Newsletter

          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 North Carolina, in the summer.  The fresh corn, beans, peas, potatoes, the purple grapes that were so fat and full of juice, when you bit into them juice would roll down your chin.  The tart apples that would be turned into crisps with the fresh-made ice cream we would churn. Every meal was turned into a painting on the canvas of life.

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 Greece and the Greek Isles.  The food was fantastic.  Fresh and so good, you lingered over each meal hoping to commit it to memory that would serve you forever, in case you never got a chance to come back. Complete menu is on-line. 

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 Baldwin Park, when a darling couple who come to classes, can up to me and begged to get into one of The Valentine classes.  He even went so far as to get on his knees.  That appealed to me.  His picture is included in this newsletter.  Thank you, Matthew!  

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 

  1. Slowly cook bacon in large skillet until crisp.  You will have to do this in batch; drain grease each time and store in a stainless steel bowl.
  2. Mix together sugar and mustard in a small bowl. 
  3. After draining fat for the last time, put all bacon back into pan and set over low heat.
  4. Drizzle sugar mixture over bacon, tossing with a fork to coat.
  5. Remove immediately and place on serving platter that you have sprayed with Pam or a vegetable spray.  Don’t allow to touch or else they will stick together.

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***

  1. Position rack in center of oven; preheat to 375 degrees.  Spray 12-inch cake pan with 2-inch high sides with nonstick spray.
  2. Combine ½ cup brown sugar, butter and corn syrup in medium saucepan.  Whisk over medium heat until sugar dissolves and syrup is bubbling at edges, about 2 minutes.  Remove from heat.  Whisk in vanilla.
  3. Spread syrup evenly in prepared pan.  Arrange toasted pecans, rounded side down in syrup, in concentric circles in syrup.  Mix 1/3 cup sugar, raisins, and cinnamon in small bowl.
  4. For biscuits:  Whisk first 5 ingredients in food processor.  Add diced butter and pulse until coarse meal forms.  Add ¾ cup buttermilk and pulse until moist clumps form, adding more buttermilk if mixture is too dry.  Gather dough into ball; flatten into rectangle.
  5. Roll dough out on floured surface to a 16 x 8-inch rectangle on a large piece of parchment paper.  Brush with 2 tablespoons of melted butter.
  6. Sprinkle dough with raisin mixture; press to adhere to dough.
  7. Starting at long side and using parchment paper to help roll up jelly-roll style.  Cut dough log crosswise into 8-12 pieces.  Place 1 piece, cut side down, in center of pan; arrange remaining pieces around center.  Press each to slightly flatten. 
  8. Brush tops with melted butter.
  9. Bake biscuits until tester inserted into dough comes out clean and syrup is bubbling thickly, about 35 minutes. 
  10. Remove biscuits from oven and allow to stand for 1 minute.  Place platter over plate.  Using oven mitts, invert pan with plate,  Lift off pan; scrape syrup left in pan over biscuits.  Cool for 15 minutes.  Serve warm or at room temperature.

***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  

  1. Preheat oven to 350 degrees.
  2. Combine flours, bran, oats, nuts, raisins and brown sugar.  Add soda, cinnamon and salt and mix well.  Blend in oil, carrots, apples, eggs and vanilla. 
  3. Fill oiled muffin cups 2/3 full with batter and bake for 15 to 20 minutes.

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 

  1. In heavy bottomed saucepan, stir together brown sugar, butter and corn syrup over medium-high heat.  Stir until butter is melted and brown sugar is dissolved.
  2. Pour into a 13 x 9-inch baking dish.  Sprinkle with ½ of toasted pecans.
  3. Arrange half of bread slices in a single layer in the dish over the sugar sauce.  Cover with remaining bread slices.
  4. In bowl of electric mixer, combine eggs, milk and vanilla.  Slowly pour over bread.  Press bread lightly to moisten all the bread.
  5. Combine sugar, cinnamon and Chinese five spice;  sprinkle over bread.  Cover and chill for 8 to 24 hours.  (In making in a cooking class – we will put in freezer for 15 minutes. 
  6. Bake, uncovered, in a 350-degree oven for 30 to 40 minutes – if using convection cut time by 25%, - until the dish is lightly browned.  Allow to stand for 10 minutes.
  7. To serve, remove individual servings with icing spatula and invert onto breakfast plates and decorate with sprig of mint, if desired.  SERVE HOT.       

