Friday, November 30, 2007
Thursday, November 29, 2007
WILD RICE CAKE with BOURBON CUSTARD SAUCE
~ A lingering taste of autumn - soft, crunchy & sweet
(The Northwoods Table)
2 cups sifted flour
1/4 tsp. salt
1/2 tsp. baking powder
2 cups cooked (until bloomed) wild rice ~ 1/2 cup uncooked*
1 cup walnuts
1/2 cup sweet (unsalted) butter
1 cup dark brown sugar
4 organic eggs
3/4 cup buttermilk
1 tsp. maple flavoring
1/2 tsp nutmeg
BOURBON CUSTARD SAUCE:
2 egg yolks
1 cup confectioners sugar
8 Tbsp. bourbon
1 cup whipping cream
1 tsp. vanilla
- Combine flour with salt and baking powder.
- Combine cooked wild rice with walnut pieces (for smoother textured cake, process rice & walnuts one or two pulse cycles in food processor with steel blade).
- Cream butter until softened. Add brown sugar. Beat i eggs, one at a time. Add buttermilk, maple flavoring and nutmeg. Beat until light and fluffy. Sir in flour mixture until thoroughly mixed. Fold in rice and walnut mixture.
- Pour batter into 8-in. tube or bundt cake pan. Bake in 350-degree oven for about 1 hour.
- Serve with Bourbon Custard Sauce. (6-8 servings)
Bourbon Custard Sauce
Beat 2 eggs yolks and sugar with wire whisk until mixture is pale yellow. Slowly add bourbon and mix well. Whip cream until stiff. Fold in vanilla and then egg mixture into the whipped cream. Keep refrigerated until serving. (2 cups)
* Note: 1 cup uncooked wild rice yields 4 cups cooked. Rinse rice in fine strainer, place in heavy saucepan, add 4 cups water for each cup of rice. Heat to boiling, cover and simmer over low heat for 40-45 minutes until grains begin to split or rice is tender.
Wednesday, November 28, 2007
~ Chrysanthemum 'The Happiness Flower'
4 diagonally sliced stalks celery
2 thinly sliced medium onions or medium leeks
1 fat bunch diagonally sliced green onions
12 oz. sliced fresh mushrooms
1 can drained & sliced bamboo shoots
1 can drained & sliced water chestnuts
- Arrange beef and vegetables on a large platter. Combine soy sauce, sugar and sake.
- Heat wok or a large skillet. Grease the pan with salad oil. Add about 1/3 of the meat, brown and and moisten with the Sukiyaki Sauce. Add 2/3 of each vegetable, keeping meat and each vegetables separate. Turn ingredients over gently while cooking for 5 to 6 min. Add a bit of oil and another 1/3 of the meat and cook for a further 1 to 2 minutes. Have chopsticks ready and serve immediately with rice and additional sauce.
- Replenish the pan with remaining ingredients as needed.
Monday, November 26, 2007
- Prepare broiler. In large ovenproof skillet, heat olive oil with butter. Add mushrooms & shallots and cook over high heat, stirring occasionally for 12 minutes or until browned. Add vermouth and cook until evaporated. Add stock, cream and thyme, season with salt & pepper; bring to boil.
- Meanwhile, in large pot of boiling salted water, cook gnocchi until they float to the surface, about 3 minutes. Drain well. Add gnocchi to mushrooms and simmer, stirring for 1 minutes. Stir in 1/4 cup Parmesan and sprinkle remaining 2 Tbsp. of Parmesan on top.
- Broil gnocchi 6 inches from heat from 2-3 minutes, until golden and bubbling. Drizzle with truffle oil and serve. (6 servings)
Sunday, November 25, 2007
Friday, November 23, 2007
- Preheat oven to 400-degrees.
- Cook pasta according to package directions; drain and set aside.
- Melt butter in large skillet. Add onion and mushrooms and saute 7-10 minutes over medium-high heat or until tender. Gradually stir in flour, salt and white pepper. With whisk, add milk (half & half), stirring constantly for 5 minutes or until thickened. Whisk in wine. Remove from heat. Fold in turkey, artichoke hearts and roasted peppers.
