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By Helen S. Fletcher, on November 24th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 We recently attended the International Food and Wine Festival at Epcot and had a great time. The runaway favorite was the Belgium Waffles with Berry Compote. Belgium waffle makers have been around for years but what is put into them is rarely a Belgium waffle. These are crispy on the outside and very tender and light on the inside. I initially thought the egg whites had been beaten and folded into the batter, but these have two surprise ingredients - yeast and beer. So how much better could they actually get? All you need is a big bowl, a whisk and some measuring cups. The dry ingredients go in the bowl and the wet ones are poured on top and all is whisked. The batter is then refrigerated overnight. This isn’t just easy – it’s ridiculously easy!! The batter will have a grayish tinge the next day and will have a sweet, faintly sourness to it which is as it should be.
The berry compote is just about as easy. Fresh or frozen fruit can be used. With the expense of fresh fruit out of season, I found a bag of mixed berries in the grocery freezer that can be substituted. The compote can be made ahead and reheated to serve warm.
At the festival these were served with sweetened whipped cream. I have made that an option here.
This is the official recipe and I can tell you we returned more than once for one more waffle at the festival. Now I can make these myself and so can you! Continue reading Belgium Waffles with Berry Compote
By Helen S. Fletcher, on November 17th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 I wait all year for fresh cranberries to come back into season. I put them up in Cranberry Strawberry Jam. I stuff acorn squash with them (see Roasted Acorn Squash with Apples and Cranberries) and make one of my favorite desserts – a Chocolate Cranberry Curd Tart. Sweet and tart with a ribbon of red between the chocolate crust and the chocolate cream glaze, this is the perfect holiday dessert.
A curd is a mixture of fruit juice or in this case cranberry pulp mixed with sugar, eggs, butter and citrus juice. It is cooked to a temperature of 172 degrees. After it cools, it is a thick, luxurious, tart and sweet, all at the same time. Cranberry curd is one of the most inviting. Where I often use gelatin to insure a perfect set to a citrus curd, cranberries have so much natural pectin, there is no need. By folding in whipped cream after it has cooled, you get a tantalizing cranberry mousse. Layer it with a chocolate syrup (loosen the cream glaze with a bit more cream) in a beautiful wine glass, top it with a bit of whipped cream and a garnish of shaved chocolate and you have a second easy dessert with the same curd.
Be sure to sort the cranberries in a rimmed baking sheet. I remember the first time we did this in the bakery. We didn’t contain them and they rolled all over the place. Months later we were still finding them under shelves, bins and ovens. Continue reading Chocolate Cranberry Curd Tart
By Helen S. Fletcher, on November 16th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 With Thanksgiving quickly approaching I love this easy side dish that combines three Thanksgiving favorites in one. Life is easier with less work! To make it even easier, it can be done ahead and simply reheated. Just roast the squash and make the filling. Refrigerate separately. About 15 to 20 minutes ahead, heat the squash at 350 degrees. Heat the filling. Fill as called for and serve. It is not necessary these be piping hot. Warm is fine.
Try to find small squash, about 1 pound each, for individual servings. If that is not possible, use larger ones and quarter them after filling.
3 acorn squash
1 tablespoon butter or margarine
1 1/2 cups Granny Smith apples, cut into 1/2 inch dice
1 (15 ounce) can whole-berry cranberry sauce
Preheat oven to 350 degree. Line a rimmed baking sheet with foil and spray the foil.
Cut the squash in half lengthwise. Remove the seeds and strings. Place cut side down on the foil. Roast for 25 to 40 minutes depending upon the size of the squash. It should be tender when done.
In the meantime, melt the butter in a saucepan and add the apples. Saute until somewhat softened. Add the cranberry sauce and heat about 5 minutes more. Spoon the filling into the squash cavities. Serve.
By Helen S. Fletcher, on November 10th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Thanksgiving is one of my favorite holidays and maybe the favorite. There’s no shopping for gifts and it’s another excuse to pull out all the stops for dinner which I love. We often stay home for Thanksgiving as our sons are in Chicago and Burbank. A turkey or even a turkey breast is a lot of turkey for two people. So this year we are having stuffed Rock Cornish Hens which are more manageable. These are a hybrid of a Cornish and White Rock chickens. They are actually miniature chickens weighing up to 2 1/4 pounds each. Because of their small size there is not a lot of meat so consequently one hen per person is usually the norm. I have seen them from 20 ounces to 28 ounces and they come fresh or frozen.
If they are frozen when you buy them, they will need two days in the refrigerator to fully thaw. Their skin can range from white to yellow – one is not preferable to the other. Remove the package inside the hens. These can be cooked with a little onion, celery and carrot in water to cover for a flavorful broth as the base for turkey gravy if desired. In this recipe, I don’t use the gravy. To continue, wash the outside and inside of the hens under plenty of cold water. Make sure the water runs clear. Dry the inside and outside of the hens with paper towels. Place in the refrigerator until stuffing.
This glaze is amazing and can be used for other poultry as well. It bakes to a beautiful mahogany color. Because of the honey and teriyaki sauce it must be applied at the end of the cooking as it can go from mahogany to burned quickly. This can be made several days ahead and refrigerated.
