Thanks again to everyone who joined us for Taste of Jazz Under The Stars. If you were there, I’m sure you’d love to fix some of the delightful dishes you sampled. And, if not, maybe you’d like to see what you missed!
Below are the recipes featured at the event, courtesy of the Kirkwood Hospitality program.
Bob-o’s Clam Cakes with Tartar sauce
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1/3 cup clams
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/16 teaspoon salt
1/16 teaspoon essence
1/16 teaspoon cayenne
1/8 whole egg
1/16 cup milk
1/16 cup clam juice
3/8 tablespoon shallot
1/8 tablespoon green onion
1/8 tablespoon parsley
1/3 tablespoon paprika
1/4 tablespoon salt
1/4 tablespoon garlic powder
1/8 tablespoon black pepper
1/8 tablespoon oregano
1/8 tablespoon thyme
1/8 cup mayonnaise
1/4 tablespoon sweet pickle relish
1/8 tablespoon capers
1/8 tablespoon parsley
1/4 teaspoon dijon mustard
1/8 teaspoon lemon juice
1/16 teaspoon tarragon
1/16 teaspoon salt
1/16 teaspoon cayenne
Drain clams while making batter.
Sift flour, baking powder, salt, essence, and cayenne into large bowl. Add egg, milk, and clam juice, and mix until batter is thick. Fold in clams, shallots, green onion, parsley, and garlic.
In a large skillet heat enough oil to come up the edge of the pan two to three inches to about 350 degrees. Drop the batter by the tablespoonful into the hot oil and cook, turn once to make golden brown on both sides. Sprinkle with esssence
TARTAR:
Fold all ingredients together in a bowl. Adjust seasoning to taste. Cover and refrigerate until serving. Let sauce stand for at least one hour before serving.
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Per Serving (excluding unknown items): 103 Calories; 7g Fat (58.0% calories from fat); 4g Protein; 8g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 592mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Bruine Bonen Met Appels en Spek (Beans with Apples and Pork) Denmark
1 1/8 ounces brown beans — dried
1/4 each granny Smith apple
1/16 pound fresh opork or streaky bacon
1/4 each onions
1/3 ounce molasses or dutch stroop
tt salt
tt pepper
tt cinnamon
coarse black bread or rye bread
Start preparation a day ahead. Soak the beans overnight in plenty of water. The following day, bring the beans and the same water – with a level teaspoon of salt – to a boil and cook over low heat for about 60 minutes.
Meanwhile, peel and core the apples and slice them in rings. Boil the rings in shallow water for a few minutes and drain. Sprinkle the pork with pepper and cinnamon, and slowly fry in its own fat. Save the grease. (When opting for pork chops, fry inn a little butter and save the fat).
Peel and dice the onions and fry in the bacon grease/fat. Add the apple slices to the beans and drain. Very slowly warm the molasses/stroop and add some of the bacon grease/fat. Serve the beans with thefried pork and the hot molasses on the side and thick slices of bread
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Per Serving (excluding unknown items): 5 Calories; trace Fat (2.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 0 Fruit.
Caramel Baileys Chocolate Truffles
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3/8 cup cream
2 1/4 fluid ounces Bailey’s Irish Cream — (3 oz. Caramel, 1oz. Bailey’s)
4 1/2 ounces bittersweet chocolate — (62 percent cocoa solids)
7/8 ounce dark chocolate — (70 percent cocoa solids or above)
Chop up the chocolate and place in a large bowl. Heat the heavy cream over a low heat just until it starts to bubble. Immediately remove from heat and pour over the chocolate, then stir until it starts to bubble. Immediately remove from the heat and pour over the chocolate. Then stir until smooth. Add bailey’s and stir until smooth. Place bowl in fridge for a few hours-overnight. Remove from fridge and form rough ball shapes with your hands; work fast as it melts quickly. Dep each ball into your chosen coating (cocoa powder and powdered sugar) and place on grease proof paper. Place back in fridge to reharden. Remove shortly before serving.
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Per Serving (excluding unknown items): 62 Calories; 6g Fat (74.5% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
Chocolat Truffles Grand Marnier
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5/8 pound semisweet chocolate — chopped
1 5/8 tablespoons butter
1/3 cup heavy cream
1 1/4 tablespoons grand Marnier
3/8 pound semisweet chocolate — tempered
1/4 cup cocoa — for dusting
Line a sheet pan with parchment paper.
