.
from Bon Appetit Dec 2010
Ingredients:
1.5c heavy whipping cream
1.5c whole milk
3/4c dark brown sugar (divided 1/2c, 1/4c)
1/2 vanilla bean, split and scraped
6 egg yolks
1/2-3/4c balsamic vinegar
Combine cream, milk, 1/2c sugar and vanilla in a heavy saucepan. Bring cream mixture to a simmer over medium heat, stirring until sugar is dissolved.
Meanwhile, whisk yolks and 1/4c sugar for 2 minutes until very thick and pale.
Gradually whisk some of the hot cream into the eggs to temper it. Once you're sure you've not scrambled your egg yolks pour it all back into the saucepan so you can make your custard.
Stir over medium heat until custard thickens and you get a temperature of about 180* - being careful not to boil it. This only took me a couple of minutes. Ice bath your saucepan or pour custard into nested bowls to rapidly cool. Stir constantly until it's all cooled off - about 15min. Cover and chill overnight.
Sometime well before the ice cream making step, put your balsamic in a saucepan and bring to a boil. I started with 1/2c but next time I'm going to 3/4c. Bring the vinegar to a rapid boil in as soon as 3 minutes (depending on how hot your stovetop gets) you'll be to syrup. Remember, boiling hot it won't really look thick at all. If it looks thick in a hot pan, it will be like glue in ice cream and you will lose all your fillings. To test you can put a drop on something cool and check the consistency. Let cool to room temperature.
Put your custard in the ice cream maker. After it has processed entirely, pour in your balsamic syrup and let blend for 5 seconds. Any more and you'll not have a swirl, but a nice overall flavor to your ice cream.
from Bon Appetit Dec 2010
Shrimp Salad with Tarragon-Caper Dressing
You can make a poor man's lobster roll or serve this on salad greens or with crackers.
Ingredients:
1/2c lite mayo
2 Tbs capers, drained and finely chopped
1.5 Tbs finely diced sweet onion
1 Tbs chopped fresh tarragon
1/4 tsp celery seeds
1/4 tsp tabasco
1/2c finely chopped celery
1lb fresh shrimp meat
You don't need instructions. Mix it all together. It's best if it can sit in the fridge a little before diving in.
From Bon Appetit Aug 07
Ingredients:
1/2c lite mayo
2 Tbs capers, drained and finely chopped
1.5 Tbs finely diced sweet onion
1 Tbs chopped fresh tarragon
1/4 tsp celery seeds
1/4 tsp tabasco
1/2c finely chopped celery
1lb fresh shrimp meat
You don't need instructions. Mix it all together. It's best if it can sit in the fridge a little before diving in.
From Bon Appetit Aug 07
Marinated Chicken Kebabs with Arugula and Corn Salad
The recipe is for 1 serving, but it will expand. Just figure 1 chicken breast per person and multiply everything else accordingly. We did this on the grill initially and it worked great.
Ingredients:
1/4c low fat greek yogurt (1/2 individual container)
2 tsp lemon juice
2 tsp chopped fresh dill (or 1 tsp dried)
1 boneless, skinless chicken breast cut into 1.5in pieces
1c baby arugula
3/4c (~1 ear) corn kernels
olive oil and a bit more lemon juice to dress salad
salt and pepper to taste
Combine yogurt, lemon juice, and dill. Season with salt and pepper. Add chicken and stir to coat. Cover and refrigerated 1 hour, or up to overnight.
Heat broiler with rack in top position. Tread marinated chicken on metal skewers and place on a wire rack set on a rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots - about 10-12 minutes.
Meanwhile toss arugula and corn and drizzle with lemon and olive oil.
Ingredients:
1/4c low fat greek yogurt (1/2 individual container)
2 tsp lemon juice
2 tsp chopped fresh dill (or 1 tsp dried)
1 boneless, skinless chicken breast cut into 1.5in pieces
1c baby arugula
3/4c (~1 ear) corn kernels
olive oil and a bit more lemon juice to dress salad
salt and pepper to taste
Combine yogurt, lemon juice, and dill. Season with salt and pepper. Add chicken and stir to coat. Cover and refrigerated 1 hour, or up to overnight.
Heat broiler with rack in top position. Tread marinated chicken on metal skewers and place on a wire rack set on a rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots - about 10-12 minutes.
Meanwhile toss arugula and corn and drizzle with lemon and olive oil.
Sunday
Mini Cheesecakes
I bought super cute 2oz mini ramekins and promptly needed to find something to bake in them! This is for 12 mini cheesecakes
Preheat oven to 350*
Crust:
1 cup graham cracker crumbs
1/4 cup softened butter
1/4 cup sugar
Mix together well and divide equally between ramekins, pushing with fingers to compact crust.
Filling:
8oz softened cream cheese
3/4 sugar
2 Tbs vanilla
2 egg whites
3/4 cup sour cream
Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add egg whites, mix well, add sour cream and mix thoroughly. Pour equally into ramekins until almost full.
Bake 20 minutes until center is almost set. Turn off oven, open door and let sit in oven for another 15 minutes. Remove from oven and refrigerate until chilled. Top with berries if desired.
Preheat oven to 350*
Crust:
1 cup graham cracker crumbs
1/4 cup softened butter
1/4 cup sugar
Mix together well and divide equally between ramekins, pushing with fingers to compact crust.
Filling:
8oz softened cream cheese
3/4 sugar
2 Tbs vanilla
2 egg whites
3/4 cup sour cream
Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add egg whites, mix well, add sour cream and mix thoroughly. Pour equally into ramekins until almost full.
Bake 20 minutes until center is almost set. Turn off oven, open door and let sit in oven for another 15 minutes. Remove from oven and refrigerate until chilled. Top with berries if desired.
Subscribe to:
Posts (Atom)