- Lightly grease 9 x 13 in. pan. Layer with half of pasta, half of turkey mixture and 1 cup of cheese. Repeat layers with remaining pasta, turkey mixture and cheese. Sprinkle top with almonds and parsley.
- Bake 20-25 minutes or until bubbly. (6-8 servings)
Thursday, November 22, 2007
Wednesday, November 21, 2007
- Preheat oven to 325-degrees. Spray baking sheet with nonstick spray. combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add nuts; stir gently to coat. Transfer to baking sheet.
- Place large piece of foil on work surface. Bake nuts 5 minutes. Using fork, stir nuts to coat with melted spice mixture. Continue baking until nuts are golden and coating bubbles about 10 minutes. Transfer to foil. working quickly, separate nuts with fork. cool. (Can be made ahead and stored at room temperature).
Tuesday, November 20, 2007
- In medium bowl mix together the cream cheese, sugar, vanilla and nuts. Spread mixture on 8 slices of French bread. Top with remaining 8 slices of bread.
- In blender mix eggs, half & half, sugar, vanilla and nutmeg. Pour half of egg mixture into buttered 9x13 inch glass dish. Place French bread on top of egg mixture and pour remaining egg mixture on top. Cover and refrigerate overnight.
- The next morning brush the tops with melted butter. Bake in 350-degree oven for 30 minutes. Turn the broiler on to brown the top.
- While French toast is baking, in heavy saucepan combine cranberries, sugar, maple syrup and maple flavoring. Bring mixture to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, until cranberries pop, about 20 minutes. Serve French toast topped with cranberry-maple syrup. ( 8 servings)
Monday, November 19, 2007
You've been tagged to reveal 8 random things about yourself."
- I must admit ~ I get my best sleep after my husband crawls out of bed in the AM to grind Starbucks French Roast for the morning brew and I can sprawl out, hogging the whole bed to myself ...
- I confess to ~ hording pocketfuls of peanut M&Ms in my nightshirt pocket and, once warm, nibble sinfully while reading a good novel in bed ...
- Music taste runs wild ~ Bob Dylan, Rachmaninoff, Nina Simone, Kronos Quartet, Diana Krall, Debussy, Jane Oliver, Django Reinhardt, Roy Orbison, Chopin, Don Shirley, Gershwin, Michael Nyman, Jimmy Durante ...
- Favorite pastime ~ loosing myself 'painting with plants' in the garden, creating memorable meals in the kitchen, hiding behind the lens of my camera, writing into the wee hours of the morning, precious moments shared with 'grandboys' ...
- A 'perfect' day ... morning 'prayerful' walks, family visiting the lake, scary go-cart rides through hilly white pine & cedar scented woods, bonfires, cross-country skiing, snow-shoeing, late-night suppers, sleeping beneath the roof with those I love ...
- A 'perfect' evening ... festive dinner parties with family and friends, moonlight nights at the lake (late suppers then sleeping in my creaking hammock on the screened porch , listening to the yodeling loons and watching lazy fishing boats troll by) ...
- Though of French decent, identify more with 'smidgens' of my Native American heritage.
- Costco addict!
Posted by joey at 9:06 PM
Sunday, November 18, 2007
WELCOME THANKSGIVING! ~ MAPLE GLAZED TURKEY / CRANBERRY BOURBON RELISH / WILD RICE DRESSING with ROASTED GRAPES, APPLES & CHESTNUTS
~ Simple autumn flavors infused in the soul of the bird. Perfect for a Thanksgiving or holiday buffet. Though 'tweaked' throughout the years through roasting time and the addition of wine, fresh herbs, apple and lemon, this lovely adapted 1998 recipe from Sweet Lorraine's retains the rich essence of Michigan.
12- 15 lb. fresh turkey
coarse salt & freshly ground pepper to taste
1 quartered onion
bunch of fresh sage leaves
1 quartered apple
1 sliced lemon
4 Tbsp. melted unsalted butter
3 Tbsp. fresh thyme
3 Tbsp. fresh sage
coarse salt & freshly ground pepper to taste
1 cup organic chicken stock
1 cup white wine
4 Tbsp. melted butter
1/2 cup maple syrup
- Preheat oven to 450-degrees. Rinse turkey inside and out. Season cavity & outside with coarse salt & pepper. Place onion, apple, lemon and sage leaves in cavity. Close with skewer and tie legs together.
