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A LOVE LETTER TO FOOD (FEBRUARY NEWSLETTER) It seems appropriate that I would write a love letter in the month of love, for food. When I write about food, I see and smell the rich aromas and the taste. I recall often, the gardens of my youth in the mountains of I cannot imagine, (truly) anyone not loving food, and yet, I was raise by a mother who did not. But luckily for me, I was surrounded by others who did and they passion was pasted onto me, and what a passion it is. In teaching classes on cooking, I always hope to convey the succulent and voluptuous nature of food. The passion that food brings to your life, and how the preparation will not only bloom your love of food, but bring that passion to your life. When I am writing a recipe for you to prepare in class, I anticipate how you will react to it. And that I will hear you will express surprise, excitement and finally joy at discovering new tastes and how to prepare them. With that in mind, I want to let you know about up-coming classes: We have a few spots left in Seafood on Thursday, February 4th. (Menu on line), Saturday, February 6, we will have a Baking Workshop. This is a perfect class for those of you who want to learn how to make real crusts for tarts, how to assemble pies with lattice tops – pies with juices so heady, they bubble through the lattice. Whole wheat rolls served with fresh butter mixed with wildflower honey, served so piping hot that the butter drips from the roll. Cakes and cupcakes that are the perfect ending to a meal or to have late at night with a cold glass of milk. One of the most amazing trips I ever took was to And It is all in the Name of Love Appetizers. Fabulous bites of the best of life. Delicious Dates stuffed with roasted pecans with Mascarpone , wrapped in a crisp piece of bacon. Chicken satay with a peanut sauce that will make you weep. So many others and finger desserts to make the ending heavenly. Unfortunately, all our Valentine Classes are sold out. But we do have a waiting list so call the shop and put your name up for a chance to come. I was judging the Orlando Chili Contest at And our fabulous once a year, Fat Tuesday is also sold out. When you see a class you are interested in, don’t wait; sign up immediately so you will not be disappointed. But there are many other classes you will love – Low Fat & Wonderful, On February 18th, at 6:30pm – wonderful flavors and low calories. Everyday Feasts – Saturday, February 20th at 11am: With a little planning and advance preparation time, week-day meals do not mean drive-through windows. Your family will be enticed to the dinning room table with wonderful menus that give home-cooked flavors the convenience of take-out. Fabulous Thai and Grilling and Cupcakes and Ice Creams fill out the month. Happy Valentine’s Day! CANDIED BACON (a)copyright 2009 1 pound thick-cut bacon ½ cup brown sugar, packed 2 tablespoons French’s mustard
EQUIPMENT NEEDED: Large skillet Tongs Medium stainless steel bowl Small bowl for mustard/sugar Flat whisk Serving platter
OATMEAL, PECAN AND RAISINS STICKY BISCUITS (c) copyright 2009 This so much fun. Makes 8 to 12 Topping: Pam or a nonstick vegetable spray ½ cup plus 1/3 cup (packed) dark brown sugar ½ stick of unsalted butter, diced ¼ cup of dark corn syrup (spray measuring cup with Pam before adding syrup) ¾ teaspoon vanilla paste 1-1/2 cups pecan halves, toasted** ½ cup plumped raisins* ¾ teaspoon ground cinnamon Biscuit Mix: 2 cups all purpose flour ½ cup quick cooking oats 2 tablespoons sugar 2-1/2 teaspoons baking powder ¾ teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, diced Plus 3 tablespoons melted unsalted butter, divided ¾ cup or more if needed, Buttermilk***
