doryce

[doryce]

Chex Party Mix 3 cups wheat Chex cereal 3 cups rice Chex cereal 2 cups unsalted pecans 2 cups small pretzels ½ cup roasted pumpkin seeds ½ cup cocoa coated almonds almonds 2 garlic cloves, finely grated 3 green onion bulbs ½ cup (1 stick) unsalted butter, melted 6 tablespoons Worcestershire sauce 1T cup tabasco sauce ¼ cup maple sugar ½ teaspoon freshly ground black pepper 2 tablespoons Hungarian paprika (Szeged) * 1/2 cup dried sour cherries 1/2 cup dried cranberries Preheat oven to 250°. Toss wheat Chex, rice Chex, pecans, pretzels, pumpkin seeds, and almonds in a large bowl. Whisk garlic, onions, butter, Worcestershire, hot sauce, sugar, paprika, and black pepper in a separate bowl. Pour over cereal mixture and gently toss until coated. Spread mixture on 2 rimmed baking sheets in an even layer. Bake party mix, stirring every 15 minutes until dry and toasted, about 1 hour. Cool on baking sheets (it will become crisp as it cools). Add cherries and cranberries and toss until combined. Thinking of adding some lemon chips when cooled for tartness.

[doryce]

Pears in Amaretto

Ingredients

* Pears, about 20

* 8 cups water

* 1 T. lemon juice

* 1 cup granulated sugar

* juice of 2 lemons and 5 limes and 1 orange

* 3 cups pineapple juice

* 1 cup peach nectar

* 1 1/2 ounce orgeat

* 1 1/2 ounce Tippleman's Double Spiced Falernum Syrup

* 4 Maraschino cherries

* 4 cinnamon sticks

* 1/2 cup Amaretto liqueur

Peel pears, being careful to keep a nice shape. Cut into halves. Cut out core. Drop into color protector solution and set aside.

Place one cinnamon stick and one cherry in the bottom of 4 quart jars

How to make the Poached Pears

* In a large pot combine all ingredients except amaretto and the pears. Stir & bring mixture to a boil over medium heat for 5 minutes

* Add the drained pears to the poaching liquid and simmer over low heat until the pears are soft and easily pierced with a knife, about 5 minutes.

* Add 1/2 cup Amaretto into hot pears

* Pour pears in liquid into quart jars.

* Refrigerate until ready to serve.

* Will keep for 2 weeks, refrigerated

[doryce]

Fig Clafoutis

Ingredients

* ¼ cup unsalted butter, melted

* 1 pint figs, halved

* ½ cup sugar. (sugar substitute works)

* 4 large eggs

* ½ cup all purpose flour

* ½ tsp kosher salt

* 1 cup milk

* 1 t. vanilla extract

* 2T. almond cream

Instructions

1. Heat oven to 400F.

2. Pour the melted butter into a 8x13-inch baking pan allowing it to coat the pan in an even layer. In a small bowl, toss the fig halves with ¼ cup of the sugar. Spread in the butter-coated pan in an even layer.

3. In a large bowl, whisk the eggs until well blended. Whisk the remaining sugar, flour, and salt into the eggs until well combined. Whisk in the milk, vanilla extract, and almond cream. Pour the batter over the figs.

4. Bake for 40-45 minutes, or until the top of the clafoutis is golden brown and puffy. The caramelized edges are delicious. Cool for 30 minutes before serving.

[doryce]

Stuffed Peppers and Healthy Meatloaf SERVES 4 1 pound lean ground turkey ⅓ pound ground pork ⅓ cup coarsely chopped onion 4 teaspoons finely minced garlic 1 tsp smoked paprika 1 tsp season salt, if desired 2 teaspoon dried oregano ⅓ cup crushed tomatoes, drained I whole roasted red pepper, peeled, seeded and coarsely chopped ¼ cup grated aged Parmesan cheese 1 1/2 cups coarsely chopped arugula Freshly ground black pepper to taste 1 large egg lightly beaten with a fork ⅔ cup bread cubes 8 bell peppers, steamed to soften with seeds and stems removed 2/3 cup crushed tomatoes, drained Preheat the oven to 400°F. Spray a 9 × 5 x 3-inch loaf pan with olive oil spray. In a large mixing bowl, combine all ingredients except the egg and bread cubes. Using your hands, well. Add the egg and bread cubes. Combine thoroughly until all of the egg has been absorbed. Fill the peppers and place upright in a baking dish. Put remaining meat mixture in loaf pan. Cover all with tomato sauce, if desired. Bake for 50 minutes to 1 hour, or until cooked through. Cool immediately. for 10 to 15 minutes, pour off any excess fat and serve.

