These nuts are a staple during the holidays. Recipe from Martha Stewart.
Ingredients:
5 cups mixed nuts (highly recommend pecans and cashews)
1 Tbsp olive oil
2 small shallots, thinly sliced
3 garlic cloves, thinly sliced
2 Tbsp unsalted butter
1/4 cup chopped fresh rosemary
1/4 tsp cayenne pepper
1 Tbsp dark brown sugar
1 Tbsp course salt
Instructions:
Preheat oven to 350F. Spread the nuts on a baking sheet in a single layer. Roast until fragrant (Martha says 8-12 minutes, I find it takes longer, 15-20 minutes). Once roasted, transfer to a large bowl and set aside.
Meanwhile, heat the olive oil in a small skillet over medium heat. Add the shallots and garlic and fry until golden, 3-5 minutes. Transfer to a paper towel and set aside.
Melt the butter and pour over the warm nuts. Toss with rosemary, cayenne, brown sugar, and salt. Add the crispy shallots and garlic. Serve warm. Can be reheated at 300F for 10 minutes. Also delicious at room temperature.
Note: We are experimenting with how to get the spices to better stick to the nuts. One option would be to stir them into the melted butter. Or perhaps coat them first and then roast them. We will update if we find a suitable method.
Sunday, November 3, 2013
Tuesday, February 12, 2013
Chicken Francese
Recipe courtesy Tyler Florence
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Thursday, February 7, 2013
Pan-fried sole or tilapia with lemon and capers
Ingredients:
2-3 Tbsp flour
4 lemon sole or tilapia fillets
3 tbsp olive oil
4 tbsp butter
1/4 cup lemon juice
2 tbsp rinsed bottled capers
salt and freshly ground black pepper
fresh flat-leaf parsley and lemon wedges, to garnish
Season the flour with salt and black pepper. Coat the sole fillets evenly on both sides. Heat the oil with half the butter in a large shallow pan until foaming. Add two sole filets and fry over medium heat for 2-3 minute on each side.
Lift out the sole filets with a spatula and place on a warmed serving platter. Keep hot. Fry the remaining sole filets.
Remove the pan from the heat and add the lemon juice and remaining butter. Return the pan to high heat and stir vigorously until the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.
Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsley. Add the lemon wedges and serve immediately.
Cook's Tip:
It is important to cook the pan juices to the right color after removing the fish. Too pale, and they will taste insipid. Too dark, and they may taste bitter. Take great care not to be distracted at this point so that you can watch the color the juices change to a golden brown.
2-3 Tbsp flour
4 lemon sole or tilapia fillets
3 tbsp olive oil
4 tbsp butter
1/4 cup lemon juice
2 tbsp rinsed bottled capers
salt and freshly ground black pepper
fresh flat-leaf parsley and lemon wedges, to garnish
Season the flour with salt and black pepper. Coat the sole fillets evenly on both sides. Heat the oil with half the butter in a large shallow pan until foaming. Add two sole filets and fry over medium heat for 2-3 minute on each side.
Lift out the sole filets with a spatula and place on a warmed serving platter. Keep hot. Fry the remaining sole filets.
Remove the pan from the heat and add the lemon juice and remaining butter. Return the pan to high heat and stir vigorously until the pan juices are sizzling and beginning to turn golden brown. Remove from the heat and stir in the capers.
Pour the pan juices over the sole, sprinkle with salt and pepper to taste and garnish with the parsley. Add the lemon wedges and serve immediately.
Cook's Tip:
It is important to cook the pan juices to the right color after removing the fish. Too pale, and they will taste insipid. Too dark, and they may taste bitter. Take great care not to be distracted at this point so that you can watch the color the juices change to a golden brown.
Sunday, February 3, 2013
Dutch Chocolate Cake
2/3 cup oil
2 cups sugar
2 eggs
1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp vanilla
4 melted unsweetened chocolate squares (4 oz)
2 2/3 cups flour
2 cups boiling water
Blend ingredients up to and including chocolate.
Add flour and water alternately for two minutes on medium speed.
Turks head pan -- 350 -- 1 hour to an hour 15 minutes.
Cool in pan one hour.
Buttercream Icing
1/2 cup milk
2 tbsp flour
Cook to paste, stirring, then let get cold.
Softened stick of butter
1/2 cup sugar
1 tsp vanilla
Beat until creamy.
Add cold flour mixture. Beat until fluffy.
2 cups sugar
2 eggs
1/2 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp vanilla
4 melted unsweetened chocolate squares (4 oz)
2 2/3 cups flour
2 cups boiling water
Blend ingredients up to and including chocolate.
Add flour and water alternately for two minutes on medium speed.
Turks head pan -- 350 -- 1 hour to an hour 15 minutes.
Cool in pan one hour.
Buttercream Icing
1/2 cup milk
2 tbsp flour
Cook to paste, stirring, then let get cold.
