RE: My Absolutely Brilliant Thought for A RF Holiday
Mon, 12/13/04 3:25 PM
So no one accuses me of not putting my efforts where my mouth is, here's a few of the ones I'm submitting
Artichoke and Crab Towers
3 cans whole artichoke hearts
1 lb Jumbo Lump Crab Meat
Hollandaise Sauce(recipe follows)
3 cups grated cheeses( I use a mix of parmesean, romano, asiago, fontinella and gruyere)
Drain liquid from artichokes. Remove and slice a minute section off the bottoms, in order for hearts to stand up in pan. Place artichokes in shallow baking pan. Make an indentation in the middle of the hearts and spoon in jumbo lumb crab into each.
1 lb 4 oz butter
1/8 tsp peppercorns, crushed
1/8 tsp salt
3 Tbsp white vinegar or wine vinegar
2 Tbsp cold water
6 egg yolks
1 to 2 Tbsp lemon juice
Clarify the butter. Keep it warm but not hot.
Combine the peppercorns, salt, and vinegar in a saucepan. Reduce au sec.
Remove from the heat and add the cold water. Transfer the diluted reduction to a stainless steel bowl.
Add the egg yolks and beat well.
Hold the bowl over a hot-water bath and beat the yolks until they are thickened and creamy. Do not overcook them or they will curdle.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter, adding it drop by drop at first. If it becomes too thick to beat before all the butter is added, beat in a little of the lemon juice.
When all the butter has been added, beat in lemon juice to taste and adjust the seasonings with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
Strain through cheesecloth to remove peppercorns.
Spoon Hollandaise over each artichoke tower. Sprinkle grated cheeses over top of each. Bake in 350 oven 15 minutes , then broil until cheese is golden and bubbly. Serve on large platter.
Prime Rib with Yorkshire Pudding and Horseradish Cream Sauce
This produces a roast that is seared with a crisp fat crust, medium rare in the middle and medium on ends.
1 10 lb Prime Rib Roast, Meat separated from the bone and tied on, fat untrimmed
1/2 cup olive oil
1 Cup flour
2 teaspoons salt
2 teaspoons cracked pepper
1 tsp Paprika
1 tsp garlic powder
1 tsp onion powder
Let roast sit out until main chill is off. Mix flour and salt, pepper, paprika, Garlic powder and onion powder. Coat Roast with olive Oil. Pat flour all over outside of roast and fairly thickly on the Fat. Place it on a rack in a shallow pan, bone side down. Roast in a preheated 500F oven for 35-40 minutes, basting twice with additional olive oil. Reduce the heat to 325F and roast 30 minutes longer. Check for desired doneness with meat thermometer : For Rare 125 to 130 degrees...Medium 135 to 140 internally. Remove and let roast rest for about 30 minutes before carving. Reserve pan drippings for Yorkshire pudding.
2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk
1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk.
Gradually whisk in remaining z cups milk. Cover with plastic; chill in the refrigerator while the Prime Rib is cooking.
2. When roast is finished, set oven at 425 degrees. When pan has been deglazed, pour cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib.
1 1/2 C. creme fraiche or sour cream
1/2 cup mayonaisse
1/2 C. prepared white horseradish
6 T. chopped fresh chives
4 t. fresh lemon juice
Whisk all ingredients to blend in small bowl. Season with salt and pepper. Can be made 2 days ahead. Cover and chill.) Makes about 2 cups.
Baklava with Mixed Nuts
Although I also make baklava the traditional way with just walnuts, this recipe is always requested more. I usually make 3 trays of this so I at least get one piece!
Baklava Yields 100 Baklava
3/4 Cup Honey
3/4 Cup Water
1/2 TBLSP Lemon Juice
1 TBLSP OrangeBlossom Water
1 Box Frozen Phyllo Dough
1 lb melted Butter
1 Teaspoon Cinnamon
1/2 Teaspoon Cardamom
1/8 Teaspoon Ground cloves
1/2 cup brown sugar
2 TBLSP white granulated sugar
2 cups finely chopped Mixed Nuts using the following:
Walnuts, Pecans, Pistachios, Hazelnuts, Almonds
In a large saucepan put simmer the honey and water and add the lemon juice until it is thick enough to
coat the back of the spoon.
Remove the lemon and add the orange blossom water.
Simmer a few more minutes.
Cool and refrigerate.
Prepare a filling of mixed nuts
Sprinkle the nuts with a mixture of sugar, cinnamon, cardamom and cloves.
Preheat the oven to 350 degrees.
Melt the butter.
Layer the phyllo sheets, 12-15 of them to a buttered baking tray.
Brush the sheets with about half the butter and spread the filling on top of
Cover with the remaining phyllo sheets, also brushed with butter.
Cut the top layered sheets diagonally into 2" long diamonds, cutting through
the filling but not the bottom layers of phyllo sheets.
Bake about 30 minutes.
Raise the oven temperature to 450 degrees and bake for an additional 15 minutes
until golden brown.
Remove from the oven.
Pour the refrigerated syrup over the top of the puffed dough.
Cut, using the same diagonals, through the uncut layer of dough.
Serve when cool, or as this seasons and only gets better with standing for a day or two, try to hide it from the world for a day or so.
Kitchen Sink Cheese Balls
2 cups shredded swiss cheese
2 cups shredded cheddar cheese
2 package cream cheese, softened
1/2 cup sour cream
1/2 cup chopped green onions
1 (2 ounces) jar pimiento
2 tablespoons sweet pickle relish
12 slices bacon, crisp-cooked,drained,and crumbled
1/2 cup finely chopped pecans
1 dash salt
1 dash pepper
1/4 cup snipped parsley
1 tablespoon toasted sesame seeds
1. Let swiss and cheddar cheeses come to room temperature.
2. In a large bowl beat together cream cheese and sour cream till fluffy.
3. Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.
4. Cover and chill till firm.
5. Shape into 1 large or 2 small balls on wax paper.
6. In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.
7. Turn mixture out onto clean clean sheet of waxed paper.
8. Roll cheese balls in seed mixture to coat.
9. Wrap and chill.
10. Let stand 30 minutes at room temperature before serving.
11. Serve with crackers.
Brie and Sausage Breakfast Casserole
This is my variation of the Sausage Egg Breakfast Casserole
8 ounces brie round
1 1/2 lb ground sage pork sausage
8 slices soft french bread, sliced thin
1 cup grated parmesan cheese
7 large eggs, divided
3 cups whipping cream, divided
2 cups milk
1 teaspoon dried sage
1 teaspoon dry mustard
1. Trim and discard rind from top of Brie.
2. Cut cheese into cubes; set aside.
3. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain sausage well.
4. Trim crusts from bread. Place crusts evenly in the bottom of a lightly greased 13x9 baking dish.
5. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.
6. Whisk together 5 eggs, 2 cups whipping cream, and next 3 ingredients; pour evenly over cheeses.
7. Cover and chill 8 hours.
8. (I chill it overnight, so longer than 8 hours doesn't seem to hurt it.) Whisk together remaining 2 eggs and remaining 1 cup whipping cream; pour evenly over chilled mixture.
9. Bake at 350 for 1 hour or until casserole is set.