February 2011—Amber and Elizabeth

Amber & Elizabeth

Limeade

Smokey Black Bean Dip

Edamame Dip

Leek Soup

Grilled Corn on the Cob with Sauce

Pasta Salad

Spicy Honey Chicken

Liege Waffles with Coconut Crumble and Chocolate Sauce

Limeade

1 cup sugar

1 cup water

1 cup (freshly squeezed) lime juice

1 quart seltzer water

Directions:

Combine water and sugar in saucepan, stirring shortly until sugar is dissolved. Remove from heat.

Transfer to pitcher to cool. Pour lime juice and seltzer water over sugar water. Serve with ice and fresh lime slices.

Enjoy!

Smoky Black Bean Dip

Ingredients:

1 Tbsp canola oil

1/2 cup green onions, thinly sliced

2 tsp ground coriander

2 tsp ground cumin

2 (15 oz) cans black beans, drained, rinsed

1/4 cup lime juice (2 limes)

2 tsp canned chipotle chilies in adobo sauce

1 tsp sea salt

1/3 cup low-fat sour cream

1 jalapeno chili, seeds and ribs removed, minced

1/2 cup cilantro, chopped, plus more for garnish

Directions:

In medium sauté pan, heat oil over medium heat. Add onions, coriander and cumin; cook for 2 minutes. Add drained beans and 1/3 cup water. Simmer 5-6 minutes until water evaporates. Let cool slightly.

In food processor, pulse bean mixture until coarsely mashed. Add lime juice, chipotle .chilies and salt. Puree until smooth.

Add sour cream, jalapeno and cilantro. Taste for seasoning and transfer to serving bowl. Garnish with cilantro and serve.

Serves: Makes about 2-1/2 cups

Edamame Dip

Ingredients:

1 Tbsp garlic, chopped

2 cups frozen, shelled edamame

1/2 cup silken tofu

1/4 cup reduced sodium organic chicken broth

2 Tbsp lemon juice

1/2 tsp sea salt

1/2 tsp black pepper

1 Tbsp black sesame seeds (optional)

Directions:

In blender or food processor, add garlic, edamame, tofu, broth, lemon juice, salt and pepper. Blend until smooth.

Serve as an appetizer with raw vegetables or pita wedges. Sprinkle with black
sesame seeds to garnish.

Makes about 1-1/2 cups

Creamy Leek Soup

Gourmet, May 2007

Makes 6 (first course) servings with leftovers

Ingredients:

8 medium leeks (3 lb), trimmed, leaving white and pale green parts only, and chopped

1 medium onion, chopped

1 large carrot, chopped

2 celery ribs, chopped

1 tsp salt

1/2 tsp black pepper

1 stick (1/2 cup) unsalted butter

1 small boiling potato (6 oz)

1/2 cup dry white wine

3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)

3 cups water

1 Turkish bay leaf or 1/2 California

1-1/2 cups fresh flat-leaf parsley leaves

1/4 cup all-purpose flour

1/2 cup chilled heavy cream

Preparation:

Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

Cook’s note: Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary.

Corn on the Cob and Sauce

Recipe credit goes completely to the culinary geniuses at Pizzeria 712

6 ears of corn, shucked

1 cup mayonnaise (I recommend veganaise or olive oil mayo)

2 heaping Tbsp of good paprika

Juice of 2 limes

1/4-1/2 cup Grana Padano cheese (you can use Parmegiano Reggiano just make sure it's the good stuff)

Fire up your grill, if it is a coal grill (I only use coals and no lighter fluid) make sure to leave enough time to have the grill piping hot.

In a pasta pot or steamer pot bring about a cup of water to boil to steam the corn.

While you wait for the water to come to a boil, in a bowl mix together mayo, lime juice and paprika. Once combined add cheese and set aside.

Add corn to boiling pot to steam. Steam for 4 min and remove. Brush on Lime Mayo mixture, evenly until coated. Place corn down on grill in the hottest part of your grill. Leave on the grill about 5-7 min, you need to watch it and be turning it this whole time. Add more Lime Mayo mixture to your liking, remove from grill and serve immediately.

Pasta Salad with Zucchini and Mushrooms

Doodie Kennedy

1 box (4 cups) rotelle pasta

2-1/3 cup olive oil

2/3 cup red wine vinegar

3 Tbsp lemon juice

1 Tbsp Dijon mustard

2 cloves minced garlic

1-1/2 tsp salt

1/2 tsp pepper

1/2 tsp oregano

1/4 tsp sugar

1-1/2 cup small zuccini, sliced

1-1/2 cup sliced mushrooms

1/2 cup chopped parsley, fresh

1/2 cup chopped green onions

4 oz sliced & drained olives

Cook pasta & drain

Combine oil, vinegar, lemon, mustard, garlic, salt, pepper, oregano, & sugar. Add warm pasta and stir to coat. Stir in vegetables. Seal container. Refrigerate overnight. Stir well to serve.

