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bahamas Is My Kitchen
BAHAMAS Breakfast Appetizers & Soups
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non-liquid ingredients
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Coconut shrimp with sweet chili sauce
Codfish acras
Breakfast Appetizers Soups & salads influenced by American Baked oysters with wild mushroom ragout Doughnut muffins Blueberry-buckwheat pancakes Best pancakes Blueberry corn bread Blueberry corn muffins Gluten-free pancakes Double cranberry soda bread
BAHAMAS Main Dishes
Codfish acras
Breakfast Appetizers Soups & salads influenced by American Baked oysters with wild mushroom ragout Doughnut muffins Blueberry-buckwheat pancakes Best pancakes Blueberry corn bread Blueberry corn muffins Gluten-free pancakes Double cranberry soda bread
Barbecued pork loin
Caribbean conch stew
Main Dishes influenced by American Carrot muffins with zucchini and pineapple Banana bran muffins Blueberry-banana pancakes Napoleon of peekey toe crab and apple Gluten-free pancakes Blueberry buttermilk waffles Coconut flour pancakes Best pancakes Doughnut muffins Carrot muffins
Caribbean conch stew
Main Dishes influenced by American Carrot muffins with zucchini and pineapple Banana bran muffins Blueberry-banana pancakes Napoleon of peekey toe crab and apple Gluten-free pancakes Blueberry buttermilk waffles Coconut flour pancakes Best pancakes Doughnut muffins Carrot muffins
Side Dishes influenced by American
Home made cranberry juice
Corn bread stuffing
Hot spiced blueberry sauce
Oven-cooked bacon
Oven baked sweet potato fries
Baked acorn squash with chestnuts apples and leeks
The best hash brown patties
Green bean casserole
BAHAMAS Desserts
Coconut ice cream with mango sauce
Orange chiffon cake with orange fluff icing
Winter citrus compote
Desserts influenced by American
Rum-broiled grapefruit
Rhubarb crumb bars
The summit cake
Angel food cake
Chocolate cake for birthday cake
Tangerine jelly
Lemon or lime mousse
Orange prune nut loaf
liquid MeasuresOrange chiffon cake with orange fluff icing
Winter citrus compote
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Cuisine is influenced by the cooking of
USA
The Bahamas has a great tradition of delicious local dishes, featuring ingredients like guava, rock lobster and conch.
Bahamian cuisine is influenced by the dishes and cooking style of the American South, which is evident in the side dishes and seasoning used.
Grits are common, as is a considerable amount of spice. There are some elements of Bahamian cuisine that are similar to cuisine throughout the Caribbean, such as fresh seafood, peas n’ rice, and some that are unique to the islands of The Bahamas.
SEAFOOD particularly Conch, pronounced “konk,” and Rock Lobster are the a major component of Bahamian cuisine. The beautiful waters surrounding the islands have provided the residents of The Bahamas with a bounty of fresh seafood and shellfish for generations. Conch is a local staple and the national dish of The Bahamas. This mollusk with its beautiful shell is found throughout regional waters and its meat is prepared in a variety of ways.
At Arawak Cay (also known as The Fish Fry), you can watch conch salad being artfully prepared, and try conch fritters or cracked conch, battered and deep-fried conch meat seasoned to perfection. Another popular preparation of this unique seafood is conch chowder, a tomato-based soup with conch that is stewed until the meat is succulently tender.
Rock Lobster the spiny, clawless lobster is often served broiled, or minced up in salads. Fresh fish is very prominent in Bahamian cuisine, and dishes like fried snapper or grouper served with grits, or peas and rice, are very common.
USA The Bahamas has a great tradition of delicious local dishes, featuring ingredients like guava, rock lobster and conch.
Bahamian cuisine is influenced by the dishes and cooking style of the American South, which is evident in the side dishes and seasoning used.
Grits are common, as is a considerable amount of spice. There are some elements of Bahamian cuisine that are similar to cuisine throughout the Caribbean, such as fresh seafood, peas n’ rice, and some that are unique to the islands of The Bahamas.
SEAFOOD particularly Conch, pronounced “konk,” and Rock Lobster are the a major component of Bahamian cuisine. The beautiful waters surrounding the islands have provided the residents of The Bahamas with a bounty of fresh seafood and shellfish for generations. Conch is a local staple and the national dish of The Bahamas. This mollusk with its beautiful shell is found throughout regional waters and its meat is prepared in a variety of ways.
At Arawak Cay (also known as The Fish Fry), you can watch conch salad being artfully prepared, and try conch fritters or cracked conch, battered and deep-fried conch meat seasoned to perfection. Another popular preparation of this unique seafood is conch chowder, a tomato-based soup with conch that is stewed until the meat is succulently tender.
Rock Lobster the spiny, clawless lobster is often served broiled, or minced up in salads. Fresh fish is very prominent in Bahamian cuisine, and dishes like fried snapper or grouper served with grits, or peas and rice, are very common.
Appetizer Coconut shrimp with sweet chili sauce 
Serves: 4
Preparation time:15 minutes
Cooking time:10 minutes
1 pound shrimp, peeled and deveinedsalt and pepper
1/3 cup flour
2 eggs, lightly beaten
1/2 cup panko breadcrumbs
1/2 cup shredded coconut
oil for frying
Sweet Chili Sauce (See recipe)
Season the shrimp with salt and pepper, dredge them in flour, dip them in egg and coat them with a mixture of the breadcrumbs and shredded coconut.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.
Heat the oil in a large pan over medium-high heat and cook the shrimp until golden brown, about 2-3 minutes, before setting aside on paper towels to drain.