This wild rice stuffing is one of my favorites and the one we used at my take out shop when we offered these. By adding a few items to Uncle Ben’s Long Grain and Wild Rice mix this is easy and very flavorful. I no longer make rice on top of the stove. Too often it is gummy when finished and does not have the individual grains I love. So I now bring it to a boil on top of the stove and pop in the oven. So much simpler and I don’t have to keep stirring it. It comes out perfectly every time.
For the best flavor, it is important to toast the pecans for 7 to 9 minutes to bring out their full flavor. The dried apricots I use are the Sunsweet Mediterranean apricots. They are new in my area and are very plump and moist. I love eating them out of the package. The easiest way to cut these is to use scissors. I snip them in random shapes about 1/2 inch long and about 1/4 inch wide. It is fine to use regular dried apricots, just soak them in hot water to cover for about 10 minutes to plump them up. Drain well before adding to the stuffing. Continue reading Thanksgiving Alternative
By Helen S. Fletcher, on November 3rd, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 While muffins are good all year long, I think of them particularly in the fall. Temperatures start dropping, sweaters and jackets come out, massive amounts of colored leaves drift down in a lazy dance and it’s a good time to turn the oven on and bake a batch of muffins. These easiest of baked goods are so simple to put together there is a term in baking called the muffin method. Essentially all the dry and wet ingredients are mixed together separately. They are then combined and that’s it. Drop them into the cups, bake and enjoy.
What flavors are more indicative of fall than apples, pumpkin and cranberries?
As an added bonus, all these freeze well – if they stick around long enough. They also have a good shelf life as they can be held at room temperature for a couple of days.The size of the muffins can be increased if you want the large “Texas muffins”. Just fill the cups to the same height and bake a bit longer. A tester should come out clean when inserted in the middle of a couple of muffins. Be sure to test the ones on the inside of the muffin pan as they will be the slowest to finish. As a generality, you will get about 1/3 less muffins.
So turn that oven on, get a couple of bowls and start mixing. Bake one or bake them all. Bake them large or bake them small. A small investment in time will yield a big reward in enjoyment.
STREUSEL TOPPED PUMPKIN MUFFINS
These are so easy, you can whip them up in minutes for hot breakfast muffins. Don’t let the pumpkin stop you from serving them all year.
Streusel Topping
1/4 cup brown sugar, packed (50 grams or 1 3/4 ounces)
1/4 cup pecans (30 grams or 1 ounce)
2 tablespoons all purpose flour (20 grams or 3/4 ounce)
1/4 teaspoon cinnamon
1 tablespoon butter, cold
If making by hand, chop the pecans very finely. Otherwise, just measure them. Combine the brown sugar, pecans, flour and cinnamon in a bowl. Cut the butter in until the mixture is crumbly. Alternatively, place all in the bowl of a processor and pulse until crumbly.
Pumpkin Muffins
1 1/4 cup all purpose flour (170 grams or 6 ounces)
1/2 cup sugar (50 grams or 1 3/4 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup pecan pieces, coarsely chopped (60 grams or 2 ounces)
1 egg
1/2 cup milk
1/2 cup pumpkin
1/3 cup oil
Preheat oven to 400 degrees if using regular muffin pans or 350 degrees if using dark pans. Line cupcake tins with papers and set aside.
Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and pecans in a medium size bowl. Set aside.
Whisk together the egg, milk, pumpkin and oil. Whisk into the flour mixture just until combined. Spoon into muffin cups 2/3 full. Divide topping among the muffins. Bake as directed below.
Regular size muffins – 15 to 17 minutes – makes about 15
Mini Muffins – 12 to 14 minutes – makes about 32
APPLE MUFFINS
These are the best apple muffins I have ever eaten. They can be made with fresh or frozen apples. If using fresh, the apples should be peeled and cut into about 1/4 inch dice. If using frozen, put the fozen apples in the food processor and pulse to chop. Add them to the muffin mix while still frozen, drop into cups, top them and and get them into the oven. Do not let the apples thaw. I’ve been making these for over 30 years and you don’t keep a recipe around that long if it doesn’t work or isn’t that good. At least I don’t!
Sugar Topping
3/4 cup sugar (150 grams or 5 1/3 ounces)
2 tablespoons unsalted butter, melted
Mix together until the butter moistens the sugar. Set aside. Line muffin cups with papers and preheat the oven to 350 degrees if using regular pans or 300 degrees if using dark pans.
Apple Muffins
1 3/4 cup brown sugar, firmly packed (350 grams or 12 1/4 ounces)
2/3 cup vegetable oil
1 eggs
3/4 cup buttermilk
1 teaspoon vanilla
2 1/2 cups flour (350 grams or 12 1/4 ounces)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups diced apple
In the bowl of a mixer, add the brown sugar, oil and egg. Beat until well combined.
Combine the buttermilk and vanilla; set aside.
Combine the flour, cinnamon, baking soda and salt. Add alternately with the buttermilk mixture starting and ending with the flour. Add the apples. Fill cups about 3/4 full and finish with the sugar topping.
Regular size muffins – bake about 17 to 20 minutes – makes about 18
Mini muffins – bake 14 to 17 minutes – makes about 50
CRANBERRY VANILLA MUFFINS
Even if you hate cranberries, I implore you to try these. I once got people who swore they hated chicken livers to love them and I’ll bet you will love these.
Preheat oven to 375 degrees if using regular tins or 325 degrees is using dark tins. Line muffin tins with papers and set aside.