Softened stick of butter
1/2 cup sugar
1 tsp vanilla
Beat until creamy.
Add cold flour mixture. Beat until fluffy.
Chocolate Chip Sour Cream Cake
One of Mom-mom Joan's specialties. Moist and delicious.
1/4 cup butter
1 cup sugar
2 eggs
2 cups sifted flour
1 tsp. baking soda
2 tsp. baking powder
1 cup sour cream
2 tsp. milk
1 1/2 tsp. vanilla
1 6oz. package chocolate chips
Cream butter and sugar. Beat in eggs. Sift together dry ingredients. Combine sour cream and milk with butter and egg mixture. Add dry ingredients to wet mixture a little at a time. Beat alternately and add vanilla. Fold in chocolate chips. Pour half the batter into a greased and floured 10 inch tube or bundt pan. Combine 1/2 cup sugar and 2 tsp cinnamon. Sprinkle half of sugar mixture over batter. Pour in remaining batter and sprinkle remainder of sugar/cinnamon mixture on top.
Bake 375 for 45 minutes.
1/4 cup butter
1 cup sugar
2 eggs
2 cups sifted flour
1 tsp. baking soda
2 tsp. baking powder
1 cup sour cream
2 tsp. milk
1 1/2 tsp. vanilla
1 6oz. package chocolate chips
Cream butter and sugar. Beat in eggs. Sift together dry ingredients. Combine sour cream and milk with butter and egg mixture. Add dry ingredients to wet mixture a little at a time. Beat alternately and add vanilla. Fold in chocolate chips. Pour half the batter into a greased and floured 10 inch tube or bundt pan. Combine 1/2 cup sugar and 2 tsp cinnamon. Sprinkle half of sugar mixture over batter. Pour in remaining batter and sprinkle remainder of sugar/cinnamon mixture on top.
Bake 375 for 45 minutes.
Grandmom Nasuti's Bread
This is an Italian white bread from Mom's grandmother, Antoinette Nasuti. Every Sunday Mom would go to her grandmother's and this is the smell she most associates with their home. It was always warm and fresh out of the oven.
6 cups flour
2 packages of dry yeast
tsp olive oil
pinch of salt
warm water
Mix ingredients. Cover in an air tight container and let sit in a warm spot approximately 4 hours, until it increases 3 times its volume. Put on floured board. Cut and shape into loaves. Stand 15 minutes. Bake in oven 40 minutes. 425 to start (20 minutes). 400 to finish (20 minutes).
6 cups flour
2 packages of dry yeast
tsp olive oil
pinch of salt
warm water
Mix ingredients. Cover in an air tight container and let sit in a warm spot approximately 4 hours, until it increases 3 times its volume. Put on floured board. Cut and shape into loaves. Stand 15 minutes. Bake in oven 40 minutes. 425 to start (20 minutes). 400 to finish (20 minutes).
Apple Crisp
2 cups flour
2 cups sugar
1 1/2 tsp salt
2 tsp baking powder
2 unbeaten eggs
6 granny smith apples
2 sticks butter
Cinnamon and sugar
Preheat oven to 350 degrees. Peel and slice apples. Combine flour, sugar, salt, baking powder and eggs. Place sliced apples in a 9x13 pan (fill almost to top). Pour mixture over top. Melt 2 sticks of butter and pour over top. Sprinkle with cinnamon and sugar.
Bake 30-40 minutes.
2 cups sugar
1 1/2 tsp salt
2 tsp baking powder
2 unbeaten eggs
6 granny smith apples
2 sticks butter
Cinnamon and sugar
Preheat oven to 350 degrees. Peel and slice apples. Combine flour, sugar, salt, baking powder and eggs. Place sliced apples in a 9x13 pan (fill almost to top). Pour mixture over top. Melt 2 sticks of butter and pour over top. Sprinkle with cinnamon and sugar.
Bake 30-40 minutes.
Grandmom Fala's Scrippelle (crepe) Soup
Scrippelle - Italian crepe soup in broth. This recipe comes from Yolanda's mother, Carmela.
Crepes (recipe below)
Parmesan
Black pepper
Broth
To make 35-40 crepes:
3 eggs
1 cup flour
2 cups water
1 teaspoon salt
To make 75-80 crepes:
6 eggs
2 cups flour
4 cups water
1 teaspoon salt
Combine ingredients and cook individually in small cast iron skillet.
Sprinkle inside of crepe with a mixture of parmesan and black pepper. Roll crepe and add to a warm bowl of broth.
Crepes can also be used to make layered lasagna or manicotti.
Crepes (recipe below)
Parmesan
Black pepper
Broth
To make 35-40 crepes:
3 eggs
1 cup flour
2 cups water
1 teaspoon salt
To make 75-80 crepes:
6 eggs
2 cups flour
4 cups water
1 teaspoon salt
Combine ingredients and cook individually in small cast iron skillet.
