Bacon Wrapped Goat Cheese & Almond Stuffed Dates

There's Nothing Like Bacon Wrapped Love

With the holiday season fast approaching, we are all looking for finger food which can be shared at parties. We all need something new to add to our list of party fare menu. Don't get me wrong, I have nothing against tradition. However some times we need to add or own new tradition to the holiday season. Which is why I have been playing around with new recipes to bring to the table.

This appetizer is packed with tons of decadent flavor. They can be made well in advance and cooked quickly to keep the serving platters filled with them. Try them and I now they will become a favorite with friends and family. The recipe works equally well substituting fresh figs for the dates. Like I always say anything is better wrapped in bacon.

Recipe

Ingredients:

• 1 container of Medjool dates
• 2-3 ounces of a soft goat cheese
• 10-12 Bacon slices (apple wood or maple)
• Slivered roasted Almonds
• A good well aged (sweet) Balsamic Vinegar

Preparation

1. Preheat the oven to 400°.
2. Cut bacon slices into thirds.
3. Pit dates by making slice across the top and carefully removing pit.
4. Stuff the dates with about 1 teaspoon of goat cheese.
5. Press an almond sliver into the cheese.
6. Pinch the date back together.
7. Wrap the bacon around the date.
8. Secure the bacon to the date with a toothpick.
9. Place the dates on a wire rack set over a baking sheet.
10. Bake them for 12 minutes,
11. Turn the dates and bake for an additional 10-12 minutes.
12. Lightly drizzle them with a high quality old balsamic vinegar.
13. Serve them warm or at room temperature.

Crispy Noodles (Mee Krob)

I have never been to a Thai restaurant that did not serve Mee Krob. It's as unthinkable as not seeing pad Thai on the menu. If you have never eaten Mee krob it is worth ordering, or making it in your own home.

A good Thai meal should have several courses served together family style. It is all about variety and how the different dishes on the table play together.

Mee Krob is a spicy noodle appetizer which combines the basic flavor profiles in found in Thai cooking: sweet, hot, salty, sour, bitter and savory are all in merged in a delicate balance. The textures liven up a meal. Light crispy noodle cloud, crisp bean sprouts and green onions, tender shrimp all wrapped in a light tangy sauce dance on the tongue.

Ingredients

• ¼ Pound Rice Vermicelli
• 1-2 ounces Shrimp raw
• ½ Cup tamarind paste
• ½ Cup Green onion, cut into 1" length
• ½ Cup Bean sprouts
• 1 to 4 Tablespoon Fish sauce
• 5 Tablespoons Brown or Palm sugar
• ½ Cup Warm water
• 1 Teaspoon Ketchup
• 4-5 Cups Cooking oil for deep frying
• 4-5 sprigs Cilantro or Chinese parsley
• Red Chili, sliced

Mise En Place

1. Clean, remove the shells and devein the shrimp
2. Cut the Green onion into 1" lengths.
3. Combine tamarind with warm water, mix and strain.
4. Simmer rice vermicelli in water until soft. Drain well.

Preparation

1. Fry noodles, a little at a time, in a wok on high heat until they puff up.
2. Set aside in the paper towels to drain.
3. In a saucepan, stir fry shrimp in 3 Tablespoon of oil; combine tamarind water, fish sauce, sugar and ketchup.
4. Bring to boil and simmer on a low heat until sugar becomes sticky.
5. Combine fried noodles and toss lightly to mix.
6. Garnish with cilantro or Chinese parsley, and red chili.
7. Serve with bean sprouts. and green onion.

Yields 2 servings

Chicken Tetrazzini

Chicken Tetrazinni is a retro baked casserole. Spaghetti chicken and mushrooms with a delicious creamy wine sauce, what's not to love. It is one of my favorite chicken recipes, and will please kids and adults alike. Give your family a little love on a plate tonight.

Tetrazzini is an American dish possibly named after the Italian opera star, Luisa Tetrazzini. It is widely believed to have been invented between1908-1910 at the Palace Hotel in San Francisco, California by Chef Ernest Arbogast. Tetrazzini was a long-time resident at the Palace Hotel, which may add credence to the claim. However, other sources claim that the dish originated at the Knickerbocker Hotel in New York City.

