Sausage And Bell Pepper Pizza With Basil And Mozzarella

2 large cloves garlic, minced 

2 tablespoons olive oil

1 (28 ounce) can crushed tomatoes or tomatoes packed in puree, chopped coarse

2 red or yellow bell peppers, halved, cored, seeded, and cut into thin strips

Salt and ground black pepper


1/2 cup shredded fresh basil leaf


4 ounces shredded mozzarella cheese (1 cup) into bite size pieces

1 1/2 teaspoons olive oil 

1. Heat garlic with oil in saucepan over medium heat. When garlic starts to sizzle, add tomatoes. Simmer, uncovered, until sauce is thick enough to mound on spoon, about 15 minutes. Season to taste with salt and pepper. Makes a lot; freeze for future use.


2. Put sausage and 1/4 cup water in medium-large skillet. Cook over medium-high heat until water evaporates and sausage cooks through and browns, about 7 minutes. Remove sausage with slotted spoon. Add enough oil so that amount in skillet equals about 1 tablespoon. Add peppers and sauté until softened slightly, about 5 minutes. Season to taste with salt and pepper. Remove and set aside.


3. Top pizza dough with a portion of sauce. Scatter a half of sausage pieces, peppers, and mozzarella on pizza.

4. When cooked, sprinkle with basil, a little kosher salt, and a drizzle of olive oil.

Enough topping for 2 medium-sized pizzas and a lot of sauce.

Gelato di crema

The Chimney Sweep’s Gelato - from Marcella Hazan’s “Essentials of Classic Italian Cooking”

Ingredients

For the Egg Custard Gelato (gelato di crema)

• 6 egg yolks
• ¾ cup granulated sugar
• 2 cups milk
• The peel of ½ orange (with none of the pith underneath)
• 1 tablespoon Grand Marnier
• An Ice-Cream maker

For Assembly

• ½ cup ground espresso coffee beans
• 8 tablespoons (one per serving) of Scotch or Bourbon

Steps

Make the gelato:

Put the egg yolks and sugar in a bowl and beat the yolks until they become pale yellow and form soft ribbons.

Put the milk and orange peel in a saucepan, turn the heat on to medium, and bring the milk to a slow simmer, being careful not to let it break into a boil.

Add the hot milk to the beaten yolks, pouring it in a thin stream through a fine strainer. Add a little at a time, stopping to beat it into the yolks. (You want a custard, not scrambled eggs)

Add the Grand Marnier, stirring well.

Transfer the mixture to a saucepan, turn on the heat to medium, and beat constantly for about 2 minutes without letting it boil, then take off the heat and allow it to become completely cold.

Freeze it in your ice cream maker per your manufacturer’s instructions, and put in the freezer to allow to become firmer if you wish.

Once firm to your liking, scoop the gelato into 8 individual bowls, sprinkle 1 teaspoon of ground espresso coffee over each portion, and pour into each bowl enough Scotch/Bourbon to pool at the bottom, about 1 tablespoon. Serve at once.

Pictures of how to make the Gelato

Angel Food Cake (Betty Crocker, 1970)

• 1 cup cake flour
• 12 egg whites
• 3/4 cup plus 2 tablespoons sugar
• 1-1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1 teaspoons vanilla

1. Preheat oven at 375°
2. Combine cake flour and 3/4 cup sugar plus 2 Tablespoons sugar.
3. In another large mixer bowl beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remove mixer bowl.
4. Gently fold in flavorings. Sprinkle flour/sugar mixture, 1/4 cup at a time, over meringue, folding in gently until flour mixture disappears. Push batter into ungreased tube pan. Gently pound the bottom of the pan on a hard surface (countertop) to remove air pockets.
5. Bake 30-35 minutes until top is browned and springs back when touched with finger. Invert pan over bottle until completely cool.

Strawberry Gelato by Giuliano Hazan

Strawberry Gelato by Giuliano Hazan

Summary: A light, airy strawberry gelato of the Gods, from Giuliano Hazan in “Hazan Family Favorites.”

Ingredients

• 3/4 pound fresh strawberries (I used about 14 ounces, so anywhere from 12-14 ounces would work)
• 3/4 cup sugar
• 3/4 cup water
• 2 tablespoons freshly squeezed lemon juice (I used Meyer lemon juice)
• 1/3 cup heavy cream

Instructions

1. Remove the green tops of the strawberries and rinse the berries in cold water.
2. Place the berries and sugar in a food processor and blend until puréed. Add the water and lemon juice and continue blending until all the ingredients are mixed together thoroughly.
3. Whip the cream with a whisk until it begins to thicken and acquires the consistency of thick buttermilk. Add it to the puréed strawberries and mix thoroughly.
4. Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions. Serve right away or store, tightly covered, in the freezer.

