Cranberry Stuffed Acorn Squash
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Projo Football Food & Spirits |
October 2007 ArchivesOctober 28
"The (Toledo) Blade tested this recipe and found it had a mild, but not overly sweet flavor. It's a great way to use fresh cranberries and fresh squash at this time of the year." It will look festive, too. Cranberry Stuffed Acorn Squash Preheat oven to 375 degrees. Place squash cut side down in a 9-by-13-inch baking dish with ¼ cup of water in the pan. Bake for 45 minutes or until the squash is just tender. Remove squash from oven and turn them bowl side up in a baking dish. In a large bowl, combine stuffing ingredients and distribute evenly among the acorn squash halves. Return squash to oven to bake an additional 15 minutes. Source: Calphalon 
Categories:
October 27
Pigs in breadsticks? Family Fun magazine offers this recipe for Halloween but it could be for game snacks, too. Hot Dog Mummies 1 (11-ounce) can refrigerator breadsticks
Categories: Nibbles
Mary Ann Esposito, host of Ciao Italia, the longest running cooking show on television, offered a savory dish for World Series eating. Apparently she doesn't know most of us are satisfied with hot dogs. But let's elevate for the World Series. The dish is Millerighi con Prosciutto Crudo, Pasta Tubes with Savory Prosciutto Filling. "Millerighi, (meaning "thousand lines" because of the pasta's ridges), is a large, tubular, dried pasta that houses a savory stuffing. Similar to millerighi are the more familiar manicotti (meaning little muffs or sleeves) that are usually stuffed with ricotta cheese and served with tomato sauce. For a change, how about a savory prosciutto ham stuffing baked under a blanket of creamy white sauce?" Tip: Soft cheeses like Fontina will cut more easily if you use a tomato knife, sometimes called an angel food cake knife.
Sauce Cook the pasta in 4 to 6 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook until al dente, about 4 minutes; the pasta should remain a bit firmer than normal because they will be baked in the oven and it is much easier to stuff them if they are still firm. Drain, cool them, and set them aside while making the sauce. To make the sauce: Heat the olive oil in a sauté pan and stir in the onion; cook until the onion begins to wilt. Stir in the garlic and cook until the garlic softens. Stir in the prosciutto or ham; cook a couple of minutes. Stir in the carrots. Transfer the mixture to a bowl and stir in the cheese and 1/2 cup of the white sauce. Cool the mixture until easy enough to handle. Lightly butter two baking dishes. Preheat the oven to 350F Use a spoon or your hands to fill each pasta tube with some of the prosciutto mixture and place them in a single layer in the baking dishes. Cover them with the remaining sauce and sprinkle the grated Parmigiano Reggiano cheese evenly over the top. Cover the dishes with aluminum foil and bake them for 30-35 minutes; uncover the dishes and bake 5 to 10 minutes longer or until the top is nicely browned. Serves 2 per person as a first course. Or use as a main dish for a buffet.
Categories: Pasta
October 26
This low-carb snack is an alternative to the chips and pizza for the dieters at your game. 1 large leek, finely chopped In a skillet over medium heat, saute leek in olive oil for 5 minutes, stirring frequently. Divide leek among muffin cups and sprinkle 2/3 cup cheddar cheese over top. In a bowl, whisk milk, egg, sun-dried tomatoes and thyme; beat well. Pour mixture into the muffin cups, then sprinkle with another 1/3 cup cheese. Bake 30 minutes, or until tops and edges are browned. Cool in pan for 3 minutes. Serve each person 3 mini quiches with a side of mixed greens and some crusty bread if they've come for dinner, or just put them out by themselves on a platter as snacks. Source: Quick & Simple
Categories:
HOT BUTTERED CRANBERRY CIDER Combine apple cider, cranberry juice cocktail and cinnamon stick in 3-quart saucepan. Cook over medium heat until mixture comes to a boil (8 to 10 minutes). Continue cooking until heated through and flavors are blended (8 to 10 minutes). Remove from heat. Remove cinnamon stick; discard. Add butter and honey; stir until butter melts. To serve, ladle into heated mugs. Garnish with cinnamon stick, if desired. Preparation time: 10 min
October 25
Okay confession time, I'd serve this dip with pretzels but I know others aspire to more healthful eating. This recipe comes from Stephen Linn's Ultimate Tailgate site. Asparagus and Sugar Snap Peas with Honey-Mustard Dipping Sauce Honey-Mustard Dip:
Place 2 to 3 cups cold water in a large stockpot and bring to a rapid boil. Add the asparagus and blanch for 2 minutes. Add the peas and blanch for an additional 1 minute. Remove the vegetables from the stove, drain, and fill the pot with cold water to stop the vegetables from cooking further. Let the vegetables sit in the cold water for 5 minutes, and then drain and pat them dry with paper towels. Once the asparagus and snap peas have cooled, place them in large zip-top plastic bags and store them in your refrigerator. For the Honey-Mustard Dip, in a medium-size mixing bowl add the mustard, lemon juice, honey, vinegar, and dill. Slowly whisk in the olive oil. Add the salt and pepper and stir. Cover and put the dip into the refrigerator for 30 minutes to chill. When you are ready to serve the vegetables, place the asparagus and snap peas on a plate and remove the cover from the dip container. Place the dip near the vegetables to serve.
