Apricot Pecan Stuffed Pork Loin

Apricot Pecan Stuffed Pork Loin

The bourbon sauce for this roast requires "flaming" on the cooktop before pouring over the pork and baking. This is to burn off the alcohol and to prevent the sauce from flaming in the oven. (Beware: skipping this step could mean a call to the fire department.)

Ingredients:

1 1/2 - cups dried apricot halves
1/2    - cup pecans
1       - clove garlic
1/2    - teaspoon salt
1/4    - teaspoon pepper
2       - tablespoons dried thyme, divided
1/4    - cup molasses, divided
1/4    - cup peanut or vegetable oil, divided
1       - (5-pound) boneless rolled pork loin roast, well trimmed
1       - cup bourbon
1       - cup chicken broth
1/4    - cup whipping cream
1/4    - teaspoon salt


Procedure:

Step 1
- Position knife blade in food processor bowl, add the first 5 ingredients and process until coarsely chopped. Add 1 tablespoon thyme, 1 tablespoon molasses, and 2 tablespoons oil, process until mixture is finely chopped, but not smooth

Step 2
- Remove pork loin halves from elastic net. (There should be 2 pieces.) Trim excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. Starting from center cut, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold meat so that is's flat. Repeat with other loin half.

Step 3
- Flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Repeat with remaining loin half.

Step 4
- Spread apricot mixture evenly on top of pork. Roll each loin half, separately, jellyroll fashion, starting with long side. Secure with string, and place, seam side down, in a shallow roasting pan. Brush with remaining 2 tablespoons oil, sprinkle with remaining 1 tablespoon thyme.

Step 5
- Bring bourbon, chicken broth, and remaining 3 tablespoons molasses to a boil in a large saucepan. Remove from heat. Carefully ignite bourbon mixture with a long match. When flames die, pour over pork roasts.

Step 6
- Bake at 350 degrees for 1 to 1 1/2 hours or until meat thermometer inserted in thickest portion registers 160 degrees. Remove pork from pan, reserving drippings in pan, and keep pork warm.


Step 7
- Add whipping cream and salt to pan drippings, cook over medium-high heat, stirring constantly, until slightly thickened

Step 8
- Slice pork, and serve with sauce

Yield: 10 servings

Note: Here's how to flame the not-to-be-missed bourbon sauce. Heat bourbon mixture in a saucepan over medium-high heat until hot, remove from heat. Carefully ignite mixture with a long (fireplace) match, and allow to burn until extinguished.


TIPS TO STUFFING PORK LOIN

Step 1
- To "butterfly" pork loin halves, cut an inverted "T" down the length of each half, and open it out flat. (Or ask a butcher to butterfly it for you.)

Step 2
- With a meat mallet or rolling pin, pound the pork to an even thickness. (The filling spreads smoother and the loin rolls uniformly.)

Step 3
- Spread the apricot filling evenly over pork.

Step 4
- Roll each loin half, jellyroll fashion, starting with long side.

Step 5
- With kitchen twine, tie the rolls at even intervals to keep them rolled while cooking. (Baking the loin halves, seam side down, seals them better and also keeps them from unrolling after untying and slicing.)

Step 6
- For a change, arrange roasted potatoes, carrots, and leeks on the serving plate before placing the sliced pork loin on the serving plate.

Smoked Portabello Mushroom Tart

Smoked Portabello Mushroom Tart

When smoked or grilled, the saucer-size portabello mushrooms taste like a steak, which may justify their expense. Filled with a blend of smoked vegetables, goat cheese, and mascarpone (a mild, creamy Italian cheese), this one dish is plenty for dinner on its own.

Ingredients:

         - Hickory chips
8       - (6-inch) fresh portabello mushrooms
8       - cloves garlic, peeled
1       - medium tomato
1       - medium-size sweet red pepper
8       - ounces goat cheese
1/2    - cup mascarpone*
1 1/2 - teaspoons freshly ground pepper

Garnishes: fresh rosemary sprigs, chopped fresh parsley, tomato wedges, mascarpone

Procedure:

Step 1
- Soak hickory chips in water for 30 minutes

Step 2
- Prepare charcoal fire in smoker, let burn 20 minutes

Step 3
- Drain hickory chips, and place on coals. Place water pan in smoker, and add water to pan

Step 4
- Remove stems from portabello mushrooms. (Reserves stems for another use.) Rinse mushrooms thoroughly pat dry.

Step 5
- Thread garlic cloves on a wooden skewer.

Step 6
- Arrange mushrooms, garlic, tomato, and sweet red pepper on food rack. Cover with smoker lid.

Step 7
- Cook 2 to 3 hours or until vegetables are tender, removing vegetables as they become tender.

Step 8
- Core tomato, and remove stem from pepper

Step 9
- Place garlic, tomato, and sweet red pepper in container of an electric blender, process until smooth, stopping once to scrape down sides. Add goat cheese, mascarpone and pepper, process until smooth.

Step 10
- Place 4 mushrooms on a baking sheet, stem side up. Spoon pureed mixture evenly on mushrooms, top with remaining mushrooms, stem side down.