Sprinkle inside of crepe with a mixture of parmesan and black pepper. Roll crepe and add to a warm bowl of broth.
Crepes can also be used to make layered lasagna or manicotti.
Italian Wedding (Escarole) Soup
Meatballs, rolled into small pea-sized balls (or slightly larger)
Escarole, roughly chopped
Croutons (recipe below)
Broth
Frittata:
6 eggs
2 cups of flour
1 cup of water
fresh chopped parsley
pinch of salt and pepper
Cook like a pancake in a small crepe pan. Flip over. Place on cutting board. Cut into small pieces. Refrigerate or freeze until ready to use.
Or bake frittata in 11 x 16 x 1 inch high cookie sheet. Grease pan and bake 350 degrees for 30 minutes.
To assemble the soup:
Add meatballs, roughly chopped escarole and croutons to broth and serve.
Escarole, roughly chopped
Croutons (recipe below)
Broth
Frittata:
6 eggs
2 cups of flour
1 cup of water
fresh chopped parsley
pinch of salt and pepper
Cook like a pancake in a small crepe pan. Flip over. Place on cutting board. Cut into small pieces. Refrigerate or freeze until ready to use.
Or bake frittata in 11 x 16 x 1 inch high cookie sheet. Grease pan and bake 350 degrees for 30 minutes.
To assemble the soup:
Add meatballs, roughly chopped escarole and croutons to broth and serve.
Saturday, February 2, 2013
Pop-pop Reds' Crepes
This recipe comes from Ernest "Reds" Chamberlain, Dad's maternal grandfather. These are dessert crepes.
1 cup flour
2 eggs
1 1/2 tbsp sugar
salt
1/2 cup milk
Combine and create.
1 cup flour
2 eggs
1 1/2 tbsp sugar
salt
1/2 cup milk
Combine and create.
Rice Pudding
This is one of my personal favorites. The recipe comes from Joann Denicolo's grandmother, Josie. Joann's mother, Jennie, and brother, Tommy, kept the recipe alive by serving it at Tommy's Italian deli in Blackwood, NJ, Denicolo's Deli. To this day, Joann still makes this delectable dessert, and was kind enough to share the story with us!
Half gallon (or more) of milk
1 cup of rice
1 cup of sugar (old recipe call for 1 3/4 cups but you may find one cup to be adequate)
2 tsp vanilla (don't put this in until it's almost cooked)
3 eggs, beaten
Combine everything except vanilla and eggs in a pot on the stove over low heat for 3 hours until very thick. Stir every 10 minutes or so. The pudding liquid should be almost absorbed, but there should still be some remaining. Rice will rise to the top and should be soft. Remove from heat. Beat the eggs, then add in thirds (as if one at a time), stirring quickly. If you add too slowly, the white part starts to cook. The pudding should be hot when adding the eggs. Add vanilla and stir.
Top with cinnamon and enjoy a little piece of heaven!
1 cup of sugar (old recipe call for 1 3/4 cups but you may find one cup to be adequate)
2 tsp vanilla (don't put this in until it's almost cooked)
3 eggs, beaten
Combine everything except vanilla and eggs in a pot on the stove over low heat for 3 hours until very thick. Stir every 10 minutes or so. The pudding liquid should be almost absorbed, but there should still be some remaining. Rice will rise to the top and should be soft. Remove from heat. Beat the eggs, then add in thirds (as if one at a time), stirring quickly. If you add too slowly, the white part starts to cook. The pudding should be hot when adding the eggs. Add vanilla and stir.
Top with cinnamon and enjoy a little piece of heaven!
Sunday, January 20, 2013
Yummy dips: Hot Crab Dip & Artichoke Dip
Hot Crab Dip
1 large package of cream cheese (soft)
1 8oz package of crab
lemon juice
worcestershire sauce
onion salt
Bake for 25 minutes at 350
Artichoke Dip
From the kitchen of Lisa Ewell!
Makes 2 dishes
2 cans artichoke hearts (drained)
1 cup mayo
1 cup parmesan cheese
8 oz mozzarella cheese
pinch of garlic salt or powder
Chop artichokes. Mix together all ingredients and bake @ 350 for 30 minutes
Tip from Lisa: You can prepare ahead and bake when ready to serve.
1 large package of cream cheese (soft)
1 8oz package of crab
lemon juice
worcestershire sauce
onion salt
Bake for 25 minutes at 350
Artichoke Dip
From the kitchen of Lisa Ewell!
Makes 2 dishes
2 cans artichoke hearts (drained)
1 cup mayo
1 cup parmesan cheese
8 oz mozzarella cheese
pinch of garlic salt or powder
Chop artichokes. Mix together all ingredients and bake @ 350 for 30 minutes
Tip from Lisa: You can prepare ahead and bake when ready to serve.
