Serves 4 to 6
Preheat your oven to 300F. Cut the rib racks in half or in 3 sections, depending on how many people you are serving. Use a sharp paring knife to barely cut through the membrane on the back of the ribs- this will help them separate once they’re cooked. Season the ribs really well with salt and pepper.
Place the ribs in a large dutch oven, add the onions, bay and garlic, then pour over the ginger ale. Place the lid on the pot (tinfoil works too) and bake the ribs in the oven for 3-4 hours.
Remove the pot from the oven, drain the liquid off and then preheat your grill to 400F. Pat the ribs dry and then grill, brushing with the prepared BBQ sauce on all sides, until the sauce caramelizes and becomes dark and sticky. Serve right away.
Moonshine Molasses BBQ Sauce :
Makes about 2 cups
In a medium saucepan, heat the canola oil over medium-low heat. Add the onion and garlic and ginger and sauté for about 5 minutes, until the onions are soft. Add the remaining ingredients and stir well, then lower the heat to low and simmer for about 30 minutes.
Let the sauce cool a bit, then puree with a hand blender or food processor.
This sauce is delicious brushed on grilled chicken or pork when they are about halfway cooked!
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Serves 6
Serves 4-6
In a medium bowl, mix together the yogurt and salt. Add the chicken thighs and mix well to coat with the yogurt. Cover and refrigerate for at least 3 hours, or overnight.
Using 2 Tbsp of butter in a large skillet over medium heat. Remove the chicken from the yogurt and pat it dry with paper towel. Brown the pieces of the chicken so each side is lightly browned- they do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about one minute before adding the tomato sauce.
Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer and let simmer gently for 15-20 minutes. Keep the heat low- not a rolling boil. After the 20 minutes are over, use an immersion blender to puree the sauce.
Bring the sauce back to a boil and then add the browned chicken. Cook for 15-20 minutes, until the chicken is cooked through. Stir in the remaining butter and enjoy right away!
Garam Masala:
Makes ½ cup
Combine all the spices in a medium skillet over low heat. Toast the spices, stirring often, until fragrant (about 2-3 minutes).
Grind the spices in a spice grinder or with a mortar and pestle until the mixture is a fine powder.
Let the mixture cool completely, then transfer to a sealed container and store for up to 1 month.
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Makes 12
Cut the pieces of bocconcini into 6 rough cube shapes each and wrap a piece of basil around each piece of cheese.
Roll 2 tablespoons of the risotto into a ball, then press a piece of the basil-wrapped mozzarella cheese into the center and roll to enclose. Repeat with the remaining risotto.
Make a breading station: Place the flour in one small bowl, the beaten egg in another and the breadcrumbs in the third. To bread the arancini, coat lightly with flour, dip into the egg, then roll in bread crumbs.
Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
]]>Serves 4
Cook the bacon in the butter in a large, heavy bottom skillet until the bacon is barely crispy. Remove the pan from heat and let cool for about 10 minutes while you mince the garlic and grate the cheese and gather the eggs.
Boil a large pot of water (about 4L) and salt it generously.
Add the eggs, garlic and cheese to the cooled off bacon pan and stir it all together until the eggs are all mixed up- don’t cook the eggs!
Cook the pasta to al dente- either follow the package directions for dried pasta or cook for about 90 seconds for fresh. Drain the pasta in a colander but try to save a bit of the cooking water.
Add the drained pasta to the bacon pan and give everything a good toss to combine it. If you find the sauce is too thick, add a little of the reserved pasta water and toss again. Divide between your serving bowls, top with more grated cheese and enjoy right away.
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Serves 4
Turn your grill to 450F and preheat for 5 minutes.
While the grill heats, combine the mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until combined and set aside.
When grill is hot, place corn directly on the grill and cook, rotating occasionally, until cooked through and charred a little bit on all sides, about 8 minutes.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
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Makes 1 large or 8 smalls
Preheat the oven to 180 degrees F (no convection fan is best!) Place a sheet of parchment paper on a sheet pan. Draw two 9-inch circles on the paper, using a 9-inch plate as a guide, then turn the paper over so the circles are on the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 3 minutes. Whisk in the vinegar, vanilla and cornstarch.
