Wednesday, March 30, 2011
Here is a list of my favorite fondue recipes:
* Flaming Turtle Fondue
* Chocolate Mallow Fondue
* Bittersweet Chocolate Fondue
* Bailey's Irish Cream Chocolate Fondue
* White Chocolate Orange Fondue
* Melting Pot Cheese Fondue
* Coq Au Vin Fondue
* Bourguignonne Fondue
Some of our favorite "dippers" for chocolate include:
* Fresh Pineapple
* Mandarin Oranges
* Pretzel rods
* Pound cake
* Angel Food cake
* Cheesecake squares
* Brownie squares
For the cheese fondue:
* Granny Smith apples
* Good bread chunks
* Pretzel rods
* Baby carrots
For the meat fondue we usually stick to steak and chicken, but also like to do veggies like:
What do you "fondue?"
- 2 ounces melted milk chocolate
- 2 ounces caramel sundae syrup
- 1 ounce chopped pecans
- 1/3 ounce one fifty one rum (may substitute with other flambe liquor)
- Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135°F
- Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.)
- Slowly pour rum into fondue pot.
- Ignite liquor by touching lighted match to edge of pot.
- After flame burns, sprinkle nuts over chocolate mixture.
- Serve at 120°F with assorted fruits, marshmallows, cheesecake, brownies and more.
- 3 1/2 cups vegetable stock
- 1/2 cup Burgundy wine
- 1/2 cup sliced mushrooms
- 1 tablespoon garlic, minced
- 2 green onions, sliced
- Heat vegetable stock in fondue pot until it begins to simmer.
- Add all other ingredients, bring to simmer.
- Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.
1/2 cup Coors beer
1-2 tsp minced garlic
4-6 oz. cheddar cheese
2 Tbsp swiss cheese
1 tsp Worcestershire sauce
1/2 tsp powdered mustard (dry spice)
1/2 tsp fresh cracked pepper
- 1/2 cup whipping cream
- 12 oz white chocolate (baking or chips)
- 1 Tbsp Triple Sec
- 1 tsp orange zest
- 1/2 tsp vanilla
- Warm cream slowly, then add chocolate and stir until melted. Add liqueur, zest and vanilla.
- 2 cups (12 ounces) semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Pineapple or banana chunks, apple slices, marshmallows, cubed angel food or pound cake
- In a microwave, microwave the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit and/or cake. Yield: 4 cups.
* 10 oz. bittersweet chocolate
* 1/3 c. heavy cream
* 3 tbsp. liqueur, brandy or rum (optional)
Melt chocolate with cream in double boiler or in microwave. Blend until smooth. Stir in liqueur - or additional 3 tbsp cream.
Monday, March 28, 2011
4 (8-ounce) fish fillets such as red snapper or 4 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
8 ounces good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons minced shallots
2 teaspoons drained capers
Preheat the oven to 425 degrees F.
Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
Combine the mayonnaise, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes ( you will need to bake 30-40 minutes for chicken), depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
1 half-pint fresh raspberries
1/2 cup sugar
1/4 cup water
1 cup seedless raspberry jam (12 ounces)
1 tablespoon framboise liqueur (I used Brandy
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.
Thursday, March 24, 2011
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (I use 1/2 teaspoon because I LOVE cinnamon)
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup canola oil
- 4 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon vanilla extract
- 3/4 cup walnuts or pecans, toasted and chopped (optional)
Set oven to 325 degrees F. Line the bottom of a loaf pan with parchment paper.
In a bowl sift together the flour, baking soda, cinnamon and salt. Using a stand mixer fitted with a whip attachment (or a handheld mixer) beat sugar and eggs on medium speed until light and fluffy - 5 minutes (if you use a handheld mixer this step takes 8 minutes). On low speed drizzle in oil - don't pour it in all at once. Adding should take about 1 minute. Add mashed bananas, creme fraiche, and vanilla and continue mixing on low speed until just combined. Fold in dry ingredients and nuts just until combined. Pour into a lined loaf pan, place on middle oven rack and bake for about 1 hour - 1 1/4 hours or until golden brown and springs back on top.
My notes: The cooking time is still a work in progress for me. I felt like it got too brown on the sides when it was 325 for 1-1.25 hours. Next time I'm going to experiment with a 350 temp and 45 minute baking time. I might even place a cookie sheet underneath to prevent browning.
Monday, March 14, 2011
At $3.49 for the chicken, a $.99 garlic bulb and $1.99 for a box of fresh thyme, this came out to the same cost as a grocery store rotisserie chicken, price-wise. Taste-wise, it was way better. The meat fell off the bones and it was seasoned just the way I like it. In the summertime, when we are growing our own herbs it would be more cost-effective. (In all fairness, the leftover fresh herbs and garlic can be used for some yummy roasted potatoes to go along with this for a great side-dish...)
1 whole chicken
5-6 whole garlic cloves, peeled
Fresh herbs (rosemary, thyme, and/or sage)
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.
Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. Pull the skin up all around the chicken. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs under the skin. This makes a very pretty chicken when it’s all cooked and adds a lot of flavor.
Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.
My favorite ever Throwdown was the Coconut Cake episode, where Bobby Flay has to challenge his favorite coconut cake baker. Doug says it's the only one where Bobby seems genuinely dismayed about winning! This cake just looks A-MAZ-ING. I've always wanted to make it. Ron's 63rd birthday seemed like a perfect opportunity, so I gave it a whack.
Here is the link to the food network recipe (it's a long one). This is not a quick, easy or light recipe. It's time-consuming, advanced and fattening! But it was so worth it...
So it looks like a giant cheese ball until you cut it:
- 2 cups sweetened flaked coconut
Coconut Simple Syrup:
- 1 1/2 cups water
- 1 tablespoon granulated sugar
- 3/4 cup sweetened flaked coconut
- 3/4 cup whole milk
- 3/4 cup unsweetened coconut milk
- 1/2 vanilla bean, seeds scraped
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons coconut rum (recommended: Malibu)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup coconut custard (recipe above), cold
- 3/4 cup very cold heavy cream
- 3 stick unsalted butter, softened
- 1/3 cup confectioners' sugar
- 3/4 cup coconut custard (recipe above) (cold)
- Pinch fine sea salt
- 2 tablespoons softened butter, for pans
- 2 1/4 cups cake flour, plus more for pans
- 1 cup whole milk, at room temperature
- 6 large egg whites, at room temperature
- 1 vanilla bean, split and seeds scraped
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
For the toasted coconut:
For the simple syrup:
- For the custard