Peanut Brittle - Betty Crocker Recipe

Here is my first try at peanut brittle.  A good candy thermometer is a must!  All I had was dry roasted peanuts, my husband said they worked..but the unroasted peanuts would make it even better.

1 1/2 teaspoons baking soda

1 teaspoon water

1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts
Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.
Makes 6 dozen candies

Cookie Trick

My brother sent this to me.  What a neat simple idea.  The possibilities are endless what you can fill these little guys with!

Turn your muffin pan upside down, bake cookie-dough over the top and voila – you have cookie bowls for fruit or ice-cream.

Southwestern Nachos Potato Skins

There are many great Potato Skin Recipes on this website.  The food photography is truly amazing.

http://www.foodnetwork.com/holidays-and-parties/nfl-potato-skins/pictures/index.html
Southwestern Nachos Potato Skins
Recipe courtesy Food Network Magazine, part of 32 Team Potato Skins
Prep Time:20 minInactive Prep Time:--

Cook Time:1 hr 15 min

Level:Easy


Directions
Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
See all 32 Team Potato Skins

Photograph by Karl Juengel/Studio D

Southwestern potato skins-By Mayo Clinic Staff

Dietitian's tip:Serve these potato skins, which are a very good source of iron, vitamin B-6 and fiber, with chunky salsa. Two tablespoons of salsa adds less than 10 calories.By Mayo Clinic staff
Serves 6
Ingredients
6 large baking potatoes
1 teaspoon olive oil
1 teaspoon chili powder
1/8 teaspoon Tabasco sauce
6 slices turkey bacon, cooked until crisp, chopped
1 medium tomato, diced
2 tablespoons sliced green onions
1/2 cup shredded cheddar cheese
Directions

Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.

Scrub potatoes and prick each several times with a fork. Microwave uncovered on high until tender, about 10 minutes. Remove the potatoes from the microwave and place on a wire rack to cool. When cool to the touch, cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh attached to the skin. (Save potato flesh for another meal.)

In a small bowl, whisk together the olive oil, chili powder and hot sauce. Brush the olive oil mixture on the insides of the potato skins. Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.

In a small bowl gently mix together the turkey bacon, tomato and onions. Fill each potato skin with this mixture and sprinkle each with cheese.

Bake until the cheese is melted and the potato skins are heated through, about 10 minutes. Serve immediately.

Nutritional Analysis (per serving)
Serving size: 4 wedges
Calories 181 Cholesterol 20 mg
Protein 6 g Sodium 199 mg
Carbohydrate 28 g Fiber 5 g
Total fat 5 g Potassium 424 mg
Saturated fat 2 g Calcium 93 mg
Monounsaturated fat 2 g

Cheesy Corn Spoon Bread

Here is another comfort winter dish.  I have to watch my husband...he'd make a meal out of it...and not share.

12-15 Servings
Prep: 15 min. Bake: 35 min.
Ingredients
1 medium onion, chopped
1/4 cup butter, cubed
2 eggs
2 cups (16 ounces) sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
1 medium jalapeno pepper, minced
2 cups (8 ounces) shredded cheddar cheese, divided
Directions
In a large skillet, saute onion in butter until tender; set aside.
In a large bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1-1/2 cups of cheese.
Transfer to a greased shallow 3-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly. Yield: 12-15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts: 1 serving (1 each) equals 264 calories, 15 g fat (9 g saturated fat), 77 mg cholesterol, 477 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Cheesy Corn Spoon Bread in Taste of Home August/September 1999, p29

Apple Walnut Cake

I first saw this recipe in the October/November 1993 Taste of Home Issue.  I make it for just about every winter office pot luck.  Always a huge hit.  I changed how the cake was baked..tried baking it in a Cast Iron Skillet.  I used a #8--- 11" skillet.  Be sure that you use a very well seasoned pan using Bakers Secret or Crisco and dust flour so the cake does not stick.

16-20 Servings Prep: 15 min. Bake: 50 min. + cooling

Ingredients
1-2/3 cups sugar
2 eggs
1/2 cup canola oil
2 teaspoons Spice Islands® pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups chopped unpeeled apples
1 cup chopped walnuts

FROSTING
2 packages (3 ounce each) cream cheese, softened
3 tablespoons butter, softened
1 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups confectioners' sugar

Directions
In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well.
Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually
add to sugar mixture, mixing well. Stir in apples and walnuts. Pour
into a greased and floured 13-in. x 9-in. baking pan. Bake at
350° for 50-55 minutes or until a toothpick comes out clean.

Cool on a wire rack.
For frosting, beat cream cheese, butter and vanilla in a bowl.
Gradually add confectioners' sugar until the frosting has reached
desired spreading consistency. Frost cooled cake. Yield: 16-20
servings.
Nutrition Facts: 1 serving (1 piece) equals 283 calories, 13 g fat (3 g saturated fat), 31 mg cholesterol, 281 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Cantonese Meatballs

Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

http://www.argostarch.com/recipe_details.asp?id=458

2 cups chicken broth
3 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
12 ounces lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoons chopped cilantro
1 teaspoon minced ginger
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup Argo® or Kingsford’s® Corn Starch
3 to 4 cups Mazola® Corn Oil
12 shiitake mushrooms, stems removed
1 pound Napa cabbage, cut into 3-inch pieces
1 medium carrot, thinly sliced
4 ounces snow peas, trimmed and halved diagonally
1 tablespoon Argo® or Kingsford’s® Corn Starch mixed with 1/4 cup water

Combine broth, sherry, light and dark soy sauces in a small bowl; set aside.
Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.
Heat oil in a wok or large deep skillet to 375°F. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.
Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes. Add snow peas, cover, and simmer for 2 minutes or until tender-crisp.
Stir corn starch mixture until smooth. Add to meatballs; cook and stir until sauce boils and thickens.
Copyright © 2008. ACH Food Companies, Inc. All rights reserved

Olive Oil Pound Cake With Coffee Cream

Submitted by the
The intensity of the olive oil flavor in this rich cake depends on the oil you use. It is great served solo or add a decadent dollop of Coffee Cream. From Bourbon Steak pastry chef Catherine Schimenti, who bakes them in a mini Bundt pans for individual servings.

Ingredients:
Coffee Cream:
2 cups heavy whipping cream
3 ounces dark-roasted whole coffee beans, about 1 1/3 cup
1/4 cup + 2 tablespoons sugar
Cake:
1 1/2 cups + 2 tablespoons flour
Pinch kosher salt
1/2 teaspoon baking soda
1 1/2 cups + 1 tablespoon sugar
7 ounces (14 tablespoons) unsalted butter, softened
4 large eggs
2 ounces (5 1/2 tablespoons) good fruity extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions:
For the coffee cream: Combine 1 cup of cream, the sugar and coffee beans in a small pot then bring to a boil. Remove from heat, scrape cream and coffee beans into a large bowl, then place bowl in an ice bath; steep 30 minutes. Add second cup of cream, cool completely in the refrigerator.
While cakes are baking or just before serving, strain out and discard coffee beans. Whip to stiff peaks and refrigerate until ready to use.
For the cakes: With rack in the center, preheat oven to 325 degrees.
Coat a loaf pan or Bundt pan generously with pan spray. Sift together the flour, salt and baking soda; set aside.
Place sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed - stopping to occasionally scrape - until mixture is a yellowish cream color with a light, almost fluffy texture, about 5 minutes.
Continue to beat as you add the eggs one at a time, occasionally scraping sides of the bowl; fully incorporate before adding the next egg. With machine running, add olive oil, lemon juice and vanilla extract - mix until well combined.
Add dry ingredients to butter-egg mixture; mix on medium-low speed just until combined - do not overmix. Be sure to scrape the bottom of mixing bowl where flour tends to collect.
Fill prepared pan and bake for 55 to 70 minutes (depending on pan shape) or until a skewer inserted into the center comes out clean. Set aside to cool slightly before turning cake out of the pan. Serve with Coffee Cream.
Nutrition Information:
Per serving: 496 calories, 4 g protein, 47 g carbohydrate, 34 g fat (18 g saturated), 126 mg cholesterol, 80 mg sodium, 0 g fiber.
Course: Dessert
Yields: Serves 12

Cherry Cola Bbq Sauce

Submitted by the
Adapted from a Rick Rogers' recipe in Bon Appetit, this sweet sauce has a kick and is great mixed into pulled pork (see recipe link at right) but also can be served alongside grilled meats. Make this up to two weeks ahead and store in the fridge.

