Holiday 2010 Triumph and Failures

Awww.....2010 Holidays.  You were good to me and I thank you.  You weren't always as supportive as I would have hoped in the kitchen but you did help me produce some beautiful triumphs.  Where should I start?  First, I should tell you that this will be an obnoxiously lengthy post.  I have been under the weather....well I still am but I'm anxious to get back in the kitchen so I need to dump all of these to begin new recipes.  I will begin with Christmas Dinner which I have zero pictures of.  Now, our menu I would NEVER suggest.  The idea was non traditional tapas....done throughout the day.  It would be fun....we'd cook....we'd munch....cook some more....we'd munch.  It more or less ended up with me in the kitchen most of the day and Bacon Takeover.  

The Menu 

Bacon Wrapped Dates Stuffed w/ Blue Cheese

Fried Goat Cheese Balls w/ Truffle Honey

Bacon Wrapped Stuffed Jalapenos

                               (only add Chedder or Jack mixed with Cream Cheese)

Prosciutto Wrapped Pears,Arugula, and Goat Cheese w/ Balsamic Reduction

2 Pears

This is a Raw Recipe so choose your favorite Pear

1 Bunch Arugula

10 oz. Goat Cheese

3/4 lb. of Proscuitto

Slice your Pears, Spread Goat Cheese to your liking onto your Pear slices, Place Arugula leaves onto the Goat Cheese, Wrap in Prosciutto.

We never made it to this recipe.....Too Much Food....Too bad, it was supposed to be the palate cleanser...I could have used that.

This recipe was derived from The Wedge, Oklahoma City, Ok.

Martini Salad

derived from Boulevard Steakhouse, Edmond, OK.

1 Head of Lettuce (Boston Bibb or Romaine)

4 oz. Blue Cheese

1 Cucumber

4 Roma Tomatoes

1/2 lb. of Bacon 

1 Sm. Bunch or Can Hearts of Palm (Fresh is ALWAYS preferred)

1 Bag Croutons 

1 Bottle of Creamy Parmesan Dressing or make your own

Fry up your Bacon and chop finely

Chop up your Veggies into small bite size pieces

Lettuce into strips and Crumble Blue Cheese

Toss with Croutons and Dressing

Voila!

Dessert

Pumpkin Cream Pie w/ Whiskey Whip (from Failed Brandy Snaps)

(sub Whiskey for Brandy)

I'll explain further down

Afterthought: Dates are AMAZING...but really filling.  These would have been great with a salad... and done!

Easy, Easy, Easy!

You will NEVER regret this!

Don't be scared of all the strong flavor.

Don't know how it works, but it does and Beautifully!

Fried Goat Cheese...Oh my stars...with truffle honey. I had truffle oil that I mixed into my honey.  That may have been a faux pas but we're on a budget, so that's that.  This was messy but not difficult and did I mention stellar?

Martini Salad.  Now, this is hard to make if you are used to Boulevard's Steakhouse Salad but it's as good as it gets at my house....Oh, Oklahoma Food how I miss you sometimes.  Also, I have issues with canned Hearts of Palm.  I was unable to find fresh and it would have made all the difference... to me...no one else seemed to be bothered and loved it!

Dessert.  Another attempt to rid myself of all my Pumpkin Puree. This Pie was delicious but I was happy with the Whiskey Whip that I added.  I think it needed a little coolness on top. 

All in All...Christmas In Colorado was a Delight.  I learned a lot and am ready to tackle next year.

Merry Belated Christmas All!  

TOFFEE

By The Joy of Baking

I was unable to be home for Christmas which mean't I would miss out on my Aunt Kim's Toffee...which my rear end wouldn't miss but my mouth sure would!  I've always been super intimidated by Candy Making....the whole thermometer thing had me all psyched out.  Since we are on a budget I thought I had to have a super fancy thermometer which at Williams Sonoma only cost you $35 for a digital thermometer.  I however, snagged one for under four dollars at King Soopers...not digital but it worked like a charm.