Oyako Domburi
This was a weekly favorite when Mom and Dad were first married (1979). It comes from Bon Appetit Magazine, April 1978.
Makes 2 servings
What the omelet is to the French, domburi is to the Japanese. A quickly made combination of eggs and bite-size pieces of chicken served atop a bowl of rice is the Japanese housewife's answer to hurry-up meals. Domburi means bowl in Japanese, and oyako refers to mother and child, in this case the chicken and egg. This tempting dish is as simple to prepare as scrambled eggs.
2 cups hot cooked rice (short grain preferred)
4 fresh mushroom (or 4 smaller dried oriental mushrooms soaked in water)
2 green onions sliced, including 2 inches of stem
1 chicken breast, halved, skinned, boned and cut into bite-size pieces
2 tbsp chicken broth
2 tbsp dry sherry
2 tbsp mirin or cream sherry
2 tbsp soy sauce
1 tsp ginger
2 tbsp oil
4 eggs, beaten
green onion sliced (garnish)
toasted sesame seeds (garnish)
Preheat oven to 250 degrees. Place 1 cup of hot rice in each of 2 serving bowls. Cover and keep warm.
Using two other small bowls, divide mushrooms, onions and chicken evenly. In a 2-cup measuring cup combine broth, sherry, mirin, soy sauce and ginger. Mix well and pour over chicken, dividing equally.
Heat 1 tbsp oil in a 6- to 8-inch skillet or omelet pan. Pour ingredients from one bowl into pan and bring to boil over high heat. Reduce heat and cover pan. Cook about 2 minutes. Add half the beaten eggs to bubbling sauce. Cover and cook about 2 to 3 minutes or until eggs are lightly set. With spatula slide omelet on top of one of the bowls of rice and garnish with sliced onion and sesame seeds. Repeat process for second omelet.
Makes 2 servings
What the omelet is to the French, domburi is to the Japanese. A quickly made combination of eggs and bite-size pieces of chicken served atop a bowl of rice is the Japanese housewife's answer to hurry-up meals. Domburi means bowl in Japanese, and oyako refers to mother and child, in this case the chicken and egg. This tempting dish is as simple to prepare as scrambled eggs.
2 cups hot cooked rice (short grain preferred)
4 fresh mushroom (or 4 smaller dried oriental mushrooms soaked in water)
2 green onions sliced, including 2 inches of stem
1 chicken breast, halved, skinned, boned and cut into bite-size pieces
2 tbsp chicken broth
2 tbsp dry sherry
2 tbsp mirin or cream sherry
2 tbsp soy sauce
1 tsp ginger
2 tbsp oil
4 eggs, beaten
green onion sliced (garnish)
toasted sesame seeds (garnish)
Preheat oven to 250 degrees. Place 1 cup of hot rice in each of 2 serving bowls. Cover and keep warm.
Using two other small bowls, divide mushrooms, onions and chicken evenly. In a 2-cup measuring cup combine broth, sherry, mirin, soy sauce and ginger. Mix well and pour over chicken, dividing equally.
Heat 1 tbsp oil in a 6- to 8-inch skillet or omelet pan. Pour ingredients from one bowl into pan and bring to boil over high heat. Reduce heat and cover pan. Cook about 2 minutes. Add half the beaten eggs to bubbling sauce. Cover and cook about 2 to 3 minutes or until eggs are lightly set. With spatula slide omelet on top of one of the bowls of rice and garnish with sliced onion and sesame seeds. Repeat process for second omelet.
Jewish Apple Cake
Mom-mom Joan's family recipe:
Jewish Apple Cake
Apple mix:
4 apples diced
5 Tb sugar
2 tp cinnamon
Mix and set aside.
Cake mix:
3 cups flour
2 cups sugar
1 cup oil
¼ cup orange juice or pineapple
2.5 tsp baking powder
1/2 tsp salt
4 eggs
2.5 tp vanilla
Mix until blended, Fold in the apples.
Pour in a greased, floured tube pan.
Bake at 350 for 1.5 hours
After out of oven, sprinkle with cinnamon and sugar.
Jewish Apple Cake
Apple mix:
4 apples diced
5 Tb sugar
2 tp cinnamon
Mix and set aside.
Cake mix:
3 cups flour
2 cups sugar
1 cup oil
¼ cup orange juice or pineapple
2.5 tsp baking powder
1/2 tsp salt
4 eggs
2.5 tp vanilla
Mix until blended, Fold in the apples.
Pour in a greased, floured tube pan.
Bake at 350 for 1.5 hours
After out of oven, sprinkle with cinnamon and sugar.
Cheese Blintzes
Cheese Blintzes
2 eggs
2 Tb salad oil
1 cup milk
¾ cup sifted flour
½ tp salt
¼ cup butter
Beat eggs, oil, milk; add flour and salt. Refrigerate 30 minutes (covered).