Scald the cream in a heavy duty pan. Remove from heat and cool while you melt the semisweet chocolate and butter over hot water bath. When chocolate and butter is melted together add the scalded cream.
Cool this chocolate mizture until very stiff then place in mixer with paddle attachment and beat on high speed until fluffy then add grand Marnier
Place fluffy mixture into pastry bag and pipe onto prepared sheet pans into balls. Chill mixture for 10 minutes then dust chocolate with cocoa powder and roll with your havds into round balls.
Dip the chocolate truffle balls in tempered chocolate on to sheet pans and garnish with milk chocolate.
Store in a air tight container in a cool place
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Per Serving (excluding unknown items): 138 Calories; 9g Fat (55.2% calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
Crepes with Frest Fruit and Mascarpone
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10 2/3 ounces mascarpone cheese
2 tablespoons sugar
1/3 teaspoon vanilla extract
10 2/3 tablespoons strawberry preserves
1 1/3 tablespoons sugar
1 1/3 teaspoons ground cinnamon
4 tablespoons butter — room temp
blueberries
strawberry marmalade
CREPES:
5 1/3 each eggs
1 1/3 cups flour
2/3 cup milk
2/3 cup water
2/3 teaspoon salt
2 2/3 tablespoons melted butter
Stir first 3 ingredients in medium bowl to blend. Cover mascarpone cream; chill.
Stir strawberry preserves in heavy saucepan over low heat until melted. Spread 1/2 tablespoon preserves over 1 side of each crepe. Fold crepes in half, enclosing preserves. Fold crepes in half again, forming triangles.
Mix sugar and cinnamon in small bowl. Spread butter over both sides of crepes. Sprinkly cinnamon sugar over both sides of crepes. Transfer to baking sheet. (Can be made 6 hours ahead. Cover crepes and refrigerate. Keep mascarpone cream refrigerated.)
Preheat oven to 200 F. Spray large nonstick skillet with vegetable oil spray and heat over medium-high heat. Add 6 crepes to another baking sheet; keep warm in oven. Repeat with remaining crepes, wiping skillet and spraying with vegetable oil spray befoe each batch.
CREPES:
Blend all ingredients for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
Heat crepe pan or saute pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.
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Per Serving (excluding unknown items): 189 Calories; 12g Fat (58.0% calories from fat); 4g Protein; 17g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
Fish N’ Chips
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JALAPENO BEER BATTERED WALLEY
1/3 cup all-purpose flour
1/4 teaspoon salt
1/16 teaspoon pepper
1/4 tablespoon oil
1/2 each eggs
1/8 cup beer
1/4 whole jalapeno — minced
1/2 pound walleye
SALSA:
1/4 each tomatoes
1/16 medium red onion
1/8 tablespoon cilantro
1/2 clove garlic
1/8 teaspoon sugar
1/8 tablespoon olive oil
1/8 medium lime
1/8 teaspoon salt
1/16 teaspoon pepper
1/8 whole jalapeno
TARTAR SAUCE
1/8 cup mayonnaise
tablespoon dill relish
1/4 tablespoon mustard
MANGO CHUTNEY
1/4 pound mango
1/2 ounce onion
1/4 each garlic
7/8 fluid ounce cider vinegar
7/8 ounce brown sugar
1/3 ounce golden raisins
1/2 ounce crystallized ginger
1/16 teaspoon salt
1/4 stick cinnamon
1/16 teaspoon red pepper flakes
1/16 teaspoon mustard seed
1/8 teaspoon fresh ginger
1/8 fluid ounce lime juice
CHIPOTLE MAYO
1/4 cup mayonnaise
5/8 teaspoon chipotle chile canned in adobo
5/8 each chipotles
1/8 teaspoon hot sauce
LEMON SPICED CHIPS FOR FISH
1/4 tablespoon lemon zest
1/4 tablespoon salt
1/4 tablespoon pepper
1/8 whole potato
JALAPENO BEER BATTERED WALLEY:
Mix all the ingredient together and batter the walleye and fry till a golden brown.
SALSA:
Chop and mix all the ingredients, serve on the side
TARTAR:
Mix ingredients together, season to taste.
