November Field Trip

Field Trip—Part 1:  Suzy's Bread Making Seminar

This morning Hillary, Amber, Shane and I took a field trip to Corona where cute Suzy gave us a bread making demonstration.  As you all know, Suzy is shortly moving to Utah.  But before she leaves, she kindly agreed to show us how she makes her awesome bread.  And she was game enough to let us record her!    

So let's start with the preliminaries:

Suzy keeps her bread making ingredients corralled in bins—it makes starting the process fast and easy.  She then begins by grinding the wheat in her Vitamix.

12-GRAIN BREAD (Full recipe repeated at the end)

6 cups hot tap water

2 cups 9-grain cracked cereal (uncooked)

1/3 cup millet

1/3 cup sesame seed

1/3 cup flax seed

1 cup sunflower seeds

1/2 cup vital gluten

3 Tbsp yeast

2/3 cup honey or 1/2 cup Agave

2/3 cup canola oil

1/2 cup powdered lecithin or 2 Tbsp liquid lecithin

2 Tbsp salt

3 Tbsp dough enhancer

Whole wheat flour (approximately 10-12 cups total)

Measure first eight ingredients and 2 cups wheat flour into Bosch bowl.  Mix gently to fold ingredients together.  Let sit ten minutes. 

Mix oil & honey together (and lecithin if using the liquid form).  Add to mixture.  In a small bowl combine 2 more cups of flour, lecithin (powdered), dough enhancer & salt. 

Slowly add those dry ingredients to the dough mixture.  

Continue to add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl.  (Approximately 10-12 cups total) Knead 10 minutes.

Spray counter and hands with Canola spray to prevent sticking.  

Turn dough mixture onto surface and knead to form a ball.  Cut into six pieces and put into 6 loaf pans.  

Cover loosely with a cloth or put inside grocery bags.  

Let rise till about one inch above pans (about 45 min to 1 hr).  Bake at 350 degrees for 30 minutes. If tops get too brown during baking, then cover loosely with a piece of aluminum foil.

After they come out of the oven, immediately turn them onto a cooling rack so they don’t go soggy.  If you prefer the crusts to be softer, spray them immediately after coming out of the oven with a water bottle all around the loaf.  The water quickly evaporates, but it softens the crust.

Field Trip—Part Two

After the demonstration we were fully inspired to make our own bread.  We left Suzy to tend to the bread while the rest of us headed over to the Honeyville outlet in Ontario, where we filled Amber's SUV to the roof with grains and honey.  Literally, to the roof.  We weren't at her home when the bread came out of the oven, but Suzy met us at the intersection of the 15 and 91 Freeways with sack lunches—PB&J sandwiches on fresh homemade bread.  Divine!  

Savoring lunch!

Thanks, Suzy—you're a fabulous friend!

**Update—As you know, Suzy moved to Utah and now that she's settled in she's started a blog for healthy eating.  It's "Foodie Gone Healthy" and you can link to it here.

Here's the full recipe again:

12-Grain Bread

6 cups hot tap water

2 cups 9-grain cracked cereal (uncooked)

1/3 cup millet

1/3 cup sesame seed

1/3 cup flax seed

1 cup sunflower seeds

1/2 cup vital gluten

3 Tbsp yeast

2/3 cup honey or 1/2 cup Agave

2/3 cup canola oil

1/2 cup powdered lecithin or 2 Tbsp liquid lecithin

2 Tbsp salt

3 Tbsp dough enhancer

Whole wheat flour (approximately 10-12 cups total)

Measure first eight ingredients and 2 cups wheat flour into Bosch bowl.  Mix gently to fold ingredients together.  Let sit ten minutes. 

Mix oil & honey together (and lecithin if using the liquid form).  Add to mixture.  In a small bowl combine 2 more cups of flour, lecithin (powdered), dough enhancer & salt. 

Slowly add those dry ingredients to the dough mixture.  Continue to add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl.  (Approximately 10-12 cups total) Knead 10 minutes.

Spray counter and hands with Canola spray to prevent sticking.  Turn dough mixture onto surface and knead to form a ball.  Cut into six pieces and put into 6 loaf pans.  

Cover loosely with a cloth or put inside grocery bags.  Let rise till about one inch above pans (about 45 min to 1 hr).  Bake at 350 degrees for 30 minutes. If tops get too brown during baking, then cover loosely with a piece of aluminum foil.

After they come out of the oven, immediately turn them onto a cooling rack so they don’t go soggy.  If you prefer the crusts to be softer, spray them immediately after coming out of the oven with a water bottle all around the loaf.  The water quickly evaporates, but it softens the crust.

Here are bonus recipes Suzy sent:

Sprouted Grain Pancakes

Ingredients:

1-1/2 cups rice milk

3 eggs

3 Tbsp olive oil (you can substitute one Tbsp of chia seed for one Tbsp of the olive oil)

Sprouted grains

1 tsp salt

1 Tbsp baking powder

*You will need to sprout 1-1/2 cups of grain for this recipe. I usually do 3/4 cup spelt and 3/4 kamut. Sometimes I do 1/2 cup spelt, 1/2 cup kamut, and 1/2 cup sweet brown rice. If you start soaking the grains by eight the night before, they will be sprouted by seven the next morning.

Add the ingredients into your Vitamix in the order given. Blend for 1 to 1-1/2 minutes until smooth. You can add in a little cinnamon, vanilla, pumpkin spice, etc. Pour onto a preheated griddle at 400 degrees. Enjoy!

Toppings:

My youngest daughter likes hers with a little butter and some maple flavored agave. My oldest daughter likes hers with maple flavored agave and whip cream (in the shape of a B in case you were wondering!) My wife likes hers with blended peaches and whip cream. She occasionally will put peanut butter and maple flavored agave instead. I like mine with a little butter, my homemade peach raspberry jam, and a little maple flavored agave. My awesome neighbors brought me over some of their homemade apricot syrup and I have been using that lately—it is delicious!

Banana Bars

(healthier option in parenthesis)

3/4 cup butter (or coconut oil)

2-1/4 cup sugar  (or 1 cup sugar, 1/2 cup agave)

3 eggs

1-1/2 cup sour cream

1-1/2 tsp vanilla

3 cup flour (or 1 cup wonder flour, 2 cup wheat flour)

1-1/2 tsp baking soda

1/2 tsp salt

1/2 cup flax seed meal

3-4 ripe bananas

Cream butter and sugar.  Add eggs, sour cream, and vanilla.  Combine in a separate bowl flour, flax meal, soda, and salt.  Gradually add flour mixture into the creamed butter mix.  Stir in mashed bananas.  Spread into greased bar pan.  Bake at 350 degrees for about 30 min or until center is done.

Cool, then frost with cream cheese frosting.

Cream Cheese Frosting

1 8-oz package of cream cheese, softened

1/2 cup butter, softened

2 tsp vanilla extract

4 cups powdered sugar (may need more)

Wonder Flour

Combine equal parts of brown rice, pearled barley, and spelt together.  Grind into flour and put into a Ziploc bag to use when ready. 

