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Recipes
Orange Tiramisu
Baked French Toast
1/2 cup ground coffee beans
1 3/4 cups water -- for coffee
1/4 cup grand Marnier
2 tablespoons orange peel -- finely grated
1 cup ricotta cheese
8 ounces neufchatel cheese -- softened
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon orange extract
24 ladyfinger cookies -- more if needed or half sheet
pan sponge cake-see notes
1/2 cup pine nuts (pinons) -- lightly toasted in
non-stick pan
2 teaspoons unsweetened cocoa -- good quality
4 toothpicks with plastic fringe -- to keep plastic from setting on
cake
Place ground coffee in coffee filter or filter basket. Add
cold water to coffeemaker brew to make 1 1/2 cups. Combine
brewed coffee and 1/2 the Grand Mariner in a shallow bowl,
cool.
Combine cheeses in a large bowl. Beat with mixer at high
speed until smooth. Add add sugars and continue beating. Add
two tablespoons Grand Marnier to the cheese mixture along
with 1 1/2 tsp orange peel and continue to blend.
Dip half the lady fingers (or spongecake) into coffee
mixture then lay coffee side down on a cake plate or in a
glass baking dish in a square or rectangular shape. Spread
half of cheese mixture over lady fingers (or spongecake).
Sprinkle with cocoa and 1/3 of the pine nuts.
Repeat process of dipping remaining lady fingers or (spongecake)
into coffee mixture and place, coffee side down, on top of
cocoa-sprinkled, cheese mixture layer. Gently, spread
remaining cheese mixture on top of the lady fingers or
spongecake,
Place four toothpicks onto the outermost four corners of the
Tiramisu. Cover with plastic and use the toothpicks to keep
the plastic from laying on the cheese mixture. Refrigerate
for a minimum of two hours and best overnight.
Just before serving, remove plastic and toothpicks. Sprinkle
with remaining cocoa, orange peel and toasted pine nuts.
Serve with thin slice of orange laying on the plate.
Description:
"wonderful for spring and summer"
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NOTES: I make a spongecake for the base as I find
ladyfingers can be too expensive. However, Trader Joes
carries a decent brand.
I use a half sheet, (jelly roll) baking sheet lined with
parchment when I make spongecake. I pour the batter for one
batch on top of the parchment. It comes to just under the
rim of the jelly roll pan. I bake and cool. After it cools,
I run a knife around the edges then invert the entire sponge
cake onto a board where I cut it in half. Half or quarters
depending on how many cakes you want to make.
Baked French Toast
1 loaf white bread --
torn or large cubes
12 eggs
2 cups half and half
8 ounces cream cheese
-- softened
1/2 cup maple syrup
1/8 cup brown sugar
1 teaspoon cinnamon
Grease large 9 x 13 glass baking
dish.
Combine eggs, half and half,
cream cheese, maple syrup, brown sugar and 1/2 teaspoon
cinnamon. Stir gently. Place bread pieces into glass
baking dish and pour egg mixture over bread. Soak in the
refrigerator covered overnight.
Remove from the refrigerator 1/2
hour before baking and place in oven while oven is heating
up.
Bake at 375 for 40 to 50
minutes.
Remove cover for the last 25
minutes of baking time.
Sprinkle top of breakfast
casserole with remaining 1/2 teaspoon of cinnamon. Serve.
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Per Serving (excluding unknown
items): 358 Calories; 24g Fat (61.3% calories from fat); 14g
Protein; 21g Carbohydrate; trace Dietary Fiber; 371mg
Cholesterol; 233mg Sodium. Exchanges: 0 Grain (Starch); 1
1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
NOTE: Recipe from Nona in
Denver, Colorado. August 2001.
Click here to watch
Chef Elizabeth make peanut brittle. Video and photo courtesy San Diego
Channel 6.
INGREDIENTS
1 cup peanuts (roasted salted)
1, 1/2 cups sugar
1/2 cup lite corn syrup
1/4 cup water
1, 1/2 tablespoons butter
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cumin
1/2 teaspoon cayenne
Butter sides of a
heavy 3-quart saucepan. Combine sugar, corn
syrup, and water in saucepan. Stirring
constantly, cook over medium-low heat until
sugar dissolves. Using a pastry brush dipped in
hot water, wash down any sugar crystals on sides
of pan. Stir in peanuts. Attach a candy
thermometer to pan, making sure thermometer does
not touch bottom of pan.
