T & J are hosting at their lovely new place on November 11th.
Mini cornbread waffles with cranberry sauce and bacon - Z & K
Blissful Salad with Sweet Potatoes - J & K
Waldorf Salad - T & J
Turkey and Chorizo Empanadas - T & J
Pumpkin (Spice Latte) Tiramisu - L & T
Source for cornbread waffles
3/4 cup (100 grams) coarse yellow cornmeal
3/4 cup (100 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon (15 ml) molasses
1 cup (235 ml) buttermilk, well-shaken
4 tablespoons (55 grams) melted unsalted butter
1 large egg
Combine cornmeal, flour, baking powder, baking soda and salt in the bottom of a medium bowl. In a smaller bowl, whisk molasses, butter, buttermilk and egg until combined. Pour into dry ingredients and stir to combine. Let batter rest for 10 minutes. Heat waffle iron according to manufacturer’s instructions; I found a medium heat just fine here.
Brush waffle iron with melted butter or coat with nonstick spray. Drop 1 tablespoon puddles of batter onto iron (several at a time). Cook until lightly browned.
Yield - About 20 six inch empanadas
Prepare empanada dough (see below) and refrigerate.
Using a 12-inch deep skillet over medium heat, drizzle about 1 tablespoon oil and add the diced onions. Saute for about 3-4 minutes and then add the diced red peppers. Continue to sauté until the onions and peppers start to soften, about another 5 minutes and then add the garlic to cook for 30 seconds.
If using ground turkey: Stir the tomato paste into the mixture and then the ground turkey and chorizo. Use a wooden spoon to break up the turkey and chorizo into small pieces. Season with the salt, cumin powder and dried oregano.
Cook the meat until it’s browned and no longer pink, about 15 minutes, stirring thorough to break up any large chunks. Once the meat is cooked through, drain any excess grease.
If using pre-cooked turkey: Stir tomato paste into the mixture and then chorizo. Use wooden spoon to break up chorizo into small pieces. Season with the salt, cumin powder and dried oregano. Once chorizo is cooked, drain any excess grease and add cooked turkey. Taste and add more seasonings if desired. Continue with recipe.
Pour in the white wine, tomato sauce, chopped olives and raisins. Bring the filling to a simmer and then cover. Cook for about 10 minutes or until the filling has thickened. Remove from the heat.
While the filling is thickening, begin to roll out the dough for the empanadas. Remove one rectangle of the dough from the refrigerator Leave the dough you are not using in the refrigerator.
Heat your oven to 400 degrees and have a non-stick cookie sheet ready to go.
On a well floured surface, roll the dough out to about 1/8 to ¼ inch thickness and cut out six inch round circles.
Place three tablespoons filling in the center of each round and fold in half. Use a fork dipped in the egg wash to crimp the empanadas closed. Transfer to the cookie sheet. Continue to with the remaining dough.
Once all the empanadas are filled, brush with egg wash and bake for 20 minutes or until the empanadas are golden brown. Let cool for 10-15 minutes before serving. Makes about 20 six inch empanadas.
Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.) Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into three flat rectangles and chill them, each wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours total.
Yield 10 servings
NOTE: If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.
3/4 cup mayonnaise (or plain yogurt)
2 tablespoons lemon juice
1 teaspoon kosher salt
Large pinch freshly ground black pepper
4 sweet apples, cored and chopped
1/2 cup raisins
2 cups thinly sliced celery
2 cups chopped, slightly toasted walnuts
Stir the apple, celery, grapes, and walnuts into the bowl with the dressing.
For the freshest, crispest salad, make Waldorf salad no more than an hour before serving. Keep refrigerated.
Yield 10 as a side
Prepare the sweet potatoes and shallots: Heat oven to 400°F and line a large baking sheet with parchment paper. Cut potatoes in half lengthwise, and then into 1/4-inch half-moon slices. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange sweet potato slices in one layer on parchment. Coat lightly with more oil, salt, and pepper.
Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal foil around them into a little packet and place on the baking sheet with potatoes.
Roast potatoes and shallots for 20 minutes, until lightly brown underneath. Flip the pieces and carefully open the foil packet with the shallots. Return the tray to the oven for another 5 to 15 minutes, checking every five minutes until the potatoes are evenly brown and the shallots are tender (remove shallots from oven if they finish first).
Make the dressing: In a blender or food processor, whiz warm shallots with 6 tablespoons olive oil until smooth, scraping down the bowl as needed. With the machine running, add dijon mustard and 4.5 tablespoons vinegar, blending until smooth. Season well with salt and pepper, blending again. Taste and adjust with more vinegar, salt, and pepper as needed. If the dressing is very thick, thin with 1 to 2 tablespoons water.
Do ahead: The recipe can be paused here until needed.