MANGO CHUTNEY:
Saute onions garlic and mango till semi-soft, add the rest of the ingredients and simmer untill liquid is gone and veg is soft
CHIPOTLE MAYO:
Mix all ingredients together.
LEMON SPICED SHIPS FOR FISH:
Mix lemon zest with salt and pepper. Slice the potato into chips on a mandolen, then fry them to a golden brown. season with the lemon zest mixture.
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Per Serving (excluding unknown items): 136 Calories; 9g Fat (59.9% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 380mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Fondue
2/3 pound sourdough bread
1/2 clove garlic
1/2 pound greyerzer cheese — ground
1/4 pound emmentaler cheese — ground
5 fluid ounces white wine
7/8 fluid ounce kirsch
1/2 teaspoon maizena
1/2 pinch grind pepper
1/2 pinch nutmeg
1/3 pound asparagus
1/3 pound apples
1/3 pound carrot
1/3 pound celery
Split the piece of garlic in two and rub the inside of the caquelon with them. Put the cheese and the wine inn the caquelon and cook them on the stove, stirring constantly. add kirsch and maizena, but keep stirring. Leave them on the stove for a while, but make sure it does not overheat. Add pepper and nutmeg, then put the caquelon on the burner on the table.
Have a variety of bread and other items to dip in the fondue with toothpicks.
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Per Serving (excluding unknown items): 89 Calories; 1g Fat (9.0% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.
Hummersuppe (lobster soup)
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1 1/3 cups lobster meat — (or 2 1lb. lobsters)
1/8 cup sherry — medium
1/2 each carrot
2/3 each onion
1/8 cup butter
1/16 cup flour
3/8 cup milk
1/2 cup cream
1/4 each leeks
1/4 gallon water — 3/4 to cook with
HORSERADISH SAUCE
1/16 cup horseradish
1/16 cup parsley — chopped fine for garnish
1/16 cup heavy cream
Wash lobsters and stem them for 10 minutes in 1 cup salted water. Remove lobster meat from shell and dice, saving any liquid that runs out of the shells. Put diced meat, tomally (the soft green substance, which is the lobster’s liver), and any coral or roe to marinate in the sherry for 1/2 hour. Crush shells, place in water in which lobsters were steamed, add liquid saved from cutting up lobsters, together with cut carrot and onion, and cook for 20 minutes. Strain. Use this lobster stock in making white sauce. (If you refuse to fuss with live lobsters, look for a container of frest lobster meat, or substitute a can of lobster meat, and use canned clam juice for the stock.) Make a white sauce of the butter, flour, milk, and lobster stock. Add cream and beat in egg yolks, being careful not to boil. Add lobster with sherry, salt and pepper to taste, and simmer very gently for 10 minutes. Combine the horseradish sauce ingredients and drizzle on soup.
Description:
“3 gallons fnished product.”
Yield:
“1/16 ounce”
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Per Serving (excluding unknown items): 82 Calories; 5g Fat (62.4% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Hurricane Shrimp Skewers
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3 1/4 ounces garlic — minced
2 3/8 fluid ounces worcestershire sauce
1/8 pound honey
3/4 teaspoon cayenne
3/4 teaspoon thyme — dry leaf
3/4 tablespoon salt
4 3/4 each bay leaf
3/4 teaspoon oregano — dry leaf
3/4 quart seafood stock
6 3/8 ounces roux
24 each jumbo shrimp — peeled and deveined
Melt 4 oz. butter over medium heat in a small sauce pan. Using a wire whisk, add 4 oz flour to the butter to make a roux. Stir constantly until incorporated. The roux should have a thick, play-dough like consistency (continue adding flour until this consistency is achieved if necessary.) Remove from heat and cool ina refrigerator.
Place a large sauce pan over medium heat for 10 seconds; add the garlic and stir for 1minute, allowing the garlic to brown slightly.
Deglaze the garlic with the worcestershire sauce and stir to fully incorporate.
Add the honey, cayenne pepper, salt, bay leave, oregano and pepper. Stir to fully incorporate.
