Recipes – Page 32 – Rants Raves and Recipes

February 15, 2015February 15, 2015

Chocolate Crème Brûlée

Chocolate Crème Brûlée

This is a fairly simple to make dessert that takes a little time but is certainly worth it in the end. As with most recipes, it is not written in stone. If you don’t care for the melted sugar on top simply omit it, there is no crème brûlée society waiting to scold you if you don’t.

Ingredients for Chocolate Crème Brûlée

1/2 cup sugar
4 egg yolks
2 cups heavy cream
1½ cupssemi sweet chocolate morsels
1 Tbs Myers’s Dark Rum (optional)
Demerara sugar for topping

Directions for Crème Brûlée

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.

In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt. Whisk to smooth and set aside keeping chocolate warm.

In a saucepan heat the cream and rum to 140° – 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.

Now ladle in the chocolate and whisk gently to fully combine the mixture.

At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch lightly burn the bubbles off the surface .

Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.

Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

Here are a few items to help make this recipe:
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Oggi 5 Piece Creme Brulee Set

The Official Taste Tester and true Scottish American Puppy Princess

Another SAPP unfriendly recipe, oh! I feel so left out.

Yum

Chocolate Crème Brûlée

Ingredients

1/2 cup sugar
4 egg yolks
2 cups heavy cream
1½ cupssemi sweet chocolate morsels
1 Tbs Myers's Dark Rum (optional)
Demerara sugar for topping

Instructions

In a bowl place the egg yolks and sugar and whisk until fully combined and a pale yellow.
In a double boiler take the chocolate and about 2 Tbs of the cream and gently melt. Whisk to smooth and set aside keeping chocolate warm.
In a saucepan heat the cream and rum to 140° - 160º or until it begins to gently bubble, remove from heat and let cool slightly. Using a ladle slowly add about 2 ounces of the cream to the egg yolks in a gentle stream whisking constantly to temper eggs. Once you have combined add another ladle and continue to whisk gently. The eggs should be tempered by the second addition so you can pour the rest of the cream in and gently stir to combine. Using a fine mesh strainer, strain the mixture into another bowl.
Now ladle in the chocolate and whisk gently to fully combine the mixture.
At this point you need to remove all the air bubbles from the custard by either straining the surface with a spoon or using your blow torch burn the bubbles off the surface lightly.
Ladle the custard into ramekins and place in a pan large enough to accommodate all the ramekins with a water bath coming up about half way on the ramekins. Bake at 325° for about 35 minutes, until the custards are set and only slightly wiggly in the centers. Remove from pan let cool for a few moments and then place into the refrigerator for a few hours to finish setting.
Remove from the refrigerator about ½ an hour before you are going to serve. Sprinkle about 2 Tbs of Demerara sugar over the top and shake to evenly spread over the top of the custard. Using a torch melt the sugar, wait a few seconds and melt a second time to burn a few spots of the sugar to give it the slightly bitter flavor of burnt sugar.

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February 12, 2015

Best Baked Stuffed Clams

Many years ago when we lived on Long Island, there was a shopping center a few blocks from our house. It was one of the last of the community designed shopping centers built by William Levitt. At one end was a local tavern with a rather large backroom which the owner had converted into a dining room, hiring a young chef and serving pretty good meals. With two babies in tow it was a great place to get an early dinner, as it was never busy until later in the evening.

I have always been a “baked clam junkie”and the baked clams here were the “best”. One night I asked the waitress if I could get the recipe for them from the chef. Fearing it was a competitor trying to steal his recipe he came out of the kitchen to question me. I told him that I thought his were the absolute best and that I had no plans to market them in another restaurant. Satisfied with my explanation he went back to the kitchen and on a kitchen dupe wrote the recipe. He said that he originally had gotten the recipe from the New York Times cook book. I eventually had to have the dupe laminated to preserve it and still have it in the recipe box. Since he made rather large quantities he didn’t provide amounts of ingredients just a broad view of what was in them and the process to prepare. It wasn’t hard to adapt the recipe to smaller quantities and has been a favorite of ours for many many years.

They make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins, the choice is yours.

The amounts for the recipe are not written in stone. If you want to add more garlic feel free, a little more basil OK!, less clam liquor perfectly fine, it’s all about how the final dish tastes to you. Remember there are no baked clam police lurking outside your kitchen door.

Ingredients for Baked Stuffed Clams

4 Tbs butter
2 medium onions diced
3 stalks celery finely diced
3-4 cloves garlic finely diced
2 tsp each salt & pepper
2 Tbs dried basil
2 Tbs dried parsley
4 thin slices ham chopped (appox 1-1½ cups)
4 oz chopped pimientos
½ cup white wine
4 Tbs Parmesan cheese + more for topping
1 -3 cups Italian style bread crumbs
4 cans chopped clams with ½ the juice reserved
Sliced lemon or lime

Directions for Baked Stuffed Clams

This recipe will make over 2 dozen stuffed clam shells or about 9-10 filled scallop shells.

In a large sauté pan melt the butter, add the onions, celery, garlic, salt and pepper and cook until the vegetables are wilted and the onions translucent.

Now add the ham , basil, parsley, pimientos and cook for about 2 -3 minutes. Deglaze the pan with the white wine and remove from the heat.

Empty into a large bowl when slightly cooled add the Parmesan and clams and juice.

Slowly add the bread crumbs until you have no liquid visible and the mixture is still fairly moist.

Spoon into shells. Sprinkle more Parmesan over the top of each. At this point you can cover and refrigerate until needed.

