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UPDATING SPRING SIDE DISHES-Part I VEGGIES

I’ve written lots of posts on side dishes, usually focusing on seasonal produce, but in the past two weeks, I’ve been reconsidering that approach. Asparagus is just one of many fruits and vegetables which are now available, fresh, all year. In addition, our increasing interest in exploring other cuisines has made us accepting of a larger variety of meats for spring events than was customary.

Given these two facts, it makes sense to find ways to prepare vegetables, formerly associated with other seasons, in ways that reflect spring, especially if winter lingers, delaying the local crops. We can be confident that new presentations will please cosmopolitan tastes, rather than be rejected as untraditional. This opens the door to loads of new possibilities, and a lot of fun for those who enjoy cooking.

It really isn’t that novel an idea. Carrots, basically a spring crop, have been around all year for ages, so have scallions. We expect to see tomatoes every time we walk into a market and lettuce too, as well as spinach. The trick is to use fresh herbs, forget heavy casseroles and, as with meat, thick sauces and favor lighter, faster cooking methods.

The recipes below illustrate this idea. The first three vegetables, beets, cauliflower and Belgian endive are associated with winter, followed by summer produce, zucchini and snow peas, which despite their name are harvested in July. In these presentations, they will compliment your table décor as well, with a touch of bright colors or pale pastel in keeping with the season.

RECIPES

Beet Salad with Mint:

Serves 4 – From Three & Four Ingredient by Jenny White and Joanna Farrow
4-6 cooked, skinned beets OR (2) 15 oz. cans whole beets drained
2 Tbs. olive oil
1-2 Tbs. balsamic vinegar
Salt and freshly ground pepper
1 bunch fresh mint-leaves stripped and thinly shredded
Cut beets in large dice. Place in a bowl with the oil, vinegar, seasonings and half the mint. Toss well and marinate, chilled at least 1 hr. Serve cold, tossed again, garnished with the reserved mint.

Belgian Endive and Blue Cheese Gratin:

Serves 8- From Recipes 1-2-3 by Rosanne Gold
2 ½ lbs. Belgian endive=about 8 large
6 oz. Danish Blue Cheese
¾ cup heavy cream
Trim bottom of endives and blanch in a pot of boiling salted water about 10 min. Drain, cool and gently squeeze to remove excess moisture. Place endive in one layer in an ovenproof dish suitable for serving. Crumble the cheese over the endive and then pour over the cream. Cook in a preheated 350 deg. oven for 30 min. then place under the broiler until golden, about 1 min. Cool for 5 min. and serve with cream sauce spooned over.

Cauliflower Polonaise:

Serves 4
1 head cauliflower or 1 lb. flowerets
2-3 Tbs. melted butter + 1 Tbs.
2 tsp. lemon juice.
1/3 cup seasoned bread crumbs
Paprika
Salt
Boil trimmed head of cauliflower in salted water about 20 min. until crisp tender. Flowerets take about 10-15min.* Drain well and place in a lightly greased, oven proof dish. Sprinkle with lemon juice, then evenly pour over the melted butter. Toss the bread crumbs with the 1 Tbs. reserved butter and scatter over the top. Bake in a preheated 400 deg. oven until golden on top, about 15-20 min. Serve hot.
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Zucchini Fans:

Serves 4 –From Healthy Homestyle Cooking by Evelyn Tribole
4 medium zucchini
¼ tsp. salt
1 ½ oz. grated Parmesan = 1/3 cup
Cut the zucchini lengthwise to within ½ inch of the stem in 5 slices. Arrange in one layer in a glass dish, cover with plastic wrap and microwave on high 4 min. until just soft enough to spread the zucchini apart without breaking. Preheat broiler, and spread each zucchini in a fan shape on a baking sheet. Sprinkle with salt, then divide cheese between the fans. Broil until lightly brown and serve hot.

Broiled Radicchio and Zucchini:

Serves 4*-From Classic Tuscan by Smithmark Publishing
4 zucchini- in ¾ inch slices
2 heads radicchio- cut in halves
6 Tbs. olive oil
Salt and pepper
Preheat broiler. Place the vegetables in a baking sheet, bush with the oil and broil for 4-5min. on each side until zucchini is golden and radicchio is lightly charred on the edges.
*NOTE: This same preparation can be done by omitting the radicchio, doubling the zucchini and sprinkling it with ½ cup toasted walnuts or leaves from 1 bunch fresh herbs-thyme, cilantro and parsley suggested.

Zucchini Flan:

Serves 4- From Recipes 1-2-3 by Rosanne Gold
1 ½ lbs. zucchini-about 4 medium-in ¼ inch dice
4 large eggs
Salt and ground white pepper
½ cups grated Parmesan-Reggiano cheese
Cook zucchini in salted water over medium heat for 5 min. –drain and place in a bowl. Separate eggs and beat the whites with a pinch of salt until stiff. Mix the yolks and seasonings with the zucchini and fold in the beaten whites. Gently pour the mixture into a lightly greased 8 or 9 cup soufflé dish, Bake 20 min. in a preheated 400 deg. oven, until golden. Serve at once, hot.

Snow Peas with Toasted Sesame Seeds:

Serves 4– From Gourmet Cooking with 5 Ingredients by Deborah Anderson
1 Tbs. sesame seeds-toasted
1 lb. snow peas – cut in 1 inch slices
2 bunches scallions, cleaned and cut in ½ inch slices
1 Tbs. canola oil
2 tsp. chili oil
Heat the canola oil over medium heat and sauté the snow peas 2 min. Add the scallions and sauté 2 min. more. To serve add the chili oil and sesame seeds and toss well. Serve warm.

LENTEN DINNERS FOR VALENTINE’S DAY 2018

I have several posts with Valentine’s Day recipes in the site archives (2/9/12, 2/7/13, 2/11/14. 2/11/15, 2/10/16, 2/1/17) covering just about any type of dinner and every aspect of a dinner. However, this year requires some special recipes because the holiday is also Ash Wednesday, the first day of Lent. For many Christians this signals the beginning of a period of fasting. Some will shun meat on certain days Ash Wednesday being one of them, others will renounce, or cut back on things like candy and carbohydrates in the weeks until Easter.

So, it follows that the dinner recipes for this Valentine’s Day must be a bit different than other years. For inspiration, I turned to spa and low-cal cookbooks and researched ‘fish’ dishes, because they seem the ones most suited to general acceptance for this occasion.

I tried to select dishes which have a bit of glamour, without undo effort and require only ingredients readily available, in most areas, all year. To make shopping decisions easier, I’m printing a fish chart below to suggest substitutions.

I fully realize that Valentine’s Day is a Wednesday, as well as a day of religious observance, and most couples will postpone their celebration until the weekend but it still might be fun to mark the actual day. Perhaps you’re a couple who can enjoy a leisurely dinner, perhaps you want to give your children a treat to brighten the week. Whatever your situation, I’ve tried to gather a collection of recipes that will offer something to everyone, including children.

The recipes follow the fish chart. All of them allow you to mix fish from the same category. Happy Valentine’s Day to all!!

Occasionally a recipe asks for a fish that isn’t available that day. Substitutions can be made within the fish type. For example:
A. Full flavored with firm meaty texture and high in omega-3 fatty acids : tuna, marlin, swordfish, shark
B. Mild tasting, lean, fine flake and sweet flavor
: Sole, flounder, tilapia, halibut, orange roughy
C. Mild tasting, lean, large flake, and sweet flavor:
Cod, haddock, bass, rockfish, ocean perch,
D. Firm, moderate flavor and medium oil content:
Snapper, catfish, monkfish (can also be substituted for lobster in some recipes)
E. Rich oily fish, firm flake and medium to strong flavor depending on species:
Salmon, wild or farmed, trout, arctic char, steelhead

RECIPES

Sole Veronique: Serves 4
4 sole fillets, fresh or frozen
2 tablespoons finely chopped shallots
1 cup dry white wine
1 ¼ Tbs. cornstarch
1 tablespoon lemon juice
2 Tbs. butter or margarine
½ cup milk or half-and-half

Salt and pepper to taste
1 lb. seedless grapes- washed, stemmed in a flat dish.
Dissolve the cornstarch in the wine and milk. Melt the butter, with the lemon juice, in a sauce pan and sauté the fillets until they flake. Remove and keep warm. Saute the shallots in the pan until soft. Add the wine mixture and simmer, stirring, until thickened about 3 min. Season with salt and pepper to taste. Meanwhile microwave grapes about 30 sec. in the microwave, just until warm. Plate the fish, spoon sauce over and serve grapes on the side.

