Re: Kai's "Old-Fashioned" Recipe Thread
:D
Apple Compotes With Whipped Maple Cream
• 3 tbsp. dark rum
• 1/3 c. raisins
• 5 to 6 Golden Delicious apples
• 3/4 c. white sugar
• 3/4 c. light brown sugar
• 1/4 c. flour
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1 tbsp. unsalted butter, diced
• 1/2 c. heavy cream
• 1/2 c. sour cream
• 1/4 c. maple syrup
• 3/44 c. walnut halves, toasted and chopped (see Note)
To make the apple compotes: Heat rum in a small heavy saucepan over medium heat for a few seconds until just barely warm. (Do not heat until hot or the rum will flame.) Remove pan from heat and stir in raisins. Set aside.
Peel, core and halve apples lengthwise. Cut into 1[unk2044]4-inch thick slices to yield 6 cups. (Save any extra for another use.)
In a large heavy skillet mix together white and brown sugars, flour, cinnamon and nutmeg with a spoon until well blended. Add apple slices and toss to coat well. Add butter. Place pan over medium heat and cook, stirring constantly until sugar dissolves and apples begin to release their juices, 4 to 5 minutes. Reduce heat to medium low and continue to cook, stirring frequently, until apples are soft but not mushy and juices have thickened, about 10 minutes. Total cooking time should be about 15 minutes. When done, remove skillet from heat and stir raisins and any rum in saucepan into the apples. (The mixture can be cooked 1 day ahead; cool, cover and refrigerate. Reheat, stirring, over low heat until warm when ready to use.)
To make the whipped maple cream: With an electric mixer, whip the heavy cream until firm. Remove and fold in the sour cream. Then gently whisk in the maple syrup. (Cream can be prepared 1 day ahead; cover and refrigerate. Whisk gently a few seconds when ready to use.)
To serve, spoon warm apples into 6 dessert bowls or wide-mouthed wine glasses. Sprinkle each serving with some nuts, then garnish with a generous dollop of whipped maple cream. Place any extra whipped cream in a small bowl and pass separately. Serve immediately.
Note: To toast walnuts, spread on a rimmed baking sheet and bake in a preheated 350-degree oven until nuts are golden brown and fragrant, 6 to 8 minutes. Watch carefully so that nuts do not burn
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Re: Kai's "Old-Fashioned" Recipe Thread
:D
A Plethora of Deviled eggs
Deviled Eggs
6 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
5 tablespoons plus 1 teaspoon whipped cream cheese
2 teaspoons mayonnaise
1 tablespoon grated onion with juice
½ teaspoon grated garlic, with juice
½ teaspoon black pepper, plus more for garnish
Salt to taste
Combine mashed yolks with cream cheese and mayonnaise. Add grated onion and garlic and their juices. Blend in pepper. Taste, then season with salt. Fill whites evenly with mixture. Garnish each egg half with pepper.
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DEVIL MADE ME DO IT
6 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
¼ cup mayonnaise
1 tablespoon Dijon mustard
1¼ teaspoons Caribbean-style habanero hot sauce, plus more for garnish, if desired (DO NOT use tabasco for this recipe)
1 teaspoon curry powder
¼ teaspoon garlic powder
Salt and black pepper to taste
Combine mashed yolks with mayonnaise and mustard. Stir in hot sauce, curry powder and garlic powder. Adjust taste with salt and pepper, if necessary. Fill whites with mixture. If you really like it hot, garnish each egg half with a dab more hot sauce.
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BLUE DEVILS
6 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
2 tablespoons plus 2 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons crumbled blue cheese
Salt and black pepper to taste
About 3 tablespoons real bacon bits (No Fakin Bacon)
Combine thoroughly mashed yolks, mayonnaise and mustard. Add blue cheese. Using spoon, mash well into mixture. Taste. Season with salt and pepper. Fill whites with mixture. Garnish each egg half with bacon bits.
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DEVILED EGGS WITH CAVIAR
12 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
½ cup mayonnaise
2 teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon Tabasco sauce
2 tablespoons minced fresh chives, plus more for garnish
Salt and black pepper to taste
1 ounce sturgeon caviar (best-quality American or imported)
Combine mashed yolks with mayonnaise until fairly smooth. Add mustard, Worcestershire, Tabasco and chives. Mix until combined. Season with salt and pepper. Fill whites with mixture. (Note: Eggs can be made several hours ahead up to this point. Cover tightly with plastic wrap and refrigerate until ready to serve.) Right before serving, top each deviled egg with generous spoon of caviar. Garnish with minced chives.
