Recipes | From Patty's Pantry

Christmas Wreaths

Dec 192007

On a happier note, I do love this time of year because of all the festivities. Every year my sister and I make these Christmas Wreaths for a party my mother hosts. The first time we wanted to make them our mother was not pleased and was not excited to have to display them among the other desserts. Well, they are festive, fun, and every year the biggest crowd please of the young and old. Best to be made with two people and be prepared to have sticky hands.

10 oz. Bag of large Marshmallows
1 stick butter
6 cups of Corn Flakes
1 Teaspoon of vanilla extract
2-3 Teaspoons of Green Food Coloring

50 Red Mints

Because this requires quick hands have prepared in-advance the waxed paper (greased) or use my favorite the Silpat.

In a pot melt together the Marshmallows and Butter. Once fully melted add the vanilla and food coloring and make sure well combined- that the marshmallow is completely green. Quickly stir in the cornflakes. Again working quickly make heaping of the mixture on the waxed paper or silpat. Then shape them into circles and add red mints. Let stand for about an hour before serving.

Biscotti- Cranberry, Orange, and Pistachio Recipe

Recipes, Sweets 1 Comment »

Dec 122007

Biscotti are something I don’t often think about making but really should. I thought these were perfect for the holiday with red of the cranberry and green of the pistachio. But really you could inter change this recipe with which ever dried fruit or nut you prefer. The best part is that these will last for about 2 weeks in an air tight container.

Biscotti

1 stick of unsalted butter
3/4 Cup of Sugar
Zest from one large Orange
1 Tablespoon of Orange Juice
1 Teaspoon of Vanilla
2 Eggs
2 Cups of Flour
1 Teaspoons of Baking Powder
A Pinch of Salt
1 Cup of Dried Cranberries
1 Cup of Pistachios

5 Ounces of White Chocolate (optional)

Preheat Oven to 325

In a bowl beat together (on medium to high speed) Butter, Sugar, Zest, Juice, and Vanilla for about 2 minutes. Beat in Eggs one at a time. Gradually add in the Flour, Baking Soda, and Salt. Followed by folding in the Cranberries and Pistachios. Mix this together eventually the dough will be come less sticky and refrigerate for at least 30 minutes.
Separate the dough into three pieces and place on floured working surface and form a log that is about 3″ x 10″ inches. Place each log on a baking sheet and bake for about 35 minutes. Take out of oven and let cool on a rack for about 10 minutes and then make one inch slices. Return to the oven and bake for about 15 to 20 more minutes until golden.
In a double Boiler melt the white chocolate and either dip half the biscotti into the white chocolate or brush one side of the biscotti with the chocolate.

Apple Strudel

Fruit, Recipes, Sweets 1 Comment »

Dec 022007

This past Thanksgiving I did not spend with my family and instead visited a friend in Vienna. This could definitely become one of my favorite cities. A city all about eating chocolates and cakes, how could I not instantaneously become enamored? I had an agenda of different foods I wanted to try while I was there and classic Apple Strudel was on the top of my list. Another treat that I enjoyed were the Christmas Markets and Spiced Wine.
Now this recipe I received from Cafe at the Summer Palace.

Strudel
1 Cup plus 2 Tablespoons of Flour
1 Egg
1/2 Teaspoon of Salt
1/3 Cup plus 2 Tablespoons of Lukewarm Water
5 Teaspoons of Vegetable Oil

Mix all ingredients to a soft dough and knead it until it looses from hands and table.
Tip: Form it into a ball and let it res in vegetable oil for 30 minutes. Put the dough on a flour covered linen cloth and roll it in a rectangular shape. Continue to stretch the dough out with the back of your hands until it is wafer-thin.