Pile the meringue into the middles of the circles on the parchment paper and smooth it within the circles, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Carefully remove the meringue disk from the parchment and place on 2 plates. These can be used right away or wrapped and saved for up to 3 days. Right before serving, spoon some of the rhubarb compote (recipe below) onto the middle of the meringues and then top with fresh berries. Dust with icing sugar and add some fresh flowers or mint for garnish.
]]>Makes 12 crab cakes, serves 4-6
For the crab cakes:
In a large bowl, whisk together mayo, egg, parsley, chives, Dijon and celery seeds. Gently stir in the crab just until combined. Season to taste with salt and pepper. Use a 2 oz or ¼ cup portion scoop to measure out the crab mixture onto a parchment-lined baking sheet. Use a palette knife or spatula to flatten the crab cakes and make them into round shapes. Transfer the crab cakes to the freezer for ½ hour to harden a bit.
Make a breading station by laying out the flour, eggs and potato flakes in separate bowls. Prepare another parchment-lined baking sheet. Bread the cakes 2 or 3 at a time by dredging in flour, coating in egg, then covering in potato flakes and laying on the prepared baking sheet.
]]>Makes 6 ramekins
Directions:
Melt butter in a medium skillet, then add the garlic and sauté for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, then set aside. To the remaining garlic butter in the skillet, add the onion and spinach, then cook for 3 minutes until the spinach wilts. Add the anisette and cream and cook until the mixture is bubbly and thickened, about 5 minutes. Season to taste with salt and pepper and lemon juice, then stir in the mussels.
Finish off the bread crumbs by mixing in the chopped parsley and parmesan. Preheat your oven to 450F Arrange 6 x 8 oz ramekins on a baking sheet.
Assemble the gratins by spooning a heaping 1/2 cup of the mussel mixture into each ramekins. Divide the breadcrumbs between the ramekins and sprinkle overtop, then bake for 10 to 15 minutes until golden and crisp on top. Serve right away with lemon wedges and fresh crusty bread.
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Makes 4 large or 8 smalls
Directions:
Make the mayo: combine the egg, Dijon and a pinch of salt in the bowl of a food processor and blend until foamy and pale. Add oil, a few drops at a time, then the rest in a slow steady stream until it is fully incorporated. Add lemon juice and zest and blend again, then stir in chives and season to taste with salt and pepper. Cover and refrigerate until ready to use. Note: You can also use a bowl and whisk for this recipe!
Makes 1 cup
In a food processor or mortar and pestle, combine the parsley, cilantro, spinach, vinegar, garlic, oregano and crushed red pepper. Process until smooth.
Transfer the sauce to a bowl and pour the olive oil over the mixture. Season to taste with salt and pepper. Refrigerate until ready to use- let it come to room temperature before using.
]]>Makes 32
In the bowl of a mixer fitted with the dough hook attachment, combine all the ingredients and turn the machine to low. Knead for 8-10 minutes, until the dough has become soft but not too sticky. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise for 1 hour in a warm place.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 pieces and use your hands to form into balls and then roll into elongated logs. Place 2 x8 in a greased 9x13 pan, cover, and let rise for 1 hour.
Brush generously with the beaten egg, then bake in preheated 400F oven for 15 to 17 minutes, or until golden brown and lightly crisp. Let cool for 5 minutes, then turn onto a rack to cool completely.
]]>Makes 1 steak (serves 2-4)
Place everything except the steak in the bowl of a food processor and blend until it makes a smooth puree.
Place the steaks in separate large freezer bags or vacuum pack bags and refrigerate for at least 12 hours or up to 1 day. You can also place the sealed bags in the freezer for later use.
Remove the steak from the marinade and pat dry. Preheat your grill to 450F and brush the grill with canola oil.
Place the steaks on the grill and cook for about 6 minutes on each side for medium doneness. Transfer the steaks to a cutting board and let rest for at least 10 minutes.
Slice the steaks very thinly across the grain. The steak can be served hot or chilled.