Cook one side, then stack.
Add filling on brown side, fold.
Melt rest of butter in large skillet, saute 3 to 4 blintzes seam side down.
Cheese Filling for Blintzes, Larry’s version:
1 package 3-oz cream cheese softened
2 cups 1lb dry cottage cheese or ricotta
1 egg yolk
2 Tb sugar
½ tp vanilla
Combine in electric mixer.
Serve with a lot of maple syrup :) (or sour cream and fruit as traditional).
2 eggs
2 Tb salad oil
1 cup milk
¾ cup sifted flour
½ tp salt
¼ cup butter
Beat eggs, oil, milk; add flour and salt. Refrigerate 30 minutes (covered).
Cook one side, then stack.
Add filling on brown side, fold.
Melt rest of butter in large skillet, saute 3 to 4 blintzes seam side down.
Cheese Filling for Blintzes, Larry’s version:
1 package 3-oz cream cheese softened
2 cups 1lb dry cottage cheese or ricotta
1 egg yolk
2 Tb sugar
½ tp vanilla
Combine in electric mixer.
Serve with a lot of maple syrup :) (or sour cream and fruit as traditional).
Friday, January 18, 2013
Lemon Squares
Mom's favorite!
Crust
1-1/2 sticks butter
1/2 cup powdered sugar
1-1/2 cups flour
Blend and press into greased 8x8 pan.
Bake at 350 for 20 minutes
Filling
3 eggs
1-1/2 cup sugar
3/4 cup lemon juice (1-2 lemons)
3T flour
Pour over crust.
Bake at 350 for 20 mins.
Sprinkle with powdered sugar.
Crust
1-1/2 sticks butter
1/2 cup powdered sugar
1-1/2 cups flour
Blend and press into greased 8x8 pan.
Bake at 350 for 20 minutes
Filling
3 eggs
1-1/2 cup sugar
3/4 cup lemon juice (1-2 lemons)
3T flour
Pour over crust.
Bake at 350 for 20 mins.
Sprinkle with powdered sugar.
Oatmeal Chocolate Chip Cookes
Reader contribution to Bon Appetite magazine:
2 sticks unsalted butter, softened
1-1/2 cups firmly packed dark brown sugar
2 tsp vanilla
2 large eggs
2-1/4 cups whole wheat flour, combined with 2 tsp cinnamon and 1-1/2 tsp baking soda
1 tsp salt
12 oz chocolate chips
1 cup old-fashioned rolled oats
1 cup chopped walnuts (or not!)
1/3 cup wheat germ
1/3 cups sweetened shredded coconut (hmm?)
1/4 cup honey
In a large bowl, cream the butter, add the brown sugar and vanilla. Beat until fluffy.
Beat in the eggs one at a time, beating well after each addition, stir in the flour mixture with the salt and combine well.
Stir in the chocolate chips, oats, walnuts, wheat germ, coconut and honey.
Drop heaping teaspoons of the batter 1.5 inches apart on a buttered baking sheet.
Bake in preheated oven at 375 degrees for 10 minutes. Cool on rack. Makes 100 (!?) cookies.
2 sticks unsalted butter, softened
1-1/2 cups firmly packed dark brown sugar
2 tsp vanilla
2 large eggs
2-1/4 cups whole wheat flour, combined with 2 tsp cinnamon and 1-1/2 tsp baking soda
1 tsp salt
12 oz chocolate chips
1 cup old-fashioned rolled oats
1 cup chopped walnuts (or not!)
1/3 cup wheat germ
1/3 cups sweetened shredded coconut (hmm?)
1/4 cup honey
In a large bowl, cream the butter, add the brown sugar and vanilla. Beat until fluffy.
Beat in the eggs one at a time, beating well after each addition, stir in the flour mixture with the salt and combine well.
Stir in the chocolate chips, oats, walnuts, wheat germ, coconut and honey.
Drop heaping teaspoons of the batter 1.5 inches apart on a buttered baking sheet.
Bake in preheated oven at 375 degrees for 10 minutes. Cool on rack. Makes 100 (!?) cookies.
The Fish Market Apple Pie
In a food processor fitted with the steel blade, blend:
1-3/4 cups all-purpose flour
1/4 cup sugar
1 tsp cinnamon
3/4 tsp salt
1 stick plus 3Tbs unsalted butter, cut into bits
Blend until mixture resembles meal. Transfer to a bowl.
Add 1/4 cup apple cider and combine with mixture to form a dough.
Shape the dough into a ball and chill, wrapped in floured wax paper, for 1 hour.
In a bowl combine:
6 large McIntosh apples, peeled and sliced, or enough to measure 8 cups.
1-2/3 cups sour cream
1 cup sugar
1 large egg
1/3 cup all-purpose flour
2 tsp vanilla
1/2 tsp salt
On a floured surface, roll dough into a 12 inch round.
