tag:blogger.com,1999:blog-38453230617240165832024-03-16T14:52:17.858-04:00PersnicketyCollected recipes from years of travel and food loving.Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-3845323061724016583.post-10543016755244249322022-03-12T21:22:00.001-05:002022-03-12T21:22:42.021-05:00Scotland/London Caravans #6Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-76403588435523602402021-05-24T10:25:00.006-04:002021-12-29T21:43:25.203-05:00Moving Blog to New Platform!<p><span style="font-family: georgia; font-size: large;"><b> **Dear Fellow Cooks and Foodies - I am moving my blog to a new platform and eventually, all my recipe posts will be hosted on the new platform and this one will be shut down. </b></span></p><p><span style="font-family: georgia; font-size: large;"><b> It will take some time to transfer all of my posts, so you will be able to find my recipes on this blog for the next few months, but if you are looking for a recipe and don't find it here, it may have been moved. </b></span></p><p><span style="font-family: georgia; font-size: large;"><b> My new blog address is <u><a href="goog_803630606">pe</a></u></b></span><b style="font-family: georgia; font-size: x-large;"><u><a href="http://rsnicketypanhandler.com">rsnicketypanhandler.com</a></u> All my new recipe posts will be there so be sure to check for those as well. </b></p><p><span style="font-family: georgia; font-size: large;"><b> I appreciate your continued support and hope you enjoy my beloved recipes - old and new! I am always discovering and remembering recipes I love to share with you. Life is a never-ending food exploration! So much to cook - so little time! Many thanks and keep cooking! - Michele</b></span></p><p><span style="font-family: georgia; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhp9G7gHigomRwubX5xIId7sQgLL54J3s-OdrGi9CmRcCPtEFTIk89vn4Hi6EuRStqQf3XCJXDwMWxoD1SPTB7xozKtyRkCdgW0IUfpSTWqQn4DZTEaABVzyaVJLsRZHhCPIy6s37Nxiw/s2048/Harvest+Basket.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1625" data-original-width="2048" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhp9G7gHigomRwubX5xIId7sQgLL54J3s-OdrGi9CmRcCPtEFTIk89vn4Hi6EuRStqQf3XCJXDwMWxoD1SPTB7xozKtyRkCdgW0IUfpSTWqQn4DZTEaABVzyaVJLsRZHhCPIy6s37Nxiw/w640-h508/Harvest+Basket.jpg" width="640" /></a></span></div><span style="font-family: georgia; font-size: large;"><br /><b><br /></b></span><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-88047139594982688202021-04-30T22:14:00.009-04:002021-05-05T13:35:41.570-04:00Mousse Mound-tain with Coconut Cookies<p> </p><p class="MsoNormal" style="tab-stops: -.5in;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Baskerville Old Face",serif; font-size: 18pt; mso-bidi-font-size: 10.0pt;"></span></u></b></p><div class="separator" style="clear: both; text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Baskerville Old Face",serif; font-size: 18pt; mso-bidi-font-size: 10.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CXCVIONg-ATZ3XO01zEC_lJnJQvFVBK3x2l9CIJWS9CsCINcw4R81qLAEBFc1TxguAbzpTZa9qocIyJRN-sWf5s1z-CP3jOsKvl4t2204Q6Venykv5Hjd2tHXcVkjzRdXfcTXdzq_k8/s2048/Mousse+Mound4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1881" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-CXCVIONg-ATZ3XO01zEC_lJnJQvFVBK3x2l9CIJWS9CsCINcw4R81qLAEBFc1TxguAbzpTZa9qocIyJRN-sWf5s1z-CP3jOsKvl4t2204Q6Venykv5Hjd2tHXcVkjzRdXfcTXdzq_k8/w588-h640/Mousse+Mound4.jpg" width="588" /></a></span></u></b></div><p class="MsoNormal" style="tab-stops: -.5in;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: georgia; mso-tab-count: 1;"><b><span style="font-size: medium;"> You must remember the first time you tasted chocolate mousse, your eyes widening as the exquisite richness dawned on your senses. The velvet, creamy texture, and the intensity of the rich chocolate certainly caught my attention. And was it mouse or moose and if it was moose, did it have antlers? I am just one of many who has mispelled it on a menu! </span></b></span></span><b><span style="font-family: georgia; font-size: medium;">For most of us, the taste was love at first bite. (There are actually those that don't care for chocolate, imagine!) To those "unfortunate of pallet", we will do what we can to win you over - this may be one of those desserts that will change your mind about chocolate!</span></b></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: georgia; font-size: medium; mso-tab-count: 1;"><b> Leave it to the French to create this concoction of cream, eggs, sugar and chocolate (sometimes butter) that makes any dessert worth breaking a diet for, worth saving a bit of room for, worth the expense of the ingredients to make it.</b></span></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: georgia; font-size: medium; mso-tab-count: 1;"><b> Inspired by the numberless appetizers, that consist of dips and spreads and something to be dipped into them, it didn't seem much of a jump to a dessert of the same fashion. The following was the result. </b></span></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="mso-bidi-font-size: 10.0pt;"><span style="font-family: georgia; font-size: medium; mso-tab-count: 1;"><b> And if you still can't convince those chocolate-haters among us, you could branch off into other mousse choices like caramel mousse, lemon mousse, white cholate mousse, pumpkin mousse with cookies that will complement your flavors (a shortbread cookie is universally appropriate). Then everyone can enjoy dessert. Now for those that don't care for desserts, it might have to be back to the savory appetizer dips and dippers for them!</b></span></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="mso-bidi-font-size: 10.0pt;"><span style="mso-tab-count: 1;"><span style="font-family: georgia; font-size: large;"><b><u>Thick Chocolate Mousse</u></b></span></span></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><span style="mso-bidi-font-size: 10.0pt;"><span style="mso-tab-count: 1;"><span style="font-family: georgia;"><b>1/2 cup butter</b></span></span></span><b style="font-family: georgia;"> softened</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;">3 egg yolks</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;">3 egg whites</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;">1/2 cup sugar</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;">7 ounces good-quality 70% good-quality chocolate or 6 ounces semi-sweet chocolate and 1 oz. unsweetened</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;">2/3 cups heavy cream</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;">1 tablespoon vanilla extract</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;">pinch of salt</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;"> </b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-size: large;"><b style="font-family: georgia;"> <i> -Melt chocolate in small saucepan. Stir in butter</i></b><b style="font-family: georgia;"><i> until melted. Let cool 10 minutes.</i></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><b style="font-family: georgia;"><i><span style="font-size: large;"> -Beat chocolate mixture and egg yolks in small bowl on high speed for 5 minutes. Refrigerate, covered for 5-6 minutes.</span></i></b></p><p class="MsoNormal" style="tab-stops: -.5in;"><b style="font-family: georgia;"><i><span style="font-size: large;"> -In separate mixing bowl, beat 3 egg whites until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time until whites are stiff and glossy.</span></i></b></p><p class="MsoNormal" style="tab-stops: -.5in;"><b style="font-family: georgia;"><i><span style="font-size: large;"> -Fold egg white mixture carefully into chocolate mixture. Allow mixture to set for 10 minutes in refrigerator.</span></i></b></p><p class="MsoNormal" style="tab-stops: -.5in;"><b style="font-family: georgia;"><i><span style="font-size: large;"> -Whip cream until soft peaks form and add vanilla. (you can use the same bowl as used for the egg whites - no need to rinse it out for the cream.) Fold cream gently into chocolate mixture until mostly incorporated - a few streaks of cream is fine. (For the mound-tain purposely leave streaks of white to create interest.)</span></i></b></p><p class="MsoNormal" style="tab-stops: -.5in;"><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b><u>Coconut Shortbread Cookies</u></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>3/4 cup butter softened </b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>1/3 cup sugar</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>1 1/2 teaspoons vanilla extract</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>1 3/4 cups flour</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>1/2 teaspoon baking powder</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>1/4 teaspoon salt</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>1 cup flaked coconut</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup finely chopped pecans or walnuts (optional)</b></span><b style="font-family: georgia; font-size: x-large;"> </b></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b> <i> -Beat butter at medium speed until creamy. Gradually add sugar, beating well. Stir in vanilla.</i></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b><i> -Gradually add flour, baking powder and salt to butter mixture, mixing well. Sit in coconut and nuts, if using. If mixture is sticky, chill for about 30 minutes.</i></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b><i> -Roll dough into 1 inch balls and place on parchment-lined cookie sheet. Press each cookie slightly with the bottom of a glass, dipped in flour to flatten dough a bit.</i></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b><i> -Bake cookies in 350 degree oven until they just begin to turn golden around the edges, 10 - 12 minutes. Remove to cooling rack and let cool.</i></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b><u>To Assemble Mound-tain:</u></b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b> -Neatly scoop and pile chocolate mousse onto center of a round serving platter. (Mousse will make a more attractive mound if immediately placed on the platter before chilling.) Cover mound with plastic wrap and chill until ready to serve.</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b> -Place cookies around the edge of the mound and one on top so guests understand the cookies are to be dipped into the mousse. Sprinkle with toasted coconut, a bit of powdered sugar and decorate with fresh flowers for a springy touch of color.</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: georgia; font-size: large;"><b> -Serves 6-8</b></span></p><p class="MsoNormal" style="tab-stops: -.5in;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYVFh3JGfiV0wOqceqSlTvPxbgmZPf52CD83s9b_W5Qt_rPfOXwXkfceR4vf4LdRso-ftYdZpMhV3h5MeZ5OuXaBNVsSX23-KptOfpccuLrQTMg9zlG4FwQZTum3CR2XeFgQ3BQWerQs/s1118/Chocolate-Mousse-7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="745" height="407" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYVFh3JGfiV0wOqceqSlTvPxbgmZPf52CD83s9b_W5Qt_rPfOXwXkfceR4vf4LdRso-ftYdZpMhV3h5MeZ5OuXaBNVsSX23-KptOfpccuLrQTMg9zlG4FwQZTum3CR2XeFgQ3BQWerQs/w271-h407/Chocolate-Mousse-7.jpg" width="271" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Gently fold cream into mousse,</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b> leaving a few streaks of white.</b></span></div><span style="font-family: "Baskerville Old Face",serif; font-size: 14pt; mso-bidi-font-size: 10.0pt;"><br /></span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAAe6NKPjkeiWImuZh0VTH-52K3PyIf1wAxGr6X-KkvlULv6apMc0fSfxQi1C-YK7DCXWkXK9wjo0AbYB2RHqLl4jK-jAWfTCIU4qy6MfLzC8SfFGb4_fQ4isKDfnshjd_gRV9b1qEdY/s400/Coconut+Cookies.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="267" data-original-width="400" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAAe6NKPjkeiWImuZh0VTH-52K3PyIf1wAxGr6X-KkvlULv6apMc0fSfxQi1C-YK7DCXWkXK9wjo0AbYB2RHqLl4jK-jAWfTCIU4qy6MfLzC8SfFGb4_fQ4isKDfnshjd_gRV9b1qEdY/w400-h268/Coconut+Cookies.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Coconut shortbread cookies</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOZBkJqa4dcivIQ0l2bidVX_bUoduJkXDNcbmflacwxXMSdr2GlB-NJZmM2q5xKiDHwUIneJ9A5N004NOy8QVQfok1LHB5o_arcVrBdgMwsNixpHTF1RD_3Qlc6TtsLkvf2ak9ZeVghc/s2048/Mousse+Mound3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1975" data-original-width="2048" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOZBkJqa4dcivIQ0l2bidVX_bUoduJkXDNcbmflacwxXMSdr2GlB-NJZmM2q5xKiDHwUIneJ9A5N004NOy8QVQfok1LHB5o_arcVrBdgMwsNixpHTF1RD_3Qlc6TtsLkvf2ak9ZeVghc/w400-h386/Mousse+Mound3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Dip cookies into chocolate mousse mound</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVQPAXs5eHdsm6QPDmmWKGodEgkrgHAToNbClmTxqvJyl7tDYZtyIahaqDz3Z65DBYa-ecoXUGevyZULMTebOMPsgZDSk54HhbQX95mvkNwC6IKKGHVn4m2TE1yfPHerMzF9lS2PZqXM/s2048/Mousse+Mound.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1791" data-original-width="2048" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVQPAXs5eHdsm6QPDmmWKGodEgkrgHAToNbClmTxqvJyl7tDYZtyIahaqDz3Z65DBYa-ecoXUGevyZULMTebOMPsgZDSk54HhbQX95mvkNwC6IKKGHVn4m2TE1yfPHerMzF9lS2PZqXM/w640-h560/Mousse+Mound.jpg" width="640" /></a></div><span style="font-family: georgia; font-size: medium;"><b>Mound mousse on center of serving tray,</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b> place cookies around and garnish with powdered sugar and coconut.</b></span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><p class="MsoNormal" style="tab-stops: -.5in;"><span style="font-family: "Baskerville Old Face",serif; font-size: 14pt; mso-bidi-font-size: 10.0pt;"><br /></span></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-83506174694110202472021-04-27T11:32:00.004-04:002021-04-27T11:34:08.013-04:00Southwest Eggrolls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC59KSo5HcpIub17wANDcFQK-ImCUbsLsiZLGH-ShYLtaljEmYASITOZyUF6Ch6d-LPNpblirhyPZH74pjRtADPJmMuD1pDwkNh_J3Va1rB7Ia10p8rxTAsnOi0pNcQerwJQcVHiajnw/s2048/SW+eggrolls3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1636" data-original-width="2048" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRC59KSo5HcpIub17wANDcFQK-ImCUbsLsiZLGH-ShYLtaljEmYASITOZyUF6Ch6d-LPNpblirhyPZH74pjRtADPJmMuD1pDwkNh_J3Va1rB7Ia10p8rxTAsnOi0pNcQerwJQcVHiajnw/w640-h504/SW+eggrolls3.jpg" width="640" /></a></div><div><br /></div><span style="font-family: georgia;"><b><span style="font-size: large;"> </span><span style="font-size: medium;">These unique crispy, savory appetizers first appeared in restaurants in the 80s. I was introduced to them </span></b></span><span style="font-size: medium;"><b style="font-family: georgia;">by one of my daughters who worked in one such restaurant. An eggroll wrapper filled with almost anything</b><b style="font-family: georgia;"> works well, but with Mexican ingredients and flavors they are a marriage of brilliance! (Mexican food is one of my top five favorites for </b><b style="font-family: georgia;">sure so I had to find a way to bring them into my own kitchen.) and here they are!</b></span><div><div><span style="font-family: georgia; font-size: medium;"><b> Beef, pork, chorizo, turkey would be just as happy to snuggle down into one of these wrappers in concert with the veggies and spices, so use your imaginations and let this recipe be a jumping-off point. I have wrapped Arab-spiced fillings, turkey with a Thanksgiving inspiration and of course many Asian-inspired fillings which feel very much at home blanketed in their indigenous eggroll wrapper. Interestingly enough, I have never filled them with eggs! Hmmm - a new one to try!</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> You can try the option of baking them, by brushing the filled wrappers generously with oil and baking at 400-425 degrees until golden, but they never achieve quite the same silky crunch they acquire from frying. It depends on what you want to achieve. As long as I'm making them, I go for the gold of the fried crunch!</b></span></div><div><span style="font-family: georgia;"><b><span style="font-size: medium;"> </span><br /></b></span><div><div><br /></div><div><span style="font-family: georgia; font-size: large;"><b><u>Southwest Egg Rolls</u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 cups shredded cooked chicken</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 cup chopped onion</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 cloves garlic, minced</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 can chopped green chiles</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/2 large red bell pepper, chopped</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 can black beans, drained and rinsed</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 cup frozen corn niblets, thawed</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 tablespoons cornstarch</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3/4 cup chicken stock</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>salt and pepper to taste</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>dash of dried red pepper flakes</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>juice of 1 lime</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3/4 cup chopped green onions, with green ends</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 1/2 cups grated cheddar or Mexican cheese blend</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 package 6 x 6 inch egg roll wrappers, or</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 16 small flour tortillas, thin variety</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>oil for frying</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -In a large skillet, saute onions, red pepper and</i></b></span></div><div><i><span style="font-size: large;"><span style="font-family: georgia;"><b> garlic in 2 </b></span><b style="font-family: georgia;">tablespoons oil until very soft. Add</b></span></i></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> chiles, chicken, beans and corn and warm</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> through.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -Sprinkle cornstarch over mixture and stir until</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> cornstarch is absorbed. Pour in chicken stock and</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> cook over medium-high heat until stock thickens.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> Add red-pepper flakes, green onions and squeeze</span></i></b></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> lime</i></b><b style="font-family: georgia;"><i> juice over. Mix about 2 minutes over </i></b></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> medium-</i></b><b style="font-family: georgia;"><i>high heat. Season to taste with salt and</i></b></span></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> pepper.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -Remove from heat and allow to cool about 15 </span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> minutes. Stir in cheese. Set aside or chill until</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> ready to use.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -Lay egg roll wrappers on a clean work surface, 2</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> or 3 at a time, in front of you with the square</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> wrapper turned so a point faces you (creating a</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> diamond shape). If using tortillas, it doesn't</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> matter as they are round.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -Place about 2 tablespoons of filling on bottom</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> third of wrapper and spread out to about 3-4</span></i></b></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> inches. </i></b><b style="font-family: georgia;"><i>Working from the bottom point, closest to</i></b></span></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> you, wrap the bottom end up over the filling</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> tucking it snugly against the filling. Turn in the</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> two outer points, then roll completely to the top</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> as snugly as you can. Wet the top point with</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> water and press against the wrapped filling to</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> help hold that point in place. (See pictures</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> below.)</span></i></b></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Heat about 1 inch of oil in skillet or wok to 350</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> degrees on thermometer over medium-high heat. </i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> Place eggrolls in the oil, seamside down and fry</i></b></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><b><i> until golden</i></b></span><b style="font-family: georgia;"><i> brown on one side then turn with</i></b></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> tongs and fry on</i></b><b style="font-family: georgia;"><i> the other side until golden. </i></b></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> Remove to paper-</i></b><span style="font-family: georgia;"><b><i>towel-lined plate </i></b></span><b style="font-family: georgia;"><i>and let cool</i></b></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> about 10 minutes</i></b><b style="font-family: georgia;"><i> before serving.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Lay rolls on bed of shredded lettuce and garnish</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> with slivered green onions and thinly sliced red</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> pepper strips. Serve with sour cream, salsa,</i></b></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><b><i> guacamole and pico </i></b></span><b style="font-family: georgia;"><i>de gallo on the side. Makes</i></b></span></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> 16-20 rolls.</span></i></b></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfSJt9o-zSmaeeW563O_iE60pOQdpMTPb7SBfrB5iFpxhxoQ61flYc_uLDm3l3Rj5NoOjrcE2eah2zR_vQKhfnBii_loAvVdx7oPovZTDvuUno1Bd88Guc3GMiF7N1eu8fD_pujZZ05s/s2048/sw+eggrolls9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfSJt9o-zSmaeeW563O_iE60pOQdpMTPb7SBfrB5iFpxhxoQ61flYc_uLDm3l3Rj5NoOjrcE2eah2zR_vQKhfnBii_loAvVdx7oPovZTDvuUno1Bd88Guc3GMiF7N1eu8fD_pujZZ05s/s320/sw+eggrolls9.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;">Saute vegetables and add chicken,</b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>stock and spices.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyTxkrLes3FoXFexWSLle_qjZqewbm_tg35A5ZZOtVsgB75KRxCrIRmgXPnyShHVPni-wB6ToiIQwC3TuLr6hEILCCHDY4nczVMUjEzUWsZqQrHIConVN6ADbHzwJWPTfL1hWjtN1osk/s2048/sw+eggrolls8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1517" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMyTxkrLes3FoXFexWSLle_qjZqewbm_tg35A5ZZOtVsgB75KRxCrIRmgXPnyShHVPni-wB6ToiIQwC3TuLr6hEILCCHDY4nczVMUjEzUWsZqQrHIConVN6ADbHzwJWPTfL1hWjtN1osk/s320/sw+eggrolls8.jpg" width="320" /></a></div><b>Lay wrapper in diamond shape. Place</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>filling on bottom 3rd of wrapper.</b><br /><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsQ-uPlp-nC4695_FaljiQFJpXwLhlIVWLMzvZwnk7sUNsghpWU22RnOEwEbg608OQL_mSTPuvl4PILSS1gA_b17uPYBJhDwBPxQ0mR7dnCMUeYSwqNf3voJoSjPFfn2EBLZcX7bvwFY/s2048/SW+eggrolls7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsQ-uPlp-nC4695_FaljiQFJpXwLhlIVWLMzvZwnk7sUNsghpWU22RnOEwEbg608OQL_mSTPuvl4PILSS1gA_b17uPYBJhDwBPxQ0mR7dnCMUeYSwqNf3voJoSjPFfn2EBLZcX7bvwFY/s320/SW+eggrolls7.jpg" width="320" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Fold bottom point over filling, </b></div></span></div><div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;">tucking it in snugly.</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFOT_56uKkYU6KU9yjUiJFCjhdVw-sa1LpuMIG5u5CTPH6xxDdz8xkKGGDUJLms1Rxx6LQ10Zyw574J3pQnZMA0zelp8TSgqo0jv93DnwCafsnlw9g-B3HLehy6JPTk6j2hN_VfRc5xo/s2048/SW+eggrolls6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1486" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFOT_56uKkYU6KU9yjUiJFCjhdVw-sa1LpuMIG5u5CTPH6xxDdz8xkKGGDUJLms1Rxx6LQ10Zyw574J3pQnZMA0zelp8TSgqo0jv93DnwCafsnlw9g-B3HLehy6JPTk6j2hN_VfRc5xo/s320/SW+eggrolls6.jpg" width="320" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Fold 2 side points inward, over filling.</b></div></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozc5TOLEv_jyZpGkS_ezeplhjlDiwfMJ7-QDC7mNT8WLsK40ui70OX_c-ltvxlETaz0NESHiLt3i-d1tSOiWioaZDq03b5tzDvKNGQW8IHQj8R882C76hqnbntA40KX-qd_hlxButgCY/s2048/SW+eggrolls5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1324" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozc5TOLEv_jyZpGkS_ezeplhjlDiwfMJ7-QDC7mNT8WLsK40ui70OX_c-ltvxlETaz0NESHiLt3i-d1tSOiWioaZDq03b5tzDvKNGQW8IHQj8R882C76hqnbntA40KX-qd_hlxButgCY/s320/SW+eggrolls5.jpg" width="320" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Wet top point and continue to </b></div><div style="text-align: center;"><b>roll to top.</b></div></span><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0xycQ2q9L8EYTjaqJV53NDZtMq3LrTZPX45KSIF-2LMWxVxSw-nb3lU8yYMmIWxhSV-UHZ3JBlZGn4SD3pF8eXT8dpsRr05tLGRVCur7ulsblxZAjO45h4mTd8O7YmXmnQGgqHTmO0U/s2048/SW+eggrolls4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1229" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0xycQ2q9L8EYTjaqJV53NDZtMq3LrTZPX45KSIF-2LMWxVxSw-nb3lU8yYMmIWxhSV-UHZ3JBlZGn4SD3pF8eXT8dpsRr05tLGRVCur7ulsblxZAjO45h4mTd8O7YmXmnQGgqHTmO0U/s320/SW+eggrolls4.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0GdWWKTUoG5vHqVKnhypIvD-bsZMEqYoNRqt9R4eMSQouaCotfd_cBcBgKG_2MWZn6p5siKtohgrCFqUPxwkJIy_9jAJqzHcx2JSKp_b2lvXWKQhEvasCUQRc0rm7UDyG-ushBm_05o/s2048/SW+Eggrolls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1901" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0GdWWKTUoG5vHqVKnhypIvD-bsZMEqYoNRqt9R4eMSQouaCotfd_cBcBgKG_2MWZn6p5siKtohgrCFqUPxwkJIy_9jAJqzHcx2JSKp_b2lvXWKQhEvasCUQRc0rm7UDyG-ushBm_05o/w594-h640/SW+Eggrolls.jpg" width="594" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Serve eggrolls with sour cream, guacamole and salsa.</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><u>PERSNICKETY NOTES:</u></b></div><div style="text-align: left;"><b><u><br /></u></b></div><div style="text-align: left;"><b> **Technically, these are not eggrolls unless you use eggroll wrappers,</b></div><div style="text-align: left;"><b> however, they are also good wrapped in thin flour tortillas and tend</b></div><div style="text-align: left;"><b> to be sturdier. I am a fan of both - the eggroll wrapper has a flakier,</b></div><div style="text-align: left;"><b> crispy texture while the tortilla is more traditional for a Tex-Mex</b></div><div style="text-align: left;"><b> bready texture. But the melding of two cuisines is part of what</b></div><div style="text-align: left;"><b> makes</b><b> them unique. Try them both ways and see what you prefer!</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b> **If your filling mixture becomes too wet, just drain it in a colander </b></div><div style="text-align: left;"><b> for a few minutes before filling wrappers. Wrappers will tend to</b></div><div style="text-align: left;"><b> break open if the mixture is too wet. The tortillas don't mind as</b></div><div style="text-align: left;"><b> much.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b> **I like to place my cooked rolls on a bit of a slant on the paper-</b></div><div style="text-align: left;"><b> towel-lined platter, so some of the oil can drain off. You can place</b></div><div style="text-align: left;"><b> the</b><b> handle of a wooden spoon on the platter to lay them against.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b> **These can be made ahead and kept chilled for an hour or so before</b></div><div style="text-align: left;"><b> frying. They may also be frozen for future use - freeze well-wrapped</b></div><div style="text-align: left;"><b> before cooking them. Allow to sit at room temperature for 10 - 15</b></div><div style="text-align: left;"><b> minutes before frying. To reheat cooked rolls, place the rolls on a</b></div><div style="text-align: left;"><b> tray and bake</b><b> for 10</b><b> minutes at 325 degress to re-crisp them.</b></div></span><br /><p></p></div></div></div></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-70900859990545429812021-04-18T13:45:00.000-04:002021-04-18T13:45:01.531-04:00White Bean Chili<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rtYAw9-LiwT9bdeTysNngutiJ66c5Mdi9XC8s46QMLUSnOt2I5g13RenlNJ9FjjdqdPEYw3pdv9YGRyC90hm9CWiNzFx1-OIpiIqiTUiPR3CVGBnVVKNcU06GoQAUiPgBcrrUmE_ZOg/s2048/White+Bean+Chili3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rtYAw9-LiwT9bdeTysNngutiJ66c5Mdi9XC8s46QMLUSnOt2I5g13RenlNJ9FjjdqdPEYw3pdv9YGRyC90hm9CWiNzFx1-OIpiIqiTUiPR3CVGBnVVKNcU06GoQAUiPgBcrrUmE_ZOg/w640-h480/White+Bean+Chili3.jpg" width="640" /></a></div><br /><span style="font-family: georgia; font-size: large;"><b>A lighter alternative to kidney bean and beef chili:</b></span><div><span style="font-family: georgia; font-size: large;"><b><u><br /></u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><u>White Bean & Chicken Chili:</u></b></span><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 pound white navy, or cannellini beans</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> (or 3 cans white navy or cannellini beans, drained)</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 tablespoons vegetable oil</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 onion, chopped</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 peeled, diced carrot</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>4 cloves garlic, peeled and minced</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 large tomato, diced</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 medium green bell pepper, diced</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 tablespoons ground cumin</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 tablespoon chili powder</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 can chopped green chilis</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/2 - 1 cup Hatch Green Pepper Sauce</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> (to taste - to make it hotter add the full cup)</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>dash of cayenne pepper or dried red pepper flakes</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>5 cups chicken broth or 5 cups water and 3 cubes</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> chicken bouillon</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>8 - 10 strips bacon, fried until crisp and cumbled</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 tablespoon bacon drippings</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>dash of liquid smoke</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 cups cubed or shredded cooked chicken</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>salt and pepper to taste</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b> <i> -If using the dry beans, soak beans in a large bowl</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i>of cold water overnight or 2 -3 hours. Drain and rinse.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -In a large pot, heat oil then saute onion, carrot, green pepper and tomato until soft, over medium heat. Stir in garlic cloves and cook for 1 minute more. Add broth to vegetables along with cumin, chili powder, green chilis and Hatch green salsa. </i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Add the drained beans along with the chicken broth, liquid smoke, bacon and bacon drippings. Let simmer for 45 minutes to an hour over medium heat,</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i>covered, stirring occasionally until beans are tender. Season to taste with salt and pepper.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Stir in cooked chicken and continue to simmer another 10 minutes. Chili will thicken as it cooks.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Serve with grated cheddar cheese and/or sour cream on top. Minced green onion also adds a fresh taste to the beans and sliced, fried corn tortillas and fresh red pepper strips add a nice crunch.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -(Can be stored in fridge 3 -4 days. When reheating, add water if chili is too thick)</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i>Serves 6 - 8</i></b></span></div><div><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokAxZjXnbSkdNL1y3oNmC0MVkUz8D85V9HC4gxDXN5JNu8t-ko9qhcLDW9Rm8cyFI3Lvs4lKMlvg7i6YjIk3VgRsIeD59QGY9JU0_R6lTGwgiGLhXEoEnRLw0NzC_AiHAken2FtMHft8/s2048/White+Bean+Chili.