Topping
2 tablespoons sugar
1/2 teaspoon nutmeg
Stir together well in a small bowl and set aside.
Cranberry Vanilla Muffins
1 – 12 ounce bag fresh cranberries
1 cup sugar
1 stick unsalted butter, room temperature (114 grams or 4 ounces)
2 eggs
2 cups all purpose flour (280 grams or 10 ounces)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Freeze the cranberries hard.
Cream together the sugar and butter until light and fluffy. Scrape down and add the eggs one at a time. Beat until light and completely combined.
In the meantime, combine the flour, baking powder and salt. Mix together. Add the flour and milk alternately, starting and ending with the flour mixture.
Lastly, place the cranberries in a food processor and pulse to coarsely chop. Add to the batter and mix in just until well combined. Fill the cups 3/4 full. Sprinkle the tops liberally with the sugar/nutmeg mix.
Regular size muffins – Bake 23 to 25 minutes – makes about 20 muffins
Mini size muffins – bake 15 to 18 minutes – makes about 40
By Helen S. Fletcher, on October 27th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 How could Artichoke Croustades, Versatile Meatballs with two Sauces and Sesame Salmon with Apricot Ginger Sauce be anything but the start of a great get together? These appetizer recipes are so easy I didn’t feel a need to include how to’s with this blog. But ease of preparation doesn’t mean lack of flavor. All of these can be made ahead and stored in the refrigerator or the freezer to be heated up or baked off later.
Add a cheese and fruit tray and the Spicy Orange Hummus with Herbed Pita Chips to round out the party.
So send out the invites, chill the wine and get ready to enjoy your own party. Continue reading Do Ahead Appetizers
By Helen S. Fletcher, on October 20th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 I don’t know about you, but I always wince when I have to sear meat. It all about the mess it creates. I used to cover everything in site with foil but recently when I was working on a recipe, I had one of those kitchen moments that makes it all worthwhile! I was working in a dutch oven and and there it was. Heat the duch oven until it is very hot. I remember when I used to watch my chef heat the pans before searing. I used to cringe at how hot he got them before he added anything. Add the oil and place the meat in the pan. Sear on one side, turn and sear on the other. It can splatter all it wants and it is contained. The hot pan is a important to getting a good sear on the meat. I learned that home cooks don’t get their pans hot enough to sear the meat and it ends up cooking instead.
This is my shortest blog to date, but I didn’t want to hold it until I had a need for it. and blogging is all about sharing so let me know how this works for you. Also let me know if you have a method that works.
By Helen S. Fletcher, on October 17th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 These are the most fun to make for Halloween. They are easy and taste better than Reese’s cups if you can believe that! Children love to help with these. Just make sure you stick around so they aren’t eaten before they can become monster eyeballs.
Make sure the butter is very soft for a smooth, creamy “eyeball”.
3/4 cups cream peanut butter
1/4 cup (1/2 stick) butter, at room temperature
1/2 pound powdered sugar
1 teaspoon vanilla
12 ounce package semisweet chocolate chips
2 tablespoons solid vegetable shortening (like Crisco)
Mini M&M’s
Place the peanut butter, butter, powdered sugar and vanilla in the bowl of an electric mixer. Beat until very smooth. Line a rimmed baking sheet with waxed paper or foil. Using a #100 disher or a 1 1/2 teaspoons, roll into balls and place on the baking sheet. Refrigerate for at least an hour or until hard.
Place the chocolate chips and vegetable shortening in a microwave proof bowl. Heat on half power for about 1 1/2 minutes. Stir well. If not melted and smooth, heat at 50% power for 20 to 30 seconds, stir again. Remove only a couple of peanut butter balls from the refrigerator at a time. Insert a toothpick skewer into the top of one of the balls. Roll one side in the chocolate, then the other, leaving some of the peanut butter exposed in the shape of an eyeball. Don’t worry about making them perfect – remember these are monster’s eyeballs. They are anything you make them. To get the toothpick out easily, slide the tines of a fork over the toothpick and press gently. Place on a lined cookie sheet. Press an M&M into the exposed peanut butter where the hole from the toothpick was when softened.
Store in the refrigerator but serve at room temperature.
Yield: About 45
By Helen S. Fletcher, on October 13th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Hot or cold, Americans have taken to pasta in a big way. Pasta salads are among the easiest and tastiest ways to enjoy this love affair. Other than cooking the pasta and chopping the veggies, there isn’t a lot more to do. The fact is holds wonderfully in the refrigerator, makes this ideal for get togethers or to take to a pot luck.
Orzo is a rice shaped pasta. My husband has never been a big fan of rice and I remember the first time I served this to him. He thought this was the best rice dish he had ever eaten. I’m not sure to this day if he realizes he isn’t eating rice! I honestly don’t remember telling him differently.
I can’t tell you how much of this we made at the retail shop. It has the perfect balance of pastaa, vegetables and dressing. Whenever I have included this in one of my teaching menus, it is always a huge hit. At one of the classes, students were almost diving over the counter to get more.
Feta is an interesting cheese and there is an in depth discussion in the Individual Greek Shrimp blog. Continue reading Mediterranean Orzo Salad
By Helen S. Fletcher, on October 6th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 This is an unusual blog for me to write. Normally I write about foods I love, recipes I’ve developed or articles I think would be helpful to my readers. But when I saw this method of making ice cream without an ice cream machine, I knew I had to write about it. The next thought was, as it is with so many food people, what else can I do with it? Gilding the lilly immediately came to mind as you can see with the hot fudge sauce and the marshmallow creme.