• Yield 6 to 8 servings
• Prep 35 min
• Cook 1 hr
• Total 1 hr 35 min

Ingredients

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 ¼ teaspoons salt
• 1 ¼ teaspoons freshly ground black pepper
• 1 pound white mushrooms, sliced
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped fresh Thyme leaves
• ½ cup dry white wine
• ¼ cup all-purpose flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• ⅛ teaspoon ground nutmeg
• 12 ounces linguine
• ¾ cup frozen peas
• ¼ cup chopped fresh Italian parsley leaves
• 1 cup grated Parmesan Cheese
• ¼ cup dried Italian-style breadcrumbs

Preparations

1. Preheat the oven to 450 degrees F.
2. Spread 1 tablespoon of butter over a 13 " by 9" by 2" baking dish.
3. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.
4. Sprinkle the chicken with ½ teaspoon each of salt and pepper.
5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
6. Transfer the chicken to a plate to cool slightly.
7. Coarsely shred the chicken into bite-size pieces and place into a large bowl.
8. Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
9. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
10. Add the onion, garlic, and Thyme, and saute until the onion is translucent, about 8 minutes.
11. Add the wine and simmer until it evaporates, about 2 minutes.
12. Transfer the mushroom mixture to the bowl with the chicken.
13. Melt 3 more tablespoons butter in the same pan over medium-low heat.
14. Add the flour and whisk for 2 minutes.
15. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.
16. Increase the heat to high. Cover and bring to a boil.
17. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
18. Bring a large pot of salted water to a boil.
19. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.
20. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture.
21. Toss until the sauce coats the pasta and the mixture is well blended.
22. Transfer the pasta mixture to the prepared baking dish.
23. Stir the cheese and breadcrumbs in a small bowl to blend.
24. Sprinkle the cheese mixture over the pasta.
25. Dot with the remaining 3 tablespoons of butter.
26. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Fettuccine Alfredo

Fettuccine Alfredo is one of Italy’s most famous pasta recipes. It is a dish that speaks of simplicity, elegance a touch of decadence. This wonderful pairing of rich, creamy sauce and pasta that works equally well as an entree or as a side dish. Make someone you love happy, serve them some Fettuccine Alfredo tonight!

Recipe

Ingredients:

• 1 pound. fettuccine, cooked, drained
• Approximately 2/3 cup pasta water
• 11/2 sticks butter, cut in small cubes
• 3 cups grated Parmesan Cheese

Preparation

1. Bring 6 quarts salted water to a rolling boil.
2. Add fettuccine and cook until it is just al dente.
3. Drain pasta, reserving about a cup of the pasta water.
4. Bring 2/3 cup pasta water and butter to a boil in a large skillet.
5. Add pasta and sprinkle with cheese.
6. Toss about 2 minutes until a rich creamy sauce is formed, adding more water if necessary.
7. Serve Immediately.

Makes 4 servings.

Gastrique

Let's get a little old-school and look at an oldie but goodies that seems to neglected these days. Here is a word that might draw the deer in the headlights look from many people. The word is gastrique.

A gastrique is nothing more than a fancy French culinary term for a sweet and sour sauce. Basically it's just some sugar or fruit reduced with a vinegar. The procedure is extremely easy, but the results are very tasty. Feel free to play with different fruits and vinegars. Always remember cooking should be fun!

A gastrique plays well with any type of meat or game. In fact the original purpose of a gastrique, was a sauce that would cut through the richness of wild game. Give gastriques a try, I think you will find it an elegant saucing tool for many dishes,

Ingredients

• ½ cup blackberry preserves
• ½ cup balsamic vinegar
• ½ cup water
• 1 small sliced shallot
• 1 teaspoon of oil
• Sea salt to taste
• fresh cracked black pepper to taste

Preparations

1. Sweat the shallots in the oil.
2. Cook over medium heat until they get a little brown color on them
3. Add a pinch of salt to bring out a little bit of the liquid.
4. Add the black pepper and give it a little swirl in the oil.
5. Pour in the water and the balsamic vinegar, and add the fruit preserves
6. Simmer the sauce over medium-low heat until reduced by about one-third.
7. Use a bamboo skewer to measure the level, it makes the task easier.
8. Strain the sauce using the back of a wooden spoon to work it in the strainer.
9. Adjust the seasoning with a little salt if needed..
10. Let the sauce cool a bit.
11. Drizzle around whatever you're going to serve it with.

Yields about ¾ cup

Ratatouille

Ratatouille recipes vary according to the cook the region, or the season. This dish is great year-round. During the summer months, I like to use fresh vegetables picked from my own garden. Ratatouille can be served either hot or cold as a light, easy dinner. Ratatouille may be topped with grated Parmesan cheese at the table. The ingredients are traditionally sautéed in olive oil and can be served over rice or potatoes, preferably with a crusty French bread.