Appetizer Codfish acras
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 lb (250 g) Salted codfish - flaked1/2 cup water
1 cup (120 g) flour
1 teaspoon chopped fresh thyme
2 scallions, chopped
1/2 teaspoon Scotch Bonnet chile, minced
1 teaspoon garlic, minced
1 tablespoon chopped parsley
1/4 teaspoon Ground allspice
1 tablespoon white vinegar
2 eggs
1/2 teaspoon baking soda
Corn oil - for frying
Soak the salted cod fish in cold water for 12 hours.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Cook in simmering water for 5 to 6 minutes. Let cool and clean, debone and flake the fish.
In a mixing bowl , mix the flour and water to from a paste.
add the fish, scallions, Scotch Bonnet chile, garlic, onion and seasoning.
add the egg yolks and vinegar
just before cooking, add baking soda and beaten egg whites.
Meanwhile, heat 2 inches of corn oil to 350 to 375 degrees in a heavy cast-iron pot or deep fryer. Drop the acras into it by the teaspoonful. Fry until they are light brown, turning once. When done, remove with a slotted spoon and drain on paper towels.
Serve the accras as soon as they are ready with lemon wedges and curried mayonnaise sauce.
Appetizer Baked oysters with wild mushroom ragout
Recipe courtesy John Besh for Food Network Magazine
Serves: 4
2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper
Serves: 4
Preparation time: 30 minutes
Cooking time:10 minutes
For the Oysters2 dozen oysters
For the Aioli:
2 cloves garlic, chopped
2 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt
1 cup extra-virgin olive oil
For the Ragout:
1 cup diced thick-sliced hickory-smoked bacon
1 or 2 shallots, minced
1 cup wild mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons cold butter, cut into small pieces
Leaves of 1 sprig fresh thyme
Kosher salt and freshly ground pepper
Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.
Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
An hour before shucking, scrub the oysters with a stiff brush under cold running water to remove any grit. Set them aside to relax muscles in shell. They will open with more ease.
Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell.
Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate.
Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper.
Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual baking dishes or one large dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout.
Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately.
Appetizer Doughnut muffins
Serves: 12
Preparation time:20 minutes
Cooking time:40 minutes
For Muffin Batter1 cup milk (low-fat is fine)
2 teaspoons lemon juice
12 tablespoons (1-1/2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons grated nutmeg
For Muffin Topping
3 tablespoons unsalted butter
3 tablespoons granulated sugar
2-1/4 teaspoons cinnamon
Preheat oven to 350°F. Spray a standard-size muffin pan generously with nonstick cooking spray.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.
Appetizer Blueberry-buckwheat pancakes
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
3/4 cup all purpose flour 1/2 cup buckwheat flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons canola oil
2 large eggs, separated
melted butter
1 1/2 cups fresh blueberries or frozen, unthawed
Mix first 6 ingredients in a large bowl.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
Stir in buttermilk, oil and egg yolks.
Using an electric mixer, beat egg whites until medium-firm peaks form. Gently fold egg whites into batter.
Heat a heavy large skillet over medium-high heat; lightly brush skillet with melted butter. Drop batter by ¼ cupfuls into skillet; spread to 4 inch rounds. Sprinkle 2 tablespoons blueberries over each round. Cook until tops are covered with small bubbles and bottom are golden, about 2 minutes. Turn and cook until second sides are golden, about 1 minute.
Repeat with remaining batter and blueberries, brushing skillet with melted butter for each batch.
Appetizer Best pancakes
For an extra-special breakfast, try adding any of the following ingredients to your favorite pancake batter.
– Sliced bananas
– Sliced peaches or pears and ground cardamom
– Apples, sliced and sauteed in butter, with ground cinnamon
– Fresh raspberries or blackberries
– Fresh sliced strawberies or wild strawberries
– Poppyseeds and lemon zest
– Shredded sweetened dried coconut
– Dried cherries and raisins plumped in fruit juice
– Chocolate chips
– Chopped toasted walnuts, pecans, or granola
Serves: 6
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 1/4 cups milk
3 tablespoons melted butter
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
1 1/2 cups all-purpose flour 1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 1/4 cups milk
3 tablespoons melted butter
Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Mix in melted butter. Allow batter to rest at room temperature for 15 to 20 minutes.
Cook pancakes on a hot greased griddle or a large non-stick frying pan.
It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real amber maple syrup.
Blueberry pancakes:
Sprinkle blueberries over the batter immediately after pouring it on the griddle or pan.
Sautéed pears or apples:
Peel, core and thinly slice 2 pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.
Other fruit can be added to batter immediately after it is poured on the griddle: wild strawberries, raspberries, sliced bananas, toasted nuts, granola or raisins plumped in fruit juice.
Luscious toppings:
- cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.
.- honey and spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.
Cook pancakes on a hot greased griddle or a large non-stick frying pan.
It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real amber maple syrup.
Blueberry pancakes:
Sprinkle blueberries over the batter immediately after pouring it on the griddle or pan.
Sautéed pears or apples:
Peel, core and thinly slice 2 pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.
Other fruit can be added to batter immediately after it is poured on the griddle: wild strawberries, raspberries, sliced bananas, toasted nuts, granola or raisins plumped in fruit juice.
Luscious toppings:
- cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.
.- honey and spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.
Appetizer Blueberry corn bread
Serves: 6
Preparation time: 15 minutes
Cooking time:50 minutes
1 cup flour 1 tablespoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
1/4 cup sugar
1 cup milk
1 large egg
1/2 cup unsalted butter, softened
1 cup blueberries
Preheat oven to 425 degrees.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
In a separate bowl, combine and beat milk, egg, and butter.
Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
Pour batter into pans.
Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.
