Refreshing Beverage of the Week
“The Drunken Pharoh” is a drink recipe my mom found for me last week. It was featured at a restaurant in New York called JoeDoe and I think it is a very creative use of ingredients which on their own are quite problematic. Check it out!
Ingredients
1 1/2 ounces Bourbon
2 ounces Manachevitz Malaga wine (sweet and red and thick)
1/2 ounce lemon juice
club soda
sugared matzoh crumbs to rim the glass
Procedure
To make the sugared matzoh crumbs, take 1 piece matzoh and toss it into the food processor with 1 tablespoon confectioners sugar and pulse till fine crumbs are formed. Brush the rim of your glass with a dab of simple syrup and then dip it in the crumbs to make a nice edge. In a cocktail shaker, combine bourbon, wine, lemon juice and ice and shake. Strain into your rimmed glass over ice, and top with club soda. L'chaim! By the way, this drink is not actually kosher for Passover!
Saturday, April 25, 2009
Orange Polenta Cake
The Altitude Adjustment Section
I found this recipe in Gourmet magazine a few months ago and with a few small changes it was a hit! Orange Polenta cake is not your average dessert!
Ingredients for cake
1/2 cup superfine granulated sugar
2 tablespoons water
2 tablespoons unsalted butter, cut into bits
2 navel oranges
1 3/4 sticks unsalted butter, softened
1 cup superfine granulated sugar
3 large eggs
2 teaspoons orange-flower water
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups ground almonds (7 oz)
2/3 cup quick-cooking polenta
1/4 cup orange marmalade
1 tablespoon water
Procedure
Preheat oven to 350 degrees, with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment. Bring sugar and water to a boil in a small, heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.
Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.
Now make the cake batter: Beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest. Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined. Spread batter evenly over oranges in prepared pan (preferably with an offset spatula). Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment.
For the glaze cake: Heat marmalade with water in a small saucepan until melted. Strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature.
I found this recipe in Gourmet magazine a few months ago and with a few small changes it was a hit! Orange Polenta cake is not your average dessert!
Ingredients for cake
1/2 cup superfine granulated sugar
2 tablespoons water
2 tablespoons unsalted butter, cut into bits
2 navel oranges
1 3/4 sticks unsalted butter, softened
1 cup superfine granulated sugar
3 large eggs
2 teaspoons orange-flower water
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups ground almonds (7 oz)
2/3 cup quick-cooking polenta
1/4 cup orange marmalade
1 tablespoon water
Procedure
Preheat oven to 350 degrees, with rack in middle. Lightly butter a 9-inch round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment. Bring sugar and water to a boil in a small, heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Remove from heat and add butter, swirling pan until incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.
Grate zest from oranges and reserve for cake. Cut remaining peel, including white pith, from both oranges with a paring knife. Cut oranges crosswise into 1/4-inch-thick slices. Remove any seeds and arrange slices in 1 layer over caramel.
Now make the cake batter: Beat butter with sugar using an electric mixer until just combined. Add eggs 1 at a time, beating well after each addition. Mix in orange-flower water and reserved zest. Whisk together flour, baking powder, and salt. With mixer at low speed, mix almonds, polenta, and flour mixture into egg mixture until just combined. Spread batter evenly over oranges in prepared pan (preferably with an offset spatula). Bake until a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 5 minutes. Invert cake onto a cake plate and discard parchment.
For the glaze cake: Heat marmalade with water in a small saucepan until melted. Strain through a sieve into a small bowl. Brush top of cake with some of glaze. Serve warm or at room temperature.
Homemade Egg Rolls
Seasonal Recipe of the Week
I miss Chinese food. I don’t really have a go-to cheap and cheerful Chinese restaurant anymore, though some of my friends have urged me to give Bamboo another chance. In the meantime, I was craving egg rolls and then it dawned on me I should just make some. They are simple enough and you know homemade will be better than frozen. So here is the recipe.
