Ms. Desserts

It's the (post) holiday season, so I suppose that means it's time for me to share some dessert recipes. I did 5 desserts in 5 days this year; yes I'm fatigued. I let Poppers take care of the main courses and I came in for the big finish. 

Christmas Eve featured Bananas Foster Bread Pudding with Caramel sauce. What a treat! Compliments of Emeril, this wasn't too hard to make and is a real find if you like bananas. 

Christmas Day we had munched on Pumpkin Banana Mousse Pie (Ina Garten), which was already a hit at Thanksgiving. I also tried my hand at a Cranberry Upside Down  Cake from Baking Illustrated. Aside from being tasty, this is possibly the most festive looking dessert you could make for the Season.

In my family, we have an extra holiday on Dec 26: my grandmother's birthday. Since she loves Harry & David Pears so much, I did the Pear and Nutmeg Upside Down Cake. 

Last, but not least, I made Peanut Butter & Chocolate Shortbread for a family friend. I'll let you know how that one was received. I will say I snuck a corner and wouldn't have minded another spot of shortbread. 

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Emeril Lagasse

Serves 8-10

9 tablespoons unsalted butter

1 1/2 cups packed light brown sugar

3/4 teaspoon ground cinnamon

6 firm-ripe bananas, peeled and cut crosswise into 3/4 inch slices

1/4 cup banana liqueur

1/2 cup dark rum

4 large eggs, lightly beaten

3 cups heavy cream

1 cup milk

1 teaspoon pure vanilla extract

Pinch of salt

6 cups (1/2-inch cubes) day-old French bread

Vanilla ice cream

Caramel sauce (recipe follows)

Preheat the oven to 350 degrees. Butter a 10 by 14-inch baking dish with 1 tablespoon of the butter and set aside. 

Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring until the sugar dissolves, about 2 minutes. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool. 

Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. Pour into the prepared baking dish and bake until firm, about 50 minutes to 1 hour. Cool on a wire rack for 20 minutes. 

To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce and serve immediately. 

Caramel Sauce

Makes a generous 3/4 cup

3/4 cup sugar

2 tablespoons water

1/2 teaspoon fresh lemon juice

1/2 cup heavy cream

2 tablespoons to 1/4 cup whole milk

Combine the sugar, water and lemon juice in a medium heavy saucepan and cook, stirring over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream (it may splatter), whisk to combine and remove the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. 

Remove from the heat and let cool to room temperature before serving. Sauce will thicken as it cools. 

Cranberry Upside Down Cake

Cook's Illustrated: Holiday Baking

Serves 8

Topping

6 tablespoons unsalted butter

3 cups (12 ounces) cranberries fresh, or thawed from frozen

3/4 cup sugar

2 tablespoons seedless raspberry jam

1/2 teaspoon vanilla extract

Cake

1/4 cup blanched slivered almonds

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table salt

1/2 cup whole milk

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

6 tablespoons unsalted butter, softened

3/4 cup sugar

3 large eggs, separated

For the Topping

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-inch round cake pan, line with parchment round, and spray with nonstick cooking spray. Melt butter in large nonstick skillet over medium heat. Add cranberries, sugar and jam and cook until cranberries are just softened, about 4 minutes. Strain cranberry mixture over bowl, reserving juices. 

Return strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Off heat, stir in vanilla. Arrange strained berries in single layer in prepared pan. Pour juice mixture over berries and refrigerate for 30 minutes. 

For the Cake

Process almonds and 1/4 cup flour in food processor until finely ground, about 10 seconds. Add remaining 3/4 cup flour, baking powder, salt and pulse to combine. Whisk milk, vanilla extract and almond extract in liquid measuring cup. In stand mixer fitted with flat beater, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in egg yolks, 1 at a time, until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.

Using clean bowl, beat egg whites in stand mixer fitted with whisk attachment on medium-high speed until they hold soft peaks, about 2 minutes. Whisk one-third of whites into batter, then fold in remaining whites. Pour batter over chilled cranberry  mixture and bake until toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake on wire rack 10 minutes, then run paring knife around cake and invert onto serving plate. Serve.

