Honey Nut Bars

Honey Nut Bars:

1 cup honey

3 tablespoons light corn syrup

3/4 cup heavy cream

3/4 cup whole almonds, toasted

3/4 cup shelled pistachios

3/4 cup sliced almonds, toasted

2 tablespoons orange zest

Almond oil or vegetable oil

Lightly grease a baking sheet with the almond oil.

Pour the honey, corn syrup, and heavy cream into a heavy medium saucepan, and cook, monitoring the temperature with a candy thermometer, until it reaches 265°F.

Remove from the heat and quickly stir in the nuts and orange zest. Spread the mixture evenly onto the greased cookie sheet and cool completely before slicing.

Cut into 1-inch squares with a large chef’s knife brushed with a small amount of oil. Store in an airtight container.

Bean, Corn, and Tomato Soup

Bean, Corn and Tomato Soup:

(serves 6)

1 cup vegetable broth (or low sodium chicken broth)

1 large sweet onion

2 stalks celery

2 carrots

2 cans Cuban style black beans
2 cans of organic diced tomatoes

1 bag of frozen corn

1 garlic clove, minced

1 tbsp extra virgin olive oil

1/2 tsp chili powder
1 tsp kosher salt

1 tsp pepper

Parmesan cheese

cilantro

Heat the oil in a large dutch oven (or large soup pot). Chop up the onions, carrots and celery and throw them into the pot. Add the salt, pepper, garlic, and chili powder and stir together. Once the onions and celery have become translucent, pour in the chicken broth and add the beans and tomatoes. Bring to a boil the lower the heat and simmer for 10 minutes. Next add the corn and simmer for another 10 minutes. Top with cilantro  and Parmesan cheese. Serve warm with bread.

Giada's Baby Strawberry Honey Pies

Giada's Baby Strawberry Honey Pies:

You will need:

Vegetable cooking spray

2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury)

2 tablespoons honey

1/2 tablespoon lemon juice

1/2 tablespoon arrowroot

1/2 teaspoon grated orange zest

8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups

1 egg, beaten

Special equipment: a 12-count nonstick mini-muffin pan, a 3-inch round cookie cutter, a 2-inch round cookie cutter. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.

For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Stir in the strawberries.

Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve.

Potato Basil Puree

Potato Basil Puree:

(Ina Garten recipe, foodnetwork.com)

2 cups fresh basil leaves, lightly packed

2 lbs large Yukon Gold or white boiling potatoes

1 cup half-and-half

3/4 cup freshly grated Parmesan cheese, plus extra for serving

2 tsp kosher salt

1 tsp freshly ground black pepper

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.

Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the sauce- pan, and steam over low heat until any remaining water evaporates.

In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and purée. Add the hot cream mixture and process until smooth.

With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

Cocktail Meatballs

Cocktail Meatballs:

(Recipe from Foodandwine.com)

5 slice packaged white sandwich bread

1 cup milk

3 large eggs, beaten

1 small white onion, minced

1 tbsp salt

2 tsp sweet paprika

1 tsp dry mustard

1/2 tsp freshly ground black pepper

1/2 tsp ground mace

2 lb lean ground beef

Vegetable oil, for brushing

1 cup ketchup

1/2 cup currant jelly

1/2 cup dry sherry

1 tbsp Worcestershire sauce

Preheat the broiler. In a large bowl, soak the bread in the milk for 1 minute, until softened. Squeeze out the excess milk and return the bread to the bowl. Add the eggs, onion, salt, paprika, dry mustard, pepper, and mace and mix until smooth. Add the ground beef and mix until evenly combined.

Brush a large rimmed baking sheet with oil. Using a 2-tablespoon-size ice cream scoop, form the meat into 1 1/2-inch balls; roll until smooth. Transfer the meatballs to the baking sheet and brush the tops with oil. Broil 10 inches from the heat for about 10 minutes, shifting the sheet occasionally, until the meatballs are sizzling and browned.

Meanwhile, in a large, deep skillet, combine the ketchup, jelly, sherry, and Worcestershire. Add 1/2 cup of water and bring to a simmer, whisking until the jelly is melted.

