Sunday, October 26, 2014
Pumpkin Spice Pancakes
Pumpkin spice pancakes
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons Apple Cider vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Mix all ingredients, fry batter in butter. Serve with maple syrup, whipped cream and cinnamon sprinkle.
Tuesday, September 30, 2014
Autumn Beef, Bean and Pumpkin Soup
1 1/2 c. kidney beans (dry)
1 to 1 1/2 lb inexpensive beef steak
1 large onion
4 garlic cloves
2 carrots
1 parsnip
5 c. hot water
1 tsp fresh thyme (1/2 tsp dry)
1/2 tsp dry oregano
1/2 tsp cumin
1/2 tsp dried taragon
1 can diced stewed tomatoes
1 tsp garlic chili paste
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar
1 to 1 1/2 lb inexpensive beef steak
1 large onion
4 garlic cloves
2 carrots
1 parsnip
5 c. hot water
1 tsp fresh thyme (1/2 tsp dry)
1/2 tsp dry oregano
1/2 tsp cumin
1/2 tsp dried taragon
1 can diced stewed tomatoes
1 tsp garlic chili paste
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp apple cider vinegar
Tuesday, July 22, 2014
Soap Making - Cocoa and Coffee Soap
http://natureshomespa.blogspot.com/2012/12/coffee-and-cocoa-soap-easy-3-oil-recipe.html
Fresh Brewed Coffee and Cocoa Soap.....Easy Crock Pot(Hot process)Recipe
and Full Tutorial How-To
Mocha just took on another meaning for me! I've been wanting to try fresh brewed coffee in a soap recipe for awhile and got inspired to do it after reading Jan's post (She's gone Digital), I swear you can smell that soap thru cyber space!
I've made soap with fresh brewed tea and honey and wanted a coffee recipe to compliment it. How fun is that, tea and coffee luxury homemade soap!
I also wanted to make a simple 3 oil recipe that would be a good starting recipe for new soapers as well as a good basic and affordable cleansing, nourishing bar. Full tutorial and recipe below.....
If you wish to make a smaller batch, please use Brambleberrys Lye Calculator and reformulate your
recipe to get correct lye and liquid amounts, etc.
Recipe:
11.6 oz Coconut Oil (22% of recipe)
18 oz Olive Oil (34% of recipe)
23.3 oz Crisco Vegetable Shortening (which is soybean at 75% and palm oil 25%) (44%)
7.2 oz Lye (sodium hydroxide) this is a superfat of 6%
17.5 oz Liquid ( I used coffee, you can use plain distilled water, or tea)
1 oz Cocoa powder, unsweetened (optional if you aren't making mocha soap)
1 - 1 1/2 oz Fragrance oil, (I used .8 oz of Brambleberry's Almond Biscotti)
Yields: 77.7 oz
Ingredients For 3 Oil Recipe:
Lye, Crisco, Coconut oil, Olive Oil, Liquid of choice (I used coffee)
Crockpot, Stick blender, pyrex or something like it to mix lye/water, long handled mixing spoons, I use silicon. Rubber gloves, and eye protection.
Scale to weigh ingredients.
If you choose to make this with distilled water instead of coffee, that is the only other ingredient along with your fragrance (optional) you will need. ( I added cocoa powder to go with the coffee )
You can purchase Lye on line at Brambleberry or in the USA you can still find it at ACE hardware in the plumbing section. Very affordable.
Always wear protective eye ware and rubber gloves when working with lye.
I use glass or stainless steal when measuring my lye.
Have vinegar near by to neutralize any splashed lye.
Designate a crock pot for your soap making adventure, I got a used one at a thrift store.
1: Measure your brewed coffee (or liquid of choice) on a scale by weight.
In a separate container measure lye by weight.
3: Preheat crock pot to LOW. Measure (by weight ) coconut oil, olive oil and crisco into large container that is microwave safe. Place in microwave and heat until melted.
4: When all oils are melted together, pour into crock pot. Crock pot should be on LOW.
NOTE: if you are making this with cocoa powder, at this point take out a little of your melted oils and mix with 1 oz of cocoa (unsweetened) powder and stir, consistency liquidy, not dry, just want to make sure you don't have lumps of cocoa powder in your soap! Add back to crock pot and stir.
5: Now you slowly pour your lye mixture into the crock pot with the melted oils. Stir with long
handled spoon a bit.
6: Get your stick blender out and begin to slowly blend, stirring blender around the crock pot. This
is when the magic begins! As you blend away, the liquid/lye and oils begin to saponify, which
means you are literally turning your oils into soap by the chemical reaction to the alkali (lye).
Your mixture will begin to get thicker, when it gets like a soft pudding, and you lift up your blender (turned off of course) and the mixture leaves a trail, or a trace on top, this is called "Trace". Continue to stick blend until it gets like pudding.
7: Next, place lid on crock pot, leave on LOW, and watch as you make soap!
Never walk away from a crock pot of soap cooking, watch thru the lid, if it starts to boil up as
if to overspill, stir it and release the heat, it'll go back down.
Your mixture will go thru changes. It's edges along the crock pot will rise and curl in towards the center. You will see a clear liquid pool in the center, this is glycerin! Commercial soap makers remove this awesome natural soap by-product and use it for other purposes, that is why store bought soap is so drying, no glycerin. Your homemade soap keeps all that moisturizing goodness.
My crock pot was a bit too small for this size batch, make sure your crock is big enough.
Depending on the ingredients added to your soap mixture, your soap can take a half hour to an hour to be done, I've had my coffee and tea recipes take 20 mins, so don't walk away!
My soaping friend who taught me how to make soap, (Vals soaps and more from home) showed me an easy way to tell if your soap is done......