Peanut Butter & Chocolate Shortbread Bars

Fine Cooking: Cookies

Yields 4 dozen 1 1/2-inch bars

Shortbread Crust

14 tablespoons unsalted butter, melted and cooled to just warm

1/2 cup granulated sugar

1/2 teaspoon table salt

2 cups plus 2 tablespoons unbleached all-purpose flour

1/2 cup unsalted peanuts, finely chopped

Peanut Butter Filling

1 cup creamy peanut butter (such as Jif)

6 tablespoons unsalted butter, at room temperature

1 1/2 cups confectioners' sugar

1 teaspoon vanilla extract

Ganache

5 ounces good-quality bittersweet chocolate, chopped (about 1 heaping cup)

1/2 cup plus 2 tablespoons heavy cream

Make the Shortbread Crust

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. 

In a medium bowl, stir the butter, sugar and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. prick the dough all over with a fork. Refrigerate the pan for 30 minutes, until the dough is firm. 

Meanwhile, position a rack in the center of the oven and heat the oven to 325 degrees. Bake the dough for 20 minutes, then decrease the oven temperature to 300 degrees and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping. 

Make the Peanut Butter Filling

Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the bowl, along with the vanilla extract and 1 tablespoon hot water. Beat on low speed until combined and then on medium speed until smooth and fluffy, about another 1 minute. Beat in the remaining sugar and mix until the mixture is smooth and thick, about 1 minute longer. If the filling seems too stiff, add another 1 tablespoon hot water and beat for another minute. 

With a knife of metal offset spatula, spread the filling over the cooled crust. The filling may not spread, but worry; the ganache will cover it.

Make the Ganache

Put the chocolate in a small heatproof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula  until combined and smooth. 

Spread the ganache over the peanut butter filling with a metal offset spatula to coat evenly. Let the bars sit for at least 3 hours (or refrigerate for 1 hour) to allow the ganache to set before cutting.

Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1 1/2-inch squares. They will keep at room temperature for one week.

Ginger and Spice and Everything Nice

Well, it's that time of year. Christmas time! You know what that means . . . time for some holiday treats. I like to give little bags of goodies to people I don't buy presents for, but want to give something more than just a card. I find the easiest way is to just make a few treats and put them in festive bags (found at Target, of course). I tried out two new recipes just the other night. Both are from The Best of Fine Cooking Cookies and are good if you want to make them in advance. 

Ginger & Spice Cookies

Makes about 3 dozen cookies

Fine Cooking Cookies, Dec 2008

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoons ground cinnamon

1/2 teaspoon ground cloves

Pinch of ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/4 cup shortening

1 1/3 cups granulated sugar

1 large egg

1/4 cup molasses

Heat the oven to 350 degrees. In a large bowl, combine the flour, ginger, baking soda, cinnamon, cloves, nutmeg and salt. 

In another large bowl, beat the butter, shortening, and 1 cup of the sugar with a mixer or a wooden spoon until well combined. Add the egg and molasses to the butter mixture; beat well. Add the dry ingredients and mix until well blended, scraping often (if you're using an electric mixer, set it on low speed). 

Shape the dough into 1-inch balls. Roll each ball in the remaining 1/3 cup sugar. Put the bals 2 inches apart on parchment lined baking sheets. Bake until the cookies are lightly browned around the edges and puffed, about 13 minutes. Let the cookies sit for 5 minutes on the sheets and then transfer them to a rack to cool completely. 

Cranberry Streusel Shortbread Bars

Make about 35 1 3/4 inch square bars

Fine Cooking Cookies, Dec 2008

For the Crust and Streusel

1 cup + 5 tablespoons unsalted butter, melted and cooled to just warm

1 cup granulated sugar

3/4 teaspoons salt

2 large egg yolks

3 cups + 3 tablespoons all-purpose flour

For the Cranberry Topping

One 12-ounce bag fresh or frozen cranberries, picked over, rinsed and drained

1 cup granulated sugar

Make the Crust

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. 

In a medium bowl, stir the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan, and press the mixture evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minute (or freeze for 5 to 7 minutes) until the dough is firm.

Meanwhile, position a rack in the center of the oven and another near the top. Heat the oven to 325 degrees. 

Bake the dough on the center rack until the crust begins to set but does not brown at all on the edges (the center will not be firm yet), about 20 minutes. While the crust bakes, prepare the streusel and the cranberry topping.

Make the Streusel

With your fingers, combine the remaining  1/4 cup sugar with the reserved dough until crumbly. The mixture should hold together when pressed, but readily break into smaller pieces.

Make the Cranberry Topping

In a medium saucepan, bring the cranberries, sugar and 1/4 cup water to a boil over high heat. Reduce the heat to medium high and continue to boil until the liquid is reduced to a thick syrup, 5 to 8 minutes. Remove the pan from the heat and let the mixture cool for 5 to 10 minutes -- the syrup will continue to thicken as the mixture cools.