Roasted Eggplant, Tomato, and Mozzarella Pizza

• Roasted Eggplant, Tomato, and Mozzarella Pizza
  
  
  (Makes enough for half of my pizza dough recipe)

  
  
  1 whole Large Eggplant (or Two Medium Eggplants), peeled
  Kosher Salt, For Sprinkling
  1 pint Grape Tomatoes
  2 cloves Garlic, Minced
  8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
  1/2 cup Freshly Grated Parmesan Cheese
  Extra Virgin Olive Oil For Drizzling
  Freshly Ground Black Pepper
  •        
  TO MAKE THE PIZZA:


  
  
  Preheat oven broiler.
  
  
  Slice the eggplant thinly.
  
  
  Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
  
  
  Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.
  
  
  Slice mozzarella very thin.
  
  
  Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler. Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)
  
  
  Preheat oven to 500 degrees. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly.
  
  
  Remove HALF the pizza dough from the bowl. Cut in half and form each pizza dough into a circle pressing (dimpling) with fingers to finish forming. Dough will be very thin.
  
  
  Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
  
  
  Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Sprinkle finished pizza with a little kosher salt and a drizzle of olive oil. Serve immediately!

Mom's Thin Crust Pizza Dough

Dough is enough to make 4 medium pizzas (which will serve 4-6 people)

Ingredients

1 3/4 cups water divided, 1/2 cup warm, remaining at tap temperature
2 1/4 teaspoons dry active yeast (1 envelope)
2 tablespoons olive oil , plus extra for brushing dough
4 cups bread flour
1 1/2 teaspoons table salt
Vegetable oil (or cooking spray) for oiling bowl

Instructions

Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.

Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.

Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.

Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.

Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth until ready to use.

Chanterelle Mushroom Risotto

Adapted from Tyler Florence's recipe.  We made this risotto as a first course for our Easter dinner, and it was divine!

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup unsalted butter
2 shallots, minced
1/4 to 1/2 pound fresh chanterelle mushrooms, stemmed and sliced
3 sprigs fresh thyme, leaves only
1 fresh bay leaf
2 cups vermouth or white wine
Sea salt and freshly ground black pepper
2 cups vialone nano rice or arborio rice
6 cups chicken stock
3 tablespoons fresh parsley, minced
1/2 cup Parmesan
1 ounce fresh white truffles or white truffle and porcini mushroom cream (Urbani brand), optional

Directions
Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.

Pour 1 cup of the vermouth or white wine into the pan, and bring the liquid to a simmer, allowing the liquid to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.

Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of vermouth or white wine and let evaporate.

Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.

Fold the mushrooms back into the rice, stir in the Parmesan and parsley, and finally season with salt and pepper.

Serve immediately with with slices of white truffle or a dollop of truffle cream, if available.

Not Too Sweet Almond Cake with Chocolate Ganache Icing

I adapted this recipe from the almond cake recipe in Jacques Pepin's cookbook, "Fast Food My Way."

The genius of this cake is two-fold; it is not too sweet, even though it is rich; especially if you make the ganache with a little bittersweet chocolate. Additionally, the ganache icing, which gives the cake a sophisticated, shiny and smooth finish, is super easy to make and is simply poured over the cake to finish it...so there is no fuss over having to “frost” a cake.

I got the idea for this cake from a decadent lunch I recently had with my sister and brother-in-law at a restaurant called "Navarre" in Portland. Navarre is absolutely wonderful; I highly recommend it if you are ever in the area; they serve small plates, family-style, of food influenced by Catalan / Southern France & Spain. The lunch that day, which included a coarse pate with prunes, lamb "lollipop" chops with sautéed mediterranean olives, and finished with this decadent not-too-sweet almond cake and a cup of good Portland coffee has now gone down in my dinner hall of fame memory book. It was a special day that inspired me to develop this special recipe (which, incidentally, can be made dairy-free). My sister's birthday is in a few days, and I think she is going to make it for herself to mark the occasion.

