tag:blogger.com,1999:blog-60860734038355487752024-03-28T00:32:47.876-07:00 My Favorite RecipesEllen Jameshttp://www.blogger.com/profile/04159246660708822275noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-6086073403835548775.post-48185460312339061652019-11-04T19:48:00.004-08:002019-11-04T19:54:04.015-08:00Asian Gourmet Club Recipes<div class="separator" style="clear: both; text-align: center;">
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I have loved being in the DC Gourmet Club for quite a few years. It always pushes me to learn new recipes and come up with amazing themes. What I'm terrible about is sharing and posting recipes after Gourmet Club is over with. The reason is because I need to sleep for a few days afterwards, and also dedicate time to all the things I neglected the week of Gourmet Club.<br />
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Since our month assigned was October, Jenna and I wanted to do something a little different, with a slight play on Halloween. We thought a murder mystery would be fun, and when we found one that was based around Miss America beauty pageant contestants, we were immediately sold! The only problem on my end was deciding what kind of food to serve. I couldn't think of anything that really went with the beauty pageant theme, so I decided to do some Asian recipes I've been dying to try, and add a few of my favorite dishes I love to make.<br />
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After a lot of pleading from the members of the group, I am writing down the recipes. I wish I have done this for all of my Gourmet Clubs in the past, because I often do a lot of research and testing, but then forget everything when I want to repeat it.<br />
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*Photos all by the amazing Elizabeth Moon!<br />
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<b>Momofuku Pork Buns</b><br />
<span style="font-size: xx-small;"><i>(I've been making these for a couple of years now, ever since Niki and I had them at the original Momofuku basement restaurant in NYC. Rick LOVES them so much. I use a regular steamer in a large metal pan--you can also use the steamer on a rice cooker if yours has one.)</i></span><br />
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1 tablespoon plus 1 teaspoon active dry yeast<br />
4 1/4 cups bread flour<br />
6 tablespoons sugar<br />
3 tablespoons nonfat dry milk powder<br />
1 tablespoon kosher salt<br />
1/2 teaspoon baking powder, rounded<br />
1/2 teaspoon baking soda<br />
1/3 cup rendered pork fat, bacon fat or vegetable shortening, at room temperature<br />
Vegetable oil<br />
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Cooked Pork Belly (I use a different recipe--below)<br />
1 cup hoisin sauce (even David Chang uses bottled sauce)<br />
1/2 cup thinly sliced scallions (green and white parts)<br />
2 thick Kirby cucumbers, cut into 1/8-inch-slices (Chang pickles them in salt & sugar but I like plain)<br />
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Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.<br />
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Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they're rising, cut out fifty 4-inch squares of parchment paper.<br />
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After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little.<br />
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*There is a great video with David Chang on an episode of Martha Stewart you can watch to learn how to roll, shape and fold the dough.<br />
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Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.<br />
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Open a warm bun and spread about 2 teaspoons of hoisin sauce on the inside. Add 2 pieces of pork belly, then a couple slices of cucumber. (When ready to serve, I slice the pork belly and then char it with a blow torch. Definitely not necessary, but gives it a really great taste.) Add a scattering of scallions. Repeat with the remaining buns, and eat!<br />
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<b>Chashu Pork Belly </b><b>- justonecookbook.com </b><br />
<span style="font-size: xx-small;"><i>(A few years ago I was researching ramen recipes and landed on this website and found some favorite things. They have an incredible teriyaki sauce as well! I made this version of pork belly for that ramen a few years ago and now it's my go-to pork belly recipe.) </i></span><br />
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1 lb pork belly block<br />
1 Negi/Long Green Onion (Sub: 1 leek or 2-3 green onions)<br />
1 knob ginger<br />
½ T. vegetable oil<br />
½ cup soy sauce<br />
1 cup water<br />
⅓ cup sugar<br />
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Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Sear the fat side down first, then flip over to sear all sides, which will take about 10 minutes.<br />
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While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer.<br />
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Put an Otoshibuta (drop lid) on top to press the ingredient down and limit the evaporation. If you don’t have an Otoshibuta, you can make it with aluminum foil. (see how to make one on justonecookbook.com – which is my very favorite Japanese recipe blog). Simmer on low heat for next one-hour, rotating Chashu every 15 minutes (keep Otoshibuta on all times!).<br />
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After one hour, there is ½ inch liquid left in the pot. Now you have 2 options. Option 1: If you're serving right away, remove the Otoshibuta and further cook down the sauce on low heat until the sauce gets thicken and see the bottom of the pot when you draw a line with a spatula. Option 2 (recommended): Transfer the Chashu to a container or a bag with a little bit of cooking sauce and refrigerate overnight. Strain the leftover cooking sauce and refrigerate.<br />
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To serve, slice the Chashu into ¼ inch pieces. You can use a propane torch or broiler to sear the Chashu slices to enhance the flavor. If you kept the Chashu overnight and don't want to sear the Chashu, you can reheat it by soaking in the hot cooking sauce.<br />
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<b>Crab Ragoons</b></div>
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<span style="font-size: xx-small;"><i>(I order the everywhere they offer them and they're always a favorite. I decided to finally make them and they couldn't be easier. There were a lot of fancy recipes, but I just did my own thing and loved them!) </i></span></div>
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cream cheese</div>
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crab meat (I used real king crab, but you can use imitation)</div>
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finely chopped green onion</div>
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salt</div>
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wonton wrappers</div>
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Mix ingredients to taste (I didn't use a recipe, but there are plenty out there). Put a small amount in the wonton wrapper, wet the inside edges and fold as desired (I went for simplicity and just folded into a triangle). Fry in 360 degree oil until golden brown on each side. Drain on paper towel. Serve hot with a side of duck sauce or sweet chili sauce.<br />
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<b>Shrimp Spring Rolls</b></div>
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<span style="font-size: xx-small;"><i>(I have made my own Spring Rolls here and there for almost 20 years--ever since I first had them and wanted to discover how to make them. Now I just order them at Roll Play because it's so much easier. If you haven't been there, go NOW.)</i></span></div>
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rice paper rounds</div>
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cooked shrimp</div>
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strawberry slices</div>
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julienned mango slices</div>
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cilantro</div>
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mint</div>
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purple cabbage</div>
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julienned carrots</div>
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julienned cucumber</div>
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butter lettuce</div>
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rice noodles (soak in hot water, cool in cold water, and drain)</div>
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fried wonton wrapper strips</div>
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Wet the rice paper round. roll the carrots, cabbage and cucumber in a leaf of butter lettuce so it's easier to work with. Roll all other ingredients together and fold like a burrito. I recommend watching some of the great videos on instagram of rolling spring rolls, and practicing a lot. But, no matter how perfect they are when you are at home, when you throw a fancy dinner party, they will be hideous. But luckily, they will still taste amazing! Serve with a sweet chili sauce. Don't make them too far ahead or the rice paper will get too tough.<br />
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<b>Chicken Tom Ka Soup</b> (4 servings)</div>
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<span style="font-size: xx-small;"><i>(I has this soup for the first time at Olivia Hart's wedding a couple of years ago, and have wanted to make it ever since. I finally used Gourmet Club as an excuse to ask Kristin Hartt for it. The recipe normally has mushrooms in it, but I saw that some recipes replace them with pumpkin. I thought it would be perfect for October, and it was a hit with my family and Gourmet Club. This recipe is definitely a keeper!)</i></span></div>
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2 cups homemade or canned chicken or veggie broth</div>
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2 cloves garlic, peeled and smashed</div>
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7-8 thin slices of fresh ginger</div>
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1 stalk lemon grass, tough outer layers removed and tender inner stalk cut into bite-sized pieces and slightly pounded</div>
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12 kaffir lime leaves (very important-get from Asian store), slightly crushed</div>
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5-6 fresh Thai or 1 soprano chili, slightly pounded (I was very light on the peppers for mild spice level)</div>
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3 shallots, cut in half</div>
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1 t. salt</div>
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1 t. sugar</div>
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1/4 c. fish sauce</div>
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2 c. coconut cream and milk combined</div>
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2 c. bite-sized chicken, raw</div>
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1 c. bite-sized peeled pumpkin (I used Japanese kabocha), raw</div>
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2-3 T. fresh lime juice</div>
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1/3 c. cilantro, chopped</div>
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1 scallion, minced</div>
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chili sauce like siracha to taste</div>
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Bring broth to boil in large sauce pan. Add garlic, ginger, lemon grass, lime leaves, chilis, and shallots. Cover, reduce heat to low, and simmer for 30 minutes. Strain broth and discard solids. (This is the step that I did a few days before and then stored broth to finish at the dinner--it worked so well and would freeze really nicely!)</div>
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Return broth to sauce pan and set over low heat. Add salt, sugar and fish sauce. Taste for a pleasing balance of salty and spicy. Add coconut cream and milk combined. When both simmers, add chicken and pumpkin. Increase heat to medium. When they are cooked, turn off heat (I think about 7-10 minutes). Taste and adjust seasoning and add siracha if desired. </div>
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Serve with lime juice, cilantro and scallion.<br />
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<b>Spicy Thai Steak Salad</b></div>
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<span style="font-size: xx-small;"><i>(I order this every time I go to a Thai restaurant, as it's my favorite on the menu. But it's so simple and when creating this menu, I thought surely it's easy to make. As much as I hate everything about fish sauce, it's a must with this salad. You can make the dressing ahead and keep it in the fridge up to 2 weeks.)</i></span></div>
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1 pound flank or strip steak broiled, grilled, or Sous-vide (what I used) </div>
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1 large head of butter lettuce, also known as Boston or Bibb, leaves torn into bite-size pieces</div>
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1 large head of romaine, torn into bite-size pieces</div>
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1/2 English cucumber, halved lengthwise and sliced</div>
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1/2 pint (120 g) cherry tomatoes, halved</div>
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1/2 small red onion, halved lengthwise and thinly sliced</div>
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Handful of fresh mint leaves, roughly chopped</div>
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Large handful of fresh cilantro leaves, roughly chopped</div>
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1/4 cup (60 ml) fresh lime juice</div>
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2 tablespoons fish sauce</div>
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1 large garlic clove, minced</div>
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1/4 red or green jalapeño, unseeded and thinly sliced crosswise, or more to taste</div>
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1 packed tablespoon light brown sugar</div>
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Cook steak as you prefer, cover in tin foil and let sit on counter to cool up to an hour. </div>
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In a large bowl, combine the lettuce, cucumbers, tomatoes, onions, mint, and cilantro.</div>
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In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods. </div>
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Cut the meat against the grain into very thin slices and add to the bowl. Drizzle the salad with just enough Chile-Lime Sauce to lightly coat and gently toss together.</div>
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<b>Milkbar Strawberry Lemon Cake</b></div>
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<span style="font-size: xx-small;"><i>(I highly recommend Christina Toi's amazing book, All About Cakes, which has this recipe. You should only make this if you have 12 hours of free time, and you are slightly insane. If you are feeling extra ambitions, double all six of these recipes and then make 12 mini cakes instead of one large one. And then make another double batch of strawberry jam because you ate too much and need more to share with your friends.)</i></span></div>
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<b>Vanilla Cake</b></div>
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Nonstick baking spray</div>
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8 tbsp. unsalted butter, softened</div>
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1 1⁄4 cups sugar</div>
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1⁄4 cup packed light brown sugar</div>
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3 large eggs</div>
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1⁄2 cup buttermilk</div>
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1⁄2 cup vegetable oil</div>
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1 tbsp. vanilla extact</div>
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1 1⁄2 cups cake flour</div>
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1 tsp. baking powder</div>
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1 tsp. kosher salt</div>
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Heat the oven to 350°. Line an 8 x 12-inch baking sheet with parchment paper and then spray with nonstick baking spray. In the bowl of a stand mixer fitted with the paddle, cream the butter with both of the sugars on medium-high speed for 3 minutes. Scrape down the sides of the bowl, add the eggs, and continue mixing on medium-high speed for 3 minutes. Reduce the mixer speed to low, and slowly drizzle in the buttermilk, oil, and vanilla. Increase the mixer speed to medium-high, and beat until the batter doubles in volume and turns white, 6 minutes.</div>
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Reduce the mixer speed to low, add the flour, baking powder, and salt, and mix until just combined. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the middle of the cake comes out clean, 28 to 30 minutes. Transfer to a rack and let cool completely. Wrap the pan in plastic wrap and refrigerate for up to 5 days.</div>
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<b>Pickled Strawberry Jam </b><br />
<i>(This is AMAZING and I've decided I'm always going to have some of this in my fridge to spread over hot buttered toast or English muffins.)</i><br />
<i><br /></i>
12 oz. strawberries, hulled</div>
<div>
1 cup sugar</div>
<div>
2 tsp. pectin</div>
<div>
3⁄4 tsp. kosher salt</div>
<div>
2 tsp. sherry wine vinegar</div>
<div>
<br /></div>
<div>
In a blender, puree the strawberries until smooth. In a small saucepan, whisk the sugar with pectin and 1⁄2 teaspoon of the salt. Scrape the strawberry purée into the saucepan along with both vinegars, and stir to combine. Bring to a boil over high heat, and then reduce the heat to medium-low, and cook the jam, stirring, until thickened and glossy, 10 minutes. Remove the jam from the heat and let cool completely. Spoon 5 tablespoons of the jam into a small bowl for the frosting, and refrigerate the remaining jam for up to 2 weeks.</div>
<div>
<br /></div>
<div>
<b>Pickled Strawberry Frosting</b></div>
<div>
1 1⁄2 tsp. white wine vinegar</div>
<div>
8 tbsp. unsalted butter</div>
<div>
1⁄4 cup confectioners' sugar</div>
<div>
1⁄8 tsp. citric acid</div>
<div>
<br /></div>
<div>
For the pickled strawberry frosting: In the bowl of a stand mixer fitted with the paddle, cream the butter with the confectioners’ sugar on medium-high speed until pale and fluffy, 3 minutes. Meanwhile, in a small bowl, stir the reserved 5 tablespoons pickled strawberry jam with the remaining 1⁄4 teaspoon salt and the citric acid. On low speed, slowly pour in the jam and then beat until smooth and fluffy, 1 minute.<br />
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<div>
<b>Milk Crumbs</b></div>
<div>
3⁄4 cup instant nonfat dry milk, such as Carnation</div>
<div>
1⁄4 cup all-purpose flour</div>
<div>
2 tbsp. cornstarch</div>
<div>
2 tbsp. sugar</div>
<div>
1⁄2 tsp. kosher salt</div>
<div>
4 tbsp. unsalted butter, melted</div>
<div>
3 oz. white chocolate, melted</div>
<div>
<br /></div>
<div>
Heat the oven to 250°. In a medium bowl, whisk 1⁄2 cup of the dry milk with the flour, cornstarch, sugar, and salt. Add the butter and stir with spatula until the mixture forms small clusters. Spread the clusters onto a parchment paper-lined baking sheet and bake until dried and sandy, 20 minutes. Transfer the clusters to a rack and let cool completely.</div>
<div>
Return the clusters to a bowl, break apart any that are larger than 1⁄2 inch in diameter, and then toss with the remaining 1⁄4 cup dry milk until evenly coated. Pour the white chocolate over the crumbs and toss with the spatula until evenly coated, tossing every 5 minutes until the chocolate is cooled completely and no longer sticky. Transfer the crumbs to a container and refrigerate for up to 1 week.</div>
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<b><br /></b>
<b>Liquid Cheesecake</b></div>
<div>
1⁄2 tsp. cornstarch</div>
<div>
1⁄2 tsp. kosher salt</div>
<div>
2 tbsp. whole milk</div>
<div>
1 large egg</div>
<div>
1 (8-oz.) package cream cheese, softened</div>
<div>
3⁄4 cup sugar</div>
<div>
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<div>
Heat the oven to 300° and line a 6-inch round cake pan with plastic wrap. In a small bowl, whisk the cornstarch with the salt and then stir in the milk and egg until smooth. In a medium bowl, beat the cream cheese on medium speed of a hand mixer until smooth and fluffy, 2 minutes. Add the sugar and continue mixing until fluffy, 2 minutes more. Add the cornstarch slurry, and beat until smooth and loose, 3 minutes.</div>
<div>
Scrape the batter into the prepared pan and bake until set at the edges, but not browned, and still loose in the center, 20 minutes. Transfer to a rack and let cool completely. Store the cheesecake in the refrigerator for up to 1 week.</div>
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<div>
<b>Lemon Curd</b></div>
<div>
6 tbsp. sugar</div>
<div>
5 tbsp. fresh lemon juice</div>
<div>
Finely grated zest from 2 lemons</div>
<div>
3 large eggs</div>
<div>
2 1⁄4 tsp. unflavored powdered gelatin</div>
<div>
6 tbsp. chilled unsalted butter, cut into 1/2-inch cubes</div>
<div>
1⁄2 tsp. kosher salt</div>
<div>
<br /></div>
<div>
In a blender, blend the sugar with the lemon juice and zest until the sugar dissolves, 30 seconds. Add the eggs and blend on low speed until smooth and foamy, 15 seconds. Scrape the curd into a small saucepan and clean the blender.</div>
