I am too cheap to buy the bottle of apple pie spice when I have all the spices in my cubboard. Here is the combination of spices...
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
Wednesday, September 30, 2009
Sunday, September 27, 2009
Rhubarb Sorbet
At this rate I am going to have to plant more rhubarb plants!!
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.
Ingredients
3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 teaspoons of chopped fresh ginger
2 tablespoons of corn syrup
Method
1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.
2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. Stir in corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
Makes about one quart.
From Simply Recipes
Also makes great popsicles! Just pour mixture into popsicle molds and freeze.
Ingredients
3 1/2 cups of chopped fresh rhubarb (4-5 stalks)
2 1/2 cups of water
1 2/3 cups of sugar
1/4 teaspoon of salt
2 teaspoons of orange zest
2 teaspoons of chopped fresh ginger
2 tablespoons of corn syrup
Method
1 Place rhubarb, sugar, water, salt, orange zest, and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes, or until the rhubarb easily falls apart and the sugar has dissolved.
2 Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove the pulp; discard the pulp. Stir in corn syrup. Cover and refrigerate until totally chilled, several hours or overnight. (Can more quickly chill in the freezer if you check it and stir it every 15 minutes.)
3 Process in your ice cream maker according to the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in freezer for several hours. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.
Makes about one quart.
From Simply Recipes
Rosemary Lemon Rhubarb Spritzer
1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
2 cups water
1 1/2 cups sugar
3 Tbsp chopped fresh rosemary leaves
1/2 cup lemon juice
Soda water or carbonated water
Method
1 Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.
2 Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.
3 To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.
Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.
From Simply Recipes
2 cups water
1 1/2 cups sugar
3 Tbsp chopped fresh rosemary leaves
1/2 cup lemon juice
Soda water or carbonated water
Method
1 Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.
2 Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.
3 To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.
Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.
From Simply Recipes
Red sauce
Recipe from Hedonia
1/2 lb button mushrooms, finely diced
1 onion, finely minced
several cloves garlic, minced or pressed
1 good fistful of dried porciniSausage, sweet and/or hot
1 26-oz box Pomi strained tomatoes, or one 29-oz can tomato puree (I prefer Contadina)
1 6-oz box tomato paste (again, Contadina, please)Olive oilSplash of wine (red or white, whatever you prefer)
Stock or watersalt, pepper, oregano
Put your dried mushrooms in a jar or other lidded container and cover with almost-boiling water to cover; steep for 15-20 minutes. Drain, reserving the brown stock, squeezing out as much excess liquid from the mushrooms as possible. Coarsely chop the mushrooms and set aside.
In a large Dutch oven, brown the sausage in a small amount of olive oil on all sides, and set aside. Add the onion and garlic -- just enough to cover the bottom of the pan -- adding oil as necessary to keep from sticking or burning. Cook until translucent, and scoop out and set aside. Repeat with the remaining onion and garlic, if necessary, until done. Add the mushrooms in the same fashion, cooking only enough at a time to cover the bottom of the pan, until dark brown and highly aromatic. (Always salt as you go, but you knew that, right?)
Once the last of the mushrooms are cooked, reintroduce all the previously cooked mushrooms, onion and garlic. Add the tomatoes, tomato paste, splash of wine, chopped porcini and the mushroom stock. Mind the stock -- it may have some grit from the mushrooms, so pour carefully, leaving a trace behind. (You could of course strain that off first.) Bring to a low boil, cover most of the way and reduce the heat to low. Keep at a low simmer, adding stock or water as necessary and stirring every 15-20 minutes. Be sure to scrape down the sides!
So when is adding more liquid necessary? Well, if instead of dainty little bubbles percolating to the surface of your sauce you get hoary, gloppy, volcanic GLOOPS, you might want to thin it out. Conversely, if the top of the sauce looks watery or transparent, it needs to cook down more. But stirring is of the essence, or you will end up with a layer of water over a layer of tomato mud. And that's no good.
Anyway, go on like this for, oh, three hours. Maybe more, maybe less. How do you know when it's done? I hate to be vague, but you will know. As if by some kind of pazzo alchemy, the sauce will magically begin to change. The color will turn more ruddy and brownish, and the aroma will become deeper and more savory. And the sauce -- if you've been stirring it! -- will take on a consistent, gravy-like texture. I mean, sauce-like.