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1634" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokAxZjXnbSkdNL1y3oNmC0MVkUz8D85V9HC4gxDXN5JNu8t-ko9qhcLDW9Rm8cyFI3Lvs4lKMlvg7i6YjIk3VgRsIeD59QGY9JU0_R6lTGwgiGLhXEoEnRLw0NzC_AiHAken2FtMHft8/w319-h400/White+Bean+Chili.jpg" width="319" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: georgia; font-size: medium;">Saute vegetables until tender</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRD4OlOMO9sG1aaY8MH4gvWDyt_x5jIZMmgH2btYgadbNo7yIl-BgUue34PlaicfEGSKYBz5MJ4qLNUmD_a9dsan3910cW9sbZoiX9in-g8mJLT6LIXOSye2_rchEj_kZgdxKDp479ks/s2048/White+Bean+chili+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRD4OlOMO9sG1aaY8MH4gvWDyt_x5jIZMmgH2btYgadbNo7yIl-BgUue34PlaicfEGSKYBz5MJ4qLNUmD_a9dsan3910cW9sbZoiX9in-g8mJLT6LIXOSye2_rchEj_kZgdxKDp479ks/s320/White+Bean+chili+3.jpg" width="320" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Garnish chili with cheese, sour cream,</b></div></span></div><div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;"> tortilla strips, chives or fresh </b></div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;">red pepper slices.</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p></div></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-16962749310230483552021-04-09T15:23:00.005-04:002021-04-09T16:54:08.922-04:00Risolles a la Dauphine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKwi_5YJlpuXCX8r0hlm3P-3YnDJf-gkGV8HdS7ME8MuiJDQCco1x7bv7ww54zNhbQQ5MBS-soDPutaeE3FRx79twXVQubReRgo3V2L-t8_YFrDI8IUCy-LH8SSLVlqVOXmZr2iQ6PpI/s2048/risolles8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1357" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKwi_5YJlpuXCX8r0hlm3P-3YnDJf-gkGV8HdS7ME8MuiJDQCco1x7bv7ww54zNhbQQ5MBS-soDPutaeE3FRx79twXVQubReRgo3V2L-t8_YFrDI8IUCy-LH8SSLVlqVOXmZr2iQ6PpI/w640-h424/risolles8.jpg" width="640" /></a></div><br /><p></p><p><b><u><span><br /></span></u></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: 20pt;"><u>Rissoles a la Dauphine</u></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: 20pt;">(</span><span style="font-family: "Baskerville Old Face", serif; font-size: medium;">Hand-held meat pies from the region of France known as Dauphine)</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">1 recipe puff pastry or frozen puff pastry sheets (generally found in</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> the f</span></b><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">reezer </span></b><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">section with dessert pastries)</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><u>Beef Filling:</u></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 12 ounces ground beef</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 2 large shallots, finely chopped</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 2 cloves garlic, peeled & minced</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 1 tablespoon dried Herbs de Provence</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 2 teaspoons lemon zest</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 2 teaspoon salt and freshly ground pepper, to taste</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 2 eggs, slightly beaten</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 2 tablespoons olive oil</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 2 tablespoons finely minced fresh parsley (1 tab. dried)</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> 8 ounces grated gruyere or parmesan cheese</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> vegetable oil for frying</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"> <i>-In a skillet, heat olive oil and add shallot and fry about 5</i></span></b><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> minutes until softened. Add garlic and continue cooking</i></span></b><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> for another minute. Add the beef and brown, breaking the meat apart as it is cooking. Add the Provencal herbs, lemon zest, salt and pepper and taste for seasoning. Cool mixture then mix in 1 egg and minced p</i></span></b><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i>arsley to bind it together. Set filling aside or chill until ready to use.</i></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><u>For pastry:</u></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> -Remove pastry sheets from the wrappers and set them on the counter for about 5 minutes. Unfold each pastry sheet and open to the shape of a tent and allow them to continue to thaw another 5 - 10 minutes. </i></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> -Lightly flour your work surface and roll one sheet at a time out into a rectangle, approximately 12 x 14 inches. Using a 4- 5 inch doughnut cutter or ring, cut out as many circles as you can. This recipe should make about 18 Risolles. Repeat with other puff pastry sheet as needed.</i></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> -Brush edges of each circle with egg wash made of one beaten egg mixed with 2 tab. milk or water. Place 1/4 to 1/3 cup of filling in the center of each pastry round. Sprinkle each with gruyere cheese. </i></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> -Fold circle in half, enclosing filling and pinch edges together tightly with your fingers. Place on cookie sheet lined with parchment paper or silpad, at least 1 inch apart, then crimp edges of Risolles together firmly with the tines of a fork.</i></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> -Bake in preheated 375 degree oven until puffy and golden, 25 - 30 minutes. Serve warm or at room temperature with the Persillade dip (below). </i></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><br /></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><u>Persillade Dip:</u></span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">4 tablespoon olive oil</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">1 ounce fresh flat-leaf parsley, finely chopped</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">1/2 ounce fresh tarragon leaves finely chopped (or dried)</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">1/2 shallot, peeled and finely chopped</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">1/2 ounce fresh dill, finely chopped (or chives)</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;">1 garlic clove, finely chopped</span></b></p><p><b><span style="font-family: "Baskerville Old Face", serif; font-size: large;"><i> -Mix above ingredients and allow to sit at room temperature for at least 1 hour. Season to taste with salt and pepper. Store in the fridge. Serve as dip either cold or at room temperature.</i></span></b></p><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; vertical-align: baseline;"><ol class="preparation-groups" style="border: 0px; box-sizing: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;"><li><br /><div class="separator" style="clear: both; font-family: inherit; font-size: 16px; font-weight: inherit; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD333_XxB2NEBBjSG3SYGky6vyvOpn6baf1J0-Intbsp-jJ39un5iotbqP8XzFGsdupLAXwZQuFrMf5elkyQ2y7RwO0ACHpBJYsmEqMf2HaJhp3Ld6l51wtQzbpTe3ThugtIdEisycoJI/s2048/Risolles+Dauphine4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD333_XxB2NEBBjSG3SYGky6vyvOpn6baf1J0-Intbsp-jJ39un5iotbqP8XzFGsdupLAXwZQuFrMf5elkyQ2y7RwO0ACHpBJYsmEqMf2HaJhp3Ld6l51wtQzbpTe3ThugtIdEisycoJI/w400-h300/Risolles+Dauphine4.jpg" width="400" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit;">Roll puff pastry out to large 1/4 inch thick rectangle.</b></div></span></li></ol><div style="font-size: 16px; text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZZiOkwARjVDUj6yU0uq-EKX1lx8qlVBfKRFxRDhvNBKsjUGywVo7VQ9eGvbmzYXO-M0tsSIOyyCtE2CKPKsfYdrZzQz_4j3x2V1Lsjgla0k9XlQ7Fmk2aW2ZN3NSs-xBF46liiYTQFM/s2048/risolles+dauphine3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZZiOkwARjVDUj6yU0uq-EKX1lx8qlVBfKRFxRDhvNBKsjUGywVo7VQ9eGvbmzYXO-M0tsSIOyyCtE2CKPKsfYdrZzQz_4j3x2V1Lsjgla0k9XlQ7Fmk2aW2ZN3NSs-xBF46liiYTQFM/w300-h400/risolles+dauphine3.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Cut pastry into rounds and brush</b></span></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"> edges</b><b style="font-family: georgia; font-size: large;"> with egg wash.</b></div><div class="separator" style="clear: both; font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP9XfA_HOfHPFuHRohwCyaG7TSE6frkD4xqoxW3xv0j0su6RD9TefhxQCj_IhPdy1SmVq7SuEFgjPruYbAKEeQHNWzAKju0NMHGMHTmp5x8wAZtSjhj7wHNP3BZv2B3pG8xV1gt0PKg0/s2048/risolles+dauphine2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP9XfA_HOfHPFuHRohwCyaG7TSE6frkD4xqoxW3xv0j0su6RD9TefhxQCj_IhPdy1SmVq7SuEFgjPruYbAKEeQHNWzAKju0NMHGMHTmp5x8wAZtSjhj7wHNP3BZv2B3pG8xV1gt0PKg0/w300-h400/risolles+dauphine2.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Place beef filling on each pastry round,</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>top with cheese and fold over into half circle.</b></span></div><div class="separator" style="clear: both; font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><br /></div><div class="separator" style="clear: both; font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjewNyIeynk6TkBlNMOMX-TqLdSlRKPd3zvWtSK-MO539QI5OXSovyKLnmt6f1zBqZ2bbMBgTOzY22NWv30mKu3-aKJC4nreXDWk-SZf6ZzbwwVL0LTHtEwp8tbVL40I8i4cnHUoUWIE/s2048/Risolles+Dauphine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjewNyIeynk6TkBlNMOMX-TqLdSlRKPd3zvWtSK-MO539QI5OXSovyKLnmt6f1zBqZ2bbMBgTOzY22NWv30mKu3-aKJC4nreXDWk-SZf6ZzbwwVL0LTHtEwp8tbVL40I8i4cnHUoUWIE/w300-h400/Risolles+Dauphine.jpg" width="300" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Place on cookie sheet and seal edges by</b></div></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: center; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b> pressing firmly with fork tines.</b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: center; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: center; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBDbapU_fK6S81u-eZNw1xb2GJegHH-AbSgJLiwr0548ocaBr3fjkChp1U44c7Tsg5kACFfkb-9_w3fUV5v4vivtZ5beXlTpIi7P8VhEsfPsJfk4y1ILBivQCnzXVycQQ8HftrFogoNY/s2048/Risolles7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1305" data-original-width="2048" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBDbapU_fK6S81u-eZNw1xb2GJegHH-AbSgJLiwr0548ocaBr3fjkChp1U44c7Tsg5kACFfkb-9_w3fUV5v4vivtZ5beXlTpIi7P8VhEsfPsJfk4y1ILBivQCnzXVycQQ8HftrFogoNY/w400-h255/Risolles7.jpg" width="400" /></a></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: center; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b>Beautiful, golden, flaky pastry with</b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: center; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b>delicious beef and cheese filling!</b></span></div><b><br /></b></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyVEVrP_18FO41n13Pxxc3H5w20LS1jWu0sp3IwTZNU6ffRMIEWSB4f6BepYtWc9KnP_o9fjgSWb_aXxvlbsxP7CdLKOvR5Z0jL3iScL6p0LPaxt5-zdWJA2Po0nYiXjs_VtYP0ItxvU/s2048/Risolles5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1358" data-original-width="2048" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyVEVrP_18FO41n13Pxxc3H5w20LS1jWu0sp3IwTZNU6ffRMIEWSB4f6BepYtWc9KnP_o9fjgSWb_aXxvlbsxP7CdLKOvR5Z0jL3iScL6p0LPaxt5-zdWJA2Po0nYiXjs_VtYP0ItxvU/w640-h424/Risolles5.jpg" width="640" /></a></div><br /></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b><u>PERSNICKETY NOTES: </u></b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b><u>**Herbs de Provence</u> originate from the southern region of France, Provence, and are combinations of the following dried herbs: rosemary, fennel seed, savory, thyme, basil, marjoram, lavender flowers, parsley, oregano, tarragon, bay powder. Or you can buy this combination from Amazon or can sometimes find it in the spice aisle of your local store. There are also recipes for it online, but I prefer buying it already mixed. Cheaper and less work!</b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b><u>**Lemon Zest</u> is simply the finely grated rind of a lemon. You can use the finest holes on your grater or use a microplane grater to shave tiny bits of the rind off the lemon.</b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="color: #333333; font-family: georgia; font-size: medium;"><b><u>**Making your own puff pastry</u> is so much fun and gratifying, but truth be told, I generally buy the frozen puff pastry to save time and effort. If you want to master the art of making puff pastry, start with the short-cut version often called "rough puff" pastry. There are several videos and different versions of how to make it on youtube. This is a great one to try if you are interested: </b></span><span style="background-color: transparent;"><span style="color: #333333; font-family: georgia; font-size: medium;"><b>https://www.youtube.com/watch?v=6XQY4KDIo24&t=25s It's so delicious because there is so much butter in it!</b></span></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="background-color: transparent;"><span style="color: #333333; font-family: georgia; font-size: medium;"><b><br /></b></span></span></div><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; text-align: left; vertical-align: baseline;"><span style="background-color: transparent;"><span style="color: #333333; font-family: georgia; font-size: medium;"><b><u>**Re-using puff pastry scraps.</u> Do not ball scraps together like you would with sugar cookie dough. This will destroy the layers of pastry you have worked so hard to achieve. You can lay the scraps on top of each other, cover with plastic and chill for an hour, remove from fridge and then roll out again to 1/4 inch thickness. Cut out more circles at this point or simply cut into rectangles, sprinkle with cinnamon sugar and bake for a delicate pastry cookie!</b></span></span></div><ul class="ingredients-section" data-tracking-label="ingredients section" style="background-color: white; box-sizing: border-box; color: rgba(0, 0, 0, 0.95); font-family: "Source Sans Pro", "Times New Roman", serif; font-size: 17px; letter-spacing: 0.5px; line-height: 28px; margin: 0px; padding-left: 0px;"><li class="ingredients-item" data-id="16412" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><br /></li><li class="ingredients-item" data-id="16399" data-tracking-zone="recipe-interaction" style="box-sizing: border-box; list-style: none; margin-bottom: 32px; padding-right: 36px; position: relative;"><label class="checkbox-list" style="box-sizing: border-box;"><input class="checkbox-list-input" data-ingredient="dried marjoram" data-init-quantity="2" data-quantity="2" data-tracking-label="ingredient clicked" data-unit="tablespoons" data-unit_family="volumetric" id="recipe-ingredients-label-223272-0-5" style="font-family: inherit; font-size: 17px; left: 0px; line-height: 1.15; margin: 0px; opacity: 0; overflow: visible; padding: 0px; position: absolute; top: 0px;" type="checkbox" value="pinch dried marjoram" /><br /></label></li></ul><div class="instructions" itemprop="recipeInstructions" style="background-color: white; border: 0px; box-sizing: inherit; color: #333333; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: 1.75rem; margin: 0px; padding: 0px 0px 0.625rem; vertical-align: baseline;"><div class="separator" style="clear: both; font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><br /></div><br /><div style="font-family: "Source Serif Pro", serif; font-size: 16px; text-align: center;"><br /></div><div class="chef-notes" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: italic; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="chef-notes-header" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div></div></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-62255226495332345872021-03-31T23:45:00.004-04:002021-04-02T23:42:27.666-04:00Rainbow Jello Snacks<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7goEfAbiVhZMfADK5GaXmje6UXCyAknNiTzwrPLjfo5enRPY_gLP-5llxqUBnjLGvpnaV0ng85WhbqEROVM2KX6Cm44AlKxWsTTPBEXf_RrIgb9tQsLTMLJhsbeklmMd0lmiDdhopjA/s2048/Jello+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1840" data-original-width="2048" height="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7goEfAbiVhZMfADK5GaXmje6UXCyAknNiTzwrPLjfo5enRPY_gLP-5llxqUBnjLGvpnaV0ng85WhbqEROVM2KX6Cm44AlKxWsTTPBEXf_RrIgb9tQsLTMLJhsbeklmMd0lmiDdhopjA/w640-h576/Jello+7.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><u>Jello Rainbow Fingers</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>1 - 3 oz. package Jello (with sugar) of the following colors:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b> Strawberry</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b> Orange</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b> Lemon</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b> Lime</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b> Blue Raspberry</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b> Grape or Black Cherry</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>3 cups boiling water</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>3 cups plain yogurt (not Greek yogurt)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b> <i>-In a large 2 or 4 cup glass measuring cup, empty contents</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> of Strawberry Jello mix. Pour in 1 1/4 cup very hot water.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> Stir until sugar dissolves, about 3 minutes. Pour 1/2 cup </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> of this water into a small mixing bowl and set aside.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> -In a deep rectangular baking dish 10 x 8 inch or 9 x 13 inch,</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> pour the 3/4 cup jello mixture into the bottom. Let chill in</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> fridge for 1 hour until very well set. Meantime, mix 1/4 cup</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> plain yogurt with reserved 1/2 cup liquid jello mixture and</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> beat with whisk until smooth and yogurt is completely </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> incorporated. Pour over set jello in pan and rotate so that the</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> mixture completely covers the bottom layer. Let chill for 30</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> minutes until set.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> -Repeat process above with each of the flavors of Jello listed. If</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> you want to be precise with the order of colors in the </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> rainbow follow the order as listed above. Remember, Roy G.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> Biv for the order of the colors. (There is no indigo in this</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> recipe - a difficult color to find and create.) To help with the</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> violet layer, add more blue food coloring to create a truer</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> violet color.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> -In the end you should have created 12 layers - one clear layer</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> of each color, followed by an opaque yogurt layer of each</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> color. Chill until very firm, several hours or overnight.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> -To slice into fingers that people can pick up and eat, cut into</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> squares about 3 inches by 3 inches and remove from pan with</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span><b><i> a thin metal spatula. Set</i></b></span><b><i> on cutting board and cut into long</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> finger or sticks shapes about an inch by an</i></b><b><i> inch, or into any</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> shapes desired. The smaller the pan </i></b><b><i>used to mold jello, the</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> taller the fingers will be which will have a</i></b><b><i> harder time</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><i> standing up but can be served laying down. The rainbow</i></b><b><i> effect</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-size: large;"> is still so much fun.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OM0SLFoGGYiRMGkdd2qn8RtRIIKH95n4lfz2ayTrO2WvdtlTVzIGajKDwjDWC3E9inslNwngt2YJ2wf-KAYItC6Clk-eo5HDjMgibaAbPt54go-N0F9MG5YpRDVOjb1PxCvrMomnurY/s2048/Jello6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OM0SLFoGGYiRMGkdd2qn8RtRIIKH95n4lfz2ayTrO2WvdtlTVzIGajKDwjDWC3E9inslNwngt2YJ2wf-KAYItC6Clk-eo5HDjMgibaAbPt54go-N0F9MG5YpRDVOjb1PxCvrMomnurY/w400-h300/Jello6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><i><br /></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><br /></i></b></div><br /><span style="font-size: large;"><br /></span></i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAeQWUmZdj-sxHNl2O5OMT5cK1XarW8rp8ma4nBMiUBklvRfUchNwaIhw1mAct74o0vGpkINJXZ_Q55z4lK_4KdpdWjq-cALudIoHy_821_zUr7EI8AW19rYkQN9BPeDTBzyuqPuyoOc/s2048/Jello7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJAeQWUmZdj-sxHNl2O5OMT5cK1XarW8rp8ma4nBMiUBklvRfUchNwaIhw1mAct74o0vGpkINJXZ_Q55z4lK_4KdpdWjq-cALudIoHy_821_zUr7EI8AW19rYkQN9BPeDTBzyuqPuyoOc/w400-h300/Jello7.jpg" width="400" /></a></div><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-size: x-large;"><i><br /></i></b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihy6zdpHEn3gL0XoAO7FS9tzuojpLg08ozive-7KkvAvruU0TE2BpEJufh69jd8QQOp1cu37ijNDvZ3OmGaCuLToMyK0HLW111q2qOjZSkJal_y_b-OY-keqM-xNocF0dz0LBLePpyBKE/s2048/Jello.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihy6zdpHEn3gL0XoAO7FS9tzuojpLg08ozive-7KkvAvruU0TE2BpEJufh69jd8QQOp1cu37ijNDvZ3OmGaCuLToMyK0HLW111q2qOjZSkJal_y_b-OY-keqM-xNocF0dz0LBLePpyBKE/w400-h300/Jello.jpg" width="400" /></a></div><br /><i><br /></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b><br /></b></span></div><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-85359620227098402772021-03-14T19:54:00.003-04:002021-03-14T20:58:34.643-04:00Scones (Fried Bread)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i41mWE6bn6hPxk8zp2x4EE8IXQPktbFnliqEPWAPRhTAi4L_U6LhTaHX0GlmhDshejkPGmBnl92ao0xtR8PSeCr_1IoiISyHsJ2m0TpE_hIle5wovEEkac1TLbH_YSev2cl-chbtAUk/s2048/Scones3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1602" data-original-width="2048" height="501" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i41mWE6bn6hPxk8zp2x4EE8IXQPktbFnliqEPWAPRhTAi4L_U6LhTaHX0GlmhDshejkPGmBnl92ao0xtR8PSeCr_1IoiISyHsJ2m0TpE_hIle5wovEEkac1TLbH_YSev2cl-chbtAUk/w640-h501/Scones3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="background-color: #00285f; color: white; font-family: Cambria; font-size: 14px; text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: left;"> <span style="font-family: georgia; font-size: medium;"><b>Until well into my teens, I had no idea that the British had laid claim centuries before I was born, to the "scone", a dry biscuit pastry that had to be served with tea just to wash it down. How could this be, I wondered and assumed the English, from whom I am descended, were unfortunately mistaken but then when I considered that an entire British nation was confused, I confess, I had to question my assumptions about food origins.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> In my search for the truth, I looked inwardly to examine my own culinary heritage, a tradition that included pioneers crossing the North American plains in covered wagons with yeast and flour preciously stored in cushioned barrels. My mother carried on the pioneer tradition and called these fried, golden yeast squares, "scones". As her mother had done before her, she taught me how to stretch the dough a bit just before cooking, to ensure the scones rose with a pillowy puff in their middles as they cooked. </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> In my imaginings, I could make it work; the pioneers' encounters with Native Americans were for the most part friendly....perhaps even included exchanges of culinary techniques and recipes? Regardless, stubbornly I continue to defend my heritage and proclaim scones to be thinly rolled yeast enriched dough, cut into squares or triangles and deep-fried until golden. Versatility allows them to be served with butter or if in the mood for a sweet version with honey, jam, or powdered sugar.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Often, my children's Sunday family dinners were scones and soup, the only variable being the kind of soup served (I confess to being a bit of a softy - preparing 2 - 3 different soups to satisfy 6 diverse clamoring appetites.) Scones partner equally well with chili, stews, bisques, as a side bread and alone as dessert with ice cream and toppings heaped on top.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> And as to the British scone, we now have an amicable relationship and I have known a Brit or two to enjoy my scone version as well. I just call theirs "tea biscuits" and they can call mine "Indian Fry Bread", but only to themselves.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Scones:</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 tablespoons dry yeast</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 cup lukewarm water</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 cups warm water</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/3 cup sugar</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 tablespoons vegetable shortening</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 tablespoons soft butter</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon salt</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 eggs</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>5 cups all-purpose flour, approximately</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3-4 cups vegetable oil for frying</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> <i> -Sprinkle yeast over 1/4 cup water in small bowl.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><b><i> Set </i></b></span><b style="font-family: georgia;"><i>aside for 5 minutes. In large mixing bowl,</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> combine</i></b><i><span style="font-family: georgia;"><b> 2 cups water, sugar, shortening, </b></span></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><i><span style="font-family: georgia;"><b> butter </b></span><b style="font-family: georgia;">and salt. M</b></i><b style="font-family: georgia;"><i>ix with wire whip until smooth.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> Stir in dissolved yeast and eggs. Mix well. Add</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> flour a cup at a time </i></b><b style="font-family: georgia;"><i>until dough pulls away from</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> the sides of the mixer </i></b><b style="font-family: georgia;"><i>or comes together in a ball if</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> mixing by hand.</i></b><b style="font-family: georgia;"><i> If mixture is too sticky add a bit</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> more flour 1/4 cup at a time, until you can handle</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> the dough.</i></b><b style="font-family: georgia;"><i> Knead for 5</i></b><b style="font-family: georgia;"><i> minutes by hand or with</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> electric mixer</i></b><b style="font-family: georgia;"><i> with the </i></b><b style="font-family: georgia;"><i>dough hook.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> <i> -Place dough in a large oiled bowl and cover with</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> plastic wrap. Let sit in warm place or in the oven</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> on "bread proofing" setting for about 1 1/2 hours,</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> or dough may be refrigerated 8 hours or </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> overnight. (This longer process allows dough to</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> rise slowly.) If you refrigerate your dough, let it</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> sit out about an hour before rolling out to cut out</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> the scones.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><b><i> -When ready to use, punch the dough down &</i></b></span><b style="font-family: georgia;"><i> roll</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> dough to 1/4 inch thickness on a floured surface. </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Let dough rest 10 minutes then cut into 3-4 inch</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> squares or rectangles. Let dough rest another 30</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> minutes.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> <i> -Heat vegetable oil to about 375 degrees in deep</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> fryer or large, deep skillet or dutch oven. Place</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> dough squares carefully onto hot oil, pulling and</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> stretching dough slightly just before adding to the</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> oil. Scones should float while cooking and not rest</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> on the bottom of the pan.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Cook until golden brown on first side and</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> scones puff up in the middle. (Sometimes the</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> squares do not puff....they are still delicious, so</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> serve them anyway.) Turn squares with tongs to</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> the other side and continue to cook until golden</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> (about 3-4 minutes total cooking time). Place on</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> paper towels. Serve warm or at room</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> temperature Makes about 3 dozen scones.</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><b style="background-color: #00285f; color: white; font-family: Cambria; font-size: 14px; text-align: left;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7eWUNwHdZXRm8qIawRu8PfeY5CSwgzp8Jx3gAkpdAgJonDvlZbAWy3bNnIUTDGf8boL-HxYulNE_G59mwv4sAzyRHwtUsFBwQ3oDHbDUPk9dLgrIt2Ybz7Mk1wboAeD46HwoehOqheY/s2048/Scones7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1803" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7eWUNwHdZXRm8qIawRu8PfeY5CSwgzp8Jx3gAkpdAgJonDvlZbAWy3bNnIUTDGf8boL-HxYulNE_G59mwv4sAzyRHwtUsFBwQ3oDHbDUPk9dLgrIt2Ybz7Mk1wboAeD46HwoehOqheY/w353-h400/Scones7.jpg" width="353" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Shape dough into disc and roll on</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>well-floured surface</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBPnakbvtXU1EZT6EYh2fES8IWEySUUR0wbfhhMQhaUUcVahJ5N8C5d-G4G7s4O-eApO0RdtDjMiY_loGfgWaIe5LXZHl1NHz9lTpgK2Lp0bN3QPlfY1HhKB2xI8CsH0iehZZBbE7O-o/s2048/Scones4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1532" data-original-width="2048" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBPnakbvtXU1EZT6EYh2fES8IWEySUUR0wbfhhMQhaUUcVahJ5N8C5d-G4G7s4O-eApO0RdtDjMiY_loGfgWaIe5LXZHl1NHz9lTpgK2Lp0bN3QPlfY1HhKB2xI8CsH0iehZZBbE7O-o/w400-h299/Scones4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Cut dough into 3 -4 inch squares or</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>rectangles and let rest 30 minutes.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EPAUQkkZbP-z5SbRQH2HgUdw_Fo2lqKiq3lwmanvLJUwHwk44RQ5x9Y4Rdky8ZXBRpi5Eg0dPQx1balpXTlqJ-ZFd2Y1poY4oHSObT0npKU2_yNwq8rT5B0Thup1uIhrc5Db6-8Fuek/s2048/Scones6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1963" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EPAUQkkZbP-z5SbRQH2HgUdw_Fo2lqKiq3lwmanvLJUwHwk44RQ5x9Y4Rdky8ZXBRpi5Eg0dPQx1balpXTlqJ-ZFd2Y1poY4oHSObT0npKU2_yNwq8rT5B0Thup1uIhrc5Db6-8Fuek/w384-h400/Scones6.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Place each square into hot oil and</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>fry until golden and puffy.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtWOL1-ktDK-NtCYpTX9xWdNxTb0FqoYDS5YBSnWDO4nJMpcfFBbRYpm21aVx7C04OKKNbaPe_Y5VBgrfEk__VDIVH4sdqyyGpGYH66EZTgcmwJthLHcRRStZ73N7Z4konqeCw1u9djA/s2048/Scones.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1620" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGtWOL1-ktDK-NtCYpTX9xWdNxTb0FqoYDS5YBSnWDO4nJMpcfFBbRYpm21aVx7C04OKKNbaPe_Y5VBgrfEk__VDIVH4sdqyyGpGYH66EZTgcmwJthLHcRRStZ73N7Z4konqeCw1u9djA/w316-h400/Scones.jpg" width="316" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Serve warm scones with butter, </b></span><span style="font-family: georgia; font-size: medium;"><b>honey, </b></span></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;">and jam or as an </b><b style="font-family: georgia; font-size: large;">accompaniment to</b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>soups and stews.