Kai's "Old-Fashioned" Recipe Thread

[the fugative]

LEMON CREAM SCONES


Makes 12 scones.

2 cups all-purpose flour

¼ cup plus 2 tablespoons sugar, divided use

1 tablespoon baking powder

½ teaspoon salt

¾ cup dried fruit like cran-berries, cherries, blueberries or chopped apricots

1 teaspoon plus 1 tablespoon lemon zest (divided)

1¼ cups heavy cream

3 tablespoons unsalted butter, melted

To make scones: Preheat oven to 425 degrees. In large bowl, combine flour, ¼ cup sugar, baking powder and salt. Stir in dried fruit and 1 teaspoon lemon zest. Add heavy cream. Stir until just moistened. Knead gently on lightly floured surface. Roll into 10-inch circle that's about ½ inch thick. Cut into 12 wedges.

To bake scones: Arrange wedges 2 inches apart on greased baking sheet. Brush with melted butter. In small bowl, combine 2 tablespoons sugar and 1 tablespoon lemon zest. Sprinkle over scones. Bake for 15 minutes or until lightly browned. Cool slightly on wire rack. Serve warm or at room temperature.





MOCK DEVONSHIRE CLOTTED CREAM


Makes about 1½ cups.

1 cup of heavy cream

1/3 cup cream cheese or sour cream, at room temperature

1 teaspoon confectioners' sugar

¼ teaspoon vanilla (optional)

In blender or food processor, combine heavy cream, cream cheese, confectioners' sugar and vanilla. Blend until thick and smooth. Keep refrigerated.

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[Jolie Rouge]

Let's say it together . . . Bruschetta

By Zola Gorgon

I met Claudio Vigilante on a warm, misty night in Bermuda. Claudio runs a restaurant called Aqua, which is the signature restaurant at the Ariel Sands Resort owned by Michael Douglas and Catherine Zeta-Jones. Catherine and Michael were not there the night my husband and I met Claudio.

So, is this a restaurant review? Nah . . . well, maybe a little. Don't get me wrong, Aqua is a nice restaurant. In fact, we ate our best meal of this trip there. But the real reason to go to Aqua is Claudio. Tall, charming, Italian and FUNNY, Claudio has mastered the art of making his clients feel welcome. This guy is worth the price of the meal by himself.

And because he's "authentic Italian" - meaning right off the boat from Italy -- we got into this great discussion on Italian food including proper pronunciation. How can you order it if you can't say it? And isn't it a lot more fun to serve if you know how to say what you are serving?

Bruschetta is a perfect example. The ideal, simple Italian appetizer. Believe me. Zola knows.

I'm going to give you a great, easy recipe for bruschetta, but let's start with how to pronounce it. Most people pronounce brushcetta as though it's something small they are going to run through their hair. Ouch. The easy way to get it right is to remember there is no "K" in Italian, so "ch" is "K." The proper way to say bruschetta is more like "brew sketta." Got it? Now let's make it.

This recipe for bruschetta is a quick one using canned tomatoes. Often, a good, ripe tomato is an oxymoron (until the great ones come in to the Farmer's Market or your garden), but do check my Web site for two other bruschetta variations. One uses fresh tomatoes while the other is a crostini version that can be varied for those you on a Lo-Carb diet. (We aim to please.) Check the Zola site often. I add new recipes weekly and have been amazed at how many of you have been downloading recipes. The more you download, the bigger the site will get, so enjoy!


Traditional Bruschetta

Makes 12 pieces

2 Tbl. olive oil (extra virgin if you have it) plus extra to coat your bread
15-oz. can of diced tomatoes with Italian spices
1 Tbl. crushed garlic (the stuff from a jar is fine)
12 slices of baguette (Sourdough has great texture, but any French bread works.)
4 Tbl. grated parmesan cheese

In small saucepan, combine olive oil, diced tomatoes and crushed garlic. Bring mixture to a boil and then turn it down to simmer (just bubbling). Simmer it until almost all of the liquid is gone, stirring occasionally to keep it from sticking to the bottom. This will take up to 30 minutes, depending on your stove. Just keep an eye on it. Take it off the heat. This can be done a day or two ahead and chilled.

Slice the bread into half inch slices. Spray or brush olive oil on both sides of the slices. Broil or grill the bread until light brown. The grill will give it a smokier flavor, but both are perfectly fine techniques.

Reheat the tomato mixture if you chilled it and mound it with a teaspoon on your bread slices. Sprinkle with Parmesan and serve. You can also serve this at room temperature, so don't worry if you left it on the buffet for awhile.