The following recipe is a vegan dish, containing no animal products. This is a great dish to serve at a dinner party where both omnivores and vegans are invited.

Ratatouille as prepared here is a relatively low-fat dish. The only fat in it comes from the olive oil. This dish is also fairly low-sodium. Since the dish is made from delicious, fresh vegetables, reducing the amount of salt fairly easy.

Ingredients:

• 1 medium sized Red Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Eggplant, diced
• 5 Roma Tomatoes seeded and diced.
• 2 medium Zucchini, diced into diced
• 1 Bell pepper, sliced
• 1 teaspoon Herbes De Provence
• 2 tablespoons Olive oil
• 2 tablespoons fresh flat-leaf Parsley ,minced
• Sea Salt and fresh ground Black Pepper to taste

Preparations

1. Sauté the onion and Garlic until tender
2. Add Eggplant and Tomatoes, bring to simmer
3. Add the Bell pepper
4. Simmer, covered for 15 minutes
5. Add the Zucchini and stir.
6. Cover and simmer for 10-15 more minutes until vegetables soft
7. Remove from heat
8. Stir in the Herbes De Provence.
9. Season with Salt and Pepper to taste
10. Garnish with chopped Parsley

Serve over:

• Rice
• Egg noodles
• Pasta
• Boiled, cubed Potatoes
• Couscous

Yields 4 servings

Lentil Soup

Autumn is here and I am in a soup making frame of mind. Today's recipe is an old family favorite of mine. Classic lentil soup is quick and easy to make. It is tasty, nutritious and a healthy, low fat dish. Lentils are a great source of protein and fiber. They also cook faster than any other legume.

Recipe

Ingredients

• 2 smoked Turkey wings or 1 smoked Turkey leg
• 2 tablespoons Olive Oil
• 1 large Onion peeled diced
• 2 large Carrots peeled and diced
• 2 stalks Celery thin sliced
• 3 cloves Garlic minced
• 1 pound Lentils
• 2 Bay Leaves
• 3 cups Chicken broth
• 3 cups Vegetable broth
• Sea Salt and fresh Ground Black Pepper to taste

Preparations

1. Simmer the smoked turkey and bay leaves in the chicken, vegetable broth mix in a covered 6 quart pot.
2. Cook till tender and the broth has become infused with the smokey flavor.
3. Inspect the lentils while waiting, remove any foreign matter, and wash thoroughly.
4. Remove the turkey and bay leaves from the broth, and add the lentils to the pot.
5. Cool the Turkey and then pick the meat off the bone.
6. Reserve the meat for later. Discard the bay leaves.
7. Heat a large sauté pan over a medium flame, add the olive oil .
8. Add the onions, celery, garlic and carrots, season with some salt to draw out the moisture.
9. Sweat the vegetables in the pan until the onions are transparent.
10. Add the Vegetables to the pot with the lentils.
11. Simmer till the Lentils are tender but not mushy.
12. Add the reserved turkey till warm.
13. Season with Salt and Pepper.
14. Serve hot.

Leek Potato Soup

The world turns and seasons change again. Harvest time is here and with it all the bounty of the summer season fill the pantry. The cool weather of Autumn is arriving, bringing with it thoughts of bowls of hot soup to take the chill off my bones.

When I think about leek and potato soup, hearty, healthy, flavorful are a few words that come to mind when I think about this classic soup. I have always loved leeks. They are the most mild mannered member of the onion family. This soup is serious comfort food, and I think it will become one of your family favorites.

Recipe

Ingredients

• 2 large leeks, about 1 1/2 pound
• 5 cups chicken stock
• 2 tablespoons unsalted butter
• 4 strips bacon, chopped
• 1 1/2 pounds Yukon Gold potatoes, diced
• 1 1/2 cups heavy whipping cream
• 1 1/2 teaspoons sea salt
• 3/4 teaspoon white pepper
• 2 tablespoons snipped chives

Preparations

1. Trim away the tough green portions of the leek .
2. Cut the white part of the leek in half lengthwise.
3. Rinse the leeks well under cold running water to remove any sand.
4. Lay the halves flat side down, slice thinly crosswise and set aside.
5. In a 6 quart pot over medium heat, melt the butter and add the bacon.
6. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat.
7. Add the chopped leeks and cook until wilted, about 5 minutes.
8. Add the, chicken stock, potatoes, salt and white pepper, and bring to a boil.
9. Reduce the heat to a simmer and cook for approximately 30 minutes.
10. When the potatoes begin falling apart, turn off the heat.
11. Puree the soup in a food processor or blender. in batches. (or if you own an immersion blender, puree the soup directly in the pot.)
12. Stir in the cream and adjust the seasoning, as needed.
13. Ladle the soup into serving bowls.
14. Garnish the top of each bowl with some of the snipped chives
15. Serve immediately .