To serve: In a large wide bowl or salad plate, toss greens with half the dressing and season with additional salt and pepper. Arrange roasted potatoes over the greens, fanning out slices if you wish. Sprinkle salad with pomegranate and pepitas (if using) and drizzle some of the remaining dressing over, to taste. Once dressed, serve salad right away, with extra dressing on the side.
Source - plus my own adaptations
Yield: 12 Servings
Bring mascarpone cheese to room temperature.
In a medium bowl, combine 1 1/2 cups heavy cream and 1/2 cup granulated sugar until sugar dissolves. Beat at medium speed until soft peaks form. Do not overbeat. In large bowl, beat the mascarpone until softened and smooth, add the pumpkin puree, brown sugar, ginger, cinnamon, allspice, cloves, salt and nutmeg and mix to combine. Fold whipped cream into pumpkin mixture in batches until totally incorporated.
In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of ladyfingers in the coffee and arrange them in a single layer in a 9X13 inch dish. Spread 1/2 cup of the pumpkin mousse on top. Repeat, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight (minimum 8 hours).
In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.
We're welcoming everyone to Z and K's on August 26th at 6:00! See you there.
Yields enough puree for 9 drinks - Source
Preheat oven to 400°F. Toss together plums and sugar on a large rimmed baking sheet until fully coated; spread in a single layer. Roast in preheated oven until fruit is soft and juicy, about 10 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl, pressing puree using a rubber spatula. (This may take about 10 minutes.) Discard pulp. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups plum puree, enough for 9 cocktails.)
Plum puree may be stored in an airtight container in refrigerator up to 1 week.
Serves 8-10 (Generous 1/2 cup servings). Sources: Here and Here
2) Gently fold in one-third of whipped cream into condensed milk mixture. Working in batches, fold remaining whipped cream into condensed milk mixture until no streaks remain, being careful not to deflate cream.
3) Spread half of the ice cream base into a freezer-safe storage container (Such as a 9×5 metal loaf pan). Sprinkle half of the nuts (almonds or peanuts), marshmallows, and chopped chocolate over the ice cream base and swirl the mix-ins into the ice cream base.
4) Add the remaining ice cream base (spreading into an even layer) followed by the remaining mix-ins. Press/stir some of the mix-ins into the ice cream but leave some mix-ins exposed on top of the ice cream
5) Place ice cream in the freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.
Serves 8 - Source
Yields 8 burgers. Source
1) Melt 6 tablespoons butter. Combine melted butter, half of shrimp, and eggs in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together, about 12 times.
2) Gently stir together shrimp mixture, panko, scallions, 2 1/5 teaspoons salt, 1 teaspoon Old Bay, lemon zest, 2 tablespoons lemon juice, and remaining shrimp in a large bowl.
3) Shape mixture into 8 (3 1/2-inch) patties (about 5 1/2 ounces each). Transfer patties to a parchment paper–lined baking sheet; cover and chill until firm, about 15 minutes.
4) Meanwhile, stir together mayonnaise, mustard, hot sauce, remaining 1 tablespoon lemon juice, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon Old Bay in a small bowl; set aside.
5) Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 5 to 6 minutes per side.
6) Serve patties with mayonnaise mixture, lettuce, tomato slices, and avocado slices.
Serve cherries with a cheese tray
Serves 8 to 12 - Source
We're meeting at J & K's on May 13th!
Corn Fritters with Pickled Onions and Creamy Dip (L&T)
Pulled pork (J&K) with homemade buns (T&J)
Potato Salad (J&K)
Coleslaw or Three bean salad (F&L)
Triple coconut pie (Z&K)
Yield 16 4-5 inch buns
Yield: 12 Servings
Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes)
Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
Source: Tom Douglas's 'Dahlia Bakery Cookbook' - the recipe is all over the internet - including here, here and here
Makes 1 (9-inch) pie, 6 to 8 Servings
Coconut Pie Shell
Coconut Pastry Cream
Topping
Garnish
For the Coconut Pie Shell
In a food processor, combine the flour, coconut, butter, sugar, and salt. Pulse until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor—it will be loose.) Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 30 to 60 minutes.
On a lightly floured work surface, roll the dough to a 12 to 13 inch circle. Fit into a 9-inch pie plate (don’t stretch the dough), trimming excess to a 1- to 1-1/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.
Preheat oven to 400° . Place a sheet of aluminum foil or parchment paper the pie shell, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 to 25 minutes. Remove from oven; remove the foil and beans, and return pie crust to oven. Bake for 10 to 12 more minutes or until the bottom of the crust has golden brown patches. Remove from oven, and cool completely before filling.
For the Coconut Pastry Cream
Combine milk and coconut in a medium saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
In another bowl, whisk together eggs, sugar, and flour in a medium bowl until well blended. Temper the eggs by whisking about ⅓cup of the milk mixture into egg mixture. Add the warmed egg mixture to the saucepan with the milk mixture. Cook over medium heat, whisking constantly, 5 minutes or until mixture thickens and begins to bubble. Whisk about 4 to 5 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod.
Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Place a piece of plastic wrap directly on surface of mixture and refrigerate until completely cold, about 4 hours. The mixture will thicken as it cools.
Fill baked pie shell with the pastry cream, smoothing surface. Beat whipping cream, sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
To garnish and serve
Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until lightly brown, stirring twice. Cool coconut chips before decorating the top of the pie. Using a vegetable peeler, scrape white chocolate into curls on top of the pie.
Yield about 20 fritters
Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears until you have aprox 4.5 cups corn (amount will vary slightly)
Add scallions, chives, cheese, salt and black pepper to taste. Stir to evenly combine. Taste for seasoning. Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture. Add 1.5 cups of flour and stir to thoroughly coat. The mixture will be mostly kernels and just a little visible batter to bind it. A scoop of it should hold its shape unless pressed down; if yours does not, add the remaining flour.
Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter (about 1/8 cup or two tablespoons) and press it gently to flatten it. Smaller fritters are easier to cook. Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.
Cook remaining fritters in the same manner, adding more oil as needed.
Do ahead: Fritters keep well in the fridge for up to 3 days - serve at room temp or reheat in 350 degree oven.
Combine red onion, red wine vinegar, 1/4 cup cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled in about 30 minutes - the longer they sit the more pickled they will be.
Stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.
Crudites and Muhammara Dip - F & L
Pita Chips- J & K
Shaved Fennel and Crushed Olive Salad- L & T
Seeded Oat Bread - Z & K
Beef Stew - T & J
Creme Caramel - T & J
Classic French Crème Caramel
Servings : 10-12 people
Caramel
Custard Cream
Make the caramel:
Put the granulated sugar and water in a small saucepan. Shake the pan first to half dissolve the sugar in the water. Then, over a medium-high heat, leave the caramel to form without stirring. This should take about 10 minutes (don't multitask and leave the pan - keep your eye on it). It should start to smell like caramel when light brown. Swirl it around a bit and wait until the caramel is medium to dark brown (too light and it will just be too sweet; too dark, it will be bitter).
Pour the amber caramel into 10-12 ramekin dishes (or one big one), ensuring that it coats completely the base. Set aside to cool so that the caramel sets and immediately put the saucepan in the sink and soak in water, making it easier to clean later.
Make the custard cream:
Preheat oven to 340 degrees F. Split the vanilla pod down the middle if using. Pour milk into a medium saucepan, adding the vanilla and just allow the milk to heat to simmering point (not boiling). Cover and take off the heat to cool slightly and remove the vanilla pod (scraping out the seeds and adding to the milk).
Whisk the eggs, yolks and sugar vigorously in a medium bowl until paler.
Pour in the warm vanilla milk (not hot!) and whisk gently just until combined. Leave to rest for a minute to let the foam subside.
Place the ramekins into a large roasting pan lined with baking paper. Pour the warm custard over the caramel in each ramekin, filling it to the top.
Place the roasting pan in the middle of the oven and pour in warm-hot water around the ramekins so that it comes to about half or 2/3 of the way up the sides of the ramekins.
Bake for about 40 minutes or until set (they're not cooked properly if there's a dip in the middle. A knife inserted should come out clean). Remove from the oven carefully, and after 10 minutes, gradually remove the ramekins onto a cooling rack. When cool transfer to the fridge and chill for at least 2 hours - ideally overnight.
You may serve crème caramel directly in their ramekins. If you like to see them upturned, unmold them just before serving. Using a thin sharp knife, loosen the creams all around the sides ensuring it reaches the bottom (for an even easier release, plunge the bottom of the ramekins in boiling water for 30 seconds.) Quickly turn upside down directly on to the serving plates and shake/tap to release them. Best served chilled.
If using fresh peppers, turn a gas burners to the highest setting and set 1 medium red bell pepper directly on the flame. Use a pair of tongs to turn the pepper occasionally until the skin is completely blackened, about 8 minutes. (If you don’t have a gas stove, roast them in the broiler or on the grill). Repeat with each pepper. Transfer to a heatproof bowl and cover with plastic wrap, aluminum foil, or a pot lid. Let the peppers steam and cool while you toast the walnuts.
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Spread walnuts out in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until toasted and fragrant, 8 to 10 minutes total. Transfer to the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, about 10 (1-second) pulses. Transfer 2 teaspoons chopped walnuts to a small bowl and reserve for garnish.
Remove and discard the skin of the peppers with your fingers (it’s okay if a few blackened bits of the skin remain). Remove and discard the stem and seeds, then tear the peppers into large strips (if using jarred peppers, tear into large strips). Place peppers in bowl of food processor.
Squeeze the lemon until you have 1 teaspoon juice. Add to food processor.