Ingredients
1 tablespoon vegetable oil
1 1/4 cups fresh ground lean pork
1 garlic clove, crushed
1 serrano chile, seeded and chopped
1 cup cooked shrimp, chopped
2 scallions, finely chopped
1 inch piece of ginger root, peeled and grated
2 tablespoons chopped cilantro
2 teaspoons Thai fish sauce
30 egg roll skins thawed (they usually come frozen)
vegetable oil for deep frying
Procedure
Heat 1 tablespoon oil in a skillet and add the pork, garlic, and chile. Cook, stirring constantly, ‘til pork is cooked. Add the shrimp, scallions, ginger, cilantro and fish sauce. Cook stirring ‘til heated through. Remove from heat and let cool. Place a spoonful of filling atop each egg roll wrapper, leaving space clear on all sides. Brush the edges with water. Fold the top and bottom over and then fold in the sides to form a roll. It's like rolling a tiny burrito! Heat your oil to 325 degrees or 'til almost smoking. Deep fry rolls in small batches for 2-3 minutes or till golden brown.
Drain on paper towels and keep warm while frying the rest. Serve with red chile sauce or duck sauce, which by the way is also way better when homemade, as opposed to out of the little squeeze packet from the local Chinese takeout!
I miss Chinese food. I don’t really have a go-to cheap and cheerful Chinese restaurant anymore, though some of my friends have urged me to give Bamboo another chance. In the meantime, I was craving egg rolls and then it dawned on me I should just make some. They are simple enough and you know homemade will be better than frozen. So here is the recipe.
Ingredients
1 tablespoon vegetable oil
1 1/4 cups fresh ground lean pork
1 garlic clove, crushed
1 serrano chile, seeded and chopped
1 cup cooked shrimp, chopped
2 scallions, finely chopped
1 inch piece of ginger root, peeled and grated
2 tablespoons chopped cilantro
2 teaspoons Thai fish sauce
30 egg roll skins thawed (they usually come frozen)
vegetable oil for deep frying
Procedure
Heat 1 tablespoon oil in a skillet and add the pork, garlic, and chile. Cook, stirring constantly, ‘til pork is cooked. Add the shrimp, scallions, ginger, cilantro and fish sauce. Cook stirring ‘til heated through. Remove from heat and let cool. Place a spoonful of filling atop each egg roll wrapper, leaving space clear on all sides. Brush the edges with water. Fold the top and bottom over and then fold in the sides to form a roll. It's like rolling a tiny burrito! Heat your oil to 325 degrees or 'til almost smoking. Deep fry rolls in small batches for 2-3 minutes or till golden brown.
Drain on paper towels and keep warm while frying the rest. Serve with red chile sauce or duck sauce, which by the way is also way better when homemade, as opposed to out of the little squeeze packet from the local Chinese takeout!
Saturday, April 18, 2009
Reverse Happy Hour at the Inn at Loretto
Restaurant Review
Reverse happy Hour at the Inn at Loretto Once again, the issue of lack of consistency rears its ugly head. Nouf had been to this bar many times and had enjoyed some great upscale bar food, but on this Friday night the kitchen did not put out. The wings were dry and under-sauced and the Sloppy Joe was neither sloppy nor delicious. The buffalo sliders were the bomb, but all in all not enough good stuff to make me want to go back. And take the foam garnish off the cocktail menu, it's creepy!
The Ginger Cooler
Refreshing Beverage of the Week
I spoke to my pal Nouf and got the details for her amazing beverage!
Ingredients for two drinks
2" piece of English cucumber, sliced very thinly
12 mint leaves, a few more if you have them
3 oz. good cognac (if all you have is domestic brandy or dark rum, use that)
2 oz. Velvet Falernum
I juicy lime (about 2 oz. lime juice), plus lime wedges for garnish
1 bottle Maine Root ginger beer
Procedure
Muddle the cucumber and mint with the Velvet Falernum in a shaker. Add ice, cognac and lime juice and give it a good, long shake. Pour over ice into highballs and top with a half bottle of the ginger beer. Garnish with lime wedge.