Season to taste, reintroduce the meat if you used it, and cook another 20-30 minutes to meld the flavors. It's pretty good the day you make it, but it's always better at least a day later.
Now, if you're going to can the stuff, and I'm not saying you have to, for the love of Pete do not keep the meat in it. No point poisoning your loved ones with botulism, unless that's been your nefarious plan all along.
Reheat your sauce (cuz you made it at least a day ahead, remember?), and pour hot into freshly sterilized jars, canning according to the standard instructions. You'll have to read up on those somewhere else -- like here or here.
Now that's sauce from a jar I can deal with. Read more:
1/2 lb button mushrooms, finely diced
1 onion, finely minced
several cloves garlic, minced or pressed
1 good fistful of dried porciniSausage, sweet and/or hot
1 26-oz box Pomi strained tomatoes, or one 29-oz can tomato puree (I prefer Contadina)
1 6-oz box tomato paste (again, Contadina, please)Olive oilSplash of wine (red or white, whatever you prefer)
Stock or watersalt, pepper, oregano
Put your dried mushrooms in a jar or other lidded container and cover with almost-boiling water to cover; steep for 15-20 minutes. Drain, reserving the brown stock, squeezing out as much excess liquid from the mushrooms as possible. Coarsely chop the mushrooms and set aside.
In a large Dutch oven, brown the sausage in a small amount of olive oil on all sides, and set aside. Add the onion and garlic -- just enough to cover the bottom of the pan -- adding oil as necessary to keep from sticking or burning. Cook until translucent, and scoop out and set aside. Repeat with the remaining onion and garlic, if necessary, until done. Add the mushrooms in the same fashion, cooking only enough at a time to cover the bottom of the pan, until dark brown and highly aromatic. (Always salt as you go, but you knew that, right?)
Once the last of the mushrooms are cooked, reintroduce all the previously cooked mushrooms, onion and garlic. Add the tomatoes, tomato paste, splash of wine, chopped porcini and the mushroom stock. Mind the stock -- it may have some grit from the mushrooms, so pour carefully, leaving a trace behind. (You could of course strain that off first.) Bring to a low boil, cover most of the way and reduce the heat to low. Keep at a low simmer, adding stock or water as necessary and stirring every 15-20 minutes. Be sure to scrape down the sides!
So when is adding more liquid necessary? Well, if instead of dainty little bubbles percolating to the surface of your sauce you get hoary, gloppy, volcanic GLOOPS, you might want to thin it out. Conversely, if the top of the sauce looks watery or transparent, it needs to cook down more. But stirring is of the essence, or you will end up with a layer of water over a layer of tomato mud. And that's no good.
Anyway, go on like this for, oh, three hours. Maybe more, maybe less. How do you know when it's done? I hate to be vague, but you will know. As if by some kind of pazzo alchemy, the sauce will magically begin to change. The color will turn more ruddy and brownish, and the aroma will become deeper and more savory. And the sauce -- if you've been stirring it! -- will take on a consistent, gravy-like texture. I mean, sauce-like.
Season to taste, reintroduce the meat if you used it, and cook another 20-30 minutes to meld the flavors. It's pretty good the day you make it, but it's always better at least a day later.
Now, if you're going to can the stuff, and I'm not saying you have to, for the love of Pete do not keep the meat in it. No point poisoning your loved ones with botulism, unless that's been your nefarious plan all along.
Reheat your sauce (cuz you made it at least a day ahead, remember?), and pour hot into freshly sterilized jars, canning according to the standard instructions. You'll have to read up on those somewhere else -- like here or here.
Now that's sauce from a jar I can deal with. Read more:
Basic Tomato Sauce
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
From Simply Recipes
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
1 Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
2 Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce.
From Simply Recipes
Potato Gnocchi
I posted a gnocchi recipe ages ago and had a question about it that I never felt I answered satisfactory. Hopefully this recipe will answer those questions better.
2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt
Your favorite pasta sauce (for example, this basic, delicious tomato sauce)
1 Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
2 Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
3 Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.
4 Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.