Step 11
- Bake at 350 degrees for 10 minutes or until thoroughly heated.

Garnish if desired.

Yield: 4 servings

* 1/4 cup sour cream and 4 ounces cream cheese may be substituted.

Plum Good Fajitas

Discover the fun and flavor of these delicious sizzlers. Little by little, the word "fajita" has come to refer not only to the beef steak, but also to the technique of marinating any meat, grilling or searing it, and serving the strips of meat wrapped in a tortilla.

Ingredients:

1       - (16-ounce) can purple plums in heavy syrup, undrained

1/2    - cup butter or margarine

1       - large onion, chopped

1       - (6-ounce) can frozen lemonade concentrate, thawed and undiluted

1/2    - cup chili sauce

1/4    - cup soy sauce

1       - tablespoon dry mustard

1       - tablespoon ground ginger

1       - teaspoon Worcestershire sauce

2       - drops of hot sauce

8       - (8-inch) flour tortillas

1       - sweet red pepper, cut into strips

1       - green pepper, cut into strips

1       - large onion, sliced

2       - (1-pound) flank steaks

         - sliced green onions

         - sour cream or guacamole

Garnish: fresh cilantro sprigs

Procedure:

Step 1

- Drain plums, reserving syrup, remove pits from plums. Place plums and syrup in container of an electric blender, process until smooth, stopping once to scrape down sides. Set plum puree aside.

Step 2

- Melt butter in a saucepan over medium-high heat, add onion, and cook, stirring constantly, until tender. Stir in puree, lemonade concentrate, and next 6 ingredients. Bring sauce to a boil, reduce heat, and simmer 15 minutes.

Step 3

- Heat tortillas according to package directions, keep warm

Step 4

- Place peppers and onion in a greased grill basket. Place basket and steaks on food rack, baste with sauce. Cook, without grill lid, over hot coals (400 to 500 degrees), 10 minutes on each side or until desired degree of doneness, basting often.

Step 5

- Cut steaks diagonally across grain into thin strips

Step 6

- Serve steak and grilled vegetables in tortillas, top with green onions and sour cream or guacamole.

Garnish: if desired.

Yield: 8 servings

Ranch Style Turkey 'N' Pasta Salad

The Ranch Style dresing lends a mild flavor to this salad. For more oomph, sprinkle on lemon pepper seasoning or your choice of herbs.


Ingredients:

2       - cups penne pasta, uncooked
2       - cups chopped cooked turkey
1       - small zucchini, sliced
2       - small yellow squash, sliced
1       - small green pepper, chopped
1       - small sweet red pepper, chopped
1/4    - cup grated Parmesan cheese
3/4    - cup commercial Ranch-style dressing


Procedure:

Step 1
- Cook pasta according to package directions, drain. Rinse with cold water, drain.

Step 2
- Combine pasta and remaining ingredients in a large bowl. Cover and chill at least 2 hours. Toss before serving

Yield: 6 to 8 servings.

Can-Can Fruit Punch

Ingredients:

2       - (6-ounce) can frozen orange juice concentrate, thawed and undiluted
2       - (6-ounce) cans frozen lemonade concentrate, thawed and undiluted
2       - (46-ounce) cans red fruit punch
2       - (1-liter) bottles ginger ale


Procedure:

Step 1
- Combine first 3 ingredients in a large plastic container, cover and refrigerate. Stir in ginger ale, and serve over ice.

Yield: 5 quarts.

Fruit and Spice Turkey Salad

Ingredients:

1       - cup long-grain basmati brown rice, uncooked
1 1/2 - cups chopped cooked turkey breast
2       - green onions, sliced
1       - small Red Delicious Apple, chopped
1       - small Granny Smith apple, chopped
1/2    - cup seedless green grape halves
1/4    - cup pecan halves, toasted
1/4    - cup raisins
1/4    - cup white wine vinegar
1 1/2 - teaspoons sugar
1/4    - teaspoon salt
1/4    - teaspoon ground cinnamon
1/4    - cup olive oil
         - Red Leaf Lettuce


Procedure:


Step 1
- Cook rice according to package directions. Rinse with cold water, and drain well.

Step 2
- Combine rice and next 7 ingredients in a large bowl, set aside

Step 3
- Combine vinegar and next 3 ingredients. Add olive oil, stir with a wire whisk. Pour over rice mixture, toss gently. Cover and refrigerate at least 2 hours. Serve on lettuce leaves.

Yield: 4 to 6 servings

Sally Lunn

Even though Sally Lunn is more than 200 years old, slightly sweet, briochelike yeast bread has remained popular through the centuries and a favorite in the south because of its versatility. Eat it fresh from the oven, serve it with jam for breakfast or tea, or cover it with fresh berries and whipped cream for dessert. Although there are several stories behind the origin of the bread's name, most believe the delicate, cakelike bread was named for baker Sally Lunn, who baked and sold the bread as large buns in Bath, England, in the late 18th century. Brought to the Colonies from England, the bread is still selling well today.