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>PERSNICKETY NOTES:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**When rolling out the dough, be patient. It has a tendency to shrink </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> back to its previous shape. Roll it then walk way for a few minutes to</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> let it rest, then roll again and give it another rest. You will eventually</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> coax it out to the thickness you want it to be.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**This scone is also similar to the Mexican sopapilla and can be served</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> with Mexican food, dipped in salsa or sprinkled with cinnamon sugar</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> as a dessert.</b></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-41825480250082237022021-03-11T21:23:00.009-05:002021-03-13T20:55:52.014-05:00Potato Kibbeh<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPEFfO8w6iuk_eLE9ZZyiLvpAaJ6Dgxlr8BGlf1OaF6yCAD4p1BOOQBsd87n6pBVvY3NcdiGYRrZBrywmcchphiFvl-GtrmvPQmXetiRumdTUOwYOl592UkdsnZ_Ofgm-k_XMk9ZoDpE/s2048/potatokibbeh5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2043" data-original-width="2048" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPEFfO8w6iuk_eLE9ZZyiLvpAaJ6Dgxlr8BGlf1OaF6yCAD4p1BOOQBsd87n6pBVvY3NcdiGYRrZBrywmcchphiFvl-GtrmvPQmXetiRumdTUOwYOl592UkdsnZ_Ofgm-k_XMk9ZoDpE/w640-h638/potatokibbeh5.jpg" width="640" /></a></div><br /><p></p><p><span style="font-family: georgia;"><b><span style="font-size: medium;"> </span><u><span style="font-size: large;">The story of why I never learned to make <i>Kibbeh</i>:</span></u></b></span></p><p><span style="font-family: georgia; font-size: medium;"><b> </b></span><b style="font-family: georgia; font-size: large;"> </b><b style="font-family: georgia;"><span style="font-size: medium;"> <i>Kibbeh</i> or <i>kubbeh</i> is a traditional Levantine dish from the Arab countries of Lebanon, Jordan and Syria made from lamb or beef and bulgur (cracked wheat). The most popular version is basically a fried, stuffed meatball in the shape of a little football - at least the one that shall live on in my dreams is. A shell is formed from ground meat and onions mixed with fine bulghur, a cavity created, then filled with more cooked ground meat, onions, spices and pine nuts, the outer casing pinched closed smoothed and then fried.</span></b></p><p><b style="font-family: georgia;"><span style="font-size: medium;"> <i>Kibbeh</i> is very difficult to get right. It's one of the things I most wanted to learn to make in the Middle East so I approached the best cook I knew, the mother of a friend of ours. I asked my friend, the cook's daughter-in-law, if she would ask her if I could come and watch her make them which Um-Amar (the Syrian cook) agreed to. But when I got there she had already made them and presented a tray of them to me as a gift. I just don't think she understood or wanted anyone to watch her make them. </span></b></p><p><span style="font-family: georgia; font-size: medium;"><b> Over the years, I have made many attempts at creating these glorious, crunchy, meaty snacks (including for weddings and parties - sometimes I'm more confident than I should be) but have always failed with cracks or shells that haven't been crispy or just fell apart. I've studied numerous recipes. I know all the techniques, how to stuff and roll them, how to mix ice chips into the outer layer so it's really cold, how to keep your hands wet and smooth out all the cracks with ice water, freeze them before frying....I know it all, but they still don't work for me!</b></span></p><div><span style="font-family: georgia; font-size: medium;"><b> So, while living in Jordan, I gave up and would buy them from the Lebanese cook who ran a catering company. Those were our favorite but we always ordered them at any restaurant as part of the <i>mezza</i>. While living in Israel and shopping in Jerusalem, we would always stop first at a shop owned by a Palestinian friend where he would insist we sit to rest and he would have his son run and get us fresh orange juice and the best <i>kibbeh</i> ever from an old man that made them in the market. They were huge - 3 times the regular size. We were in heaven! Then the old man hopefully went there as he died. That was the end of those <i>kibbeh</i>.</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> However, I finally found a recipe that worked for me! It was the recipe from a friend of my daughter's whose parents lived in the West Bank the same time we were in Israel. However, I lost the recipe and was embarrassed to ask Jameela for it again as she was kind of miffed with us as we lost our dog while visiting our daughter in North Carolina and had to leave without the dog, to come back to Virginia. Our daughter had to leave for a work trip to Africa when we left. But happily, someone called us as soon as we arrived home to tell us they had found the dog (we had put flyers around) so we asked Jameela if she would get the dog and we would drive back down and get it "soon". </b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> Well, she got the dog but wasn't happy about it as he was defiling her carpet but we just couldn't get down there right away. We checked into kennels and doggy daycare there but could find nothing available. So the dog stayed with her for 10 days until our daughter returned and we could get down there. Jameela has not been our friend since and there went the only recipe for <i>kibbeh</i> that ever worked for me.</b></span></div><div><span style="font-size: medium;"><span style="font-family: georgia;"><b> The following recipe is the only silver lining to my rocky culinary relationship with <i>kibbeh</i>. </b></span><b style="font-family: georgia;"> The bottom and top layers are replaced with mashed potatoes mixed with bulgur then simply layered in a baking dish and baked. I could handle that, besides which, it is delicious in its own way. Now, I will not say that I enjoy it more than fried <i>kibbeh</i> (the football shaped ones) but certainly more than <i>kibbeh nayeh</i> (the raw one which I forced myself to taste and found that it was smooth and silky and also delicious, but was too freaked out at the thought of "raw " to take another bite.) Then there is <i>kibbeh saniyeh</i> which is layered and baked in a pan and looks similar to the potato<i> kibbeh</i>. You can master this one too! And if you've already mastered fried <i>kibbeh</i>, let me know. Meantime, I'll make the potato kibbeh but continue my quest to master the authentic <i>kibbeh</i>. And when I do, I will share it with you!</b></span></div><p><span style="font-family: georgia; font-size: large;"><b><u>Kibbeh Batata</u></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><u>Meat Filling:</u></b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1 finely chopped onion</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1/4 cup butter</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1 pound lean ground beef</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 2 teaspoons cinnamon</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1 1/2 teaspoon ground allspice</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1 tablespoon tomato paste</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> salt and pepper to taste</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1/2 cup toasted pine nuts</b></span></p><p><span style="font-size: large;"><span style="font-family: georgia;"><b><i> -In a medium skillet, melt the butter and add the</i></b></span><b style="font-family: georgia;"><i> onion. Saute onions over medium heat until soft. Add the ground beef, breaking it up as it browns. Stir in cinnamon, allspice, tomato paste, and salt and pepper.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Cook over medium-low heat stirring frequently, about 10 minutes to allow spices to meld. Stir in 1/4 cup pine nuts. If mixture is too oily, drain off some of the oil but leave a bit of the melted butter in the mixture. Set aside.</i></b></span></p><p><b><span style="font-family: georgia; font-size: large;"><u>Potatoes</u></span></b></p><p><span style="font-family: georgia; font-size: large;"><b><i> </i> 1 onion , cut in thin slivers</b></span></p><p><span style="font-family: georgia; font-size: large;"><span><b> </b></span><b>3 medium-large potatoes, peeled and cut into 8ths</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1/3 cup fine bulgur</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 5 tablespoons water</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 3 tablespoons olive oil</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1 teaspoon salt</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1/2 onion, chopped</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 2 tablespoons fresh parsley, chopped</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> 1/3 cup toasted sliced almonds</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> paprika</b></span></p><p><span style="font-family: georgia; font-size: large;"><i><span><b> </b></span><b><span>-Place the slivered onions into a microwave-proof mixing bowl and toss with 2 tsp. salt. Microwave the onions for 5 minutes on high and then rinse in a colander. Spread the onions out on paper towels or a clean dishcloth and blot out as much moisture as you can. Let rest until cool.</span></b></i></span></p><p><span style="font-family: georgia; font-size: large;"><i><b> </b><b>-In a medium skillet heat 1 tablespoon of oil over medium-high heat. Add the slivered onions and 1 teaspoon salt and stir for 2 minutes. Lower heat to low and allow onions to caramelize, stirring occasionally, about 20 minutes. Set aside.</b></i></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Place the potatoes in a pot with salted water and cook over high heat until water comes to a boil. Cover with lid and turn heat to medium-low and continue cooking for about 40 minutes or until the potatoes are tender. Drain and mash the potatoes with a potato masher.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Add 5 tablespoons hot water to the bulgur and allow to sit for 20 minutes. Place 1/2 onion, olive oil and bulgur in a food processor and pulse until the mixture is smooth. Pour mixture over warm potatoes and mash and stir until smooth. Add salt and freshly ground black pepper to taste. Stir in chopped parsley.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><u>To Assemble:</u></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Heat 2 tablespoons butter in medium-large cast-iron (or other) skillet over medium-high heat. Layer half the potatoes over the bottom of the skillet. Spoon meat mixture over potato layer and then cover meat layer with another layer of potatoes. Cook for 5 minutes then reduce heat to medium and continue to cook another 10 minutes. (Lift edge of bottom potato layer to check for doneness. Potatoes should be browned and slightly crispy.)</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Remove from heat. Let kibbeh sit for 5 minutes. Score top of kibbeh into diamond pattern if desired. Garnish top with 1/4 cup toasted pine nuts, toasted sliced almonds, fried onions and a sprinkle of paprika. Cut into wedges to serve.</i></b></span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP56_jOJnRx2Fu6FM4hiSBM8j26slo-DpT0WPMQwg0Po1CradaUl3evFFNq01mX2DIJVRLp-K_n1yCIg-ILFKtBJJJiaW9rgPbzUzg_J4h-XnkJROtDSSTzMkNsMti4KHkQHTsFHauq7E/s2048/potato+kibbeh.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1645" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP56_jOJnRx2Fu6FM4hiSBM8j26slo-DpT0WPMQwg0Po1CradaUl3evFFNq01mX2DIJVRLp-K_n1yCIg-ILFKtBJJJiaW9rgPbzUzg_J4h-XnkJROtDSSTzMkNsMti4KHkQHTsFHauq7E/w400-h321/potato+kibbeh.jpg" width="400" /></a></div><div style="text-align: center;"><b><span style="font-family: georgia; font-size: medium;">Layer of potatoes on bottom of skillet, </span></b></div><div style="text-align: center;"><b><span style="font-family: georgia; font-size: medium;">covered </span></b><b style="font-family: georgia;"><span style="font-size: medium;">with layer </span></b><b style="font-family: georgia;"><span style="font-size: medium;">of meat filling.</span></b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjMpAL4t_BXxQL8kZyQEIY96AmClbBr480_Q0NF3bCpvJHDh3GxGmI6KENe313EhaLWVqImA61UO6dFgBDOd3SXy54iA-lpOPqJK9rTq7_dIp24gg2IIDF6Puuvu3k27Ua8D7ItkALPE/s2048/potatokibbeh2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1316" data-original-width="2048" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjMpAL4t_BXxQL8kZyQEIY96AmClbBr480_Q0NF3bCpvJHDh3GxGmI6KENe313EhaLWVqImA61UO6dFgBDOd3SXy54iA-lpOPqJK9rTq7_dIp24gg2IIDF6Puuvu3k27Ua8D7ItkALPE/w400-h258/potatokibbeh2.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Meat sauteed with onions and spices. </b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Potatoes </b></span><b style="font-family: georgia; font-size: large;">combined with onion and bulgur.</b></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYY9fsUlJkliYpEb0EuCscWwbjAWaJRx6_YEfvfYLuhSJ50DSfZN-2-IuoRxIN2dd4fpE9pLgbYgfcMdUj3Brab7JC-icG5CZbOBpyLK7ZpjqRXxaDXzbBBkfzDslkXh7yHQMrUimDhZU/s1737/potatokibbeh3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1737" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYY9fsUlJkliYpEb0EuCscWwbjAWaJRx6_YEfvfYLuhSJ50DSfZN-2-IuoRxIN2dd4fpE9pLgbYgfcMdUj3Brab7JC-icG5CZbOBpyLK7ZpjqRXxaDXzbBBkfzDslkXh7yHQMrUimDhZU/w400-h276/potatokibbeh3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Garnish with sliced almonds, pine nuts</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>carmelized onions and paprika.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tfZwch731fwd0Jtt1QiUcrxev-I7MB0SkmiYXOIQHNrsH1wRM4lmPe059q56A6u_ISccGL71iG8RZbf2Qe7Ed8Zrdtv0ys7w_gMZIdmgrhthh5ZuGqnD8b3w-QtPLPaN9Tbfos-E0NY/s2048/potatokibbeh4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2048" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tfZwch731fwd0Jtt1QiUcrxev-I7MB0SkmiYXOIQHNrsH1wRM4lmPe059q56A6u_ISccGL71iG8RZbf2Qe7Ed8Zrdtv0ys7w_gMZIdmgrhthh5ZuGqnD8b3w-QtPLPaN9Tbfos-E0NY/w640-h468/potatokibbeh4.jpg" width="640" /></a></div><br /><p><br /></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-10481557204127248322021-02-25T21:37:00.006-05:002021-02-25T21:48:00.825-05:00Chocolate Meringue & Mousse Cakes (Concord Cakes)<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CtjQIGxrJTdynChhnx2QvzDaM9gRc2Aef9kD_NCzhF1ymF6x3C9r54UGdEWShWoJa2iutfi6bjtWKjw2fQ4KHfMlb7PG2QI482-NiD4BWm2iycN_QDiiKWuuTk0xJc75hIacx4FX_Yw/s2048/Concord8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1964" data-original-width="2048" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CtjQIGxrJTdynChhnx2QvzDaM9gRc2Aef9kD_NCzhF1ymF6x3C9r54UGdEWShWoJa2iutfi6bjtWKjw2fQ4KHfMlb7PG2QI482-NiD4BWm2iycN_QDiiKWuuTk0xJc75hIacx4FX_Yw/w640-h614/Concord8.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-family: georgia; font-size: large;"><b><u>Chocolate Mousse Meringue Tarts (Concord Cake)</u><div class="separator" style="clear: both; text-align: center;"><br /></div></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><u>Meringue:</u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 8 large egg whites, room temperature</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1 1/4 cup granulated sugar</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1 teaspoon vanilla extract</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><u>Mousse:</u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 12 ounces 60-70% dark chocolate, chopped in small</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> pieces</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1/2 teaspoon salt</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 2 eggs</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1 egg yolk</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1/2 cup granulated sugar</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1 tablespoon water</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 2 cups heavy whipping cream</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b> garnishes: piped chocolate decorations or leaves,</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> maraschino cherries, sugared rasp-</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> berries, powdered sugar</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><b><u><i>Meringue Instructions:</i></u></b></span><b style="font-family: georgia;"> </b></span></div><div><b style="font-family: georgia;"><span style="font-size: large;"> </span></b></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Preheat oven to 250 degrees Fahrenheit</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> </i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Whisk the egg whites on medium-high speed</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> until soft peaks form. Slowly add the sugar</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> while whisking, a tablespoon at a time and</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> continue to whip until stiff, glossy peaks form. </i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> Stir in the vanilla extract.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Place meringue in a large pastry bag fitted with</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> a plain round tip or a ziplock bag with the</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> corner cut off about 1/2 inch.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Line 2 baking sheets with parchment paper and</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> pipe the meringue into 12 - 3 inch rounds, in a</i></b></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><b><i> spiral fashion and </i></b></span><b style="font-family: georgia;"><i>about 48 rods 2 1/2 - 3 inches</i></b></span></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> long. Bake at 250 degrees until crips, about 1</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> hour. Cool completely.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><u><span style="font-size: large;">Mousse Directions:</span></u></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> Melt the chocolate in a plastic or glass dish in</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> microwave oven on full speed for 30 seconds.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> Let rest 1 minute, stir then repeat in microwave</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> for an additional 20 seconds. Rest and stir. If</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> there are a few chocolate pieces unmelted, stir</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> vigorously for a minute or two to see if chocolate</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> melts. If needed give it another 15 minute spin in</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> the microwave. Set aside.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -In a mixing bowl whisk together the eggs and </span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> egg yolk until frothy. In a small saucepan, heat</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> the sugar and water until it reaches 245 degrees</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> F on a candy thermometer. Pour the liquid</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> in a small stream into the eggs as they are</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> mixing and continue to mix on high until the eggs</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> are light and airy, about 5 minutes.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -Slowly pour the melted chocolate into the egg</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> mixture and continue to mix on medium-high</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> speed for another 5 minutes.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -Whip the cream to soft peaks and fold into the</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> chocolate mixture. Chill for 20 minutes.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><u><span style="font-size: large;">To Assemble:</span></u></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -With a large soup spoon, mold about 1/3 - 1/2</span></i></b></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> cup</i></b><b style="font-family: georgia;"><i> mousse into a round ball and set on</i></b></span></div><div><span style="font-size: large;"><b style="font-family: georgia;"><i> meringue</i></b><b style="font-family: georgia;"><i> rounds. Set about 8 meringue rods</i></b></span></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> in a vertical pattern around the mousse, </span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> anchoring each on the meringue round with</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> a dab of mousse.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> -If there is extra mousse, pipe in a spiral fashion</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> to top of the mousse in the tart. Alternately,</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> whip heavy cream to stiff peaks, adding 3</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> tablespoons sugar as mixing. Pipe to top off the</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> mousse. Add chocolate decorations, cherries, or</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> berries as desired. Dust with powdered sugar.</span></i></b></div><div><b style="font-family: georgia;"><i><span style="font-size: large;"> Chill until ready to serve.</span></i></b></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87lgvSfkclrRdm3DrX4vsHWt-wYA6xi6u60gj5r18QuqQKqJ-RAakbteCEP3cGeN87RJel5heMJb34clRDi4LeTSAZWjb4F-x70Z3KKcO4n22_8ryQGK-9zP1yA8jpVq22TGa-lb47Xs/s2048/Concord12.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1254" data-original-width="2048" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi87lgvSfkclrRdm3DrX4vsHWt-wYA6xi6u60gj5r18QuqQKqJ-RAakbteCEP3cGeN87RJel5heMJb34clRDi4LeTSAZWjb4F-x70Z3KKcO4n22_8ryQGK-9zP1yA8jpVq22TGa-lb47Xs/w400-h245/Concord12.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Pipe meringue into rods.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSPa9blU4a3S6dj15rrH1sjQ8v-db5YSal8eymOuc_ldo1n7hY9dSJFrWO7NGjk51hLt3VpRRr9QTqIqh7kNga76_CcwC-PDHPtzq-9MZOO7F02Y9CADHvB3Hcr_5Wutk8YJdPaLsptA/s2048/20210213_205133+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQSPa9blU4a3S6dj15rrH1sjQ8v-db5YSal8eymOuc_ldo1n7hY9dSJFrWO7NGjk51hLt3VpRRr9QTqIqh7kNga76_CcwC-PDHPtzq-9MZOO7F02Y9CADHvB3Hcr_5Wutk8YJdPaLsptA/w300-h400/20210213_205133+%25281%2529.jpg" width="300" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Pipe mousse onto baked meringue</b></div></span><div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;"> rounds or...</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_beK3DEXmgUA3WhpV-tCgua5f46nTUwPc4WHMd4dfY7FFEx0ShV7IUrLhBMzwggerofymCTpF5CKOIZKalTdvNPu4ggm02A-7CS_JQFcCqNk9ZgveKRH42ecAhhZNP8m5iOxj3WTcuw/s2048/concord11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1662" data-original-width="2048" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_beK3DEXmgUA3WhpV-tCgua5f46nTUwPc4WHMd4dfY7FFEx0ShV7IUrLhBMzwggerofymCTpF5CKOIZKalTdvNPu4ggm02A-7CS_JQFcCqNk9ZgveKRH42ecAhhZNP8m5iOxj3WTcuw/w400-h325/concord11.jpg" width="400" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Place rounded scoop of mousse on </b></div></span></div><div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;">each meringue round.</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN5NBrKHKeAyvEy117TljHj5PAJcZE7zbsI9znAVKec14Z6uTXpl8FAbV42R0Q4hwsNBOV94ksLplEN5j2-3mgM0qvw3tVj8Iv204NFary4UJMnRX0hl8vghyphenhyphenjdMdAyInhoW1mwakr0M/s2048/concord10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2003" data-original-width="2048" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN5NBrKHKeAyvEy117TljHj5PAJcZE7zbsI9znAVKec14Z6uTXpl8FAbV42R0Q4hwsNBOV94ksLplEN5j2-3mgM0qvw3tVj8Iv204NFary4UJMnRX0hl8vghyphenhyphenjdMdAyInhoW1mwakr0M/w400-h391/concord10.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Place meringue rods vertically around mousse.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHKIzhDWUoIIhW8nJqAr9eGZ7VLl_SHCzHsm9YMUuTnnRhsySc2UtRfwvXUAzaIg1ptp8rY7rdcaRH5t_u7UHEu9t6emt37_iwuwmc-4fI9aZvVLCsCZhv_Iofz3jVU4ku5_ZtAc9h9w/s2048/Concord9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="2048" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlHKIzhDWUoIIhW8nJqAr9eGZ7VLl_SHCzHsm9YMUuTnnRhsySc2UtRfwvXUAzaIg1ptp8rY7rdcaRH5t_u7UHEu9t6emt37_iwuwmc-4fI9aZvVLCsCZhv_Iofz3jVU4ku5_ZtAc9h9w/w400-h318/Concord9.jpg" width="400" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Top off mousse by piping more mousse</b></div></span></div><div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;"> or whipped cream on top.</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMZFTOSvhI-oTSLNFZKvgh6pgZEhM1ldMWiQOvoMsC27L_-R6h10oDApVw5XJwI1e2dQCTy5jginjbEcB-vCiaGpFbidwF4K4cS5FE4-tdyK2Oe4ZVwSYyjUT29DWsoDJm1iWSNFy3VY/s2048/Concord15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1521" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMZFTOSvhI-oTSLNFZKvgh6pgZEhM1ldMWiQOvoMsC27L_-R6h10oDApVw5XJwI1e2dQCTy5jginjbEcB-vCiaGpFbidwF4K4cS5FE4-tdyK2Oe4ZVwSYyjUT29DWsoDJm1iWSNFy3VY/w477-h640/Concord15.jpg" width="477" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Decorate with piped chocolate decorations</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>berries and dust with powdered sugar.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljVC8glTC0YrJzhMYWPsUpGAKGkivH_gPjTdVHvEuP6ud9yjXyogV8s3tPlUUO4tbrodci1i7d5iF_Dq_F6U7_umrpo84r7l5I_YWmUvxbnaO7Slk-IV-jI0i3l0Qm-vAblYKoL71u0g/s2048/Concord14.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1362" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiljVC8glTC0YrJzhMYWPsUpGAKGkivH_gPjTdVHvEuP6ud9yjXyogV8s3tPlUUO4tbrodci1i7d5iF_Dq_F6U7_umrpo84r7l5I_YWmUvxbnaO7Slk-IV-jI0i3l0Qm-vAblYKoL71u0g/w640-h426/Concord14.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-19178915471600849122021-02-09T16:53:00.017-05:002021-02-20T13:04:49.491-05:00Buche de Noel (Chocolate Cake Roll with Creme Patisserie and Butter Cream)<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCoQ1JMV1fEiw5hk40UxZ1bRyQiaI6bj6s_QenwzKP41-SS5pD12pwnqmJ3C4OebH4x5KLKPE294nvRyjd0gP4etUf7BCEs-E_0VDoGmCeevtxxYDPNdM0XefB4UVgHII8-dxFcAbzRw/s2048/Buche7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1865" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMCoQ1JMV1fEiw5hk40UxZ1bRyQiaI6bj6s_QenwzKP41-SS5pD12pwnqmJ3C4OebH4x5KLKPE294nvRyjd0gP4etUf7BCEs-E_0VDoGmCeevtxxYDPNdM0XefB4UVgHII8-dxFcAbzRw/w582-h640/Buche7.jpg" width="582" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><b><span> </span>When pressed I proclaim this to be my favorite dessert and when I taste it each year at Christmas it is verified by my palette. But then the months come and go and there are so many wonderful desserts to be eaten that I lose sight of this champion and wonder why I only make it for Christmas Day! Remove the holly leaves and branch and swirl the buttercream design into a fanciful pattern that fits your mood or the season and it would still melt you into submission.</b></span><div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> What is it about the buttercream, other than rich dark chocolate, smooth velvety butter that simply enrobes your taste buds with luxury?</b></span></div><div><span style="font-family: georgia; font-size: medium;"><span><b>I don't remember when I first made this - perhaps in a French cooking class I took many years ago, but that first taste of buttercream clasped me in its clutches and I was hooked. I have since used the buttercream recipe for the Chocolate Buttercream Brownies featured on this site. This is a French buttercream, not to be confused with Swiss or Italian and certainly</b></span><b> no relationship to American buttercream. The difference is the use of egg yolks that serve as the basis for the creamy texture. Swiss and Italian buttercream use the whites.</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> But this dessert is more than just the buttercream - the combination of the soft sponge cake with the mild vanilla and cream notes of the pastry cream with the buttercream is a match made in French culinary heaven. The year our family spent Christmas in the Alsace region of France I was pleased to think that I could just buy our Buche de Noels there, which is a tradition on our Christmas day dinner table. The local bakeries featured dozens of them in their shop windows, decorated with whimsical characters skiing down the length of the cake. or Santa with elves skipping along the the length of the rolled cake laden with gifts. One we bought was filled with hazelnut mousse the other a cherry vanilla combination - but the cakes were dry, the butter cream too little and somewhat brittle and I thought something must have been lost in translation - or that I had translated it differently. I like my version of French though my French-speaking husband finds my French humorous. But he does prefer my Buche de Noel!</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: medium;"><span><b> Christmas may be over and gone, but I think most would agree, there are always occasions for a delicious, show-stopper, chocolate dessert. The steps are many but the results are.....<i>C'est merveilleux et</i></b></span><b><i> tres, tres bon!</i></b></span></div><div><div><div><u><br /></u></div><div><u><br /></u></div><div><u><span style="font-family: georgia; font-size: large;"> <span><b>Buche de Noel (Yule Log Cake)</b></span></span></u><div><span style="font-family: georgia; font-size: large;"><b> <u>Cake:</u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 3/4 cup flour</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1/4 cup unsweetened cocoa powder</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1 teaspoon baking powder</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1/4 teaspoon salt</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 3 eggs</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1 cup granulated sugar</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1/3 cup water</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> 1 teaspoon vanilla</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Heat oven to 375 degrees. Line a 15 x 10 inch baking sheet with parchment or waxed paper and</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i>grease well then sprinkle with flour.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Stir together flour, cocoa, baking powder, and salt; set aside.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -In mixing bowl, beat eggs about 5 minutes until thick and lemon colored. Add eggs one at a time, beating briefly after each. Gradually beat in sugar. On low speed, blend in water and vanilla. Gradually add flour mixture, beating just until batter is smooth. Pour into sheet, spreading batter evenly to edges.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Bake 12 - 15 minutes or until wooden pick inserted in center comes out clean. Let cake sit for 5 minutes then loosen from edges of pan with a knife and invert onto parchment or waxed paper, sprinkled generously with powdered sugar. Carefully remove the paper cake was baked on. Trim off stiff edges if necessary.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Let cake sit 5-10 minutes then roll cake together with paper from long end to form a long roll. Cool on wire rack until completely cool, about 30 minutes. (If it helps, you may roll the cake up around a rolling pin sprayed with baking spray.)</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><u>Vanilla Pastry Cream:</u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 egg yolks</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/3 cup sugar</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/4 cup flour</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 cup boiling milk</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 teaspoon vanilla extract</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/2 cup heavy cream</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Place the 3 egg yolks, sugar and vanilla in a mixing bowl. Beat until light and mixture ribbons when the beater is lifted. Add the flour and blend together. Pour the hot milk in a stream into the egg mixture stirring with a wire whisk until smooth.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Transfer the mixture to a medium saucepan set over moderate heat. Stir constantly until the mixture just reaches a boil. Reduce heat and cook, stirring for 2 to 3 minutes longer. Remove from the heat and pour into a plastic or glass bowl. Cover and cool to room temperature.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Whip the cream until it holds stiff peaks. Fold the whipped cream into the custard. Chill until ready to use.