by Kathy Douglas | Feb 13, 2017 | Cocktails
This Valentine’s Day, shake-up a candy-sweet cocktail for your Valentine! The secret to our tasty drink is “Red Hots” cinnamon candies melted in water to create red-hots simple syrup. After cooling, the syrup is then shaken with ice, vodka, and grenadine. To finish, simply strain into a martini glass and add a candy heart to the rim.
INGREDIENTS
Red Hots simple syrup
4-ounces of cinnamon Red Hots candy
½ cup water
1 teaspoon white sugar
4 drops red food coloring
Cocktail
2 ounces Red Hots simple syrup
2 ounces Vodka
1 teaspoon grenadine
Gummy candy hearts
INSTRUCTIONS
To make the syrup
Add the Red Hots candy to a saucepan and cover with ½ cup water. Over medium-low heat, dissolve the candy into the water swirling occasionally. As the candy continues to melt, it starts to stick together and to the bottom of the pan. When this happens, use a wooden spoon to stir constantly until the Red Hots completely melt and dissolve into the water, about 5-6 minutes. Add the white sugar and cook another minute or until it completely dissolves. Add the red food coloring, stir in completely, and remove from the heat. Set aside to cool. Makes about 1 cup of syrup or 4 cocktails.
To make the cocktail
In a cocktail shaker, add a scoop of ice, the Red Hots simple syrup, vodka, and grenadine. Shake for 30 seconds and strain into a martini glass. Using kitchen scissors, snip a ¼” slit into the side of one gummy heart. Slide it onto the rim of the martini glass and serve. Makes one cocktail.
by Kathy Douglas | Feb 6, 2017 | Desserts
Valentines speak of love but nothing says love like our chocolate and raspberry Valentine Cheesecake. So give your sweetheart the gift of delicious with our easy to make and tasty to eat holiday treat. Chocolate crumb crust and chocolate cheesecake bottom are topped with vanilla and raspberry swirled cheesecake and then finished with chocolate ganache, a sprinkle of powdered sugar, and fresh raspberries.
Cheesecake
3 cups chocolate graham cracker or chocolate cookie crumbs
4 tablespoons butter, melted plus 1 tablespoon softened for the pan
10 ounces semisweet chocolate, chopped
4 8-ounces packages cream cheese, room temperature and softened
1-1/4 cups sugar
1 cup sour cream, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
1 8-ounce jar seedless raspberry jam
2 tablespoons Chambord (Black Raspberry Liquor)
Ganache Topping
12 ounces chocolate
½ cup cream
Fresh raspberries, rinsed and dry
Powdered sugar
Preheat the oven to 350 degrees. Prepare a heart shaped or 9-inch springform pan by greasing the sides of the pan with softened butter. Line the bottom with parchment paper, and grease the parchment. Combine the graham cracker crumbs with the melted butter and using a flat-bottomed cup, press into the pan and up the sides. Bake for 15 minutes, remove from the oven and cool completely. Securely wrap 3 sheets of foil around and up the outsides of the springform pan to make it waterproof. Reduce the oven to 325 degrees.
Using a microwave or a large bowl set over simmering water, melt the chocolate. Remove the chocolate from the heat and set aside to cool.
Using a stand mixer beat the cream cheese and sugar until just smooth. Beat in sour cream and vanilla. Add the eggs one at a time, beating on low speed until just until combined. Remove half the batter and add it to the melted chocolate; stirring until well combined. Pour over the chocolate crust and smooth the top.
In a small bowl, combine the raspberry jelly and the Chambord mixing well. Add half of the remaining cheesecake batter in three dollops over the chocolate. Add the raspberry jelly mixture over the chocolate and the batter. Add the remaining batter over top and smooth the surface.
Place the springform pan in a large roasting pan and add enough boiling water to come halfway up the sides of the springform pan. Carefully place in the center of the oven and bake the cheesecake for 1 hour 15 minutes until center is just set and top appears dull. Turn the oven off, open the door for 5 minutes, then shut the oven door and leave the cheesecake in the oven, with the oven off, for another hour. Remove the cheesecake from the oven and the springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 2 hours. Refrigerate overnight to chill completely. Carefully run a hot knife around edge of the pan between the cheesecake and the pan to loosen it; remove the spring form.
