Party Foods

Beer Brownies

June 16, 2013

BrowniesBeer Brownies

Make these Beer Brownies for your father this Father’s Day!  He’ll love you for it unless he hates chocolate!

INGREDIENTS

2 Cups Unbleached Flour

2 Cups Sugar

1 Teaspoon Baking Soda

1/4 Teaspoon Kosher Salt

1 Cup Softened Butter

1/2 Cup Unsweetened Cocoa Powder

3 Eggs

1 Cup Beer (I used Ale)

1 1/2 Teaspoon Vanilla Extract

Chocolate Frosting

Preheat your oven to 350º F.  In a large size bowl combine the flour, baking soda, kosher salt and cocoa powder.  Set aside.  In a separate large size bowl beat together the butter and sugar for 1 minute.  Add the eggs one at a time beating in between each addition.  Add the vanilla and beat for 20 seconds.  Gradually add the flour mixture alternating with the beer until both are added.  Beat on slow until smooth.  Pour into parchment paper lined 13x9x2 baking pan.  Place into the oven and bake for 25 minutes until done.  Remember that all ovens heat differently so make sure to check at 25 minutes.  Remove from the oven and let cool completely in the pan.  Remove from the pan by lifting the parchment paper.  Set onto the counter and frost with the chocolate frosting.  Cut into brownies squares.  Makes 24 brownies depending on how large or small you cut the brownies.

 

Chocolate Frosting

INGREDIENTS

1/2 Cup Softened Butter

2/3 Cup Cocoa

3 Cups Powdered Sugar

1/3 Cup Milk

1 Teaspoon Vanilla Extract

Place the softened butter into a large size bowl and beat with a mixer for 30 seconds.  Add the cocoa and beat for another 30 seconds.  Add the powdered sugar, milk and vanilla extract and beat on high for 2 minutes.  You will want the consistency to be very creamy without lumps.  Makes about 2 cups.

Righteous Ale 2

Spicy Onion Rings

June 15, 2013

Spicy Onion RingsSpicy Onion Rings

In preparing the onion rings maintain the oil at 350º F during cooking.  If the temperature drops below 350º then the onion rings take longer to cook and tend to absorb too much oil.  Plus they don’t get crisp like they should.  Try and prepare the steak and the onion rings at the same time.  If you can’t do that then have the onion rings ready to fry as soon as those delicious steaks come off of the grill.

INGREDIENTS

1 Cup Unbleached Flour

1/2 Cup Cornstarch

1 Tablespoon Ground Red Chile Powder

1/2 Teaspoon Ground Cayenne

1 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Quart Vegetable Oil (For Deep Frying)

4 Large Thinly Slices Onions (Rings Separated)

In a large size bowl combine the flour, cornstarch, red chile powder, cayenne, cumin, kosher salt and pepper.  Pour the oil into a saucepan or deep-fryer and bring the heat to 350º F. Put the onion rings into the flour mixture and coat.  Gently shake off any excess.  Using tongs carefully put some of the coated onions into the hot oil.  Fry for 2 to 3 minutes until golden and crispy.  Remove from the oil and place on paper towels to drain.  Do this in 3 or 4 batches until all are fried.  Season with additional kosher salt if you like.  Serve warm.  Serves 4

Mother’s Day Macadamia Nut Brownies

May 11, 2013

Macadamia Nut BrowniesMother’s Day Macadamia Nut Brownies

Make your mother the ultimate brownie.  Trust me she deserves it!

INGREDIENTS

1/2 Cup Butter

3 Ounces Coarsely Chopped Unsweetened Chocolate

1 Cup Sugar

2 Room Temperature Eggs

1 Tablespoon Vanilla Extract

2/3 Cup Unbleached Flour

1/4 Teaspoon Baking Soda

8 Ounces Chopped Macadamia Nuts

In a medium size saucepan heat and stir the butter and chocolateover a low heat until both are smooth.  Remove from the heat and set aside to cool.  Preheat your oven to 350º F.  Line an 8x8x2 inch baking pan with parchment paper.  Leave extra extending over the edges of the pan so you can remove the brownies easily.  Stir the sugar into the cooled chocolate mixture. Add the vanilla extract. Add the eggs and beat with a wooden spoon.  In a small size bowl combine the flour and baking soda.  Add the flour mixture to the chocolate mixture.  Stir until combined.  Add the chopped macadamia nuts and give a good stir.  Pour the batter into the parchment paper lined baking pan.  Place into the oven and bake for 30 minutes.  Remove from the oven and cool in the pan.  Cool completely.  Remove from the pan by lifting with the parchment paper.   Place onto a hard surface and cup into brownies squares. Transfer to a serving platter. Makes about 16 brownies depending on how large or small you cut them.