Easily serves 8-10

Cake
7 oz (1 tube) almond paste, cut into 1 in pieces
1 1/4 cup sugar
16 TBS (2 sticks) unsalted butter, room-temperature
2 tsp vanilla extract
6 eggs
1/2 cup milk (substitute unsweetened soy or other non-dairy milk if you like)
1/4 tsp salt
1 tsp baking powder
2 cups (10-12 oz) cake flour

Ganache Icing
8 oz semi-sweet and/or bittersweet chocolate (I like to use 75% semi-sweet chocolate chips and 25% bittersweet chocolate)
Scant 1 cup heavy cream (substitute coconut cream if you want to make it non-dairy)

To Make the Cake:

Heat oven to 350 degrees. Butter an 8 in round cake pan and line the bottom with a piece of parchment; butter the parchment. (You can also use a 9 in round cake pan if you like).

In a food processor, pulse the almond paste, sugar, butter, and vanilla for about 10 seconds. Add the eggs, milk, salt, and baking powder and process for 10 more seconds. Add the flour and process for another 5-10 seconds or until smooth.

Pour the cake batter into the pan and bake for 45-55 minutes (or until a toothpick inserted into the middle comes out clean). Remove from oven and cool on a rack for 5 minutes; then, turn out onto a rack and remove parchment paper; allow to cool completely before icing.

Note: while the cake is baking, start the icing, as it will need sufficient time to cool!

To Make the Ganache:

Bring cream to a simmer in heavy-bottom sauce pan. Add chocolate (if bar form instead of chips, rough chop it before adding it to the cream). Turn off the heat and let the mixture stand for about 5 minutes; then stir until glossy. Let the ganache cool completely to room temperature, so it will pour “thickly” over the cake when you are ready to frost it!

When you are ready to frost the cake, put the rack with the cake over a rimmed baking sheet. Pour the ganache over the top of the cake starting in the middle; wait for it to run down the sides of the cake. If needed, pour extra ganache close to the edge of the cake to ensure the cake is completely coated.

Note: If you want a thicker frosting, put the cake in the fridge for a few minutes (rack and all) until the first ganache sets. Then pour a second layer of ganache over the cake. (Note: if doing two layers, you may want to double the ganache recipe). When the icing has set, carefully use a spatula to remove the cake from the rack and place on a decorative plate! This cake is great served with a cup of coffee!

Alternative Garnish to Chocolate Ganache: If you are not a chocolate fan, this cake can also be lightly brushed with a simple syrup (made of 3 tbs water, 3 tbs whisky (or rum or cognac) and 1/4 cup sugar simmered together and cooled). Once syrup is brushed on, garnish the top of the cake with 1 1/2 pounds of berries (slice any big pieces of strawberries, if using), then spoon 1/2 cup good apricot jam diluted with 2/3 cup boiling water over the top of the fruit and cake to glaze it. Serve each slice of cake and fruit with a dollop of lightly sweetened whipped cream or crème fraiche.

Stollen

Peter Reinhart's Stollen from Artisan Breads Everyday.

It was delicious.

It is the same recipe as the panettone; just shape and bake without letting it rise.

Skillet Macaroni and Cheese

From Cook's Illustrated: The Best Skillet Recipes.

I served it over a bed of baby Arugula and topped it with a piece of fried Serrano ham.

Serves 4.  

WHY THIS RECIPE WORKS:

Working with our skillet pasta method when developing our skillet macaroni and cheese recipe, we brought a mixture of water and evaporated milk to a simmer in a skillet, stirred in the macaroni, and cooked it until tender. Evaporated milk was key to making the sauce silky smooth. To make a quick sauce for our macaroni and cheese recipe we mixed an additional amount of evaporated milk with cornstarch to thicken it, and for flavor we added dry mustard and hot sauce. As for the cheese, we got the best results from equal parts cheddar, for flavor, and Monterey Jack, for meltability.

You can substitute small shells (about 3 1/2 cups) for the macaroni.

INGREDIENTS

• 3 1/2cups water , plus extra as needed
• 1(12-ounce) can evaporated milk
• 12ounces (about 3 cups) elbow macaroni (see note)
• Salt
• 1teaspoon cornstarch
• 1/2teaspoon dry mustard
• 1/4teaspoon hot sauce
• 6ounces cheddar cheese , shredded (1 1/2 cups)
• 6ounces Monterey Jack cheese , shredded (1 1/2 cups)
• 3tablespoons unsalted butter
• Ground black pepper

INSTRUCTIONS

1. 1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. 2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard, and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer until slightly thickened, about 1 minute.
3. 3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I needed almost an extra cup of water for the shells). Stir in the butter, season with salt and pepper to taste, and serve.