Add the shrimp stock (if not available, add water). Turn the heat to high and bring to a boil (be careful, it will boil over easliy, and is very hot with the sugar in the honey.) DO NOT COVER THE SAUCE
Once boiling, reduce the heat to simmer, and simmer for 15-20 minutes, stirring frequently
Using a wire whisk, add the rouz to the mixture, 1-2 ounces at a time. Continue adding roux until the consistency of the sauce coats the back of a spoon.
Remove the sauce from heat and cool hold for service.
Skewer or toothpick the shrimp and drizzle or dip sauce.
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Per Serving (excluding unknown items): 69 Calories; trace Fat (5.7% calories from fat); 5g Protein; 12g Carbohydrate; trace Dietary Fiber; 32mg Cholesterol; 761mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Indian-Asian Gumbo with Sin Bau Dumplings and Saffron Keeria Raita
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GUMBO
1/4 ounce shallot
1/16 ounce ghee
1/8 each cardamom, pods, black — crushed
1/4 each cardamom, pods, green — crushed
1/16 tablespoon chili powder
1/16 each mace — blade
1/16 each cinnamon stick — cracked in half
1/16 each bay leaf
1/16 pound lamb stew meat
1/16 fluid ounce yogurt
1/16 ounce kaffir lime leaves
1/16 pound okra
1/4 ounce lentils
1/16 cup wild rice
1/16 gallon beef stock
3/8 fluid ounce coconut milk
1/16 quart heavy cream
1/16 quart milk
1/16 tablespoon curry paste — red
1/8 each birds eye peppers
1/16 pound chicken breasts
1/16 pound shrimp pieces — medium
1/16 each lemon grass — stalk, cut lengthwise
1/16 each red bell pepper
1/16 each yellow bell pepper
STEAMED BUNS
1/16 teaspoon yeast — dry
1/16 cup lukewarm water
1/8 cup flour
cup sugar
1/16 tablespoon vegetable oil
1/16 cup water — boiling
1/16 tablespoon sesame oil
SAFFRON KHEERA RAITA
1/8 cup yogurt
ounce salt
1/16 teaspoon cumin — roasted, ground
teaspoon cayenne
1/16 tablespoon cilantro — chopped
1/16 each cucumber — large, peeled, shredded, and dried
1/16 pinch saffron — large pinch
1/16 fluid ounce chardonnay — for soaking saffron
paprika — garnish
KHEERA RAITA:
Put all ingredients in a bowl and slowly fold together so it’s thick. Place in cooler for up to two or three hours
STEAMED BUNS:
Dissolve yeast in cup of warm water along with 1 cup of the flour. cover with wet cloth and let rise for one hour.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough onlightly floured board until smooth. Put into extra large greased bowl in a warm place. Cover with a damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead for 2 minutes. Repeat with second. Roll each into 12 inches long and 2 inches wide. Cut into 14 pieces (28 total)
Flatten each piece with pam of hand. Roll with folling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges lightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.
GUMBO:
Sautee shallots in the ghee and as soon as they are carmelized add the ingredients down to the bay leaf. Combine chili powder and enough water to make a thick paste and incorporate into sauce pan. You will need a very small amount of liquid in pan prior to adding the lamb meat.
After lamb is tender remove the bay leaf, cardomom pods, mace and cinnamon stick, and transfer to cheese cloth and hold in reserve. Add the yogurt to the pan and stir to incorporate. Add the next four ingredients and bring to a simmer.
Add remaining ingredients into separate pot and bring to a simmer. When both pots have cooked for at least an hour combine and adjust consistency with more rice or more beef stock.
SET UP:
Place small amount on Sui Bau dumpling and top with dollop of Kheera Raita.
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Per Serving (excluding unknown items): 50 Calories; 3g Fat (47.7% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 245mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Jersey Shrimp
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JERSEY SHRIMP
8 medium shrimp
8 slices baguette — toasted
2/3 cup rouillie sauce
8 slices capicola — sliced thin
2/3 cup cilantro — leaves, whole
ROUILLE SAUCE
2/3 loaf French bread — diced
2/3 cup fish stock
8 cloves garlic — peeled
1 1/3 teaspoons salt
2/3 teaspoon red chili pepper — ground
1/16 tablespoon saffron — crumbled
1 1/3 large egg yolk
1/16 gallon extra virgin olive oil
tt black pepper
ROUILLE SAUCE:
Soak the diced bread in the fish stock. Squeeze the broth out . Mash the garlic cloves in a mortar with the salt until mushy. Place the bread, mashed garlic (saving 1 garlic clove for the croutes), red pepper, saffron, egg youlk, and black pepper in a food processor and blend for 30 seconds then pour in 1 cup oliv oil through the feed tube in a slow, thin, steady stream shile the maching is running. Refrigerate for 1 hour before serving. Store whatever you don’t use in the refrigerator for up to a week.