Filling
1/2 Cup of Bread crumbs
3 Tablespoons of Butter
2/3 Cup of Sugar
2 Teaspoons of Cinnamon
3/4 Cup of Raisins
2 Teaspoons of Lemon Juices
2 1/2 Pounds of Apples peeled, cored, and thinly sliced
1 Tablespoons of Rum.
Pre Heat Oven 375
Heat the Butter in a pan, add the breadcrumbs and roast them until they take on a golden brown shine. In a bowl add the bread crumbs with the remaining ingredients and mix them all together .
Put the filling along the extended layer of the dough. Roll it up carefully with the cloth. Put the strudel onto a buttered baking tray and bake it in the oven at until it takes on a golden brown shine about 35-45 minutes. Tip: Put butter on the Strudel as soon as you take it out of the oven.

Serve warm with either, Whipped Cream, Vanilla Ice Cream, or a Vanilla Sauce.

Cauliflower Soup

Recipes, Tips, Terms & Tools 2 Comments »

Nov 082007

I did not really eat cauliflower as a child but over the years this vegetable has really intrigued me. Here are a fun few facts about cauliflower. Best quality of cauliflower is in the winter, one serving can provide the daily requirement of vitamin C. It is made up of flowers that began to form but stopped at the bud stage. Flavors that compliment cauliflower: Anchovy, butter, Chervil, Chives, Cream, Curry, Garlic, Ginger, Gruyere Cheese, Lemon, Mustard Seed, Olives, Parmesan Cheese, Thyme, and Turmeric. I of course went with the GARLIC to accompany this soup. The best part is this soup has a creamier consistency but pretty healthy.
Cauliflower Soup

1 Head of Cauliflower
2-3 Tablespoons of Olive Oil
1 Medium Sized Yellow Onion Chopped
1 Russet Potato (Peeled and cut into 1 inch cubes)
1 Bulb of Roasted Garlic
3 Tablespoons of Butter
6 Cups of either Vegetable or Chicken Stock
Garnish with Chopped Chives and Gruyere Cheese
Preheat Oven to 450
Separate the cauliflower and drizzle the Olive Oil over it and place in oven for twenty minutes. In a pot sautÃ© the butter and Chopped Onion for about 5 minutes until they have soften. Add Potato, Garlic Cloves from the bulb, Cauliflower and Stock. Let simmer on medium to low heat for about 40 minutes. Remove from stove and in a blender; blend the soup until smooth and creamy. The color of this soup is very bland that is why it should be garnished with some chopped chives and Gruyere Cheese. Salt and Pepper to taste.
*I Originally did not add enough stock and turns out this could make great baby food.

Roasting Garlic

Make Your Own, Recipes, Sides, Tips, Terms & Tools 2 Comments »

Nov 082007

Pretty much anything with Garlic, I love!

Roasted Garlic

1 Garlic Bulb
1 Tablespoon of Olive Oil
Salt and Pepper
Preheat Oven 400
Cut the top of the Garlic Bulb off and drizzle with Olive Oil and Salt and Pepper. Wrap the Garlic in tin foil so that it closes on the cut part. Place in oven for 1 hour.

Baked Apples

Fruit, Recipes, Sweets 1 Comment »

Oct 302007

My favorite time of the month is when Gourmet Magazine arrives in my mailbox. Last weekend I was inspired by the Vegetable Stew served in a baked Pumpkin in the November Issue.Â When I am inspired it usually means a dinner is coming soon.Â I had no idea what I was taking on exactly but definitely a large endeavor for my tiny little space.
If you try this stew I recommend making the stoock in advance and not making the entire stew in one day. As I was happy with the Vegetable Stew, I was most enamored by the Baked Apples and Calvados Ice Cream I had made for dessert.Â What was even more amazing about them was how simple and easy they were it was 6pm, people were arriving at 7, and I curlers in my hair and still had not started the Baked Apples. Because my beloved stew had taken so long to make!!