Ingredients:
1 tablespoon vegetable oil
1 cup finely minced onion
1 teaspoon kosher salt
Freshly ground pepper
2 garlic cloves, minced
10 ounces cherry preserves or jam
1 can cherry cola (1 1/2 cups)
1/3 cup brown sugar
1/4 cup balsamic vinegar
1 cup sweet chili sauce
1 teaspoon Tabasco

Instructions:
Heat oil in a medium sized saucepan over medium heat. Add the onions, salt and a few grinds of pepper and cook until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Whisk in the jam, cola, sugar, vinegar and chili sauce. Bring to a boil, reduce to a simmer and cook about 1 hour, stirring frequently, until the sauce reduces and naps the back of a spoon. Add Tabasco and adjust seasoning. Refrigerate up to a week.
Nutrition Information:
Per 1/4 cup: 248 calories, 1 g protein, 59 g carbohydrate, 2 g fat 0 g saturated), 0 mg cholesterol, 683 mg sodium, 1 g fiber.
Course: Sauce
Yields: Makes about 2 cups

Turkey & Wild Rice Soup

Time: 10 minutes
Cook Time: 1 hour
Yield: 12 servings
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 cup thinly sliced carrots
8 cups chicken broth
2/3 cup (4 ounces) wild rice
1 cup water
1/3 cup Argo® Corn Starch
1-1/2 teaspoons Spice Islands® Poultry Seasoning
2 cups cooked, chopped turkey OR chicken
1 can (12 ounces) evaporated milk
4 ounces Swiss cheese, sliced OR shredded
1/4 cup sherry (optional)
Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.
Stir in chicken broth and wild rice; simmer for 45 minutes.
Combine water and corn starch in small bowl; stir until smooth. Pour mixture into soup pot. Continue cooking until soup thickens slightly, about 5 minutes.
Add poultry seasoning, turkey, milk and cheese. Heat an additional 1 to 2 minutes, or until cheese is melted. Stir in sherry, if desired.
http://www.argostarch.com/recipe_details_text.asp?id=1479

Sweet Green Tomato Relish

As I came zooming down our gravel road, home from work...almost dark, I see my neighbor standing outside with a plastic bag full of something.  She held it up in the air as I passed by...I looked back, and I realized she was waiting for me!!  Slammed on the breaks ...(kind of fun on the gravel) and I backed up to her house.  There she stood with a bag full of green tomatoes... She had run out of things to do with them.  After all you can only eat so many fried green tomatoes.

I searched the good old Internet and found a couple recipes... I took a little from one and a little more from another..

After cleaning and cutting up the tomatoes; put them in the food processor and roughly chop; then put the tomatoes in a mesh cloth and squeezed as much of liquid that you can.  Chop up 4 medium onions and 4 seeded green peppers (you can use red and yellow as well)  Mix tomatoes, green pepper and onions in a large stainless steel pot.  Add 2 to 3 cups of sugar and 2 to 3 cups vinegar.  Make a spice pouch**, and fill it with pickling spices (a large tablespoon).  Add pouch to tomato mixture along with a tablespoon of celery seed, put on stove and bring to a boil for 30 minutes.  Pour into sterilized jars and seal.

** For the pickling pouch I used a coffee filter and a metal tie wrap to hold it together.

Gravy Meatball Sliders

By Joey Campanaro of The Little Owl, from New York Cooks, by Joan Krellenstein and Barbara Winkler
www.ochef.com/r546.htm
From the day The Little Owl opened, these sliders were a hit, garnering praise from The New York Times, New York magazine and other publications and blogs. Make them with the recipe here and find out for yourself what all the fuss is all about.
Ingredients:
1 pound ground beef
1 pound ground pork
1 pound ground veal
3/4 cup freshly grated Pecorino-Romano cheese, plus 1/4 cup for garnish
1 cup panko (Japanese bread crumbs)
3 large eggs
1 bunch fresh parsley, chopped and divided
Salt and pepper to taste
3 cups vegetable oil for frying meatballs
2 to 3 tablespoons olive oil
1 Spanish onion, chopped
1/4 cup chopped fresh garlic
1 bunch fresh basil
1 tablespoon fennel seed
1 #10 can (96 ounces) whole peeled tomatoes
1 bunch arugula, well washed and dried
36 small garlic buns
Instructions:
Mix the ground meats with the cheese, the panko, 2 cups cold water, the eggs, three-fourths of the chopped parsley, and salt and pepper to taste.
Form the mixture into 36 golf-ball-size meatballs. In a large, shallow saucepot or cast-iron skillet, heat the vegetable oil.
When hot, add the meatballs and cook until browned all over. With a slotted spoon, remove the meatballs and set aside.
Discard the vegetable oil but leave the browned bits of meat in the pan and heat the olive oil. Add the onion, the garlic, the basil, and fennel seed. Cook for 5-8 minutes until slightly brown. Add the can of tomatoes and half a can of water. Cook the sauce over medium heat for 30 minutes; pass the sauce through a food mill and return to the pan. Add the meatballs to the sauce and cook for an additional 30 minutes.
To Serve:
Either buy or make 36 small garlic buns. Cut buns in half and toast, cut sides up, in oven. Top the meatballs with the remaining Pecorino and remaining parsley. Place a few arugula leaves on the bottom half of bun, place the meatball on top with a bit of sauce; add the top of bun, using a skewer or toothpick to hold it in place. Repeat until all buns are assembled; serve 3 per portion.
Yield: Serves 12 as an appetizer

Blue Cheese Souffle

Yield: 16 servings
1 egg, lightly beaten
1/4 cup milk
1 cup mayonnaise
1 cup finely crumbled blue cheese
1 cup grated cheddar cheese
1 cup diced onion
1/4 teaspoon salt or to taste
1/4 teaspoon ground pepper or to taste

1. Preheat the oven to 300 degrees. Stir together egg, milk, mayonnaise, cheeses, onion, salt and pepper. Transfer to an 8-inch-square glass or ceramic baking dish.
2. Place the baking dish in a roasting pan; place in the oven, then pour hot water into the roasting pan. The water should come halfway up the sides of the baking dish. Bake for 45 minutes or until set on top and lightly browned.
3. Serve hot with crusty bread or crackers or sliced apples.
Per serving: 170 calories; 16.5g fat; 5g saturated fat; 34mg cholesterol; 4g protein; 1.5g carbohydrate; 1g sugar; no fiber; 280mg sodium; 104mg calcium; 53mg potassium.