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 

  1. Preheat oven to 350 degrees.
  2. Sift together flour, soda and salt – set aside.
  3. Combine all remaining ingredients and mix well.  Stir in flour mixture.
  4. Spread in a buttered 8-inch baking dish with parchment paper in bottom,’
  5. Bake for 40 minutes – less on convection heat, until knife inserted in center comes out clean.
  6. Allow to sit for 10 minutes, cut into squares.  Sift with confectioners’ sugar and serve.  

EQUIPMENT NEEDED:

Sieve                 Medium bowl             Measuring spoons   Measuring cups

Large bowl        8-inch baking dish     knife                       Rubber spatula

  

HEAVENLY HAM A LA MARCI

1 Smithfield regular precooked ham – about 4 lbs. Or so.

1 box of dark brown sugar

1 jar of sweet and tangy mustard - * we use East Shore which we carry

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

  1. Preheat oven to 400 degrees.  Season ribs with salt and pepper.  Place in a large shallow baking pan.  Brown in oven for 15 minutes.  Turn over and brown another 15 minutes.  Drain all fat.
  2. While ribs are baking, mix together ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce and salt and pepper.  Place ribs in slow cooker.  Pour sauce over ribs and turn to coat.
  3. Cover and cook on low for 6 to 8 hours, or until ribs are tender.

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 St. Paul’s Presbyterian Church in Orlando, and they served muffins at lunch.  They were wonderful, but needed a little something extra.  So, of course, I changed it slightly by adding cheese and hot sauce.  You can make corn bread in a pan too. 

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

  1. Preheat oven to 375 degrees.
  2. Mix all moist ingredients together and stir well.  Add Jiffy mixes and stir well.  Pour carefully in muffin pans sprayed well with Pam or any good vegetable spray. Bake for about 12-13 minutes.  Will make 2 dozen muffins
  3. You can also use a 13 x 9-inch baking dish sprayed with Pam.  Bake for 30 minutes.

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

  1. Combine all ingredients in a blender and blend well.  Place in ice cream machine and follow manufacturer’s directions.

Equipment needed:                Blender

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.

  1. Bake at 450 for 5 minutes.  Carefully remove weights and foil; bake 2 additional minutes.  Set aside.
  2. Combine sugar, corn syrup and butter in a saucepan; cook over medium heat stirring constantly, until sugar dissolves and butter melts.  Cool slightly.  Stir in eggs, vanilla and salt; pour into prepared piecrust.  Top with pecan halves in pretty pattern.  Bake at 325 for 55 minutes.  Remember you will lower baking time by 25%. 
  3. Place chocolate chips in a zip lock bag; seal and submerge in hot, hot water until chocolate melts.  Snip a corner of bag and drizzle chocolate over tart in artful pattern.   

PRALINE CREAM

1 cup whipping  cream                                                      

2 teaspoons praline liqueur

l teaspoon vanilla extract                                                     

¼ cup sifted confectioners’ sugar

  1. Combine whipping cream, praline and vanilla in electric mixer bowl and beat at medium speed until soft peaks. 
  2. Add confectioners’ sugar, l tablespoon at a time, beating until soft peaks form.  Serve with tart.                                                                  

 

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

  1. Preheat oven to 450 degrees
  2. Into a medium bowl, sift flour, baking powder, baking soda, sugar and salt.
  3. Pour ingredients into a food processor, add the pieces of butter, add ¾ cup of buttermilk slowly while pulsing until mixture becomes a ball – you can add more buttermilk if needed.
  4. Put ball on a lightly floured surface and gently knead just until dough is formed.  Pat into a round with your hands, about 1-inch thick.  With a floured 2-inch cutter, cut out rounds.  Do not twist cutter when cutting – straight down cut and straight back up.
  5. Transfer biscuits to a parchment covered baking sheet.  Brush tops of biscuits with cream.
  6. Bake for 10 minutes, or until golden.  If using convection (WHICH WE WILL DO) use less time – about 6 minutes.  Serve warm.  Makes 12 biscuits.

