Crispy Asparagus and Proscuitto Straws

This hails from MS Hors D'oeuvres Handbook. I love to make this during the holidays. Photos to come later but it's easy enough to figure out.
Defrost Phyllo Pastry in the refrigerator over night. Remove woody ends from 24 Asparagus Spears and steam them for about 2 minutes so they are bright green. Meanwhile cut 6 thin Slices of Proscuitto into 4 strips each giving you 24 strips. Lay asparagus flat to cool or rinse in cold water. Pat dry on a clean kitchen towel. You'll use about 1/4 - 1/3 Cup Parmesan Cheese in all. Preheat oven to 450. Melt 3 Tbl UnSalted Butter. Count out 6 sheets of phyllo and cover with a damp towel to keep them from drying out. Using 1 piece of phyllo at a time, brush with melted butter. Cut into 4 squares. Place a strip of Proscuitto, an Asparagus Spear and a 1/2 tsp Grated Parmesan Cheese on one side of the phyllo and roll up. It's ok if the the asparagus is longer than the phyllo, leave the tip exposed. Use butter to secure the pastry. Place on a sheet pan and sprinkle with Grated Parmesam Cheese. Once pan is filled, bake for 5-8 minutes until golden brown. For serving, may I suggest building a tower on a flat platter of some sort. Do this by lying 2 parallel about 4" part and stacking 2 more parallel to each other but perpendicular to the first also 4" apart. Continue with the pattern to build a hollow tower. This keeps them easy to pick up and avoids soggy phyllo. I love to serve these with a mustard dip or you can even add a drizzle of mustard before rolling them. Enjoy these hardy appetizers with a glass of bubbly this holiday season!

Deep Dish Apple Pie

I used 2 types of apples, Pink Lady and Sweet Tangos though I could've used all that I bought since they shrunk slightly and there was space between the top crust and the start of the apples. As far a s the apple selection, I think they were perfect. They both held their shape, were cooked just right and weren't overly juicy causing the bottom crust to become soggy. The crust was as good as it looks.

The makings of a deep dish double crust for an Apple Pie using Gale Gand's crust recipe. This dough is more than you will need for a double crust pie. Make little cookies to garnish the pie when you serve.

In a mixing bowl fitted with the paddle, add 4 1/2 Cups Flour, 2 tsp Kosher Salt, 1 Tbl Sugar. Give it a quick whirl. Cut 3 Sticks COLD UnSalted Butter into quarters the long way then cut, making cubes. Drop into flour and mix until crumbly, about 3 - 4 minutes. Add 2 tsp Red Wine Vinegar to 1/2 Cup Ice Water (remove ice before measuring). Drizzle into flour mixture while mixer is on #2 setting. Mix til is comes together, as pictured. The butter chunks should be visible. Divide dough in half and make 2 wheels with the dough and wrap them in plastic wrap. If one wheel is slightly large, use it for the bottom crust. Refrigerate for 30 minutes and up to 2 days.

Preheat oven to 425. While dough is resting, prepare the apples. Peel and core 3 Pink Ladies (I used 2) and 4 Sweet Tangos and place in bowl. My apple slicer cuts into 12 sections and is the perfect size. Remove any core bits and cut sections in half as pictured.

Add 1/2 Cup Sugar, 1/4 Cup Brown Sugar, 1 1/2 Tbl Corn Starch, 1/2 tsp Cinnamon, 1/4 tsp Salt, Fresh Nutmeg to taste, the gentle squeeze of A Half a Lemon and 1 1/2 tsp Vanilla . Toss til apples are coated and add to pie shell. Dot with 1 1/2 Tbl UnSalted Butter cut into cubes. Roll out top crust and cut a hole for the little bird. Cut vents into dough. Top the pie and cut excess dough before pressing edge together. Make a decorative edge.

Brush top crust with 1 1/2 Tbl Heavy Cream and dust with 1 Tbl Sanding Sugar for the most delicious crust. Place on a parchment lined sheet pan. Bake for 10 minutes and reduce heat to 375. Bake for an additional 40-50 minutes. If crust gets too dark, add a piece of foil over the top without pressing down. Let rest for 20-30 minutes before trying to cut. Serve with freshly Whipped Cream or Ice Cream.

This little bird keeps the juice from getting all over the oven! I am very lucky to have a cool brother-in-law who loves to buy me kitchen gadgets! This is one of my favorites.