I spoke to my pal Nouf and got the details for her amazing beverage!
Ingredients for two drinks
2" piece of English cucumber, sliced very thinly
12 mint leaves, a few more if you have them
3 oz. good cognac (if all you have is domestic brandy or dark rum, use that)
2 oz. Velvet Falernum
I juicy lime (about 2 oz. lime juice), plus lime wedges for garnish
1 bottle Maine Root ginger beer
Procedure
Muddle the cucumber and mint with the Velvet Falernum in a shaker. Add ice, cognac and lime juice and give it a good, long shake. Pour over ice into highballs and top with a half bottle of the ginger beer. Garnish with lime wedge.
Rosemary Honey Cookies with Orange Zest
The Altitude Adjustment Section
Susan Purdy has published many cookbooks beside Pie in the Sky, and this week’s cookie recipe is from one of her other books called The Family Baker. I was in my herb garden proudly observing how my rosemary plant had made it through the winter, when it dawned on me Susan had a cookie recipe using rosemary and honey I was dying to try, so I did, and it's great!
Ingredients
1/2 cup shortening
1/4 cup (1/2 a stick) unsalted room temp butter
3/4 cup granulated sugar
1 large room temp egg
1/4 cup honey
1 tablespoon lemon or lime juice
1 teaspoon orange zest
2 cups sifted A.P. flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg or mace
1 tablespoon fresh rosemary, finely chopped
Procedure
Preheat oven to 325 degrees. Line a sheet pan with parchment and give it a light spray of non-stick coating. In the bowl of your electric mixer, beat the shortening, butter, and sugar till smooth and well blended. Add the egg, honey juice and zest and mix a little bit. Next combine all the dry ingredients and pour into mixing bowl along with the rosemary. Stir on low just till combined. Drop heaping teaspoons onto sheet pan about 2 inches apart, as they spread while cooking. Bake for 10 minutes or till they are golden brown around the edges. Let cool 5 minutes on sheet pan before transferring them to wire rack. They crisp as they cool. Store in airtight container. This recipe makes about 30-35 cookies.
Susan Purdy has published many cookbooks beside Pie in the Sky, and this week’s cookie recipe is from one of her other books called The Family Baker. I was in my herb garden proudly observing how my rosemary plant had made it through the winter, when it dawned on me Susan had a cookie recipe using rosemary and honey I was dying to try, so I did, and it's great!
Ingredients
1/2 cup shortening
1/4 cup (1/2 a stick) unsalted room temp butter
3/4 cup granulated sugar
1 large room temp egg
1/4 cup honey
1 tablespoon lemon or lime juice
1 teaspoon orange zest
2 cups sifted A.P. flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg or mace
1 tablespoon fresh rosemary, finely chopped
Procedure
Preheat oven to 325 degrees. Line a sheet pan with parchment and give it a light spray of non-stick coating. In the bowl of your electric mixer, beat the shortening, butter, and sugar till smooth and well blended. Add the egg, honey juice and zest and mix a little bit. Next combine all the dry ingredients and pour into mixing bowl along with the rosemary. Stir on low just till combined. Drop heaping teaspoons onto sheet pan about 2 inches apart, as they spread while cooking. Bake for 10 minutes or till they are golden brown around the edges. Let cool 5 minutes on sheet pan before transferring them to wire rack. They crisp as they cool. Store in airtight container. This recipe makes about 30-35 cookies.
Neapolitan Vegetable Cheesecake
Seasonal Recipe of the Week
This is really a vegetable and cheese baked casserole which would make a perfect lunch item along with a salad and some homemade bread or biscuits.