Appetizer Blueberry corn muffins
Serves: 12
Preparation time:15 minutes
Cooking time:20 minutes
1 cup flour 1 cup cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
4 ounces unsalted butter
1 egg
1/3 cup honey
1/3 cup sugar
3/4 cup milk
2 cups blueberries
Preheat oven to 400 degrees.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.
In a mixing bowl, combine flour, cornmeal, baking powder and salt. Set aside.
In an electric mixer, whisk together the butter, egg, sugar, honey and milk.
Stir together these two mixtures and carefully fold in the blueberries. Spoon the batter in a greased 12-muffin tins.
Bake the muffins for 15 to 20 minutes or until golden. Remove muffins from cups while hot.
Appetizer Gluten-free pancakes
An interesting mix for whole-grain gluten-free flour mix is on this site:
http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/
Serves: 4
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
7 ounces (by weight) whole-grain gluten-free flour mix1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.
Appetizer Double cranberry soda bread
Makes 1 loaf
Serves: 8
1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)
Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
1/4 cup fresh orange juice 1 teaspoon orange zest
3/4 cup soy milk or rice milk
3 tablespoons canola oil
1 1/2 cups whole wheat flour
1 cup pastry flour
1 teaspoon baking soda
1/4 cup sugar
1 cup fresh cranberries, roughly chopped
1/2 cup dried cranberries
1/4 cup lightly toasted, chopped walnuts (optional)
Preheat oven to 350 degrees.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.
Lightly oil a baking sheet or line with parchment paper. Combine juice and zest of orange with the soy or rice milk to make 1 cup. Add oil and whisk together with a fork. Set aside.
Blend flours and baking soda together, stirring to make sure there are no small lumps of soda.
Mix in sugar, fresh and dried cranberries, and walnuts, if desired. Add liquid ingredients to dry ingredients, stirring until a stiff dough is formed.
Turn dough out onto a lightly floured board and knead a few turns. Shape into a round loaf and place on the prepared baking sheet. With a sharp knife cut an X across the top about ½-inch deep (to allow for dough expansion when baking).
Bake 40 to 45 minutes, or until a toothpick comes out clean and the top is browned. Remove to cooling rack. Cool 10 to 15 minutes before slicing.
Main Barbecued pork loin
Serves: 8
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
For the barbecue sauce: 2 teaspoons corn oil
1/2 cup yellow onions, diced
2 teaspoons garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup ketchup
1 cup cider vinegar
1/4 cup soy sauce
1/4 cup light brown sugar
2 teaspoons Worcestershire sauce
1 boned loin of pork, 3 to 3 ½ pounds
2 cloves of garlic, peeled and slivered
salt and freshly ground black pepper to taste
Preheat oven to 350 degrees.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.
Place oil, onion, chopped garlic, cumin cayenne pepper in a dutch.
Cook over low heat while stirring for 5 minutes. Add the remaining ingredients. Simmer for 10 minutes. Remove from heat. Set aside.
Line a roasting pan with foil. Season pork loin with salt and pepper. Place in the roasting pan.
Spoon 1 cup of the barbecue sauce over pork. Place in oven.
Baste with additional sauce every 20 minutes until roast is done and all sauce is used, about 1 1/2 hours or until the center of roast has reached a temperature of 155 degrees.
Let roast rest 15 to 20 minutes, loosely covered with aluminum foil. Place pan juices in a bowl and set aside for 5 minutes.
Skim off any fat that rises on top.
Stir in any natural juices that are released from pork roast. Heat sauce and serve alongside pork.
Remove any fat. Slice the roast. Serve with the sauce.
Main Caribbean conch stew
Serves: 4
Preparation time: 20 minutes
Cooking time:50 minutes
2 large conchs, cleaned1/2 large onion, diced
1 large tomato, diced
4 medium potatoes, peeled and cut into small cubes
1 lime
1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
2 tbsp tomato paste
pepper sauce or red pepper flakes to taste
2 tsp salt
1/2 tsp ground pepper
7 cups water
Tenderize the conch to 1/8-inch thickness, using a meat mallet.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.
Place the conch in a pot of water. The water should just cover the conch. Boil for 20-30 minutes.
In a large pot, add the oil and allow to heat up for a minute.
Add the flour and stir to make a roux. Let the roux simmer for about 5 minutes. Don't let the roux burn!
Add the tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt and pepper. Stir and let simmer for a minute or two.
Add the potatoes, tomato paste. Stir and let simmer for about 15 minutes.
Meanwhile, take the conch out of the water and cut it into small chunks.
Add the water, conch and the juice of 1 lime to the large pot.
Cover the pot and simmer until the potatoes are done, about 30 minutes.
Taste and add more salt and pepper if necessary.
Main Carrot muffins with zucchini and pineapple
Serves: 12
Preparation time: 15 minutes
Cooking time:30 minutes
2 cups flour 2 cups shredded carrots
1 cup brown sugar
1 cup shredded zucchini
1 golden delicious apple cored and finely chopped
3/4 cup golden raisins
1 tablespoon cinnamon
2 teaspoons baking soda
1 1/2 teaspoons orange zest
1 teaspoon vanilla
1/2 teaspoon salt
3 eggs
1 cup vegetable oil
Preheat oven to 375 degrees .
Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
Transfer muffins on a rack to cool. Serve warm.
Mix all ingredients except eggs and oil in a large bowl. Beat eggs and oil in a separate bowl.
Stir flour mix into eggs. Spoon 1/4 cup batter into each cup. Bake for about 25 minutes.
Transfer muffins on a rack to cool. Serve warm.
Main Banana bran muffins
Serves: 12
Preparation time: 20 minutes
Cooking time:20 minutes
1/2 cup butter 1/2 cup brown sugar
2/3 cup mashed bananas
1 tablespoon molasses
1 1/4 cups flour
1/2 cup natural bran
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 egg
1/2 cup buttermilk
1/4 cup raisins
Preheat oven to 375 degrees.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Cream butter, sugar, molasses then add bananas.