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><u>Butter Cream:</u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 ounces semi-sweet chocolate</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 ounces bittersweet chocolate</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/3 cup sugar</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/4 cup water</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 egg yolks</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/2 pound butter (2 sticks) softened</b></span></div><div><span style="font-family: georgia; font-size: large;"><span><b>glaceed or maraschino cherries, holly leaves or twigs of pine and (optional)</b></span><span><b> meringue mushrooms</b></span><b> for garnish</b></span></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Place the chocolate in a small bowl and melt in microwave at 30 second intervals, stirring after each until chocolate is melted.</span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Combine the sugar and water in a small saucepan. Boil until the syrup reaches 235 degrees on a candy thermometer.</span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Place the 3 egg yolks in a mixing bowl and begin beating with an electric mixer until light and fluffy. Pour the hot sugar syrup over the yolks a few drops at a time while beating at medium speed, to temper the eggs. Then increase speed to high and beat for 5 minutes until mixture is thick and pale yellow. </span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Reduce speed to low and add the butter, a tablespoon at a time. Beat until the mixture is smooth. Add the cooled melted chocolate to the butter cream and beat until smooth, about 5 minutes. Set in refrigerator for 10 - 15 minutes.</span></i></b></div><div><b><span style="font-family: georgia; font-size: large;"><br /></span></b></div><div><b><u><span style="font-family: georgia; font-size: large;">To Assemble:</span></u></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Carefully unroll the cake. Place vertically on a work surface in front of you. Spread the pastry cream over the cake to within 1/2 inch of each edge and an inch from the opposite short edge. Roll the cake up rather tightly from the short edge closest to you to form a log, pulling the paper from the bottom away as you roll.</span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Cut a 3 inch long diagonal piece from one end of the cake roll. Transfer the large piece of the cake roll to a long platter. Arrange the shorter piece against the long side of the cake to form a branch.</span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><span style="font-family: georgia; font-size: large;"><i> -After rolling the cake with the filling inside, set seam side down on baking sheet and keep it covered tightly to help keep the shape and chill for at least one hour before frosting.</i></span></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Using a spatula, spread the chocolate butter cream over the log, covering all the cake completely. Spread a small amount over the cut ends. Pull the tines of a fork gently down the full length of the cake roll, creating swirls and "knots" to simulate bark on a tree branch. Pull the fork tines to create circular patterns on the cut ends of the cake. </span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Decorate the cake with the cherries, holly leaves, pine twigs and/or meringue mushrooms to create a woodsy effect. Dust lightly with powdered sugar. Refrigerate until ready to serve. Remove from fridge 15 minutes before serving to allow the buttercream to soften and cut into slices</span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-family: georgia; font-size: large;"> -Serves 12 - 15</span></i></b></div><div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjXiqAi-Z2FHz72la6vIx4yZgE-cGXjUjRcPRXyv4vWBgT3M9ubPF_iC9JgMU_HQu7vkuSlaqM4A4njspnP8Z9sZDUM1b4xJ4oFdkXyEC7wtVoGnLm8d5lsdxnTWCcwIs1BUoCX99xpA/s2048/cakeroll1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1359" data-original-width="2048" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjXiqAi-Z2FHz72la6vIx4yZgE-cGXjUjRcPRXyv4vWBgT3M9ubPF_iC9JgMU_HQu7vkuSlaqM4A4njspnP8Z9sZDUM1b4xJ4oFdkXyEC7wtVoGnLm8d5lsdxnTWCcwIs1BUoCX99xpA/w400-h265/cakeroll1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Spread cake batter to edges of </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>parchment lined baking sheet.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6uuK_mSJM9hY1zReT85MH1gVwqxuKdzSKTCA5fit1IMBHUAJSTtD6IlWhCbWPyiMO4A7A0KymkKzS8tiGoBQ4d0vq4atSdjtuJNGvZbZTvGx9soOK0mcy6xTsox-V1QHAvo6hunrlac/s2048/Cake+roll+-+rolling.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1326" data-original-width="2048" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6uuK_mSJM9hY1zReT85MH1gVwqxuKdzSKTCA5fit1IMBHUAJSTtD6IlWhCbWPyiMO4A7A0KymkKzS8tiGoBQ4d0vq4atSdjtuJNGvZbZTvGx9soOK0mcy6xTsox-V1QHAvo6hunrlac/w400-h259/Cake+roll+-+rolling.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Roll cooled cake with paper into roll.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPTIcHoS9x3B58NtRh8-OVDdRIL8Kp9_vSx6auMLyvE0y9gJ9kq1ThSN0mzoft7M3zm7I9K-FBbsq1eIIIyo8hONNEkxDpvM-SOz5k8-j9h8GEULtXu5LjiWWSq41Y0C7oIg8Xn202Gc/s2048/cake+roll+on+pin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="2048" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPTIcHoS9x3B58NtRh8-OVDdRIL8Kp9_vSx6auMLyvE0y9gJ9kq1ThSN0mzoft7M3zm7I9K-FBbsq1eIIIyo8hONNEkxDpvM-SOz5k8-j9h8GEULtXu5LjiWWSq41Y0C7oIg8Xn202Gc/w400-h233/cake+roll+on+pin.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Roll cake around rolling pin, if desired.</b></span></div><div style="text-align: center;"><span style="font-family: georgia;"><b><br /></b></span></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYIXe2Meo3tJEIdN2BioqKnn2LIjJ0B5ZZsa3nryIFoufxzaDNrb31whS5qqzGrNuvLKmn7M9e8MAhmNm_4yHStMU63xiCcpyxjvrUGoomiJyaFFXH_yNbYyX16YouBHa6L97C5Ze3F4/s275/Creme+Pat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjYIXe2Meo3tJEIdN2BioqKnn2LIjJ0B5ZZsa3nryIFoufxzaDNrb31whS5qqzGrNuvLKmn7M9e8MAhmNm_4yHStMU63xiCcpyxjvrUGoomiJyaFFXH_yNbYyX16YouBHa6L97C5Ze3F4/w400-h266/Creme+Pat.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Stir pastry cream over heat until it comes</b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b> to a boil </b></span><b style="font-family: georgia; font-size: large;">and thickens.</b></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEWLj10w3wm5C0x0w5Mrtg0qqgXhCv9di8rg4hWKYS2H9_1SQIWNhmo_FyujUqmDHJfmCtemTMWIll_lxPBreJpoEj8xAcmNgO1wL0OFtCMMAZsi6GXLqeY2GV94SgQr6tvcNFKnocEs/s2048/Buche11.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1963" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEWLj10w3wm5C0x0w5Mrtg0qqgXhCv9di8rg4hWKYS2H9_1SQIWNhmo_FyujUqmDHJfmCtemTMWIll_lxPBreJpoEj8xAcmNgO1wL0OFtCMMAZsi6GXLqeY2GV94SgQr6tvcNFKnocEs/w384-h400/Buche11.jpg" width="384" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Cut off piece of filled roll and place</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>alongside the large piece to create a branch.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qUCb9qjXAbFHwhBcsBsVJSQSUYDS4vUuj3sPST9b1PIxArE5ktTjnGq8l9ywBQRLjWdVuiBr4FeSX0bOfjliCf6sO8fiQJKGxL7mDX8sY-FFcSVutrbxchZNsZOz2NrFy6sM3dbSmL0/s2048/Buche10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1793" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qUCb9qjXAbFHwhBcsBsVJSQSUYDS4vUuj3sPST9b1PIxArE5ktTjnGq8l9ywBQRLjWdVuiBr4FeSX0bOfjliCf6sO8fiQJKGxL7mDX8sY-FFcSVutrbxchZNsZOz2NrFy6sM3dbSmL0/w350-h400/Buche10.jpg" width="350" /></a></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Cover cake completely with</b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>chocolate butter cream.</b></span></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT3ASlbD4YezCW9W8E6_6k5t7_E3v6Hk9cqPsNU2D39YsKu6d2CTZkf_Li8saBmeiBmcR4qgpM33W2YNJpwYSzg2C_1xm1olvwto66sY4-YAepQwJxujjeoKU7kqmm-GKZA9hPVVs1L4/s2048/Buche9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1806" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT3ASlbD4YezCW9W8E6_6k5t7_E3v6Hk9cqPsNU2D39YsKu6d2CTZkf_Li8saBmeiBmcR4qgpM33W2YNJpwYSzg2C_1xm1olvwto66sY4-YAepQwJxujjeoKU7kqmm-GKZA9hPVVs1L4/w353-h400/Buche9.jpg" width="353" /></a></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Run tines of fork through</b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>buttercream to create a bark effect.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogxWOenBCU1Qml6V2P4Y4M4qh_OeubMhoym7eZ0UhdHWnGnZtxPIgJtimBoYO_vzf0THpPjuL0SCCffPcF9y9Ey9nEBX3RCEsoZsQ7t0RHLypaZc86bU1RJdV0zOOpBmYTuDimmEMvjg/s2048/Buche4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1596" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogxWOenBCU1Qml6V2P4Y4M4qh_OeubMhoym7eZ0UhdHWnGnZtxPIgJtimBoYO_vzf0THpPjuL0SCCffPcF9y9Ey9nEBX3RCEsoZsQ7t0RHLypaZc86bU1RJdV0zOOpBmYTuDimmEMvjg/w311-h400/Buche4.jpg" width="311" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWsbt0yQ77Bkw4rtfq8N07BHOmdTH5tVe9akIxNeKqb2YiaXH1P1ip92yD80S5rrHZSh9Ucppz6PHOkTJTow83mr5MBTnaTABg0LEr845NKdsbr2_rA9cKLgVWaqpJV-TdkGhsxYJxzM/s2048/Buche8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1797" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEWsbt0yQ77Bkw4rtfq8N07BHOmdTH5tVe9akIxNeKqb2YiaXH1P1ip92yD80S5rrHZSh9Ucppz6PHOkTJTow83mr5MBTnaTABg0LEr845NKdsbr2_rA9cKLgVWaqpJV-TdkGhsxYJxzM/w351-h400/Buche8.jpg" width="351" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: georgia; font-size: medium;">Cover the cut ends of "log" with </span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: georgia; font-size: medium;">buttercream </span></b><b><span style="font-family: georgia; font-size: medium;">and with fork tines </span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: georgia; font-size: medium;">create a circular pattern.</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK89PjRaijOoYpEPiaJb15kFVQABldZfR1ezvkhup4j0-gnrFr5msOmceG-EoZWSdtKKS5dxgqTyXYyihoVlOudtQnrdHV7HCHwKQxX9F_dxfKKD3dD5xm-QrsEDw2rYgtwCSkHcU6bMs/s2048/Buche6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1920" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK89PjRaijOoYpEPiaJb15kFVQABldZfR1ezvkhup4j0-gnrFr5msOmceG-EoZWSdtKKS5dxgqTyXYyihoVlOudtQnrdHV7HCHwKQxX9F_dxfKKD3dD5xm-QrsEDw2rYgtwCSkHcU6bMs/w375-h400/Buche6.jpg" width="375" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Garnish log with pine twigs, cherries, holly</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b> leaves &</b></span><b style="font-family: georgia; font-size: large;"> sprinkle with powdered sugar</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqTFS3OufIV-XFQhz22VyJIjRsg3n7TnAD6U8DGZzPSw7cdYS9IBRZnTPoFSkYS5GL4Dz5jd6bWDGQQxgEX8UN_ILg_p8TVrV386zj40WH1FXQBatyWSh1w3cvd0SJQrnNHGjfzx5cZ4/s2048/Buche5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1763" data-original-width="2048" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqTFS3OufIV-XFQhz22VyJIjRsg3n7TnAD6U8DGZzPSw7cdYS9IBRZnTPoFSkYS5GL4Dz5jd6bWDGQQxgEX8UN_ILg_p8TVrV386zj40WH1FXQBatyWSh1w3cvd0SJQrnNHGjfzx5cZ4/w640-h550/Buche5.jpg" width="640" /></a></div><br /></div></div></div></div><div><b><u><span style="font-family: georgia; font-size: medium;"><br /></span></u></b></div><div><b><u><span style="font-family: georgia; font-size: medium;">PERSNICKETY NOTES:</span></u></b></div><div><b><u><span style="font-family: georgia; font-size: medium;"><br /></span></u></b></div><div><b><span style="font-family: georgia; font-size: medium;">**At times I find it difficult to peel off the baking paper from the cooked cake, but realize that the outside surface of the cake will not be seen. Your cake may crack as you roll or unroll it but once again, realize that the cracks will not be seen. Take a deep breath and proceed being patient and finding joy in creation!</span></b></div><div><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div><b><span style="font-family: georgia; font-size: medium;">**Although you do chill the buttercream after making, let it sit at room temperature until it is easy to spread. Fluff it up again with a fork and it should spread easily to cover the cake and then decorate with the tines of the fork. The buttercream recipe makes plenty to have a thick layer of chocolate cream.</span></b></div><div><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div><b><span style="font-family: georgia; font-size: medium;">**To give the decorative cherries an extra sparkle, dip in slightly whipped egg white and then in granulated sugar and chill for 1 hour.</span></b></div><div><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div><b><span style="font-family: georgia; font-size: medium;">**There are many variations the Buche de Noel can inspire for different occasions. I will feature some of these in future posts. For example:</span></b></div><div><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div><b><span style="font-family: georgia; font-size: medium;"> <u> *For Spring:</u> leave the chocolate out of the cake to create a vanilla sponge. Fill with pastry cream flavored with strawberry or raspberry extract with whole fresh berries slightly macerated and placed down the center length of the cream. Then frost with white chocolate buttercream, which is made the same as the chocolate, but with white chocolate instead. You can create a branch and a bark look and place edible or real edible flowers to decorate, chocolate robin eggs, in a nest made of dyed coconut and held together with whipped egg white, etc. Alternatively, you can make the roll without the branch and decorate with frosting flowers or real edible flowers and twigs made of piped tempered chocolate. (Stripes of chocolate piped horizontally on the branches will give the cake the impression or a birch tree.)</span></b></div><div><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div><b><span style="font-family: georgia; font-size: medium;"> <u>*For Fall:</u> Make a spiced cake sponge by leaving the chocolate out and using 1/2 brown sugar and half white and adding a teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of ground cloves to the cake mixture (or 1 1/2 teaspoons Chinese 5-Spice powder). The pastry cream could be the vanilla or you might switch it up by filling with cream cheese frosting instead. For the buttercream I would recommend the white chocolate version and add 2-3 tablespoons real maple syrup. Create a fall tree by creating the extra branch and running the tines of the fork down its length or keep it to one roll. Decorate with white chocolate leaves dyed to fall colors, chocolate twigs, pumpkin candies, etc.</span></b></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-91170016171797684272021-01-29T21:01:00.012-05:002021-01-30T18:42:32.171-05:00Chicken Cheese Chowder<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS42Q_iktCGkZOqfsfczwbxWR5IHMXS7vJLzGF3NNWGg74a5DggXUFI23KD6WncWjR3Tvxz38ibdEyurgiuJrIz6Q2fGm2V9p-2BeoJYtZaWWr8IYOf78WdgqEj_MCNXRCLIgNGAkK0Oc/s2048/Cheese+Chowder7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2041" data-original-width="2048" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS42Q_iktCGkZOqfsfczwbxWR5IHMXS7vJLzGF3NNWGg74a5DggXUFI23KD6WncWjR3Tvxz38ibdEyurgiuJrIz6Q2fGm2V9p-2BeoJYtZaWWr8IYOf78WdgqEj_MCNXRCLIgNGAkK0Oc/w640-h638/Cheese+Chowder7.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><span><b> Most Sundays were "soup and scones" day when our children </b></span><b>were growing up. There was no debate over the scones. Fried and puffy homemade bread dough was always welcome as long as the butter, honey and jam were served as condiments. But the soup??? A matter for debate between distinct and differing palettes. So to make it less of a tedious task of talking one child out of her favorite soup and convincing another that mulligatawny is delicious, I gave in. Yes, I gave in and made two soups, sometimes three to keep peace in our home. Perhaps that's what it takes - soup for peace. But this soup was almost always the first choice and spread peace throughout the land!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Discovered in a random cookbook, as a young cook I thought chicken couldn't hurt and would round the soup out into a full meal - and so the chicken was added to my version of the recipe (along with some sort of bread - rolls, crusty French or ciabatta.)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Cheesy, cheese soup is the over-riding theme and the slight crunch of the vegetables add </b></span><b style="font-family: georgia; font-size: large;">a spark of contrast to the creaminess. The chicken - keep it tender - swims flavorfully among the rest of the ingredients and the crunch and nuttiness of the garnish toppings are just the things to add interest to this simple but very satisfying soup.</b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Chicken Cheese Chowder</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 tablespoons butter</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 cup finely chopped or grated carrot</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup finely chopped celery</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup finely chopped onion</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 cups rich chicken broth</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 cups milk</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/3 cup flour</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>8 slices American cheese (room temperature)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 cup grated cheddar cheese (room temperature)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 1/2 cups cooked and shredded chicken</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>salt and pepper to taste</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>dash of cayenne pepper</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>dash of paprika</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>chopped chives or green onion and parmesan crisps</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> for garnish</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> <i> -In a medium saucepan, saute carrot, celery and onion in melted butter until soft (5 minutes). Stir in flour and cook over medium heat for 1 minute. Add broth and milk and cook and stir frequently until thickened and bubbly. Remove pan from heat.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b><br /></b></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b> -Add American and cheddar cheese and let sit on top of soup for 5 minutes to temper. Return pot to medium-high heat and stir cheese into soup until melted. Add shredded or cubed chicken and heat soup through. Season to taste with salt and pepper. Add cayenne pepper to taste. To serve, garnish with paprika, chives or green onion and paprika crisps.</b></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b><br /></b></i></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b><u>To make Parmesan Crisps:</u> Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat. Place a heaping tablespoon of grated Parmesan cheese on baking sheet and repeat with the remaining cheese, spacing them apart. Bake for 3 - 5 minutes until golden and crisp. Cool completely and crush crisps to garnish top of soup in their serving bowls.</b></i></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBjofv6ReOz-2DwIeVMgaROSr2PCkuLx92V2HhN44bw_PO2gCY7K-5KQFWkgY-mwIjeu5HFRlLgOGNiCYCk2i7kGXlbyR1fa_8RE091qZjCtOcnRo1mzXNkvN_YeQ-VCqMdDjUQcdohQ/s2048/Chicken+Cheese+Chowder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBjofv6ReOz-2DwIeVMgaROSr2PCkuLx92V2HhN44bw_PO2gCY7K-5KQFWkgY-mwIjeu5HFRlLgOGNiCYCk2i7kGXlbyR1fa_8RE091qZjCtOcnRo1mzXNkvN_YeQ-VCqMdDjUQcdohQ/w400-h300/Chicken+Cheese+Chowder.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Saute onions, carrots and celery in butter.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbr7Nc8fRmsRh9BCoErVTkA_aJlMSqQz7wYfx_kDqYp9_dM-6lyHab6ZtLf0CzMslsM9jSihFUXhQvezxnLNv9PYwAO0WFya9pgkXcU8osQbAGDyl47ZNpMBei_4OB6zS6WnizJnIGxs/s2048/Cheese+Chowder2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1380" data-original-width="2048" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbr7Nc8fRmsRh9BCoErVTkA_aJlMSqQz7wYfx_kDqYp9_dM-6lyHab6ZtLf0CzMslsM9jSihFUXhQvezxnLNv9PYwAO0WFya9pgkXcU8osQbAGDyl47ZNpMBei_4OB6zS6WnizJnIGxs/w400-h270/Cheese+Chowder2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Let cheese sit on top of soup to slowly melt </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>about 5 minutes.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0rPXzuO3nDt1AS6YzYKhNeggAa-f8NQXC_Aw5uie_xLrgH9HEEFFtcmDkU_wcuTtHLmwVjafDbrneuEnh6hpCEGILyvpmgXVOwyQgq9mXDKmvLjzqqYNlsC8-th6pu5TaPif5CJJmqg/s2048/Cheese+Chowder3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0rPXzuO3nDt1AS6YzYKhNeggAa-f8NQXC_Aw5uie_xLrgH9HEEFFtcmDkU_wcuTtHLmwVjafDbrneuEnh6hpCEGILyvpmgXVOwyQgq9mXDKmvLjzqqYNlsC8-th6pu5TaPif5CJJmqg/w400-h300/Cheese+Chowder3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Melt parmesan cheese in oven or skillet</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b> to make crisps.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIvbDihuTyCc6xyY92Tx6C4tlCNxiBW-GWHv5NfsSHWgtGpPv1lM1h5Jc-Gr6y0U8GOPmhLSe-Ukvy90HgMRyMD0kR4DybXXJ152DBhjFlbtzaFXMD41Zp1MoKg1si96vUYe1s1Bh42o/s2048/Cheese+Chowder6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIvbDihuTyCc6xyY92Tx6C4tlCNxiBW-GWHv5NfsSHWgtGpPv1lM1h5Jc-Gr6y0U8GOPmhLSe-Ukvy90HgMRyMD0kR4DybXXJ152DBhjFlbtzaFXMD41Zp1MoKg1si96vUYe1s1Bh42o/w400-h300/Cheese+Chowder6.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Garnish soup with chives or green onion</b></span></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"> and crushed </b><b style="font-family: georgia; font-size: large;">Parmesan crisps.</b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><div class="separator" style="clear: both; font-family: "Times New Roman"; font-size: medium; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b><u>PERSNICKETY NOTES:</u></b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> **You can use leftover chicken or packaged cooked chicken </b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><span><b> pieces or</b></span><b> rotisserie chicken for this recipe. I most often </b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> cook my own </b><span><b>chicken and if you want to do the same, this </b></span></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><span><b> is how I do it:</b></span><b> </b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> Thaw frozen chicken</b><b> pieces, 2 breasts, several tenders or </b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> 4 thighs</b><b> (boneless), or</b><b> any combination thereof. (You will</b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> need 1 1/2 cups</b><b> shredded chicken for this recipe) Heat </b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> oven to 350 degrees. Melt 1</b><span><b> tablespoon butter or place 1</b></span></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><span><b> tablespoon oil in bottom of</b></span><b> baking</b><b> dish or pie plate. Place </b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> chicken in the dish, salt and pepper lightly</b><b> then cover with</b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> foil. Bake for 30 minutes. Chicken will remain</b><b> moist and</b></span></div><div class="separator" style="clear: both; font-weight: 400;"><b><span style="font-family: georgia; font-size: medium;"> tender with this technique.</span></b></div><div class="separator" style="clear: both; font-weight: 400;"><b><span style="font-family: georgia; font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; font-weight: 400;"><b><span style="font-family: georgia; font-size: medium;"> **Try using cubed ham, smoked sausage or crumbled, cooked</span></b></div><div class="separator" style="clear: both; font-weight: 400;"><b><span style="font-family: georgia; font-size: medium;"> bacon </span></b><b style="font-family: georgia; font-size: large;">to switch it </b><b style="font-family: georgia; font-size: large;">up and</b><b style="font-family: georgia; font-size: large;"> give the soup a variation on flavor. </b></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-size: medium;"><span style="font-family: georgia;"><b> **</b></span><span style="font-family: georgia;"><b>As I always note for my soups, when using chicken broth or stock</b></span></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><span><span><b> or</b></span></span><b> bouillon, I suggest the following scale for the best flavor</b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> in </b><b>your </b><b>soup. And boy, can a natural chicken flavor make a</b></span></div><div class="separator" style="clear: both; font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> huge</b><b> difference!</b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> #1 - Home made chicken stock</b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> #2 - "Better than Bouillon" stock paste</b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> #3 - Boxed chicken stock</b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> #4 - Canned chicken broth</b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> #5 - Magi Chicken bouillon cubes</b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> #6 - Knorr's chicken bouillon cubes</b></span></div><div style="font-weight: 400;"><span style="font-family: georgia; font-size: medium;"><b> #7 - Other chicken bouillon cubes</b></span></div></b></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-50276350076188891092021-01-24T15:45:00.003-05:002021-01-24T17:43:22.675-05:00Potato Garlic Soup<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqOnuVaFqcBlKvTeZEF6Wtxqa87vrVty4fCFU_Dy3e3wJ9Q-LXoDGB4JCH5chvyV6ruG_lWYrY55YtX84CnE0JRBD9AL4_W17j87AyiFw05T1n7_XRib3UDJ0aWgND2Kb21d5_MQishw/s2048/Potato+Garlic+Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1540" data-original-width="2048" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqOnuVaFqcBlKvTeZEF6Wtxqa87vrVty4fCFU_Dy3e3wJ9Q-LXoDGB4JCH5chvyV6ruG_lWYrY55YtX84CnE0JRBD9AL4_W17j87AyiFw05T1n7_XRib3UDJ0aWgND2Kb21d5_MQishw/w640-h482/Potato+Garlic+Soup.jpg" width="640" /></a></div><div><div class="separator" style="clear: both;"><span style="font-family: "georgia" , "times new roman" , serif;"><b> </b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: medium;"><span><b> Most Sundays were "soup and scones" day when our children </b></span><b>were growing up. There was no debate over the scones. Fried and puffy homemade bread dough was always welcome as long as the butter, honey and jam were served as condiments. But the soup??? A matter for debate between distinct and differing palettes. So to make it less of a tedious task of talking one child out of her favorite soup and convincing another that mulligatawny is delicious, I gave in. Yes, I gave in and made two soups, sometimes three to keep peace in our home. Perhaps that's what it takes - soup for peace.</b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: medium;"><b> Case in point - as one of my husband's duties as an attache in the Middle East, we hosted various political and military leaders for dinner and social events. One of our visitors with a colorful, dubious past, (let's just say, he was once thrown out a second story window) adored one of the easiest soups I made - a simple roux based, chicken broth and cream with boursin cheese melted in. We still call this soup today by this man's name.</b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: medium;"><b> I'm glad he wasn't included in the weekly conference as to which soups we should have, because with his influential political clout I would definitely have to make it (forget what my children wanted.) Suffice it to say that on every visit to this man, my husband took a package of Boursin cheese for him, which wasn't available in the markets of his hazardous community.</b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both;"><span style="font-family: georgia; font-size: medium;"><b> This following soup is one I would have chosen, had I ever had the chance to suggest one. Creamy and velvety with a rich potato and garlic flavor base, the crunch of the garlic chips adds a nice contrast to the texture, and the cheese is just enough to suggest that something else is going on here, creating a simply, tummy-purring meal!</b></span></div></div><div><br /></div><div><div><span style="font-family: georgia; font-size: large;"><b><u>Potato Garlic Cream Soup</u></b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 tablespoons butter</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3/4 cup finely chopped onion</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/3 cup finely chopped carrot</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 cloves garlic, finely minced</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 head of garlic, papery skin removed and top 1/3 cut </b></span></div><div><span style="font-family: georgia; font-size: large;"><b> off and discarded.</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 bay leaf</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>5 cups chicken broth (or water with rich chicken</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> bouillon.)</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>4 large potatoes, peeled and cut into quarters</b></span></div><div><span style="font-family: georgia; font-size: large;"><b> (white or Yukon gold potatoes recommended)</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 cup whole milk</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1/2 cup cream</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 tablespoons minced fresh chives</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>2 tablespoons minced fresh parsley</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>salt and pepper to taste</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>1 1/4 cup sharp cheddar cheese, grated</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>3 tablespoons olive oil</b></span></div><div><span style="font-family: georgia; font-size: large;"><b>4 cloves garlic, peeled and sliced thinly, lengthwise</b></span></div><div><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: large;"><b> <i> -Saute onion and carrot in butter until soft over medium-high heat. Add garlic and saute 2 minutes more. Add chicken broth or water with bouillon, bay leaf, garlic head and potatoes. Cook, covered until potatoes are tender over medium heat (about 30 minutes). Remove from heat, discard bay leaf and garlic head and let rest 10 minutes.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Take garlic head and squeeze each garlic clove into the soup mixture - discard skins. Add milk to potato and broth. Blend in food processor, with immersion blender or in blender until smooth. (Leave a few potatoes on the side and mash roughly to make the soup chunkier, if desired, then add back to soup mixture.)</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Return to heat and stir in cream at room temperature. Set grated cheese on top of hot soup for 5 minutes before stirring, to allow the cheese to temper to the heat of the soup, to prevent separating. Stir in cheese and heat until cheese is melted and soup is hot. Add parsley, salt and pepper to taste.</i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><u><i>For Garlic Chips:</i></u></b></span></div><div><span style="font-size: large;"><span style="font-family: georgia;"><b><i> -Heat oil and garlic in 10-inch skillet over medium</i></b></span><b style="font-family: georgia;"><i> heat. Cook, turning frequently, until light golden </i></b><i><span style="font-family: georgia;"><b>brown, about 3 minutes (do not brown</b></span><b style="font-family: georgia;"> darkly). </b></i></span></div><div><span style="font-size: large;"><i><b style="font-family: georgia;"> -Using, slotted spoon, transfer garlic to </b><b style="font-family: georgia;">plate lined</b></i><i><b style="font-family: georgia;"> with paper towels. Sprinkle lightly</b><b style="font-family: georgia;"> with salt.</b></i></span></div><div><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div><span style="font-family: georgia; font-size: large;"><b><i> -Serve soup warm with garnish of chopped chives, garlic chips and a drizzle of garlic olive oil (or plain olive oil.)</i></b></span></div></div><p></p><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8egM7Ii6GaqXVPp6rPXphW4OzvWWDduNfZmCu6p27xHFc_oU2cD9DV17O1ORDqr_d0pf_FdQhVC41LaXISGEUZyLR_Dmlalx2eHfYAR9JtfDOXVNHOiW2MnCCwVJuN8SVBaiAKA4PLPA/s2048/Potato+Garlic+Soup5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1616" data-original-width="2048" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8egM7Ii6GaqXVPp6rPXphW4OzvWWDduNfZmCu6p27xHFc_oU2cD9DV17O1ORDqr_d0pf_FdQhVC41LaXISGEUZyLR_Dmlalx2eHfYAR9JtfDOXVNHOiW2MnCCwVJuN8SVBaiAKA4PLPA/w400-h315/Potato+Garlic+Soup5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Ingredients for soup.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_tvV8xetetPmWI22ovy6w7MrSBFL3H1LZGPnsHLruLUak8AGXB0WrmrA9gXEw8S0Q1eMoglZVGWuNg5vbW8tTI3SdjdJrLI1rztk_LXtPL6GidzyhfwceLyGu7U8UZMJ1iHviXqQeeE/s2048/Potato+Garlic+Soup3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1430" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_tvV8xetetPmWI22ovy6w7MrSBFL3H1LZGPnsHLruLUak8AGXB0WrmrA9gXEw8S0Q1eMoglZVGWuNg5vbW8tTI3SdjdJrLI1rztk_LXtPL6GidzyhfwceLyGu7U8UZMJ1iHviXqQeeE/w279-h400/Potato+Garlic+Soup3.jpg" width="279" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Fried Garlic Chips</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCsQZAPrBE-jETDEVdIQeY79XEPTXZQVMuyAZW9QOmZaLdtw3FZNlMrut04ZYEkSoTDiozLXubSy0JYscjVOQfR0YqES6o8019SQd2f9pdo1a-p6rgDry1GwGpGhj6sj6Qz5q64sN4lw/s2048/Ppotato+Garlic+soup2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCsQZAPrBE-jETDEVdIQeY79XEPTXZQVMuyAZW9QOmZaLdtw3FZNlMrut04ZYEkSoTDiozLXubSy0JYscjVOQfR0YqES6o8019SQd2f9pdo1a-p6rgDry1GwGpGhj6sj6Qz5q64sN4lw/w400-h300/Ppotato+Garlic+soup2.