Recipes
Chipotle Brownies - Recipe book Index
- Chipotle Brownies
- Sweet Potato Soup
- Almonds with Parmesan
- Grape Salad
- Tiramisu Bon Bons
- Marinated Coconut Shrimp
- Black Olive Tapenade
- Mini quiches
- Mini quiches continued
- Smoked Salmon Spread
- Chocolate Chipotle Brownies
- Stuffed Grape Leaves
- Page 17
- Page 18
Sweet Potato Soup Sweet Potato Soup
1 Tablespoon Unsalted Butter
1 large onion, peeled and diced
2 shallots, peeled and diced
2 lbs. sweet potatoes, peeled and cubed
1/2 lb. carrots, peeled and cubed
2 tart apples, peeled, cored and cubed
1/2 ripe papaya, peeled, seeded, and cubed
3 cups water,
1/2 cup Chardonnay
1/2 cup creme fraiche
1/2 bunch fresh thyme
Melt butter in a large pot.
Add the onion and shallots, saute' over medim heat for about 5 minutes. Reduce heat, add sweet potatoes, carrots, apples, and papaya, continue to saute' about 5 minutes, stirring frequqntly. Add water and cgardonney, simmer for 30 minutes, or until fruit and vegetables are soft.
Transfer soup to a food processor in small batches and puree. Return the soup to pan, blend well, and reheat if necessary. Thin with water if too thick. Serve the soup hot, garnished with a dollup of creme fraiche and sprig of thyme.
Almonds with Parmesan Almonds with Parmesan
Olive oil for pan
1 Tablespoon chopped rosemary leaves
2 teaspoon sea salt
1 teaspoon fennel seed
1/4 teaspood ground black pepper
2 egg whites
1/2 cup fonely grated fresh parmesan cheese
1 1/2 cup almonds
1 1/2 cup walnuts
Heat the oven to 300 degrees.
Line a jelly roll pan or cookie sheet with sides-
with foil and spray or brush on olive oil. Grind the rosemary, salt, fennel, and pepper in a spice mill to a fine powder (or mince the rosemary and grind the mixture with a mortar and pestle) In a large bowl, whisk the egg whites until they foam, add the spices and cheese. Whisk again to combine. Add the nuts, stirring and tossing to thouroughly coat. Spread them in a single layer on foil-lined & oiled pan. Bake for 45 minutes, stirring every 15 minutes to redistribute the coating. The nuts will stick to the foil at first and will need to be gently proed loose with spatula to expose them evenly to heat. Slide the nuts on the foil onto a rack to cool. When completely cool, keep the nuts in an airtight container for upto 2 days.
Grape Salad Old Fashioned Grape Salad
8 ounces sour cream
8 ounces cream cheese, softened
½ cup fine sugar
2 ½ lbs. red or black seedless grapes
½ cup Brown sugar
½ cup pecans, chopped
Combine sour cream and cream cheese and fine sugar; whip in mixing bowl with whisk attachment until light and fluffy. Stir in grapes. Just before serving sprinkle with brown sugar, and pecans.
From cookbook: Made from Scratch
Gooseberry Patch
Tiramisu Bon Bons Tiramisu Bon Bons
¼ cup powdered sugar
¼ cup mascarpone cheese , softened
1 ½ Tbsp. Raspberry- flavored liqueur
1 ( 8 ounce) block cream cheese, softened
Place powdered sugar, mascarpone cheese, raspberry liqueur, and cream cheese in a large bowl ; beat with a mixer at high speed until well blended.
With a 1 ounce scoop with release lever. Scoop the mixture into small balls. Place on wax paper lined cookie sheet. Freeze until solid.
Then dip in melted chocolate and re- freeze till solid. Place in airtight container and keep frozen.
Marinated Coconut Shrimp Coconut Shrimp
1 lemon halved
1 head garlic, halved
3 bay leaves
8 peppercorns
Sea salt
2 lbs. frozen uncooked shrimp, peeled (med. sized shrimp)
2 cups coconut milk
1/2 cup fresh lime juice (6-8 limes)
1 sweet onion thinly sliced
1 serrano chile, sliced thin
1/2 bunch freashly chopped cilantro leaves
Put a large pot of water over high heat aqdd lemon, garlic, bay leaves, peppercorn and salt. When the water comes to a boil, add te shrimp. Poach for 3 to 5 minutes or until shrimp are done. Remove from heat, drain the poaching liquid. dump drained shrimp on a sheet pan, spread out on pan, and refrigerate til cooled. Combine the coconut milk, lime juice, onion, serrano chile, and cilantro in a large bowl. Add the cooled shrimp and let them marinate for about 1/2 hour before serving.
Black Olive Tapenade Fig & Black Olive Tapenade
2 cups quartered dried Mission Figs (about 12 oz.)