Wild Mushroom Soup with Arugula and Crispy Serrano Ham

By Bobby Flay

• INGREDIENTS

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 pounds assorted wild mushrooms (portobello, cremini, shiitake, oyster, porcini), wiped clean and chopped
• Salt and freshly ground black pepper
• 1 small Spanish onion, thinly sliced
• 12 cremini mushrooms, coarsely chopped
• 2 tablespoons flour
• 6 cups homemade Rich Chicken Stock, recipe follows, or low sodium canned chicken broth
• 1 tablespoon porcini powder (make by grinding porcini mushrooms to a fine powder)
• 2 cups canola oil
• 8 slices serrano ham

• 1/4 pound wild or regular arugula
• White truffle oil, for drizzling
• 
  

• Rich Chicken Stock:
• 4 pounds chicken bones, chopped
• 3 large Spanish onions, quartered (skin left on)
• 1/2 head celery, coarsely chopped
• 2 large carrots, coarsely chopped
• 3 tablespoons olive oil

• Salt and freshly ground black pepper
• 2 bay leaves
• 1/4 cup whole peppercorns
• Small bunch flat-leaf parsley, stems only
• 6 sprigs fresh thyme
• 
  

• DIRECTIONS for Soup

  Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat. Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes. Transfer the mushrooms to a bowl.
  
  Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes. Sprinkle flour over mushrooms and cook for 2 minutes. Add the stock and porcini powder and cook for 20 minutes. Season, to taste, with salt and pepper. Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms.
  
  Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes. Season, to taste, with salt and pepper.
  
  While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer. Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute. Drain on a plate lined with paper towels.Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil.

  DIRECTIONS for stock

  Preheat oven to 450 degrees F.
  
  Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  
  Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
  
  Yield: about 6 cups 

Cheesecake Anne

This light, crustless cheesecake is a favorite of the home economists who develop and perfect recipes for Sunset Magazine. It is excellent with strawberries and other fresh fruit.

Cheesecake Anne

3  (8 oz) packages cream cheese, softened
6  eggs, separated
1  cup sugar
2  tablespoons flour
1  cup sour cream
1  teaspoon lemon juice
1  teaspoon vanilla

Preheat oven to 325 degrees.

In a mixer with a paddle attachment, beat cream cheese with egg yolks until smooth.  Beat in sugar, flour, sour cream, lemon juice and vanilla.  Whip egg whites until they hold short peaks.  Fold into cheese mixture.

Pour batter into a parchment lined (bottom and sides) 9 or 10-inch springform pan with high sides. 

Bake for 1 hour and 10 minutes or until center no longer seems soft.  Cool, then refrigerate.

Before serving, remove pan sides.

NB: tried this in a convection oven and wasn't happy with the results (tasted great but didn't look so hot).

Scrumptious Orange Bites

Scrumptious orange bites are an easy to make cookie that is great for cookie exchanges and/or bake sales where you need to make a few dozen or more cookies quickly.  They are especially pretty when frosted, and would be a fun thing to make with your kids help - as they do not require a lot of precision.  They are also easily hand-mixed (another benefit), as the butter is melted and cooled...and the rest of the ingredients added to in.  The addition of carmel chips makes them especially decadent!  Enjoy!

Makes almost 4 dozen

2 2/3 cups all-purpose flour

2 tsp salt

1 1/2 tsp baking soda

16 tablespoons (2 sticks) unsalted butter

3 cups chopped pitted dates (I prefer to buy mine whole and chop them)

1 cup packed light brown sugar (these cookies are somewhat sweet; sugar could probably be reduced to 1/2 cup)

2 tsp grated orange zest

1 cup orange juice (plus 1-2 TBS more if making glaze)

4 large eggs, lightly beaten

2 cups butterscotch chips

2 cups pecans, chopped

1-2 cups powdered sugar, for dusting or glaze

Heat oven to 375 and line 2 baking sheets with parchment paper.  Whisk flour, salt, and baking soda together in a bowl.  Set aside.

In a saucepan, melt the butter over low heat.  Turn heat off when melted, and stir in dates, brown sugar, orange zest, and orange juice.  Pour mixture into a large mixing bowl and let cool to room temperature.  Once cool, stir in eggs, butterscotch chips, and pecans.  Then, add flour mixture.  Mix with a wooden spoon until combined.