<div>
Heat the curd over low, and cook, stirring, until thickened and it comes to a low boil, about 8 minutes. Meanwhile, in a small bowl, stir the gelatin with 2 tablespoons cold water and let stand for 5 minutes to soften the gelatin. Pour the lemon curd into the cleaned blender along with the softened gelatin, butter, and salt, and puree until smooth.</div>
<div>
Scrape the curd through a fine sieve into a bowl and refrigerate until the curd is completely chilled, at least 1 hour. Refrigerate for up to 1 week.</div>
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<div>
<b>To assemble the cake:</b> </div>
<div>
Unmold the vanilla cake from the pan and place on a cutting board. Using a 6-inch springform cake pan ring, cut out 2 full circles from the cake. Wash the ring and place it in the center of a parchment paper-lined baking sheet. Fit a 32 inch-long sheet of parchment paper inside the ring to line it, and secure it closed with clear tape (the paper should stand 12 inches tall).</div>
<div>
Break the cake scraps apart and place them inside the ring to completely cover the bottom, pressing to flatten them into an even layer. Using a pastry brush, brush 3⁄4 teaspoon of the lemon juice over the cake layer, and then spread half the pickled strawberry jam over the cake. Sprinkle with one-third of the milk crumbs, and press them into the jam to secure.</div>
<div>
In a large bowl, whisk the cheesecake with the lemon curd until completely smooth. Spoon half of the lemon cheesecake over the milk crumbs and smooth the top. Place one of the full cake layers over the cheesecake layer and press gently to level. Brush the cake with the remaining 3⁄4 teaspoon lemon juice, and then repeat layering with the remaining pickled strawberry jam, half of the remaining milk crumbs, and the remaining lemon cheesecake, smoothing the top.</div>
<div>
Place the remaining cake layer on top of the cheesecake and press gently to level. Spread the pickled strawberry frosting over the cake layer and smooth the top. Sprinkle with the remaining milk crumbs and then freeze the assembled cake for at least 12 hours to set the layers. Store the cake in the freezer until ready to serve, up to 2 weeks.</div>
<div>
Remove the cake from the freezer, and remove the springform ring. Peel away and discard the parchment paper, and then transfer the cake to a serving plate or cake stand. Let the cake stand to defrost for at least 3 hours before slicing and serving.</div>
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com1tag:blogger.com,1999:blog-6086073403835548775.post-6247068124207334292017-05-10T12:06:00.003-07:002017-05-10T13:12:31.658-07:00Coconut Key Lime Macarons<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Sara (Huber) Kutter wanted me to teach her how to make macarons. She wanted to make some for her sweet 1 year old's birthday party. Her colors for the party are green and blue.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">We made a traditional blueberry for the blue ones (just blended up freeze-dried blueberries and added to my basic buttercream). I have been wanting to make lime macarons with a lime curd for a while now, so that's what I decided to do with the green ones. But, when I was about to add vanilla to the batter, I thought I'd try coconut extract instead, thinking it would go well with lime. I always have a bottle of Nellie & Joe's key lime juice from Key West, so I used that for the curd. They turned out absolutely amazing, and might even be my new favorite flavor!</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "times" , "times new roman" , serif;"><b>Coconut Key Lime Macarons</b></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span>
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<span style="font-family: "times" , "times new roman" , serif;">2/3 c. almond flour (sometimes called meal)</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1 1/2 c. powdered sugar</span><br />
<span style="font-family: "times" , "times new roman" , serif;">3 egg whites at room temperature</span><br />
<span style="font-family: "times" , "times new roman" , serif;">5 T. granulated sugar</span><br />
<span style="font-family: "times" , "times new roman" , serif;">3/4 t. coconut extract</span><br />
<span style="font-family: "times" , "times new roman" , serif;">green gel coloring</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Heat oven to 280-300 degrees and place the racks on the two lowest positions. Cut flat pieces of parchment paper (buy online at King Arthur) to fit two cookie sheets perfectly (cut corners too). I no longer draw circles. I found it to be a very time consuming task that I quickly tired of. I learned how to pipe the macarons in a way to keep the perfect shape of a circle (description below).</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Place 2/3 c. almond flour (packed tightly) with 1.5 c. powdered sugar in a food processor and process until very smooth and mixed together thoroughly. DO NOT do this in a blender, as it somehow adds moisture. If you don't have a mixer, you can sift your almond flour before measuring, then whisk the flour and powdered sugar together. This avoids little pieces of almond in your cookies.</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">After separating the egg whites (keep yolks for lime curd), add them to the bowl of a mixer (I love my Kitchenaid). If you're like me, and always forget to set out the eggs so they're at room temperature when you begin, here's a tip. Put the egg whites in the mixer bowl, and swirl around atop of your cooktop's flame (requires a gas stove). Using a clean finger, I will swirl the egg whites around until they are not hot or cold, but room temperature--works like a charm! Add 5 T. of granulated sugar to your egg whites. Using your heavy duty mixer, start with speed 4 and beat for 2 minutes, then go to speed 6 for 2 minutes, and finally at speed 8 for 2 minutes. At this point, add the coconut extract and green coloring, then set the mixer to speed 10 and and continue to beat until stiff peaks appear. You will notice that the egg whites start to gather in the middle, which indicates it's ready. To test it, pick up the whisk and if the egg white's peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become dry and clumpy--if that happens, start over with new egg whites).</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Leaving the beat egg whites in the original mixing bowl, add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. I use a silicone spatula and scrape around the sides of the bowl, then push down the middle twice, and continue that until you can't see the dry ingredients anymore. As soon as they are mixed in, add another 1/3 of the mixture and continue. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. This last step is a little harder and will require you to scrape the sides and then push down in the middle a few times. When it starts to smooth out and thin out, start testing it by lifting your spatula, and dropping the batter into the bowl. The mixture should pour off the spatula like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. If you Google videos of stirring macaron batter, you can watch the experts do it and see the desired consistency. That helped me a lot when I was learning.</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Use a piping bag with a medium-sized round tip (#10 works, but #12 is better). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is to hold the pastry bag just over the pan (not touching) and squeeze slightly to let the batter come out until a circle is perfectly formed. This takes practice, but you will get it quickly. Make sure your pastry bag is straight up and down, and squeeze just until the batter flows out of the tip. As soon as you have the desired size (about the size of a quarter or half dollar), then stop squeezing. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least an hour, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.) **If your batter spreads too much when you pipe the cookies, or they spread when you tap the pan, your batter is too thin and next time you need to stir less. If the cookies still have a little bump on the top of them, and it won't go away no matter how many times you tap the pan, you have too thick of a batter and you need to stir a few more strokes next time.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 30 seconds, to let any humidity escape. Then close the door and set the timer for 6 minutes. **This is the BIG moment in macaron making. When you open the oven, you will see if your macarons have the oh so important "feet" at the bottoms. If they have cracked or have a dome, that means you didn't let them dry long enough. Continue to bake and see if you can salvage any.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Once the initial 6 minutes is up, switch the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, lightly press on the top of the cookie. If it is gooey underneath and moves a lot, it needs a couple more minutes. If it feels firm, then carefully try to lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before lifting any off the pans. If they all come off perfectly, pat yourself on the back! If they stick a little, just be careful and try your best. If they stick a lot, use a thin metal spatula and try to scrape underneath them to salvage the cookie's important bottom.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Once all the cookies are off the sheets, you can find each of them a match. If you are the only one who piped them, they should be fairly consistent sizes and you can usually make a perfect match when pairing them up, and then fill them with lime curd (recipe below). You should use a pastry bag with the same size of tip to fill the macarons, and only pipe the filling in the center, filling half of the macaron. Once you put the top on, squish just so you can see the edge of the filling sandwiched between the cookies.</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Completed macarons are best if refrigerated (in a tight fitting container) for a couple of hours, or frozen up to 3 months. At least 15 minutes before serving, remove the macarons from the fridge and let them come to room temperature. If frozen, take out of the freezer an hour before serving, and keep sealed in the container, with the lid on, until completely thawed.</span><br />
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<b><span style="font-family: "times" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "times" , "times new roman" , serif;">Lime Curd</span></b></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">4 egg yolks</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1/4 c. Key Lime Juice</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">1/2 c. sugar</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">5 T. butter, cold and cut into chunks</span><br />
<span style="font-family: "times" , "times new roman" , serif;">green gel coloring</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">On medium heat, cook egg yolks, lime juice and sugar, stirring constantly. Continue to cook until the mixture is thick enough to coat a wooden spoon, or until it reaches 160 degrees on an instant-read thermometer. Remove saucepan from the heat and whisk in the butter, one piece at a time until all the butter is combined, and add coloring to match cookie shells. Strain the mixture through a fine sieve and into a medium bowl. Cover the curd with plastic wrap, pressing it directly onto the surface to avoid causing a skin to form. Refrigerate for at least an hour or up to a day. </span></div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-68531851522372579422017-01-29T11:03:00.002-08:002017-01-29T11:08:51.231-08:00New Orleans Bread Pudding<div class="separator" style="clear: both; text-align: center;">
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Yesterday I thought there was a party for some friends of ours who will be leaving to serve a mission in Louisiana. I needed to bring a dessert, so I thought it would be a good excuse to make a New Orleans style bread pudding I've been wanting to recreate. (I've also been practicing some recipes for my upcoming DC Gourmet Club, and bread pudding has been on that list.) Sadly, I got my weeks mixed up and there was no party last night, so I ended up passing out warm bread pudding to my neighbors!</div>
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My inspiration came from the amazing bread pudding at Henry's Louisiana Grill in Georgia. I love it so much that my district office even ordered it in to celebrate my last birthday! Henry's bread pudding is really good, but what's amazing is the insane caramel sauce that he ladles over the bread pudding. I tried a few different recipes last night and landed on the sauce below. The actual bread pudding is an adaption from Emeril's recipe, and the sauce takes his Bourbon cream sauce and adds it to a caramel sauce, which ended up close to perfect.<br />
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<div class="MsoNormal">
<b>New Orleans Bread Pudding<o:p></o:p></b></div>
<div class="MsoNormal">
(Recipe adapted from Emeril Lagassee)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8 eggs<o:p></o:p></div>
<div class="MsoNormal">
2 c. brown sugar<o:p></o:p></div>
<div class="MsoNormal">
1 t. cinnamon<o:p></o:p></div>
<div class="MsoNormal">
¼ t. freshly grated nutmeg<o:p></o:p></div>
<div class="MsoNormal">
2 t. vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
¼ c. Bourbon<o:p></o:p></div>
<div class="MsoNormal">
4 c. half-and-half<o:p></o:p></div>
<div class="MsoNormal">
1.5 loaves of French bread<o:p></o:p></div>
<div class="MsoNormal">
1 c. raisins (optional)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cut French bread into 1 inch pieces. Line a baking sheet with
bread cubes and bake at 350 degrees for 5 minutes, or just until they are dried
out—this is especially important if the bread is fresh (day old bread works
best). <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine eggs, sugar, cinnamon, nutmeg, vanilla, Bourbon, and
half-and-half together in a large mixing bowl. Add cooled bread cubes and
raisins to the mixture, and soak for 2 hours. Stir once in while so everything
gets coated and soaked.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the bread mixture into a buttered 9X13” baking dish and
bake at 350 degrees for 45-55 minutes, watching that the sides and bottom don’t
get burned, but the center is firm and set. Let cool on the counter for 5-10
minutes before serving. Cut into serving squares and top with creamy caramel
sauce.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Creamy Caramel Sauce<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 c. heavy cream<o:p></o:p></div>
<div class="MsoNormal">
1 c. half-and-half cream<o:p></o:p></div>
<div class="MsoNormal">
2 t. vanilla<o:p></o:p></div>
<div class="MsoNormal">
3 T. sugar<o:p></o:p></div>
<div class="MsoNormal">
1 T. cornstarch<o:p></o:p></div>
<div class="MsoNormal">
2 T. bourbon<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the cream, half-and-half, vanilla and sugar in a
saucepan over high heat, whisking for 3 minutes. Dissolve the cornstarch in the
Bourbon. As soon as the cream mixture starts to boil, add the Bourbon mixture
and whisk vigorously while it boils for one minute. Lower heat so it simmers,
and whisk until it’s thoroughly blended and slightly thickened. Set aside and
immediately start on caramel sauce.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 c. sugar<o:p></o:p></div>
<div class="MsoNormal">
½ c. corn syrup<o:p></o:p></div>
<div class="MsoNormal">
½ c. butter, room temperature<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine sugar and corn syrup in a heavy bottomed saucepan
and cook over medium heat, stirring constantly just until the sugar is
dissolved and melted. Stop stirring as soon as that happens and continue to
cook (no stirring) until the mixture is a light golden brown. Remove from heat
and shock the saucepan in an ice bath quickly to stop the pan from cooking, but
remove it instantly so it doesn’t cool too much. Quickly whisk in the butter
until combined, and then add the Bourbon cream mixture, whisking over low heat
until it is all combined and smooth.<o:p></o:p></div>
<div class="MsoNormal">
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-47475158735091032342017-01-21T11:24:00.000-08:002017-01-29T11:33:56.338-08:00Stacy's Granola <div style="color: #222222; font-family: arial, sans-serif; font-size: 13px;">
My adorable friend Stacy Hansen moved to New Jersey and she loves to bring her girls to DC for overnight visits and they stay in our guest rooms. One day she brought me a jar full of granola to thank me, and it honestly was the best gift in the world because I've now used this recipe dozens of times over the last couple of years. It's the best granola I've ever had.</div>
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My favorite thing to do with it is put it with greek yogurt and fresh berries. Or in the summer time when peaches or blueberries are in season, I just put it with fresh fruit and milk. It's also nice to have in a container at work so you can munch on it here and now to fill your belly. And boy, just a little bit helps to make you full for a really long time!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPr9Sl8zPFNeIvuMQo6QU19PZoVjvoan8iscmMddEhCFhJ8OVvHm8LQ4H92d0ubIchPqZt2iRClJefbPNZjNDSr-ikMw5r14IQcx1XopMFpnDN096lEiSso2EKGXoBlIOeGFwmtH80ajQ/s1600/IMG_2273.JPG.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPr9Sl8zPFNeIvuMQo6QU19PZoVjvoan8iscmMddEhCFhJ8OVvHm8LQ4H92d0ubIchPqZt2iRClJefbPNZjNDSr-ikMw5r14IQcx1XopMFpnDN096lEiSso2EKGXoBlIOeGFwmtH80ajQ/s400/IMG_2273.JPG.jpeg" width="300" /></a></div>
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<b><span class="il">Stacy Hansen's </span></b><b><span class="il">Granola</span></b></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Preheat oven to 275 degrees.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Mix together in a large bowl:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">8 cups oats</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">½ cup UNSWEETENED coconut (flakes or shredded)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 T. ground flax</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 </span><span style="background-color: rgba(255, 255, 255, 0);">T. flax seed </span></div>
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<span style="background-color: rgba(255, 255, 255, 0); color: #222222; font-family: arial, sans-serif; font-size: 13px;">2 T. chia </span><span style="color: #222222; font-family: arial, sans-serif; font-size: x-small;">seeds </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 cup chopped raw </span><span class="m_786980322335271134gmail-il" style="background-color: rgba(255, 255, 255, 0);">almonds</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 cup chopped raw walnuts or pecans</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Set aside.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">In a small bowl whisk together:</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2/3 cup coconut oil (or vegetable oil)</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 cup honey</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1/2 cup packed brown sugar</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 tsp vanilla <span class="m_786980322335271134gmail-il">extract</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">2 tsp <span class="m_786980322335271134gmail-il">almond</span> <span class="m_786980322335271134gmail-il">extract</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">1 tsp salt</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Pour wet ingredients over dry. If you want the oat mixture to be coated evenly mix with your hands for 2-3 minutes. Spread equal parts of the <span class="m_786980322335271134gmail-il"><span class="il">granola</span></span> onto two jellyroll pans and cook for 15-25 minutes. Depending on how you like your <span class="m_786980322335271134gmail-il"><span class="il">granola</span></span> (crunchy or sticky). Stir <span class="m_786980322335271134gmail-il"><span class="il">granola</span></span> after 10 minutes in the oven. Cook for 5 more minutes and stir, then cook 5 minutes and stir, then one last time cook for 5 minutes and take out of oven to cool. I usually stir it in the pan every once in a while as it cools, so it doesn’t cool in one big chunk. It will still break a part but it can be messy.</span></div>
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com1tag:blogger.com,1999:blog-6086073403835548775.post-49297788527885273072016-07-29T23:39:00.004-07:002016-07-31T20:50:07.202-07:00{UPDATED} Basic Macarons<span style="font-family: inherit;">It's been quite a while since I've updated my recipe blog. A goal of mine is to catch up on a few favorite recipes this summer. I had a dear friend text me tonight requesting a recipe for macarons that she could pass along with a shower gift tomorrow morning, so I thought I'd update my basic macaron recipe with a few new tips and tricks I've learned along the way.</span><br />
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<b>{UPDATED} Basic Macarons</b></span><br />
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<span style="font-family: inherit;">2/3 c. almond flour (sometimes called meal)</span><br />
<span style="font-family: inherit;">1 1/2 c. powdered sugar</span><br />
<span style="font-family: inherit;">3 egg whites at room temperature</span><br />
<span style="font-family: inherit;">5 T. granulated sugar</span><br />
<span style="font-family: inherit;">3/4 t. vanilla (or almond) extract</span><br />
<span style="font-family: inherit;">gel coloring</span><br />
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<span style="font-family: inherit;">Heat oven to 280-300 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly (cut corners too). I no longer draw circles. I found it to be a very time consuming task that I quickly tired of. I learned how to pipe the macarons in a way to keep the perfect shape of a circle (description below).</span><br />