Add all dry ingredients with egg and buttermilk. Whisk until batter is smooth. Pour batter in greased muffin tins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Main Blueberry-banana pancakes
Serves: 6
Preparation time: 15 minutes
Cooking time:15 minutes
1 1/2 cups sifted all purpose flour 1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1-1/2 cups milk
1/4 cup butter, melted
2/3 cup mashed banana
1 teaspoon vanilla extract
2 cups fresh blueberries
Mix flour, sugar, baking powder and salt. Add eggs, milk, butter, bananas and vanilla. Stir until well blended and smooth. Fold in blueberries.
Spoon about 1/4 cup of batter for each pancake on preheated, greased griddle. Turn only once.
Spoon about 1/4 cup of batter for each pancake on preheated, greased griddle. Turn only once.
Main Napoleon of peekey toe crab and apple
Recipe adapted from Le Bernadin, New York NY
Serves: 2
1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper
For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream
Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder
Serves: 2
Preparation time: 40 minutes
Cooking time:15 minutes
3/4 pound peeky-toe or jumbo lump crab meat 1 Granny Smith apple
1 vine-ripened tomato
1 tablespoon plus 1 teaspoon thinly sliced fresh chives
4 tablespoons fresh lemon juice
2 1/2 tablespoons sour cream
2 1/2 tablespoons mayonnaise
2 teaspoons curry powder
2 tablespoons milk
freshly ground white pepper
For tuiles:
1/2 stick (1/4 cup) unsalted butter
1/2 cup rice flour
1 tablespoon all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup egg whites (from about 3 large eggs)
1/4 cup heavy cream
Garnish:
julienne strips of tomato,
sliced fresh chives, and curry powder
Pick over crab meat to remove any bits of shell and cartilage and if using lump crab meat lightly shred.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
Peel and core apple and cut enough into 1/4-inch dice to measure 1/2 cup plus 1 tablespoon.
Peel and seed tomato and cut enough into 1/4-inch dice to measure 1/3 cup. Reserve 1 tablespoon each diced apple and tomato for sauce and in a bowl combine crab meat, remaining diced apple and tomato, 1 tablespoon chives, 3 tablespoons lemon juice, 1 1/2 tablespoons sour cream, 1 1/2 tablespoons mayonnaise, and 1 1/2 teaspoons curry powder, tossing to combine well. Chill filling.
In a bowl whisk together milk and remaining tablespoons lemon juice, sour cream, and mayonnaise and stir in reserved diced apple and tomato, remaining teaspoon chives, 1/2 teaspoon curry powder, and white pepper and salt to taste. Chill sauce while making tuiles.
Make tuiles:
Preheat oven to 350°F. In a small saucepan melt butter over moderate heat and cool slightly. In a bowl whisk together flours, sugar, salt, white pepper, and nutmeg and whisk in whites until just combined. Whisk in cream until just combined and whisk in butter until just combined. On a baking sheet spread 2 teaspoons batter in an arc shape. With a pastry brush spread batter into a 5-inch-long arc, about 1 1/2 inches wide.
Make 3 more arcs with some of remaining batter in same manner, spacing them about 1 inch apart. Bake tuiles in middle of oven until bubbly, crisp, and golden, 3 to 5 minutes.
Carefully transfer tuiles with a thin spatula to a rack to cool and make more tuiles in same manner. (There will be enough batter to make about 26 tuiles, more than you need for the napoleons; leftovers may be used as an hors d'oeuvre.)
Spoon 2 tablespoons filling onto a plate and top with a tuile. Make 2 more layers with 4 tablespoons filling and 2 tuiles. Make 3 more napoleons in same manner. Drizzle sauce around napoleons and garnish with tomato, chives, and curry powder.
Main Gluten-free pancakes
An interesting mix for whole-grain gluten-free flour mix is on this site:
http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/
Serves: 4
1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
7 ounces (by weight) whole-grain gluten-free flour mix1 ounce ground flaxseed
1 ½ teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon cardamom
½ teaspoon Saigon cinnamon
8 ounces buttermilk
¼ teaspoon almond extract
2 large eggs
2 ounces melted butter
butter or vegetable oil for the skillet
Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.
Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.
Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.
Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
Continue this until you have cooked all the pancakes.
Main Blueberry buttermilk waffles
Delicious fluffy waffles studded with juicy blueberries
Serves: 4
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving
Serves: 4
Preparation time:20 minutes
Cooking time:30 minutes
2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup fresh blueberries (6 ounces), plus more for serving
Nonstick cooking spray
Sweetened creme fraiche and confectioners' sugar, for serving
Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined; fold blueberries into batter.
Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes.
Remove from iron and transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.
Main Coconut flour pancakes
Serves: 4
Preparation time:10 minutes
Cooking time:15 mintes
4 large eggs, at room temperature1 cup coconut milk
2 teaspoons pure vanilla extract
1 tablespoon honey
1/2 cup plus 1 tablespoon (63 gr) coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Coconut oil
Honey, pure maple syrup, fruit compote for serving
1. Preheat a large skillet or griddle over medium-low heat.
2. Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
3. In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
4. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
5. Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (keep them small for easier flipping.)
6. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
7. Serve hot with your choice of accompaniment.
8. You can freeze the prepared pancakes and reheat them later.
2. Beat the eggs in the bowl of a stand mixer with a whisk attachment at medium speed until frothy. Mix in the coconut milk, vanilla and honey.
3. In a small bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
4. Add half of the dry ingredients to the wet ingredients and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture and beat at medium to medium-high speed for another minute or two, or until the coconut flour is completely mixed into the batter and has fully absorbed the liquid.