5 Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.
6 Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
7 As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately.
Serves 6.
This recipe is from the web site Simply Recipes
2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt
Your favorite pasta sauce (for example, this basic, delicious tomato sauce)
1 Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
2 Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
3 Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.
4 Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.
5 Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.
6 Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
7 As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately.
Serves 6.
This recipe is from the web site Simply Recipes
Pesto Pasta Salad
4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
Method
1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
You could also add goat cheese, slivered almonds, sun-dried tomatoes, or snow peas.
Serves 6-8.
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
Method
1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
You could also add goat cheese, slivered almonds, sun-dried tomatoes, or snow peas.
Serves 6-8.
Monday, September 21, 2009
Apple Brie Bites
1 can Pillsbury Crescent Recipe Creation
1 apple, peeled, finely chopped
1 tablespoon packed dark brown sugar
8 ounces Brie cheese, rind removed, cut into squares
Heat oven to 375F. Grease or spray 12 mini muffin cups. Unroll dough onto work surface. Using a small circle cutter, cut out 12 circles. Gently press circles into mini muffins.
In small bowl mix the apple and the brown sugar. Place 1 cheese chunk in each cup. Top with apple mixture.Bake 10-15 minutes or until edges are deep golden brown. Cool 5 minutes and remove from muffin cups. Serve!
1 apple, peeled, finely chopped
1 tablespoon packed dark brown sugar
8 ounces Brie cheese, rind removed, cut into squares
Heat oven to 375F. Grease or spray 12 mini muffin cups. Unroll dough onto work surface. Using a small circle cutter, cut out 12 circles. Gently press circles into mini muffins.
In small bowl mix the apple and the brown sugar. Place 1 cheese chunk in each cup. Top with apple mixture.Bake 10-15 minutes or until edges are deep golden brown. Cool 5 minutes and remove from muffin cups. Serve!
Hearty Loaded Baked Potato Chowder
This is a Pampered Chef recipe and I can not stand their instructions. So I apologized for that. The soup is worth the irritating instructions though.
3 baking potatoes (about 2 1/2 lb/1.1 kg)
3 1/2 cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions with tops (1/4 cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets
Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix N Chop. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix N Scraper®; until cheese is melted. Serve with toppings, if desired. Yield: 6 servings (8 cups/2 L)
3 baking potatoes (about 2 1/2 lb/1.1 kg)
3 1/2 cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2-3 green onions with tops (1/4 cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets
Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup (125 mL) of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix N Chop. Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups (750 mL) milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife. Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix N Scraper®; until cheese is melted. Serve with toppings, if desired. Yield: 6 servings (8 cups/2 L)
Pesto Cheese Pastries
12 sheets frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted
3/4 cup purchased pesto
6 7x3 1/2-inch Swiss cheese slices
6 tablespoons grated Parmesan
Fresh basil sprigs (optional)
Preheat oven to 375°F. Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4x8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan. Fold in long sides, then, beginning at cheese end, roll up phyllo jelly roll style. Place seam side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese. Bake until golden brown, about 25 minutes.
Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.
1/2 cup (1 stick) unsalted butter, melted
3/4 cup purchased pesto
6 7x3 1/2-inch Swiss cheese slices
6 tablespoons grated Parmesan
Fresh basil sprigs (optional)
Preheat oven to 375°F. Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4x8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan. Fold in long sides, then, beginning at cheese end, roll up phyllo jelly roll style. Place seam side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese. Bake until golden brown, about 25 minutes.
Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.
Cream Puff Cake
My niece is coming for dinner Sunday for her birthday. She is not a big fan of chocolate. We have an amazing traditional birthday cake that we typically make but she is making it on her actual birthday. This recipe sounded fun and right up her alley. I did some research and found a Ricotta Mascarpone filling that I may try instead though. I will include that at the end but this is the original recipe. I may also add strawberries or a strawberry sauce and let everyone choose chocolate syrup (homemade of course) or strawberry sauce.
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 400 degrees F (200 degrees C).
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Ricotta/Mascarpone Filling
1 c whole milk ricotta cheese
1/3 c mascarpone cheese
1/4 c powdered sugar
1/2 tsp. lemon zest
Blend all together and fill puffs.