Fit into a 10-inch pie plate, crimp the edge decoratively.
Spoon the filling into the sheet.
Bake in a preheated oven 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 additional minutes.
TOPPING
In a bowl combine:
1 cup chopped walnuts
1/2 cup all-purpose flour
1 stick unsalted butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 Tbs cinnamon
pinch of salt
Mix until crumbly.
Mash the apple filling lightly with a fork, sprinkle the streusel over the filling and bake for 15 minutes.
Let the pie cool on a rack.
1-3/4 cups all-purpose flour
1/4 cup sugar
1 tsp cinnamon
3/4 tsp salt
1 stick plus 3Tbs unsalted butter, cut into bits
Blend until mixture resembles meal. Transfer to a bowl.
Add 1/4 cup apple cider and combine with mixture to form a dough.
Shape the dough into a ball and chill, wrapped in floured wax paper, for 1 hour.
In a bowl combine:
6 large McIntosh apples, peeled and sliced, or enough to measure 8 cups.
1-2/3 cups sour cream
1 cup sugar
1 large egg
1/3 cup all-purpose flour
2 tsp vanilla
1/2 tsp salt
On a floured surface, roll dough into a 12 inch round.
Fit into a 10-inch pie plate, crimp the edge decoratively.
Spoon the filling into the sheet.
Bake in a preheated oven 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 35 additional minutes.
TOPPING
In a bowl combine:
1 cup chopped walnuts
1/2 cup all-purpose flour
1 stick unsalted butter, softened
1/3 cup sugar
1/3 cup packed dark brown sugar
1 Tbs cinnamon
pinch of salt
Mix until crumbly.
Mash the apple filling lightly with a fork, sprinkle the streusel over the filling and bake for 15 minutes.
Let the pie cool on a rack.
Thursday, January 17, 2013
Ginger Snap Cookies
Another handwritten recipe from mom. Directions need to be verified so use your best judgement and prepare at your own risk.
Ginger Snap Cookies
1/2 cup molasses
1/4 cup sugar
3 tablespoons shortening
1 tablespoon milk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon ginger
On the stove top, heat molasses until boiling. Remove from heat. Add sugar, shortening and milk. In a separate bowl, sift together the flour, baking soda, salt and spices. Add to the wet ingredients. Shape into a ball and chill until hard. Roll and cut into shapes or form into log and slice. Bake at 350F for 10 minutes.
Ginger Snap Cookies
1/2 cup molasses
1/4 cup sugar
3 tablespoons shortening
1 tablespoon milk
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon ginger
On the stove top, heat molasses until boiling. Remove from heat. Add sugar, shortening and milk. In a separate bowl, sift together the flour, baking soda, salt and spices. Add to the wet ingredients. Shape into a ball and chill until hard. Roll and cut into shapes or form into log and slice. Bake at 350F for 10 minutes.
English Muffin Loaf
Makes 2 loaves.
5.5-6 cups flour
2 packages active dry yeast (like Fleischmann's)
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal
Grease two 8.5 by 4.5 inch pans and sprinkle with cornmeal. Combine flour, yeast, sugar, salt, and baking soda. Heat liquids (milk and water) until very warm (120F-130F). Add to dry mixture and beat well. Stir in enough flour to make a stiff batter. Spoon into pans and sprinkle tops with cornmeal. Cover and let rise in a warm place for 45 minutes. Preheat oven to 400F. Bake for 25 minutes. Remove from pans immediately and cool.
5.5-6 cups flour
2 packages active dry yeast (like Fleischmann's)
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal
Grease two 8.5 by 4.5 inch pans and sprinkle with cornmeal. Combine flour, yeast, sugar, salt, and baking soda. Heat liquids (milk and water) until very warm (120F-130F). Add to dry mixture and beat well. Stir in enough flour to make a stiff batter. Spoon into pans and sprinkle tops with cornmeal. Cover and let rise in a warm place for 45 minutes. Preheat oven to 400F. Bake for 25 minutes. Remove from pans immediately and cool.
THE Strawberry Tarts
Crust:
3 cups sifted all purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter
1/4 cup cold shortening
6 tablespoons ice water
Combine flour, sugar and salt in a food processor (steel blade) or using a pastry blender. Cut in butter and shortening until mixture resembles course meal. Add water, blending just until mixture forms a ball. Chill until easy to handle, about 30 minutes.
Preheat oven to 350F. Roll dough on floured board to about 1/8 inch thickness. Cut into 6 equal pieces. Grease backs of 6, 3-inch oven-proof heart-shaped molds. Fit dough over molds, trimming excess with sharp knife. Prick bottoms in several places, place on baking sheet and bake 20-25 minutes until golden brown. Cool, then carefully remove tarts from molds.