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

  1. Make stuffing:  Cook chopped onions with ¾ teaspoon salt in 1/3 cup of unsalted butter in a heavy 12-inch skillet over moderate heat, covered, stirring occasionally, until tender, 8-10 minutes.  Continue to cook, uncovered, stirring frequently until onions are pale golden, about 5-10 minutes more. Add sage, marjoram and pepper and cook, stirring about 5 minutes.  Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
  2. Meanwhile cook bread crumbs and remaining teaspoon salt in remaining butter in another nonstick skillet over moderately low heat, stirring, until golden and crisp, 10 to 20 minutes.
  3.  Reverse ½ cup onion mixture, covered and chilled, for sauce.  Transfer remaining mixture to a large bowl and stir in ground pork, celery and crumbs.
  4. Cook roast and stuffing:  Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350 degrees.
  5. Stir together sage, thyme, salt and pepper in a small bowl, then rub over outside and bottom of roast.  Put roast in small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan.  Transfer remaining stuffing to a buttered baking dish and chill until ready to bake.
  6. Roast pork in lower third of oven, covering stuffing and tips of ribs with foil after about 30 minutes and adding more water if pan becomes too dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 140 , for 1-1/4 hours to 2 hours total.
  7. Bake remaining stuffing (next to roast, starting 30 minutes before roast is done), cover with foil.  Increase oven temperature to 425 – after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.
  8. Transfer pork roast to platter and let stand 30 minutes.
  9. Making sauce while pork stands:  Transfer pan juices from roasting pan to a gravy separator or glass measuring cup and skim off fat.  Straddle roasting pan across 2 burners, then add wine to pan and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 5 minutes.  Add reserved onion mixture, stock, pan juices and any juices on platter from roast and bring to a simmer. Restir cornstarch mixture and add to pan, whisking with flat whisk, then simmer for 2 minutes.  Add butter and swirl in pan until incorporated.  Season with salt and freshly ground black pepper.
  10. Carve pork roast and serve with stuffing and sauce.

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:

  1. Preheat oven to 350 degrees.
  2. IN a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden.  Cook caramel, without stirring, swirling pan, until deep golden. Pour caramel into a 13 x 9- by 2-inch glass baking dish and tilt dish to coat bottom.  Cool caramel.
  3. Melt butter and cool.
  4. In a large bowl, whisk together flour and water until smooth and whisk in butter and remaining flan ingredients until smooth.
  5. Pour custard into baking dish and put dish in a larger baking pan.  Add enough water to pan to reach halfway up side of dish and bake custard in middle of oven for 1 hour, or until set.
  6. Remove dish from pan and keep oven temperature at 350 degrees.
  7. Make meringue:  IN bowl of electric mixer, fitted with whisk attachment, beat egg whites until they just hold soft peaks.  Gradually add sugar and beat until meringue is stiff, with glossy peaks.
  8. Spread meringue evenly over custard and bake in middle of oven (not in water bath) until golden, about 5 minutes.
  9. Cool dessert on a cooling rack.  Chill dessert for 4 hours and up to 1 hour.

                                    

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

  1. Preheat oven to 350.  Cut artichokes into small chunks and place in bottom of 13 x 9-inch baking dish.  In a food processor, process both cheese and butter until well blended.
  2. Spread cheese mixture evenly over artichokes and bake for 20 minutes or until cheese is slightly browned.
  3. Slice Italian bread thinly and then in half, lightly brush with olive oil and toast in oven, set at 350, until crispy. Spread artichoke mixture on bread slices.

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

  1. Combine Boursin cheese, chicken, onion, milk, salt and pepper in a bowl and mix well.
  2. Roll out puff pastry into 1 large square.  Cut that square into small  squares.  
  3. Spoon 2 tablespoons of chicken mixture into the center of each pastry square.  Bring the four corners together in the center, pinching seams to seal.  Twist top to make it look like a flower, bending back petals.
  4. Beat the egg with water in a small bowl.  Brush the top of each pastry bundle with egg wash. 
  5. Sprinkle cheese on top of each bundle.
  6. Place bundles on a parchment covered baking sheet. 
  7. Bake at 350 degrees for 20 to 25 minutes (less if using convection heat) or until golden brown.

