Passover snack

I was invited to my first Passover Seder tonight.  I wanted to bring something, but I  wasn't sure what would be approriate.  I went to foodnetwork.com, as they are a reliable source of holiday menus.  One caveat: check with your host about kosher requirements.  Even if you use kosher ingredients, if the dish is prepared in a kitchen that isn't kosher, your host and the other guests might not be able to eat it.

Chocolate-Dipped Apricots

Ingredients
1/3 cup sugar
2 strips lemon zest
1 cinnamon stick
1 cup water
24 dried apricots (about 1/4 pound)
2 ounces kosher for Passover bittersweet (not unsweetened) chocolate, coarsely chopped
1 tablespoon chopped peeled pistachios

Directions

1) Line a baking sheet with wax paper and place a wire rack on top.

2) Combine sugar, lemon zest, cinnamon stick and water in a small saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium and simmer for 3 minutes. Add apricots and gently simmer just until tender, 6 to 8 minutes. Transfer the apricots with a slotted spoon to the rack. Let cool completely.

3) Melt chocolate in a small metal bowl set over a pan of barely simmering water. Dip half of a poached apricot in the chocolate, letting excess drip off. Sprinkle some chopped pistachios over the chocolate half and return the apricot to the rack. Repeat with the remaining apricots.

4)Refrigerate until the chocolate has set, about 20 minutes.

Find the recipe here: http://www.foodnetwork.com/recipes/eating-well/chocolate-dipped-apricots-recipe/index.html

Hot Chocolate and Homemade Marshmallows

It’s been a cold winter here in New York. One of my favorite ways to warm up is to snuggle in a blanket on the couch with a mug of hot chocolate. My husband likes hot chocolate, too, but he wants to go all out and have it topped with marshmallows. He asked me about making homemade marshmallows, and I figured I’d give it a try. I had been intrigued by the idea since watching an episode of “Good Eats” a couple years ago. I decided to look up Alton Brown’s recipe and give it a whirl. My notes are in [brackets].  The recipe can also be found here.  If you prefer something a bit less sweet, add a dash or two of chili powder to the hot chocolate.  Delicious!

Ingredients

3 packages unflavored gelatin [the box I bought contained 4 packets. Don’t buy 3 boxes!]
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray

Directions

1) Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

2) In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

3) Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. [this seems like a long time, but you really need to whip the air into this mixture.] Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows:

4) Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

5) When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

6) Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. [I just used a chef’s knife, as I don’t have a pizza cutter. Make sure you keep the blade dusted, or you’re going to have a sticky mess. Actually, you’ll still probably have a sticky mess.] Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. [An easy way to do this is all the marshmallows, alternating a few at a time with the cornstarch mix, to a large freezer bag. Seal it and shake until they’re covered.]

7) Store in an airtight container for up to 3 weeks.

Dijon Ham Braid

This is a quick recipe that I’ve been making since I started cooking at about 14. I think it came from my mom’s Better Homes & Gardens cookbook, but I really can’t be sure.  I served it with just a green salad for a light meal.  If you want something a bit heartier, add a simple baked potato.  I love it because it looks kinda fancy, but is so simple!  Puff pastry is your friend - tell us how you like to use it best.


Dijon Ham Braid

Ingredients:
½ package (17.5 oz. size) frozen puff pastry
3 oz. cream cheese
1 tbsp milk
1 tbsp Dijon mustard
2 cups chopped ham
1 cup frozen peas
1 egg yolk

1) Preheat oven to 400 degrees
2) Lay pastry out on ungreased cookie sheet
3) Make 2 inch cuts at 1 inch intervals along the two long sides of the pastry
4) Heat cream cheese, milk, and mustard over medium heat until smooth
5) Add ham and peas to cheese mixture
6) Spoon onto pastry, and fold sides over in a criss-cross pattern
7) Mix egg yolk with water and brush over top.  This will give it a nice golden brown top when it's done.
8) Crack some black pepper on top, if desired
9) Bake for about 25 minutes, or until golden brown.