]]>2 large eggs, beaten to blend
1 pound PEI Lobster meat (well drained), chopped
2 teaspoons finely grated lime zest
¼ cup fresh lime juice
2 tablespoons finely chopped fresh chives
4 tsp quark/Greek yogurt/
1 tbsp mayonnaise
2 tsp Paprika
2 tsp old bay seasoning or creole seasoning
2 cups panko (Japanese breadcrumbs), divided
Kosher salt and freshly ground black pepper
Vegetable oil (for cooking; about 5 tablespoons)
Place eggs, lobster, lime zest & juice, chives, Greek yogurt, mayonnaise, paprika, old bay or creole seasoning, and 2/3 cup panko in a medium bowl; season with salt and pepper. Gently stir until mixture comes together (it will be slightly wet). Cover and chill until cold, about 30 minutes so the mixture can set. This will make it much easier during the shaping process.
Place remaining panko in a shallow bowl. Using wet hands, form about 2 Tbsp. of lobster mixture into a ¾"-thick cake. Repeat to make about 15-20 cakes. Coat in panko, pressing gently to adhere.
Heat 1 Tbsp. oil in a medium skillet over medium. Working in a few batches and adding 1 Tbsp. oil to skillet in between, cook until deep golden brown, about 2 minutes per side. Transfer to paper towels to drain; season with salt.
We enjoy these lobster cakes served with a little mayo, and avocado-tomato salsa.
½ cup powdered sugar
2 teaspoons tsp dried lavender
Zest of one lemon
1 cup (two sticks) butter, room temperature
2 ¼ cup all purpose flour
¼ tsp salt
In a food processor, pulse powdered sugar, dried lavender, and lemon zest until lavender flowers and lemon are well incorporated. Add softened butter to the food processor and cream with the sugar. Add flour and salt. Mix just to combine. Remove dough from food processor and on a large piece of parchment or waxed paper, gently form dough into an 8-inch log. Gently roll the paper around dough to create a smooth log. (Dough will be sticky) Chill dough at least 4 hours or up two a few days. When ready to bake, heat oven to 375F degrees. Slice chilled dough into 1/4-inch slices. If desired, roll or sprinkle in a course sanding sugar. Bake for 13-15 minutes. Remove from oven and cool completely before serving.
]]>In medium mixing bowl, whisk together dry ingredients. Set aside.
In a large mixing bowl, cream together butter and granulated sugar until a paste forms. Add eggs, one at a time. Blend until thoroughly incorporated. Stop mixer and scrape down bottom and sides of bowl. Add vanilla. Mix to combine.
Add dry ingredients. Mix until a dough forms. At first, dough will appear dry. After about 30 seconds of mixing, it will come together.
Divide dough into four equal pieces. Dab a generous amount of food color onto one of the dough pieces. Knead food color into dough. (You might want to wear plastic gloves or knead the dough in a plastic bag to avoid dying your hands.) Repeat until all dough is colored.
Pinch off about one teaspoon of dough from each colored ball. Roll dough into small balls. Press dough lightly together to form a square. (There will be two rows of two dough balls each.)
Roll dough into a long piece, about 8-inches. Colors blend as you roll the dough. Roll dough into a tight circle and place on prepared baking sheet.Bake for 10-12 minutes or until edges turn lightly golden brown.
Remove and transfer cookies to a baking sheet to cool.
Repeat with remaining dough.
]]>For the Mayo:
1 cup Hellman’s mayo
⅛ cup minced pickled jalapenos
⅛ cup minced chives
2 tsp smoked paprika
Juice of 1 lime
Salt and pepper to taste
For marinating the oysters:
1 cup buttermilk
½ tsp salt
½ tsp pepper
2 Tbsp medium hot sauce
For the breading:
1 ¼ cups flour
½ cup cornmeal
2 tsp chili powder
½ tsp salt
½ tsp pepper
1 cup buttermilk
Directions:
Combine, the shucked oysters, buttermilk, salt, pepper and hot sauce in a large bowl. Cover and refrigerate for at least one hour or overnight.
Set up two shallow bowls for dredging: one with the buttermilk and one with the flour, cornmeal and spices.
Working in batches, pick the oysters up and let the excess marinade drain off. Dip the oyster into the flour mixture to coat it, then in the buttermilk and then in the flour mixture again. Lay the coated oysters on a parchment-lined baking sheet.
