Creme Caramel Recipe

Creme Caramel Recipe

a.k.a Creme Brûlée

Ingredients
For the caramel:
1/2 cup white sugar (see note)
1 tablespoon water

For the custard:
2 3/4 cups milk (I use 2% milk -- but you can also      

   use whole milk or non-dairy milk; I wouldn't 

   recommend skim)

1/4 cup unrefined lt.  brown cane sugar (you can use 

    the unrefined sugar of your choice, just keep in  

    mind that a darker sugar will make the custard a 

    bit brown)
1 fresh vanilla bean, split open and beans scraped, or 1 teaspoon store-bought natural vanilla extract
4 large organic eggs

Directions:
Have ready 6 ovenproof ramekins or cups, each about 2/3 cup in capacity.

First, make the caramel. Combine the 1/2 cup sugar and the water in a large saucepan. Turn the heat to medium and let the sugar melt without stirring, simply swirling the pan around from time to time so it caramelizes evenly.

As it boils, the caramel will turn golden, then golden brown, and when it darkens to a deep amber, remove from the heat and immediately pour into the prepared ramekins, swirling around to coat the bottoms evenly.

Place the ramekins on a deep rimmed baking sheet, or a baking dish large enough to accommodate them comfortably.

Preheat the oven to  300°F and bring water to a boil in the kettle.

Make the custard. In a medium saucepan, combine the milk, sugar, and vanilla, and bring to just under a simmer over medium heat, stirring frequently to prevent scorching. Let cool slightly.

In a medium mixing bowl with a pouring spout, beat the eggs lightly. Set a fine-mesh sieve over the bowl, and pour in a quarter of the milk, then whisk to combine. Repeat with the remaining milk in three additions.

Pour the custard into the prepared ramekins.

Pour very hot water from the kettle into the rimmed baking sheet and around the ramekins to about half their height -- this will help conduct the heat evenly.

Insert into the oven, lower the heat to 250°F and cook for 30 minutes, until the custards are set but still jiggly, and the blade of a knife inserted in the center comes out clean.

Turn off the oven and leave the ramekins in for another 30 minutes. Transfer to a rack to cool completely, then refrigerate for 3 hours or overnight before serving.

To serve, run a knife carefully around the custard to loosen, place a small serving plate over the ramekin, and flip to unmold, shaking a bit as needed.

Notes
I use unrefined cane sugar in practically all my recipes, but it doesn't caramelize well due to the impurities, so I revert to regular white sugar when making caramel.  Serves 6    6 hours total time

Coconut Shrimp With Curry Dipping Sauce

Coconut Shrimp With 

Curry Dipping Sauce

Ingredients:

20 - 24 shrimp, peeled and deveined,

   tails intact

3-4 tablespoons canola oil

1 cup rice flour

1/2 teaspoon Kosher style flake salt

1/4 teaspoon freshly ground black pepper

3 egg whites

1 cup shredded unsweetened coconut*

1/4 cup cornstarch

1 tablespoon sugar

*

Dipping Sauce:

1 cup mayonnaise

3/4 teaspoon hot curry powder

3 tablespoon Penzy's Raspberry Enlightment

*

Directions:

Preheat oven to 400 degrees.  

Rinse the shrimp and pat dry with paper toweling.  Pour the oil onto a rimmed baking sheet.  Make sure there is a nice layer of oil coating the entire bottom.

Use three wide shallow bowls to bread the shrimp.  In the first bowl, combine the rice flour, salt and pepper.  In the second, beat the egg whites.  In the third, combine the cornstarch, sugar and coconut.  

Dip the shrimp in the flour, salt and pepper the the egg white and lastly in the cornstarch sugar and coconut.  Press the coconut firmly onto the shrimp.  Place on the baking sheet and bake at 400 degrees for 20 to 25 minutes, turning the shrimp carefully after 10 minutes.  Using a spatula works great.   

Remove from oven when shrimp area lightly golden brown.  Let cool slightly.  

While the shrimp bake, combine the mayonnaise, curry powder, and Raspberry Enlightenment in a small bowl.   (Raspberry Enlightenment is a "Penzy Spices" Sauce).  Serve the shrimp with the dipping sauce.