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<span style="font-family: inherit;">Place 2/3 c. almond flour (packed tightly) with 1.5 c. powdered sugar in a food processor and process until very smooth and mixed together thoroughly. DO NOT do this in a blender, as it somehow adds moisture. If you don't have a mixer, you can sift your almond flour before measuring, then whisk the flour and powdered sugar together. This avoids little pieces of almond in your cookies.</span><br />
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<span style="font-family: inherit;">After separating the egg whites (keep yolks for buttercream and curds), add them to the bowl of a mixer (I love my Kitchenaid). If you're like me, and always forget to set out the eggs so they're at room temperature when you begin, here's a tip. Put the egg whites in the mixer bowl, and swirl around atop of your cooktop's flame (requires a gas stove). Using a clean finger, I will swirl the egg whites around until they are not hot or cold, but room temperature--works like a charm! Add 5 T. of granulated sugar to your egg whites. Using your heavy duty mixer, start with speed 4 and beat for 2 minutes, then go to speed 6 for 2 minutes, and finally at speed 8 for 2 minutes. At this point, add the extract and coloring, then set the mixer to speed 10 and and continue to beat until stiff peaks appear. You will notice that the egg whites start to gather in the middle, which indicates it's ready. To test it, pick up the whisk and if the egg white's peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become dry and clumpy--if that happens, start over with new egg whites).</span><br />
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<span style="font-family: inherit;">Leaving the beat egg whites in the original mixing bowl, add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. I use a silicone spatula and scrape around the sides of the bowl, then push down the middle twice, and continue that until you can't see the dry ingredients anymore. As soon as they are mixed in, add another 1/3 of the mixture and continue. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. This last step is a little harder and will require you to scrape the sides and then push down in the middle a few times. When it starts to smooth out and thin out, start testing it by lifting your spatula, and dropping the batter into the bowl. The mixture should pour off the spatula like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. If you Google videos of stirring macaron batter, you can watch the experts do it and see the desired consistency. That helped me a lot when I was learning.</span><br />
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<span style="font-family: inherit;">Use a piping bag with a medium-sized round tip (#10 works, but #12 is better). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is to hold the pastry bag just over the pan (not touching) and squeeze slightly to let the batter come out until a circle is perfectly formed. This takes practice, but you will get it quickly. Make sure your pastry bag is straight up and down, and squeeze just until the batter flows out of the tip. As soon as you have the desired size (about the size of a quarter or half dollar), then stop squeezing. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least an hour, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.) **If your batter spreads too much when you pipe the cookies, or they spread when you tap the pan, your batter is too thin and next time you need to stir less. If the cookies still have a little bump on the top of them, and it won't go away no matter how many times you tap the pan, you have too thick of a batter and you need to stir a few more strokes next time.</span><br />
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<span style="font-family: inherit;">Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 30 seconds, to let any humidity escape. Then close the door and set the timer for 6 minutes. **This is the BIG moment in macaron making. When you open the oven, you will see if your macarons have the oh so important "feet" at the bottoms. If they have cracked or have a dome, that means you didn't let them dry long enough. Continue to bake and see if you can salvage any.</span><br />
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<span style="font-family: inherit;">Once the initial 6 minutes is up, switch the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, lightly press on the top of the cookie. If it is gooey underneath and moves a lot, it needs a couple more minutes. If it feels firm, then carefully try to lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before lifting any off the pans. If they all come off perfectly, pat yourself on the back! If they stick a little, just be careful and try your best. If they stick a lot, use a thin metal spatula and try to scrape underneath them to salvage the cookie's important bottom.</span><br />
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<span style="font-family: inherit;">Once all the cookies are off the sheets, you can find each of them a match. If you are the only one who piped them, they should be fairly consistent sizes and you can usually make a perfect match when pairing them up. I line them all up and then fill them with a buttercream or curd (recipes below). You should use a pastry bag with the same size of tip to fill the macarons, and only pipe the filling in the center, filling half of the macaron. Once you put the top on, squish just so you can see the edge of the filling sandwiched between the cookies.</span><br />
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<span style="font-family: inherit;">Completed macarons are best if refrigerated (in a tight fitting container) for a couple of hours, or frozen up to 3 months. At least 15 minutes before serving, remove the macarons from the fridge and let them come to room temperature. If frozen, take out of the freezer an hour before serving, and keep sealed in the container, with the lid on, until completely thawed.</span><br />
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<b>Basic Buttercream Filling</b></span><br />
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<span style="font-family: inherit;">7 T. unsalted butter, cold</span></div>
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<span style="font-family: inherit;">2 egg yolks</span></div>
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<span style="font-family: inherit;">1/4 c. granulated sugar</span></div>
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<span style="font-family: inherit;">3 1/2 T. milk or cream</span></div>
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<span style="font-family: inherit;">1 t. vanilla or almond extract</span></div>
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<span style="font-family: inherit;">Put cold butter in a ziplock freezer bag and hit it with a rolling pin until completely flattened. In your mixer, start beating the egg yolks on high, and add the granulated sugar and beat until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk or cream, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking constantly to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Be VERY careful not to get too hot or it will cook the egg and you will have burnt spots. Whisk constantly and very quickly while waiting for it to thicken. Pour the thickened egg mixture back into its bowl and whisk constantly until it returns to room temperature or it feels cool when touching the bottom of the bowl. Add the butter in three batches, beating on high until each addition is mixed in. Once all the butter is mixed in, add the extract, and desired coloring; stir until smooth and all ingredients are fully combined. This basic recipe can be flavored and colored however you'd like and can be doubled or tripled. **If the buttercream curdles, that means the mixture was too hot or the butter wasn't cold enough. You can sometimes warm the mixing bowl with a hot blow dryer, or keep whisking and it usually will come together. Google troubleshooting with buttercream if you run into troubles.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><b>Curd Filling</b></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">4 lg. egg yolks</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/4 c. sugar</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1/4 c. lemon juice, lime juice, or passionfruit puree</span><br />
<span style="font-family: inherit;">3 T. cold unsalted butter, cut into small pieces</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Prepare an ice water bath; set aside. Whisk together the egg yolks and sugar in a medium heatproof bowl. Add the fruit juice and butter. Place over a pan of simmering water and cook, whisking constantly, until thick, about 15 minutes. Transfer bowl to ice water bath and let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the curd. Transfer to refrigerator until completely cold, at least 2 hours and up to overnight. **Use leftover on pancakes!</span></div>
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com1tag:blogger.com,1999:blog-6086073403835548775.post-56516274258053587382014-04-03T11:48:00.002-07:002014-04-03T11:59:48.864-07:00Relief Society Social<div class="separator" style="clear: both; text-align: center;">
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I was so excited to be asked to work with the Relief Society for the annual birthday social. Because we were inviting so many sisters and young women, I was asked to plan on feeding 175. They wanted to have finger foods/appetizers and desserts instead of a sit-down dinner. They wanted the sisters to be able to walk around, work on projects and visit while eating and not have to worry about utensils, etc. I hadn't ever done an entire meal this way, but I was excited for the challenge.<br />
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I came up with 6 different appetizers and asked my ward sisters to help by bringing some mini desserts of some kind. Sadly, I underestimated the amount of desserts the sisters (and especially young women) would go through, and we ran out of them quickly. I need to remember to double those next time! The desserts were amazing and I wish I would have taken pictures of all of them!<br />
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We were so lucky to have this joint service activity with the three wards that meet in our building (Oakton, Oak Marr and Vienna). Each ward helped by doing amazing invitations, gorgeous decorations, and got everything we needed for the projects. Even though I wish I could've helped with the fantastic service projects everyone was busily working on, I was happy to serve the sisters and young women yummy food. I'm grateful to so many who helped me prepare, serve and clean-up. I wouldn't have been able to do it without all of them! It was so much fun to get to know sisters outside of our ward and I hope we do an activity together again soon!</div>
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Many have asked for the recipes, so I wanted to put them on my recipe blog so they were in one central location. Sorry about the pictures - just quick shots with my camera phone before everything was gobbled up - I sadly missed getting a shot of some things. The adorable Kate Harrison did the table design and wrote the names of the items on colored butcher paper, which I thought was brilliant!</div>
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<b>BBQ Pork Sliders</b></div>
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Ellen James</div>
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Makes about 100 sliders or 40 large sandwiches</div>
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1 large pork butt or shoulder roast</div>
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1 lg. bottle of ketchup</div>
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3 T. yellow mustard</div>
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1 c. brown sugar</div>
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1/2 c. dried onion</div>
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slider buns</div>
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Cover roast with salt and pepper. Cook roast all day, or overnight, in a crockpot until it is tender. Remove roast from pan, making sure to get any pieces of meat that have fallen into the juices. Cool meat slightly so you don't get burned. Discard all fat and juices. Shred, or cube, the meat and put back into the crockpot. Add the ketchup, mustard, brown sugar and onions. Cook for another couple of hours, until the meat has absorbed the BBQ sauce and is very tender. Serve on slider buns (found at Wegmans next to hamburger buns) or kaiser rolls that have been toasted. </div>
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Large quantity tips - I estimated 4 large pork roasts for 200 sandwiches. I had SO much meat left over that I really could have used only 2 roasts and it would have been perfect for that many sliders. The meat does freeze well if you have a lot of leftovers or you want to make ahead of an event. </div>
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<div>
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<div>
<b>BLT Canapés with Basil Mayonnaise</b></div>
<div>
Recipe courtesy of America's Test Kitchen</div>
<div>
Makes 33 appetizers </div>
<div>
<br /></div>
<div>
2 c. fresh basil leaves, plus 1/4 c. chopped fresh basil</div>
<div>
2/3 c. mayonnaise </div>
<div>
4 t. lemon juice</div>
<div>
2 garlic cloves, minced</div>
<div>
salt & pepper</div>
<div>
11 slices white sandwich bread</div>
<div>
11 slices bacon</div>
<div>
6 ounces cherry tomatoes</div>
<div>
<br /></div>
<div>
Process basil leaves, mayonnaise, lemon juice, garlic, and 1/4 t. salt in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to a bowl and season with salt to taste. Put it in a squirt bottle, if you have one. (Basil Mayo can be refrigerated up to 4 days.)</div>
<div>
<br /></div>
<div>
Adjust oven rack 6 inches from the broiler element and heat broiler. Using 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides of bread rounds with oil spray and arrange on rimmed baking sheet. Broil until golden brown on both sides, about 5 minutes, flipping bread halfway through broiling. Let toasts cool completely. (Toasts can be held at room temperature for up to 6 hours.)</div>
<div>
<br /></div>
<div>
Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon in single layer on rimmed backing sheet. Bake until crispy and brown, 10-12 minutes, rotating sheet halfway through baking. Transfer bacon to paper towel-lined plate and let cool completely. Break each bacon slice evenly into 3 short pieces. (Bacon can be held at room temperature for up to 1 hour.)</div>
<div>
<br /></div>
<div>
Cut tomatoes into 1/3 inch thick slices. Season tomato slices with salt & pepper to taste. Spread basil mayo over 1 side of each toast, then top with 1 piece of bacon and 1 slice of tomato. Sprinkle with chopped basil. </div>
<div>
<br /></div>
<div>
Canapes can be held at room temperature for up to 1 hour before serving.</div>
<div>
<br /></div>
<div>
<br /></div>
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<div>
<b><span style="font-family: Times, Times New Roman, serif;">Savory Palmiers</span></b></div>
<div>
Recipe courtesy of Ina Garten</div>
<div>
Makes 50 hors d'oeuvres </div>
<div>
<br /></div>
<div>
1 package frozen puff pastry (with 2 pastry sheets)</div>
<div>
1/4 c. prepared pesto (I like Costco)</div>
<div>
1/2 c. crumbled goat cheese</div>
<div>
1/4 c. finely chopped sun-dried or oven-roasted tomatoes, drained</div>
<div>
kosher salt</div>
<div>
<br /></div>
<div>
Defrost puff pastry according to package directions. Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 X 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, and half the tomatoes. Sprinkle with 1/4 t. salt.</div>
<div>
<br /></div>
<div>
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat with the second sheet of puff pastry and the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes (can be chilled for 1 day).</div>
<div>
<br /></div>
<div>
Preheat oven to 400 degrees. Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them face up 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. </div>
<div>
<br /></div>
<div>
Palmiers can be held up to 6 hours before serving.</div>
<div>
<br /></div>
<div>
<br /></div>
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<b>Caprese Bites</b></div>
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Ellen James</div>
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<br /></div>
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refrigerated cheese tortellini</div>
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cherry tomatoes</div>
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Castelvetrano olives (at Costco in large jars)</div>
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marinated mozzarella balls (at Costco)</div>
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basil leaves</div>
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olive oil</div>
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balsamic glaze</div>
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kosher salt</div>
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Cook tortellini according to package directions (follow suggested cooking time closely), drain and immediately drop in ice water bath to chill; drain. Layer tomato, basil leaf, tortellini, olive and cheese on kabobs. Once plated, drizzle olive oil and balsamic glaze lightly and top with a bit of salt.</div>
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Can be made ahead and refrigerated up to 3 hours before serving.</div>
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<br /></div>
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<b>Veggie Cups with Greek Yogurt Dip</b></div>
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Recipe for dip from centercutcook.com</div>
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<br /></div>
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1 t. chives</div>
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1/2 t. dill weed</div>
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1/2 t. garlic powder</div>
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1/2 t. onion powder</div>
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2 t. parsley</div>
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1/2 t. black pepper</div>
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1/4 t. salt</div>
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1 1/2 c. Greek yogurt</div>
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assorted vegetables, cut into small sticks</div>
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(cherry tomatoes, put on the end of a toothpick)</div>
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<br /></div>
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I chose to use fresh herbs and had to double or triple amounts because of it. Also, I had to use a lot of extra seasonings to taste. The fresh herbs gave the dressing a green hint, which I liked. I used large shot glasses from a party store to put the dressing into before adding the veggie sticks. Can be assembled and refrigerated for up to 6 hours.</div>
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<br /></div>
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<b>Fruit Kabobs</b></div>
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Ellen James</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
blackberries</div>
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purple grapes</div>
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green grapes</div>
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mandarin oranges</div>
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strawberries</div>
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raspberries</div>
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<br /></div>
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Assemble fruit on kabobs and arrange on the try to form a rainbow. Refrigerate until ready to serve, up to 6 hours.</div>
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<br /></div>
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<b><a href="http://www.ellenjamesrecipes.blogspot.com/2013/02/lemon-macarons.html" target="_blank">Lemon Macarons</a></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><a href="http://www.ellenjamesrecipes.blogspot.com/2013/03/strawberry-macarons.html" target="_blank">Strawberry Macarons</a></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><a href="http://www.ellenjamesrecipes.blogspot.com/2014/04/coconut-macarons.html" target="_blank">Coconut macarons</a></b></div>
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<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
Please click on links above for recipes and directions. Coconut directions have been updated for a more fool-proof cookie shell. If you'd like to read how to whip your egg whites, refer to that one.</div>
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<div>
<b><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe.html" target="_blank">Lemon Ricotta Cookies</a></b></div>
<div>
Made by Donna Nelson</div>
<div>
Recipe courtesy of Giada De Laurentiis - click on the link above for recipe.</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Root Beer Cookies</b></div>
<div>
Recipe from Malerie Bourne</div>
<div>
<span style="font-family: Times, Times New Roman, serif;">Makes 3-4 dozen cookies</span></div>
<div>
<br /></div>
<div class="MsoNormal">
Cookie:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 c. butter, softened<o:p></o:p></div>
<div class="MsoNormal">
2 c. packed brown sugar<o:p></o:p></div>
<div class="MsoNormal">
2 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 c. buttermilk<o:p></o:p></div>
<div class="MsoNormal">
4 c. all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 t. baking soda<o:p></o:p></div>
<div class="MsoNormal">
1 t. salt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 375.<span style="mso-spacerun: yes;">
</span>In a mixing bowl, cream together butter and brown sugar.<span style="mso-spacerun: yes;"> </span>Add eggs one at a time, beating well after
each addition.<span style="mso-spacerun: yes;"> </span>Beat in buttermilk and