Fresh Cranberry Sauce Recipe

I buy cranberries at this time of year and freeze them so I have them year round. I am partial to Ocean Spray and this year they are extra plump!
This memory goes out to, A, a friend, who worked with me in the Catering Department for many years. At Christmastime we always had a turkey dinner office party. Our conference room was converted to food central and the table was ladened with all kinds of family favorites. She and I always looked forward to cranberry sauce with the turkey. Each year some one in sales would sign up to bring the cranberry sauce then proceed to bring in a can or 2 of the store bought variety. Most disappointing to both of us. Finally we spoke up about how easy it was to make this stuff. And how she could make it faster than it took to find the isle with the cans. Once you have the real thing, there is no substitute.
The only change is that I reduce the sugar slightly so they are not quite as jelled. In a saucepan, bring to boil 1 Cup Water with 1 Cup less 2 Tbl of Sugar (they call for 1 Cup). Rinse 12 oz (1 Bag) Ocean Spray Cranberries under cold water. Add to pan. Bring to a boil and reduce heat to a simmer. Cook for 10 minutes stirring a few times. Remove from heat and cool before adding to a holiday bowl, refrigerate and serve cold.

Thick Hot Waffles, Right Off the Waffle Iron

Make your own waffles and have the leftovers ready for the toaster later in the week. !
I use both my stand and my hand mixer. If you don't have both, I would first beat the egg whites and transfer them to a bowl, then make the batter and fold in the egg whites.
The iron I use is a Villaware and I believe it was around $50.
Separate 3 Eggs, the whites in a clean bowl and the yolks into a stand mixer bowl. In stand mixer bowl, with the wire whip attachment, beat for 3 minutes on medium speed, 3 Egg Yolks, 1 Cup Milk, 3/4 Cup Buttermilk, 2 Tbls Sugar, 1/4 Cup Oil, 1 tsp Vanilla, 4 tsp Baking Powder, 1 tsp Kosher Salt and 1/4 tsp Cardamom. Add 1 1/2 Cups Flour and 1/2 Cup Old Fashioned Oats and beat til combined, scraping down the bowl, about 1 minute. Using a hand mixer, beat 3 Egg Whites with a pinch of salt, for a few minutes until soft peaks. This means when you remove the beaters, the peaks gently fall over. Fold Whites into the batter.
Heat Waffle Iron. When ready season both irons with spray Crisco. Cook Waffle to your desired doneness, the darker, the dryer. Serve with butter, Vermont Maple Syrup and fruit. For Syrup, call Kim at Therrien''s Sugar House, 802.257.4013. Fancy and Medium Amber are $12/Quart and $7/Pint!

Roasted Butternut Sqaush Lasagne Recipe

This original recipe is from Gourmet Magazine, December 1995. If you have this issue laying around, it is filled with lots of terrific recipes. I made a few changes to this recipe. Namely they use Rosemary and I use Thyme. They use no-boil lasagne sheets and I make my own. I use 4 layers of pasta and they use 3. Lastly, I like serve mine atop homemade marinara to cut the richness. Anyway you look at it this lasagne is extremely versatile, appetizer, brunch, entree, side dish, and vegetarian if they eat dairy. It takes some bit of patience as there are many steps. It will all be worth it in the end, it always is!
This part can be made hours ahead. Preheat oven to 400. Using a very sharp knife, skin then cut up a 3 lb Butternut Squash into 1/2" cubes. Put 2 Tbls Olive Oil on a sheet pan and toss the squash. Arrange single layer, S&P to taste, then bake for 15 minutes. Half way through, using a spatula, turn squash over. Remove from oven and let cool.
Add 4 Cups Whole Milk to a saucepan. Add 1 Tbl Dried Thyme. Warm over medium heat until a simmer. Take it off the heat.
Heat large saucepan empty over medium heat. Add 1/2 Stick Unsalted Butter. Add 1 Tbl Pressed Garlic and stir for 1 minute. Add 4 Tbl Flour, stirring constantly for 3 minutes. Do not let the roux brown. If the heat is too high, lower it. Using a seive, strain the warm milk right into the roux, disgard the thyme. (A little ends up in the milk, no big deal.) Cook for about 10 minutes stirring occassionally until it begin to thicken. Take off the heat.
Using a buttered lasagne dish, add 3/4 cup of the milk mixture, making a thin layer. Using a slotted spoon, NOW add squash to pan with the milk mixture.
While all of this was going on, I made my own whole wheat lasagne sheets, but I am super de duper multi talented. If you don't have time to make pasta, simply use the no-boil sheets. Preheat oven to 375. Begin layering by adding pasta to lasange dish, then 1/2 of the squash mixture. Top with 1/2 Cup Grated Parmesan Cheese. Add a layer of pasta, and the other 1/2 of the squash mixture. Again, top with 1/2 Cup Grated Parmesan Cheese. Add another layer of pasta. In a bowl beat 1 Cup Heavy Cream and a Pinch of Salt until soft peaks. Spread whipped cream over top layer of pasta and top with 1/2 Cup Grated Parmesan Cheese. Cover with foil making certain the foil doesn't touch the topping. Bake for 30 minutes. Remove foil and bake for another 10-15 minutes til golden brown. Let rest for 10 minutes. Using a serrated knife, cut into squares. Serve with Marinara. Enjoy this one. Hopefully it will become a family favorite!

