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Hot Curried Party Mix

By Helen S. Fletcher, on January 31st, 2011%

I wonder how many “party mixes” have been concocted since someone first thought of them.  Almost anything snacky can be combined and held together with some kind of a binder.  The greatest thing about these is how easy they are to prepare.  Be sure to make this a minimum of one day ahead – a . . . → Read More: Hot Curried Party Mix

Comments are closed   Hot Curried Party Mix, Miscellaneous, Recipe Index, Snacks, TV Recipes    

Pecan Crusted Pork with Red Onion Marmalade

By Helen S. Fletcher, on January 27th, 2011%

Our pork at the take out shop was always sought after.  Over and over we were asked how we got it so moist.  Our big “secret”,  which we always shared,  was to use double thick, boneless chops and not cook them to death.  In the past pigs were slop fed anything including garbage.  As a result, the meat had to be cooked to a  high temperature to kill off any parasites still active in the meat.  In this enlightened age, the pigs have been bred to be less fat and are no longer slop fed.  Consequently the meat can be cooked to a temperature of 145 degrees, allowed to rest for about 5 minutes and served.  It will still be a bit pink in the center but it will be moist and very flavorful.

The pecans highlight the breading.  The breading adds another layer of protection to keep the pork moist  as well as adding flavor.

The Red Onion Marmalade is pure flavor.  Just remember to cook the onions slowly to caramarelize them evenly.  The balsamic vinegar, brown sugar and ginger add a sweet tart note that pairs well with the pork.

The pork can be breaded, browned and held in the refrigerator until the next day when it is baked off.  The marmalade can be made days ahead and just reheated.  This is certainly a dish worth serving to friends and family. Continue reading Pecan Crusted Pork with Red Onion Marmalade

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Pizza Rolls

By Helen S. Fletcher, on January 24th, 2011%

These quick to prepare rolls are perfect as appetizers or snacks. This is pretty much a do it yourself project using as much of the ingredients as desired. I have given guidelines but feel free to use more or less.

1 package pizza dough (found in the dairy section with the cinnamon rolls, . . . → Read More: Pizza Rolls

2 comments - (Comments are closed)   Appetizers, Miscellaneous, Pizza Rolls, Recipe Index, TV Recipes   , ,  

Two Step Banana Bread

By Helen S. Fletcher, on January 20th, 2011%

I’ve often wondered if the first person to make banana bread actually started out to make it or if the bananas sat in a corner, got overly-ripe and something had to be done with them, which is usually what happens in my house.  That doesn’t make it any less wonderful – just necessary.

Bananas are actually one fruit that is picked green and best allowed to ripen off the tree.  Produce wholesalers often have “banana rooms” where the fruit is purchased really green and then ripened in these 70 degree rooms to a yellow color with green tips.

At home, left on the countertop, they will turn completely yellow and then, over a number of days, develop tiny brown specs which get more pronounced at they become fully mature as the flesh sweetens.  The longer they ripen the sweeter the flesh – to a point.  As the ripening continues the brown becomes more predominant and overly ripe bananas have a mushy flesh and turn brown.  While they are ripening, bananas should not be refrigerated.  However, once ripened, they can be held for several days in the refrigerator where the skin will turn brown to black but the flesh remains firm and not mushy.

If sliced for eating, they will turn brown once exposed to the air.  To prevent this, brush with lemon juice or dip in acidulated water – water to which lemon juice has been added.

I love this bread, not just for its ease of making but for its very tender texture.  The cake flour, buttermilk and oil are the keys to keeping this bread moist for days – if it last that long.  It also freezes well. Continue reading Two Step Banana Bread

3 comments - (Comments are closed)   Blog Index   ,  

Spinach and Mascarpone Stuffed Salmon

By Helen S. Fletcher, on January 17th, 2011%

1/2 – 10 ounce package frozen chopped spinach, thawed and squeezed dry

2 ounces (1/4 cup) cream cheese, room temperature
2 ounces (1/4 cup) mascarpone cheese, room temperature
Pinch of nutmeg
1/8 teaspoon pepper
1/4 teaspoon salt
4 –  5 to 6 ounce salmon fillet
1 1/3 cups fresh breadcrumbs
1 ounces (1/4 cup) grated sharp asiago cheese
1/2 stick (1/4 cup) butter, melted

Make sure . . . → Read More: Spinach and Mascarpone Stuffed Salmon

2 comments - (Comments are closed)   Miscellaneous, Recipe Index, Seafood, TV Recipes   , ,  

Superbowl Special

By Helen S. Fletcher, on January 13th, 2011%

Ok, so I know I’m in the minority but on Superbowl Sunday, I can be found doing anything but watching.  I can spend endless hours designing simple or complicated foods and then producing them, but don’t ask me so sit watching grown men run up and down a field, bashing each other on the way.  I just don’t get it.  But that doesn’t mean I don’t like the food  offered on this day.