A Yummy Taste Of Fall

Yesterday I was attending a meeting here on Fort Knox. I asked if I can bring anything. They said I could bring a dessert if I want, so I looked for one that fits the season. I found a really good recipe for a Pumpkin Cake with Cream Cheese Frosting in one of my cookbooks.

It turned out really tasty, though I made some changes. I used a 15-oz can of pumpkin. Somehow recipes always call for 16-oz cans but I've never seen those at a store. Also I used 2 cups and 2 tablespoons of cake flour instead of regular flour. It just makes cakes lighter.

Pumpkin Cake with Cream Cheese Frosting:

4 eggs
1 c. canola or vegetable oil
1 2/3 c. sugar
1 (16oz) can solid pack pumpkin (not the pie filling)
2 c. flour
2 tsp. cinnamon
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

For Frosting:

1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
2 c. powdered sugar
1 tsp. vanilla

Preheat oven to 350 F.

Beat eggs, sugar, oil and pumpkin. Stir dry ingredients - flour, cinnamon, salt, baking powder and baking soda, Add to the beaten mixture a little at a time. Beat until smooth. Bake 25 to 30 minutes in ungreased 13x9x2 inch pan. Let cool before frosting.

Frosting: Cream butter, vanilla and cream cheese. Add powdered sugar a little at a time. Beat until smooth.

Couscous Salad

Well, it's been a while since I posted recipes. Either I didn't have the time to do so, or I got my post ready and the computer decided to sabotage me. But now I'm hopefully back on track to give you some tasty recipes.

My husband and I love couscous. We like it just cooked and with some olive oil as a side, but I wanted to try something new. So I searched recipes and found the following recipe for a salad on www.foodnetwork.com. I hope you're gonna enjoy it as much as we did.

Curried Couscous Salad with Dried Sweet Cranberries (Recipe courtesy Dave Lieberman)

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted (I used almonds)
Freshly ground pepper

Directions
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

A Beginning and an End to a Thanksgiving Meal

Thanksgiving! Yay!

So, if I ignore the injustices we as a nation have heaped on the Native Americans that helped our early settlers make it through the early lean years, then Thanksgiving is my favorite holiday. No gift obligations, just good food, loved ones, and taking times to be grateful for all the good in our lives.

This year is my first year spending Thanksgiving at my cousins’ house on Long Island. I’ve decided to bring an appetizer. If I know my family, chances are we will not be eating on time. I figure if I bring something to snack on, I know I won’t starve while waiting for the main event. I’m making this for the first time tomorrow morning, and will post a photo when they’re done.

I’m also doing a dessert. Now, I’m sure they will have plenty of sweets, but I just can’t resist making a pumpkin cheesecake – seasonal and delicious. This has been a hit since I started baking it when I was 15. The one annoying thing about this recipe is the 16 ounces of pumpkin. The small can is 15 ounces, but the big can is too much. I end up buying the large can, then doing something with the leftover. I think in the morning I will make the pumpkin pancake recipe on the label.

Potato Goat Cheese Mini Tarts
Ingredients:
2 tablespoons olive oil
½ cup thinly sliced shallot
¼ cup chopped drained roasted red peppers (from a jar)
1 teaspoon ground cumin
1 teaspoon dried cilantro
Salt to taste
3 medium red potatoes, peeled and cut into 1 inch cubes
2 tablespoons milk
6 ounces goat cheese
30 mini phyllo cups (found in freezer section)

1) Boil potato in salted water until tender, about 15 minutes, then drain, mash with milk, and set aside
2) Heat olive oil in skillet, add shallots and sauté until nearly translucent.
3) Add red peppers to skillet, cook for another 3 minutes.
4) Mix peppers and shallots with potatoes. Add cumin, cilantro, and salt to taste.
5) Fill phyllo cups about 2/3 full with potato mixture.
6) Top each cup with a dollop of cheese.
7) Bake in 350 degree oven for 10 minutes.

Pumpkin Cheesecake

Crust:

1 ½ cup Graham cracker crumbs (you can crush these yourself, or just buy a box of crumbs)
½ cup chopped toasted pecans
1/3 cup melted butter

Mix all ingredients together, and press into bottom and sides of 12 inch springform pan. Can't get much easier.