5. Grease the heated pan with coconut oil, using a heat-proof silicone brush to spread the oil evenly between each batch). Spoon the batter onto the pan to create pancakes that are 2 to 3 inches in diameter, using the back of the spoon to spread them out. (keep them small for easier flipping.)
6. Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for an additional 1 to 2 minutes. Adjust the heat as necessary.
7. Serve hot with your choice of accompaniment.
8. You can freeze the prepared pancakes and reheat them later.
Main Best pancakes
For an extra-special breakfast, try adding any of the following ingredients to your favorite pancake batter.
– Sliced bananas
– Sliced peaches or pears and ground cardamom
– Apples, sliced and sauteed in butter, with ground cinnamon
– Fresh raspberries or blackberries
– Fresh sliced strawberies or wild strawberries
– Poppyseeds and lemon zest
– Shredded sweetened dried coconut
– Dried cherries and raisins plumped in fruit juice
– Chocolate chips
– Chopped toasted walnuts, pecans, or granola
Serves: 6
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 1/4 cups milk
3 tablespoons melted butter
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
1 1/2 cups all-purpose flour 1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder
2 eggs
1 1/4 cups milk
3 tablespoons melted butter
Combine dry ingredients in a mixing bowl. Whip in eggs and milk. Mix in melted butter. Allow batter to rest at room temperature for 15 to 20 minutes.
Cook pancakes on a hot greased griddle or a large non-stick frying pan.
It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real amber maple syrup.
Blueberry pancakes:
Sprinkle blueberries over the batter immediately after pouring it on the griddle or pan.
Sautéed pears or apples:
Peel, core and thinly slice 2 pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.
Other fruit can be added to batter immediately after it is poured on the griddle: wild strawberries, raspberries, sliced bananas, toasted nuts, granola or raisins plumped in fruit juice.
Luscious toppings:
- cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.
.- honey and spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.
Cook pancakes on a hot greased griddle or a large non-stick frying pan.
It is time to flip pancake when the batter surface is covered with little breaking bubbles. Serve with real amber maple syrup.
Blueberry pancakes:
Sprinkle blueberries over the batter immediately after pouring it on the griddle or pan.
Sautéed pears or apples:
Peel, core and thinly slice 2 pears or 2 apples. Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add fruit, and sprinkle with 1 tablespoon sugar. Sauté until fruit is soft, about 6 to 8 minutes. If using apples, sprinkle with cinnamon. The fruit may be mixed in the pancake batter or serve warm as topping.
Other fruit can be added to batter immediately after it is poured on the griddle: wild strawberries, raspberries, sliced bananas, toasted nuts, granola or raisins plumped in fruit juice.
Luscious toppings:
- cranberries: Place 1 cup whole cranberries and 1 cup maple syrup in a medium saucepan. Simmer for 8 to 10 minutes to allow cranberries to pop. Serve warm.
.- honey and spice: Warm 1 cup honey, 4 star anise, and 4 cinnamon sticks in small saucepan over medium heat for 5 to 10 minutes. Use warm over pancakes. The mixture keeps up to a week in an airtight container.
Main Doughnut muffins
Serves: 12
Preparation time:20 minutes
Cooking time:40 minutes
For Muffin Batter1 cup milk (low-fat is fine)
2 teaspoons lemon juice
12 tablespoons (1-1/2 sticks) unsalted butter, softened but still cool
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons grated nutmeg
For Muffin Topping
3 tablespoons unsalted butter
3 tablespoons granulated sugar
2-1/4 teaspoons cinnamon
Preheat oven to 350°F. Spray a standard-size muffin pan generously with nonstick cooking spray.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.
Combine milk and lemon juice in a measuring cup and set aside.
In a stand mixer or large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until just mixed in. Stir in the vanilla.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg. Stir with a whisk until well combined.
Using a rubber spatula, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over-mix. The batter will be very thick.
Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. (I like to use an ice cream scoop with a wire scraper for this.) Bake the muffins until firm to the touch, 25-30 minutes. Set pan on rack to cool for a few minutes.
In the meantime, prepare the topping: melt the butter in a small dish and combine the cinnamon and sugar in another small dish.
When the muffins are cool enough to handle, use a pastry brush to paint the top of each muffin with butter, then sprinkle generously with cinnamon-sugar. If you have cinnamon-sugar left over, sprinkle muffins again. Serve warm, or cool on a rack and wrap airtight. Store at room temperature. Reheat muffins briefly in microwave for that fresh out of the oven taste.
Main Carrot muffins
Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
1/2 cup oil 1 cup dark brown sugar
2 beaten eggs
1 1/2 cups shredded carrots
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
1/4 cup honey
Preheat oven to 350 degrees.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.
Beat eggs, add sugar, honey, oil and carrots. Mix well. Add dry ingredients along with buttermilk.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer muffins on a rack to cool.
Side Dish Home made cranberry juice
Nutritionally, cranberries are rich in vitamin C and fiber.
Though commercial drinks usually contain too much sugar,
you can make your own cranberry juice by cooking and straining the berries and
sweetening it with a fruit sweetener or you can drink it unsweetened.
For Thanksgiving and holidays you may want to use use the cranberry juice to make a Margarita cocktail with lime juice, orange juice, and tequila
Serves: 4
1 quart water
Serves: 4
Preparation time: 5 minutes
Cooking time:8 minutes
1 pound bag fresh or frozen cranberries 1 quart water
Wash and drain fresh or frozen red-ripe cranberries.
Combine cranberries and water in a large pan.
Bring to a boil. Reduce heat and cook until berries burst.
Strain juice through a fine strainer lined with cheese cloth.
Sugar can be added to juice to your taste.
