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Archive for the ‘Jams & Preserves’ Category

Makes 20 – 24

  • 3/4 cup flour
  • 1/3 cup packed brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/4 cup buttermilk
  • 3 tbsp creamy peanut butter
  • 1 large egg
  • 1 tsp pure vanilla extract
  • Peanut oil, for frying
  • Whipped cream and raspberry jam for serving
  1. Preheat oven to 200°F.  Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.  In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.  Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. 
  2. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310° on a deep-fry or candy thermometer. 
  3. Working in 3 or 4 batches, drop the batter by rounded tsp into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. 
  4. Using a slotted spoon, transfer the fritters to paper towels to drain.  Keep the fritters in the oven as you continue frying.  Serve hot wil the whipped cream and jam. 
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Makes 6 servings

  • 6 4-ounce beef tenderloin steaks (1 inch thick)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons margarine or butter
  • 1 small red onion, cut into 6 wedges
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons whipping cream
  • 2 tablespoons onion marmalade or orange marmalade
  1. Sprinkle meat with salt and pepper. In a large skillet melt margarine over medium heat. Add onion and garlic. Cook and stir for 6 to 8 minutes or until onion is tender but not brown. Remove onion from skillet.
  2. Increase heat to medium-high. Add steaks to skillet; cook to desired doneness, turning once. (For rare, cook meat about 4 minutes on each side. Allow 2 to 3 minutes longer for medium.) After turning, sprinkle meat with basil and oregano.
  3. Remove meat from skillet; place on serving platter. Return onions to skillet. Heat onions through. Remove skillet from heat. Stir in whipping cream. Spoon cream over steaks. Top each steak with 1 tablespoon of the onion marmalade, and then divide cooked onions evenly among the steaks.

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Serves 4

  • 1-2 canned chipotle peppers in adobe sauce
  • 1/2 cup ketchup
  • 1/4 cup strong coffee
  • 2 tbsp molasses
  • 1 tbsp red-wine vinegar
  • 2 tbsp soy sauce
  • 1 flank steak (1 1/2 – 2 lbs)
  • 4 tsp wasabi powder
  • 1/4 cup mayonnaise
  • 2 tbsp heavy cream or milk
  • 2 cook (2 lb) lobsters, shelled and cut into chunks
  • 1 papaya, cut into chunks (about 2 cups)
  • salt and freshly ground black pepper
  • 4 Boston lettuce leaves
  • 8 basil leaves, finely shredded
  1. Combine chipotle peppers, ketchup, coffee, molasses, red-wine vinegar, and soy sauce in a food processor and pulse until smooth.  Pour over steak and marinate at least 1 hour. 
  2. Mix wasabi powder with 4 tsp water and let stand, covered, for 10 minutes.  Combine paste with mayonnaise and cream. 
  3. Light the grill.  Remove steak from marinade, season with salt and pepper and grill5-7 minutes per side or until desired doneness, brushing with additional marinade.  Remove steak from grill; let rest 5 minutes before slicing. 
  4. Place a lettuce leaf on each of four plates.  Top with lobster and papaya, then spoon on wasabi mayonnaise and shredded basil.  Slice steak across the grain and add to plates. 