Salmon with Chive-Mustard Butter: Serves 6-From The Everything Low-Carb Cookbook by Patricia M. Butkus
1 ½ Tbs. Dijon mustard
1 ½ tsp. orange zest
3 ½ Tbs. fresh lemon juice- divided
¾ tsp. salt
¼ tsp. ground pepper
8 Tbs. unsalted butter
1/3 cup chopped chives-divided
3 lbs. salmon fillets-skin on
Preheat oven to 425 deg. In a small bowl combine butter, mustard, zest, salt, pepper, 1 ½ Tbs. lemon juice and 3 Tbs. chives, mix well to blend. Place the fish in a lightly buttered dish, skin side down, sprinkle with remaining lemon juice and spread about 2-2 ½ Tbs. butter over each fillet. Bake about 12 min. or until fish is opaque and flakes. Plate, pour over any pan drippings and top with any remaining butter. Serve hot garnished with remaining chives.

Fusion Tilapia: Serves 4
4 large Tilapia fillets
3 bunches scallions – also called green onions- trimmed of roots and course green stems
1 Tbs. garlic powder
1 Tbs. powdered ginger
3 Tbs. butter – divided
2 Tbs. oil
2 Tbs. Soy Sauce
½ cup Cream Sherry
(1) 2lb. 4 oz. can sweet potatoes
2 Tbs. brown sugar
Salt and pepper.
Drain the sweet potatoes. Using 1 Tbs. butter and the brown sugar, and if needed a bit of their own syrup, candy them, either in a skillet on the stove, or in a cooking oil sprayed pan in the oven, as per directions on the can. (I have been known to do this in the microwave, by melting the butter, dissolving the sugar in it, coating the potatoes well, covering and cooking on high for @ 3 min .in one minute intervals) Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.
Melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white, adding more butter as needed. You may need to do this in batches. Remove to a plate. Add the remainder of the butter and oil then the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy Sauce, Sherry and scallion pieces. Stir for 30 sec. Reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.
**NOTE: Sweet potatoes can be used straight from the can, leftover, fresh baked or cubed and boiled, even replaced by squash. It’s a matter of preference and what’s on hand.

Fish or Scallop Kabobs Serves 4
These can be made using any firm white fish, flounder, tilapia, whitefish, trout or scallops.
1 lb. fish or 16 scallops (preferably sea scallops – halved if large but equal 16 pieces)
2 zucchini
2 lemons – 1 juiced the other quartered
12 cherry tomatoes
8 lemon balm or lemon thyme leaves (optional)
2 bay leaves crumbled
1tsp.chopped fresh thyme or ½ tsp. dried
½ tsp. lemon pepper
3 Tbs. oil
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 Shrimp Kabobs: Serves 4
Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp.
2 lbs. raw shrimp, peeled and deveined, tails on – extra-large (26-30 count) recommended
2 Tbs. olive oil
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 tsp. chopped fresh rosemary or equal amount dried
3 cloves minced garlic
1 tsp. dried oregano
¼ tsp. allspice powder
2 lemons – one juiced one in quarters
Kosher salt to taste
Barbecue Sauce*
Skewers- soaked bamboo. (If using metal ones, double skewering makes turning easier.)
Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.
For grills and oven or stove top, cook shrimp until pink and opaque, 3-5 min in all.
*The Barbecue Sauce is for optional dipping. However the choice is open. Anything is acceptable-bottled favorites, home-made, even choices from different cuisines like this
Chinese Spicy Peanut Sauce.
2 tsp. ground mustard mixed with 2 tsp. water
3 Tbs. water
2 Tbs. creamy peanut butter
2 Tbs. soy sauce
¼ cup lime juice
2 Tbs. sugar
½ tsp. cayenne pepper
Mix first 4 ingredients until blended. Stir in remaining ingredients and stir until smooth.

Grilled (or Broiled) Halibut Steaks: Serves 2 –From Fish Cookery by James Beard
2 halibut steaks about 1 inch thick
1 large clove garlic- chopped
6 Tbs. olive oil
1 tsp. dried dill
1 Tbs. lemon or lime juice
1 tsp. EACH salt and freshly ground pepper
Chopped parsley
Marinate the steaks in the next 5 ingredients for about 2 hrs. Broil or grill-if grilling oil the grill- about 4 inches from heat source, 5 min. on each side, brushing with the marinade. Serve at once with pan juices poured over and garnished with parsley.

Cod with Lemongrass Sauce: Serves 4- From The Everything Low-Carb Cookbook by Patricia M. Butkus
4 skinless cod fillets
1 tsp. salt
2 tsp. freshly ground pepper
2 Tbs. oil
2 Tbs. chopped chives for garnish
SAUCE
2 Tbs. EACH olive oil and butter
1 Tbs. EACH MINCED ginger and garlic
1 Tbs. chopped lemongrass
4 Tbs. EACH chopped shallots and lemon juice
2 cups chicken stock
4 large canned artichoke hearts
Salt and pepper to taste
For the sauce: Heat the oil with the garlic, ginger, lemongrass and shallots and sauté until soft. Add the juice and reduce by half, add the broth and reduce by half again. Puree then add the artichoke hearts and butter, salt and pepper and heat through. Keep warm.
For the fish: Season with salt and pepper, then sauté in the oil about 5 min. per side until fish flakes. Serve hot with sauce poured over and garnished with chives.

Ocean Perch with Black Olives and Capers: Serves 4- From The Everything Low-Carb Cookbook by Patricia M. Butkus
2 lb. ocean perch fillets skin on
¼ cup oil
6 Tbs. butter – divided
2 Tsp. dried oregano
Freshly ground pepper
3 Tbs. capers
2 Tbs. EACH sliced black olives, lemon juice and chopped fresh parsley
Salt
Heat the oil with 2 Tbs. butter over medium heat. Stir in the oregano and a pinch of pepper. Sauté the fish, skin side down first, then cook for about 3-4 min. on each side until it flakes. Remove to a heated platter. Add the remaining butter to the skillet, reduce heat to low and stir until butter turns amber, taking care not to burn it, add the capers and olives. Off heat stir in the lemon juice and parsley and adjust seasonings. Gently reheat, pour sauce over fish and serve hot.

‘A’ IS FOR APPLES – PART II Just Desserts

New York has been called “The Big Apple” in show biz lexicon since vaudeville days. Back then, anyone booked to ‘play the Palace’ gained instant super star status and was welcomed to the theater with a huge basket of fresh fruit arranged in a pyramid topped with a big red apple. Eating the apple was considered such good luck that the term; “taking a bite of the apple” came to mean the act was a ‘hit’. Other phrases refer to apples as being linked to good fortune too, or at least to the right path to choose; ‘Take an apple to the teacher’, ‘An apple a day keeps the doctor away’ and ‘Don’t upset the apple-cart’ are some of them.

This is quite a feat for a fruit that got a ‘bad rep’ in the Garden of Eden. Other objects, like black cats, have been permanently stigmatized for less. My guess is that people liked apples so much they didn’t let anything stand in the way to enjoying them, and enjoy them we have for thousands of years.