Serves 6
Categories: Dips & Salsa
Vegetarian
Here's a cocktail to enjoy during a game. LEMON DROP 1/2 oz vodka
Categories: Cocktails
October 24
"Take me out to the ball game, While you wait for these night games, you might want to make this snack that's a venerable part of Take Me Out To The Ballgame. Serve with peanuts in the shell. Cracker Jacks 1 cup sorghum molasses Mix sugar, molasses, butter, water and vinegar together. Cook until it makes a hard ball when dropped into cold water (265 degrees F). Stir frequently during last part of cooking to prevent scorching. Remove from heat and add baking soda. Stir lightly. While it still foams, pour over the popcorn mix. Pour into a flat, buttered pan. When cool, crumble into small pieces.
Categories: Nibbles
For those who'd rather not eat meat, Stephen Linn offers this ditty on the his Ultimate Tailgate site, www.ultimatetailgater.com Veggie Lasagna 6 lasagna noodles, cooked Preheat oven to 375 degrees. Prepare spinach according to package directions. Drain.
Butter or grease a 13 x 9 x 2" casserole dish or pan. Layer in ½ each of the noodles, cottage cheese, spinach, sauce mixture, and cheese slices. Repeat. Sprinkle with Parmesan cheese and bake for 30 minutes.
Serves 8
Categories: Vegetarian
Easy snack, if you use store-bought hummus and roasted peppers, and ask the deli to shave the smoked ham. These flavors go well with beer, too. Feel free to multiply the quantities for a crowd. 4 10-inch flour tortillas Spread each tortilla with 1 tablespoon hummus. Divide ham among the tortillas, piling it on one side. Place 2 tablespoons each of the peppers and cheese on top of the ham. Cook quesadillas (2 at a time) in a skillet coated with cooking spray over medium heat until lightly browned, about 2 minutes per side. Serve with cut-up veggies and more hummus for dipping. Source: Quick & Simple
Categories:
October 23
1 part sake 3 parts vodka 1 part passion fruit purÉe Blend ingredients and serve with a garnish of pickled ginger.
Categories: Cocktails
Fenway Frank: Boiled and grilled Fenway-style, the Fenway Frank is a Hebrew National dog served on a New England-style bun and covered with mustard and relish. Since it's down to the Red Sox and the Colorado Rockies, we can eat Yankee Stadium's cole slaw without jinxing anything. Top Dog Slaw Recipe 2 lb green cabbage, chopped Dressing: Directions: Combine all slaw ingredients. Pour dressing over top and mix well. Season to taste with salt and white pepper. Source: ABC News' Feasty Boys' Recipes for Baseball Eats
Categories: Salads
October 22
Next up, the Washington Redskins, a team from an international capital. Here, from Seafood-Norway, is Cod With Greek Walnut Salsa Season cod fillets with salt and pepper. Saute in oil in a non-stick or heavy saute pan over medium-high heat until fish just flakes when tested with a fork. To serve, divide cod between serving plates and top evenly with salsa.
Mix together all ingredients except walnuts until well combined. Season with salt and pepper; stir in walnuts just before serving.
Categories: Seafood
October 21
Grilled Bourbon Salmon
Combine all ingredients except salmon. Pour into a zip-top bag and add the salmon. Marinate in the refrigerator for 2 hours. Turn the bag occasionally to coat evenly.
Preheat the grill to high.
Remove the salmon from the marinade and place on the grill. Cook until fish flakes easily, about 6 minutes.
Serves 4
Categories: Tailgating
October 20
We have learned that foods with antioxidants are so healthful for us to eat. Doesn’t that mean that cocktails that have those super foods like pomegranate or blueberry are good for us and not just fun? THE OPULENT POMETINI 1 1/2 ounces vodka COLD RIVER BLUE COSMO 2 ounces vodka Combine ingredients in a shaker with ice and combine. Pour into a glass. Garnish with a cocktail pick skewered with blueberries and a fat twist of orange.
