Ingredients:
4 cups cider
1/2 an orange, sliced
1/2 teaspoon ground cinnamon
1 teaspoon whole cloves
1/4 teaspoon ground allspice
1-2 tablespoons brown sugar, to taste
Combine ingredients in medium saucepan and stir over medium heat until sugar has dissolved. Bring to a boil then reduce heat a little and let simmer for about 20-30 minutes more, stirring occasionally. Strain before serving.
Sunday, November 29, 2009
Wednesday, November 25, 2009
Bacon Cheese Frittata
Ingredients
6 eggs
1 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
1.In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
6 eggs
1 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese
Directions
1.In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.
Fettuccine Alfredo
Fettuccine Alfredo
Prep Time:15 min Cook Time:50 min
4 servings. Ingredients
Pasta Dough:
•3 cups 00 flour or unbleached all-purpose, plus more for dusting
•1 teaspoon salt
•3 eggs plus 2 yolks
•1 tablespoon extra-virgin olive oil, plus 1 tablespoon
•1 tablespoon water
•Cornmeal, for dusting
Directions
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
Alfredo Sauce:
•1 pint heavy cream
•1/2 cup (1 stick) unsalted butter, softened
•1 cup freshly grated Parmigiano-Reggiano
•Freshly cracked black pepper
•Chopped fresh flat-leaf parsley, for garnish
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
Tyler Florence
Prep Time:15 min Cook Time:50 min
4 servings. Ingredients
Pasta Dough:
•3 cups 00 flour or unbleached all-purpose, plus more for dusting
•1 teaspoon salt
•3 eggs plus 2 yolks
•1 tablespoon extra-virgin olive oil, plus 1 tablespoon
•1 tablespoon water
•Cornmeal, for dusting
Directions
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
Alfredo Sauce:
•1 pint heavy cream
•1/2 cup (1 stick) unsalted butter, softened
•1 cup freshly grated Parmigiano-Reggiano
•Freshly cracked black pepper
•Chopped fresh flat-leaf parsley, for garnish
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
Tyler Florence
Wednesday, November 18, 2009
English Toffee Pecan Pie
Makes one 9-inch pie.
FOR THE CRUST
1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
FOR THE FILLING
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish
Directions
1.Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
2.Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
3.Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
4.Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
5.Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.
Recipe from Marjorie Johnson
FOR THE CRUST
1 1/4 cups all-purpose flour, plus more for work surface
1/2 teaspoon salt
1/2 cup cold leaf lard, cut into pieces
2 tablespoons cold butter, cut into pieces
3 to 4 tablespoons ice water
FOR THE FILLING
3 large eggs, lightly beaten
2/3 cup light corn syrup
1/4 cup firmly packed light-brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 cup toffee bits
1 cup chopped pecans
22 pecan halves, for garnish
Directions
1.Make the crust: In a large bowl, whisk together flour and salt. Using a pastry cutter, cut in lard and butter until mixture resembles coarse crumbs, about the size of peas. Sprinkle with water, 1 tablespoon at a time, and mix lightly with a fork after each addition, until mixture is moistened. Turn out dough onto a clean work surface and shape into a flattened disk. Wrap in plastic; transfer to refrigerator and chill for 30 minutes.
2.Lightly flour a pastry cloth and roll out dough on cloth, using a covered rolling pin, to a 12-inch round, about 1/8-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate. Trim to a 1/2-inch overhang all around. Fold under and crimp edges.
3.Make the filling: Preheat oven with a rack set in the lower third to 375 degrees. In a large bowl, mix together eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract, toffee bits, and chopped pecans.
4.Pour filling into pie crust. Top with pecans by evenly spacing 14 of them around the outer edge of pie filling. Make a second row by evenly spacing seven pecans in a smaller circle in the center; place 1 pecan in center.
5.Transfer pie to oven; bake for 20 minutes. Cover with parchment paper-lined aluminum foil and continue baking until a knife inserted in the center comes out clean, 20 to 30 minutes more. Transfer to a wire rack to cool.
Recipe from Marjorie Johnson
Tuesday, November 10, 2009
Pot Roast with Roasted Vegetables
From The Neelys
Yields: 4 servings
INGREDIENTS
Pot roast
• 2 tablespoons olive oil
• One 3- to 4-pound boneless chuck roast, trimmed
• Kosher salt
• Freshly ground black pepper
• 12 ounces beer (not dark)
• 1 cup beef broth
• One 2-ounce envelope Italian dressing mix
• 2 bay leaves
• 10 to 12 garlic cloves, smashed
• 2 onions, quartered
Roasted vegetables
• 1 1/2 pounds red new potatoes, halved
• 1 pound baby carrots
• 2 medium onions, quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
Recipe continues below ↓
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DIRECTIONS
For vegetables: Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.
Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.
For meat: Preheat the oven to 300° F.
Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown.
Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with roasted vegetables.
Yields: 4 servings
INGREDIENTS
Pot roast
• 2 tablespoons olive oil
• One 3- to 4-pound boneless chuck roast, trimmed
• Kosher salt
• Freshly ground black pepper
• 12 ounces beer (not dark)
• 1 cup beef broth
• One 2-ounce envelope Italian dressing mix
• 2 bay leaves
• 10 to 12 garlic cloves, smashed
• 2 onions, quartered
Roasted vegetables
• 1 1/2 pounds red new potatoes, halved
• 1 pound baby carrots
• 2 medium onions, quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
Recipe continues below ↓
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DIRECTIONS
For vegetables: Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.
Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.
For meat: Preheat the oven to 300° F.
Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown.
Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with roasted vegetables.
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