Originating in Central Asia, and related to the rose, apples are now grown worldwide. Through simple transplanting in different climates and soils, plus cross breeding, over 7,500 different species of apples now exist, most of which were developed for specific use. Juice, cider or alcoholic beverage, baking and raw ‘table apples’ are the main categories of apple production and there are plenty of choices within each, many introduced in the past fifty or so years. If you picture the ‘Big Apple’ in the fruit basket as a Red Delicious, forget it. They appeared in the 1950s, followed by the Golden Delicious about the time Granny Smiths were imported from Australia.

First, to clear up a misconception, all apples can be eaten raw, some just won’t taste as good. Those better cooked are usually more tart and have less juice. However, the public rarely sees the major types for juicing or commercial processing, except to buy crab apples for jelly at a farm market. It is important though, since the majority of apples sold in markets can be eaten raw or cooked, with the exception of the Red Delicious which can’t tolerate heat, to choose the right apple for the job. The most recommended breeds for cooking in the U.S. are the Golden Delicious and Granny Smith, but Winesap, Macintosh and Rome have traditionally been baked. The choice is really an individual one. Pick the type you like. Wikipedia offers this advice:

“Properties of a good apple — Apples for table are characterized by a firm pulp, elevated, poignant flavor, regular form, and beautiful coloring; those for kitchen use by the property of falling as it is technically termed, or forming in general a pulpy mass of equal consistency when baked or boiled, and by a large size. “

The recipes below are as ‘easy as apple pie’ but a bit more cosmopolitan and even gourmet, without being more complicated, time consuming or difficult to make. I’ve made them all, several often, and actually I’m always surprised at how quickly and neatly the dish was completed. My family and/or guests are always awed at how flavorful and downright good they taste. The best thing is that they provide a welcome change and a little change is a good thing, right?

Apple Compote:

Yield 3 cups—A multi-use recipe. It appears again next week in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
½ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil, add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve warm or chilled, topped with nuts if desired

Easy Apple Strudel:

Serves 6-8-FromRecipes 1-2-3 by Rozanne Gold
2 ½ cups compote
5 Tbs. unsalted butter-melted
7 sheets phyllo dough
lay sheets of phyllo on a flat surface and coat each lightly with butter using a pastry brush, restacking them as you do. Spoon apple compote parallel to one of the short sides of the phyllo leaving a 3 inch margin. Roll up tightly like a jelly roll. Place, seam side down on a baking sheet. Brush top with remaining butter and bake in a 375 deg. oven for 25min. Cool and serve in slices. Best within 3 hrs. of baking, do NOT refrigerate, not even leftovers.

Dutch Apple Cake:

Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter. First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve on a plate or from pan. Optionally pass whipped cream.

PIES:

All serve 8-10, baked in a 9 inch pan. Packaged pie crust dough is fine or—
My Crust Recipe for single crust pie
1 cup flour
1/3 cup shortening- Crisco
3 Tbs. + if needed ICE water
In a deep bowl, cut shortening into flour with 2 knives until pea sized crumbs form. Add the water a Tbs. at a time mixing until dough holds together. Form into a ball cover and chill 30 min. Roll on a floured surface until slightly larger than the pan. Line the pan with the dough, cutting off or tucking excess under and crimping edges. Crust can be frozen, chilled or baked ahead according to pie directions.

French Apple Pie

3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best done serving day, but can be done the day before. Store at room temperature.

Apple, Raisin, Walnut Pie

1 ½ cups chopped cooking apples
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3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.


Line pie pan.

Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well

Apple Dumplings:

Serves 4
Pastry for a 2 crust pie* or 1 sheet puff pastry-see note below
4 cooking apples- peeled and cored
½ cup sugar + more if needed
4 drops vanilla syrup or ¼ tsp. cinnamon
Separate dough into 4 parts. Roll each to ¼ inch thickness and cut about a 6 inch square in the center. Save extra dough for another use. Trim the bottoms of the apples so they stand upright and place one in the center of each square. Fill the cores with sugar and a drop of vanilla or a pinch of cinnamon. Pull the dough up around the apple, completely covering it, pinching seams together and at the top to close**. Sprinkle tops with remaining sugar and cinnamon. Bake on a sheet at 400 deg. for 40 min. or until crisp. Serve warm or chilled, alone or with whipped cream. *NOTE: Rozanne Gold’s recipe in Recipes 1-2-3 replaces the pie crust with a sheet of puff paste. The cooking time is reduced to 20 min. Otherwise the recipes are the same
** I like to save the stem and stick it into the top, it’s decorative and defines the pastry.

Grandmother’s Sour Cream Apple Cake:

Serves 12 +
5 cups peeled, cored and sliced tart apples
¼ cup butter
½ cup sour cream
1 cup sugar
1 lemon- zested and juiced
2 Tbs. flour
½ cup chopped almonds + ½ cup toasted, slivered almonds
8 eggs separated
½ tsp. salt
Sugar, cinnamon and dry bread crumbs for garnish
Whipped cream for serving—optional
Cook the apples with the butter in a covered skillet over low heat until soft, stirring occasionally. Add the next 4 ingredients and the egg yolks, lightly beaten, to the pan and cook until thickened. Cool. Whip egg whites with salt until stiff and fold into apple mixture. Spread batter 1 inch thick in a large pan or baking dish and sprinkle top with sugar, cinnamon, bread crumbs and slivered almonds. Bake at 325 deg. for 45 min. or until the cake is firm. Can be served hot, but is best chilled with whipped cream.

Amaretto Souffle with Caramelized Apple Pearls:

Serves 6– From 5 Ingredient Gourmet Cooking by Deborah Anderson
2 cups whipping cream
2 cups sugar – divided
2 Tbs. amaretto liqueur
4 large tart apples – peeled and cored
½ cup toasted slivered almonds, slightly chopped
Whip cream until stiff, beat in1 cup sugar and liqueur. Pour into 6 ramekins or a round 9 inch serving dish. Chill. Using a melon baller, scoop out (24) 1 inch balls from the apples. Heat the remaining sugar in a small saucepan, stirring constantly until it caramelizes and becomes pale amber. Spread the toasted almonds on a sheet of waxed paper. One at a time, using a toothpick or skewer, dip the apple balls into the caramelized sugar, coating well and then onto the almonds, rolling to coat one side or one half. Cool the ‘Pearls’ on the almonds and place them, almond side down on the chilled, whipped cream ‘souffle’ just before serving.

Easy Mulled Cider:

This is a great, fast way to serve a hot drink on a cold day, or a way to finish the meal for those who don’t want dessert. Kids love it because it makes the ‘ordinary’ special.
20 whole cloves
(4) 3-4 inch cinnamon sticks
1 gallon cider
Stud the apple with the cloves, bring everything to a simmer for 2-3 min. and pour into a bowl to serve. Ladle hot into mugs.


‘A’ IS FOR APPLES –PART I Delicious Recipes Other Than Desserts

Pumpkins get the photo opts in fall. They are unique to the season and symbolize two holidays, but the apple , even though available all year, really conveys the feeling of autumn. Their deep red, golden and green colorings, the crisp texture and flavor compliment the weather and embody the spirit of the season. Even the scent of them cooking invokes thoughts of fall, because their most common seasoning, cinnamon, is associated with this time of year

At a time when our activities are revving up, apples are a perfect food, filling and nutritious, easily eaten out-of-hand raw, they can be prepared in many different ways. Although mainly thought of as a snack or dessert ingredient, they have recipes which fit into all three daily meals and any course in them.

I have a post ready for next week with great dessert recipes, a couple quite unusual, but this week I want to talk about recipes incorporating apples into other parts of a meal. This is just a small sample of the many out there, but hopefully, it’s enough to get you thinking. I’m not including any of the familiar recipes like Pork Normandy, they’re easy enough to find. These are a bit off the ‘beaten track.’

Let’s start as the day does with breakfast.

