Wednesday, October 25, 2006

The Best Bluberry Pancakes

2 c. flour
1/3 c. sugar
3 tbsp. baking powder
1 beaten egg
1 c. blueberries
1 c. milk
3 tbsp. Crisco oil

Mix all ingredients. Pour on hot non-stick skillet or griddle. Makes eight 6 inch pancakes. Serve with warm maple syup and lots of butter.

This recipe is easily doubled.

Sunday, October 15, 2006

Snickerdoodles

2 sticks butter
1 1/2 c. sugar
2 eggs
2 3/4 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

In a large mixing bowl cream at medium speed butter, sugar and eggs until light and fluffy. Scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Refrigerate dough 30 minutes.

Preheat oven to 375 degrees.

Combine the sugar and cinnamon. form dough into balls (walnut sized) and roll in sugar-cinnamon mixture. Place 2" apart on baking sheet. Bake about 10 to 12 minutes or until golden brown. Remove and cool on rack. Snickerdoodles will puff up at first and then flatten out during baking.

If you put them in the fridge in a baggy, they'll stay soft instead of crunchy.

*Click image to enlarge.

Saturday, October 14, 2006

Fast ‘n’ tasty chili

1/4 cup olive or canola oil
6 garlic cloves, chopped
3 green peppers, 1/2 inch squares
2 medium onions, chopped fine
3 Tbsp Chile powder (I like hot, myself)
1 Tbsp ground cayenne pepper
2 pounds groudn beef
1 can (28 oz) crushed tomatoes
1 cup beer
1/4 cup tomato paste
2 Tbsp dry oregano
1 Tbsp sugar
1/2 Tbsp salt

Put on some music (I like some grooveable tunes like George Clinton, but to each his own) and crack open a bottle of beer for yourself. Make a toast to the the grub you're about to cook up.

Heat a medium-sized dutch oven over medium heat. Add garlic, green pepper and onion. Sweat veggies until onions are transparent (not browned), maybe 2-4 minutes. Take another drink of beer. Add Chile powder and cayenne. Saute for another minute or two. Add ground beef and saute until browned (about 7-12 minutes), breaking up with a spoon or spatula. Stir in the remaining ingredients and simmer until thick (about 20 minutes or so). Take a break from dancin' 'round the kitchen and stir occasionally.

Serve over rice, with some garlic toast and yes, another beer.

Variations: for a little extra kick, substitute fresh italian sausage for some (or all) of the ground beef. It doesn't appreciably add to the fat. If you like your chili chunky, use one 15 oz can of both crushed and diced tomatoes.

Saturday, October 07, 2006

Grandma’s Easy Rice Pudding

2 c. cooked rice
1/2 c. sugar
2 eggs, slightly beaten
2 c. milk
1/2 tsp. vanilla
1/4 c. raisins
1/2 tsp. powdered cinnamon

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.

Monday, September 25, 2006

Panko Fish fry

...A light, well browned, crunchy fish fried for gatherings all over.



2 pounds fish filets (cut to fit frying vessel

4 large eggs
1 cup milk
2 Tbsp Mustard
4-5 cups Panko bread crumbs
2 cups all-purpose flour

Rinse fish and pat dry.

Preheat oven to low setting and include racks to allow for draining of grease (to keep fish warm if frying multiple batches).

Combine egg, milk and mustard and whisk together. Spread Panko and flour in other pans.

Dip fish in flour, then egg mixture, and finally into panko crumbs before placing in fryer for 5-7 minutes, or until golden.

Sprinkle with salt and pepper and serve with chips and homemade tartar sauce*. Tartar sauce

1 cup mayonnaise
2 Tbs Sweet relish
1 1/2 Tbs horeseradish
1 tsps sherry

Whisk together, let sit for an hour.

Thursday, September 14, 2006

Double Decker Fudge

1 cup peanut butter chips
1 cup semisweet chocolate chips
3/4 cup evaporated milk
1/4 cup butter or margarine
2 1/4 cups granulated sugar
1 (7 ounce) jar Marshmallow Creme
1 teaspoon vanilla extract

Measure peanut butter chips into one mixing bowl and chocolate chips into second bowl; set aside. Line an 8-inch square pan with aluminum foil.

Combine evaporated milk, butter or margarine, sugar and Marshmallow Creme in a heavy LARGE* saucepan. Cook over medium heat until mixture begins to boil, stirring constantly; continue cooking and stirring 5 minutes.

Remove from heat; stir in vanilla extract. Immediately add about one-half of hot mixture to peanut butter chips, stirring until completely melted; pour into prepared pan. Add remaining hot mixture to chocolate chips, stirring until completely melted. Spread over top of peanut butter layer. Cool.