Think of the sides of your soap as waves, and the center as a glycerin-island. The waves will continue to grow and rise around the island which is smooth. As it cooks, the waves roll inward closer to the center making the island smaller and smaller. When the island has sunk beneath the waves, you will see some clear glycerin on top. Stir it back in. Turn crock pot off. If you have a removable crock, take it out. Stir to cool down your soap. Yes, I said soap....you made soap!
8: If adding fragrance oil or essential oil, this is the time to put it in. Stir well. General rule of
thumb for fragrance is no more than 1 oz per 2 pounds of soap. Of course this is entirely dependent
on the fragrance or essential oil used. Some are quite potent. Most manufacturers give their
recommendations for their product. Only use soap fragrance oils, not candle ones.
9: Now its time to put into mold (s). I used a wood 5 lb. soap mold, lined with freezer paper to
easily remove the soap. You can use any mold you want. Silicon works great, plastic too.
Pringles cans work too. Tap mold on table after putting in soap to get out any air pockets.
Leave in mold over night, this recipe with coffee and cocoa was still soft after one
night, so I left it in for two.
Your beautiful homemade soap is ready to be cut and used. Tip: if you let your
hot process (crock pot) soap dry for a week or two it will become a much harder
bar, hence, will last longer in the shower! But, if you're like me, one bar ends up
in the shower right away!
This recipe made a bar of soap with large chocolate colored bubbles, lovely.
Any questions please ask away...... enjoy, Anna
Coffee and Cocoa Soap: Easy 3 Oil Recipe and Tutorial
and Full Tutorial How-To
I've made soap with fresh brewed tea and honey and wanted a coffee recipe to compliment it. How fun is that, tea and coffee luxury homemade soap!
I also wanted to make a simple 3 oil recipe that would be a good starting recipe for new soapers as well as a good basic and affordable cleansing, nourishing bar. Full tutorial and recipe below.....
If you wish to make a smaller batch, please use Brambleberrys Lye Calculator and reformulate your
recipe to get correct lye and liquid amounts, etc.
Recipe:
11.6 oz Coconut Oil (22% of recipe)
18 oz Olive Oil (34% of recipe)
23.3 oz Crisco Vegetable Shortening (which is soybean at 75% and palm oil 25%) (44%)
7.2 oz Lye (sodium hydroxide) this is a superfat of 6%
17.5 oz Liquid ( I used coffee, you can use plain distilled water, or tea)
1 oz Cocoa powder, unsweetened (optional if you aren't making mocha soap)
1 - 1 1/2 oz Fragrance oil, (I used .8 oz of Brambleberry's Almond Biscotti)
Yields: 77.7 oz
Lye, Crisco, Coconut oil, Olive Oil, Liquid of choice (I used coffee)
Crockpot, Stick blender, pyrex or something like it to mix lye/water, long handled mixing spoons, I use silicon. Rubber gloves, and eye protection.
Scale to weigh ingredients.
If you choose to make this with distilled water instead of coffee, that is the only other ingredient along with your fragrance (optional) you will need. ( I added cocoa powder to go with the coffee )
You can purchase Lye on line at Brambleberry or in the USA you can still find it at ACE hardware in the plumbing section. Very affordable.Always wear protective eye ware and rubber gloves when working with lye.
I use glass or stainless steal when measuring my lye.
Have vinegar near by to neutralize any splashed lye.
Designate a crock pot for your soap making adventure, I got a used one at a thrift store.
1: Measure your brewed coffee (or liquid of choice) on a scale by weight.
In a separate container measure lye by weight.
2: In a well ventilated area, (I go outside) pour your lye crystals into the coffee (liquid of choice)
NEVER pour liquid into lye, always pour lye into liquid. Now stir until all lye crystals are
dissolved. Gloves and eye wear a must.
When thru stirring lye into water, drop the empty lye
cup, spoon into vinegar water to neutralize it. Always put anything with active lye on it into your vinegar solution when you are thru using it.
4: When all oils are melted together, pour into crock pot. Crock pot should be on LOW.
5: Now you slowly pour your lye mixture into the crock pot with the melted oils. Stir with long
handled spoon a bit.
6: Get your stick blender out and begin to slowly blend, stirring blender around the crock pot. This
is when the magic begins! As you blend away, the liquid/lye and oils begin to saponify, which
means you are literally turning your oils into soap by the chemical reaction to the alkali (lye).
Your mixture will begin to get thicker, when it gets like a soft pudding, and you lift up your blender (turned off of course) and the mixture leaves a trail, or a trace on top, this is called "Trace". Continue to stick blend until it gets like pudding.
7: Next, place lid on crock pot, leave on LOW, and watch as you make soap!
Never walk away from a crock pot of soap cooking, watch thru the lid, if it starts to boil up as
if to overspill, stir it and release the heat, it'll go back down.
Your mixture will go thru changes. It's edges along the crock pot will rise and curl in towards the center. You will see a clear liquid pool in the center, this is glycerin! Commercial soap makers remove this awesome natural soap by-product and use it for other purposes, that is why store bought soap is so drying, no glycerin. Your homemade soap keeps all that moisturizing goodness.
Depending on the ingredients added to your soap mixture, your soap can take a half hour to an hour to be done, I've had my coffee and tea recipes take 20 mins, so don't walk away!
My soaping friend who taught me how to make soap, (Vals soaps and more from home) showed me an easy way to tell if your soap is done......
Think of the sides of your soap as waves, and the center as a glycerin-island. The waves will continue to grow and rise around the island which is smooth. As it cooks, the waves roll inward closer to the center making the island smaller and smaller. When the island has sunk beneath the waves, you will see some clear glycerin on top. Stir it back in. Turn crock pot off. If you have a removable crock, take it out. Stir to cool down your soap. Yes, I said soap....you made soap!
8: If adding fragrance oil or essential oil, this is the time to put it in. Stir well. General rule of
thumb for fragrance is no more than 1 oz per 2 pounds of soap. Of course this is entirely dependent
on the fragrance or essential oil used. Some are quite potent. Most manufacturers give their
recommendations for their product. Only use soap fragrance oils, not candle ones.