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Serve soup with chives, garlic chips and </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>sprinkle of olive oil.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>PERSNICKETY NOTES:</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> **Garlic becomes bitter if allowed to brown. When sauting or frying</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> garlic, remove it from heat when it just begins to color.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><b> **</b></span><span style="font-family: georgia;"><b>As I always note for my soups, when using chicken broth or stock</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><b> or</b></span></span><b style="font-family: georgia; font-size: large;"> bouillon, I suggest the following scale for the best flavor</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia; font-size: large;"> in </b><b style="font-family: georgia; font-size: large;">your </b><b style="font-family: georgia; font-size: large;">soup. And boy, can a natural chicken flavor make a</b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia; font-size: large;"> huge</b><b style="font-family: georgia; font-size: large;"> difference!</b></div><div><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> #1 - Home made chicken stock</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> #2 - "Better than Bouillon" stock paste</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> #3 - Boxed chicken stock</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> #4 - Canned chicken broth</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> #5 - Magi Chicken bouillon cubes</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> #6 - Knorr's chicken bouillon cubes</b></span></div><div><span style="font-family: georgia; font-size: medium;"><b> #7 - Other chicken bouillon cubes</b></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><br /></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-81628791443066812382021-01-15T12:11:00.009-05:002021-01-15T16:51:46.024-05:00Chicken Freekeh<p> </p><div class="separator cc_cursor" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5wD21vH7lEIFbcAx7HPeSZdBBdwHVH1eHOh6rairlOBFMq_fMRlwm08NhMbX1bPoGOvYSx5h8ip5M8yBL5GJvtr_x3Jfnx886jycAGsDI5vKsw5TDvnKm7RLguRUWaKeStW_P1WnU88/s2048/Chicken+Fricke3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1878" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5wD21vH7lEIFbcAx7HPeSZdBBdwHVH1eHOh6rairlOBFMq_fMRlwm08NhMbX1bPoGOvYSx5h8ip5M8yBL5GJvtr_x3Jfnx886jycAGsDI5vKsw5TDvnKm7RLguRUWaKeStW_P1WnU88/w586-h640/Chicken+Fricke3.jpg" width="586" /></a></div><div class="separator cc_cursor" style="clear: both; text-align: center;"><br /></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Ummmm - toasty, nutty, crunchy and smoky - that's what my first experience with <i>freekeh</i> said to my palette and I had to find someone to teach me how to prepare it! Easily done in Tunisia and Jordan where the grain, durum wheat, was indigenous hundreds of years ago. I had no idea I was eating what Moses and the Children of Israel might have eaten when manna and pigeons were no longer provided!</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> <i> Freekeh</i> (also spelled<i> frikeh</i> or <i>farik</i>) is a cereal made from green durum wheat that is roasted and the bran rubbed off the kernels and sun-dried to give it its uniform flavor, color and texture. The Arabic name, <i>"farik"</i> means rubbed. After drying, the kernels are cracked into smaller pieces that look like green bulgur.</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> One ancient recipe is not very different from the modern versions, often prepared with chicken or lamb. A Baghdadi cook book from the 1200s instructs ancient cooks to fry meat in oil, braise with water and cinnamon bark. Coriander, cumin, and cinnamon are also stirred in with the <i>Freekeh</i>. These ancient Levantities said it first - it's just taken a long time for western cultures to repeat it! A Tunisian soup<i> "chorba't frik"</i>,</b></span><span style="font-family: georgia; font-size: medium;"><b><span style="background-color: white; color: #202122;"> </span> made with freekeh - a broth soup, with the freekeh acting much like barley would, is still considered a national dish.</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> I suppose we could say, it's time for us westerners to catch up. I have served this to friends who weren't quite sure they were ready. But some of us were born ready and just regret we didn't know about <i>freekeh</i> sooner!</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Chicken Freekeh</u></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 cups freekeh</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 chicken breasts with bones and skin</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>5 chicken thighs, boneless</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 yellow onion, quartered</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 cinnamons sticks</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>4 bay leaves</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>6 cardamom pods</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 1/2 teaspoons salt</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 tablespoons olive oil</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 red onion, peeled and finely chopped</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 pound ground beef or lamb</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 teaspoons 7 Spice chicken seasoning</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 tablespoons butter</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cups skinned whole almonds, or slivered </b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup pine nuts</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/3 cup chopped fresh parsley</b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> <i> -Rinse the freekeh in a strainer and set aside.</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Pour 2 tablespoons olive oil in bottom of a pot and heat until shimmery. Add the chicken pieces and brown over medium-high heat until browned on both sides. Cover the chicken with water and add the yellow onion, cinnamon sticks, bay leaves, cardamom and 1 teaspoon of salt. Cover with lid and bring to a boil. Simmer over low heat for 30 minutes.</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Remove chicken from the pot, reserving liquid and set aside until chicken is cool enough to handle. Remove the skin and break the meat into large pieces, removing the bones.</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Bring the reserved chicken stock back to a slow simmer. Add more purchased chicken stock if needed to equal 4 1/2 cups or add water and rich bouillon. </i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Heat 1 tablespoon olive oil in a large saucepan and add the red onion. Saute until beginning to soften, then add the lamb or beef and cook until browned. Stir in the cleaned freekeh. Add the 1 teaspoon of 7 Spice chicken seasoning and 1 heaped teaspoon of salt and stir through. Add 4 cups of hot chicken stock and bring to boil. Lower the heat to low, cover and simmer for 40 minutes.</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Melt 1 tablespoon butter in a medium frying pan over medium heat and add the almonds and cook until lightly toasted. Remove almonds from the pan and repeat with the pine nuts. Remove from the pan and add 2 tablespoons butter. Add the chicken pieces, 1 teaspoon of 7 spices (or ground cinnamon) and 1/2 cup hot stock. Bring to the boil and stir for 1 minute to reheat the chicken.</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Spoon the freekeh onto a large serving patter. Place the chicken and chopped parsley on top and scatter with nuts. Serve warm with yogurt sauce</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i>(recipe below).</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><u>Yogurt Sauce:</u></i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Combine 1 1/2 cups plain yogurt (not Greek), 3/4</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> cups finely chopped English cucumber, 1/3 cup</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> finely minced fresh mint and parsley, 2 finely </i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> minced garlic cloves, 1 tablespoon lemon juice,</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> salt and pepper to taste. Let chill about 30</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> minutes. Serve as a condiment to Arab meat </i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> dishes.</i></b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator cc_cursor" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYTx17G_UWwfrSQ1gJg2IpgtAIVaIgi8DGmH0tk6HebsDpWL0VUQpxQ9_uLdaEJtoAqglqtoOZfrFlKxd4KN-_C_oYXrnb0YEA0LTpWF1KuUqFaC6EdJtS4og0VQdIjzjnBcvx1OanwY/s2048/chickenfricke5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1309" data-original-width="2048" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYTx17G_UWwfrSQ1gJg2IpgtAIVaIgi8DGmH0tk6HebsDpWL0VUQpxQ9_uLdaEJtoAqglqtoOZfrFlKxd4KN-_C_oYXrnb0YEA0LTpWF1KuUqFaC6EdJtS4og0VQdIjzjnBcvx1OanwY/w400-h256/chickenfricke5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Simmer chicken and saute onions with beef.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qmqP_xj-3vkR0vQvkmnCBwHZm8TNC3BFwsQehou0Jxmc1QU5TsXN7V2mCztjoy0jfry6VRIngHUYtRE1hObwB0tIkXTPquXa7V_dRS8c_8bytKxUDYGTj5fJsRI8IBK1p_TIM0ttJYM/s2048/Chicken+fricke2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qmqP_xj-3vkR0vQvkmnCBwHZm8TNC3BFwsQehou0Jxmc1QU5TsXN7V2mCztjoy0jfry6VRIngHUYtRE1hObwB0tIkXTPquXa7V_dRS8c_8bytKxUDYGTj5fJsRI8IBK1p_TIM0ttJYM/w300-h400/Chicken+fricke2.jpg" width="300" /></a></div><span> </span><span> </span><span> </span><span> </span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Add freekeh to onion/beef mixture.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDbedJ47UcWw_Y_QR_B0KgFFhEU0t24Z9R2R8ZAH8qa_WmgsXeAYNHFndCaBHksZhjWiIPXFWf-tgdAvw_a_GXv1r526_J1e7DNhOvKhFGu8YR6mw2t2K37fY_p958l8_Gw0-aenO1YU/s2048/Chicken+Fricke.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2017" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDbedJ47UcWw_Y_QR_B0KgFFhEU0t24Z9R2R8ZAH8qa_WmgsXeAYNHFndCaBHksZhjWiIPXFWf-tgdAvw_a_GXv1r526_J1e7DNhOvKhFGu8YR6mw2t2K37fY_p958l8_Gw0-aenO1YU/w394-h400/Chicken+Fricke.jpg" width="394" /></a></div><div><br /></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Pile freekeh onto platter, place chicken</b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>pieces on top then garnish with nuts</b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>and parsley.</b></span></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>PERSNICKETY NOTES:</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**Freekeh can be found in most grocery stores now (and for sure in Arab markets). It is carried by Whole Foods, Walmart, Harris Teeter, etc. It comes boxed in the grain aisle near the rice and other grains. It can also be ordered online: https://www.amazon.com/Ziyad-Green-Wheat-Freekeh-Gram/dp/B00ECMLTS4/ref=sr_1_8?dchild=1&keywords=freekeh&qid=1610730012&sr=8-8</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**7 Spices is an Arab combination of spices often used in Chicken and lamb dishes. You can order it already prepared: </b></span></div><div class="separator cc_cursor" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>https://www.amazon.com/Seven-Spice-Lebonese-Zamouri-Spices/dp/B000GHJL20/ref=sr_1_9?dchild=1&keywords=7+spice+mixture&qid=1610729762&sr=8-9</b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;">Or make it yourself (recipe below) or simply add an estimated amount of the various spices to your dish to approximate the amount required.</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>7 Spice Mixture: </u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>2 tablespoons ground black pepper, </b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;">2 tablespoons ground cumin,</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>1 tablespoon ground coriander</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>1 tablespoon ground cloves, </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>1 teaspoon ground nutmeg, </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>1 teaspoon ground cinnamon, </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>1/2 teaspoon ground cardamom</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**The beef or lamb is optional in the recipe.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**The nut garnish on top is one of my favorite parts of the dish. Try adding shelled pistachios as well to the combo.</b></span></div><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-30921088386635379502021-01-04T20:44:00.003-05:002021-01-04T21:17:01.328-05:00Speckuloos Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9T0clHkq9EgVNaSwVMc2QlDS5W32qxVpIcEMChHTnzZSrpaT7Vxaxco5qSVnYkFCXhtHtn7-pEbRrexcMJTgnyXr150CD3V3Yx_MSeOuyFvCb1W7t4EVIoyrEQH4BPL6S2F9jPE7V7I0/s2048/speculous6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9T0clHkq9EgVNaSwVMc2QlDS5W32qxVpIcEMChHTnzZSrpaT7Vxaxco5qSVnYkFCXhtHtn7-pEbRrexcMJTgnyXr150CD3V3Yx_MSeOuyFvCb1W7t4EVIoyrEQH4BPL6S2F9jPE7V7I0/w640-h480/speculous6.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span style="font-size: medium;"> One of my outings as a young newly married expat in a small German village, was to walk in to the</span></b></span><span style="font-size: medium;"><b style="font-family: georgia;"> town to the small store where they had bins of butter cookies in the shapes of crescent moons </b><b style="font-family: georgia;">and stars, that were de</b><b style="font-family: georgia;">licious in their simplicity. A win-win: walk to buy cookies and the cookies to reward my efforts!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span><span style="font-family: georgia; font-weight: bold;"> Speculoos lay claim to several origins, Belgian (speculoos), Dutch (speculaas), German (spekulatius), in English (spiced shortbread cookies)</span><span style="color: #202124;"><span style="background-color: white;"><span face="Roboto, arial, sans-serif" style="font-weight: bold;">. </span><span style="font-family: georgia;"><b>The fir</b></span></span></span></span><span style="font-family: georgia;"><b>st time I saw speculoos boards was in Germany and I was enchanted with the hand-</b></span><b style="font-family: georgia;">carved molds for cookies and over the years I purchased a few, And later on, discovering them </b><b style="font-family: georgia;">in the shops in the Alsace Region of France, I bought them as well as carved rolling</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><b>pins for my daughters. I rarely use the molds for more than decoration. And I rarely </b></span><b style="font-family: georgia;">make the cookies. But when I do I have such fun molding them and savor the simple delicious flavor</b><b style="font-family: georgia;"> of the butter coming through gentle warm spices in an uncomplicated cookie.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><b> Similar to gingerbread - minus the ginger and molasses - the spices shyly shine as they</b></span><b style="font-family: georgia;"> meld mildly in your mouth. This is a recipe to make for the fun of it! I'm just sorry you don't have a charming village to walk to, to buy them!</b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia; font-size: large;"><br /></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Speculoos</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 1/2 cups room temperature butter</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 1/2 cups dark brown sugar</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 teaspoon baking powder</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 teaspoon salt</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 teaspoons cinnamon</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon ground cloves</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon ground nutmeg</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon vanilla extract</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 cups flour</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>milk (as needed)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Cream butter and sugar together in mixer until smooth and well-blended. Stir in baking powder, salt, cinnamon, cloves, nutmeg, vanilla extract.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Gently stir in flour until tell just blended and dough comes together, adding a tablespoon milk or more as needed to moisten all the ingredients.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><b><i> -Press dough into a ball and wrap in plastic wrap. </i></b></span><b style="font-family: georgia;"><i>Chill for 2 hours to allow flavors to develop.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Set dough out on counter, covered for 30 minutes, to soften. Roll dough out on lightly floured surface to 1/4 inch to 3/8 inch. Cut dough out with cookies cutters, or roll dough with well-floured carved rolling pin, and cut into printed shapes. Or if using a mold board, flour well and firmly press dough into carving on board, leveling dough off to a uniform thickness, about 3/8 inch thick.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> -Place cookies on greased cookie sheet or sheet covered with a silpad or parchment paper. Bake in </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;">350 degree preheated oven for 15 minutes, until cookies have darkened slightly and appear set.</span></i></b></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><br /></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyGs-rv2i7XcfZgudDHJ9KYQJYOFC8qbqMxiBHRQCk2JFbcPQm2EBPK3aLq6PDT58gwmfSoNuR8QmEatmVgsf5JvPX-J0n915Kg2uWb2YZA2SST1EaT55h_aS3rIXgwDrcNcOV-Cy_qQ/s2048/speculous9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1779" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLyGs-rv2i7XcfZgudDHJ9KYQJYOFC8qbqMxiBHRQCk2JFbcPQm2EBPK3aLq6PDT58gwmfSoNuR8QmEatmVgsf5JvPX-J0n915Kg2uWb2YZA2SST1EaT55h_aS3rIXgwDrcNcOV-Cy_qQ/w348-h400/speculous9.jpg" width="348" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>German cookie presses and rolling pins.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5Q1TXhydUWrBQIx0Efdm_LXTTWJcm40sJPgN4E27jDThsOmFzAe_AqM36mrfxoHqqcfJGheJYm4n_RCLZ4D0DXgQh-TakwMAfc9JNev9ZDGr_t7I7V7fjjTj3w0mQvODZXYD1RQEZn0/s2048/speculous8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="2048" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC5Q1TXhydUWrBQIx0Efdm_LXTTWJcm40sJPgN4E27jDThsOmFzAe_AqM36mrfxoHqqcfJGheJYm4n_RCLZ4D0DXgQh-TakwMAfc9JNev9ZDGr_t7I7V7fjjTj3w0mQvODZXYD1RQEZn0/w400-h250/speculous8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Roll dough out to 1/4 inch thickness.</b></span></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHfjGB9kQGhgMeAJF-tFBOIoFL6PilhT8x9wX7-w2Xd4MZQKA4G8-65wfyYmoIums5SeKGUC88X1BA8oZsiR6ErSZBDKYsWzxVWg_EFDxSHzxgFzUO66tqYe_MledxQXR6sDKa4sAujU/s2048/speculous.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1589" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHfjGB9kQGhgMeAJF-tFBOIoFL6PilhT8x9wX7-w2Xd4MZQKA4G8-65wfyYmoIums5SeKGUC88X1BA8oZsiR6ErSZBDKYsWzxVWg_EFDxSHzxgFzUO66tqYe_MledxQXR6sDKa4sAujU/w310-h400/speculous.jpg" width="310" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;">Rolling pin cookie molds</b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9sFp7pdkfd3vMQPFD5mpHMKdfTzm16vISOasnKrXXyDSfRxKdKf2cTAHrzP6Yhx6Nf-vUbEjECVrEOfVAga9p74BEaEQEkYymU6mQ0HN32-Nm9EvbD8B2LylWBAq3LPB1OJZmTPluFY/s2048/speculous3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1757" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ9sFp7pdkfd3vMQPFD5mpHMKdfTzm16vISOasnKrXXyDSfRxKdKf2cTAHrzP6Yhx6Nf-vUbEjECVrEOfVAga9p74BEaEQEkYymU6mQ0HN32-Nm9EvbD8B2LylWBAq3LPB1OJZmTPluFY/s320/speculous3.jpg" width="320" /></a></div><span style="font-family: georgia; font-size: medium;"><b>Press cookie dough into floured</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>cookie molds.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gB35Jx-A7xTAr0PCMfTtxaOE1LLcv9IL96u7YAjrcGThb_Xx9q4ZALY6M5dl-rjpfvxZHbMbuCBfHO8bsde7is-ZiXYWcTnwvtc1lOVC90FkamSdjkvODoKRUVAiYsEY0N3FYRBwEOA/s2048/speculous4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1771" data-original-width="2048" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gB35Jx-A7xTAr0PCMfTtxaOE1LLcv9IL96u7YAjrcGThb_Xx9q4ZALY6M5dl-rjpfvxZHbMbuCBfHO8bsde7is-ZiXYWcTnwvtc1lOVC90FkamSdjkvODoKRUVAiYsEY0N3FYRBwEOA/w400-h346/speculous4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Place molded cookies on cookie sheet.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjseFlSln6w_54sQo7C9iXyFce2L685fvpJhfpSZC1I5uVb7p_VeZOolwdsXGjfqD21shfjTynIwQHftm0oRkfpmy5zvND97cp75Ufv71ZiEkLyVSY1gv4cbJwHCjEXKXOG9_Hs8l-xhc/s2048/speculous10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1579" data-original-width="2048" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjseFlSln6w_54sQo7C9iXyFce2L685fvpJhfpSZC1I5uVb7p_VeZOolwdsXGjfqD21shfjTynIwQHftm0oRkfpmy5zvND97cp75Ufv71ZiEkLyVSY1gv4cbJwHCjEXKXOG9_Hs8l-xhc/w640-h494/speculous10.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-25483681179000835272020-12-29T20:56:00.003-05:002021-01-02T13:04:21.094-05:00Grandma's Breakfast Ring<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6urizFpMhUa6Hic_vvl-PR8GhoNIqApsEY9rjTVswB3FzCo3B9Klf0FAX84w0zTYnlB4mLvZbK-DHprcAeZJhxpDTs3U18FlcJtPneSMgUCGiZ1qqaplSGw_-ILRfXjUA32zMeOyWzA/s311/breakfast+ring+baked2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="311" data-original-width="291" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6urizFpMhUa6Hic_vvl-PR8GhoNIqApsEY9rjTVswB3FzCo3B9Klf0FAX84w0zTYnlB4mLvZbK-DHprcAeZJhxpDTs3U18FlcJtPneSMgUCGiZ1qqaplSGw_-ILRfXjUA32zMeOyWzA/w599-h640/breakfast+ring+baked2.jpg" width="599" /></a></div><p> <span style="font-family: georgia; font-size: medium;"><b> Everyone has one - a recipe with grandma's name on it....something she made that reminds you of </b></span><b style="font-family: georgia; font-size: large;">her and of childhood. Well, in my case grandma was Janette and I have no memory of this breakfast ring but I was assured she always made it for Christmas breakfast, so whether I remembered it or not I felt duty bound to make it. And it quickly became one of our traditions. So, for as long as I can remember, in my own family, this has been the "piece de resistance" for our Christmas breakfast which also includes breakfast sausages, cheesy eggs and fried potatoes. While in the Middle East the beverage was always fresh orange juice which my husband squeezed from the beautifully sweet oranges purchased at the fruit stands there. But unless you purchase Cara Cara oranges no other orange in the U.S. comes close in flavor to those and so we just started buying Tropicana orange juice when moving back to the states.</b></p><p><b style="font-family: georgia; font-size: large;"> I think there are very few of us who don't like cinnamon rolls and that is what this is, but in ring form, studded with pecans and robed with butter and cinnamon syrup - a perfect centerpiece for a Christmas breakfast table! But there are more than a few who are intimidated by making rolls and one of my greatest accomplishments is to have successfully lead several timid bakers through the gauntlet of homemade bread making, who have emerged safely and confident on the other side. (If you are in fear of making bread there are a few helpful notes below and then watch a video or two and bravely venture forth! It is worth it.)</b></p><p><b style="font-family: georgia; font-size: large;"> The particular potato roll dough I use is a great one as it keeps well for a few days, so if you only use part of it, you can make another roll item a few days later from the same batch.</b></p><p><b style="font-family: georgia; font-size: large;"> I do remember my sweet and gentle grandmother's hard sauce for the plum pudding she made with her sister every Christmas. We didn't care for the plum pudding but there was something about that hard sauce that we found irresistible!</b></p><p><br /></p><p><span style="font-family: georgia; font-size: large;"><b><u>Grandma's Breakfast Ring</u></b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 recipe potato roll dough (below)</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 cup melted butter</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 1/2 cups sugar-cinnamon mixture</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1/4 cup white Karo syrup</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>3/4 cup chopped pecans</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>Marachino or glaceed cherries for garnish</b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;"> <i> -Generously butter a 10 inch tube pan. Sprinkle 3 tablespoon cinnamon mixture and 1/4 cup pecans on bottom of pan Roll dough into 1 inch balls. Dip rolls first in melted butter, then in sugar-cinnamon mixture, to coat. Place loosely in a single layer on the bottom of the pan. Sprinkle layer of rolls with sugar-cinnamon mixture and 1/4 cup pecans. Repeat creating another layer of rolls. Again sprinkle with sugar-cinnamon mixture and pecans.</i></span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;"><i> -Allow to rise until double, covered in warm place, about 45 minutes. Drizzle remaining butter and Karo syrup over rolls.</i></span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;"><i> -Bake in a 350 degree oven for 35 - 40 minutes, until rolls turn golden on top. Let cool in pan, upright for 5 minutes. Invert onto platter and allow to cool about 10 minutes before removing tube pan. Remove pan carefully and garnish with cherries. To reheat, wrap in foil and place in a 350 degree oven for 10 minutes. Serves 8 - 10</i></span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;"><u>Potato Refrigerator Rolls</u></span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">1 package active dry yeast (1 tablespoon)</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">1 3/4 cups warm water</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">2/3 cups sugar</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">1 1/2 teaspoons salt</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">2/3 cups shortening, or soft butter</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">2 eggs</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">1 cup lukewarm mashed potatoes</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;">7 - 7 1/2 cups all purpose flour.</span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;"> <i> -Sprinkle yeast over 1/2 cup water. Allow to sit 5 minutes until frothy. Pour into large heavy-duty mixer with dough hook and add sugar, salt, shortening, eggs, cooled potatoes, the rest of the water and 4 cups of the flour. Beat with whip until smooth. Change to dough hook and mix in enough remaining flour to make dough pull away from the sides of the bowl and dough wraps around dough hook. Let mixer run with dough hook on low about 10 minutes, to knead.</i></span></b></span></p><p><span style="font-family: georgia;"><b><span style="font-size: large;"><i> -(If kneading by hand, blend in as much flour as possible with a mixer or by hand with a large wooden spoon. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 6-7 minutes. Surface should be smooth and no longer sticky (add extra flour a bit at a time if dough becomes sticky as you knead.) </i></span></b></span></p><p><i><span style="font-family: georgia;"><b><span style="font-size: large;"> -For both methods, place dough in greased bowl, </span></b></span><b style="font-family: georgia;"><span style="font-size: large;">then turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in the refrigerator. Keep covered.) If using immediately, cover bowl and let dough rise in warm area for 1 1/2 hours.</span></b></i></p><p><span style="font-family: georgia;"><b><span style="font-size: large;"><i> -Punch down dough. Shape as desired. Let rise 30 - 45 minutes before baking. Heat oven to 350 degrees. Bake rolls 15 - to 25 minutes, to desired doneness.</i></span></b></span></p><p><b><span style="font-size: large;"> </span></b></p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLserXIlAKbPy7z4FqAswuTzXzfivtwsZo8uGZtrdrwX2EZV4BtKFy0UYel8Us4gUTx7rzH7VUIbte-L4WY33O2puh_vuariTi7Fr9w9EDSyWBoTcbz2GGo7ZT6x6BELw3FAsd1gbVhHc/s275/breakfast+ring+dough.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="183" data-original-width="275" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLserXIlAKbPy7z4FqAswuTzXzfivtwsZo8uGZtrdrwX2EZV4BtKFy0UYel8Us4gUTx7rzH7VUIbte-L4WY33O2puh_vuariTi7Fr9w9EDSyWBoTcbz2GGo7ZT6x6BELw3FAsd1gbVhHc/w400-h266/breakfast+ring+dough.jpg" width="400" /></a></p><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>After dough has risen, shape into balls</b></span></div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;">about the s</b><span style="font-family: georgia;"><b style="font-size: large;">ize of </b><b><span style="font-size: medium;">a golf bal</span><span style="font-size: medium;">l.</span></b></span></div><div style="text-align: center;"><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-1mISvEpBnNsH8Nyv324uaEjAFHAO0MNCvN8AAW6h7kL8zEezBwSf4U8X7wuLxtEHDvEVJAuTmT5OJXDy8ql0YaqqRxMqUFPdfRWafy3j0Z4gLsU0AxwFEVOBB4xSX90QcBKynAF9Ok/s195/breakfast+ring+-+shaping+dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="188" data-original-width="195" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ-1mISvEpBnNsH8Nyv324uaEjAFHAO0MNCvN8AAW6h7kL8zEezBwSf4U8X7wuLxtEHDvEVJAuTmT5OJXDy8ql0YaqqRxMqUFPdfRWafy3j0Z4gLsU0AxwFEVOBB4xSX90QcBKynAF9Ok/w400-h386/breakfast+ring+-+shaping+dough.jpg" width="400" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Dip each ball in melted butter,</b></div></span><div><div style="text-align: center;"><b style="font-family: georgia; font-size: large;"> then roll in cinnamon-mixture.</b></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloNQtpHG2v2Kd91wrDUm_6ftyNJ-vRzAdNUd6NcdYu0-bCwSNaPNt5GmNo3JzmaRFDXIQcapGHkEqfVtjqSHsQlnyd6Mpsh48dZGqTuasJyANbL8gLAfcGyNl_B6cEwfImKN_u36zaZo/s370/breakfast+ring+rising.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="370" data-original-width="291" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloNQtpHG2v2Kd91wrDUm_6ftyNJ-vRzAdNUd6NcdYu0-bCwSNaPNt5GmNo3JzmaRFDXIQcapGHkEqfVtjqSHsQlnyd6Mpsh48dZGqTuasJyANbL8gLAfcGyNl_B6cEwfImKN_u36zaZo/w504-h640/breakfast+ring+rising.jpg" width="504" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Layer balls in tube pan, sprinkle with syrup, nuts,</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>butter and cinnamon mixture and allow to rise</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>45 minutes.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBVw9WqFyHSVfRJsg8NfzDz3K3PqDSu5Iz1dvk4oW9J_T8JIEP4Tn41ixoOhIWaBmWNZrVPobYXHAJjdNW5NzNhrxmf9Ni9N7f3UwLAnXfcJoUTZg_Dc1ds6dHPkUvn0re4Zo4aqq3q0/s318/breakfast+ring+baked.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="291" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBVw9WqFyHSVfRJsg8NfzDz3K3PqDSu5Iz1dvk4oW9J_T8JIEP4Tn41ixoOhIWaBmWNZrVPobYXHAJjdNW5NzNhrxmf9Ni9N7f3UwLAnXfcJoUTZg_Dc1ds6dHPkUvn0re4Zo4aqq3q0/w366-h400/breakfast+ring+baked.jpg" width="366" /></a></div><p style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Bake in 350 degree oven for 45 minutes.</b></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIddBQBniZ_v6BkR7nJdhuGkyrWOnpmFxA3fqUPMOw3xt6PaaV6gpgd93trQELVrw0w0Bsm3VSQyceEtnuSCF_bzQj2tOp4dWvpmEjt_mgE45wz-QwaAjoeZSLbUe4vGU_99vG6vKAAc/s184/breakfast+ring+closeup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="176" data-original-width="184" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGIddBQBniZ_v6BkR7nJdhuGkyrWOnpmFxA3fqUPMOw3xt6PaaV6gpgd93trQELVrw0w0Bsm3VSQyceEtnuSCF_bzQj2tOp4dWvpmEjt_mgE45wz-QwaAjoeZSLbUe4vGU_99vG6vKAAc/w400-h383/breakfast+ring+closeup.jpg" width="400" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Turn out of pan and garnish with cherries.</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b><u><br /></u></b></div><div style="text-align: left;"><b><u>PERSNICKETY NOTES:</u></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>**Prove your yeast first in small amount of water, 5 - 10 minutes. Add a bit of sugar (2 tablespoons) from your recipe amount to give the yeast something to feed off of to start doing its thing! Make sure the water is not hot or you will kill the yeast before it's started to bloom. The water should be just lukewarm or even cool.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>**Don't skimp on the kneading. If you are doing it by hand, it can be tiring but take a short rest and get back to it for a full 5 - 7 minutes, until the dough is smooth and can make a smooth ball. Some people use the windowpane technique to see if the gluten has been developed enough. Take a small piece of dough and pull it apart until it is very thin without breaking and you can see light through it. There is no special way to knead. I like to use the heels of my hands and push into the dough then fold it over itself until I am into a smooth rocking motion. But people do it differently - as long as there is some stretching or pulling and folding going on you should be fine.