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Pecan Maple Bread Pudding

Published at: 06:03 pm - Thursday March 31 2011

1     Tablespoon unsalted Butter
¼    cup plus 4½ teaspoons Granulated Sugar
5     large Eggs
2     cups Heavy Cream
¼    cup packed Light Brown Sugar
¾    cup Pure Maple Syrup
½    teaspoon Vanilla
1     cup Pecan pieces, toasted lightly
⅓    cup Fresh Orange Juice
2     Tablespoons Brandy
½    teaspoon Ground Cinnamon
⅛    teaspoon Ground Nutmeg
5     cups ½ inch cubed day old White Bread

Preheat oven to 350°. Grease a 9” square baking dish with the butter and dust with 4½ teaspoons sugar. Whisk together eggs, cream, remaining sugar, syrup and spices. Add other ingredients, except bread, and mix until well blended. Add the diced bread cubes, mix and let set for one hour to soak. Pour into prepared pan and bake until pudding is set and golden brown, about one hour. Remove from oven and let cool 10 minutes. To serve, cut into pieces. This goes very well with grilled lamb chops or roast pork.

Bon Appétit!

8 Servings

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AGED WHITE CHEDDAR KNISH

Published at: 06:03 pm - Monday March 28 2011

4        lbs. White Potatoes, peeled and diced
2        cups Heavy Cream
¼       pound Butter
3        Tablespoons Kosher Salt
1        Tablespoons White Pepper
1        Egg, beaten
8 oz.  Aged White Cheddar Cheese
2        Sheets Puff Pastry

Boil potatoes until tender, about 20 minutes. Drain and add butter, cream, salt, pepper and cheese. Mash together to a smooth consistency. Spread potatoes on a cookie sheet and cool until firm.

Thaw puff pastry and cut each sheet into 6 even squares.

Divide Potato mixture evenly onto center of each pastry square (you may have potatoes left over). Fold the four corners of the pastry over the potatoes. Brush the edges of the pastry with the egg and pinch closed to form a pyramid shape. Bake in 350° oven for 20-25 minutes or until a deep golden color is reached. For a variation, you can add onions, shrimp or vegetables to the potato mixture.

Makes 12 Knish

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Braised Oxtail on Grilled Polenta

Published at: 04:03 pm - Thursday March 17 2011

Braised Oxtail

3 lbs.   Oxtail, sliced 2” tall
1          750 ml Bottle Cabernet Sauvignon
1 lb.     Pearl Onions
6         Slices Bacon
2 oz.    Sugar
2 T.      Black Pepper
2 T.      Kosher Salt
2 T.      Canola Oil

Season Oxtails with salt and pepper. Sear in hot pan with oil until well caramelized on all sides. Place in casserole dish. Sauté bacon and onions until translucent, add to Oxtails. Add wine and sugar and cover. Place in 300° oven for 2-2½ hours until meat is fork tender.  Remove meat and onions, reduced liquid by half or until a gravy-like consistency is reached.

Serve Oxtails on polenta, top with reduced wine sauce.

Serves: 3

Grilled Polenta

13 oz.   (1 Box) Quick Cooking Polenta
5          cups Milk
3 T.      White Onion, finely chopped
1 T.      Black Pepper
2 tsp.   Kosher Salt
1 T.      Canola Oil

Sauté onion three minutes in oil. Add milk, salt and pepper and bring to a boil. Add polenta to the boiling milk and cook, stirring for 5 minutes. Pour polenta onto cookie sheet and cool. Slice cooled polenta and grill 2 minutes on each side.

Makes:  2  9” Pies

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Chocolate Peanut Butter Pie

Published at: 08:03 pm - Thursday March 10 2011

1           cup Peanut Butter
8 oz.     Cream Cheese
1½        cups Confectioner’s Sugar
1           cup Milk
16 oz.   Whipped Cream or Cool Whip
2           9” Pie Crusts 

Bake Pie Crusts at 350° for 10 minutes or until light or golden brown. Mix together peanut butter, cream cheese, milk and sugar until smooth. Gently fold in whipped cream or cool whip; stir until even color is reached. Divide filling between Pie Crusts and refrigerate until set – 4 hours to overnight 

Chocolate Topping

8 oz.     Semi Sweet Chocolate Chips
9 T.       Butter

In a bowl put chocolate chips and butter. Set bowl over a pot of water and set to medium heat. When chocolate begins to melt, stir until an even smooth consistency is reached. Drizzle chocolate mixture over pie and refrigerate until set. 

Makes:  2  9” Pies

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English Toffee

Published at: 07:02 pm - Wednesday February 23 2011

 

2 2/3    cup Sugar
1 lb.      butter
1/3       cup Water
1/4       cup Corn Syrup
1/2       cup Dark Chocolate, melted

1.   Combine all ingredients in a large saucepot.
2.   Heat on low flame until butter is melted.
3.   Simmer until temperature reaches 300° on a candy thermometer.
4.   Immediately pour onto silicone mat or well greased baking pan.
5.   When Toffee is cooled, but still soft, score it with a pairing knife for evenly shaped pieces.
6.   When completely cooled, break along score lines. Top with melted chocolate and store in an airtight container at room temperature.

