- original recipe from Gale Gand
1 cup brown sugar
1 cup white sugar
1 cup dark corn syrup
1 cup butter
2 cups evaporated milk, separated
1 teaspoon vanilla
3 cups pecan halves
8-12 ounces semisweet chocolate, melted
Combine the sugars, syrup, butter and 1 cup of the evaporated milk, and bring to a boil. Add the other cup of evaporated milk slowly, stirring constantly, and cook until it reaches 245 - 255 degrees on a candy thermometer.*** Add the vanilla and pecans and mix well. Pour into a 9 by 11-inch greased pan and refrigerate. Bring to room temperature, cut into squares then dip in chocolate. If you'd like to make a turtle, spoon dollops of the caramel pecan mixture onto a greased sheet pan, with 5 pecans in each mound (4 legs and head). Refrigerate to set, then dip in chocolate.
*** bring the caramel to “soft ball” stage – I like to use a bowl of ice water to help test the pliability of the caramel
Saturday, January 1, 2011
cardamom cookies
1 cup butter
3/4 c sugar
1 yolk
1 tsp vanilla
1/2 tsp cardamon
2 c flour
1 c powder sugar
melt butter stirring constantly until it just begins to brown. remove and put in the fridge until cool 30 mins
combine butter and sugar beat until well mixed
add yolk vanilla and cardamom and mix
reduce speed and add flour slowly until crumbly ball forms
make into 1 inch balls
bake on ungreased sheet 10-12 mints 350 degrees
remove from sheet immediately cool 1 min roll in powdered sugar while warm and again when cool
3/4 c sugar
1 yolk
1 tsp vanilla
1/2 tsp cardamon
2 c flour
1 c powder sugar
melt butter stirring constantly until it just begins to brown. remove and put in the fridge until cool 30 mins
combine butter and sugar beat until well mixed
add yolk vanilla and cardamom and mix
reduce speed and add flour slowly until crumbly ball forms
make into 1 inch balls
bake on ungreased sheet 10-12 mints 350 degrees
remove from sheet immediately cool 1 min roll in powdered sugar while warm and again when cool
onion bulgur salad
• 3/4 cup bulgur*
• 2 cups boiling water
• 3/4 cup finely chopped red onion
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup seeded, diced cucumber
• 1 cup diced seeded tomato
• 1/2 cup minced fresh basil
• 1/2 cup minced fresh parsley
• 1/2 cup chopped green onions
• 1/4 cup minced fresh mint
• 1/4 cup lemon juice
Directions
1. Place bulgur in a bowl; stir in the boiling water. Stir in the boiling water. Cover and let stand for 1 hour or until liquid is absorbed. Meanwhile, in a large bowl, combine the onion, salt and allspice; let stand for 30 minutes.
2. Drain bulgur and squeeze dry; add bulgur and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.
• 2 cups boiling water
• 3/4 cup finely chopped red onion
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup seeded, diced cucumber
• 1 cup diced seeded tomato
• 1/2 cup minced fresh basil
• 1/2 cup minced fresh parsley
• 1/2 cup chopped green onions
• 1/4 cup minced fresh mint
• 1/4 cup lemon juice
Directions
1. Place bulgur in a bowl; stir in the boiling water. Stir in the boiling water. Cover and let stand for 1 hour or until liquid is absorbed. Meanwhile, in a large bowl, combine the onion, salt and allspice; let stand for 30 minutes.
2. Drain bulgur and squeeze dry; add bulgur and remaining ingredients to onion mixture. Toss gently to combine. Serve or refrigerate.
Honey Glazed Ham
Ingredients:
1 (5lb) ready to eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cups butter
Directions:
1. Preheat oven to 325 degrees.
2. Score ham, and stud with whole cloves. Place ham in foil lined pan.
3. In top half of double boiler, head corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10-15 minutes with honey glaze. During the last 4-5 minutes of baking, turn on broiler to caramelize glaze. Remove from oven and let sit a few minutes before serving.
1 (5lb) ready to eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cups butter
Directions:
1. Preheat oven to 325 degrees.
2. Score ham, and stud with whole cloves. Place ham in foil lined pan.
3. In top half of double boiler, head corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10-15 minutes with honey glaze. During the last 4-5 minutes of baking, turn on broiler to caramelize glaze. Remove from oven and let sit a few minutes before serving.