**If you don't have macadamia nuts then used chopped walnuts.

 

Za’atar Pita Chips

May 8, 2013

Za’atar Pita ChipsZa'atar 2

These Za’atar Pita Chips are really pretty addictive.  They are baked so they are much healthier than deep fried chips.  If you want to leave the za’atar off then just use kosher salt and pepper as your seasoning.

INGREDIENTS

12 Pita Bread Pockets

1/2 Cup Olive Oil

3 Tablespoons Victoria’s Za’atar

Preheat your oven to 400º F.  Slice each pita bread into 10 triangles.  Place the triangles on a parchment paper lined baking sheet.  In a small size bowl combine the olive oil and the za’atar.  Brush each triangle with the oil & za’atar mixture.  Place in the oven and bake for 6 to 8 minutes.  You will want them to be light brown and crisp.  Be careful because if left unattended they will burn.  Serves 12

 

 

*If you need my za’atar recipe it’s on my website or send me an email and I’ll send you some.

 

Za'atar Pita

Prime Rib

April 23, 2013

Prime RibPrime Rib

Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section.  The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs.  A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.”  The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat.  In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting.  In England, Yorkshire Pudding is often served as a side dish with Prime Rib.

INGREDIENTS

3 1/2 Teaspoons Kosher Salt

1 1/2 Teaspoon Freshly Ground Black Pepper

3 Cloves Roasted Garlic

4 Tablespoons Softened Butter

1 Tablespoon Finely Chopped Fresh Thyme Leaves

1 Tablespoon Finely Chopped Fresh Rosemary

1 Prime Rib Roast of Beef (4 to 6 Ribs)

2 1/2 Cups Red Wine

2 1/2 Cups Beef Stock

Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.

To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!

 

Amazing All-In-One Cake & Frosting

April 15, 2013

Amazing All-In-One Cake & FrostingAmazing All-In-One Cake & Frosting

All you need is one large bowl and you are on your way to the easiest homemade dessert there is.  Perfect for holidays or every day baking.

INGREDIENTS

8 Ounces Softened Cream Cheese

1 Cup Softened Butter

2 Tablespoons Vanilla Extract

4 Cups Powdered Sugar

2/3 Cup Milk

4 Lightly Beaten Large Eggs

2 1/2 Cups Unbleached Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Kosher Salt

2/3 Cup Room Temperature Water

Preheat your oven to 350ºF.  Grease and flour a Bundt pan.  In a large size bowl beat the cream cheese, butter and vanilla, with a mixer, on a medium speed until combined.  Alternate adding the powdered sugar and milk.  Beat until fluffy.  Scoop out 2 1/2 cups of the frosting and put into a large ziplock bag and set aside.  Add the eggs to the remaining frosting in the bowl.  Beat until well blended.  Add the flour, baking soda and salt and beat for 1 minute.  Add the water and beat another 30 seconds.  Pour the batter into the Bundt pan and place into the oven for 1 hour.  Remember that all ovens are not created equal so your cake may need more or less baking time.  Insert a toothpick in the center and if it comes out clean then take your cake out of the oven.  Cool for 1/2 hour and then remove from the pan and put onto a serving plate.  Cool completely before frosting.  Frost and serve.  Serves 8

 

Easy Tiramisu

April 4, 2013

Easy TiramisuEasy Tiramisu

I swear there is no easier Tiramisu recipe than this recipe.  You just need a little planning ahead for refrigeration time.  If you don’t have espresso don’t worry just use very strong coffee.

INGREDIENTS

8 Ounces Room Temperature Cream Cheese

1/3 Cup Sugar

6 Tablespoons Amaretto Liqueur

1 Teaspoon Vanilla Extract

3 Cups Whipped Cream

24 Ladyfingers

3/4 Cup Espresso

1/4 Cup Unsweetened Cocoa Powder

In a medium size bowl beat together the cream cheese and sugar for 4 minutes until light and creamy.  Beat in the Amaretto and vanilla extract.  Fold the whipped cream into the cream cheese mixture.  Arrange half of the ladyfingers in a dish that is large enough to hold them in one layer.  A 9×9 inch casserole dish is a good dish to use.  Sprinkle with half of the espresso.  Top with half of the cream cheese mixture.  Spread until smooth.  Sprinkle with half of the cocoa.  Arrange the remaining ladyfingers over the cocoa.  Sprinkle with the remaining coffee.  Top with the remaining cream cheese mixture, smoothing the top.  Sprinkle with the remaining cocoa.  Cover and place in the fridge for at least 5 hours or overnight is even better.  Serves 10

Apricot Pork Tenderloin

March 27, 2013

Apricot Pork TenderloinApricot Pork Tenderloin

Some people like to cook lamb for Easter and some people like to cook ham or pork tenderloin.  Here is such an easy recipe for pork tenderloin. The key to this dish is to brine the pork tenderloin before cooking.  It makes all of the difference in the world.