Categories: Cocktails
October 19
3 tablespoons unsalted butter Melt the butter in a medium skillet or sauté pan over medium-high heat. Add the scallops, lemon zest, and garlic. Cook, stirring constantly, about 2 to 3 minutes until the scallops are just barely cooked through. Add the dill and cook 30 seconds longer. Transfer the mixture to a bowl and let it cool to room temperature. Add the cheese, mayonnaise, and pepper to the scallop mixture and stir to combine well. Preheat a broiler. Line a baking sheet with foil. Trim the crusts from the bread and toast slices under the broiler, turning once, until barely browned. Watch carefully. Cut each slice in 6 squares. You should have 96 small pieces. Cover each piece of the toast with the scallop mixture and place 1/2 inch apart on the baking sheet. Dust lightly with paprika. Broil the canapés 5 inches from the heat until puffed and golden, 2 to 3 minutes. Transfer the puffs to platters and serve hot.
Categories:
I made these funny little pizza rolls once when I was writing about a kids' cookbook and now my husband begs for them when he sits down to watch a game. You can improvise this concept in many different ways but the idea is to take refrigerated crescent rolls and, add pizza sauce, grated cheese and a meat, say pepperoni, and bake them. You can make them with peppers or onions or other veggies or with sausage or hamburger. They're so easy I have no real recipe. Make your own pizza sauce or buy a store brand because you are only using about a teaspoon for each roll. I usually make four packages using Pillsbury Crescent Rolls as we have teenagers in the house and things like this disappear from the stove while cooling. There are 8 rolls in each package. One eight-ounce can of pizza sauce will be sufficient and you should grate about 8 ounces of mozzerella cheese. I use two pieces of sliced pepperoni per crescent roll. Just roll them up with all that good stuff in it and place on greased pan. I like to use one with sides in case some cheese oozes out. Bake 13-15 minutes at 375 degrees until golden brown. Here's a similar recipe made with chicken from Pillsbury Kids Cookbook Food Fun For Boys And Girls CHICKEN WRAPS For the wraps: DIPPING SAUCE: Remove the dough from the can. Separate the dough into 8 biscuits. Put the biscuits on the cookie sheet. Use your fingers to press each biscuit into a 6-inch oval. Use the spoon to spread about 1 teaspoon of the salad dressing mixture on top of each biscuit. Put about 3 chicken breast strips crosswise on the center of each biscuit. Bring the ends of biscuit ovals up over chicken, overlapping and pinching them to seal. Use the table knife to cut off 2 tablespoons from the stick of butter. Put it in the custard cup. Put the rest of the butter pack in the refrigerator. Microwave the butter on High 5 to 10 seconds, until it is melted. Use the pastry brush to brush the dough with the melted butter. Measure out 2 teaspoons of the dry salad dressing mix. Sprinkle it over the tops of the wraps. Bake the chicken wraps for 18 to 22 minutes or until they look light golden brown.
Categories: Pizza
October 18
There’s another new cookbook out there, Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home (Harvard Common Press). It’s by Debbie Moose who interviewed fans all over the country to find out how they cook for sporting events. Moose thinks fried chicken is the ultimate tailgate food. Here's a recipe from her book. BETTER-THAN-THE-BUCKET FRIED CHICKEN 1 cut-up chicken, or 8 of your favorite chicken parts (thighs, legs or breasts) If cooking ahead for the tailgate, allow the chicken to cool completely, then wrap in heavy-duty aluminum foil and refrigerate. You can reheat it on the grill at the tailgate if you wish, or serve cold. Makes 4 to 6 servings.
Categories: Poultry
October 17
Caramel apples grow up. This way the apples are covered with caramel on all sides -- something I wished for as a kid. Caramel Rum Fruit Dip Melt butter and caramels in 2-quart saucepan over low heat, stirring occasionally, until caramels are melted (12-15 minutes). Stir in pecans, milk and rum extract. Stir vigorously to incorporate butter. Keep warm; use as a dip for cut-up apples. For microwave directions, place butter and caramels in medium microwave-safe bowl. Microwave on High, stirring occasionally, until caramels are melted (3-4 minutes). Stir in pecans, milk and rum extract. Stir vigorously to incorporate butter. Serve as directed. Nutrition facts per 1 tablespoon dip: 110 calories, 6 g fat, 10 mg cholesterol, 75 mg sodium, 13 g carbohydrates, less than 1 g dietary fiber and 1 g protein. Source: Land O'Lakes.