November 2010—Malinda & Suzy

Pepper Jack Shrimp
Buffalo Chicken Wonton Cups

High & Mighty Pear Salad

Tomato Barley Soup
Grissini Breadsticks

Chipotle Chicken Pizza
The Greek Pizza

Ginger Tofu Pumpkin Pie
Raspberry Crunch Tart
Oreo Truffles


Buffalo Chicken Wanton Cups with Celery & Blue Cheese

The unfilled cups can be made up to a day ahead and stored in an airtight container at room temperature.

Makes 20 wanton cups
Total time: 35 minutes

For the Wontons

20 wonton wrappers, thawed if frozen (3 1/2-inch squares)
2 Tbsp hot sauce, such as Frank's
2 tsp canola oil

For the Filling

10 oz diced boneless, skinless chicken breast (2 cups)
2 tsp canola oil
1/4 tsp celery seeds
1/8 tsp salt-free Cajun seasoning
Pinch each of kosher salt and black pepper
1/4 cup hot sauce, such as Frank's
1/4 cup honey
1/4 cup fresh lime juice
1 cup diced celery
1/4 cup crumbled blue cheese

Preheat oven to 375°.

Brush excess flour off wanton wrappers with a dry pastry brush. Combine 2 tablespoons hot sauce and 2 teaspoons oil in a bowl. Lightly brush both sides of each wrapper with sauce. Mold each wrapper into the cup of a miniature-muffin tin. Bake until wantons are lightly browned, 8 to 10 minutes. Let cups cool, then remove from tin.

Sauté chicken in 2 teaspoon oil in a non-stick skillet over medium-high heat until cocked, 3-4 minutes. Sprinkle with celery seeds, Cajun seasoning, salt, and pepper. Combine 1/4 cup hot sauce, honey, and lime juice; pour over chicken. Cook until sauce reduces and thickens, 5 minutes. Off heat, combine chicken filling and celery. Spoon filling into cups. Garnish with a little blue cheese.

High and Mighty Pear Salad

8 pears
4 Tbsp glazed pecans
3 oz Gorgonzola cheese
3 cups mixed greens

Dressing:

1 Tbsp minced Shallots
1/3 cup champagne vinegar
2 Tbsp fresh lemon juice
3/4 tsp cracked pepper
1/2 tsp salt
1/2 cup honey
1/2-2/3 c olive oil

Toss mixed greens, pecans, and cheese with a small amount of the dressing. Core pears from bottom, keeping stem intact. Slice pears in 3-4 horizontal slices. Brush cut sides with lemon juice. Reassemble pears with salad mix in between. Drizzle with additional dressing and serve. Serves 8


Roasted Tomato, Basil, and Barley Soup
A healthy and hearty roasted tomato soup; the perfect start to fall. This is no ordinary tomato soup, however. It is packed with sweet basil, roasted garlic, nutritious barley, smoked chipotles and creamy tangy Greek yogurt.

Ingredients:

4 big tomatoes cut in wedges
4 cloves garlic
1/2 onion
Handful of fresh basil
3-4 cups vegetable broth
1 tsp canned chipotle sauce
1 cup barley, cooked according to directions
3/4 cup thick Greek yogurt or heavy cream or sour cream, plus more for garnish (or 1/2 cup cream or 1/4 cup sour cream instead of yogurt)
1/2 cup parmesan cheese
Salt, pepper, and olive oil

Directions:

Place tomatoes, onion, and garlic on baking sheet and season with salt and pepper. Drizzle with olive oil and bake at 400 degrees for about 20-35 minutes

Take roasted tomatoes out of oven and place in pot. Add basil and blend together. Add vegetable broth and chipotle sauce and cook on medium heat until hot. Add cooked barley

Just before serving, add yogurt or cream and parmesan cheese to soup to make it creamy, Garnish with more yogurt, basil, and cheese.


Grissini

Brush the dough with oil, coat with the cheesy reasoning blend, cut into thin strips, and bake until browned and crisp. Serve with soup or salad, or add to an antipasti platter.

1 (11-oz) can refrigerated French bread dough
2 Tbsp olive oil. divided
1/4 cup (1 oz) finely grated
Parmigiano-Reggiano cheese
2 Tbsp lightly toasted sesame seeds
1 Tbsp poppy seeds
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
Cooking spray

Preheat oven to 425°. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 15 x 13-inch rectangle. Brush dough evenly with 1 tablespoon of the oil. Combine cheese and next 4 ingredients (through salt), stirring well; sprinkle half of mixture evenly over dough, pressing gently to adhere. Turn dough over. Brush dough with remaining 1 tablespoon oil; sprinkle with the remaining cheese mixture, Cut the dough lengthwise into 48 thin strips (about 1/4-inch-thick) using a pizza cutter. Place strips on baking sheets coated with cooking spray. Bake in batches at 425° for 4 minutes or until golden and crisp. Yield: 4 dozen

CPK's Chipotle Chicken Pizza
Chipotle pizza sauce

About 2 Tbsp sour cream
1-2 tsp lime juice
1-2 Tbsp chipotle sauce, from can (to taste)
Cayenne pepper or paprika (optional)
Salt & Pepper

Chipotle Chicken

If you want, you can just grill regular chicken with S & P, but if you prefer to marinate, then you can use some canola oil, lime juice, garlic, salsa & pepper for an hour, then grill.

Black Bean & Corn Salsa

Black beans, corn, tomato, Serrano peppers, red onion, lime, salt & pepper. Use portions you prefer and mix all together.

Zesty Lime Sauce

1/4 cup sour cream
1/4 cup mayo
Juice of 1 lime
Large handful of cilantro
Serrano pepper, to taste
1 avocado
2 clove garlic
Salt & pepper, to taste

Blend everything in blender until smooth. Refrigerate until ready to use. Put in a ziplock bag and cut a small hole in comer to squeeze on top of pizza!

Instructions:

Layer the following on top of par-baked pizza dough (recipe follows):

Chipotle pizza sauce, recipe below
Pepper jack and cheddar cheese

Bake until done (5-15 minutes depending on size of pizza)

Then top with the following:

Chipotle grilled chicken
Black bean & com salsa
Zesty lime sauce
Slice of avocado


Easy Pizza Dough (Thin Crust Pizza)
Yields: 2, 14-inch pizzas

1 (1/4 ounce) package active dry yeast
1 cup warm water
1 tsp honey
2 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp olive oil
Cornmeal, for sprinkling

Warm water should be about 100 degrees. Stir in honey and yeast. Let stand for 10 minutes, yeast should be foamy. Put flour and salt in a large bowl and whisk together. Add the yeast mixture and stir. Add olive oil and combine. Using a dough hook or by hand, knead the dough for 10 minutes until it is stiff but smooth and elastic. You should not need much additional flour. If you do, add a teaspoon at a time. Cover the bowl and let it rest in a warm place for 30-60 minutes. I usually fill my sink with 2 inches of hot water, place a dish towel over the bowl and sit it in the water.

Preheat oven to 450 degrees.