JERSEY SHRIMP:
Butterfly and grill shrimp so grill lines are along the back of the shrip. place in cooler. Make rouillie sauce. Spread it on toasted baguette slices. Roll capicola nd lay down the center of the baguettes. Place shrimp on top of the dapicola. Garnish with cilantro.
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Per Serving (excluding unknown items): 1615 Calories; 33g Fat (18.6% calories from fat); 65g Protein; 259g Carbohydrate; 15g Dietary Fiber; 93mg Cholesterol; 4812mg Sodium. Exchanges: 17 Grain(Starch); 3 Lean Meat; 0 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
Mandelsmorboller (Almond Butter Ball Cookies)
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1/4 cup butter
1/8 cup powdered sugar
1/8 teaspoon vanilla
1/8 teaspoon almond extract
5/8 cup flour
1/16 teaspoon salt
1/4 cup almonds
1/4 cup sugar
1/8 cup almond paste
1/4 cup dark chocolate
1/16 cup sweetex
Heat oven to 400F. Combine butter, sugar, vanilla and almond extract. Add flour and salt. Crush almonds in food processor and fold into the mixture. Roll dough into 1 inch balls. Place in mini muffin fins with paper cups. Push thumb into balls of dough. Bake 10-12 minutes or until light brown. Melt chocolate and pour inito thumb prints and place in cooler. Serve
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Per Serving (excluding unknown items): 130 Calories; 8g Fat (50.1% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
Nougatine Tuiles with Vanilla Star Anise Mousse (Switzerland)
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1/2 cup almonds
2/3 cup sugar
1/8 cup butter
1/2 tablespoon vegetable oil
2 3/4 each egg yolk
1/8 teaspoon salt
1/2 tablespoon gelatin powder
1 7/8 tablespoons water
93 3/4 mililiters water
1/2 cup sugar
7/8 whole star anise
7/8 cup heavy cream
7/8 teaspoon vanilla bean paste
Preheat the oven to 350 F
Spread almonds on baking sheet, cook until lightly toasted. Cook the sugar in heavy saucepan over low heat until it melts and becomes golden brow. Add almonds.
Mix and add butter until completely absorbed. Pour onto a well oiled cookie sheet and place in a warm oven to keep soft. Cut out shapes as needed. Place in dry place
In a bowl whisk eggs and salt. In a seperate bowl whisk together water and gelatin. Combine the remaining water, sugar and star anise in saucepan.
Cover and bring to boil. Cook to 238 F. Remove and place in pourable container. Pour into egg yolks with mixer running, Melt the gelatin and add to the mixture.
Whisk on high until volume triples and cools to room temp. Mix heavy cream in seperate bowl until soft peaks form, mix in vanilla bean paste.
Fold egg mixture into whipped cream and use or refrigerate.
ASSEMBLY:
Place cut nougatine tuilles on a baking sheet with parchment paper. Place mousse in piping bag with a start tip. Pipe mousse ontoa single nougatine tuille. Top with a second tuille. Garnih with chocolate shavings. Serve immediately.
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Per Serving (excluding unknown items): 169 Calories; 11g Fat (55.3% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
Potato Appetizer with Sweet and Sour Sauce
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7/8 pound potato — peeled and chopped
1 7/8 tablespoons olive oil
1/2 cup chives
1/2 teaspoon paprika
1/2 cup wheat germ
POTATO APPETIZER:
cover potatoes with water and bring to a boil. cook until soft. Mash with oil and add salt and pepper to taste add the chives. Heat oven to 375F. Roll the potato mixture into 1 inch balls. Mix the paprika and the wheat germ. Roll potato balls in the paprika mixture. Place on oiled baking sheet, bake for about 20 minutes. Let stand on folded paper towels before serving with toothpicks.