- Place breast side up on rack in large roasting pan. Combine butter, herbs, salt & pepper. Brush turkey and place in oven.
- While turkey is roasting, combine stock and wine. After 15 minutes, open oven and pour broth mixture in bottom of pan. Reduce heat to 350-degrees and continue roasting (about 15 minutes/pound) until meat thermometer registers 180-degrees in leg and 170-degrees in breast (about 3 hours). Baste turkey with pan juices every 30 minutes.
- Meanwhile, combine butter and maple syrup, brushing liberally over bird the last hour of cooking. Cover loosely and allow turkey to rest 30 minutes before carving.
Note: If going to annual parade or LION GAME, prepare bird the night before, let rest, carefully remove breast, legs and thighs. Cover and carve the next day. Please don't throw the carcass (the remains of a great bird) away ... happy to give its all.
Note: 'Turkey Carcass Soup' (Nov 25, 2006 archives).
CRANBERRY BOURBON RELISH
~ Compliments of Sweet Lorraine's
2 cups bourbon
1/2 cup minced shallot
zest of 1 large orange
1 (12-oz) bags fresh cranberries
2 cups sugar
1 tsp. fresh grated ginger
2 tsp. ground fresh pepper
Combine bourbon, shallots, ginger, and orange zest in non-reactive saucepan. Bring to boil, lower hear & simmer til reduced to syrupy glaze (about 10 minutes) Add cranberries & sugar, raise heat and bring to boil, stirring to combine. Lower heat and cook til cranberries start to burst. Remove from heat & add pepper. Cool and refrigerate til needed. (8-10 servings)
WILD RICE DRESSING with ROASTED GRAPES, APPLES & CHESTNUTS
~ Be adventuresome ... try wild rice, actually a 'grass seed' staple for Great Lakes Indians and perfect side with turkey.
1 cup wild rice
3 cups organic chicken stock or water (or 1/2 & 1/2 of each)
1 (7.25 oz) jar pealed whole chestnuts
1/2 cup chopped fresh parsley
4 Tbsp. extra-virgin olive oil
1 cup chopped shallots (about 4 large)
1/2 lb. roasted grapes*
(*roast grapes, lightly drizzled grapes with olive oil, in 350-degree oven for 15 minutes or until beginning to wrinkle)
2 cubed tart apples
1 cup chopped celery
3 tsp. dried or fresh thyme
coarse & freshly ground pepper to taste
1 cup organic chicken broth
1 1/2 cup toasted pecans or walnuts
dots of butter
garnish with additional parsley
- Bring chicken stock (water) to boil. Add rice, cover, reduce heat to low and simmer until tender and grains begin to split, about 45 minutes. Drain and fluff.
- Preheat oven to 350-degrees. Butter 13x9x2 inch baking dish.
- Combine cooked rice, chestnuts and parsley.
- Heat olive oil in pan and saute shallots, apples and celery. Season with thyme, salt & pepper. Add to wild rice mixture. Add grapes and any liquid on pan. Stir in broth. Re-season and transfer to prepared baking dish. Top with toasted nuts, parsley, dot with additional butter, and bake until heated through, about 30-45 minutes. (8 servings) ~Can be made ahead and reheated before serving.
Note: 1 lb. crumbled sweet Italian sausage (casing removed and browned) may be added.
Thursday, November 15, 2007
PEAR~CRANBERRY CRISP with CINNAMON ICE CREAM
~ Beloved pears, cranberries and ice cream ... the perfect ending to a perfect meal. This treasured recipe is a favorite holiday dessert, clipped from BON APPETIT (Nov 2002).