For the topping, place chocolate in a small bowl. Heat the cream until simmering and pour over the chocolate; whisking until smooth. Cool slightly and spread over top of cheesecake. Refrigerate until set, about 15-20 minutes. Top with raspberries, powdered sugar and serve.
Makes 14-16 servings.
by Kathy Douglas | Jan 31, 2017 | Entrees
These little heart shaped Pizza Margheritas are as tasty as they are cute and perfect to make as a special treat for a loved one. Or prepare them on a family night as a fun way to celebrate Valentine’s Day. Cherry tomatoes are perfect for this sweet little sauce; plus, it’s so simple it can be made while the dough rises. Short on time or you don’t want to make pizza dough? Just purchase store-bought fresh or frozen ready-made pizza dough.
INGREDIENTS
Pizza Dough
2 packages dry yeast
1 tablespoon of honey
3 tablespoons olive oil, plus extra to oil the pan
3 cups of bread flour, plus extra if needed
2 teaspoons kosher salt
Sauce
2 8-ounce cartons of cherry tomatoes
1 tablespoon of olive oil
½ teaspoon kosher salt
Pizza
Olive oil
Kosher salt
½ cup grated mozzarella cheese
¼ cup of small basil leaves or large leaves torn into small pieces
INSTRUCTIONS
If making your own pizza dough – In a stand mixer with a dough hook, combine the 1¼ cups of warm water (must be between 100-110 degrees for the yeast to bloom), yeast, honey, and 3 tablespoons of olive oil in the work bowl. Allow the yeast to dissolve and bloom for about 5 minutes, and then add 3 cups of bread flour, 2 teaspoons kosher salt, and mix on medium-low until combined. Continue kneading the dough in the mixer bowl for 10 minutes, sprinkling it with the flour as necessary to keep it from sticking to the sides of the bowl, so it forms into soft smooth dough. After 10 minutes, turn it out onto a floured surface and knead it by hand until smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow it to rise at room temperature for 30 minutes.
Preheat the oven to 500 degrees; cover 2 sheet pans with parchment paper.
To make the sauce, heat a large sauté pan over medium high heat. When hot, add the oil, then the tomatoes immediately, rolling them around the pan to cover in oil. Keep shaking them in the pan as they blister on all sides. When blistered with brown edges, reduce the heat to medium and let them simmer for about 4 minutes or until then start to pop. Crush all the tomatoes and reduce the heat to low, cook for about 4 more minutes to thicken and soften. Set aside.
Turn the dough out on a floured board. Cut the dough into 6 even pieces and let rest, covered with a towel for 10-15 minutes. Stretching the dough, shape each piece into a heart shape and place on the parchment paper. Brush lightly all over with olive oil and sprinkle over a pinch of salt. Add about 3 tablespoons of the cherry tomatoes evenly in the center of each pizza and spread, leaving an edge for the crust. Add the cheese and sprinkle over with the basil leaves.
Bake one sheet pan at a time in the center of the oven for 10-12 minutes until the crust is browned on the bottom and sides.
Makes 6 small pizzas.
by Kathy Douglas | Jan 23, 2017 | Entrees
Braising is the perfect method for cooking on a cooler day. Usually reserved for tough cuts, whole chicken legs are another ideal option. The meat becomes tender while taking on the flavor of the braising liquid. The reserved liquid is then reduced to create a tasty sauce to baste on the chicken and create a beautiful glossy finish. The addition of cilantro rice helps balance out the dish. If you don’t care for cilantro, you can substitute parsley.
INGREDIENTS
1 orange
4 whole chicken legs (leg and thigh pieces)
Kosher salt
1 large onion, chopped
1 carrots, chopped
4 garlic cloves, smashed
1 ½” piece of fresh ginger cut into 4-5 thin slices
2 cups 100% orange juice
½ cup white wine
4 bay leaves
5 star anise
For the sauce
3 Tablespoons Hoisin sauce
2 teaspoons fish sauce
1 tablespoon rice wine vinegar
½ teaspoon Chinese Five Spice Powder
2 teaspoons cornstarch dissolved in 1 tablespoon water
To serve
2 cups hot, cooked white rice
1 tablespoon butter
¼ cup fresh chopped cilantro or parsley
4 thinly sliced scallions
INSTRUCTIONS
Using a vegetable peeler, remove 4 long strips of orange peel off the orange. Try to peel just the surface and avoid getting any of the white pith. Set the orange aside to use as juice and reserve the orange peel strips.