After 30-45 minutes dough should be considerably larger. Split the dough in half. (dough may be frozen, see below) I like to lightly flour a piece of parchment paper, press the dough into a circle on the paper and then place the parchment directly on my pizza stone to par-bake the dough. If you don't have parchment; you can press the dough on a pizza peel sprinkled with cornmeal and transfer to a pizza stone in the oven. OR, just press out the dough directly onto your greased pizza pan or cookie sheet.

Before placing the dough in the oven, prick it with a fork all over to avoid large air pockets. Put the dough in the hot oven for 10 minutes. It should not be brown but it will be firm in the center.

Top the pizza with your favorite sauce and toppings. Find ideas here and here. I suggest brushing the edges with olive oil. Put it back in the oven for 10-20 more minutes or until cheese is bubbly and crust is slightly browned.

FREEZING DOUGH
To freeze dough rub olive oil on the round ball of dough and put in individual plastic freezer bags and in the freezer. Let thaw overnight in the fridge or on the counter before using.

The Greek PizzaAdapted from The California Pizza Kitchen

1 recipe Favorite Traditional Pizza Dough (see recipe below)
2 Tbsp extra-virgin olive oil
6 oz Mozzarella or Asiago cheese, grated (2 cups)
2 Grilled Greek Chicken breasts (see recipe below), cut into 1/2-inch pieces
3 cups Greek Salad (see recipe below)
3/4 cup Tzatziki Sauce (recipe follows)
1 oz Feta cheese (about 1/4 cup), crumbled
2 teaspoons Italian (flat-leaf) parsley, chopped

Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 500 F, at least 30 minutes.

Roll and spread the dough into two 12-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the topping measurements in half.

Brush the dough with olive oil to within an inch of the edge, and spread the grated mozzarella or asiago to within 1/2 inch of the outer edge. Distribute the chicken over the cheese.

Transfer the pizza(s) to the oven and bake for 8 to 12 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.

Meanwhile, prepare the Greek Salad and Tzatziki Sauce.

Use the peel to remove the pizza(s) from the oven. Slice as desired. Spoon the dressed salad over the pizza(s). Sprinkle with feta cheese, then drizzle with half the Tzatziki Sauce. Sprinkle with chopped parsley. Serve immediately, with the remaining sauce on the side.


Favorite Traditional Pizza DoughMakes enough for two medium pizzas (about 12 inches)

1 1/2 cups very warm water (about 110 degrees)
2 tsp yeast
2 tsp sugar
16 oz (about 2 3/4 cups) bread flour
3 1/2 oz (1/2 cup) semolina flour
1 tsp salt

Place very warm water, yeast, and sugar in food processor or stand mixer. Let stand while you mix dry ingredients.

Dump dry ingredients into mixer. Mix until the dough forms a ball. If you think the dough is too wet, you can add a bit of flour, but know that too wet is better than too dry. The dough will lose some of its stickiness as it rises.

Place about a tablespoon of olive oil in a large bowl. Form dough into a ball and place it in the bowl, turning lightly to cover with oil. Cover with a clean towel and let rise in a warm, draft free place for about an hour or until doubled in size.

Divide dough in 1/2 and roll into 2 12-inch circles. Make sure to seal any holes by pinching or rolling.

Dress dough as desired and bake 8-12 minutes on hot pizza stone.


Grilled Greek Chicken for Salads & Pizzas
2 pounds boneless, skinless, chicken breasts
1 to 2 Tbsp olive oil
1/4 cup Greek spice blend

Place the chicken breasts between sheets of waxed or parchment paper, and gently pound to a thickness of 1/2 inch. Do not pound them too thin; this is just to ensure that they will cook evenly.

Combine the olive oil and seasonings in a large mixing bowl. Stir to mix. Add the chicken breasts to the bowl, one by one, turning each in the marinade. Place the chicken in the refrigerator for 10 to 20 minutes.

If you have a hot grill available, grill the chicken for 3 to 4 minutes on each side. Do not overcook. If no grill is available, preheat the over to 350 degrees and bake the chicken, skin side up in a pan, for about 30 minutes. The internal temperature should be 165 degrees.

Use the chicken immediately, as desired; or let it cool and refrigerate for up to 3 days.

Greek SaladMakes 3 cups

1 large or 2 small, peeled, and diced 3/8 inch English cucumber
2 medium, seeded and diced 3/8 inch Roma tomatoes
1 medium, chopped red onion
1/2 cup, drained and halved lengthwise pitted kalamata olives
1 tsp Lemon juice
1 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp minced Garlic
Pinch dried oregano leaves
Pinch Kosher salt
Pinch ground black pepper
1 Tbsp extra-virgin olive oil

Combine the cucumber, tomatoes, onion, and olives in a large mixing bowl

Whisk together the remaining ingredients in a small bowl and add to the vegetables. Stir well.

Use immediately, or store in the refrigerator for up to 24 hours.

Tzatziki SauceMakes 3/4 cup

1/4 cup mayonnaise
3 Tbsp plain yogurt
3 Tbsp sour cream
1 ounce Feta cheese
1 1/2 Tbsp cucumber, peeled, seeded, and diced
1/2 tsp dried dill

Place all the ingredients in a blender or small food processor and process until smooth. This sauce will keep for up to 5 days in the refrigerator. Whisk before using.

Ginger Tofu Pumpkin Pie Tarts
Crust:

3 cups gingersnaps (Trader Joe's work great)
1/3 cup canola oil
1/3 cup pure maple syrup

Filling:

9 oz silken firm tofu
1/2 cup cooked pumpkin puree
1/3 c. pure maple syrup
1 tsp vanilla extract
2 1/2 tsp pumpkin pie spice
Real whipped cream tor topping

Preheat oven to 350 °F. Crumble gingersnaps in a food processor. When finely crushed, add maple syrup & oil until it starts to combine and stick together. Divide between the 12 muffin tins and press crumb mixture up the sides to form mini tart pies.

Wrap tofu in paper towels and press to remove excess water. In clean food processor bowl, process tofu until smooth. Scrape down sides and process again to incorporate. Add all the remaining filling ingredients and process until smooth and well combined. Pour into gingersnap crust, cover with foil to prevent burning and bake for35-40 minutes or until lightly browned and starting to set in the middle. Remove from oven and run knife around edges to prevent from sticking. Let them cool for about 10 minutes and then remove to a cooling rack. Let them sit and cool until room temperature and then top with fresh whipped cream. Enjoy!

(Can be made up to a day in advance)


Oxnard Strawberry Pizza

For the shortbread crust:

2 cups all-purpose flour
3/4 cup chopped pecans
2 Tbsp cornstarch
1 tsp ground cinnamon
1/2 tsp table salt
2 sticks unsalted butter, softened
1/2 cup packed brown sugar

For the topping:

1/2 cup strawberry preserve
1/4 cup fresh orange juice
1 lb fresh strawberries sliced
8 oz mascarpone cheese
1/2 cup powdered sugar
1 tsp vanilla
Dark chocolate
Whipped cream

Preheat oven to 350 degrees; line a cookie sheet with parchment paper. Whisk together flour, pecans, cornstarch, cinnamon, and salt in a small bowl; set aside. Using a hand mixer on medium speed, cream butter and brown sugar in a bowl until mixture is light and fluffy, about 5 min.