root beer extract.<o:p></o:p></div>
<div class="MsoNormal">
Combine dry ingredients in a separate bowl and gradually add
to creamed mixture.<span style="mso-spacerun: yes;"> </span>Drop by tablespoons
(I do a larger amount) onto ungreased baking sheets.<span style="mso-spacerun: yes;"> </span>Bake 10-12 minutes (I have done 10) or until
lightly browned.<span style="mso-spacerun: yes;"> </span>Remove to wire racks to
cool.<span style="mso-spacerun: yes;"> </span>Frost and serve.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Frosting:<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4 c. powdered sugar<o:p></o:p></div>
<div class="MsoNormal">
¾ c. butter, softened<o:p></o:p></div>
<div class="MsoNormal">
3 T. milk<o:p></o:p></div>
<div class="MsoNormal">
1 t. root beer extract (I do a little extra)<o:p></o:p></div>
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In a mixing bowl, combine all ingredients.<span style="mso-spacerun: yes;"> </span>Beat until smooth.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<b>Coconut Lime Snowballs</b><br />
Recipe from Kylee West<br />
<br />
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Butter Cookie Dough<o:p></o:p></div>
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<br /></div>
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2 ½ c. unbleached all-purpose flour<o:p></o:p></div>
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1 t. grated lime zest<o:p></o:p></div>
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¾ cup superfine sugar<o:p></o:p></div>
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¼ t. table salt<o:p></o:p></div>
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16 T. unsalted butter (2 sticks), cut into sixteen 1/2-inch
pieces, at cool room temperature<o:p></o:p></div>
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2 t. vanilla extract<o:p></o:p></div>
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2 T. cream cheese, at room temperature<o:p></o:p></div>
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<br /></div>
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Glaze<o:p></o:p></div>
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<br /></div>
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1 T. cream cheese, at room temperature<o:p></o:p></div>
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3 T. lime juice<o:p></o:p></div>
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1 ½ c. confectioners' sugar<o:p></o:p></div>
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<br /></div>
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INSTRUCTIONS<o:p></o:p></div>
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<br /></div>
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1. FOR THE COOKIES: In bowl of standing mixer fitted with
flat beater, mix flour, lime zest, sugar, and salt on low speed until combined,
about 5 seconds. With mixer running on low, add butter 1 piece at a time;
continue to mix until mixture looks crumbly and slightly wet, about 1 minute
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<br /></div>
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2. Use hands to roll dough into 1-inch balls. Place on
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<br /></div>
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3. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons lime
juice in medium bowl until combined and no lumps remain. Whisk in
confectioners' sugar until smooth, adding remaining lime juice as needed until
glaze is thin enough to spread easily.<o:p></o:p></div>
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<br /></div>
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4. Dip tops of cookies into glaze and scrape away excess,
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until glaze dries and sets, about 20 minutes.<o:p></o:p></div>
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<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7xiUYi09FEyn2w6RqwOGZB1n-9AW69Tbpgq5B2jxXBWxKPoKKfDxbcbAggYFYviQXBuc_nu7fq96GUn5j7uBqBuyAG3KzrccOGpKUJPa1bXJ2v3P1UoL5Wa-VuGbNIVMLTDS1HU-R4yj/s3200/IMG_0883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7xiUYi09FEyn2w6RqwOGZB1n-9AW69Tbpgq5B2jxXBWxKPoKKfDxbcbAggYFYviQXBuc_nu7fq96GUn5j7uBqBuyAG3KzrccOGpKUJPa1bXJ2v3P1UoL5Wa-VuGbNIVMLTDS1HU-R4yj/s3200/IMG_0883.jpg" height="320" width="262" /></a></div>
<br />
<div>
<b>Chocolate Friands Cookies</b></div>
<div>
Made by Kim Godard </div>
<div>
Recipe from <i>Tartine</i>, by Prueitt and Robertson</div>
<div>
<br /></div>
<div>
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Kitchen note: You can use a pastry bag or tiny ice-cream
scoop for filling the paper cups or wells, in place of the measuring cup. If
you can find 1 1/2-by-1/2-inch [#105] glassine cups (or any similarly sized
cups like those used for holding candies), you can use them for baking the
friands, and they can be served in them as well. <o:p></o:p>Friand is French for "small mouthful."</div>
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<br /></div>
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Batter<o:p></o:p></div>
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<br /></div>
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6 oz bittersweet chocolate, coarsely chopped<o:p></o:p></div>
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1 cup unsalted butter<o:p></o:p></div>
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1 1/2 cups + 1 Tbsp sugar<o:p></o:p></div>
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3/4 cup all purpose flour<o:p></o:p></div>
<div class="MsoNormal">
2 Tbsp cornstarch<o:p></o:p></div>
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1/4 tsp salt<o:p></o:p></div>
<div class="MsoNormal">
4 large eggs<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ganache<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4 oz bittersweet chocolate, finely chopped<o:p></o:p></div>
<div class="MsoNormal">
2/3 cup heavy cream<o:p></o:p></div>
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<br /></div>
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Preheat the oven to 350 degrees. Line up 24 mini-muffin-cup
paper liners on a baking sheet, or butter and flour 24 mini-muffin wells,
knocking out the excess flour. <o:p></o:p></div>
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<br /></div>
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To make the batter, place the chocolate in a large mixing
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mixing bowl, combine sugar, flour, cornstarch, and salt and mix well. Add the
flour mixture to the chocolate mixture in three batches, whisking well after
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remaining two eggs and whisk until incorporated. Be careful not to overmix the
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<br /></div>
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on top, 12 to 15 minutes. Let cool for 10 minutes on a wire rack, and then
unmold them if you baked them in a muffin tin and let cool completely. If you
baked them in paper cups, just let them cool in the cups.<o:p></o:p></div>
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<br /></div>
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a rubber spatula until the chocolate is melted and smooth.<o:p></o:p></div>
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<br /></div>
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then shake gently to let the excess run off the side. Return the friand to the
rack and let the ganache set up in a cool place for about one hour. I don't
recommend putting the friands in the refrigerator to set up if your kitchen is
hot because condensation will form on the tops when you take them out, ruining
the smooth look of the ganache. The only way to avoid the condensation is to
place them in an airtight container before putting them in the refrigerator and
then to leave them in the container when you remove them from the refrigerator
until they come to room temperature, or to serve them right away.<o:p></o:p></div>
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<br /></div>
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Serve the friands within a day of making, or store them in
an airtight container in the refrigerator for up to five days.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment--></div>
<div>
<div>
<b>Meyer Lemon Meringue Tarts</b></div>
<div>
<b>Chocolate Mousse Tarts with Raspberries</b></div>
</div>
</div>
</div>
<div>
Recipes by Julie Mudrick</div>
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<br /></div>
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<!--StartFragment-->
<br />
<div class="MsoNormal">
<b>Sweet Tartlet Shells </b></div>
<div class="MsoNormal">
(from epicurious.com)</div>
<div class="MsoNormal">
Makes 48 tartlet shells<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 1/4 sticks
(1 cup plus 2 tablespoons) cold unsalted butter<o:p></o:p></div>
<div class="MsoNormal">
3 c. all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
3/4 c. confectioners' sugar<o:p></o:p></div>
<div class="MsoNormal">
1/2 t. salt<o:p></o:p></div>
<div class="MsoNormal">
3 large egg
yolks<o:p></o:p></div>
<div class="MsoNormal">
3 T. ice water<o:p></o:p></div>
<div class="MsoNormal">
1 t. vanilla<o:p></o:p></div>
<br />
<div class="MsoNormal">
Cut butter into bits. In a bowl with a pastry blender or in
a food processor blend or pulse flour, confectioners' sugar, and salt until
combined well and add butter, blending or pulsing until mixture resembles
coarse meal. In a small bowl whisk together yolks, ice water, and vanilla until
combined well and add to flour mixture, tossing with a fork or pulsing until
incorporated. Form dough into a ball and divide into 2 pieces. Form each piece
into a ball and flatten to form disks. Chill disks, wrapped separately in
plastic wrap, at least 1 hour and up to 1 week (If you don’t have much time you
can also put them in the freezer for 15 minutes).<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 400°F.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Form 1 dough disk into twenty-four 1-inch balls, keeping
remaining disk wrapped and chilled. Press dough balls into bottoms and up sides
of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1
inch deep). Trim any overhang with a knife and prick bottoms of shells with a
wooden pick. Chill shells 15 minutes, or until firm. Bake shells in middle of
oven 12 minutes, or until golden, and cool in cups on racks. Gently loosen
shells with a knife and remove from cups. Repeat with remaining dough. Once cooled, fill with lemon curd or chocolate
mousse and raspberries. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Chocolate Mousse Tarts with Raspberries<o:p></o:p></b></div>
<div class="MsoNormal">
(Fills about 24 tarts)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
8 oz. fine-quality bittersweet chocolate (not
unsweetened)<o:p></o:p></div>
<div class="MsoNormal">
2 c. heavy cream<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chop chocolate and in a heavy saucepan bring cream just to a
boil. Reduce heat to low and add chocolate, stirring until mixture is smooth.
Transfer filling to a bowl and cool slightly. Chill filling, its surface
covered with plastic wrap, at least 4 hours, or until completely cold, and up
to 3 days.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put tartlet shells on a tray. With an electric mixer beat
filling 30 seconds, or until pale and thickened (do not overbeat or it will
become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip
(or other fluted tip) and pipe chocolate into each shell filling it. Add a strawberry on top. Refrigerate until ready to serve. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Lemon Meringue Tarts<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mini Meringues:</div>
<div class="MsoNormal">
<a href="http://www.mudpiegourmet.blogspot.com/2007/04/persuasiondessert.html">http://www.mudpiegourmet.blogspot.com/2007/04/persuasiondessert.html<o:p></o:p></a></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
2 egg whites at room temperature <o:p></o:p></div>
<div class="MsoNormal">
1/2 c. sugar <o:p></o:p></div>
<div class="MsoNormal">
1/2 t. vanilla <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Put the egg whites in a large, clean bowl and whisk until
soft peaks form (I use my electric mixer). Add the sugar, one tablespoon at a
time, whisking well after each addition. Continue whisking until eggs are stiff
and glossy. With a rubber spatula, fold in vanilla and additional flavoring, if
you are using. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Preheat oven to 350 degrees.
Put meringue in a piping bag and pipe little star shaped dollops about 1
inch across, and 1 inch apart. Bake for 5 minutes, then turn temperature down
to 250 degrees. Continue baking until firm to the touch, 10-15 minutes. Cool
completely before removing from parchment paper. **You can make up to this
point two days in advance. Store in an airtight container at room temperature.
Place on top of the lemon curd just before serving. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the Lemon Curd: (you can use regular lemons or Meyer
lemons)<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Lemon Curd <o:p></o:p></div>
<div class="MsoNormal">
adapted from Barefoot Contessa</div>
<div class="MsoNormal">
<a href="http://www.mudpiegourmet.blogspot.com/2007/06/dreaming-of-tropical-island.html">http://www.mudpiegourmet.blogspot.com/2007/06/dreaming-of-tropical-island.html<o:p></o:p></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
4 lemons at room temperature <o:p></o:p></div>
<div class="MsoNormal">
1 1/2 c. sugar <o:p></o:p></div>
<div class="MsoNormal">
1/4 lb. unsalted butter at room temperature <o:p></o:p></div>
<div class="MsoNormal">
4 extra-large eggs at room temperature <o:p></o:p></div>
<div class="MsoNormal">
1/8 t. salt <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove the zest of 2 lemons with a vegetable peeler or
zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2
cup of juice and set the juice aside. Put the zest in a food processor fitted
with a steel blade. Add the sugar and process for 2 to 3 minutes, until the
zest is very finely minced. In the bowl of an electric mixer fitted with a
paddle attachment, cream the butter with the sugar and lime zest. Add-- the
eggs, 1 at a time, and then add the lime juice and salt. Mix until
combined. Pour the mixture into a 2-quart saucepan and cook over medium heat,
stirring constantly, until thickened, about 10 minutes. The lime curd will
thicken at about 175 degrees F, or just below a simmer. Remove from the heat
and set aside. Place in fridge to let set (30 minutes). Spoon curd into
tarts. Refrigerate. Before ready to serve top with meringues. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment--></div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com2tag:blogger.com,1999:blog-6086073403835548775.post-85643857265386084712014-04-03T08:53:00.001-07:002014-04-03T08:53:38.183-07:00Coconut Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2C24tYNE_Y5TAuMH1Pk3A1VdMblDokVQjrRWN3vuJPLCPEBXE72CNpRhGGWvuMiYpUHIOHlQ8pBjVM2wVgOp7NsEoO5rLG-8zjf0wCVV_6ObWUXlt1aQTeZOrtBBWa-4qw1k89vpXiwt/s3200/Coconut+macaron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim2C24tYNE_Y5TAuMH1Pk3A1VdMblDokVQjrRWN3vuJPLCPEBXE72CNpRhGGWvuMiYpUHIOHlQ8pBjVM2wVgOp7NsEoO5rLG-8zjf0wCVV_6ObWUXlt1aQTeZOrtBBWa-4qw1k89vpXiwt/s3200/Coconut+macaron.jpg" height="300" width="400" /></a></div>
<div>
<br /></div>
I had to make a bunch of macarons for a Relief Society evening and thought it would be as good of a time as any to try my hand at a coconut macaron. I've been wanting to try them for a while now, and I'm happy with this result. I'm going to play around and tweak my recipe a bit, but for now, here is what I came up with.<br />
<div>
<br /></div>
<div>
<b>Coconut Macarons</b><br />
<br />
1/3 c. almond flour<br />
1/3 c. coconut flour<br />
1 1/2 c. powdered sugar<br />
3 egg whites (at room temperature or slightly warmed)<br />
5 T. granulated sugar<br />
1 t. coconut extract<br />
<br />
Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly. If you are not familiar with hand piping macarons, you can trace 1 1/2 inch circles all over the parchment, leaving 1/2 inch in-between circles. If you choose to do this, make sure to turn the paper over so pencil marks don't get on the cookie shells.<br />
<br />
If your almond flour seems coarse, run it through a food processor to make it more fine. When measuring, make sure to pack it in, as it will be very light weight. Process the sifted almond flour, coconut flour and powdered sugar together in the food processor for a minute or so and set aside.<br />
<br />
Place egg whites and sugar in the bowl of a mixer and start to mix on low (Kitchen Aid speed four) with the whisk attachment for two minutes. Increase the speed to medium (Kitchen Aid speed six) and continue to beat for an additional 2 minutes, and then once again at a high speed (Kitchen Aid eight). Add the teaspoon of coconut extract and beat for 30 seconds on the highest speed (Kitchen Aid ten).<br />
<br />
Transfer egg whites to a large bowl (I often use the same bowl they were originally in). Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. This is the trickiest part, but after experience, you will know when it's perfect. If you're having trouble with this step, there are a lot of videos on the internet that help.<br />
<br />
Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching), perfectly straight up and down, and let the batter flow out naturally, until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate-mine sometimes takes up to an hour in Virginia.)<br />
<br />
Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what works best for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 6 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Be extremely careful and watch closely, as these coconut ones can easily brown. Cool the macaroons completely before lifting them off the parchment paper. Once they are cool, start matching up the sizes and place both halves next to each other and then fill and sandwich together.<br />
<br />
Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.<br />
<br />
<b>Coconut Buttercream Filling</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
8 T. unsalted butter, softened</div>
<div>
3 egg yolks</div>
<div>
1/4 c. granulated sugar</div>
<div>
5 T. heavy cream<br />
1/2 c. dried unsweetened coconut flakes </div>
<div>
1 t. coconut extract</div>
<div>
<br /></div>
<div>
Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the cream, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking constantly to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its original bowl and whisk constantly until the bottom of the bowl is at room temperature. Whisk in the butter in three batches, add the coconut extract and the coconut; stir until smooth and all ingredients are fully combined. Pipe or spread onto half of one macaron shell and carefully place the same size shell on top. Put just enough pressure so that the filling reaches the edges. (If filling is too fluid, put in refrigerator or freezer for 5-10 minutes until it's set and easier to work with.) If desired, roll the filled macarons in a bowl of unsweetened coconut flakes.<br />
<br /></div>
</div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-45034571011777648622014-03-02T17:48:00.000-08:002014-03-02T17:48:27.606-08:00A Ukrainian NightTonight we had the pleasure of welcoming some dear Ukrainian friends for dinner. We met them a couple of years ago at the Washington DC LDS Temple Lighting Ceremony at Christmastime. They came as part of the Ukrainian delegation, as Andriy works in the embassy. His wife Mariia is expecting their second son in 2 months and is busy running after their son Mark, who is 18 months old. We have kept in touch since we first met and have enjoyed their friendship. They've invited us to a few Ukrainian events and we have had them over to the office a few times. We had invited them over for dinner before all of the craziness started in Ukraine, and we are grateful they were still able to come. We also had the Wests over - Jon, Kylee and their 4 darling children. Jon served an LDS mission in Ukraine, so we thought it would be fun for them to join us. Jon made plov, an authentic Ukrainian dish, and we loved it! Kylee also made an amazing salad with fennel and blood orange - I might dream about that salad!<br />
<br />
I made Ukrainian cabbage rolls, served with mashed potatoes and sour cream. I also made a yummy Ukrainian apple cake for dessert. Both of the dishes turned out so well that I thought I'd like to keep the recipes for future reference. (Please forgive the photos - I forgot to take pictures until after the dinner was over.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWaeeUQZVE1h_V8BWMMzMREVmsdqLE8g9NwuMydOENlXkhlACVXvBmRX-8oZQrBrJBkAtXhOg6VP2LBk7cRsHFTi58jsdvf82SK7XT4zS_b2OWgJ-PGo1-690Zt6VCVagcAXGjFeEFB7f/s1600/photo-31.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOWaeeUQZVE1h_V8BWMMzMREVmsdqLE8g9NwuMydOENlXkhlACVXvBmRX-8oZQrBrJBkAtXhOg6VP2LBk7cRsHFTi58jsdvf82SK7XT4zS_b2OWgJ-PGo1-690Zt6VCVagcAXGjFeEFB7f/s1600/photo-31.JPG" height="300" width="400" /></a></div>
<br />
<b>Ukrainian Stuffed Cabbage (Halupki)</b><br />
<br />
1 head cabbage, cored<br />
1/4 t. salt<br />
1 lb. ground beef<br />
1 lb. ground pork<br />
1 c. cooked white rice<br />
2 T. butter<br />
1 small onion, chopped<br />
2 T. chopped fresh parsley<br />
2 eggs, slightly beaten<br />
1/2 t. garlic powder<br />
1/2 t. salt<br />
1/2 t. pepper<br />
1 1/2 c. reserved cabbage water<br />
1 (29 ounce) can tomato sauce<br />
1/4 c. white vinegar<br />
2 2/3 T. white sugar<br />
<br />
Preheat the oven to 350 degrees. Place the cabbage in a stockpot with enough water to cover. Add 1/4 t. salt to the water and bring to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 c. of the cabbage water. Trim thick center vein off center of each cabbage, while cutting leaf in half.<br />
<br />