Ingredients
3 cups packed grated zucchini
1 teaspoon salt divided
1 onion, chopped
1 tablespoon butter
3 cloves chopped garlic
1 cup coarse grated carrots
3 tablespoons flour
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup chopped parsley
1 1/2 tablespoons lemon juice
4 eggs
3 cups ricotta cheese
1/2 pound grated mozzarella cheese
3/4 cup grated Parmesan cheese
Fresh ground black pepper to taste
1/3 cup Panko
5 to 6 Roma tomatoes, sliced thin
Procedure
Preheat oven to 375 degrees. Sprinkle the zucchini with 1/2 teaspoon of salt. Place in a strainer and let drain 15 minutes. Squeeze out all excess moisture and set aside. In a sauté pan, combine the onion, butter and remaining 1/2 teaspoon salt. Sauté 4 minutes. Then add zucchini, garlic, carrots, flour, basil and oregano. Stir over medium heat for 5-6 minutes. Remove from heat and stir in parsley and lemon juice. In a large bowl, combine the eggs, ricotta, mozzarella and 2/3 cup Parmesan cheese. Beat well. Add vegetable mixture and blend thoroughly. Stir in salt and pepper to taste. Butter a 10-inch springform pan and sprinkle some of the Panko on the bottom and sides of the pan. Pour mixture into pan and bake for 30 minutes. Remove from oven Decorate top with tomato slices dredged in remaining Panko. Reduce oven temperature to 350 degrees and bake an additional 30 minutes. Turn off oven open door and let cool in oven 15 minutes. Now remove from oven, set on cooling rack, and cool 10 minutes before removing the side of the springform pan and serving.
This is really a vegetable and cheese baked casserole which would make a perfect lunch item along with a salad and some homemade bread or biscuits.
Ingredients
3 cups packed grated zucchini
1 teaspoon salt divided
1 onion, chopped
1 tablespoon butter
3 cloves chopped garlic
1 cup coarse grated carrots
3 tablespoons flour
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup chopped parsley
1 1/2 tablespoons lemon juice
4 eggs
3 cups ricotta cheese
1/2 pound grated mozzarella cheese
3/4 cup grated Parmesan cheese
Fresh ground black pepper to taste
1/3 cup Panko
5 to 6 Roma tomatoes, sliced thin
Procedure
Preheat oven to 375 degrees. Sprinkle the zucchini with 1/2 teaspoon of salt. Place in a strainer and let drain 15 minutes. Squeeze out all excess moisture and set aside. In a sauté pan, combine the onion, butter and remaining 1/2 teaspoon salt. Sauté 4 minutes. Then add zucchini, garlic, carrots, flour, basil and oregano. Stir over medium heat for 5-6 minutes. Remove from heat and stir in parsley and lemon juice. In a large bowl, combine the eggs, ricotta, mozzarella and 2/3 cup Parmesan cheese. Beat well. Add vegetable mixture and blend thoroughly. Stir in salt and pepper to taste. Butter a 10-inch springform pan and sprinkle some of the Panko on the bottom and sides of the pan. Pour mixture into pan and bake for 30 minutes. Remove from oven Decorate top with tomato slices dredged in remaining Panko. Reduce oven temperature to 350 degrees and bake an additional 30 minutes. Turn off oven open door and let cool in oven 15 minutes. Now remove from oven, set on cooling rack, and cool 10 minutes before removing the side of the springform pan and serving.
Saturday, April 11, 2009
Passover Sponge Cake Flavored with Citrus Zest
Seasonal Recipe of the Week
Passover cakes are special because they do not allow the use of traditional ingredients like flour and baking soda or baking powder. That leaves us with egg whites as our rising ingredient and matzoh meal and potato starch as our main ingredients. But do not fear, we can do it! All you need to know is not to follow the directions when it comes to the egg whites and you should have success.
So, here is a recipe for a classic Passover sponge cake flavored with citrus zest and optional nuts. When my Father’s mother baked sponge cake she used to tell my dad, ”close the window”, and he would ask “why?” and she would say because “I am going to open the oven door and check the cake, and it's so light it might fly out the window.”
