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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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Ratatouille

Published at: 05:12 pm - Thursday December 16 2010

¼    cup olive oil
1½   cups small diced yellow onions
1     teaspoon minced garlic
2     cups medium diced eggplant with skin on
½    teaspoon fresh thyme leaves
1     cup diced green bell pepper
1    cup diced red pepper
1     cup diced zucchini squash
1     cup diced yellow squash
1½   cups peeled, seeded and chopped tomatoes
1     Tablespoon thinly sliced fresh basil leaves
1     Tablespoon chopped fresh parsley leaves
       Salt and freshly ground pepper
Set a large 12 inch sauté pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7  minutes.

Add the eggplant and thyme to the pan and continue to cook,  stirring occasionally, until the eggplant is partially cooked, about 5 minutes.

Add the green and red peppers, zucchini, squash and continue to cook for an additional 5 minutes.

Add the tomatoes, basil, parsley and salt and   pepper to taste, then cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Serves 6  (as a side dish)

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Buttermilk-Butternut Squash Panna Cotta with Macerated Blackberries

Published at: 08:12 pm - Monday December 13 2010

1 teaspoon unflavored gelatin
1½  Tablespoon water
1½  cup heavy cream – divided
1 cup buttermilk
1   teaspoon pure vanilla extract
1/3  cup light brown sugar
1   cup cooked and pureed butternut squash

In a small bowl, sprinkle the gelatin on the water, stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together 3/4 cup cream, buttermilk, vanilla and butternut squash puree. Heat the remaining cream with the sugar to simmer. Take off the heat and stir in the gelatin mixture to dissolve. Pour the hot mixture into the  butternut mixture and blend well. Pour into 4 to 6 oz. ramekins or custard cups and refrigerate overnight. To unmold, run the blade of a small knife around the mold and turn over into the center of a small plate. Surround with blackberries and it’s syrup.

 Macerated Blackberries

½  pint fresh blackberries
2 Tablespoons sugar
2 tablespoons Grand Marnier

 Combine all ingredients and let rest for 2 hours.

 4 Servings

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Guinness Pulled Pork

Published at: 03:12 pm - Thursday December 02 2010

Ingredients for Dry Rub

2   Tablespoons salt
2   Tablespoons black pepper
2   Tablespoons chili powder
2   teaspoon coriander
1   Tablespoon garlic
2   teaspoon ground mustard
————————————
1   12 oz. can Guinness Beer
1   5 lb. Pork Butt  (Shoulder)

Combine all rub ingredients and rub all over the pork. Wrap in plastic wrap and let sit overnight. Preheat oven to 500°. Unwrap pork and place in roasting pan with about 2 inch sides. Cook 45 minutes until dark brown on all sides. Lower heat to 300 °. Pour Guinness over the pork. Cover tightly with two layers of foil. Cook pork 2½ hours until it is so tender that it falls apart. Let cool for ½ hour, then with two forks, pull the meat apart, mixing with the pan juices.

Serve on your favorite roll with crispy fried onions!

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Butternut Squash Spaetzle

Published at: 05:11 pm - Monday November 29 2010

Butternut Squash Spaetzle

½   cup pureed cooked butternut squash
2   eggs, lightly beaten
½   cup milk
1   teaspoon salt
1/8    teaspoon nutmeg
¼   teaspoon baking powder
1½   cup  flour

Bring a saucepan of salted water to boil, reduce the heat and let simmer. In a bowl, stir all ingredients together mixing well.  Place a colander over the pan and pour about ¼ of the batter into the colander and press through the holes with a plastic spatula into the hot water. When the Spaetzle start to float to the surface, cover the pan and keep covered until the Spaetzle appear to swell and are fluffy. Remove the dumplings and repeat with the remaining batter. Sauté the Spaetzle in a little butter.  Enjoy!