Spicy Honey Chicken

Our Best Bites (www.ourbestbites.com)

8 boneless skinless chicken thighs, about 2 lbs (you could use breasts as well)

4 tsp olive oil

Rub:

4 tsp granulated garlic

4 tsp chili powder

1 tsp onion powder

1 tsp coriander

2 tsp kosher salt

2 tsp cumin

1 tsp chipotle chili powder (it's there in the spice aisle ... you just have to look hard)

Glaze:

1 cup honey

2 Tbsp cider vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 tablespoons honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a BBQ, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Liege Waffles (Belgian Pearl Sugar Waffles)

Ingredients:

1 (1/4 ounce) package yeast

1/3 cup lukewarm water

1-1/2 Tbsp granulated sugar

1/8 tsp salt

2 cups flour

3 eggs

1 cup softened butter

1 cup pearl sugar

Directions:

Mix yeast, water, sugar and salt, and let develop for 15 minutes. Place flour into a large bowl. Make a well, pour in yeast mixture, and begin to knead. Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well. Let dough rest in bowl until doubled. Gently mix in pearl sugar. Let rest for 15 minutes.

Heat waffle iron.

When hot, butter waffle iron, pour in 3 tablespoons dough per waffle. Cook for 3-5 minutes, until waffles lightly brown on top.

Serve warm or room temperature.

Enjoy!

Coconut Crunch Topping

Elizabeth Kennedy

This can be used as an ice cream, pancake, waffle, or hot breakfast cereal topping.

1 cup oatmeal

1 cup flaked coconut

1/2 cup dark or light brown sugar

1/4 stick of salted butter

1/2 tsp vanilla

Melt butter. Stir all ingredients together well. Place in lipped cookie sheet or broiling pan. Bake at 325 for 10-15 minutes on low rack in oven. Stir every 5 minutes—making sure it’s not getting too brown.

Turn on broiler to high and place baking sheet on middle rack. Watch closely through window as the coconut can brown between 30-60 seconds. As soon as you see the butter bubbling on the coconut and the coconut turning brown, take cookie sheet out and stir with spatula. Cook again for 30-60 seconds or so again until you see browning. When it looks like most of the coconut has had a chance to brown stop process and cool on a large piece of foil on counter top.

Save in fridge.

Hot Fudge Sauce

Gourmet, February 2004

Makes about 2 cups

This thick, glossy sauce makes chocolate syrup taste ho-hum. It’s wonderful on the Frozen Chocolate Caramel Parfaits or poured over any flavor of ice cream.

Ingredients:

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup packed dark brown sugar

1/4 cup unsweetened Dutch-process cocoa powder

1/4 tsp salt

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

2 Tbsp unsalted butter

1 tsp vanilla

Preparation:

Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1-1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

Cook’s note: Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.

May 2010—Amber & Elizabeth

Sparkling Punch
Pea Pesto Crostini
Beggars Purse

Spinach Salad with Maple-Dijon Vinaigrette

Guacamole Salad
Carrots Vincenzo
Hazelnut-crusted Chicken with a Creamy Thyme Sauce

Chocolate Mascarpone Cheesecake Pot with Shortbread Spoons
Not-So-Angelic Angel Cake


Sparkling Punch
Favorites Recipe Book

1 (2-liter) bottle of Shasta Soda—(Fresca will do however Shasta is better)
1 (12-ounce) can of Welch’s frozen grape, apple, cranberry juice

Mix with ice.


Pea Pesto Crostini
Recipe courtesy Giada De Laurentiis
4 to 6 servings

Ingredients

Pesto:

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 tsp kosher salt, plus extra for seasoning
1/4 tsp freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:

8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Directions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.


Beggar's Purses
Neiman Marcus cook book

2 cups drained, rinsed, and crumbled feta
1 cups Veloute sauce (recipe follows)
1 lg egg plus 2 yolks
Dash of cayenne
Dash of nutmeg
Salt and pepper
1 pkg fillo dough, thawed
1/2 cup unsalted butter

Place feta in a lard bowl and ad veloute, eggs, cayenne, nutmeg, salt and pepper. Cover and and chill in fridge for 1 hour.

Unfold fillo sheets on clean work surface and cover with damp paper towel. Work with 1 sheet at a time. Remove from under towel. Fold in half and brush entire top with butter. Fold in half again to create a square and brush with butter again. Place 1 heaping teaspoon of feta mixture onto center of the fillo square and pull up corners together and twist to form a little purse, pinch a little to seal it. Brush the outside with butter and place on ungreased cookie sheet.

Chill 1 hour. Heat oven to 400. Bake 15-20 minutes until golden brown. Serve hot.

Veloute Sauce

(this is a mother sauce and once I made it I have found many uses for it!!)