Pour into jars. Allow to cool before refrigerating.
Combine cranberries and water in a large pan.
Bring to a boil. Reduce heat and cook until berries burst.
Strain juice through a fine strainer lined with cheese cloth.
Sugar can be added to juice to your taste.
Pour into jars. Allow to cool before refrigerating.
Side Dish Corn bread stuffing
Serves: 10
Preparation time: 20 minutes
Cooking time:50 minutes
1 cup finely chopped celery 1/2 cup chopped onion (1 medium)
1/2 cup butter
1/2 cup chopped, cooked poultry giblets*
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups dry bread cubes
4 cups dry corn bread cubes
1 to 1-1/3 cups chicken broth or water
In a frying pan cook celery and onion in butter until tender; remove from heat. Stir in giblets, poultry seasoning or sage, pepper and salt.
In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)
*Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
In a large mixing bowl place dry bread and corn bread cubes; add the onion mixture. Drizzle with enough broth or water to moisten, tossing lightly to mix.
Transfer to a 2-quart casserole. Cover and bake in a 325 degree F oven for 40 minutes or until heated through.
Or, use to stuff a 10- to 12-pound turkey; see directions for Classic Roast Turkey.)
*Note: To cook giblets: Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan place the remaining giblets and neck. Add enough lightly salted water to cover. Bring to boiling. Reduce heat, cover and simmer for 1 hour. Add liver and simmer 20 to 30 minutes or until tender. Remove giblets and finely chop. Discard neck. Strain broth. Chill giblets and broth until needed.
Side Dish Hot spiced blueberry sauce
Serves: 6
Preparation time: 5 minutes
Cooking time:5 minutes
1 cup blueberries 1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Combine blueberries, sugar, cinnamon and nutmeg in a saucepan.
Bring to boiling point. Boil 5 minutes, stirring occasionally.
Serve hot.
Delicious on ice cream or Blueberry Gingerbread.
Bring to boiling point. Boil 5 minutes, stirring occasionally.
Serve hot.
Delicious on ice cream or Blueberry Gingerbread.
Side Dish Oven-cooked bacon
The best way to cook bacon is in the oven on parchment paper because it allows for an easy cleanup. The bacon sits in its own rendered fat as it bakes, it cooks more quickly than if you cooked it on a rack. The fatty parts also get wonderfully crispy.
Serves: 4
Preheat the oven to 400 degrees F.
1.Line a rimmed baking sheet with parchment paper.
Make sure to cut a large-enough sheet of parchment paper so that there is overhang on all sides. Then fold the excess up so that the drippings don’t seep through any cracks.
Lay the bacon strips flat, making sure pieces do not overlap.
2. Bake until crisp and browned, 15 to 18 minutes, 24 minutes (thick-cut bacon), rotating the sheets once.
3. Transfer strips to a paper towel to drain.
Let the drippings cool slightly, lift up the parchment, and store the drippings into a container.
Serves: 4
Preparation time:5 minutes
Cooking time:20 minutes
1/2 sliced baconPreheat the oven to 400 degrees F.
1.Line a rimmed baking sheet with parchment paper.
Make sure to cut a large-enough sheet of parchment paper so that there is overhang on all sides. Then fold the excess up so that the drippings don’t seep through any cracks.
Lay the bacon strips flat, making sure pieces do not overlap.
2. Bake until crisp and browned, 15 to 18 minutes, 24 minutes (thick-cut bacon), rotating the sheets once.
3. Transfer strips to a paper towel to drain.
Let the drippings cool slightly, lift up the parchment, and store the drippings into a container.
Side Dish Oven baked sweet potato fries
Serves: 4
Preparation time: 20 minutes
Cooking time:30 minutes
2 pounds sweet potatoes, about 3 large ones1/4 cup olive or other vegetable oil
1 teaspoon salt
1-2 tablespoon spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Mix well, so all pieces are coated with oil and spices.
Place a baking sheet inthe oven to preheat.
Spread the sweet potatoes out in a single layer on the preheating the baking sheet, to help the fries get crisp.
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Side Dish Baked acorn squash with chestnuts apples and leeks
Serves: 4
Preparation time: 20 minutes
Cooking time:1 hour
4 halved, seeded Acorn Squash1 1/2 cups diced Celery
2 peeled, diced Granny Smith Apples
10 oz diced day-old Bread (crusts removed)
1/2 cup chopped Parsley
1/3 cup Vegetable Stock
3 tbsp Unsalted Butter
2 halved, sliced Leeks, white part
2 tsp fine chopped Thyme
7 oz cooked Chestnuts
1/3 cup Heavy Cream
3 tbsp Extra Virgin Olive Oil
Salt & Pepper
Preheat the oven at 350 F and brush the cut sides of each squash using olive oil; season with salt and pepper.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.
Place cut sides of squash down on two baking sheets. Roast 25 minutes or until tender.
Melt butter and olive oil in a skillet. Add celery with leeks, salt and pepper, cooking on medium heat for about eight minutes, stirring now and then.
Add apples and thyme, cooking on medium high about five minutes, or until until the apples begin to soften.
Scrape the mixture into a bowl. Work in bread, parsley, stock, chestnuts, and cream, tossing to mix well; salt and pepper.
Turn the squash so cut sides face up. Fill the cavities with stuffing and bake 20 minutes, or until tender and golden brown.
Side Dish The best hash brown patties
This recipe can be multiplied to feed a crowd. The hash browns will stay crunchy for an hour at room temperature and reheat well in the oven.