Variation: Instead of an 8-inch baking dish, use individual 3- to 4-ounce ramekins. Reduce baking time as necessary.

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/blue-cheese-souffle-the-crossing/article_9a50d1c4-f003-5fd0-84cd-07821717ca2a.html#ixzz1d4DwSFdS

Sweet Potato Salad

Yield: 8 cups
Salt
8 cups peeled and diced sweet potatoes (from about 4 large sweet potatoes)
1 cup finely diced red onion (about 1 medium)
3 cups finely diced celery (about 4 ribs)
1 cup reduced-fat or regular mayonnaise
2 1/2 tablespoons honey
1 1/2 tablespoons Dijon mustard
3/4 cup toasted pecans

1. Bring a large pot of salted water to a boil. Add diced sweet potatoes and cook until tender but still firm, about 10 minutes. Drain and let cool.
2. In a large bowl, combine sweet potatoes, onion and celery.
3. In another bowl, stir together mayonnaise, honey and mustard. Stir into sweet potato mixture.
4. Transfer to a serving dish and refrigerate until cold.
5. Just before serving, top salad with chopped pecans.
Per 1/2-cup serving: 190 calories; 9g fat; 1g saturated fat; 5mg cholesterol; 3g protein; 27g carbohydrate; 11g sugar; 4g fiber; 185mg sodium; 50mg calcium.

Recipe from the Basket Case Deli adapted for home kitchens by the Post-Dispatch

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_915f4ec4-1951-5ede-b697-f0b1ea04dde5.html#ixzz1cajlab1E

Banana walnut bread pudding with a white chocolate butterscotch-banana sauce

Blue Ribbon Cookbook: Better Home Cooking by Bruce and Eric Bromberg
During one of the early days after we first opened the Blue Ribbon Market, we got it in our heads to fill the display shelves with a variety of our gorgeous homemade breads. We soon realized that we had grossly underestimated our shelf space. We had to make hundreds of loaves to make it look full — way more than we could sell.
As if on cue, a French chef (who shall remain nameless) walked into the crazy Bromberg brothers’ bread extravaganza and said he wanted to buy some loaves of white bread to make bread pudding. We were surrounded by baguettes and feeling somewhat frustrated. “You’re welcome to take any bread you want,” we told him. And he looked at us, horrified, saying, “No, no, I need pain de mie!” He walked out, disgusted that we didn’t have the proper pullman white bread for bread pudding.
As soon as he left we decided to prove him wrong. We started cutting up all those baguettes and folded the pieces into the custard we had made for crème brûlée. Then we played around and added different flavorings to different batches (banana walnut turned out to be our favorite), and cooked it all in a water bath. While baking, our puddings smelled sweet, yeasty, and eggy, and they came out golden brown, crunchy on the outside and custardy smooth on the inside. We haven’t used a traditional bread pudding recipe since.
Ingredients
Banana walnut bread pudding
1 vanilla bean
11 large egg yolks
1 cup sugar
1 quart heavy cream
1 (12-ounce) baguette or other white bread, cut into 1-inch cubes (about 10 cups)
1 pound bananas, peeled and sliced 1/2-inch thick (2 to 4 bananas)
3/4 cup chopped walnuts, toasted (see Note, page 111)
White chocolate butterscotch with bananas sauce
1/2 cup sugar
1 cup plus 2 tablespoons heavy cream
1 pound plus 2 ounces finely chopped white chocolate (see Blue Ribbon Wisdom, page 150)
2 bananas, diced
Preparation
Banana walnut bread pudding 

1.Using a small, sharp knife, split the vanilla bean in half lengthwise and scrape the seeds into a bowl; reserve the pod. Add the egg yolks and 3/4 cup of the sugar and whisk until thick and yellow (whisk the mixture immediately to prevent the sugar from “cooking” the eggs).

2.In a medium pot, combine the cream, the remaining 1/4 cup sugar, and the reserved vanilla bean pod. Bring the cream to a boil over medium-high heat, stirring to dissolve the sugar. Immediately remove from the heat; discard the pod. Whisking constantly, pour a small amount of the cream into the egg yolk mixture. Add the rest, a little at a time, until the cream is fully incorporated. Strain through a fine-mesh sieve. You can make the custard up to 1 day ahead and store it, covered, in the refrigerator.

3.Grease a 9 × 13-inch baking pan. Combine the bread, bananas, and walnuts in the pan, making sure everything is well distributed. Pour in just enough custard mixture to completely cover the bread (you may have some leftover; save it). Let stand for at least 20 minutes and up to an hour (or let it rest overnight in the refrigerator). If the bread absorbs all the custard, top it off with a little more. Then firmly press the bread down into the custard so it’s submerged.

4.Preheat the oven to 350° F.

5.Cover the pan with foil. Place the pudding pan in a larger pan, adding just enough hot water to the larger pan to come halfway up the sides of the pudding pan. Bake until the pudding is lightly set and a knife inserted in the center comes out almost clean, 1 to 1 1/2 hours. The pudding may be kept, covered, in the refrigerator for up to 3 days and reheated to serve. Before serving, drizzle with the sauce.

White chocolate butterscotch with bananas sauce

We took an old-fashioned butterscotch recipe and added a little white chocolate. The result? The white chocolate softens the bitterness of the caramel and brings a luscious creamy texture to the sauce. Bananas make the perfect partner, but if you don’t have any ripe ones around, you can leave them out. Serve this over ice cream, pound cake or sliced fruit. Or eat it directly off the spoon!

1.In a heavy skillet, combine the sugar and 2 tablespoons water over medium heat. Cook, tilting the pan occasionally so that the sugar cooks evenly, until the sugar turns golden brown, about 5 minutes. Remove from the heat and let darken to a deep, nutty brown.

2.Carefully pour in the cream (it will splatter). Return the sauce to the heat and cook, stirring, until the sugar melts again and the mixture is smooth. Bring to a simmer.

3.Put the white chocolate in a large heat-proof bowl. Pour the hot cream mixture over the chocolate and stir until the sauce is smooth. Stir in the bananas and cook, stirring, until heated through. Keep covered in the refrigerator for up to 1 week and reheat to serve.
Tips

Blue Ribbon Wisdom:Variations: Bread pudding can take on a lot of forms. If you love fruit, you can make it with fruit; if you love chocolate, you can make it with chocolate; if you love walnuts and candied ginger ... The banana and chocolate versions are the most popular, so we always have them on the menu. But we still like to come up with new flavors, and they’ve all been well received — especially rum raisin, apple and dried cherry, and even a version with lychee, which is a great complement to the menu at Blue Ribbon Sushi. So let your taste buds be your guide, and come up with your own house favorite.

Cream Cheese Apple Muffins

INGREDIENTS:

1 (3 ounce) package cream cheese, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter or margarine, melted
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, diced tart apples
1/2 cup bran flakes cereal
TOPPING:
1 1/2 teaspoons sugar
1 teaspoon ground cinnamon

DIRECTIONS:
1. In a mixing bowl, combine the cream cheese, sugar, eggs, milk, butter, lemon juice and vanilla; beat until smooth. Combine the flour, baking powder, baking soda and salt; stir into cream cheese mixture just until moistened. Fold in apples and bran flakes.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 10/23/2011

Toffee-Pear Sticky Pudding

Ingredients
1 1/4 cups water
1 1/4 cups pitted whole dates, preferably Medjool dates
1 cup chopped peeled fresh pears
1/2 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
1/3 cup butter, softened
2 eggs
1/2 teaspoon vanilla
1 recipe Toffee-Pear Sauce directions

1.  In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.

2.  Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.