***

*Unsweetened coconut flakes are a lot more readily available these days, either by the sweetened flakes or in the Asian cooking section.  If you can only find the sweetened coconut, the recipe will work, just eliminate the sugar. 

Pan Roasted Filet Mignon Stuffed With Stilton Cheese Lemon Dill Bleurre Blanc

Phillis Carey’s Recipe of the Week October 19, 2014

PAN-ROASTED FILET MIGNON STUFFED WITH STILTON CHEESE With A Port Reduction And Lemon Dill Beurre Blanc

Ingredients:

1 1/2 cups low sodium beef broth
1 cup chicken broth
1 shallot, chopped
4 filet mignon steaks (1 1/4 inches thick) 
8 T. crumbed Stilton cheese
2 T. olive oil
1/2 cup tawny port 
3 T. unsalted butter

*

Directions:

1. Place chicken broth, beef broth and shallots in a medium saucepan and bring to a boil. Continue cooking down until only 1 cup remains, about 15 minutes. Strain liquid into a measuring cup and set aside.

2. Cut a pocket in one side of each steak and stuff 2 tablespoons Stilton cheese in each, pinching the meat to seal as best as you can. Season steaks well with salt and pepper.

3. Preheat oven to 400 degrees. Heat oil in a medium skillet over medium high heat until very hot. Add steaks and cook 4 minutes per side. Transfer steaks to a baking sheet and roast in the oven for 8 to 10 minutes for medium rare to medium.

3. When steaks are roasting add the port to the skillet and boil down by half, scraping up any browned bits from the bottom of the pan port is half cooked down. Add the broth reduction and bring to a boil. Cook down by half again. Swirl in the butter and serve spooned over the steaks.

Tip: It’s ok to skip the Stilton cheese and simply make the steak.  You might also like to thicken the sauce by mashing some flour into part of the butter and whisking it in and letting it boil to thicken. Finish with remaining butter just before serving.

LEMON DILL BEURRE BLANC
1/2 cup dry white wine
2 T. chopped shallots
1 1/2 T. fresh lemon juice
8 T. chilled unsalted butter, cut into 6 pieces 
2 tsp. minced fresh dill

*

Ingredients:
Place wine, shallots and lemon juice in a medium saucepan and bring to a boil over high heat. Boil until mixture is reduced to 3 T.of liquid plus the shallots, about 4 minutes. Reduce heat to low and add butter, one piece at a time, whisking until melted before adding next. 

Do not allow sauce to boil, removing from heat and whisking vigorously if sauce becomes too hot. Remove from heat and stir in dill. Season to taste with salt and pepper. Serves 4.

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

Ingredients
3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Pasta Florentine

Serves 4-6
Ingredients:
8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

*

Directions:

Bring a large pot of generously salted water to boil.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and sauté mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.

Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.

Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.

Taste and season with salt and pepper, if necessary.

Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

Transfer to serving plates, garnish with more Parmesan and serve hot.

Roasted Figs With Pomegranate Molasses

Roasted Figs With Pomegranate 

Molasses And Orange Zest

This recipe makes such a wonderful dessert!

Ingredients:

3 tablespoons pomegranate molasses

1 tablespoon lemon juice

3 tablespoons dark muscovado sugar

4 thyme sprigs, 2 whole and 2 with

   leaves stripped

1 orange, one half stripped and the 

   other half zested

8 ripe figs, cut in halves lengthwise

1/2 cup marscapone

1/2 cup Greek yogurt

1 tablespoon confectioners sugar

Salt

*

Directions:

Place the pomegranate molasses, lemon juice, 1 tablespoon of sugar, 2 whole thyme sprigs, 1 tablespoon water, and the orange rind strip in a large bowl with a pinch of salt.  Mix well to dissolve the sugar and then stir in the figs.  Set aside to marinate for 30 minutes.

*

Place the marscapone, yogurt, and confectioners sugar in a small bowl and whisk until smooth.   Set aside in the refrigerator until ready to use.

*

Preheat the broiler.  Remove the figs from the bowl keeping the marinade and arrange them snugly, cut side up, in a shallow baking dish, 8 inches in diameter.  Sprinkle the figs with the remaining 2 tablespoons of sugar and place them under the hot broiler.   Don't put them too close to the heat source or they will burn.  Broil for 10 minutes, until the sugar has caramelized and the figs have softened.