Simple Tomato Sauce

A good simple marinara sauce is always a good thing to have at hand for quick dinners. Yes you could buy a jar of pre-made sauce, but why not give your guests or family a sauce with a little love in it? Make this recipe for tonight's dinner, and save some back for use in Vodka sauce, quick pasta dishes, or chicken or eggplant Parmesan.

Recipe

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 2 (32-ounce) cans crushed tomatoes
• 1/4 cup red wine
• 4 to 6 basil fresh leaves
• 2 dried bay leaves, whole
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter, or less

Preparation

1. In a large heavy pot, heat oil over medium-high heat.
2. Add onion and garlic and sauté until soft and translucent, approximately for 2 minutes.
3. Add celery and carrot and season with salt and pepper.
4. Sauté until all the vegetables are soft, approximately for 5 minutes.
5. Add the red wine to the vegetables.
6. Add the tomatoes, oregano, basil leaves, and bay leaves and reduce the heat to low.
7. Cover the pot and simmer for 1 hour or until the sauce is thick.
8. Remove bay leaves and taste for seasoning.
9. If sauce tastes too acidic, add unsalted butter, sugar, 1 tablespoon at a time,until you have rounded out the flavor of the sauce.
10. Pour half of the tomato sauce into the bowl of a food processor.
11. Process the sauce until it is smooth.
12. Add the remaining tomato sauce to the pureed sauce mixture , stir well.
13. If you are not using all the sauce, allow it to cool completely
14. pour 1 to 2 cup portions into plastic freezer bags.
15. Freeze for up to 6 months.

Original Green Goddess Dressing

This classic creamy, herb flavored salad dressing was named for its green tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in the 1920s. The hotel's executive chef wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. It enjoyed great success, especially in California, for decades and, in my opinion, Green Goddess Dressing is long overdue for a revival.

This dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. If you don't have fresh tarragon, you can use ¼ teaspoon dried, instead.

Yields: 2 cups

Recipe

Ingredients:

• 1 cup Mayonnaise
• ½ cup sour cream
• ¼ cup snipped fresh chives or minced scallions
• ¼ cup minced fresh parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 3 anchovy fillets, rinsed, patted dry, and minced
• 1 teaspoon chopped fresh tarragon
• salt and freshly ground pepper to taste

Preparations

1. Stir all the ingredients together in a small bowl until well blended.
2. Taste and adjust the seasonings.
3. Refrigerate until ready to serve.
4. Pour over favorite salad or greens.

Blender Hollandaise

There are times when I become obsessed with a dish and have a need to make the perfect plate of that recipe. My recent food obsession has been the quest for the perfect serving of Eggs Benedict. There is a mystique about the dish, which stirs memories of a more civilized era. Most people think of Eggs Benedict as a food that you eat when dining out, instead of home breakfast fare. I think the reason is a fear that the cook has a lack of basic skills. Poaching an egg is not difficult task. The problem is a fear of making the Hollandaise sauce.

Hollandaise sauce is one of the classic mother sauces of French cuisine. The sauce has a reputation of being temperamental. The labor of whisking, fear of scrambling the eggs, all make the timid flee the kitchen. Fear not! Armed with a few modern tricks we can tame this sauce. One tip for success is that keeping the sauce warm and unbroken is trickier than the actual preparation. If you can find a small vacuum bottle (Thermos) use it to keep your Hollandaise warm and happy until you need it.

Ingredients

• 1 stick (8 tablespoons) unsalted butter
• 3 egg yolks
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• Pinch of cayenne pepper

Preparations

1. Melt the butter in a small pan until bubbling hot, avoid browning the milk solids.
2. Put the remaining ingredients in the blender.
3. Put the lid on the blender.
4. Whip the mixture on the high setting for 30 seconds.
5. Open the center hole on the lid of the blender.
6. Drizzle the hot butter very slowly into the egg lemon juice mixture,
7. Continue blending on high as you pour the melted butter.
8. Be sure to allow time between drops for the butter to emulsify with the egg.
9. You will see a silky change in consistency and a lightening of the color.
10. Serve immediately.