Prepare a baking sheet with a cooling rack on top and preheat a deep fryer or pot of oil (canola) to 350F.
Warm the rolls in the oven while you fry the oysters for 4 minutes. Fry the oyster in batches of 8 or so at a time for about 45-60 seconds, depending on the size of the oyster. Drain the cooked oysters on a cooling rack set over a baking sheet.
To assemble the sandwiches, spread the cut sides
of the bread with mayo, then top with lettuce and 6 oysters per sandwich. Add the top half of the sandwich and secure with a toothpick if necessary. Enjoy right away!
Makes 10
2 eggs
½ cup brown sugar
4 Tbsp melted butter
¼ cup milk
⅔ cup all-purpose flour
¼ tsp salt
½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
A little extra butter for melting
Preheat a waffle cone maker to medium heat and brush with melted butter.
Mix together the flour, salt and spices in a small bowl.
In a medium bowl, whisk the eggs and sugar together until pale and fluffy, about 2 minutes. Add the flour mixture and the milk and then stir until just barely combined.
Spoon a scant ¼ cup of batter onto the heated waffle maker then press the top plate down firmly to spread out the batter.
Cook the waffle cone for at least one minute before checking. It should be a dark golden brown all over.
Remove the waffle cone from the heat and use a cone mold to shape the cone.
For the Bagels:
2 teaspoons dry active yeast
1 ½ tablespoons white sugar
1 1/3 cups lukewarm water
3 ½ cups (500g) bread flour plus more for kneading
1 ½ teaspoons salt
For the topping:
1 egg, lightly beaten
½ cup poppyseeds
½ cup sesame seeds
¼ cup dehydrated onion
1 Tbsp kosher salt
Directions:
In ½ cup of the warm water, pour in the sugar and yeast and let it sit for five minutes. Mix the flour and salt in a large bowl.
Make a well in the middle and pour in the yeast and sugar mixture. Pour the remaining warm water into the well. Mix the dough together with your hands until it forms a ball, then turn it out onto a floured countertop. Knead the dough for about 10 minutes until it is smooth and elastic. The dough will be a little on the firm side.
Lightly brush a large bowl with a little oil and turn the dough in it to coat. Cover the bowl with a damp dish towel and let rise in a warm place for 1 hour, until the dough has almost doubled in size. Punch the dough down, and let it rest for another 10 minutes.
In a medium bowl, mix together the seeds, salt and pepper for the topping.
Divide the dough into 8 pieces (You can use a scale to be extra precise, but it’s not necessary). Shape each piece into a round and roll into a ball on the countertop. Repeat with 7 other dough rounds.
Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a parchment-lined baking sheet. Repeat the same step with the remaining dough.
After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF and bring a large pot of water to a boil.
Reduce the heat to a simmer, then use a slotted spoon or skimmer to lower the bagels into the water 2 or 3 at a time. Let the bagels float to the top of the pot, then cook on each side for 1 minute., and them flip them over to simmer for another minute. Remove the bagels with a slotted spoon, transfer back to the baking sheet and repeat with remaining bagels. 11. Once all the bagels have been par-boiled and allowed to cool slightly, brush them with egg and then dip them egg-side down into the seed topping mixture. Place the bagels back on the baking sheet and bake for 20 minutes, until golden brown. Serve warm with herb and garlic cream cheese.
Herb and Garlic Cream Cheese
Makes 1 ½ cups
1 cup cream cheese
1 tsp minced garlic
1 tsp cracked pepper
1 Tbsp fresh chopped parsley
1 Tbsp fresh chopped dill
1 Tbsp lemon juice
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For the Rhubarb Syrup:
6 cups chopped fresh rhubarb
1 cup white sugar
1 thumb-sized piece of fresh ginger, cut in half
1 cup water
For the Punch:
2 cups rhubarb syrup
3 bottles East Coast Craft Soda Apple Ginger Ale
8 to 2 oz of light rum or brandy ( we suggest the Matos Winery Apple Brandy!)