9: Now its time to put into mold (s). I used a wood 5 lb. soap mold, lined with freezer paper to
easily remove the soap. You can use any mold you want. Silicon works great, plastic too.
Pringles cans work too. Tap mold on table after putting in soap to get out any air pockets.
Leave in mold over night, this recipe with coffee and cocoa was still soft after one
night, so I left it in for two.
Your beautiful homemade soap is ready to be cut and used. Tip: if you let your
hot process (crock pot) soap dry for a week or two it will become a much harder
bar, hence, will last longer in the shower! But, if you're like me, one bar ends up
in the shower right away!
 |
| 14 Bars in this batch between 4.6 and 5 oz. |
Any questions please ask away...... enjoy, Anna
Sunday, July 13, 2014
Funnel Cake
3 eggs
3 c. flour
1/2 tsp vanilla
1 c. milk
1 c. water
2 tbsp sugar
1/4 tsp salt
t tbsp baking powder
4 c. sunflower oil for frying
1) In a large bowl, beat eggs. Add milk, water and vanilla until well blended. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
2) Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed).
3) Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm. Yield: 8 cakes.
3 c. flour
1/2 tsp vanilla
1 c. milk
1 c. water
2 tbsp sugar
1/4 tsp salt
t tbsp baking powder
4 c. sunflower oil for frying
1) In a large bowl, beat eggs. Add milk, water and vanilla until well blended. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
2) Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed).
3) Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm. Yield: 8 cakes.
Swiss Chard Recipe
1 bunch of chard
4 tablespoons of extra-virgin olive
oil, divided
Sea Salt
1-2 garlic cloves, or ½ of a garlic
pearl, minced
1-2 tablespoons fresh lemon juice
Freshly ground black pepper
Wash the chard. Remove the stems and
chop them into a small dice. Coarsely chop the leaves and set them
aside.
Heat 1 tablespoon of the olive oil in a
heavy-bottomed skillet over medium-low heat. Add the chopped chard
stems and a pinch of salt. Cook, stirring occasionally, until the
stems are nearly tender, about 8 minutes. Push the stems to one side
of the pan and add the garlic to the other side. Cook until fragrant
but not brown—about 1 minute. Stir to combine the garlic and chard
stems. Add the chopped leaves and season with a bit of salt. Stir
in a splash of water and cook until the leaves are tender and wilted.
In a small bowl, whisk together the
lemon juice and remaining 3 tablespoons of olive oil with a pinch of
salt and some pepper.
Remove the pan from the heat and pour
the dressing on top. Stir to combine and season as needed. Serve hot
and enjoy!
Saturday, June 7, 2014
Pickled Chipotle Peppers
Pickled Chipotle Peppers
1 pounds ripe, red jalapeños (~50 of them)
1 cups red wine vinegar
1 tablespoon honey
1/2 tsp dried sage
1/2 tsp dried basil
1/2 teaspoon salt
2 garlic cloves, minced
1/2 tsp black peppercorns, crushed
2 bay leaves
olive oil
Smoking the peppers
1. Prepare a bbq grill for smoking. Once smoking is prepared, lightly coat the jalapenos in olive oil and slow smoke them for about 30-40 minutes. Turn them periodically.
2. Peeling/seeding. WERE LATEX GLOVES! The capsaicin will seep into your fingers otherwise and you'll have burning fingers for hours. Peel all the peppers and remove the stems. Remove the seeds and slice them into strips. Do this all over a large plate and try to save as much pepper juice/oil as you can. This should all go into the jars and has a lot of flavor.
3. Pour vinegar and honey into a saucepan, add the garlic, peppercorns, herbs, bay leaves, and salt. Bring to a light boil. Add the peppers and stir around, letting the pickling mixture saturate the peppers. Simmer for 5 minutes.
4. Ladel the peppers and pickle solution to sterilized jars, leaving 3/4 inch head space. Pour about a tablespoon of olive oil into each jar, which will float on top of the syrup in a thin film. Wipe the rims clean with a paper towel moistened with vinegar. Seal.
5. Process in a hot-water bath of 180-185 degrees for 30 minutes.
1 pounds ripe, red jalapeños (~50 of them)
1 cups red wine vinegar
1 tablespoon honey
1/2 tsp dried sage
1/2 tsp dried basil
1/2 teaspoon salt
2 garlic cloves, minced
1/2 tsp black peppercorns, crushed
2 bay leaves
olive oil
Smoking the peppers
1. Prepare a bbq grill for smoking. Once smoking is prepared, lightly coat the jalapenos in olive oil and slow smoke them for about 30-40 minutes. Turn them periodically.
2. Peeling/seeding. WERE LATEX GLOVES! The capsaicin will seep into your fingers otherwise and you'll have burning fingers for hours. Peel all the peppers and remove the stems. Remove the seeds and slice them into strips. Do this all over a large plate and try to save as much pepper juice/oil as you can. This should all go into the jars and has a lot of flavor.
3. Pour vinegar and honey into a saucepan, add the garlic, peppercorns, herbs, bay leaves, and salt. Bring to a light boil. Add the peppers and stir around, letting the pickling mixture saturate the peppers. Simmer for 5 minutes.
4. Ladel the peppers and pickle solution to sterilized jars, leaving 3/4 inch head space. Pour about a tablespoon of olive oil into each jar, which will float on top of the syrup in a thin film. Wipe the rims clean with a paper towel moistened with vinegar. Seal.
5. Process in a hot-water bath of 180-185 degrees for 30 minutes.
Sunday, May 11, 2014
Balsamic Vinegar Glaze of Modena - Uses
Balsamic Vinegar Glaze of Modena is a reduction of balsamic vinegar and grape must (juice). It is used for many things. The traditional way in Modena Italy takes 25 years and is prohibitively expensive, but we can buy things that are something like it, or make our own versions, such as reducing our own high quality balsamic vinegar and grape juice until they are thick.