I wish I could say I was the genius behind this fantastic ice cream, but, alas, ‘twas not me. This comes to us from Cook’s Country.com which is from America’s Test Kitchen. Of course, I tinkered with the basic idea a bit but this is so fast, so easy, so creamy and soooooooo delicious. The one thing to be aware of is that is freezes rock hard. So when it comes time to serve, let it sit at room temperature for 10 to 15 minutes to make it more scoopable. The fact this requires no ice cream machine makes this accessible to everyone. Although I used mini chocolate chips, any add in can be used such as caramel, marshmallows, candy pieces, etc.
Make sure to use sweetened condensed milk and not evaporated milk as they are two completely different products. The heavy cream is often sold as 40% cream. Continue reading The Ultimate Chocolate Hot Fudge Sundae with Marshmallow Creme
By Helen S. Fletcher, on September 22nd, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Ok, here comes another individual recipe. Since the children are gone and it’s just the two of us, large casseroles are out of the question – hence, individual casseroles. If you are cooking for more than two, just double or triple this recipe and make it in one casserole, using tortillas to cover the bottom, spread with one third of the filling and continue so you have three layers of filling and four of tortillas, starting and ending with tortillas. If you are using individual casseroles and the tortillas won’t fit, trim them with scissors to fit. This recipe came about as a result of my daughter-in-law’s love for the tart made with this filling. But the crust was a non-starter so I redesigned it for an easier entree.
The imitation crab, often referred to as surimi or sealegs is usually made of Alaskan Pollack also referred to as Walleye Pollock, Snow Cod or Whiting and comes from the Bering Sea near Alaska. It can also be found along the coast of central California and the Sea of Japan. Pollack has a very mild flavor which accepts the crab flavoring agents. I found it interesting that once I made this with real crab and it just wasn’t as good, so back to surimi it was! Continue reading Southwestern Seafood Lasagna with Jicama Slaw
By Helen S. Fletcher, on September 19th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
This recipe came about as a result of my daughter-in-law’s love for the tart made with this filling. But the crust was a non-starter so I redesigned it for an easy and quick dip. Regular tortilla chips can be used but these cumin enhanced corn tortilla chips take just a few minutes and add a lot.
The imitation crab, often referred to as surimi or sealegs is usually made of Alaskan Pollack also referred to as Walleye Pollock, Snow Cod or Whiting and comes from the Bering Sea near Alaska. It can also be found along the coast of central California and the Sea of Japan. Pollack has a very mild flavor which accepts the crab flavoring agents. I found it interesting that once I made this with real crab and it just wasn’t as good, so back to surimi it was!
I use Paul Newman’s regular salsa because I like the taste and I like the fact the profits are donated to charity.
Dip
1/4 pound imitation crab or sealegs
2 ounces pepperjack cheese, cut into chunks.
3 ounces (1/3 cup) cream cheese (this can be 1/3 less fat)
2 ounces chopped green chiles with juice
3 tablespoons medium hot thick salsa
1 teaspoon (or more depending upon taste) jarred jalapeno slices with juice
Pulse the sealegs in a food processor until finely minced. Do not puree. Remove to a bowl.
Place the cheese in the food processor and process until very finely chopped. Add the remainder of the ingredients and process until completely combined.
Stir the cheese mixture into the sealegs. Adjust the heat with more jalapeno juice if desired.
Chips
3 tablespoons oil
2 tablespoons cumin
Corn tortillas
Preheat the oven to 400 degrees.
Combine the oil and cumin. Brush on the corn tortillas. Using a pizza cutter or a knife, cut the tortillas into 6ths. Place on an ungreased baking sheet, oil side up, and bake for 5 to 8 minutes until crisp. Cool. Serve with the dip.
By Helen S. Fletcher, on September 15th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 This recipe comes via one of the Lettuce Entertain You restaurants in Chicago. It was years and years ago and which restaurant I can’t honestly remember. What I do remember is this incredible stew.
It was late in the day and my husband and I were weary from walking around doing research. By the time we got to the restaurant, we were both tired and conversation seemed like an effort. After we looked at the menu and ordered, I remember thinking it might have been better to just go back to the hotel and go to sleep. I couldn’t have been more wrong! When the stew arrived, everything in me perked up. It was visually beautiful, smelled amazing and I could hardly wait for it to cool a bit so I could dive in. While I waited, I started on the rosemary bread that accompanied it. Rosemary can be a very assertive herb but the bread contained just enough green specks to make it appealing. When the stew cooled a bit and I was able to start eating, I couldn’t believe the vibrancy of the vegetables. No small, indistinguishable pieces here but large pieces of recognizable vegetables still retaining much of their crispness. The dish seemed put together with color as well as taste in mind finished off with cannellini beans and large cheese ravioli. After the veggies are cut and ready to go, it is only a matter of minutes of cooking to bring it all together.
I quickly pulled out the little notebook I carry everywhere for just for such an occasion. I listed all of the ingredients and came home to recreate it. I changed the ravioli to tortellini because I thought it easier to eat and added just a bit of vinegar to sharpen the taste. Other than that, I can only thank the restaurant for an amazingly tasty and easy to make vegetable stew perfect all year around.