Ingredients
12 eggs separated, room temperature
1 1/2 cups sugar
1/2 cup fresh orange juice
grated rind of 1 lemon
grated rind of 1 orange
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup potato flour
1 cup matzoh meal cake flour
pinch salt
Procedure
Preheat oven to 325 degrees. Using and electric mixer beat the egg yolks til frothy and light lemon color then and add a pinch of salt. Add sugar gradually. Next add the orange juice and lemon and orange zest. Add nuts if desired. In a medium bowl, sift together the potato flour and the matzoh meal cake flour. Add to the yolk mixture.
Beat the egg whites in a separate bowl with a pinch of salt. Beat whites till soft peaks form. That is the major altitude adjustment right there. If you take them to stiff peaks, your cake will definitely fall, trust me! Now fold the whites into the yolk mixture gently and pour batter into an ungreased 10 inch angel food pan. Bake for 1 hour. Remove from oven and cool upside down. Run a knife around the outside of the pan to release it and turn onto a flat plate.
Passover cakes are special because they do not allow the use of traditional ingredients like flour and baking soda or baking powder. That leaves us with egg whites as our rising ingredient and matzoh meal and potato starch as our main ingredients. But do not fear, we can do it! All you need to know is not to follow the directions when it comes to the egg whites and you should have success.
So, here is a recipe for a classic Passover sponge cake flavored with citrus zest and optional nuts. When my Father’s mother baked sponge cake she used to tell my dad, ”close the window”, and he would ask “why?” and she would say because “I am going to open the oven door and check the cake, and it's so light it might fly out the window.”
Ingredients
12 eggs separated, room temperature
1 1/2 cups sugar
1/2 cup fresh orange juice
grated rind of 1 lemon
grated rind of 1 orange
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup potato flour
1 cup matzoh meal cake flour
pinch salt
Procedure
Preheat oven to 325 degrees. Using and electric mixer beat the egg yolks til frothy and light lemon color then and add a pinch of salt. Add sugar gradually. Next add the orange juice and lemon and orange zest. Add nuts if desired. In a medium bowl, sift together the potato flour and the matzoh meal cake flour. Add to the yolk mixture.
Beat the egg whites in a separate bowl with a pinch of salt. Beat whites till soft peaks form. That is the major altitude adjustment right there. If you take them to stiff peaks, your cake will definitely fall, trust me! Now fold the whites into the yolk mixture gently and pour batter into an ungreased 10 inch angel food pan. Bake for 1 hour. Remove from oven and cool upside down. Run a knife around the outside of the pan to release it and turn onto a flat plate.
Baked Ham with Brown Sugar, Cayenne and Rum Glaze
Seasonal Recipe of the Week
I love a baked ham. I have only recently learned how to make a ham, we never had it for Passover, and what I have learned is usually the ham you start with is fully- or partially-cooked, so it's all about the glaze and how you finish it. I think the most important thing is to start with a high-quality ham. One that doesn’t have all kinds of chemicals injected in it. So once you have the ham, here is an interesting recipe to turn it into something really special.
Ingredients
1 partially cooked, bone-in, 12 lb. ham
2 cups unfiltered apple juice
1 1/2 cups firmly packed brown sugar
1/2 cup dark rum
pinch kosher salt
1/4 teaspoon cayenne pepper (or more, if you dare)
Fresh thyme and orange to garnish
Procedure
Preheat oven to 350 degrees. Using a sharp knife, cut off the skin and fat to 1/4 inch thick. Score the surface into diamonds about 1 1/2 inches apart. Place the ham on a rack in a roasting pan. Add the apple juice and 2 cups of water to the pan. Bake the ham for 2 hours, basting occasionally, add more apple juice and water as needed.