Chillin and Grillin

I am taking a break from the Mediterranean tour today. I am in a serious grilling mood and a grilled Chimichurri covered steak sounds good to me. This sauce also works well with skewered grilled shrimp. Grill some up with a steak for a tasty surf and turf. Marinade the beef for 2 hours, and the shrimp for 1 hour, grill and serve with more sauce.

Chimichurri is a pesto style sauce and marinade used with grilled meat in Argentina and Uruguay It is usually the only seasoning used for steak and chorizo sausages in Argentine asados. It can also be used as a marinade for any kind of grilled meat.

Chimichurri Sauce

Ingredients

• 3/4 cup extra virgin Olive Oil
• 2 tablespoons fresh Lemon juice
• 2 tablespoons fresh Lime juice
• 1/2 cup minced fresh Cilantro
• 6 cloves crushed Garlic
• 1 tablespoon chopped or crumbled fresh or 1 teaspoon dried Oregano.
• 1 tablespoon Cumin
• 1/4 to 1/2 teaspoon Cayenne Pepper
• 2 minced Shallots
• 1 teaspoon minced Basil, Thyme or Oregano, or mixture
• Kosher Salt and Course ground Black Pepper to taste

Preparations

1. Puree all ingredients in food processor.
2. Reserve 1/4 of a cup for use as a marinade.
3. Transfer remaining sauce to a bowl.
4. Cover and let stand at room temperature.

Babaganoosh

Here we go with another middle eastern appetizer that can be made well in advance.

Babaganoosh is a paste made of roast or grilled eggplant and tahini.This is a delicious healthy snack that can be eaten with pita. It is served along with hummus and tabouli as an appetizer course.

Ingredients

• 3 eggplants broiled
• 4 cloves garlic
• fresh lemon juice, to taste
• Olive oil, to taste
• Kosher or Sea Salt
• ½ cup tahini
• 1½ teaspoon ground cumin
• chopped fresh mint, and parsley for garnish

Preparation

1. Pierce eggplants with fork.
2. Place the eggplants in a baking dish.
3. Roast in oven on shelf furthest from the flame.
4. Broil 20 minutes on one side.
5. Turn and broil 10 minutes on other side.
6. Cool for easy handling.
7. With a spoon scoop out the flesh of the eggplant.
8. Place the flesh in bowl, sprinkle with salt.
9. Press to remove water from the flesh.
10. Drain the water and sprinkle with more salt.
11. Repeat this 3 times.
12. Combine all the ingredients in food processor or blender
13. Process until the mixture is smooth.
14. Garnished with chopped fresh mint, and parsley
15. Drizzle with extra virgin olive oil.

Tabouli

I am still on my middle eastern food making binge. Here is another one of the recipes I like a lot. Since I have said to hummus and tabouli make a good pairing; I should give you the recipe for one of my favorite salads.

Tabouli is a refreshing bulgar wheat salad combining tomatoes, green onions, cucumber. fresh flat leaf parsley, fresh mint leaves, olive oil and lemon juice. The bright lemon flavor is great for cleaning your palette and waking up your taste buds. I like it as an appetizer, side dish with a meat course, or for a light lunch with some hummus and pita bread.

Ingredients:

• 1¼ cup bulgar wheat fine grind
• 2 cups boiling water
• ½ cup extra virgin olive oil
• ½ cup fresh lemon juice
• 1¼ cup green onions chopped
• 1¼ cup fresh flat leaf parsley chopped
• ½ cup fresh mint chopped
• 1½ cup tomatoes, chopped
• 1¼ cup cucumber - peeled, seeded and chopped
• 1¼ teaspoon Kosher or Sea salt
• coarsely ground black pepper to taste

Preparation:

1. Combine bulgar and boiling water in a large bowl.
2. Cover, and set aside to soak for 1 hour.
3. Finely chop the parsley and mint.
4. Chop the green onions.
5. Peel cucumber, remove the seeds.
6. Slice the cucumber into thin strips, dice finely.
7. Dice and chop the tomatoes.
8. Juice the lemons strain out the seeds

Assembly

1. Once the bulgar has cooled, but still warm uncover the bowl.
2. Fluff the bulgar with a fork to separate the grains,
3. Add oil, lemon juice, stir until the grains are coated.
4. Stir in the onions, parsley, mint, tomatoes, and cucumber
5. Toss the ingredients to combine them.
6. Season to taste with salt and black pepper.
7. Cover, and refrigerate for at least 1 hour. 24 is better.