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Per Serving (excluding unknown items): 51 Calories; 2g Fat (35.4% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat.
poultry sausage
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1/16 cup brandy
1/4 tablespoon fresh thyme
1/16 tablespoon ground clove
1/16 cup onion — minced
1/16 tablespoon ground white pepper
1/16 tablespoon salt
1/16 pound bacon
1/3 pound ground turkey
1 1/4 each egg white
3/8 feet sausage casings
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Per Serving (excluding unknown items): 53 Calories; 3g Fat (57.6% calories from fat); 5g Protein; trace Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
Sausage Skewers
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4 ounces italian-style poultry sausage — cut into 1″ pieces
1/8 cup basil leaves — loosely packed
4 ounces jarred roasted red pappers — drained, rinsed, cut into 1″ pieces
1/4 cup sun-dried tomatoes — cut into 1″ pieces
4 2/3 ounces canned artichoke hearts — drained and quartered
Heat a nonstick skillet over medium heat and mist with cooking spray.
Add the sausage and cook turning 2 or 3 times until warmed through. This will take about 8 minutes.
While sausage is warming, get some small wooden skewers. Thread one small or 1/2 large basil lear onto a skewer, then add a piece of roasted red pepper, sun-dried tomato, artichoke heart and then sausage. Be sure to arrange them so that they can stand up on the sausage end.
Repeat with the remaining ingredients to make about two-dozen skewers.
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Per Serving (excluding unknown items): 10 Calories; trace Fat (3.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 72mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.
Smoked Duck on Johnny cake with BLackberry Sauce
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JOHNNY CAKES
3/8 teaspoon salt
3/8 tablespoon butter
3/8 cup yellow cornmeal
3/8 cup boiling water
1/8 cup milk
3/4 tablespoon butter
BLACKBERRY PEPPER SAUCE
1/16 cup water
1/3 ounce sugar
1/16 tablespoon black pepper
1/16 pound blackberries
1/8 pound sweet onions
1/4 ounce butter
1/16 ounce sugar
1/8 pound brie — cut in 1/4 in. slices approx. 1 1/2 in. X 1 1/2 in. in size
1/16 pound walnuts — chopped
1/8 pound duck breasts
JOHNNY CAKES:
Preheat oven to 475 F. Place cornmeal ina mixing bowl and add the salt and butter. Pour the boiling water over the cornmeal and stir immediately. It is crucial that the water be boiling when it is poured. Add milk and stir until well mixed. Melt butter in a microwave. Grease the sides and bottom of a sheet pan. Pour batter into each pan about 1/4 in. deep. Place the pan in the oven. Bake until lightly browned. When cooled, cut into 1 1/2 in X 1 1/2 in. squares.
BLACKBERRY PEPPER SAUCE:
Combine blackberriey, water nad sugar in a sauce pan. Simmer over medium heat until fruit is soft and sugar is completely dissolved, about 20 minutes. Mash the fruit and press through a china cap. Add the sauce back into a sauce pan with 1/2 the black pepper. Continue to season with the pepper to tast. Sauce should be peppery but no overwhelming. Continue to simmer until sauce is nappe consistency.
CARMELIZED ONIONS:
Peel and small chop the onions. Melt butter in a skillet. Add onions and sugar, and cook over medium heat until onions are lightly browned and caramelized.
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Per Serving (excluding unknown items): 109 Calories; 7g Fat (56.6% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Smorrebrod (Denmark)
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HORSERADISH SOUR CREAM
1/16 pound sour cream
1/16 pound horseradish
DANISH SOURDOUGH BREAD
1/8 cup all-purpose flour
1/8 cup water
1/4 cup all-purpose flour
1/8 cup warm water
1/8 package dry yeast
1/16 teas salt
1/8 tablespoon sugar
1/16 teaspoon salt
1/16 teaspoon baking soda
1/4 large eggs
1/8 cup all-purpose flour
SWEET AND SOUR RED CABBAGE
3/8 tablespoon vegetable oil
1/16 pound onions — sliced
1/16 pound apples — peeled, cored, and chopped
1/8 pound red cabbage
1/16 cup apple cider vinegar
1/16 cup sugar
BRAISED PORK
1/3 pound pork shoulder
1/16 tablespoon salt
1/16 teaspoon pepper
1/8 cup chicken stock
1/16 pound onions — rough chopped
1/16 pound apples — rough chopped
HORSERADISH SOUR CREAM:
Mix horseradish and sour cream. Spread onto bread
DANISH SOURDOUGH BREAD:
place 4 cups of water and 4 cups of flour in bowl, let stand at room temperature, watch for bubbling, the beginning of fermentation, this will usually take around 10 days.