Meanwhile, make the glaze. In a bowl, combine the brown sugar, rum, kosher salt, and cayenne pepper. Let stand 10 minutes for the sugar to partially dissolve. Remove ham from oven and brush glaze on ham. Return to oven and bake 2 hours more. Brush with glaze every 15 minutes. So in total, this ham takes 3 hours. When done, a thermometer should read 130 when inserted and the color should be golden brown. Transfer ham to serving platter and let rest 15 minutes before carving. Meanwhile, pour the liquid from the roasting pan into a pitcher so the fat will separate and then remove fat. Pour the degreased juice into a small sauce pan and add any leftover glaze. When ready to serve, carve the ham and warm the sauce. Garnish platter with fresh sprigs of thyme and sliced oranges.
I love a baked ham. I have only recently learned how to make a ham, we never had it for Passover, and what I have learned is usually the ham you start with is fully- or partially-cooked, so it's all about the glaze and how you finish it. I think the most important thing is to start with a high-quality ham. One that doesn’t have all kinds of chemicals injected in it. So once you have the ham, here is an interesting recipe to turn it into something really special.
Ingredients
1 partially cooked, bone-in, 12 lb. ham
2 cups unfiltered apple juice
1 1/2 cups firmly packed brown sugar
1/2 cup dark rum
pinch kosher salt
1/4 teaspoon cayenne pepper (or more, if you dare)
Fresh thyme and orange to garnish
Procedure
Preheat oven to 350 degrees. Using a sharp knife, cut off the skin and fat to 1/4 inch thick. Score the surface into diamonds about 1 1/2 inches apart. Place the ham on a rack in a roasting pan. Add the apple juice and 2 cups of water to the pan. Bake the ham for 2 hours, basting occasionally, add more apple juice and water as needed.
Meanwhile, make the glaze. In a bowl, combine the brown sugar, rum, kosher salt, and cayenne pepper. Let stand 10 minutes for the sugar to partially dissolve. Remove ham from oven and brush glaze on ham. Return to oven and bake 2 hours more. Brush with glaze every 15 minutes. So in total, this ham takes 3 hours. When done, a thermometer should read 130 when inserted and the color should be golden brown. Transfer ham to serving platter and let rest 15 minutes before carving. Meanwhile, pour the liquid from the roasting pan into a pitcher so the fat will separate and then remove fat. Pour the degreased juice into a small sauce pan and add any leftover glaze. When ready to serve, carve the ham and warm the sauce. Garnish platter with fresh sprigs of thyme and sliced oranges.
Saturday, April 04, 2009
Tacos Juarez
Restaurant Review
Tacos Juarez This is a very authentic Mexican taco joint on Cerrillos road. The place is not fancy, but it is clean, the salsa bar sparkles, and the food is delicious and cheap — yes I said cheap! We tried a few varieties of tacos which were fresh and delicious, and the menu has lots more to offer, so I will be going back soon!
The Money Shot
Refreshing Beverage of the Week
It’s time for “The Money Shot!” But trust me, this has nothing to do with porn —w e are talking beverages. It's strong, green, festive, and you know you want it! I find a little liquor can loosen up your wallet just a wee bit. You can call anytime but during my show is so much more fun, then I get to thank you on the air and mispronounce your name and we will bond. Here is the recipe, so start mixing!
Ingredients
1 ounce melon liqueur (Midori)
1 ounce triple sec
2 ounces vodka
2 oz fresh lemon juice
Procedure
Add ice to a cocktail shaker. Pour the vodka, triple sec, melon liqueur, and lemon juice into the shaker over the ice. Shake well and strain into a cocktail glass. Feeling no pain? Call 428-1393 now! KSFR needs your support!
It’s time for “The Money Shot!” But trust me, this has nothing to do with porn —w e are talking beverages. It's strong, green, festive, and you know you want it! I find a little liquor can loosen up your wallet just a wee bit. You can call anytime but during my show is so much more fun, then I get to thank you on the air and mispronounce your name and we will bond. Here is the recipe, so start mixing!