To food processor, add fresh bread crumbs, olive oil, pomegranate molasses, Aleppo pepper flakes, kosher salt, ground cumin, and granulated sugar. Pulse, scraping down the sides of the bowls as needed, until the muhammara is uniform and mostly smooth but still a bit rustic and chunky, about 25 (1-second) pulses. Transfer to a serving bowl and garnish with a drizzle of pomegranate molasses and the reserved walnuts.
Store leftover muhammara in the fridge for up to 1 week. You can also store it in an airtight container in the freezer for up to 3 months.
Source - King Arthur Flour
Dough:
Topping:
Mix and knead the dough ingredients together to make a soft, smooth dough.
Place the dough in a lightly greased bowl, cover, and let rise for 60 to 90 minutes, until just about doubled in bulk.
Preheat the oven to 450°F, with a pizza stone or heavy baking sheet on the bottom rack.
Gently deflate the dough, and divide it into 8 pieces.
Shape each into a ball, cover, and let rest for 10 minutes.
Working with two pieces of dough at a time, roll each into a 6" circle. Transfer them to the hot stone.
Bake for 4 minutes, until puffy. Turn them over, and bake for an additional minute. Remove from the oven, and place on a rack to cool.
Repeat with the remaining pieces of dough.
Once the pitas are cool, carefully separate the two sides of each to make 16 thin rounds.
Brush rounds with oil, and sprinkle with salt (or other toppings of your choice - feel free to get creative with spices).
Cut each round into 8 wedges. Divide the wedges between two parchment-lined baking sheets.
Bake the chips in a preheated 375°F oven for 15 to 20 minutes, until crisp; turn the chips over after 10 minutes of baking.
Remove the chips from the oven, cool completely on the pan, wrap airtight, and store at room temperature.
Serves 10-12 as a side
Ingredients
Crush olives with a flat-bottomed cup or the side of a chef’s knife, and remove pit. Coarsely chop olives into big, chunky pieces and add to a medium bowl. Coarsely chop fennel fronds until you have about 2/3 cup and add to bowl. Thinly, but not paper-thin, slice fennel stems crosswise and add them too. Add oil, vinegar, orange zest, and red pepper to bowl; season with kosher salt and black pepper, then stir to evenly combine. Taste and adjust seasonings as you wish.
Halve fennel bulbs lengthwise. Using a mandolin or a knife, very thinly shave fennel crosswise. Transfer fennel to a second, larger bowl. Zest one-half of lemon over then juice the lemons over the fennel — it will seem like a lot. Season with salt and toss to coat; add more salt if needed.
To serve: Spread olive olive mixture on a big plate. Top with cheese. Arrange shaved fennel over, hiding the olives, then season with flaky sea salt. Alternatively toss ingredients in a big bowl.
Yields one loaf - 10-12 servings
Note - the recipe includes a 12 hour to 3 day resting period.
Bread
Topping
In a large un-greased mixing bowl, whisk the flour and yeast together. Add the oats, pumpkin seeds, sunflower seeds, flax seeds, and salt and whisk to combine. Mix the honey and water together, and then pour over the dry ingredients. Using a rubber spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. The dough will be very sticky. Shape into a ball in the bowl as best you can. (Tip: Stir dough by hand. Dough is too sticky for a mixer.)
Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine). Allow to rise for 3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
You can continue with the next step immediately, but for absolute best flavor and texture, let this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. (Even just a couple hours is good!) Place covered dough in the refrigerator for up to 3 days. The dough will puff up during this time, but may begin to deflate after 2 days. That’s normal and nothing to worry about.
Lightly dust a large nonstick baking sheet (nonstick or line with parchment) with a little flour and/or cornmeal. Using generously floured hands and gentle pressure so as to not deflate the dough too much, shape the risen dough into a ball. (Do this right inside the bowl it’s in, or on a lightly floured work surface.) Dough is very sticky.
Transfer ball to prepared baking sheet. Mix topping ingredients together. Sprinkle on top of dough, and if the seeds aren’t sticking, press them into the dough as best you can. Loosely cover and allow dough to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
During this 45 minutes, preheat the oven to 425°F (218°C).
When ready to bake, using a very sharp knife or kitchen shears, score the dough with a slash or X about 1/2 inch deep. If the shaped loaf flattened out during the 45 minutes, use floured hands to reshape.
Place the shaped and scored dough (on the flour/cornmeal-dusted pan) in the preheated oven on the center rack.
Optional for a slightly crispier crust: Place a shallow metal or cast iron baking pan or skillet (for example, a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into the shallow pan. Quickly shut the oven to trap steam inside. The steam helps create a crispier crust.
Bake for 40 minutes or until the crust is golden brown. If you notice the exterior browning too quickly, tent the bread with aluminum foil. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F (90°C).
Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days.