Filling:
2 oz. semi-sweet chocolate
3/4 cup cream cheese, room temperature
1 cup powdered sugar
1/3 cup whipping cream
1 tablespoon orange liqueur
1/2 teaspoon vanilla
2 pints fresh strawberries, washed and hulled
1/2 cup seedless raspberry jam, melted
Melt chocolate over very low heat. While warm, gently spread into bottoms of cooled molds. Let set.
Beat cream cheese and powered sugar until smooth and creamy. Add whipping cream, orange liqueur, and vanilla. Spoon over chocolate and chill 30 minutes.
Combine strawberries and jam, tossing gently to coat strawberries. Arrange over filling. Cover and refrigerate; serve within 6-8 hours.
3 cups sifted all purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter
1/4 cup cold shortening
6 tablespoons ice water
Combine flour, sugar and salt in a food processor (steel blade) or using a pastry blender. Cut in butter and shortening until mixture resembles course meal. Add water, blending just until mixture forms a ball. Chill until easy to handle, about 30 minutes.
Preheat oven to 350F. Roll dough on floured board to about 1/8 inch thickness. Cut into 6 equal pieces. Grease backs of 6, 3-inch oven-proof heart-shaped molds. Fit dough over molds, trimming excess with sharp knife. Prick bottoms in several places, place on baking sheet and bake 20-25 minutes until golden brown. Cool, then carefully remove tarts from molds.
Filling:
2 oz. semi-sweet chocolate
3/4 cup cream cheese, room temperature
1 cup powdered sugar
1/3 cup whipping cream
1 tablespoon orange liqueur
1/2 teaspoon vanilla
2 pints fresh strawberries, washed and hulled
1/2 cup seedless raspberry jam, melted
Melt chocolate over very low heat. While warm, gently spread into bottoms of cooled molds. Let set.
Beat cream cheese and powered sugar until smooth and creamy. Add whipping cream, orange liqueur, and vanilla. Spoon over chocolate and chill 30 minutes.
Combine strawberries and jam, tossing gently to coat strawberries. Arrange over filling. Cover and refrigerate; serve within 6-8 hours.
Corned Beef
Hell yeah.
Corned Beef
10-12 lb. top or bottom round o' beef or eye round, chuck or brisket
1 1/3 cups course kosher salt
3 tablespoons sugar
1 tablespoon cracked peppercorns (pound if whole)
2 teaspoons allspice
2 teaspoons thyme
1 teaspoon paprika
1 teaspoon sage
1 teaspoon ground bay leaf
In bowl, mix the salt and spices. Place the meat in a sturdy plastic bag and rub with the spice mixture. Press the air out of the bag, seal it and place in a bowl or roaster. Cover with a pan and 5 lb. weight for the first two days. Refrigerate, keeping temperature at 37-38F.
Within the first 2 hours, red liquid should exude in the bag. This means the cure is working. Massage the meat and turn the bag over once a day for two weeks. The beef will keep for several months refrigerated.
Before cooking the beef, wash off the salt cure and soak the meat in a large bowl of cold water, changing the water several times. As the salt leaves the flesh, the meat will soften and will eventually feel almost like fresh beef. It should take about 24 hours - longer if the meat has cured a number of weeks.
2 cups sliced onion
2 cups sliced carrot
To serve, remove the meat. Strain the vegetables, squeezing them to extract all juices. Skin fat. If concentration of juices is necessary, boil them down. Season carefully, as needed. Keep the meat warm in the casserole - set over simmering water or in a warming oven. Or let the meat cool to tepid for easier slicing. Reheat the slices in the oven for 30 minutes or warm on the stove top in the sauce.
Corned Beef
10-12 lb. top or bottom round o' beef or eye round, chuck or brisket
1 1/3 cups course kosher salt
3 tablespoons sugar
1 tablespoon cracked peppercorns (pound if whole)
2 teaspoons allspice
2 teaspoons thyme
1 teaspoon paprika
1 teaspoon sage
1 teaspoon ground bay leaf
In bowl, mix the salt and spices. Place the meat in a sturdy plastic bag and rub with the spice mixture. Press the air out of the bag, seal it and place in a bowl or roaster. Cover with a pan and 5 lb. weight for the first two days. Refrigerate, keeping temperature at 37-38F.
Within the first 2 hours, red liquid should exude in the bag. This means the cure is working. Massage the meat and turn the bag over once a day for two weeks. The beef will keep for several months refrigerated.
Before cooking the beef, wash off the salt cure and soak the meat in a large bowl of cold water, changing the water several times. As the salt leaves the flesh, the meat will soften and will eventually feel almost like fresh beef. It should take about 24 hours - longer if the meat has cured a number of weeks.