Servings -  Four

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Coconut Macaroons with Almond Brittle Ice Cream

Published at: 03:11 pm - Thursday November 18 2010

Almond Brittle

1  cup sugar
½  cup light corn syrup
¼  teaspoon salt
¼  cup water
1  cup toasted almonds
2  tablespoons butter
3  teaspoon baking soda
½  teaspoon Almond Extract

Grease cookie sheet. Combine sugar, corn syrup, salt and water and set over medium heat. Cook until sugar is dissolved. Add almonds. Cook until candy thermometer reads 300 degrees. You should start to see slight browning around the edges. Remove from heat and add butter, almond extract and baking powder. This step creates steam, so be careful!

Pour onto cookie sheet and cool. Lift and smash!

Coconut Macaroon Cookies

3  cups Instant Oatmeal
1   cup coconut flakes
5  tablespoons cocoa powder
½  cup milk
½  cup butter
2  cups sugar
3  tablespoon coconut oil

Combine milk, butter, sugar and oil in sauce pot. Heat slowly to a gentle simmer to dissolve the sugar. Remove from heat and add oatmeal, coconut and cocoa. Drop onto cookie sheet with a spoon or a small ice cream scoop. Allow to dry and cool.

Stir Almond brittle into a quality vanilla ice cream, top with macaroons and mint.  Enjoy!

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Buttermilk-Butternut Squash Panna Cotta with Macerated Blackberries

Published at: 07:11 pm - Friday November 12 2010

1 teaspoon unflavored gelatin

1½  Tablespoon water

1½  cup heavy cream – divided

1 cup buttermilk

1   teaspoon pure vanilla extract

1/3  cup light brown sugar

1   cup cooked and pureed butternut squash

In a small bowl, sprinkle the gelatin on the water, stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a medium bowl, whisk together 3/4 cup cream, buttermilk, vanilla and butternut squash puree. Heat the remaining cream with the sugar to simmer. Take off the heat and stir in the gelatin mixture to dissolve. Pour the hot mixture into the butternut mixture and blend well. Pour into 4 to 6 oz. ramekins or custard cups and refrigerate overnight. To unmold, run the blade of a small knife around the mold and turn over into the center of a small plate. Surround with blackberries and it’s syrup.

Macerated Blackberries

½  pint fresh blackberries

2 Tablespoons sugar

2 tablespoons Grand Marnier

Combine all ingredients and let rest for 2 hours.

Serves 4

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Mocha Soup with Dried Fruit Island and Espresso Biscotti

Published at: 09:10 pm - Friday October 22 2010

1 lb. - Semi-sweet chocolate (the best quality available) – Chop into small pieces
2 cups - Heavy Cream
1 Tbsp - Ground Melita Espresso
4 Tbsp - Lite Brown Sugar
1 Tbsp - Melita Hazelnut Syrup
1Tbsp - Melita Caramel Syrup

Simmer cream, espresso grounds and brown sugar for 5 minutes. Strain into chopped chocolate with the Hazelnut and Caramel syrups. Wisk lightly in a double boiler until chocolate is melted and smooth. Keep warm on a double boiler.

Dried Fruit Island

1 cup - Ricotta
¼ cup - Dried cherries
¼ cup - Dried mango
1 tsp - Melita Caramel Syrup
2 Tbsp - Sugar

Mix all ingredients until well blended.
To serve, ladle Mocha Soup into bowl and put a large tablespoon of cheese mixture into the center. Serve with Biscotti.

Espresso Biscotti

½ cup - Unsalted Butter
¾ cup - Lite brown sugar (packed tightly)
2 - Large Eggs
1 cup - Chopped Pistachio Nuts
2 ¼ cup – Flour
1 ½ tsp – Baking Powder
¼ tsp – Salt
½ Tbsp – Ground Espresso

Whip butter and sugar until light and fluffy, add Espresso and 1 egg at a time, add baking powder and salt. Mix in flour and nuts and knead lightly. Roll into 2” wide logs. Bake at 350 degrees for 20 minutes or until light brown. Remove from oven and allow to set for 5 minutes. While still warm, slice into 1/2” wide slices. Place on a lined cookie sheet and bake at 300 degrees for 5 minutes or until light brown all over. After cooling, store in an airtight container.

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