In the summer 2 cups of cut up really ripe tomatoes can be used in place of the canned tomatoes used in the winter months if desired. All of the measurements are guidelines. A little more or less of one or the other will not alter the taste.
I have no idea if they serve this in Tuscany, but I am sure they would love it if they did. Continue reading Tuscan Vegetable Stew
By Helen S. Fletcher, on September 8th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Some months ago I was asked to make a wedding cake for a friends daughter’s wedding. After closing my bakery in 2009, I don’t have the capacity to do wedding cakes out of my house.
But it bothered me that I couldn’t do this wedding, so after a while, I thought CUPCAKES! I didn’t want cupcake holders or row upon row of cupcakes on a table. I wanted a wedding cake! So here’s what I came up with. We took square styrofoam rounds in 8, 12, 16, and 20 inch sizes 4 inches tall. These were coverd in white satin and hot glued together making sure the edges were evenly spaced so the cupcakes would sit on them. They could also be covered with fondant if you wished.
I went online to find good looking paper cups for the cupcakes in the colors of the wedding which included pink. These added color and continuity to the cake just as the decoration on a wedding cake would.
I chose 5 different flavors from the many we made at my shop. There was a chocolate with vanilla buttercream, yellow cake with spirited chocolate buttercream, coconut, chocolate with peanut butter buttercream and a lemon with a lemon filling and lemon buttercream. I tinted the coconut buttercream pink and rolled the buttercream in flaked coconut to provide color and texture. The lemon was sprinkled with sugar crystals and the peanut butter were sprinkled with real chocolate sprinkles. Two brands are Decoratifs by Guittard Chocolate or Vermicilli by Cocao Barry. These are well worth seeking out as they are so superior to the cocoa version in both looks and flavor that most stores sell. (When I first opened my shop 25 years ago, it took me forever to find these. I had seen them, but couldn’t track them down. Finally, when I switched my chocolate to Guittard, I found these – and used them for over 20 years!) These simple decorations added to the look of the cupcakes but kept the overall look of the cake unified. However, any flavors of cupcakes will do.
I also made a 6 inch cake topper so the bride and groom had a cake for the traditional first piece of cake photo. I finished the topper with flowers and placed it on the top of the cake. Continue reading Cupcake Wedding Cake
By Helen S. Fletcher, on September 1st, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 In case my regular readers haven’t noticed, my very favorite herb is basil. This year, I planted four huge containers with basil that are now so large, I have no idea what to do with it all. Pesto balls are overtaking the freezer, I have used tons of it everywhere in cooking, I’ve used it in canning and I still haven’t touched it. Next year, maybe two planters will suffice!
This basil oil is yet another way to use a lot of it – not that you would notice looking at the plants. The most important thing to remember with homemade flavored oils, is to leave them at room temperature no more than 6 hours, remove the herbs, garlic, or whatever and store in the refrigerator. The problem with these oils is botulism. It is one of the deadliest of food poisons although extremely rare. The poison cannot be killed with heat as the spores can survive high temperatures. But it is tamed when you remove the flavoring agent within the allotted time, store the product in the refrigerator and use within 10 days.
Either olive oil can be used or canola oil. I would not use virgin olive oil as it is very strong and sets up in the refrigerator. Actually, I prefer the canola oil as it has no taste so the basil comes out the strongest and it stays liquid in the cold temperature. If you are oblivious to the calories (120 per tablespoon) either one is considered good for you.
This is great drizzled over pasta, used in place of oil in a vinaigrette or add some parmesan for dipping good bread.
Basil Oil
2 cups basil leaves, packed
1 cup olive or canola oil
Wash the basil leaves well, and dry by rolling up in paper towels. Dry well as you don’t want water going into the oil. Chop coarsely. Combine the leaves and oil of your choice in a small sauce pan. Bring to a simmer and simmer for 3 or 4 minutes. Remove from the heat and let it steep for 4 to 5 hours. Strain the basil leaves out. Refrigerator immediately.
Use within 10 days.
By Helen S. Fletcher, on August 25th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 This has got to be one of the most decadently delicious savory tarts to be found. Not only is is gorgeous but the taste lingers pleasantly with you and you find yourself cutting another slice so you can sit back and relish it. The onions, cooked long, low and slow to a beautiful deep golden brown develop an unbelievable sweetness that permeates the tart. The key to cooking them is to go slow and turn them often as they are near the end. Essentially you are evaporating the water from the onions and condensing their natural sweetness. If the cooking of these is hurried, they will cook unevenly with some near burning and others almost raw. So it is important to put aside the 45 to 60 minutes it takes to cook these right. The reward is incredible.
The crust is as easy to make as falling off a log. While the recipe gives instructions for the food processor, it is just as easy to make in a mixer putting all the dry ingredients in the bowl and the wet ingredients on top. This is so easy to use as it just pushes out into the pan and up the sides. I definitely suggest refrigerating it while you prepare the filling. It bakes up beautifully browned and crisp with great flavor.
Fresh basil is essential for this to come to life. Whenever I use fresh herbs in a baked item, I bury them under other ingredients so they retain maximum flavor. If they are sprinkled on top, they will just dry out, so you might as well use the dried version to start.