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BELLA TUSCANY
1 tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried tomatoes
6 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
6 tablespoons sour cream
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh rosemary leaves
2½ teaspoons drained and finely chopped capers
1/8 teaspoon garlic powder
Salt and black pepper to taste
Slivers of sun-dried tomatoes for garnish
Gently press sun-dried tomatoes between several layers of paper towel to remove excess oil. Combine mashed yolks, sour cream and lemon juice. Blend in sun-dried tomatoes, rosemary, capers and garlic powder. Taste. Season with salt and pepper. Fill whites with mixture. Garnish each egg half with slivers of sun-dried tomato.
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AVOCADO EGGS
2 ripe California avocados
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
2 tablespoons finely chopped shallots or green onions
2 teaspoons capers, drained and mashed
12 hard-cooked eggs, peeled, cut in half, and yolks set aside for another use
Slivers of red, yellow or green bell pepper for garnish
Cut avocados in half. Remove pits, peel and cut into cubes. Place in medium-size bowl. Add lemon juice and garlic powder. Mash to blend. Stir in shallots and capers. Fill whites with avocado mixture. Garnish each egg with bell pepper sliver.
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GREEN EGGS AND HAM
2 teaspoons green food coloring or enough to color whites
6 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
¼ cup plus 2 teaspoons mayonnaise
1 tablespoon plus 1 teaspoon prepared yellow mustard
¼ cup finely chopped cooked country ham
Salt and pepper to taste
Pour green food coloring on plate. Gently roll egg white halves in it. Place white, hollow side down, on cake rack over plate or tray to drip-dry. Meanwhile, mix mashed yolks with mayonnaise, mustard and ham until well combined. Taste. Season with salt and pepper. Before filling whites with mixture, gently dab whites with paper towels to remove excess coloring, if necessary.
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DEVIL'S FOOD EGGS
6 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
6 tablespoons (¾ stick) unsalted butter, softened
1 tablespoon plus 1 teaspoon crème fraiche
2 teaspoons unsweetened cocoa powder
1 tablespoon firmly packed light brown sugar
Pinch of salt
Grated milk-chocolate candy bar for garnish
Combine mashed yolks, butter and crème fraiche until very smooth. Add cocoa, brown sugar and salt. Stir until well combined. Fill whites with mixture. Garnish each egg half with grated chocolate
NOTE: It's important to let them come to room temperature before eating them or the filling will be too hard
;)
Re: Kai's "Old-Fashioned" Recipe Thread
Quote:
Originally Posted by Crueheadchick
Since Friday is my B-day and Saturday is my party I thought Id post my "recipe" for Jello shots LOL
1 box Jello (any flavor)
1 C Hot Water
1 C Smirnoff Twist Vodka (chilled)
mix jello and hot water like you would to make jello.
mix in the vodka. put in 2oz size cups and chill.
Personally I like the orange twist vodka, it mixes better with certain jello flavors. However If I am making a LOT then I will buy the different flavors of vodka to match the jello flavors!!!
:) :D :cool:
:D Happy Birthday!!!
Devil's Food Cake with Mocha Icing
2 cups brown sugar
1/2 cup shortening
2 eggs, well beaten
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup cocoa
1/4 teaspoon salt
1 cup sour milk
Cream sugar and shortening. Add eggs and beat thoroughly. Add vanilla. Sift flour, measure, and sift with baking soda, baking powder, cocoa, and salt. Add dry ingredients alternately with sour milk to first mixture. Blend thoroughly but lightly. Allow to stand a few minutes. Pour into a well-oiled layer cake pan. Bake in 375 degrees oven for about 20 minutes. Put layers together with mocha frosting.
Mocha Frosting:
1/4 cup butter
2 cups confectioner's sugar
1 teaspoon vanilla
2 Tablespoons warm coffee
Cream butter and sugar. Stir in vanilla. Add coffee gradually until frosting is of spreading consistency.
Frost cake.
:D
Re: Kai's "Old-Fashioned" Recipe Thread
Here are some of the things I am making for my birthday party saturday night
Jello shots (of course :D )
Lots of chocolate chip cokies
Rice crispy treats
Earthquake cake
Spicey Velveta Dip
Also having veggie and cheese tray, and the usuall chips and pretzels.
I got the Earthquake cake recipe in here, I cant wait to try it.
The Velveta Dip is really easy:
1 brick mexican velveta
1 can Chili no beans
Cut up velveta and melt in pan, mix in the chili and stir well. Serve with Tortilla chips.
We are all going to be so hung over on Easter Sunday :eek:
LOL
:) :D :cool:
Re: Kai's "Old-Fashioned" Recipe Thread
Quote:
DEVIL'S FOOD EGGS
6 hard-cooked eggs, peeled, cut in half, and yolks thoroughly mashed in bowl
6 tablespoons (¾ stick) unsalted butter, softened
1 tablespoon plus 1 teaspoon crème fraiche
2 teaspoons unsweetened cocoa powder
1 tablespoon firmly packed light brown sugar
Pinch of salt
Grated milk-chocolate candy bar for garnish
Combine mashed yolks, butter and crème fraiche until very smooth. Add cocoa, brown sugar and salt. Stir until well combined. Fill whites with mixture. Garnish each egg half with grated chocolate
These sound yummy !!
