recipe

Recipes Page 4

Recipes

Ron Rawlinson’s –The Wine Guy- Butterflied Leg of Lamb from the March 23rd show
Have the Butcher bone, or purchase a boned leg of Lamb. Spread open and cover with gremolata”, a mixture of chopped parsley, lemon and garlic. Season with Salt and Pepper and marinate overnight. Grill over seasoned wood or grape vines if possible. Serve with a an Australian Shiraz or French Syrah

The Art of Tea-with Christine Nyback Hill-April 6th
       Cream Cheese Mints
       2 ¼ cups confectioners sugar
       3 ounces soft cream cheese
       ¼1/4 tsp peppermint flavoring
       food coloring of choice
       granulated sugar;candy molds.
       Mash cheese and mix in sugar. Add flavoring and color sparingly to make soft pastel. Stir together until the mixture resembles pie dough. Roll into small balls and roll each ball in granulated sugar. Press the balls into patties with a glass dipped in granulated sugar. If using molds press into molds to shape and unmold at once.
Triple Chocolate Cake fit for a Queen
       1 small package chocolate pudding mix-not Instant
       1 box chocolate cake mix
       ½1/2 cup semisweet chocolate pieces
       ½1/2 cup chopped nuts.
       Cook pudding as directed on package.
       Blend dry cake mix into hot pudding. Mixture will be thick
       Pour into an oblong cake pan (13 x 9 x 2) that has been greased and dusted with flour.
       Sprinkle with chocolate pieces and nuts. Bake 30-35 minutes at 350 degrees. Cool 5 minutes and cut into 2-inch squares. Arrange on doilies and top with a dollop of whipped cream.

Sidenberg’s Pickles –April 13th-Peter Piper’s Pickled Peppers
       8 quarts of peppers (mix of green, red, yellow, banana, cherry, and hot)
       1/4 cup sugar
       8 cups white vinegar
       2 cups cold water
       16 cloves of garlic
       Wash the peppers, and remember to wear rubber globes to keep your hands from burning.
       Cut peppers into uniform sized strips, seed, and combine all ingredients except the garlic in a large kettle. Simmer 15 minutes.
       Pack the peppers and 2 garlic cloves into each clean, hot pint sized jar, leaving 1/2½ inch head space. Adjust caps.
       Process 10 minutes in water bath, or refrigerate.

Favorite Cook Books-May 4th-with Ellie Malykont

Wolfgang Puck's Cookbook's Pizza Dough(pp 110-111)
       3 cups all purpose flour
       1 tsp. salt
       1 Tbs. honey
       2 Tbs. olive oil
       3/4 cup cool water
       2 1/4 tsp. (1 packet) active dry or instant yeast
       1/4 cup water.
Directions: Place the flour in the food processor.
Combine the honey, salt, olive oil, and 3/4 cup cool water in a small bowl to dissolve.
Dissolve the yeast in the warm water, and let proof for 10 minutes.
With the motor running, pour in the liquids until combined. Knead until dough forms a ball.
Transfer to floured surface and knead until smooth. Let rest, in an oiled bowl, 30 minutes.
Divide the dough into fourths, and roll each into a ball. Cover with damp towel and refrigerate.
One hour before baking, remove the dough from refrigerator and let come back to room temperature.
Form each ball into an 8 inch circle. Top with favorite toppings, and bake in 450 degree oven.

Tribute to Mom's-Mother's Day- May 11th
Chocolate Angel Food Cake with Macerated Strawberries
       1 cup cake flour
       1/2 cup unsweetened cocoa powder
       10 large egg whites, room temperature
       1 1/2 cups sugar
       1 tsp. cream of tartar
       1/4 tsp. salt
       2 tsp. vanilla extract
       2 pints strawberries, sliced (about 6 cups)
       1/4 cup orange juice
       1 tsp. grated orange zest

       Directions: Preheat the oven to 350 degrees.
       Combine flour and cocoa in a small bowl, and sift twice.
       Beat egg whites at medium speed until foamy. Graduall add 1 1/4 cups sugar, cream of tartar and salt and beat until stiff-at least 5 minutes. Fold in the flour mixture until well combined. Add vanilla.
Put batter un an ungreased 10-inch tube or angel food pan and bake 40 minutes. Unmold cake. Combine strawberries with remaining sugar, orange zest and juice, and serve with a slize of the cake.