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 400 degrees F (200 degrees C).
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
Ricotta/Mascarpone Filling
1 c whole milk ricotta cheese
1/3 c mascarpone cheese
1/4 c powdered sugar
1/2 tsp. lemon zest
Blend all together and fill puffs.
Friday, September 18, 2009
Jill's Virgin Pina Colada Slush
1 lg. can pineapple juice
1 bottle pina colada mix (they sell this in the liquer section. I always feel so rebellious when I buy this but it is non-alcoholic)
Mix, freeze (I freeze in ice cube trays but my good friend Jill who gave me this recipe freezes it in a zip lock).
Serve with Lemon-Lime.
+
1 bottle pina colada mix (they sell this in the liquer section. I always feel so rebellious when I buy this but it is non-alcoholic)
Mix, freeze (I freeze in ice cube trays but my good friend Jill who gave me this recipe freezes it in a zip lock).
Serve with Lemon-Lime.
+
My Favorite Chocolate Chip Cookies
1 lb. butter (you can not sub unless you want not so good cookies, yes I am Queen food snob:)
1 1/2 c granulated sugar
2 c brown sugar
3 eggs
1 1/2 tsp. vanilla
Cream together
5-6 c flour (I always use 6 cups, but I am writing what my recipe says)
1 1/2 tsp. salt
1 1/2 tsp. baking soda
Sift together in a separate bowl. Stir into creamed mixture. Mix well.
3 c. chocolate chips (I use semi-sweet. I realize there have been many wars over which is better{milk or semi-sweet}but for me there is no contest and if you are looking at this recipe because you requested it from me I am only sharing with you exactly how you ate them:)
Add the chips.
Bake 350 for 8-11 minutes. I under cook them. In fact when I take them out they still look a bit raw but they are mm so good. OK, thanks a lot now I am drooling!
1 1/2 c granulated sugar
2 c brown sugar
3 eggs
1 1/2 tsp. vanilla
Cream together
5-6 c flour (I always use 6 cups, but I am writing what my recipe says)
1 1/2 tsp. salt
1 1/2 tsp. baking soda
Sift together in a separate bowl. Stir into creamed mixture. Mix well.
3 c. chocolate chips (I use semi-sweet. I realize there have been many wars over which is better{milk or semi-sweet}but for me there is no contest and if you are looking at this recipe because you requested it from me I am only sharing with you exactly how you ate them:)
Add the chips.
Bake 350 for 8-11 minutes. I under cook them. In fact when I take them out they still look a bit raw but they are mm so good. OK, thanks a lot now I am drooling!
Wednesday, September 16, 2009
Canned Lemon Curd
2½ cups superfine sugar*
½ cup lemon zest (freshly zested), optional
1 cup bottled lemon juice**
¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
7 large egg yolks
4 large whole eggs
Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double
boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least
up to 180/F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and
equipment for boiling water canning.
Yield: About 3 to 4 half-pint jars
Procedure:
1. Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill.
Prepare canning lids according to manufacturer’s directions.
2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a
thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the
water in the canner is too hot when jars are added, the process time will not be long enough. The
time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30
minutes for this product. Process time starts after the water in the canner comes to a full boil over
the tops of the jars.
3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes.
Pre-measure the lemon juice and prepare the chilled butter pieces.
4. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil
vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be
cooked. Steam produced will be sufficient for the cooking process to occur.
5. In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs
together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed
and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
6. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but
continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to
the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170/ F.
Use a food thermometer to monitor the temperature.
- continued -
7. Remove the double boiler pan from the stove and place on a protected surface, such as a dish
cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5
minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard
collected zest.
8. Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper
towel; apply two-piece metal canning lids.
9. Process in the prepared boiling water canner according to the recommendations in Table 1.
Let cool, undisturbed, for 12 to 24 hours and check for seals.
Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 15 min 20 min 25 min
Shelf Life: For best quality, store in a cool, dark place (away from light). Plan to use canned
lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage;
discard any time these changes are observed.
Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes
when thawed. Package in freezer containers after straining and cooling to room temperature. To
thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After
thawing, consume within 4 weeks. (See Freezer Lemon Curd,
http://www.uga.edu/nchfp/publications/nchfp/factsheets/freezer_lemoncurd.pdf)
Preparation Notes:
* If superfine sugar is not available, run granulated sugar through a grinder or food processor for 1
minute, let settle, and use in place of superfine sugar. Do not use powdered sugar.
** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is
not recommended.
*** If a double boiler is not available, a substitute can be made with a large bowl or saucepan that
can fit partway down into a saucepan of a smaller diameter. If the bottom pan has a larger
diameter, the top bowl or pan should have a handle(s) that can rest on the rim of the lower pan.
For more detailed information on boiling water canning, see "Using Boiling Water Canners" at
http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html
Variation:
For Lime Curd, use the same recipe but substitute 1 cup bottled lime juice and ¼ cup fresh lime
zest for the lemon juice and zest.
Other citrus or fruit curds are not recommended for canning at this time.
Lemony Meyer Lemon Curd
3 Meyer lemons
3/4 C. organic evaporated sugar cane juice (it’s unbleached granulated sugar that has a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious.)
2 large eggs
1 stick unsalted butter (1/2 C.), cut into 6 pieces
Finely grate zest from lemons, and squeeze enough juice for 1/2 cup (my meyer lemons were so juicy, I only needed 2 1/2 lemons to get 1/2 cup juice.Whisk juice, zest, sugar and eggs in double boiler (can just set a bowl over saucepan with an inch or two of simmering water in it). Once the eggs are well incorporated, and the sugar has dissolved, add butter, and continue whisking over the simmering water about 10 minutes. It will become opaque, lighter in color and thickened quite a bit, but still pourable. Since this recipe calls for both the white and yolk of the egg, there will be little bits of cooked white. While it’s still hot, carefully pour the lemon curd through a fine strainer/sieve. This step is also why you don’t need to be too careful about the lemon seeds. You’ll have about 16 oz. of silky decadent curd that fits neatly into two 8 oz. jars. One for you, and one for a friend.
½ cup lemon zest (freshly zested), optional
1 cup bottled lemon juice**
¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
7 large egg yolks
4 large whole eggs
Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double
boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least
up to 180/F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and
equipment for boiling water canning.
Yield: About 3 to 4 half-pint jars
Procedure:
1. Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill.
Prepare canning lids according to manufacturer’s directions.
2. Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a
thermometer to preheat the water to 180°F by the time filled jars are ready to be added.
Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the
water in the canner is too hot when jars are added, the process time will not be long enough. The
time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30
minutes for this product. Process time starts after the water in the canner comes to a full boil over
the tops of the jars.
3. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes.
Pre-measure the lemon juice and prepare the chilled butter pieces.
4. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil
vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be
cooked. Steam produced will be sufficient for the cooking process to occur.
5. In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs
together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed
and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
6. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but
continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to
the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170/ F.
Use a food thermometer to monitor the temperature.
- continued -
7. Remove the double boiler pan from the stove and place on a protected surface, such as a dish
cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5
minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard
collected zest.
8. Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper
towel; apply two-piece metal canning lids.
9. Process in the prepared boiling water canner according to the recommendations in Table 1.
Let cool, undisturbed, for 12 to 24 hours and check for seals.
Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints 15 min 20 min 25 min
Shelf Life: For best quality, store in a cool, dark place (away from light). Plan to use canned
lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage;
discard any time these changes are observed.
Prepared lemon curd can also be frozen instead of canned for up to 1 year without quality changes
when thawed. Package in freezer containers after straining and cooling to room temperature. To
thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After
thawing, consume within 4 weeks. (See Freezer Lemon Curd,
http://www.uga.edu/nchfp/publications/nchfp/factsheets/freezer_lemoncurd.pdf)
Preparation Notes:
* If superfine sugar is not available, run granulated sugar through a grinder or food processor for 1
minute, let settle, and use in place of superfine sugar. Do not use powdered sugar.
** Bottled lemon juice is used to standardize acidity. Fresh lemon juice can vary in acidity and is
not recommended.
*** If a double boiler is not available, a substitute can be made with a large bowl or saucepan that
can fit partway down into a saucepan of a smaller diameter. If the bottom pan has a larger
diameter, the top bowl or pan should have a handle(s) that can rest on the rim of the lower pan.
