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.

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.

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!

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!