*

Meanwhile pour the marinade into a small saucepan and bring to a boil, and simmer for 2 to 4 minutes, until the sauce is reduced by half and has a consistency of runny honey.

*

Transfer the hot figs to seeing plates and spoon any syrup left over in the baking sheet over the top.  Drizzle the sauce reduction over the figs, then sprinkle with the picked thyme leaves.  Place a spoonful of the yogurt cream on top or alongside the figs, sprinkle with the orange zest and serve.

Pear And Frengepane tart

Pear and Hazelnut Frangipane Tart 

This is a dessert that I often prepared for my dinner parties and also when I was asked to bring a dessert.  Since pears are in season I thought I would repeat a recipe I posted July 7, 2007.  The recipe calls for Bosc pears which do not soften when cooked.  I prefer a Bartlett pear.  This tart looks so delectable like one from a European bakery.

***

Ingredients:

Tart Crust:

1 3/4 cup flour

1 Tablespoon sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter cut into 8 pieces

3 - 5 Tablespoons ice water

***

In a food processor, pulse flour, sugar, salt and butter until it resembles corn meal. Add ice water only until a small handful squeezed holds together. Pat into a 10 inch tart pan. I use the bowl of a serving spoon to even and smooth the bottom.

***

Frangipane:

Ingredients:

1 cup hazelnuts, skins rubbed off and cooled

1/2 cup sugar

1/4 cup flour

6 Tablespoons unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

***

3 firm ripe Bosc pears (I prefer Bartlett)

1/4 cup apricot preserves, heated and strained

***

Directions:

Heat oven to 350 degrees. Place hazelnuts on a baking sheet in a single layer and heat in oven for 12 to 15 minutes. The skins will crack and loosen. Remove from oven and place in a towel and roll up to allow steam to loosen skins more. When cool rub between layers of the towel to remove the loosened skins.

***

Place the cool hazelnits and 1/4 cup sugar and 1/4 cup flour in a food processor and pulse to chop the hazelnuts.

***

In a mixer bowl add the butter and 1/4 cup sugar and beat until the mixture is light and fluffy. Add the eggs and extract flavorings and fold in the nut mixture. Spread on the crust.

***

Peel the 3 Bosc pears. Cut each pear in half and slice lengthwise in 1/4" strips being careful not to cut all of the way through at the blossom end. This will allow you to fan out the pears. Arrange the blossom end of pear to the center of the tart. I have already sliced the pears through and arranged the slices in a decorative design of the tart.

***

Bake 30 to 40 minutes at 350 degrees. Heat and strain the apricot preserves. When the tart has cooled spread the strained preserves on the pears only.

Butternut Squash Soup With Apples and Bacon

Butternut Squash Soup With 

Apples and Bacon

This is a recipe from a cooking class my friend Ann and I took with our favorite instructor, Phillis Carey.  I know this recipe will become a family favorite.

Ingredients;

4 slices bacon, cut crosswise into 1/4" strips

1/4 cup chopped shallots

2 1/2 lbs. butternut squash, (about 1 med.)

   peeled, seeded and cut into 1/2" dice

1 small Fugi or other tart-sweet apple, 

   peeled, cored, and cut into 1/2" dice

1 teaspoon curry powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups chicken broth

1 Tablespoon chopped thyme leaves

* 

Directions;

In a large Dutch oven or soup pot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes.  Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high.  Add the shallots and squash to the pot with the bacon fat and cook until lightly browned, 4 minutes (resist the urge to stir or it won't brown).  Stir in the apple, curry, salt, and pepper and cook for about 4 minutes.  Add the broth, scraping up the browned bits from the bottom of the pot.  Bring to a boil over high heat, reduce the heat to maintain a simmer and cook until the squash and apples are very soft, 6 to 8 minutes.

Puree soup with an emersion blender until almost smooth.  Stir in the thyme anad half of the bacon.  Season to taste with salt and pepper.  Reheat the soup and garnish each serving with remaining bacon.