Cheers! Zola

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For more information on Zola and to see more of her recipes, visit her Web site at www.dinnerwithzola.com/recipes/.

[Jolie Rouge]

Southern Spoon Bread


3/4 cup corn meal
1 teaspoon salt
3 Tablespoons melted butter or margarine
1 cup boiling water
1 cup milk
2 eggs (well beaten)
2 teaspoons baking powder

Combine meal, salt and butter in mixing bowl. Add boiling water slowly and beat until smooth. Add milk, eggs and baking powder, mixing thoroughly. Turn into well greased shallow baking dish and bake in moderate oven (350 degrees) about 45 minutes.

SERVINGS: 4 to 6

[the fugative]

BROWNED SAUSAGES


2 tablespoons olive oil

6 chicken-apple sausages, cut in half lengthwise

½ onion, sliced

1 large head napa cabbage, sliced widthwise

½ tart green apple, cored and thinly sliced

2 garlic cloves, chopped

½ cup dry red wine

½ teaspoon mustard

Salt and pepper to taste

½ to ¾ cup chicken stock

To brown sausages:In large skillet, heat 1 or 2 teaspoons olive oil. Add sausage halves. Brown for a few minutes on both sides. Remove from pan. Cover with foil.

To cook cabbage, apples:Add remaining oil to pan. When hot, add onion. Sauté for a few minutes. Add cabbage. Stir to wilt slightly. Add apple, garlic, wine, mustard, salt and pepper. Add enough stock so cabbage will be able to simmer without getting too juicy (it releases liquid while cooking). Bring to a simmer. Cover. Cook for 5 to 8 minutes or until cabbage and apples are tender.

To serve: If sausages have cooled, add to pan. Simmer gently, uncovered, for a few minutes until reheated.

[the fugative]

Sauteed Asparagus Slivers


• About 16 oz. asparagus, trimmed

• Scant 1 tbsp. bacon drippings, butter or oil (see Note)

• Salt and/or freshly cracked black pepper to taste

Using a sharp knife, cut each spear in half crosswise, then cut each half lengthwise into several slivers, slicing on an angle about 1/4 to 1/8 inch thick. The slivers will be uneven; this is fine.

In a large skillet over medium-high heat, heat the oil. Working in batches, scatter the asparagus across the skillet so that it falls in a single layer. (If the skillet is crowded, the asparagus will steam, not sear.) Cook, without stirring, for 2 minutes. Stir and cook, stirring only occasionally, until golden brown and tender, 3 to 5 more minutes. Season with salt and/or pepper to taste.

Note: The cooking fat determines the flavor. Bacon drippings are fantastic. Unsalted butter takes on a nutty flavor as it browns. And if using a neutral oil, toss the asparagus with toasted sesame oil and sesame seeds once they're on the plate. Or if using olive oil, try a squeeze of lemon and slivers of basil leaf.

[jaybird]

Frittata di Asparagi
Special Thanks to Dominic's

12 oz. Fresh Asparagus (preferably thin)
3 Tbsp. chopped onion
¼ cup extra virgin olive oil
8 eggs
¼ cup caciocavallo cheese or parmigiano
Fresh ground black pepper and salt to taste

Remove any tough parts of the asparagus, then wash and cook them in abandoned salted water for 5 to 10 minutes or until tender. Drain thoroughly. In a heavy skillet, put oil, asparagus, onion and sprinkle of salt and pepper to taste. Cook over low flames until the asparagus and onion have absorbed most of the oil.

Break the eggs in to a small bowl, add the cheese and season with salt and pepper, beat lightly with the fork, and pour over the asparagus. Cook slow, lift the edge of the frittata with the fork and tilt the pan so the liquid part of the egg runs down to the solidified part, until almost completely set.

Cover the skillet with the lid or an upside down platter. Slide it back in to the pan and cook for a minute or two, until the other side if brown. Slide the frittata onto the platter once more, cut into wedges and serve either hot or room temperature.


Sfinci Ammilati Della Nonna (Honey Puffs)
Special Thanks to Dominic's

2 cups of water
¼ cup sugar
1 stick of margarine
2 cups sifted flour
8 eggs
1 ½ cup warm honey
½ cup toasted almonds
¼ cup power sugar
1 teaspoon ground cinnamon

In a medium pot, put water, sugar and margarine together and bring to a boil. Add the flour to the boiling mixture and stir continuously until blended and doughy.