3.  Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.

Toffee-Pear Sauce: Peel and core 1 fresh pear; thinly slice pear. In a medium skillet melt 1 tablespoon butter over medium heat. Add thinly sliced pear; cook for 2 to 3 minutes or until tender and lightly browned, turning pears occasionally and reducing heat to low if pears brown too quickly. Set aside. In a small saucepan melt 1/2 cup butter over medium heat. Stir in 3/4 cup packed dark brown sugar. Bring to boiling, stirring until sugar dissolves. Boil gently, uncovered, for 5 minutes, stirring occasionally. Carefully stir in 3/4 cup whipping cream. Bring to boiling. Remove from heat; stir in 1 teaspoon vanilla. Divide sauce in half. Stir pears into one portion.

Horseradish-Crusted Beef Tenderloin with Horseradish Cream Sauce

Serves 6
If using table salt, reduce the amount in step 1 to 1 1/2 teaspoons. Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If desired, serve the roast with Horseradish Cream Sauce (recipe follows; you will need 2 jars of prepared horseradish for both the roast and sauce). If you choose to salt the tenderloin in advance, remove it from the refrigerator 1 hour before cooking. To make this recipe 1 day in advance, prepare it through step 3, but in step 2 do not toss the bread crumbs with the other ingredients until you are ready to sear the meat.

INGREDIENTS
1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
Kosher salt (see note)
3 tablespoons panko bread crumbs
1 cup plus 2 teaspoons vegetable oil
1 1/4 teaspoons ground black pepper
1 small shallot , minced (about 1 1/2 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/4 cup well-drained prepared horseradish (see note)
2 tablespoons minced fresh parsley leaves
1/2 teaspoon minced fresh thyme leaves
1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin (see note)
INSTRUCTIONS
1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Toss bread crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in 10-inch nonstick skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking sheet and cool to room temperature (wipe out skillet). Once cool, toss bread crumbs with shallot, garlic, 2 tablespoons horseradish, parsley, and thyme.
3. Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10-inch nonstick skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder. Once potatoes are cool, transfer to quart-size zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.
4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.
5. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.
6. Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125 degrees for medium-rare, 25 to 30 minutes.
7. Transfer roast to carving board and let rest 20 minutes. Carefully cut meat crosswise into 1/2-inch-thick slices and serve.

Horseradish Cream Sauce
Makes about 1 Cup
INGREDIENTS
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon pepper, black, ground
INSTRUCTIONS
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper. Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.

http://www.americastestkitchen.com/recipes/detail.php?docid=20851&extcode=M**ASCA00

Home Made Hamburger Buns

Practice!!!  Here is my second try at the homemade hamburger buns.  This is a great recipe, the problem I had with the first batch was the wrong sized pan..

Here's what you need:

1 Cup Milk

1/2 Cup Water

1/4 Cup Butter

2 1/4 Teaspoon Yeast

2 Tablespoons Sugar

1 1/2 Teaspoon Salt

1 Egg

4 Cups Flour

1/2 Cup Whole Wheat Flour

Here's what you do:

Heat Milk until film forms.  Add Sugar, Salt and Butter, mix until everything dissolves and cools.  Heat Water until warm add Yeast and dissolve.

When Milk mixture cools to room temp add Yeast and Water mixture.  Beat in Egg and start adding flour 1/2 cup at a time.  Turn Dough onto a board and need until smooth.  Put dough into a greased bowl and cover with plastic wrap until doubled.

Remove from bowl and divide dough into 12 even pieces.  Roll into smooth balls and place on lightly greased baking sheet.  Flatten slightly.  Cover and let rise until almost doubled.  Buns will spread.  If you want a thicker bun crowd buns in a smaller pan.

Combine 1 egg white with a teaspoon of water, mix well.  Brush mixture on top of buns and add poppy seeds, sesame seeds etc.

Bake in a 400 degree oven for 10-12 minutes or until golden brown.

These buns will hold up under your juiciest burger!

Enjoy.

Traditional Rémoulade

ré·mou·lade noun \ˌrā-mə-ˈläd, -mü-\
: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments

Yield: 10 servings

1/2 cup finely diced celery
1/2 cup finely chopped green onions, white and green parts
1 tablespoon minced garlic
2 tablespoons ketchup
1/4 cup lemon juice
1/4 cup white vinegar
4 tablespoons Creole mustard (see note)
4 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sweet paprika
1 teaspoon Creole seasoning
1/4 to 3/4 cup vegetable or olive oil
1. Place celery, green onions, garlic, ketchup, lemon juice, vinegar, mustard, horseradish, salt, pepper, paprika and Creole seasoning in a blender or food processor. Process until smooth.
2. Add oil in 1/4-cup increments, processing to desired consistency and flavor. If not using immediately, cover and refrigerate up to 1 week.

Per serving (made with 1/4 cup oil): 70 calories; 6g fat; 1g saturated fat; no cholesterol; no protein; 4g carbohydrate; 1.5g sugar; no fiber; 750mg sodium; 10mg calcium.

Note: Riverbend restaurant uses Zatarain's Creole mustard in this recipe.

Adapted from Riverbend restaurant, St. Louis

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_9afeb269-1724-5415-9098-a1ba322a9970.html#ixzz1YCviKz9P

Lamb Tajine With Pears And Honey

(Serves 6)
2 - 3 lbs. boneless lamb shoulder
2 lbs. fresh pears
4 medium onions
4 TBS. butter
5 TBS. honey
1 TBS. cinnamon
1 pinch saffron
salt and fresh ground pepper
Cut the lamb into cubes about 1" square.
Melt the butter in a dutch oven or casserole (which has a cover). Add lamb, salt, pepper, cinnamon and saffron. Mix well and sauté lamb until brown.
Cover meat with water. Cook covered for 30 minutes.
Peel the onions. Cut into large pieces. Add to the lamb mixture. Cover and cook an additional 30 minutes.
When the lamb is thoroughly cooked and tender (perhaps an additional 15 - 30 minutes), remove the lamb (only) from the casserole. Peel the pears. Cut into large pieces. Add pears to the casserole along with the honey. Cook over medium heat for about 20 minutes until the pears are just becoming tender.
Add the lamb back to the casserole and cook for another 10 minutes to blend all the flavors. (At this point, if the sauce is too thin, it can be reduced by temporarily removing it from the meat, pears, and onion mixture and cooking the sauce in a separate saucepan until it thickens. Then add the thickened sauce back to the lamb, pears and onions).
Serve with couscous.
(from: Odile Grand-Clement, our friend from Paris, France)

Mexican Lamb Chops with Spicy Chili and Coriander

Ingredients
4 tbsp chili powder
handfuls coriander, hopped
1 tbsp dried oregano
1 tbsp ground cumin
1 1/2 tbsp garlic powder
8 lamb loin chops, ones trimmed back
1 tbsp olive oil
30 g shallots, chopped
1 clove garlic, chopped
450 ml dry red wine
450 ml beef stock
50 g butter, chilled and cut into 1cm pieces
2 - 3 squares of dark chocolate
To serve:
. lettuce
. white beans
. avocados
. peppers
. coriander
Yields 4 servings
1. Combine 2 tablespoons of the chilli powder, the coriander, oregano, cumin and garlic powder in
small bowl and coat the lamb with it. Place the lamb chops in glass baking dish, cover and refrigerate
for 8 hours or overnight.
2. Heat the olive oil in a saucepan over a medium-high heat. Add the shallots and garlic and fry for 2
minutes before adding the red wine, beef stock and remaining chilli powder. Cook for about 30
minutes, until the sauce is reduced to about 200ml. Remove from the heat, add the butter, a little at a time, and then add the chocolate, whisking after each addition.
3. Meanwhile griddle the lamb chops as desired, remove from heat, and serve immediately with the
sauce and a side salad of lettuce, white beans, avocado, peppers and a sprinkling of coriander