I generally make the crust and let rise. While it is rising, I start the onions since they take a long time. The next step is to start prepping the tomatoes, olives and basil. When the yeast dough has doubled, I punch it down, line the quiche pan and refrigerate it. After the onions are finished, cool them (if you can’t wait like me, they just need to be not flaming hot). Assemble, bake, wait a few minutes then cut for a phenomenal food experience. Continue reading French Onion Tart
By Helen S. Fletcher, on August 4th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Frittatas are a really quick, easy brunch or dinner entre. Almost any vegetables or precooked meats (sausage, bacon, ham, etc.) can be added to the egg mixture. Add some cheese, a few herbs, salt and pepper, pour into ramekins or Texas sized muffin cups, pop them in the oven to cook the eggs and enjoy. If serving these for brunch, they can be made ahead and reheated in a 350 degree oven for 15 to 20 minutes. If frozen, heat for 25 to 30 minutes. They will have settled a bit, but be every bit as tasty. We used to make these in mini muffin cups when I had the take out shop and use them for appetizers.
Either frozen or canned artichoke quarters can be used. They are completely different tasting. My preference runs to the canned version but any can be used including marinated artichoke quarters an be used if desired.
I would be interested in hearing from any of you that change out the ingredients. Just include the eggs, a filling of veggies and/or meats, shrimp, scallops, all cut in small pieces. Cook any meat completely. The shrimp or scallops should be put into the mixture raw. They will cook in the oven. Continue reading Individual Artichoke Herb Frittatas
By Helen S. Fletcher, on July 28th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
As long as last week’s post was, is as short as this week’s is. I am always on the look out for good side salads. I love coleslaw and green salad, but there is so much more to enjoy. These are just two of my favorites.
 The Greek Tomato Salad was given to me by a friend years and years ago. To say it has stood the test of time is a vast understatement. To attest to its staying power, I took this to a summer potluck where a lot of young people were in attendance and I had many requests for the recipe from them. It is very important the primary ingredient, tomatoes, be very ripe for this salad to have maximum taste. I have found that letting the tomatoes sit at room temperature for days at a time, they will ripen to perfection. I recently did one of my TV segments and the host was awed at the perfect ripeness of the tomatoes. So taken, that before we went on camera he grabbed a slice from the set up and ate it, much to my dismay!! I never put tomatoes in the refrigerator as it stops their ability to ripen. I simply put them on a plate near a window and check them everyday. Some ripen in days, some in a week, but ripen they will.
The other item in the Greek Tomato Salad worth mentioning is the feta cheese. There is an in depth discussion of feta cheese in the Individual Greek Shrimp Casserole blog.
 The Black Bean Salad was one I developed even before I opened my retail take out shop. But it remained a staple that was in the case every day. High in protein and low in fat, it will last a week in the refrigerator. In fact is should be made 1 day ahead for the flavors to meld. Truth to tell, I can eat it all by itself and feel very satisfied. You will see why when you look at the recipe. While it is true, I generally start from scratch, this is a great recipe to show that there are some very valuable canned items that speed things up enormously. Beans are a great example. Most of us don’t have the time or desire to soak, then cook beans for hours. As to the corn, frozen corn is a good alternative to cooking the corn and removing it from the cob. If you have any doubts, make this once and I would bet you will make it again. Continue reading Side Salads for Grilling (or anytime)
By Helen S. Fletcher, on July 21st, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 I don’t know where you live, but it is getting unbearably hot here in the midwest. Temperatures in the high 90′s with heat indexes of over 100 for days on end, keep most of us inside. Pools are still and grills are cold as we take refuge inside our air conditioned houses.
The chilled chowder is built on a gazpacho base. There are actually two bases to the soup – the first a tomato base and the second a vegetable base. The time spent in prep is minimal resulting in a soup with more flavor than the law allows. As an added bonus it is low in fat and calories.
I was going to run the Pepperjack Cheese Bread as a separate blog at a later date but couldn’t stop thinking of them together. The bread is based on a recipe one of my sons brought home in the third grade – more years ago that I care to think about. I have been using that Buttermilk bread ever since. I love it because it is easy, fail proof and it has a shelf life of several days. This is a good old American bread, not an artisan bread (although I love all bread) and as such is easier to put together.
American style breads got a really bad rap for a while as artisan breads took the limelight. I don’t understand why one has to be deemed better than the other – they are just different versions of the same ingredients. To me, that is like saying chocolate cake is superior to yellow cake. While one’s preference might be chocolate cake, that doesn’t make yellow cake bad. (OK! OK! that might be a bad example!) In some ways, American style bread has superior lasting quality and while I love, ciabatta, you won’t see a pepperjack cheese version. American breads are infinitely variable. The rap against artisan breads is they stale very quickly if not eaten the day made which, if there are only two in the household can be a challenge. I usually cut them in half and freeze half for another day. A second potential problem with artisan breads is the dense, really crisp crust. People with severe overbites, as I have, end up gnawing and pulling at the bread like a dog with a bone – not a pretty sight! I would not eat them in public for years no matter how much I loved them – and I do. One artisan bakery in my city, eventually made a softer crusted version while retaining the original crispy crust. Don’t even ask me to eat them toasted! Every time I see a cooking show grilling them to their endlessly crispy, dry perfection, I cringe. I envy those that can eat these. Continue reading Chilled Southwestern Black Bean and Corn Chowder with Pepperjack Cheese Bread
By Helen S. Fletcher, on July 14th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 Growing up in a European family that never heard of the Girl Scouts, it took me a while to find S’mores when I was in my 30′s. However, having found them, I have certainly made up for lost time. How could graham crackers (or crumbs in this case), milk chocolate and marshmallows possibly go wrong. It was pointed out to me that peanuts aren’t in a s’mores. My only retort was – they are in mine. It’s a little added flourish that really sets this one off.