First, preheat your oven to 350 degrees. I chopped some raw almonds as finely as I possible could. Please do not pay to have someone sliver your almonds. It's far too pricey and simple to do yourself...I'll admit not as purdy but it all taste the same. Let them toast until browned and fragrant...about 8-10 minutes.  Once the nuts are cool give them a quick chop...if you forget it's not a big deal...I forgot and put one cup aside. Whoops, I also forgot to put them in a food processor...probably because I don't have one.  Remember, Recipes are only suggestions. Butter an 11x17 inch baking sheet.  I think mine was smaller.  The thing about toffee is that it is delicious very thin and thick...it don't maah da.  Use what you have.

Melt the butter in a large heavy saucepan over medium to medium-high heat. Once the butter has melted (do not let it brown), stir in the sugar, water and corn syrup. Stir until the sugar has completely dissolved. Once the mixture boils, immediately stop stirring. Brush down any sugar crystals clinging to the sides of the saucepan with a pastry brush dipped in water. This will take about 15 minutes. 

Clamp a candy thermometer to the side of the saucepan and cook,without stirring, until the mixture reaches the hard crack stage (300 degrees F) (149 degrees C). This will take about 15 minutes. (If you find the sugar syrup browning unevenly, swirl the saucepan from time to time.)

Brush down any sugar crystals clinging to the sides of the saucepan with a pastry brush dipped in water. 

(If you find the sugar syrup browning unevenly, swirl the saucepan from time to time.)

I did this numerous times!
It worked beautifully.
Don't you just want to stick your face in this....
if it wasn't 200 degrees of molten shuga.

No Worries...You'll get to soon.

Immediately remove the saucepan from the heat and stir in the vanilla and the one cup of  almonds. Quickly pour the toffee in an even layer on the prepared baking sheet. Carefully place the chopped chocolate over the hot toffee. I used half milk chocolate and half semi sweet chocolate chips.  Worked Beautifully. After a few minutes the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee.   This was a bit magical to watch.  All these years I've been so impressed by this little treat and to make it with my own hands was oh so satisfying.  I stress don't be afraid of the rustic look.  It makes it that much more delicious.

Sprinkle the remaining one cup of finely chopped almonds over the melted chocolate.

Cool completely, either at room temperature or in the refrigerator, and then cut or break into irregular pieces.

Store the toffee, in an airtight container at room temperature, for about 7-10 days. It can also be frozen for about a month.

GLORIOUS!

Toffee:

2 cups (170 grams) sliveredalmonds

1 1/2 cups (3 sticks) (340 grams) unsalted butter

2cups (400 grams) granulated whitesugar

1/4 cup (60 ml) water

3tablespoonslightcorn syrup

1 teaspoon purevanillaextract

6ounces (170 grams) milk or semisweet chocolate, coarsely chopped

Toffee:Preheat oven to 350 degrees F (177 degrees C). Place almonds on abakingsheetand bake them for 8-10 minutes, or until lightly browned and fragrant. Once the nuts have cooled to room temperature, roughly chop one cup of the almonds. Set aside. Take the remaining cup of almonds and place in a food processor, fitted with a metal blade. Pulse the almonds until they are finely chopped. Set aside.

Butter an 11 x 17 inch (28 x 43 cm) baking sheet. Place thepreparedbakingsheeton a cooling rack.

Melt the butter in a large heavy saucepan over medium to medium-high heat. Once the butter has melted (do not let it brown), stir in the sugar, water and corn syrup. Stir until the sugar has completely dissolved. Once the mixture boils, immediately stop stirring. Brush down any sugar crystals clinging to the sides of the saucepan with apastry brushdipped in water. Clamp a candy thermometer to the side of the saucepan and cook,without stirring, until the mixture reaches the hard crack stage (300 degrees F) (149 degrees C). This will take about 15 minutes. (If you find the sugar syrup browning unevenly, swirl the saucepan from time to time.)