Increase heat to
medium and bring to a boil. Cook, without
stirring, until mixture reaches hard-crack stage
(approx. 300 - 310) degrees and turns light
golden in color. Test about 1/2 teaspoon
mixture in ice water. Mixture should form
brittle threads in ice water and remain brittle
when removed from the water. Remove from heat
and stir in butter, cumin, cayenne and salt;
stir until butter melts. Stir in baking soda
(mixture will foam). Pour candy unto a buttered
10,1/2 x15, 1/2 inch jelly roll pan. Use a
buttered spatula to spread candy to edges of
pan. Cool completely. Break into pieces.
Store in an air-tight container. Makes one
pound.
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Easy Apple Tarts
Click here to watch
Chef Elizabeth make apple tarts. Video courtesy San Diego
Channel 6.
Ingredients
1 box (two sheets) puff pastry (thawed enough to
unfold without cracking)
6 small Granny Smith or Pippin Apples (any tart
apple is good)
1 glass edged bowl about 4" in diameter
3 tablespoons granulated sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 tablespoons butter
Pinch salt
Small cookie cutter (leaf shape is nice)
Instructions
Preheat oven to 400 degrees
Line a jelly roll pan or baking sheet with
parchment
Unfold puff pastry onto a cutting board
Using glass bowl cut four circles out of puff pastry
(twisting the bowl on dough works great)
Place circles onto baking sheet
In a small bowl mix together the cinnamon, sugar and
salt
Peel apples and cut in half removing core. Slice
into 1/8inch slices by hand or by using a mandoline
slicer. Arrange apples onto pastry in a spiral
design
Sprinkle with the cinnamon and sugar mixture. Dot
each tart with butter
If you use both puff pastry sheets this makes 8
servings
NOTE:
Smaller apples work well on this size tart
Place in preheated oven and bake for 20 minutes
or until sugar is carmelized.
Serve warm. Back to top
Opera Singing Chef's Greek Olive Tapenade
 Servings: 30
15 1/2 Ounces Black Olives, Pitted
7 1/4 Ounces Greek Olives, Pitted
1 Can Anchovies, With Oil
2 Teaspoons Capers
2 Cloves Garlic, Crushed
1 Teaspoon Dijon Mustard
1 Teaspoon Fresh Thyme
1/2 Lemon Juice, Juice of 1/2 Lemon
18 Ounces Cream Cheese
6 Ounces Goat Cheese
Preparation Time: 20 minutes
Place all ingredients
except cheese in a food processor and blend.
Tapenade should not be a puree, nor chunky.
Strive for in-between!
Blend the cheeses together, add half and half to
enhance spreadability.
Serve on sliced French bread - the small loaves.
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Beef Roulades
Serving Size: 4 Prep time 1 hour, cook
time 1 hour
3 pounds beef flank – cut thin
2 dill pickles – quartered
lengthwise 2 medium onion – quartered
4 slices bacon 3 foot string
(butcher’s twine or cotton thread)
2 tablespoons butter 2 tablespoons
flour
1/2 cup milk
1/4 cup pickle juice
(You may end up with more than 4
rolls. Meat for roll should be cut into approximately 4x5"
rectangles and will probably make more than 6 rolls.)
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Tenderize meat fillets with a
mallet.
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Sprinkle with salt and pepper.
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Place 1/4 piece of bacon, the onion
and a quarter pickle on beef fillet and roll up. Tie with string
to secure.
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Melt butter in a deep stainless or
non-stick skillet on medium high heat. Add beef rolls and brown
for 20 minutes, turning to insure even browning.
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Once nice and brown, fill pan half
full with filtered water.
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Add salt and pepper and the 1/4 cup
pickle juice. Cook for 1 hour.
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Remove meat rolls from broth and let
cool. Keep broth at a low simmer with a lid on.
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While meat is cooling, whisk flour
with milk in a medium sized bowl until mixture is smooth. Set
aside.
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Remove strings from the meat but DO
NOT place back into the broth just yet.
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Bring the broth up from a low simmer
to a rolling boil. Whisk the milk and flour mixture and add to
the boiling broth.
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Take a flat-bottomed spatula and
stir the broth and milk mixture, scraping the bottom to insure
the flour doesn’t stick to the bottom of the pan.
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Continue cooking and stirring until
it resumes to a boil.
