Ingredients
1/2 cup brown sugar
2 tablespoons water
6 fresh figs, stemmed and quartered
1 (14 ounce) round 4 1/4-inch diameter round Brie cheese
1/2 cup toasted almonds
1/2 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F (165 C).
Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.
Monday, January 3, 2011
Peanut Butter and Chocolate Cookies
Ritz Crackers
Peanut Butter
Ambrosia Chocolate - But I used Herseheys Special Dark Morsels
Make sandwiches with Ritz Crackers and Peanut Butter and using a double boiler, melt the chocolate and then dip sandwiches in the chocolate until fully covered. Lay them on a piece of wax paper to set, I also put them in the freezer or the refridgerator to help them set up. Then Enjoy!
Peanut Butter
Ambrosia Chocolate - But I used Herseheys Special Dark Morsels
Make sandwiches with Ritz Crackers and Peanut Butter and using a double boiler, melt the chocolate and then dip sandwiches in the chocolate until fully covered. Lay them on a piece of wax paper to set, I also put them in the freezer or the refridgerator to help them set up. Then Enjoy!
Saturday, January 1, 2011
Turkey Meatballs
Ingredients
* 1 egg, beaten
* 1/2 cup dry bread crumbs
* 1/4 cup finely chopped onion
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
dash of nutmeg
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground turkey
* 1/2 teaspoon crushed red pepper
* 1/4-1/2 teaspoon of chili pepper
hot sauce ( i used thai hot sauce)
* SAUCE:
* 1 cup honey
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger
dash of hot sauce to taste
Directions
1. In a bowl, combine all then, Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.
* 1 egg, beaten
* 1/2 cup dry bread crumbs
* 1/4 cup finely chopped onion
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
dash of nutmeg
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 1 pound ground turkey
* 1/2 teaspoon crushed red pepper
* 1/4-1/2 teaspoon of chili pepper
hot sauce ( i used thai hot sauce)
* SAUCE:
* 1 cup honey
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger
dash of hot sauce to taste
Directions
1. In a bowl, combine all then, Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.
Turtles
- 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
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
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
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