INGREDIENTS

2 Large Pork Tenderloins

1 1/2 Cup Apricot Preserves

6 Minced Garlic Cloves

4 Teaspoons Of Either Ground Ginger Or Freshly Grated Ginger

3 Tablespoons Soy Sauce

2 Tablespoons Hot Water

 

Brine:

8 Cups Water

1/2 Cup Sugar

1/4 Cup Kosher Salt

 

Remove the pork tenderloins from their packages and rinse.  Place into a large size, but shallow bowl. Pour the brine over the tenderloins and cover with plastic wrap.  Place into the fridge for 3 or more hours.  When you are ready to cook remove from the fridge and pat dry with paper towels.  Set aside.  Make the apricot sauce by combining the apricot preserves, minced garlic cloves, ginger, soy sauce and hot water into a medium size bowl.  Mix well with an electric mixer.  Place the tenderloins into a large parchment paper lined baking dish.  Preheat your oven to 400º F.  Pour the apricot sauce over the tenderloins and bake, uncovered, for 45 minutes to 1 hour.  Check for doneness at 45 minutes.  Remove from the oven and tent with foil for 10 minutes.  Slice and transfer to a serving platter.  Serve warm.  Serves 6

 

NOTE:  Make sure the sugar and salt are well dissolved when making the brine.

Spicy Chicken Sandwiches

March 9, 2013

Spicy Chicken Sandwiches

The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford.  Lunch was eaten earlier then and dinner was not served until later in the evening.  The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room.  This quickly became a habit and she began asking friends to join her. 

INGREDIENTS

1/4 Pound Boneless Cooked Chicken

2 Teaspoons Mango Chutney

2 1/2 Tablespoons Mayonnaise

1/2 Teaspoon Curry Powder

1 Teaspoon Lemon Juice

1/2 Teaspoon Kosher Salt

3 Tablespoons Softened Butter

4 Slices Either Whole Wheat or White Bread

Chop the chicken into small pieces and place into a small size bowl.  If the chutney has any large pieces of fruit make sure to chop them into smaller pieces.  In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt.  Mix well and then add the chopped chicken.  Butter the bread slices.  Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together.  Cut off the crusts from the bread and cut each sandwich into four horizontal pieces.  Arrange on a serving plate and serve with tea.  Makes 8

 

 

Mexican Wedding Cookies

February 28, 2013

Mexican Wedding Cookies

These cookies are so scrumptious that you won’t be able to stop eating them.  The secret to the great taste is to use a high quality butter and pure vanilla extract.  Make sure to stay away from imitation vanilla as it is made from glycoside that is found in the sapwood of certain conifers or from coal extracts.

INGREDIENTS

1 Cup Softened Butter

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

2 Cups Unbleached Flour

1/4 Teaspoon Kosher Salt

1 Cup Finely Chopped Pecans

Additional Powdered Sugar For Rolling

Preheat your oven to 350º F.  In a large bowl cream together the butter and vanilla.  Add the powdered sugar and combine well.  Mix the flour and kosher salt together and then add to the butter mixture.  Sprinkle in the chopped pecans and blend well.  Form into 24 balls and very lightly flatten.  Place onto parchment paper lined baking sheets.  Place in the oven and bake for 25 minutes until the cookies are lightly browned.  Remove from the oven and cool for 5 minutes before rolling in additional powdered sugar. Place onto a pretty cookie plate and serve.  Makes 2 dozen

 

Latest Recipes

Polenta Fries

Polenta Fries

Classic Navy Bean Soup

Classic Navy Bean Soup

Mushroom Linguine With Brown Butter & Thyme

Mushroom Linguine With Brown Butter & Thyme

Baked Sweet Potato Fries

Baked Sweet Potato Fries

Healthy Autumn Apple & Kale Raw Salad

Healthy Autumn Apple & Kale Raw Salad