Tips shared in class;  

Fruit prepared ahead that can turn dark will retain its natural color if soaked up to 4 hours in regular Sprite soda.   

Herbs used in cooking: dried herbs need to be added earlier in preparation to be hydrated and flavor imparted.  Fresh herbs should be added at the end of cooking as they should not be "cooked".  

Red Delicious and McIntosh Apples turn mushy when cooked and do not hold up in the soup.

Roasted Butternut Squash And Apple Chowder

Roasted Butternut Squash 

And Apple Chowder

Serves 8
Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through cooking until tender, draining and setting aside, then assemble and reheat just before serving.

2 lb. butternut squash, peeled and cut into ¾-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus ½ cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into ¾-inch chunks
½ cup apple juice
1 Tbs. apple cider vinegar


Preheat oven to 350°F. Coat baking sheet with cooking spray.

Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

Spinach And Ricotta Ravioli

Spinach And Ricotta Ravioli
Ravioli di Spinaci e Ricotta alla Sicilana

This is a two step preparation but so well worth the effort.

Ingredients:   
Pasta

1 3/4 cup all-purpose flour
1 cup stone ground organic semolina
4 large free range eggs
1 tablespoon sea salt
1 tablespoon extra virgin olive oil

*

For The Filling

1/2 small shallot, chopped

1 1/2 tablespoon extra virgin olive oil

1 pound fresh organic spinach

1 1/2 cups fresh ricotta  

1/3 cup grated Parmigiano Reggiano cheese
1/4 tablespoon ground nutmeg
Sea salt
Black Pepper

*

Making the Pasta;

Mound the flour and semolina in the center of a large wooden cutting board or bowl.  Make a well in the middle of the flour and add the eggs, oil, and salt.  Using your hands, beat together the eggs and incorporate the flour starting with the outer rim of the well.  As you incorporate the eggs, keep pushing the flour up to retain the well shape.  The dough will come together in a shaggy mass when about half of the flour is incorporated. 

Start kneading the dough with both hands.  Add more flour, in the 1/2 cup increments if the dough is too wet.  Once the dough is a cohesive mass, remove the dough from the board and scrape up and leftover dry bits.  Lightly flour the board and continue kneading 3 mor minute.  The dough should be elastic and a little sticky.

Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.  Wrap the dough in plastic wrap and set aside for 20 minutes in the refrigerator to allow the dough to rest.

For the filling;

In a large Dutch oven or saucepan, sauté the shallot over low heat in the extra virgin olive oil.  When translucent, add the spinach and sauté until wilted.  Remove from the heat and cool.  Press spinach to thoroughly remove all excess water, then chop finely. Mix the spinach mixture with the ricotta, Parmigiano Reggiano and nutmeg.  Add salt and pepper to taste.

* 

Assembling the ravioli;

In a pasta machine or by hand, press roll the pasta twice using the 1 millimeter mark, in 12 X 4 inch sheets.

Place the pasta sheet on a wood cutting board.  Usind a small spoon, place approximately a tablespoon of the spinach filling three inches apart.

Gently cover the pasta with another pasta sheet.  The less space you leave around the edges, the better the ravioli.  If the edges are thick, the pasta can turn very chewy.  Very lightly brush the pasta with a mixture of water or egg whites. Using a pastry cutter or skall knife, cut and shape the ravioli.

To cook, fill a large pasta pot with water and heat to boiling.  Gently drop in ravioli and cook for 3 to 4 minutes.  Keep unused avioli refrigerated in a container, toss with flour to keep from sticking. 

Serves 6

Caramelized Fig, Orange, And Feta Salad

Caramelized Fig, Orange, and Feta Salad

Another great recipe I want to preserve for the future growth and production of my newly planted fig tree. (if I can keep the gophers at bay!)
Ingredients:

1/2 cup superfine sugar

16 ripe figs, cut in half lengthwise 

4 medium oranges, topped and tailed,

   peeled, and sliced into rounds 3/8" thick

2 tablespoons lemon juice

1 1/2 tablespoon anise flavored liqueur

1 teaspoon fennel seeds, toasted

1 clove garlic, crushed

1/3 cup olive oil

7 ounces Feta, broken into 3/8" chunks

1 tablespoon oregano leaves, small one whole

   and larger ones chopped

3 cups arugula

Coarse sea salt and black pepper

*

Directions:

Place a large saute pan over medium heat and add half of the sugar.  Leave for 2 to 3 minutes, or until it turn a golden caramel color, don't stir the sugar at this stage.  Once nice and golden, add half of the figs, cut side down.  Cook for two minutes, until starting to soften, before turning to cook for a minute more.  Remove from the pan anad add the second batch of the figs and repeat the cooking process.  You might need to add a tablespoon or two of water to the pan if the figs aren't very juicy.