Spread the cranberry mixture evenly over the hot crust. Scatter the streusel over the cranberries (don't crumble the streusel too much or the texture will be sandy). Increase the oven temperature to 350 degrees and bake the bars near the top of the oven until the streusel is golden and set, about 25 minutes.  

Set the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. 

When the bottom of the pan is cool, carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1 3/4-inch squares. They will keep at room temperature for one week.

Hurry Up and Wait

To me, this is the motto of the slow cooker. You do your normal meal preparations, which, let's be honest, can get rather rushed, and then wait while it stews in the Crock Pot for 8 hours. I like to use mine on Sunday, when I have time to wait, so that I'm prepared for the week, when I'm in a hurry.

Of course chili is an old favorite for the slow cooker. Which is probably why my cookbook, Not Your Mother's Slow Cooker Recipes for Two, dedicates a whole chapter to chili: "The Great American Chili Pot." I made a double recipe since my slow cooker is large, not the 3-quart size for which the book is meant. So far I've eaten it plain, as well as on a baked potato topped with avocado, cheese and sour cream. I (i.e. my tummy) have been quite happy after both versions.

Taking my father's philosophy that chili is a "forgiving dish" I substituted a can of green chilis for the Chipotle in Adobo sauce, since the store was out of that one. I also used Ancho chili powder, since it's all I had around at the time. It probably could have had 2 of the small cans for green chilis, but it came out fine anyway; I also added a can of corn, cumin and a spot of garlic powder when I added the beans to give it some more flavor.

Old-Fashioned Beef and Mushroom Chili with Chipotle
Not Your Mother's Slow Cooker Recipes For Two (Beth Hensperger)
Serves 2 with leftovers

3 tablespoons olive oil
1 small onion, chopped
1 stalk celery, chopped
6 ounces shitake mushrooms (any kind will do though)
1/2 pound lean ground beef
1 tablespoon chili powder, or to taste
1 15.5-ounce can crushed tomatoes in puree
2 tablespoons beer, wine, or water
3 to 4 tablespoons chipotle chili, or to taste (see note below)
1 teaspoon Worcestershire Sauce
1 teaspoon sugar or honey
1 15-ounce can red kidney beans, rinsed and drained
Salt and freshly ground pepper to taste
Shredded cheddar cheese for serving
Sliced avocado for serving
Sour cream for serving

In a large skillet, over medium-high heat, heat the olive oil and cook the onion, celery and mushrooms until limp. And the ground beef and cook until the meat is brown. Sprinkle with some of the chili powder about half way through cooking. Place in the slow cooker and add the tomatoes and their puree, beer, wine, or water, the rest of the chili powder, the chipotle chili paste, Worcestershire Sauce and sugar or honey. Stir to combine. Cover and cook on LOW for 4 hours, stirring occasionally.

After 4 hours, add the beans, salt, and pepper. Cover and cook for another 3-5 hours. The longer you let it simmer, the better it gets.

Serve the chili in bowls topped with cheese, avocado slices and sour cream.

Note: to make chili paste, pulse chili in adobo sauce in food processor until it becomes smooth; freeze leftovers to use later.

Muffin Madness

Not much can beat a fresh baked muffin on a winter morning. My plan today is to give you a couple different base recipes and you can choose whatever fruit (or chocolates!) you want to add. Just remember to change the zest accordingly. So if you decide on raspberry or cranberry muffins, go with orange zest not lemon. Or for mocha chip, I don't recommend any zest at all! 

The first recipe is from Stonewall Kitchen. I've only made it once, but I have to admit it was rather fabulous. The second is from my coworker and I don't know where it's from originally. These muffins have been referred to as "muffins of perfection." Both are originally blueberry muffin recipes, but they can be changed to whatever fruit/zest you like. The biggest difference between the two is that Stonewall uses buttermilk, while Shelly uses low-fat yogurt. Also, I found Shelly's come out much bigger. 

Blueberry-Buttermilk Muffins

Stonewall Kitchen Cookbook (Jonathan King, Jim Stott, Kathy Gunst)

Makes 18 muffins

Vegetable oil spray for the pans

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) plus 2 teaspoons unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1/4 teaspoon vanilla extract (I used 1 teaspoon)

1 cup buttermilk

1 teaspoon grated lemon zest

2 cups fresh blueberries, or 1 1/2 cups frozen blueberries

1/4 cup packed light brown sugar

Place a rack in the middle of the oven and preheat oven to 375 degrees.