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Serves 4

  • 1 1/2 lbs chicken wings, tips removed
  • salt and freshly ground black pepper
  • 4 tuna steaks (6 oz each)
  • 1 tbsp vegetable oil
  • 1/4 cup plus 1 tbsp rice-wine vinegar
  • 1/2 cup plus 1 tbsp soy sauce
  • 1/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup orange marmalade
  • 1 tsp chile paste or pinch of red pepper flakes
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated or minced
  • zest of 1 orange (about 1 tbsp)
  • juice of 1/2 orange
  • 4 slices fresh pineapple
  • 4 slices mango
  • 1 cup pea shoots
  • 2 cups quick pickles (recipe follows)
  1. Preheat oven to 400°F.  Cut each chicken wing into two pieces.  Rinse well and pat dry on paper towels.  Spray a baking pan with nonstick spray and arrange the wings on it.  Season with salt and pepper and bake until skin is crispy, 45-50 minutes, turning halfway through baking. 
  2. While wings are in oven, place tuna steaks in a glass dish and pour 1 tbsp oil and 1 tbsp each of rice-wine vinegar and soy sauce over them.  Turn to coat and marinate in refrigerator for 45 minutes. 
  3. Next, make a glaze by combing ketchup, honey, marmalade, 1/4 cup rice-wine vinegar, 1/2 cup soy sauce, chile paste, garlic, grated ginger, orange zest and fresh orange juice in a medium saucepan.  Bring to a boil.  Reduce heat and simmer, stirring occasionally until glaze is thickened, about 30 minutes.  Set aside. 
  4. When the wings are crispy, toss them in glaze (reserving 3 tbsp in pan) and remove with tongs to a foil-lined glass baking dish.  Reduce oven heat to 375°F.  Return wings to the oven for another 10-15 minutes, checking frequently to make sure they don’t burn. 
  5. Heat an outdoor grill and brush with oil.  Grill tuna, 2-3 minutes per side for rare, 4-5 minutes per side for medium.  Grill fruits 2-3 minutes.  Brush tuna with reserved glaze and arrange on each plate with the chicken wings, grilled fruit, pea shoots and chilled quick pickles. 

Quick Pickles

  • 1/2 cup rice-wine vinegar
  • 3 tbsp sugar
  • pinch of red pepper flakes
  • 1 seedless or Kirby cucumber, thinly sliced
  1. Combine vinegar, sugar, and red pepper flakes in a small saucepan and bring to a boil.  Place cucumber slices in a medium bowl and pour boiling liquid over them.  Cool; chill for an hour before serving. 

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Makes 6 servings

  • 1 qt strawberries, hulled and quartered
  • 3 tbsp sugar
  • 1/2 tsp balsamic vinegar
  • 1 tbsp finely minced fresh tarragon or mint, plus more for garnish
  • 1 pkg frozen puff pastry shells
  • 1 tbsp milk
  • 2 tbsp strawberry jam
  1. In a bowl, stir strawberries, 2 tbsp of the sugar, the vinegar and minced tarragon; refrigerate 1 hour. 
  2. Heat oven to 400°F.  Brush tops of pastry shells with milk; sprinkle with remaining 1 tbsp sugar.  Bake at 400°F for 22 minutes.  Remove from oven.  Carefully remove tops with a fork; set aside. 
  3. Return shells to oven for an additional 2 minutes.  Remove from oven and brush insides of shells with strawberry jam. 
  4. Spoon 1/2 cup strawberry salad into each shell.  Rest top on the side, garnish with fresh tarragon sprigs and serve. 

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Serves 4

  • 3/4 lb (3/4 of 16 oz pkg) frozen prepared meatballs
  • 1 medium each red and yellow pepper, cut into chunks
  • 1/4 cup water
  • 1/4 cup apricot jam
  • 1/4 cup Catalina dressing
  • 2 tbsp soy sauce
  • 3/4 tsp each ground ginger and garlic powder
  • 2 cups white rice, prepared according to pkg directions
  1. Combine all ingredients except rice in large skillet; cover.  Cook on medium heat 10 minutes, stirring occasionally. 
  2. Increase heat to medium-high; uncover.  Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally. 
  3. Serve over the hot cooked rice.

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Makes 4 dozen

  • 2 pkg (8 oz each) cocktail franks
  • 1/2 cup ketchup or chili sauce
  • 1/2 cup apricot preserves
  • 1 tsp hot pepper sauce
  • additional hot pepper sauce (optional)
  1. Combine all ingredients in slow cooker; mix well.  Cover; cook on LOW 2-3 hours. 
  2. Serve warm or at room temperate with cocktail picks and additional hot pepper sauce, if desired. 

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