*

Add the remaining sugar to the pan, return to the heat, and let the sugar start to caramelize before adding the oranges and leaving for one minute on each side.  They should take on a rich caramel color.  Remove and add to plate of figs.

*

Take the caramel off the heat and whisk in the lemon juice, liqueur, anise or fennel seeds, garlic, 3/4 teaspoon sea salt, and a generous grind of black pepper.  Once combined, whisk in the olive oil and set aside.

*

Arrange the oranges  and figs on a large platter and dot with the feta pieces.  Drizzle any juices left on the fruit over the top followed by the dressing.  Sprinkle with the oregano and arugula and serve.
Serves Four

Tomato And Roasted Lemon Salad

Tomato and Roasted Lemon Salad

Ingredients;

2 medium lemons, halved crosswise, seeds 

   removed and cut in paper thin slices

3 tablespoons olive oil

1/2 teaspoon superfine sugar

8 sage leaves, finely shredded

2 2/3 cups baby tomatoes (cherry or grape)

   yellow or red or both, halved *see note 

Scant 1/2 teaspoon allspice

1/3 cup flat leaf parsley leaves

1/2 cup mint leaves

seeds of 1 small pomegranate (1/2 cup)

1 1/2 tablespoons pomegranate molasses

1/2 small red onion, thinly sliced (about 1/2 cup)

Salt and freshly ground black pepper

*

Directions:

Preheat oven to 325 F.

Bring a small pan of water to a boil, add the lemon slices and blanche them for 2 minutes.  Drain well and place the lemon in a bowl and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage.  Gently mix and spread the mixture out on a baking sheet lined with parchment paper.  Place in the oven and bake for twenty minutes until the lemons have dried out a little.  Remove and set aside to cool.

*

In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper.  Add the lemon slices, and gently stir and serve.

NOTE  Place ("sandwich") tomatoes between two lids.  I use Cool Whip lids as they have a flat surface with a lip.  Place the bottom lid top side down and the top lid top side up.  Lay the knife horizontal and slice horizontally through the lids.  All tomatoes are sliced.

Fig And Blue Cheese Salad

Fig And Blue Cheese Salad

Ingredients:

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1/2 tablespoon whole grain mustard

Sea salt and pepper

6 slices bacon

1 1/2 tablespoon salted butter

1 crisp apple, such as Honeycrisp or Fugi,

    halved, cored and thinly sliced

1/3 cup toasted hazelnuts, chopped

2 cups mesclun greens

3 oz. Roquefort cheese, crumbled

1/2 lb. small seedless grapes, halved

4 fresh figs, cut into wedges

*

Directions: 

In a small bowl whisk the olive oil with the apple cider vinegar and whole grain mustard.  Season with salt and pepper.

In a large non-stick skillet, cook the bacon slices over moderate heat, turning until golden and crisp, about 5 minutes.  Transfer to a paper towel to drain.  Break the bacon into pieces.

In the same skillet, melt the butter.  Add the apple and cook over moderate heat until light golden, 3 to 4 minutes.  Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes.  Let cool slightly.

Arrange the greens on a platter.  Top with the apple, hazelnuts, cheese, grapes, figs, and bacon.  Drizzle with vinaigrette and serve. 

Biscotti With Pistachios, Dark Chocolate, And Fennel Seeds

Biscotti With Pistachios,
Dark Chocolate, And Fennel Seeds

Ingredients:
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
Zest of 1 lemon (approximately 1 tablespoon)
1 teaspoon fennel seeds
1/4 teaspoon Kosher salt
1 1/2 cups granulated sugar
3 large eggs
3 tablespoons extra virgin olive oil
1 cup roasted, shelled, 
   unsalted pistachios, chopped
2/3 cup bittersweet chocolate, 
   coarsely chopped

*

Directions
Preheat the oven to 350°F. Combine the flour, baking powder, lemon zest, fennel seeds and salt in a large bowl.