Allspice and cinnamon add just a hint of something exotic to these seasoned meatballs. Tahini, a paste made from ground sesame seeds, is available in most grocery stores. 2 1/2 pounds ground lamb or ground sirloin beef Preheat oven to 350 degrees. In a large bowl, mix ground meat, parsley, onion, cinnamon, allspice, salt and pepper with your hands. Form into 20 elliptical shapes, like footballs. If you have a stovetop grill, skewer the meatballs end to end on wooden skewers and grill until brown. Alternately, before skewering, brown the meatballs in a large saute pan over medium-high heat, and then skewer. Transfer the skewered meatballs to a baking pan. Bake in oven until just cooked through, about 15 to 20 minutes. Serve with tahini sauce: In a small bowl, combine the tahini, lemon juice and yogurt. You may dip them, or pass pita bread, shredded lettuce and diced tomato for guests to roll their own, using the tahini sauce as a dressing
Categories: Lamb
Mark Jacob of the Chicago Tribune offered these things you might not know about beer in a recent article. Perhaps you can share them around the parking lot on Sunday since most folks won’t be debating how the undefeated Patriots stack up against the winless Miami Dolphins. Why did the Pilgrims land at Plymouth Rock instead of pushing on to Virginia? Well, for one thing, they were nearly out of beer. A Mayflower passenger’s diary reads: “We could not now take time for further search or consideration; our victuals being much spent, especially our beere.” In the 1600s and 1700s, midwives in Europe and Colonial America gave delivering mothers “groaning ale,” which was fermented for seven or eight months and tapped when contractions began. After the birth, the child might even be bathed in the ale, since it was likely to be more sanitary than the water then available. As president, James Madison proposed creation of a national brewery and appointment of a “secretary of beer.” But Congress wouldn’t go along. If such a Cabinet position existed today, who might fit it? Actor George Wendt of “Cheers,” perhaps? Or Windell Middlebrooks, who portrays the Miller High Life truck driver who confiscates beer from overpriced establishments? Beer can kill, but it usually doesn’t do it nine at a time. The exception occurred in London in 1814 when the rupture of a brewery tank sent a giant wave of 3,500 barrels of beer cascading upon nearby residents. Two houses were demolished, and nine people died. The Diversey Parkway and Lill Avenue in the North Side of Chicago were named after two early city brewers, Michael Diversey and William Lill. The Great Chicago Fire of 1871 devastated the local beer industry, allowing Milwaukee brewers to swoop in and seize market share. After grabbing a strong foothold in Chicago, Schlitz and other Milwaukee companies took advantage of Chicago’s railroad hub to purvey their products across the country. “The Guinness Book of World Records” was begun in 1955 at the suggestion of Guinness Brewery’s top executive to settle gentlemanly disputes, such as those that would arise over mugs of beer.
During Prohibition, only “near beer” (less than 0.5 percent alcohol) could be sold. Such beer was sometimes illegally turned into high-octane “needle beer” when alcohol was injected into the barrel. The opposite of near beer might be called severe beer, such as Samuel Adams’ Utopias at 25 percent alcohol. You’ve heard of “beer goggles”—the idea that someone who has had a few quaffs finds members of the opposite sex more attractive. A study at Glasgow University in 2002 confirmed the effect. Tipsy students were 25 percent more likely to rate a person as sexually attractive than students who were sober. Sources: “The Big Book O’ Beer,” by Duane Swierczynski; “From Beer to Eternity,” by Will Anderson; snopes.com; samueladams.com; realbeer.com
Categories: Beer
October 16
Miami's turn, but we don't eat dolphins. The Marco Island (Fla.) Sun Times offers this recipe for shark kabobs, but swordfish is a fine substitute. (Should you actually have a shark you need to use up, soak the steaks in milk for an hour to neutralize their strong taste.) Swordfish chunks, already cut up, are often less expensive than steaks. Marinated Shark or Swordfish Kabobs Combine sherry, soy sauce, garlic, pineapple juice, brown sugar, green onion, mustard and ginger in plastic bag or container. (Remove shark from milk and pat dry with paper towel.) Cut steaks in 1 1/2 inch pieces. Marinate steak cubes in refrigerator about 1 hour. On metal skewers, alternate shark steak, peppers, onion and pineapple chunks. Grill or broil about 5 minutes on each side, basting with marinade. Serve over rice.
Categories: Seafood
Tailgating
October 14
This recipe comes from Taste of Home's October/November issue. The garlic promises to be mellow and sweet and people who don't like brie (why I don't know) are converted, promises Lara Pennell, creator of the recipe. The prep work is about 35 minutes and baking is for 45 minutes so you still have time before today's big game at 4:15 p.m. Baked Brie with Roasted Garlic 1 whole garlic bulb Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1 1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425 degrees for 30 to 35 minutes or until softened. Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. Serves 8.