In a sauté pan, melt butter and cook onion until tender and cool. In a large bowl thoroughly mix together, ground beef, ground pork, rice, onion, parsley, egg, garlic powder, salt and pepper. Lightly pack a small amount of meat mixture sand place in the center of cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with the remaining leaves and filling. Grease a 9" X 13" glass baking dish and layer the cabbage rolls on the bottom.<br />
<br />
In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar and white sugar. Pour half of the mixture over the cabbage rolls. Cover the pan with foil and bake for 2 - 2 1/2 hours, or until the meat is no longer pink. Baste the stuffed cabbage rolls with more tomato sauce every hour.<br />
<br />
Serve the cabbage rolls along side mashed potatoes topped with the extra tomato sauce. Ukrainians also like to put sour cream on top of it all - which I also think is yummy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTsuHmgOaaQ98EEMh55jT04eJgnIIeHlB_tKwaCZcFsaLLC4nh1a_aw34pHyXTBvVFFPONI9AaEyrpM5jto66mmkqaOdFZdzbIFznB66XstNeYvh8z8sNnnibfwU8vaibuXUDlkF-PHSR/s1600/photo-32.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTsuHmgOaaQ98EEMh55jT04eJgnIIeHlB_tKwaCZcFsaLLC4nh1a_aw34pHyXTBvVFFPONI9AaEyrpM5jto66mmkqaOdFZdzbIFznB66XstNeYvh8z8sNnnibfwU8vaibuXUDlkF-PHSR/s1600/photo-32.JPG" height="300" width="400" /></a></div>
<br />
<b>Ukrainian Apple Cake (Yabluchynk)</b><br />
<br />
3 c. flour<br />
1/2 c. sugar<br />
1/2 t. salt<br />
4 t. baking powder<br />
1 c. butter (cold)<br />
2 eggs, beaten<br />
2/3 c. heavy cream<br />
5 lg. apples, peeled, cored & thinly sliced<br />
4 T. butter (cold)<br />
1 c. brown sugar<br />
4 T. flour<br />
4 t. cinnamon<br />
<br />
Preheat oven to 375 degrees. Lightly butter a 9" X 13" baking dish. Sift together 3 c. flour, sugar, salt, and baking powder. Cut in 1 c. butter until the mixture is crumbly. Stir together the egg with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples on top, overlapping, in neat rows. If you have extra apples, just add another layer. Prepare streusel by mixing the brown sugar, 4 T. flour, and cinnamon together in a small bowl. Cut in 4 T. butter until the mixture is crumbly. Sprinkle over the apples.<br />
<br />
Bake for 25 minutes at 375 degrees. I served it with a little vanilla ice cream and caramel sauce, which was delicious!Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-29862829319316309892014-01-20T15:44:00.000-08:002014-01-20T15:44:37.354-08:00Crème Brûlée Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicWmVzNZnTLj79dZlx6pBnGbsj93QFS8dVs0yx2_k5Nw1YDpVD3crDxRNDTDTY6XjkmP1ZfY2Z4LvZR6r8MTIOOy4umuTK8QAizWANeWLg7tUPt7WENy7Pt_LNsUf2_F20acWIFPELZzn/s1600/IMG_7507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicWmVzNZnTLj79dZlx6pBnGbsj93QFS8dVs0yx2_k5Nw1YDpVD3crDxRNDTDTY6XjkmP1ZfY2Z4LvZR6r8MTIOOy4umuTK8QAizWANeWLg7tUPt7WENy7Pt_LNsUf2_F20acWIFPELZzn/s1600/IMG_7507.jpg" height="336" width="400" /></a></div>
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I have been dreaming of creating these macarons but couldn't think of exactly how to go about it. When I was putting glitter on the holiday macarons, I realized that I could put the granulated sugar on the tops and then it would stay in place until I torched it. I used a crème brûlée recipe I had that cooks on the stovetop instead of baked in the oven.<br />
<br />
I have a friend that ordered macarons from me (my first official order!) and I thought it would be fun to do a variety for her, and also decided to experiment with the crème brûlée ideas. She bought them for her mom, who was visiting, and they both loved the crème brûlée the most! My husband, and son Harrison, also declared them to be their new favorite!<br />
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<br />
<b>Crème Brûlée Macarons</b><br />
<b><br /></b>
2/3 c. almond flour (sometimes called meal)<br />
1 1/2 c. powdered sugar<br />
3 egg whites (at room temperature or slightly warmed)<br />
5 T. granulated sugar<br />
1 t. vanilla<br />
<br />
Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).<br />
<br />
If your almond flour seems coarse, run it through a food processor to make it more fine. Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.<br />
<br />
Place egg whites in the bowl of a mixer and start to mix on med-high with the whisk attachment. When they start to get frothy, add sugar, 1 tablespoon at a time. Increase the speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Once you reach the desired stiffness, quickly mix in the vanilla extract.<br />
<br />
Transfer egg whites to a large bowl (I often use the same bowl they were originally in). Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. This is the trickiest part, but after experience, you will know when it's perfect. If you're having trouble with this step, there are a lot of videos on the internet that help.<br />
<br />
Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter flow out naturally, until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)<br />
<br />
Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before lifting them off the parchment paper. Once they are cool, start matching up the sizes and place both halves next to each other and then fill.<br />
<br />
When all the macarons are filled, use a non-toxic paint brush to brush a thin layer of simple syrup (1 part water to 1 part sugar, dissolve on stovetop) to the entire top shell. Generously sprinkle the shell with granulated sugar, so that the entire shell is covered (use the paint brush and syrup to fix any bare spots). Using a kitchen torch, torch the tops until they are a deep caramel color and almost burnt.<br />
<br />
***These macarons do not hold up well in the refrigerator once they are torched. If you need to store them, do so before you brûlée the tops and then torch them at the very last minute. They can be stored, in an airtight container, in the fridge for 3 days or in the freezer for up to a month. If frozen, leave out on the counter for at least 15 minutes, or until they are thawed, before opening container (so moisture can return after they thaw). Once they are thawed you can then cover in sugar and brûlée them.<br />
<b><br /></b>
<b>Crème Brûlée Filling</b><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
1 1/2 c. heavy cream<br />
2 vanilla beans<br />
15 egg yolks, at room temperature<br />
9 T. sugar<br />
<br />
Pour the cream into a medium saucepan. Split the vanilla bean and scrape the seeds into the pan, toss in the pod, and stir to mix. Bring just barely to a boil over low heat.<br />
<br />
Meanwhile, in a medium heatproof bowl, whisk the egg yolks and sugar together just to blend. Place the bowl over a pan of simmering water and whisk, continuously and energetically, until the mixture is very pale and hot to the touch. Remove the yolks form the heat. Gradually, but steadily, whisk the cream into the yolks, pod and all.<br />
<br />
Put the bowl back over the hot water and let it sit there, with the heat turned off, whisking occasionally, from 5-10 minutes, until the cream thickens. Set the bowl into a larger bowl filled with ice cubes and cold water and allow the mixture to cool, whisking now and then. When the custard is cool to the torch, retrieve and discard the vanilla bean and push the mixture through a strainer into a clean bowl. Cover the bowl tightly and refrigerate for at least 2 hours (can be made a day ahead).<br />
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com7tag:blogger.com,1999:blog-6086073403835548775.post-19434862801937232232014-01-13T15:20:00.000-08:002014-01-20T16:43:47.897-08:00Holiday Eggnog Macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoswosTD2tt03esKPPZ8JgJMCQ64-RfDv3IdtOkFgkbRi4oNZpsVYRFORfJsMpZdb-b9j9QjRljPXl51nqKHP42ZT_qabZT1q6WKxCIvEsydAtRG6EwHW8oLeHNfxZS_JSZyrWcpbcn1xC/s1600/IMG_7013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoswosTD2tt03esKPPZ8JgJMCQ64-RfDv3IdtOkFgkbRi4oNZpsVYRFORfJsMpZdb-b9j9QjRljPXl51nqKHP42ZT_qabZT1q6WKxCIvEsydAtRG6EwHW8oLeHNfxZS_JSZyrWcpbcn1xC/s1600/IMG_7013.jpg" height="400" width="397" /></a></div>
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I've just come up for air after a very crazy holiday season this year. We did a lot of celebrating in December and then packed everything up to spend Christmas in Utah with friends and family. It was a fantastic trip and we arrived home to Virginia just in time for school to start (and also in time for a few snow days that first week back).<br />
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I'm finally getting around to posting recipes for my favorite holiday macarons that I made this year. My very favorite were the eggnog macarons. I'm not even an eggnog kind of girl, but these were probably my second favorite to plain almond macarons. They had such a simple, buttery filling that melted in your mouth and the eggnog flavor came out more than I had anticipated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjke3PkzQ71p_YeKi3iHSG_Ke1WFlbfZf7mvu6P5meWTu2dfEEWy750frJQqf1Hj_w2916uve4Vvz50_NblSdREaAelaSjJwOJv_e1Hpa0VBm4dJIcSS4_r3YgjdhOUZb5rifo4hrd5CPvk/s1600/IMG_7005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjke3PkzQ71p_YeKi3iHSG_Ke1WFlbfZf7mvu6P5meWTu2dfEEWy750frJQqf1Hj_w2916uve4Vvz50_NblSdREaAelaSjJwOJv_e1Hpa0VBm4dJIcSS4_r3YgjdhOUZb5rifo4hrd5CPvk/s1600/IMG_7005.jpg" height="320" width="320" /></a></div>
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<br />
<b>Eggnog Macarons</b><br />
<br />
2/3 c. almond flour (sometimes called meal)<br />
1 1/2 c. powdered sugar<br />
3 egg whites (at room temperature or slightly warmed)<br />
5 T. granulated sugar<br />
1 t. vanilla extract<br />
<br />
Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).<br />
<br />
If your almond flour seems coarse, run it through a food processor to make it more fine. Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.<br />
<br />
Place egg whites in the bowl of a mixer and start to mix on med-high with the whisk attachment. When they start to get frothy, add sugar, 1 tablespoon at a time. Increase the speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Once you reach the desired stiffness, quickly mix in the vanilla extract.<br />
<br />
Transfer egg whites to a large bowl (I often use the same bowl they were originally in). Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. This is the trickiest part, but after experience, you will know when it's perfect. If you're having trouble with this step, there are a lot of videos on the internet that help.<br />
<br />
Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter flow out naturally, until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)<br />
<br />
Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before lifting them off the parchment paper. Once they are cool, start matching up the sizes and place both halves next to each other and then fill.<br />
<br />
Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.<br />
<br />
<b>Eggnog Buttercream Filling</b><br />
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</div>
<div>
8 T. unsalted butter, softened</div>
<div>
3 egg yolks</div>
<div>
1/4 c. granulated sugar</div>
<div>
5 T. eggnog</div>
<div>
1 t. vanilla extract</div>
<div>
<br /></div>
<div>
Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the eggnog, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking constantly to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its original bowl and whisk constantly until the bottom of the bowl is at room temperature. Whisk in the butter in three batches, add the vanilla extract, and stir until smooth and all ingredients are fully combined. Pipe or spread onto half of one macaron shell and carefully place the same size shell on top. Put just enough pressure so that the filling reaches the edges.<br />
<br />
If desired, use edible, non-toxic glitter to decorate for the holidays. This can be purchased at a candy/cake supply store. Use a simple syrup (1 part water 1 part sugar, dissolve on the stove) and a clean non-toxic paintbrush to lightly paint the top shell with a "glue" that will make the glitter stick.</div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-22276067160385867372013-11-26T20:27:00.001-08:002014-01-20T16:44:01.788-08:00Pumpkin Macarons<br />
<b><span style="font-size: large;">Happy Thanksgiving!</span></b><br />
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We are heading to NYC for the Macy's Thanksgiving Day Parade this year, despite the terrible weather prediction. I suppose if we have all the coats, hats, gloves and scarves in the world and expect the worse, it won't be that bad. On top of crossing that off my personal bucket list, we were invited to Thanksgiving dinner with our friends the Weinbergs! A swanky Thanksgiving dinner in a New Yorker's apartment? That's just icing on the cake.<br />
<br />
I decided to make some pumpkin macarons for the occasion. Whenever I decide to make a particular macaron, I first Google it and read a ton of recipes and then end up doing my own thing. It's a fun process and they have usually turned out fairly well. My friend Rebecca Rushforth and I got together the other night and created these. Rick and Harrison (my official taste-testers) loved them.<br />
<br />
<b>Pumpkin Macaron Shells</b><br />
<b><br /></b>
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</div>
2/3 c. almond flour (sometimes called meal)<br />
1 1/2 c. powdered sugar<br />
1 T. pumpkin pie spice<br />
3 egg whites at room temperature<br />
5 T. granulated sugar<br />
1 t. vanilla extract<br />
Wilton copper gel coloring<br />
<br />
Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then draw 1-inch or 1.5-inch circles all over the papers, with pencil, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).<br />
<br />
Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour, powdered sugar, and pumpkin pie spice together and set aside.<br />
<br />
Place egg whites in the bowl of a mixer and start to mix on med-high. When they start to get frothy, add sugar, 1 T. at a time. Move to a high speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk; if the egg white's peak at the top and doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Quickly mix in a few drops of coloring and the vanilla extract.<br />
<br />
Transfer egg whites to a large bowl. Add a third of the dry mixture and fold it about a dozen times until just barely mixed in and you can't see anymore flour. Fold with a spatula, going up the sides, pushing down the center. Add another third and do the same until incorporated. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing.<br />
<br />
Use a piping bag with a medium-sized round tip (#10 or #12 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is to hold just over the pan (not touching) and let the batter come out until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)<br />
<br />
Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times and temperatures, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds (to let any humidity escape), then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment fairly easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely, on the pan, before removing. Find pairs that are the same size and shape and start to assemble your macaron sandwich cookie by piping the filling (with same piping bag and size of tip used for shells) and carefully putting the lid on top until filling reaches all the edges. This particular filling was quite runny, so I would do about a dozen, put them on a plate in the freezer and continue to work until they were all in the freezer.<br />
<br />
Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.<br />
<br />
<b>Pumpkin Buttercream Filling</b><br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
7 T. unsalted butter, softened</div>
<div style="text-align: left;">
2 egg yolks</div>
<div style="text-align: left;">
1/4 c. granulated sugar</div>
<div style="text-align: left;">
3 1/2 T. milk (I used eggnog for fun and it was wonderful!)</div>
<div style="text-align: left;">
1 t. vanilla extract</div>
<div style="text-align: left;">
1/4 c. pumpkin butter<br />
<br /></div>
<div style="text-align: left;">
Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar (I use my Kitchen Aid). Add the milk, and whisk to combine. Pour the egg mixture into a small saucepan over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the vanilla extract and pumpkin butter; stir until smooth and all ingredients are fully combined. </div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com1tag:blogger.com,1999:blog-6086073403835548775.post-89913899948560321772013-11-17T22:15:00.003-08:002014-02-16T14:32:51.699-08:00Wedding Shower Menu<div class="separator" style="clear: both; text-align: center;">
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This weekend I was able to help host a bridal shower for one of my dearest friends, Emily Bennion. She is one of the classiest girls I know, so the shower had to be just perfect for her.<br />
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My great friends, Kara McCoy and Olivia Burr, helped with all the planning and preparations. Destiny Bachman helped with the set-up and clean-up. Kate Blair helped with photos and also stayed to help clean everything up, even though she had just ran a half marathon that morning! And, Laura Folkman and my darling sister Elaine even shipped things from Utah for us to borrow! I love great friends that help out.<br />
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We wanted the shower to be very classy and have a vintage feel. We knew Emily well enough to know she would really be thrilled to not have to play any silly games, so we planned to just visit with wonderful ladies and eat fabulous food. It ended up being the ideal celebration.<br />
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We decorated with antiques linens and china. We used pastels and added a touch of gold and brought in some natural elements to bring in a little fall.<br />
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As guests arrived, we had a fancy drink (that I made up 10 minutes before the party started) and appetizers set out, along with vintage beverage napkins. Everyone visited with the bride-to-be for a while until everyone had arrived.<br />
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I tried two new recipes for appetizers that I found on Pinterest and both turned out lovely. The <a href="http://www.thecurvycarrot.com/2011/12/08/cran-raspberry-brie-bites/" target="_blank">cranberry-raspberry brie bites</a> were a hit and would be perfect for any holiday party. I also loved the <a href="http://www.gimmesomeoven.com/roasted-beet-arugula-goat-cheese-honey-crostini/" target="_blank">roasted beet crustini</a>, which were fantastic. The caprese on toothpicks was the easiest thing by far!<br />
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Once everyone sat down, we started the luncheon. With the help of these two beautiful young women, Ashley & Cami, everyone was waited on with great attention to detail. They took care of serving the courses, gathering the the used plates and filling water glasses.<br />
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They also helped in the kitchen by preparing the courses and washing dishes in between. It was wonderful having them, and it allowed us to focus on Emily and the guests, and made it so we were able to enjoy the meal ourselves.<br />
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First course served was a winter spinach salad with oranges and pomegranates. It's one that I've made for years and no matter what new salad I try in the winter, this is always the one I return to. I've never really had a recipe for it, so it will be nice to document it here so I'm able to remember the exact ingredients.<br />
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Second, we served my favorite Tuscan tomato soup. I originally got this recipe from Kent Anderson, of the Chef's Table in Orem, Utah. It's a favorite in our family and we make it often. I made two small squares of cheese sandwich "croutons" to serve with the soup.<br />
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Our entree was butternut squash ravioli with sage-infused browned butter and parmesan cheese. I really love making fresh butternut squash ravioli, but there was a point that I realized it may put me over the edge to make all of the ravioli from scratch. So, I purchased them from Costco and I'm thrilled with the outcome. Sometimes using prepared foods like this really ends up saving you from being too overwhelmed and I'm happy I cut out a few hours of prep time. I topped the ravioli with browned butter that was infused with fresh sage and then grated some parmesan cheese on it just before serving. This is a technique that Betty DeRobertis taught me when I visited them in Pistoia, Italy. She's one of the best cooks I've ever met.<br />
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We served small portions of everything, so that nobody was too full for the amazing desserts. While the guests were eating the meal, Ashley & Cami cleared the appetizers and drinks from the focal table and laid out the desserts, which were amazing!<br />
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I had made the Tiffany blue macarons the Saturday before (they freeze beautifully), we made my sister's amazing lemon bars the evening before. Kara and I decided to buy one of the gorgeous fruit tarts from Wegman's the day before; we've both always wanted an excuse to get one of those!<br />
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I found some beautiful wedding cake stacked sugar cookies on Pinterest, but they were extremely difficult to decorate. So, I did my own thing and simply used white royal frosting to ice the cookies and then topped them with a decorative candied flower I purchased at a cake/candy supply store in Fairfax. I found a sugar cookie recipe that I really liked from <a href="http://thedecoratedcookie.com/2008/11/cookie-dough-and-frosting-recipes/" target="_blank">The Decorated Sugar Cookie</a> website. My main go-to sugar cookie is a soft cookie that rises pretty thick and doesn't hold it's shape well when cut out. This recipe was a great one that kept the perfect shape and cooked up nicely. It tasted similar to a shortbread cookie; I loved the taste! I made the circles the week before and froze them. Destiny & Cami frosted them the night before the shower, using a basic royal frosting recipe. Even though they were much more plain than <a href="http://www.pinterest.com/pin/133911788893563352/" target="_blank">the ones I found on Pinterest</a>, I thought they were really pretty.<br />