MINT PESTO STUFFED CHICKEN BREASTS
Mint and parsley take the place of traditional basil in the spring time pesto that’s stuffed inside these chicken breasts. Don’t be concerned if a little of the pesto leaks out; it will flavor the braised vegetables and broth in the pan, which are served with the chicken.
Recipe from http://www.jesrestaurantequipment.com/chefphilonline/
Serves:8 Difficulty Level: 3 (of 5) Prep Time: 20 minutes Ready In: < 1 hour
INGREDIENTS (Pesto):
• 6 tablespoons toasted slivered almonds
• 2 garlic cloves
• 3/4 teaspoon kosher (coarse) salt
• 1 1/2 cups loosely packed fresh Italian parsley
• 3/4 cup loosely packed fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/2 cup (2 oz.) freshly grated Parmigiano-Reggiano cheese
INGREDIENTS (Chicken):
• 8 boneless skinless chicken breast halves
• 3 cups sliced leeks (1/2 inch)
• 2 cups chicken broth
• 1 1/2 lb. thin carrots (about 6), peeled, sliced (1/4 inch)
• 1/4 cup butter
• 1 1/4 teaspoons kosher (coarse) salt, divided
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon freshly ground pepper
PROCEDURE:
• Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
• Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto.
• Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat. Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram.
• Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken.
• Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
Recipe from http://www.jesrestaurantequipment.com/chefphilonline/
Serves:8 Difficulty Level: 3 (of 5) Prep Time: 20 minutes Ready In: < 1 hour
INGREDIENTS (Pesto):
• 6 tablespoons toasted slivered almonds
• 2 garlic cloves
• 3/4 teaspoon kosher (coarse) salt
• 1 1/2 cups loosely packed fresh Italian parsley
• 3/4 cup loosely packed fresh mint
• 6 tablespoons extra-virgin olive oil
• 1/2 cup (2 oz.) freshly grated Parmigiano-Reggiano cheese
INGREDIENTS (Chicken):
• 8 boneless skinless chicken breast halves
• 3 cups sliced leeks (1/2 inch)
• 2 cups chicken broth
• 1 1/2 lb. thin carrots (about 6), peeled, sliced (1/4 inch)
• 1/4 cup butter
• 1 1/4 teaspoons kosher (coarse) salt, divided
• 2 teaspoons chopped fresh marjoram
• 1/2 teaspoon freshly ground pepper
PROCEDURE:
• Place almonds, garlic and 3/4 teaspoon salt in food processor; process until ground. Add parsley and mint; process until finely chopped. With processor running, pour in oil; process until almost smooth. Add cheese; pulse until blended.
• Make horizontal slit in chicken breasts to create pockets, being careful not to cut through the other side. Stuff each pocket with pesto.
• Heat oven to 375°F. Place leeks, broth, carrots, butter and 1/2 teaspoon of the salt in deep large ovenproof skillet; bring to a boil over medium-low heat. Simmer 15 minutes or until vegetables are soft and liquid is reduced by about half. Stir in marjoram.
• Arrange chicken over vegetables; sprinkle with remaining 3/4 teaspoon salt and pepper. Spoon some of the vegetables over chicken.
• Cover and bake 30 to 35 minutes or until chicken is no longer pink in center.
Harvest Apple Soup
(Serves 5-6)
2 T Vegetable Oil
1 T margarine
1 large onion, chopped
3 sweet apples, peeled and chopped
3 cups chopped squash
1 cup apple juice
3 cups chicken or vegetable stock
1/2 t curry powder
1/4 t pepper
1 cup milk
thin apple slices for garnish
Heat the oil and margarine in a large saucepan until the margarine melts. Add the onion and chopped apples. Saute over medium heat for 5 to 10 minutes or until soft. Add the squash, apple juice, stock, curry powder and pepper. Simmer, covered for 15 minutes. Puree in a food processor. Return the puree to the saucepan. Stir in the milk. Bring to a boil. Ladle into serving bowls. Garnish with apple slices.