*Using too small of a pan with result in boil over and a big mess.

Saturday, August 19, 2006

Smoky black bean stew

1 pound dry black beans
6 cups beef broth
1 large onion, chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1/8 tsp ground cloves
2 smoked hamhocks
1/3 cup sour cream (optional)
cilantro (optional)
hot sauce

Combine all ingredients but the sour cream and cilantro in crockpot. Cover and cook on low heat for 9-10 hours, or until beans are tender.

Remove ham hocks and let cool. Remove fat, skin and bones; shred remaining meat.

Return meat to pot, stir, and serve with sour cream and hot sauce.

Note: If you want to cut down on the fat from the hamhocks, split them and cut off the larger hunks of fat before placing in crockpot or prepare in advance and let cool in refrigerator. Before reheating, peel off congealed fat.

Friday, July 28, 2006

Cuban Bread Pudding Café con Leche Venezuelan Rum Sauce

Chocolate is made from the beans of a beautiful tropical plant with a suggestive name, Theobroma cacao - The Food of the Gods. Cacao grows in humid, warm forests around the world sheltered by a canopy of taller trees.

A mature tree will bear between twenty to forty pods a year. Each pod contains from twenty to forty almond shaped beans enveloped by a mucilaginous ivory tinged substance with a delicious tart flavor. Depending on the variety, a cacao tree will produce between one to three kilos of dried beans per year.

The Spanish conquistadors were fascinated by the hearty chocolate beverages they found in the lands of the Maya and the Aztecs. Their detailed accounts contributed to association of cacao with Mexico. Yet the birthplace of cacao is South America.

El Rey's couvertures are manufactured with the famed Carenero bean, a regional type of cacao that grows east of Caracas. Since the colonial period, the Carenero has been renowned for its complex flavor notes of fruit, flower, nut, and spice, and intense chocolate taste. The Carenero line is composed of five all-purpose presentations flavored with natural vanilla, and is complemented by our white chocolate made only with pure cacao butter:

Gran Saman Dark Chocolate 70%
Apamate Dark Chocolate 73.5%
Bucare Dark Chocolate 58.5%
Mijao Dark Chocolate 61%
Caoba Milk Chocolate 41%
ICOA White Chocolate

Cuban Bread Pudding, Café con Leche, Venezuelan Rum Sauce

Ingredients:

YIELD = one 2-inch hotel pan
SERVINGS = (36) 5 oz. portions
SPECIAL EQUIPMENT : One 18-inch by 12-inch by 2-inch hotel pan.

14 1/2 oz. Cuban or Italian bread
24 Oz. El Rey Bucare Dark 58.5% Chocolate
6 oz. butter, unsalted
6 oz. cashews
1 cup (7 oz.) black raisins
1 cup aged Venezuelan rum (or Bacardi premium Black)
5 cups milk
2 14-oz. cans sweetened condensed milk
4 cups Cuban-style Espresso (or any dark espresso)
2 tablespoons anise seed
8 cinnamon sticks
12 whole allspice berries
1 pinch of salt
10 large eggs
4 egg yolks
2 tablespoons vanilla extract
2 teaspoons almond extract

Caramel - Yield = Caramelizes on hotel pan

2 cups sugar
1/2 cup water
Place sugar and water in saucepan and cook until golden caramel color. Pour into hotel pan.
Allow to set.

Instructions:

Bread Pudding

Prepare caramel coated hotel pan.

Slice bread into 1-1 1/2 inch cubes. Chop chocolate and place into a large bowl with the unsalted butter.
Chop cashews, coarsely. Presoak raisins in a bowl with rum. Set all aside.

Place milk, sweetened condensed milk, espresso, anise seed, cinnamon sticks, whole allspice berries into a pot and bring to a boil. Lower to simmer and allow to simmer/steep for approximately 10- 15 minutes.

Strain steeped milk mixture into chopped chocolate. Whisk to combine.
Whisk eggs, yolks, vanilla and almond extracts together.
Mix warm milk/chocolate mixture with eggs. Whisk eggs/milk/chocolate back into larger chocolate bowl.

Add the cubed bread, soaked raisins, and cashews to custard mixture (about 16 cups of custard mixture.)
Allow to soak for one hour or until the bread has absorbed the liquid.
Mash with a fork or potato masher to break large pieces of bread crust.
Pour into hotel pan and place into 350 degree oven for 35 minutes.

Note: The custard temperature at the time it is placed in the oven should be about 105 degrees. The temperature of the finished product should range between 175 -180 degrees.

Café con Leche Sauce: Yield = 30 fluid oz. (Serving per individual portion of pudding about two oz.)