In addition to pork and strawberries I mix it with preserves, such as blackberry, to glaze duck or lamb. It is also lovely drizzled over melons. As with traditional 25-year-old balsamic I drizzle it over Parmesan cheese. I also shave raw asparagus, Parmesan cheese and slice pears onto a platter, toss in some toasted nuts and drizzle with balsamic glaze. It is also good over grilled radicchio.
It is also fun to run lines across the plate for amuse bouche to rest upon. I love doing that with fricos then stuffing the fricos with a goat cheese (or other) mousse.
------
I make it myself by reducing the vinegar with a touch of honey.
My favorite thing is to drizzle it over grilled/roasted vegetables along with fresh mozz. I suppose it would also make a nice glaze for roast chicken or duck. Balsamic glazed carrots, asparagus, pearl onions...very versatile ingredient.
------
Glazed salmon
Drizzled on pears
Glazed pork ribs that has been rubbed with a spicy dry rub
Glazed Flat iron steak
Glazed goat cheese tart or goat cheese cheesecake
---------
I make a pizza with caramelized onions and smoked gouda with balsamic glaze drizzled on top.
-------
-wild mushroom and caramelized onion tart, with a thin bed of ricotta and/or gruyere cheese drizzled with the glaze to finish.
-sauteed chicken with strawberries and balsamic - marinate the strawbs in balsamic; saute chicken, stir in strawberries and mint; serve drizzled with glaze and some feta crumbles
-halibut - marinated halibut in glaze mixed with a little garlic and olive oil; make a bed of asparagus and onions on parchment or foil; lay halibut on top and broil; reduce marinade and serve over fish.
-i use it in a variation on baklava with raspberries... i call if faux-klava.
---------
have just made some balsamic glaze from a recipe in 'Eat Fresh' by Annabel Langbein (New Zealand).
Combine 1 cup balsamic vinegar with 1/2 cup apple juice and bring to the boil in a small saucepan. Simmer until thickened and reduced to 1/3 cup (about 10-15 minutes - although it took about 1/2 hour for mine to reduce to 1/3 cup). Pour into a bottle and cool to room temperature. Reheat gently to bring to a spoonable consistency. Makes 1/3 cup.
In addition to pork and strawberries I mix it with preserves, such as blackberry, to glaze duck or lamb. It is also lovely drizzled over melons. As with traditional 25-year-old balsamic I drizzle it over Parmesan cheese. I also shave raw asparagus, Parmesan cheese and slice pears onto a platter, toss in some toasted nuts and drizzle with balsamic glaze. It is also good over grilled radicchio.
It is also fun to run lines across the plate for amuse bouche to rest upon. I love doing that with fricos then stuffing the fricos with a goat cheese (or other) mousse.
------
I make it myself by reducing the vinegar with a touch of honey.
My favorite thing is to drizzle it over grilled/roasted vegetables along with fresh mozz. I suppose it would also make a nice glaze for roast chicken or duck. Balsamic glazed carrots, asparagus, pearl onions...very versatile ingredient.
------
Glazed salmon
Drizzled on pears
Glazed pork ribs that has been rubbed with a spicy dry rub
Glazed Flat iron steak
Glazed goat cheese tart or goat cheese cheesecake
---------
I make a pizza with caramelized onions and smoked gouda with balsamic glaze drizzled on top.
-------
-wild mushroom and caramelized onion tart, with a thin bed of ricotta and/or gruyere cheese drizzled with the glaze to finish.
-sauteed chicken with strawberries and balsamic - marinate the strawbs in balsamic; saute chicken, stir in strawberries and mint; serve drizzled with glaze and some feta crumbles
-halibut - marinated halibut in glaze mixed with a little garlic and olive oil; make a bed of asparagus and onions on parchment or foil; lay halibut on top and broil; reduce marinade and serve over fish.
-i use it in a variation on baklava with raspberries... i call if faux-klava.
---------
have just made some balsamic glaze from a recipe in 'Eat Fresh' by Annabel Langbein (New Zealand).
Combine 1 cup balsamic vinegar with 1/2 cup apple juice and bring to the boil in a small saucepan. Simmer until thickened and reduced to 1/3 cup (about 10-15 minutes - although it took about 1/2 hour for mine to reduce to 1/3 cup). Pour into a bottle and cool to room temperature. Reheat gently to bring to a spoonable consistency. Makes 1/3 cup.
Caprese tomato-basil four-cheese pizza
http://www.cookingclassy.com/2013/07/four-cheese-caprese-pizza/
Four Cheese Caprese Pizza
Ingredients
1 homemade or store-bought pizza dough (14 - 16 oz)
1 1/2 Tbsp olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper
4 oz ricotta cheese (about 1/2 cup)
8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
2 oz shredded Asiago cheese (1/2 cup)
2 oz finely shredded Romano cheese (2/3 cup)
Red pepper flakes, optional
9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
1/2 cup basil leaves
2/3 cup balsamic vinegar, optional
Directions
Directions:
Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
For the optional Balsamic Reduction:
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
Four Cheese Caprese Pizza
Ingredients
1 homemade or store-bought pizza dough (14 - 16 oz)
1 1/2 Tbsp olive oil
1 large clove garlic, minced
Salt and freshly ground black pepper
4 oz ricotta cheese (about 1/2 cup)
8 oz Galbani® Mozzarella Fresca™, diced into 1/2-inch cubes
2 oz shredded Asiago cheese (1/2 cup)
2 oz finely shredded Romano cheese (2/3 cup)
Red pepper flakes, optional
9 oz Campari or Roma tomatoes, sliced (about 5 Campari or 2 large Roma)
1/2 cup basil leaves
2/3 cup balsamic vinegar, optional
Directions
Directions:
Preheat oven to 475 degrees. Place a pizza stone in the oven and heat 30 minutes. If using refrigerated pizza dough, remove dough from refrigerator and allow dough to come to room temperature while pizza stone preheats.