Categories: Dips & Salsa
Put lime juice, blueberries and rum in a blender; blend until smooth. Add ice and blend until slushy. Garnish with blueberries skewered on picks circled with a strip of lime peel, if desired. -- North American Blueberry Council
Categories: Cocktails
October 13
With Dallas next up for the Patriots, I was thrilled to see The Texas Cowboy Kitchen cookbook by Grady Spears appear on my desk. A quick peek through and I found a nice chowder (cowboy style) to serve for the game. Just in case you have a crowd coming, here's a more conventional chowder from Gregg's. They shared this recipe for New England Clam Chowder with Journal readers five years ago. By the way, you can find crème fraîche (for the cowboy chowder) in the gourmet cheese department at Eastside Marketplace in Providence and at other large grocery stores. Pinto Bean Chowder 1 cup corn, cut fresh from the cob In a sauté pan, cook corn over high heat 4 to 5 minutes until blackened, stirring occasionally. Set aside. In same skillet, heat the oil and cook the bacon over high heat until it starts to brown. Add the carrots, celery, bell pepper, onions, jalapeños, and garlic, cooking until they begin to softened. Remove from heat. In a food processor, purée half the beans with 1/2 cup of the chicken stock. Add processed bean mixture, remaining chicken stock, and remaining beans to the vegetables in the skillet, and simmer for 15 to 20 minutes. Season with salt to taste. Stir in the cilantro, remove from heat, and divide among bowls. Garnish with dollop of crème fraîche. Serves 4 to 6.
2 ounces salt pork, diced 1/4 inch Render salt pork in a large soup pot over medium heat. Remove salt pork from pot. Add butter and melt. Add onions and cook until tender but not browned, about 5 minutes. Add flour to make a roux and cook for 3-5 minutes on low heat, stirring frequently. Do not brown. In a separate pot, cook potatoes in clam juice until half cooked. Drain juice from potatoes and reserve. Add more juice if necessary to equal 2 quarts. Using a wire whip, slowly stir juice into roux mixture. Continue stirring until mixture is thickened and smooth. Add seasonings. Simmer for 30 minutes, stirring occasionally. Add clams and potatoes and simmer an additional 10 minutes. Add heavy cream. Bring back to a simmer.
Categories: Soups & Stews
Molly Katzen writes, Leek rings dry out and crisp beautifully in the oven -- reminiscent, in a loose way, of those French-fried onion rings Grandma used for decorating green bean-mushroom soup casseroles. Only better. Dead simple: Leek ''chips' Makes about 2 cups. 1 tbsp. extra-virgin olive oil Preheat oven to 250 degrees. Line a large baking tray with foil and coat with the oil. Remove and discard the dark green leaves from the leeks. Slice off about1/4inch from the root end as well. (You'll want the white and pale green portions only.) Use a very sharp knife to cut the leek into 1/4-inch slices, then transfer them to a large bowl of cold water. Use your fingers and thumb to separate the slices into rings, then swish the pieces around vigorously to remove any sand or grit that might be hiding between the layers. With your hands or a large slotted spoon, lift the leek rings out of the water and transfer them to a colander in the sink. Drain thoroughly, then pat dry with a clean kitchen towel or paper towels. Distribute the leek rings onto the prepared baking tray, and toss to coat with the oil. Bake, stirring occasionally, until golden brown and crisp. (Note that some rings may be ready to remove at 30 minutes, others may take up to 60 minutes or longer -- just remove them as they are done.) Transfer the finished "chips" to a plate, season to taste with a little salt and pepper, and serve at room temperature. These taste best within a few hours of being made. Nutrition information per serving of ½ cup: Calories 57 Fat 4 g Sodium 9 mg
October 12
When the Patriots play the Dallas Cowboys on Sunday the game is set for 4 p.m. This is the best time for the game in my book. I don't know about everyone else's house, but I just can't get to the TV for a 1 p.m. game. We are always knee deep in the unexpected about that time every Sunday. It seems like one child or another will need something from Staples, or the bookstore to finish some homework or project and it will usually be about 12:55 when that announcement is made. So with a 4:15 p.m. start, I have a chance to make something fun and serve it for the game. The Spicy Pork Chili recipe is actually very soup like and is loaded with beans and pork and has pleny of bite. It comes from Taste of Home's Bonus Book that came with the October/November issue. Taste of Home takes recipes from home cooks so they are usually not very complicated. This one just requires simmering for several hours which means if you start it at noon, you have no work beyond serving at game time.