Serves: 4
1 teaspoon fine sea salt
½ teaspoon baking powder
1 small garlic clove, grated or minced
½ teaspoon freshly ground black pepper
2 tablespoons corn or peanut oil
2 tablespoons unsalted butter
ketchup
Serves: 4
Preparation time:
Cooking time:10 minutes
1 pound organic russet potatoes, peeled1 teaspoon fine sea salt
½ teaspoon baking powder
1 small garlic clove, grated or minced
½ teaspoon freshly ground black pepper
2 tablespoons corn or peanut oil
2 tablespoons unsalted butter
ketchup
Line a microwave-safe bowl with a paper towel and set the box grater in the bowl.
Working quickly, so the potatoes do not have a chance to oxidize, grate the potatoes into the bowl.
Give them a gentle press into the paper towel, then remove the paper towel. Add the salt and baking powder and mix with hands. Microwave the potatoes for 90 seconds. Add the garlic and pepper and mix again.
Melt the butter with the oil in a 12-inch cast iron or other nonstick skillet over medium heat. Divide the potato mixture into four equal portions and press each between hands to form an oblong ½-inch-thick patty. Lay the potato patties in the hot fat and cook without moving for 3 minutes. Flip and cook an additional 3 minutes. If pan looks dry, add a little more oil.
Flip and rotate the patties so they color evenly and cook for another 4-5 minutes. Remove to a paper-towel-lined plate and sprinkle with a pinch of salt. Serve with ketchup.
Working quickly, so the potatoes do not have a chance to oxidize, grate the potatoes into the bowl.
Give them a gentle press into the paper towel, then remove the paper towel. Add the salt and baking powder and mix with hands. Microwave the potatoes for 90 seconds. Add the garlic and pepper and mix again.
Melt the butter with the oil in a 12-inch cast iron or other nonstick skillet over medium heat. Divide the potato mixture into four equal portions and press each between hands to form an oblong ½-inch-thick patty. Lay the potato patties in the hot fat and cook without moving for 3 minutes. Flip and cook an additional 3 minutes. If pan looks dry, add a little more oil.
Flip and rotate the patties so they color evenly and cook for another 4-5 minutes. Remove to a paper-towel-lined plate and sprinkle with a pinch of salt. Serve with ketchup.
Side Dish Green bean casserole
Serves: 4
Preparation time:30 minutes
Cooking time:1 hour
FOR THE TOPPING:2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
FOR BEANS AND SAUCE:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Dessert Coconut ice cream with mango sauce
Serves: 6
Preparation time: 1 hour
Ice Cream: 1-inch piece of vanilla bean split lenghtwise
14 ounce can unsweetened coconut milk
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sweetened shredded coconut
1/4 cup rum (optional)
Mango sauce:
2 very ripe mangoes, peeled
4 tablespoons sugar
3 tablespoons fresh lime juice
Scrape the vanilla bean into a bowl. Whisk in the milk, sugar and vanilla, and rum. Pour mixture into ice cream maker, add coconut and freeze according to manufacturer's instructions.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.
Mango sauce:
Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.
Mango sauce:
Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.
Dessert Orange chiffon cake with orange fluff icing
Serves: 12
Preparation time: 35 minutes
Cooking time:1 hour
2 cups all cakeflour 1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup water
3/4 cup orange juice
1 teaspoon orange rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
ORANGE FLUFF ICING
1 cup sugar
1/2 cup egg whites
1 teaspoon grated orange rind
1/4 cup orange juice
1 teaspoon cornstarch
Preheat oven to 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.
ORANGE FLUFF ICING
Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.
ORANGE FLUFF ICING
Place all ingredients in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency.
Cover chiffon cake.
Dessert Winter citrus compote
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 grapefruits
3 kiwi fruits peeled & sliced
In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.
Dessert Rum-broiled grapefruit
Serves: 4
Preparation time: 10 minutes
Cooking time:6 minutes
2 pink or red grapefruit, halved crosswise1/4 cup dark rum
1/3 cup packed light brown sugar
2 tsp. ground cinnamon
1/8 tsp. ground cayenne
4 maraschino cherries, stemmed
Heat oven broiler. Trim the ends of grapefruit halves so they sit flat when upright; transfer to a baking sheet cut side up. Run a knife around edges and between segments of grapefruit to loosen them.
Brush 1 tbsp. rum over each half and sprinkle each with about 11/2 tbsp. sugar.
Dust with cinnamon and cayenne; place 1 cherry in the center of each grapefruit. Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.
Brush 1 tbsp. rum over each half and sprinkle each with about 11/2 tbsp. sugar.
Dust with cinnamon and cayenne; place 1 cherry in the center of each grapefruit. Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.
Dessert Rhubarb crumb bars
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
Recipe adapted from http://www.marthastewart.com/ using double the amount of rhubarb.
Serves: 8
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
FOR THE CAKE
1 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
Serves: 8
Preparation time:25 minutes
Cooking time:1 hour
FOR THE STREUSEL6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/4 teaspoon salt
FOR THE CAKE
1 pound rhubarb, cut into 1/2-inch pieces
1 tablespoon light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars.
Dessert The summit cake
The weight of air is a phenomenon most cooks seldom contemplate.
But if you live in Breckenridge or a host of other high-altitude locales, you'll face fallen cakes and overflowing batters if you don't adjust your recipe to the higher elevations. This birthday cake was specially designed to alleviate the uncertainties of high altitude baking.
Serves: 8
Spanish olive oil tortas
4 oz melted semi sweet chocolate
2 cups whipping cream
2 tablespoons instant vanilla pudding
4 (6-oz) containers fresh raspberries
white icing
Serves: 8
Preparation time:1 hour
Cooking time:30 minutes
1 recipe Spanish olive oil tortas
4 oz melted semi sweet chocolate
2 cups whipping cream
2 tablespoons instant vanilla pudding
4 (6-oz) containers fresh raspberries
white icing
Make 5 8-inch round tortas according to the recipe
Mix 1/4 cup whipping cream with the melted chocolate
Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
Beat at medium speed until cream is firm.