Re: Kai's "Old-Fashioned" Recipe Thread
:D
Lemon Squares
Crust:
• 1 c. slivered almonds, divided
• 1 c. flour
• 1/3 c. powdered sugar
• 2 tbsp. cornstarch
• 1/2 tsp. salt
• 6 tbsp. cold unsalted butter, cut into small pieces
Filling:
• 2 eggs, lightly beaten
• 2/3 c. granulated sugar
• 2 tbsp. flour
• 1 tsp. finely grated lemon zest
• 1/3 c. freshly squeezed Meyer or regular lemon juice, strained
• 3 tbsp. whole milk
• Pinch of salt
To prepare crust: Lightly butter a 9-inch square baking pan.
Toast almonds in a dry skillet over medium heat, stirring often, until fragrant, watching carefully to avoid burning. Set aside 1/2 cup to top squares.
To make crust, in a food processor, combine 1/2 cup of the toasted almonds, flour, powdered sugar, cornstarch and salt. Pulse until finely ground. Add butter and pulse to blend into a dough the texture of coarse meal. Press the dough into the bottom of the prepared baking dish and refrigerate for about 30 minutes, or until firm.
Preheat oven to 350 degrees. Bake the crust for about 20 minutes, or until golden brown.
To prepare filling: Whisk the eggs, sugar and flour together in a medium bowl. Add the lemon zest, lemon juice, milk and salt. Stir to blend well.
To assemble: Pour the filling on top of the crust. Top with the remaining almonds and bake for about 20 minutes, or until the filling is firm. Let cool completely on a wire rack. Cut into squares to serve.
:p
Re: Kai's "Old-Fashioned" Recipe Thread
Cornish Hen Casserole
4 Cornish hens, 1 to 1-1/2 pounds each
1/3 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
4 Tablespoons chopped parsley
1 cup white wine
3 tomatoes, diced
6 scallions, chopped
1 cup sour cream
Prepared wild rice
If using frozen hens, thaw before cooking. Remove giblets and boil giblets in water until tender. Mix soft butter with salts and pepper. Cover birds with mixture. Mash cooked giblets with chopped parsley. Place a generous spoon of mixture into cavity of each bird. Place birds in shallow casserole and roast in 400 degree oven for 35 minutes. Reduce heat to 350 degrees. Pour white wine over birds. Continue to cook until tender, 30 to 35 minutes, basting once or twice with juices in pan. Add tomatoes and scallions. Cook 10 minutes. Just before serving, blend sour cream into pan gravy and heat thoroughly. Serve at once with wild rice.
SERVINGS: 4
Orange Pie
INGREDIENTS for Hot Water Pie Crust:
1/2 cup shortening
1/4 cup boiling water
1-3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
TO PREPARE Hot Water Pie Crust:
Put shortening in bowl. Add boiling water and beat until creamy and cold. Sift flour, baking powder and salt together; add to shortening mixture. Stir until dough forms a smooth ball. Wrap and chill until firm. Roll out between sheets of waxed paper. Makes enough pastry for 9-inch 2-crust pie.
INGREDIENTS for Pie:
Pastry for 2-crust, 9-inch pie
1-1/4 cups sugar
2 Tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 cups fresh orange sections, drained
2 Tablespoons butter, melted
Juice of 1 lemon or lime, if oranges are very sweet
TO PREPARE Pie:
Roll out half of pastry. Line 9-inch pie pan with bottom crust; do not bake. Mix together sugar, cornstarch, cinnamon and salt. Add orange sections, melted butter and lemon juice. Fill pastry shell and dot with a little more butter. Roll out remaining pastry; cut into strips. Use strips to make a lattice top for pie. Bake in 400 degree oven for 15 minutes. Reduce heat to 325 degrees and bake until brown, about 45 minutes more. (Mandarin orange sections may be substituted for 1 cup of the fresh orange sections).
YIELDS: 1 pie
Re: Kai's "Old-Fashioned" Recipe Thread
SAVORY SAUSAGE AND HERB BREAD PUDDING
BY WOLFGANG PUCK
Makes 6 servings.
4 cups 1-inch cubes brioche or other rich egg bread
4 cups 1-inch cubes crustless French bread or other firm-crumbed white bread
¼ cup unsalted butter
1 cup finely diced white onion
½ pound Italian pork sausage, sweet or spicy, casings slit and removed
1 cup shredded Fontina or mozzarella cheese
3 tablespoons grated parmesan cheese
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
2 cups heavy cream
4 eggs
Salt
Freshly ground black pepper
To dry bread: The night before, spread out bread cubes on large baking sheet. Let dry at room temperature. Or just before you start to make pudding, spread cubes on baking sheet. Place in oven at lowest setting for 15 to 20 minutes or
until surfaces feel dry. Remove from oven.
