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January: CRUNCHY COCONUT SHRIMP WITH THAI
DIPPING SAUCE
February: BRAISED FENNEL AND ENDIVE
March: SHARON'S SUNDAY BAKED BEANS
April: NO BAKE CHOCOLATE CUSTARD
May: SPICY MEXICAN-STYLE HORS D'OEUVRE
June: BEETS IN HORSERADISH SAUCE
July: CHOCOLATE CHEWIES
August: GOAT CHEESE SPREAD
September: PARSNIP TART
October: SWEET POTATO-CHOCOLATE NUT CAKE
November: MOM'S THANKSGIVING STUFFING
December: BRUSSEL SPROUTS WITH MAPLE WALNUT
VINAIGRETTE
Ingredients:
24 large shrimp, about 2 lbs.
1/2 cup all purpose flour
1 egg
1/4 cup of pineapple juice
1/4 cup of milk
1.5 tsp salt
1/2 tsp baking powder
1/4 tsp cayenne
3.5 cups of vegetable oil
3.5 cups of organic unsweetened shredded coconut
Shell, rinse and dry the shrimp.
Combine rest of ingredients in a blender. Transfer to a
bowl and add the shrimp, a few at a time.
Heat to oil to 350 on a deep fat thermometer. Remove shrimp
from batter, drip off excess batter. Dip in coconut and coat
fully. Drop into boiling oil a few at a time. Turn, cook
until golden brown, about two minutes. Remove to paper towels
and drain.
Ingredients:
3 Jalapeno's seeded
8 cloves of garlic
2 T. fresh ginger
1/3 cup chopped fresh lemon grass
peel and juice of 1 lime
2 c. pineapple chunks with the juice.
Salt and Pepper to taste.
Grind all ingredients in a cuisinart and serve with Coconut
Shrimp or other appropriate appetizer.
I was looking for a more interesting green vegetable to
serve with a Lamb Cassoulet just recently and came up with
this.
Rinse and slice 2 heads of fennel into 1/2 inch slices
retaining the core (remove fronds).
Rinse and slice 6 endives in half lengthwise.
Slice 2 leeks, rinse in cold salted water to remove dirt,
and drain.
6 Tbsp unsalted butter
1/2 - 2/3 cups of dry white wine
1/2 cup of freshly grated Parmigiano-Reggiano cheese
Salt and pepper
Herbed bread brumbs (optional)
Melt 3 tablespoons of butter in a skillet. Saute the fennel,
turning until brown on both sides. Add 1/4 cup of wine and
simmer while it reduces. Remove to a glass baking dish or
gratinee pan. Add 2 tablespoons of butter and saute the endive
until lightly browned. Add 1/4 cup of wine and simmer until
it reduces. Add to the baking dish. Add the last tablespoon
of butter and saute the leeks. Sprinkle over the vegetables
in the dish. Season with salt and pepper.
Sprinkle with the cheese and bread crumbs if you are using
them.
Turn on the broiler and brown lightly until the cheese
is brown and bubbly. You may continue to heat or hold in
a 300 degree oven. Definitely better then broccoli for a
change. You can also use celery in this dish for a triple
white vegetable treat.
Ingredients:
8 cups of navy beans.
2 cups of chopped onion
12 cloves of garlic, sliced
2.5 cups of molasses
2 cups of dark rum
1.5 cups of ketchup
2 T. dry mustard
2 T. salt
1 tsp pepper
5 bay leaves
1.5 c. brown sugar
1 can of tomato paste
Soak overnight, changing the water several times. (Start
around 6 PM so you don't have to stay up all night.)
In the morning, drain the beans and put in a large pot.
Cover with enough water, bring to a boil, cover, then simmer
for 1.5 hours. Keep checking for water and add if necessary.
Drain.
While the beans are simmering prepare the other ingredients.
Mix the drained beans with the remaining ingredients. Place
in a deep baking dish such as one for lasagna, cover with
boiling water, and seal with aluminum foil.
Bake at 300 degrees for 6-8 hours until rich and the water
is absorbed. Check during baking to be certain the bean mixture
has not dried out. You may need to add more water, as each
oven is different.