Baked Apples

8 Apples (I used Cortland)
1 Cup Light Brown Sugar
2/3 Cup Raisins
1/3 Cup Dried Apricot
1/3 Cup Chopped Pecans
1 Tablespoons of Flour
5 tablespoons of Melted butter
Â¾ Cup Sparkling Apple Cider
1 teaspoon of vanilla
Â¼ Teaspoon of All Spice
Â½ Teaspoon of Cinnamon

Preheat 400

Using a melon Baller take out the core of each apple.
In a separate bowl mix together sugar, raisins, apricots, pecans, flour, cinnamon, and all spice. Add three table spoons of butter and vanilla. Stuff each of the apples with the sugar mixture and brush the remaining butter around the apples. Right before baking top off by pouring apple cider over the top of the apples.
Bake for 1 hour or until apples have softened.

Calvados Ice Cream

Fruit, Recipes, Sweets No Comments »

Oct 302007

I have not talked about my ice cream maker. It is one of my FAVORITEÂ tools in the kitchen and one of my FAVORITE gifts to give. I got this idea to make calvados ice cream from always seeing liquored flavored whipped creams and thought why not do the same with ice cream but make and apple brandy flavor that could go with an apple dessert.
I have a tendency to try and rush things along when I am cooking â€“ with custards the base of the ice cream…Not a good idea. It will most likely lead to a curdled useless custard, which is what I did the first time.

Calvados Ice Cream
2 Cups of Heavy Cream
1 Â½ Cup of Milk
3 Egg Yolks
Â½ Cup of Sugar
1 Teaspoon of Corn Starch
1 Teaspoon of Vanilla
1-2 Tablespoon of Calvados Brandy

In a pot bring to a boil the Cream, Milk, and Vanilla. In a separate bowl beat the egg Yolks, Sugar, and Corn Starch. Pour Â½ Cup of the boiling Cream into the egg mixture to temper,Â it so that it does not curdle. Proceed this way until all of the Cream has been well combined.Â Return the mixture to the stove and heat on low to medium heat- stirring until custard starts to bubble. To know it is done test is with a wooden spoon. If you dip the spoon and then make a line in the back of the spoon with your finger and the line holds shape then it is done. At this point add the 1 the Calvados. Remove and place into a separate bowl and refrigerate. Once cooled completely pour into Ice- Cream Maker.

Crepes- A simple recipe for breakfast, lunch, or dinner

Recipes, Sweets 4 Comments »

Oct 182007

One might logically associate crepes with Paris and French Cuisine. For me I think of my childhood growing up in Tokyo, and my favorite thing in the world was the crepes stand in Omote Sando. I am in Tokyo now for vacation and my week is not yet done; I have already made two trips to the crepe stand- they are just as good as I remember. It is nice to know some things never change. The question is will I get a third and finally Crepe before I leave?

Now Crepes are very simple and wonderful to make, they can be either savory or sweet. I know one person that makes them a little sweeter and serves them instead of pancakes. One of my favorite dinners a crepe filled with ratatouille. I find that if I am out of practice when making crepes the first couple don’t turn out how I would like. Don’t be discouraged if that is the case when you are making them.

3/4 plus 2 tablespoons cups of milk ( add milk is consistency is too think)
2 eggs
½ cup of sugar (if making for dessert crepes)
1 cup of flour
A squirt of lemon
Optional 1 teaspoon of vanilla (If for dessert crepes)
Butter for cooking

Whisk eggs and milk together, slowly pouring in sugar. Once well combined stir flour in until well combined, followed by the lemon and vanilla.
Preheat pan, lightly greased with butter, once pan is heated pour 1/3- 1/2 cup of crepe mixture into pan, move the pan around in a circular motion to have batter spread out evenly. Cook for about 30 seconds and then flip crepe and cook the other side.
Great to serve with Nutella, Cinnamon Sugar, Fruits, Ham & Cheese, the possibilities are endless!

Meat Pie Recipe

Recipes No Comments »

Oct 082007

MEAT PIE- I for the life of me have no idea why I thought it was shocking how much MEAT was used when making this meat pie.Â A good friend of mine is leaving NYC to go to Cambodia to continue working on a project for Engineers Without Borders. He is building a dam. You can visit the project website here.Â His favorite dish is MEAT PIE and for a going away I told him, I would make him, MEAT PIE.Â When making this I am tempted to add color to it with veggiesâ€¦I was forbidden to mess around with the recipe and absolutely no veggies were permitted in the pies. Needless to say I served three veggies on the side.
This is actually perfect for entertaining because it can be made in advance and heated up. Since this dinner was taking place on a Monday night. This meat pie recipe is a simple perfect solution for a late fall or winter night dinner.