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The pots de creme is a favorite recipe of mine that is the most simple thing you will ever make, with just three ingredients. Normally, I put them in individual prepared graham cracker crusts and top them with berries. I wanted a little something with chocolate added to the dessert table, so I purchased these containers at a party store, filled them with the chocolate bliss, and topped with raspberries. I even bought the little mini spoons for them. My friend Kristi Barney introduced me to this recipe and I will forever be in her debt for that!<br />
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While everyone nibbled on yummy desserts, Emily opened her presents. She got a lot of lovely things and didn't even get any duplicates. She was moving into their new apartment that day, so she was excited to put all the gifts away.<br />
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Kara was in charge of the beautiful invitations and included recipe cards for everyone to fill out with their favorite recipes for Emily.<br />
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<b>Blood Orange Lime Spritzer</b><br />
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1.5 liters of chilled blood orange soda<br />
2 limes, juiced<br />
2 c. water<br />
3 lg. bunches of fresh basil<br />
1 bunch mint leaves<br />
mint leaves & lime slices for garnish<br />
<br />
In a small saucepan, heat water until it comes to a boil. Add 2 bunches of basil (don't cut up) and simmer for 10 minutes to infuse the water with the flavor. Remove basil and cool water in the fridge or freezer. In a large pitcher, mix blood orange soda, lime juice, basil infused water, 1 bunch each of basil and mint, and ice. Stir vigorously until the beverage is chilled and flavors have mixed. Pour the spritzer into glasses, garnish with a mint leaf and a lime slice, and add a fancy straw!<br />
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<b><br /></b>
<b>Cran-Raspberry Brie Bites</b><br />
<a href="http://www.thecurvycarrot.com/2011/12/08/cran-raspberry-brie-bites/" target="_blank">Recipe from The Curvy Carrot</a><br />
<br />
2 c. fresh cranberries<br />
1 c. real maple syrup<br />
1 c. white sugar<br />
8 oz. brie cheese<br />
crackers (I used Carr)<br />
raspberry jam<br />
mint for garnish<br />
<br />
In a small saucepan, heat the maple syrup gently over medium heat until it comes to a boil. Pour the warm maple syrup over the cranberries until completely covered. Refrigerate cranberries until chilled, at least 4 hours or overnight (or 30 minutes in the freezer if you are late like I was). Once chilled, drain the cranberries in a colander. Place the sugar in a medium bowl. Using a fork, gently roll the cranberries in sugar until completely coated. Place the cranberries on a baking sheet and let dry, at lest an hour in the fridge until ready to use (or 30 minutes if you are late like I was). Assemble each brie bite by placing a slice of the cheese onto each cracker, spread some jam on top and garnish with sugared cranberries and mint.<br />
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<br />
<b>Roasted Beet Crostini</b><br />
<a href="http://www.gimmesomeoven.com/roasted-beet-arugula-goat-cheese-honey-crostini/" target="_blank">Recipe from Gimme Some Oven</a><br />
<br />
1 loaf baguette bread, thinly sliced<br />
4 md. sized beets, peeled and diced (can mix red and golden if desired)<br />
2 T. olive oil<br />
4 oz. goat cheese<br />
3 T. milk<br />
2 c. baby arugula<br />
honey for drizzling<br />
<br />
Preheat oven to 425 degrees. Line a baking sheet with foil. In a bowl (separate bowls if using golden and red), toss beets with olive oil. Spread beats in an even layer of the baking sheet and roast in the oven for 25-30 minutes, until tender when pierced with a fork. Remove and set aside.<br />
<br />
Lower oven heat to 350 degrees. Spread out bread slices in a single layer on baking sheet, and bake for 10-15 minutes or until toasted. Remove and let cool.<br />
<br />
Meanwhile, whisk together the goat cheese and milk in a small bowl until well-blended. Add more milk if you would like a thinner consistency for spreading.<br />
<br />
Assemble the crostini by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with arugula and diced roasted beets. Drizzle with honey and serve.<br />
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<br />
<b>Caprese Bites</b><br />
<br />
cherry tomatoes<br />
sm. mozzarella balls (I used marinated)<br />
fresh basil leaves<br />
<br />
On a toothpick, arrange a mozzarella ball and the tomato, wrapping a basil leaf around it. If desired, you can drizzle with balsamic vinegar.<br />
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<br />
<b>Winter Spinach Salad</b><br />
<br />
2 T. red wine vinegar<br />
4 t. honey<br />
2 t. orange zest, grated<br />
2 t. dijon mustard<br />
1/2 t. salt<br />
1/2 c. olive oil<br />
6 c. baby spinach leaves<br />
2 navel oranges<br />
1 pomegranate<br />
1 red onion<br />
4 oz. goat cheese<br />
candied walnuts or pecans, if desired<br />
<br />
In a blender, mix the vinegar, honey, zest, mustard, salt and oil until all combined. Cut navel oranges by cutting off both ends first, then set orange upright on one of the ends and cut off the peeling and white of the rind. Then slice into circles and cut circles into fourths. Remove the seeds of the pomegranate. (For a great way to do it-show <a href="http://lifehacker.com/5895852/deseed-a-pomegranate-in-10-seconds-using-a-wooden-spoon" target="_blank">this awesome video</a> to one of your children and make them do it!) Slice the red onion into thin slices. Toss the spinach, orange pieces, pomegranate seeds and onion with the dressing. Top with goat cheese and nuts, if desired.<br />
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<br />
<b>Tuscan Tomato Soup</b><br />
<br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 T. olive oil</span><br />
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">1 lg. onion, small dice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">5 c. diced, peeled and seeded fresh tomatoes (or canned w/o liquid)<o:p></o:p></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 sm. can tomato paste</span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">3 c. chicken stock<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">1 ½ c. heavy whipping cream (fat free ½ & ½ works too)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">1 c. basil pesto (I use Costco & freeze the rest)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Times, 'Times New Roman', serif;">salt and pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Heat oil in a medium large soup pot.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add onions and cook over moderately low heat until completely translucent.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add tomatoes and allow to warm to a simmer.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add chicken stock.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> B</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add whipping cream.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Add pesto.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender).</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Return to stock pot.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Adjust seasoning with salt and pepper.</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Makes 1 gallon.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><b>Butternut Squash Ravioli w/Sage-infused Browned Butter</b></span></div>
<br />
store bought butternut squash ravioli (I got mine from Costco)<br />
1 cube salted butter<br />
2 bunches of fresh sage<br />
additional sage for garnish<br />
<br />
Heat butter until it boils and add the sage, leaving in bunches. Boil for at least 5 minutes, watching very carefully and turn heat down if necessary. Let it simmer while you cook ravioli according to package directions. Once the pasta is cooked, drain and place on a platter. Remove the sage from the butter and pour butter over the pasta. Top generously with freshly grated parmesan cheese and sage leaves. I also love to add some toasted hazelnuts and freshly ground nutmeg, but forgot to add any of it at this point in the shower!<br />
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<b>Lemon Bars</b></div>
<br />
Crust:<br />
1 1/4 c. butter, cold<br />
1/2 c. + 2 T. powdered sugar<br />
2 1/4 c. flour<br />
1/8 + a pinch of salt<br />
<br />
Mix sugar, flour and salt together and then cut the cold butter into the mixture until you have very fine crumbs. Spread crumbs evenly onto a jelly roll pan (17.5" X 12" cookie sheet with sides) and press the crust down, working your way all around the pan so that it is evenly distributed. Bake the crust in a 350 degree oven for 10-14 minutes, watching very closely so it doesn't burn or get brown. Cool.<br />
<br />
Filling:<br />
4 c. sugar<br />
2/3 c. flour<br />
8 eggs<br />
3/4 c. lemon juice (fresh or bottled)<br />
<br />
Mix sugar and flour together. Mix eggs and lemon juice just until combined; don't beat or there will be a foamy surface. Stir dry and liquid ingredients together until combined and very smooth.<br />
<br />
Pour filling over cooled crust and bake at 350 degrees for 25-30 minutes, without browning the top. Sides will get brown, but the entire center should stay yellow.<br />
<br />
Remove from oven and immediately take a metal spatula, dip it in powdered sugar and pry the edges away from the sides of the pan. Continue dipping the spatula in the powdered sugar as it gets sticky. Dust a very generous amount of powdered sugar over the top of the lemon bars. Let the pan cool completely in the fridge, overnight works well. When it's cool, carefully cut all four sides off and then cut the lemon bars into equal pieces.<br />
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<b>Tiffany Blue Almond Macarons</b><br />
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</div>
2/3 c. almond flour (sometimes called meal)<br />
1 1/2 c. powdered sugar<br />
3 egg whites at room temperature<br />
5 T. granulated sugar<br />
1 t. almond extract<br />
Wilton teal gel coloring<br />
<br />
Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).<br />
<br />
Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.<br />
<br />
Place egg whites in the bowl of a mixer and start to mix on med-high. When they start to get frothy, add sugar, 1 T. at a time. Change to a high speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the egg white's peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Quickly mix in a few drops of coloring and the almond extract.<br />
<br />
Transfer egg whites to a large bowl. Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing.<br />
<br />
Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter come out until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)<br />
<br />
Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before filling.<br />
<br />
Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.<br />
<br />
<b>Almond Buttercream Filling</b><br />
<br />
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</div>
<div style="text-align: left;">
7 T. unsalted butter, softened</div>
<div style="text-align: left;">
2 egg yolks</div>
<div style="text-align: left;">
1/4 c. granulated sugar</div>
<div style="text-align: left;">
3 1/2 T. milk</div>
<div style="text-align: left;">
1 t. almond extract</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the almond extract, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other. This basic recipe can be flavored and colored however you'd like.<br />
<br />
If desired, use Wilton sugar pearls to decorate the Tiffany macarons. When I did this for a wedding shower, I only did a few for display, as I thought they wouldn't taste as good.<br />
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<br />
<b>Sugar Cookies</b><br />
<a href="http://thedecoratedcookie.com/2008/11/cookie-dough-and-frosting-recipes/" target="_blank">Recipe from The Decorated Cookie</a><br />
<div>
<br /></div>
<div>
2 sticks unsalted butter, softened</div>
<div>
1 c. powdered sugar</div>
<div>
1 egg</div>
<div>
1 t. vanilla extract</div>
<div>
1 1/2 t. almond extract</div>
<div>
2 1/2 c. four</div>
<div>
1/2 t. salt</div>
<div>
<br /></div>
<div>
Cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix flour and salt and gradually add to mixture until all mixed in. Put dough in a ziploc bag and chill in fridge for at least 2 hours. Working with about a third of the dough at a time, briefly knead the chilled dough and roll about 1/4 inch thick. Cut out shapes and bake on parchment paper-lined baking trays at 375 degrees for 10-14 minutes, watching carefully for edges that are barely browned.</div>
<div>
<br /></div>
<div>
You can freeze the dough in the ziploc bag. Thaw overnight, or for at least a few hours in the refrigerator in the ziploc bag. If it is too chilled to handle, let sit at room temperature for up to an hour, or until workable. Chilled is good, so don't let it get too warm.</div>
<div>
<br /></div>
<div>
<b>Royal Icing</b></div>
<div>
<br /></div>
<div>
3 c. powdered sugar</div>
<div>
2 egg whites, beaten</div>
<div>
1/4 t. cream of tarter</div>
<div>
<br /></div>
<div>
In a mixer, mix all ingredients and beat for about 5 minutes. When decorating cookies using the flooding method, first outline the cookie with a decorating bag with a small tip. Once outlined, let them dry while thin the frosting only slightly with a little water. Use a knife to carefully frost inside the lines. If lines are connected, the frosting shouldn't go outside of lines. Dry completely at room temperature.</div>
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________________________________________________</div>
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<div>
<br /></div>
<div>
<b>Chocolate Pot de Creme</b></div>
<div>
<br /></div>
<div>
2 c. Guittard milk chocolate chips</div>
<div>
3/4 c. whole milk</div>
<div>
1/4 c. butter</div>
<div>
<br /></div>
<div>
Place chocolate chips in blender. Heat milk and butter in small saucepan over low heat, while stirring, just until mixture begins to boil. Immediately pour over the chocolate chips and blend on high speed until smooth. Pour into dessert dishes, or prepared graham cracker crusts, and top with berries. Chill in refrigerator for at least 3 hours, or until set.</div>
</div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-70027460171487149452013-11-10T21:48:00.000-08:002013-11-17T21:50:07.555-08:00Tiffany Blue Almond Macarons<br />
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<br /></div>
<b>Tiffany Blue Almond Macarons</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
2/3 c. almond flour (sometimes called meal)<br />
1 1/2 c. powdered sugar<br />
3 egg whites at room temperature<br />
5 T. granulated sugar<br />
1 t. almond extract<br />
Wilton teal gel coloring<br />
<br />
Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).<br />
<br />
Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.<br />
<br />
Place egg whites in the bowl of a mixer and start to mix on med-high. When they start to get frothy, add sugar, 1 T. at a time. Change to a high speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the egg white's peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Quickly mix in a few drops of coloring and the almond extract.<br />
<br />
Transfer egg whites to a large bowl. Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing.<br />
<br />
Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter come out until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)<br />
<br />
Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before filling.<br />
<br />
Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.<br />
<br />
<b>Almond Buttercream Filling</b><br />
<br />
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</div>
<div style="text-align: left;">
7 T. unsalted butter, softened</div>
<div style="text-align: left;">
2 egg yolks</div>
<div style="text-align: left;">
1/4 c. granulated sugar</div>
<div style="text-align: left;">
3 1/2 T. milk</div>
<div style="text-align: left;">
1 t. almond extract</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the almond extract, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other. This basic recipe can be flavored and colored however you'd like.<br />
<br />
If desired, use Wilton sugar pearls to decorate the Tiffany macarons. When I did this for a wedding shower, I only did a few for display, as I thought they wouldn't taste as good.</div>
<br />Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-43584821130453698412013-10-13T20:56:00.000-07:002014-05-12T11:54:48.966-07:00Kraut Burgers<div class="separator" style="clear: both; text-align: center;">
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<br />
Rick's mom made these often for him when he was growing up. I keep forgetting to get her actual recipe (I'm sure I've gotten it numerous times and have lost it), and since we were craving them today, and she was at BYU all day, I had to just go off of memory. They turned out great and the boys devoured them!<br />
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<br />
Don't let the dough scare you off, as it's so simple to make and only rests for an hour, which is plenty of time to cut everything up and get the mixture cooked thoroughly. This recipe makes 24 large rolls and would be easy to cut in half. I ate two, the boys each ate two, and Rick had four + one later tonight! Hopefully that gives you a good idea of how many to plan on. If you end up with extras, you can easily freeze them, either after they're cooked or uncooked.<br />
<br />
Whenever Jane makes these, she will also make extra dough and make "pigs-in-a-blanket" for the kids. They bake the same amount of time, so it's a fun addition when you have younger kids or are feeding a crowd.<br />
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Dough<br />
<br />
1/2 c. warm water<br />
4 t. active dry yeast<br />
4 T. sugar<br />
1 3/4 c. warm milk<br />
1 egg, beaten<br />
1/2 c. butter softened<br />
2 t. salt<br />
7-8 c. flour<br />
<br />
Dissolve yeast and sugar in the warm water (make sure it isn't hot or it will kill the yeast). Once it starts to activate, add all the other ingredients and knead for 8 minutes (either with a mixer or by hand). Place dough in a greased bowl and cover with a damp cloth; let it rise until double (about an hour). Punch down and divide in half. Roll dough out on a floured surface, into a rectangle. Using a pizza cutter, cut dough into 12 squares. Fill each square generously with the hamburger filling. Fold in two opposite corners, then the other two corners and pinch into a little "purse" so all the ends are secure (making sure to not stretch the top of the bun too thin). Spray cooking spray onto a cookie sheet and place the rolls seam side down. Continue with the second batch of dough, so you end up with 24 rolls total. Let the rolls sit for about 20 minutes to rise (this step isn't completely necessary if you're in a hurry). Bake at 350 degrees for 20-25 minutes until nice and golden brown. Once they are out of the oven, rub tops with a little butter. Serve with mustard and ketchup.<br />
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<br />
Filling<br />
<br />
1 1/2 lb. ground beef<br />
1/2 head of green cabbage, chopped<br />
1 lg. onion, chopped<br />
3 cloves garlic, minced<br />
1 c. sauerkraut (optional)<br />
olive oil<br />
<br />
Heat a couple of tablespoons of olive oil in a large sauté pan, and cook onion until translucent. Add garlic and stir a few times. Add hamburger meat and stir, breaking up the chunks into small pieces. Add cabbage and sauerkraut and cook for at least 15 minutes, until all cabbage is soft and looses it's color. Drain any excess liquid off and it's ready to be used.<br />
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com2tag:blogger.com,1999:blog-6086073403835548775.post-8118822824582624772013-10-06T13:34:00.004-07:002014-03-01T18:08:23.812-08:00Mom's Artisan Bread<div class="separator" style="clear: both; text-align: center;">
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<br />
My mom has made this artisan bread for years and I've always loved it. This last trip to Moab, I wrote down my mom's recipe and directions and we decided to make it today, on conference weekend. I showed Harrison how to make it, so he can whip up a batch for our family now and then. It takes no time or preparation at all and is delicious!<br />
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<br />
<b>Artisan Bread</b><br />
<br />
3 C. flour</div>
<div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 t. salt<o:p></o:p></div>
<div class="MsoNormal">
1 t. yeast<o:p></o:p></div>
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1 7/8 c. lukewarm water<o:p></o:p></div>
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<br /></div>
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In a large bowl, stir all ingredients together with a spatula, until all the flour is
gone. Cover with plastic wrap and leave it overnight.<o:p></o:p></div>
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<div class="MsoNormal">
In the morning, put about 1/2 cup more flour in the dough
(which is now full of bubbles) and stir with a spatula, until it’s not
so sticky. Use a little more flour, as
needed and you can use your hands to knead it a bit until most of the flour is
combined. It will still be a little lumpy. Form into a ball.</div>
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<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dump a little flour on a flour sack cloth and put the ball of dough in the middle and fold the
cloth over the dough. Leave for 2 hours.<o:p></o:p></div>
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After the dough has sat for 2 hours, heat oven to 430
degrees, putting a dutch oven or other pan (that has a lid) in the oven while
it preheats. (I just use my biggest stock-pot that is oven safe and has a lid.)