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WILD RICE

Published at: 06:02 pm - Thursday February 17 2011

1½    cups cooked Wild Rice
1       cup grated Carrots
3       Green Onions, chopped�
¼      cup grated Parmesan
¼      teaspoon dried Thyme
1       teaspoon Salt
         Pepper to taste
1       Teaspoon Baking Powder
1/3    cup All Purpose Flour
2       Eggs, lightly beaten

In a bowl, mix rice, carrots, onions, cheese, thyme and salt and pepper. sprinkle baking powder and flour over the mixture, then stir well. Pour in Eggs and mix lightly until blended.

Heat a cast iron frying pan over medium high heat. Drop 3 heaping spoonfuls of batter into pan. Cook until well brown on both sides (about three minutes) Serve hot!

Makes:    4  (3 piece) portions

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Gazpacho

Published at: 04:02 pm - Thursday February 03 2011

1        cup chopped Red Onions
1        cup chopped Green Bell Pepper
1        cup chopped English Cucumber
1        cup chopped and peeled Tomatoes
1½     teaspoons chopped Garlic
1½     teaspoons Kosher Salt
¼       teaspoon Cayenne Pepper
¼       cup Tomato Paste
1        tablespoon White Wine Vinegar
¼       cup plus 2 Tablespoons Extra Virgin Olive Oil
1        tablespoon fresh Lemon Juice
2        cups Tomato Juice
          Sprig of Thyme
          Balsamic Glaze

Mix all ingredients, except the Balsamic Glaze, together in a bowl or other container, cover, and let sit in the refrigerator overnight.

The next day, blend all of the ingredients in a blender until the gazpacho is smooth.

Refrigerate the gazpacho until ready to serve. Top each bowl with a
Balsamic Glaze Drizzle and Thyme.

Makes:   About two quarts

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Pear & Cranberry Turnovers

Published at: 08:01 pm - Thursday January 13 2011

2       D’Anjou Pears (peeled and diced)
½      Cup Dried Cranberries
2       Tablespoons Butter
¼      Cup Sugar
8       Phyllo Sheets
             Cinnamon Sugar
             Melted Butter

  • Put pears, cranberries, butter and sugar in a sauce pan and cook until pears are softened – about 8 minutes.
  • Spread out one sheet of Phyllo and brush with melted butter. Sprinkle with cinnamon sugar. Place one more sheet of Phyllo on top, brush with butter and sprinkle with cinnamon sugar.
  • Fold in half lengthwise, place ¼ of the filling close to one end and fold into a triangle…like a flag.
  • Repeat steps 2 and 3 with remaining Phyllo and filling.
  • Place on greased cookie sheet, brush with melted butter and bake at
    350 degrees for 10 to 15 minutes or until golden brown.

Makes 4

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Spicy Tomato Relish & Blue Cheese Quesadillas

Published at: 04:01 pm - Wednesday January 05 2011

Spicy Tomato Relish

2      Tablespoons olive oil
2      Large Jalapenos, diced
2      Large Tomatoes, diced
1      Bunch Cilantro, chopped
¼     Teaspoon Black Pepper
½     Teaspoon Kosher Salt
¼     Teaspoon crushed red pepper
1      Medium Red Onion

Sauté onion and jalapenos in olive oil until soft and translucent, about 5 minutes. Add tomatoes and cook until soft, about 4 minutes. Add cilantro, salt, pepper and crushed red pepper and stir to combine. Remove from heat and puree in food processor to desired consistency.

Blue Cheese Quesadillas

4              6” Flour Quesadillas
3  oz.       Blue Cheese crumbles
1½ oz.     Cheddar Cheese, shredded
1½ oz.     Swiss Cheese
2              Tablespoons Olive Oil

Combine cheeses and put 3 oz. of the mix between two tortillas. Heat oil in skillet over medium heat and cook quesadillas about 2 minutes per side until tortillas are browned and cheese is melted. Cut Quesadillas into 4 wedges each and serve with relish on the side.

Serves 4 Appetizers

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Chocolate Crepe with Spiced Apple Filling

Published at: 09:12 pm - Tuesday December 28 2010

Crepes

3      large Eggs
1      cups Milk
¾    cup Flour  
6      Tablespoons Butter, melted, & more for the pan
2      Tablespoons Cocoa Powder
         Pinch of Salt

In a medium bowl, whisk the eggs. Add remaining ingredients and whisk vigorously until smooth. Let rest for 20 minutes.

Heat an 8 inch non-stick pan over medium heat. Brush with butter and pour  ¼ cup batter into pan, twirling the pan so that that bottom is coated. Cook for about thirty seconds until the crepe comes away from the sides of the pan. Flip it over with a rubber spatula and continue cooking another 10
seconds. Transfer to a plate and continue the same process with the
remaining batter.

 Apple Filling 

4    Fuji Apples, peeled and sliced
½  cup Apple Juice
½  cup Sugar
¼  teaspoon Cinnamon
       Sprinkle of Nutmeg
1     Tablespoon Cornstarch
1     Tablespoon Butter

Combine all ingredients in a small sauce pan. Cook at medium heat, stirring continuously, until sauce is thick and apples are just done.

Spoon filling into center of the crepes and roll up. Can be made ahead of time and microwaved to reheat.

Dust with powdered sugar, if you like, and serve with whipped cream.

Bon Appétit!

Serves 8

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