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>**If dough is sticky, work more flour into the dough as you knead. Only add as much flour as needed to create a dough that is just barely not sticking to your hands. Too much flour will make your dough heavy.</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>**Once you shape your dough into rolls, let the rolls rise for 30 - 40 minutes until they are double in size and light. (This will ensure that your final product is light and that the bread isn't dense and heavy.)</b></div><div style="text-align: left;"><b>If you have a bread proving function on your oven that helps speed up the process a bit. Cover the rolls and set in the oven or you can also turn your oven on to 200 degrees for 10 minutes then turn off and place your shaped rolls in, covered. (You can also use this technique to help your dough rise the first time, if you are not letting it rise in the fridge, but wanting to use it sooner.)</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>**Bake your rolls until just golden - check one to make sure they are cooked through. </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><br /></div></span></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-51709300465619306122020-12-27T17:53:00.010-05:002020-12-28T18:49:41.132-05:00Holiday Mud Pie<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK5F7WRjDaFjqgK5sd4Lcl6fGaTlNXORkBqE7lBH-l3yU6Oc1nSuLfZ417IGwQHG7GxFZg-jmWn2jb0ZOTBF8bTrl-Kek4vPPKbJPqw4BwV8yC1w6jUdu546cdkOOXkn60lPzBmTY7J8/s2048/Holiday+Mud+Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1835" data-original-width="2048" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUK5F7WRjDaFjqgK5sd4Lcl6fGaTlNXORkBqE7lBH-l3yU6Oc1nSuLfZ417IGwQHG7GxFZg-jmWn2jb0ZOTBF8bTrl-Kek4vPPKbJPqw4BwV8yC1w6jUdu546cdkOOXkn60lPzBmTY7J8/w640-h574/Holiday+Mud+Pie.jpg" width="640" /></a></div><br /><p><span style="font-family: georgia; font-size: medium;"><b> It was a simple jump from the mud pies of the 80's (an ice cream dessert layered with cookie crumbs and fudge sauce (the mud). The original was called Mississippi Mud Pie with a chocolate pudding filling - I have wandered about on the banks of the Mississippi River in my time and I never saw anything that looked good enough to eat. Be that as it may, ice cream with fudge sauce, cookie crumbs, nuts and candies and whatever else your imagination might conjure up is always a winner.</b></span></p><p><span style="font-family: georgia; font-size: medium;"><b> An easy swim from Mississippi Mud Pie inspired me to create a Holiday version for my family and was always the most popular of our holiday dishes - one that was insisted upon by the greedy little elves that round our table grew. No easy feat finding the right ingredients and assembling one in a tiny poorly equipped kitchen in Riquewihr, France or transporting the partially assembled trifle dish to Hershey, Pennsylvania for a family meet up in a hotel. Quebec City happily provided the basic elements. This dish has definitely traveled the world and if it doesn't appear on the menu for our annual caroling party (which has become less frequent as our daughters married unenthusiastic singers) it is sure to rule the table on Christmas Eve.</b></span></p><p><span style="font-family: georgia; font-size: medium;"><b> The addition of mint extract and crushed mint candy canes create Christmas in your mouth - but when having to improvise, I've been told that mint toothpaste will do the trick (which I have never actually tried). The fudge sauce pulls it all together with the cookie layer. Put out all the decorative toppings you can think of and the kids will have fun decorating the top. A little supervision is suggested to keep the whole activity from becoming a mud fight (perhaps not such a bad idea depending on where the mud lands!)</b></span></p><p><span style="font-family: georgia; font-size: large;"><b><u>Holiday Mud Pie</u></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><u>Ice Cream: </u> </b></span></p><p><span style="font-family: georgia; font-size: large;"><b>(or 1 gallon pink or green peppermint ice cream) </b></span></p><p><b style="font-family: georgia;"><span style="font-size: large;">1 gallon vanilla ice cream </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">red & green food coloring</span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">mint or peppermint extract </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">1/3 cup crushed mint candy canes</span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;"><br /></span></b></p><p><span style="font-family: georgia; font-size: large;"><b><u>Cookie Crust: </u> </b></span></p><p><b style="font-family: georgia;"><span style="font-size: large;"> 1 package chocolate wafers or Oreo cookies </span></b></p><p><span style="font-family: georgia; font-size: large;"><b> 1/2 cup sugar </b></span></p><p><span style="font-family: georgia; font-size: large;"><b> </b></span></p><p><span style="font-family: georgia; font-size: large;"><b><u>Fudge Sauce:</u></b></span></p><p><b style="font-family: georgia;"><span style="font-size: large;">3 tablespoons melted butter</span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">4 ounces unsweetened chocolate squares</span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">1 cup sugar </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">1 - 12 ounce can evaporated milk </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">1 teaspoon vanilla extra</span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;"><br /></span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;"><u>Garnish:</u> </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">1 cup whipping cream </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">3 tablespoons sugar </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">1 teaspoon vanilla extract </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">2/3 cups finely chopped walnuts </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">chocolate leaves or curls </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">maraschino cherries (well-drained) </span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;">small candy canes</span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;"><br /></span></b></p><p><b style="font-family: georgia;"><span style="font-size: large;"> <i> -Crush chocolate wafers or Oreo cookies in a food processor using the pulse function, to fine crumbs. Add sugar and pulse. Set aside.</i></span></b></p><p><b style="font-family: georgia;"><i><span style="font-size: large;"> -To prepare fudge sauce, melt butter and chocolate in medium saucepan. Stir in sugar until well blended then add milk and stir over medium-high heat until mixture begins to bubble and thicken. Cook another 3 - 4 minutes until mixture is quite thick. Remove from heat and stir in vanilla. Allow to cool completely.</span></i></b></p><p><b style="font-family: georgia;"><i><span style="font-size: large;"> -Allow 1/3 of the ice cream to soften (20-30 seconds in the microwave helps). Spoon into a large mixing bowl and stir in 1 teaspoon mint extract and 2 tablespoons crushed mint candy canes. Dye ice cream red with food coloring and stir until well combined. (If ice cream is too thick to stir, let sit on the counter another 5 minutes then try again.) (Keep the ice cream you are not using in the freezer so it doesn't melt completely.)</span></i></b></p><p><b style="font-family: georgia;"><i><span style="font-size: large;"> -Spoon first layer of red ice cream into the glass container. Sprinkle with 1/3 of the cookie crumbs. Place in freezer for 1/2 hours. Smooth 1/2 cup cooled fudge sauce over the crumbs, being sure to press around the edges of the ice cream so the layer of chocolate shows through the glass. Freeze for 1 hour.</span></i></b></p><p><b style="font-family: georgia;"><i><span style="font-size: large;"> -Repeat the softening process of the ice cream with another 1/3 of your ice cream but this time color it green. Repeat the same layering and freezing processes as explained above.</span></i></b></p><p><b style="font-family: georgia;"><i><span style="font-size: large;"> -Repeat the process one more time, this time coloring the softened ice cream red. Freeze the completed trifle for 6 - 8 hours or overnight.</span></i></b></p><p><b style="font-family: georgia;"><i><span style="font-size: large;"> -Remove about 15 minutes before serving to allow ice cream to soften slightly. Beat cream in mixer until soft peaks form. Add sugar then continue to beat until peaks become stiff. Stir in vanilla extract. Spread whipped cream on top of mud pie. Garnish top with cherries, candy canes, chocolate leaves or curls and walnuts, if desired.</span></i></b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxlqXvIMBYxgz_7Zya2oUWd4OINKxdSzqpl8L9HmiXA4XjLQsw_yU1WWm4ELFAjYlvtfCPQGI_YIM8fZxIT7chIkxOM4R0zXt7Ym6JMIIc7E966Mnr77k5_nuZl1immWHHBA5W9eSt_E/s2048/Holiday+Mud+Pie+Crumbs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1284" data-original-width="2048" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVxlqXvIMBYxgz_7Zya2oUWd4OINKxdSzqpl8L9HmiXA4XjLQsw_yU1WWm4ELFAjYlvtfCPQGI_YIM8fZxIT7chIkxOM4R0zXt7Ym6JMIIc7E966Mnr77k5_nuZl1immWHHBA5W9eSt_E/w400-h251/Holiday+Mud+Pie+Crumbs.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Process Oreos to fine crumbs</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MhYbWzb3r27ssDJvbLRT7g72XRL5Eq1GSY98E-fUCdAZLr_faK8yL40e1aaOpKCn3fTUTnjC-3bxX1aAWmuLOEayWqrn1njZuiDWz4VaRFpX-qat2nG-ICGvHXSWsPVsztx94UgxOWY/s277/hot+fudge+sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="182" data-original-width="277" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MhYbWzb3r27ssDJvbLRT7g72XRL5Eq1GSY98E-fUCdAZLr_faK8yL40e1aaOpKCn3fTUTnjC-3bxX1aAWmuLOEayWqrn1njZuiDWz4VaRFpX-qat2nG-ICGvHXSWsPVsztx94UgxOWY/w400-h263/hot+fudge+sauce.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Make fudge sauce and allow to cool.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvGAKaVbIdpn8tOraXI5jKvgm_fcn60iJiAhhpFMGSiikMVTrWClqHfxd04QvY9j3_g7mQZRFS-w__Ek5HPXBK2ae9C_2uhQ7czEePFsw3Y8az6w9m8fNvTbe3L088VIaFMugdVeyW2s/s259/ice+cream+soft.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvGAKaVbIdpn8tOraXI5jKvgm_fcn60iJiAhhpFMGSiikMVTrWClqHfxd04QvY9j3_g7mQZRFS-w__Ek5HPXBK2ae9C_2uhQ7czEePFsw3Y8az6w9m8fNvTbe3L088VIaFMugdVeyW2s/w400-h300/ice+cream+soft.jpg" width="400" /></a></div> <b style="font-family: georgia; font-size: large; text-align: center;">Soften ice cream and stir in mint, </b><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>candy cane chips and coloring.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzf0QVx77ETGtFcaHJSBnrBPAOa-uhlRLQ2kYVk9qW0PeA2NtUqlJjShvYH5lsNZc96kJskA1us-D83y0lH9wQP60peMteMUukHGJJ7vkAY3pJ6CJUeOGJtj0aVtbpKHvOmu8xSKGms4/s2048/Holiday+Mud+Pie+Layers2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1492" data-original-width="2048" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirzf0QVx77ETGtFcaHJSBnrBPAOa-uhlRLQ2kYVk9qW0PeA2NtUqlJjShvYH5lsNZc96kJskA1us-D83y0lH9wQP60peMteMUukHGJJ7vkAY3pJ6CJUeOGJtj0aVtbpKHvOmu8xSKGms4/w400-h291/Holiday+Mud+Pie+Layers2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Layer ice cream, then Oreo crumbs, </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>followed by </b></span><b style="font-family: georgia; font-size: large;">fudge sauce and repeat</b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"> 2 more times to create layers.</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgGjx_45b2ekcVsfBE-o-qGUS-CsbxTRfZl-KzbQxEiqLmUoajVmQSq_dQ7skwdd_wpUhFjlP2ObcwSi2x5k6aVz0cW0AexJRVUJIvaM-jbgt43PmWWiOr8seghpEsQRiaZ2SpE1A5Og/s2048/Holiday+Mud+Pie+Layers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1645" data-original-width="2048" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgGjx_45b2ekcVsfBE-o-qGUS-CsbxTRfZl-KzbQxEiqLmUoajVmQSq_dQ7skwdd_wpUhFjlP2ObcwSi2x5k6aVz0cW0AexJRVUJIvaM-jbgt43PmWWiOr8seghpEsQRiaZ2SpE1A5Og/w400-h321/Holiday+Mud+Pie+Layers.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Layers should be visible through</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>the glass of the container.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvgFhif3fHzIVGmhQ3ti-WNAUPuZKcwTI6Wjnj1dHaEyU6dj10jX5rkV9Zlv0TcoE4xbnUfAaw8wTtDtTathOqU9KrDuLGzQMBNuMXp78QjcclXGOx3GOpHtU_9eDiWUuQFdKVaGcH_I/s2048/Holiday+Mud+Pie+Closeup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQvgFhif3fHzIVGmhQ3ti-WNAUPuZKcwTI6Wjnj1dHaEyU6dj10jX5rkV9Zlv0TcoE4xbnUfAaw8wTtDtTathOqU9KrDuLGzQMBNuMXp78QjcclXGOx3GOpHtU_9eDiWUuQFdKVaGcH_I/w400-h300/Holiday+Mud+Pie+Closeup.jpg" width="400" /></a></div><span style="font-family: georgia; font-size: medium;"><div style="text-align: center;"><b>Mound whipped cream on top and</b></div></span><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>garnish with cherries, candy canes, </b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>chocolate curls and nuts.</b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggG2Vyel4Qo03p_Ks5F4v32R-1UP4lvNetlNTvhIulcIk6ueMZJo2igrln9DyUjuGow89X4aHGIGzzBnz1Zhqs4OGnayGALya49vnhvLi3WXMiUSit0_JlvfjhBIMqozQYay4-YcRgmwY/s2048/Mud+Pie+Layers5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1401" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggG2Vyel4Qo03p_Ks5F4v32R-1UP4lvNetlNTvhIulcIk6ueMZJo2igrln9DyUjuGow89X4aHGIGzzBnz1Zhqs4OGnayGALya49vnhvLi3WXMiUSit0_JlvfjhBIMqozQYay4-YcRgmwY/w400-h274/Mud+Pie+Layers5.jpg" width="400" /></a></div><b>Yummm!</b></span></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>PERSNICKETY NOTES:</u></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**Only soften the ice cream until you can stir it, even it it is a bit stiff. Do not let it completely melt. As long as it remains quite cold and stiff it will re-freeze without creating ice crystals. Once it melts completely and is re-frozen the ice cream will no longer be smooth but crunchy with ice crystals.</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**Original Mud Pies were made with chocolate pudding, until someone</b></span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>thought of using ice cream. The classic flavor combination was chocolate pudding with chocolate cookie crumbs and whipped cream but soon, creative cooks were trying almond toffee crunch ice cream with caramel sauce or rocky rock road ice cream with fudge sauce. The ice cream version must be the offspring of a Baked Alaska and Mississippi Mud Pie!</b></span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-47112464859511686362020-12-26T20:54:00.004-05:002020-12-26T21:12:58.865-05:00Festive Shortbread Cookies<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaG4n3-6ggoTdm8p-6P80eVojnPx5AEPgo55OvEnA4ygmvI0nktm-lpP8hiy0zUWixm2kgUeFulKZp5qulLbtr4ZVgEM-unDHp-SAZC2rRTYTodSwFcwx_lcvhoAiwz9uFk6wItHzEAQ/s2048/shortbread+cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1336" data-original-width="2048" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaG4n3-6ggoTdm8p-6P80eVojnPx5AEPgo55OvEnA4ygmvI0nktm-lpP8hiy0zUWixm2kgUeFulKZp5qulLbtr4ZVgEM-unDHp-SAZC2rRTYTodSwFcwx_lcvhoAiwz9uFk6wItHzEAQ/w640-h418/shortbread+cookies.jpg" width="640" /></a></div><p> <span style="font-family: georgia; font-size: medium;"><b> Shortbread is so easy to make and I've rarely tasted a version I didn't like. The simplicity of </b></span><b style="font-family: georgia; font-size: large;">the butter and sugar mixed together with nothing extra to mask those flavors and the crunchy sandy </b><b style="font-family: georgia; font-size: large;">texture is a work of beauty in itself!</b></p><p></p><p><b style="font-family: georgia; font-size: large;"> A visit to Scotland was initially a visit to my son attending university in Aberdeen but it evolved into a sampling trip to find the very best shortbread in its native land. Every shop and castle gift shop sold their own version - so we had to visit each one we passed to be sure we found the best! As I remember the shortbread that won was sold at Cawdor Castle during the course of which we also discovered heather stone jewelry so that was also purchased at each stop.</b></p><p><b style="font-family: georgia; font-size: large;"> A favorite dessert served by a popular caterer in Israel was these simple shortbread fingers dipped in white chocolate. She frequently flavored hers lightly with orange extract. I am just as happy to eat Walkers Shortbread which is imported to the states, but this one is so easy to make, give it a try. Then you'll have your own version to compare against those in the gift shops next time you go Castle Hopping!</b></p><p></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><u><b>Festive Shortbread Cookies</b></u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3/4 pound butter, at room temperature</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 cup granulated sugar</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon vanilla extract</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 1/2 cups flour</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 teaspoon salt</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>8 ounces white melting chocolate</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>crushed mint candy canes and decorative sprinkles</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Preheat oven to 350 degrees.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Cream the butter and sugar together in an </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><span><b> electric mixer until</b></span><b> very smooth. Add the </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> vanilla extract. Sift flour and salt</b><b> together and</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> then add them to the butter/sugar mixture. Mix</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> on</b><b> low speed until mixture starts to come </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> together.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Spray an 8 x 8 inch baking pan lightly with </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><span><b> cooking spray. Scoop</b></span><b> batter into pan and </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> flatten and press until even. Score dough into</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> finger lengths about 3 inches long and 1 inch</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> wide. </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Bake in preheated oven 30 - 35 minutes until </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><span><b> edges are brown. Set</b></span><b> aside for 5 minutes and </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> then re-score fingers completely and let cool</b><b> to</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> room temperature.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Melt white chocolate chips in microwave for 1</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><span><b> minute on high speed.</b></span><b> Allow to rest 2 minutes. </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> Stir and then microwave another 30 m</b><b>inutes</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> then stir. Repeat another 30 minutes if needed. </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> Place</b><b> melted chocolates in narrow deep </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> container.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Remove shortbread fingers from pan and dip in</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><span><b> melted chocolate</b></span><span><b> until about bottom 1/3</b></span><b> of cookie</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> is covered. Place on cooling rack to</b><b> allow ext</b><b>ra </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> chocolate</b><b> to drop off. Sprinkle immediately with</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> crushed</b><b> candy canes or other</b><b> decorative </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> sprinkles.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Makes 2 1/2 dozen shortbread fingers. Keep in </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><span><b> an airtight container</b></span><span><b> for</b></span><b> storage for up to 3 days.</b></span></i></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhws0WEZbqGmWy2blQ1AtzhRZV7hbjzBIFmfCWZNhkiKCHrfwZveq8VTYNx-TrihgLGy-dNG4oS8ANgyAWCeQOTLgcSwA2namuyQzYPZhhqQIIXHj3KMtY_hQXnHx8uvivpLipDNomyNlc/s2048/Shortbread+cookie.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" data-original-height="2048" data-original-width="1958" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhws0WEZbqGmWy2blQ1AtzhRZV7hbjzBIFmfCWZNhkiKCHrfwZveq8VTYNx-TrihgLGy-dNG4oS8ANgyAWCeQOTLgcSwA2namuyQzYPZhhqQIIXHj3KMtY_hQXnHx8uvivpLipDNomyNlc/w383-h400/Shortbread+cookie.jpg" width="383" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Melt white chocolate candy melts and </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>dip cookie fingers.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9Oipx1TR4F1o-riyC5gvO4eUX8YUsEv1xXh7UWsnnAHJFI1aJAnI9HtdySII10Gn805DGLLagdpKR00LO5lO9di2rKNkcWNY7CqIw9pOdzE_ygEJmAkegypG5wKu2dL6JWE4ywBGQ5k/s2048/Shortbread+Cookies3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="2048" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9Oipx1TR4F1o-riyC5gvO4eUX8YUsEv1xXh7UWsnnAHJFI1aJAnI9HtdySII10Gn805DGLLagdpKR00LO5lO9di2rKNkcWNY7CqIw9pOdzE_ygEJmAkegypG5wKu2dL6JWE4ywBGQ5k/w400-h274/Shortbread+Cookies3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;">Sprinkle white chocolate with </b></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>decorative sprinkles.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLdhsP4cICQHpFWHazS4ZJ5z14TTxGg-3VlDJ9jr8t9JkG9vLbfeN0NuVOEqxPTITxa8KYMXfqjWDCFBLGYR7LWYpQW67dWGSLWN9RcZ5PJF69LBcYCoFsKh5F6tT_dzUEwNqG4Vo3NQ/s2048/Shortbread+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="2048" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLdhsP4cICQHpFWHazS4ZJ5z14TTxGg-3VlDJ9jr8t9JkG9vLbfeN0NuVOEqxPTITxa8KYMXfqjWDCFBLGYR7LWYpQW67dWGSLWN9RcZ5PJF69LBcYCoFsKh5F6tT_dzUEwNqG4Vo3NQ/w400-h248/Shortbread+2.jpg" width="400" /></a></div></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>For a Christmas version, sprinkle with</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>crushed mint candy canes.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><u><b>PERSNICKETY NOTES:</b></u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> **Be sure to cook shortbread until golden around edges and dry. Shortbread is meant to be crunchy and crisp, with a melt-away sandy</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>texture. It should not be soft in the middle.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> **You can color the white chocolate melts any color you would like.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Flavoring can also be added, but don't add too much. You want only a subtle flavor so you don't distract from the simple buttery flavor of the cookie.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-89933221595781463332020-12-20T10:44:00.006-05:002020-12-21T11:43:26.531-05:00Spanakopita (Spinach & Cheese) Triangles<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWx3vCe2vkOREpD4uNr-1qZLxc7oY2aW59FYfbr8tmgz_GBdCjrAt0udBxsYML1AYd_EOIZHlKVjpe50CVj4uQl6hlpczfYi1pzrZ3EciY05gTbwTJmYwvas1uqW3o__eMwfaUzpmlNg/s1188/spinach+triangles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1188" data-original-width="1086" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyWx3vCe2vkOREpD4uNr-1qZLxc7oY2aW59FYfbr8tmgz_GBdCjrAt0udBxsYML1AYd_EOIZHlKVjpe50CVj4uQl6hlpczfYi1pzrZ3EciY05gTbwTJmYwvas1uqW3o__eMwfaUzpmlNg/w587-h640/spinach+triangles.jpg" width="587" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><span> </span>Did you know that there are those among us who don't like spinach? Hard to believe, I know. But so it is. Perhaps that may be contributed to not enough watching Popeye cartoons as a child, or being forced to eat their canned spinach before leaving the table, or perhaps a salad where the spinach used had not been cleaned properly (thank heavens grocery stores do that for us now!) But if you might not be a spinach enthusiast, this recipe could possibly win you over....thus another victory for iron!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> One of the appetizers served many, many years ago at my wedding was a meat filled phyllo triangle - we worked as a family filling and perfecting the flag fold to prepare them - my boy scout brother came in handy with the flag fold. The phyllo pastry creates the perfect, buttery, crunchy casing for any number of fillings. I have made them with Arab spiced meat studded with pine nuts, a chicken and mushroom cream cheese filling, potato India inspired fillings - your creativity is the limit. But the Greeks hit upon this favorite, original filling and it is to them we owe our thanks.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Usually served as more of a pie or casserole cut into squares, Spanakopita which translates as "Spinach pie", this appetizer version is a neat, just the right amount of well-complementing ingredients to create a winning first bite! An elegant beginning to Christmas parties, teas, showers or buffets, don't tell your persnickety friends what</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>is in them until after they taste them. Who knows but what you may convert someone over to Popeyes team!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u><br /></u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Spanakopita (Spinach and cheese Greek Triangles)</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>Spinach - frozen, large bag</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 medium onion, finely chopped</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 cup chopped green onion, entire onion</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 cup olive oil</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 cloves finely minced garlic</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>4 eggs, lightly beaten</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 cup diced artichokes hearts (optional)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup grated Parmesan or Mizithra cheese</b></span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;">1 cup grated mozzarella or provolone cheese</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;">1/2 cup crumbled feta or cottage cheese</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;">Salt and Pepper to taste</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;">1 teaspoon grated nutmeg</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;">dash of cayenne pepper</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;">1 package phyllo pastry, thawed and at room </span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;"> temperature</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;">1 cup melted butter</span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> -Microwave spinach in open bag in microwave</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> for 3 minutes. Rinse in colander under cold</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> running water. Let drain for 5 minutes, then</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> squeeze and press spinach against sides of </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> colander</b><b>, until as much water as possible is</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> extracted. Place spinach on chopping board </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> and</i></b><b><i> chop.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> -Saute onion in olive oil in large skillet until soft,</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> about 5 minutes. Add the green onion and </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> continue to saute another 5 minutes. Add spinach</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> and garlic to skillet and stir an additional 5</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> minutes until spinach is quite dry. (do not allow </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> to brown.) Remove from heat, place in a large </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> mixing bowl and allow to cool at</b><b> least 10</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><i><b> minutes.</b></i><b> </b></span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> -Stir into spinach mixture, nutmeg, cayenne, eggs,</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> mozzarella, parmesan and cottage cheeses, and</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> artichoke hearts (optional) until well</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> blended. Season to taste with salt and pepper.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> -Lay stack (1 package) of phyllo sheets out on</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> working </b><b>surface horizontally. With a pair of </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> scissors and </b><b>with the lining paper </b><b>underneath,</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> cut stack of sheets in 3 </b><b>inch wide strips, to create</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> 4 strips from the stack.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> -Place one strip in front of you and cover the </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> remaining 3 strips with plastic wrap. Separate</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> the layers of phyllo into strips of 2 layers on your </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> work surface, 5 -6 at a time. With a pastry brush,</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> brush each with melted</b><b> butter and place about 1 </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: large;"><b> tablespoon of spinach</b><b> filling on the bottom end</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> facing you. </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> -Working from the bottom end fold phyllo over</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> the</i></b><b><i> filling to create a triangle shape, with the </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> bottom</i></b><b><i> edge of the phyllo strip, against the long</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> edge of </i></b><b><i>the strip. Then roll the triangle again as</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> if folding</i></b><b><i> a flag, until you have reached the top </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> and the </i></b><b><i>spinach is completely enfolded in the </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> phyllo. </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;"> <i> -Place the triangle on a well buttered baking sheet</i></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> and immediately brush the top of each triangle </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> with melted butter to completely cover any </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> exposed surface of pastry. Use the butter to</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> secure</i></b><b><i> extra ends of phyllo pastry into place. </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Repeat </i></b><b><i>process with each 2 layer strip of dough. </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Then</i></b><b><i> open the other package of phyllo dough and</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> repeat </i></b><b><i>the process.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: large;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> -Bake the triangles in a preheated 375 degree oven</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> for about 20 minutes, until golden and puffy.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> Serve warm. Makes about 48 triangles.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><div class="separator" style="clear: both; font-style: italic; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXysJYzL2LvX8ocTDhdn9iEChVSr0P6oYkIyw_hunnOzX4gmlXDKhWDX_AykuuynZxuA8wppZi14nAgctPxFbleXbMcj2N_DUGmUjxkUy9EszkQ_upMn-j3guUrN4K5YisHUuDtmSfGE/s2048/spinachtriangles+8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1619" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXysJYzL2LvX8ocTDhdn9iEChVSr0P6oYkIyw_hunnOzX4gmlXDKhWDX_AykuuynZxuA8wppZi14nAgctPxFbleXbMcj2N_DUGmUjxkUy9EszkQ_upMn-j3guUrN4K5YisHUuDtmSfGE/w316-h400/spinachtriangles+8.jpg" width="316" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;">Brush strips of pastry with butter and</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;">place tablespoon of filling at one end.