Apple Compote:

Yield 3 cups—A multi-use recipe. It appears again next week in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil, add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve warm or chilled, topped with nuts if desired.

Applesauce Bread:

1 loaf-This became a family favorite for all ages. It’s also great for snacking. From The First Babyfood Cookbook by Melinda Morris
1 cup applesauce
1 egg
2 Tbs. butter-melted
¾ cup sugar
1 tsp. baking soda
1 ¼ cups flour
2 Tbs. chopped raisins-optional
Blend first 6 ingredients, add raisins, if using and pour into a lightly greased bread pan. Bake at 325 deg.for 1 hour.

Next comes lunch
Ham, Cheese and Apple Sandwich:

Serves 1
4 slices bread-Jewish rye or pumpernickel suggested, or wheat buns
Deli sliced ham and cheese-choices optional
Thin coating of mustard on bread-optional
Slice a peeled, cored apple in about 3 slices per quarter. Put in a small bowl with a light sprinkle of sugar and another of cinnamon. Add 1-2 Tbs. water or apple juice and microwave about 1min-1 min.30 sec. Store refrigerated in juice if made ahead. This prevents the apple from browning. Layer apples on bread between ham and cheese, to keep moisture from ruining bread

Finally dinner
Hors d’ouvres

Chutney:

Yield 1 ½ cups—I love this recipe and make it every fall. It stays fresher in smaller glass jars, I use empty glass spice bottles. It keeps for months in a cupboard and is a great addition to a gift basket.
2 cups apples, peeled, cored and chopped
½ cup chopped onion
½ cup raisins
1/3 cup vinegar
¼ cup brown sugar
¼ cup water
2 Tbs. candied citron-available in stores now for fruitcakes
1 Tbs. curry powder
½ tsp. salt
2 cloves minced garlic
½ tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. cinnamon
Put everything into an uncovered pot and cook over low heat for 50 min. Stir occasionally to prevent sticking. Cool and pour into jars. Wait an hour or so before screwing on lids. Serve with meat.

Cream Cheese Chutney Tree:

Serves 6-8
8 oz. block cream cheese
1 hard-boiled egg finely chopped
1 Tbs. chopped cilantro or parsley – fresh preferred but dried acceptable.
2” cinnamon stick
Cut the cheese diagonally lengthwise, and put the 2 straight sides together to form a triangle. Cover with chutney, even the sides. Top with egg and press lightly to adhere. Sprinkle with herb. Put the cinnamon stick in the middle of the bottom to make a trunk. Chill, serve with crackers.

Apple Chips:

Makes about 40-50
2 large cooking apples- cored and cut lengthwise in thin slices
½ cup sugar
Water to cover- about 1 cup
If you realize that you are having an issue, talk to your partner before problems escalate. you could check here levitra without prescription Weak erection is another problem preventing males to engage in lovemaking. buy levitra online http://deeprootsmag.org/category/departments/woody-guthrie-centennial/?feedsort=rand Many online sites even have online experts to answer viagra sample free your queries related to particular diseases. Pain which develops slowly deeprootsmag.org purchase cheap levitra and comes and goes over time and exhibit signs of aging. Dissolve sugar in water and soak apple slices 15 min. Drain and place in a single layer on a parchment lined baking sheet. Bake in a 200 deg. oven for 2 hours, turning once or until dry, golden and slightly curling. Cool and use at once or store in airtight containers. Serve with cheese dips, or topped with a cheese curl or small dab of cheese-Blue or Cheddar recommended. These can be re-hydrated by boiling in a bit of water or apple juice until soft to use as pie or strudel stuffing.

Soup

Apple Soup:

Serves 6
Recipe I
4 large apples-cored and chopped
1 large red onion- minced
3 Tbs. butter
1 quart chicken stock
¼ tsp. EACH nutmeg, salt, cinnamon
2 cups half-and-half or heavy cream
½ cup toasted chopped walnuts
Saute onions and apples in butter until tender. Add stock and seasonings and blend. Simmer partially covered 10 min. Off stove, fold in half-and-half or cream. Warm to incorporate. Serve chilled or warm garnished with nuts.
Recipe II— Curried version
Replace nutmeg and cinnamon with 1 ¼ tsp. curry powder, or to taste, and reduce cream to ¾ cup. Garnish with parsley or chopped chives in place of nuts.

Entrée Ideas

Apple Stuffing for Duck

3-4 or + slices of cinnamon –raisin bread–depending on size of bird
1/3 cup raisins if using plain cinnamon bread
2 large apples -peeled cored and in large dice
1 stalk celery – sliced thin
½ medium onion diced
1 egg
2 tsp. dried sage
Salt to taste
Orange juice sufficient to moisten
Toast the bread and tear in pieces about 1 inch. Mix all the ingredients with enough orange juice to just moisten and stuff bird. Cook according to directions per pound.

Gorgonzola-Apple Stuffing for Cornish Hen:

Serves 4– from Gourmet Cooking by Deborah Anderson
(4) 1 ½ lbs. Cornish hens
1pkg. wild rice-about 2 cups cooked
4 Granny Smith apples –cored and diced
½ cup pine nuts
4oz. Gorgonzola cheese
1 cup diced onion – optional
Salt and pepper
Mix all ingredients while rice is still warm so cheese melts. Stuff birds and roast at 350 deg. 1 hour 15 min, until juices run clear, basting occasionally. Serve hot.

Sides

Cabbage and Apple Bake:

Serves 4
1 medium head cabbage-finely shredded
3 Tbs. butter
2 Granny Smith apples-peeled and sliced
½ medium onion- sliced
2 Tbs. caraway seeds
2 tsp. salt
Paprika
Melt the butter in a large skillet and toss in all the ingredients to coat. Cover and cook over low for 1 hour. Serve hot. OR toss ingredients in an oven-proof casserole, cover and bake on low (300 deg.) for about an hour.

Sweet-Potato Stuffed Apples:

Serves 4-8
8 large baking apples
4-6 sweet potatoes cooked and mashed
¼ cup melted butter
1-2 Tbs. brown sugar
Halve apples and bake in a 359 deg. oven until pulp is just soft. Remove, cool and hollow out centers, discarding core and seeds, leaving enough meat in the skins to form firm cups. Mash removed pulp into the potatoes adding butter and sugar if needed. Fill the apple ‘cups’ with the mashed ingredients. Place in a lightly greased baking dish with a bit of apple juice in the bottom and bake them at 375 deg. for 10 min. Baste lightly with juice in dish. Serve garnished with nuts.
NOTE: Can be prepared ahead before baking. Store chilled, covered with wrap or waxed paper. Add 3-5 min. to cooking time depending on whether they were started at room temperature or chilled.
 

6 Easy Icy Desserts For Hot Summer Days

Father’s Day was so late this year that it kinda nudges July 4th.So it seems reasonable to continue on the same subject, dessert, as we slide from one holiday into another. I mentioned in last week’s post that I was offering some very old recipes that could be served equally well today because they fit the occasion. They could be made ahead and showcased seasonal fruits. Well, this group of recipes is also ‘older’ in the sense that they’re classics, but they can showcase the seasonal fruits too and fit this particular occasion perfectly. They’re easy to make but do need time, which is why I’m posting them now.

The 4th of July symbolizes the height of the summer season. The mention of the date alone conjures visions of hot weather and icy treats. The beauty of icy treats is that they can be prepared, not just ’ahead’ but waaay ahead, a couple of weeks in fact, and popped out of the freezer at will. They’re ideal for feeding a group on a holiday that’s traditionally, casually observed.

A few years ago home ice-cream makers were hot items. I confess I bought one and have made a few concoctions, banana, pineapple-ginger and blueberry, which were pretty good, but I have one major problem. They require a lot of free freezer space and I don’t have that but I do like having something icy- sweet on hand. The answer is in making ice-cream and its alternatives, granita, sherbet, sorbet, semifreddo and gelato, the old-fashioned way. I’ve been doing it, and it works out well, in fact I’ve even made some on a stick for easy eating especially for children. (There’s a short-cut recipe below for that!)

