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  • Peach Cobbler

    Adapted from Paula Dean’s Peach Cobbler from The Lady and Sons

    Ingredients
    4 cups peeled, sliced peaches
    2 cups sugar, divided
    1 tsp Almond Extract
    1/2 cup water
    8 tablespoons butter
    1 1/2 cups self-rising flour
    1 1/2 cups milk
    Ground cinnamon, optional
    Directions
    Preheat oven to 350 degrees F.

    Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

    Put the butter in a 3-quart baking dish and place in oven to melt.

    Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

    To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

  • Holiday Ham with Apple Bourbon Glaze

    Holiday Ham with Apple Bourbon Glaze

    BBQ Ham

    This recipe is for “ready to eat” or “fully cooked” hams—not fresh hams. Try to buy hams that have been minimally processed, preferably, bone-in and unsliced with a nice cap of fat.

    INGREDIENTS
    •1 fully cooked ham or half-ham
    •1 to 2 cups apple juice or cider
    •1 cup apple jelly
    •2 tablespoons Dijon mustard
    •1 to 2 tablespoons bourbon
    •2 teaspoons fresh lemon juice
    •1/2 teaspoon ground clove
    PREPARATION
    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

    Arrange the ham on a rack in a roasting pan. Pour the apple juice or in the bottom of the pan. Place on the BBQ and close the lid. Timewise, allow 15 to 18 minutes per pound for a half-ham, and 10 to 15 minutes per pound for a whole ham.

    Oven Roasted

    Meanwhile, in a small saucepan over medium-low heat, melt the apple jelly. Whisk in the mustard, bourbon, lemon juice, and ground clove and remove from the heat. Brush over the outside of the ham 40 to 50 minutes before you expect the ham to be done. Let the ham rest for 10 minutes before slicing and serving. Reheat the remaining sauce and pass it separately at the table.

  • Double Chocolate Black Walnut Cookies

    Double Chocolate Black Walnut Cookies

    Modified from Martha Stewart’s Recipe:
    Ingredients
    1 cup all-purpose flour
    1/2 cup unsweetened Dutch-process cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon coarse salt
    1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
    1/2 cup (1 stick) unsalted butter
    1 1/2 cups sugar
    2 large eggs
    1 teaspoon pure vanilla extract lor black walnut extract
    1/4 teaspoon instant expresso (optional)
    1/2 cup finely chopped black walnuts

    Directions
    1.Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped vegan chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

    2.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

    3.Using a 1 1/2-inch ice cream scoop, drop dough onto
    parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-13 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

    For more delicious vegan recipes like this one, be sure to check out the wide variety of recipes on janeunchained.com.

  • Carrot Casserole

    Carrot Casserole

    Ingredients:
    2 cups carrots
    1 cup sugar
    1/4 tablespoon flour
    1/4 teaspoon baking powder
    1 stick butter, softened
    2 eggs
    cinnamon

    Directions:
    Clean carrots and slice–no need to peel. Cook and mash carrots (easy to do in food processor but takes awhile to cook the carrots so plan accordingly.) Add remaining ingredients. Pour into 1 1/2 quart casserole dish. Cook at 350 for 50 minutes until set in the middle.

  • Garlic Parmesan Monkey Bread

    Garlic Parmesan Monkey Bread


    •2 containers (7.5 Oz. Container) Pillsbury Country Style Biscuits (20 Biscuits)
    •5 Tablespoons Johnny’s Great Caesar Garlic Spread And Seasoning
    •½ cups Italian Cheese Blend, Finely Shredded
    •5 Tablespoons Butter, Melted

    Preparation Instructions
    Preheat oven to 375°F. Prepare a pan with a light coating of cooking spray.

    Take individual biscuits and slice each in half, making half disks. In a small bowl, add garlic seasoning. Roll biscuit pieces in garlic seasoning until evenly coated.

    Place coated biscuits into the baking pan to form a bottom layer. Sprinkle with 1/3 of the cheese, working the cheese in between the biscuits. Repeat for the 2nd layer of biscuits, using half of the remaining cheese.

    In a microwave safe bowl or cup, melt butter for 20-30 seconds on high. Top monkey bread with remaining cheese. Pour butter over all of the biscuits, being sure to cover each one.

