HOT HOT HOT!!!
This is the word of the day! It was great to see all the family and eat some super great food! Can't wait to get some recipes from everyone!
Sunday, July 4, 2010
Wednesday, March 31, 2010
Oh Easter Pie!!
My dad and his wife are up visiting from Florida. Every Easter they make Easter Pie, and for the first time in a LONG time they are making it here in NH!!! I can't wait to eat it!!
Italian Pizzagaina
DOUGH
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze
FILLING
250 g mortadella, sliced and chopped
250 g provolone, thinly sliced
250 g capicola (hot ham), very thinly sliced
125 g prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked
In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.
Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.
Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.
Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.
When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
Make the Filling:
At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.
Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
Assemble Easter Pie:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).
Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.
Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.
Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.
Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
Press together and crimp edges well, then flute in a decorative fashion.
Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.
Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)
Cover and refrigerate overnight. Cut into 3-4cm slices and allow individual slices to sit at room temperature for 15 minutes before serving.
Italian Pizzagaina
DOUGH
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon lemon juice
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze
FILLING
250 g mortadella, sliced and chopped
250 g provolone, thinly sliced
250 g capicola (hot ham), very thinly sliced
125 g prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons parmesan cheese, freshly grated
2 tablespoons romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked
In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105 degrees (or warm to the touch). Stir in 1/3 cup flour to "feed" yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.
Tip: It's a good idea to keep more than one type or brand of yeast on hand if you bake your own bread. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn't as active as you'd like it to be; if only half the yeast is good, your bread will still rise. It will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85 degrees) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85 degrees.
Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.
Turn out onto lightly floured board and using your hands, which you've rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little "pops" as air bubbles break and new air pockets are formed.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.
When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
Make the Filling:
At your deli, have the cold cuts sliced thinly, with the proscuitto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you'll be using the proscuitto.
Measure out a half cup of the ricotta. Add parmesan and romano cheese to this, then stir in the cracked whole peppercorns. Note: To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
Assemble Easter Pie:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).
Next, add a layer of ricotta, parmesan, romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.
Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of proscuitto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.
Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.
Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
Press together and crimp edges well, then flute in a decorative fashion.
Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350 degree oven for 45 minutes.
Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you'll drop the temperature!)
Cover and refrigerate overnight. Cut into 3-4cm slices and allow individual slices to sit at room temperature for 15 minutes before serving.
Tuesday, February 16, 2010
New England "Lobsta" Cobbler
I found this recipe online from NH.com
I haven't tried it yet, but this summer it is a sure thing!!
Makes 6 servings
1/4 cup butter
1 pound lobster meat, diced
1/4 cup flour
1 cup chicken broth
1 cup Hood half and half
1/2 teaspoon pepper
1/2 cup shredded Havarti cheese
Cobbler Crust:
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 Tablespoons butter (softened)
1 Tablespoon lemon zest
1/2 cup water
Melt the butter in a medium saucepan over medium heat. Add lobster meat. Cook until opaque. Remove lobster from saucepan and set aside.
Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, Hood half and half and pepper.
Simmer 5 to 10 minutes, or until thickened.
Stir lobster and Havarti cheese into the sauce mixture. Continue cooking 5 minutes.
To prepare the cobbler: In a stainless-steel bowl, mix flour, salt, sugar, and baking powder. Stir in the softened butter until the mixture has a sandy consistency. Add the lemon zest and water and stir.
Baking: Place the lobster mixture in a glass oven dish. Top with dollops of the cobbler topping. Bake in a 350-degree oven for 10 minutes or until the top is well browned. Serve immediately. New England "Lobsta" Cobbler
Makes 6 servings
1/4 cup butter
1 pound lobster meat, diced
1/4 cup flour
1 cup chicken broth
1 cup Hood half and half
1/2 teaspoon pepper
1/2 cup shredded Havarti cheese
Cobbler Crust:
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
1-1/2 teaspoons baking powder
3 Tablespoons butter (softened)
1 Tablespoon lemon zest
1/2 cup water
Melt the butter in a medium saucepan over medium heat. Add lobster meat. Cook until opaque. Remove lobster from saucepan and set aside.
Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, Hood half and half and pepper.
Simmer 5 to 10 minutes, or until thickened.
Stir lobster and Havarti cheese into the sauce mixture. Continue cooking 5 minutes.
To prepare the cobbler: In a stainless-steel bowl, mix flour, salt, sugar, and baking powder. Stir in the softened butter until the mixture has a sandy consistency. Add the lemon zest and water and stir.
Baking: Place the lobster mixture in a glass oven dish. Top with dollops of the cobbler topping. Bake in a 350-degree oven for 10 minutes or until the top is well browned. Serve immediately.
Thursday, February 11, 2010
Rum Balls... need I say more??
RUM BALLS – BIG BATCH
2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
½ cup unsweetened cocoa
2 cups confectioner’s sugar
2/3 cup dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating
Stir vanilla wafer crumbs, nuts, confectioner’s sugar and unsweetened cocoa. Starting with half the quantity of rum and half the corn syrup, Gradually stir in liquids, adding a little at a time.