Cheese Sables
       1 1/2 cups sharp cheddar cheese
       1 1/4 cups flour
       2/3 cup room temperature butter
       1 egg yolk
       poppy or sesame seeds (optional)

Directions: Combine the flour, butter and cheese, and roll into a log. Refrigerate until firm enough to slice.
Slice into 3 dozen "coins", and brush tops with beaten egg yolk. Sprinkle with seeds and bake at 400 degrees until golden brown, about 20 minutes.

Aunt Edie's Apple Cake
        3 eggs
        1 tsp. vanilla
        1 cup sugar
        3/4 cup canola oil
        2 tsp. baking powder
        1/4 tsp salt
        1 3/4 cups all purpose flour
        3 Tbs. orange juice
        2 large apples
        2 tsp. cinnamon
        2 tsp. sugar

Directions: Cream the eggs with the vanilla, sugar, and oil. Sift dry ingredients (flour, salt and b.p.) together. Beat into eggs until batter is smooth (about 1 minute). Peel and slice the apples and sprinkle with the cinnamon and sugar. Pour half of the batter into a greased square or loaf pan. Layer the apples onto the batter. Top with remaining batter, and 1/4 cup sliced almonds if desired. Bake 350 degrees 40 minutes.

Strawberry and Chicken Salad
        2 Tbs orange juice
         1 Tbs olive oil
         1 Tbs lemon juice
         2 tsp sugar
         1/4 cup soy sauce. Mix all ingredients to make a vinaigrette.
         12 oz. boneless, skinless chicken breasts.
        Marinate overnight in:, 2 green onions (about 1/4 cup) 2 Tbs. orange juice, 1 clove minced garlic.
         To make salad: grill the chicken breasts. Arrange on 4 plates: 4 cups washed spinach leaves, 1 cup of
         drained mandarin oranges and 1 cup of sliced strawberries. Drizzle with vinaigrette.

Summer Pudding-from the May 18th Show
       1 loaf white bread (about 8 slices)
       5 cups berries (mix blueberries, strawberries, raspberries
       1/3 cup water
       1 1/2 cups sugar
       1 Tbs. lemon juice

Line bowl overlapping with bread. Cut in diagonals
Combine berries, sugar, lemon juice, water, and simmer 5-10 minutes
Pour berry mix over bread. Overlap the bread when you line the bowl
Top with more slices of bread
Cover with Saran
Weight down with 2 pound can.
If there is excess liquid pour off and reserve. Weight down with 2 lb of weights
Chill overnight at least six hours.
Serve with Kendall Farms Creme fraiche or-equal amounts of sour cream and heavy cream left at room temperature for 12 hours.

Sadie Kendall's method for Fettuccini Alfredo-
Place walnut sized dollops of creme fraiche and butter on a large serving plate. Place the hot, cooked noodles over the dollops and lift and toss to blend. Top with freshly grated parmesan cheese and freshly grated nutmeg. Season with salt and pepper.

Frosty Strawberry Squares-May 25th show with Mad Hatter Catering
Ingredients: 1 cup all purpose flour
1/4 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup butter
2 egg whites
1 cup white sugar
2 cups sliced fresh strawberries
2 Tbs. lemon juice
1 cup Cool Whip or heavy cream, whipped.

Directions: Preheat oven to 350 degrees. Stir together the flour, brown sugar, nuts and butter. Spread in a shallow baking pan and bake 20 minutes.
Remove from the oven and sprinkle 2/3 crumbs in a 9 by 13 inch baking pan.
Combine egg whites, sugar, berries and lemon juice in large bowl of electric mixture. Mix until tripled in volume which may take up to 10 minutes. Fold in whipped cream or Cool Whip, and spread in pan on top of crumb mixture. Top with remaining crumb mixture. Freeze 6 hours or overnight. Cut into squares-serves 30-less than 90 calories a serving.