2 Tbsp unsalted butter
2 Tbsp flour
2 cups chicken broth
1/4 cup heavy cream
Salt

Heat chicken broth in a small saucepan to a boil, add cream and return to a boil. Melt butter in saucepan over medium heat. Reduce the heat to low and gradually add the flour, stirring continuously with wooden spoon. Cook for 1 minute. Add hot broth/cream mixture to flour mixture while whisking. Bring to simmer and cook for 4 minutes, season with salt.


Spinach Salad with Maple-Dijon Vinaigrette
Cooking Light

Syrup provides body and a rich, sweet base to the dressing. Using a lighter syrup grade creates a more delicate vinaigrette. For even more maple punch, seek out maple-cured bacon, steering clear of products with imitation maple flavoring, which tends to taste artificial.
Yield: 8 servings (serving size: about 1 1/2 cups)

Ingredients

1/4 cup maple syrup
3 Tbsp minced shallots (about 1 medium)
2 Tbsp red wine vinegar
1 Tbsp canola oil
1 Tbsp country-style Dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1 cup sliced mushrooms
1/2 cup vertically sliced red onion
1/2 cup chopped Braeburn apple
4 bacon slices, cooked and crumbled
1 (10-ounce) package fresh spinach

Preparation

Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat.


Guacamole Salad
adapted from a recipe by Ina Gardin

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers) **use 1 if you don’t like it spicy
1/2 tsp freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp minced garlic
1/4 tsp ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Carrots Vincenzo

1 lb carrots
2 Tbsp olive oil
1 clove garlic—optional
1/2 tsp. garlic Salt
1/4 tsp. ground Pepper
1 Tbsp parsley flakes

Slice carrots in processor into very thin discs. Heat oil slowly in pan with garlic, garlic salt, and add carrots. Toss in parsley. Stir carrots until all are coated. Allow carrots to cook for 1-2 minutes then stir, repeat cycle until carrots become tender. Serve hot!


Hazelnut-Crusted Chicken

2 cups fresh breadcrumbs
3/4 cup hazelnuts, toasted and finely chopped
1 tsp. fine sea salt
1 tsp freshly ground black pepper
3 eggs lightly whisked
6 (organic) boneless, skinless half chicken breasts, pounded to 1/2 inch
1/2 cup butter
1/2 cup grape seed oil

On a baking sheet, combine breadcrumbs and nuts. In a bowl, combine flour, salt and pepper, dredge the chicken, patting off excess flour. Dip chicken in egg mixture, then coat well with nut mixture. In a large sauté pan heat butter and oil. Sauté chicken 3-4 minutes on each side and remove to a paper towel lined oven safe platter. Allow to rest 10 minutes and serve with Creamy Thyme Sauce.

Creamy Thyme Sauce

1 cup white grape juice
1-cup chicken stock
1 Tbsp finely chopped shallots
1/2 cup crème fraiche
1 Tbsp Dijon mustard
1 Tbsp finely chopped thyme
1 Tbsp finely chopped parsley
Fine sea salt and freshly ground pepper to taste

In a small saucepan, combine wine, stock and shallots and reduce to 1/2 cup. Add crème fraiche and mustard; reduce until thick enough to coat the back of a spoon. Add herbs and season to taste with salt and pepper.

Allow plenty of time for the sauce. It takes at least half an hour for the wine and chicken stock to reduce. This is especially true when you double or triple the recipe. We always do this because everyone LOVES the sauce.

I like to get the reduction out of the way earlier in the day or the night before and then refrigerate until ready to continue.


Chocolate Mascarpone Cheesecake Pots with Shortbread Spoons
From Sticky, Chewy, Messy, Gooey by Jill O’Connor
Serves 8

Position a rack in the middle of the oven and preheat to 325° F.

Ingredients

1 cup heavy cream
4 ounces semi sweet chocolate, finely chopped
8 ounces mascarpone cheese
1/4 cup sugar
3 large eggs
1 tsp pure vanilla extract
Pinch of salt
Boiling water as needed
Sweetened whip cream (see recipe below)
Shortbread Spoons (see recipe below)

In a saucepan, bring the cream to a simmer over medium heat. Remove the pan from the heat before the cream starts to boil and add the chocolate, stirring constantly until mixture is smooth. Set aside and let cool to room temp.

In a large bowl, whisk together the mascarpone and sugar until smooth. Add the eggs one at a time, whisking will after each addition, until the mixture is smooth. Add the vanilla, and salt and whisk to combine.

Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth. Put eight 4 ounces custard cups, ramekins, or small ovenproof coffee cups in an empty 9x13-inch baking pan. Divide the chocolate-cheesecake mixture among the cups.

Either put the baking dish in the oven and add boiling water reaching halfway up the custard cups or do it on the counter and move pan to oven, which ever is easier for you. Cover with aluminum foil.

Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes. The perfect consistency is a little soft, but not liquid. The cheesecake pots will firm up as they cool. Transfer the pots from the baking pan to a wire rack and let cool to room temperature. Cover each pot with plastic wrap and refrigerate for at least 4 hours or preferably overnight before serving. The cheesecake pots can be prepared up to 2 days before serving.

Top each cheesecake pot with a dollop of whipped cream and a few chocolate curls and shortbread spoons.

Shortbread Spoons
From Sticky, Chewy, Messy, Gooey by Jill O’Connor

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners’ sugar, sifted
1 tsp pure vanilla extract
1 cup unbleached all-flour
1/4 tsp salt

In a bowl, cream together the butter and sugar. stir in the vanilla. add the flour and salt and stir together until the mixture forms a soft dough. Pat the dough, into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour and up to one week.

On a lightly floured work surface, roll the dough out 1/4-inch thick and cut into 4-inch spoons (see footnote). Place the shortbread spoons on a parchment paper-lined baking sheet and refrigerate until cold and very firm, 45 to 60 minutes.

Position a rack in the middle of the oven and preheat to 300°. Remove the shortbread spoons from the refrigerator and immediately place in the oven. Bake until the edges of the cookies are a pale, golden brown but the centers are still very pale, 25-30 minutes. Transfer the baking sheets to wire racks and let cool slightly. Using a large metal spatula, transfer the cookies from the baking sheets to the wire racks and let cool to room temp. Store the cookies, tightly covered at room temperature, for up to 3 days, or freeze for up to 2 weeks.

Spoons: if you can’t find a spoon shaped cookie cutter, then use a small, sharp paring knife to cut these spoons freehand from the rolled-out dough. Use a small spoon (I like the size of infant feeding spoons) on the dough to use as a template. Chill the cutout cookies until very firm and cold they will hold their shape better as they cook.


Sweetened Whipped Cream
From Sticky, Chewy, Messy, Gooey by Jill O’Connor
Makes 2 cups

1 cup heavy cream
2-3 tsp granulated or confectioners’ sugar
1 tsp pure vanilla extract

Place a mixing bowl and mixer beaters in the freezer for 15 minutes. Combine all the ingredients in the bowl and beat, using an electric mixer set at medium–low speed, until the cream starts to thicken. Increase the speed to medium and continue beating until the cream nearly doubles in volume and forms soft peaks.


Not-So-Angelic Angel-Pie
From Sticky, Chewy, Messy, Gooey by Jill O’Connor
Serves 8

For the pie shell:

3/4 cup graham cracker crumbs
1 cup finely chopped walnuts or pecans, toasted (if desired)
5 ounces semisweet chocolate, very finely chopped
6 large egg whites, at room temp
1/2 tsp cream of tartar
1/8 tsp salt
2 cups granulated sugar
1 tsp pure vanilla extract

For the filling:

2 cups heavy cream, chilled
2/3-cup confectioners’ sugar
1 tsp pure vanilla extract
3 cups fresh strawberries, hulled and halved, or fresh raspberries

Line a large baking sheet (not an air-cushioned one) with parchment paper and sprinkle lightly with cornstarch. Set aside. Preheat oven to 350.

To make the pie shell: In a large bowl, stir together the graham cracker crumbs, nuts, and chocolate until completely combined. Set aside.

In another bowl, using an electric mixer set at low speed, beat the egg whites and cream of tartar until foamy. Add the salt, increase the speed to medium-high, and continue beating until soft peaks form. Continue beating, adding the sugar to the egg whites 1 Tablespoon at a time until stiff, glossy peaks form. Beat in the vanilla.

Fold a large dollop of the egg whites into the crumb mixture to lighten it. Gently fold the remaining egg whites into the crumb mixture just until combined, being careful not to deflate them. Do not over mix.

Spoon the entire mixture onto the baking sheet and, using a metal spatula, quickly spread into an 8 – 10 inch round. Bake until pie is puffy and golden with a crisp outer shell, 25-30 minutes. Transfer to a wire rack and let cool completely.

To make the filling: combine the chilled cream, 1/3 cup of the confectioners’ sugar, and the vanilla in a bowl. Using and electric mixer set at medium speed, beat until the cream holds firm peaks.

When ready to serve, carefully peel the pie shell from the parchment and place on a serving plate. Fill the serving plate. Fill the center of the shell with the whipped cream. Mix the strawberries with the remaining 1/3-cup confectioners’ sugar and pile on top of the cream. Cut into wedges and serve immediately.