Immediately remove the saucepan from the heat and stir in the vanilla extract and the one cup (85 grams) of roughly chopped almonds. Quickly pour the toffee in an even layer on the prepared baking sheet. Carefully place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee. Sprinkle the remaining one cup (85 grams) of finely chopped almonds over themeltedchocolate.

Cool completely, either at room temperature or in the refrigerator, and then cut or break into irregular pieces.

Store the toffee, in an airtight container at room temperature, for about 7-10 days. It can also be frozen for about a month,.

Makes about 2 - 2 1/2 pounds (900 - 1025 grams).

Afterthoughts:  Why on earth have I waited so long to try this????

Chocolate Almond Crinkles

Derived from The Joy of Baking

In a heat proof bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

I love this.  So fun watching it slowly melt.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated.

Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).

I dropped the ball with the photos going forward.  This was a side project to many...I apologize.
I waited until the next morning when David pulled it out asking, "What on earth is this? It's rock hard!"  I was a bit bummed but to tired to care.  The next morning I sat it out for a little bit until I could scoop little balls out.  Ta Da, perfection.  Rolled these babies it a bowl of powdered sugar and baked them into some pretty yummy cookies if I don't mind saying so myself.  Only problem was there weren't any left for David.  This will be a do over for sure!

Afterthoughts:  Don't be afraid to cover them in powdered sugar...I was a little shy at first and by the end realized the more the better!

Chocolate Crinkles:

4 tablespoons (56 grams) unsalted butter

8ounces (225 grams) semi sweet or bittersweet chocolate, coarsely chopped

1/2cup (100 grams) granulated white sugar

2large eggs

2 teaspoons pure almond extract

1 1/2 cups (195 grams) all-purpose flour

1/4 tsp salt

1/2 teaspoon baking powder

Topping:

1 cup (110 grams) confectioners (powdered or icing)sugar, sifted

Chocolate Crinkles:In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate andbutter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar untilthick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the almond extract and then stir in themeltedchocolatemixture.

In a separate bowl whisk together theflour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line twobakingsheetswith parchment paper.

Place the confectioners sugar in a shallowbowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.5 cm) ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place onprepared bakingsheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewycookiesdo not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

These cookies are best eaten the day they are baked.

Makes about 3 dozen cookies.

Does anyone else's child like to pose with strange objects?
I call this...
Deer in Headlights with Bose Remote

Oh yes, I put all the little bits left over from the toffee aside
for ice cream.
Kerri, David's sister, wants to make Guinness Ice Cream with Toffee.
Sounds Amazing, no?

Now for my FAILS.

I was asked to include my failures. 

This was one...and a sad one at that.

Brandy Snaps

Via Pioneer Woman

How could this have gone wrong if this was where I started...
Tear.

Molasses...This tasted much like the medicine that we all
chanted, "Chug A Lug" as children to motivate each other
when sick.  As Molasses and not medicine it's rather
tasty.

Sugar...seriously....all good.  Still can't figure out
where I went wrong.

Dark Brown Sugar...This is making me sad
all over again!

Over medium heat I melted it all together.

Wait for it to bubble.

Beautimus....I was quite excited at this point.

Take off the burner and spoon tablespoon portions
onto your parchment paper.

Like So.

I, like P Dub used the end of my whisk.  It seemed ok at first.
She said to be prepared to reshape.....but when I was still reshaping the
next morning...hmmm I knew something had gone awry.

Had I cannoli forms I think this may have worked.
But truly I am totally unaware of what went wrong here.
They were chewy and less than desirable.
I felt like I was dubbed by Martha Stewart...again.
I trust this was my mistake, as I have tried many of P Dubs Recipes
that turned out excellent.
A Brandy Snap Maker I am not.
Boo.

However, I did make the cream and subbed whiskey and used it in Pioneer Woman's
Pumpkin Cream Pie.
See, told you it would make sense later.

 Quick Detour to the North Pole

Via Royal Gulch Railroad

Everything was so magical in her eyes.

Jumping up and down chanting a beat behind...
S-A-N-T-A.