Ingredients:

1       - package dry yeast
1/4    - cup warm water (105 to 115 degrees)
3/4    - cup milk
1/4    - cup sugar
1/4    - cup shortening
1/2    - teaspoon salt
1       - large egg
2 1/2 - cups all-purpose flour


Procedure:

Step 1
- Combine yeast and warm water in a 1-cup glass measuring cup, let stand 5 minutes

Step 2
- Combine milk and next 3 ingredients in saucepan, heat until shortening melts. Cool to 105 to 115 degrees

Step 3
- Combine yeast mixture, milk mixture, and egg in a large mixing bowl, beat at medium speed with an electric mixer until well blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a sticky, soft dough)

Step 4
- Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until dough is doubled in bulk

Step 5
- Stir dough down, cover and let rise in a warm place (85 degrees) free from drafts, 30 minutes or until dough is doubled in bulk.

Step 6
- Stir dough down, and spoon into a well-greased, 6-cup Bundt pan. Cover and let rise in a warm place (85 degrees) free from drafts, 20 to 30 minutes or until doubled in bulk

Step 7
- Bale at 350 degrees for 25 to 30 minutes or until golden brown. Remove from pan immediately

Yield: 1 loaf

Note: Bread may also be baked in a well-greased 9-inch square pan for 30 minutes

Peanut Butter And Chocolate Napoleons

Ingredients:

1       - cup creamy peanut butter
1       - (8-ounce) package cream cheese, softened
1/2    - cup sugar
1       - teaspoon vanilla extract
1/2    - cup whipping cream, whipped
24     - chocolate wafers
3       - (1-ounce) squares semisweet chocolate, melted
1/4    - cup milk
         - Chocolate Sauce


Procedure:

Step 1
- Beat first 4 ingredients in a large mixing bowl with an electric mixer, fold in whipped cream. reserve 1/2 cup peanut butter mixture.

Step 2
- Pipe or spoon one fourth of remaining peanut butter mixture evenly onto 6 chocolate wafers. Top each with a second chocolate wafer, pipe or spoon another fourth of peanut butter mixture evenly onto the wafers. Repeat procedure with a third wafer and another fourth of peanut butter mixture, and top with remaining wafers. Pipe or dollop with remaining fourth of peanut butter mixture, refrigerate

Step 3
- Spoon melted chocolate into a heavy-duty, zip-top plastic bag, seal. Snip a tiny hole in 1 corner of bag. Pipe melted chocolate to form an overlapping leaf design onto 6 plates. Chill plates until chocolate is firm. For each chocolate garnish, pipe remaining melted chocolate onto wax paper in overlapping leaf designs, chill until chocolate is firm

Step 4
- Combine 1/2 cup reserved peanut butter mixture and milk

Step 5
- Spoon peanut butter mixture and Chocolate Sauce inside piped design on prepared plates. Use a wooden pick to spread sauces to edges of the leaves. Arrange napoleons on plates. Top each napoleon with chocolate garnish. Serve immediately

Yield: 6 servings

Chocolate Sauce

Ingredients:

1/2    - cup whipping cream
2       - tablespoons sugar
3       - (1-ounce) squares semisweet chocolate
1/2    - teaspoon vanilla extract


Procedure:

Step 1
- Combine whipping cream and sugar in a small saucepan over low heat. Add chocolate, and cook, stirring until it melts. Remove from heat, and stir in vanilla.

Yield: 3/4 cup

NAPOLEON KNOW HOW

Peanut butter and chocolate napoleon use commercial cookies, so you don't even have to turn on your oven. To make the cookies for Berry Napoleons, just drop spoonfuls of batter onto a baking sheet and bake. Blueberry-Lemon Napoleons use frozen puff pastry, which is as easy to bake as canned biscuits.


To make the decorated plates for Peanut Butter and Chocolate Napoleons, pipe melted chocolate ot form overlapping leaves on individual serving plates. Spoon small amounts of chocolate sauce and peanut butter mixture inside the leaf designs. Then use a wooden pick to spread the sauce to the edges of the leaves. 


For the chocolate garnish on top, pipe three small overlapping leaf desings onto wax paper. Chill the designs for a few minutes, and peel away the paper.

Raspberry Cream Pie

Ingredients:

1       - cup sugar
1/3    - cup all-purpose flour
2       - large eggs, lightly beaten
1 1/3 - cups sour cream
1       - teaspoon vanilla extract
3       - cup fresh raspberries
1       - unbaked 9-inch pastry shell
1/3    - cup all-purpose flour
1/3    - cup firmly packed brown sugar
1/3    - cup chopped pecans
3       - tablespoons butter, softened

Garnishes: whipped cream, fresh raspberries


Procedure:

Step 1
- Combine first 5 ingredients in a large bowl, stirring until smooth. Gradually fold in raspberries. Spoon into pastry shell.

Step 2
- Bake at 400 degrees for 30 to 35 minutes or until a knife inserted in center comes out clean.

Step 3
- Combine 1/3 cup flour and next 3 ingredients, sprinkle over hot pie

Step 4
- Bake at 400 degrees for 10 minutes or until golden. Garnish, if desired.