Makes 8-10 Servings

King Cakes

The King Cake is an oval-shaped bakery delicacy rich in flavor and history. The Cake is made with a rich Danish dough which is a cross between a coffee cake and a French pastry It is covered with a poured sugar topping and decorated with the traditional Mardi Gras-colored sugars. Purple which signifies "Justice" Green for "Faith" and Gold for "Power."

Hundreds of thousands of King Cakes are consumed at parties every year, making the King Cake another fine Louisiana tradition. A Mardi Gras party just wouldn't be a Mardi Gras party without a King Cake!

The King Cake Story

The King Cake is believed to have been brought to New Orleans, Louisiana, from France in the 1870's. It evolved from the Twelfth Night or Epiphany pastry made by those early settlers. They added their own touches with the Spanish custom of choosing Twelfth Night royalty. A King Cake is shaped like a crown to represent the kings.

A dried bean or pea was hidden inside the cake and whoever found it received a year of good luck and was treated as royalty for that day. Starting around the 1930s, a tiny naked baby was used instead of the bean or pea. The baby can be pink, brown, or golden. Some people believe that the baby represents the baby Jesus because Twelfth Night was when the three kings found the baby in Bethlehem.

The payback for being king or queen for the day is that person has to buy the king cake for the next day. That can cost from $4.00 - $6.00 for a small, plain grocery store cake to well over $25.00 for an elaborately filled and decorated cake. The good thing is it keeps the party rolling along throughout the holiday season.

King Cake season lasts throughout Mardi Gras from Epiphany until Mardi Gras Day. The royal colors of purple, green and gold on the cake honors the three kings who visited the Christ child on Epiphany.

The three colors appeared in 1872 on a Krewe of Rex carnival flag especially designed for the visiting Grand Duke of Russia. He came to New Orleans just for the carnival, and the universal colors remain his legacy.

Bring the Mardi Gras celebration to wherever you live! Bake a King Cake and start the tradition. Once you have tasted a homemade King Cake, those you buy from the grocery store can't hold a candle to it. This recipe may look long and complicated, but it really isn't.

King Cake

(From Southern Living 1990 Annual Recipes)

Ingredients

• ¼ cup butter or margarine
• 1 (16-oz.) carton sour cream
• 1/3 c. sugar
• 1 t. salt
• 1 pkgs. dry yeast
• 1 T. sugar
• ½ c. warm water (105° to 115°)
• 2 eggs
• 6 to 6 ½ cups all-purpose flour, divided
• ½ cup sugar
• 1 ½ t. ground cinnamon
• 1/3 cup butter, softened
• Colored icings
• Colored Sugars

Preparations

1. Combine the first 4 ingredients in a saucepan
2. heat until butter melts, stirring occasionally.
3. Let mixture cool to 105° to 115°.
4. Dissolve yeast and 1 T. sugar in warm water in a large bowl
5. Let stand 5 minutes.
6. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth.
7. Gradually stir in enough remaining flour to make a soft dough.
8. Turn dough out onto a lightly-floured surface
9. Knead until smooth and elastic (about 10 minutes).
10. Place in a well-greased bowl, turning to grease top.
11. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk.
12. Combine ½ cup sugar and cinnamon; set aside.
13. Pinch dough down and it divide in half.
14. Turn one portion of dough out onto a lightly floured surface
15. Roll to a 28" X 10" rectangle.
16. Spread half of the butter and half of the cinnamon mixture on the rolled out dough.
17. Roll dough, jelly roll fashion, starting at the long side.
18. Gently place dough roll, seam side down, on a lightly greased baking sheet.
19. Bring ends of dough together and form an oval ring.
20. Tuck a tiny plastic baby or a large, dried bean into the seam before sealing.
21. Moisten and pinch the edges together to seal.
22. Repeat this procedure with the second half of the dough.
23. Cover and let rise in a warm draft free place, 20 minutes or until doubled in bulk.
24. Bake at 375° for 15 to 20 minutes or until golden.
25. Decorate each cake with bands of colored icings
26. Sprinkle with colored sugars.

Makes 2 cakes.

Note: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice... just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon.

Simply Delicious

Pound Cake

A pound cake is one of life's simple pleasures. This golden, rich cake is the basis of many wonderful desserts. Making a pound cake is a very simple project..

This cake gets it's name from the fact that each of the ingredients used in the recipe weigh one pound. Try this recipe, you will not be disappointed.