</span></div><br /><span style="font-family: georgia; font-size: large; font-style: italic;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo6MBnLlsiz5Ra2QpccJkzk86BUdWM1VqNAvxxo9LWYbyAG7WI_IrkeCDmKSoIC1R-zTBBENC8ZAe7EcR8t7DW8izLdcAIvuVtUBiSUhYo1o94rNxbkRoQ0k3LH5QR18n0-yfgZO7izI/s2048/Spinach+triangles+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1975" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCo6MBnLlsiz5Ra2QpccJkzk86BUdWM1VqNAvxxo9LWYbyAG7WI_IrkeCDmKSoIC1R-zTBBENC8ZAe7EcR8t7DW8izLdcAIvuVtUBiSUhYo1o94rNxbkRoQ0k3LH5QR18n0-yfgZO7izI/s320/Spinach+triangles+6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;">Fold dough over filling to create</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"> a triangle.</span></div><br /></b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFRYOBk-SpwADGS2i_v2HlYP8NDl8aajlQcCOfVi44XFXN6yi2uBPIPgj0QlDh2bk6Uxd3ci3V7H3w-A5D_KS8ZJ_ioNNCT1riqYxElQqkzvOL-b8PbHEXxAVJoGodbJF2vdM08gvNbg/s2048/spinach+triangles+5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1884" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFRYOBk-SpwADGS2i_v2HlYP8NDl8aajlQcCOfVi44XFXN6yi2uBPIPgj0QlDh2bk6Uxd3ci3V7H3w-A5D_KS8ZJ_ioNNCT1riqYxElQqkzvOL-b8PbHEXxAVJoGodbJF2vdM08gvNbg/w368-h400/spinach+triangles+5.jpg" width="368" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Fold again in the fashion of a "flag fold"</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b style="font-family: georgia;"> to keep </b><b style="font-family: georgia;">the triangle shape.</b></span></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKu3346zRA-WBw6VkMXSjGQtFexkl9EBKTEkvRFUGY6qaYBlkkbqJVbwT0j2Zh4OiibQfQMnJIXDgQXKiuJ22FyJ47bxk6ogLih7MI_o2O8SBa4h-sb-gLrCImi3UjN94ffKxi5ZprFQ/s2048/spinach+triangles+10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1564" data-original-width="2048" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKu3346zRA-WBw6VkMXSjGQtFexkl9EBKTEkvRFUGY6qaYBlkkbqJVbwT0j2Zh4OiibQfQMnJIXDgQXKiuJ22FyJ47bxk6ogLih7MI_o2O8SBa4h-sb-gLrCImi3UjN94ffKxi5ZprFQ/w400-h305/spinach+triangles+10.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Continue folding in the same manner </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="font-family: georgia;"><b>until </b></span><b style="font-family: georgia;">you reach the top.</b></span></div><div class="separator" style="clear: both; text-align: center;"><b style="font-family: georgia; font-size: large;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuaEKIag49pc1jtM8pIQCAgCtjXlQwQ_Xy2WluLKlSQY8thZHPTFFH4Rc8MbFKlob8LEsoCjdmKahQmuJKupSpQpJowV2ldC4gaqW_UKDeeZlHcqOmvPU3-eYevz0YX-B_kSwdmGMB8o/s2048/Spinach+triangles+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1872" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuaEKIag49pc1jtM8pIQCAgCtjXlQwQ_Xy2WluLKlSQY8thZHPTFFH4Rc8MbFKlob8LEsoCjdmKahQmuJKupSpQpJowV2ldC4gaqW_UKDeeZlHcqOmvPU3-eYevz0YX-B_kSwdmGMB8o/w365-h400/Spinach+triangles+4.jpg" width="365" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Fold any remaining dough strip over </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="font-family: georgia;"><b>onto </b></span><b style="font-family: georgia;">the other side of the triangle.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClFwHYumc7r9Gac0EOoPm3zmSIenDfokrH0qC30AZnw30bOOPZjzT3tbf01SNmYpkR_c6-xMrNRtvxAQ5HY0C-OMgKZdxsuYHrLWjNzHFLkROMoOV_uJdRV8__tH50hIFPi08D_HLj6k/s1886/spinach+triangles+9.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1407" data-original-width="1886" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClFwHYumc7r9Gac0EOoPm3zmSIenDfokrH0qC30AZnw30bOOPZjzT3tbf01SNmYpkR_c6-xMrNRtvxAQ5HY0C-OMgKZdxsuYHrLWjNzHFLkROMoOV_uJdRV8__tH50hIFPi08D_HLj6k/s320/spinach+triangles+9.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Brush all exposed surfaces with </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><span style="font-family: georgia;"><b>melted </b></span><b style="font-family: georgia;">butter pushing down edges</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b style="font-family: georgia;"> to create</b><b><span style="font-family: georgia;"> a neat </span><span style="font-family: georgia;">triangle.</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaiBSLypwkRB-_28iQHHRE6-3oJ8gy3IREwBET0z0DtFniKHRoUx0XahJ6vpnddiDURl0J2HxY1ZVn3roV3O5YuzCww9jeT6Z2495UxRMh2ubGSq-aTFHT5sv2__9tSh3lS5CyK6kBlY/s2048/Spinach+triangles+on+tray+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1655" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaiBSLypwkRB-_28iQHHRE6-3oJ8gy3IREwBET0z0DtFniKHRoUx0XahJ6vpnddiDURl0J2HxY1ZVn3roV3O5YuzCww9jeT6Z2495UxRMh2ubGSq-aTFHT5sv2__9tSh3lS5CyK6kBlY/w324-h400/Spinach+triangles+on+tray+2.jpg" width="324" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Place triangles on buttered </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>baking sheet.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9qMUsw69kEJh0vmqCqgW_K59V5b57bILkSQxbM_bGDZ9SVwMFBOqD8m-BhMJLoQca_dXzpxe0qCeR0Pi5AMTUtbMJkq0uZD-dGEySNIhkAMpr5-WrtK2SNOxPEPHtzAENZrCKjxlvbM/s838/spinach+triangles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="838" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9qMUsw69kEJh0vmqCqgW_K59V5b57bILkSQxbM_bGDZ9SVwMFBOqD8m-BhMJLoQca_dXzpxe0qCeR0Pi5AMTUtbMJkq0uZD-dGEySNIhkAMpr5-WrtK2SNOxPEPHtzAENZrCKjxlvbM/w640-h348/spinach+triangles.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>PERSNICKETY NOTES:</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u><br /></u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**If you have never worked with phyllo pastry here are a couple of hints:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> -Give yourself plenty of time to work with it -don't rush it.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> -Be sure dough is completely thawed in it's packaging before using.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> -Originally, bakers brushed every layer with butter, which you can </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><b> do, </b></span><b style="font-family: georgia;">but I brush every two layers which works just as well and uses</b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"> less butter.</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> -Sometimes the dough you purchase will be stuck in places and will </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> not easily separate and pull off in complete sheets. Don't worry - do</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> the best you can, flip it over and try the other side and remember,</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> you can patch and leave holes as long as the top layer of whatever</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> you are making is nice and smooth. Sometimes you will have to use</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> 3 layers instead of 2 because you can't separate them - that's okay. </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Brushing with butter mends a host of cracks and splits.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**Phyllo pastry which originated in Mediterranean countries, dries </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>out very quickly when exposed to air. The only ingredients are water and flour. Be sure to keep sections of pastry you are not working with covered with a towel or plastic wrap until you can get to them. Brushing all exposed surfaces with melted butter before baking is essential to create a crunchy, buttery product.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**Can you believe that up until the invention of modern machinery phyllo dough was made by hand by women who laboriously stretched the dough by rolling and stretching the dough over the backs of their hands, on a large table, to paper thinness!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**When I first started working with phyllo pastry it was very hard to find in the U.S. and I usually had to buy it in International markets, which were also hard to find. When it finally did appear in the frozen section of most grocery stores, since it was infrequently bought, I would always pull one from the back as it would be fresher, not having sat in the freezer so long.</b></span></div><span style="font-size: medium;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia; font-size: x-large;"><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b style="font-size: 21.3333px;"><span style="font-family: Baskerville Old Face, serif;"> </span></b></div><div class="separator" style="clear: both; text-align: center;">
<p align="center" class="Standard" style="margin-left: -0.5in; tab-stops: -1.0in; text-align: center;"><span style="font-family: "Baskerville Old Face",serif; font-size: 16pt;"><o:p> </o:p></span></p>
<p align="center" class="Standard" style="margin-left: -0.5in; tab-stops: -1.0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Baskerville Old Face",serif; font-size: 16pt;"><span style="mso-spacerun: yes;"> </span></span></i></p>
<p align="center" class="Standard" style="margin-left: -0.5in; tab-stops: -1.0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Baskerville Old Face",serif; font-size: 16pt;"><o:p> </o:p></span></i></p>
<p align="center" class="Standard" style="margin-left: -0.5in; tab-stops: -1.0in; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Baskerville Old Face",serif; font-size: 16pt;"><span style="mso-spacerun: yes;"> </span></span></i></p></div><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-45429293460799618952020-12-18T22:25:00.010-05:002020-12-28T09:50:28.666-05:00Shrimp and Crab Au Gratin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZl1fAqb40Msezq_Eiae99rGA7wb69AD6UZMXTepRD_vhmXDUWQI7mmkwSUi6r8iGao3twbZLomBzcmo6ukVQ72glqYuTH9vOF8n7nS3OfYSnS87BSLDdaznZi1nLlofpvD7jNfMNLug/s2048/Shrim%2526Crab+Au+Gratin+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1860" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZl1fAqb40Msezq_Eiae99rGA7wb69AD6UZMXTepRD_vhmXDUWQI7mmkwSUi6r8iGao3twbZLomBzcmo6ukVQ72glqYuTH9vOF8n7nS3OfYSnS87BSLDdaznZi1nLlofpvD7jNfMNLug/w582-h640/Shrim%2526Crab+Au+Gratin+2.jpg" width="582" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p><u><span style="font-family: georgia; font-size: large;"><b>Shrimp and Crab Au Gratin</b></span></u></p><p><span style="font-family: georgia; font-size: large;"><b>8 ounces sharp cheddar cheese, grated</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>8 ounces lump crab meat, rinsed and cleaned</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 can artichoke hearts, drained, cut into quarters</b></span></p><p><span style="font-family: georgia; font-size: large;"><b><span>1/2 pound fresh mushrooms, cleaned, trimmed </span></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><span> and </span><span>cut in half</span></b></span></p><p><span style="font-family: georgia; font-size: large;"><b>dash of cayenne pepper</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>10 tablespoons butter</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 clove garlic, minced</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>2 tablespoons finely chopped scallions</b></span></p><p><span style="font-family: georgia; font-size: large;"><b><span>1 pound medium shrimp, uncooked, shelled </span></b></span><b style="font-family: georgia; font-size: x-large;"><span>and deveined</span></b><b style="font-family: georgia; font-size: x-large;"><span> </span></b></p><p><span style="font-family: georgia; font-size: large;"><b>1/4 cup flour</b></span></p><p><span><span style="font-family: georgia; font-size: large;"><b>1 1/4 cup milk</b></span></span></p><p><span style="font-family: georgia; font-size: large;"><b>1/2 cup cream, at room temperature</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1/3 cup dry white wine</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>salt and pepper to taste</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>3 tablespoons butter</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 cup Panko bread crumbs</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1/3 cup finely grated Parmesan cheese</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>2 tablespoons dried minced parsley</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>dash of paprika</b></span></p><p><span style="font-family: georgia;"><b><span><span style="font-size: large;"> <i>-In large skillet, cook thawed or fresh shrimp in </i></span></span></b></span><b style="font-family: georgia;"><span style="font-size: large;"><span><i>2 tablespoons melted butter over medium-high heat</i></span><i><span> until opaque - about 1 minute per side. Remove shrimp from</span><span> pan and add 2 tablespoons butter to melt. S</span><span>aute mushrooms for 3 -4 </span><span>minutes, then remove mushrooms and set aside. Melt 3 tablespoons more </span><span>butter and saute scallions for 2 minutes. </span></i></span></b></p><p><span style="font-family: georgia; font-size: large;"><b><i><span> -Stir in flour, salt and pepper. Stir with whisk for </span><span>1 minute. Add milk. Stir and cook until thickened. Add wine, dash of cayenne and freshly grated nutmeg. Stir in half the cheese until melted, then repeat with the remaining cheddar. Stir in the cream and simmer for another 5 minutes, stirring frequently. Season with salt and pepper to taste.</span></i></b></span></p><p><span><span style="font-family: georgia; font-size: large;"><b><i> -Gently stir crab, shrimp, artichoke hearts and mushrooms into cheese sauce and pour into a 2 quart casserole dish. Top with 1 cup bread crumbs mixed with 1/3 cup parmesan cheese, 2 tablespoons minced dried parsley, and 3 tablespoons melted butter. Garnish with paprika.</i></b></span></span></p><p><span><span style="font-family: georgia; font-size: large;"><b><i> -Bake at 375 degrees for 30 minutes. Serve as a appetizer with crostini on the side.</i></b></span></span></p><p><span><span style="font-family: georgia; font-size: large;"><b><br /></b></span></span></p><p><span><u><span style="font-family: georgia; font-size: large;"><b>To Prepare Crostini:</b></span></u></span></p><p><span style="font-family: georgia; font-size: large;"><b><span>Slice 1 large baguette into 1/2 inch thick slices, at an </span><span>angle to create more surface space. Brush a cooking sheet generously with olive oil. Place bread slices on tray and brush tops of each slice with more olive oil.</span></b></span></p><p><span style="font-size: large;"><span><span style="font-family: georgia;"><b>Bake in a 350 degree oven about 12 minutes, until golden and crunchy. Let co</b></span></span><b style="font-family: georgia;">ol and serve as base for </b><b style="font-family: georgia;">appetizers.</b></span></p><p><b style="font-family: georgia; font-size: x-large;"><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdSd8HkuEDY8LpWPa8B7qrUFXzrL09jv7amPpf745MNXEeN8uf7v1_7xJfDUFNy55YXPAinF_0dkhrZ1xLVrzMXVWZMqglhKghMPENITrH4V7b319vHy4fb0JVbCGto7xF6daER3erNA/s1228/Shrim%2526Crab+Au+Gratin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1228" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdSd8HkuEDY8LpWPa8B7qrUFXzrL09jv7amPpf745MNXEeN8uf7v1_7xJfDUFNy55YXPAinF_0dkhrZ1xLVrzMXVWZMqglhKghMPENITrH4V7b319vHy4fb0JVbCGto7xF6daER3erNA/w364-h640/Shrim%2526Crab+Au+Gratin.jpg" width="364" /></a></div><br /><b style="font-family: georgia; font-size: x-large;"><br /></b><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQJoBBeVhhL7KA8l1TFJaJmIPeqKprFm9XOEf9H620apnJ8i_9ZV7_bGwuqwF0LLZhyj097qHJgu5GVVQcdD8qch_Qj2M7AOw1heMtYkIn9RoCzmbse0RR1MM-Pz2Tv7ky_1-FSVngXM/s2048/Shrimp+Stuffed+Crab+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1894" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQJoBBeVhhL7KA8l1TFJaJmIPeqKprFm9XOEf9H620apnJ8i_9ZV7_bGwuqwF0LLZhyj097qHJgu5GVVQcdD8qch_Qj2M7AOw1heMtYkIn9RoCzmbse0RR1MM-Pz2Tv7ky_1-FSVngXM/w370-h400/Shrimp+Stuffed+Crab+2.jpg" width="370" /></a></div><br /><b style="font-family: georgia; font-size: x-large;"><br /></b><p></p><p><span style="font-family: georgia; font-size: large;"><b><br /></b></span></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-40161149494215862852020-11-30T22:32:00.002-05:002020-12-01T09:39:13.246-05:00Banana Dream Pie<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mknHBfkqHJOe65rRiIRwP5moo-nfVpMn_Ln1aZO5MyKSfHDfX8inWr-rH_2W0MCOb8T0y31jcfIzdv93Q5WXzM9Z_Gp3N6k_xxo9Nd_j8U6o7G4lHYimGCv8yE2GUs98bzwUNvezla8/s2048/banana+cream+pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8mknHBfkqHJOe65rRiIRwP5moo-nfVpMn_Ln1aZO5MyKSfHDfX8inWr-rH_2W0MCOb8T0y31jcfIzdv93Q5WXzM9Z_Gp3N6k_xxo9Nd_j8U6o7G4lHYimGCv8yE2GUs98bzwUNvezla8/w640-h480/banana+cream+pie.jpg" width="640" /></a></div><br /><p></p><div><p class="MsoNormal" style="margin-left: 0.25in;"><span style="line-height: 28.5333px;"><span style="font-family: georgia; font-size: x-large;"><b><u>Banana Dream Pie</u></b></span></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><span><b>Prepare a 9 - 10 inch piecrust. (See recipe below) </b></span></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><u><span style="font-family: georgia; font-size: large;">Prepare Filling:</span></u></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;">1 cup sugar</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;">1/2 cup flour</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;">1/2 teaspoon salt</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;">3 1/2 cups milk or half & half</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b>4 eggs</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b>3 tablespoons butter</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><span><b>2 teaspoons vanilla extract</b></span><b> </b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;"> -In a medium saucepan, combine flour, salt and sugar. Gradually stir in milk. Cook and stir frequently over medium heat till thickened and bubbly. Reduce heat, and cook and stir 2 minutes more. Remove from heat.</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;"> -Separate egg yolks from whites; discard whites. Beat egg yolks slightly. Gradually whisk 1/2 cup of the hot mixture into yolks. Return egg mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;"> -Remove from heat. Stir in butter and vanilla. Allow to cool 15 - 20 minutes, stirring occasionally.</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;"> -Whip 1 1/2 cups of cream until thick, adding 3 tablespoons sugar and vanilla extract.</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;"> -Cut 2 - 3 perfectly ripe banans into slices and place over cooled crust and up the sides so that they completely cover crust. Spoon in the cooled filling, smoothing the top. Spread whipped cream over filling, being careful to cover any exposed banana. Place a few dried banana slices in the center of the pie and sprinkle with gold sugar, if desired. Chill at least 2 hours before serving. Makes 8 servings.</span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><b><span style="font-family: georgia; font-size: large;"><br /></span></b></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b><u>Aunt Nell's Pie Crust:</u></b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b>1 1/4 cup flour</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b>3/4 teaspoon salt</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup butter, shortening or lard (or combo of)</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b>5 tablespoons ice water (approx.)</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b> -Cut in fat with fork or pastry blender until mixture resembles peas. Sprinkle with 1/2 cup cold water. Gently toss mixture, then push and mold together into a shaggy ball, handling as little as possible. (Do not need or over mix - press together)</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b> -Press into disc shape and cover with plastic wrap. Chill for 30 minutes.</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b> -Place dough on well-floured counter or wax paper or pastry pad. Lightly flour top of dough and rolling pin and beginning in the center lightly roll dough out into a circular shape about 13 inches in diameter. Lay your 10-inch pie plate on top of the rolled-out dough and make sure it extends 1 1/2 to 2 inches beyond the edge of the pie plate. Flip the dough into the pie plate and press into the bottom corners and up the sides of the plate. Press any cracks together or repair with extra pieces of dough. Pierce the bottom and the sides of the crust at frequent intervals with a fork.</b></span></p><p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-family: georgia; font-size: large;"><b> -Turn the top edges under and press gently then crimp the edges of the dough in desired fashion. Place the formed crust into the fridge for another 30 minutes. Preheat oven to 375 degrees. Bake pie crust for about 20 minutes, until golden. Remove from oven and cool completely. Fill with desired filling.</b></span></p></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmwA18-uwqSykvvZ9B9cCsWL5sBTOJtiL5VQea51FHu8k1k4xR5xvPGxcm17Me3Eoq1TBbO0mEKhVkCH3kvq_1p3M_kJCteUuc95acGZKED9jbtS0EqsBGtvdLkJNAtxrSkV_cCvxlrs/s2048/Banana+pie+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1606" data-original-width="2048" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmwA18-uwqSykvvZ9B9cCsWL5sBTOJtiL5VQea51FHu8k1k4xR5xvPGxcm17Me3Eoq1TBbO0mEKhVkCH3kvq_1p3M_kJCteUuc95acGZKED9jbtS0EqsBGtvdLkJNAtxrSkV_cCvxlrs/w400-h314/Banana+pie+slice.jpg" width="400" /></a></div><br /><div><br /></div><div><br /></div><div><br /> Although I'm sure most o fus have forgotten baby foood<div><br /></div><div>Don't you just want to put your face in it - like in Chocolat.</div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-27958072221736722852020-11-29T10:39:00.003-05:002020-11-29T14:44:29.087-05:00Stuffed Peppers - Hungarian Style<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdIeP9Dwjm1AfwijZvdP5f6alGScSH5PkmqW1zda-yRxfWrsRyky9TxDwdH7mIeIARso6JoUhX8uDECIVOcIVSpvWPNT92vGvVEcy0cYFls6zEfdPYF4I7OnSimyzCbVjWZPfJSTgIDc/s2048/stuffed+peppers3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdIeP9Dwjm1AfwijZvdP5f6alGScSH5PkmqW1zda-yRxfWrsRyky9TxDwdH7mIeIARso6JoUhX8uDECIVOcIVSpvWPNT92vGvVEcy0cYFls6zEfdPYF4I7OnSimyzCbVjWZPfJSTgIDc/w640-h480/stuffed+peppers3.jpg" width="640" /></a></div><br /> <span style="font-family: georgia; font-size: medium;"><b>One of my favorite experiences of living around the world has been to meet people from other countries, who love to cook. Yes, it was fun to talk to them of their different cultures, world-views, their families and interests but honestly, I was out for one thing.....their recipes!! And if they loved to cook, I suspect their motives were the same in getting to know us, either that or they were ordered by their governments to do so!</b></span><p></p><p><span style="font-family: georgia; font-size: medium;"><b> But truly we met so many delightful people from all over, some from places where you wouldn't expect them to be delightful but most often at least something from their country's cuisine was delightful to eat! There was our Turkish friend and her incredible boreka, Italian friend with her Tuscan bean soup and her chicken roulade, our Israeli friend with her matzo ball soup, our Tunisian friend with her tajin malsouka, our Jordanian friend with everything Jordanian and our Hungarian friend with her stuffed peppers! </b></span></p><p><span style="font-family: georgia; font-size: medium;"><b> I'm sure we've all sampled stuffed peppers on some occasion in our eating careers, but these have been my favorite with the high doses of paprika and served over mashed potatoes with a buttery chicken sauce (starch on starch - a winner from the get go). I learned just this week that a green pepper has more Vitamin C than an orange - so there you go. A truly delicious, flavorful power meal in one dish! If Reka were here now, I'm sure she'd be pleased that I shared her recipe....but she would expect one of my American ones back as payment! Only fair.</b></span></p><p><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><u>Hungarian Stuffed Peppers</u></b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 cup white rice </b></span></p><p><b><span style="font-family: georgia; font-size: large;">6 bell peppers, any color</span></b></p><p><span style="font-family: georgia; font-size: large;"><b>1 tablespoon oil</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 pound ground beef</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 onion</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>3 cloves garlic</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 cup diced, canned tomatoes with 1/2 cup juice</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1/2 cup minced parsley</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>3 tablespoons sweet paprika </b></span></p><p><span style="font-family: georgia; font-size: large;"><b> (or some hot paprika if you prefer</b></span><b style="font-family: georgia; font-size: x-large;">)</b></p><p><span style="font-family: georgia; font-size: large;"><b>3 cups fluffy mashed potatoes (recipe below)</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 shallot, peeled and finely minced</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1/4 cup butter</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>3 tablespoons flour</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>2 cups chicken stock</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>1 tablespoon fresh lemon juice</b></span></p><p><span style="font-family: georgia; font-size: large;"><b>salt and pepper to taste</b></span></p><p><span style="font-family: georgia; font-size: large;"><b> <i> -Preheat oven to 400 degrees. Par cook rice by covering with 1 1/2 cups water, bring to boil and cover. Continue to cook over low heat for 8 minutes. Drain rice and set aside.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Slice the stem end off of each pepper and remove the stems, ribs and seeds. Fill a baking dish with 1/2 inch of water and place peppers upside down in pan. Cover with foil and bake for 20 minutes. Remove from oven and remove foil.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Heat oil in a large skillet over medium high heat and saute onion, 3 -4 minutes until soft. Add the ground beef and season with salt and pepper and 1 1/2 tablespoons paprika. Break down beef and continue to cook with onion until beef is cooked through and browned. Add garlic and continue to cook 1 minute more, stirring constantly. Remove from heat and drain off fat. Return skillet to heat and stir in tomatoes and juice, par-cooked rice, 1/4 cup parsley and check for salt and pepper. Heat through for 1 minute as you combine the ingredients.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -Turn oven down to 350 degrees. Place the peppers upright in the baking dish and sprinkle inside of peppers lightly with salt and pepper. Fill each pepper with beef filling to within about 1/2 inch of top pressing lightly. Cover with foil and continue to bake 30 minutes. Remove foil and cook another 10 minutes. Remove from oven and cover again with foil to keep warm. Set aside.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -While peppers are cooking, prepare sauce by melting butter in a medium saucepan. Add shallot and saute about 5 minutes, over medium heat, until shallots are soft. Stir in flour and cook over medium-high heat for a minute or two. Slowly whisk in the 2 cups of chicken stock and cook over medium heat until sauce comes to a boil and thickens. Stir in 1 1/2 tablespoons paprika, lemon juice and taste for salt and pepper. Add the rest of the parsley.</i></b></span></p><p><span style="font-family: georgia; font-size: large;"><b><i> -To serve, spread hot mashed potatoes over the bottom of a serving platter that has curved edges. Nestle the stuffed peppers in among the potatoes and then drizzle with the sauce. Serve extra sauce alongside in a gravy boat. Serve warm.</i></b></span></p><ul class="wprm-recipe-instructions" style="background-color: #f8f8f8; box-sizing: border-box; display: table; list-style: none; margin-block-end: 0px; margin-block-start: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px; table-layout: fixed; width: 540px;"><li class="wprm-recipe-instruction" id="wprm-recipe-43762-step-0-0" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box;"><span style="box-sizing: border-box; display: block;"><span style="font-family: georgia; font-size: large;"><br /></span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-43762-step-0-5" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-43762-step-0-6" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li><li class="wprm-recipe-instruction" id="wprm-recipe-43762-step-0-7" style="box-sizing: border-box; counter-increment: table-ol 1; display: table-row; list-style-position: outside; list-style-type: decimal; margin: 0px; padding: 0px; position: relative;"></li></ul><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6J23D-VTzqVJR_e9p_mGpVC1mzfQ5SibTxFbiaybMZ4bOHDZjvB8U8I8vEEIHDwZMZ6AY2D79jbnRM7zOeL6Zx0q6El0Qh-12fecSobcYSv078n2sxfLaR6yMAgXBHlLdw6bnyVebn9I/s2533/stuffed+peppers2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1241" data-original-width="2533" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6J23D-VTzqVJR_e9p_mGpVC1mzfQ5SibTxFbiaybMZ4bOHDZjvB8U8I8vEEIHDwZMZ6AY2D79jbnRM7zOeL6Zx0q6El0Qh-12fecSobcYSv078n2sxfLaR6yMAgXBHlLdw6bnyVebn9I/w400-h196/stuffed+peppers2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>Fluffy Mashed Potatoes</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="font-family: georgia; font-size: medium;">6 potatoes (Yukon gold or russet)</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>1 cup milk, half and half, cream or buttermilk (depending on taste and calorie count desired)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>1/2 cup butter</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Salt and pepper to taste</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> <i> -Peel the potatoes and cut into quarters. (For very large potatoes,</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><span><b><i> cut </i></b></span><b><i>into 6 pieces.)</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><i> -Place in a large pot. Cover the potatoes with warm water. Add 1</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><i> tablespoon salt. Cover the pot with a lid and bring the water to a</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><span><b><i> boil</i></b></span><i><span><b> over high heat, then</b></span><b> reduce heat to medium low.</b></i></span></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> -Simmer until potatoes are tender - about 30 minutes. Insert a fork </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> into a potato to test doneness. The fork should meet no resistance.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> Give the potatoes more time to cook if they aren't done. Once </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> potatoes are done, remove from heat and drain immediately.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> -Return the potatoes to the pot and heat over medium-high heat for</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> about a minute to cook off any excess water. This will ensure that</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> your mash won't be too watery. Stir gently until until potatoes are</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> dry, and edges look white and flaky. Remove from heat.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> -Meanwhile, heat the butter and cream (milk, half & half, etc) in a</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> small saucepan at a low temp. Mash the potatoes with a potato</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> masher or potato ricer and ensure that all lumps are broken up</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> and the potatoes are completely broken apart. Drizzle half of the</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> hot butter mixture and stir in gently. Add the remaining butter</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> mixture and whip with a wooden spoon or whisk vigorously just </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><b> until</b><b> the mash is smooth and fluffy. Be careful not to overbeat as</b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> potatoes may become gluey. Season with salt and pepper to taste.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> (If potatoes are too thick, add a bit more milk.)</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> -Serve warm with extra butter on top and sprinkled with chopped</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> parsley and/or paprika. (Other herbs and spices can be added </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><b> while</b><b> whipping, such as chopped chives, Parmesan cheese, </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><b> crumbled</b><b> bacon, roasted garlic, chopped scallions or creamed </b></span></i></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> leeks, shredded cheese or whatever sounds delicious to </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"> you!)