    Place in the oven and bake for 22-25 minutes (depending on your oven). The biscuits should be firm when they have finished baking. Allow to cool for 5-10 minutes before inverting onto a serving dish.

    Pull apart to enjoy!

  • Roasted Asparagus

    Roasted Asparagus

    Ingredients

    2 pounds fresh asparagus
    Good olive oil
    Kosher salt, plus extra for sprinkling
    Freshly ground black pepper
    Freshly grated parmesan (optional)

    Directions
    Preheat the oven to 400 degrees F.

    Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

  • Grilled Rack of Pork

    Grilled Rack of Pork


    Grilled Rack of Pork with Rosemary, Garlic and SageServing Size: 10 (just 8 if they’re really big eaters)

    7 pounds rack of pork (8 ribs)
    1/4 cup fresh rosemary — chopped fine
    2 tablespoons sage — rubbed (dry)
    3 cloves garlic — minced
    2 teaspoons kosher salt
    2 1/2 tablespoons olive oil

    1. Several hours before you wish to cook the meat, dry it well with paper towels.
    2. In a small bowl combine the finely minced rosemary, dried sage, minced garlic and salt. Add olive oil and stir.
    3. Pour a small amount of olive oil into your hands and massage all over the rack of pork, then gently press on the herb mixture.
    4. Place roast on a dish or pan and place it in the refrigerator, uncovered, for 2-4 hours.
    5. Allow meat to warm to room temperature for about 30 minutes before proceeding.
    6. Preheat grill to high and sear all sides of the pork, fat side down first. Try not to burn any sides of the roast (the fat will drip off and may cause flare-ups). Move roast to indirect heat, fat side up, reduce grill interior temp to about 300° and allow meat to roast for 45 minutes to an hour. Use a meat thermometer inserted between the center ribs (don’t touch bone with the probe) until the meat reaches 135°.
    7. Remove meat to a cutting board and loosely tent with foil for about 15 minutes, then slice and serve.

  • Grilled Lamb Chops

    Grilled Lamb Chops

    Rack of Lamb

    Start the BBQ and get ‘er hot.
    Make the honey mustard thyme sauce and spread over the lamb.
    1/4 cup mustard, 1/8 cup honey, 2 T thyme, salt and pepper

    Sear lamb on the hot side of the fire until grill marked nicely. Move to the 200 to 225 degree side of the grill. If you have the type of BBQ that has a smoker side, move it over there. Cook ’til medium rare. (about 10 degrees before ready because it will continue to cook.) Remove from grill and wrap in foil to keep warm. Let rest for 15-20 minutes.

    Cut into separate chops and serve immediately upon slicing!

  • Sugar Cookies

    Sugar Cookies

    Sugar Cookies

    1 cup unsalted butter, softened
    1 ½ cups granulated sugar
    1 egg
    1 ½ tsp clear vanilla extract
    ½ tsp no color almond extract
    2 ¾ cups all purpose flour
    2 tsp baking powder
    1 tsp salt

    Preheat oven to 400 degrees. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches wide and 1/8 inch thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until lightly browned. Makes about 3 dozen cookies. Recipe may be doubled.

  • Butternut Squash Ravioli with Brown Butter Sage

    Butternut Squash Ravioli with Brown Butter Sage

    Recipe (Modified from a recipe in Gourmet, 1997)

    Filling:
    2 c. roasted butternut squash
    1 medium onion, chopped (about 1 1/2 cups)
    1 T. fresh chopped
    1 tablespoon unsalted butter
    1 garlic clove, minced
    3 ounces aged goat cheese, grated or you can use parmesan

    Sauce:
    1 stick (1/2 cup) unsalted butter
    1/3 cup hazelnuts,toasted lightly and skinned and chopped coarse
    1 T. chopped fresh sage

    Make filling:
    Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

    While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute. Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.

    Sauce:
    In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

    Cook ravioli in 3 batches in gently boiling either 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
    Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

    Read More http://www.epicurious.com/recipes/food/views/Butternut-Squash-Sage-and-Goat-Cheese-Ravioli-with-Hazelnut-Brown-Butter-Sauce-14287#ixzz1020wDfGW

    Pasta (Tyler Florence):
    2 c. flour
    1 t. salt
    3 eggs
    2 T. Extra Virgin Olive Oil

    To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax