Monday, November 30, 2009
Friday, November 27, 2009
Cranberry Fruit Conserve
- 1 (12-ounce) bag of fresh cranberries, cleaned
- 1 3/4 cups sugar
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 orange, zest grated and juiced
- 1 lemon, zest grated and juiced
- 3/4 cup raisins
- 3/4 cup chopped walnuts or pecans
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.Source: Ina Garten, Barefoot Contessa Parties, Clarkson Potter, 2002.
Triple Cheese Stuffed Mushrooms
48 med. white mushrooms (2 lbs)
1 package (10 oz) frozen chopped spinach, thawed
4 oz feta cheese, crumbled
2 oz cream cheese, softened
1/2 c. finely chopped green onions
1/2 c freshly grated Parmesan cheese
1. Preheat oven to 350. Using damp paper towel, wipe mushroom caps clean; remove and discard stems or save for another use. In colander squeeze liquid out of spinach until dry.
2. In large bowl, mix spinach, feta, cream cheese, green onions, and 1/4 teaspoon salt until well combined. Fill each mushroom with heaping teaspoon spinach mixture, tip with Parmesan.
3. Transfer to 15 1/2 by 10 1/2 jelly-roll pan; bake 20 minutes or until mushrooms are tender and filling is golden brown.
Source: Paula Deen, Good Housekeeping Magazine, November 2009.
Wednesday, November 25, 2009
Triple Cheese Stuffed Mushrooms
Pastry Wrapped Raspberry Baked Brie (from Central Market)
Cape Cod Chopped Salad
Apple Cider Brined Turkey
Sausage and Herb Stuffing
Vanilla Mashed Sweet Potatoes with Coconut Marshmallow Topping
Cranberry Fruit Conserve
Jellied Cranberry Sauce
Pumpkin Banana Mousse Tart
Pear Ginger Crumble with Vanilla Ice Cream
Tuesday, November 17, 2009
Other Pastry Queen Recipes:
Tropical Carrot Cake
Larger Than Life Pumpkin Praline Cheesecake
All Sold Out Chicken Pot Pies
Yield: 6 servings
3 tablespoons unsalted butter
1 medium-size yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
8 ounces button mushrooms, sliced
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken or 1 whole stewed chicken, cooled
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)
1/2 cup (1 stick) unsalted butter
1 cup all purpose flour
2 1/2 cups chicken stock, preferably homemade
1/2 cup heavy whipping cream (optional) Dash of hot pepper sauce, such as Tabasco
Salt and freshly ground white pepper
1 cup (2 sticks) chilled unsalted butter
3 cups all purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg
To make the filling:
Melt the butter in a large sauté pan set over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.
While the vegetables are sauteing, skin the chicken, pull the meat off the bones and shred the meat or cut into bite-size pieces. Place the green beans in a microwave-safe bowl and add enough water to cover. Cover the dish and microwave on high power about 10 minutes, until the beans are tender. Drain thoroughly. Stir the beans, peas and chicken into the vegetable mixture. Set the filling aside.
To make the cream sauce:
Melt the butter over medium heat in a large saucepan. Add the flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot pepper sauce, and salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1’/4-cup capacity oven-safe bowls three - quarters of the way to the top with the creamed chicken filling.
To make the crust:
Preheat the oven to 375 degrees F. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball.
Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls—mine are about 4 inches across—and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.
Source: Rebecca Rather, The Pastry Queen, Ten Speed Press 2004.
Rather Sweet Variation
Pot pies lend themselves to all manner of vegetable additions, such as diced carrots, fresh corn kernels, diced turnips, sliced celery, cut-up asparagus spears, or sliced wild mushrooms. Just add them to the sauté mix and enjoy.
My friend Suzie Humphreys Mayo is often on the road for work and likes to make sure her husband eats well while she’s away. She double wraps the pot pies in plastic wrap and pops them in the freezer. Her husband bakes them at 350 degrees F for about 30 minutes and dinner is ready. (The pies will keep frozen for 2 to 3 weeks.) Miss Emily, the eighty- seven-year- old mother of another good friend, loves to have a stock of frozen pot pies in her freezer. I never put green beans in hers; she prefers peas.