Once preheated, remove the pan form oven, spray with cooking spray, place the
dough in it, and put the lid on top. Bake for 30 minutes and then take lid off
and bake 5-10 minutes longer until the top is brown.<o:p></o:p></div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT5TnbsUyEFJOtnlYZfyCNnsonfLwnTYQCJZoyPPo-UdbOANrS3gsSSWMbJ_0wINyMVIpD0gyI5UQltRcBbY2_5RW9X8V5pkoUiLh-AtiM9yKP9WRDqrS1PHpZQbXeF3a12JZTg0WFtLI/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOT5TnbsUyEFJOtnlYZfyCNnsonfLwnTYQCJZoyPPo-UdbOANrS3gsSSWMbJ_0wINyMVIpD0gyI5UQltRcBbY2_5RW9X8V5pkoUiLh-AtiM9yKP9WRDqrS1PHpZQbXeF3a12JZTg0WFtLI/s400/photo+1.JPG" height="400" width="397" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Harrison's first loaf of artisan bread!</span></td></tr>
</tbody></table>
<!--EndFragment--></div>
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-38167772513892593622013-10-06T10:13:00.000-07:002013-10-06T10:13:29.502-07:00Créme Brûléed Chocolate Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM25NOnoNPCUWCVsqE1DzDTuVffUOCyghFSIgQlbwCw87IWfam-KsCw-oRpMWzWfN32UY1ttRk4CiUCAYioHw3-xrIPpCPwqIZm-ipQeRBgLC1d-JxAsgblY_aqY19BHbDmJV7HliOiEw1/s1600/photo-15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM25NOnoNPCUWCVsqE1DzDTuVffUOCyghFSIgQlbwCw87IWfam-KsCw-oRpMWzWfN32UY1ttRk4CiUCAYioHw3-xrIPpCPwqIZm-ipQeRBgLC1d-JxAsgblY_aqY19BHbDmJV7HliOiEw1/s400/photo-15.JPG" width="400" /></a></div>
<br />
Harrison wanted me to make créme brûlée for his birthday, instead of cake. However, we ended up having about 40 people over for dinner, so I was trying to convince him to choose something that would be a better dessert to feed a crowd. We looked in my new cookbook that Rick got me for my birthday, "Baking with Julia," and found this dreamy recipe and we just couldn't resist trying it!<br />
<br />
I doubled the creme brûlée part of the recipe, but I think next time I will actually triple it so that each piece has a little more (I've tripled it here in this recipe). The recipe says to top the cake with the créme brûlée, and then torch it, but next time I make it, I will wait until the cake is sliced and on individual plates before topping with the créme brûlée and torch each individual serving. After slicing the cake, a lot of the pieces didn't have any of the caramelized sugar on their serving. I would also serve the raspberries on the side of each individual serving--the original recipe calls for them to be added to the middle of the cake.<br />
<br />
If you choose to just make the chocolate bundt cake, and not worry about the créme brûlée topping, it is still a fantastic recipe. It's a type of chiffon cake and was one of the best chocolate cakes I've ever tasted!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18K6BMrmj8czUVxPaIiIF2E7bGonh3D0WwcQpA2cU_LAuiqT9o5zHuPjvy6wTyC3K8FM4ghMxiCd3MO2SPWI1iuZBkN8TTjgOtdTC-C_jobw_pzT3D6XV-avGfuPUxe5tyZ0difnf8Dve/s1600/photo-14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg18K6BMrmj8czUVxPaIiIF2E7bGonh3D0WwcQpA2cU_LAuiqT9o5zHuPjvy6wTyC3K8FM4ghMxiCd3MO2SPWI1iuZBkN8TTjgOtdTC-C_jobw_pzT3D6XV-avGfuPUxe5tyZ0difnf8Dve/s400/photo-14.JPG" width="400" /></a></div>
<br />
<b>Créme Brûlée Topping</b> (tripled from original recipe)<br />
<br />
1 1/2 c. heavy cream<br />
3 vanilla beans<br />
15 egg yolks, at room temperature<br />
9 T. sugar<br />
<br />
Pour the cream into a medium saucepan. Split the vanilla bean and scrape the seeds into the pan, toss in the pod, and stir to mix. Bring just to a boil over low heat.<br />
<br />
Meanwhile, in a medium heatproof bowl, whisk the egg yolks and sugar together just to blend. Place the bowl over a pan of simmering water and whisk, continuously and energetically, until the mixture is very pale and hot to the touch. Remove the yolks form the heat. Gradually, but steadily, whisk the cream into the yolks, pod and all.<br />
<br />
Put the bowl back over the hot water and let it sit there, with the heat turned off, whisking occasionally, from 5-10 minutes, until the cream thickens. Set the bowl into a larger bowl filled with ice cubes and cold water and allow the mixture to cool, whisking now and then. When the custard is cool to the torch, retrieve and discard the vanilla bean and push the mixture through a strainer into a clean bowl. Cover the bowl tightly and refrigerate for at least 2 hours (can be made a day ahead).<br />
<br />
<b>The Cake</b><br />
<br />
1 1/2 c. sugar<br />
1 c. flour<br />
3/4 c. unsweetened cocoa powder<br />
2 t. baking powder<br />
1 t. baking soda<br />
1/4 t. salt<br />
4 eggs, separated<br />
1/2 c. vegetable oil<br />
1/2 c. water<br />
1 t. vanilla extract<br />
2 egg whites<br />
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Center a rack in the oven and preheat the oven to 350 degrees. Butter a 10-cup bundt pan and dust the inside, including the center tube, with cocoa powder; tap out the excess.<br />
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Sift together 1 cup of the sugar, the flour, cocoa, baking powder, and baking soda into a small bowl and then add the salt.<br />
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In a large bowl, whisk together the yolks, oil, water, and vanilla until blended. Whisk the dry ingredients gradually into the yolk mixture; set aside.<br />
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Beat the 6 egg whites in the bowl of a mixer fitted with the whisk attachment or work with a hand-held mixer. At low speed, beat the whites until they're foamy and form very soft peaks. Increase the mixer speed to medium-high and gradually add the remaining 1/2 c. sugar, beating until the whites are thick and shiny and hold peaks. Fold about one third of the whipped egg whites into the yolk mixture to lighten it, then turn the yolk mixture into the whites and fold it in gently but thoroughly.<br />
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Pour and scrape the batter into the pan. Place the pan on a jelly-roll pan and bake for 35-40 minutes, or until the cake is springy to the touch and starts to pull away from the sides of the pan. (My cake was done in 30 minutes, so watch oven closely.) The top of the cake may show some cracks and a toothpick inserted in the center of the cake should come out clean. Remove the cake to a cooling rack and let it cool for at least 25 minutes before unmolding it onto a rack and allowing it to cool completely.<br />
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<b>Finishing the Cake</b><br />
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2 pints raspberries<br />
1/4 c. + 1/2 c. sugar<br />
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Toss the raspberries in some sugar and let sit while prepping the cake. Right before serving, cut cake into pieces and put on serving plates. Put a dollop of créme brûlée topping on each piece of cake and put a few raspberries on the side. Sprinkle each dollop of créme brûlée with a little sugar and work with a blowtorch to caramelize the sugar.<br />
<br />Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-34279434092043429302013-09-16T19:55:00.000-07:002013-10-06T17:40:38.924-07:00Lemon Bars<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoEjDObu77x9FA4aPiiBaThKnwtaV-Ta9sqUMDqQZwcwXzwcdIr2R3wnbq8lZHBmDp1S-ixjWDCZ_8osWAMJ71wPFgoFNELqq-7ARRwGNW2G6LOUY8KmIisteEIN_ZnI0b7R3zAZ2aHV4/s1600/IMG_3069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitoEjDObu77x9FA4aPiiBaThKnwtaV-Ta9sqUMDqQZwcwXzwcdIr2R3wnbq8lZHBmDp1S-ixjWDCZ_8osWAMJ71wPFgoFNELqq-7ARRwGNW2G6LOUY8KmIisteEIN_ZnI0b7R3zAZ2aHV4/s400/IMG_3069.JPG" width="400" /></a></div>
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This recipe is from my sister Jennifer, who is one of the best bakers I've ever known! She's perfected this recipe and it is amazing. It makes a huge batch, which makes it easy to share.<br />
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<b>Lemon Bars</b><br />
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Crust:<br />
1 1/4 c. butter, cold<br />
1/2 c. + 2 T. powdered sugar<br />
2 1/4 c. flour<br />
1/8 + a pinch of salt<br />
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Mix sugar, flour and salt together and then cut the cold butter into the mixture until you have very fine crumbs. Spread crumbs evenly onto a jelly roll pan (17.5" X 12" cookie sheet with sides) and press the crust down, working your way all around the pan so that it is evenly distributed. Bake the crust in a 350 degree oven for 10-14 minutes, watching very closely so it doesn't burn or get brown. Cool.<br />
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Filling:<br />
4 c. sugar<br />
2/3 c. flour<br />
8 eggs<br />
3/4 c. lemon juice (fresh or bottled)<br />
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Mix sugar and flour together. Mix eggs and lemon juice just until combined; don't beat or there will be a foamy surface. Stir dry and liquid ingredients together until combined and very smooth.<br />
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Pour filling over cooled crust and bake at 350 degrees for 25-30 minutes, without browning the top. Sides will get brown, but the entire center should stay yellow.<br />
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Remove from oven and immediately take a metal spatula, dip it in powdered sugar and pry the edges away from the sides of the pan. Continue dipping the spatula in the powdered sugar as it gets sticky. Dust a very generous amount of powdered sugar over the top of the lemon bars. Let the pan cool completely in the fridge, overnight works well. When it's cool, carefully cut all four sides off and then cut the lemon bars into equal pieces.Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com4tag:blogger.com,1999:blog-6086073403835548775.post-37405416324363507152013-08-02T13:39:00.001-07:002013-08-02T13:41:35.620-07:00Cinnamon Roll PancakesI don't have much time at all for Pinterest, but I sometimes have the urge to browse the various boards of my friends' and see what I might want to try. I've tried quite a few things that I've found, but not many have worked out well enough to want to try again. However, when I saw a picture of Cinnamon Roll Pancakes posted, I thought it would be a fun recipe to try for Sunday morning breakfast. And, wow, were they AMAZING!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdW6A_ONmYyExjQW2wLtZoEe0gghyjmQ6ZOPi9SLKU-GNAvhYQ7CaEkWkPgoDtOiA3Z4XBS0w48OQYqykgAKR0oVCnjZR0WeSwuvOA2GbfUq46hXujFnecQS_p7Jr0RYKNYO4eNd_IReXN/s1600/photo-7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdW6A_ONmYyExjQW2wLtZoEe0gghyjmQ6ZOPi9SLKU-GNAvhYQ7CaEkWkPgoDtOiA3Z4XBS0w48OQYqykgAKR0oVCnjZR0WeSwuvOA2GbfUq46hXujFnecQS_p7Jr0RYKNYO4eNd_IReXN/s320/photo-7.JPG" width="320" /></a></div>
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Although my finished product didn't look as pretty as the posted pictures, they tasted way better than I had expected. They were so sweet that I think they should be considered more of a dessert than breakfast. As a matter of fact, we had enough batter and toppings left over, that we made them for the missionaries for a dessert after our Sunday dinner and they loved them!</div>
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The original recipe that I pinned was <a href="http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/" target="_blank">this one from www.recipegirl.com</a>. </div>
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<b>Cinnamon Roll Pancakes</b></div>
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<div>
Cinnamon Filling:</div>
<div>
4 T. butter, melted but not boiling</div>
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1/4 + 2 T. brown sugar</div>
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1/2 T. cinnamon</div>
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Cream Cheese Icing:</div>
<div>
4 T. butter, softened</div>
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2-oz. cream cheese, softened</div>
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3/4 c. powdered sugar</div>
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1/2 t. vanilla</div>
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Pancakes:</div>
<div>
1 c. flour</div>
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2 t. baking powder</div>
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1/2 t. salt</div>
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1 c. milk</div>
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1 egg, lightly beaten</div>
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1 T. oil</div>
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Prepare the cinnamon filling: In a quart sized zip-lock bag, put all three ingredients and mix until smooth. Set aside.</div>
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Prepare the icing: In a quart sized zip-lock bag, put all the ingredients and mix (by squeezing ingredients) until smooth. Set aside.</div>
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Prepare the pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in the milk, egg and oil, just until batter is moistened.</div>
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Heat a large, nonstick skillet or griddle over medium heat and spray with nonstick spray. Use a 1/3 c. measuring cup to put batter on the hot pan. Use the bottom of the cup to spread the batter into a circle about 4-inches in diameter. Reduce the heat to medium low. Once you see bubbles start to form, snip the corner of your zip-lock bag of cinnamon filling and squeeze the filling on top of the pancake batter in a swirl, like shown in the top picture (making sure not to get close to the edge). Cook the pancake a couple of minutes longer, or until the bubbles start to pop and then use a metal spatula to flip the pancake (gently). Cook an additional couple of minutes, until the bottom is light brown and then take off the heat and flip onto a plate, with the swirl showing. Snip the tip of the icing bag and pipe some icing onto the pancake.<br />
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*You will want to wipe off your griddle/pan and spatula before starting another batch, as they get sticky and start to burn.</div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-84335270058626784852013-07-27T19:34:00.000-07:002013-07-27T19:34:18.839-07:00Asian Noodle Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr9aRcyky8E9ajmBLb5RYnrKK015dMMkyVCUy3HmRnhPoUUTAc0hQhE856s3nmKG-50i7m9agNgqO4M5tQfe1ALK55cFLtymz2X8hTH6tzMV96v6CjfIEloVPO8ziRAJeimAE89sYyZM3/s1600/salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgr9aRcyky8E9ajmBLb5RYnrKK015dMMkyVCUy3HmRnhPoUUTAc0hQhE856s3nmKG-50i7m9agNgqO4M5tQfe1ALK55cFLtymz2X8hTH6tzMV96v6CjfIEloVPO8ziRAJeimAE89sYyZM3/s320/salad+2.jpg" width="320" /></a></div>
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I have made this for a couple of years and it is hands-down my all-time favorite salad. <a href="http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/" target="_blank">I got the recipe from the Pioneer Woman</a>. I really love all of the recipes I've tried of hers, but this is one is my favorite. I believe she was inspired by a recipe from the Naked Chef.<br />
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I always forgot how much time it takes to cut all the vegetables up and what an incredible mess it makes. It also makes enough salad to feed an huge army, so if you are not feeding an army, be careful! I usually make it and only dress what I need, putting the leftover veggies and noodles in ziplock bags with a little dressing in a side bag, and then toss a small version for lunches the next few days.<br />
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I've used Asian rice noodles instead of linguini before, but I didn't like it nearly as much.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmX192FizBB-o4deEmz1X2CZhUbhMWGWU3AiM4fZBhbkg625XijwMZCCpyD_srG-FBCHlwY8XIEKH13DNqq0_F5d6U0iq3AkxTX96j1kxNITn0UFjqZcyAB24nb2Ks3_WWWGE5ozEQPvJm/s1600/photo-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmX192FizBB-o4deEmz1X2CZhUbhMWGWU3AiM4fZBhbkg625XijwMZCCpyD_srG-FBCHlwY8XIEKH13DNqq0_F5d6U0iq3AkxTX96j1kxNITn0UFjqZcyAB24nb2Ks3_WWWGE5ozEQPvJm/s320/photo-4.JPG" width="320" /></a></div>
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<b>Asian Noodle Salad</b></div>
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1 pkg. linguine noodles, cooked, rinsed & cooled</div>
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1/2 head sliced napa cabbage</div>
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1/2 head sliced purple cabbage</div>
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1/2 bag baby spinach</div>
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1 of each red, yellow & orange bell peppers, thinly sliced</div>
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1 bag mung bean sprouts</div>
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1 bunch chopped cilantro</div>
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3 whole scallions, sliced</div>
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3 whole cucumbers, peeled & sliced</div>
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1 10-oz. can cashews</div>
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Mix the noodles and vegetables in a very large bowl, toss with the dressing and top with cashews. </div>
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For the dressing:</div>
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1 whole lime, juiced</div>
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8 T. olive oil</div>
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8 T. soy sauce</div>
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2 T. sesame oil</div>
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1/2 c. brown sugar</div>
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3 T. fresh ginger, minced</div>
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2 cloves garlic, minced</div>
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1 jalapeño, seeded & chopped</div>
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I like to put the dressing in my Blendtec blender to insure that everything is chopped super fine, but you can also do it all by hand. </div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-38194158621914004582013-07-27T18:55:00.000-07:002013-07-27T18:55:10.029-07:00Key Lime Pie Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uIqGfi6K13N18ExgeI_6WXVEVdiCbslsrX9-c5mDHGGbcFHtYXN7twE3g05Z1PSqHZrjO-O4U_7bDnvGlHO8vcc9ujPMvzOkXdOXUQaTr5YbNL408gXKQ5SNKho3-veiaREJUnGasQ3I/s1600/photo-3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uIqGfi6K13N18ExgeI_6WXVEVdiCbslsrX9-c5mDHGGbcFHtYXN7twE3g05Z1PSqHZrjO-O4U_7bDnvGlHO8vcc9ujPMvzOkXdOXUQaTr5YbNL408gXKQ5SNKho3-veiaREJUnGasQ3I/s400/photo-3.JPG" width="400" /></a></div>
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My dessert club has been a really fun excuse to try new recipes that I would normally never try. I tend to stick with my favorite recipes for desserts and don't usually branch out at all. June's theme was "FROZEN" and I knew I wanted to do some kind of popsicle. I thought it would be fun to do a key lime pie pop and as luck would have it, there was a lot of information on the internet. I found a couple of recipes, played with them, and this is what I came up with.</div>
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When cutting the key limes, I was dying at how cute they were. The picture below really doesn't do them justice, as you can't tell how tiny and miniature they are. I wanted to incorporate the lime slice somehow, so I cut a thin slice to put at the top. Not only was it cute, but it also gave the straw something to hold it up. However, when eating the popsicle, once you got to the lime at the bottom, it was really sour. I don't think I would add it when I make them again. </div>