***to make buttermilk – 1-1/2 teaspoons lemon juice to 1 cup whole milk. ** Toast pecans for 4 minutes in a 350 degree oven. *In a small saucepan, cover raisins with water just to cover. Put on stove over medium high heat and allow water to cook off. Do not allow it to completely evaporate because pan will burn up. About 3 minutes. Drain remaining liquid. EQUIPMENT NEEDED: Measuring spoons Measuring cups – wet & dry Baking pan for pecans 12” cake pan 2 small saucepans Medium saucepan Pam 1 large piece of Parchment Rubber spatula Food processor Wooden skewer Bread knife Platter HEAVENLY MORNING MUFFINS ©copyright 2009 1-1/2 cups all purpose flour 3/4 cups whole wheat flour ½ cup unprocessed bran ½ cup quick cooking oats ½ cup chopped walnuts or pecans 1/2 cup plumped large raisins* 1-1/4 cups firmly packed light brown sugar 3/4 tablespoons baking soda 3/4 tablespoons cinnamon 1/4 teaspoon salt 1 cups vegetable oil 3 medium carrots, shredded 1-1/2 medium Granny Smith apples, shredded 3 large eggs, beaten 1 tablespoon vanilla extract Grand Mariner
Makes 18 to 24 *Plump raisins by place in small saucepan, cover raisins with water barely and 1 tablespoon of Grand Marnier EQUIPMENT NEEDED: Mini muffin pans Microplane cheese grater Measuring cups – wet & dry Measuring spoons Small saucepan Large Bowl Rubber spatula
CRÈME BRULEE FRENCH TOAST © copyright 2009 1 cup packed dark brown sugar ½ cup unsalted butter 2 tablespoons light corn syrup 1 cup chopped pecans, toasted 24-36 ½-inch French bread slices 6 well beaten eggs 1-1/2 cup whole milk 1-1/2 teaspoons pure vanilla extract or paste 2 tablespoon sugar 1-1/2 teaspoons ground cinnamon 1/3 teaspoon freshly ground nutmeg ¼ teaspoon Chinese five spice
EQUIPMENT NEEDED: Medium saucepan Heat resistant spatula Measuring spoons Small baking sheet 13 x 9-inch baking dish KitchenAid with whisk Small bowl Small spoon Icing spatula
COFFE CAKE © copyright Marci Arthur Serve warm from the oven. 1 cup flour ¼ teaspoon ground cloves 1 teaspoon soda ¼ teaspoon ground nutmeg ½ teaspoon salt ¼ teaspoon Chinese 5 spice 1 teaspoon cinnamon 1-1/2 cups cored, peeled, chopped apple 1 cup chopped cranberries ½ cup chopped toasted walnuts 1 stick unsalted butter, melted 1 egg, lightly beaten ½ cup light brown sugar ½ cup sugar Confectioners’ sugar
EQUIPMENT NEEDED: Sieve Medium bowl Measuring spoons Measuring cups Large bowl 8-inch baking dish knife Rubber spatula
1 1 box of dark brown sugar 1 jar of sweet and tangy mustard - * we use 2 – 3 tablespoons of molasses Orange juice or pineapple juice – enough to make a paste Dried apricots Dried cherries Chunks of pineapple 1. Mix sugar, mustard, molasses and juice together to make a paste. 2. Using toothpicks make many kabobs of fruit. Using a sharp knife – score surface of ham. 3. Cover surface with fruit kabobs. Pour paste over fruit and ham. Bake in a preheated 325-degree oven for one hour. 4. You must double-wrap ham with heavy-duty foil in a cross. Two pieces over each other. Shiny side in and dull to the outside. 5. Baste every 15 minutes. For the ham we can also top with the following: - I mixed cranberry apricot with cranberry orange marmalade and top the precooked ham with the topping and baked for one hour. EQUIPMENT NEEDED Large baking foil Aluminum foil toothpicks Medium bowl Sharp knife
SLOW COOKED BARBECUE RIBS 4 pounds pork baby back ribs Salt and freshly ground pepper to taste 2 cups of Ketchup 1 cup chili sauce ½ cup packed dark brown sugar 4 tablespoons white wine vinegar 2 teaspoons dried oregano or 5 teaspoons fresh 2 teaspoons Worcestershire sauce 1 dash Dat’L Do Sauce
EQUIPMENT NEEDED: Measuring cups Measuring spoons Medium bowl Large shallow baking pan Bowl to drain fat in Slow Cooker Tongs Wooden spoon