Spray 18 regular muffin tins (including the flat surface of the muffin pan) with the vegetable oil spray. Whisk together the flour, baking powder, baking soda, and salt until blended; set aside.

Beat 1 stick of the butter and the granulated sugar together in a stand mixer or using a hand-held mixer fitted with paddle attachment on medium speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla and mix to combine.

Add half of the dry ingredients and mix to combine. Add the buttermilk and mix until smooth. Add the remaining dry ingredients and mix until just blended. Remove the paddle, and using a spatula, gently fold in the lemon zest and blueberries by hand. Fill the prepared tins about three-quarters full. Bake for 17 minutes.

While the muffins are baking, in a small bowl mix the brown sugar with the remaining 2 teaspoons butter until crumbly. After the muffins have baked for 17 minutes, sprinkle a scant teaspoon of the mixture over the top of each muffin. Bake for another 2 to 3 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for a few minutes before carefully inverting the tins and tapping out the muffins. Serve warm.

Shelly's Blueberry Muffins

Makes 1 dozen large muffins

3 cups unbleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

10 tablespoons unsalted butter, softened

1 cup granulated sugar, less 1 tablespoon

1 teaspoon grated lemon zest

2 large eggs

1 tablespoon vanilla

1 1/2 cups plain low-fat yogurt

1 1/2 cups fresh or frozen blueberries

1 tablespoon unbleached all-purpose flour

Vegetable cooking spray

Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside.

Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.

Spray twelve-cup muffin tin with cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin, top with cinnamon sugar topping, if desired, and serve warm.

A Lesson in Minimizing

But not a lesson in minimizing a function. No, this is minimizing the work involved in prepping your meal, compliments of The Minimalist (aka Mark Bittman). The New York Times columnist has so many recipes I didn't know where to begin. But the night before Thanksgiving the Poppers wanted pasta for dinner. And no poultry of course. But there had to be meat. At least he narrowed it down to the "Bread, Noodles and Rice" chapter of Mark Bittman's Quick and Easy Recipes from the New York Times. As I sifted through I settled on Pasta with Sausage. Mark (mmm hmmm we're on a first name basis) offers many variations for his recipes, some of which I took advantage of in this recipe. 

I made this with organic Penne from Trader Joe's and I must say it added a nice touch the dish. Who knew. I'll make a note of the ingredients that were from the variations, as opposed to the original recipe. I also doubled the amount of sausage called for (using 1 pound instead of 1/2 pound). 

Pasta with Sausage

Mark Bittman's Quick and Easy Recipes from the New York Times (Mark Bittman)

Salt and freshly ground black pepper

1 tablespoon butter

1 cup onion, minced (variation)

1 shallot, minced (variation)

1/2 pound sweet or hot Italian sausage, removed from the casing

1 can plum tomatoes (variation)

1 pound ziti or other cut pasta

1/2 cup or more freshly grated Parmigiano-Reggiano cheese

Bring a large pot of water to a boil and salt it. Put the butter in a medium skillet over medium-low heat. Add onion and shallot, if using. As the butter melts, crumble the sausage meat into it, making the bits quite small, 1/2 inch or less in size. Add 1/2 cup of water and tomatoes (if using) and adjust the heat so that mixture simmers gently. 

Cook the pasta until it is tender but not at all mushy. Reserve about 1/2 cup of the pasta-cooking water. 

Drain the pasta and dress with sauce, adding some of the reserved cooking liquid if necessary. Taste and add salt and pepper as necessary. Toss with Parmigiano-Reggiano and serve.

Pear Post

Pears are a family favorite in my house. We eat them poached, in pie, in crumbles and in cake. We wait for Christmas to arrive so we can give my grandmother a box of Harry and David Pears and then consume them on her birthday (the day after Christmas).  It's rather nice of her to share. This year, I plan to be the one abducting her pears and using them in my famous Pear and Nutmeg Upside Down Cake. 

I first made this one for Mother's Day, then again for the 4th of July. It's not exactly a summer dish, but it really is just that good. I can only imagine it will be better in the winter. In accordance with family tradition, I use a full tablespoon of vanilla (from Williams Sonoma of course), rather than a measly teaspoon. I found this one on foodnetwork.com, but it's originally from Gourmet Magazine. 

This particular post is a special favor to Sister, who adores this recipe. I even let her help me make it this past summer and now she wants to venture out on her own. Good luck, Sister.