Roll pizza dough out into a 13-inch round on a lightly floured sheet of parchment paper, while making a thicker crust along edges of pizza. In a small mixing bowl, stir together olive oil and minced garlic. Brush olive oil evenly over top of crust and season crust with salt and pepper to taste. Dollop small pieces of ricotta cheese over crust, then sprinkle top evenly with Galbani Mozzarella Fresca, Asiago and Romano cheeses. Sprinkle top lightly with red pepper flakes if desired. Slide a pizza peel underneath pizza and parchment and transfer pizza to the pizza stone in preheated oven. Bake 8 - 12 minutes until crust is golden brown. Remove from oven and immediately top with tomato slices. Sprinkle basil over top and drizzle with balsamic reduction if desired. Cut pizza into slices and serve warm.
For the optional Balsamic Reduction:
Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce heat slightly and allow to simmer, stirring occasionally until reduced by 2/3 (to 3 1/2 Tbsp).
Monday, April 14, 2014
Strawberry & Avocado Salsa
http://www.myrecipes.com/recipe/strawberry-avocado-salsa-10000001891907/
1 cup finely chopped strawberries
1 large avocado, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 red jalapeño pepper seeded and finely diced
1/4 teaspoon sugar
Mix all ingredients together
1 cup finely chopped strawberries
1 large avocado, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 red jalapeño pepper seeded and finely diced
1/4 teaspoon sugar
Mix all ingredients together
Elder Flower Champagne Cocktail
http://www.thekitchn.com/recipe-elderflower-champagne-cocktail-perfect-for-spring-the-10-minute-happy-hour-202140
Elderflower Champagne Cocktail
Serves 8
1 (750-ml) bottle Brut champagne or dry sparkling wine, chilled
1 cup of elderflower liqueur, like St. Germain
1 (12-ounce) can of club soda or seltzer water, chilled
1 cup sliced strawberries
In a large pitcher, combine all of the ingredients and stir. Add ice. Pour into glasses filled with ice and scoop a few strawberries into each glass.
Recipe Notes
The recipe can be made without the club soda, but cut the elderflower liqueur by 1/4 cup.
The strawberries can be removed completely or you can substitute other fresh berries, sliced peaches, or other fresh fruit.
To make just one cocktail, combine 1 ounce of elderflower liqueur and 3 ounces of chilled Champagne with a few sliced strawberries.
Serves 8
1 (750-ml) bottle Brut champagne or dry sparkling wine, chilled
1 cup of elderflower liqueur, like St. Germain
1 (12-ounce) can of club soda or seltzer water, chilled
1 cup sliced strawberries
In a large pitcher, combine all of the ingredients and stir. Add ice. Pour into glasses filled with ice and scoop a few strawberries into each glass.
Recipe Notes
The recipe can be made without the club soda, but cut the elderflower liqueur by 1/4 cup.
The strawberries can be removed completely or you can substitute other fresh berries, sliced peaches, or other fresh fruit.
To make just one cocktail, combine 1 ounce of elderflower liqueur and 3 ounces of chilled Champagne with a few sliced strawberries.
Saturday, March 29, 2014
Balsamic Pickled Eggs
14 eggs
1/2 onion, sliced
1/2 cup balsamic vinegar
1/4 c. white vinegar
1/2 cup water
1/2 tsp salt
5 cloves garlic, crushed
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Yellow Pickled Eggs
http://allrecipes.com/Recipe/Yellow-Pickled-Eggs/Detail.aspx?prop24=RD_RelatedRecipes
12 eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon mustard seed
Directions
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
12 eggs
1 medium onion, thinly sliced
3/4 cup water
1 cup white sugar
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/2 teaspoon mustard seed
Directions
Place eggs in a large pot and fill with enough water to cover. Bring to a boil, then cover and remove from heat. Let stand 10 minutes. Cool under running water, and remove shells. Place hard-cooked eggs in a large jar.
In a saucepan, combine the onion, water, sugar, and vinegar. Stir in salt, dill, garlic powder, and mustard seed. Bring to a boil, then simmer over low heat for 5 to 7 minutes. Pour over the eggs in the jar. Cover and refrigerate for at least 4 days. The eggs will be yellow!
Tuesday, March 11, 2014
Raspberry and lemonadve cupcakes
http://www.allparenting.com/my-table/articles/965727/raspberry-lemonade-cupcakes
Raspberry lemonade cupcakes
Makes 24 cupcakes
Ingredients:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2-1/2 cups granulated sugar
3 lemons, zested and juiced (3 tablespoons zest, 3/4 cup juice)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 egg whites
1 teaspoon pure vanilla extract
1-1/4 cups buttermilk
Directions:
Preheat your oven to 350 degrees F.
In a large bowl combine the flour, baking powder and salt. Whisk to combine.
In the bowl of a stand mixer combine the lemon zest and sugar with a fork until the sugar is coated with lemon. Add the butter and cream until it is light and fluffy, about 3-5 minutes. Add the eggs, egg whites and vanilla. Mix it until it is combined. Add the lemon juice and mix it well. (Your mixture may start to look funny here, just continue with the next step.)
With the mixer on low add 1/3 of the dry ingredients to the bowl and allow that to combine. Then add 1/2 of the buttermilk and wait for that to combine. Add another 1/3 of the dry ingredients and mix. Add the other 1/2 of the buttermilk and mix it. Then finally add the remaining of the dry ingredients. Mix it until they are combined. Stop to scrape down the bowl as often as needed. Do not over mix.
Pour the batter into a muffin pan prepared with paper liners. Fill the liners about 2/3 full.