Using a slotted spoon, add the meatballs to the sauce and simmer over low heat until thickly glazed, about 15 minutes. Transfer the meatballs to a bowl and serve with picks.

Churros

Churros:

(Recipe from doriegreenspan.com. Adapted from a Chef Alain Morville recipe.)

Makes about 4 servings

Ingredients:

Vegetable oil for frying
1 cup water
1 stick (4 ounces) butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3 eggs
1/4 cup sugar

Prepare to fry the churros by heating about 1 1/2 inches of oil in a deep pan.  The oil should be about 360 degrees.

To make the dough, bring the water, butter, cinnamon and salt to a rolling boil in a 3-quart saucepan.  Stir in the flour all at once.  Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute.  Remove the pan from the heat.

Beat the 3 eggs until well blended then add them, in 3 additions, to the mixture in the saucepan – keep stirring until the mixture comes together and is smooth.  (You can do this in a mixer with a paddle attachment if you’ve already had your daily workout.)

Spoon the mixture into a piping bag fitted with a large star tip.  Have a scissors at hand.  Hold the bag over the hot oil, squeeze a strip of dough about 4 inches long, snip it with the scissors and let it drop into the oil.  Fry 3 to 4 strips at a time, turning once, until golden brown, about 2 minutes on a side.  Drain on paper towels.  Roll the churros in the sugar and serve immediately.  These are really best minutes after they’ve been fried.  

Alfredo Lasagna Rolls

Alfredo Lasagna Rolls:

4 oz ricotta cheese (or cottage cheese)

2 cups fresh spinach, finely chopped

1 cup white mushrooms, chopped

1/2 cup roma tomatoes, seeded, finely diced

1 cup shredded Mozzarella cheese, plus more for topping

1/2 cup shredded Parmesan cheese 

2 tbsp fresh basil, chopped 

2 cloves garlic, minced 

8-10 lasagna noodles, cooked as directed and cooled slightly

2 cups of your favorite Alfredo Sauce
1 tsp fine sea salt

1 tsp black pepper

Preheat oven to 350 degrees.

In a mixing bowl, mix the ricotta cheese, spinach, mushrooms, mozzarella, parmesan, tomatoes, salt, pepper, basil & garlic until combined. Spread a ladle or two of Alfredo sauce in the bottom of a 9x13 baking dish.

Lay out one lasagna noodle on cutting board, spread about 1/4 cup of the mixture along the noodle and roll up from one end to the other.  Lay the roll seam side down in the Alfredo sauce.

Repeat with remaining noodles and filling, laying each in the sauce. Top with mozzarella cheese. Bake in oven for 20-30 minutes until heated through and cheese is browned slightly on top.

Endive with Apple, Bacon, and Blue Cheese

Endive with Apple, Bacon and Blue Cheese:

1/4 cup of your favorite blue cheese dressing

1/2 cup blue cheese crumbles

1/4 cup walnuts chopped (small pieces)

1/2 cup crispy bacon chopped (small pieces)

1/2 cup tart red apple, peeled, cored and diced (small pieces)

1/2 tsp fine sea salt

1/2 tsp pepper

Endive lettuce

Mix all of the ingredients together (except the endive). Fill the endive lettuce cups with the mixture. Place onto a serving platter, cover and keep in the refrigerator until ready to serve. Serve cold.

You can also put the mixture into a serving bowl with a spoon and neatly arrange the lettuce cups on a serving tray surrounding the bowl for your guests to fill themselves.

Spanakopitas:

Ina Garten Recipe

(makes 6 strudels)

Ingredients:
2 tbsp. olive oil
1/2 cup chopped yellow onion
2 green onions, white and green parts, chopped
1 (10-oz.) package frozen chopped spinach, thawed and drained
2 eggs, lightly beaten
2 tbsp. freshly grated Parmesan cheese
Plain dry bread crumbs
1/4 tsp. grated nutmeg
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 cup small-crumbled feta cheese
2 tbsp. toasted pine nuts, chopped
12 sheets frozen phyllo dough, defrosted
6 tbsp. unsalted butter, melted

Preheat the oven to 375 degrees.