April 2009—Amber & Elizabeth

April 2009—Amber & Elizabeth

Appetizers:
Terrine with Water Crackers
Cranberry Walnut Puff Pastry

Trio of Main Dish Salads:
Lemon Pepper Angel Hair Pasta with Chicken
Tri Tip Salad
Anthem Salad

Desserts:Flourless Chocolate Torte
Cream Cheese Pound Cake with Strawberry Coulis
Chocolate Chip Hazelnut Pizza

Terrine (appetizer to serve with crackers)
Nicole Hunt
With a hand mixer, cream until smooth:

8 oz softened cream cheese
1/2 cup softened butter
4 oz crumbled feta cheese (blue cheese may be substituted)
Stop processor. Stir in:
1/4 cup chopped pine nuts
1/4 to 1/2 cup parmesan cheese (can use up to 1 cup)
Set aside in a small bowl.

Process together:

1 cup loosely packed spinach leaves
3/4 cup loosely packed Italian parsley
1/4 cup loosely packed basil
2 toes garlic
1/4 tsp salt

Pour in a slow, steady stream: 1/4 cup good olive oil. Set aside.

Chop 1/2 cup sun-dried tomatoes in oil.

Line a loaf pan with plastic wrap, allowing wrap to extend over sides of pan. Layer in pan: pesto, tomatoes, cream cheese mixture. Cover with plastic wrap, chill 24 hours.

To serve: let sit at room temp about 30 minutes. Invert on plate. Serve with assorted crackers and bread sticks. Water crackers are good to include because of their mild taste and the strong flavor of the terrine. YUM!


Cranberry Walnut Appetizer on Puff Pastry
This is a yummy unique appetizer, even children like.

1/2 can whole cranberry sauce, or your own homemade cranberry sauce
5 oz sliced brie cheese in small chunks
1/2 cup whole walnuts
Puff Pastry from Trader Joe’s etc.

Using Puff Pastry Purchased at store thaw and place on cutting board. Use pizza cutter to cut into 3 inch squares. Place small amount of cranberry into each square. Place slice of brie on top and sprinkle with walnuts. Bake at 400° until edges are browning and puffing up.

Serve warm or at room temp.

This can be made on pizza dough, or phyllo.


Lemon-Pepper Angel Hair Pasta
Nicole Hunt

Can be made with Asparagus and Chicken (or Shrimp)

1 lb asparagus, cut into 2 inch lengths
2 Tbsp extra virgin olive oil
24 oz chicken breast tenders, or 30 large shrimp
2 cloves garlic minced
Salt to taste
Freshly ground black pepper
1 lb whole grain angel hair (I use Barilla plus)
1/2 cup freshly grated parmesan cheese
Zest of 2 lemons
Juice of one lemon
2 Tbsp chopped fresh Italian parsley
1-2 tsp lemon pepper (to taste)

1. Bring pot of water to boil, drop in asparagus and cook until al dente - a couple of minutes. Remove with slotted spoon and plunge it into a bowl of ice water.

2. Bring the water back to a boil, add a handful of salt, then drop in angel hair and cook until al dente. Drain pasta, reserving 1/2 cup of cooking liquid.

3. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add the chicken and garlic, season with salt and pepper and cook for until chicken is almost done.

4. Add asparagus and cook until chicken is cooked through and asparagus is warm, about 2 more minutes.

5. Return the pasta to the pot and toss it with 1/2 freshly grated parmesan cheese, 1/2 Italian parsley, lemon zest, lemon juice, remaining olive oil and reserved cooking liquid. Season with salt and pepper, and lemon pepper. Adjust seasonings to your liking.

6. Divide the pasta into 6 servings. Arrange chicken and asparagus on top and sprinkle with remaining parmesan cheese and parsley.

***Sometimes I also use baby spinach instead of the asparagus. Follow the instructions, omitting cooking the asparagus. When ready to serve, place 1/2 cup baby spinach on each plate and top with the pasta and chicken. The heat from the pasta wilts the spinach and you eat it all together. I sometimes add 1 cup of halved grape tomatoes too that gives the dish great color and a little bit of sweetness from the tomatoes.


Steak Salad

1/2 head romaine lettuce, washed and torn into bite sized pieces
1/2 package of arugula
3 ears of corn on cob, corn removed
1/3 red onion, sliced very thinly
1/3 cup fresh basil, chopped
4 vine ripened tomatoes, quartered
3 oz Goat cheese, sliced OR blue cheese, crumbled, OR buffalo mozzarella—whichever you prefer
Balsamic vinaigrette—recipe below
2 filet mignons of beef, seasoned heavily and grilled to taste—see recipe below

Gently toss first 7 ingredients, being careful to not hurt the tomatoes, cheese and corn chunks. After letting the beef rest 5 minutes, slice into strips over top of salad. Dress with Balsamic dressing and enjoy!


Anthem Salad
This is a salad I copied years ago from the Mixed Grille at Anthem Country Club and I still love it today!