Chocolate Bourbon Pecan Tart

This comes from a very old Southern Living issue, maybe as old as 1995 or 1996. You can make and bake this right away, but in warm months I would refrigerate the dough once in tart pan. For travel to Grandma's house, you can easily transport already cooked and during clean up, bake in preheated 350 degree oven for 7 minutes or until warmed through.
I use a 2 piece 10" tart pan. Preheat oven to 350. To make crust, in bowl beat 3 oz Softened Cream Cheese with 1 Stick Softened Unsalted Butter until smooth. Add 1 Cup Flour and Pinch Salt and beat on low til a soft dough forms. Press dough into tart pan. Top with 3/4 Cup Chocolate Chips and again, refrigerate for 30 minutes if you are baking during warm months.
In bowl, beat 3 Large Eggs, 1/3 Cup Sugar, 3 Tbl Brown Sugar, 1 Tbl Flour, 3/4 Cup Corn Syrup, 1/2 Stick Melted Unsalted Butter, 3 Tbl Bourbon (can omit), and 2 tsp Vanilla. Pour into tart pan and arrange 2 Cups Pecans on top, pictured I used fewer.
Bake for 55 minutes (pictured was only baked for 45 minutes due to time constraints). This is the type of dessert you can pop into the oven while eating. Let rest for 5 minutes then remove outer ring. Slice with a serated bread knife. Serve with Whipped Cream or a scoop of Vanilla Ice Cream. Happy Turkey Day!

Flat Bread Recipe

I was watching TV recently and Tyler Florence (whom I like very much) was making a Moroccan dinner. He made a flat bread on his grill pan. He was able to get dough from a local pizza place, a convenience of living in NY. I actually tried to get dough from the Fresh Market and though the butcher went way beyond the call of duty trying to help me, in the end I made my own. You can make this by hand but I used my mixer fitted with the dough hook.
For the dough, warm mixing bowl first using hot water during cold months. Add 1/4 Cup Warm Water (approx 105 degrees), 2 Pinches of Sugar and 1 1/2 tsp Yeast. Let sit for 5 minutes until frothy. Place bowl on stand. Add 3/4 Cup Water (approx 105 degrees), 1 Tbl Sugar, 1 Tbl Olive Oil and begin adding flour 1/2 cup at a time. You will need at least 3 cups of flour and it will vary greatly depending on where you live. After adding 2 cups of flour, add 1 tsp Kosher Salt. Continue adding flour until the dough forms a ball. It should be slightly sticky to the touch. Continue kneeding for 10 minutes until soft and a bit stretchy. Add to an oil rubbed bowl that has tall sides. Flip dough over so the outside is completely covered in oil. Cover with a damp towel and let sit in a warm place for an hour or until doubled in size. When ready, cut into small pieces that when rolled to 1/4" will fit on your grill pan. I have a sqaure pan so this recipe made about 6-7 flat breads. Heat pan over medium high heat. Roll out dough as you go. Brush generously with Olive Oil and top with seasoning and a sprinkle of Kosher Salt. I made 3 flavors, Barbeque Shrimp Seaoning, Thyme and Oregano. I think Rosemary would've been good, too. You decide, depending on what you are serving. The Barbeque seasoning and the Thyme tied for first as a compliment to the Paella. Place on hot pan, seasoning side down and brush with oil and season the other side. When browned, turn and cook the other side. Place between clean cloth napkins to keep warm and keep from getting soggy. Serve Warm.