</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkR7dyowHhIsPDKJySMR1Nkbaty1hyDyI2ZjYv8DzLFBN4pdatFpDut5A7T0nAAyeUn7hh9BtXwGxqjYLNdDgHS02ybUzg_SLy8Iun03boskFr5RKDu9u95gi3VXKuvfsxb6Len5QPl28/s259/mashed+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="194" data-original-width="259" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkR7dyowHhIsPDKJySMR1Nkbaty1hyDyI2ZjYv8DzLFBN4pdatFpDut5A7T0nAAyeUn7hh9BtXwGxqjYLNdDgHS02ybUzg_SLy8Iun03boskFr5RKDu9u95gi3VXKuvfsxb6Len5QPl28/w400-h300/mashed+potatoes.jpg" width="400" /></a></div><br /><span style="font-family: georgia; font-size: medium;"><br /></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: medium;"><br /></span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-family: georgia; font-size: medium;"> </span></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-47280311853880604112020-11-12T15:08:00.003-05:002020-11-14T19:02:15.421-05:00Peppercorn Crusted Salmon with Wine & Butter Sauce<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9kXAzvqCiD68gsNQwngykFir1ZF3-xI-KHps-yI1w0yBYdW3QxOTkIshSbwUM9qDw-DZAwITzEShtv4Nydxo2NjESrjEM4mbUGgA1v5CQ7XcAbS7mAJv5AJBc1Ilv5kVaMolv3QfeR8/s225/Pepper+Crusted+Salmon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9kXAzvqCiD68gsNQwngykFir1ZF3-xI-KHps-yI1w0yBYdW3QxOTkIshSbwUM9qDw-DZAwITzEShtv4Nydxo2NjESrjEM4mbUGgA1v5CQ7XcAbS7mAJv5AJBc1Ilv5kVaMolv3QfeR8/w532-h532/Pepper+Crusted+Salmon.jpg" width="532" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Now, this is a special one - my favorite salmon recipe of all time! I am a salmon-lover. In fact, I get frustrated with myself while eating out, I always gravitate to the salmon offering and almost have to be ripped away from that section of the menu to try new things! But it wasn't always so.....I was a sworn fish-hater growing up. The only thing I knew about fish in landlocked Utah was frozen fish sticks and an occasional rainbow trout - the trout was okay but gagging on tiny fishbones was not and I declared I did not like fish. Yes, we had the Great Salt Lake nearby but the only thing fished from that lake is salt,</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Fast forward to years lived on Puget Sound in Washington State. Still not convinced, I was horrified when friends brought 2 large freshly caught salmon to our door. They were quickly dispatched to the bathtub and I told my husband he would have to deal with them. I don't think they were ever cooked and I still regret that oversight.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> My conversion took place on Blake Island, off of Seattle, at TillicumVillage. I went with a group of Mexican foreign exchange students that I was in charge of and the menu had one main dish - salmon. It was grilled over alder wood and served on wooden planks and it only took one bite to convert me. I was in love! Oh, what I had been missing all my life. </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> From there I went out of my way to find salmon recipes and am still trying to perfect cooking it to the perfect degree of doneness that many restaurants are able to achieve. But this recipe, which wandered into my home in the pages of a cooking magazine (I've now forgotten which) caught my attention by the addition of the crushed peppercorns and the brine marinade.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> It became a staple on my entertainment table and received raves from those that weren't as suspicious of salmon as I had been. I have probably prepared it 50 times and find it to be predictably delicious every time. Over the years I made a few changes to the recipe but found that it was best left pretty much alone. The salty brine with the liquid smoke, tenderize the salmon, and the honey and crushed peppercorn spread on top create a contrast and depth of flavors - smoky, salty, peppery are intriguing by themselves but the addition of the wine, shallot, butter sauce raise it to pure indulgence.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> This is one to add to your elegant recipes and to the fish section of your recipe files......which section I didn't have until age 32! If you need to convert anyone to fish, this recipe might be just the missionary you need!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Peppercorn-Crusted Salmon</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 1/2 cups water</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 cup packed brown sugar</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 tablespoons coarse salt</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon grated fresh ginger</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>4 1/2 tablespoons mixed peppercorns</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon liquid smoke flavoring</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon whole allspice, or 3/4 teaspoon ground</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 pounds whole salmon fillet</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 tablespoons honey</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>chopped fresh dill for garnish</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Sauce:</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> 1 cup dry white wine</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> 1 shallot, finely minced</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> 2 tablespoon wine vinegar</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> 1/2 cup whipping cream</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> 6 tablespoons butter, cut into pieces</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> 1/2 tablespoon flour</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> salt & pepper to taste</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> <i> <u>For Salmon:</u> Mix water, brown sugar, salt, ginger,</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> allspice, peppercorns and liquid smoke in </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> medium saucepan. Stir over medium heat until </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> sugar dissolves. Simmer 10 minutes. Cool </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> completely.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Place salmon in large glass baking dish. Pour</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> brine over. Cover and refrigerate 6 - 8 hours,</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> turning occasionally.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Preheat oven to 350 degrees. Remove salmon </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> from brine and pat dry. Arrange salmon on</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><span><b><i> large,</i></b></span><b><i> well-greased or oiled baking sheet. Strain</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> brine into heavy medium saucepan. Place all</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> peppercorns in plastic bag. Using rolling pin</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> or bottom of heavy saucepan, coarsely crush</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> peppercorns. Add back to brine and simmer</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><span><b><i> over</i></b></span><b><i> medium heat for 15 minutes. Strain, </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> reserving</i></b><b><i> peppercorns. Discard brine.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Spread top of salmon fillet with honey. Divide</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> peppercorn mixture over honey, pressing</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> gently to adhere. Bake salmon until cooked</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> through, about 20 minutes.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> <u>Meanwhile prepare sauce:</u> Combine wine, shallot</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> and vinegar in heavy smalls saucepan. Boil </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> until liquid is reduced to half, about 10 minutes </i></b></span><b style="font-family: georgia;"><i><span style="font-size: large;"> Add cream and boil until liquid is reduced to</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> 1/4 cup, about 8 minutes. Remove from heat.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Place 1 tablespoon butter in a small bowl and</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> smash flour into it with a fork until it makes a </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><span><b><i> paste. Add to sauce then gr</i></b></span><b><i>adually add rest of </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> the butter, whisking just until </i></b><b><i>melted and sauce</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-family: georgia; font-size: large;"> has thickened. Season sauce to taste with salt &</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> pepper.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><span><b><i> Transfer salmon to large serving platter.</i></b></span><b><i> Pour </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> sauce around salmon or serve on the</i></b><b><i> side in a</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> small pitcher. Garnish with</i></b><b><i> dill sprigs, cherry </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> tomatoes and lemon</i></b><span><b><i> slices. Serves 10 - 12.</i></b></span><i><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span></i></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TrAlZneuK5MwYLUmOHZtetRHwXesls3-CSxLCcXjCaBkP4kSI1BoALVq2Ewkz9w9Rv5E6YWEVo1AUFmUa46wAtdYsN2UOSVXaHfLF1lwgODHqcUacE-C2bM2GlZDBgpVTT8-u8zNapM/s2048/salmon1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1452" data-original-width="2048" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TrAlZneuK5MwYLUmOHZtetRHwXesls3-CSxLCcXjCaBkP4kSI1BoALVq2Ewkz9w9Rv5E6YWEVo1AUFmUa46wAtdYsN2UOSVXaHfLF1lwgODHqcUacE-C2bM2GlZDBgpVTT8-u8zNapM/w400-h284/salmon1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Soak salmon fillet in brine solution</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b> for several hours.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPblMaRfm4BKSV1-wmkVnjwGhHfumrWiuqfAjdGrgK2n00JfTXmOnOLXtvVZAZnI_oaZh371h9E1jyrZd6fAratZx7aehR6NgpefPGtfO9gUU6fmZbuc8nCwoDltul9Os5CiElwbWLr8/s2048/Salmon3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1921" data-original-width="2048" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPblMaRfm4BKSV1-wmkVnjwGhHfumrWiuqfAjdGrgK2n00JfTXmOnOLXtvVZAZnI_oaZh371h9E1jyrZd6fAratZx7aehR6NgpefPGtfO9gUU6fmZbuc8nCwoDltul9Os5CiElwbWLr8/w400-h375/Salmon3.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Wine, butter sauce adds a delectable richness.</b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><u>PERSNICKETY NOTES:</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**I like to use Costco's skinned salmon fillets for this dish. Skinned fish</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> allows the brine marinade to permeate both sides and makes it easier</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> for guests to eat.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>**If you like the look of a very smooth sauce, food process the shallots </b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: medium;"><span style="font-family: georgia;"><b> into the</b></span><b style="font-family: georgia;"> mixture before adding the cream.</b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;">**I usually add a bed of a few long tapered greens like Romaine to the</span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"> platter and place the salmon on it.</span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"><br /></span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;">**Let the salmon rest 5 - 6 minutes before removing from the baking </span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"> sheet. Then use 2 wide spatulas to carefully move the fish to the</span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"> serving tray, making it less likely that it will break. If it does break</span></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: medium;"> garnish away!</span></b></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-42565617369208906672020-10-30T21:15:00.005-04:002020-11-02T09:43:08.243-05:00Herbed Breadstick Witch's Fingers<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmZCYHAunn9IMkpQkoxL5S4lo-xmwdC0_QoKPVTQKl-K5Xq3yf0Ce28dRo3xF9ziq6QTitTDrw5I6QUNbTWkUmuf6wJiGhMjKVTYjCrR9K2P0mVf8UoQpcR9vIzqteJJ_2yO4493D5gA/s2048/witchfingers1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1719" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmZCYHAunn9IMkpQkoxL5S4lo-xmwdC0_QoKPVTQKl-K5Xq3yf0Ce28dRo3xF9ziq6QTitTDrw5I6QUNbTWkUmuf6wJiGhMjKVTYjCrR9K2P0mVf8UoQpcR9vIzqteJJ_2yO4493D5gA/w487-h580/witchfingers1.jpg" width="487" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Halloween parties can be so much fun and were a family tradition</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>when our children were growing up. Come to our house and eat warm but scary sweets and savories to reward your trick or treating efforts! Most of the children were already full from eating candy by the time they arrived but the adults were grateful for the spicy chili, with floating plastic eyeballs in it, the cheese and vegetable dips with plastic lizards and frogs climbing about and the gnarly witch-finger herbed breadsticks, so realistic looking that the older generation had to be careful not to put their own fingers too close to the serving platter!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> What fun we all had making the dishes and table look as creepy as possible and defying guests to reach in among the fingers and reptiles to take what they wanted to eat. These breadsticks are so much fun to make and children love to help shape them. My grandchildren use my own fingers as their model and gnarl the dough to create knobs and swollen knuckles to achieve a witchy look. And the almond finger-nail!</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>If that weren't enough, the Italian herbed dough is soft and fragrant, a perfect accompaniment to chili or marinara sauce, or ranch dip or cheese dip - great with anything that is a friend to bread, though perhaps not to witch's fingers! </b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Herbed Breadstick Witch Fingers</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon (1 pkg.) active dry yeast</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 cup lukewarm water</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>4 cups all-purpose flour</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup soft butter</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup milk</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup warm water</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup sugar</b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: large;">1 1/2 teaspoons salt</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 egg beaten</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon crushed basil</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon crushed oregano</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon garlic powder</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon dried parsley</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 tablespoon minced dried onions</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>whole almond slices</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 cup butter</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/2 cup parmesan cheese</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon paprika</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b> <i> -Combine yeast with lukewarm water and allow to</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> stand 10 minutes. Add butter, milk, water, sugar,</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> salt, egg and spices. Mix in 2 cups flour and beat</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> well. Add the rest of the flour. Knead for 6 - 8</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> minutes with a dough hook on mixer or by hand</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> on floured surface. Place in oiled bowl, turn over</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> so dough is covered with oil and cover with</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> plastic wrap or towel and let rise in a warm spot</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> for 1 1/2 hours.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Push down dough and knead for a minute or so.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Working with half the dough at a time, roll dough</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> into a rectangle about 1/2 inch thick. Allow to </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><b><i> rest</i></b></span><b style="font-family: georgia;"><i> for 5 minutes. Cut strips of dough, finger-</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> size, about 3/4 inch wide and 4 inches long. Roll</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> each finger strip between your fingers to create</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> knobs and indentations in the "fingers".</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Place finger strips on greased cookie sheet. Shape</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> one end to a point and brush with a bit of egg </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> white to help the "finger nail" adhere. Press a</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> whole almond slice into the end of the finger. </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> With a sharp knife, score knuckle creases at 2 </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> points on the finger. Brush the breadsticks with </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> melted butter. Combine Parmesan cheese and</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> paprika and sprinkle breadsticks lightly with </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> finely grated parmesan cheese.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -Let rise 15 minutes at room temperature. Bake in</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> a 375 degree oven until slightly browned, 15 - 20</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> minutes. Let cool and serve with chili, chili dip or </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> spicy marinara sauce. </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WfSELNofUnPdJeRDJhJYxKjfiFmEeVFX05CARqj_YUFbflJuse9qRq_ZCkUwjjBhnrLeqbwCeJjphkzIH6HI6lfSjmVqPhUnOCmrG2lezus8g2R0GjKw0NadwA9bay3tkL3yFPNN-pw/s2048/witchfingers5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1382" data-original-width="2048" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WfSELNofUnPdJeRDJhJYxKjfiFmEeVFX05CARqj_YUFbflJuse9qRq_ZCkUwjjBhnrLeqbwCeJjphkzIH6HI6lfSjmVqPhUnOCmrG2lezus8g2R0GjKw0NadwA9bay3tkL3yFPNN-pw/w400-h270/witchfingers5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Roll out the dough to 1/4 - 1/2 inch thickness.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-r8OF2NXyf4naGJcVOE3iCPr8K63Js3nu7RDBv-QjhN2Vse0thEiWHE2qsVHpKOANZO59lG-2hT_v0icNnC0qyYu2-pbiLiF5l6a8j9_JiPUp-lHvsn67ZLS3_6JSuPrNgdcP9rzZ0ps/s2048/witchfingers3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1513" data-original-width="2048" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-r8OF2NXyf4naGJcVOE3iCPr8K63Js3nu7RDBv-QjhN2Vse0thEiWHE2qsVHpKOANZO59lG-2hT_v0icNnC0qyYu2-pbiLiF5l6a8j9_JiPUp-lHvsn67ZLS3_6JSuPrNgdcP9rzZ0ps/w400-h295/witchfingers3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">Cut into thin strips 4 - 5 inches long.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6wN-v-88n2QAozuq__mhH7tL7fMP55hzmzb6gvranHOFsVghQfUnKnbGdj4QJvbbbOz9CqZAjvwCj7RqYx56cWwOH3y5VJidCmZ6rxhw_pR_mcFN_jk7iBUIbI27bYdctymUHfUvfWY/s2048/witchfingers4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1790" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6wN-v-88n2QAozuq__mhH7tL7fMP55hzmzb6gvranHOFsVghQfUnKnbGdj4QJvbbbOz9CqZAjvwCj7RqYx56cWwOH3y5VJidCmZ6rxhw_pR_mcFN_jk7iBUIbI27bYdctymUHfUvfWY/w400-h350/witchfingers4.jpg" width="400" /></a></div><div style="text-align: center;"><b>Create gnarly fingers, by twisting or pushing,</b></div><div style="text-align: center;"><b>brush with melted butter </b><b>and sprinkle with</b></div><div style="text-align: center;"><b> Parmesan cheese</b><b> and paprika. Let rise 15 minutes.</b></div></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><div class="separator" style="clear: both; font-size: x-large; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u><br /></u></b></span></div><span><u><div class="separator" style="clear: both; font-size: large; text-align: left;"><span style="font-family: georgia;"><b><span style="font-size: medium;"><u><br /></u></span></b></span></div>PERSNICKETY NOTES:</u></span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span><u><br /></u></span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span>**Try coloring the dough a dark green by adding a drop of black food coloring and a few drops of green to make them particularly ghoulish.</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span><br /></span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span>**A great way to get the effect of gnarly witchy fingers, is to push each</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span>end of the length of dough toward each other, which naturally creates wrinkles and misshapen fingers!</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span><br /></span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span>**Why stop here? Try making actual "finger" sandwiches, slicing</span></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span>the fingers in half and filling with chicken salad, cream cheese and cucumbers or pimento cheese!<br /></span><i style="font-size: x-large;"><br /></i></b></span></div><br /><p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0tag:blogger.com,1999:blog-3845323061724016583.post-61148505186280272642020-10-29T15:02:00.003-04:002020-10-29T20:56:36.500-04:00Cincinnati Chili Dip<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBptvI5gh0yxzc5ps6kFsfXaU3RgS7vSmjZgFZTQMLo0oS0aWIxd0pJ-mj1p7na72izvPiIEx9DAofUI1ybnUAbjeQcjg8Rp6EsLUfiv9W00_Yij8A8t36wMPKeWMAan-bdyoUr_IlvU/s2048/chili+dp.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1403" data-original-width="2048" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBptvI5gh0yxzc5ps6kFsfXaU3RgS7vSmjZgFZTQMLo0oS0aWIxd0pJ-mj1p7na72izvPiIEx9DAofUI1ybnUAbjeQcjg8Rp6EsLUfiv9W00_Yij8A8t36wMPKeWMAan-bdyoUr_IlvU/w640-h438/chili+dp.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><b><span style="font-size: medium;"> Whether you make this recipe as a dip or entree for dinner, the collection of spices used will </span></b></span><b style="font-family: georgia;"><span style="font-size: medium;">cover your countertop! Yes, there are the typical chili seasonings including chili powder, cumin, red pepper but why stop there, particularly if you enjoy depths of flavor from multiple spices! Or so thought, as the story goes, a couple of men from the Middle East who immigrated to Ohio and concocted this recipe. Why stop with Mexican seasonings when Middle Eastern spices can add a delicious spin to the classic - so in went the cinnamon, allspice, and chocolate! </span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Oddly enough, it was not in Cincinnati that I first tasted this chili. In fact, I thought it was unique to Amman, Jordan having first encountered it there in a restaurant called "Chili House". Yes, we immediately liked the chili but this was also one of the few places in town that served a hamburger that tasted as it should, minus the cinnamon and allspice they add to every other meat dish. In fact, as in</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b>Cincinnati, they served the chili 5 ways - most over a pile of spaghetti. My husband's favorite was the 5-ways chili which included chopped raw onions and cheese. Myself and the kids honed in on the chili fries - crispy fried french fries covered with the chili and mounded with shredded cheddar. Then there was the slushy machine.....the only one we knew of in Jordan.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> It may have been a debate over how much cinnamon to add to the mixture that caused the split between the owners and in later decades there were Chili House restaurants as well as Chili Ways, both of which tasted the same to me.</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b> Upon visiting my brother in Cincinnati I first discovered that someone had let the cat out of the bag or the spices out of the cupboard because we found ourselves eating 5-ways chili and chili fries! Which came first, the chicken or the egg seemed appropriate to our musings as we wondered who started it where. But I like the version of the two men coming from the Middle East and cooking in Cincinnati then returning home to Jordan and introducing the same recipe there. But most of all I'm so relieved to find it in the states and even more so upon finding a recipe for it. Every time I eat it the warmth of all those seasonings purr to me from among the mounds of cheese and fries! This dip version makes it more accessible for sampling at parties and to take to potlucks and the cream cheese adds another layer of satisfaction to the concoction. (Oh, and the finger in the picture is not mine, but a breadstick witch finger - what fun for Halloween!)</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><u>Cincinnati Chili Dip:</u></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1-6 ounce can tomato paste</b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><span style="font-size: large;">2 medium onions, finely chopped</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 cloves garlic, minced</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 pounds, 80% fat ground beef</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>4 cups beef broth</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 - 15 ounce can tomato sauce</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon Worcestershire sauce</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 1/2 tablespoons unsweetened cocoa powder</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon vegetable oil</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 teaspoons salt, or to taste</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon round cinnamon</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 tablespoon olive oil</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 tablespoons water</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 bay leaf</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 teaspoon ground allspice</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 tablespoons vinegar</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>3 tablespoons chili powder</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1/4 teaspoon cayenne pepper</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon ground cumin</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>1 teaspoon flour</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>pepper to taste</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>12 ounces cream cheese, softened</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>2 - 3 cups finely shredded cheddar cheese</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b>chips or crackers to serve with dip</b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><br /></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -In a medium skillet, over medium-high heat, add</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> the tomato paste and cook constantly scraping</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> the bottom with a wooden spoon until the tomato</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> smells rich and toasty and you start to see </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> browned patches in the bottom of the pan (2 - 3</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> minutes). Scrape out paste with rubber spatula</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> into a bowl and set aside.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -In a large pot, heat olive oil over medium heat </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> and add onion and garlic. Cook and stir just until</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> softened (2-3 minutes). Add the ground beef and</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> cook until just browned, breaking up lumps, then </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><b><i> drain off fat. Add 4</i></b></span><b style="font-family: georgia;"><i> cups beef broth, tomato</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> sauce, </i></b><b style="font-family: georgia;"><i>Worcestershrie sauce, r</i></b><b style="font-family: georgia;"><i>eserved tomato </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> paste, cinnamon and a</i></b><b style="font-family: georgia;"><i>llspice. Cook over low heat</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> for 30 minutes.</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -In a small bowl, make a thin paste with the chili</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> powder, cayenne, cumin, flour and 2 tab. water.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Add to the beef mixture and stir well. Add bay </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> leaf, ground cloves, vinegar, cocoa mixed with the</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> 1 tablespoon oil, salt and pepper. Bring to a boil.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> Reduce heat, cover and simmer for at least 1 hour</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> stirring occasionally. Add more water if chili </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> becomes too thick and begins to stick to bottom of</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> the pot. Taste for seasoning for salt and pepper.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i><br /></i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> -To assemble dip: Beat cream cheese with fork</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> until soft enough to spread then spread on </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: large;"><b><i> bottom of 8 x 10" ovenproof casserole dish. </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: georgia;"><b><i> Spread 21/2 - 3 cups</i></b></span><b style="font-family: georgia;"><i> warm chili over cream</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> cheese and top generously </i></b><b style="font-family: georgia;"><i>with grated cheddar</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> cheese. Heat in oven at 350</i></b><b style="font-family: georgia;"><i> degrees until cheese </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> on top begins to melt and</i></b><b style="font-family: georgia;"><i> softens (about 10 </i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b style="font-family: georgia;"><i> minutes.) Serve with chips, </i></b><b style="font-family: georgia;"><i>crackers or</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><b style="font-family: georgia;"><i><span style="font-size: large;"> breadsticks.</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLnzNlWkKJKuO1pab5v00-06kjfHqXsTS6XkFS9puwdn7YHjFNH6sr6xRm96sSSCMMg3mZIIYByWErScSQyKewZbNGvSyVfqFgLrHrXjnfKliqz2bDNlIiUygJGmx4osO_2R3tEJMxAc/s2048/Chili+dip+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLnzNlWkKJKuO1pab5v00-06kjfHqXsTS6XkFS9puwdn7YHjFNH6sr6xRm96sSSCMMg3mZIIYByWErScSQyKewZbNGvSyVfqFgLrHrXjnfKliqz2bDNlIiUygJGmx4osO_2R3tEJMxAc/w400-h300/Chili+dip+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Spread softened cream cheese over </b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>bottom of casserole dish.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqh_8dSLGFf8NJTNj8CBC0jogi2h5udd2TBWlP4np8cBjDtJqLL_lzsaSrr5xMXV_4jLybftUTbOm8sV-5yUc2QWzLJ01upoHPi0gtYgTzSPukKfYyvA6iNPR1bL2KhkYTRV9iwMfkdc8/s2048/chilidip4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqh_8dSLGFf8NJTNj8CBC0jogi2h5udd2TBWlP4np8cBjDtJqLL_lzsaSrr5xMXV_4jLybftUTbOm8sV-5yUc2QWzLJ01upoHPi0gtYgTzSPukKfYyvA6iNPR1bL2KhkYTRV9iwMfkdc8/w400-h300/chilidip4.jpg" width="400" /></a></div> <span style="font-family: georgia; font-size: medium;"><b>Pour chili over cream cheese layer.</b></span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoc9c3rwa4fMDhgiFOLfABxJaNn5Z7XciycvLAvqzJoimL2DGALR9aWpQV0qAhHz0wVbPDGSA16nJCd0tSawUdRMSpy2uFHhlW1QHX1mZHlrDvAAueM4DWYxeRV7ebp6AHUTB3KHAcA8/s2048/chilidip3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFoc9c3rwa4fMDhgiFOLfABxJaNn5Z7XciycvLAvqzJoimL2DGALR9aWpQV0qAhHz0wVbPDGSA16nJCd0tSawUdRMSpy2uFHhlW1QHX1mZHlrDvAAueM4DWYxeRV7ebp6AHUTB3KHAcA8/w400-h300/chilidip3.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: georgia; font-size: medium;"><b>Mound with cheddar cheese & bake.</b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Michelehttp://www.blogger.com/profile/11320643733204430405noreply@blogger.com0