In a Dutch oven, cook the pork, onions, and celery in butter until meat is browned. Stir in the beans, broth, water, jalapeños, spices, garlic, salt, parsley, and hot pepper sauce if desired. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
Categories: Chili
October 11
The folks at The Popcorn Board, a trade organization with a site for the public at www.popcorn.org have sent along some fun snack ideas for this month as they've designated it National Popcorn Poppin' Month. The crispy apple popcorn and cranberry popcorn balls sound great but maple pumpkin sounds even more sinful, yet fun. Crispy Crunchy Apple Popcorn
Cranberry Orange Relish
Categories: Nibbles
October 8
Next up, a trip to Dallas to play the Cowboys Sunday. From Anne Greer McCann in the Dallas Morning News,
Taco Salad 1 rotisserie chicken Remove chicken from the package and pour all juices into a large bowl. Add enough chicken broth to make about 1/3 cup total. Shred the breast and thigh meat, including small pieces that fall off the bone. You should have about 4 to 5 cups meat. Sprinkle the meat with the taco-seasoning mix and toss with reserved juices and salsa. Cover and refrigerate until ready to use. Add a little milk to the refried beans to make them soft, then season with salt and pepper. Spread the beans in the bottom of each salad shell. When ready to serve, preheat the oven to 350 F. Heat the shells for 5 to 8 minutes, or until the beans are warm. Heat the chicken in the microwave for about 2 minutes or until warm. Place shredded lettuce in each bowl and then arrange chicken, sliced avocado, grated cheese and tomatoes on top. Serve with your favorite dressing, if desired. Makes 4 servings. Notes: I have used a rotisserie chicken because the meat is very tender. Be sure to buy chickens in the plastic carry-out package; they will yield more natural juices than bagged chickens. You could use beef or chicken fajita strips found in the refrigerated section of your grocery or specialty store. Or, if you prefer ground beef, make the taco meat a day in advance or just buy it from your favorite Mexican restaurant.
Categories:
October 7
Here are the CIA's tips and two recipes. Making refrigerator cookies is simple, quick and gives you the flexibility to cook as many, or as few cookies as you need, when you need them. The basic method starts with creaming softened, room temperature butter with the sugar until light. This process cuts sugar crystals into the fat, creating tiny air pockets which expand during baking. Leavening further inflates these tiny air pockets, giving baked goods their lift. After mixing, shape the dough into a log on a large sheet of plastic wrap or parchment paper. Roll the wrap around the dough, forming a long log. Wrap completely then freeze for one hour, then slice and bake. For longer freezer storage, wrap a piece of heavy duty foil around the wrapped log and freeze for up to two months. Slice them while still frozen for even, thin slices and turn the log every few slices to avoid flattening the dough. Bake them according to recipe directions, adding a minute or so if still fully frozen. Chocolate Chunk Cookies Makes sixteen cookies Sift together the flour, baking soda, and salt. In the bowl of an electric mixer, cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about five minutes. Combine the eggs and vanilla. Add to the butter-sugar mixture and blend until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated. Shape the dough into one sixteen-inch log on a piece of waxed or parchment paper, wrap tightly in plastic wrap, and refrigerate or freeze until firm enough to slice into sixteen pieces. (Dough can alternatively be scaled into two-tablespoon portions and baked immediately.) Arrange the cookies on the parchment-lined baking sheets in even rows. Bake at 375 degrees F until golden brown around the edges, about twelve to fourteen minutes. Cool completely on cookie sheets. Sand Cookies Makes forty-two cookies Using an electric mixer with the paddle attachment, cream together the sugar, butter, vanilla extract, and lemon zest on medium speed until smooth and light, about three to five minutes. Add the flour all at once and mix on low speed until combined. Divide the dough in half and roll into six-inch long cylinders, about one and one-quarter-inch in diameter. At this point, the cookies may be tightly wrapped in plastic wrap and frozen or refrigerated for later use, or they may be prepared for baking. To bake the cookies, preheat the oven to 350 degrees F. Brush the cylinders of cookie dough with milk and roll them in coarse sugar. Cut the logs into one-quarter-inch thick slices, sprinkle the tops with additional coarse sugar, and place them on parchment-lined baking sheets. Bake for twelve minutes or until light golden brown.