3 cups water
4 cups pitted Kalamata Olives, coarsely chopped
7 Tablespoons fresh lemon juice (1/2 cup + 1 Tblsp.)
3 Tablespoons whole grain mustard
4 garlic cloves, chopped
2 Tablespoons drained capers
Fresh ground pepper
Sea salt
1 cup toasted pine nuts
4 teaspoons finely chopped rosemary
2 cups extra virgin olive oil
-In a heavy medium saucepan, combine figs and water. Set over medium heat and bring to simmer. Partially cover and cook, stirring once or twice until figs are tender(about 30 minutes). Cool slightly, then drain reserving one Tablespoon of cooking liquid.
-In a food processor, combine the figs, olives, lemon juice, mustard, garlic, capers, rosemary, and reserved cooking liquid. Pulse to create a thick paste. With the motor running gradually add the oil. Trasnfer to a storage conatiner. Season generously with pepper and salt. Cover and refrigerate at least 24 hours.
-Before serving, bring the tapenade to room temperature. Stir in pine nuts just before serving
Mini quiches Herb and Cheese Mini Quiches
1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
1/4 cup shredded Asiago cheese ( 1 ounce)
2 eggs, beaten
1/2 cup half and hald, light cream, or milk
1/4 cup finely shredded Gouda or Havarti
2 Tablespoons pine nuts, toasted & coarsley chopped
1 Tablespoon snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
1 Tablespoon snipped fresh chives
1/8 teaspoon cracked black pepper
Roasted red pepper, finely chopped
Snipped fresh chives
Preheat oven 325 degrees
Pastry: in a large bowl, beat butter & cream cheese with electrix mixer on medium to high speed for 30 seconds. Beat in the flour & Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry eveny into
the bottom and up the side of each of 48
Mini quiches continued ungreased 1-3/4 inch muffin cups.
Filling: in a medium bowl, stir together eggs, half and half, light cream or milk, gouda or havarti, pine nuts, tarragon, 1 Tablespoon chives and the black pepper.
Spoon 1 heaping teaspoon of the filling into each pastry lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups, place on wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives, serve warm.
Makes 48
To Make ahead: Prepare, bake, cool. Place in freeezer container, seal and label. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree oven for 10 to 15 minutes or until warm.
Smoked Salmon Spread Smoked Salmon Spread
8 oz. cream cheese, room temperature
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 Tablespoon lemon juice
1 Tablespoon minced fresh dill
1 Tablespoon prepared horseradish
1/4 lb (4 oz.) Smoked Salmon
Cream the cheese in an electric mixer fitted with paddle attachment until smooth.
Add the sour cream, lemon juice, dill, horseradish, salt & pepper, and mix.
Add the smoked salmon and mix well.
Chill & serve with crudites or crackers
Other option: hollow out sourdough round and fill with spread to serve
Makes 1 1/2 pints
Chocolate Chipotle Brownies Chocolate Chipotle Brownies
1 cup butter
1 teaspoon butter
1 cup all-purpose flour
1 Tablespoon all-purpose flour
1 1/2 cups sugar (granulated or bakers)
4 oz. unsweetened chocolate, chopped roughly
1 teaspoon ground cinnamon
3/4 teaspoon ground chipotle chile pepper
4 eggs
1 cup chopped nestle semi-sweet morsels (or 1 cup chooped mexican chocolate)
Heat oven to 325 degrees.
Butter and flour 11 by 7 baking dish with 1 teastpoon butter and 1 Tablespoon flour. Heat the remaining butter and unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate morsels or mexican chocolate.
Pour mixture into prepared baking dish. Bake until center is set, 35 to 40 minutes. Cool completely and then cut into small squares.
Stuffed Grape Leaves Goat Cheese rolled in Grape Leaves
1 8 oz. Jar Grape Leaves, drained
1/2 cup Ricotta Cheese
4 ounces Goat Cheese, softened
At least one hour before assembling the rolls, rinse the leaves. If necessary cut the stems from the leaves. Then soak the leaves in a bowl of cold water to remove some of the brine.
Meanwhile, in a small bowl, stir together the ricotta and the goat cheese.
To assemble, drain the leaves and pat dry with paper towels. Spoon 1/2 teaspoon of the cheese mixture onto each grape leaf just below its center near the stem end. Fold in the sides of the grape leaves. Then roll up to enclose the filling, forming a cylindrical roll.
Page 17 Marinated Goat Cheese
6 ounce log goat cheese
2 Bay leaves, broken into pieces
1 1/4 cups olive oil
1/4 teaspoon red pepper flakes
2 cloves garlic, peeled and lightly smashed
1 teaspoon green or black peppercorns, crushed
1 Tablespoon chopped parsley
Cut goat cheese into 1/2 inch slices and gently divide between jars. Don"t pack the cheese in too tightly or the slices will stick together. (I put the cheese into the freezer for about 10 minutes to firm up-will cut easier).
In a large class measuring cup, combine olive oil, garlic, parsley, bay leaves, red pepper flakes, and peppercorns. Pour over the cheese. Completely cover the cheese with the liquid mixture. Allow to marinate for 5 days at room temperature, or if your kitchen iss too warm put into refrigerator (or garage if cool).
Olive oil stops the cheese from ripening further, so this young cheese will last several weeks refrigerated. The oil solidifies when cold, but liquifies quickly at room temp.