Stir together and check the consistency. When you can roll the mixture into a 1 inch ball, don't add any more rum or syrup. You may not need to add the full amount called for in the recipe. (This is because some cocoa brands contain more cornstarch or other fillers than others which absorb the liquids).
Add citrons (optional) and stir until well blended.
Shape into 1 inch balls.
Roll in either coconut or jimmies.
Makes approximately 9 dozen.
2 boxes (12 oz ea.) vanilla wafers, crushed
2 cups chopped pecans or walnuts
½ cup unsweetened cocoa
2 cups confectioner’s sugar
2/3 cup dark rum
2 cups light or dark corn syrup
8 oz. container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating
Stir vanilla wafer crumbs, nuts, confectioner’s sugar and unsweetened cocoa. Starting with half the quantity of rum and half the corn syrup, Gradually stir in liquids, adding a little at a time.
Stir together and check the consistency. When you can roll the mixture into a 1 inch ball, don't add any more rum or syrup. You may not need to add the full amount called for in the recipe. (This is because some cocoa brands contain more cornstarch or other fillers than others which absorb the liquids).
Add citrons (optional) and stir until well blended.
Shape into 1 inch balls.
Roll in either coconut or jimmies.
Makes approximately 9 dozen.
Tuesday, February 9, 2010
Yeah for Nancy's Melon!!!
Watermelon, Feta & Black Olive Salad
1 small red onion
1 bunch fresh mint, chopped
2-4 limes, depending on juiciness
3-4 Tbs. extra virgin olive oil
3 1/2 pounds ripe watermelon
4 oz. (1/2 cup) pitted black olives (I used kalamata olives)
9 oz. feta cheese
Black pepper to taste
Bunch of fresh flat leaf parsley
Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice to bring out the transparent pinkness in the onions and diminish their rasp. If the limes are nice and juicy, two limes worth should do the job. If they are disappointingly dry when you cut them in half use more!
Remove rind from watermelon and cut into bite size pieces. Cut feta into similar size pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish and add to the bowl along with the chopped mint.
Tip the onions along with their juices over the salad in the bowl and add the olive oil and olives. Toss gently so as not to break up the watermelon and chunks of feta. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
Enjoy!
1 small red onion
1 bunch fresh mint, chopped
2-4 limes, depending on juiciness
3-4 Tbs. extra virgin olive oil
3 1/2 pounds ripe watermelon
4 oz. (1/2 cup) pitted black olives (I used kalamata olives)
9 oz. feta cheese
Black pepper to taste
Bunch of fresh flat leaf parsley
Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice to bring out the transparent pinkness in the onions and diminish their rasp. If the limes are nice and juicy, two limes worth should do the job. If they are disappointingly dry when you cut them in half use more!
Remove rind from watermelon and cut into bite size pieces. Cut feta into similar size pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish and add to the bowl along with the chopped mint.
Tip the onions along with their juices over the salad in the bowl and add the olive oil and olives. Toss gently so as not to break up the watermelon and chunks of feta. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.
Enjoy!
Always a Hit
Cannoli
Cannoli shell:
4 cups of flour
3/4 cup Crisco
1/2 cup sugar
1 egg
20 tbsp of water or wine (there are 16 tbsp to a cup)
1/2 tsp. cinnamon
(makes approx. 50 cannolis)
The key to a good flaky shell is to NOT work the dough too much..."cut" the Crisco into the dry ingredients until the mixture is no bigger than pea sized, then add the egg and slowly stir in the water until it forms a ball.
I usually make this in advance and refrigerate the dough. It's easier to roll and work with when it's cold. Roll it thin (using flour so it doesn't stick), like less than an eight of an inch. Use a round cookie cutter (or a cup or a glass...anything round will do)...there are different sized tubes so you'll have to experiment with the size of the circle you're cutting. Wrap the cut circle around the tube and seal the edge with water...be sure the edges are sealed good because they tend to pop open when frying.
Cannoli Filling Recipe
Ingredients
* 3/4 cup cornstarch
* 4 cups milk
* 1 1/2 cups sugar
* 1 1/2 tsp almond extract
* 1 1/2 tsp vanilla extract
* 1 1/2 tsp cinnamon
* 1/2 cup semi-sweet chocolate chips
* 3 pounds ricotta cheese, drained of all moisture
* 1/2 cup toasted almonds, toasted
* 1/2 tsp orange zest
Directions
1. In a saucepan, slowly whisk 1 cup of the milk into the cornstarch. Whisk until smooth. Let sit about 20 minutes.
2. Add the remaining milk and sugar to the milk-starch and stir over a low heat. Continue stirring until it is thick and smooth. Remove from heat.
3. Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid "skin" and allow to cool to room temperature.
4. Add the ricotta cheese, cinnamon, chocolate chips, almonds, and orange zest to the the cornstarch and pipe the filling into cannoli shells.
Note: Presentation is key to great cannoli. You can simply sprinkle with powdered sugar, or dip the ends of each filled cannoli into melted chocolate then chopped nuts. Don't be afraid to be creative. Pull out the colored sugars, sprinkles, and candy confetti for a wild experience!
Subscribe to:
Posts (Atom)