The first time we served this Killer Chili was for Superbowl Sunday.  We filled huge one pound pototatos with this chili and they were a huge hit.  What I particularly like, besides the flavor, is the ease with which this is prepared.  When you first look at the ingredient list, you might think “Holey Moley there is a ton of stuff in here”.  Well, there is, but it is quickly put together and done in about 45 minutes.  It freezes really well, so can be made ahead and simply reheated.

I know about the ground meat vs. chopped meat controversy around chili and I am in the ground meat camp.  Certainly you can use chopped meat if you are of that mind.  As far as the beer, I use a mild beer such as Budweiser, Coors, Miller, etc.  The stronger the beer, the more it will impact the chili but use whatever you like.

The Sausage Cheese Balls are almost ancient as recipes go.  This is one of the first appetizers I ever made and my son remembers it from parties we had.  I have added a sweet and sour apricot dipping sauce that pairs well with the pork.  The original directions (I have no idea where I found this recipe – all I know is it is old), call for combining everything with your hands.  Save yourself a lot of time and grief by putting all the ingredients in a heavy duty mixer and combine.  Then all that’s left is to roll into little balls.

Both the chili and the appetizer Sausage Cheese Balls can be made ahead and frozen or stored in the refrigerator up to 5 days.  So there is no excuse for lackluster food on this special sports day.  Get it all done and enjoy the game! Continue reading Superbowl Special

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Quick Tempering Chocolate

By Helen S. Fletcher, on January 8th, 2011%

As a baking professional, I had a chocolate tempering machine so I didn’t have to worry about my truffles streaking and looking less than attractive.  As a home baker, I don’t have that luxury.  Nor do I have the time to stand around getting the chocolate to 113 degrees, lowering it and then raising it again. . . . → Read More: Quick Tempering Chocolate

Comments are closed   Candy, Food Techniques, Miscellaneous, Recipe Index   , ,  

Lemon Basil Mayonnaise

By Helen S. Fletcher, on January 8th, 2011%

This is perfect for a vegetable dip, sandwich spread and just to eat with a spoon it is that good.

1 cup mayonnaise
2 tablespoons finely chopped fresh basil (do not use dried for this)
Grated rind of 1/2 large lemon

Mix all together.  This may be made several . . . → Read More: Lemon Basil Mayonnaise

2 comments - (Comments are closed)   Appetizers, Lemon Basil Mayonnaise, Miscellaneous, Recipe Index   , , ,  

Tropical Truffles

By Helen S. Fletcher, on January 7th, 2011%

These little bites of tropical heaven are easily made and are perfect for special occasions.  Easily made and stored in the refrigerator, they can be made a week ahead of time.  The biggest caveat is to use Coconut Cream.  There is an item called coconut milk but that is not the same product.  The macadamia nuts can . . . → Read More: Tropical Truffles

Comments are closed   Candy, Miscellaneous, Recipe Index, TV Recipes   ,  

All About Onions

By Helen S. Fletcher, on January 7th, 2011%

Cutting Onions

To dice the onion, remove the paper skin and cut them in half from stem end to root end.  Lay them down on the flat side.  Make 4 or 5 horizontal cuts in the onion as big as you want  your dice  from the bottom to the top.  

Slice vertically 4 . . . → Read More: All About Onions

Comments are closed   Food Techniques, Miscellaneous   , , ,  

Plum Dumplings

By Helen S. Fletcher, on January 7th, 2011%

For how to photos, please see the September 3, 2010 post. 1 large baking potato
16 Italian blue prune plums
16 sugar cubes
2 1/2 cups flour (350 grams)
1 teaspoon salt
3 tablespoons butter. cold
2 eggs, beaten

Peel the potato and cut into 1 inch dice.  Place in a saucepan, cover with water,bring to a boil and reduce heat to . . . → Read More: Plum Dumplings

Comments are closed   Misc. Recipes, Miscellaneous, Recipe Index   , ,  

Crispy Fried Onion Rings

By Helen S. Fletcher, on January 7th, 2011%

I encourage you to see the September 16, 2010 blog for important background information and  how to photos. 

This is what I call a non- recipe recipe.  It really doesn’t have measurements, just ingredients.

The chipotle dip takes these onion rings from great to really fabulous.

Onion of your choice
Flour
Beer
Panko Crumbs
Vegetable oil for frying
Chipotle Dipping Sauce (below)

Peel the onion . . . → Read More: Crispy Fried Onion Rings

Comments are closed   Miscellaneous, Recipe Index, Vegetables   ,  

Honeyed Sweet Potatoes

By Helen S. Fletcher, on January 7th, 2011%

For how to pictures, please see the November 22, 2010 post.