I give descriptions of each of these types of dessert below, with recipe examples. Naturally, it’s understood that the flavors can be changed at will. The basic formulas define the differences between them and outline the choice options. Here’s a tip though, most are healthier than ice-cream. However, if you’re still interested in the ‘real thing’ I’m including a recipe below for ice-cream made the original way—without a machine.
I do want to repeat the advice I gave last week. I notice that current magazines and recipe sources include the use of raw eggs, especially the whites. For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites. It’s available at all bakery supply stores and craft stores that sell baking equipment such as A.C.Moore. Another helpful note is to follow the ingredient quantities exactly and be sparing with any alcohol based flavorings. Both excess sugar and alcohol deter freezing and that’s a disaster with these dishes.

The recipes are divided into two groups of three. The first is water based and the second dairy. Granita and semifreddo can’t be made in machines; the others can, following the individual manufacturer’s directions. You will notice that several of the recipes like sherbet and sorbet seem similar. The main distinction is in the product’s purpose. Sorbet, made from fruit juice or juiced fruit, is lighter and often used as a ‘palate cleanser’ between courses during a multi course meal, or a light finish to a heavy or rich one. Sherbet, based on pureed fruit, is a dessert. (There’s a shortcut included in the recipe below.) Gelato is a bit less caloric and cholesterol laden than ice-cream (or Italian vrs. French.)
Here’s to celebrating Liberty, by enjoying the liberty of having something prepared ahead and ready to serve.

Basic Granita: Serves 4
1 ½ cups water
½ cup sugar
½ cup juice or other flavoring liquid- or extract squeezed from pureed fruit*
¼ cup lemon or lime juice
Pinch salt – optional
Additional flavorings-spices, herbs and/or garnishes—optional
Over low heat dissolve sugar in water, remove from heat and add flavoring liquid and juice, cool and put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min., for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)
*I often make this with cranberry juice, but other juices and liquids like coffee, green tea(matcha) even flat soda pop and pureed, strained fruits can be used as well. For example, it can be made with meat from ½ a watermelon, blended and squeezed through a sieve. Small amounts of liquor can also be added but beware the alcohol prevents freezing so use only enough to give taste. With some mixtures a dash of pepper is nice. The flavoring options are endless.

Orange-Campari Sorbet: Serves 4-6*
Juice of 3-4 large oranges strained, to make ½ cup*
½ cup superfine or bar sugar-or slightly more to taste
21/2 cups water
3 Tbs. Campari
2 large egg whites
Mint leaves to garnish
If using fresh oranges, remove peel, without white pith, from 3 of them. Dissolve sugar in water over low heat then boil for 2 min. without stirring, wiping down pan sides with a wet brush. Pour mixture into a non-metallic shallow, freezer safe container with a cover and add orange peel to steep while mixture cools. When cool add strained orange juice and Campari; cover and chill for at least 30 min. Remove zest and freeze for 1 hour. Transfer mixture to a bowl and beat to break-up ice crystals. Return to freezer container and freeze for 30 min. Repeat twice more. Beat egg whites to stiff peaks and beat into juice mixture and freeze for 30 min. Beat once more. Store covered for 2 months. Serve by the scoop.
*Strained commercial juice can be used and flavors are optional—omitting the Campari.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar. Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTE: Choose overripe fruit to make sherbet, or blanch it if not quite ripe. It freezes smoother.
A short cut to making sherbet is to freeze a can of fruit in syrup. Puree the frozen contents and combine with eggs and optional ingredients, adjusting quantities to fit the basic recipe. Examples: Peaches with almond extract or Litchi with ginger.

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3 eggs
2 egg yolks
3/4 cup sugar
1 teaspoon flavor extract—almond, vanilla etc. –optional but advised
2 egg whites*–also optional recipe
2 cups whipping cream – well chilled
Line a 5 x 9inch loaf pan or 3 quart capacity dish with plastic wrap leaving generous overhangs on long sides.
Place the eggs, egg yolks, flavor extract and ½ the sugar if making meringues, all if not, in a heat proof bowl set over a pan of barely simmering water, (a double boiler or Bain Marie). Using a hand held mixer, beat the mixture for 6-8 minutes until custard is pale and thickened enough to coat the back of a spoon. Remove from heat and beat for an additional 4-6 minutes until cool. In a separate bowl, beat the whipping cream until thick. Gently fold into the egg mixture until smooth. *If adding meringue- beat egg whites in a clean Bain Marie or double boiler over simmering water until soft peaks form, add sugar and continue beating until billowy and glossy. Fold into the eggs and cream. Freeze until firm, at least 6 hours but better overnight, unmold and slice to serve-DO NOT SCOOP OR SPOON.
Note: Semifreddo is intended to contain a mixture of flavors. Chopped fruit, ground nuts or fruit purees are usually incorporated into the whole or just one layer (see puree directions below) to give a color and flavor contrast. 4 oz. of finely chopped chocolate can be added to the custard while hot to make a chocolate semifreddo or just 2 oz. to half the custard to make just one layer. This means the whipped cream and meringue will have to be added in half portions as well.

Berry Puree:
2 cups blueberries, strawberries, raspberries, blackberries
2 tablespoons powdered sugar
To make the puree, combine the berries and powdered sugar in a food processor and pulse until smooth. Taste and adjust sugar if necessary. Strain through a mesh strainer.
To make swirls, spoon the blueberry puree over the top and use a spatula to gently fold it into the cream. Otherwise gently fold it into half the finished mixture and pour it into the mold first to make a bottom layer.
Gelato: Serves 4*
6 large eggs
¾ cup superfine or bar
¼ cups milk
1/3 cup heavy cream
1tsp.flavoring-vanilla, butterscotch, mint etc. –optional
2 oz. finely chopped dark chocolate, butterscotch, nuts, candied fruit or cookie crumbs
Beat the eggs and sugar in the top of a double boiler or Bain Marie, until creamy. Stirring, heat the milk and cream to a simmer and add it in a stream to the egg mix while whisking. Heat the mixture in the double boiler over medium heat, stirring constantly until it coats the back of a spoon or the spoon pulled across it leaves a mark on the surface.in. Remove from the heat and add flavoring. Allow to cool at least 1 ½ hr. then chill for 30 min. Strain to remove any lumps, transfer to a freezer container and freeze for 2 hrs. until frozen 1 inch from the sides. Transfer to a bowl and beat until smooth. Stir in chocolate etc., return to the freezer container, smooth the top and lay a piece of plastic wrap directly on top. Cover and freeze for up to 3 months.

Vanilla Ice Cream: Serves 4-6 *
2 ½ cups heavy cream
1 vanilla bean
1 pared zest of 1 lemon
4 eggs beaten
2 egg yolks
6oz. superfine or bar sugar
Whisking, bring the cream to a simmer, add the eggs and lemon zest. Lower the heat and cook 8-10 min. still whisking until thickened. Stir in the sugar remove from the heat, let cool and strain. Open the vanilla bean and scrape the seeds into the egg mixture. Pour the mixture into a shallow freezer container allow to just freeze 1-2 hrs. remove to a bowl, beat and return to the freezer container, cover and freeze overnight or for up to 3 days.
*Although these recipes are basic to the dish, the particular flavoring combinations are from the Summer Foods and Desserts volumes in the Practical Cooking series of book

Quick Banana Pops: Serves 8 in plastic pop sickle molds, 4 in Dixie cups used as molds
1 pt. vanilla ice cream
1 large VERY ripe banana
Wooden sticks if using Dixie cups
While the ice cream softens, mash the banana in a bowl, with a fork until no lumps remain. Combine the two well and fill the molds. Insert the ‘sticks’ and freeze until firm. Rub with a warm cloth to unmold, if necessary. This can also be made in a single mold for table service.*
*If considering substituting other fruits, use them in proportion bearing in mind that bananas have a low pulp/juice ratio and changing that will affect the ability to freeze. Fruits should be very ripe and pureed, then strained if necessary. The addition of sugar depends on the fruit, some powdered may be needed, but remember sugar inhibits freezing, so be sparing.
This tip can also be used to flavor the other dairy based desserts here. Delete the given flavoring agents and replace with the preferred ones. You can use the Berry Puree above as a guide for quantity and swirl (sugar may be needed) or mix (possibly no sugar) into the dessert base ingredients. The best move is to research other recipes for quantities as to specific flavoring agents. Basically any recipe for machine made ice cream type desserts can be processed by hand following the guidelines given here.
Have fun, experiment, be independent and create your flavor for the holiday. For example, the dessert pictured with this post is Espresso Granita garnished with Lemon Thyme. It’s the perfect end to an outdoor dinner, and ’kills two birds with one stone’ because hot coffee isn’t missed.