Meat Pie Recipe
2 lbs Ground Beef
1 lb. Ground Pork
1 Large Onion (Chopped)
2 Â½ Teaspoons of poultry seasoning
2 Teaspoons of ground pepper
2 Teaspoons Salt
1 Teaspoon Celery Salt
1 Tablespoon chopped fresh Sage
1 Cup of Beef Stalk
3 Large Russet Potatoes
3 Tablespoons of Butter
2 Pie Crusts- (8- inch pies)
1 Egg Plus 1 Tablespoon of Wash ( to brush the top of the pies crusts)

Preheat Oven 425

In a large skillet combine beef, pork, and onion until fully cooked. Stir in poultry seasoning, pepper, salt, celery salt, sage, and beef stalk. Let simmer for 20 minutes. Peel and cook potatoes- in a separate bowl mash (keeping it a little on the clumpy side) the potatoes with 3 tablespoons of butter.Â Evenly distribute the meat into each pie shell. ( There will be juice leftÂ from the meat reserve 1/3 Cup for each pie.Â Now evenly top the meat with the potatoes and finish by covering with crust. Brush the top of the pie with the egg wash.Â Bake for 15 minutes at 425 and reduce to 350 degrees for 25 minutes.

Trifle – Berry Trifle with Pound Cake

Fruit, Ideas, Recipes, Sweets, Uncategorized 1 Comment »

Sep 242007

Â Â

I had mentioned I was working on a project with my pound cakes.Â I was making boxes for a wedding shower and thought I would cut the pound cake into the shape of R in honor of the shower recipient.Â I am pretty big on always trying to make things personnel. Needless to say I had tons of left over pound cake, actually three gallon zip lock bags full.Â I thought about making a bread pudding but that just seemed too sinful and then I was given the idea of a trifle. I have never made a trifle before but have always enjoyed eating them. Now, I will be honest my first attempt did not turn out like I would have liked so I just went back to the drawing board and found a simple solution to my problem.

I did not have an actual trifle dish so I just used a large Souffle dish I had (32 oz). I am always up for getting new products for my kitchen but I have to be honestâ€¦I just have no more space in my tiny little place and just have to think a little outside the box!

Berry Trifle

2 Â½ Cups of Pound Cake

Lemon Cream

Cooked Berries

Lemon Cream

Lemon Curd

3 Lemons

1 Lemon Zested

2/3 Cup of Sugar

2 Egg Yolks

4 Tablespoons of Butter

Mix together Lemon Juice, Zest, Sugar, and Egg Yolks. In a saucepan over medium heat adding butter and stirring for about 7-10 minutes until mixture begins to thicken. Strain it through a sieve and let cool. This will make about 1 Cup.

Whipped Cream

Â½ pint of heavy cream

2 Tablespoons of Sugar

1 Teaspoon of Vanilla

In mixing bowl whip the cream, sugar and vanilla until soft peaks hold.Â Fold in a half a cup of Lemon Curd until well combined

Berries

Juice from 1 Lemon

3 Cups of Berries- I used Strawberries, Raspberries and Blueberries

2 Tablespoons of Sugar

In a large saucepan combine all of the ingredient and cook liquids begins to bubble about 5 to 7 minutes. Let cool completely before assembling the Trifle

On the bottom of 32 oz Dish place Â½ of the pound cake so that it is completely covering the bottom. Pieces fitting tightly next to one another. Evenly spread half of the berries over the pound cake followed by half of the cream. Repeat this process one more time. Finish my topping off the top of the trifle with some fresh berries. Refrigerate until ready to serve. Serves 4-6

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