Ingredients
1 ounce melon liqueur (Midori)
1 ounce triple sec
2 ounces vodka
2 oz fresh lemon juice
Procedure
Add ice to a cocktail shaker. Pour the vodka, triple sec, melon liqueur, and lemon juice into the shaker over the ice. Shake well and strain into a cocktail glass. Feeling no pain? Call 428-1393 now! KSFR needs your support!
Apricot Gift Bread
The Altitude Adjustment Section
This is a perfect, easy little cake to bake in bulk and give as thank you gifts, or house warming gifts, or I’m sorry I hit your mailbox again gifts. It can be doubled or tripled with out any problem. And of course it is from my baking mentor Susan Purdy and it's in her book Pie in the Sky.
Ingredients
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons wheat germ
1 cup dried apricots
1/2 cup blanched chopped almonds
1/3 cup canola oil
2 large room temp eggs
1 cup buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract
Procedure
Spray your loaf pans (one 9x5x3 or three small loaves) then line the loaf pans with parchment, spray with oil spray again and dust with flour. Preheat the oven to 350.
In a large bowl, whisk together the flour, powder, soda, salt sugar and wheat germ. If using a food processor (which I recommend), put the apricots, and a generous tablespoon of the flour mixture into the bowl and pulse till the fruit is cut into small bits. Now add the apricots back to the flour mix and add the almonds. In a medium bowl, whisk together the oil, eggs, buttermilk, and extracts. Make a well in the center of the dry ingredients and pour in the oil and egg mixture. Stir just till blended — don’t overmix. Scrape the batter into prepared pans, filling them 2/3 full. Bake large loaves for 60-63 minutes, and small loaves for 30-35 minutes. Test with a cake tester inserted in the center. It should come out clean. Cool in pans on wire rack then take out and wrap up pretty!
This is a perfect, easy little cake to bake in bulk and give as thank you gifts, or house warming gifts, or I’m sorry I hit your mailbox again gifts. It can be doubled or tripled with out any problem. And of course it is from my baking mentor Susan Purdy and it's in her book Pie in the Sky.
Ingredients
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt
3/4 cup granulated sugar
3 tablespoons wheat germ
1 cup dried apricots
1/2 cup blanched chopped almonds
1/3 cup canola oil
2 large room temp eggs
1 cup buttermilk
1 teaspoon almond extract
1 teaspoon vanilla extract
Procedure
Spray your loaf pans (one 9x5x3 or three small loaves) then line the loaf pans with parchment, spray with oil spray again and dust with flour. Preheat the oven to 350.
In a large bowl, whisk together the flour, powder, soda, salt sugar and wheat germ. If using a food processor (which I recommend), put the apricots, and a generous tablespoon of the flour mixture into the bowl and pulse till the fruit is cut into small bits. Now add the apricots back to the flour mix and add the almonds. In a medium bowl, whisk together the oil, eggs, buttermilk, and extracts. Make a well in the center of the dry ingredients and pour in the oil and egg mixture. Stir just till blended — don’t overmix. Scrape the batter into prepared pans, filling them 2/3 full. Bake large loaves for 60-63 minutes, and small loaves for 30-35 minutes. Test with a cake tester inserted in the center. It should come out clean. Cool in pans on wire rack then take out and wrap up pretty!
Cuban Marinated Pork Loin
Seasonal Recipe of the Week
This is the story about how I got married the second time. I met this man named Jim online, and we started corresponding, then we started dating about 3 weeks later. On our third date I suggested I cook him a meal. So we went to the King Kullen supermarket in Hicksville Long Island where Jim lived, and I prepared a stuffed loin of pork rice and broccoli. Jim said he knew we were destined to be together after the first bite, and the rest is history.