Christmas Sing-a-long.

This really help put us in the spirit!

Santa....Santa....Santa..

The skies open up and the angels sing...
Seriously, the best Santa....besides My Pop.
Check her face out...

This was the left over cookie she saved to give to him.
Precious.

This was her moment of speechlessness.
The child that rattled off... I want
A horse with a raaader, wif a braadle and saddle.
Was Speechless.
What was it that I wanted????
She finally remembered.

Good Girls got a Bell!
Ta Da.
Merry Christmas to My Beautiful Child.


And We're Back.
Still with me?
Cursing my blog???

 Pumpkin Cranberry Coco Nut Bars

derived from Lemon Grove Avenue and Smitten Kitchen

   

Ok, I'm going to include Smitten Kitchen's recipe. It was the base of mine and Lemon Grove Avenue's recipe and I think the best guide to go by.  

1/3 cup of pistachios shelled.
Mine were salted that no one eats and I needed to use.
My fam prefers unsalted.
Either works.

1/3 Cup Pistachos and Oat Flour.
I put 1/3 cup of Oats in my coffee grinder
and Voila, Oat Flour.

1 Cup Dried Cranberries and 2/3 cup coconut flakes.
Mix in Pistachos along with all dry ingredients.
Oats, Oat Flour, 1/2 cup Sugar, and Spices.  I added 1 tsp. ginger.
In a separate bowl, whisk together the almond, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly.

I went with 6 tbs of butter, 1/3 Pumpkin Puree, 1/4 cup corn syrup, and 2 tbs. maple syrup, 1 tbs. almond extract and 1 tbs. water.

Tossed Dry with Wet Ingredients.
Now, I used Corn Syrup...There are healthier options...be creative.
I went ahead and just coated with non stick spray my 8x8x2 pan.
Placed in and pressed down.

These were all eaten over the weekend.  Mainly by David.
These were FANTASTIC.  More the consistency of a cookie bar
but delicious none the less.
Afterthoughts:  I will bake these longer next time and possible play with the wet ingredients a bit more.  I will keep this recipe FOREVER and play with many more ingredients!  Thank you Smitten Kitchen for the bones of this recipe and Lemon Grove Avenue of the creative additions.

Thick, Chewy Granola Bars

Via Smitten Kitchen Adapted from King Arthur Flour
This is probably the most flexible recipe I’ve posted. When it comes to granola, what you’re looking for is a basic proportion of chunky (nuts, dried fruit) to sticky (syrups, sugar, butter or oils) and from there, you can really go to town. The vanilla is optional. The cinnamon is optional. You can use no dried fruit or you can use all dried fruit in your 2 to 3 cup mix. You can toss in things like puffed rice cereal or flax seeds. In the comments, I’d love to hear what mix you came up with and how you liked it. I can only imagine the possibilities.
Of note: The original recipe calls for something called “sticky bun sugar” which can be made at home with sugar, butter and corn syrup. It is for this reason that corn syrup is listed within one ingredient but also separately, and I used all butter rather than two different fats. Whether the corn syrup can be entirely replaced with honey or maple syrup or the butter can be entirely replaced with a healthier oil is worth auditioning, I just didn’t. Yet. I can tell you this: as is, this is the best granola bar I’ve ever eaten.
1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup
2 tablespoons light corn syrup (see Note above)
1 tablespoon water
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)
Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. My mix: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans and 1/2 cup dried unsweetened coconut flakes. Because my pieces were all pretty coarse, I pulsed them in the food processor a few times to break it up a little, though this isn’t necessary if you don’t mind yours chunkier.

Pretzels Knots and Microwave Red Potato Chips

What?

Failure and Triumph

Pretzel Knots...not so much.

I will next try Alton Brown's Recipe for Pretzels.

The recipe I used called for you to toss all ingredients in
and mix them.  I believe this was a mistake.
Alton Brown's uses bread protocal.
See Recipe Link below.
I kneaded this by hand which was super sticky and a mess to mix
by hand!
Follow Alton Brown's Instructions!