30 minutes before cooking, season the chicken on both sides with kosher salt.
Preheat the oven to 450 degrees. Place the chicken in an even layer in a shallow oven- proof pan. Roast in the oven for 20 minutes until the skin just starts turning golden brown. Remove the chicken from the oven and reduce the heat to 300 degrees. Take the chicken out of the pan and set aside on a plate; cover the chicken to keep warm. Reserving all the drippings in the pan and set the pan on the stovetop over medium heat.
Add the onion to the pan drippings with a pinch of salt and sauté until the onion is translucent, about 3 minutes. Add the carrots, garlic and ginger and sauté for a couple more minutes. Add the wine, scraping up any browned bits stuck to the bottom of the pan. Add the orange juice, peel, star anise and bay leaves, and then add the chicken back into the pan. The liquid should cover the sides of the chicken. Heat on high to bring to a simmer; cover with a lid or tightly with foil and place in the oven. Bake for 45 minutes until the internal temperature of the chicken thigh reaches 165 degrees.
Remove the chicken from the oven. Take out of the pan and place, skin side up, on a broiling pan and set aside. Preheat the broiler in your oven.
Strain the remaining liquid through a fine mesh strainer; discarding any solids. Pour the liquid into a cup or fat separator; remove the fat from the liquid. Add the liquid into a clean saucepan; discard the fat. Bring the liquid to a boil on medium high and cook until it is reduced in half. Add the hoisin sauce, fish sauce, rice wine vinegar, and chinese five spice. Taste and adjust seasonings and then add the cornstarch and water mixture; simmering until the sauce thickens.
Place the chicken under the broiler and broil carefully until the skin is browned and crisp. Remove from the oven and baste a few times with the warm sauce.
Combine the rice and butter, add the cilantro or parsley and mix completely. Serve with the chicken, topped with scallions, over the cilantro rice and any leftover sauce on the side. Serves 4.
by Kathy Douglas | Jan 16, 2017 | Entrees
Traditional Bolognese can take two hours or more to simmer to perfection. With the help of a pressure cooker our Bolognese gets done in 20 minutes. These newer models are not your Grandmother’s pressure cooker. They are safer and rocket fast. If you don’t own a pressure cooker you can still follow the recipe and make the dish by using the traditional method. While Spaghetti Bolognese is a popular dish, try using a sturdier noodle to hold up to the thick sauce. Ground veal is available at Whole Foods but if you prefer to not use veal you can substitute with more beef.
INGREDIENTS
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
Kosher salt
1 pound of ground beef (85 lean/15 fat)
1 pound of ground pork
1 pound of ground veal (or beef)
1 cup dry white wine
2 garlic cloves, minced or pressed through a garlic pressed
¼ cup of tomato paste
1 tablespoon of anchovy paste
1 20-ounce can of crushed tomatoes
1 tablespoon of chopped fresh rosemary or 1 teaspoon dry
1 tablespoon of chopped fresh oregano or 1 teaspoon dry
2 bay leaves
½ cup heavy cream
2 tablespoons of chopped fresh parsley or 2 teaspoons dr
2 tablespoons of chopped fresh basil or 2 teaspoons dry
Fresh ground pepper
Prepared pasta such as large shells, tubes, Cavatappi, Tagliatelle, Pappardelle
Grated parmesan cheese
Heat the olive oil in your pressure cooker or a large Dutch oven over medium-high. Add the onion, carrots, and celery and a pinch of salt. Cook until the vegetables are soft, about 5-7 minutes. Add the meats and cook until they have lost their raw color. Add the wine and cook for 2-3 minutes. Add the garlic, tomato paste, and anchovy paste stirring in for another minute. Add the tomatoes, rosemary, oregano and bay leaves.
If using a pressure cooker, close and lock following your manufacturer’s directions and set on high. When pressure is reached, cook for 20 minutes. Allow the cooker to return to normal pressure.
If using a Dutch oven, reduces the heat to low, cover and cook for two hours and fifteen minutes stirring occasionally.
Remove the bay leaves and discard; add salt and pepper to taste. Increase the stovetop heat and add the cream, parsley, and basil, cook for 15 minutes longer. Serve over the pasta and top with the Parmesan cheese.
Serves 6 to 8.
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