[doryce]

TRUMPS DILL BREAD

At Trumps restaurant in Los Angeles, (closed) this bread is baked in a Rehrücken or deerback cake pan that produces a half-round loaf, interesting for tea sandwiches. Better cookware stores will probably carry this unusual pan or you will be able to order one. Vintage pans are covered.

⅔ cup minced dill

2½ cups flour. (I used King Arthur white whole wheat flour)

1 egg

¼ cup sugar

3½ teaspoons baking powder

¼ cup vegetable oil

1 teaspoon salt

1¼ cups milk

1 tablespoon grated orange rind

1. Preheat oven to 350° F. Into a medium bowl, sift flour, sugar, baking powder, and salt. Stir in orange rind and dill. Make a well in center.

2. In a small mixing bowl, beat egg. Slowly whisk in oil and milk, Pour into well and stir to combine. Do not overmix.

3. Pour batter into well-greased and floured 9- by 5-inch loaf pan. Bake until a toothpick inserted in center comes out clean (35 to 40 minutes); test and bake another 5 or 10 minutes if needed.

Source?

These cakes are so easy to make, mix in one bowl and pour into the pan and the nonstick pan makes clean up a breeze. It is a great pan to add to your assortment and it makes amazing cakes. Below is the recipe I used for my orange cake but you can also Google Rehrucken pan recipes and find many more.

Here is the Amazon link to purchase a Rehrucken pan https://www.amazon.com/Fox-Run-572952-44515-44515-Rehrucken/dp/B00BGR7BW6/ref=asc_df_B00BGR7BW6/?tag=hyprod-20&linkCode=df0&hvadid=167140474467&hvpos=&hvnetw=g&hvrand=3812778063964524638&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9008151&hvtargid=pla-306429730761&psc=1

[doryce]

Steak pies • 1# filet mignon, cubed • 2 tbs onion, finely chopped • 1 tbs HP sauce *optional • 1.5 ounces demi-glace • 1 T. Instant flour • 2 T bourbon or brandy • Salt and pepper • 4 sheets flaky puff pastry ◦ Brown onions in 1T. butter. Add steak and HP sauce and demi-glace. Barely cook. ◦ Sprinkle on instant flour and mix well. Gravy should thicken fairly quickly. ◦ When thick, add bourbon and a bit of water if desired ◦ Simmer for a few minutes, then allow to cool. ◦ While meat is cooling, cut tops and bottoms out of flaky pastry ◦ Line bottoms of pie tins and fill with cooled steak. ◦ Place tops on pies using a bit of egg to seal, then brush tops with egg. ◦ Place pies on baking tray and bake at 350 F. Until golden. 20 minutes

[doryce]





½ cup butter, must be room temperature

½ cup fine sugar

Zest of one lemon

3 eggs, at room temperature

1 cup all-purpose flour,

1½ teaspoons baking powder

½ teaspoon fine sea salt

½ cup almond meal

4 pears, peeled, quartered, cored, sliced thinly

Almond paste, 4 ounces or so.

Candied lemon peel*

1 cup flaked almonds

Brush a 10” fluted flan dish with melted butter.

Preheat oven to 350°F.

Use an electric mixer to beat butter, sugar in a large mixing bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Add lemon zest. In a separate bowl m mix flour, baking soda and salt. Fold in flour mixture alternately with the almond meal.

Spoon half the mixture evenly into prepared pan. Batter is thick, so work to spread it evenly.

Arrange pear slices, overlapping slightly, over top of cake mixture.

Top pears with almond paste and bits of candied lemon peel.

Spoon remaining mixture evenly over pear slices, sprinkle with the flaked almonds.