DINNER ROLLS 1-1/2 tablespoons dry active yeast ¼ cup sugar ¾ cup milk, scalded and cooled 1 teaspoon salt 1 egg ¼ cup shortening 3-1/2 cups flour 1. In bowl of electric mixer, stir yeast into ¼ cup warm water. Add sugar, milk, salt, egg, shortening and 2 cups of flour. Beat until smooth. Beat in enough additional flour about 1-1/2 cups to make dough handle easily. 2. Knead until smooth, about 5 minutes. Place in large, greased bowl, turning to grease top of dough. Cover with cloth and allow to rise until doubled. Punch down and shape into favorite roll shapes. Let rise once more. 3. Preheat oven during second rise. Preheat to 400. Bake 12 to 15 minutes. Equipment needed: Electric mixer Wet measuring cup Dry measuring cups Small pan to scald milk Measuring spoons Baking sheet covered with parchment paper Pastry knife Heat resistant spatula
PRESBYTERIAN CORN MUFFINS I gave a talk at ½ cup vegetable oil 8 ounce sour cream 2 boxes Jiffy Cornbread mix 3 eggs 1 can (14 ounce) creamed corn ½ teaspoon hot sauce or to taste ½ cup grated cheddar cheese Pinch of salt
EQUIPMENT NEEDED: Measuring cups Large bowl Vegetable spray Muffin cups Can opener PECAN PIE WITH KAHLUA Set oven on 400 degrees. Pastry Crust ¼ cup butter ¾ cup sugar 1 tablespoon vanilla paste 2 tablespoons flour 3 large eggs ½ cup Kahlua ½ cup dark corn syrup ¾ cup evaporated milk 1 cup whole or chopped pecans, toasted ½ cup heavy cream, whipped Pecan halves 1. Line a 9-inch pie plate with your favorite pastry recipe. Chill. 2. Cream together in bowl of electric mixer, fitted with a flat paddle, butter, sugar, vanilla paste, and flour. Completely combine. Add eggs one at a time, and incorporated thoroughly after each addition. Stir in Kahlua, corn syrup, evaporated milk, and toasted pecans. 3. Mix well. Pour into chilled pastry shell and bake for 10 minutes. Lower heat to 325 degrees and bake until firm (about 40 minutes). 4. Chill pie. 5. When ready to serve, garnish with whipped cream and pecan halves. Serves 8 to 10.
APPLE AND CRANBERRY CRISP WITH ALMOND STREUSEL TOPPING ¼ cup plus ¾ cup sugar (divided) ¼ cup golden raisins, plumped with rum and water over high heat 6 to 7 Granny Smith apples, cored, peeled and sliced ¼-inch thick (6 cups) 1 cup cranberries 1-tablespoon fresh orange juice 1 teaspoon grated orange zest ½ teaspoon ground cinnamon 3 tablespoon all purpose flour Topping: 4 tablespoons unsalted butter, room temperature ¼ cup all purpose flour ¼ cup brown sugar, firmly packed ½ cup sliced almonds ¼ cup rolled oats 1. Preheat oven to 350 degrees. Toss cranberries with ¼ cup sugar in small bowl. Set aside. Combine raisins and rum in small pan with water just covering raisins. Cook on medium low heat until almost all liquid is gone (Be careful not to burn). Set aside. 2. Toss apples with orange juice in large bowl. Stir in remaining ¾ cup sugar, orange zest, and cinnamon. Fold in cranberries and raisins. Stir in flour until mixture is combined. Set aside. 3. Mix butter, flour and brown sugar in large bowl until mixture resembles coarse meal. Stir in almonds and oats. Spoon apple mixture into 2-quart soufflé dish and top with topping. Bake 45 minutes. Cool for 15 minutes before serving. Serve with homemade ice cream. FRENCH VANILLA PASTE ICE CREAM 2 cups heavy whipping cream 2 cups half and half 1-cup sugar 2-tablespoons vanilla paste
Measuring cups (glass) Spatula Ice cream maker Rock Salt Ice PECAN TART WITH PRALINE CREAM 1 sheet of refrigerated pie crust ¾ cup sugar ¾ cup light corn syrup ¼ cup butter 3 large eggs, lightly beaten l teaspoon vanilla extract ¼ teaspoon salt l cup pecan halves ¼ cup chocolate chips semisweet Roll piecrust into a 12-inch circle on a lightly floured surface. Fit into a 9 or l0” tart pan with removable bottom; trim excess pastry. Prick bottom with a fork and line with parchment paper or foil; fill with dried beans or pie weights.
PRALINE CREAM 1 cup whipping cream 2 teaspoons praline liqueur l teaspoon vanilla extract ¼ cup sifted confectioners’ sugar
BEST BUTTERMILK BISCUITS 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 tablespoon sugar ½ teaspoon salt ½ cup cold unsalted butter, cut into pieces ¾ to 1 cup buttermilk 2 tablespoons heavy cream
Equipment needed: Baking sheet covered with parchment Food processor with metal blade Liquid measuring cup and dry measuring cups Measuring spoons Cutting board – small sharp knife 2-inch biscuit cutter
CROWN ROAST OF PORK WITH ONION AND BREAD CRUMB STUFFING For stuffing: 1 pound finely chopped – 3 cups 1-1/4 teaspoons salt ¾ stick unsalted butter 1 tablespoon chopped fresh sage 1-1/2 tablespoons chopped fresh sage ½ teaspoon freshly ground black pepper ¾ tablespoon cider vinegar ¼ cup dry white wine ½ loaf of country bread, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor 1/3- pound ground pork ½ cup finely chopped celery For Roast: ½ teaspoon finely chopped fresh sage ½ teaspoon finely chopped fresh thyme 1 teaspoon sea salt ¼ teaspoon freshly ground black pepper 4-5 pound piece of crown pork roast (doesn’t have to be frenched – we can teach that) ¾ cup water For Sauce: ½ cup dry white wine 1-1/2 cups chicken stock 2 teaspoons cornstarch, dissolved in 2 tablespoons of water 2 tablespoon cold unsalted butter
NOTE: Stuffing can be made one day ahead and chilled, covered. Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Allow to stand 30 minutes before roasting.
Pumpkin Flan with Meringue For Flan: 1 cup sugar 1 stick unsalted butter 1/3 cup all purpose flour 1/3 cup water 6 large eggs 3 cups canned pumpkin – must measure 1 – 14-ounce can sweetened condensed milk 1 – 12 ounce can evaporated milk For Meringue: 4 large egg whites 1 cup sugar To make the Flan:
ARTICHOKE HEARTS ROMANO ©copyright Marci Arthur 3 - 14 ounce cans of artichoke hearts 3/4 cup grated Romano cheese 8 ounces cream cheese 6 tablespoons butter Thin sliced Italian bread, cut in half
SERVE IMMEDIATELY. 15 Appetizers EQUIPMENT NEEDED: Can opener Baking sheet covered with parchment Bread knife Food processor 13 x 9-inch baking dish Sharp knife Cutting board Serving platter with knife for spreading
CHICKEN BOURSIN BUNDLES 4 ounces Boursin garlic and herb cheese* 2 cups chopped cooked chicken 1 tablespoon chopped onion 2 tablespoon milk Salt and freshly ground black pepper to taste 1 package frozen puff pastry, thawed 1 egg, beaten well 1 teaspoon water 6-8 tablespoons grated Parmesan cheese
*MAKE YOUR OWN: 4 ounces cream cheese, 2 large garlic cloves, smashed And ¼ cup assorted herbs finely minced with scissors. Combine well and refrigerate until ready to use. (Make a day ahead). EQUIPMENT NEEDED: Medium bowl Rubber Spatula Rolling pin Sharp knife Soup spoon Flat whisk Small bowl Baking sheet Cutting board
CHICKEN WALNUT DUMPLINGS WITH CHILI DIPPING SAUCE © copyright Marci Arthur ½ pound ground chicken ½ cup minced drained canned water chestnuts ½ cup minced fresh cilantro, mince with scissors 1/3 cup finely chopped walnuts, toasted 1/3 cup minced onion 3 tablespoon sherry 2 tablespoons soy sauce 1 tablespoon minced peeled fresh ginger 1 large egg, beaten to blend ½ teaspoon freshly ground black pepper 40 won-ton wrappers, trimmed to 3-inch squares
Make 40. EQUIPMENT NEEDED: Cutting board Sharp knife Measuring cups – dry Measuring spoons 2 Small bowls Dinner Fork Baking sheet Large bowl Steamer Basket OR Large wok with steamer rack
CURRIED 3 cups chopped cooked turkey. White and dark 1 apple, cored and chopped 1 teaspoon fresh orange juice* 1/3 cup combination of raisins and cranberries, plumped** 2 tablespoons chopped chives 2 tablespoons fresh cilantro, chopped with scissors 1 long piece of celery, chopped ½ tablespoon curry powder 1/3 cup Truffles and Trifles Mango Chutney 1/3 cup Greek yogurt 1/3 cup Hellmann’s mayonnaise 1 tablespoon honey ¼ teaspoon ground ginger Salt and freshly ground pepper to taste – this means you must taste! *NOTE: once you have chopped apples, sprinkle with orange juice to keep them from discoloring. **In a small saucepan, just cover raisins and cranberries with water and simmer over medium heat until most of liquid has evaporated. You must watch carefully so raisins do not burn.
EQUIPMENT NEEDED: Measuring cups Measuring spoons Knife Small saucepan Large pottery bowl Rubber spatula for mixing Cutting board Small skillet DATE PUMPKIN QUICK BREAD © copyright Marci Arthur ½ cup coarsely chopped dried DATES ¼ cup coarsely chopped walnuts, toasted ¼ cup cranberries, halved, coarsely chopped 1-1/2 flour, plus 1 tablespoon for sprinkling 1 cup firmly packed brown sugar ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt 1 cup canned or pie pumpkin, steamed and flesh removed ½ cup vegetable oil ¼ cup water 2 eggs 1. Heat oven to 350. 2. Grease and flour six 4 x 2 x 1-inch baking pans. 3. In small bowl, mix together dates, nuts and cranberries. Sprinkle the 1-tablespoon flour and toss to coat evenly. 4. In medium bowl, stir together the remaining 1-1/2 cups flour, brown sugar, baking soda, cinnamon, nutmeg and salt. 5. In large bowl of mixer, combine pumpkin, oil, water and eggs. Gradually stir in flour mixture, scraping sides of bowl with rubber spatula. Stir in flour coated fruit and nut mixture. Turn batter evenly into prepared loaf pans. 6. Bake 35 minutes or until well browned and tester inserted in center of one loaf comes out clean. Turn out onto wire rack and cool.
FRENCH BREAD – 2 loaves 1 tablespoon sugar 2 teaspoons salt 1 tablespoon Crisco shortening 1 cup boiling water ¾ cup cold water 1 teaspoon sugar ¾ cup warm water – 105 to 115 degrees 6 cups sifted all purpose flour 1 egg white 1 tablespoon water 1 package or 1-1/2 tablespoons Rapid Rise yeast
EQUIPMENT NEEDED: Measuring cups Measuring spoons Large bowl KitchenAid with hook attachment Wooden spoon Plastic spatula Parchment paper Tea towel Baking sheet covered with parchment Razor or sharp knife
CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING
2-1/4 cups flour
2 cups sugar
¾ cup European cocoa, unsweetened
1-1/2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup vegetable oil
1 cup strong coffee, cooled
3 large eggs
8 ounces sour cream
1 teaspoon vanilla paste
Coffee Cream filling, recipe follows
Coffee buttercream, recipe follows
COFFEE CREAM FILLING:
1 – 3ounce package cream cheese, softened
¼ cup coffee flavored liqueur
1 8 ounce container of frozen chocolate flavored whipped topping, thawed
1. In small bowl, whip cream cheese at medium speed with hand mixer until smooth. Slowly add liqueur and fold in whipped topping. Cover and chill.
COFFEE BUTTERCREAM FROSTING
1 stick of unsalted butter, room temperature
3 cups confectioners ’ sugar
¼ cup strong brewed coffee
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In a glass bowl (nonreactive) that has been washed with boiling water to sterilize it, combine 1/2 cup heavy cream with 1-1/2 teaspoons of buttermilk (recipe below on how to make buttermilk**). Cover bowl and allow to sit at room temperature for 24 hours. Stir. RECIPE FOR BUTTERMILK: STIR TO COMBINE AND ALLOW TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES, AND YOU HAVE BUTTERMILK.
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