Yield: one 9-inch pie

NOTE: DO not substitute frozen raspberries in this pie

Shrimp and Cheese Omelet

Ingredients:

2       - large eggs
1       - tablespoon water
1       - tablespoon butter or margarine
3       - tablespoons shredded Monterey Jack cheese
1/4    - cup coarsely chopped cooked shrimp
1       - tablespoon sliced green onions
2       - teaspoons chopped fresh parsley

Garnishes: Whole shrimp, green onion

Procedure:

Step 1
- Whisk together eggs and 1 tablespoon water, set aside

Step 2
- Heat an 8-inch omelet pan or nonstick skillet over medium heat. Add butter, and rotate pan to coat. Add egg mixture. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath.

Step 3
- Sprinkle half of omelet with cheese and next 3 ingredients, fold in half. Transfer to a serving plate, garnish if desired. Serve immediately

Yield: 1 serving

Note: TO reduce fat and cholesterol, 1/2 cup egg substitute and 1 egg white, vegetable cooking spray, and reduced-fat Monterey Jack Cheese may be substituted for eggs, butter, and cheese.

OMELET TIPS:
* Always begin with eggs at room temperature
* Omelets cook quickly, so have all ingredients ready.
* Begin with a heated nonstick omelet pan or skillet
* Don't overcook the omelet

Chocolate Chip Pound Cake

Ingredients:

1       - (18.25-ounce) yellow cake mix with pudding
1       - (3.9-ounce) package chocolate instant pudding mix
1/2    - cup sugar
3/4    - cup vegetable oil
3/4    - cup water
4       - large eggs
1       - (8-ounce) cartoon sour cream
1       - cup semisweet chocolate morsels
         - Sifted powdered sugar

Procedure:

Step 1
- Combine first 3 ingredients, stirring with a wire whisk to remove large lumps. Add oil and next 3 ingredients, stirring until smooth. Stir in chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan.

Step 2
- Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

Step 3
- Cool cake in pan on a wire rack 10 minutes, remove from pan, and cool completely on wire rack.

Step 4
- Sprinkle with sifted powdered sugar

Yield: one 10-inch cake

Peppermint Candy Mousse

Ingredients:

8       - ounces hard red-and-white peppermint candies (2 cups)
1/2    - cup half-and-half
1       - envelope unflavored gelatin
1       - tablespoon cold water
1 1/2 - cups whipping cream
         - commercial chocolate sauce


Procedure:

Step 1
- Place candies in a heavy duty, zip-top plastic bag, seal bag, and crush, using a mallet or rolling pin until the consistency of powder.

Step 2
- Combine crushed candies and half-and-half in a small saucepan. Cook mixture over low heat, stirring constantly, about 10 minutes r until candies dissolve. (remove and discard any lumps of undissolved candy.) Set peppermint mixture aside.

Step 3
- Sprinkle gelatin over 1 tablespoon cold water in a large bowl, let stand 1 minute. Add peppermint mixture, stirring until gelatin dissolves (about 2 minutes) Set peppermint mixture aside to cool to room temperature.

Step 4
- Beat whipping cream until soft peaks form. Gently fold into peppermint mixture. Pour mixture into a lightly oiled 4-cup mold.

Step 5
- Cover and chill at least 8 hours. Unmold onto a serving plate. Serve with chocolate sauce.

Yield: 6 to 8 servings

Lemon Souffle

We used Wilton meringue powder in this souffle. Look for it in a crafts stores, cake-decorating supply stores, or at Wal-Mart.

Ingredients:

1       - tablespoon butter or margarine
2       - tablespoons sugar
2       - envelops unflavored gelatin
1/2    - cup cold water
1       - teaspoon sugar
1       - tablespoon grated lemon rind
3/4    - cup lemon juice
1/3    - cup meringue powder
1 1/2 - cups sugar
1       - cup water
2       - cups whipping cream
1       - (2-ounce) package slivered almonds, toasted and chopped

Garnish: Candied Lemon Peel


Procedure:

Step 1
- Cut a piece of wax paper long enough to fit around a 2-quart souffle dish, allowing a 1-inch overlap, fold paper lengthwise into thirds. Lightly butter 1 side of paper and souffle dish. wrap paper around outside of dish buttered side against dish, allowing it to extend 3 inches above rim, secure with tape. Sprinkle sides of dish with 2 tablespoons sugar.

Step 2
- Sprinkle gelatin over cold water in a saucepan, let stand 1 minutes. Add 1 teaspoon sugar, cook over low heat, stirring until gelatin dissolves. Stir in lemon rind and juice. Set aside.

Step 3
- Combine meringue powder, 1 cup sugar, and water in a large bowl. Beat at high speed with an electric mixer 5 minutes. Gradually add remaining 1/2 cup sugar, and beat at high speed 5 minutes or until stiff peaks form. Fold in gelatin mixture.

Step 4
- Beat whipping cream until soft peaks form. Fold into gelatin mixture.

Step 5
- Pour into prepared dish, and refrigerate 8 hours.


Step 6
- Remove collar, gently pat chopped almonds around sides.
Garnish if desired.