Ingredients

• 1 pound cake flour
• 1 pound unsalted butter
• 1 pound granulated sugar
• 1 pound egg (8 large eggs)
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt

Preparation

1. Preheat the oven to 350°.
2. Generously butter 2- 9 inch loaf pans.
3. Place a sheet of parchment in the bottom of the pan.
4. Cream the sugar into the butter.
5. Add the vanilla extract to the creamed sugar.
6. Mix the eggs into the mixture, one egg at a time.
7. Gradually fold ithe flour and salt into the mixture.
8. Mix until the ingredients are completely combined.
9. Pour the batter into the pans.
10. Tap the pans on a firm surface to remove any air pockets,
11. Bake the cakes for 1 hour.
12. Remove the pans from the oven.
13. Test with a toothpick, if it comes out clean, the cakes are done.

Christmas Cookies- Part 1

Kolatchkis

No matter how you spell it these Polish or Ukrainian Christmas cookies are wonderful addition to any Christmas cookie list. These flaky pastry like delicacies were always the first to disappear during the holidays. My mother would make them by the gross. It was a very big family and they all were Kolatchki junkies. You can use any flavor filling you prefer, but most of the ones I have seen were either apricot, cherry, and almond. If you do not have a large family, or you are a dainty eater, you can scale the recipe easily. Just scale down the amount of flour, butter, cream cheese and filling.

Ingredients

• 1 lb unsalted butter
• 4 cups flour
• 1 lb Cream cheese
• 1 teaspoon salt
• 1 large egg, lightly beaten with 2 teaspoons water for egg wash
• 2 cans Solo canned filling

Preparation

1. Whisk together flour and salt in a bowl until combined.
2. Beat cream cheese and butter in a large bowl until pale and creamy.
3. Add flour mixture and mix just until combined.
4. Divide dough into 8 equal pieces and wrap each in plastic wrap.
5. Chill until firm, about 1 1/2 hours.
6. Put oven rack in middle position
7. Preheat oven to 375°F.
8. Line a large baking sheet with parchment.
9. Divid the dough into 8 equal pieces
10. Roll the dough between sheets of well-floured wax paper into an 11" square.
11. If dough gets too soft, and chill until firm.
12. Discard top sheet of wax paper
13. Trim dough with a pastry wheel or sharp knife into a 10-inch square.
14. Cut square into 4 equal strips
15. Cut crosswise in fourths again to form a total of 16 squares.
16. Place 1 heaping teaspoon filling in center of each square.
17. Brush 2 opposite corners with egg wash
18. Bring the coated corners together and pinch firmly to adhere.
19. If dough becomes too soft, freeze it on a baking sheet for a few minutes.
20. Arrange cookies 2 inches apart on baking sheet.
21. Bake 17 to 20 minutes until golden brown.
22. Transfer with a metal spatula to racks to cool completely.
23. Sprinkle with powdered sugar .
24. Make more cookies with remaining dough and filling on a lined cooled baking sheet.

makes around 128 cookies.

Brown Chicken Jambalaya

This recipe makes very good jambalaya, it is a brown Cajun style rather than the red tomato-based jambalaya you see in New Orleans. This one doesn't need a chicken stock because the dish makes it's own while it cooks. But using broth instead of water makes it extra savory.

Ingredients

• One 3 to 4 pound hen cut into serving pieces
• 3 cups long grain rice - uncooked
• ¼ cup cooking oil
• 3 medium white onions - chopped fine
• 6 cups Water or Chicken Stock
• 1 tablespoon salt, or to taste
• 2½ teaspoons granulated garlic
• 1 cup green onions - chopped
• ½ cup green peppers
• ½ cup celery - chopped fine
• ¼ teaspoon black pepper
• Cayenne pepper to taste
• 2 tablespoons Louisiana hot sauce

Preparation

1. Fry chicken in cooking oil until golden brown.
2. Remove chicken and oil leaving just enough oil to cover bottom of pot.
3. Add onions, and fry until golden brown.
4. Put chicken back into pot with onions
5. Add 6 cups of water to the skillet.
6. make a note of the water level.
7. Add remaining seasoning.
8. Simmer covered until chicken is tender.
9. If necessary, add enough water to bring back to previous level.
10. Bring back to a rolling boil, and add the rice.
11. Simmer uncovered for about 15 minutes
12. Turn the rice gently from the bottom to avoid scorching.
13. Cover the pan with a tight fitting lid
14. steam for 15 minutes, or until the rice is tender.
15. Turn rice once more, and remove from heat.
16. Let stand covered for 10 minutes Do Not Peek.
17. Turn out the rice out gently into a serving container.

Jambalaya is more tasty if highly seasoned, so don't forget the cayenne pepper. When adding salt, water should taste a little too salty, as rice absorbs a considerable amount of salt.

Yield: 6 to 8 generous servings.

Helpful Hints For Jambalaya Virgins:

Most jambalaya cooks prefer to cook in cast iron pots. Whether a cast iron or aluminum pot is used, it should be heavy enough to prevent easy burning, and have a tight fitting lid.

To brown onions:

Onions and oil are put into the pot, covered, and cooked over low heat until golden brown, stirring frequently. A little water added to the onions will help prevent sticking.

Jambalaya should never be stirred - turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.

A Little Jambalaya History

Similar in many ways to Spanish paella, the term "jambalaya" is derived from the Spanish Jamón for ham. Jambalaya found its way into Creole cookery in the late 1700's where it soon took on the flavor of added local ingredients.

It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.

Wild Rice with Mushroom Duxelle

Wild Rice with Hen of the Woods Mushroom Duxelle

Mushroom Duxelle is a very classic french method. It is a way to concentrate the flavor of a mushroom.The basic idea is to reduce the moisture content, I have seen some cooks, including Julia Child wring out the excess moisture from the raw chopped mushrooms in a cheesecloth before cooking.

Since I am still on the new uses of Hen of the Woods mushrooms I am using them today. Crimini, Button, Portabella all work well in a duxelle. If fresh Chantrelles can be found they might work well in this recipe.

This is a great accompaniment to almost any meat dish or can be part of a vegetarian menu.

Wild Rice with Mushroom Duxelle

Ingredients

• 2 cups cooked wild rice
• 8 ounces fresh Hen of the Woods mushrooms
• 2 shallots finely minced
• 2 cloves of garlic finely minced
• 1 tablespoon olive oil
• ½ teaspoon herbs, thyme, rosemary, sage or marjoram.
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions

1. Clean the mushrooms well and chop fine.
2. Heat a large skillet on the top of the range.
3. Add oil and mushrooms.
4. Add the shallots and garlic.
5. Sauté for 5-6 minutes, until the moisture has been absorbed.
6. Add cooked wild rice and heat through.
7. Add fresh herbs. Salt and pepper to taste.

Makes 4 Servings

Chocolate Ganache

Ganache is a rich, silky, chocolate mixture that is a delicious filling for candy, chocolates, truffles, cakes and other confections. Ganache is made with only two ingredients: heavy (whipping) cream and chopped semisweet chocolate. Butter can sometimes be added. You can create various textures of ganache by varying the proportions of cream and chocolate. Fruits, spices and liquors can be added if desired.

For best results, you will want to use an excellent quality chocolate. Chocolatiers like Valrhona, Schokinag and Callebaut are known world-wide for their couvertures and mixing chocolates. (The high quality chocolate used for melting is referred to as "couverture"). The couvertures from various chocolatiers produce a different taste and texture in the finished ganache. Experiment to find the ones that you like best. A friend of mine said she would definitely go with scharffen berger chocolate. She's made truffles with it using both the semisweet chocolate and cocoa powder components and it's the best she had used.

Warning!

Chocolate can easily scorch during the melting process. This is especially true when melting the chocolate in a pot or microwave. But there’s good news. When you are making a ganache, you can melt the chocolate safely by stirring it into hot cream.

Water and melting chocolate do not mix! Make sure your utensils are very dry. Even a small amount of moisture, will ruin the chocolate. You will get a nasty gritty mess. When you see it happen once and you are not apt to make the same mistake again.

Ganache for Truffles

Ingredients

• 8 oz. heavy cream (unwhipped)
• 8 oz. milk baking couverture, chopped
• 8 oz. vanilla couverture, chopped

Preparation

1. Bring the heavy cream to a boil
2. Remove hot cream from heat.
3. Pour hot cream into chocolate, stirring constantly.
4. Add butter and stir till smooth.
5. Cool uncovered.
6. Refrigerate when cool.

Ganache for Cake Frosting

This is a softer ganache made with equal portions of cream and chocolate. It is ideal for use as a filling for cookies, cakes or other confections.

Ingrediants

• 8 oz heavy cream , unwhipped
• 8 oz good quality couverture (semi sweet)

Preparation

1. Chop chocolate into small pieces.
2. Heat cream in saucepan.
3. When cream boils, remove from heat.
4. Place a damp cloth on your counter top,
5. Place the pan of hot heavy cream on the cloth.
6. Add the chocolate to the hot cream
7. Beat the mixture with a Dry spoon until mixed.
8. Cool the ganache, uncovered.
9. The ganache will solidify as it cools.
10. It is ready when it reaches spreading consistency.