Transfer the dough to a mixer on slow speed, start adding the eggs one at a time until well blended.

Heat the vegetable oil in a deep iron skillet(approx. 375 degrees).

With a teaspoon, scoop out and drop the mixture in hot oil, start to turn until the burst. Cook until golden brown.

Continue procedure with the remaining mixture and transfer them to absorbing paper.

Place them on a platter and pour honey over and sprinkle power sugar and cinnamon.

Serve immediately.

[jaybird]

Bread Pudding with Grand Marnier Caramel Sauce
Thanks to Bill David, Lagniappe's
Yield: 4 to 6 servings.

For the caramel sauce:
1 cup frozen orange juice concentrate, thawed
1-1/2 cups (1/2 pound) loosely packed dark brown sugar
1/2 cup Grand Marnier (orange-flavored liqueur)

For the bread pudding:
2 cups milk
2 cups stale French bread (cut or torn into 1-inch pieces)
4 eggs, lightly beaten
1/2 cup packed dark brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon vanilla
1/4 cup dark molasses
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup raisins
1/2 cup diced dried apricots
1/2 cup pecans
Heavy cream, for garnish

To prepare sauce: Combine orange juice concentrate, brown sugar and Grand Marnier in a medium saucepan over medium heat. At the first sign of bubbles, lower the heat to the lowest possible setting. Let simmer slowly about 30 to 45 minutes, until it reaches a caramel-like glaze consistency. Remove from heat; set aside.

To prepare bread pudding: Preheat the oven to 325 degrees. Heat milk in a small saucepan just until bubbles form around the edges. Do not let boil. Remove from heat; let cool slightly. Place bread in a large bowl. Whisk together milk, eggs, brown sugar, butter, vanilla and molasses. Add cinnamon, allspice, nutmeg and salt; stir to mix well. Add milk-egg mixture to bread; stir until all the bread is moistened. Let soak for 15 to 30 minutes. Fold in raisins, apricots and pecans until well combined. Transfer to a greased 8-by-8-inch pan. Place pan on a cookie sheet; bake until top is crusty, about 60 to 75 minutes. Remove from oven, let cool slightly and spoon into serving bowls. Top with caramel sauce; drizzle with cream.

PER SERVING (based on 6 servings): 794 calories; 22g fat (25 percent calories from fat); 9g saturated fat; 181mg cholesterol; 10.5g protein; 131g carbohydrate; 114g sugar; 3g fiber; 283mg sodium; 279mg calcium; 1,309mg potassium.

[jaybird]

Spicy Chicken Enchiladas

This is a simplified recipe that has 4 steps, and takes 45 minutes. The original recipe has 9 steps and took 2 and a half hours. These enchiladas are easy to assemble ahead of time and pop in the oven to be ready when needed.
Yield: 4 servings.

1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 pound cooked boneless, skinless chicken breasts, shredded
1-1/2 cups salsa, divided
4 ounces cream cheese, cubed
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 cup shredded Cheddar and Monterey Jack Cheese, divided; optional
1 (4-ounce) can chopped green chilies, drained
8 (8-inch) flour tortillas

Step 1: Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic; cook, stirring, over medium heat for 2 minutes.

Step 2: Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; cook until heated through, stirring occasionally. Add 1/2 cup shredded cheese and green chilies; mix well.

Step 3: Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in a 13-by-9-inch baking dish; top with remaining 1-1/4 cups salsa and remaining 1/2 cup shredded cheese.

Step 4: Bake for 15 to 20 minutes or until heated through.

PER SERVING (based on 4 servings): 284 calories; 15g fat (48 percent calories from fat); 7.5g saturated fat; 94mg cholesterol; 30g protein; 8.5g carbohydrate; 6g sugar; 2g fiber; 983mg sodium; 60mg calcium; 414mg potassium.
***Tester's note: This recipe can easily be doubled; bake in 2 pans.

[jaybird]

FRIED CHEESECAKE DUMPLINGS
Thanks to Arch You Hungry

2 Pounds of cream cheese (softened)
3 Large eggs
1 teaspoon of pure vanilla extract
½ cup sugar

Mix all ingredients well. Bake at 325-degree oven for approximately 35-45 minutes. Allow to cool. Scoop a tablespoon and a half into a Filo pastry square. Tie the end. Deep fry. Mix powdered sugar and cinnamon. Sprinkle over dumplings. You can add strawberry glaze or other toppings of your choice.