1 Granny Smith apple, sliced
Ice and Rhubarb curls for garnish
Make the Rhubarb syrup: combine everything for the syrup in a medium saucepan and bring to a simmer on medium heat. Reduce heat to low and then cook, stirring occasionally, for about 1 hour.
Strain the mixture through a mesh strainer into a bowl and press the pulp with a wooden spoon to squeeze out any excess moisture. Discard the pulp and let the liquid cool to room temperature before using.
To make the punch, measure out 2 cups of rhubarb syrup into a large pitcher full of ice. Add the rum/brandy and apple slices and then stir well to combine. Pour in the soda and stir again, then serve in tall glasses filled with ice and garnished with a rhubarb curl!
CHEERS!!
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1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk well shaken
2 eggs
1/4 cup maple syrup
4 tablespoons canola oil
1 cup cheddar cheese shredded
1 bunch scallions sliced, white and pale green parts only (save the dark green parts)
Directions: In a large bowl combine flour, cornmeal, baking powder, baking soda and salt. Whisk together and set aside.
In a smaller bowl add buttermilk, eggs, oil and maple syrup. Whisk thoroughly to combine. Add wet ingredients to dry ingredients and stir until just mixed. Stir in the cheddar cheese and sliced scallions
To make the waffles, preheat the waffle iron. Lightly coat with vegetable spray if necessary. Scoop batter onto the center of the waffle iron. Close the lid and bake until browned and crisp, about 5-7 minutes. Place waffles on a baking sheet and keep warm in the oven while you continue cooking the rest of the batter.
To serve: Stack 2-3 waffles on a plate topped by 2-3 strips of chicken, maple syrup, shredded cheese and chives.
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Makes 2 x 12 inch pizzas (serves 4-6)
For the dough:
1 tsp active dry yeast
1 tsp white sugar
1 cup warm water
2 cups flour
1 tsp salt
In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
In a bowl, combine the flour and salt. Add the water mixture and mix it into a dough. Knead the dough for 10 minutes. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place. Cut the dough in half. Preheat your oven to 450F. Stretch each dough on a piece of parchment and then top however you like. Bake the pizzas on a baking sheet for 10-12 minutes, or until the crust is browned and crispy.
For the Toppings (2 pizzas)
6 ears of corn, husks removed
¼ cup whipping cream
¼ cup sour cream
½ cup crumbled cooked bacon
½ pint cherry tomatoes, in 1/4s
1 cup Glasgow Glen Cheese Curds
6 eggs
¼ cup minced chives
Salt and pepper to taste
Bring a large pot of salted water to a boil. Boil the corn for 6-8 minutes, until tender. Remove the corn from the pot and let cool slightly before slicing off the kernels. Set the kernels aside in a small bowl. Mix together the cream and sour cream in a small bowl, then spread between the pizza doughs, leaving a 1 inch rim around the outside crust. Add the cooked corn, bacon, tomatoes and cheese, then crack 3 eggs on top of each pizza. Bake as directed above, then sprinkle with chives and salt and pepper once the pizza comes out of the oven.
As per the photo, we also tossed on a little lobster we had hanging around!
]]>Makes 32
1 ½ cups cool mashed potatoes
2 tsp instant yeast
1 ½ cups warm water
⅔ cup sugar
⅔ cup soft butter
2 eggs
1 tsp salt
6 ½ cups all-purpose flour
¼ cup melted butter
In a large bowl, dissolve yeast in warm water. Mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and let rise for 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on a parchment-lined baking sheet with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F.
Bake in preheated oven for 15 to 18 minutes, or until golden brown.
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Makes 2 loaves
2 cups boiling water
2 Tbsp butter
2 tsp. salt
1 cup rolled oats (quick-cooking variety)
2 Tbsp active dry yeast
1 cup warm water
2 tsp sugar
2/3 cup Molasses
6 cups All-Purpose flour plus more for kneading
A little milk and a handful of oats for topping
Directions:
In a large bowl, combine the butter, salt and rolled oats. Pour the 2 cups of boiling water over the rolled oats mixture and let it cool to lukewarm (about 15 minutes).
In a small bowl, combine the 1 cup warm water and sugar. Stir in the yeast then add to the cooled oat mixture. Mix in the molasses.
Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.) Knead the dough until it’s smooth and elastic, about 8-10 minutes.
Divide dough in half, shape into loaves and place in two greased loaf pans.
Cover with a clean dishtowel and let rise until doubled in bulk, about 1.5 hours. Gently Brush the risen loaves with milk and sprinkle with oats.
Bake at 350 F for 45 minutes to an hour, until the loaves sound hollow when tapped.
Remove from pans to cool.
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3/4 to 1 cup lukewarm water
1/4 cup sugar
1 tablespoon yeast
2 tablespoons butter, at room temperature
1 large egg
3 ½ cups All-Purpose Flour
1 teaspoon salt
In a large bowl, add the water, yeast and sugar. Stir, then let stand for 5 minutes. Add the flour and remaining ingredients and mix to combine. Knead for 10 minutes to make a soft, smooth dough. Cover the dough with plastic wrap and let it rise for 1 hour, or until it's nearly doubled in bulk.
Gently punch down the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place them on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until puffed up.
Preheat a deep-fryer or pot of canola oil to 350F. Fry the doughnuts 2-3 at a time, until they are golden brown on both sides. Place on a paper towel-lined plate and let cool completely before filling and topping.
Push a butter knife into the side of each doughnut, then wiggle it around to create a pocket for the cream. Use a piping bag to squeeze the cream in, then top with chocolate glaze and sprinkles.
Vanilla Pastry Cream
2 cups milk
½ cup granulated sugar
1/4 cup corn starch
2 egg yolks
½ vanilla bean, seeds scraped
Heat up about 2/3 of the milk with the vanilla seed and its scraped pod on medium heat. Place egg yolks, corn starch and sugar in a bowl, add the remaining 1/3 of the milk and whisk until smooth.
When the milk is simmering, ladle a little by little of the
hot milk to the egg yolk mixture about 1/4 at a time, whisking
as you add the milk, when mixture is homogenized.
Pour everything back into the pot.
Keep whisking until it reaches a boil. Take off heat and strain it into a container. Cover with plastic wrap, the wrap should be touching the surface of the pastry cream. Let cool and chill until ready to use.
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By: Chef Ilona Daniel
Pina Colada Dipping Sauce
1⁄2 cup sour cream
1⁄4 cup pina colada nonalcoholic drink mix
1⁄4 cup crushed pineapple (canned)
2 tablespoons granulated sugar
Shrimp
6 -8 cups canola oil (as required by fryer)
12 large shrimp, peeled and deveined (about 1/2 pound)
1 1⁄2 cups all-purpose flour
2 tablespoons granulated sugar
1⁄4 teaspoon salt
1 cup milk
2 tablespoons Captain Morgan Parrot Bay Coconut Rum
1 cup panko Japanese-style bread crumbs
1⁄2 cup flaked coconut
Directions:
Prepare pina colada dipping sauce first by combining all the ingredients.
Cover this and let it chill out in the fridge while you make the shrimp.
Heat oil to 350 degrees.
Measure 3/4 cup of flour into a medium bowl. In another medium bowl mix together the remaining 3/4 cup flour, sugar, and salt.
Stir milk and rum into flour mixture. Let this batter stand for five minutes.
While the batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.
Leave the tail intact. To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towels to drain. Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.
3/4 cup + 2 tbsp. 2% or Whole milk, heated to body temp (or scald, and allow to cool)
¼ cup plus 1 tsp. sugar
2 tsp. active dry yeast (if you can find fresh yeast, that's the best.)
4 tbsp. COWS unsalted butter, melted
2 eggs, lightly beaten
4 cups flour
1½ tsp. kosher salt
1 egg yolk
Sesame seeds, to garnish
Stir together milk, 1 tsp. sugar, and yeast in a large bowl; let sit until foamy, approx. 10 minutes. Meanwhile, in a small bowl, whisk together butter and eggs. Add to yeast mixture and stir to combine. Add flour, remaining 1/4 cup of sugar, and salt and stir with a wooden spoon until a dough forms. Transfer dough to a lightly floured work surface and knead until smooth, 6-8 minutes. Transfer to a lightly greased large bowl and cover with plastic wrap; let sit until doubled in size, about 1 hour. Uncover, punch dough down, and re-cover; let sit until slightly puffed, 30 minutes.