Serve with lots of Purple
Chef Apple Chutney and a fruited green salad. A perfect
Sunday night dinner.
Last Valentines Day when I was looking for that special dessert
for two I found this recipe. When I made it I thought, wow,
this is the best chocolate custard I have ever had, I should
have doubled the recipe. By the time that we ate it after
dinner, it had set up to a rich chocolate mousse and neither
of us could finish it. Takes 20 minutes and makes 2 very
rich servings. YUM. Compliments of Food and Wine.
Ingredients:
1/4 cup milk
3 T sugar
1 large egg yolk
3 ounces bittersweet chocolate, chopped, plus shaving chocolate
pinch of salt
2 T unsalted butter, softened
1/2 cup heavy cream
pinch of ground cinnamon
In a small sauce pan place the milk and 2 T of the sugar.
Heat until steaming and the sugar is dissolved. Put the egg
yolk in a small bowl and gradually whish in the steaming
milk. Return to the pan and cook, whisking, till slightly
thickened, about 2 minutes. Remove from the heat.
Add the chopped chocolate and the salt and whisk until
smooth. Whisk in the butter. Pour into two stemmed glasses
and refrigerate for 5 minutes if you want to eat it immediately.
( this way you can eat the whole thing )
Beat the heavy cream with the cinnamon and 1 T. of sugar.
Remove glasses from the frig and pipe with whipped cream.
Sprinkle with chocolate shavings and serve.
To serve later wait until the last minute and do the cream.
Now this is decadent!!
If you want a quick and easy spicy Mexican-style hors
d'oeuvre, try this.
Ingredients:
1/2 to 3/4 of a jar of my Purple
Chef Jalapeno & Tomato Marmalade
8 Ounces of Monterey Jack Cheese, shredded
5 ounces of cream cheese, at room temperature.
1/2 jar sliced pickled Jalapeno's. I used the medium heat
1 package of soft white flour taco's, ten to a pack
Small tup of sour cream
Place 5 taco's on the counter. Spread 1 ounce of cream cheese
on each and then spread 1.5 T. of Jalapeno Tomato Marmalade
on top of the cream cheese.
Scatter with pickled Jalapeno slices, cover with shredded
cheese, and place the other Taco shells on top.
Heat a wide skilled and one by one grill the sandwich until
browned on both sides and the cheese has melted. Cut each
into 8 triangles.
Serve hot with sour cream for dipping.
Enjoy with a good cold beer in the summer, or anytime.
Boil 4-6 medium to large beets in water until soft. Run
under cold water. The skins will peel right off.
Combine:
2 T. Heavy Cream
4 T. full fat yogurt ( or no fat if you prefer )
1/2 - 3/4 tsp. ground fennel
2 tsp fennel vinegar, or you may substitute rice wine vinegar
2 Tsp. freshly grated horseradish, or to taste
salt and pepper to taste
Slice the beets and combine with sauce.
Serve warm with salmon and asparagus for a perfect Spring
dinner.
Ingredients:
3 cups firmly packed 10x sugar
7 T. level packed cocoa
2 T flour
3 egg whites ( 1/2 cup )
2 cups finely chopped pecans
Preheat oven to 350. Line baking sheets with parchment paper.
In mixer bowl combine 10x, flour and cocoa. mix thoroughly.
Add egg whites and beat at high speed for one minute. Stir
in pecans.
Drop by fully rounded T. on parchment paper, one inch apart.
Bake 15 minutes, Cool on paper
A friend asked me to make these cookies for someone who
could not eat flour. I substituted Potato Starch Flour for
the 2 T. The only difference that I noticed was that they
were not as high. Otherwise this worked perfectly.
Delicious accompanied with Purple
Chef Tomato
Marmalade, Jalapeno
& Tomato Marmalade, Apple
Chutney or Mango
Chutney.
Ingredients:
1 lb. cream cheese, softened
1 lb. goat cheese, softened
1) Place cream cheese and goat cheese in the bowl of a food
processor. Blend by pulsing until all ingredients are combined.
2) Transfer the mixture into a pie dish, a large flat plate,
or individual ramikens. Cover with plastic wrap if not using
inmediately.