Let Rise.

It rose beautifully but remained very sticky.

I missed this step because it was a bit too complicated to execute
and take photos of.   I got a good boil going in a large stock pot
and placed these little knots 5 at a time until they popped up.
It was quite extraordinary to watch.
I dipped them out and placed onto a plate.
Again, see Alton Brown's Recipe link below.
He has some excellent suggestions that the recipe I used
did not.

Place them in the oven onto the parchment paper
and sprinkle with pretzel salt...I used Mediterranean Sea Salt.

Pretty, no?  The deal is I....
One, did not leave them in until they were hard.
I chickened out and removed them prematurely.
Two....didn't use a good recipe.

Afterthought:  Use Alton Brown's Recipe Next Time!
Homemade Hard Pretzels Via Alton Brown




Uncle Bill's Microwave Potato Chips

I know, I know...Microwave.  It's against just about everything that I believe in.  The situation is that this particular day I had an abundance of red potatoes and little patience left after my pretzel fiasco.  I had potatoes to spare so I gave it a whirl and let me tell you....Uncle Bill is my HERO!
By the way this is not Uncle Bill Short's recipe...although I could do a whole year on his recipes.  I digress.
 Let's begin.

This is so crazy easy.  If you have a mandolin slicer it would make this a breeze.  I sliced by hand cause I'm cool like that.
Salt your water and toss your as thinly as possible sliced potatoes and let soak for ten minutes.

If you have an animal...
now would be a good time
to check on them.
I have a perfect Catahoula Leopard Dog.
This is what he does...all the time.
He is my Love.
Aren't I lucky?

Babies and Princess Babies Everywhere.
Now this Animal is in a category all Her own.
She makes Ginormous Messes while I'm occupied.
Why can't she nap like Teague?

But she'll take a break with her shnotty nose
and make sure my Pumpkin Cranberry
Coco Nut Granola Bars aren't poisonous.
Isn't she a doll?
Snotty nose and all.

Oh yes, this is what is happening outside while I'm
wreaking havoc on my kitchen.

Oh yeah, the chips.
Dry them off with...let's use tea towels and skip
the paper towels.  They're really not that necessary.
I'm in recovery from paper towels.

I used a microwaveable dish with a top.
Sprinkled with finely ground Mediterranean Sea Salt and  Course Pepper
Zapped for 6 minutes.
As soon as they came out I grated fresh parmesan on top and replaced
the lid until melted.  As soon as cheese melted I set aside to cool on a plate.

Afterthought:  Amazingly Delicious and Easy!
Not to mention quite pretty with the purple edges and speckles of Pepper and Parmesan.

Red Potato Soup 

Make this, Make this, Make this.
You might not ever care to order Potato Soup out
ever again.
It's that good and easy to boot!

Red Potato Soup

By: erin

Details

• Prep Time:
  5 min
• Cook Time:
  30 min
• Ready In:
  35 min

Servings: 6 servings

Ingredients

• 1 small yellow onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 pounds red potatos skin left on, diced
• 3 cups vegetable broth (I used chicken)
• 1 cup milk
• 1/2 cup parmesan cheese ( I used lots and lots)

Directions

• In a large stockpot heat olive oil over medium heat.  Add onions and garlic, saute for five minutes or until onions are tender and translucent.  Add diced potatoes, broth, and enough water to make sure the potatoes are covered.  Continue to let cook until potatoes are soft- about 20-25 minutes.
• Remove pan from heat.  Using an immersion blender (or food processor-working in batches) puree the mixture until there are small chunks of potatoes left.  Return to stove, add cheese and milk (add only the amount you want to thickness desired.)  Bring mixture back up to a hot temperature (only took a couple of minutes.)  Serve with croutons and extra cheese.

You should consider box sledding
when your belly is all nice and warm.

Happy New Year All!

Please forgive me I do not have the time or energy to proof this.
I'm sure there are all sorts of crazy mix ups in here.
If you have questions, please let me know!