Yield: 8 to 10 servings

Mango Dessert Tamales

You may have savored more traditional tamales - bundles steaming with spicy filling of cheese, chicken, pork. "Not all tamales have to be flavored with fire and brimstone." Mango Dessert Tamales. They,re delectable combinations of familiar and exotic ingredients. If you already have a passion for tamales, you will find these unique fruit-filled versions the perfect ending to any meal. If you're working solo break the tamale recipe down into smaller tasks. Better still, gather recipe ingredients and a group of friends and turn tamale-making into a party. Make double batches so everyone can take home some of the desserts. 

Ingredients:

13     - large dried cornhusks
1 1/4 - cups unsalted butter, softened
4 1/4 - cups masa harina
1       - tablespoon baking powder
         - Mango Fruit Puree, divided
1       - (7-ounce) can flaked coconut, divided
4       - egg whites
1/2    - cup sugar
1/8    - teaspoon salt
2       - tablespoons unsalted butter, softened
1/4    - teaspoon vanilla extract
         - Fresh Fruit Compote
         - Grated nutmeg (optional)


Procedure:

Step 1
- Cover husks with hot water, and let stand 1 hour or until softened.

Step 2
- Drain cornhusks, and pat dry. Tear 1 cornhusk lengthwise into thin strips to make ties, set aside.

Step 3
- Place butter in a large bowl, beat at medium speed with an electric mixer until creamy. Gradually add masa harina and baking powder, beating after each addition. (Mixture will be crumbly)

Step 4
- Stir 2 cups mango Fruit Puree and 1 cup coconut into mixture, (Mixture should not be sticky. If it is, stir in a small amount of masa harina.)

Step 5
- Divide mango mixture evenly onto 12 cornhusks. Pat each portion into a 5 1/2 - x 4 1/2-inch rectangle, leaving at least a 1/2-inch border on 3 sides of husks and a greater margin at pointed ends.

Step 6
- Combine egg whites and next 4 ingredients, stir remaining coconut. Spoon evenly down center of mango mixture.

Step 7
- Bring long sides of husk together, pressing mango mixture to seal in coconut mixture. Twist pointed end closed and tie with a cornhusks strip. Leave opposite end untied.

Step 8
- Place a cup in center of a steamer basket or metal colander in a oven, and add enough water to fill below basket. Bring water to a boil. Stand tamales, pointed (closed) end down, around cup. Cover and steam 10 minutes. Let stand 5 minutes. Trim open end of each tamale to allow filling to show

Step 9
- Spoon remaining Friut Puree and Fresh Fruit Compote onto each plate just before serving. Top with tamales. Sprinkle grated nutmeg on rim of plate

Garnish: If desired

Yield: 12 tamales or 6 servings

Chocolate Gingerbread Cookies

The gild these cookies, lightly brush edible gold-leaf powder onto the cookies, using a small dry paintbrush.

Ingredients:

1/2   - cup butter or margarine, softened
3/4   - cup sugar
1      - large egg
1/2   - cup molasses
3      - cups all-purpose flour
2      - tablespoons cocoa
1      - teaspoon baking soda
1      - teaspoon ground cinnamon
1/2   - teaspoon salt
1/2   - teaspoon baking powder

Garnish: edible gold-leaf powder


Procedure:

Step 1
- Beat butter at medium speed with an electric mixer until creamy, gradually add sugar, beating well. Add egg and molasses, beating well


Step 2
- Combine flour and next 5 ingredients. Gradually add to butter mixture, beating until blended

Step 3
- Divide dough in half, wrap each portion in plastic wrap, and refrigerate dough 1 hour.

Step 4
- Roll each portion of dough to 1/8-inch thickness on a lightly floured surface. Cut into desired sizes with star-shaped cutters, place on lightly greased baking sheets

Step 5
- Bake at 350 degrees for 5 to 7 minutes. Remove cookies to wire racks to cool.

Garnish: If desired

Yield: about 5 dozen cookies

Lemon Curd

It's roughly the same consistency as custard, but a brighter yellow - or even orange if that's what the cook's been using - and the scent of lemon wafting from the mix can transport you right into summer!


As a tasty way of adding some vitamin C to the family diet, lemon cheese was frequently made at home


Lemon curd is not something I make on a regular basis, but every now and then it's lovely. Invariably, I think the home-made version comes out far nicer than anything I've yet found in the shops


As it does not keep too well, commercially made mixtures often contain preservatives and I've even come across one or two that use corn starch to thicken the mix.


Lemon curd is easy to make, but requires a little patience. It's one of those kitchen jobs that I find deeply relaxing, calming and peaceful while listening to music or an audiobook.


And while you're at it, why not make lime curd, orange curd or even grapefruit curd. Unusual maybe, but worth it..

Ingredients:

2      - cups sugar
1      - cup butter or margarine
1/4   - cup grated lemon rind
2/3   - cup fresh lemon juice
4      - large eggs, lightly beaten



Procedure:

Step 1
- Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce eat to low; cook until butter melts

Step 2
- Stir about one-fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly.