2 cups sliced onion
2 cups sliced carrot
2 cups sliced celery
2 cups chopped tomatoes (fresh or canned Italian plum)
2 cups dry white French vermouth or white wine
2 bay leaves
1 teaspoon thyme
3 - 4 large garlic cloves, unpeeled and crushed
Dry off the meat. Tie the meat and arrange in a close-fitting casserole. Surround with above ingredients. Preheat oven to 350F. Bring casserole to a simmer on the stove top. Cover and place in oven, turning down heat to 250F. Liquid should remain at a very low simmer throughout cooking. Turn and baste the meat several times. It is done when fork tender.2 cups chopped tomatoes (fresh or canned Italian plum)
2 cups dry white French vermouth or white wine
2 bay leaves
1 teaspoon thyme
3 - 4 large garlic cloves, unpeeled and crushed
To serve, remove the meat. Strain the vegetables, squeezing them to extract all juices. Skin fat. If concentration of juices is necessary, boil them down. Season carefully, as needed. Keep the meat warm in the casserole - set over simmering water or in a warming oven. Or let the meat cool to tepid for easier slicing. Reheat the slices in the oven for 30 minutes or warm on the stove top in the sauce.
"Cheesecake"
This recipe does indeed contain dairy products, so do not be fooled by the quotation marks. It is not, however a traditional cheesecake. This recipe is transcribed from our mom's handwritten collection. There were some ambiguous comments and I have included my own comments in parenthesis. Until the comments can be verified, prepare this recipe at your own risk.
"Cheesecake"
16 oz. cream cheese
2/3 cup sugar
3 large eggs
0.5 teaspoon vanilla
(Next to the ingredient list it says "double." I am not sure if they are already doubled or if it is recommended to double them).
Beat (above ingredients) until creamy. Pour into well-greased square pan (sorry, no size indicated). Bake at 350F for 30 minutes until cheese sets in the center. Cool ten minutes. (Keep the oven on; cake will be returning).
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
cinnamon for sprinkling
Hand mix (first 3 ingredients). Spread over cake. Sprinkle with cinnamon. Return to oven for 10-15 minutes. Refrigerate overnight before slicing.
"Cheesecake"
16 oz. cream cheese
2/3 cup sugar
3 large eggs
0.5 teaspoon vanilla
(Next to the ingredient list it says "double." I am not sure if they are already doubled or if it is recommended to double them).
Beat (above ingredients) until creamy. Pour into well-greased square pan (sorry, no size indicated). Bake at 350F for 30 minutes until cheese sets in the center. Cool ten minutes. (Keep the oven on; cake will be returning).
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
cinnamon for sprinkling
Hand mix (first 3 ingredients). Spread over cake. Sprinkle with cinnamon. Return to oven for 10-15 minutes. Refrigerate overnight before slicing.
Thursday, January 10, 2013
Chicken and Dumplings
The ultimate comfort food:
Williamsburg Inn Tavern Chicken and Dumplings -The Williamsburg Cookbook
6 to 8 servings
CHICKEN AND BROTH:
1 stewing chicken (4 to 5 pounds) or 2 broiler-fryers (3 pounds each)
1 small onion sliced
1 carrot sliced
2 ribs of celery with leaves, chopped
1 teaspoon of salt
4 tablespoon butter or chicken fat
6 tablespoons of flour
1/8 teaspoon paprika
1/2 cup of light cream
white pepper to taste
Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done. 1.5 to 2 hours.
Remove the chicken from the broth. When it is cool enough to handle, remove the skin and bones and dice the chicken.
Strain the stock and if necessary add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy saucepan.
Stir in the flour mixed with paprika.
Add the chicken stock gradually, stirring constantly, cook for 2 minutes.
Add the chicken, cream and pepper and adjust the seasoning to taste.
Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid.
Serve at once.
DUMPLINGS:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cup milk
Sift the dry ingredients three times.
Blend in the shortening with a pastry blender or fork.
Add the milk and mix well.
Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.
Williamsburg Inn Tavern Chicken and Dumplings -The Williamsburg Cookbook
6 to 8 servings
CHICKEN AND BROTH:
1 stewing chicken (4 to 5 pounds) or 2 broiler-fryers (3 pounds each)
1 small onion sliced
1 carrot sliced
2 ribs of celery with leaves, chopped
1 teaspoon of salt
4 tablespoon butter or chicken fat
6 tablespoons of flour
1/8 teaspoon paprika
1/2 cup of light cream
white pepper to taste
Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until the chicken is done. 1.5 to 2 hours.
Remove the chicken from the broth. When it is cool enough to handle, remove the skin and bones and dice the chicken.
Strain the stock and if necessary add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy saucepan.
Stir in the flour mixed with paprika.
Add the chicken stock gradually, stirring constantly, cook for 2 minutes.
Add the chicken, cream and pepper and adjust the seasoning to taste.
Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid.
Serve at once.
DUMPLINGS:
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon shortening
3/4 cup milk
Sift the dry ingredients three times.
Blend in the shortening with a pastry blender or fork.
Add the milk and mix well.
Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid. Serve at once.
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