Pear and Nutmeg Upside Down Cake

Gourmet Magazine

Serves 8-10

For the Topping

1/2 stick (1/4 cup) unsalted butter

3/4 cup packed light brown sugar

2 large firm-ripe Comice of Bartlett pears

For the Cake Batter

1 cup cake flour (not self-rising)

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon freshly grated nutmeg

1 stick (1/2 cup) unsalted butter

1 cup granulated sugar

1 tablespoon vanilla

1/8 teaspoon almond extract

2 large eggs

1 cup milk (I used buttermilk)

Make topping: in a well-seasoned 10-inch cast-iron skillet melt butter over moderate heat until foam subsides. Reduce heat to low. Sprinkle brown sugar evenly onto bottom of skillet and heat, undisturbed, for 3 minutes (not all brown sugar will be melted). Remove skillet from heat.

Peel and core pears and halve lengthwise. Cut 3 pear halves lengthwise into 1/4 inch wedges and arrange wedges, overlapping, around edge of skillet. Cut remaining pear half into 1/4 inch thick slices and fan decoratively in center of skillet. 

Preheat oven to 375 degrees. 

Make cake batter: Into a bowl, sift together flours, baking powder, salt and nutmeg. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in vanilla and almond extract. Add eggs, 1 at a time, beating well after each addition. With mixer on low, add milk, beating until just combined. Beat in flour mixture in 3 batches until just combined. 

Spoon batter over topping in skillet, spreading evenly, (be careful not to disturb the topping), and bake in middle of oven for 40 to 45 minutes, or until golden brown and springy to touch. Cool cake in skillet on rack for 5 minutes.  Run a thin knife around edge of skillet. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Carefully lift skillet off cake and replace any fruit that is stuck to bottom of skillet if necessary. 

Serve cake warm or at room temperature.

Oui, Monsieur

Or rather, Croque Monsieur . . . Bake. A new brunch favorite, it's a twist on the French classic. This make-ahead treat was a hit with the family. Perhaps it appeared I slaved over the hot stove, but it's just a fancy grilled cheese with ham that sits in eggs over night. Then I popped it in the oven just before serving. I used Baker's Inn Whole Grain bread, which is a nice, thick, hearty bread. But I'm sure any sort of multigrain bread would do. The recipe calls for regular Dijon, which I used, but I have a feeling whole grain mustard would be an improvement. My ham (Hormell's Honey Ham) was rather thinly slices I thought, so I used 6 slices instead of 3 (but my family is also full of carnivores).

This one comes out of Nigella Express. It's true, I have recipes that aren't from Barefoot Contessa books. The recipes in Nigella Express are as delightful as the cook herself. While I adore Rachel Ray, Nigella's recipes are ACTUALLY 30 minute (or less) meals. They also require very few ingredients; something you don't tend to find in a Rachel meal. 

Croque Monsieur Bake

Nigella Express (Nigella Lawson)

Serves 4-6

6 slices ready-sliced multigrain brown bread

1/3 cup Dijon mustard

4 ounces Gruyere cheese slices

3 slices/3 ounces ham

6 eggs

1 teaspoon kosher salt or 1/2 teaspoon table salt

1/3 cup whole milk

4 tablespoons grated Gruyere, Emmental or Cheddar

Good sprinkling of Worcestershire sauce

Spread the mustard on the bread slices and make sandwiches with the fine slices of cheese and ham. Put each slice of cheese against the mustardy bread, and the ham between them. Make the sandwich and cut each on i half, making two triangles.

Squish the sandwiches into a baking dish approximately 10 1/2 by 8 1/4 inches and 2 1/4 inches deep. 

Beat together the eggs, salt and milk (I measure out the milk into whatever the mustard's been in for maximum flavor penetration) and then pour this over the sandwiches tightly packed in the dish.

Cover the dish with plastic wrap and leave in the fridge overnight.

Next morning, preheat the oven to 400 degrees and take the dish out of the fridge, removing the plastic wrap.

Sprinkle over the grated cheese and Worcestershire sauce and bake in the oven for 25 minutes.

Mmmm . . . Pie

Pumpkin Pie! Pumpkin Banana Mousse Tart to be exact. From who else, but Ina Garten. This one can be found in Barefoot Contessa Family Style. I made this one on Thanksgiving in my efforts to spice up our desserts a bit. The pumpkin pie is usually the least popular on the table . . . would you believe some members of the family don't even like pumpkin pie? Well you see the challenge I had in front of me. Turns out they like pumpkin pie! At least if there's banana and some cream mixed in. Who knew. Not to mention the graham cracker crust. Let's just say the pie was gone by Friday night.