take small amout of clear liquid which has formed on top, mix an equal amount of flour and water with this fermented liquid. combine back with the starter
add flour, water, yeast, salt and sugar to the starter, let stand for at least 12 hours, or until it begins to bubble again, let stand for 18 hours more.
take 2/3 of the dough from the crock and put into a large mixing bowl.
add the salt and soda to the starter right of the crock, beat and then add eggs. beat until well combined, taste to make sure it is not too sour, add soda if it is sour.
add enough flour to make a stiff dough, fold until you can hardly stir, now its time to shape it.
mold into 4 large loafs and put them into loaf pans
let stand covered for 1 hour
turn out and knead, shape again into loaves and place back into pans, let rise again until pans are full.
place in preheated oven to 400 F. for about an hour, until the loaves slip from the sides of the pan.
remove from oven and turn out onto table, bruch tops with butter.
SWEET AND SOUR CABBAGE:
heat oil in heavy large saucepan over medium-high heat
add onion and apples and saute until golden
add cabbage, vinegar and sugar
cook cabbage until it is crisp and tender, add until liquid is reduced to a glaze, about 10 minuter
season to taste
BRAISED PORK:
place roast in pan, season
place onion, apple, and chicken stock in pan
cover in foil
cook in oven for 7 hours at 250 degrees, until meet falls off the bone.
ASSEMBLY:
put the sour cream on top of the bread then the pork and top with the cabbage.
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Per Serving (excluding unknown items): 89 Calories; 4g Fat (42.0% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 101mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Swedish Lox (Gravlax)
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1/2 pound salmon — center cut – 2 fillets- skin on
1/16 cup kosher salt
1/16 teaspoon saltpeter
1/16 cup sugar
1/16 cup vegetable oil
1/16 teaspoon dijon mustard
1/3 teaspoon distilled white vinegar
1/8 pinch sugar
1/8 bunch fresh dill — chopped
Pull out any pin bones found in the salmon. Mix the kosher salt, sugar, saltpeter in a bowl. Lay the fillets side by side, skin side down, on a plastic tray and sprinkle with the curing mixture. place the chopped dill on top of one of the fillets and put the other fillet on top, like a sandwich. Wrap the entire fish with plastic wrap and then with aluminum foil. Place a small wooded board on top and put a clean brick on top as a weight. Place the whole thing in the refrigerator to cure for 2 days
SERVING:
Slice each fillet into very thin pieces across the grain, removing the slice from the skin. (You will need a very sharp knife). Mix together the veg oil, dijon mustard, distilled white vinegar, and sugar. arrange the slices on a platter and top with the dressing, garnish with dill.
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Per Serving (excluding unknown items): 51 Calories; 2g Fat (38.0% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 584mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Tempura Sushi with BBQ Sauce
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SUSHI RICE
1/2 cup short grain rice
5/8 cup water
1/16 cup rice wine vinegar
1/2 tablespoon mirin
1/2 tablespoon sugar
SAMBAL AIOLI
1/3 tablespoon lemon juice
1/8 tablespoon sambal
1/8 teaspoon garlic
1/2 each egg yolks
1/8 cup canola oil
TEMPURA SHRIMP MAKI ROLL
1/16 cup rice flour
1/16 cup all-purpose flour
1/8 teaspoon salt
1/3 cup club soda
2 medium shrimp — deeled, deveined with tail removed
2/3 each nori — sheets
1/8 cup cucumber — julienned
1/16 cup wasabi tobbiko
BBQ SAUCE
1/8 quart soy sauce
1/8 cup worcestershire sauce
1/3 cup sugar
SUSHI RICE:
Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
SAMBAL AIOLI:
In a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to creat an emulsion. If the aioli needs to be thinned out after all of the oil has been added. Thin with a little water or lemon juice. Season with salt and pepper
BBQ SAUCE:
Mix all ingredients together and cook over medium heat, stirring frequently, until mixture is at the right consistency.