Filling:

16 oz. cream cheese (get the full fat kind)
1 cup sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
¼ cup Amaretto
4 extra large eggs
16 oz. canned pumpkin

1) Preheat oven to 350.
2) Mix cheese, sugar, cinnamon, salt, and nutmeg.
3) Add amaretto and eggs.
4) Add pumpkin. Make sure you mix really well, otherwise you may end up with a slightly streaky appearance. It will still taste good, though!
5) Bake about 55 minutes.
6) Cool completely before serving – try for overnight if possible.

Moroccan Roast Chicken

So, here is the Moroccan roasted chicken recipe, as promised. It comes from a book called Moroccan, a Culinary Journey of Discovery, by Ghillie Basan.

I am very happy I did not make this for the first time when I had company, as it took nearly twice as long to cook as the recipe said it would. Instead of going by time, insert a meat thermometer and take out the chicken when it says it has reached the correct internal temperature for poultry.

The recipe says it will feed 4 to 6. I suppose if you had appetizers and a salad and maybe something else you should stretch it to six servings, but I generally don’t recommend trying to serve more than four people with one chicken. If you have hearty eaters, it probably won’t even go that far. However, don’t be afraid of cooking this for one or two people. I made it for just myself. I ate what I wanted the night I made it, then took the meat off the bone and mixed it in with the leftover couscous. A minute in the microwave the next night and dinner was served – perfect! This chicken remained moist and tender even after microwaving.

My modifications:

I did not use an organic chicken. While I would have liked to, my grocery store was selling the organic chickens for about $18 each. I picked up a decent sized Purdue chicken for less than $4. I like to buy organic, but that kind of price difference just isn’t in my budget.

I used a whole orange, cut into thick slices and laid them on top of the chicken. I used the end piece like the recipe said to, but didn’t see the point in not using the rest of it. I guess if you have something else to do with the orange, go for it.

I had sliced almonds in the house, so I used those. The recipe didn’t specify, but showed a picture of whole almonds, so I figured that’s what they wanted. It was fine with the sliced. I wouldn’t use slivered, though. I think they would get lost in the dish. Also, I thought about toasting the almonds, which I think vastly improves nuts in general. Next time I make this couscous, I will do that.

And I didn’t serve it with a green salad, even though it probably would have been perfect, because I was lazy and only cooking for me.


Moroccan roast chicken stuffed with couscous
(Djaj m’ammar bil kesksou)

Ingredients:
Chicken
2 garlic cloves, crushed
2 tsp dried oregano or thyme
1 -2 tsp paprika
2 tbsp butter, softened
1 organic chicken
sliced off end of one orange
2/3 cup chicken stock
green salad, for serving

Couscous stuffing
1 cup couscous
1 cup warm water, with ½ tsp salt dissolved
1 tbsp olive oil
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground cumin
1 tbsp honey
2 tbsp raisins (golden preferred)
¾ cup dried apricots, thickly sliced
2 – 3 tbsp blanched roasted almonds

Preheat the oven to 350 degrees F. First make the stuffing. Tip the couscous into a bowl and gradually pour in the water, stirring so that it is evenly absorbed. Cover and set the couscous aside to absorb the water. This should take about 10 minutes.

Drizzle the olive oil over the couscous and mix well, getting rid of any lumps. Toss in the remaining stuffing ingredients.

In a small bowl, beat the garlic, oregano and paprika into the butter, then smear all over the chicken, inside and out. Put the chicken in a tagine or ovenproof dish and fill the cavity with as much of the couscous as you can (any leftover couscous can be heated through in the oven before serving and fluffed up with a little extra oil or butter). Seal the cavity with a slice of orange, pour the stock into the dish, and roast in the oven, basting from time to time, for 1 to 1.5 hours, depending on the exact size of the chicken, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat.

Let the chicken rest for 10 minutes before carving or cutting into pieces. Strain the cooking juices into a pitcher to pour over the chicken. Serve the chicken with any leftover couscous and a green salad.

~Happy Cooking!