Nov 202006

Thanksgiving isn’t complete without some cranberry sauce. Also, cranberry sauce on sandwichs is one of my favorite condements.

1 12oz. Bag of fresh cranberries
1 Cup of Orange Juice
1 Cup of Sugar
1 Cinnamon Stick

Put all ingredients in a saucepan cover with lid, cook on low heat for about 25 mintues. It will thick, but don’t worry it will thicken more once it has cooled
I also made this by changing the juice and sugar measurements with with 3/4 Cup of Orange juice and 3/4 Cup of Honey. Thought it was tasty.

 Posted by at 6:52 pm
Oct 152006

This is a perfect way to decorate a dessert plate as well as cut the richness of a rich chocolate dessert. You can either drip this around a plate with a spoon or use a bottle and squeeze it out for a more uniform look.
½ pint of raspberries
1 Tablespoon of sugar.

Blend raspberries and sugar to puree. Put raspberries sauce through sieve to get rid of all the seeds. And place in refrigerator until ready to use. This can be made two days in advance.

 Posted by at 6:13 pm
Oct 062006

Apple season is here. Now, I don’t have an applesauce masher. That’s just something my kitchen does not have space for right now. So I have to alter some recipes or make due with what I can fit in my tiny kitchen. I actually prefer this chunky applesauce to the smooth version.
2 pounds of apples preferably not granny smith peeled and cut into ½ inch cubes (4 apples)
½ Cup of water
½ Cup Sugar
½ Cup of Raisin
2 teaspoon of lemon zest
½ teaspoon of cinnamon
1/8 teaspoon of nutmeg
2 Tablespoons of Calvados (an apple brandy)

In a saucepan combine apples, water, sugar, raisins, cinnamon, and nutmeg. Bring to a boil and let simmer with lid for about 20 minutes, add the lemon zest and calvados and let cook for another 5 minutes. Let cool before serving. Best to let is settle for a day or so.

I served this with a stuffed pork roast.

 Posted by at 6:58 pm
Sep 012006

Simple Syrup is something that is every useful to know how to make. It is used in many different cocktails and cold beverages to make them sweet and smooth.

2 Parts Sugar
1 Part Water

Boiling sugar and water until sugar has dissolved and mixture has reduced by a third. Let cool completely and ready to add to any beverage.

 Posted by at 7:25 pm
Aug 172006

Man’s best friends, dogs, are truly treated like little kings and queens these days. Growing up I don’t remember dogs having all the luxuries they have today, to name a few: doggy play groups, doggy taxi’s, teething toys, training mats, their own cars, and my favorite, doggy sun glasses.
Recently, I ran into a friend who had some dog treats and told me he could eat them. This made my wheels start turning- Dog Biscuits, why can’t I make them? This would be a perfect gift to give someone as either a thoughtful gesture, hostess gift instead of the proverbial bottle of wine, or a simple gift for a puppy. People LOVE their dogs.

3 Cups of Whole Wheat Flour
1/2 Cup Powdered Milk
3/4 Cup Beef Bouillon Broth
1/2 Cup Margarine
1 Egg
2 Teaspoons Bacon grease
2 Teaspoons of Sugar
2 Teaspoons of Salt
Pre-heat Oven 325 degrees

In a mixing bowl add margarine, powdered milk and hot beef both mixed together. Then mix in egg, bacon grease, sugar, and salt until well combines followed by adding flour 1/2 cup at a time. Knead the dough together for a few minutes and roll out dough to a 1/3 an inch thick and cut with desired cookie cutter. Biscuits can be placed very close to one another since they will not be rising. Bake for 50 minutes

Ready to serve to your little pooch!

 Posted by at 7:29 pm
Jul 172006

Recently, I was making buttermilk pancakes and could not find buttermilk in the store. For those who have not used buttermilk, it has a different outcome, when cooking and baking, from regular milk. Buttermilk is the sour liquid that remains after the butterfat has been removed from whole milk or cream by churning to make butter. Next time, if you are in a jam and cannot find buttermilk, a substitute can be made: add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. This substitute should only be used as a last resort. Since, buttermilk is usually not used on a daily basis it is okay to freeze it and then use for baking and cooking when needed. It has been recommended only to keep frozen for three months.

 Posted by at 6:21 pm
Jun 232006

In specialty stores lately, I have seen homemade marshmallows being sold and this intrigued me. I had never really thought about making them because I would always just buy a bag of them from the grocery store. So I thought, “why not? This could be fun and I’m curious!” Plus it is summer and this could make the average s’mores even better when by the camp fire. Overall I found them pretty quick to make and that they tasted better the next day.
1 cup cold water
3 envelopes unflavored gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon salt
2 1/2 teaspoons vanilla extract
Powdered Sugar to coat the Marshmallows

Vegetable oil to grease the pan

Cut a piece of waxed paper to line the bottom of a 9×13 inch pan and grease the sheet and sides of the pan. (This can be more easily done by inverting the bottom of the pan cutting the proper size sheet)

In a mixing bowl place 1/2 Cup of water and the three packages of gelatin. In a pot add sugar, corn syrup, rest of water over moderate heat until the sugar has dissolved and comes to a boil. At this point you may turn the heat to high and with a candy thermometer bring the mixture to 240 degrees (soft ball stage) It is key when making candies to make sure get the temperature correct otherwise the candy does not come out well. It will either be too soft or too hard.
Once it has reached 240 pour the mixture in mixing bowl and beat for about ten minutes on high. Mixture will be come white and fluffy add vanilla at this time.
Now pour the marshmallow into greased pan and spread evenly. Let stand for about five to seven hours before cutting.
When cutting into desired sizes grease the knife and keep cleaning of the marshmallow. After marshmallow cubes are made, lightly coat them with powdered sugar and keep in an air tight container.

When making these I decided to dip some of them in melted chocolate and it was very tasty.

 Posted by at 7:51 pm
Jun 152006

Summertime is always a great time for barbeques. Hamburgers are one of the simplest pleasures. How about making the ordinary hamburger party a little more festive by making it a competition of who can grill up the best burger? That is what happened on the balcony of this upper eastside apartment. Evan and Lee brought the best they had to offer in the intense “Burger Off.” I had no idea at the beginning just how competitive a burger contest could be. The judges were friends from both sides, so in fact it was great way to merge two groups together in a fun interactive way- where food is the focus, but there is an element of friendly competition. As each judge gave their comments and votes, by secret ballot, Evan emerged as the winner with his thick and juicy burger on a brioche role. (his secret recipe unfortunately cannot be shared)

For the next time- Rules need to be established up front and agreed upon. But all in all the first burger off was quite a success.

 Posted by at 5:39 pm