TEMPURA SHRIMP MAKI ROLL:
Preheat a fryer to 360F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil toa paper towel-lined plate.
On a sushi mat, lay down 1 piece of the nori shiny side down. Spread the sushi rice on one half of the nori, about 1/4 inch thick. Spread about 1 t of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strips of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.
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Per Serving (excluding unknown items): 197 Calories; 10g Fat (43.8% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 2941mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates.
Three Cheese Polenta Cake with Shrimp Ratatouille
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POLENTA
2/3 cup heavy cream
1 cup water
1/3 teaspoon salt
1/3 tablespoon extra virgin olive oil
2 2/3 ounces instant polenta
1/8 cup grated parmesan cheese
1/8 cup fontina cheese — shredded
1/8 cup mozzarella cheese — shredded
RATATOUILLE
1/16 cup zucchini — diced in 1/4 inch cubes
1/16 cup summer squash — in 1/4 inch cubes
1/16 cup spanish onion
1/16 cup eggplant — in 1/4 inch cubes
1/16 cup red pepper — diced
1/3 teaspoon garlic — chopped
1/16 cup shrimp — diced
1/16 teaspoon oregano — chopped
1/16 teaspoon basil — chopped
1/3 cup tomato puree
2/3 tablespoon extra virgin olive oil
POLENTA:
Bring cream, water, salt and oil to a boil. Remove from heat and slowly stir in polenta. return to medium heat and continue to stir
Cook until it starts to thicken. Remove from heat and fold in cheeses. Spread mixture out on a greased sheet in a pan over high heat, sear one side of each cake. Top with warm ratatouille
RATATOUILLE:
Add oil to saute pan over medium heat. Add veg and garlic; cook until soft. Add tomato puree and cook for 1 minute
Remove from heat and fold in shrimp and herbs.
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Per Serving (excluding unknown items): 116 Calories; 11g Fat (82.7% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 201mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
Toscas Dessert (Switzerland)
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7 tablespoons butter
1/4 cup sugar
1 1/8 cups all-purpose flour — sifted
7/8 teaspoon cold water
FILLING
2 1/3 tablespoons butter
1/4 cup sugar
2 1/3 teaspoons flour
1 3/4 tablespoons heavy cream
3/8 cup slivered almonds — blanched
Cream butter in a small bowl or electric mixer. gradually add the sugar and beat until light and fluffy. Add flour and water; blend well. Divide mixture into 12 balls (approximately 1-1 1/2 in. diameter
Press each part onto bottom and halfway up sides of 12 ungreased 2 1/4 inch muffin pan cups.
Bake in a 350 F. oven for 10 minutes
FILLING:
In a sauce pan, combine butter, sugar, flour, cream and almonds. Cook on a medium heat, stirring frequently, until mixture boils. Remove
Spoon mixture into 12 partially baked cookie shells
Bake in a 350 degree oven for 15 minutes or until brown. Loosen and then cool in muffin pan cups for 3-5 minutes; carefully remove
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Per Serving (excluding unknown items): 170 Calories; 11g Fat (55.0% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
Vanilla Tuille
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5 ounces unsalted butter — at room temperature
5 ounces powdered sugar — sifted
5/8 cup egg whites — at room temperature
5/8 teaspoon vanilla
5 ounces cake flour — sifted
Cream the butter and the powdered sugar together. Incorporate the egg whites, a few at a time. Addd vanilla. Add the flouir and mix, just until incorporated. Do not over mix
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Per Serving (excluding unknown items): 115 Calories; trace Fat (1.1% calories from fat); 3g Protein; 25g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Other Carbohydrates.
White Chocolate and pistachio truffles
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1 1/16 cups heavy cream
2/3 pound white chocolate — chopped
3/8 cup pistachio nut — finely chopped
Place cream in a saucepan over low heat and bring to a simmer. Simmer for 1 minute then remove from heat. Stir white chocolate into the mixture to a large heat proof bowl and refridgerate for 3 hours or until very firm
Using a teaspoon, roll heaped teaspoons full of mixtrue into balls, working quickly to avoid softening the chocolate with warm hands. Roll each truffle in shopped pistacios to coat. Serve immediately or refridgerate until ready to serve.
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Per Serving (excluding unknown items): 135 Calories; 11g Fat (68.7% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.