Heat the olive oil in a medium sauté pan, add the onion, and cook for 5 minutes over medium-low heat.  Add the green onions and cook for another 2 minutes until they are wilted but still green.  Meanwhile, add the thawed and drained spinach to a large mixing bowl.  When the onions are done, add them to the bowl.  Mix in the eggs, Parmesan cheese, 1 1/2 tablespoons bread crumbs, nutmeg, salt and pepper.  Gently fold in the feta and the pine nuts.

Place one sheet of phyllo dough flat on a work surface.  Brush the dough lightly with butter.  Working quickly, place another sheet of phyllo on top of the first, and brush it lightly with butter.  Continue this process until you have a stack of 4 sheets of phyllo.  Cut the stack of phyllo in half lengthwise (I found a pizza cutter useful for this step).  Place 1/3 cup of the spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag.  Then fold the triangle of phyllo over straight and then diagonally again. Continue folding the first diagonally and then straight until you reach the end of the sheet.  The filling should be totally enclosed.  Continue assembling phyllo layers and folding the filling until all of the filling is used.  Place on a sheet pan, seam sides down.  Brush the tops with melted butter, sprinkle with flaked salt (I used kosher) and bake for 30-35 minutes, until the phyllo is browned and crisp.  Serve hot. 

Tiramisu

Tiramisu:

(Recipe from iceteasugarhigh.blogspot.com)
(This recipe makes 6 servings)

For the zabaglione:

2 large egg yolks
3 tbsp sugar

1/4 cup coffee

1/4 tsp vanilla extract
1/2 tsp finely grated lemon zest

For the vanilla pastry cream:

1/4 cup sugar

1 tbsp all purpose flour

1/2 tsp finely grated lemon zest

1/2 tsp vanilla extract

1 large egg yolk

3/4 cup whole milk

For the whipped cream:
1 cup chilled heavy cream

1/4 cup sugar
1/2 tsp vanilla extract

To assemble the tiramisu:
2 cups brewed espresso, warmed
1 tsp rum extract (optional)
1/2 cup sugar
1/3 cup mascarpone cheese
36 savoiardi/ladyfinger biscuits (you may use less)
2 tbsp unsweetened cocoa powder

For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.

Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.

Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.

Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)

Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.
Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.

Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.

Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.

Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.
To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Eclairs

Eclairs:

(makes 9 eclairs)

Dough:

1/2 cup (1 stick) unsalted butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

Filling:

1 (5 ounce) package instant vanilla pudding mix

1 tsp vanilla extract
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar

Chocolate Icing:

1 teaspoon vanilla extract

2 tbsp whole milk
3 (2 ounces) squares semisweet chocolate
1/4 cup confectioners sugar

Preheat oven to 450 degrees. Grease a large baking sheet.

Dough: In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low and add the flour and salt. Stir until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from the heat. Add the eggs, one at a time, beat well after each addition. Using a pastry bag fitted with a number 10 (or larger tip) pipe the dough onto the cookie sheet in 1 1/2 x 4 inch strips.

Baking dough: bake the dough strips for 15 minutes, then reduce heat to 325 degrees and bake for 20 more minutes, until hollow sounding when lightly tapped on the bottom. Gently pierce one end of each shell with a toothpick to allow any steam to escape (this will help to keep the shells from turning soggy in the middle). Place them onto a wire rack to cool.

Filling: combine pudding mix, vanilla and milk in a medium size bowl (according to package directions). In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in the confectioners sugar. Then fold the whipped cream into pudding. Using a pastry bag with a tip, fill the bag with the filling and gently pipe the filling into the same end of the shell that you pierced.

Note: You can also slice the top of the shells off with a knife, fill the shell with the filling, dip the top in the chocolate and place the top back onto the eclair.

Icing: melt the chocolate, vanilla, and 2 tablespoons of milk in a double boiler. Once the chocolate has melted, stir in 1/4 cup confectioners sugar. Dip the top of the eclairs into the chocolate and place them onto a wire rack so the chocolate can harden. Once the chocolate has set, place the eclairs onto a serving tray, voer with plastic wrap and place into the refrigerator until ready to serve.

Classic Cherries Jubilee

Classic Cherries Jubilee:

(Inspired by a recipe from allrecipes.com)

1 lb fresh dark, sweet cherries, rinsed and pitted (or use frozen pitted cherries)

1/2 cup sugar

2 tbsp cornstarch

1/4 cup water

1/4 cup orange juice

1/2 tsp orange zest

1/2 tsp lemon zest

1/4 tsp cherry extract

1/4 cup brandy

3 cups french vanilla ice cream

Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries, lemon and orange zest, and return to a boil. Then reduce heat and simmer for 10 minutes. While the cherries are cooking, spoon the ice cream into serving bowls.

Remove the cherries from the heat, and stir in the cherry extract. Pour in the brandy, and ignite with a long lighter. Gently shake the pan until the blue flame has extinguished itself. Spoon the cherries over the bowls of ice cream.

Note: The flames may get quite high when flambeing, so pay attention to anything flammable above and around where you ignite the cherries. When the initial large flame has died down, a small blue flame will continue to burn for several seconds. Shake or stir the cherries gently to expose more alcohol to the flame, being careful that they do not burn. The goal is to have the small, blue flame burn for as long as possible, thereby reducing the raw alcohol flavor, caramelizing the sugars, and entertaining your guests.

 

Pickled Green Beans with Lemon

Pickled Green Beans with Lemon:

(Found recipe here)

1 lb very fresh green beans, stem ends trimmed

2 cups rice vinegar

1/4 cup sugar

2 tbsp fine sea salt

6 small dried red chiles, such as Thai or arbol

1 tsp pink peppercorns

3-in.-long piece kombu (dried kelp)*

1 lemon, ends removed, halved lengthwise and cut into 1/3-in.-thick slices, seeds removed

Bring a medium pot of water to a boil and blanch green beans until tender-crisp, 2 to 3 minutes. Drain and put in a large heatproof bowl.

Bring 2 1/2 cups water to a boil in another medium pot with vinegar, sugar, salt, chiles, peppercorns, and kombu. As soon as liquid boils, pour over beans and add lemon. Let cool to room temperature. Slit 3 of the chiles to let seeds spill into liquid. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.

Grapefruit and Avocado Salad with a Lime & Mint Vinaigrette

Grapefruit and Avocado Salad with a Mint Vinaigrette:

(Makes 4 servings. Recipe from here)

Salad:

2 ripe avocados

2 large red grapefruits

6 cups prepackaged spring mix salad

Vinaigrette:

1 tbsp fresh mint leaves, chopped

1 tbs extra virgin olive oil

2 tsp honey

2 limes, juiced

pinch of fine sea salt

pinch of freshly ground pepper

Peel the grapefruit, removing the white membrane.  Cut between the inner membranes to remove the segments of the fruit and set aside. Peel and pit avocados; cut lengthwise into 1/2 inch thick slices. Divide salad mix between four plates; arrange an equal amount of grapefruit and avocado on each plate.

For the vinaigrette: using a food processor, mix together lime juice, mint, honey, oil, salt and pepper. Spoon vinaigrette over fruit and salad and Serve.

Asparagus and Smoked Salmon Spears

Asparagus and Smoked Salmon Spears:

1 bunch asparagus (about 20 spears), ends trimmed (about 1-2 inches)

6 ounces of thinly sliced smoked salmon (1 slice per asparagus spear)

1 tbsp fresh rosemary, finely chopped

Pinch of fine sea salt

Pinch of pepper

1 tbsp lemon juice

2 tbsp olive oil 

4 lemon wedges

Preheat the oven to 400 degrees.

Cut off about 1-2 inches off of the bottom of each asparagus spear. Lay the asparagus on a baking sheet lined with foil. Drizzle with extra virgin olive oil and lemon juice and mix them around until they are evenly covered. Then sprinkle them with rosemary, sea salt and pepper. Roast in the oven for about 8-10 minutes or until they are brown around the edges. Remove from the oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a thin slice of smoked salmon. Arrange on a serving platter with lemon wedges and serve.