Bake 12-14 minutes or until a toothpick comes out with moist crumbs.
Cool the cupcakes in the pan 1-2 minutes, then carefully remove them from the pan and allow to cool completely on a wire rack.
Frost with some raspberry buttercream frosting (recipe below) when they are completely cooled.
Raspberry buttercream frosting
Ingredients:
1-1/2 sticks unsalted butter, softened
3/4 cup vegetable shortening
8 cups confectioners' sugar
1 teaspoon vanilla
6 ounces raspberries, pureed and pushed through a sieve
1/2 teaspoon salt
Directions:
In the bowl of an electric mixer, combine the butter and shortening (about 30 seconds). Add the vanilla extract and powdered sugar. Mix on low speed until it is well combined. Increase to medium speed and beat until it begins to get fluffy. Add the raspberry puree and salt. Beat until it is fluffy, about 1 minute.
Use immediately or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Raspberry lemonade cupcakes
Makes 24 cupcakes
Ingredients:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2-1/2 cups granulated sugar
3 lemons, zested and juiced (3 tablespoons zest, 3/4 cup juice)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs
2 egg whites
1 teaspoon pure vanilla extract
1-1/4 cups buttermilk
Directions:
Preheat your oven to 350 degrees F.
In a large bowl combine the flour, baking powder and salt. Whisk to combine.
In the bowl of a stand mixer combine the lemon zest and sugar with a fork until the sugar is coated with lemon. Add the butter and cream until it is light and fluffy, about 3-5 minutes. Add the eggs, egg whites and vanilla. Mix it until it is combined. Add the lemon juice and mix it well. (Your mixture may start to look funny here, just continue with the next step.)
With the mixer on low add 1/3 of the dry ingredients to the bowl and allow that to combine. Then add 1/2 of the buttermilk and wait for that to combine. Add another 1/3 of the dry ingredients and mix. Add the other 1/2 of the buttermilk and mix it. Then finally add the remaining of the dry ingredients. Mix it until they are combined. Stop to scrape down the bowl as often as needed. Do not over mix.
Pour the batter into a muffin pan prepared with paper liners. Fill the liners about 2/3 full.
Bake 12-14 minutes or until a toothpick comes out with moist crumbs.
Cool the cupcakes in the pan 1-2 minutes, then carefully remove them from the pan and allow to cool completely on a wire rack.
Frost with some raspberry buttercream frosting (recipe below) when they are completely cooled.
Raspberry buttercream frosting
Ingredients:
1-1/2 sticks unsalted butter, softened
3/4 cup vegetable shortening
8 cups confectioners' sugar
1 teaspoon vanilla
6 ounces raspberries, pureed and pushed through a sieve
1/2 teaspoon salt
Directions:
In the bowl of an electric mixer, combine the butter and shortening (about 30 seconds). Add the vanilla extract and powdered sugar. Mix on low speed until it is well combined. Increase to medium speed and beat until it begins to get fluffy. Add the raspberry puree and salt. Beat until it is fluffy, about 1 minute.
Use immediately or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Bret's Blue Cheese and Sage Biscuits
Bret's Blue Cheese and Sage Biscuits in 20 Minutes
makes approximately 24 biscuits
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp black pepper
1 tsp. ground dried sage
1 Tbsp garlic powder
¾ teaspoon kosher salt
1 stick unsalted butter
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 oz crumbled blue cheese
½ teaspoon dried parsley
Preheat oven to 450°F. Line a baking sheet with parchment paper. Add 1 stick of butter to a small microwave safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
In a large mixing bowl combine flour, baking powder and seasonings. Whisk until well combined. Add butter and milk and whisk just until flour is all wet, do not over mix. Add cheeses and fold in with a spoon.
Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
v
Meanwhile melt remaining ½ stick of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add ¼ teaspoon salt and parsley. Stir with pastry brush.
Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
makes approximately 24 biscuits
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp black pepper
1 tsp. ground dried sage
1 Tbsp garlic powder
¾ teaspoon kosher salt
1 stick unsalted butter
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 oz crumbled blue cheese
½ teaspoon dried parsley
Preheat oven to 450°F. Line a baking sheet with parchment paper. Add 1 stick of butter to a small microwave safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
In a large mixing bowl combine flour, baking powder and seasonings. Whisk until well combined. Add butter and milk and whisk just until flour is all wet, do not over mix. Add cheeses and fold in with a spoon.
Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
v
Meanwhile melt remaining ½ stick of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add ¼ teaspoon salt and parsley. Stir with pastry brush.
Remove biscuits from oven, brush with melted butter mixture. Serve and enjoy!
Saturday, March 1, 2014
British Digestive Biscuits
Ingredients:
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 cup wheat bran
4 tablespoons butter
5 tablespoons brown sugar
1 tablespoon Crisco
1/2 teaspoon vanilla
3 tablespoons half-and-half cream
Directions:
1
Preheat oven to 350°F.
2
In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
3
You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4
Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5
Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
6
Store in an airtight tin -if storage is even necessary! They will go fast.
Read more: <a href="http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback">http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback</a>
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 cup wheat bran
4 tablespoons butter
5 tablespoons brown sugar
1 tablespoon Crisco
1/2 teaspoon vanilla
3 tablespoons half-and-half cream
Directions:
1
Preheat oven to 350°F.
2
In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
3
You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4
Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5
Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
6
Store in an airtight tin -if storage is even necessary! They will go fast.
Read more: <a href="http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback">http://www.food.com/recipe/digestive-biscuits-455682?oc=linkback</a>
Sunday, February 23, 2014
Bret's Black Pepper Butter cookies with Chocolate Drizzle
Cookies
2 1/4 cups all-purpose flour
1/2 c. dark brown sugar
1 c. sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 tsp salt
1 1/2 - 2 tsp fresh ground black pepper
extra sugar, for dipping glass
Directions:
1
Mix all ingredients (except for the extra sugar for dipping the glass) together.