Paella Recipe

The inspiration for this recipe came from a back issue of Food and Wine, but I don't know the year. I have made this a few times but not since New Years Eve. This time I made a few changes and it was my best attempt.
If you don't have a paella pan, try a flat bottom straight sided pan, my sautuese worked great. Dice 1 Medium Sweet Onion and 1 Red Pepper. Rinse 12 Clams (I paid 59 cents each). Rinse 1 1/2 pounds Large Shrimp (I paid $8.99/lb head already removed). Rinse 24 Mussels (I paid $4.99/lb and they weighed less than 1 pound). Rinse 12 Chicken Wingettes. In a separate pan, saute til just browned 1 link of fresh smoked sausage and cut to 1/2" lengths. If you like Chorizo use that instead as it is the proper sausage. It is already cooked so you can add it when you add the peas.
Preheat oven to 350. Heat paella pan or sautuese over medium heat. Add 2 Tbl Oil or enough to lightly coat the bottom of the pan. Lightly brown the wingettes turning a few times. Remove and place on a plate. Add onion and red pepper to the pan and sweat until onion is clear and pepper begins to soften, about 2 minutes. Add 2 Cloves Pressed Garlic. Stir for another minute.
Add 2 Cups Converted Rice (Uncle Ben's) and stir for 30 seconds. Add 1/4 tsp Saffron and stir again. Add 32 oz Chicken Broth. Bury the chicken, shrimp and arrange clams, hinged side down, in the rice. Cover and bake in hot oven for 25 minutes. Remove from oven and add mussels and 1 Cup Frozen Green Peas. Cover and bake for another 5-7 minutes. Remove from oven and uncover. Let rest for 5 minutes before serving.

Fried Chicken

I bought a whole chicken to roast but wasn't in the mood on account I bought baking potatoes and corn on the cobb. The beautiful corn was 25 cents an ear and the 1 pound potatoes, 25 cents a pound, both a bargain. The chicken was under $5. My point is, often we spend twice the money for foods we can make at home. Another savings tip, cut up your own chicken. It requires a very sharp good quality knife. If you don't own one, put it on your Christmas list. I used my Sabatier boning knife.
First, remove wings and legs at the joint. Next, remove the back along the rib bones. If you like to make stock, reserve, but if it's not in your plans, disgard. Cut to separate the thighs from the breast. You will notice, when you cut your own chicken the pieces are much larger. With that in mind, I cut the breasts in half (using an 8" chef's knife) so they cook as long as the other pieces.
For dredging, in a narrow bottomed bowl, beat 1 Cup Milk with 1 Large Egg. Using a caserole dish (or a 1 gallon bag) mix 2 Cups Flour, 1/2 Cup Corn Meal, 1 tsp Kosher Salt, 1/2 tsp Paprika, and 1/4 tsp Cayenne Pepper.
In making this chicken, I didn't want to "deep fry" so I opted to use my Sautuese and used approximately 1 1/2 Cups Canola Oil (1/2"). I didn't have to cook in batches for all 10 pieces fit at once.
Preheat oven to 350. Heat empty sautuese over medium high heat. Add oil and continue to heat until a drop of water splatters when it hits the oil. It's very important the oil be hot. Starting with the thighs and breasts, add 1 piece at a time into the milk, then dredge in flour and add to hot pan, skin side down. Don't stack the chicken. After a few minutes, give the pan a gentle shake so nothing is sticking. After about 10 minutes and the coating is golden brown, turn once beginning with the smaller pieces. Salt the cooked side at this time. Reduce heat to medium, and cook the 2nd side for about 10 minutes.
Line a sheet pan with a cooling rack. Add pieces to the rack and place in 350 degree oven for about 20 minutes. This will render some additional fat and cook the meat thoughly without burning the outside. Serve at once. Juicy, tender and crispy!

Pecan Topped Banana Cranberry Bread

This is the perfect bread for Thanksgiving Day breakfast.  It keeps the focus of the busy morning on the turkey and the trimmings. While everyone is prepping the night before for the big feast, you can whip up this bread and work while it bakes!
Making this quick bread follows the same method as making muffins; dry in the bowl, wet added at once and stirred together until just combined.
Preheat the oven to 375. Generously grease a loaf pan using Crisco.  Pictured is a Wilton 9.25x5.25x2.75.  It's oversized so the bread took a bit longer to bake. If you are pressed for time, opt to make muffins or smaller loaves instead.
In a large bowl, mix together 3 Cups flour, 1 Cup Light Brown Sugar, 2 tsp Baking Powder, 1/2 tsp Baking Soda, 1 tsp Salt, 1/4 tsp Cardamom, 1/4 tsp Cinnamon, 2 1/2 Cups Frozen Cranberries.  I like to freeze the berries so they don't bleed into the batter.  In 4 cup measuring cup, mix together 1 Cup Whole Milk, 1/2 Cup Canola Oil and 2 Eggs. Add 2 Large Bananas and mash them against the side of the cup and stir until all combined.  Add the wet ingredients to the bowl and mix with a rubber spatula until combined. Add to prepared pan.  Top with 1 Cup Chopped Pecans pressing gently into the batter.  Place in hot oven and lower the temperature to 350 and bake for 1 hour.
My bread was not yet done in the middle (shown) so I lowered the temperature to 325 and baked for another 15 minutes. Let rest 5-10 minutes before removing from pan. Using a serated knife, cut thick slices and serve with butter.