Step 3
- Cook, stirring constantly, over medium-low heat until the mixture thickens and coats a spoon (about 15 minutes). Remove from heat; cool

Step 4
- Cover and refrigerate up to 2 weeks. Serve with pound cake, angel food cake, or Chocolate Gingerbread.
Yield: 3 1/4 cups.

Easy Chocolate Chewies

The earliest record of chocolate was over fifteen hundred years ago in the Central American rain forests, where the tropical mix of high rain fall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the plant from which chocolate is derived, the Cacao Tree. 

The Cacao Tree was worshipped by the Mayan civilisation of Central America and Southern Mexico, who believed it to be of divine origin, Cacao is actually a Mayan word meaning "God Food" hence the tree's modern generic Latin name 'Theobrama Cacao' meaning ‘Food of the Gods’. Cacao was corrupted into the more familiar 'Cocoa' by the early  European explorers. The Maya brewed a spicy, bitter sweet drink by roasting and pounding the seeds of the Cacao tree (cocoa beans) with maize and Capsicum (Chilli) peppers and letting the mixture ferment. This drink was reserved for use in ceremonies as well as for drinking by the wealthy and religious elite, they also ate a Cacao porridge. 


East Chocolate recipes can satisfy just as much as the more difficult ones.

Ingredients:

1       - (18.25-ounce) package devil's food cake mix
1/2    - cup vegetable shortening
2       - large eggs, lightly beaten
1       - tablespoon water
1/2    - cup sifted powdered sugar


Procedure:

Step 1
- Combine first 4 ingredients in a large bowl, stirring until smooth.

Step 2
- Shape dough into 1-inch balls, and roll in pwdered sugar. Place balls 2 inches apart on lightly greased baking sheets.

Step 3
- Bake at 375 degrees for 10 minutes. Cool about 10 minutes on baking sheets; remove to wire racks to cool completely
Yield: 4 dozen

Chocolate Pots De Creme

Luscious Chocolate Pots de Creme, served in dainty cups, boast just four ingredients and require only a saucepan and measuring utensils to make. 


A few notes about making pots de crème: be careful to cool the scalded milk a bit so it doesn’t curdle the egg yolks. Yes, I did that the first time around! Second, since this doesn’t bake, the taste of this dessert comes strongly from the chocolate you use. A good bittersweet is essential; I like Ghirardelli. As for the spiced chocolate, I like Lindt’s Chili dark chocolate. If you can find Ibarra chocolate, though, use it by all means instead of the chili-infused chocolate and nix the added vanilla and cinnamon. Finally, play with the whipped cream’s flavoring if you like; I sweetened it lightly with powdered sugar and splashed in vanilla extract, but you can add cinnamon, vanilla beans, or even pepper itself if you want.

Ingredients:

1       - cup semisweet chocolate morsels
1       - cup whipping cream
1/2    - cup half-and-half
2       - egg yolks


Procedure:

Step 1
- Combine first 3 ingredients in a heavy saucepan; cook low heat, stirring constantly, until chocolate melts.

Step 2
- Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.

Step 3
- Cook over low heat, stirring constantly, 2 minutes or until mixture thickens slightly. Spoon into individual serving containers.

Step 4
- Cover custard and chill.
Yield: 4 to 6 servings

Fudge Waffles

Before 1886, the origin and history of fudge is unclear, but Fudge is thought to be an American invention. Most believe the first batch was a result of a accidental “fudged” batch of caramels, hence the name “fudge”.


Fudge is a crystalline candy and controlling the sugar solution crystallization is the key to delicious, smooth fudge. One of the most important aspects of any candy is the final texture. Temperature separates hard caramels from fudge and tiny microcrystals of sugar in fudge gives fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time.

Ingredients:

2       - large eggs
1/4    - cup butter or margarine, melted
1       - teaspoon vanilla extract
1       - cup buttermilk
1       - cup all-purpose flour
1/2    - teaspoon baking powder
1/2    - teaspoon baking soda
1/4    - teaspoon salt
1/4    - teaspoon ground nutmeg
3/4    - cup sugar
1/2    - cup cocoa
1/2    - cup chopped walnuts (Optional)
1/4    - cup semisweet chocolate mini-morsels (Optional)


Procedure:

Step 1
- Combine first 3 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until foamy (about 2 minutes). Add buttermilk, mixing well. Set aside

Step 2
- Combine flour and next 6 ingredients; gradually add to egg mixture, beating at low speed just until blended.

Step 3
- Stir in walnuts and mini-morsels, if desired

Step 4
- Bake in a preheated, oiled waffle iron until done.

Yield: 18 (4-inch) waffles

Hot and Spicy Grouper

This recipe originally calls for catfish, which is mild and a little lighter in texture than I’d prefer.  I tend to substitute grouper in this recipe, as it’s a little firmer while maintaining that sweet and fresh flavor.  Since it’s pan-seared (in a grill pan) it makes it easy to get a nice crust on the fish while keeping the inside moist and tender.  Besides, they didn’t have catfish.