In a separate bowl, whisk the eggs with the sugar until the mixture is white and fluffy. Add the oil and the dry ingredients and mix until a dough forms. Add the pistachios and chocolate.

On a lightly floured surface, divide the dough

into three equal pieces, forming each into a log about 2 inches in diameter. Lay them out onto parchment-lined sheet pans. The dough gets lots of rise, almost doubling while bak- ing, so the logs should be a fair distance apart or on separate pans.

Bake for about 30 minutes. The top and un- derside will be pale golden. Cool for approxi- mately 20 minutes and reduce oven to 300°F.

Once cool, use a serrated knife to slice 1⁄2-inch cookies. Return to sheet pan with cookies standing upright with space in between, and toast for 10 minutes. Cool completely before storing in airtight container.

Maple Cinnamon Almond Butter

Maple Cinnamon Almond Butter 
with Hemp, Flax, and Chia Seed

Maple Cinnamon Almond Butter 

with Hemp, Flax, and Chia Seed

I try to incorporate as many grains as possible in my diet after reading an article several years ago. The Harvard Medical School published that most diets are Niacin deficient due to insufficient use of grains. Reap the benefits of no cholesterol with a nut butter. Serve on bread or with apple slices. This recipe comes from the blog "Oh She Glows". Use a food processor not a Vita Mix to process until smooth as it must be frequently stirred. This is so well worth the ingredients as it is delicious.

*

Ingredients:
2 cup raw almonds
2 Tbsp whole flax seeds
2 Tbsp hemp seeds
1 Tbsp chia seeds
3 Tbsp pure maple syrup
1 tsp ground cinnamon
1/2 tsp kosher salt, or to taste
1 1/2 tsp pure vanilla extract

*

Directions:
1. Preheat oven to 300F. Line a baking sheet with parchment or a non-stick mat. In a large bowl, mix together the almonds, flax seeds, hemp seeds, chia seeds, and maple syrup. Spread out almond mixture onto baking sheet and bake for 30 minutes, stirring once half way through.


2. Remove from oven and allow the almond mixture to cool for a few minutes before placing into a food processor. Process for about 10 minutes, stopping to scrape the bowl every 30-60 seconds as needed. The mixture will be very drippy and smooth when ready. Add in the vanilla, salt, and cinnamon and process until mixed well.


3. Remove the almond butter from the processor. If you’d like crunchy almond butter, add some almonds (~1/2 cup?) into the (now empty) processor and process until chunky. Stir the chunky almonds into the almond butter. Makes 1 and 1/4 cups or a bit more depending on how much you lick the bowl.
Yield: 1 1/4 cup.

Adapted from Ashley and inspired by Naturally Nutty’s.

Gingersnap and Hazelnut Crust Pumpkin Pie

Gingersnap and Hazelnut Crust

Pumpkin Pie

This recipe was found in Saveur Magazine November 2011. I enjoy the flavors of both ginger and hazelnuts. The family gave two thumbs up and a great review for the pie and crust. This will be my new recipe for pumpkin pie!

***

Ingredients:

1 1/2 cups (about 8 oz.) finely ground gingersnap 
    cookie crumbs

3/4 cup finely ground hazelnuts

6 tablespoons unsalted butter

3 tablespoons light brown sugar, packed

***

Directions:

Preheat the oven to 325. 

 Combine gingersnap crumbs, hazelnuts, butter and brown sugar in a food processor and process until evenly combined. Place mixture in pie dish and pat evenly on bottom and sides of dish. Bake 10 minutes until set. Let cool and set aside. When cooled, gently pour pumpkin pie filling into crust.

*

Toast the hazelnuts for a fuller flavor of the nut. Place on a baking pan and toast 15 minutes in a 350 oven. Place in a dish towel and wrap or roll covering the nuts in layers of the towel allowing to cool. When cool, roll the towel into a "purse" and rub the nuts brisk. This will remove the skins and make a more flavorful rich nut flavor. Then grind fine for the recipe.