Bake in preheated oven for 30 minutes or until center tests done.

Set aside for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.

*I thought the lemon peel might offset the sweetness of almond paste. I would like to tried candied ginger next time

[doryce]

pear almond tart

½ cup butter, must be room temperature

½ cup fine sugar

Zest of one lemon

3 eggs, at room temperature

1 cup all-purpose flour,

1½ teaspoons baking powder

½ teaspoon fine sea salt

½ cup almond meal

4 pears, peeled, quartered, cored, sliced thinly

Almond paste, 4 ounces or so.

Candied lemon peel*

1 cup flaked almonds

Brush a 10” flan dish with melted butter.

Preheat oven to 350°F.

Use an electric mixer to beat butter, sugar in a large mixing bowl until pale and creamy. Add the eggs 1 at a time, beating well after each addition. Add lemon zest. In a separate bowl m mix flour, baking soda and salt. Fold in flour mixture alternately with the almond meal.

Spoon half the mixture evenly into prepared pan. Batter is thick, so work to spread it evenly.

Arrange pear slices, overlapping slightly, over top of cake mixture.

Top pears with almond paste and bits of candied lemon peel.

Spoon remaining mixture evenly over pear slices, sprinkle with the flaked almonds.

Bake in preheated oven for 30 minutes or until center tests done.

Set aside for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.

*I thought the lemon peel might offset the sweetness of almond paste. I would like to tried candied ginger next time

[doryce]

Ingredients

  1T. butter

  1# diced peeled butternut squash 

  2 small potatoes diced peeled

  1 onion sliced

  4 pear halves, peeled

  2 cups vegetable stock

  1 tsp curry powder 

  1 cup milk

  1 sour cream *to serve

Method

  Melt butter in a large saucepan.

  Add squash, potatoes and onion and cook for 3-4 minutes.

  Add pears, curry powder and stock

  Simmer, covered, for 20 minutes or until vegetables are tender, stirring occasionally.

  Puree the soup and season to taste with salt and pepper.

  Adjust consistency with milk or extra stock as desired and simmer for about 10 minutes.

  Serve topped with sour cream.

[doryce]

Zucchini Bread with Dates and Pecans If you use a standard size (9-inch) pan, you might have to leave out some of the batter or adjust the baking time accordingly. I used Pullman loaf pan which is slightly deeper. Makes one loaf • 3 cups all-purpose • 2 teaspoons baking powder • 1/8 teaspoon salt • 1 teaspoon cinnamon • 1/3 cup brown sugar • 3/4 cups coconut oil • 3 large eggs • 1 cup dates, pitted • 2 cups grated zucchini • 1 teaspoon vanilla extract • 1/2 cup roughly chopped pecans 1. Preheat oven to 350° F. 2. In a large bowl, sift together the flour, baking powder, salt, and cinnamon. 3. In another bowl, whisk together the sugar and oil until well-combined. Add the eggs, one at a time, whisking to combine. 4. Use food processor to make the pitted dates into a paste. Combine the date paste with the egg mixture and mix until smooth. 5. Add the grated zucchini and vanilla paste. 6. Fold in the flour mixture and the pecans and mix until just combined. 7. Grease a large loaf pan and pour the mixture into the pan. Bake for 60 to 70 minutes, or until golden brown and a toothpick comes out clean. 8. cool completely

[doryce]

FRIED SQUASH BLOSSOMS Ingredients • 6 squash blossoms • 1/2 c. Chèvre • 1 large egg, separated • 1/4 tsp. salt • 1/4 tsp. freshly ground black pepper • 2 tbsp. freshly chopped mint and chamomile • 1/4 tsp. crushed red pepper flakes • 1/2 tsp. lemon zest • 1/4 c. cornstarch • 1/4 tsp. baking powder • 3 tbsp. extra-virgin olive oil Directions ◦ In a large bowl of cold water, carefully rinse blossoms and remove all stem ends, pistils or stamens, then gently shake dry. ◦ In a medium bowl, stir together chèvre, egg yolk, salt, pepper, herbs, red pepper flakes, and lemon zest until smooth. Using an offset spatula or small spoon, stuff each blossom with about 2 teaspoons cheese mixture then press the petals shut and twist slightly to seal in the filling. ◦ In a large bowl, whisk together cornstarch and baking powder. Place egg white in a small bowl and whisk until slightly foamy. Brush each blossom with a thin layer of beaten egg white, then roll in cornstarch and shake off any excess starch.  ◦ In a large skillet over medium heat, heat oil until shimmering. Add battered blossoms in a single layer, then fry, turning occasionally, until golden on all sides, 4 minutes max. Transfer to a plate.