14 fluid oz. of sweetened condensed milk
1 cup Cuban Espresso or dark coffee
1/2 cup aged Venezuelan rum (or Bacardi Premium Black)
1/2 cup heavy cream, reduced
Mix sweetened condensed milk, espresso and rum and heat in a small saucepan. Do not boil. Add heavy cream.
Stir and cool to serve.

Tuesday, July 18, 2006

Milk Chocolate and Bourbon Truffles

 

Thursday, June 22, 2006

Hominy and Jalapeno Frittata

A frittata is a fancy omelette that is not turned or flipped, rather, it is finished off in the oven. A great thing to do at the oven stage is to add some cheese to the top. For this recipe, add more peppers if you like it hot.

Ingredients
- 1/2 cup chopped red onion
- 2 Jalapeno peppers, seeded and chopped
- 1 can yellow hominy, drained
- 6 eggs
- 1/2 cup milk
- 3 TBSP Butter
- 2 TBSP Olive Oil
- Salt and Pepper

Preheat oven to 350 degrees Fahrenheit. In a large oven-safe skillet, heat the oil and butter over medium heat. Add the onion and peppers and pinch or two of salt and pepper. Sautee until very soft then add the hominy. Continue to cook for 2 minutes.

Meanwhile, beat the eggs and milk together in a bowl. Add the egg mixture right into the skillet and cook until almost set. Slide the skillet into the oven and cook for a few minutes until all the egg is set up.

Slide the frittata out onto a large plate and cut into wedges. Serve with bacon, ham, or other various pig-based meat product.

Monday, February 06, 2006

Double Chocolate Raspberry Pudding

View image

Yield: 2

Ingredients:

Double Chocolate Raspberry Pudding

1/2 cup sugar (125 ml)
1/2 tsp salt (2 ml)
4 tbsp unsweetened cocoa (60 ml)
1 1/2 tbsp cornstarch (22 ml)
2 tbsp warm whole milk (30 ml)
1 cup heavy cream (250 ml)
1 oz semisweet chocolate, grated (28 g)
1 oz white chocolate, grated (28 g)
Splash of Chambord (raspberry liqueur)
1/2 tbsp vanilla extract (7 ml)

Directions:

Double Chocolate Raspberry Pudding

Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.

Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.

Pour into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.

Thursday, February 02, 2006

Rosewater Rice Pudding

Yield: 6

Ingredients:

Rice Pudding

1 1/2 cups whole milk
1 x 14 oz tin coconut milk
3/4 cup jasmine or basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tbsp rose water

Topping

2 tbsp water
2 tbsp sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 tsp rose water
1/2 tsp ground pink peppercorns

Directions:

Rice Pudding

Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.

Topping

Heat water and sugar to dissolve and allow to cool. Toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.

Tuesday, January 31, 2006

Peppered Espresso Biscotti with Espresso Granita

Yield: 22

This recipe makes a delectable biscotti, that is easier to chew than the usual hard as nails biscotti. Fear not - these are just as dunkable! For a double hit of expresso, serve refreshing Espresso Granita with biscotti on the side.
Ingredients:

Peppered Espresso Biscotti

1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/4 cup dark brown sugar
2 eggs
1/8 cup strong espresso
1 tbsp vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 tsp ground black pepper
1/2 tsp cinnamon
1/2 tsp salt
1 cup pine nuts, toasted

Espresso Granita

3/4 cup sugar
1/2 cup water
1 1/2 tbsp cocoa powder
5 cups strong espresso brewed coffee

Directions:

To Assemble

PEPPERED ESPRESSO BISCOTTI: Preheat oven to 350° F. Beat butter with sugars until pale and fluffy. Add eggs and blend well. Stir espresso into vanilla . In a separate bowl, combine flour, baking powder, black pepper, cinnamon and salt. Add to butter mixture and mix until blended. Stir in pine nuts. Shape cookie dough into 2 logs and place on a parchment-lined baking tray leaving 3 inches between them. Press lightly with palm of hand to flatten slightly. Bake for 35 to 40 minutes, until tops are rich golden colour.

Reduce oven temperature to 325° F. While still warm, slice 1/2-inch biscotti on the bias of the loaves and place back on the baking sheet. Bake for 12 to 15 minutes until lightly browned around the edges. Biscotti will firm up further as they cool. Yield: approximately 2 dozen biscotti.

ESPRESSO GRANITA: Simmer sugar, water and cocoa powder for 5 minutes and remove from heat. Stir in coffee and pour into a shallow container and cool to room temperature. Freeze for 1 hour, then stir to distribute crystallizing particles. Put back in freezer and stir 2 more times before frozen solid.

To serve, scrape granules up with a fork and scoop into a glass. Serve with biscotti on the side. Yield: 6 servings.