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Picadillo Stuffed Peppers in Slow Cooker

1 (26-ounce) jar no-salt-added or regular marinara sauce
1 tablespoon red wine vinegar
½ teaspoon cumin
¼ teaspoon cinnamon
4 medium green bell peppers
10 ounces ground lean lamb
1 small zucchini, diced
½ cup quick-cooking barley
⅓ cup finely chopped onion
¼ cup raisins

In a large bowl, combine marinara sauce, vinegar, cumin and cinnamon.

Spoon 1½ cups mixture into a 4-quart or larger slow cooker. Slice off top ½ inch of peppers; seed peppers and reserve tops.

Add lamb, zucchini, barley, onion and raisins to remaining sauce; mix well.

Evenly spoon mixture into peppers (pack filling if necessary); replace tops. Stand upright in cooker.

Cover and cook on low 5 to 6 hours or until tender and when internal temperature of filling is 165 degrees. Serve with sauce.

Serves 4.

Irish Lamb Stuffed Cabbage Rolls

# Servings: 4
Lamb Filling:
1 pound ground American lamb
1/4 cup instant rice
1 egg, beaten
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground sage
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
8 large cabbage leaves, blanched

Sauce:
1 can (15 ounces) stewed tomatoes
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup lemon juice
3 tablespoons brown sugar, packed
1 teaspoon paprika

Directions
Preheat oven to 350ºF. In medium bowl, blend lamb, rice, egg, garlic salt, pepper, dry mustard, sage, coriander and allspice. Form into 8 rolls, each 3 inches long. Place in center of each cabbage leaf; roll up, tucking in sides. Place seam side down in an 11 x 7-inch baking dish; set aside.

For sauce: In medium bowl, combine stewed tomatoes, onion, green pepper, lemon juice, brown sugar and paprika. Pour over lamb cabbage rolls.

Cover and bake in oven for 50 to 60 minutes.

Recipe courtesy of the American Lamb Board.

One-Skillet Lamb Chops with Pears & Balsamic Pan Sauce

INGREDIENTS:
4 medium or 6 small 3/4-inch thick lamb loin chops (1 to 1 1/4 lb), fat trimmed
1/4 tsp fine sea salt
1/4 tsp ground black pepper
1/4 cup 100% unsweetened apple juice
1/4 cup low-sodium beef broth
1 1/2 tsp balsamic vinegar
1/2 firm-ripe pear, peeled, cored and cut into 1/4-inch slices
3/4 tsp fresh rosemary, thyme or combination, chopped
INSTRUCTIONS:
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium-high. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium rare or 4 minutes per side for medium. Transfer lamb to plates and cover to keep warm.
Discard any fat from skillet and return to medium heat. Add apple juice, broth, vinegar and pear to skillet, and cook, scraping up any browned bits in the bottom of the pan until liquid is reduced by about half, 2 to 3 minutes. Remove from heat and stir in herbs. Top lamb with pears and pan sauce, and serve. Garnish with additional rosemary or thyme, if desired.

Leg of Lamb with Roasted Pear and Pine Nut Relish

You can also serve the relish with roast beef, pork, or chicken. Prepare it up to two days in advance, but be sure to stir in the nuts just before serving so they stay crunchy. Embellish the platter with fresh pears, roasted onion wedges, lemon slices, and flat-leaf parsley.
Photo by: Becky Luigart-Stayner

YIELD: 18 servings (serving size: about 3 ounces lamb and about 3 tablespoons relish)
COURSE: Main Dishes
Ingredients
Relish:
6 firm ripe Anjou pears, peeled, cored, and quartered
1 medium Rio or other sweet onion, cut into 1/4-inch-thick slices
Cooking spray
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon honey
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 cup pine nuts, toasted
Lamb:
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
4 garlic cloves
1 small onion, cut into 8 wedges
1 (5-pound) boneless leg of lamb, trimmed
Preparation
Preheat oven to 400°.
To prepare relish, arrange pears in a single layer in a 13 x 9-inch baking dish. Arrange onion slices in a single layer in another 13 x 9-inch baking dish; lightly coat onion slices with cooking spray. Bake pears and onion slices at 400° for 40 minutes or until tender, turning once. Cool; chop.
Combine 2 teaspoons rind and next 7 ingredients (through 1/4 teaspoon black pepper) in a large bowl; add chopped onion and pears, tossing gently to combine. Stir in nuts just before serving.

To prepare lamb, combine 1 tablespoon lemon rind and next 10 ingredients (through onion wedges) in a food processor; process until finely chopped. Roll roast, and secure at 3-inch intervals with twine. Spread the onion mixture over lamb; cover and refrigerate 8 hours or overnight.
Preheat oven to 450°.
Place lamb on the rack of a broiler pan coated with cooking spray; place rack in pan. Bake at 450° for 20 minutes. Decrease oven temperature to 300° (do not remove lamb from oven); bake an additional 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes before slicing. Serve relish with lamb.

LAMB WITH PEAR

2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin
Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.
In a large saucepan gently fry the onion in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.

Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)
Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.

Place in a tagine and serve hot. Normally eaten using bread but rice is a great substitute.

Braised Lamb Shank with Clementine Marmalade

4 hind lamb shanks
2 large white onions, roughly chopped
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 bottle dry wed wine, like a Cabernet
1/2 cup soy sauce
1 cup brown sugar
4 oranges, washed & quartered
Juice of 1 lemon
2 cups orzo, blanched
2 tablespoons sliced scallions
1/2 cup Clementine Marmalade
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Directions
Season lamb with kosher salt and freshly ground black pepper. In a large casserole lightly coated with oil over high heat, brown lamb until nicely caramelized, about 6-8 minutes. Remove lamb to a plate. In that same casserole, add onions, carrots and celery and season; sauté until softened, about 3 minutes. Deglaze with red wine and reduce by 50%. Add orange quarters, soy sauce and brown sugar. Stir to combine and taste liquid; season if necessary. Add lamb shanks, bring liquid to a boil, cover and reduce heat to low. Simmer for about 3-4 hours or until meat is falling off bone. In a large saute pan over medium-high heat, combine 1/2 cup braising liquid, lemon juice, orzo and scallions. Toss to combine and heat through. Mound orzo on platter and top with lamb shanks, spoon braising liquid over and top with Clementine Marmalade.

http://ming.com/foodandwine/recipes/simply-ming-season-4/braised-lamb-shank-with-clementine-marmalade.htm