Cracked Crab's Key Lime Pie Recipe-June 1 show

Ingredients:
Crust:
1 cup graham crackers
1 cup sugar
3 oz. melted butter.
Combine all ingredients. Press into a 9 inch pie tin and bake at 350 degrees for 10 minutes. Let cool.
Filling:
3 egg yolks
14 oz can condensed sweetened milk (not evaporated milk)
1/2 cup key lime juice
Combine the eggs and condensed milk. Slowly whip in lime juice. Whip until thickened. Pour into cooled pie crust and bake at 350 degrees for 10 minutes. Allow to cool before serving.

Cracked Crab's Crab Bisque (adapted for a smaller quantity for home use)
Ingredients:
1 cup sherry
1 cup chicken stock
4 cups hot water
4 cups heavy cream
1 Tbs. lemon juice
1/4 tsp. fresh garlic
1/4 tsp cayenne pepper
1/4 tsp. White pepper
3/4 tsp. paprika
3/4 tsp. salt
1/2 Tbs. olive oil
3/8/ cup cornstarch
8 oz. crab meat.
Directions: Brown the garlic in olive oil in a heavy pot. Add sherry, and bring to boil. Ignite with long kitchen match. When flame has died out, add all ingredients, except the crab, cornstarch, and 1/2 cup water. Simmer mixture until it reaches just below a boil (don't let boil or it will curdle).
Mix cornstarch with remaining water until dissolved and whip into the bisque. Add crab just before removing bisque from the stove.

Fish Fillets in Lettuce Pouches (good with flounder, snapper, turbot,
Ingredients:
1 head Boston lettuce
4 skinless fish filets
2 Tbs butter
1 Tbs. chopped shallots
1/4 cup dry white wine
14 cup heavy cream
juice of 1/2 lemon
salt and pepper to taste

Directions: Preheat oven to 450 degrees. Blanch lettuce leaves in boiling water for 1 minute.
Drain and cool. Sprinkle fish with seasoning. Lay 1 filet in lettuce leaves and wrap leaves around fish to seal. Place 1 tbs butter in baking dish, and lay shallots on top of fish packets. Pour wine over fish. Bake for 8 minutes. Pour off the juice into a pan, add cream and lemon juice. Bring to a boil, and swirl in remaining Tbs. butter.

Cracked Crab's Key Lime Pie Recipe-June 1 show

Ingredients:
Crust:
1 cup graham crackers
1 cup sugar
3 oz. melted butter.
Combine all ingredients. Press into a 9 inch pie tin and bake at 350 degrees for 10 minutes. Let cool.
Filling:
3 egg yolks
14 oz can condensed sweetened milk (not evaporated milk)
1/2 cup key lime juice
Combine the eggs and condensed milk. Slowly whip in lime juice. Whip until thickened. Pour into cooled pie
crust and bake at 350 degrees for 10 minutes. Allow to cool before serving.

Cracked Crab's Crab Bisque (adapted for a smaller quantity for home use)
Ingredients:
1 cup sherry
1 cup chicken stock
4 cups hot water
4 cups heavy cream
1 Tbs. lemon juice
1/4 tsp. fresh garlic
1/4 tsp cayenne pepper
1/4 tsp. White pepper
3/4 tsp. paprika
3/4 tsp. salt
1/2 Tbs. olive oil
3/8/ cup cornstarch
8 oz. crab meat.
Directions: Brown the garlic in olive oil in a heavy pot. Add sherry, and bring to boil. Ignite with long kitchen
match. When flame has died out, add all ingredients, except the crab, cornstarch, and 1/2 cup water. Simmer
mixture until it reaches just below a boil (don't let boil or it will curdle).
Mix cornstarch with remaining water until dissolved and whip into the bisque. Add crab just before removing
bisque from the stove.

Directions: Preheat oven to 450 degrees. Blanch lettuce leaves in boiling water for 1 minute.
Drain and cool. Sprinkle fish with seasoning. Lay 1 filet in lettuce leaves and wrap leaves around fish to seal.
Place 1 tbs butter in baking dish, and lay shallots on top of fish packets. Pour wine over fish. Bake for 8
minutes. Pour off the juice into a pan, add cream and lemon juice. Bring to a boil, and swirl in remaining Tbs.
butter.

