Ingredients:
Olive oil
3 lbs chicken breast, diced
2 T. butter
4 oz onion, diced
12 oz apricots, diced
4 oz flour
3/4 cup semi-dry riesling
2 oz honey
2 1/2 cup low-fat milk
10 oz pistachios
6 oz goat cheese
salt and pepper to taste
1. Heat oil in saute pan.
2. Add diced chicken to pan and cook until browned, remove from heat and add chicken to 9 inch casserole dish.
3. In the same saute pan, add butter, diced onions, and cook until translucent. Add apricots, cook for 3 minutes, and then add the flour and stir. Add the Riesling wine and the honey, reduce the wine by half. Add the milk, and bring to a boil.
4. Sprinkle with goat cheese, then pour the milk mixture over the chicken and top with pistachios.
5. Bake in a 350 degree oven, uncovered for 40 minutes.
Monday, December 29, 2008
Thomas Jefferson's Sweet Potato Biscuits
Ingredients:
5 cups all-purpose flour
1 cup packed light brown sugar
2 tablespoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup vegetable shortening
2 cups cooked, mashed and cooled sweet potatoes
1 cup heavy (whipping) cream
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Add the shortening and cut in with 2 knives, or a pastry cutter, until crumbly. Add the sweet potatoes and mix well with a wooden spoon. Add the cream and pecans and stir until just moistened.
Turn the dough out onto a lightly floured surface. Roll the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
Bake for 25 or 30 minutes, until golden brown. Serve warm or let cool on a wire rack until room temperature.
Makes About 2 dozen biscuits
5 cups all-purpose flour
1 cup packed light brown sugar
2 tablespoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup vegetable shortening
2 cups cooked, mashed and cooled sweet potatoes
1 cup heavy (whipping) cream
1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
In a large mixing bowl, stir together the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice. Add the shortening and cut in with 2 knives, or a pastry cutter, until crumbly. Add the sweet potatoes and mix well with a wooden spoon. Add the cream and pecans and stir until just moistened.
Turn the dough out onto a lightly floured surface. Roll the dough to 1 1/2 inches thick. Cut out with a 2-inch floured biscuit cutter. Place biscuits 1 inch apart on ungreased baking sheets.
Bake for 25 or 30 minutes, until golden brown. Serve warm or let cool on a wire rack until room temperature.
Makes About 2 dozen biscuits
Raspberry Chocolate French Macaroons
Ingredients:
Macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
Ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)
Make macaroons:
1. Line 2 baking sheets with parchment paper.
2. Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
3. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
4. Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
5. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
6. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
Make ganache while macaroons bake:
1. Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Assemble cookies:
1. Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
Macaroons
6 oz sliced blanched almonds (not slivered; 2 cups)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tablespoons granulated sugar
Red or pink food coloring
Ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter, softened
1/16 teaspoon raspberry extract (preferably McCormick brand)
Make macaroons:
1. Line 2 baking sheets with parchment paper.
2. Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
3. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
4. Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
5. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
6. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
Make ganache while macaroons bake:
1. Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
Assemble cookies:
1. Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
Chocolate-Almond Tassies
Ingredients:
Dough
1/2 cup (1 stick) unsalted butter, room temperature
1 3-ounce package low-fat cream cheese, room temperature
1 tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour
Filling
3/4 cup (packed) golden brown sugar
1 large egg
2 tablespoons amaretto or other almond liqueur (if using almond flavoring, use 1/2 teaspoon)
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
1/8 teaspoon salt
1/2 cup coarsely chopped toasted almonds
1/4 cup mini semisweet chocolate morsels or chopped bittersweet chocolate
Dough
1. Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
2. Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2x3/4-inch) muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
Filling
1. Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells.
2. Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. Can be made 3 days ahead. Store airtight in refrigerator.
Dough
1/2 cup (1 stick) unsalted butter, room temperature
1 3-ounce package low-fat cream cheese, room temperature
1 tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour
Filling
3/4 cup (packed) golden brown sugar
1 large egg
2 tablespoons amaretto or other almond liqueur (if using almond flavoring, use 1/2 teaspoon)
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
1/8 teaspoon salt
1/2 cup coarsely chopped toasted almonds
1/4 cup mini semisweet chocolate morsels or chopped bittersweet chocolate
Dough
1. Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
2. Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2x3/4-inch) muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
Filling
1. Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells.
2. Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. Can be made 3 days ahead. Store airtight in refrigerator.
Smoked Salmon and Cream Cheese Frittata
Ingredients:
8 large eggs
1/2 cup skim or low-fat milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese,cut into 1/2-inch pieces
1/2 cup cooked asparagus or spinach
3 oz thinly sliced smoked salmon, chopped
Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon and asparagus (or spinach) all over frittata, then press lightly and shake skillet to allow salmon and vegetable to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.
8 large eggs
1/2 cup skim or low-fat milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
2 teaspoons olive oil or vegetable oil
2 oz cold cream cheese,cut into 1/2-inch pieces
1/2 cup cooked asparagus or spinach
3 oz thinly sliced smoked salmon, chopped
Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Preheat broiler.
Heat oil in a 12-inch ovenproof nonstick skillet (if handle is plastic, wrap it in a double layer of foil) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon and asparagus (or spinach) all over frittata, then press lightly and shake skillet to allow salmon and vegetable to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.
Croissant and Chocolate Bread Pudding
Ingredients:
Unsalted butter for the baking dish, at room temperature
6 large egg yolks
2 cups whole milk
1 cup heavy cream (or use 1/2 cup whole milk)
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks
Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.
Make-Ahead Tip: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.
Unsalted butter for the baking dish, at room temperature
6 large egg yolks
2 cups whole milk
1 cup heavy cream (or use 1/2 cup whole milk)
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate, cut into chunks
Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.
Make-Ahead Tip: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.
Raspberry Pancakes
Ingredients:
1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups skim milk
1 teaspoon vanilla
1 cup fresh or frozen raspberries, rinsed
pecans (for topping)
1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.
2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
3. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in 1 cup raspberries.
4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with cooking spray and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
5. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with syrup and pecans.
1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups skim milk
1 teaspoon vanilla
1 cup fresh or frozen raspberries, rinsed
pecans (for topping)
1. In a bowl, mix oats and buttermilk; let stand at least 15 minutes or up to 30 minutes.
2. Meanwhile, in a small bowl, mix flour, sugar, baking soda, baking powder, and salt.
3. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in 1 cup raspberries.
4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with cooking spray and adjust heat to maintain temperature. Pour batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
5. Serve the pancakes as cooked, or keep them warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Stack pancakes on plates and serve with syrup and pecans.
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