Heat oven to 425º place the shells on a sheet pan in the center of the oven and bake 10 – 15 minutes until cheese on top is melted and clams are hot.

Serve with wedges of sliced lemon or lime.

Here are a few items that can help make this recipe:
Harold Imports Natural Baking Shells Set of 4
Cuisinart 722-36H Chef’s Classic Stainless 14-Inch Open Skillet with Helper Handle

Not exactly Prime Rib, but every one else seems to like them. Tomorrow a little less surf and a lot more turf please!

Yum

Best Baked Stuffed Clams

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Best Baked Stuffed Clams

Ingredients

4 Tbs butter
2 medium onions diced
3 stalks celery finely diced
3-4 cloves garlic finely diced
2 tsp each salt & pepper
2 Tbs dried basil
2 Tbs dried parsley
4 thin slices ham chopped (appox 1-1½ cups)
4 oz chopped pimientos
½ cup white wine
4 Tbs Parmesan cheese + more for topping
1 -3 cups Italian style bread crumbs
4 cans chopped clams with ½ the juice reserved
Sliced lemon or lime

Instructions

This recipe will make over 2 dozen stuffed clam shells or about 9-10 filled scallop shells.
In a large sauté pan melt the butter, add the onions, celery, garlic, salt and pepper and cook until the vegetables are wilted and the onions translucent.
Now add the ham , basil, parsley, pimientos and cook for about 2 -3 minutes. Deglaze the pan with the white wine and remove from the heat.
Empty into a large bowl when slightly cooled add the Parmesan and clams and juice.
Slowly add the bread crumbs until you have no liquid visible and the mixture is still fairly moist.
Spoon into shells. Sprinkle more Parmesan over the top of each. At this point you can cover and refrigerate until needed.
Heat oven to 425º place the shells on a sheet pan in the center of the oven and bake 10 - 15 minutes until cheese on top is melted and clams are hot.
Serve with wedges of sliced lemon or lime.

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

February 2, 2015

Date Filled Oatmeal Cookies

Date Filled Oatmeal Cookies

I was given a very sketchy recipe for these cookies. The recipe had been handed down and I was asked to see if I could come up with a successful rendition. The lady giving me the recipe had not been able to recreate the cookies her mother had made many years ago with the recipe as it was. A few experiments and I think we came up with a winner. I’ll see in a day or two when she tries them.

Ingredients for Date Filled Oatmeal Cookies

For the Filling:

8 oz Dates ( cut into small pieces)
1 cup raisins
3/4 cup granulated sugar
Juice of 1 lemon + (zest of lemon optional)
1 – 2 cups water
2 tsp corn starch

For the Oatmeal Cookies:

2½ cups all purpose flour
2 cup Oatmeal ( not instant)
1 cup shortening
1 cup granulated sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 cup buttermilk
Additional flour to work the dough if necessary

Directions for Date Filled Oatmeal Cookies

For the Filling:

In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.

Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.

Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.

Place the filling into a container with lid and refrigerate a few hours to overnight.

For the Oatmeal Cookies and Assembly:

In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.

In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.

Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).

Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.

To Assemble:

Cut the dough into ¼’s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.

Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.

Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.

As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.

Here are a few items to help make thios recipe:
Cuisinart 419-14 Contour Stainless 1-Quart Saucepan with Cover
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch

A lot of work sticking stuff I can’t eat into cookies, but Dad did make a couple without the gooey stuff and they were pretty good so 5 paws.

Yum

Date Filled Oatmeal Cookies

Ingredients

For the Filling:
8 oz Dates ( cut into small pieces)
1 cup raisins
3/4 cup granulated sugar
Juice of 1 lemon + (zest of lemon optional)
1 - 2 cups water
2 tsp corn starch
For the Oatmeal Cookies:
2½ cups all purpose flour
2 cup Oatmeal ( not instant)
1 cup shortening
1 cup granulated sugar
1 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 cup buttermilk
Additional flour to work the dough if necessary

Instructions

For the Filling:
In a small sauce pan place the dates, raisins,sugar, lemon juice and add enough water to cover the mixture.
Place on high heat and bring to a rapid boil and boil for about 15 minutes, continuously stirring to prevent the mixture from burning until the dates begin to break down and the liquid reduces and a thick sauce is made.
Remove from the heat and add the 2 tsp of corn starch mixed with 2 tsp of water into the filling and stir to combine and thicken.
Place the filling into a container with lid and refrigerate a few hours to overnight.
For the Oatmeal Cookies and Assembly:
In a bowl combine the flour,oatmeal, salt, cinnamon and the baking powder.
In a mixer cream the sugar and the shortening. Slowly add the dry ingredients, once combined add the buttermilk and mix until a dough forms.
Place the dough onto a well floured table and knead until a smooth not too sticky dough is formed ( you may have to add more flour).
Form the dough into a ball and place into a bowl and cover and let sit in the refrigerator 1 hour to overnight.
To Assemble:
Cut the dough into ¼'s, and roll the dough out to 1/4 to 1/8 inch thickness. Using a circular cookie cutter 2½ to 2¾ inches in diameter cut out circles, you will need two for every cookie.
Place half the circles on a greased sheet pan or a silpat covered pan. Spoon about 1 Tbs of the cooled filling into the center and cover with a second circle. Crimp the edges and cut a small vent hole in the top of the cookie.
Bake in the center of a 350º oven for approximately 20 minutes. Carefully place on a wire rack to cool. Store in an air tight container.
As an alternative you can bake the cookies in a single layer for about 12- 15 minutes until lightly browned, cool, then spread the filling over one and top with another like an Oreo.

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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.