3 lbs. ripe Anjou pears (about 5) peeled, cored, cut into 1-inch pieces
1 cup fresh cranberries
3/4 cup sugar
1 1/4 cups all purpose flour
1/2 cup finely ground walnuts
1/4 cup packed dark brown sugar
1/4 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, melted, cooled
Cinnamon Ice Cream*
- Preheat oven to 350-degrees. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2 inch glass baking dish.
- Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.
- Bake crisp 45 minutes. Increase oven temperature to 375-degrees. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream. ( 8 servings)
*Note: If you live in the metro-Detroit area, visit Ray's Ice Cream ~ the tastiest Cinnamon Ice Cream in the world! (http://www.raysicecream.com/) You can also blend ground cinnamon (to taste) into any premium vanilla ice cream.
Wednesday, November 14, 2007
~ A break from traditional, loosly adapted from GOURMET (Nov 2006)
1 1/2 cup chilled whipping cream
3/4 cup sugar
1 (8-oz) container mascarpone cheese (Italian cream cheese)
1 (15-oz) can pure pumpkin
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. cardamom
2 packages good quality ladyfingers
1/4 cup finely ground espresso, divided
1/3-1/2 cup Amaretto or Frangelico liqueur
2-3 oz. crushed gingersnaps or amaretti cookies
- Beat chilled whipping cream and sugar until peaks form. Set aside.
- Whip mascarpone cheese. Add pumpkin and spices and combine with whipped cream until smooth.
- Dip 1/2 of ladyfingers into liqueur and line bottom of 9-inch springform pan with ladyfingers, overlapping and crowding to fit. Sprinkle with 1/3 ground espresso. Spread 1/2 of filling over ladyfingers. Repeat with remaining ladyfingers, dipped in liqueur. Sprinkle with 1/3 espresso. Top with remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight or longer.
- To unmold, run knife around inside edge of pan. Release sides. Sprinkle with crushed cookies and remaining ground espresso. (8 servings)
Monday, November 12, 2007
"America I loved you in my youth, with all my heart and soul ... And I still believe in what you stand for, now that I have grown grey and old. We live in a republic where freedom of speech, justice, liberty and equality for all, are the mortar, brick, foundation and cornerstone of our great democracy. Precious guidlines and undeniable truths that ourfounding fathers weaved and express so eloquently in the U.S. CONSTITUTION. Principles to strive for and live by not for just the present moment, but for a lifetime. Every second, minute, hour and day of each and every passing year. Our past and present veterans blood was shed and flesh was torn on foreign battle fields in defense of these shining truths and principles so others should remain free. So please keep us vets in your heart felt thoughts and prayers for we are growing old, you see. Liberty and freedom comes at a high cost and is never really free. For without the sacrifice of our brave armed forces there would be no liberty. So, always remember the one's who fell in combat and the aging veterans who still remain ... and when you meet and greet them tell them their heroic efforts in defense of freedom and liberty were not fought in vain."
Saturday, November 10, 2007
~ Autumn leaves of red and gold
- Preheat oven to 375-degrees. Butter 13x9x2 inch glass or ceramic baking dish.
- Cut bottom crush and short ends off bread. Slice remaining bread with crush into 1-inch cubes (about 10 cups loosely packed).Place cubes n very large bow. Add oil, thyme, and garlic;toss to coat. Spread cubes or on large rimmed baking sheet. Sprinkle with salt & pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return coated bread cubes to same very large bowl.
- Melt better in large skillet over medium-high heat. Add mushrooms, onion, celery, and peppers. Saute until soft and juices have evaporated, abut 15 minutes. Add sauteed vegetables and parsley to bread cubes.
- Whisk heavy cream, eggs, salt & pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. Cover and refrigerated several hours or overnight.
- Preheat oven to 350-degrees. Bake uncovered until set and top is golden, about 1 hour. Let stand 15 minutes before serving. (10-12 SERVINGS)
Note: Vegetarians invited for Thanksgiving? Consider this as a hearty option ...
APPLE WALNUT SALAD
~ Flavors of the season blended to please the palate.