Roll into balls of 1 to 1/12 inch size. Place on cookie sheet.
Use a flat-bottomed glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
Bake in a preheated 350 F (or 180 C) oven for 9-10 minutes or until lighly browned on the edges- do not overbake.
Remove to wire racks to cool.
Drizzle
1 c. chocolate chips
4 tsp coconut oil or shortening (non-hydrogenated)
Method:
melt chocolate and oil/shortening in a double boiler on soft heat. Stir till smooth.
Arrange cookies on wax paper and then drizzle chocolate with a spoon until all chocolate is used. Sprinkle with colored mini-non-pareils.
2 1/4 cups all-purpose flour
1/2 c. dark brown sugar
1 c. sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/2 tsp salt
1 1/2 - 2 tsp fresh ground black pepper
extra sugar, for dipping glass
Directions:
1
Mix all ingredients (except for the extra sugar for dipping the glass) together.
Roll into balls of 1 to 1/12 inch size. Place on cookie sheet.
Use a flat-bottomed glass that has been dipped into sugar to flatten each dough ball on the cookie sheets.
Bake in a preheated 350 F (or 180 C) oven for 9-10 minutes or until lighly browned on the edges- do not overbake.
Remove to wire racks to cool.
Drizzle
1 c. chocolate chips
4 tsp coconut oil or shortening (non-hydrogenated)
Method:
melt chocolate and oil/shortening in a double boiler on soft heat. Stir till smooth.
Arrange cookies on wax paper and then drizzle chocolate with a spoon until all chocolate is used. Sprinkle with colored mini-non-pareils.
Sunday, February 2, 2014
Bret's Vegetable Bake
5 medium to large potatoes, cubed
2 carrots, chopped into 1/2 inch pieces
1 medium or half of a large sweet potato, cubed
1 zucchini , chopped into 1/2 inch cubes
1 can of diced tomatoes
1/2 tsp black pepper
1 1/2 tsp salt
1/2 tsp thyme
1/2 tsp sage
olive oil
lemon juice
Preheat oven to 375 degrees
Pour enough oil into an oblong 9x12 pan to cover the bottom. Put all ingredients into the pan and stir until blended.
Bake for 1 hour. Serve with sour cream.
2 carrots, chopped into 1/2 inch pieces
1 medium or half of a large sweet potato, cubed
1 zucchini , chopped into 1/2 inch cubes
1 can of diced tomatoes
1/2 tsp black pepper
1 1/2 tsp salt
1/2 tsp thyme
1/2 tsp sage
olive oil
lemon juice
Preheat oven to 375 degrees
Pour enough oil into an oblong 9x12 pan to cover the bottom. Put all ingredients into the pan and stir until blended.
Bake for 1 hour. Serve with sour cream.
Saturday, February 1, 2014
Healthy Smoothie
Healthy Smoothie
1 cup pineapple, fresh or canned
1 banana, frozen
1 cup apple juice
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
2 TBS honey
Optional ingredients: 1 raw egg white, 2 TBS wheat germ, 2 TBS flax seed, 1 shot wheatgrass juice
1 cup pineapple, fresh or canned
1 banana, frozen
1 cup apple juice
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
2 TBS honey
Optional ingredients: 1 raw egg white, 2 TBS wheat germ, 2 TBS flax seed, 1 shot wheatgrass juice
Friday, January 24, 2014
Bret's Chorizo and Beans with Rice
1 c. uncooked rice
1 1/2 c. fresh or frozen broccoli florets
28 oz baked beans (I used Busch) (drain and rinse half of the beans)
1/2 large onion, chopped
1/2 c. raisins
1/2 lb ground chorizo or similar chipotle sausage
water
peanut oil
Pour a tbsp of peanut oil in a saucepan and fry the rice for 2 minutes on high heat, stirring frequently. Add 2 1/2 c. water to the rice and the broccoli. Cover and turn heat to medium. Stir occasionally and cook until rice is tender.
In a separate frying pan, cook the chorizo/sausage and onions together. Chop chorizo/sausage up and add the beans. Cook on low while the rice finishes.
Serve rice with bean and sausage mix on top.
1 1/2 c. fresh or frozen broccoli florets
28 oz baked beans (I used Busch) (drain and rinse half of the beans)
1/2 large onion, chopped
1/2 c. raisins
1/2 lb ground chorizo or similar chipotle sausage
water
peanut oil
Pour a tbsp of peanut oil in a saucepan and fry the rice for 2 minutes on high heat, stirring frequently. Add 2 1/2 c. water to the rice and the broccoli. Cover and turn heat to medium. Stir occasionally and cook until rice is tender.
In a separate frying pan, cook the chorizo/sausage and onions together. Chop chorizo/sausage up and add the beans. Cook on low while the rice finishes.
Serve rice with bean and sausage mix on top.
Friday, January 17, 2014
Alton Brown's Nog of the Ages
http://mentalfloss.com/article/31813/alton-brown-history-eggnog
ALTON BROWN’S NOG OF AGES
Recipe courtesy Alton Brown, 2012
12 large chicken eggs (see note)
1 pound sugar
1 pint half n half (see the other note)
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup bourbon
1 tsp freshly grated nutmeg (plus more for serving)
1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Note on eggs: Although my research tells me it’s very likely the alcohol will kill off any microbial baddies present from the eggs, if you have any doubts at all or if you’re going to be serving the elderly or someone with an immune disorder, buy yourself some peace of mind and simply use pasteurized shell eggs. They’re available these days at most mega-marts.
Note on dairy: I’m super picky about the texture of my eggnog and find that the combination listed gets me what I’m looking for. That said, if you don’t want to bother (or if you’re not as picky) just go with a quart of half and half and call it a day.
And one more note: Yeah, it’s a lot of booze but the longer the nog ages, the more mellow it will get.