There are several steps in this recipe that can be found in the Food Techniques section. I have linked them for your convenience. This is one of the easiest of all desserts and I hope you enjoy it. Continue reading S’Mores Tart
By Helen S. Fletcher, on July 7th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 At the retail shop, the clientele loved savory tarts and we did many of them. This one came from my love of peppers and basil, in this case, pesto. While I appreciate goat cheese, I find it very astringent and usually cut it with cream cheese to mellow it out as I have done here. I used this filling for small crostadas which we used as appetizers. We crossed slivers of red and yellow pepper on the top and they made a dazzling display on a tray when passed. They can be made, as can the tart, ahead and frozen. For the crostadas, I would freeze without the peppers on top, adding them after they had been reheated. I particularly like to use this filling for the crostadas as it didn’t lose it shape when heated. We would pipe it on with a large star tip.
This tart demonstrates the use of savory tarts in your repertoire. These can also be made in individual servings if you desire. The number of servings depends upon the size of your pans.
Because I believe strongly in adding flavor to every element you are using, I vary the crusts I use depending upon what I am putting in them. This asiago crust is a great example. It is so good on it’s own, it can be rolled out, cut, pricked and served as snack crackers. I sometimes make extra dough just for that purpose. We had rolled out crust and pressed in crusts at the bakery. This was a press in, so called because you literally press it into the pan. These are often easier than roll outs. Although I divide the dough for the sides and the bottom, one of my employees found it easier to pat the dough into a circle, place it in the middle of the pan and press it out to the edges and up the sides. There are potential problems with both methods. With the side and bottom separated, as I do it and show you here, it is most important to seal the seams well. Despite that, areas sometimes separate from each other and require patching. This is why it is important to save a small walnut sized piece of the dough. With the second method, it is important to make sure the edges are at a 90 degree angle so the edges don’t fill with dough as it bakes.
This was a particular joy for me to make as I was able to use my own basil for the pesto from the four pots I planted at the beginning of May.
Let me know if you have a favorite savory tart you would like to share. Continue reading Goat Cheese Pesto Tart with Roasted Peppers
By Helen S. Fletcher, on June 30th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 What could be better or more delicious than a no bake cheesecake on these hot, humid summer days? Well actually you do have to bake the crust for 10 minutes, but other than that it’s all in the cooler.
Pina colada is a Spanish phrase meaning “strained pineapple”. It was always one of my favorite drinks. I used to drink frou-frou drinks – strawberry daiquiris , planter’s punch, pina coladas – anything that didn’t taste like liquor. I say “used to drink” because, while I was really funny when intoxicated, I decided long ago to keep control of my mind. Probably not as much fun – but I don’t have to wonder what I said the night before, when everyone told me how funny I was and I don’t remember! The worst was asking what I said. But I still love the flavors of some of the drinks and this is one of them. Infusing cream cheese and sugar with coconut cream, crushed pineapple, and dark rum is my way around this dilemma.
Some technical notes: Use sweetened crushed pineapple, but it’s okay to used 1/3 less fat cream cheese. Do not use fat free cream cheese. Dark rum is essential to the taste. I use Meyer’s dark rum. One package of gelatin equals 2 1/4 teaspoons. Coconut macaroon cookies can be found in the cookie aisle of grocery stores. Coconut cream goes by different names in different areas. In my area we find Coco Lopez. In any case do not confuse coconut milk with coconut cream. They are totally different.
One last thing. Cheesecake pans are different than springform pans. Please see, Cheesecake Pans for why I recommend them. Continue reading Pina Colada No Bake Cheesecake
By Helen S. Fletcher, on June 23rd, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 One of the most popular special occasion dinners around my house has always been the Beef Kebobs. We were just like the Post Office, neither snow, sleet,etc., etc., would keep us from grilling these. As the years have progressed, the sides have been updated and my newest version, the Warm Grilled Vegetable Medley, is really the most exciting.
The Warm Grilled Vegetable Medley can be any vegetables you like that will grill well. These are just a selection that appeal to us colorwise and tastewise. In addition to the olive oil, balsamic vinegar, salt and pepper any herbs can be sprinkled on after grilling and/or it can be finished with grated parmesan or asiago. You will notice in the photos that I suggest each vegetable be on a separate skewer as well as the meat on its own. The reason for this is simple. Everything cooks at a different rate. If they are all skewered together (yes they look gorgeous) something can be overdone or underdone. By separating them, they can be pulled off when optimum and each item will be perfectly cooked.
Although other cuts of beef can be substituted, beef tenderloin is the absolute best for melt in your mouth tenderness, which is why this is a special occasions treat. An additional reason for skewering the meat separately is that it can be grilled to different temperatures without under or over grilling the vegetables on the skewer with it.