Add half of the flour mixture to the creamed mixture; beat on low until ingredients are combined. Add remaining flour, beating only until flour is incorporated into dough. Turn dough onto prepared cookie sheet; pat dough evenly into an 11-inch wide circle.

Bake shortbread until edges are firm and beginning to brown, 20-25 minutes. Cool shortbread on a rack, 5 minutes; chill in freezer until completely cool, about 30 minutes.
Puree preserves and orange juice in a blender. Bring preserves mixture to a boil in a pot over high heat and cook 1 minute; transfer to a bowl and refrigerate until cool.

(I just whisked and cooked in microwave to save time ... till turned out great). Combine cooled preserves mixture with sliced strawberries.

Using a hand mixer on medium speed, cream mascarpone, powdered sugar, and vanilla for the topping just until mixture is light and fluffy, 1 minute (avoid overbeating mixture, as it can separate).

To assemble pizza, spread mascarpone mixture evenly onto shortbread crust with a spatula. Arrange glazed strawberries on pizza, completely covering top. Use a vegetable peeler to shave curls of dark chocolate over top of pizza. Cut pizza into 8slices and serve with whipped cream and any remaining glazed strawberries.


Oreo Truffles

1 lb Oreo cookies (3 sleeves)
8 oz cream cheese, room temperature
1 lb milk chocolate or chocolate almond bark
1/2 lb white chocolate or white almond bark

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese).

Roll into small balls and place on wax-lined cookie sheet.

In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet.

In separate double boiler, melt white chocolate. Drizzle white chocolate over balls. (I just use a sandwich baggie with the corner cut off.) Let cool.

Store in airtight container, in refrigerator.

Note: For variety, forego the chocolate 'dip' and roll truffles into various mixtures—chopped nuts, chocolate sprinkles, various-colored candy sprinkles, cocoa powder, chocolate shavings, colored sugars. You can also substitute Mint Oreos or Nutter-Butters in your cookie and cream cheese mix, or try dipping in white chocolate and drizzle with milk/dark chocolate.

November 2009—Malinda & Suzy

Not Your Grandmothers Thanksgiving!

Tangy Pepper-Pecan Brie
The Perfect Cheeseball
Hot Buttered Rum Beverage Mix

Roasted Butternut Squash Salad with Chipotle-Ranch Dressing

Rosemary Butter-Basted Turkey Breast
Cranberry Chutney
Garlicky Mashed Potatoes with Thyme
Double Duty Gravy
Thanksgiving Sausage Stuffing Recipe
Best Ever Green Bean Casserole
Sweet-Potato Gratin
Pumpkin Angel Biscuits

Holiday Compound Butters
Cinnaberry Butter:
Maple-Spice Butter
Orange-Pecan Butter:
Spiced Pumpkin Butter

German Oatmeal Cake
Roasted Pears with Brown Sugar Glaze


Tangy Pepper-Pecan Brie

1/2 cup pecan halves, coarsely chopped
1/4 cup apricot preserves
1 jalapeno pepper, stemmed, seeded and chopped
1 4” round (8 oz.) Brie cheese with rind, room temperature
1 loaf (16 oz.) French baguette
Vegetable oil

Preheat oven to 425°F. Coarsely chop 1/4 cup of the pecans using food chopper. In small bowl combine chopped pecans, apricot preserves and jalapeno; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of a large stone. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie.

Using a bread knife, cut baguette on a bias into 24 ¼” slices. Arrange baguette slices around Brie; spray with oil. Bake 8–10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.


The Perfect Cheeseball

1/2 lb mild cheddar cheese shredded
1/2 lb sharp cheddar cheese shredded
1/2 lb white cheddar cheese shredded
1 pkg cream cheese
1/2 cup butter
2 Tbsp (or to taste) horseradish mustard or brown mustard
2 cloves minced garlic
1/4 cup toasted chopped pecans (or more to taste)
1/4 cup chopped fresh chives

Let butter and cheese stand at room temperature 30 minutes. Whip together with an electric mixer. The mixture will cream easily and have a lighter texture. Stir in horseradish mustard or brown mustard, garlic, and toasted pecans. Shape into one large or two small balls. Roll cheese ball(s) in chopped chives until coated with herbs. Serve with crackers or spread on bread...great with rye bread.


Hot Buttered Rum Beverage Mix

6 cups packed brown sugar
1 cup butter, room temperature
2 Tbsp honey
1 Tbsp vanilla
2 Tbsp rum flavoring or extract
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/4 tsp nutmeg

In large mixing bowl, combine all ingredients and beat with an electric mixer until well blended. To serve, stir about 1 teaspoon of mix into each 8 ounce mug of hot apple or orange juice, hot milk, or hot water. Mound the mix in a serving bowl and invite guests to serve themselves. Dollop with some fresh whipped cream and it's perfect!

If you want to go the extra mile, you can shape them when the mix is room temperature into little tiny cookie cutters.

To store, cover and chill up to 3 months.


Roasted Butternut Squash Salad with Chipotle-Ranch Dressing

1 1/2 lb butternut squash
2 Tbsp olive oil kosher salt and black pepper

Dressing:
1 clove garlic
1/2 tsp kosher salt
1/2 cup mayonnaise
1/4 cup buttermilk
2 Tbsp fresh lime juice
2 tsp honey
1/2-l tsp minced chipotle chile pepper in adobe sauce
Chopped romaine lettuce mixed greens
1/2 cup dried cranberries
1/4 cup toasted pine nuts coarsely chopped

Preheat oven to 400°F. Cover a baking sheet with aluminum foil. Peel skin from squash. Cut squash in half and scoop out seeds. Cut flesh into 1-1/2-inch chunks; toss with oil, salt, and pepper. Roast squash on the baking sheet until browned, 25-30 minutes. Cool squash to room temperature.

Mince garlic with the 1/2 tsp salt, and then place in a medium bowl. Whip in mayonnaise, buttermilk, lime juice, honey and chipotle (start with 1/2 tsp of chile and add more if desired...will not taste as hot once on salad) until dressing is emulsified. Refrigerate dressing until ready to serve, or up to 2 days.

Toss lettuce and mixed greens. Top with roasted squash, cranberries, and pine nuts. Toss or top with dressing. Serve immediately.
Serves 8


Rosemary Butter-Basted Turkey Breast

For the butter baste
1 stick unsalted butter
1 cup dry white wine
1 Tbsp. chopped fresh rosemary leaves or 1 tsp dried rosemary leaves
1/4 tsp ground nutmeg

For the turkey
1 fresh whole turkey breast (8-9 lbs)
2 Granny Smith apples, peeled, cored, and sliced
1 Tbs. chopped fresh rosemary leaves or 1 tsp dried rosemary leaves
1/4 tsp ground nutmeg
Kosher salt and black pepper

Preheat oven to 350°F. Coat a 9 x 13-inch baking dish with a nonstick spray. Cut a double layer of cheesecloth large enough to cover most of the turkey breast.