History of Nog
Eggnog is technically stirred custard—a mixture of dairy and eggs. It’s almost identical to ice cream, except that in most cases it contains too much alcohol to freeze.
• Although it can be cooked to kill off any possible salmonella and to thicken the mix, such thermal activity also deactivates the egg enzymes that give “real” eggnog its je ne sais quoi.
• As far back as the late 17th century, the term “nog” referred to a style of strong beer brewed in East Anglia, while a “noggin” was a small cup or mug that could be used for imbibing nog.
• Most culinary anthropologists believe modern eggnog descended from a thick, boozy, late-medieval concoction called posset that was composed of hot milk and hooch enhanced with whatever spice the lord of the castle had on hand.
• Egg-based drinks found new popularity in the American colonies, where nearly everyone had access to cows, chickens, and rum.
Nutritious and relatively stable, eggnog was our first health drink. If you ask me, sipping it is our patriotic duty.
• Although bourbon is the modern nog spirit, rum was the liquor of choice in colonial days.
• Today’s serious nogsters are into aging. After nog spends six months to a year in the fridge, a curious chemical collusion takes place as egg proteins, alcohol, and milk sugars slowly join forces. The resulting elixir tastes not of eggs, milk, sugar, or booze but simply of eggnog.
• Don’t worry too much about safety. As long as your brew contains at least 20 percent alcohol and is stored below 40°F for at least a month, any microbial nasties that might haunt your innards should be nice and dead.
ALTON BROWN’S NOG OF AGES
Recipe courtesy Alton Brown, 2012
12 large chicken eggs (see note)
1 pound sugar
1 pint half n half (see the other note)
1 pint whole milk
1 pint heavy cream
1 cup jamaican rum
1 cup cognac
1 cup bourbon
1 tsp freshly grated nutmeg (plus more for serving)
1/4 tsp kosher salt
• Separate the eggs and store the whites for another purpose
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.”
• Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there’s nothing that says you couldn’t age it a year but I’ve just never been able to wait that long.
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.
Note on eggs: Although my research tells me it’s very likely the alcohol will kill off any microbial baddies present from the eggs, if you have any doubts at all or if you’re going to be serving the elderly or someone with an immune disorder, buy yourself some peace of mind and simply use pasteurized shell eggs. They’re available these days at most mega-marts.
Note on dairy: I’m super picky about the texture of my eggnog and find that the combination listed gets me what I’m looking for. That said, if you don’t want to bother (or if you’re not as picky) just go with a quart of half and half and call it a day.
And one more note: Yeah, it’s a lot of booze but the longer the nog ages, the more mellow it will get.
History of Nog
Eggnog is technically stirred custard—a mixture of dairy and eggs. It’s almost identical to ice cream, except that in most cases it contains too much alcohol to freeze.
• Although it can be cooked to kill off any possible salmonella and to thicken the mix, such thermal activity also deactivates the egg enzymes that give “real” eggnog its je ne sais quoi.
• As far back as the late 17th century, the term “nog” referred to a style of strong beer brewed in East Anglia, while a “noggin” was a small cup or mug that could be used for imbibing nog.
• Most culinary anthropologists believe modern eggnog descended from a thick, boozy, late-medieval concoction called posset that was composed of hot milk and hooch enhanced with whatever spice the lord of the castle had on hand.
• Egg-based drinks found new popularity in the American colonies, where nearly everyone had access to cows, chickens, and rum.
Nutritious and relatively stable, eggnog was our first health drink. If you ask me, sipping it is our patriotic duty.
• Although bourbon is the modern nog spirit, rum was the liquor of choice in colonial days.
• Today’s serious nogsters are into aging. After nog spends six months to a year in the fridge, a curious chemical collusion takes place as egg proteins, alcohol, and milk sugars slowly join forces. The resulting elixir tastes not of eggs, milk, sugar, or booze but simply of eggnog.
• Don’t worry too much about safety. As long as your brew contains at least 20 percent alcohol and is stored below 40°F for at least a month, any microbial nasties that might haunt your innards should be nice and dead.
Tuesday, January 14, 2014
Thai peanut sauce
- ⅓ cup creamy peanut butter
- ⅓ cup coconut milk
- ½ cup milk
- 1 tablespoon low sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 ½ teaspoons freshly grated ginger
- 1 clove garlic, minced
- pinch of red pepper flakes (or more to taste)
- ¼ teaspoon paprika
- INSTRUCTIONS
- Add all of the ingredients to a small saucepan. Cook over medium heat, whisking frequently to create a smooth sauce. As soon as the mixture starts to bubble just a little around the edges, remove from the heat. Use as desired.
- *If you like your peanut sauce to be thicker, you can continue to cook over medium heat for a few extra minutes and it will thicken up even more (watch closely so you get the consistency that you want).
- If not using right away, store in an airtight container in the refrigerator.
Monday, January 6, 2014
Carrots and Eggplant with Apples
Carrots and Eggplant with Apples
4 large carrots, chopped
1 chinese eggplant, chopped
1 medium granny smith or other apple
2 tbsp lemon juice
2 tbsp cherry juice OR 1 tbsp honey
pinch of allspice
2 pinches of ginger
1/4 tsp black pepper
1/4 tsp salt
peanut oil
Use enough peanut oil to cover the bottom of a saucepan and start frying the carrots on medium-high heat. Add the eggplant and apples after 4 minutes. Add the seasonings.
4 large carrots, chopped
1 chinese eggplant, chopped
1 medium granny smith or other apple
2 tbsp lemon juice
2 tbsp cherry juice OR 1 tbsp honey
pinch of allspice
2 pinches of ginger
1/4 tsp black pepper
1/4 tsp salt
peanut oil
Use enough peanut oil to cover the bottom of a saucepan and start frying the carrots on medium-high heat. Add the eggplant and apples after 4 minutes. Add the seasonings.
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