1 head green leaf lettuce
1 head romaine lettuce
1 yellow or red pepper, chopped
1 cup dried cranberries
4 oz feta cheese, crumbled OR sliced goat cheese
1 cup chopped glazed walnuts
Balsamic Vinaigrette
Freshly ground pepper and salt
*May be topped with a filet of beef or a chicken breast—see recipe below

Balsamic Vinaigrette (we love this with both salads)

1/2 cup balsamic vinegar
3 Tbsp Dijon mustard
3 Tbsp honey
2-3 garlic cloves, minced
2 small shallots, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup good extra virgin olive oil

Barbecued Tri Tip
(Can be used on filet mignon or other cuts as well)

Rub tri tip with a small amount of olive oil, then generously cover the meat with dry rub (recipe below). Cover and refrigerate for a few hours or overnight.

Preheat grill to 500°. Turn off middle burner to create indirect heat. Cook tri tip, turning once, until a thermometer inserted in the thickest part reads 150° (145° if you prefer medium rare). Remove tri tip from grill, place on cutting board and cover with foil. Allow to rest for 10 minutes before slicing thinly, against the grain of the meat.

Tri Tip Rub
The Barbecue Bible by Steven Raichlen

4 Tbsp kosher salt
3 Tbsp paprika
3 Tbsp freshly ground black pepper
2 Tbsp ground cumin
2 Tbsp dried oregano
1 Tbsp chili powder


Flourless Chocolate Cake
Gourmet November 1997

Can be prepared in 45 minutes or less.

Ingredients:

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preparation:

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)


Cream Cheese Pound Cake
Adapted liberally from Staff Meals from Chanterelle

The cream cheese doesn’t so much change the flavor profile but adds a bit more depth of flavor and an amazing crackly edge.

If you’re baking this pound cake in advance, as opposed to the day you are serving it, a little basting will go a long way towards keep it (or any other pound cake) moist. You can use a simple syrup (one part sugar dissolved in an equal amount of water), up the water in it if you’re concerned it will be too sweet and/or add a teaspoon of your flavoring of choice to it.

Serves (at least) 10

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 package (8 ounces) Philadelphia brand cream cheese*, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp pure vanilla extract plus 1/2 tsp almond extract (original recipe calls for 2 tsp vanilla but I liked this mix better)
3 cups all purpose flour
1 tsp salt

1. Preheat the oven to 325°F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper. Alternately, you can use a 12-cup Bundt pan, and simply butter and flour it.

2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, almond, then the flour and salt all at once. Beat just until incorporated.

3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours.

4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

* Philadelphia cream cheese is often recommended for baking for consistency purposes, as in, bakers know this brand works, and because it contains less water than other brands.

Variations: I think this cake would be fantastic with a cup of chopped white chocolate stirred into the batter (an idea I got from this lovely lady) and/or some orange zest. Or grapefruit zest. Or whole raspberries, if you can find good ones in season. Or have fun with it. A good pound cake is infinitely adaptable, and I would like to try them all.

Smaller cakes: A bundt-volume cake often can be used to make two 8 1/2-by-4 1/4-by-2 1/2-inch loaf cakes, however (caveat!) I have not tested this recipe in loaf pans. I just wanted to throw that out there for those of you feeling adventurous, or interested in a reduced volume of cake.

Strawberry Coulis

2 cups quartered hulled strawberries (about 12 ounces)
1/4 cup water
3 Tbsp sugar
1 Tbsp fresh lemon juice

Combine strawberries, water, sugar and lemon juice in blender. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Coulis can be prepared one day ahead.


Chocolate Hazelnut Pizza
Adapted from a recipe by Giada de Laurentiis

1 lb homemade pizza dough, or purchased pizza dough—recipe below
2 tsp butter, melted
1/4 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup semisweet chocolate chips
2 Tbsp milk chocolate chips
2 Tbsp white chocolate chips
1/2 cup fresh strawberries, sliced and drained well.

Position the oven rack on the bottom of the oven and preheat to 450°F.

Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Garnish with fresh strawberries. Cut into wedges and serve.

Pizza Dough

1/2 cup warm water (105 to 110°F)
2 tsp active dry yeast
2 cups all-purpose flour, plus more for kneading
1 tsp salt
3 Tbsp olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Or buy it from Trader Joes @ 99 cents a pound! Or frozen Bridgeford

For all pizzas, preheat oven to 500° and place pizza stone on bottom rack of oven. Use a pizza peel to place on and off of stone. The pizza is done when the cheese is bubbly and the crust is lightly browned, usually around 8-10 minutes, depending on your oven and the size of the pizza. As for quantities of ingredients, be flexible according to the size of the pizza.

Tips for better pizzas

1. Let dough sit at room temperature for a few hours before you begin.

2. Use your hands to work with the dough ~ they are your best tool.

3. Don’t worry if the dough rips, just fix it and let the dough rest for 10 minutes and try again.

4. Make sure your oven is nice and hot. Bake pizzas on lowest rack and on a pizza stone if possible, using a pizza peel dusted with flour.