[doryce]

Corn Zucchini Fritters

Ingredients

* 2 small ears corn, preferably white, husks and silk removed

* 1 cup grated zucchini

* 1/2 to 1 small jalapeño, seeded and minced

* 5 green onions, thinly sliced

* 1/4 cup chopped fresh basil

* 3 tablespoons chopped fresh cilantro

* 1 teaspoon salt

* 2 eggs, beaten

* 1/2 cup all-purpose flour

* 5 tablespoons extra-virgin olive oil

For the Avocado Sauce

* 1 avocado, diced

* 1/2 cup plain Greek yogurt

* juice of 1 lime

* 1/4 teaspoon salt

* Basil leaves, shredded

Using a very sharp knife, slowly slice the kernels of corn from the cob and into mixing bowl. Add the zucchini, jalapeño, green onions, basil, cilantro, and salt. Add the eggs and mix until evenly combined. Add 1/4 cup of flour, mixing again until combined. If your batter is on the wet side, continue adding flour in 1 tablespoon increments, using no more than 1/2 cup of flour.

The consistency of the batter should be moist, but more vegetable than batter. Set aside to rest for about 10 minutes.

While the batter rests, make the sauce by combining the avocado, yogurt, lime juice, and salt in a bowl. Blend with an immersion blender or
in a food processor until creamy. Set aside.

In a large heavy skillet over medium heat, heat 1 tablespoon of the olive oil. Working in batches, measure a scant 1/4 cup of the batter for each fritter and drop it into the pan, lightly pressing with a spatula. Cook 3 to 4 fritters at a time, undisturbed, for 4 to 5 minutes, until the edges are lightly browned. Flip and cook the other side for about 4 minutes more. Place the fritters on a paper towel-lined plate. Repeat with the remaining batter, adding another tablespoon of oil to the pan at the start of each batch.

Serve the fritters warm, topped with the avocado sauce and basil.

[doryce]

[doryce]

Thai chili salmon and black rice slaw



Ingredients

• 1 cup black rice

• 1 pound sugar snap peas

• 1 ounce parsnip parsley

• 1 lime

• 2 tsps. Thai sweet chili sauce

• 1/2 teaspoon red chili pepper flakes

• 1 pound salmon

• 2 tablespoons sesame seeds

• 1 1/2 tablespoons rice wine vinegar (mirin)

• 1 tablespoon sesame oil

• 1 cup shredded kohlrabi

• 1 cup shredded carrots

• Finely chopped sweet red pepper

• sesame oil

• salt and pepper

Cooking Instructions

Step 1

Preheat oven to 450ºF. In a small pot, combine rice, 1.5 cups water, and .5 teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 25-27 minutes.

Step 2

While rice cooks, rinse all produce. Trim and discard stems on peas, then cut crosswise into 2-inch pieces. Finely chop parsley and set aside. Halve lime.

Step 3

In a small bowl, stir together Thai sweet chili sauce, chili flakes and juice of 1 lime to combine.

Step 4

Line a baking sheet with foil. Pat salmon dry with paper towel and place skin-side down on 1 half of prepared sheet. Season tops of fish with salt and pepper, then brush with Thai chili glaze. On other half of sheet, toss sugar snap peas with sesame seeds, 1.5 tablespoons sesame oil, teaspoon salt, and pepper. Roast until salmon is cooked through and opaque, and peas are crisped. 12-14 minutes.

Step 5

While salmon and peas roast, in a medium bowl, whisk together rice wine vinegar, sesame oil, teaspoon salt, and pepper as desired. Add shredded kohlrabi, carrots, peppers and parsley to bowl with dressing and toss to coat. Gently fold in cooked black rice.