Jerk has become widely known as the definitive spice blend of Jamaica.  Traditionally, it’s a paste made from allspice, Scotch Bonnet chiles (hotter than habaneros!), cloves, cinnamon, garlic, thyme and a host of other ingredients, depending on who’s family recipe you are following.  Admittedly, I’m not about to make a giant batch of super-spicy jerk paste for myself, so I tend to cheat and use a dried spice blend (in my case, McCormick’s Gourmet Blend, which is a good combination of spicy, hot and sweet).


The slaw is a spicy slaw, with a habanero, cilantro and lime juice giving it a massive amount of flavor.  In the end, it’s spicy combined with spicy which makes this solo-dining husband a happy eater.

Ingredients:

4     - (4-ounce) grouper or snapper fillet
1/4  - cup lemon juice
2     - tablespoons water
2     - tablespoons hot sauce
1     - tablespoon vegetable oil
2     - teaspoons grated fresh gingerroot
1/2  - teaspoon salt
       - vegetable cooking spray
1     - tablespoon sesame seeds, toasted
1     - tablespoon chopped fresh parsley


Procedure:

Step 1
- Place grouper in a shallow dish; set aside.

Step 2
- Combine lemon juice and next 5 ingredients; divide in half. Cover and refrigerate 1 portion. Pour remaining portion over fish, turning to coat. Cover with aluminum foil.

Step 3
- Refrigerate fillets 1 hour; turning fish occasionally.

Step 4
- Remove fish from marinade, discarding marinade.

Step 5
- Arrange fish in a single layer in a grill basket coated with cooking spray. Cook, covered with grill lid, over hot coals 5 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining marinade.

Step 6
- Transfer fish to a serving plate; sprinkle with sesame seeds and parsley.

Yield: 4 servings

Strawberry Ice Cream Sandwich

If you try on those Astronaut Ice Cream Sandwiches and you find yourself wanting, then in Martha we trust, right?  Take a look at Martha Stewart’s engagingly delicious Chocolate Hearts Ice Cream Sandwich Recipe.  Are they not beautiful?


Show that someone how much you love them by cooking this up for dinner tonight, they will not soon forget.  Enjoy!

Ingredients

2 3/4 - cups all-purpose flour, plus more for dusting,
1/2    - cup cocoa powder ,2 1/2  teaspoons baking powder.
1/4    - teaspoon salt,12  tablespoons (1 1/2 sticks) unsalted butter, room temperature,
1 1/2 - teaspoons pure vanilla extract,
1 1/2 - cups sugar,2  large eggs,
1       - tablespoon milk,
2 to 2 1/2 - pints strawberry ice cream, slightly softened,

What’s Next.

Procedure:

Step 1
-In a medium bowl- sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar.Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.

Step 2
-Go ahead & preheat your oven to 350 F or 175 C.Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich.

Step 3
- Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely. 

Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

Mediterranean Chicken

Rich in culture and food history, the nations on the shores of the brilliant azure Mediterranean Sea—Italy, Spain, France, Morocco, Greece, Lebanon, Syria, Turkey and Israel—have all contributed something special to the colorful, vibrant tapestry that is Mediterranean cuisine. Key components of Mediterranean cuisine include heart-healthy olive oil, protein-rich legumes, fish and whole grains with moderate amounts of wine and red meat. The flavors are rich, and the health benefits for people choosing a Mediterranean diet are hard to ignore—they are less likely to develop high blood pressure, high cholesterol or become obese. This collection features delicious and nourishing recipes that evoke the essence of the Mediterranean region while helping you work your way toward optimal health.

Wonderful food does not have to begin with the bewildering grocery list. Sometimes great taste lies in the easy combination of just a few ingredients. Here we honor simplicity. Each of this recipes use five or fewer ingredients are carefully chosen to both intensify taste and enhance eye appeal. Keep handful of these in ingredients in your pantry and you wont find you hand full at dinnertime.


Ingredients:

4    - skinned and boned chicken breast halves
3    - tablespoon all-purpose flour
2    - tablespoon olive oil
1    - (141/2-ounce) can ready-to-serve chicken broth
1/4 - cup sliced ripe olives
2    - teaspoon capers
1/8 - teaspoon pepper
1     -(14-ounces) can whole artichoke
         heart, rinsed and halved


Procedure:

Step 1
- Dredge chicken in flour; set aside.

Step 2
- Heat olive oil in a large skillet over medium hight heat. Add chicken, and cook 3 minutes on each side or until lightly browned.

Step 3
- Add chicken broth and next 3 ingredients. bring to a boil, reduced a heat, and simmer 20 minutes or until thickened and bubbly.

Step 4
- Stir in artichoke halves, and cook until mixture is thoroughly heated.

Yield: 4 servings

Apricot Apple Crumb Tart

There is a sweet and natural affinity between the soft sunset blush of early summer apricots and the homespun State-Fair-Blue-Ribbon pride of corn. 

Maybe it has something to do with long full days of bright sun, a labor-intensive harvest and our wholehearted ritual of indulging in the season’s bright splash of sumptuous colors and flavors.