The funny part is the next day he said to me "what are you making tonight?" And I said, “What are you talking about?” He said “I eat dinner every night” and I said, “I don’t!” I basically lived on cereal, yogurt, fruit, and cookies at that point. Long story short, I have been cooking dinner ever since and I love it. So pork is special to me. Here is a pork recipe with a Cuban flair, try it; it could change your life!
Ingredients
6 cloves garlic
4 scallions, minced
1/2 cup pine nuts
1 Jalapeno, seeds removed and chopped
2 cups chopped cilantro leaves
2/3 cup good olive oil
1/2 cup plus 3 tablespoons fresh lime juice
1/3 cup pitted Niscoise olives, chopped
Salt and pepper to taste
1 boneless, four pound pork loin
1/2 cup fresh grapefruit juice
1/2 cup fresh orange juice
1/2 cup hot pepper jelly
Procedure
The day before you want to serve this, prepare the filling and the marinade. Place the garlic, scallions, pine nuts, Jalapeno, and cilantro in the food processor fitted with the steel blade and process till it forms a thick paste. With the machine running, slowly add the oil in a thin stream through the top. Remove filling to a bowl and add the 1/2 cup of lime juice, olives, salt and pepper to taste. If the pork roast is tied, untie and open up. Spread 2/3 of the garlic coriander paste over the meat re-roll and tie back up. Stir the remaining grapefruit juice, orange juice, and remaining 3 tablespoons lime juice into remaining paste. Now make shallow incisions in the pork all over, place in roasting pan and pour remaining marinade over pork. Let marinate in refrigerator overnight, covered, turning occasionally.
Preheat oven to 375 and roast the loin, uncovered, basting occasionally for 1 3/4 hours. Brush roast with hot pepper jelly and cook 15 minutes more. Let rest 10 minutes before slicing. This should serve 8 people.
This is the story about how I got married the second time. I met this man named Jim online, and we started corresponding, then we started dating about 3 weeks later. On our third date I suggested I cook him a meal. So we went to the King Kullen supermarket in Hicksville Long Island where Jim lived, and I prepared a stuffed loin of pork rice and broccoli. Jim said he knew we were destined to be together after the first bite, and the rest is history.
The funny part is the next day he said to me "what are you making tonight?" And I said, “What are you talking about?” He said “I eat dinner every night” and I said, “I don’t!” I basically lived on cereal, yogurt, fruit, and cookies at that point. Long story short, I have been cooking dinner ever since and I love it. So pork is special to me. Here is a pork recipe with a Cuban flair, try it; it could change your life!
Ingredients
6 cloves garlic
4 scallions, minced
1/2 cup pine nuts
1 Jalapeno, seeds removed and chopped
2 cups chopped cilantro leaves
2/3 cup good olive oil
1/2 cup plus 3 tablespoons fresh lime juice
1/3 cup pitted Niscoise olives, chopped
Salt and pepper to taste
1 boneless, four pound pork loin
1/2 cup fresh grapefruit juice
1/2 cup fresh orange juice
1/2 cup hot pepper jelly
Procedure
The day before you want to serve this, prepare the filling and the marinade. Place the garlic, scallions, pine nuts, Jalapeno, and cilantro in the food processor fitted with the steel blade and process till it forms a thick paste. With the machine running, slowly add the oil in a thin stream through the top. Remove filling to a bowl and add the 1/2 cup of lime juice, olives, salt and pepper to taste. If the pork roast is tied, untie and open up. Spread 2/3 of the garlic coriander paste over the meat re-roll and tie back up. Stir the remaining grapefruit juice, orange juice, and remaining 3 tablespoons lime juice into remaining paste. Now make shallow incisions in the pork all over, place in roasting pan and pour remaining marinade over pork. Let marinate in refrigerator overnight, covered, turning occasionally.
Preheat oven to 375 and roast the loin, uncovered, basting occasionally for 1 3/4 hours. Brush roast with hot pepper jelly and cook 15 minutes more. Let rest 10 minutes before slicing. This should serve 8 people.
Subscribe to:
Posts (Atom)