To prepare oven, dish: Preheat oven to 375 degrees. Line 3-quart baking dish with parchment paper.
To cook onion, sausage: In skillet over medium heat, melt butter. Add onion. Sauté for 3 minutes or just until translucent. Crumble in sausage. Sauté, stirring continuously, for 1 minute or just until meat begins to lose its pink color. Remove pan from heat. Set aside.
To assemble pudding: In mixing bowl, toss together bread cubes, Fontina or mozzarella, parmesan, sage, rosemary and parsley. Set aside. In another bowl, combine cream and eggs, beating with fork or whisk until eggs are well mixed. Add sausage and onion to bowl of bread cubes. Toss to combine thoroughly. Add cream and egg mixture, stirring well until bread cubes are saturated. Season to taste with salt and pepper.
To bake pudding: Transfer mixture to prepared baking dish. Bake for 1 hour or until pudding is well set and its surface is golden brown. Remove dish from oven. Let rest at room temperature for 15 minutes before cutting into portions and serving.
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Re: Kai's "Old-Fashioned" Recipe Thread
:)
MEASURING VEGETABLES
Yields & Equivalents
Asparagus: 1 pound is 12 to 15 extra-large spears, 15 to 20 large, 21 to 27 medium or 27 to 35 thin; or 212 to 3 cups trimmed and cut into 1-inch pieces.
Green beans: 1 pound is 4 cups whole or 3 cups beans cut into 1-inch pieces.
Carrots: 1 pound is two to three large, five to six medium or six to eight small; 3 cups chopped, diced or sliced, or 212 cups shredded. There are 33 to 40 baby carrots in a pound.
Mild salad greens: One medium head of butter lettuce is 12 ounces or 8 to 10 cups torn leaves. One medium head of iceberg lettuce is 18 ounces or 8 to 10 cups torn leaves, loosely packed. A medium head of leaf lettuce is 9 ounces or 8 to 10 cups torn leaves, loosely packed. One medium head of romaine lettuce is 1 pound or 8 to 10 cups torn leaves, loosely packed.
Green onions: One average bunch is 4 ounces (six to eight onions) or 13 to 12 cup sliced thin white and light green parts; 1 medium green onion is 2 to 3 tablespoons chopped or sliced with green top.
Sugar snap peas (edible pods): One pound is 4 cups whole or trimmed to 1-inch lengths.
Parsley: One average bunch of curly-leaf parsley is 5 ounces, 312 cups whole leaves or 112 to 134 cups finely chopped. One average bunch of Italian (flat-leaf) parsley is 5 to 6 ounces, 3 cups whole leaves or 34 to 1 cup finely chopped.
Fresh herbs: One average bunch of basil is 212 to 3 ounces; 2 to 214 cups whole leaves, loosely packed; 112 cups sliced leaves, or 13 cup finely chopped. One average bunch of chives is 1 ounce or 2 tablespoons snipped. One average bunch of cilantro is 4 ounces leaves and stems, 2 cups whole leaves or 12 cup finely chopped leaves. One bunch of mint is 112 ounces, 1 cup whole leaves or 3 tablespoons minced. One average bunch of oregano is 1 ounce, 1 cup leaves or 5 tablespoons chopped. One average bunch of rosemary is 1 ounce or 2 tablespoons chopped leaves. One average bunch of tarragon is 1 ounce or 2 tablespoons chopped leaves. One average bunch of thyme is 1 ounce, or 14 cup leaves or 3 tablespoons chopped.
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Re: Kai's "Old-Fashioned" Recipe Thread
:D
BOB HOPE'S LEMON PIE
Pie filling:
1 cup plus 2 tablespoons sugar
3 tablespoons cornstarch
1 cup boiling water
4 egg yolks, slightly beaten
2 tablespoons butter
Grated rind of 1 lemon
4 tablespoons lemon juice
Pinch of salt
Pastry:
1 baked pie shell
Meringue:
3 egg whites
2 tablespoons sugar
To make filling: In saucepan, combine sugar and cornstarch. Add water slowly, stirring constantly, until thick and smooth. Add egg yolks, butter, lemon rind and juice and salt. Cook for 2 to 3 minutes. Pour into baked pie shell.
To make meringue: Preheat oven to 325 degrees. In mixing bowl, combine egg whites and sugar. Beat until stiff. Cover filling with meringue. Bake for 15 minutes or until meringue is light brown. Cool to room temperature. Refrigerate to keep meringue from weeping.
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