Melt butter in a small saucepan over medium-low heat. Add wine, 1 tablespoon rosemary, and 1/4 tsp nutmeg. Bring mixture to a simmer, remove from heat. Soak cheesecloth in butter baste until ready to use.

Trim excess fat and skin from turkey. Using kitchen shears, cut off ribs and meat along the breast.

Arrange apples in the bottom of a prepared baking dish. Place turkey breast snuggly over apples. Season turkey breast with 1 tablespoon rosemary, 1/4 tsp nutmeg, salt, and pepper.

Remove cheesecloth from butter baste; drape it over turkey breast, covering most of the exposed skin.

Place turkey breast in preheated oven with large end toward back of oven; bake 15 minutes.

Remove turkey from oven; generously brush cheesecloth with butter baste. Repeat procedure every 15 minutes, four times in all, giving the baking dish a quarter turn each time for even roasting. Reheat baste as needed if butter congeals.

Remove cheesecloth from turkey breast; roast until skin is golden, about 1 hour more. Turn the dish after 30 minutes, and check the temperature of the turkey. Turkey is done when it registers an internal temperature of 165°F.

Place turkey on a serving platter; tent with foil. Allow turkey to rest.


Cranberry Chutney

1 16-oz. can whole berry cranberry sauce
1 15-oz. can pear halves, drained and chopped
1 11-oz. can mandarin oranges, drained
1/4 tsp cinnamon
1 apple, cored and chopped
1 cup sugar
1/2 cup dried fruit mix, chopped

Combine all ingredients in a large saucepan; cook uncovered, over medium-low heat for 45 minutes or until thickened, stirring often. Remove sauce from heat; cover and chill. It can be served warm or cold over meats, ice cream, pancakes, etc .. (It freezes well)


Garlicky Mashed Potatoes with Thyme

4 lbs Yukon Gold (or russet) potatoes (about 8) peeled and halved
1 cup whole milk
1 cup heavy cream
4 Tbsp (1/2 stick) butter
1 head garlic, halve horizontally
12 sprigs fresh thyme
1/8 tsp freshly ground nutmeg (optional)

Place Potatoes in a large pot and add cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 16-18 minutes. Drain the potatoes and return them to the pot.

Meanwhile, place the milk, cream, butter, garlic, and thyme in a small saucepan and bring to a boil. Set aside until the potatoes are cooled.

Strain the milk mixture into the pot with potatoes (add and mash a little liquid at a time to make sure the proportions are correct. You might not need all of the liquid). Add 3/4 teaspoon salt and 1/4 teaspoon pepper and mash. Sprinkle with nutmeg before serving if desired.

*You can prepare the mashed potatoes ahead of time and leave at room temperature for up to 2 hours, or refrigerate for up to one day. Reheat from room temperature by adding milk as necessary to adjust the consistency.


Double Duty Gravy
(Can be used with either turkey or beef-just change which broth you use)

3 Tbsp vegetable oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp minced garlic
1/4 cup all-purpose flour
1/2 cup apple cider
3 cups chicken broth or beef broth
2 bay leaves
2 sprigs of thyme
1/2 cup half and half (optional)

Heat oil in large saucepan over medium-high heat. Add onion and carrot; sauté until browned, 7-9 minutes. Stir in celery and garlic, sauté 2 minutes. Sprinkle flour in and stir and cook 2 minutes more.

Stir in apple cider, scraping up any browned bits in the pan. Add broth, bay leaves, and thyme, whisking to prevent lumps. Bring mixture to a boil; reduce heat to medium-low. Simmer until thick, 10-15 minutes; strain. Add half and half for turkey gravy; season with kosher salt and black pepper.


Thanksgiving Sausage Stuffing Recipe

1 1/2 lb. dense, chewy bread (foccacia), cut into 3/4-inch cubes (about 13 cups)
10 Tbsp butter
1/4 cup chopped fresh sage or a tsp or dried sage
1/4 tsp poultry seasoning
3 cups medium-diced yellow onion (2 medium onions)
3 cups medium diced celery (6 large stalks)
7 1/2 cups chicken broth
2 bay leaves
1 lb ground pork breakfast sausage
1 1/2 tsp freshly ground pepper
1 beaten egg
Kosher salt

Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days. Or you can speed it up by heating your oven to 300°F and baking the bread cubes for 1 hour and then leave them in the oven with it turned off and the door open for several hours.

Position a rack in the center of the oven and the heat to 375°F. In a heavy based 8 quart stockpot, melt 5 tablespoons of butter over medium heat until it begins to foam. Stir in thyme, sage, and poultry seasoning and cook just enough to coat the herbs and season the butter. 30 to 60 seconds. Stir in the onions and celery and cook, stirring occasionally, until they start to soften, about 5 minutes.

Push the onions and celery to the sides of the pot and add the sausage. Brown the sausage and break up into small pieces as it becomes cooked, 10 to 15 minutes.

Add the chicken broth and bay leaves and bring to a boil over high heat. Reduce the heat to medium low and simmer 10 minutes, adding the remaining butter.

Cut off the heat and let broth cool 20 minutes or half hour.

Remove the bay leaves and discard. Use a ladle to set aside 2 cups of the broth, you will add this separately after the bread absorbs the remaining sausage and broth mixture.

Place dried bread into a large mixing bowl. Stir in the broth and sausage mixture into the dried bread; mix the bread up until all of that broth is absorbed. Mix in fresh ground pepper; mix in the broth that has been set aside if needed. Season to taste with salt, if necessary. Mix in the beaten egg.

Transfer the stuffing to a 9 x 13-inch baking dish and bake uncovered about 375°F until heated through and crisp on top, about 30 minutes. You can refrigerate the stuffing for up to 3 hours before baking.


Best Ever Green Bean Casserole

Topping:

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 Tbsp Panko bread crumbs
1/2 tsp kosher salt
Nonstick cooking spray

For beans and sauce:

3 tsp kosher salt, divided
1 lb fresh green beans, rinsed, trimmed and halved
2 Tbsp unsalted butter
12 oz mushrooms, trimmed and cut into 1/2 inch pieces
1/2 tsp freshly ground black pepper
2 cloves garlic, minced
1/4 tsp freshly ground nutmeg
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup half and half

Directions:

Preheat the oven to 475°F.

Combine the onions, flour, Panko and salt in a large mixing bowl and toss to combine.

Coat a sheet with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approx. 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400°F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 teaspoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over med-high heat. Add the mushrooms, 1/2 tsp salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approx 4-5 minutes. Add the garlic and nutmeg and continue to cook for another 1-2minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6-8 minutes. Add more salt to taste, if desired.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.


Sweet-Potato Gratin

3 Tbsp Butter
4 lb. sweet potatoes (or yams), peeled and cut crosswise into 1/4 inch thick slices
3/4 cup shredded parmesan cheese 2 cups heavy whipping cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne

Preheat oven to 400°F. Butter a 9x13-inch baking dish with one tablespoon or so butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.