Drop generous tablespoon-size portions onto the prepared cookie sheet, spacing about 2 inches apart.  Bake about 10 minutes, until the edges are brown and the cookies are soft and puffy looking (do not over-bake).  Remove from the oven and let rest on the cookie sheet for a few minutes until cool enough to handle without falling apart.  Transfer to a wire rack and let cool completely.

Lightly dust cookies with powdered sugar just before serving or glaze/frost them with 2 cups powdered sugar and 4 TBS orange juice.

Boursin-stuffed Mushrooms

1 package (10 oz.) mushrooms
2 tablespoons unsalted butter
1/4 cup finely chopped shallots or onions
1/4 cup unseasoned dry breadcrumbs
1 package (5.2 oz.) Boursin Garlic & Fine Herbs 1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Instructions:
Preheat oven to 400°F. Remove and chop mushroom stems. In 12-inch skillet, melt butter over medium-high heat and cook mushroom stems and onions, stirring occasionally, 5 minutes or until tender. In medium bowl, pour mushroom mixture over breadcrumbs. Stir in Boursin, parsley, salt and pepper. Evenly spoon mushroom mixture into mushroom caps; arrange on baking sheet. Bake 20 minutes or until mushrooms are tender and golden.

http://www.boursincheese.com/recipes/appetizers/stuffed-mushrooms.html

Best Buckeyes (Peanut Butter Balls) Ever!

Makes 60 Pieces

My husband went to a potluck at his office several years ago and had one of these amazing buckeyes.  He pestered the woman he worked with for six months to give him the recipe.  She finally gave him the ingredients but no instructions on how to make them (I think this was her way of getting my husband to stop pestering her without giving away her entire "secret" and "famous" recipe).  I've tweaked these a bit over the years and now use a scale to measure the ingredients by weight, as peanut butter is especially sticky to measure into a measuring cup and then scoop out; by weighing, I can just set the mixer bowl on the scale, zero it out, and skip all the measuring cups (savings time, hassle, and clean-up).  These make great Christmas candy!

I've put the measurements in cups as well, however, for those of you who are old school and don't yet have a digital kitchen scale!

What sets these buckeyes apart from any other I've tried is the little bit of "crunch" that is created by the crushed-up graham crackers; most people won't be able to put their finger on what exactly this "secret" crunchy ingredient is, but it makes them absolutely remarkable.

These are a bit "time consuming" to make, as it is best to give them time to refrigerate and then freeze, so the peanut butter will firm up - and you may need to stop periodically and put the tray of "in progress" buckeyes back in the fridge or freezer for a bit, so they don't become too warm!  My recommendation is to make them over a 24 hour period; start them the day before...put them in the fridge (wrapped in plastic) to firm up the peanut butter mix overnight...scoop them and roll them by hand into balls in the afternoon the next day...freeze them...and then, in the evening, enrobe them in chocolate and put them back in the freezer for  a bit so the chocolate can harden completely before putting them into a tupperware container and freezing them until needed.  I like, however, that this is a project I can start and then walk away from...and then restart when I have a bit more time.

Once removed from the freezer, the buckeyes will soften quickly, so it is best to arrange them decoratively on a tray immediately (before they begin to thaw) when you are ready to serve them.  They will defrost in about 25-30 minutes, depending on the temperature of the room.

Ingredients:

20 oz smooth peanut butter (I like Skippy brand) - or approximately 2 cups
8   oz powdered sugar - or approximately 2 cups
5   oz graham crackers, crushed - or approximately 9 sheets
6   tbs unsalted butter, melted
24 oz semi-sweet chocolate chips (I like Nestle brand) - or approximately 4 cups
2   tbs vegetable shortening (unflavored)

Directions:

In the bowl of a kitchen aid mixer, measure peanut butter, powdered sugar, graham crackers, and butter.  Using the paddle attachment, mix until combined (the mixture will resemble cookie dough).  Unhook the paddle attachment and leave it in the bowl; it's easier to scrape the paddle with the cookie scoop once the dough is firm!  Wrap the bowl in plastic, and refrigerate the mixture for several hours until it is chilled and firm.