Monday, January 30, 2006

Chai Coffee

Yield: 6

While Chai tea has become a current favourite, using the same spices in coffee is absolutely delicious, and adds a complexity that pairs so well with the Butterscotch Bars. Find the recipe for Butterscotch Bars on our website.

Ingredients:

1 cup whipping cream
2 tbsp sugar
6 cups dark roast brewed coffee
4 cardamom pods
4 star anise
3 whole cloves
2 cinnamon sticks
6 oz coffee liqueur or brandy
ground cinnamon, for garnish

Directions:

Chai Coffee

Whip cream to soft peaks, fold in sugar and chill.

Pour hot coffee into a saucepot. Crush cardamom pods and star anise and add to pot. Add cloves and cinnamon, and steep over low heat for 5 minutes. Strain. Fill each of 6 glasses with an ounce of coffee liqueur and pour coffee over. Top with whipped cream and a sprinkle of cinnamon. Butterscotch Bars

Yield: 16

Ingredients:

Base

1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/2 tsp baking soda

Butterscotch

1/2 cup unsalted butter
1/2 cup sugar
1 cup dark brown sugar, packed
1/2 cup golden corn syrup
1/4 cup water
1/2 tsp salt
1 cup walnut pieces
3/4 cup unsweetened coconut
3/4 cup chocolate chips
1/2 cup whipping cream
2 teaspoons vanilla extract

Directions:
To Assemble
Preheat oven to 350° F and grease and line bottom of an 8-inch square pan with parchment paper. In a bowl, cream butter and sugars together. Add eggs and vanilla and beat until fluffy. In a separate bowl, combine flour, baking soda and salt. Add to butter mixture and stir until evenly blended. Spread batter into a prepared pan and bake for 20 to 25 minutes, until an even golden brown. Set aside to cool.

In a saucepot, melt butter over medium heat. Stir in sugars, corn syrup, water and salt and increase heat to medium-high. When mixture reaches a boil, stir in walnut pieces and coconut. Simmer for 7 minutes, stirring often (mixture will become thick and darker in colour). Remove from heat and stir in cream and vanilla (watch for steam). Pour butterscotch over base and sprinkle chocolate chips. Bake for 13 to 16 minutes, until bubbling around the edges. Allow to cool before cutting into squares or bars. Do not refrigerate.

Butterscotch Bars will keep up to 3 weeks in an airtight container.

Yield: 1 8-inch square pan.

Saturday, January 28, 2006

Coffee Glazed Campfire Spareribs

Servings: 8

Ingredients:

Spareribs:

1 Tbsp salt
1 Tbsp coarsely ground pepper
1 tsp sugar
1 tsp cinnamon
1 tsp ground allspice
3 pork sparerib racks, cut into 3-rib sections
2 cups freshly brewed coffee
2/3 cup cider vinegar

Glaze:

3 Tbsp ground chicory
6 Tbsp corn oil
1 lrg onion, minced
2 garlic cloves, pressed
2 Tbsp chili powder
1 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1 1/2 cups chili sauce, bottled
1 cup freshly brewed coffee
1/3 cup unsulfured light molasses
3 Tbsp Worcestershire sauce
1/2 tsp liquid smoke flavoring
salt

For the glaze:

Grind chicory to powder in processor.
Heat oil in heavy large saucepan over medium-high heat.
Add onion. Saute until palely golden, about 5 minutes.
Add garlic. Saute 2 minutes more.
Add 1/3 of the chicory
(reserve the remainder for ribs), chili powder, sugar, cinnamon,
allspice and ginger.
Cook 3 minutes to blend flavors, stirring occasionally.
Add chili sauce, coffee, molasses, Worcestershire and liquid smoke.
Cook mixture over medium-low heat until thick and glossy,
stirring occasionally, about 30 minutes. Season with salt.

Glaze can be prepared one day ahead. Cover tightly and refrigerate.
Before using, stir over low heat until heated through.

For ribs:

Combine first 5 ingredients in small bowl.
Mix in chicory reserved from glaze.
Sprinkle mixture over both sides of ribs.
Cover and let stand 45 minutes at room temperature.
Prepare barbecue grill (medium-high heat).
Combine coffee and vinegar in small bowl.
Place ribs on grill and sear 5 minutes per side.
Brush with some of the coffee-vinegar mixture.
Cover with grill lid or heavy-duty foil.
Cook until meat is almost tender, brushing occasionally, with coffee-
vinegar mixture and turning occasionally, about 25 minutes.
Brush some of glaze over ribs.
Grill until meat is tender, about 5 minutes more.
Arrange on platter. Serve with remaining glaze.

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