In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with remaining 2 Tbsp butter. (I used less because I found them to be too buttery) Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20-25 minutes.


Pumpkin Angel Biscuits

***Use a light hand when working with this dough to ensure that the baked biscuits will be tender. Makes about 24 biscuits
Prep time: 30 minutes plus chilling. Baking time: 12– 13 minutes.

2 1/4 tsp active dry yeast, room temperature. (1 pkg.)
1/2 cup warm water (105–115°F)
5 cups all purpose flour
1/4 cup sugar
1 Tbsp pumpkin-pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp table salt
1 stick cold, unsalted butter, cubed
1 cup canned pumpkin puree
1 cup buttermilk
Melted, unsalted butter

Dissolve yeast in warm water in a small bowl; set aside.

Whisk together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt in a large bowl. Using a pastry blender or two knives, cut the 1 stick cubed butter into the dry ingredients until butter pieces are the size of peas.

Stir together pumpkin puree and buttermilk; add to the flour mixture along with the yeast mixture. Stir just until ingredients are moistened. Cover bowl with plastic wrap; refrigerate at least 1 hour or overnight.

Preheat oven to 450°F. Coat two 9-inch round cake pans with nonstick spray. Turn dough out onto a lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.

Roll dough to a thickness of 1/2 inch. Cut dough with a 2-inch floured cutter to form 12 biscuits. Place biscuits in one of the prepared pans. Gather remaining dough scraps, then gently roll out dough again. Cut 12 more biscuits and place in second pan.

Brush tops of biscuits with melted butter. Bake biscuits until lightly golden, 12–13 minutes.

Turn biscuits out of pans and serve warm.

Make-Ahead Directions:

This dough will keep for 2–3 days stored in the refrigerator. You even can cut the dough into rounds and place the rounds into the prepared pans. Cover biscuits and chill them up to 1 day before baking as directed.

Buttermilk Biscuit Option:

You can replace the cup of canned pumpkin puree with an extra 1 cup of buttermilk. Omit the pumpkin-pie spice. No matter what version you choose to make, these biscuits taste fabulous as a base for mini leftover turkey sandwiches!


Holiday Compound Butters

Cinnaberry Butter:

Combine 1 stick unsalted butter (softened), 2 Tbsp chopped dried cranberries, 2 tsp sugar, 1/2 tsp ground cinnamon, and 1/2 tsp kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Maple-Spice Butter: (we didn't make this one, but it looks good)

Combine 1 stick unsalted butter (softened), 1 Tbsp maple syrup, 1/2 tsp kosher salt, 1/4 tsp each ground cinnamon and nutmeg, and 1/8 tsp ground ginger in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Orange-Pecan Butter:

Combine 1 stick unsalted butter (softened), 2 Tbsp chopped toasted pecans, 1 tsp honey, 1 tsp minced orange zest, 1/2 tsp kosher salt in a bowl. Scoop mixture onto a piece of plastic wrap; roll wrap around butter to form a log. Twist ends of plastic wrap tightly to seal. Chill log in the refrigerator until butter is firm. Store butter, sealed, up to 2 weeks in the refrigerator or freezer.

Spiced Pumpkin Butter:

4 cups pumpkin puree (2 16-oz cans pumpkin)
1 1/4 cups pure maple syrup
1/2 cup apple juice
2 Tbsp. apple juice
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

In 5-quart Dutch oven or heavy pan, combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick (if mixture spatters, reduce heat to medium-low). Remove from heat; cool.

Ladle into jars or freezer containers, leaving 1/2-inch headspace. Cover, store in refrigerator up to 1 week or freezer up to 6 months.


German Oatmeal Cake

2 cubes butter
1 1/2 cups boiling water 1 cup quick oatmeal
2 eggs
1 1/2 cups flour (may use part wheat flour)
1 tsp soda
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
1/2 tsp salt

Mix together butter, water, and oatmeal, and let cool. Once oatmeal mixture is cooled slightly, stir together all the ingredients in mixer until well blended. Preheat oven to 350°F and bake in a 9 x13-inch pan for 25-35 minutes.

Topping:
5 Tbsp butter
3/4 cup brown sugar
3 Tbsp canned milk
1 cup coconut (optional)
1 cup pecans or walnuts (optional)

Cook over low heat, stirring continuously. Boil 1-2 minutes. Mix in coconut and pecans or walnuts. Spread on cake while warm.


Roasted Pears with Brown Sugar Glaze

2/3 cup apple juice
2/3 cup firmly packed dark brown sugar
6 Tbsp unsalted butter
6 firm Bosc pears, peeled, halved, and cored
Cream or Vanilla Ice Cream

Preheat oven to 400°F. Arrange the pears, cut side up in a 9 x 13-inch baking dish.

Whisk apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices if desired, about 35 minutes.

Spoon the pears onto the plates and top with cream or ice cream. Drizzle with the juices and serve with oatmeal cake.

September 2008—Malinda & Suzy

Simply Brunch Menu
September 2008—Malinda & Suzy

Citrus Gingersnap Refresher

Applesauce Multigrain Muffins

Pesto Ham Strata
Bacon & Egg Soufflé

Brown Sugar Bacon
Maple Mustard-Glazed Bacon

Light Almond Waffles
*Buttermilk Syrup
*Coconut Syrup
*Maine Blueberry Sauce
*Lemon-Raspberry Syrup
*Orange-Maple Syrup
*Maple-Molasses Syrup

Buttermilk Pie
Mud Pie

Aunt Frances’ Lemonade

Citrus Gingersnap Refreshers

1/4 cup sugar
1/4 cup hot water

Add and Blend:
1 cup buttermilk
1 cup fresh orange juice
2 Tbsp fresh lemon juice
1/2 tsp vanilla extract
2 cups crushed ice

Garnish with:

4 tsp ginger snaps, crushed, divided
2 tsp lemon zest, roughly chopped, divided
4 lemon slices

Combine sugar and hot water in a small bowl and stir until dissolved; pour into blender.

Add buttermilk, orange juice, lemon juice, vanilla , and ice (add ice last so it doesn’t lock the blades). Blend until ice is incorporated and very fine, about 30 seconds. Stop and stir if blender slows or stalls. Garnish each serving with 1 tsp crushed cookies, 1/2 tsp zest, and a lemon slice. Makes 4 servings.


Bacon and Egg Soufflés

2-3 strips bacon diced
2/3 cup white- or red-skinned potatoes, cubed
1/3 cup onion diced
1/3 cup roasted red peppers, diced
1/3 cup asparagus, diced
1/2 tsp fresh rosemary
1 1/2 cups fresh spinach or arugula
Salt and pepper to taste

2 oz cream cheese, softened
3 eggs
1/4 cup milk
1/4 cup Gruyere or Swiss cheese shredded
1 Tbsp all-purpose flour
1/3 tsp kosher salt
1/8 tsp cayenne

1 sheet puff pastry slightly thawed
1 egg beaten with 1 Tbsp water

Preheat oven to 400°. Coat four 4-inch quiche pans (or ramekins) with nonstick spray and arrange on a baking sheet.