5. Have fun and be creative, but classic combos are classic for a reason.

6. Make a few different types of pizzas and let everyone taste them all!

February 2008—Amber & Elizabeth

February 2009—Amber & Elizabeth
Thai Chicken Marinade and Dipping Sauce

Parmesan Broccoli and Cauliflower Salad
Wild Rice
Celery Root and Potato Puree
Thai Pork

Chocolate Strawberry Tart


Thai Chicken Marinade and Dipping Sauce
Today Show Guest Host

1-2 pounds chicken or drumsticks
2 Tbsp garlic
2 Tbsp Thai chilies (depending on how hot you like it)
2 Tbsp shallots
2 Tbsp cilantro
1 cup coconut milk
1/2 cup lemon juice
1/2 cup lime juice
1 cup Maggi Thai sweet chili sauce (set aside the bottle)
1/8-1/4 cup Thai chili sauce HOT
Ginger root to taste

Blend in blender—place chicken in bag with marinade for 24 hours. Bake, grill, stir fry, or deep fry.

Save some of the Maggi sauce for dipping, once the meat is cooked.


Parmesan Broccoli and Cauliflower Salad
Giada De Laurentis

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 tsp kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 tsp freshly ground black pepper

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.

Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.


Wild Rice

1 box long grain and wild rice (cooked with seasoning)
Juice from 1 lemon
4 green onions, chopped
1 red pepper, diced
3 oz peapods (Chinese/snow)
2 medium avocados
1 cup chopped pecans (candied with sugar)
Optional—3 chicken breasts (cooked and cubed)

Dressing:

2 cloves garlic
1 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
1/4 cup oil
1/3 cup seasoned rice vinegar

Make dressing in blender and refrigerate. Mix all ingredients except avocado and pecans. Combine with dressing and refrigerate 2-4 hours. Add avocado and pecans before serving.


Celery Root and Potato Puree
Martha Stewart Living, March 2007
Serves 4

1 medium celery root (also called celeriac; about 14oz.), peeled and cut into 1/2–inch dice
1 fresh thyme sprig, plus more for garnish
1 garlic clove, crushed
Coarse salt and freshly ground pepper
1 small russet potato (about 9 oz), peeled and cut into 1/2-inch dice
2 Tbsp unsalted butter, plus more for serving

Put celery root, thyme sprig and garlic into a small saucepan. Cover with cold water by 1 inch. Bring to a boil. Reduce heat; add 2 teaspoons salt and the potato. Simmer until vegetables are very soft, about 10 minutes. Drain; discard thyme sprig. Transfer vegetables mixture to a food processor. Add milk and butter, and process until just pureed. Season with salt and pepper. Garnish with thyme. Serve with a pat of butter.


Thai Pork
Hull Family

1 1/2-lb pork tenderloin
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
4 Tbsp chili-sauce OR 1/4 cup Thai red curry base
4 tsp minced garlic
3 tsp grated ginger
1 tsp sesame oil
Cover and refrigerate for at least 1 hour, preferably longer.

Preheat oven to 350°F.

Heat one tablespoon vegetable oil in skillet to brown on all sides. Transfer to oven to cook to 160°F, about 30 minutes. Boil Marinade and add some cornstarch to thicken.


Chocolate Strawberry Tart
Hull Family
2 pints large ripe strawberries, washed, halved and stem ends cut off
1 baked tart shell
Chocolate sauce (below)
1-2 cups heavy cream

Arrange strawberries in the shell cut side down; pour warm chocolate sauce over the berries. Place in refrigerator until chocolate is set. Serve with whipped cream.

Sauce:

6 Tbsp unsalted butter
1 1/2 cups heavy cream
14 ounces bittersweet chocolate (Callebaut or Trader Joe’s Pound Plus, I have tried Scharffenberger and didn’t like it as well)

1. Chop the chocolate into chunks
2. In a medium saucepan over medium heat, lightly caramelize the butter
3. Pour in the cream and heat until the mixture begins to bubble stirring often
4. Add chocolate and stir until smooth (there will be left over sauce, which is always a BONUS!)

Tart Shell
Gourmet, November 2001

1 3/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup cold vegetable shortening
3 to 5 tablespoons ice water

Special equipment: a pastry or bench scraper; an 11- by 1-inch fluted round tart pan with a removable bottom; pie weights or raw rice.

Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, and then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.

Preheat oven to 375°F. Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.

Active time: 25 min, Start to finish: 3 hr
Makes 1 (11-inch) tart shell.

April 2007—Amber & Elizabeth

Bruschetta with Chickpea Puree and Arugula
Italian Salad with Perfect Italian Dressing
Zucchini with Toasted Feta Cheese
Manicotti
Chocolate Cupcakes and Peanut Butter Icing


Bruschetta with Chickpea Puree and Arugula

Ingredients

For toasts:

6 (3/4-inch-thick) slices of bread from 1 (7- to 8-inch) round country loaf
2 tablespoons olive oil

For topping:

1 (19-oz) can chickpeas, rinsed and drained (2 cups)
1/3-cup water
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/2-teaspoon salt
Chopped arugula salad

Preparation

Make toasts: Put oven rack in middle position and preheat oven to 425°F.