To assemble the cake:
Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.
Mix 1/4 cup whipping cream with the melted chocolate
Combine remaining whipping cream with instant vanilla pudding and chocolate mixture in the mixing bowl of an electric mixer.
Beat at medium speed until cream is firm.
To assemble the cake:
Arrange one circle of tortas on a serving tray. spoon 1/4 of the cream over and top with raspberries. Continue the same process with the remaining tortas, cream and raspberries. Cover the top with white icing.
Dessert Angel food cake
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
1 1/2 cups confectioner's sugar1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (1 3/4 cups) (at room temperature)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees F.
Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
After 2 minutes, slowly add the sifted reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into a 10-inch (4L) ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Sift half of the sugar with the salt and the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar.
After 2 minutes, slowly add the sifted reserved sugar, beating continuously at medium speed.
Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into a 10-inch (4L) ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.
Dessert Chocolate cake for birthday cake
Serves: 8
Preparation time: 30 minutes
Cooking time:30 minutes
For the cake pans: 1 tablespoon soft butter
2 tablespoons flour
For the cake:
1 cup milk, divided
4 ounces semisweet chocolate, grated
1 teaspoon vanilla
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon baking soda
2 cups all purpose flour
1 teaspoon baking powder
Preheat oven to 350 degrees.
1. Butter and flour 2 9-inch cake pans.
2. In a medium saucepan, heat 1/2 cup of the milk and the grated chocolate. Stir until chocolate is melted. Set aside to cool then add the vanilla.
3. Cream butter and sugar using an electric mixer. Separate the eggs. Keep the whites in a mixing bowl, and stir the yolks into the butter-sugar mixture, and beat until mixture is light and fluffy. Stir the baking soda into the remaining 1/2 cup milk. Whisk into the butter-sugar mixture until creamy.
4. Combine flour and baking powder in a bowl.
5. Beat the egg whites in an electric mixer until they hold stiff peaks. Fold the egg whites alternately with flour into the butter mixture. Finally fold in the melted chocolate-milk mixture. Pour half of the batter into each of the two prepared pans. Bake for 30 minutes or until the center springs back when pressed lightly.
1. Butter and flour 2 9-inch cake pans.
2. In a medium saucepan, heat 1/2 cup of the milk and the grated chocolate. Stir until chocolate is melted. Set aside to cool then add the vanilla.
3. Cream butter and sugar using an electric mixer. Separate the eggs. Keep the whites in a mixing bowl, and stir the yolks into the butter-sugar mixture, and beat until mixture is light and fluffy. Stir the baking soda into the remaining 1/2 cup milk. Whisk into the butter-sugar mixture until creamy.
4. Combine flour and baking powder in a bowl.
5. Beat the egg whites in an electric mixer until they hold stiff peaks. Fold the egg whites alternately with flour into the butter mixture. Finally fold in the melted chocolate-milk mixture. Pour half of the batter into each of the two prepared pans. Bake for 30 minutes or until the center springs back when pressed lightly.
Dessert Tangerine jelly
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
4 fresh tangerines or tangelos 30 pieces white sugar cubes
2 cups dry white wine
1 envelope unflavored gelatin
Rub the tangerines all over with the sugar cubes, collecting as much skin oil on the cubes as possible. Pare some skin and cut into fine strips.
Peel remaining tangerines. Remove sections, discarding membranes and seeds.
Place sections in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool. Fill into glass cups. Chill to set. Arrange tangerine sections on top.
Serve with Lemon or lime mousse
Peel remaining tangerines. Remove sections, discarding membranes and seeds.
Place sections in a mixing bowl. Pour the wine in a saucepan with the sugar cubes and the tangerine strips. Add gelatin.
Heat wine to a boil. Strain and let cool. Fill into glass cups. Chill to set. Arrange tangerine sections on top.
Serve with Lemon or lime mousse
Dessert Lemon or lime mousse
Serves: 8
Preparation time: 35 minutes
1 envelop unflavored gelatin 1 tablespoon cold water
1 teaspoon grated lemon rind
1 cup lemon or lime juice, freshly squeezed, and strained
1/3 cup sugar
1 cup heavy cream or 1 1/2 cups Cool Whip
1 tablespoon sugar
Soften gelatin in water. Set aside for 5 minutes. Heat over low heat to dissolve. In a mixing bowl, combine the lime rind, juice and sugar. Stir until sugar is dissolved. Add gelatin. Cool mixture but do not set. Beat the cream with the sugar until stiff. Fold into the lime mixture. Spoon into crystal glasses or molds. Serve with
Tangerine jelly
Tangerine jelly
Dessert Orange prune nut loaf
Serves: 10
Preparation time: 40 minutes
Cooking time:45 minutes
1 medium orange, unpeeled 1/2 cup orange juice
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup prunes, chopped
1 cup walnuts, chopped
1 egg
2 teaspoons butter, melted
1/2 teaspoon vanilla
Preheat oven to 350 degrees.
Wash orange, and coarsely chop in a meat grinder or blender. Add to orange juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together orange mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.
Wash orange, and coarsely chop in a meat grinder or blender. Add to orange juice.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cooked prunes and the chopped walnuts.
Beat together orange mixture, egg, butter, and vanilla. Add to dry ingredients and beat for about half a minute.
Turn into greased 9-inch by 5-inch by 3-inch loaf pan, or 3 mini loaves.
Bake at 350 degrees for 60 to 65 minutes for loaf pan or about 40 minutes for mini loaf pans.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
BAHAMAS
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
41 Recipes
10 Appetizers
12 Main dishes
8 Side dishes
11 Desserts