Step 6

Divide black rice among serving plates. Top with Thai chili–glazed salmon and roasted peas. Garnish with and lime.

[doryce]

Rice with vegetables. Ingredients • 1 cup of jasmine long grain rice, or suitable substitute for diabetics • 1 Tbsp olive oil • 1/2 medium onion, chopped fine • 2-3 garlic cloves • 3 medium ripe tomato, chopped fine • 1/2 tsp ground cumin • 1 - 1 1/2 tsp. Smoked paprika • 2 cans low sodium chicken broth • 1/4 Cup carrots, cut into small cubes • 1/4 Cup peas, fresh or frozen • 1/2 cubed parsnip • 2 cups green beans cut in 1” lengths • 1 tsp, minced jalapeño • Parsley for garnish. I have long rooted parsnip parsley • Salt to taste Instructions 1. Rinse the rice well at least 3-4 times and then drain and set aside. 2. Heat a pan on medium heat and once warm, add the olive oil. Add onions and sauté well until the onions turn soft. Add the garlic and cook for 1-2 minutes. 3. Add the chopped tomatoes, smoked paprika and ground cumin. Mix well and cook until the spices are fragrant and the tomatoes have completely broken down. Add a pinch of salt to help cook the tomatoes and continue to stir often for 10 minutes. 4. Add the drained rice and mix well with the tomatoes. Cook for 4-5 minutes or until the rice has dried out a bit and is fragrant. Then, pour in the chicken broth, along with the carrots, parsnips and peas. Mix and bring the broth to a simmer on high heat. 5. Turn the heat to low and close the pan with a tight lid. Cook the rice until the moisture has been absorbed by the rice, about 15 minutes. Add green beans and jalapeño and continue cooking no longer than 5 minutes. Once the rice is fluffed up, take the pan off the heat and let it sit with the lid on for 10-15 minutes to finish cooking the rice. 6. Fluff up the rice once cooked and garnish with parsley. Serve hot with a squeeze of lemon if desired

[doryce]

Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

MAY 2, 2022

The mint julep, a hallmark cocktail of the American South, was invented in the late 1700s when ice became more readily available. The original drink was made with cognac, but after a phylloxera epidemic wiped out the French vineyards in the 1880s, bourbon became the go-to spirit. Bartender and spirits writer Jim Meehan, in his cookbook “The PDT Cocktail Book,” attributes the version he shares to Jerry Thomas’s “Bart-Tender’s Guide,” which was originally published in 1862. In 1938, the mint julep became the official drink of the Kentucky Derby. Alba Huerta, owner of Julep Bar in Houston and author of a cookbook by the same name, recommends using a bourbon between 80- and 90-proof to properly stand up to dilution. If you don’t have a traditional silver julep cup, a rocks glass will do. A metal straw makes this cool, refreshing drink appear even more so.

[doryce]

Spinach Zucchini Frittata

INGREDIENTS

• 1 cup zucchini sliced thinly, (one large)

• 1 cup spinach roughly chopped

• 1 teaspoon garlic, minced

• 3 large eggs

• 3 large egg whites

• ¾ cup skim milk

• ¾ teaspoon salt or to taste (my salt is seasoned with rosemary and oregano)

• ½ teaspoon black pepper

• 1 teaspoon urfa pepper

• ½ cup feta, crumbled

• extra virgin olive oil

INSTRUCTIONS

 

• Preheat the oven to 350 degrees and spray a 9" tart pan with non-stick spray. Set aside.

• In a large skillet, over medium heat, add some olive oil and the minced garlic.

• Add in the sliced zucchini. Season with salt, pepper. Stir frequently and let cook until tender.

• Meanwhile, in a large bowl, add the eggs, egg whites, milk, and seasonings and whisk to combine.

• Place the cooked zucchini into the bottom of the prepared pie plate. Sprinkle 1/4 cup of cheese over the top.

• Pour the egg mixture on top of the zucchini. Layer spinach on top over the egg/zucchini. Sprinkle the remaining cheese over the top.

• Bake for 45 minutes or until the center is firm. I covered with domed lid to protect the spinach until it wilted into the egg mixture.

• Let it cool for approximately 10 minutes then slice and serve.