11 Ways To Use Frozen Bread Dough In Summer

Summer is coming and it’s time to talk about bread. That’s right bread. Though the mention of fresh bread usually conjures the image of cold evenings, warm kitchens and one dish meals like hearty soups and stews actually more bread is sold in hot weather.  Not just the pre-sliced product in plastic sleeves, but different types of bread, artesian loaves, rolls, buns, flatbreads and so on. Cold sauces can be soaked up as well as hot ones and then there’s all that grilling, the composed salads, the platters of cold cuts for sandwich meals and don’t forget picnics, which are so popular in summer. Each of them needs bread.

Back in the 90s it seemed I was always gifting someone with a bread machine. I bet most of them are long gone or gathering dust on a shelf by now and I know why. By the time I got around to buying a machine for myself, I realized I didn’t need or want one. The Bakery as such was disappearing, but supermarkets were stepping up. Although a bit pricier than the traditional products, their bakeries were turning out artesian loaves, pitas, flatbreads and more. Restaurants sold to patrons and Delis carried the French, Italian and Jewish rye breads so great for sandwiches. Quick breads don’t need a machine nor do muffins, but the main reason I didn’t get a machine was that I had discovered frozen bread dough.

Since then I’ve learned that having a 3-loaf package in the freezer can cover most any need.  Aside from rolls, and regular loaves of bread, I can shape the dough into a good replica of French or Italian and make garlic or herb bread. I’ve made Stromboli, impressed guests with homemade Hot Cross and Cinnamon buns and amused children by making soft pretzels. I’ve improvised a dinner with a quick pizza crust, understand I can do the same with tortillas and just learned to make pita bread.  So who needs to spend the time and effort making the dough too? This way is so easy, and, actually less expensive.

Below are a few of my favorite uses for frozen bread dough, but first a few tips;

  • Let the dough rise in a rectangular pan for long or stuffed breads-it’s easier to roll, or shape.
  • To cover the dough as it rises, place a piece of plastic wrap over the dough, lightly spray with cooking spray and flip the wrap over, this way the dough won’t stick to the cover as it rises
  • To avoid hands and/or utensils sticking to the dough when working it, spray them with cooking spray
  • Slash the top of the loaf with a razor or sharp knife before baking so the crust won’t split
  • A baking stone dispenses heat evenly for better, faster baking. Save money and buy an unvarnished quarry stone from a home-supply store. Preheat stone 45-60 min.
  • Thaw dough in the refrigerator overnight, it shortens the rising time.
  • To speed rising time, place covered bowl of dough in the microwave with a glass of water. Heat on low 3 min., rest 2 min. heat again 3 min, and rest 8 min. Bulk will have doubled
  • Use warm water to clean work surfaces. Hot water will bake the dough to them.

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Basic baking information:

  • After dough has risen, punch it down to disperse air bubbles, then let it rise again. This aerates the dough and makes the bread lighter, without large holes, for even baking
  • After the first rising is the time to add ingredients and/or shape the dough and/or to stuff it
  • If forming rolls, after punching, allow dough to rest 5-8 min., shape and place in a pan barely touching. Allow to rise 5-10min. more and bake.
  • To save over risen dough, punch it down and let it rise again-reason room temperature too warm
  • To save under risen dough bake it and serve in thin slices.-reason, room temperature too cool.

Glazing and topping advice: different glazes will produce a variety of crusts

  • For a plain rustic look, simply place the toppings, seeds, herbs etc. on a piece of paper on the counter and lightly dip the top of the unbaked dough into it.
  • Egg yolk browns, Egg white adds sheen. Whole eggs give both
  • Milk combined with butter or oil yields a soft crust
  • Water crisps the crust. For extra crispy spray again 10 before done
  • Water mixed with whole eggs gives a shiny, brown crisp crust
  • Honey or molasses makes the crust soft and sweet
  • To make toppings stick, spray or bush on glaze, add toppings and bake. Re-apply glaze 10 min before done.

Recipes:
Note:
To flavor bead, per 1 lb. loaf size, allow to thaw and rise.  Punch down and knead in 1/3 cup chopped fresh herbs or 1/2 cup pitted, chopped olives or 2/3 cup sautéed vegetables, such as peppers, onions, celery. The latter will also keep bread moist. Allow to rise again. Bake as directed on package.
To make Cheese Bread, after thawing, knead in 1 cup grated sharp cheese and work in ½ cup of the same cheese diced. Allow to rise until double its size. Bake according to package directions

Hot Cross Buns*
I loaf frozen bread dough
½ cup finely diced dried fruit
3Tbs. chopped raisins
1 egg white or yolk-optional or ½ an egg
1 cup confectioners’ sugar
2 Tbs. hot water or milk
¼ tsp. vanilla

Thaw the dough and allow to rise as directed. Punch down and knead in the fruit and form into balls. Place in a pan and allow to rise again. Mix egg and spray or brush over tops and bake as directed. Cool in pan 30min. Mix sugar, water and vanilla until smooth and spoon or pipe in cross pattern over the tops. Cool and serve.

*Baked in a round loaf this becomes Panettone

Stuffed Bread Dishes:
Stromboli:
Serves 8
1lb.loaf frozen bread dough
1 ½ cups marinara sauce
2 cups shredded cheese
2 Tbs. olive oil
Garlic mashed or garlic powder – to taste
Choice of toppings—meat, artichoke hearts, olives, mushrooms etc.*
After first rise, roll dough into a 10 X 18 inch rectangle and brush all but a 2 inch rim with olive oil. Starting at the long side nearest, spread the cheese on the dough, leaving a 2+ inch rim on the farther long side. Top with garlic and toppings. Tuck side margins over and roll away from you starting at near long side. Seal ends by pinching and place on a sprayed baking sheet seam side down. Lightly score the top. Cover with sprayed plastic wrap and let rise 30 min. Bake in a preheated oven 25-30 min. Serve hot sliced, with warm marinara sauce for dipping.
* Meats may be varied, but restrict to 1-1½ lb. total, thinly sliced. Thinly slice all other add-ins as well or the Stromboli will be lumpy and bake unevenly.

The Very Best Cinnamon Buns
1 lb. loaf frozen bread dough
2 Tbs. butter or margarine –melted
½ cup brown sugar
2 Tbs. cinnamon
½ cup raisins
6 Tbs. butter
½ cup brown sugar
½ cup chopped walnuts or pecans
After first rising, roll dough into an 18 X 14 inch rectangle. Leaving a ½ inch margin all around, brush with melted butter, sprinkle with sugar, cinnamon and raisins. Starting from a long side, roll up and leave seam side down while topping is mixed. Cream remaining sugar and butter and spread in the bottom of a 9X13 inch pan, sprinkle on the nuts. Cut dough roll into 1 inch slices, and place barely touching in the pan. Cover and allow to rise for 30+ min. until double in volume. Bake in a preheated 375 deg. oven for 25-20min. until golden. Let cool 3 min. and invert onto serving plate. Spoon over any topping still in pan.