Apricots are my ideal baking partner and this easy breezy tart really maximizes their lusciousness as they bask in the company of their adoring admirer, cornmeal. These two pair so harmoniously I can't help but conspire in their brief rendezvous every year.

These apricots are first bathed in a little sugar, vanilla and cinnamon to coax along some juices that bake into fruity puckers of bright acidity once they are ensconced in the tart. The little burst of cornmeal has just a slight crunch and all the rustic flavor but is not too dense or grainy. It almost begs for an embroidered tablecloth.

This time my immersion into the intersection of the cornfield and the apricot orchard has produced a beauty. I know I’ve waxed on and on about my love for apricots each and every season and I have to say, this is one of my favorite pastries to emerge from my studio. So now it’s your turn. Please, do tell: what are your favorite pastries that you seek out each year?

Ingredients:

2       - (6-ounce) packages dried apricot halves
1       - (8-ounce) package dried apples*
3       - cups water
1/4    - tablespoon all-purpose flour
1/2    - (15-ounce) package refrigrated piecrusts
1       - teaspoon all-purpose flour
1/2    - cup all-purpose flour
1/2    - cup sugar
1/4    - cup butter or margarine
         - Ice cream or sweetened whipped cream


Procedure:

Step 1
- Combine first 3 ingredients in a large saucepan, bring mixture to a boil. Reduce heat, and simmer 30 minutes. Drain well.

Step 2
- Combine 1/4 cup sugar and 1 tablespoon flour, stir into fruit mixture. Set aside

Step 3
- Unroll pie crust, and press out fold lines. Fit into bottom and up sides of a 9-inch tart pan, sprinkle with 1 teaspoon flour. Spoon fruit mixture into prepared pastry shell.

Step 4
- Combine 1/2 cup flour and 1/2 cup sugar, cut in butter with pastry blender until mixture is crumby. Sprinkle mixture over tart.

Step 5
- Bake at 425 degrees for 10 minutes, reduce temperature to 350 degrees, and bake 35 minutes or until lightly browned. Serve within 12 hours with ice cream or sweetened whipped cream, if desired

Yield: one 9-ince tart.

* 1 (6-ounce) package dried apricot halves may be substituted for a tarter dessert.

Chile-Beef Kabobs

Ingredients:

*16      - (1 1/2-inch) onions
*1        - lean boneless sirloin, cut into 16 pieces
*16      - medium size fresh mushrooms
*2        - sweet red peppers, each cut into 8 pieces
*2        - sweet yellow peppers, each cut into 8 pieces
*1        - cup Red Chile Sauce, divided (see recipe below)
*1/2     - cup Burgundy or other dry red wine
*1        - cup nonfat sour cream
Garnishes: jalapeno peppers, kale leaves


Procedures:

Step 1
- Cook onions in boiling water to cover 8 minutes, drain

Step 2
- Alternate meat, onions, mushrooms, and the remaining vegetables on 8 (14-inch) skewers, place skewers in shallow dish.

Step 3
- Combine 1/2 cup Red Chile Sauce and wine. Pour over kabobs, turning to coat. Cover and refrigerate 4 hours.

Step 4
- Remove kabobs from marinade, discarding marinade. Place kabobs on a rack; place rack in boiler pan.

Step 5
- Broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes, turning occasionally.

Step 6
- Combine sour cream and remaining 1/2 cup Red Chile Sauce. Serve with kabobs.
Garnish, if desired.
Yield: 4 servings.

Note: The Red Chile Sauce and sour cream mixture makes a spicy dip for raw vegetables or baked tortilla chips.

REMINDER:
- Per 2 kabobs and 1/3 cup sauce:
Calories 372 ( 22%fat )
Fat 8.5g (2.6g saturated)
Cholesterol 80mg
Sodium 244mg
Carbohydrate 32.6g
Fiber 5.1g
Protein 36.8g

Red Chile Sauce

Use a few spoonfuls of this sauce to spice up salsa. Spanish rice, gazpacho, tacos, refried beans, or vegetable soup.

Ingredients:

4       - ounces dried Anaheim chile peppers *
2       - cloves garlic, minced
1       - tablespoon vegetable oil
2       - tablespoons all-purpose flour
2       - cups water
1 1/2 - teaspoons ground cumin
3/4    - teaspoon salt


Procedure:

Step 1
- Remove pepper stems and seeds. (Wear rubber gloves when handling peppers.) Cover peppers with boiling water; let stand 30 minutes. Drain, reserving 1 cup liquid.

Step 2
- Position knife blade in food processor bowl; add peppers and reserved liquid. Process until smooth, stopping twice to scrape down sides. Set aside.

Step 3
- Cook garlic in oil in a heavy saucepan until tender. Gradually stir in flour, and cook over medium heat, stirring constantly, until caramel colored (about 6 minutes). Gradually add 2 cups water, stirring constantly. Stir in pepper mixture, and cook until slightly thickened.

Step 4
- Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Return to saucepan; add cumin and salt, and cook over medium heat until thickened. Sauce may be refrigerated up to 3 days or frozen up to 3 months.

Yield: 2 3/4 cups