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I used small, clear "shot glasses" from a party store, and cut party straws. For our dessert club, we have to taste so many desserts, that we serve such small portions. These would be fabulous in a normal size popsicle mold.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLbl0Hj5JdzR_eGJIQz8WuW5XpL6H5JuOP-11nxSFLy02GBnleKuSVlxEjHYWCyfO4YnV24LR5PBM-1MkmLc1zphNDhRKr9CyGVIEGzHQS3dnBUMxSoX51hAol1z9sc5Swzgwr23kiC5m/s1600/photo-2+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLbl0Hj5JdzR_eGJIQz8WuW5XpL6H5JuOP-11nxSFLy02GBnleKuSVlxEjHYWCyfO4YnV24LR5PBM-1MkmLc1zphNDhRKr9CyGVIEGzHQS3dnBUMxSoX51hAol1z9sc5Swzgwr23kiC5m/s320/photo-2+2.JPG" width="320" /></a></div>
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<b>Key Lime Pie Pops</b><br />
<div>
<br /></div>
<div>
1 14-oz. can of sweetened condensed milk</div>
<div>
1 c. half and half</div>
<div>
3/4 c. fresh key lime juice (about 2 lbs. of limes)</div>
<div>
2 t. key lime zest</div>
<div>
1/8 t. salt</div>
<div>
2 c. graham cracker crumbs</div>
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<br /></div>
<div>
Combine all ingredients, except for graham cracker crumbs. Pour into popsicle molds and freeze for about 5 hours. If you are not using conventional popsicle molds, you can add your sticks after about 2 hours. Right before serving the popsicles, take them out of the molds (run hot water over the mold, if needed) and roll the popsicle in cookie crumbs. </div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-56861914679703990952013-07-27T18:35:00.000-07:002013-07-27T18:35:04.147-07:00My Favorite GREEN Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwoGbbCNPRFZNBAbJcR_1dnZc9x0TlYwdWvSeFtaIfshAuIBrtKAyvotsMF0wE-3MDOvh92ypSSuig2RQGlp1hNC660j0ztcqRsq_sE5YmvXWERmZ5a8GT6wJzz4Q1RDTib4nW8sm0ruc/s1600/photo-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwoGbbCNPRFZNBAbJcR_1dnZc9x0TlYwdWvSeFtaIfshAuIBrtKAyvotsMF0wE-3MDOvh92ypSSuig2RQGlp1hNC660j0ztcqRsq_sE5YmvXWERmZ5a8GT6wJzz4Q1RDTib4nW8sm0ruc/s400/photo-5.JPG" width="300" /></a></div>
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My friend, Bonnie McMillan visited last summer. She had taught me how to make her favorite green smoothie and I fell in love with it. She had a bag of this peanut butter/cocoa powder mix and I used it for a few months until it was suddenly gone. I looked everywhere for it and just kept forgetting to ask her where she buys hers. Finally, I contacted her and she told me it was at Whole Foods. I looked there, even asking all the staff about it, but we couldn't find it anywhere. A few weeks ago, I was in my local Giant grocery store and in the peanut butter isle, I saw a container of PB2 powder and realized that it was the same thing. It was different packaging that Bonnie had used, but it was the same powder. So, if you are looking for it at your local grocery store, check in the peanut butter section.<br />
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You really have to try this smoothie before judging it. My boys won't touch it because of the color, but it really tastes like a yummy milkshake. It's cool and refreshing and perfect for a hot summer morning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrvlCYpRHPDMufowZcivzTijJZyZW7t6pCVGJFilW8Bnl-1x7MKqFWKsqksSZI-sBZ75rX7r1wlqra_-qkPvv7zJFzF3a-0sK8CleGw_woI_deDd-MiEGXtYzlejttZuktjAghBIt3RtR/s1600/photo-6+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrvlCYpRHPDMufowZcivzTijJZyZW7t6pCVGJFilW8Bnl-1x7MKqFWKsqksSZI-sBZ75rX7r1wlqra_-qkPvv7zJFzF3a-0sK8CleGw_woI_deDd-MiEGXtYzlejttZuktjAghBIt3RtR/s400/photo-6+2.JPG" width="300" /></a></div>
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<b>Green Smoothie</b><br />
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1 c. coconut milk (any milk can be used)<br />
1 c. ice<br />
2 T. PB2 powder<br />
1 T. agave syrup (more or less to taste)<br />
2 c. loosely packed spinach leaves<br />
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Blend until smooth and enjoy!Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com1tag:blogger.com,1999:blog-6086073403835548775.post-15117186850969719362013-06-29T04:19:00.000-07:002013-06-29T04:19:01.421-07:00Egg McMuffins TO GO!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08vaK3SD-3TOE4xyZ0bIzzAK8sYN_SZaGCIBfF0dcpulBkJa0pfGSvZ3ouKomB5O7YTdEWzFpKgVNDjm2FB79X7ULP2POyOYn2Ggr_5xzpHElcWyZWofdI9zVKyv2M4XJo6uliABrBlT0/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08vaK3SD-3TOE4xyZ0bIzzAK8sYN_SZaGCIBfF0dcpulBkJa0pfGSvZ3ouKomB5O7YTdEWzFpKgVNDjm2FB79X7ULP2POyOYn2Ggr_5xzpHElcWyZWofdI9zVKyv2M4XJo6uliABrBlT0/s400/photo.JPG" width="300" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Last night we got to have 6 boys from our stake stay at the night as part of their weekend youth conference. They were so much fun and very well behaved! When they got to our house last night, I had <a href="http://www.ellenjamesrecipes.blogspot.com/2012/11/rolo-cookies.html" target="_blank">Rolo</a> cookies waiting for them which they all loved and they ate a ton.</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Earlier this week, a few of us friends went to lunch and were talking about our youth conference groups staying at our homes. My darling friend (and neighbor!) told us she was making egg mcmuffins for breakfast, since the kids had to be at the church at 6:30 a.m. I had been thinking about how to do breakfast since they were going to have to run so quickly, so I was excited for the idea. Rochelle said that she used to make them to take to her early morning seminary class. I loved the idea and whipped them up last night and this morning the boys loved them and were so happy that they could just grab a sandwich and jump in the car and go!</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Egg McMuffins TO GO</b></span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">12 English muffins</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">12 round pieces of ham or Canadian bacon</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">12 slices American cheese</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">20 eggs</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 c. milk</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 t. salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/4 t. pepper</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Preheat oven to 350 degrees. Line a cookie sheet (with sides) with parchment paper and spray with cooking spray. In a bowl, beat the eggs, milk, salt & pepper. Pour the egg mixture into the pan and bake for about 20-30 minutes until it is done. Remove from the oven and cut into 12 squares. </span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Assemble the egg mcmuffins with the ham on one side of the muffin and the cheese on the other side, with the egg square in the middle. If making the night before, put them all on a cookie sheet, cover with saran wrap and refrigerate. When you are ready to heat them, cook uncovered for 30 minutes in a 350 degree oven. Individually wrap in tin foil and they are ready to be transported anywhere!</span>Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com1tag:blogger.com,1999:blog-6086073403835548775.post-7431337431132330272013-06-11T05:02:00.000-07:002013-07-12T07:38:45.959-07:00Salted Caramel Sauce<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">This is the most amazing caramel sauce and takes minutes to make. The trick is you have to make it well in advance so it will cool and thicken a bit in your fridge before serving. My new favorite thing is to do is make </span><a href="http://ellenjamesrecipes.blogspot.com/2012/11/brownies.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large;" target="_blank">yummy brownies</a><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">, then set out ice cream, </span><a href="http://ellenjamesrecipes.blogspot.com/2012/11/hot-fudge-sauce.html" style="font-family: Times, 'Times New Roman', serif; font-size: x-large;" target="_blank">homemade hot fudge sauce</a><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> and this caramel sauce, along with some great toppings for guests to make whatever they like. It's always a hit!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1DORnQVCnk8whiQS0X7Wk15nuYIGA9xj_U7BpaZZfFIZP6v6X4hX-rdkosTnv-CIeZjLc0_Lw8tTVyJd9CD2GAKx68YTlkKtt6qejFrISZNErWgsG7j_jROfKsnXSRnqpJxXAfVTmZ_bU/s270/1-11-caramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1DORnQVCnk8whiQS0X7Wk15nuYIGA9xj_U7BpaZZfFIZP6v6X4hX-rdkosTnv-CIeZjLc0_Lw8tTVyJd9CD2GAKx68YTlkKtt6qejFrISZNErWgsG7j_jROfKsnXSRnqpJxXAfVTmZ_bU/s400/1-11-caramel.jpg" width="400" /></a></div>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><b>Salted Caramel Sauce</b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 1/2 c. sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/3 c. water</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 c. heavy cream</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 t. vanilla</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 t. salt</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Heat the water and sugar in a larger heavy bottomed saucepan. Cook over low heat for 5 minutes, until the sugar dissolves. Do not stir! Increase heat to medium-high and boil, uncovered, until the sugar starts to turn a light brown/warm chestnut color (about 350 degrees on a candy thermometer). This will take about 5 minutes, but once it turns the light brown, it will burn very quickly, so don't let it get too dark. Do not stir at all, but you can swirl the pan a few times to get it mixed together. As soon as you feel it is a warm chestnut color, pull off heat immediately and add cream, vanilla and salt. Stand back and be very careful, as it will bubble violently. Quickly add back to the burner and stir, while on medium-high heat for 1-2 minutes until it is all combined and solidified. Take off heat and pour caramel into a glass jar. Refrigerate (freeze if you are in a hurry) and wait until it is a bit thicker. Usually about an hour or two is sufficient. To heat up, microwave for 30 seconds at a time until hot.</span>Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0tag:blogger.com,1999:blog-6086073403835548775.post-39344333590750623412013-05-31T04:53:00.000-07:002014-01-20T16:44:42.734-08:00Salted Caramel Macarons<span style="font-family: Times, Times New Roman, serif; font-size: large;">A couple of weeks ago, I was teaching a macaron class to some ladies in my ward. I had really been wanting to come up with a great salted caramel macaron, so I played around until I got the perfect combination. The caramel buttercream is amazing and really makes these macarons dreamy!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Thanks to my awesome friend, Heather Palmer, who took a photo of her macarons <br />
the next day because I totally forgot to photograph them before they disappeared!</td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Salted Caramel Macarons</b> <o:p></o:p></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">2 T. cocoa powder</span><br />
<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">2/3 c. almond flour</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 1/2 c. powdered sugar<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"> 3 egg whites (room temperature) <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">5 T. granulated sugar<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"> 1 t. vanilla extract <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">gel food coloring <o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">flaked salt (purchased at World Market)</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch circles all over the papers, leaving at least 1/2-inch of space in between circles. With practice, you will be able to skip this step and pipe your macarons without the circles, while maintaining a fairly consistent size of circles. Also, silpat baking sheets are so much easier than parchment, if you want to make the investment. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Whisk cocoa powder, almond flower and powdered sugar together in a bowl. Place egg whites in the bowl of a mixer and start to mix on med-high. When they start to get frothy, add sugar, 1 tablespoon at a time. Continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the egg whites peak and the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Add vanilla and mix very quickly.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Transfer egg whites to a large bowl. Add half of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Use a piping bag with a large round tip. Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter come out until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Continue until both pans are filled and the rest of the batter is used up.</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;"> </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">If you'd like, you can sprinkle a couple flakes of salt onto the tops of the cookie. </span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them.</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door to let any humidity escape. Then set the timer for 7 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before filling.<o:p></o:p></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">To assemble the macarons, f</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">ill cooled shells with salted caramel buttercream (below). Try to match up sizes and shapes (easier when your cookies are all symmetrical) as you go.</span><span style="font-family: Times, 'Times New Roman', serif; font-size: large;">Before you sandwich the cookie with the top shell, sprinkle a VERY small amount of flaked salt on top of buttercream. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Once they are filled, cover and refrigerate for up to 2 days and freeze for up to a month. They are best after aging in the fridge for at least a couple of hours so the filling chills and they meld together a bit. Let them come back to room temperature before serving. If they are frozen, let them thaw completely in their original covered containers to avoid condensation from forming.<o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;"><b>Salted Caramel Buttercream</b></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><i>(Start 2 hours before filling shells)</i></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 1/2 c. sugar</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/3 c. water</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 c. heavy cream</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 t. vanilla</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 t. salt</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1 cube salted butter</span></div>
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<span style="font-family: Times, 'Times New Roman', serif; font-size: large;">1/2 c. powdered sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Heat the water and sugar in a larger heavy bottomed saucepan. Cook over low heat for 5 minutes, until the sugar dissolves. Do not stir! Increase heat to medium-high and boil, uncovered, until the sugar starts to turn a light brown/warm chestnut color (about 350 degrees on a candy thermometer). This will take about 5 minutes, but once it turns the light brown, it will burn very quickly, so don't let it get too dark. Do not stir at all, but you can swirl the pan a few times to get it mixed together. As soon as you feel it is a warm chestnut color, pull off heat immediately and add cream, vanilla and salt. Stand back and be very careful, as it will bubble violently. Quickly add back to the burner and stir, while on medium-high heat for 1-2 minutes until it is all combined and solidified. Take off heat and pour caramel into a glass jar. Refrigerate (freeze if you are in a hurry) and wait until it is thick. Usually about an hour or two is sufficient.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">Pour half of the caramel sauce into a mixer with the whip attachment (save the other half for another batch or use as a caramel topping). Start beating caramel sauce on high speed until it is smooth and whipped. Add a cube of salted, room temperature butter and continue to beat. Add a 1/2 cup of powdered sugar and whip until creamy. The powdered sugar amount can be adjusted as needed to obtain the perfect consistency. </span></div>
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Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com1tag:blogger.com,1999:blog-6086073403835548775.post-51362501303333781562013-04-29T09:08:00.000-07:002013-04-29T09:08:00.529-07:00Lemon Granita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5O4nf1glkN9c9D-SF16jJARMzauYbgXBSktISgWkhSsMPdpm12PIXiiollLojbvid6XoDi7UGf1OsGcpHggeY7o3CEP3H3b7iEHzVP-LJI3jZ7tx0RwrWRHThM9k-qjKRYR7FLd4aLgo/s1600/lemon+granita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5O4nf1glkN9c9D-SF16jJARMzauYbgXBSktISgWkhSsMPdpm12PIXiiollLojbvid6XoDi7UGf1OsGcpHggeY7o3CEP3H3b7iEHzVP-LJI3jZ7tx0RwrWRHThM9k-qjKRYR7FLd4aLgo/s320/lemon+granita.jpg" width="213" /></a></div>
When I was in Italy visiting my sister Karen, we stopped along the Amalfi Coast and had lemon granitas for 1 euro each. They were perhaps the most delicious lemon thing I had ever eaten. I just loved seeing all the little stands that you could purchase them from, where they make them fresh every day. I especially loved the man at this particular stand, and the picture of Sister Acerson, who couldn't see the same view as we could, visiting with he and his son.<br />
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When dessert club announced that this month's theme was lemon, I decided lemon bars were too obvious and decided to be more unique and make lemon granitas. Funny enough, we had 5 frozen lemon desserts and no lemon bars! </div>
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I used meyer lemons, which are a cross between a lemon and an orange, and make this recipe delicious and unique. Sadly, they still aren't as good as Amalfi lemons, but this was a delicious little treat with the exact amount of sweet and sour and would be so refreshing in the summertime! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0S3-kf-RKNYpqg_P2VIvelfYt6YszBIwEgP_QGcSkztPtu2g6AC8Mb735yRl6phgizqUaX5zP2X8nTpLz5UGYlet-_zxbmu5f-EKdd2rKS_lkGPqxShkNKOdKmOiCFBrN8ceydVIKczg/s1600/photo-31.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0S3-kf-RKNYpqg_P2VIvelfYt6YszBIwEgP_QGcSkztPtu2g6AC8Mb735yRl6phgizqUaX5zP2X8nTpLz5UGYlet-_zxbmu5f-EKdd2rKS_lkGPqxShkNKOdKmOiCFBrN8ceydVIKczg/s320/photo-31.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amanda & Josh helped me scrape the granitas all day!</td></tr>
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<b>Meyer Lemon Granita</b></div>
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1 1/4 c. strained meyer lemon juice</div>
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2 T. lemon zest</div>
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1 c. water</div>
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1 c. sugar</div>
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Place the lemon juice in a non-reactive mixing bowl and set aside. Combine the water and sugar in a small saucepan and bring to a boil. When the sugar has dissolved, remove from the heat and allow to cool to room temperature. Stir the sugar syrup into the lemon juice and transfer to a stainless steel loaf pan, or cake pan. Place in the freezer, uncovered. When the top of the liquid forms of an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen. Fluff with a fork to create soft, snowy granita. If desired, clean out the lemon shells, freeze and fill with granita and top with a mint leaf. </div>
Ellen Jameshttp://www.blogger.com/profile/01567802932047142446noreply@blogger.com0