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Turn down the heat and allow to cook
for 5 minutes stirring to insure a smooth gravy. NOTE: If you
were not successful in keeping lumps out of your gravy, pour the
gravy through a sieve into another bowl. Take the strained gravy
and place it back in the pan.
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Place the meat rolls back into the
pan with the hot gravy and allow to cook for five minutes more.
Serving Ideas: Serve
with seasoned green beans, mashed potatoes and if you have
German guests, offer some delicious dill pickles with your meal.
Traditional German side dishes also include spaetzle and red
cabbage.
NOTE: You can ask
the butcher to run the meat through a tenderizer one time to
save you from having to pound the meat.
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Crown Roast with Jeweled Basmati Rice Filling
Servings: 18
A feast fit for a king.
Ask your butcher to "French" the ribs meaning to remove the meat
from between the bones of the ribs about 1 1/2 inch down. This gives
the "crown" a traditional look.
If you are having 18
guests, you will need 18 ribs. Also, because each roast is slightly
different in how lean it is or how much water it may be holding, an
exact baking time cannot be given.
SMALLER ROAST. You can make a standing
rib roast by ordering only a few ribs. Using 8 ribs you might bake
it for
1 1/2 hours. Bringing temperature to 150. It’s delicious and juicy.
2 crown (bone in
rib) pork roasts, totaling 10 to 12 pounds. You will get two
racks.
1/2 teaspoon salt
and pepper, or more if needed to lightly cover entire roast
inside and out.
Butcher’s twine
GARNISH
1 bunch rosemary sprigs, washed and left
whole
6 small apples, rubbed to a fine shine
1 cup fresh cranberries, washed
1 branch California laurel or bay,
washed and dried to a shine
Preheat the oven to 350 degrees.
Remove one metal rack from oven and set aside. Bring remaining
rack to bottom or second to bottom shelf so there is enough
height for roast to stand without hitting the top of the oven.
Rinse ribs and pat dry using a paper
towel.
Lightly sprinkle salt and pepper on
both sides of the roast. You can ask the butcher to tie the two
racks into a crown or do it yourself. To tie the ribs together
bend them in a circle so that the ribs curve out and the meat is
on the inside of the roast. Tie them by wrapping the butcher’s
twine twice around the two racks like a belt, then knot.
Place the roast on a wire rack and
place the rack in a large baking pan with at least 2 inch high
sides.
Bake for 2 hours, then remove from
oven and insert meat thermometer into the thickest part of the
roast without hitting a bone. You want the roast to measure 160
degrees. While you are waiting for the temperature reading, use
foil to individually cover each bone ending so they don’t scorch
or blacken. If the roast has not yet reached 160 degrees, put it
back into the oven and check it again in 20 minutes. Repeat
after another 20 minutes until it measures 160 degrees.
NOTE: While you are roasting the pork
prepare your rice. Cook rice according to directions on package. Be
sure not to over cook rice. Should be tender but firm. Place in a
strainer and rinse off excess starch.
BASMATI RICE FILLING
10 cups basmati rice (measures 5 cups
before cooked), cooked to al dente
2 tablespoons unsalted butter
1 medium onion, chopped fine
1 large clove garlic, chopped fine
2 tablespoons capers
1/2 cup golden raisins
1/2 cup pistachio nuts, roasted, chopped
fine
1/4 cup flat leaf parsley, chopped fine
1 dash salt and pepper, to taste
In a large skillet, melt butter over
medium-high heat.
Add the onion and garlic and saute
for five minutes till soft.
Stir in the capers, raisins, and
pistachios and cook for 5 minutes more over medium heat.
Add the cooked rice one cup at a
time and stir between additions until all the ingredients are
well blended.
Add the parsley and salt and pepper
to taste. Set aside and allow to cool. The rice can be made well
in advance then reheated just before putting it into the crown
roast center.
When roast is done, pull from oven
and allow to sit on the counter. Take the temperature, it should
measure 160. As it sits the thermometer should and likely will
rise to 165 to 170 which is what you want. Remove roast from
rack and place on a serving platter. Surround with the rosemary
sprigs, apples, cranberries and bay leaf branch. Put the hot
rice into the cavity of the crown and serve.
One rib equals one serving. Slice
roast between ribs and using granny fork place meat on each
plate. Then place a rounded spoonful of the rice along side the
chop.
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