2 T Vegetable Oil
1 T margarine
1 large onion, chopped
3 sweet apples, peeled and chopped
3 cups chopped squash
1 cup apple juice
3 cups chicken or vegetable stock
1/2 t curry powder
1/4 t pepper
1 cup milk
thin apple slices for garnish
Heat the oil and margarine in a large saucepan until the margarine melts. Add the onion and chopped apples. Saute over medium heat for 5 to 10 minutes or until soft. Add the squash, apple juice, stock, curry powder and pepper. Simmer, covered for 15 minutes. Puree in a food processor. Return the puree to the saucepan. Stir in the milk. Bring to a boil. Ladle into serving bowls. Garnish with apple slices.
Spinach Salad
North Shore Spinach Dressing
(Makes 2 cups)
2/3 C sugar, pinch of salt
1 small chopped onion or shallots
1/2 C cider vinegar
1/3 C Ketchup
1 T Worcestershire Sauce
1 C vegetable oil
Combine in a blender until smooth (i use the magic bullet).
Spinach
Dried Cranberries
Thinly sliced red onions
Candied Pecans
Apple slices
North Shore Spinach Dressing
(Makes 2 cups)
2/3 C sugar, pinch of salt
1 small chopped onion or shallots
1/2 C cider vinegar
1/3 C Ketchup
1 T Worcestershire Sauce
1 C vegetable oil
Combine in a blender until smooth (i use the magic bullet).
Spinach
Dried Cranberries
Thinly sliced red onions
Candied Pecans
Apple slices
North Shore Spinach Dressing
Christmas Bark
1 sleeve of saltine crackers
1 cup butter
1/2 cup light brown sugar
12 ox semisweet chocolate chips
1 cup chopped pecans
sprinkles (optional)
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Put back into oven for 3-4 minutes for chocolate chips to soften. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans and sprinkles on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from fridge. Using your hands or pizza cutter, break or cut the bard into pieces.
6. Store in an airtight container in the fridge.
1 cup butter
1/2 cup light brown sugar
12 ox semisweet chocolate chips
1 cup chopped pecans
sprinkles (optional)
1. Preheat oven to 350 degrees.
2. Line a jelly roll pan with parchment paper, folding the edges up so the sides are covered as well. Lay the saltines in a single layer on the parchment paper.
3. Melt butter and brown sugar in a medium saucepan over medium to medium high heat. Bring to a boil and cook for 3 minutes, stirring constantly. Adjust temperature as necessary. Pour butter-brown sugar mixture over saltine crackers. Spread the mixture evenly, working quickly as it will begin to cool. Put jelly roll pan in oven and bake for 15 minutes.
4. Remove the pan from oven and immediately sprinkle with the chocolate chips. Put back into oven for 3-4 minutes for chocolate chips to soften. When the chips are soft enough, spread them evenly over the entire layer of sugar covered crackers. Immediately sprinkle chopped pecans and sprinkles on top. Press the pecans slightly with a spoon so they are firmly in the chocolate and will be less likely to fall off when the bark cools.
5. Put the pan into the refrigerator and refrigerate for one hour. When the bark has finished cooling, remove the pan from fridge. Using your hands or pizza cutter, break or cut the bard into pieces.
6. Store in an airtight container in the fridge.
Barbeque Baked Beans
Inspired by The Neelys
Ingredients
* 1 tablespoon olive oil
* 1 red bell pepper, chopped
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 (28-ounce) cans baked beans
* 1/2 cup brown sugar
* 1/3 cup Neelys BBQ seasoning, recipe follows
* 1/4 cup molasses
* 1 cup Neelys BBQ sauce, recipe follows
* 3/4 cup chopped pork or beef brisket
Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Neelys BBQ Seasoning:
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Ingredients
* 1 tablespoon olive oil
* 1 red bell pepper, chopped
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 (28-ounce) cans baked beans
* 1/2 cup brown sugar
* 1/3 cup Neelys BBQ seasoning, recipe follows
* 1/4 cup molasses
* 1 cup Neelys BBQ sauce, recipe follows
* 3/4 cup chopped pork or beef brisket
Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Neelys BBQ Seasoning:
* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Sand Tarts
from Paula Dean
ngredients
* 1 cup (2 sticks) butter, softened
* 1/2 cup confectioners' sugar, plus more for coating cookies
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour, plus more for dusting hands
* 1 cup chopped pecans, (very small pieces)
Directions
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
ngredients
* 1 cup (2 sticks) butter, softened
* 1/2 cup confectioners' sugar, plus more for coating cookies
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour, plus more for dusting hands
* 1 cup chopped pecans, (very small pieces)
Directions
Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.
With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.
Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.
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