A note about threading the skewers. If you are using bamboo skewers, be sure to soak them in water for at least 30 minutes before threading so they don’t catch fire on the grill. Whatever kind of skewer you use, do not push everything together really, really tightly. Leave just a bit of space between the items so the heat can get around evenly. If the meat or vegetables brown too quickly and you know they are not cooked through, move them to indirect heat on the side of the grill where there are no hot coals. They will continue to cook, but not burn. Brush additional marinade on during the last 5 to 10 minutes.
If you wish to use the marinade as a sauce, make twice the amount. Bring to a boil and reserve half of it to use at the table. Do not use the marinade the meat was in.
Where I used to serve this with rice pilaf, I now serve it with risotto of my choice.
So fire up that grill, either inside or out, and get ready for a really special treat.
Continue reading Beef Kebabs with Warm Grilled Vegetable Medley
By Helen S. Fletcher, on June 21st, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 One of the national dishes of Spain is Paella. It consists of everything good, seafood, sausage, chicken, rice and peas among other things. It is a time consuming dish to prepare but without compare.
This salad version is perfect for our hot, humid summers. Serve it in a hollowed out tomato for a smash presentation.
If you have the time it really is best to cook shrimp in their shells for the maximum amount of taste. Precooked shrimp in the fish cases seem to lose some of their flavor. Shrimp are sized according how many pieces are in a pound. It is fine to use larger shrimp, just cut into bite size pieces. Shrimp cook in a matter of minutes, even if they are frozen when they go into the water. They turn pink and begin to float to thetop of the water when they are done. Overcooked shrimp become rubbery in texture. Rinse under cold water immediately to stop the cooking, then peel and devein by slitting along the curve of the back and removing the black string like vein. Rinse and use as directed.
12 ounces shrimp, 26 to 30 size
1- 6 ounce box wild rice mix (such as Uncle Ben’s)
1 cup frozen peas
4 ounces smoked sausage, diced
7 ounce jar roasted peppers
1 chicken breast, about 6 ounces, poached or meat from a rotisserie chicken
2/3 cup diced celery
1/2 cup Italian dressing (such as Good Season’s)
Cook the shrimp in boiling, salted water for 4 to 5 minutes. Rinse, peel and devein. Refrigerate until needed.
Cook the wild rice mix according to directions, reducing the liquid used by 2 tablespoons. Add the frozen peas to the hot rice. Cool completely to room temperature.
Cut the red pepper into 1/4 inch slices then cross cut into 3 or 4 pieces so you have pieces about 1 inch long.
Combine all of the ingredients except the dressing, mixing well. Add the dressing and toss together. Cover and refrigerate for one or two days before serving. Toss at serving time, adding a bit more dressing if necessary.
For a beautiful presentation, hollow out tomatoes. Turn upside down and let drain on paper towels. Fill with Paella Salad and serve.
Yield: Approximately 2 3/4 pounds or 7 cups. About 6 servings
By Helen S. Fletcher, on June 18th, 2011
Copyright, Helen S. Fletcher, 2010. All rights reserved.
All photos by T. Mike Fletcher, unless otherwise noted.
 TV in 5 minutes is always a challenge. So for one program I made Sweet and Spicy Bacon from the Bacon Appetizers segment which is always a hit, but more importantly –fast! I had a class coming up at Kitchen Conservatory on seafood and started thinking about combining the two in some manner. This was the result.
The first time I ate scallops was a revelation – so tender, so sweet and as an added bonus, so easy to prepare I later found out. There are two clasissficartions of scallops, bay which are very small, found mostly on the East Coast in the fall and sea scallops which are found fresh midfall to midspring. However, both can be found frozen. They are sold by the number in a pound with the letter U in front. U 10′s and 12′s are large and favored for their size. Both of these are actually the abductor muscle which holds the two fan shaped shells (think Shell Oil logo) together. Fresh or frozen, many have a small piece on one side which attaches the muscle to the shell. This should always be removed.
After that, there isn’t much more to do than season them as desired and saute them quickly on both sides as they will overcook rapidly, turning into a rubbery, unedible imitation of a properly prepared scallop.
The spinach is an interesting ingredient. When you first looked at a half a pound of spinach it looks like way too much. But, if you have never cooked fresh spinach, just wait until you put it in the pan to saute it. Essentially just water, it wilts to nothing in a matter of minutes. Wilting the spinach may be done twice if it all won’t fit in your pan.
The apple adds a crunch and sweetness that contrasts well with the other ingredients. Just remember not to saute it until it is soft.
This recipe proceeds very quickly once you start, so make sure all the ingredients are prepped before you start.
Continue reading Sweet and Hot Scallops with Spinach, Apple and Bacon
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We recently attended the International Food and Wine Festival at Epcot and had a great time. The runaway favorite was the Belgium Waffles with Berry Compote. Belgium waffle makers have been around for years but what is put into them is rarely a Belgium waffle. These are crispy on the outside and very tender and light on the inside. I initially thought the egg whites had been beaten and folded into the batter, but these have two surprise ingredients - yeast and beer. So how much better could they actually get? All you need is a big bowl, a whisk and some measuring cups. The dry ingredients go in the bowl and the wet ones are poured on top and all is whisked. The batter is then refrigerated overnight. This isn’t just easy – it’s ridiculously easy!! The batter will have a grayish tinge the next day and will have a sweet, faintly sourness to it which is as it should be.
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