3) To serve, place marmalade or chutney on top of goat cheese
spread and serve with water crackers or toasted french bread.
Optional flavoring if using as a spread without marmalade
or chutney:
2 tbs. fresh herbs, chopped
or
1 tbs. fresh orange, lemon or lime zest
Add flavorings at the end of step 1 and then process with
steps 2 and 3.
Ingredients:
Tart pastry or already prepared shell
4 tbsp Purple
Chef Orange Marmalade
1 1/2 cups pureed cooked parsnips
4 eggs
1/4 tsp salt
1/2 cup heavy cream
4 tbsp orange juice
1 tbsp lemon juice
1 orange, grated rind
3 oz package cream cheese, softened
6 tbsp sugar
4 tbsp chopped toasted almonds or walnuts
1) Prepare pastry to fit a 10-inch tart pan; partially bake
and let cool. Heat oven to 400 degrees
2) Heat marmalade until melted and coat the inside of the
pastry shell with it.
3) Mix together all ingredients, reserving 4 tbsp sugar
and nuts. Pour mixture into the crust and bake for 15 minutes.
Combine the 4 tbsp sugar and nuts and sprinkle them over
the tart. Bake for 15 more minutes or until set. Cool before
serving.
Ingredients:
4 oz semisweet chocolate
1 tsp vanilla extract
3 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tsp salt
2 cups mashed cooked sweet potatoes
1 1/2 cups vegetable oil
4 eggs
1 cup chopped nuts
1) Butter and lightly flour a 10 inch tube pan. Preheat
oven to 350 degrees. Melt chocolate and vanilla over a double
boiler.
2) Sift together all dry ingredients and set aside. In a
large bowl, beat the sweet potatoes and oil together, then
beat in the eggs one by one until well blended. Slowly add
dry ingredients and mix well; stir in nuts.
3) Put 1/3 of the mixture in another bowl and stir in the
chocolate. Alternate the batters in a tube pan, as you would
with a marble cake. With a knife, cut through the two batters
to swirl together.
4) Bake for 1-1 1/4 hours or until the sides have shrunk
away from the pan, the top is springy, and the tester comes
out dry. Let cool 10 minutes and then remove from the pan
and cool on a rack.
5) For sugar glaze: beat 2-3 tablespoons of boiling water
into 1 1/2 cups of confectioner’s sugar until the mixture
forms a rich consistancy. Drizzle over the cooled cake.
Ingredients:
Corn flake and bran flake and cereals
Eggs
Diced onions
Finely chopped carrots and celery, with a little garlic
Sliced mushrooms
Chopped parsley
Chopped walnuts
White wine
Salt and pepper
Fresh thyme
Additional items according to whim:
diced apricots, dried cranberries, chopped apples, golden
raisins
Crunch up the cereals. Saute the onion, carrot, celery,
and mushrooms in oil. Add that to the cereal.
Beat the eggs with some wine or sherry and add that to the
mix til it is just right, as Bubby used to say. Add the chopped
walnuts and parsley. Season with salt, pepper and fresh thyme
(just a pinch if you are using dried thyme).
Then add one or two of the dried fruits as the mood strikes,
or the larder provides.
Sometimes I saute the walnuts and mushrooms in Harvey's
Bristol Cream. That idea came from another recipe that Mom
never heard of , but it sure is good....
My copy of the Silver Palate Cookbook falls open to this
page, broken at the spine. Guess that tells you how many
times I have made this recipe. I always make it with Vermont
maple syrup, although the recipe doesn't specifically call
for it. Delicious with turkey.
4 cups brussels sprouts
4 T. sherry vinegar
4 T. pure Vermont maple syrup
1 T. Dijon-style mustard
1/2 cup walnut oil
Pinch freshly grated nutmeg
Salt and black pepper, to taste
1 cup coarsely chopped walnuts
Cut an X in the bottom of each Brussels sprout. Steam until
tender but still firm.
Meanwhile, whisk the vinegar, maple syrup, and mustard together.
Gradually whisk in the oil. Season with the nutmeg, salt
and pepper.
Toss the hot Brussels Sprouts with the vinaigrette and serve
immediately.
Serves 8
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