Coriander Crusted Lamb

Ingredients
1 tbsp. butter
1 tbspl. canola oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 tsp. kosher salt
1 tsp. coriander
1 tsp. white pepper
1 1/2 cup black berries
1 side lamb loin, boneless, rolled, tied
1 lb. pearl onions, skinned
1/2 cup port wine
Instructions
Lamb Loin:
Preheat the oven to 350 degrees F. Pat loin dry with paper towels. Combine kosher salt, white pepper and coriander and rub liberally over surface of the loin. Heat canola oil in oven-safe skillet until hot, but not smoking and sear loin on all sides. Place the skillet and the loin in a 350-degree oven and roast for approximately 12 minutes or until the center reaches 125 degrees.
Ragout:
Remove the skins from the pearl onions by plunging them in boiling water for 2 minutes, then rinsing with cold water. The skins should slip right off. Melt the butter in a non-stick pan and add the skinned onions. Cook over medium heat until the onions just begin to brown. Remove the onions from heat and gently fold in the blackberries to keep them whole.
Port Balsamic Reduction:
Combine the balsamic vinegar and port wine in a saucepan and bring to a boil. Simmer over a low heat until the sauce has reduced by 2/3. The consistancy will be somewhat syrupy. Serve sliced loin medalions topped with ragout and drizzled reduction. Serves two generously. Serve with Biltmore Estate Cardinal's Crest. Its berry-fruit essence is complemented by an earthy bouquet that pairs delightfully with lamb.
Notes
Recipe provided by Ed French, Biltmore Estate.
Time to prepare: 50 minutes.
Serves 2.

Oregon Blue Cheese Meatballs

Serves: 4 people
Chef: Jason Smith
Restaurant: Dundee Bistro

Ingredients
For the meatballs
1 onion roughly chopped
1 clove garlic roughly chopped
3 white bread slices torn into pieces
1 lb lamb, ground
1/4 cup Oregon blue cheese, crumbled
1 egg
For the sauce
1 bunch fresh parsley chopped
2 tablespoons oil
1 yellow onion sliced
1/2 cup mushrooms sliced
4 oz can of chopped tomatoes
2 tablespoons tomato puree
1/2 cup beef stock
salt and pepper to taste
noodles to serve

Directions
Preheat the oven to 400 degrees F. Chop the onion, garlic and breadcrumbs in a food processor until evenly crumbed.
Transfer the breadcrumb mixture to a bowl and mix in the ground lamb and crumbled blue cheese. Stir in the egg and season with salt and pepper.
Shape the mixture into small walnut sized balls, with damp hands, and arrange in a roasting tin.
Bake for 20-25 minutes, until browned, and lift out of the pan with a slotted
spoon discarding any fat.
Meanwhile, heat the oil and fry the sliced onion until starting to brown. Add the mushrooms and continue to fry for 2-3 minutes before adding the tomatoes, tomato puree and beef stock. Bring the mixture to the boil and simmer for 8-10 minutes, until it starts to thicken.
Add the meatballs to the sauce and cook gently for 3-4 minutes, until hot, and serve with noodles.

Juniper Grove Farms Goat Cheese Stuffed Carlton Farms Pork Tenderloin With Black Butte Porter Mustard

Serves: 4 people
Restaurant: Deschutes Brewery

Black Butte Porter Mustard
1/2 c. Dry Mustard
2T Granulated Sugar
2T Malt Vinegar
1/8c. Honey
2T Lemon Juice
3/4c. Mayonaise
1/4c. Black Butte Porter
Stuffed Pork Tenderloin
4 8oz. Carlton Farms Pork Tenderloins
1/2c. Juniper grove Farms Chevre cheese
1/8c. Pine Nuts
1T Kosher Salt
1T Black Pepper
2T Olive Oil

Directions

Mix the dry ingredients together in a bowl. Add the vinegar, honey, and lemon juice to the dry ingredients. Mix together until it forms a thick paste. Add the mayonnaise and mix thoroughly. Gently stir in the Black Butte Porter. Toast the Pine Nuts in a dry sauté pan over medium heat until they begin to turn golden brown and become aromatic. Remove the pine nuts from the pan and allow to cool.

Mix the toasted pine nuts with the Chevre and 1 tsp. Salt and 1t tsp. Pepper.
With a sharp parry knife cut a cross hair into on end of the pork tenderloin. Cut about 3/4 of the way into the tenderloin. Stuff the Chevre mixture into the cross hair cut.

Sprinkle the pork tenderloin with remaining salt and pepper and rub with olive oil.

Roast in a preheated oven at 375º for about 15 min.

Drizzle with mustard and serve.

Braised Lamb Shank with Carmelized Shallots and Pear

• Serves: 8 people
• Chef: Jennifer Buehler
• Restaurant: Lauro

Ingredients
8 Oregon lamb shanks, 16 to 20 oz each
¼ (one-fourth) cup of extra virgin olive oil
2 medium onions, roughly chopped
1/8 (one-eighth) cup garlic, chopped
¼ (one-fourth) cup fresh ginger, chopped
1 tbl (one tablespoon) saffron
1 tbl (one tablespoon) cinnamon
1 tbl (one tablespoon) dry ginger
1 tsp (one teaspoon) black pepper
1 tsp (one teaspoon) cayenne pepper
8 bay leaves
2 cinnamon sticks
1 cup whole almonds
Chicken stock to cover
1 cup of dried cranberries
16 whole shallots
4 Bosc pears, sliced into eighths
4 tbl (four tablespoons) of unsalted butter
½ (one-half) cup of sugar

Directions

Method
Liberally season lamb shanks with salt and pepper.

Brown lamb shanks in hot oil until golden on all sides. Remove meat and add onions, garlic, and ginger to pan for 5 minutes. Place shanks in deep casserole or roasting pan, making sure to leave room at the top for stock.

Cover lamb shanks with the chicken stock and all of the seasonings. Cover tightly and braise in a 350 degree oven for 3.5 hours or until lamb pulls easily away from the bone. In the last half hour, add the dried cranberries.

In a sauté pan, place about 4 tbs (tablespoons) of butter and 2 tbs (tablespoons) oil. Over medium heat, gently sauté the whole shallots and pear slices until golden brown. Add the sugar which will help this process. Add some chicken stock if the pan gets too thick or dark in color.

To Plate
Remove lamb shanks from braising liquid. In a separate pan, reduce the braising liquid with the pears and shallots. Taste for seasoning and add salt and pepper as needed. While sauce is reducing, place lamb shanks on top of a bed of cous cous. Garnish with the shallots and pear slices. Pour reduced sauce over top and garnish lamb with a dollop of plain yogurt and sprinkle of parsley.

Chef Buehler recommends pairing the Lamb Shank with an Oregon wine from new, young producers at Purple Hands Wine- their 2006 Purple Hands of Oregon Merlot and Oregon Pinot. Chef Buehler enjoys this wine with this dish because it is aromatic, light, earthy but not too tannic. This profile works nicely with the flavors of cinnamon, ginger and almond in the lamb sauce as well as the pears and shallots.

LAMB ON A ROD

With Grilled Tomatoes and Peppers
Adapted from:BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct
Yield: Serves 4
Advance Preparation: 30 minutes for marinating the lamb

1-1/2 pounds boneless leg of lamb, cut into 1-inch cubes
2 teaspoons dried mint
1 teaspoon coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
6 cloves garlic, peeled and gently crushed with the side of a cleaver
4 tablespoons extra-virgin olive oil
8 small mild green peppers
1 bunch fresh mint leaves, rinsed and shaken dry
8 baby bell peppers (mix of red, orange, yellow)
2 medium onions, peeled and quartered
8 ripe plum tomatoes

You'll also need:
8 long (10-inch) or 16 short (6-inch) metal skewers

1. Place the lamb in a mixing bowl and sprinkle the dried mint, salt, and black pepper over it. Toss the meat with your fingers to mix. Stir in the garlic and 2 tablespoons of the oil and let marinate in the refrigerator, covered, for 30 minutes. Brush the remaining 2 tablespoons of the oil on the horn peppers, the baby bells, the onion quarters, and the plum tomatoes.