Flatbread
Divide a 1 lb. loaf of bread dough into 4 portions and roll into balls. On a floured board, flatten them with your hand and roll into 8 inch rounds 1/8 inch thick. Place them on a lightly floured towel, cover with another and let rise 15 min. Put a rimmed baking sheet (jelly roll pan) upside down, in a preheated 500deg. oven for 5 min. Place one or two dough rounds on the top of the heated pan and cook 3-4 min. only until bread is swollen in the middle and a light tan color. Remove and wrap in a clean towel to cool. The swelling will disappear, but leave a pocket in the bread to form a pita.

Pizza Crust
The baking principle is the same as for flatbread. Placing the dough on a hot surface the bottom sets up instantly. When the dough is rolled, or in the case of pizza, pulled to about ¼ inch thickness the air bubbles are dispersed horizontally. The filling ingredients prevent it rising to form a pocket.  A 1lb.loaf of frozen bread dough should make 2 pizzas. Allow dough to rise, then knead it briefly, place the dough in the pizza pan and with oiled hands stretch it to fit the pan. Brush lightly with oil and spread on ingredients of choice. Selections are too numerous to list, but easily found on the web or cookbooks. Bake filled pies in a preheated 425 deg. oven 10-12 min. until bubbly.

Focaccia
1lb. loaf of frozen bread dough
2Tbs.oil
2Tbs. dried rosemary
1Tbs.kosher salt
1 egg-optional
6 black olives halved – optional
Baked with tomatoes on top or packed separately in the lunch pail with cheese, this bread is the original pizza. It’s easy to make with frozen dough and you might want to try incorporating herbs or vegetables into the dough for extra taste.  Let the dough rise, punch it down and knead it briefly on a lightly floured surface. Form into a 12 inch circle, cover and let rise for 30 min. Alternately, roll into a 9X13 in rectangle. Indent the top with a spoon handle at 1 inch intervals, brush with olive oil and sprinkle with salt and dried rosemary. Optionally stud the top with olive halves, or apply an egg glaze for sheen. Bake in a preheated 375 deg. oven for 30-35 min.

Rolled Dough

Bread Sticks
Allow a 1 lb. loaf of frozen bread dough to rise, punch it down, knead it slightly, optionally adding  2 tsp. caraway seeds or dried herbs and divide into 4 parts. Roll each part into a rope about ½ to ¾ inch in diameter; cut into 6 inch segments, squaring ends.  The width of the rope you roll will determine the thickness of the bread sticks, so remember when doing this step that they will have a second rise. Optionally roll the segments into seeds and/or sprinkle with salt.  Place them on a lightly floured towel, cover with another and let rise 15 min. Optionally, lightly spray with water to help seed and salt coating, if using, adhere and crisp the crust. Bake on a sheet in a 425 deg. preheated oven for 10 min. until golden.

Soft Pretzels*
Let dough rise, punch down and roll into 12 inch ropes about ½ inch thick. On a lightly floured board, make a loop in the center of the rope, using about 1/3 the length. Twist the ends and bring them down over the loop to form the traditional shape, pressing to make them stick. Place the pretzels on a lightly greased baking sheet and freeze for about 20 min. if you don’t want them to rise again and lose their shape.  Spray lightly with water and sprinkle with Kosher salt. Bake in a preheated 300 deg. oven 11-12 min until golden.
Alternatively drop into boiling water for 30sec.to set the shape. Place on the lightly greased sheet and sprinkle with salt. Bake as above.
As a note: soft pretzels don’t have to just be topped with salt. Any of the other bread toppings or glazes will do including changing it up and substituting sugar and cinnamon or adding a sugar glaze after baking.
*For explicit directions and to use Pillsbury breadsticks in place of frozen bread dough and twisting the dough -visit tablespoon.com/recipes/homemade-soft-pretzels/    OR dairyfreecooking.about.com/od/breadsbakery/

Tri-Color Braided Bread*
1 lb. loaf frozen bread dough
¼ cup tomato paste
½ cup frozen, chopped spinach, thawed and drained
¼ cup grated Parmesan
2 Tbs. flour + if needed
Separate thawed dough into 3 parts. Into one knead in the tomato paste plus 2 Tbs. flour to prevent sticking. Knead spinach into the second adding flour if needed. Knead cheese into the third. Roll into ropes.  Line up the cylinders facing you on a lightly floured board and begin braiding from the center toward you. Turn the board and braid the other half. Pinch the end so the baked loaf tapers at the ends. Optionally top and glaze. Bake as for a regular bread loaf.
*Recipe from Food Tips and Cooking Tricks by David Joachim

Want To Relax And Enjoy Saint Patrick’s Day?

Saint Patrick’s Day always reminds me of collage and green beer. It’s a casual holiday, open to all, with no obligations, simply offering a fun break for R & R. Whether you opt in for a drink, a dinner or the day, there’s a niche for you. To help discover the right food niche to fit a busy schedule, or current tastes, I’ve written Some Saint Patrick’s Day Recipes.  It covers the traditional dishes and alternatives plus snacks, sides, salads, leftover ideas and desserts that still convey the spirit of the holiday, while fitting in with today’s lifestyle.

Unfortunately, the traditional meal, corned beef and cabbage, considered a staple of the ‘working man’s diet’ and most diner menus, seems to have gone the way of the Christmas Goose. Corned beef, even its preferred cut, beef brisket, both formerly common sights in supermarkets, aren’t found on a regular basis. Brisket is now used for ground beef.  I’ve been told it’s considered ‘ethnic’ and to try an independent butcher-also a vanishing breed. Fortunately, for its die-hard fans corned brisket does appear briefly each March as a seasonal specialty item.

Unfortunately, between the current price of beef, and the fact that it’s a ‘prepared’ product, having been corned, the lowly brisket’s price has rivaled the prime cuts in the past few years.  This doesn’t bother me because I have an alternative solution.  I always preferred ‘corned beef round’ which is much leaner. Since any cut of beef can be corned, round roasts, both bottom and top even boneless chuck and arm or shoulder ones, are acceptable and far more reasonable.

An article by Julia Child got me into corning. She mentioned in passing, she had corned a beef that week, to make sandwiches for weekend guests. Corned that week? I always imagined corning was a long, messy process but, actually, it’s a cinch, requiring only a rub, and meat refrigerated in a plastic bag for 3-5 days, eliminating the need for skimming or re-boiling as well. I’ve been doing my own ever since and not just beef, other meats too, especially ham, which tastes surprisingly like beef.  The best thing is that you can cut a lobe off a ham, or a large piece from a canned one, to corn and bake the rest per usual. Step-by-step instructions are in my book.

Another modern drawback to the traditional Saint Patrick’s Day dinner is that, though easy to prepare, it’s time consuming to cook. Slow cookers are a questionable solution because the meat needs a head-start and the vegetables are added in increments, causing scheduling problems. As a solution, I offer a recipe that can be made in less than 30 min. as well as one for those who don’t like corned beef.

As I said at the start of this post, there are many other recipes in the book for complimenting, using and using up corned beef.  The dessert recipes are not so traditional, just to add a few new notes, but they’re all green, in keeping with the day’s color scheme. There’s even one of sherbet for the ‘lite’ minded and, of course, Waterford Chrystal’s special recipe for Irish Coffee.

