Archive | Recipes 2005

Lemon Pepper Brussels Sprouts

Ingredients:

1 1/3-1 1/2 pounds Brussels sprouts
1/4 stick butter cut into small pieces
Lemon
Salt & Pepper

Directions:

Clean sprouts and remove brown and wilted leaves. Trim off dried base and cut an X about ¼” deep in the base. Steam sprouts over rapidly boiling water just until tender, about 5 minutes, no longer than 7 minutes. Place Brussels sprouts in a pre-warmed bowl – I use the water from the steamer to heat the bowl. Dot sprouts with butter. Squeeze ½ lemon over sprouts and salt and pepper to taste. Toss well but gently until all sprouts are coated. Serve immediately. If you want to mix it up a bit try adding some lemon zest and fresh herbs of your choice.

Serves 4.

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Bread Pudding with Brandy Sauce

Courtesy of Lynda McArdell

Bread pudding:

1 loaf Hawaiian sweet bread or brioche, torn or cut into small pieces
1/4 cup butter, melted
1/2 cup raisins
1/2 cup brown sugar
5 eggs
4 cups egg nog or half-and-half
1/4 cup brandy

Sauce:

3/4 cup sugar
1/3 cup butter, softened
2 eggs, beaten
1 cup cream
1 tsp vanilla
6 Tbsp brandy

Preheat oven to 325 degrees. In a large bowl combine bread, butter, raisins, and brown sugar. Put in a 1 ½ quart buttered baking dish. Beat together eggs and egg nog or half-and-half and pour over the bread mixture. Pour brandy over the top and bake for one hour or until firm. Serve warm, topped with brandy sauce.

For sauce: cream together sugar and butter. Mix in eggs and cream. Cook over low heat until thickened slightly. Do not boil. Add vanilla and brandy and stir well.

Serves 10.

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Brussels Sprouts with Bacon and Onion

Ingredients:

1 1/3 – 1 1/2 pounds Brussels sprouts
2 strips thick cut bacon
1/3 cup chopped onion
Salt & pepper
Optional – 1/3 cup red wine vinegar

Directions:

Clean sprouts and remove brown and wilted leaves. Trim off dried base and cut an X about ¼” deep in the base. Steam sprouts over rapidly boiling water until almost tender, about 3-5 minutes, no longer than 5 minutes. You want them to finish cooking in the skillet. Cool and cut in half or quarters–depending on size–lengthwise. Set aside.

While sprouts steam, cut bacon into small strips. Cook in skillet over medium-low heat until crisp. Remove from pan and drain on paper towel. Add onions to skillet and cook until clear. Place Brussels sprouts in skillet. Stir gently to coat sprouts completely and heat through. Salt and pepper to taste. Place sprouts in pre-warmed bowl. Add bacon pieces and toss lightly. Optional accompaniment: Raise heat to high and add red wine vinegar to deglaze pan. Cook until vinegar loses raw smell and begins to thicken, about 3 minutes. Drizzle over sprouts.

Serves 4.

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Apple and Sausage Pie

Recipe courtesy of Pepin Heights

4 Tbsp cold unsalted butter … cut into small pieces
1/2 cup All-purpose Flour
1/2 pound sweet sausage
1 Tbsp butter
1 McIntosh apple…peeled, cored, and diced
2 egg yolks
1 egg
1 cup heavy cream
salt
1/2 cup shredded sharp cheddar cheese

Preheat oven to 350 degrees. Combine butter pieces with the flour and a pinch of salt.

Mix with fingertips until butter is almost entirely incorporated (mixture should be the consistency of bread crumbs). Add 1-2 Tbsp cold water to bind. Refrigerate for 30 minutes.

Remove the sausage from its casing and crumble. Sauté over medium heat. Drain grease.

In a separate skillet, heat 1 Tbsp butter and sauté the apple until just softened.

Combine egg yolks and egg with cream and a pinch of salt. Roll out dough and press into a 9″ pie tin. Place sausage in bottom of pie. Arrange apple on top of sausage and distribute cheese evenly over apple. Pour the egg mixture over everything. Bake for 50-60 minutes … until pie is somewhat firm.

Cool for a few minutes, but serve warm.

Serves 4-6.

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Harvest Pumpkin Soup

Russell Klein, Executive Chef at W. A. Frost and Company kindly shared his recipe for Harvest Pumpkin Soup with us, calling it “Autumn in a bowl.” It is important to use sugar pumpkins, also called pie pumpkins as jack-o-lanterns will yield a bland, watery soup. Butternut squash can easily by substituted if you cannot find sugar pumpkins.

Yields: 7-10 servings

2 sugar pumpkins
5 shallots, sliced thin
1/2 onion, sliced thin
1 stalk celery
1 carrot
3 cloves garlic
1 cup sherry wine
1 cup brown sugar, packed
2 Tbsp cinnamon, ground
2 tsp nutmeg, ground
1/4 tsp. clove, ground
1/4 tsp. mace
2 quarts vegetable stock
2 cups heavy cream
1/2 lb butter, melted
salt & pepper to taste

Peel and seed the pumpkin. Cut the pumpkin into medium sized pieces and toss with ½ of the butter and ½ of the spices and sugar. Place on a cookie sheet and roast in a 350 degree oven until tender.

In a large stock pot add the remaining butter over medium heat and cook the vegetables until tender, but not brown. Add the sherry and reduce by half.

Add the roasted pumpkin and all of the remaining ingredients and simmer for 20 minutes.

Place the soup in a blender or food processor (a blender will yield a smoother consistency) and carefully purée the soup. Serve garnished with nuts, whipped cream or crème fraîche, if desired.

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Blueberry Delight

I found this in my mom’s recipe box. Raspberries or strawberries stand in nicely for the blueberries.
– Publisher’s note

For the Crust:

18 Graham crackers – crushed
1/2 C Sugar
1/4 C Melted Butter

Mix and press into bottom of 8×11 pan

Middle:

2 Eggs
1/2 lb. Cream Cheese
1/2 C. Sugar
1/2 tsp. Vanilla

Beat well and spread over crust and bake 15 minutes at 375 degrees. Let cool.

Topping:

1 C Blueberries – drain but save the juice
Take the juice and add 1/2 C sugar
2 T. Cornstarch
2 Drops lemon juice

Combine all topping ingredients in a saucepan and cook slowly until it forms a thick syrup. Cool and pour over top.

Chill in refrigerator, cut in squares and serve with whipped cream.

Serves 8.

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Impossible Garden Pie

From: Ruth Durst, Paullina Centennial Cookbook (1883-1983)

2 C Chopped Zucchini
1/2 C. Chopped onion
1 1/2 C Milk
3 Eggs
1 C. Chopped tomato
1/3 C Parmesan Cheese
3/4 C Bisquick
1/2 t Salt

Heat oven to 400 degrees. Lightly grease 10-inch pie pan. Sprinkle zucchini, tomato, onion and cheese in pie plate.

Combine remaining ingredients in blender until smooth at high speed 15 seconds. Pour into pie plate. Bake until golden brown and a knife inserted in center comes out clean, around 30 minutes. Let stand 5 minutes before cutting.

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