2 1/2 pounds sweet potatoes
1/4 cup olive oil
1/4 cup honey
2 tablespoons red wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt

Preheat the oven to 350 degrees.  Line a jelly roll pan with foil.  Spray well.  Set aside.

Peel the sweet potatoes and cut into bite sized pieces.  Combine the . . . → Read More: Honeyed Sweet Potatoes

Comments are closed   Miscellaneous, Recipe Index, Vegetables   ,  

Swisswiches

By Helen S. Fletcher, on January 7th, 2011%

For how to photos, please see the December 12, 2010 post.

3 cups flour
3/4  cup powdered sugar
3/4  teaspoon salt
2 1/2 sticks butter, softened
2 teaspoons vanilla
1 egg white, lightly beaten
Crystal sugar

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Sift together flour, sugar and salt; set aside.

Beat the butter and vanilla until creamy.  Add flour mixture just . . . → Read More: Swisswiches

Comments are closed   Cookies, Miscellaneous, Recipe Index    

Linzer Thumbprint Cookies

By Helen S. Fletcher, on January 7th, 2011%

For how to photos, please see the December 12, 2010 post.

3 ounces blanched almonds
3/4 cup (105 grams or 3 3/4 ounces) flour
1/3 teaspoon cinnamon
7 tablespoons (105 grams or 3 3/4 ounces) unsalted butter, softened
1/3 cup + 1 or 2 tablespoons sugar
1 egg yolk
1/2 cup raspberry jam

Preheat the oven to 350 degrees.  Line several baking sheets with . . . → Read More: Linzer Thumbprint Cookies

Comments are closed   Cookies, Miscellaneous, Recipe Index    

Lemon Glazed Shortbread Cookies

By Helen S. Fletcher, on January 7th, 2011%

For how to photos, please see the December 12, 2010 post.

1/2  cup sugar
2 sticks butter, room temperature
2 1/2 cups all purpose flour, unsifted

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Combine sugar and butter in bowl of mixer.Beat until very light and fluffy.Add all purpose flourand beat until well mixed.  Roll dough between sheets . . . → Read More: Lemon Glazed Shortbread Cookies

Comments are closed   Cookies, Miscellaneous, Recipe Index    

Anise Swirls

By Helen S. Fletcher, on January 7th, 2011%

For how to photos, please see the December 16, 2010 post.

2 sticks butter, room temperature
3/4 cup packed brown sugar
2 egg yolks
1/2 teaspoon baking soda
1/4 teaspoon anise oil
3 cups sifted cake flour
Red Currant Jelly as needed

Preheat oven to 350 degrees. Line baking sheets with parchment.

Beat butter and sugaruntil very fluffy and almost white.  Add the yolks, baking . . . → Read More: Anise Swirls

Comments are closed   Cookies, Miscellaneous, Recipe Index    

Chocolate Dipped Cappuccino Rounds

By Helen S. Fletcher, on January 7th, 2011%

For how to photos, please see the December 16, 2010 post.

Cappuccino Cookies

2 ounces unsweetened chocolate
2 cups all purpose flour
1 teaspoon ground cinnamon
1/4  teaspoon salt
1/2 cup shortening
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon instant coffee
1 teaspoon water
1 egg
Crystal Sugar as needed

Melt unsweetened chocolate, cool and set aside.

Combine flour, cinnamon and salt; set aside. . . . → Read More: Chocolate Dipped Cappuccino Rounds

Comments are closed   Cookies, Miscellaneous, Recipe Index    

Sienna Lace Cookies

By Helen S. Fletcher, on January 7th, 2011%

For how to pictures, please see the December 16, 2010 post.

2 ounces hazelnuts, skinned*
2 ounces blanched almonds
1 stick unsalted butter
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
2 teaspoons freshly grated lemon rind
2 teaspoons freshly grated orange rind
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 tablespoons milk
3 1/2 ounces semisweet chocolate, melted

*If hazelnuts are difficult to find, use 4 . . . → Read More: Sienna Lace Cookies

Comments are closed   Cookies, Cookies, Miscellaneous, Recipe Index    

Salmon Wellington

By Helen S. Fletcher, on January 7th, 2011%

For how-to photos, please see the December 26, 2010 post.

The recipe for the Salmon Wellington  is based on one that Marlene Sorosky, a food writer I have long admired, developed long ago.  I have changed a few things about how it is put together mainly to remove some of the bulky dough when it is folded . . . → Read More: Salmon Wellington

Comments are closed   Miscellaneous, Recipe Index, Seafood   , ,