The Ultimate Cheesecake from the June 15th show with the Kitchen Shop
Crust: 2 1/2 cups graham cracker crumbs
1/2 cup melted buter
1/2 cup sugar

Filling:
5: 8 oz packages cream cheese, softened
1 3/4 cups sugar
3 Tbs. flour
2 tsp grated lemon zest
1 1/2 tsp. grated orange zest
1/4 tsp. vanilla
5 large eggs
2 egg yolks
1/4 cup heavy cream
3/4 cup sour cream
1 package (10 oz. )frozen raspberries in light syrup, thawed
2 tsp. cornstarch
1 package (10 oz.) frozen peach slices, thawed
1/4 cup sugar
1 kiwi fruit, peeled and sliced
1 ripe peach, peeled and sliced
1/4 cup fresh raspberries

Directions: Preheat oven to 375 degrees.
Mix crumb ingredients and press into a 10 inch springform pan. Bake 5 minutes til browned.
Increase oven temperature to 450 degrees. Make filling by creaming the cheese, sugar, flour, lemon and orange
zest and vanilla at high speed until well blended. Beat in eggs and yolks until smooth. Beat in cream.
Pour filling into prepared pan and bake 10 minutes. Reduce heat to 250 degrees and bake an hour longer.
Cool on rack 2 hours. With back of spoon, spread sour cream over top to within 1/2 inch of edge. Chill 3 hours.
Topping: Puree raspberries in food processor, discard seeds. Mix cornstarch with puree and bring to boil,
stirring constantly. Simmer 1 minute until puree is clear. Refrigerate until cold.
In clean processor, puree peach slices with 1/4 cup sugar until blended. Set aside.
Spoon raspberry puree overn 1/2 of cake, peach puree on other half. Arrange slices of kiwi and peach down
the center and add raspberries. Serve with remaining puree.

Coeur a la creme from June 15th Show
8 oz. fresh cheese (*farmer's ,mascarpone, cream cheese)
1 1/4 cups heavy cream
1 1/2 tsp. vanilla extract
1 Tbs. fresh lemon juice
1/2 cup powdered sugar
Directions:
Line one large or four small ceramic molds with cheesecloth to overlap.
In a bowl combine the cheese, 1/4 cup heavy cream, vanilla and lemon juice.
In a separate bowl whip the heavy cream and powdered sugar to stiff peaks.
Fold the cream into the cheese mixture. Spoon into the molds and fold the cheesecloth over the molds.
Tap the fillwed molds on the coutner to remove air bubbles. Place on a platter to catch any liquid that drains
off. Refrigerate overnight.
To serve: Invert the molds, and remove the cheesecloth. Garnish with raspberry puree.

Salads from Upper Crust Trattoria-June 22nd Show

Green Beans with Balsamic Sauce-Serves 8
1 1/2 lb. green beans
1/3 cup sliced almonds
1 Tbs. olive oil
1/3 cup finely chopped shallots or onions
1/4 cup balsamic vinegar
4 tsp. sugar
1 1/2 tsp fresh tarragon
salt.

Directions: Remove the ends from beans. Rinse in ice water and drain. In 6 quart pan over hight heat, bring 3
quarts of water to boil. Cook beans until crisp tender, then shock under cold water and rinse. Bake almonds
until lightly browned. Add oil for 2 minutes over medium heat. Add vinegar, sugar and tarragon. Bring sauce
to boil over hight heat until reduced to 1/4 cup.
Add beans to sauce and stir until heated through. Serve hot or room temperature, and season with salt.

Spinach Salad-Serves 8
6 Tbs. olive oil
3 Tbs. balsamic vinegar
1 tsp. minced garlic
3 quarts washed spinach leaves
3 hard boiled eggs
1 1/2 cups garlic flavored croutons
finely shredded Parmesan cheese
salt and pepper.
In large mixing bowl, mix oil, vineger and garlic. Add spinach, slices of eggss, and scatter croutons on salad.
Season with salt and pepper.

SPINACH DRESSING
10 Tbs bacon drippings
10 Tbs. orange juice
10 Tbs. apricot jam
sliced toasted almonds
fresh white corn
crumbled bacon.
Heat the bacon drippings, juice, and jam and toss with the spinach.