Uncover dough, divide into 4 equal portions, and roll each into a 16"-long rope. Align dough ropes side by side, perpendicular to you, and pinch together ends farthest from you to form one end of loaf. Braid ropes and pinch ends together to seal. Transfer braided loaf to a parchment paper lined baking sheet and cover loosely with plastic wrap; let proof for 1 hour.
Heat oven to 375°. Stir together egg yolk and 1 tbsp. water in a small bowl and brush all over surface of loaf; sprinkle evenly with sesame seeds. Bake until loaf is dark golden brown, 30-35 minutes. Transfer to a wire rack and let cool for 30 minutes before serving
]]>Directions:
Yields 12-15 balls
1 large eggplant
1 T fresh parsley, chopped
1 T fresh basil and/or mint, chopped
2 cloves garlic, finely minced or pushed through a garlic press
2 T grated Parmigiano-Reggiano cheese
¼ cup TVP + ¼ cup panko + 1/2 cup panko or breadcrumbs (for breading)
1 egg salt and pepper to taste
oil for frying (recommended: peanut, sunflower or canola)
Step 1:
Preheat oven to 400 degrees. Cut the eggplant in half, length-wise. Drizzle each half with olive oil and place cut side down on a foil-lined and greased baking sheet. Bake until the pulp is soft and golden, about 25 minutes. Once the eggplant is cool enough to handle, peel the skin from the flesh and discard. Wring the flesh in cheesecloth or paper towels until there is no excess water. Chop the eggplant and add to a large mixing bowl.
Step 2:
Add the herbs, garlic, cheese, 1/2 cup bread crumbs, egg, salt and pepper to the bowl with the eggplant and mix until combined.
Step 3:
Put the remaining 1/2 cup bread crumbs in a small bowl. Form walnut-sized balls with the eggplant mixture and roll in the extra bread crumbs until they are evenly coated.
Step 4:
Fill a small or medium saucepan about 1/3 way with oil. Heat over medium heat until a tiny ball of the eggplant mixture floats to the top, bubbles and lightly browns. Remove from the oil and let drain/cool on a paper towel-lined cooling rack. Sprinkle the balls with salt as soon as they are removed from the oil.
Serve immediately. These can be served plain or over marinara sauce and topped with Parmigiano-Reggiano cheese.
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Serves: 12
1 pound chopped mixed nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup Honibe honey
1 tsp vanilla extract
1 tsp lemon zest
1.Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2.Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3.Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4.Bake in preheated oven 50 minutes, until golden and crisp.
5.While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in Honibe honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6.Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
]]>by: Chef Ilona Daniel
¼ cup all purpose flour
1 tablespoon cocoa powder
¼ cup granulated sugar
¼ teaspoon kosher salt
¼ teaspoon baking soda
1 large egg
2 tablespoons canola or vegetable oil
¼ teaspoon pure vanilla extract
¼ cup semi sweet chocolate chips
¼ cup creamy peanut butter
¼ cup powdered sugar
1 teaspoon milk
¼ cup semi sweet chocolate chips
4 tablespoons unsalted butter
½ cup powdered sugar
1. Preheat oven to 350 degrees F. and spry 12.5 ounce can with non stick cooking spray.
2. Place flour, cocoa, sugar, salt, baking soda, egg, oil and vanilla into a large mixing bowl. Melt chocolate chips in a double boiler or in a microwave safe bowl in 30 second intervals until smooth. Pour into bowl and mix all ingredients until well combined.
3. Pour batter into prepared pan/rammekin and bake for 25-30 minutes or until baked through. Remove and loosen edges with a knife. Let cool for 10 minutes then remove from pan by flipping over firmly. Let cool completely then cut in half lengthwise.
4. Place peanut butter, powdered sugar and milk into a small bowl and mix until smooth. Spread over bottom cake and place second cake on top.
5. Place chocolate chips in microwave safe bowl and melt in 30 second intervals until smooth. Place butter and powdered sugar in small bowl, mixing to combine and add melted chocolate, mixing until combined. Spread evenly over cake and top with sprinkles.