Arrange bread slices in 1 layer on a large baking sheet and brush top of each with 1-teaspoon oil. Bake until golden, about 12 minutes.

Make chickpea purée: Slip off skins from chickpeas with your fingers (discard skins). Blend chickpeas, water, oil, lemon juice, and salt in a food processor until very smooth (mixture will appear whipped).

Assemble bruschetta: Spread toasts with chickpea purée and serve topped with arugula salad.

Cooks' note:

Chickpea purée can be made 2 days ahead and chilled in an airtight container. Bring to room temperature before serving.

Chopped Arugula Salad

1 garlic clove
3 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 red bell peppers
1 small red onion, halved lengthwise, then very thinly sliced crosswise
3/4 lb arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

Mince garlic and mash to a paste with a pinch of salt, and then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.

When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, and then cut strips crosswise into 1/4-inch-wide pieces. Add peppers to dressing along with onion and arugula and toss to coat.

Cooks' notes:

• Dressing can be made 1 day ahead and chilled in an airtight container. Shake before using.
• Bell peppers can be roasted 1 day ahead and chilled, covered with plastic wrap.
• Arugula can be washed and dried (but not chopped) 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Makes 6 servings, as part of first course.

Gourmet, November 2004


Italian Salad

1/2 bunch Red Leaf Lettuce
1/2 bunch Bib lettuce
1/2 cup fresh shaved Parmesan cheese
1 can white beans
1 small can olives
1/3 cup pepperocinis

Perfect Italian Dressing

1/4 cup red wine vinegar
1/2 cup olive oil (not light)
1 tsp garlic salt
1/4 tsp. salt
1 tsp oregano
1 tsp basil
1/4 tsp ground pepper

Mix and refrigerate before serving


Zucchini with Toasted Feta Cheese

Heat oven to 400°F.

Cut zucchini in halves. Place on sheet with a small amount of water as a base. Poke a few holes in zucchini and cover with foil. Bake for approximately 20 minutes (done when tender). Turn on broiler to 500°F. Brush tops with olive oil. Sprinkle with garlic salt. And add feta cheese to the top. Broil for approximately 5 minutes-cheese browns


Manicotti
—Molly Carminio

Sauce:
5-10 leaves of fresh basil finely cut
4-5 Tbsp olive oil (not light)
5-6 WHOLE cloves of garlic (if using jarred 3)

Sauté in a pot on medium until garlic starts to look clear, don’t brown it
add:

3 (29 oz) cans Hunts tomato sauce
1 (15 oz) can Hunts tomato sauce
1 1/2 tsp. oregano
2 tsp parsley
1 1/2 -2 tsp basil (only if you didn’t use the fresh at the start)
1/2 to 3/4 tsp garlic salt (start with half, cook for 20 minutes if it needs more, add)
Cracked pepper to taste

Sauté for 20 minutes. Fish out the whole garlic pieces (otherwise it is WAY to garlicky.)

Cheese filling:

32 oz grated mozzarella
2 lbs ricotta cheese
1 tsp basil leaves
1 1/2 Tbsp parsley
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp salt
3 eggs

Stuff the shells:

3 boxes of manicotti shells (using about 2 and 1/2)

DON’T cook the shells! Stuff and put in a pan. Add 2/3 sauce to 1/3 water over stuffed shells. Cover with foil and cook at 350 for 50 minutes.

Start checking to see if done by poking with a fork, may need to add extra sauce.


Chocolate Cupcakes and Peanut Butter Icing

12 Tbsp unsalted butter, room temp
2/3 cup sugar
2/3 cup light brown sugar, packed
2 eggs, at room temp
2 tsp vanilla
1 cup buttermilk, shaken at room temp
1/2 cup sour cream, room temp
2 Tbsp brewed coffee
1 3/4 flour
1 cup good cocoa powder
1 1/2 baking soda
1/2 kosher salt

Preheat oven to 350°F. Line muffin tins.

In bowl cream butter and sugars on high until light and fluffy. Lower speed and add eggs one at a time, then add the vanilla. In separate bowl whisk buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure its blended.

Divide the batter into tins, bake for 20-25 minutes, cool for 10, remove and cool to frost.

Peanut Butter Icing

1 cup confectioner’s sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, room temp
3/4 tsp vanilla
1/4 tsp kosher salt
1/3 cup heavy cream

Place the sugar, peanut butter, butter, vanilla and salt in mixer. Mix on medium until creamy. Add the cream and beat on high until it is light and smooth.

Barefoot Contessa at Home