1 healthy head Boston Bibb
(or a mix of radicchio, frisée, Boston or Bibb and romaine lettuces)
1 tart sliced green apple like Granny Smith
1 sliced Red Delicious apple
4 oz. crumbled Gorgonzola or other blue-veined cheese
1/2 cup toasted chopped walnuts
1/3 cup extra-virgin olive oil
2 tsp. Dijon mustard
2 cloves minced garlic
1/2 tsp. white pepper
1/4 cup white balsamic vinegar
- Line a salad bowl or platter with a few lettuce leaves. Add the remaining bite-size pieces of lettuce, combined with the apples, cheese and walnuts.
- Whisk dressing ingredients and pour over salad. Lightly toss and serve immediately. (6 servings)
Wednesday, November 07, 2007
~ Rounding the bend
Tuesday, November 06, 2007
~ Surrounding woods
~ Beloved oak leaves
Sunday, November 04, 2007
- Linda Christensen ( Autumn's Beauty )
~ Quiet evening by the fire (Hubbard Lake)
- Preheat oven to 375-degrees.
- Combing pears (apples) plumped raisins, brown sugar, and lemon juice. Toss well. sprinkle with flour and cinnamon (nutmeg). Toss well. Set aside.
- Combine flour, sugar & salt. Mix well. Cut in egg with pastry blender or fork and combine thoroughly until mixture resembles fine bread crumbs.
- Fluff pear mixture well and transfer to lightly greased 9x13-inch baking dish. Spread into prepared pan and top evenly with flour mixture. Drizzle with melted butter.
- Pop into oven and bake 35-45 minutes until topping is golden brown and crisp. Remove from oven and cool slightly before serving. Finish dessert with dollop of whipped cream or hearty scoops of good vanilla or cinnamon ice cream.
Thursday, November 01, 2007
NOVEMBER 1st BIRTHDAY DINNER ~ SPINACH, PEAR and WATERCRESS SALAD / SPICY ASIAN GRILLED SHRIMP with COCONUT RICE / CHOCOLATE MOUSSE TORTE
with HONEY-MUSTARD DRESSING
(from Pontiac's old Pike Street Restaurant )
1/2 cup Peanut Oil
1/4 cup Honey
1 tsp. Hungarian Paprika
5 Tbsp. Cider vinegar
1/4 cup Dijon Mustard
2 1/2 Tbsp. Chopped Garlic
2 tsp. Grated Fresh Ginger Root
Juice of 1 Large Lemon
2 Ripe Bosch or D'Anjou Pears
2 Bunches Fresh Watercress
- Combine soy sauce, sesame oil, brown sugar, ginger, and 1/2 cup scallions. Add shrimp and toss well to coat. Cover and chill 4-6 hours or overnight.
- Thread shrimp onto skewers and grill 4 minutes on each side. While shrimp is cooking, boil and reduce marinade.
- Serve over coconut rice topped with drizzled marinade and remaining chopped scallions. ( 4 servings)
- Spread coconut in baking pan. Toast at 350-degrees for 7-10 minutes, stirring frequently until lightly brown.
- While coconut is toasting, bring chicken stock to boil. Add rice and 1/2 of toasted coconut; reserve remaining for garnish. Bring to boil, cover and simmer 15 minutes. Let stand for 5 minutes. Fluff with fork and garnish with remaining coconut.
- Melt chocolate in double boiler. Dissolve coffee in boiling water. Add to chocolate. Cover and let stand over low heat 5 minutes. Remove from heat. Stir until smooth. Cool slightly.
- Beat egg yolks in large bowl at high speed for 5 minutes. Gradually add sugar. Continue beating for 5 minutes. Fold in vanilla and chocolate mixture.
- Beat egg whites and salt in medium bowl until stiff but not dry. Fold into chocolate mixture. Remove 8 cups of mixture and refrigerate. Pour remainder into greased 10-inch springform pan. Bake in preheated 350-degree oven 25 minutes. Turn off heat. Leave pan in oven 5 minutes. Remove and cool on rack. When completely cool pour refrigerated mixture into baked shell. Refrigerate several hour or overnight.
- Combine whipping cream, vanilla and confectioners sugar in chilled bowl. Beat until mixture stands in peaks. Spread over top of mousse. Dust with cocoa. Refrigerate until served.