2. Thread the marinated lamb on skewers, placing a fresh mint leaf between each piece of meat. Thread the green peppers, the baby bell peppers, the onion quarters, and the plum tomatoes on separate skewers, alternating the vegetables in an attractive pattern.

3. Set up the grill for direct grilling and preheat to high.

4. When ready to grill, brush and oil the grill grate. Place the lamb and vegetable kebabs on the hot grate and grill until the lamb is cooked to medium, 2 to 3 minutes per side (8 to 12 minutes in all) and the vegetables are tender.

5. Unskewer the lamb and vegetables onto a platter or plates. (Don't eat the lamb or vegetables off the hot metal skewers, or you'll burn your lips.) Serve the lamb with the tomatoes, onions, and peppers.

LAMB ON A SHOVEL

Method: Direct Grilling
Ingredients:
1-1/2 pounds thick cut lamb rib chops
1 to 2 tablespoons extra-virgin olive oil (plus oil for drizzling)
Coarse salt (kosher or sea)
Cracked black pepper
Lemon wedges for squeezing (optional)

Other Items Needed:
a clean metal shovel; logs, wood chunks or chips.

Directions:
Traditional method:

Build a wood campfire with a good base of glowing embers. Feed fresh logs to the fire from time to time to generate plenty of wood smoke.

Lightly brush the lamb chops on both sides with olive oil. Season very generously on both sides with salt and pepper.

Heat the shovel blade in the fire. This serves two purposes. It helps clean and sterilize the cooking surface and preheats the metal so it will sear the meat.

Arrange the lamb chops on the shovel blade, leaving an inch between each. Don't overcrowd the shovel, its OK to work in several batches. Remember, in Australia grilling isn't just about getting a meal to the table, its a whole evening's entertainment. Thrust the shovel over the fire or lay it on the embers. Cook the chops until done to taste: 4 to 6 minutes per side for medium-rare, turning with tongs.

On a conventional grill:

Set up your grill for direct grilling and preheat to high. If using logs, wood chunks, or chips toss them on the coals (of a charcoal grill) or place in the smoker box or in a smoker pouch on your gas grill. For a more pronounced smoke flavor, soak the chips in water for 30 minutes, then drain well. Brush and oil the grill grate.

Arrange the chops on the grate and grill until cooked to taste, 4 to 6 minutes per side, turning with tongs.

Transfer the chops to a platter or plates. Drizzle with a little more olive oil (if desired) and serve with lemon wedges for squeezing (again, if desired). Don't forget to burn the fat and juices off the shovel when you're finished.

Honey-Mustard Marinade

1/2 cup Dijon mustard
1/4 cup honey
2 tablespoons extra virgin olive oil
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons curry powder
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper

In a medium bowl whisk the ingredients.

Lamb Sandwiches with Middle Eastern Slaw

Dressing
1/3cup tahini
1/4cup mayonnaise
1/4cup finely chopped fresh mint leaves
1/4cup water
1tablespoon fresh lemon juice
1teaspoon minced garlic
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
1/4teaspoon ground paprika
3cups coarsely shredded green cabbage
1cup coarsely grated carrots
3blade lamb chops, each about 8 ounces and 3/4 inch thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
Ground black pepper
4 pita pockets
In a medium bowl whisk the dressing ingredients. In a large bowl combine the cabbage and carrots, and then pour the dressing over the top. Mix well. Set aside.
Lightly brush both sides of the lamb chops with oil and season evenly with salt and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Transfer the chops to a cutting board and let rest for 3 to 5 minutes. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.
Open the pita pockets and fill them with the lamb mixture. Serve immediately.

Sweet Baked Goat Cheese Spread

It doesn't have to be reserved as an appetizer, though.
Spread it on a morning bagel or muffin for a warm breakfast that will let you get going, and keep you going!
Ingredients
8 oz. chevre goat cheese
1/2 cup unsweetened applesauce
1/4 cup crushed, unsweetened pineapple
1/4 cup honey
1/8 tsp. cinnamon
Preheat oven to 350° F.
Mix all ingredients thoroughly in a bowl. Spray a small casserole or baking dish with non-stick cooking spray. Place cheese mixture in dish and bake for about 30 minutes, or until the sides begin to bubble and brown.

Serve warm with crackers or bread.

http://www.everything-goat-milk.com/baked-goat-cheese.html

Spiced Lamb Pitas with Fresh Mango Salsa

1-1/2 tsp. ground cumin
1-1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1-1/2 lb. ground lamb
1 large red onion, cut into small dice
Kosher salt and freshly ground black pepper
1/2 cup plus 2 Tbs. Major Grey style mango chutney
1 ripe medium mango, cut into 1/4-inch dice
3 Tbs. chopped fresh cilantro
4 large pita breads, cut in half to yield 8 half-moon pockets
2 tsp. fresh lime juice; more to taste

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Heat the oven to 450°F. Mix the cumin, ginger, and cinnamon in a small bowl. Reserve 1/4 tsp. of the spice mix in a large bowl. In another large bowl, sprinkle the remaining spices over the lamb and mix with a fork to combine.

Heat a 12-inch skillet over medium-high heat. Add the lamb and all but 1/3 cup of the onion. Season with salt and pepper and cook, stirring and breaking up the meat with the side of a spoon, until the lamb is fully cooked and all of the liquid has evaporated from the pan, about 9 minutes. Stir in 1/2 cup of the chutney and continue to cook for 1 minute. Remove from the heat and keep warm.

Lightly toast the pita breads on a baking sheet in the oven, 6 to 8 minutes, flipping once. Meanwhile, add the remaining 1/3 cup onion and 2 Tbs. chutney, the mango, cilantro, lime juice, and a pinch of salt to the reserved spices to make a salsa; stir to combine. Taste and add more lime juice if it seems sweet (it should be somewhat tangy to offset the sweetness of the meat).

To serve, let diners assemble their own sandwiches by filling the halved pitas with the lamb and salsa.

variations
This recipe also works as an hors d'oeuvre. Cut the pitas into triangles and toss with 4 to 5 Tbs. olive oil and kosher salt. Toast on a baking sheet in a 450°F oven, flipping after 5 minutes, until crisped and slightly browned, 7 minutes total. Top each triangle with some of the lamb mixture and a bit of the salsa.

Spiced-Lamb-Stuffed Zucchini

Contributed by Mohammed Antabli and Anissa Helou
4 medium zucchini (2 1/4 pounds)
1/2 cup short-grain rice, such as arborio, soaked for 20 minutes and drained
1/4 teaspoon turmeric
1/2 pound ground lamb
1 tablespoon unsalted butter, softened
1/2 teaspoon cumin seeds
1/4 teaspoon ground cumin
Salt and freshly ground pepper
1 1/4 cups water
1 pound tomatoes, sliced 1/4 inch thick

Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.
In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.
Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.
Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini and serve.
MAKE AHEAD The zucchini can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding.

SERVE WITH  Plain Greek-style yogurt and warm pita.