Categories: Desserts
October 6
The Toledo Blade found this recipe in the monthly newsletter of the Maumee Valley Herb Society, which maintains the Herb Garden at the Toledo Botanical Garden. It was served, to raves, with toasted French bread at the group's July meeting. A cheesecake that's savory, not sweet, concocted by an herbalist: Pesto Cheesecake For the Crust: For the Filling: For the Garnish: Cook’s note: To make fresh pesto, pulse 2 cups firmly packed fresh basil in food processor (use ¾ cup at a time). Add ¼ cup freshly grated Parmesan cheese, 3 tablespoons grated pine nuts or walnuts, ¼ cup olive oil, and 3 cloves garlic (finely minced) and process 15 seconds until smooth. To make the crust: Rub butter over bottom and half way up sides of 9-inch spring form pan. Sprinkle bread crumbs evenly over bottom of pan. Set aside. To make the filling: Combine cream cheese, ricotta cheese, and parmesan cheese in food processor. Add eggs and mix thoroughly. Pour half of cheese mixture into a small bowl. Add pesto to remaining cheese mixture in the processor and mix well. Pour pesto cheese mixture into pan. Carefully pour plain cheese mixture over pesto cheese mixture and smooth to cover the entire surface. Bake at 350 degrees for 35 to 40 minutes or until cake is set in middle. Cool. Cover and refrigerate overnight. Before serving, garnish with fresh basil and diced roasted red and yellow peppers. Serve with toasted bread rounds. Source: Kathie Cliffel of Holland, Ohio, and the Maumee Valley Herb Society. "You can also make it in mini cheesecakes pans (about four or five) and then freeze them individually," she said.
Categories: Cheese
Back in August, Betsy O'Connell, deputy features and travel editor for the Cleveland Plain Dealer called me to talk football. Okay, not so much football as about those fanatics who follow their team throughout the season. Her newspaper was putting out a special football section and she was calling food and travel editors across the country to ask where Clevelanders should stay and eat in Providence. Well, a lot of time has passed since we talked but maybe a few fans have journeyed east to come to Sunday's game. I did make some suggestions about places to eat and stay. If you see a fan in Cleveland brown and orange, say hi. Here's what I wrote to Betsy: One brand new place to stay and eat is the Renaissance Providence Hotel and its Temple Downtown Restaurant + Lounge. This hotel and restaurant took more than 80 years to complete. It's located across from the Rhode Island Statehouse (which is a lovely setting) in what was to be a Masonic Temple that was abandoned in mid-construction in the 1920s and only finished this year. The drink menu exploits fun spirits such as Vermont Spirits White Vodka, made from milk sugar and spring water, and Vermont Spirits Gold Vodka, made from maple sap. The Providence Biltmore is the grand old hotel of the city with the all the history and elegance. 11 Dorrance St. Providence, (401) 421-0700. There's a great little boutique hotel on Federal Hill, Providence's cozy Italian neighborhood is Hotel Dolce Villa, 63 De Pasquale Ave. Providence, They have a restaurant Caffé Dolce Vita, 59 DePasquale Square, Providence, (401) 331-8240, which serves al fresco in season. Just next door on Federal Hill is a great spot for lunch at Venda Ravioli, Want a great beer and burger in the evening, travel just a few blocks up to Lili Marlene's, 422 Atwells Ave Providence, (401) 751-4996. Federal Hill also has dozens of Italian restaurants and my favs are Siena Restaurant, 238 Atwells Ave. Providence, (401) 521-3311, and Pane e Vino, 365 Atwells Ave. Providence, (401) 223-2230. Dinner only at both. Bravo Brasserie, 123 Empire St. (401) 490-5112, is a very reasonably priced bistro downtown with a lot of character and great mac and cheese and steak frites and moules frites. Lunch, dinner and brunch and serves late. Trinity Brew House makes their own great beer and serves food too. 186 Fountain St., Providence, (401) 453-2337. opens at 11:30 daily and stays open late. Finally, Citron Wine Bar and Bistro, 5 Memorial Blvd. Providence, For hotels, also well situated and rather new is:
Categories: Travel with your team
October 5
Here's one example, a dip that goes great with the season's apples. Wouldn't it be easy to serve when tailgating or in your living room. If you use rum instead of extracts, just give the fruit to the kids. CARAMEL RUM FRUIT DIP Melt butter and caramels in 2-quart saucepan over low heat, stirring occasionally, until caramels are melted (12 to 15 minutes). Stir in pecans, milk and rum extract. Stir vigorously to incorporate butter. Keep warm; use as a dip for cut-up fresh fruit. Microwave Directions: Place butter and caramels in medium microwave-safe bowl. Microwave on HIGH, stirring occasionally, until caramels are melted (3 to 4 minutes). Stir in pecans, milk and rum extract. Stir vigorously to incorporate butter. Serve as directed above. (Note)Substitute 1 tablespoon rum. Preparation time: 15 min
Categories: Dips & Salsa
October 4
I am now subscribing to Stephen Linn's weekly Ultimate Tailgate recipes. He offered three winners last week but since the Pats were away I held them until this week when the parking lot in Foxboro will be full when Cleveland comes to town. The recipes are for Jerked Wings, Grilled Potatoes, Beggar's Hot Beef Chili. Do your shopping early and add these to your menu. Jerked Wings Mix all ingredients except wings in blender. Put wings in 1-gallon ziplock bag and pour in mixture. Marinate 4 hours, or overnight, and then place on hot grill. Cook until juices run clear when pierced. These are especially good on a cool fall day. Grilled Potatoes Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potato mixture evenly among 12-inch squares of heavy-duty aluminum foil. Seal each to form a packet. Place foil packets on grill over medium-hot coals. Grill 25 to 30 minutes, or until tender. Beggar's Hot Beef Chili Combine all ingredients except kidney beans in a 10-gallon pot; mix well. Bring to a boil, then reduce heat to low. Cover pot and simmer, stirring frequently for 3 to 4 hours or until the meat is very tender. Add beans and simmer another hour.