Asparagus With Red Wine And Olive Oil Vinaigrette

Today I am introducing the team which makes The Knotthole Bed and Breakfast such a unique experience. Husband Howard and wife Laurie each do what they do best incorporating their talents to make their guests feel so at home, pampered and well fed! From the minute you arrive at their home and receiving such a warm welcome, you truly are in awe of the setting and architecture. Gazing from the windows, Mother Nature has reserved the best display in each direction. Noticing the artistic touches of Howard added to the scape, one must sit and just absorb the harmony of man and nature. The interior of the home displays the melding of a collection of art. Paintings with Northwest depiction and ritual objects reminding of times past, beautifully adorn the walls. The home reveals the great talents of two wonderful people. Laurie has shared the five recipes which I have posted this week. I am hoping Laurie will choose to contribute again in the future as I respect her as one of the finest cooks anywhere.

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ASPARAGUS WITH RED WINE

AND OLIVE OIL VINAIGRETTE

1 lb. medium asparagus (approx. 36 spears)

1 T salt

1 T Dijon mustard

2 T red wine

2 T red wine vinegar

½ cup olive oil (do not use a heavy extra virgin)

¼ tsp salt

¼ tsp pepper

Bring 3 quarts water and 1 T salt to a boil. Prepare a large ice bath. Separate asparagus into 3 or 4 bunches and place each bunch in the boiling water. Use enough water so that it does not stop boiling when you add the asparagus. Cook until slightly crunchy – about 2 minutes if fine asparagus, 4 minutes for medium and 6 minutes for thick. When the spears are done, plunge them into the ice bath to stop the cooking but keep them bright green. When chilled, remove from ice and drain on a towel. Set aside until ready to serve

Just before serving, whisk together the mustard, red wine and red wine vinegar. Add ¼ tsp salt and ¼ tsp pepper. Slowly add the oil, drop by drop at first, taking care to allow the oil and other liquids to emulsify.

Arrange spears on plates, spoon some vinaigrette across each plate and serve at once. Could also add shaved parmesan cheese.

Chicken Cordon Bleu With White Wine/Cream Sauce

Laurie Preparing Another Wonderful Dish At

The Knotthole Bed and Breakfast

The Most Delicious And Satisfying 
Chicken Cordon Bleu

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When you are a pampered guest at The Knotthole Bed & Breakfast, you will enjoy the finest food prepared by Laurie and assisted by her husband Howard. This couple has elevated a Bed and Breakfast to the level of five star hotels. Some differences are that at The Knotthole you have such a beautiful view atop a mountain with the freshest of air in a setting that expresses the creative and artistic minds of this couple. Be it the design of the home, its setting, the artistic appointments in the home, or the flair of making guests feel so welcomed, leaving The Knotthole makes you wish your stay could be extended.

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Today Laurie is sharing her Chicken Cordon Bleu recipe. Hands down, it is the tastiest Chicken Cordon Bleu you have ever tasted.

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Chicken Cordon Bleu With White Wine/Cream Sauce

6 skinless, boneless chicken breasts

6 slices Swiss cheese

6 slices ham

3-4 teaspoons Dijon mustard

3 Tablespoons flour

1 teaspoon paprika

3-4 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy cream

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Pound chicken breasts - or do what Laurie does and simply cut them to be thin and flat and use cut up pieces for another dish. Spread about 1/2 teaspoon Dijon on each breast and then place the ham and Swiss cheese on top. Fold breast in half and secure the ham / cheese with tooth picks or Laurie's preference is kitchen twine.

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Heat over to 350 degrees. In a large skillet over medium-high heat on the stove, heat the butter. Mix the flour and paprika together, coat the chicken with it, and cook the chicken in butter until browned on all sides. Remove chicken from pan and place in an ovenproof dish. Set aside. Add the wine and bouillon together and add to the hot pan, stirring the particles left in pan. Blend the cornstarch with the cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and then pour over chicken. Put chicken in oven and bake for about 30 minutes.

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Don't forget to remove toothpicks or twine!

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Thank you Laurie for allowing us to enjoy and recall a wonderful stay and meal at The Knotthole Bed and Breakfast!