Once chilled, line a large baking sheet with wax paper, and using a small stainless steel cookie scoop (about 1.25 inches in diameter), scoop out uniform portions of peanut butter and quickly roll with your hands to shape into a smooth ball (approximately 1" in diameter).  Place immediately on a wax lined cookie sheet.  (The recipe will make approximately 60 balls).  Place the cookie sheet, uncovered, in the freezer for an hour, until the balls are frozen.

About 30 minutes before you remove the balls from the freezer, place a medium size bowl over a pot with about 2 inches of gently simmering water; be sure the bottom of the bowl does not touch the water.  Add the chocolate chips and shortening, and stir occasionally with a rubber spatula until smooth.  When the chocolate is melted, remove the balls from the freezer and using two small forks, drop each ball individually in the chocolate and cover the peanut butter completely.  Roll the ball onto one fork and use the other fork to remove any excess chocolate from the top, sides, and bottom.  Take extra care to scrap the underside of the work to push away excess chocolate that may be hanging from the bottom.  Return the ball immediately to the wax paper lined baking sheet.

Notes about enrobing in chocolate: excess chocolate on the bottom of the fork may form a large "puddle" under your buckeye that will make them less attractive once they're chilled!  Also, as you are working, if the peanut butter becomes too soft or the chocolate becomes to hard to effectively work with, return the balls to the freezer and the chocolate to the simmering water for a few minutes; it is better to be patient and take a few breaks or the balls will become misshapen!

When you are finished enrobing the candy in chocolate, place the baking sheet, uncovered, back in the freezer for about 1 hour, until the buckeyes are completely frozen.  Then, stack them loosely into a container that can be frozen and has an airtight lid (like a pyrex dish with a lid).

About 30 minutes before serving, remove them from the freezer and place the buckeyes decoratively on your serving piece; do not let them defrost first, as they will become soft and stick together.

These buckeyes give Reese's Peanut Butter Cups a run for their money!  So, enjoy responsibly!

Crispy Duck

I went to the U.K. with a friend in 2012, and months before we made our journey across the pond, she had ordered "Peking Duck" a few times at Chinese restaurants here in the U.S.  The ducks, although ordered with great enthusiasm, were not what she considered to be true "Crispy Duck," and she was ultimately disappointed with each.  When we flew to Liverpool, we ate "Crispy Duck" twice during our 10-days together, and it was delicious and somewhat different than what we had had in the U.S. (the meat is a little drier and crispier than Peking Duck).  I was determined, when I returned home to Texas, to make a "Crispy Duck" for her!  With a little research and planning, I figured it out!  Here is the recipe/technique using my Turkey Fryer to fry a whole duck (being a naturalized Texan, y'all know I had to find a way to use my Turkey Fryer for this recipe - and because it was the weekend after Thanksgiving, it was a great way to find "another use" for the expensive peanut oil that was still good and in the fryer a few days after we fried our Thanksgiving turkey in it).

Serves 4-6

Ingredients:

Duck:
1   4-5 pound fresh (or frozen and thawed) duck (the Peking variety is best, as it is less fatty)
     salt
     pepper
     Chinese Five Spice Powder (approximately 2 TBS)
     Peanut Oil (enough for deep frying according to your Turkey Fryer manufacturer's instructions)
     Corn Starch (enough to lightly dust the outside the duck - approximately 2/3 cup)

Accompaniments:
3   small bunches scallions or green onions, white and light green parts only, medium matchstick cut

3   medium cucumbers, peeled and large matchstick cut
25 mini chinese steamed buns / baozi (I buy these frozen at H-Mart)
     Hoisin Sauce (Lee Kum Kee brand), diluted with a little water and sesame oil
     Plum Sauce (Lee Kum Kee brand)
     Chiu Chow Chili Oil (Lee Kum Kee brand)

Fit an 11" stainless steel steamer basket into the bottom of a large pot, and add about an inch or so of water (just so it is just below the bottom of the basket).  Rinse the duck, add it to the pot breast side down.  Sprinkle the back with salt, pepper, and Chinese Five Spice Powder (rub in if needed), then flip breast side up and sprinkle with the same (salt, pepper, and Chinese Five Spice Powder).  Bring water to a simmer over medium-low heat, cover the pot with a lid, and steam the duck for two hours over simmering water.  During this time, keep an eye on the liquid and add more water if necessary to the pot (do not let the water evaporate).

I generally prepare all the accompaniments except the steamed buns toward the end of the steaming time; holding the scallions and cucumbers in separate ice water baths until just before serving (where I drain them and quickly serve them still crisp and cool).