Categories: Chicken wings
Tailgating
October 3
Smokey Bones Barbeque & Grill shared these 10 tips for tailgating success. 1. Have a Game Plan. Plan your menu and start preparing a few days before the game. 2. Keep a cool head. Pick a cooler that’s the right size for your party. A cooler completely packed with ice and chilled food keeps cool longer than one that is only partially filled. Pack ice in plastic bags to keep it from melting onto food. Instead of using one large, heavy cooler for everything, have one smaller cooler for raw meat, chicken or seafood and another for pre-made foods and drinks. 3. Bring (and keep) the heat. If you are working with a standard kettle charcoal grill, you'll want a chimney-starter full of charcoal. Stick with chunk, hardwood charcoal to provide a cleaner heat. Once the pile of charcoal is covered in gray ash and no longer distributing flames, push it all to one side of the grill. For good barbeque, you do not want to place meat directly above a mass of hot coals; rather, indirect heat is best. Ideally, the meat should sit on the part of the grill that is beside the pile of coals. 4. It’s all about execution. Allow at least 30 minutes for the charcoal to get hot. If you are using a small, portable grill, it is better to cook a small amount of food at a time. Overloading the grill will significantly increase the cook time of most foods. 5. Smoke the opponent. For smoked foods, you will need hardwood, like oak, apple, mesquite or hickory. For example, you can use large chunks of oak that come in a bag or mesquite chips. For any type of wood you select, it’s important that you let the wood soak in a bowl of water for at least 60 minutes before exposing it to the flame. The wet wood smolders and smokes for hours, rather than flaming to a crisp in minutes. For best results when using chips, it’s a good idea to wrap the sopping wood in tin foil that has been punctured with holes. This keeps the little chips smoking longer. 6. The clock is still running! Food should be ready at least 1 and 1/2 hours before the game starts. This allows plenty of time for those going to the game to eat, have seconds (or maybe even thirds) and clean up before heading to the stadium. 7. Strategy is key. Tailgaters like to keep one hand free, so finger foods are a must. Try serving grilled chicken wings, ribs and smoked sausage. Since these tasty favorites don’t require utensils, you and your guests can refuel quickly and eat without missing a beat—or a play. 8. Third and long. Keep your guests stuffed and satisfied throughout the long day with a spread of appetizers and side dishes such as old fashioned cornbread, spinach artichoke dip, vegetable platters, pasta and potato salads, and chips and salsa to keep guests happy while the main dishes are cooking. 9. DE-FENSE! Don’t let your food – hot or cold – sit out for more than two hours, and no more than one hour if the outside temperature is above 85 degrees. Put perishables into the cooler immediately after eating. When in doubt, throw it out! 10. Who wants it more? Plan to arrive at least three to four hours before kickoff and stay one to two hours after the game. Remember, some tailgaters arrive at 4 or 5 a.m. on game day, or even the night before, to stake out the best tailgate spot. Whether in the parking lot or on campus, try to park next to a grassy area or at the end of the parking row. This gives you more room to grill out, set up your spread and toss the football around.
Categories: Tailgating
October 2
Former Patriots linebacker Willie McGinest is coming back to Gillette Sunday as a Cleveland linebacker. His Browns bio lists his favorite food as "soul and seafood." These mussels are pure Southern New England.
New England Patriots - Championship Mussels Cut onion, celery, and Chirico in pieces Add everything to a pot. Steam for 10-15 minutes on high or when the top mussels are open. Spoon into a dish and enjoy. The guys I go with now prefer this over clams, we do this before at least 1 Pats game a year and at our Fantasy Football Draft. Note: Put the mussels in last, on a collapsible steamer basket or in a wire strainer to keep the beer from soaking the mussels on the bottom. There's also a recipe for Cleveland Browns Tailgate Potatoes there. It involves lots of chopping, onions, hot peppers and Parmesan.
Categories: Seafood
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1 1/2 tablespoons lime juice
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