For more detailed information on boiling water canning, see "Using Boiling Water Canners" at
http://www.uga.edu/nchfp/publications/uga/using_bw_canners.html
Variation:
For Lime Curd, use the same recipe but substitute 1 cup bottled lime juice and ¼ cup fresh lime
zest for the lemon juice and zest.
Other citrus or fruit curds are not recommended for canning at this time.
Lemony Meyer Lemon Curd
3 Meyer lemons
3/4 C. organic evaporated sugar cane juice (it’s unbleached granulated sugar that has a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious.)
2 large eggs
1 stick unsalted butter (1/2 C.), cut into 6 pieces
Finely grate zest from lemons, and squeeze enough juice for 1/2 cup (my meyer lemons were so juicy, I only needed 2 1/2 lemons to get 1/2 cup juice.Whisk juice, zest, sugar and eggs in double boiler (can just set a bowl over saucepan with an inch or two of simmering water in it). Once the eggs are well incorporated, and the sugar has dissolved, add butter, and continue whisking over the simmering water about 10 minutes. It will become opaque, lighter in color and thickened quite a bit, but still pourable. Since this recipe calls for both the white and yolk of the egg, there will be little bits of cooked white. While it’s still hot, carefully pour the lemon curd through a fine strainer/sieve. This step is also why you don’t need to be too careful about the lemon seeds. You’ll have about 16 oz. of silky decadent curd that fits neatly into two 8 oz. jars. One for you, and one for a friend.
Friday, September 4, 2009
Creamy Poppyseed Dressing
I am currently looking for a good one with small amounts of vinegar and sugar. They are hard to find. David's brother and his wife will be here tomorrow and I have a favorite green salad that I thought I would make for them. It calls for Creamy Poppyseed salad dressing.
Here is what else I put in it.
Favorite greens
Berries (I like blackberries, raspberries, and blueberries sometimes strwberries)
Feta
Carmelized pecans
That will the dressing makes a wonderful summer salad. I suppose if you like raw onions I would add a red onion but I personally do not like to ruin my green salads with raw onions. Funny how I adore cooked onions.
Well to make a short entry long here are the recipes I will think about trying...
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM) (I HATE Miracle Whip so I don't know about this one)
1/4 cup milk
1/4 cup white sugar (I might try 2T first to see if I can get a way with less)
1/8 cup distilled white vinegar
1 tablespoon poppy seeds
In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.
Recipe #2
1/2 cup orange juice
1/2 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2 teaspoons sugar
2 teaspoons lemon juice
1 teaspoon poppy seeds
1/8 teaspoon pepper
In a jar with a tight-fitting lid, combine all of the ingredients; shake well. Cover and refrigerate until serving.
Recipe #3
1/2 c. mayonnaise or creamy salad dressing
1/4 c. sour cream
2 tbsp. honey
1 tsp. poppy seedsWhite or black pepper, to taste
Mix, chill, serve.
Here is what else I put in it.
Favorite greens
Berries (I like blackberries, raspberries, and blueberries sometimes strwberries)
Feta
Carmelized pecans
That will the dressing makes a wonderful summer salad. I suppose if you like raw onions I would add a red onion but I personally do not like to ruin my green salads with raw onions. Funny how I adore cooked onions.
Well to make a short entry long here are the recipes I will think about trying...
1/2 cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM) (I HATE Miracle Whip so I don't know about this one)
1/4 cup milk
1/4 cup white sugar (I might try 2T first to see if I can get a way with less)
1/8 cup distilled white vinegar
1 tablespoon poppy seeds
In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.
Recipe #2
1/2 cup orange juice
1/2 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2 teaspoons sugar
2 teaspoons lemon juice
1 teaspoon poppy seeds
1/8 teaspoon pepper
In a jar with a tight-fitting lid, combine all of the ingredients; shake well. Cover and refrigerate until serving.
Recipe #3
1/2 c. mayonnaise or creamy salad dressing
1/4 c. sour cream
2 tbsp. honey
1 tsp. poppy seedsWhite or black pepper, to taste
Mix, chill, serve.
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