So if your Saint Patrick’s Day meal plan is for a quiet dinner or you’re inviting guests, this book, as you can see from the Table of Contents, can solve any holiday menu problems with recipes like Asparagus Wraps, Cucumber Bisque and Key Lime Pie, for years to come. Some dishes may become family favorites to be enjoyed more often. Check out Some Saint Patrick’s Day Recipes, on this site’s Bookshelf, Kindle, and Smashwords.
TABLE OF CONTENTS

Introduction –
Traditional Brisket Cut
“Flat” and “Point”
“Corning” Defined
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Optional Corned Cuts
Use of a Slow Cooker
Cost
Home Corning
Ham
Canned Corned Beef
Canapes
First Courses
Entrees
Leftovers
Salads
Breads
Desserts
Finale
Corning Directions
Beef
Ham
Happy Saint Patrick’s Day everyone!

Fabulous, Elegant Dinner For 4 Under $13.00- For 10 Under $25.00

Here’s another menu for an easy, elegant, affordable dinner for a group. I had planned to write the post sooner, but got side-tracked by holiday food, using leftovers and suggestions for winter meals. Perhaps, that’s just as well with Easter coming, since it’s a chicken dish and chickens symbolize spring. The recipe was a long-time favorite of the caterer who shared it with me to make for a buffet, and I’ve used it often. In fact, I served it for years on New Year’s, made with leftover turkey breast, and always won raves. It would do equally well as an Easter brunch or supper.

One thing that makes this dish so great is it’s adaptability from the dressy to the casual buffet or small dinner for guests or just family. The recipe is easily adjusted for portions and versatile enough to be served for an occasion or a week night meal. Moreover, it freezes well, so it can be made in advance and cooked to order when needed.  Add to this that the cost is reasonable and the labor involved minimal and I’m sure it will become a favorite of anyone who gives it a try.

In keeping with my usual policy, I’m citing the recipe in quantity that serves 4, because it’s the easiest to divide or multiply to accommodate the required portions for servings. I’m also quoting the prices for the  ingredients as bought fresh and as calculated for the amounts actually used.  To give you full control over the recipe, I’m including the original version as the caterer gave it to me.

Normally regular pantry supplies, flour, salt pepper etc. and small amounts of herbs, spices and flavorings are not included in recipe estimates for articles, nor are items considered kitchen staples, such as butter and eggs, unless required in large amounts.  The amounts of those items used these recipes so minimal that their inclusion would have made less than $1.00 difference in the totals. The sides I include only in my ‘affordable’ menu, but ‘affordable’ is really a relative term here.

Admittedly, in the many times I’ve made Hot Chicken Salad I’ve had most of the ingredients in stock. So even I was shocked at how reasonable this dinner is even when all the ingredients are newly purchased in available quantities at a regular chain supermarket without coupons, let alone the expenditure for the amounts used. Both totals are listed below. The full total is the more impressive considering those quantities would cover servings equal to number of pieces of chicken in the Valu-Pac, or 10, probably even more. Also notable is the fact that the only variation in price would be in the choice of meat to be used. Leftovers would be less, fresh chicken or turkey breast higher. Just a note though, always use meat cooked on the bone, otherwise poultry tends to curl and dice unevenly.

Affordable Hot Chicken Salad; Serves 4

4 chicken thighs
1 cup diced celery
½ small onion diced
3 Tbs. slivered toasted almonds
1 Tbs. lemon juice
(½) 4oz.can mushrooms -drained
½ tsp. salt
2/3 cup Hellman’s mayonnaise*
¼ cup grated sharp cheese
1/3 cup toasted croutons
1 Tbs. melted butter
Paprika and dried parsley for garnish
Boil chicken, skin and bone and cut into bite sized pieces (save broth for another use).  Mix in a bowl with the next 7 ingredients. Spread evenly in a flat bottomed, oven-proof dish or casserole. Toss croutons with butter and scatter over the top, sprinkle with cheese.**  Bake in a 450 deg. oven for 30 min.
*Hellman’s is recommended for this because it cooked better than other mayonnaise.
** can be frozen at this point. Cover top with plastic wrap and seal dish in a plastic bag. Good for 2 weeks.

SIDES
Green Beans with Sautéed Onions
: Serves 4
(1) bag frozen whole or cut green beans 12-16oz.OR equal amount fresh
½ small onion in large dice
1 Tbs. butter
Lemon pepper to taste
Saute onion in butter until soft and beginning to turn golden. Cook beans until crisp tender; drain and toss with onions adding lemon pepper to taste.  Serve hot or room temperature.

 Kale with Sliced Grape Tomatoes in Vinaigrette
½ lb. kale
½ pint grape tomatoes
vinaigrette of choice *
Trim the heavy stems from the kale and cut leaves into bite sized pieces. Pour boiling water over them, plunge into cold water, then chill until crisp. Serve with sliced grape tomatoes in vinaigrette.
* For suggestions see DIY Dressings to Make Salads Sing, posted July 31, 2015

Muffins or Rolls
Fo packaged muffin mix: if fruit, top with cinnamon and sugar before baking or if plain, with poppy or rye seeds. Warm artesian rolls or bread are also good choices.

DESSERT
Maple, Butter Pecan Bars:
Serves 8-10
1 pkg. cake mix
1/3 cup oil
2 large eggs
8 oz. cream cheese
1/3 cup sugar
2 tsp. maple flavoring
Preheat oven to 350 deg. Blend the cake mix, oil and 1 egg scraping bowl sides, only until crumbly and reserving 1 cup batter, press the rest into a 13x 9 inch ungreased baking pan, evenly so it reaches all sides. Bake until crust is light brown 13-15 min. Remove pan and let cool slightly. Using the same bowl as the crust was mixed, beat the cream cheese until soft, add the sugar, last egg and flavoring and beat until well combined, about 2 min. on low. Spread filling evenly over crust and sprinkle with the reserved crust mix. Bake until crust is golden and filling is starting to set. Cool on a rack for 30 min. and cut into 24 bars. Store, covered at room temperature for 4 days, or chilled for 1 week. Can be frozen for 1 month.
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ORIGINAL RECIPE

HOT CHICKEN SALAD -: Serves 12
6 whole chicken breasts-split
3 cups diced celery
1 medium onion diced
½ cup slivered almonds- toasted
4 Tbs. lemon juice
1 ½ tsp. salt
¾ cup grated sharp cheese
1 cup cooked or canned mushrooms
2 cups Hellman’s mayonnaise
1 cup toasted croutons (rye)
½ stick melted butter
paprika and dried parsley for garnish
To cook, follow the directions given above.

ACCOUNTING
4 Chicken thighs at $0.88/lb. in a 4lb. Valu Pac.  =$3.52 containing 10 pieces= $0.35per =   $1.40

Celery at                                                                         $1.49 per bunch about 1/3 used           =   $ 0.29

Onion at                                                                         $1.50/3lb. 1.2 small one used              =   $0.25
Almonds                                                                         $1.25 for 1.25 oz. ½ used                       =   $0.63
Mushrooms                                                                   $0.59 for 4oz. can-1/2 used                   =   $0.30
Lemon                                                                            $0.50 per- ½ used                                    =   $0.25
Mayonnaise                                                                   $3.66 for 30oz.2/3 cup used                 =    $0.60
Sharp Cheese                                                                $1.65 for2 cups- ¼ cup. used                =   $0.21
Bread for croutons (buy day-old stale)                     $1.00 perloaf-1/4 used                        =   $0.25
————–                                              ——————-
Total amount for ingredients      $15.16                           Total used                 $4.18
Sides
Green Beans*                                                                   $1.00 all used                                           = $1.00

Kale *                                                                                 $1.28 per lb.  all used                               = $1.28
Grape tomatoes                                                             $2.50 per pt.   ½ used                                =  $1.25
Muffins, rolls or bread                                                   $2.00 Allowed                                            = $2.00
Cake Mix                                                                           $1.25                                                           =  $1.25
Cream cheese                                                                   $1.15 per 8oz.                                           = $1.15
_____________                                        —————-
$9.18                                                           $7.93

 

TOTAL COST                                                    for 10       $24.56                                 for 4            $12.11

 

*May need to be doubled for 10

 

It’s hard to beat that!!!