Fry bacon in a large sauté pan over medium heat until crisp; drain on a paper towel-lined plate. Pour off all but 1 tablespoon. drippings and return pan to burner. Add potatoes, onion, peppers, asparagus, and rosemary; cook, covered, until potatoes are tender, about 8 minutes, Stir in spinach, reserved bacon salt, and pepper; set filling aside.

Beat cream cheese in a bowl with a hand mixer, then blend in eggs. Add milk, cheese, flour, and seasonings; beat to blend.

Roll pastry on a lightly floured surface into a 12-inch square. Cut into four 6-inch squares, then lightly press 1 square into each prepared pan. Spoon about 1/3 cup potato mixture into each pan, then pour about 1/3 cup egg mixture on top.

Fold corners of dough onto filling, brush with egg wash, and bake until crust is browned and filling is set, 20—25 minutes. Let stand 5 minutes before unmolding.


Brown Sugar Bacon

1 pound bacon
1/4 cup (light) brown sugar

Preheat the oven to 400°F. Line a baking pan with foil or parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. Sprinkle with the brown sugar and place the pan on the top rack of the oven. Bake 15 to 20 minutes or until the bacon is nicely browned and slightly crispy.* Remove from the oven and serve immediately.

*Ovens tend to cook unevenly so some of the bacon strips will be darker than others. Don't worry; this will satisfy those who like well done bacon.


Maple Mustard-Glazed Bacon

Ingredients:

1 1/2 Tbsp Dijon mustard
2 tsp pure maple syrup
Cayenne to taste
1 pound bacon

In a small bowl stir together mustard, syrup, and cayenne. Line a baking pan with foil or parchment paper and lay the bacon out side by side, overlapping just a bit, if necessary, to fit the whole package on the pan. Brush 1 side of each bacon slice generously with glaze. Place on top rack in oven. Bake 15 to 20 minutes or until the bacon is nicely browned and slightly crispy.

* Remove from the oven and serve immediately.


Light Almond Waffles

Ingredients:

Light Bisquick Mix
Almond extract
Chopped almonds, toasted

Make batch size you need according to directions on the box and. Add 1-2 teaspoons almond extract per batch (every 2 cups Bisquick). Add toasted almonds to mix according to your liking. Pour in hot waffle iron and cook until desired color.


Syrups

Buttermilk Syrup

1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

Melt butter, then while whisking add sugar and buttermilk. Melt over medium heat. Bring to a boil for a couple minutes. In a separate large bowl, (it needs to be large because the syrup grows as it hits the baking soda), combine baking soda and vanilla. Remove the syrup mixture from heat and add to the baking soda and vanilla mixture. Enjoy!

Coconut Syrup

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/2 cup canned milk
1 tsp coconut extract
1 tsp butter extract

Stir sugar, corn syrup, and water together in saucepan. Bring to a boil and simmer 2 minutes. Take off heat and let sit a minute. Add milk, coconut extract and butter extract.

Serve over French Toast or waffles topped with fresh strawberries, pineapple, bananas and toasted coconut.

Maine Blueberry Sauce

1/4 cup butter
1 cup sugar
1/4 tsp nutmeg
2 cups blueberries (fresh or frozen)
2 Tbsp Lemon Juice
1 Tbsp cornstarch

In saucepan over low heat, place butter, sugar, nutmeg, and blueberries. Cook about 5 minutes (longer is using frozen berries). Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until thickened. Serve warm.

*Light Blueberry Sauce Recipe

2 cups fresh blueberries
Zest of 1/2 lemon
1/2 cup water
1 Tbsp cornstarch
2 tsp fresh lemon juice
1/4 cup plus 1 Tbsp sugar

In saucepan over medium heat, stir together blueberries, sugar, zest and water; bring to simmer. Combine cornstarch, 1 tablespoon water, and lemon juice. Add to berries, stir until thickened, about 5 minutes. Serve warm.

Lemon-Raspberry Syrup

1 pint fresh raspberries
1 cup light corn syrup
2 tsp finely shredded lemon peel

In a small saucepan over low heat gently stir together 1 pint fresh raspberries, 1 cup light-color corn syrup, and 2 teaspoons finely shredded lemon peel. Heat until warm. Makes 1 cup.

Maple-Orange Syrup

1 cup maple syrup
3 Tbsp orange juice
3 Tbsp butter

Heat all ingredients in 1-quart saucepan over medium heat, stirring occasionally, until warm. (I have also just warmed the maple syrup in the microwave until hot and added butter and orange juice after and it turns out great).

Maple-Molasses Syrup

1 1/2 cups maple syrup
1/2 cup molasses

In a small sauce pan over low hear stir together 1 1/2 cups maple syrup, and 1/2 cup molasses. Heat until warm. Makes 2 cups.


Buttermilk Pie

2 1/2 cup sugar
1 1/2 cup flour
1 tsp baking powder
3/4 tsp baking soda
4 eggs
2 cup buttermilk
2 Tbsp lemon juice
1 tsp vanilla
1/2 cup melted butter
Pie crust

Toppings:

Frozen berry mix, thawed
Fresh whipped cream

Preheat oven to 400°. Mix wet ingredients and stir in melted butter last. Mix in dry ingredients. Pour into pie plate lined with pie crust. Bake for 15 minutes at 400°. Then 10 more minutes at 350°. Then 45 more minutes at 325°. Let cool slightly. Slice and serve warm with thawed frozen berry mix and fresh whip cream.


Mud Pie

Oreo cookie crust:
1/4 cup melted butter to 1 1/2–2 cups crushed Oreos
Press in the bottom of a pie dish or square pan

Ice cream Layers:

Soften chocolate ice cream. Spread a layer over Oreo crust
Top with crushed peanut butter cookies (I used Nutter Butter)
Pour caramel topping over top…let harden
Soften vanilla ice cream. Spread a layer over caramel. Let harden.
Layer with Peanut Butter. Let harden
Soften vanilla ice cream. Layer over peanut butter. Let harden.
Drizzle with fudge and sprinkle with crushed Snickers*. Freeze.

*Freeze Snickers and crush with hammer.

May 2007—Malinda & Suzy

Piña Coladas

Roasted Red Pepper and Rosemary Hummus
Stuffed Cherry Tomatoes
Potato Skins

Italian-American Cheeseburgers
The Schlow Burger

Greek-Style Couscous Salad
Lemony Oven Fries

Fruit Kabobs with Sweet Balsamic Dressing


Piña Coladas

1 can Cream of Coconut (preferably Coco Lopez brand)
Pineapple Juice
Ice

If you have a large blender, put the whole can of cream of coconut into the blender, then fill the can with pineapple juice and add to blender. Fill the remaining blender with ice and blend until smooth. If you have a small blender then just do half batches at a time. Continue to add ice until the sweetness is just right for your taste. If you don’t add enough ice it is very sweet! Enjoy!


