What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Cardamom White Chocolate Chip Brownies,
with Toasted Pistachios and Tart Cherries

Apr 18th, 2014 by Kat | 0

Ingredients
1/3 cup Dutch-processed cocoa
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 teaspoon ground cardamom
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
1 cup dried cherries, “plumped up” in 2 tablespoons of rum or brandy
1 1/2 cups white chocolate chips
1 cup toasted pistachios

Directions
Heat oven to 350F degrees. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray.

Whisk cocoa in the boiling water in a large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour, cardamom and salt and mix with rubber spatula until combined. Fold in half of the pistachios, the cherries and the white chocolate chips.

Scrape batter into prepared pan and sprinkle with the remaining pistachios. Bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool completely.

Using the foil sling, lift brownies from pan and cut into 24 equal squares.

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Meyer Lemon Tartlets

Apr 18th, 2014 by Kat | 0

Ingredients
for the pastry
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water

for the filling
zest of 5 Meyer lemons
1 2/3 cups granulated sugar
4 extra-large eggs at room temperature
2/3 cup freshly squeezed lemon juice
2/3 cup flour, sifted
powdered sugar for dusting

Directions
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, then flatten into disk. Wrap in plastic; chill 2 hours.

While the dough is chilling, make the filling. Zest the lemons and combine with the sugar using your fingertips, until the sugar becomes slightly clumpy and fragrant. Whisk the sugar mixture with the eggs, lemon juice and flour until smooth and shiny.

Preheat oven to 375F. Spray a mini-tart pan with baking spray.

Roll out the dough to approximately 1/3 inch thickness. Using a biscuit cutter, cut rounds to fit into the mini-tarts. Spoon a heaping tablespoon of curd into each tartlet. Roll out the remaining dough and use a cookie cutter to cut out flowers or hearts or whatever shape you like a place onto the middle of the curd.

Bake for 18-20 minutes, until the filling is set. Cool to room temperature before sifting the powdered sugar on top.

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Blackberry Plum Pie

Apr 17th, 2014 by Kat | 0

Ingredients
for the pastry
2 1/2 cups all purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water

for the filling
10-12 plums, sliced
1/2 cup fresh blackberries
1 tablespoon corn starch
1/2 cup sugar
1 egg yolk mixed with 1/4 cup milk
1/3 cup sliced almonds

Directions
Blend flour, sugar and salt in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, divide, then flatten into two disks. Wrap in plastic; chill 2 hours.

Preheat oven to 375F. Spray a 9 inch pie plate with baking spray.

Slice plums and toss with blackberries in a medium bowl. Sprinkle in corn starch and sugar and stir to combine.

Roll out one of the dough disks to a 12 inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Spoon plum blackberry mixture onto the pie plate. Roll out the other dough disk to a long sheet and cut bands. Create a lattice top over the pie and anchor to the crust. Lightly brush pastry with some of beaten egg wash.

Bake until filling is bubbling and pastry is golden, 55 minutes to an hour. Cool slightly on baking sheet on a rack. Serve warm or at room temperature.

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Grilled Caprese Bruchetta

Apr 14th, 2014 by Kat | 0

Ingredients
2 slices sliced Italian bread, French bread, or sourdough bread
2 slices of a fresh mozzarella cheese, about 1/4 inch thick
2 slices of tomato, about 1/4 inch thick
2 basil leaves
2 teaspoons basil pesto
olive oil or butter
salt and pepper

Directions
Heat your skillet to medium high heat or heat your panini press. Brush the outside of your bread with olive oil or butter. Flip over and spread about 1 teaspoon of basil pesto on the inside of each slice of bread. Place your mozzarella slices on top of the pesto on one piece of bread. Next, layer your tomato slices and sprinkle them with salt and pepper. Top with the basil leaves and your other piece of bread. Cook sandwiches in a pan or panini press for a 2-3 minutes per side until golden brown and the mozzarella has melted.

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Orange Espresso Caramels

Apr 11th, 2014 by Kat | 0

Ingredients
2 cups heavy cream
2 cups sugar
6 tablespoons unsalted butter, cut into pieces
1 1/4 cups light corn syrup
1/2 teaspoon coarse salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon orange extract
1/4 cup instant espresso powder
zest from 2 oranges, very finely minced (almost paste-like)

Directions
Prepare a foil sling for your 9 x 13 inch rimmed baking sheet and spray with baking spray. Set aside.

Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes. Immediately remove caramel from heat, and stir in salt, vanilla, orange extract, espresso power, and orange zest. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

Lifting by the foil sling, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

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