Remove the duck from the pot and let cool on a tray or platter for about 20 minutes.  Reserve the duck fat that has accumulated in the pot of water for another use, like duck fried french fries!  I use a fat separator for this.  During this time, turn on your turkey fryer and bring the temperature to 325 degrees.

Once the duck has cooled enough to handle (it will still be very warm), tear open a large paper bag, and place the duck in the middle breast side down.  Sprinkle the back generously with cornstarch, then flip, and sprinkle the breast.  Rub gently with your hands if needed to evenly coat the bird.

Fry the duck for 15 minutes at 325 degrees (according to the turkey fryer manufacturer's instructions).  Remove carefully and place somewhere to drain (I have an option on my fryer to hang the frying basket on the side of the frying pot, above the oil).  Make sure you turn off the turkey fryer!

Let the duck rest for about 20 minutes, then carve, removing the whole breast and leg (including the thigh) off the bird.  Debone the leg and thigh.  Finally, slice all pieces into thin strips.  Place on warmed platter and tent loosely with foil until served.

At the last minute, I prepare the steamed buns by placing a piece of parchment paper on a large plate, arranging about 12-14 mini buns on the plate, sprinkling them lightly with water, wrapping the plate with saran wrap (make sure the plastic is sealed underneath to hold in the steam) and microwaving the buns until hot - about 2-3 minutes.  Leave the plastic wrap on the plate and open it when everyone is at the table and ready to eat!

To eat, slice open a steamed bun and spread a generous amount of prepared Hoisin or Plum sauce on the top and bottom of the bun.  Add a slice or two of duck meat and then top with a few matchsticks of cucumber and scallions.  If you prefer a little heat, drizzle some spicy Chiu Chow Chili Oil inside too.  Press the top and bottom of the bun together and consume like you would a slider.

This recipe is great served with Janice Cole's Gingered Carrot Rice with Shiitake Mushrooms (recipe also on the blog).  I also like to serve it with steamed baby bok choy, which I typically wash, put wet into a non-stick skillet, steam (lid on) over medium heat for a few minutes, and then continue cooking (lid off) until liquid in the bottom of the pan has evaporated.  Just before serving, I dress it with a dash of sesame oil and sriracha sauce.

The plate of crispy duck, festive rice, and bok choy with a few extra cucumbers are pictured to the right.

Gingered Carrot Rice with Shiitake Mushrooms

From Janice Cole

2 Tbsp. butter
2 Tbsp. minced shallots
1 tsp. ginger - fresh
1 clove garlic, minced
1 cup long-grain rice
2 cups water
2 carrots, peeled and grated
1/2 tsp. salt
1/4 tsp. pepper
4-6 oz. shiitake mushrooms, coarsely chopped
1/4 cup green onions

In a large saucepan, saute shallots, garlic and ginger in butter until soft. Add rice and stir until all the grains are coated with butter. Add water, carrots, salt and pepper and mix. Cover and bring to a boil and simmer for 12 minutes. Add the shiitake mushrooms evenly over the rice. Do not stir, but cover and cook 5 - 7 minutes, until rice is tender. Stir in green onions and serve.

Serves 6.

Maple Pecans

Adapted from Food and Wine

These nuts are an addictive combination of sweet, spicy and sticky-crunchy.

1. 4 cups pecans
2. 1/3 cup pure maple syrup
3. 2 tablespoons unsalted butter, melted
4. 1/2 teaspoon kosher salt
5. 1/2 teaspoon cayenne pepper Maple Pecans
6. 1/4 teaspoon freshly ground black pepper
7. 1 large egg white, at room temperature

1. Preheat the oven to 350°. Spread the pecans on a large rimmed baking sheet and toast until they are fragrant, about 10 minutes. Let the pecans cool. Lower the oven temperature to 250°.
2. Line 2 baking sheets with parchment paper. In a large bowl, toss the pecans with the maple syrup, butter, salt, cayenne and black pepper. In a medium bowl, whisk the egg white until frothy. Add the egg white to the pecans and toss well.
3. Spread the pecans on the lined baking sheets in a single layer. Bake for 40 minutes, until the nuts are golden brown. Sprinkle with additional kosher salt. Immediately loosen the pecans from the paper with a spatula. Let cool completely on the baking sheets before serving.

The nuts can be stored in an airtight container for up to 1 week.

Makes 4 cups.