Roasted Red Pepper and Rosemary Hummus

2 cans (15 oz) chickpeas (garbanzo beans), drained
1 small jar (6 oz) roasted red bell peppers, drained & coarsely chopped
Juice of 1/2 lemon
2 cloves garlic
4 stems fresh rosemary, leaves stripped from stems
Coarse salt & freshly ground pepper, to taste
2 Tbsp extra virgin olive oil
Flat breads, bagel chips, & fresh veggies to serve with it

Combine chickpeas, roasted red pepper, lemon juice, garlic, rosemary, salt, and pepper in a food processor. Turn the processor on and stream in the olive oil. Remove spread to a serving bowl and surround with breads & veggies.


Stuffed Cherry Tomatoes

36 Large cherry tomatoes
4 hard boiled eggs
1/3 cup mayo
1 Tbsp Dijon mustard
1/4 tsp curry powder
2 Tbsp Chopped chives
10 whole chives

Cut a slice off the top of each tomato and use a spoon (or a strawberry huller) to remove the meat and seeds. Set upside down on paper towels to drain.

Put the eggs, mayo and mustard in a mixing bowl and mash with the back of a fork until fairly smooth. Add the remaining ingredients, mix and taste for spicing.
About 1 hour before serving, fill each tomato with egg salad, garnish with several 2-inch chive spears standing up out of the tomato.


Potato Skins

6 6-oz baking potatoes
2 tablespoons olive oil
Salt
Pepper
All-American Topping

Preheat oven to 350. Scrub potatoes: cut each potato in half length-wise. Brush cut surfaces with oil and sprinkle with salt and pepper. Place potatoes cut sides up in oven. Cook 50 to 60 minutes or until tender. Carefully scoop out the insides of each potato half, leaving a 1/2-inch shell. Brush the insides of the potato shells with any remaining oil. Cut each half into fourths. Fill with All-American Topping. Return potatoes to grill (or oven) filled sides up. Grill for 5 to 7 minutes (medium heat) or until heated through.

All-American Topping:

In large skillet cook 6 slices bacon until crisp: remove from skillet and crumble. Combine crumbled bacon; 1/2 cup thinly sliced green onions and 2 tablespoons ranch salad dressing (I like to make the Hidden Valley Ranch packet dressing). Divide among potato shells. Sprinkle with 1 cup shredded cheddar or American cheese.


Italian-American Cheeseburgers

1 1/2 pounds lean ground beef
3/4 cup crumbled Gorgonzola cheese (3 oz)
1/4 cup snipped sun dried tomatoes (oil packed)
1 Tbsp snipped fresh thyme
4 garlic cloves, minced
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/4 cup crumbled Gorgonzola cheese (1 oz)
1 Tbsp snipped sun dried tomatoes (oil packed)
6 sourdough rolls, split and toasted
Sliced red onion
Sliced tomato
Mayo

In a large bowl combine beef, the ¾ cub Gorgonzola cheese, the 1/4 cup dried tomatoes, the thyme, garlic, salt, and pepper. Shape mixture into six 1/4- inch-thick patties.

For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degrees F)., turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover: grill as above.

Remove burgers from grill. Top with the ¼ cup Gorgonzola cheese and the 1 Tbsp. dried tomatoes. Serve burgers on Sourdough rolls with sliced red onions, tomatoes, and mayo.


The Schlow Burger
(makes 4 burgers)

1/2 cup mayonnaise
4 tsp prepared horseradish
Juice of 1/2 lemon
2 lb ground beef
1/4 cup extra virgin olive oil
Kosher salt & pepper
4 slices Cheddar
4 hamburger buns (onion, butter, poppyseed, etc.)
2 cup Canola oil
2 large onions, sliced into thin rings (about 4 cups)

Bring canola oil and 1 sliced onion (slice the onions as thin as you can because they’ll cook faster) to a boil in a heavy medium saucepan over high heat. Reduce heat to a bubbling simmer, turning onions with a fork every 30 seconds. Cook until they turn golden brown (stovetops vary, but this will take about 30-40 minutes.) They turn brown quickly when they’re done, so make sure to keep an eye on them. If necessary, adjust heat to maintain rolling bubbles. Remove onions from oil and arrange in a single layer on paper towels. Repeat process with the second onion, cooking in the same hot oil.

Preheat one side of grill to high; oil the grill grate. Whisk mayonnaise, horseradish, and lemon juice together for the sauce in a bowl; season with pepper. (you can make this a few days ahead) Combine the ground beef with oil, salt, and plenty of pepper. Divide meat into 4 patties and refrigerate until 5 minutes before grilling. (Don’t prepare the meat more than 1 hour ahead; the salt pulls the juices)

Grill burgers over high heat until done. Transfer burgers to the cool side of the grill (or an upper shelf) and top each with a slice of cheese. Turn the grill off, close the lid, and let rest 4 minutes. Heat the buns briefly, if desired. To assemble, place burger on bun, spread with sauce, top with onions, and season with pepper. Spread more sauce on the top half of the bun and place it on the burger.


Greek-Style Couscous Salad

1 package Near East Couscous Original Plain
1/4 tsp. black pepper
3-4 Tbsp lemon juice
3 Tbsp Olive oil
2 large tomatoes, chopped
1 large cucumber chopped
1/2 cup green pepper chopped
1/2 cup red onion chopped
2 tsp fresh dill (1 tsp dry)
4 oz feta cheese

Prepare couscous according to package directions, except omit butter or olive oil and add black pepper with water.

In large boll, combine prepared couscous, lemon juice and olive oil. Add tomatoes, cucumber, green pepper, red onion, and dill. Chill 4 hours to overnight.
Stir in feta cheese just before serving. Serve over lettuce if desired.


Lemony Oven Fries

1/3 cup olive oil
1 large lemon, thinly sliced
1/4 cup fresh flat-leaf parsley
1 20-oz package frozen French-fried potatoes (about 5 cups)
Coarse Sea Salt
Lemon wedges

In a large skillet heat olive oil over medium heat, carefully add lemon slices. Cook for 3 to 5 minutes or until lemon begins to brown, use tongs to turn lemon slice occasionally. Add parsley to the oil. Cook 20 to 30 seconds more or until parsley is crisp. Remove lemon slices and parsley with slotted spoon; drain on paper towels. Reserve the lemon-flavored oil (you should have about 3 tablespoons).

In a large bowl toss frozen potatoes with the 3 tablespoons reserved lemon-flavor oil until well coated. Place on a baking sheet. Bake according to package directions or until potatoes are brown and crisp, stirring occasionally.

To serve, toss potatoes with lemon and parsley. Sprinkle generously with sea salt. Squeeze lemon wedges over fries: serve immediately.


Fruit Kabobs with Sweet Balsamic Dressing

Sweet Balsamic Dressing:

1/2 cup powdered sugar
3 tablespoons white balsamic vinegar
1 tsp dry mustard
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
3/4 cup grape seed or canola oil
1 tsp poppy seeds

In blender or food processor, combine all dressing ingredients except oil and poppy seeds. With machine running, slowly add oil to make a thick dressing. Stir in poppy seeds.

Arrange fruit kabobs with fruit of choice. Top with sweet Balsamic Dressing. You can also serve sliced fruit on top of Bibb lettuce and then top with Balsamic Dressing.