This one comes out lighter with more flavor than your typical pumpkin pie, which I have to admit even I was tiring of the last couple years. You can make it a day or two in advance, which makes it rather convenient. And let's not forget how fancy you'll fell when you create the "double boiler." I used my Corning Ware dish for this part, but any heat proof bowl will do. What would we do without Ina?

Pumpkin Banana Mousse Tart

Barefoot Contessa Family Style (Ina Garten)

Serves 10

For the Crust

2 cups graham cracker crumbs (14 crackers)

1/3 cup sugar

1/4 teaspoon cinnamon

1/4 pound (1 stick) unsalted butter, melted

For the Filling

1/2 cup half-and-half

1 15-ounce can pumpkin puree

1 cup light brown sugar, lightly packed

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 extra-large egg yolks

1 package (2 teaspoons) unflavored gelatin

1 ripe banana, finely mashed

1/2 teaspoon grated orange zest

1/2 cup cold heavy cream

2 tablespoons sugar

For the Decoration

1 cup (1/2 pint) cold heavy cream

1/4 cup sugar

1/4 teaspoon pure vanilla extract

Orange zest (optional)

Preheat the oven to 350 degrees.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin mixture into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double-boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks.  Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Note: if making a day or two ahead, decorate with whipped cream an hour or two before serving.

Fruity Goodness

Last weekend I made this raspberry crumble for brunch, but we never got to it because of all the other food. It's a good make ahead dish and ended up feeding my family for a few days. For both breakfast and dessert. This is the second time I've made it, the first being for my mom's birthday last summer. It's now proven itself a success in summer and winter! And, as promised to one Miss V, I am posting it for those who want to give it a try. 

I am posting the recipe as is, but I think adding about a cup of old-fashioned oats (not quick cooking) would be a good addition to the topping. I haven't done that in this particular crumble, but it really does add a lot to a crumble topping.  

Now, the recipe:

Raspberry Squares with Brown Sugar Crumb Topping

Stonewall Kitchen Cookbook (Jonathan King, Jim Scott, Kathy Gunst)

Makes 6-12 Squares

For the Crust

1 1/2 cups all-purpose flour

1/2 cup confectioners' sugar, sifted

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into 8 pieces

For the Filling

1/2 cup raspberry jam, with or without seeds

4 cups fresh or frozen raspberries

2 to 4 tablespoons all-purpose flour

For the Topping

1/2 cup (1 stick) unsalted butter, cold, cut into 1/2 inch cubes

1 cup all-purpose flour

1 cup packed light brown sugar

Place a rack in the middle of the oven and preheat the oven to 375 degrees.

To make the crust: Combine the flour, confectioners' sugar, salt and butter in a food processor. (I used a stand mixer with the paddle attachment which works just as well.) Pulse about 30 times, or work the butter in a pastry blender or your fingers, until the butter is the size of small peas. Sprinkle the mixture into an ungreased 9x13-inch baking pan. Using your hands, press the mixture into the bottom of the pan about 1/2 inch up the sides of the pan. Bake the crust for 10 to 12 minutes, or until firm and barely beginning to brown.

Meanwhile, make the filling: Melt the jam in a small saucepan over medium heat, just until thinned out and liquefied. 

In a medium bowl, gently mix the raspberries with enough flour until fully coated, and set aside.

Make the topping: Combine the butter, flour, and brown sugar in a food processor (again, I used the mixer with the paddle attachment) or medium bowl and pulse and work the butter in with a pastry blender or your fingers until the mixture begins to come together and starts to move away from the sides of the bowl; set aside. 

When the crust is done, remove it from the oven. Use the back of a kitchen spoon or a pastry brush to spread the jam evenly over the hot crust. Sprinkle the berries and any flour remaining in the bowl evenly over the jam. Using your hands, sprinkle the topping evenly over the berries, breaking up any clumps larger than a nickel. Bake for 25-30 minutes, or until the berries are bubbling and the topping is brown. Remove from the oven and cool completely before cutting into squares.