Lamb Pizzettes

Contributed by Grace Parisi
Extra-virgin olive oil, for brushing
30 mini 2-inch pitas, separated into 2 rounds each
1/4 cup chopped mint leaves
2 scallions, finely chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons pine nuts
1 large egg
Kosher salt and freshly ground pepper
1 pound ground lamb
1 cup Greek-style plain yogurt
1 1/2 teaspoons chile oil, plus more for drizzling
Preheat the oven to 425°. Brush 2 large baking sheets with olive oil. Arrange the pitas cut side up on the baking sheets and brush with olive oil. Bake in the upper and lower thirds of the oven, shifting the sheets, for 8 to 10 minutes, until lightly toasted and crisp.
Meanwhile, in a large bowl, combine 2 tablespoons of the mint with the scallions, cumin, cinnamon, pine nuts, egg, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Add the lamb and knead until evenly combined. Spread each pita with a slightly rounded teaspoon of the meat mixture and bake for about 8 minutes, shifting the baking sheets, until the lamb is cooked through.
Meanwhile, in a small bowl, whisk the yogurt with the 1 1/2 teaspoons of chile oil and the remaining 2 tablespoons of mint and season with salt and pepper. Spoon small dollops of the yogurt onto the pizzettes and garnish with a drop of chile oil. Serve right away.
MAKE AHEAD The lamb pizzettes can be baked earlier in the day and reheated gently before serving. The chile-yogurt sauce can be refrigerated overnight.

Slow Cooked Lamb Shanks in Red Wine

By Summerwine on May 15, 2006

http://www.food.com/recipe/slow-cooked-lamb-shanks-in-red-wine-168157
Photo by Summerwine
7 Reviews

Prep Time: 20 mins
Total Time: 3 1/2 hrs
Servings: 4

About This Recipe

"My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do."

Ingredients
4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onions, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine ( 1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour ( cornstarch)
olive oil, for cooking
salt & pepper

Directions
Preheat oven to 325 F degrees.
Season the lamb shanks with salt and pepper.
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
Pour the wine mixture over the lamb shanks; top up with water if needed.
Cover; put in oven and cook for 2 1/2 – 3 hours until very tender.
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
Serve up on individual plates and enjoy.

Chocolate Soup

Recipe courtesy George Duran
Ingredients
4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish
Directions
In a medium saucepan over medium heat, stir together the whole milk, sweetened condensed milk, andvanilla bean. Bring the mixture almost to a boil, stirring constantly. Remove from the heat and let it steep for 20 minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and save it for another use.)
Put the pan on low heat, add the chocolate, and whisk until the chocolate melts. Combine the cornstarch and water to form a slurry. Add the slurry a little at a time, whisking constantly, until the soup is thick and smooth. You will know it is ready when the bubbles are gone and the chocolate has thickened, about 5 to 7 minutes.
Pour the soup into bowls and garnish with biscotti, raspberries, and mint leaves.

SPIT-ROASTED WHOLE KID GOAT

http://rossottiranch.com/?page_id=299

There is possibly no greater culinary spectacle than a whole animal turning on a spit over hot coals. Roasting the whole goat also makes it easy to feed a crowd. The flavors in this recipe are some of goat’s favorites: rosemary, garlic, and lemon. The garlic and rosemary are inserted into slits in the meat to infuse the whole goat with their flavors.Plan to make an entire day out of the spit-roast. It takes about an hour or two to set up the spit roaster, season the goat, and attach it to the spit rod. After about 5 hours of slow roasting and tending the fire, you’ll be feasting on some of the finest meat you’ve ever tasted!

12 branches fresh rosemary

3 heads garlic, separated into cloves and peeled

1 whole goat, 25-30 pounds

2 lemons, halved

½ cup olive oil

3 tablespoons kosher salt

1½ tablespoons ground black pepper

3 scallions, roots trimmed

Stainless Steel or Copper Wire

1. Strip the leaves from 8 of the rosemary branches and put them in a food processor, along with the peeled cloves from 2½ heads of garlic. Pulse until finely chopped. (Make and refrigerate up to 2 days ahead).
2. Put the goat on a large work surface with the chest cavity up. Squeeze the juice from the lemons into a bowl, discarding the seeds but saving the rinds. Rub half of the lemon juice all over the inside of the goat cavity and inner thighs. Rub the entire cavity with ¼ cup of the olive oil. Sprinkle the cavity with one third of the garlic mixture, 1 tablespoon of the salt, and 2 teaspoons of the pepper. Put the scallions, remaining 4 branches of rosemary, remaining peeled garlic cloves, and the spent lemon rinds into the cavity.
3. Push the spit rod through the goat’s rear, along the cavity parallel to the backbone, and out through the neck or upper chest. Lay the goat on its side with the cavity facing you so that you can wire the backbone to the spit rod. Position an 8 inch length of wire in the center of the cavity. Insert the wire through the inside of the goat near the backbone and rod. When the wire pokes through the outside of the goat, bend the wire around the outside of the backbone and push it back through the goat so that the entire length of wire is wrapped around the backbone and rod. Use pliers to twist the two ends of the wire together, securing the wire very tightly around the spit rod. Repeat this process at roughly 4 inch intervals toward the rear and front of the goat until the backbone is securely fastened to the spit rod.
4. Slide the spit rod’s skewers over the front and rear ends of the rod. Push the skewers firmly into the shoulders and thighs or hips of the goat, then tighten the skewers onto the rod.
5. Attach the hind legs and forelegs to the rod with wire, twisting the ends of the wire until secured. Attached the neck to the rod in the same way.
6. Wire the goat cavity shut by sewing from one end to the other with one long piece of wire. Twist each end of the wire with pliers to secure it.
7. Make 20 to 30 small, ½ inch deep slits all over the outside of the goat, especially around the shoulders and legs. Use your fingers to stuff each slit with the remaining garlic mixture. Rub the remaining lemon juice all over the outside of the goat. Rub all over with the remaining ¼ cup olive oil, then sprinkle with the remaining 2 tablespoons salt and 2½ teaspoons pepper.
8. If using wood chucks or chips, soak them in water for 1 hour. If using charcoal, light about 30 pounds of charcoal. When the coals are just ashed over, rake them into 4 piles near the corners of the firebox.
9. Attach the spitted goat to the roaster so that the goat rests 1 to 2 feet above the coals. If necessary, re-rake the coals to position the 4 piles just outside the shoulders and thighs so that the goat cooks by indirect heat.
10. Roast over indirect heat for 5 to 5½ hours, turning slowly buy constantly. Add a few pounds of charcoal to each pile when the old coals begin to burn low, about every hours, letting the charcoal ignite naturally. If using wood chunks or chips along with charcoal, ass the soaked chunks to the hot coals every hour or so. After about 2 hours, re-rake the coals to position them directly beneath the goat. Make two large pile beneath the shoulders and legs, connected be a shallow, narrow strip of coals beneath the ribs. During the last hour of cooking, if the goat in not browning sufficiently, baste it all over with additional olive oil. When done, the meat should be well browned on the outside and tender on the inside, with some pink meat only near the bones. An instant-read thermometer inserted into the thickest parts of the thighs and shoulders should register about 150° to 160°F.
11. Transfer the goat to a large, clean work surface and let rest for 20 minutes. Using wire cutters and pliers, remove the wire from the legs and neck. Remove the wire that sewed the cavity shut and the wire from around the backbone. Remove the spit’s skewers, then pull out the spit rod. Be sure all of the wire is removed before serving.
12. Carve the meat from the bones, or scrape it off in chunks, and serve.