ARTICHOKE SQUARES
Thanks to Dierbergs

1 jar (12 ounces) marinated artichoke hearts
8 ounces (2 cups) provel rope cheese
1 cup grated parmesan cheese
1 egg
½ teaspoon garlic powder
1/8 to ¼ teaspoon hot pepper sauce
1 box (17.3 ounces) frozen puff pastry, thawed
Drain artichokes, reserving 1 tablespoon of the liquid. Chop artichokes; combine with cheeses in large bowl. In small bowl, beat together reserved liquid, egg, garlic powder, and hot sauce. On lightly floured surface, roll each sheet of pastry into 10-inch square. Brush with some of the egg mixture. Cut pastry into 2-inch squares. Place pastry squares on foil- or parchment-lined baking sheets. Toss remaining egg mixture with artichoke mixture. Form one teaspoon of artichoke mixture into ball; place on pastry square. Repeat with remaining mixture. Bake in 400ºF. oven for 10 to 12 minutes or until golden brown. Serve warm.

Makes 50 appetizers

TO ADD COLOR TO YOUR FINISHED PLATTER: Chop red bell pepper very finely; sprinkle over artichoke squares and platter like confetti.

[Jolie Rouge]

{{smooches}} for Birdy ! Call me !


Mushrooms Florentine

1 10-oz. package frozen spinach, thawed
1 egg
1 cup herb stuffing mix
1/4 cup butter, melted
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
1/2 tsp thyme
20 large mushrooms, stems removed and cleaned

Squeeze out excess water from spinach, Combine spinach
with egg, stuffing, butter, cheese, salt and pepper and
thyme and mix well. Spoon some of mixture into each mushroom
cap and place on a baking sheet. Bake at 350 degrees for about
15 minutes


Marinated Pot Roast

1/2 cup red wine
1/2 cup red wine vinegar
2 cups cold water
1 onion, peeled and sliced
1 tsp. crushed bay leaves
4 - 5 pound top round or rump roast
3 Tbsp. olive oil
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
2 Tbsp flour
1/2 cup water
Salt and pepper to taste
1/2 cup crushed ginger snaps

Combine red wine, red wine vinegar, 2 cups water, onion
and bay leaves and place in a large plastic bag that can
be sealed. Place top round or rump roast in marinade, seal
the bag and place in the refrigerator overnight. When ready to
prepare, remove roast and strain the marinade to reserve
juice but get rid of spices. Reserve the marinade. Heat
olive oil in a large stock pot and brown onions, carrots,
and celery. Sprinkle with flour and cook until flour starts
to brown. Add 2 cups of reserved marinade and 1/2 cup of
water. Place roast in marinade and vegetable mixture and
cover. Simmer over low heat for 2 hours. Remove 2 and 1/2
cups of liquid from the stock pot and place in a saucepan
with the crushed gingersnaps. Heat for about 10 minutes over
medium heat until mixture starts to thicken. Slice roast and
serve with ginger snap sauce.


Hot Potato Salad with Bacon

8 gold potatoes, peeled and cut into 1/4 inch pieces
1/2 pound bacon
1/2 cup onion, chopped
1/4 cup cider vinegar
1/4 cup water
Salt and pepper to taste
Fresh parsley, chopped

Boil potatoes until just tender and drain water
immediately to prevent further cooking. Cook bacon in
a skillet until crisp, drain on paper towels but reserve
bacon fat. Add onions to bacon fat and cook until tender.
Stir in vinegar, water and salt and pepper and cook for
about 1 minute. Place potatoes in a large bowl and add
onion/vinegar mixture. Stir in crispy bacon and sprinkle
with fresh parsley, Serve warm.


Chocolate Bread Pudding

2 cups soft bread crumbs
1 quart milk
1 Tbsp. butter, softened
2 ounces unsweetened chocolate squares
2/3 cups sugar
2 eggs beaten
1 tsp. vanilla
Fat free Half and Half

Combine bread crumbs and milk in a large bowl and
allow to sit for about 30 minutes. Meanwhile, spread
butter along the bottom and sides of a one quart baking
dish. Melt chocolate squares in the microwave or saucepan
being careful not to scorch. Add sugar to the chocolate
and stir. Slowly stir in milk and bread mixture and eggs
and vanilla. Pour into baking dish and bake at 350 for
about 2 hours or until deep brown. Serve pudding warm
with cream poured over the top.

[jaybird]

I'll call tomorrow, what's a good time? I feel like crap tonight, can't get enough sleep and arm still looks like it belongs to Popeye.