Prosciutto and Grilled Figs -Serves 4
8 oz Proscuitto sliced paper thin
8 figs halved
3 Tbs olive oil
2 Tbs fresh rosemary chopped
2 Tbs balsamic vinegar
handful of Italian parsley
1/2 lb arugula leaves (about 2 cups) washed and dried
3 Tbs olive oil.
Grill 4 figs 3 minutes. In mixing bowl, toss all ingredients (grilled and raw figs) and top with prosiutto. Divide
among 4 plates and place salad on top of prosciutto. Serve immediately.

Leonard Gentieul of Linn's Apple Pie Slices-July 27th show

Peel a firm apple and slice it aboout 1/4 inch thick. Dredge in flour. Fry in 1/2 inch hot oil. While still warm,
dip in cinnamon-sugar mixture. Fan out on a plate and top with sweetened fresh whipped cream.

Apple and Berry Crumble from my Gourmet Book Club-July 27th
6 cups Rome apples (about 1 1/2 pounds)
1/4 cup brown sugar
1 Tbs. lemon juice
1 Tbs water
1 cup berries
6 Tbs. chilled butter
1/2 cup sugar
1/4 tsp. ginger
1 1/4 cups all purpose flour

Directions: Combine the apples, brown sugar, lemon juice and water and cook ten minutes.
Add the berries. Combine the butter, sugar, ginger and flour with fingers or knives to make a crumbly topping.

Pour over fruit and bake at 350 degrees for 30 minutes. Broil for 1 minute to brown.

Cranberry Meatballs-Frank the Butcher from New Frontiers-July 6th show

Ingredients:
1 pound lean ground beef
1 cup bread crumbs
1/2 cup water
12-16 oz. whole cranberry sauce

Directions: Combine the beef water and bread crumbs. Warm the cranberry sauce. Make 1 inch meatballs and
drop in warm cranberry sauce. Cook uintil fork tender.

Barbecue Bible Sauce-July 6th show
Ingredients:
1/2 cup Dijon mustard
1/4 cup ketchup
1/4 cup sour cream
3 Tbs. A-1 steak sauce
1 Tbs Worcestershire sauce
1 Tbs. corn syrup
1 tsp. Tabasco
1/2 tsp. freshly ground black pepper.
Directions: Whisk all ingredients in a bowl to combine. Refrigerate for up to 1 week.

July 13-Charlie Palladin Wayne of Et Voila
Butternut Squash Bisque with Curried Dungeness Crab
Ingredients: 6 oz. Dungeoness Crab
2 tsp. Olive oil
1 cup chopped onion
1/2 cup white wine
2 cups chicken stock
3 cups cubed butternut squash
2 tsp. Madras curry
1 tsp. Red curry paste
1 tsp. fish sauce
1/4 cup scallions
1/4 cup cream

Directions:
In a 5 quart stock pot, heat the oil and saute onion until translucent. Add white wine and bring to boil for 5
minutes. Add squash and chicken stock and cook until squash is tender. Add cream and cook for another 10
minutes. Puree in food processor, and add salt and pepper to taste.
Saute curry powder for 2 minutes. Add 2 tsp oil and sautee onions. Add the crab, curry paste and fish sauce.
Add 1/4 cup additional cream and reduce by half over medium heat. Stir soup into bowls and garnish with 1
oz. of crab in center of each bowl. Garnish with scallions.

Just-Inn Gratin of Vegetables
Ingredients: 1 small zucchini
2 medium Crookneck squash
2 small yellow onions
2 Roma tomatoes
1/8 cup olive oil
2/3 cup chicken stock
6 Rosemary sticks with leaves
2 Tbs. minced garlic
salt and pepper to taste

Wash vegetables and dry well with towel.
Slice all vegetables 1/4 inch thick
Combine olive oil, chicken stock, garlic, and salt and pepper.
Preheat oven to 375 degrees.
Alternately layer the vegetables in a 2 inch deep casserole. Pour stock over the vegetables and lay herbs
evenly over the vegetables.
Cover with foil, bake 30 minutes, uncover- bake an additional 30 minutes.

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