 

Decisions, Decisions

I couldn't decide what egg to dish serve up on Sunday. I simply have to serve traditional eggs and bacon but I refuse to do it in the traditional form. I started out with 3 choices: Huevos Rancheros; Scrambled Eggs with Smoked Salmon and "New" Eggs Benedict. The scrambled eggs just didn't seem very festive, but it would be easy to serve to a crowd. Then the new eggs benedict would be such a treat, but certainly not easy to serve to a crowd. Especially with the amount of time I'd have to put in practicing my poaching. That left the Breakfast Mexicana option. I took my day off to brush on my egg frying skills and presto! A nice compromise of festive and crowd friendly. 

This particular recipe for Huevos Rancheros is from the Stonewall Kitchen Cookbook. Aside from having pages upon pages of perfect recipes (including "favorite variations"), the authors seem to have hired themselves a most talented food photographer. 

Poppers insisted I fry the eggs in a spot of bacon fat with butter. Which shouldn't be too hard since I'll be serving maple-roasted bacon along side the eggs. He says to take the turkey baster and transfer it from the oven to the skillet. Now I'm hungry. Feast on these for now:

Huevos Rancheros

Stonewall Kitchen Cookbook (Jonathan King, Jim Scott, Kathy Gunst)

Serves 4

3 tablespoons olive oil (or bacon grease and butter)

1 small red onion, chopped

1 small yellow onion, chopped

Salt and freshly ground pepper

2 15-ounce cans black beans, rinsed and drained

1/2 teaspoon cumin

2 tablespoons chopped fresh cilantro leaves (which I will omit)

Dash of hot pepper sauce

4 6-inch corn tortillas

4 large eggs

1 1/2 cups shredded Monterey Jack cheese

1/2 cup sour cream

1 cup Chunky Guacamole, or store bought (stay tuned for recipe)

Mango Salsa, Fresh tomato salsa, or 2 cups store bought (again, stay tuned)

Preheat oven to 300 degrees.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. When hot add the red and yellow onions and season with salt and pepper. Cook, stirring, until the onions are soft, about 5 minutes. Add the beans and cumin, and cook over low heat for 5 minutes, stirring occasionally. Stir in 1 tablespoon of cilantro (if using) and a dash or two of hot sauce, season again with salt and pepper to taste and set aside. Note: the beans can be made a day ahead of time; cover and refrigerate. Place over low heat to rewarm. If they seem dry, add 1 to 2 tablespoons water.)

Wrap the corn tortillas in a clean, damp kitchen towel. Place in the oven and heat the tortillas for 5 minutes.

Meanwhile, heat 1 tablespoon of the remaining olive oil (or other grease) in a large skillet over medium heat. When hot, crack 2 eggs (or more if they fit without overlapping) into the pan and fry for 1 to 2 minutes on each side, or until the egg whites solidify, depending on how soft you like your eggs. Transfer to a warm plate and repeat with the remaining eggs and grease or oil.

Place 1 warm tortilla on each of four plates. Divide the beans among the 4 tortillas. Sprinkle the cheese over the beans and top with a fried egg. Garnish with sour cream, guacamole, and the remaining cilantro (if using). Surround the tortillas with a small dollop of each of the salsas. Serve hot pepper sauce on the side.

Maple-Roasted Bacon

Barefoot Contessa at Home (Ina Garten)

Serves 4 to 8

3/4 pound thick-cut smoked bacon (16 slices)

1 to 2 tablespoons good maple syrup

Preheat the oven to 400 degrees.

Place a baking rack on a sheet pan and arrange the bacon in one layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven -there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Birthday Brunch Series

This week Sarah is serving up BRUNCH. In just under a week I'll be hosting a birthday brunch for my train friend. I've already put a fair amount of planning into the menu, but it's bound to change as the week goes on. What I do know so far: the bread basket will be full full full! Aside from treating everyone to Greg's Bagels (along with homemade cream cheese, recipe follows) there will be an assortment of muffins and scones. Cream cheese and scones? Ew. No worries. I've got some honey butter from the Farmer's Market to toss on the table. 

Now, I admittedly stole the idea of my choice of scones from Cousin Kathleen. Rumor has it they're a weekend (and weekday) hit. No surprise, they come from Barefoot Contessa (aka Ina Garten). 

Maple-Oatmeal Scones

Barefoot Contessa Cookbook (Ina Garten)

Makes 14 scones

3 1/2 cups all-purpose flour

1 cup whole wheat flour

1 cup quick-cooking oats, plus additional for sprinkling

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound cole unsalted butter, diced

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra-large eggs, lightly  beaten

1 egg beaten with 1 tablespoon milk or water, for egg wash

Glaze

1 1/4 cups confectioners' sugar

1/2 cup pure maple syrup

1 tablespoon pure vanilla extract (the recipe calls for 1 tsp, but I always use 1 tbsp in baking)

Preheat oven to 400 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.

Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1-inch think. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Bake for 20-25 minutes, until the tops are crisp and the insides are done.

To make the glaze, combine the confectioners' sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. Sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.

Garlic & Herb Cream Cheese

Barefoot Contessa Family Style (Ina Garten)

Serves 6

16 ounces cream cheese, at room temperature

2 tablespoons minced scallions, white and green parts

2 tablespoons minced fresh dill

2 tablespoons minced fresh parsley

2 teaspoons minced garlic

2 tablespoons milk

1/4 teaspoon kosher salt

Place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

Post Game Report

The verdict is in: the brownie muffins are delightful. The mac n cheese? Somewhat dreadful. People ate it, and even said they liked it. But what do they know? I got one comment that the fat free cheese was a bad choice (someone who hadn't tried it). I myself am skeptical of the evaporated milk. I also must admit I also overslept and had to mess with the slow cooker times so I could leave on time. 

Oh and for those interested in the game: Terps 17 UNC 15 Despite the rain! 

Now, let me give you a tried and true mac n cheese recipe. I've made this one twice myself, and had it once made by a family friend. My family, a family of self-proclaimed food critics, gave this recipe the blue ribbon when compared to other recipes and store bought varieties. 

Mac & Cheese

Barefoot Contessa Family Style, Ina Garten

Serves 6 to 8

Kosher Salt

Vegetable Oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere cheese, grated (4 cups)

8 ounces extra-sharp cheddar cheese, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cup fresh white bread crumbs (5 slices, crusts removed) Note: whole wheat also works well for a little extra crisp

Preheat oven to 375 degrees.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon sat, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine with them the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

This is great for entertaining as well as comfort food that lasts all week. The Barefoot books are, as Rachel Ray says, great "go-to" books for just about any occasion or meal. 

Meet the Chef

Yes, it's true, I fancy myself a chef. I have the aprons to prove it. Not to mention the extensive (or, maybe, just expensive) cooking supplies filling up my kitchen. And, yes, MY kitchen. Others may use it, but I think anyone that steps foot in it, will tell you it is mine. I am my father's daughter (and apparently my cousin's cousin) so any kitchen I choose to occupy instantly becomes mine. Starting this blog is one of the few times I'm willing to share when it comes to the culinary world. 

Here, I plan to let you into my kitchen, without actually letting you in. You can't get in my way (and I will step on you if you do), but you can still be a part of the fun! 

Today's lesson: the art of the Tailgate. Game day is one day where I am not so domesticated. It's a day to replace the apron with the Terps jersey, the pot holders with the Terps gloves. I might even allow a boxed mix to sneak into my repertoire on this most sacred of days. I've learned that not everyone takes the Tailgate so seriously, but at Maryland we not only dress the part, but we really do bring our kitchen to the parking lot. 

Tomorrow is Game Day. And what am I serving up? The seasonally appropriate slow cooker mac n cheese. Which I can only imagine will be accompanied by the grill master's (not me, by the way) apple sausage followed by steak quesadillas. And for dessert? Brownie muffins. Not to mention whatever treat my fellow tailgate chef, K, whips up (another french toast casserole perhaps??).

Before I don the apron let me share my recipes.

Macaroni and Cheddar/Parmesan Cheese

Fix -It and Forget-It Lightly (Phyllis Pellman Good)

Serves 8

8-oz elbow macaroni, cook al dente

13-oz can fat-free evaporated milk

1 cup fat-free milk

2 large eggs, slightly beaten

4 cups grated fat-free sharp cheddar cheese, divided

1/4 teaspoon salt

1/8 teaspoon white pepper

1/4 grated fat free Parmesan cheese

Nutmeg, to taste (optional)

Spray inside of cooker with nonfat cooking spray. Then, in cooker combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, pepper and nutmeg (if using).

Top with remaining cheddar and Parmesan cheese.

Cover, Cook on low 3 hours.

Brownie Muffins

Lisa Lillien

Makes 12 muffins

1 package devil's food cake mix

15 oz can pure pumpkin puree

Preheat oven to 400 degrees.

Combine ingredients. Place batter in lined muffin tins. 

Bake for 20 minutes. 

There you have it. A healthy tailgate meal! Absorbs your beer and keeps you warm. And for next week? Stick with me while I plan a series of brunch menus.