*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

  1. Sprinkle baking sheet covered with parchment and then with flour.  Mix first 10 ingredients in large bowl.  Place 1 generous teaspoon of chicken mixture in center of 1 wonton wrapper.  Moisten edges of wrapper with water.  Using fingertips, bringing all corners of wrapper together over filling.  Press edges of wrapper together, enclosing filling completely.  Place on baking sheet on parchment paper covered lightly with flour.  Repeat with chicken filling.
  2. Place steamer rack in large wok.  Pour enough water into steamer basket or wok to reach depth of at least ½-inch.  Spray racks inside basket with Pam. I find if you put romaine leaves under dumplings it helps them not stick.  Do not let them touch each other.  Cover; steam until they are cooked, about 8-12 minutes.

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 TURKEY SALAD

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.

  1. In a small skillet, heat curry powder over medium low heat until very fragrant.  Remove from heat.  Do not allow to heat too long or curry will overcook.  Remove from heat.  If in a hurry you can skip this step.
  2. In a large bowl, mix curry powder, yogurt, mayonnaise, honey and ground ginger.  Add salt and pepper to taste.
  3. Gently fold in turkey, apple, raisins, cranberries, chives, cilantro and celery.  Taste and add more salt and pepper if needed.  You may need to add a little more mayonnaise and yogurt but if you do be sure it is in equal parts.
  4. Serve on a bed of Boston lettuce or in a sandwich with whole wheat bread. You can double this recipe if you wish.

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

  1. Measure sugar, salt and shortening in a large bowl and pour boiling water over mixture and stir until shortening is melted.  Add ¾ cold water and cool to lukewarm.
  2. Dissolve 1 teaspoon sugar and ¼ cup warm water and sprinkle yeast over water.  Let stand for 10 minutes, then stir rapidly with a flat whisk.  Add to lukewarm water and stir.
  3. Stir in 2 cups flour and beat until smooth. You can use KitchenAid mixer with dough hook for this step.
  4. Gradually add 4 cups of remaining flour to form a stiff dough.
  5. Turn dough out on a lightly floured counter and knead until smooth and elastic or when finger poke in, dough bounces back and dough feels like a baby’s bottom..  Place dough in a lightly buttered warm bowl; grease top of dough by turning it over in bowl.
  6. Cover bowl and parchment and a clean towel.  Allow to rise in warm area until doubled in bulk, about 1-1/2 to 2 hours.
  7. Punch down risen dough.  Turn onto lightly floured counter and allow to rest for 10 minutes.  Divide dough into two parts.  Shape into loaves by rolling each piece into a 7” by 16” rectangle.  Roll lengthwise, like you were filling a jelly-roll pan.  Seal edges well and taper ends to form an oblong.
  8. Place on parchment covered baking sheets, seam side down and allow to rise until doubled, about 1 hour. 
  9. Brush loaves with slightly beaten egg white and 1 tablespoon of water.  Slash with a razor or sharp knife on the diagonal every 2-1/2 to 3 inches.
  10. Bake in a preheated hot over set at 400 degrees for about 30 minutes.  Reduce heat to 350 and bake 20 minutes more.  Less time for convection and we will use convection.

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
  1. Preheat oven to 350 degrees. Line muffin pans with liners and set aside.
  2. In bowl of electric mixer, fitted with flat paddle, whisk flour, sugar, cocoa, baking soda, baking powder and salt.  Add oil, coffee and eggs.  Beat at medium speed until smooth.  Mix in sour cream and vanilla.
  3. Spoon batter into sprayed muffin liners, filling each 2/3’s full.  Bake until skewer comes out clean, about 16 to 18 minutes – less if using convection heat.  Cool on rack for 5 minutes.  Remove from pans and cool completely on racks.
  4. Spoon coffee cream filling into a squeeze bottle with a ling narrow tip.  Insert tip into top of cupcake and squeeze about 1 tablespoon into center of each cupcake.
  5. Spread Coffee buttercream evenly over cupcakes.
 
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
  1. In bowl of electric mixer, fitted with whisk attachment, beat butter until creamy.  Gradually add confectioners’ sugar, beating until smooth, and then add coffee.  Combine until smooth and fluffgy.
                                

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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: 
1 CUP WHOLE MILK   
1-1/2 TEASPOONS FRESH LEMON JUICE OR WHITE VINEGAR

STIR TO COMBINE AND ALLOW TO SIT AT ROOM TEMPERATURE FOR 30 MINUTES, AND YOU HAVE BUTTERMILK.

 

 

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