Wednesday, November 16, 2011

Salt Water Taffy


Ingredients:
  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 1 cup light corn syrup
  • 2 teaspoons Glycerin
  • 3/4 cup water
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 to 1 teaspoon flavoring
  • Food coloring
Directions:
  • Mix together sugar and cornstarch in a saucepan. Use wooden spoon to stir in corn syrup, glycerin, water, butter and salt. Place saucepan over medium heat and stir until the sugar dissolve.
  • Continue stirring until the mixture is boiling, then let cook, undisturbed until the temperature reach 270 degree F.Wash down the sides of the pan with a pastry brush dipped in warm water while the syrup cooks. Remove saucepan from the heat, add food coloring and flavoring. Stir gently and pour the syrup onto a greased marble slab or greased cookie sheet to cool.
  • When the taffy is cool enough to handle, grease hands with oil or butter and pull the taffy until it's light in color and has a satiny gloss. Continue pulling for about 10 minutes. Roll the pulled taffy into a long rope, about 1/2-inch in diameter and cut it with greased scissor or knife into 1-inch long pieces. Let the pieces rest for 1/2 hour before wrapping them with wax paper and twisting the ends of the wrappers.



Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango


Ingredients:
  • 1 2x1-inch piece fresh ginger, peeled, sliced
  • 1 1x1-inch piece fresh galangal, peeled, sliced
  • 10 Thai basil leaves
  • 6 fresh cilantro sprigs
  • 2 kaffir lime leaves
  • 1 tablespoon sliced lemongrass
  • 2 cups water
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/2 cup small pearl tapioca (not quick cooking)
  • 1 13.5 to 14 ounce can unsweetened coconut milk
  • 1 large mango, peeled, cut into cubes
  • 1 tablespoon fresh lime juice
  • Pinch of cayenne pepper
  • Thai basil sprigs
Directions:
  • Combine first 6 ingredients in food processor; blend 20 seconds. Transfer to medium saucepan, add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered for 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Discard solids in strainer.
  • Add milk and sugar to flavored liquid in pan, bring to boil. Stir in tapioca, return to boil. Reduce heat to medium and simmer uncovered until pudding thickens and is reduced to 2 1/4 cups, stirring frequently, about 35 minutes. Stir in coconut milk (pudding will be runny), transfer to bowl. Cover and refrigerate overnight.
  • Toss mango cubes, lime juice and cayenne in medium bowl. Divide tapioca among 6 stemmed glasses or bowls. Top with mango mixture, garnish with basil sprigs.
Note: Recipe was taken from Bon Appetite magazine, January 2006 edition.

Thursday, November 10, 2011

Chicken, Onion and Cranberry Stew


Ingredients:
  • 1/2 cup dried cranberries
  • 3 tablespoons red wine vinegar
  • 2 pounds small boiling onions
  • 6 tablespoons extra virgin olive oil
  • 6 chicken leg-thigh pieces, cut apart
  • 1 28-ouce can dice tomatoes in juice
  • 1 cup canned low-salt chicken broth
  • 1/2 cup dry white wine
  • 1 tablespoon ground coriander
  • 1 teaspoon honey
  • 1 teaspoon ground allspice
  • 1 teaspoon coarsely ground black pepper
  • 2 bay leaves
  • Peel of 1 small orange, removed in strips using peeler
  • 1 cinnamon stick
  • 1 teaspoon dried oregano
  • Chopped parsley for garnish
Directions:
  • Combine cranberries and vinegar in a small bowl. Set aside. Cook onions is a large saucepan of boiling water for 5 minutes. Drain, cool slightly. Trim and peel onions.
  • Preheat oven to 350 F. Heat 3 tablespoons olive oil in a heavy large ovenproof pot over medium-low heat. Add onions and saute until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to the same pot. Working in batches, add chicken to pot and cook over medium high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juice, broth, wine, coriander, honey, allspice and 1 teaspoon pepper to the pot. Bring to boil, scraping up any brown bits. Return chicken and onions to pot. Stir in bay leaves, orange peels, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
  • Stir in cranberry mixture and the remaining 2 tablespoons of oil into the stew. Season with salt and pepper. Transfer to bowl and sprinkle with chopped parsley. Serve with saffron rice.

Cherry, Nut and Chocolate Chip Muffins



Ingredients:
  • 1/2 cup chopped dried cherries
  • 1/4 cup brandy
  • 1/4 cup coarsely chopped nuts
  • 1/4 cup mini chocolate chips
  • 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 beaten egg
  • 3/4 cup milk
  • 1/4 cup cooking oil
  • 1/4 teaspoon salt
Directions:
  • In a small microwave safe bowl, combine brandy and dried cherries together. Microwave on high for 1 minute. Stir and set aside to cool down and until the brandy is absorbed completely.
  • In a mixing bowl, combine flour, sugar, baking powder and 1/4 teaspoon salt. Make a well in the center. Combine, egg, milk and oil, add all at once to flour mixture. Stir just till moistened. Add cherries, nut and chocolate chip into the batter, fold gently using a rubber spatula until well combined.
  • Lightly grease muffin cups or line with paper cups, fill 2/3 full. Bake in 400 degree oven for about 20 minutes or until golden. Remove from pans, serve warm.

Avocado Corn Gazpacho


Ingredients:
  • 1 zucchini, coarsely chopped
  • 1 yellow squash, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 1 Jalapeno, seeds removed, coarsely chopped
  • 1 teaspoon minced garlic
  • 3 ripe avocados
  • 1 1/2 cup fresh corn 
  • 1/3 cup finely chopped cilantro
  • 1/2 cup lime juice
  • 5 to 5 1/2 cups ice cold water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Directions:
  • Put Zucchini, squash, red bell pepper, Jalapeno and garlic in a bowl of a food processor and pulse briefly, until they become small pieces but not mushy. Transfer to a large bowl. Put 1/2 of the Avocado in the food processor and puree. Dice the remaining Avocado.
  • Add diced and puree Avocado to the vegetable bowl. Add corn, cilantro, lime juice and water. Mix gently with a large spoon. Season with salt and pepper. Cover and refrigerate until ice cold before serving.
  • Serve with some Tortilla chips.
Note: Recipe was taken from Zia Diner in Santa Fe, NM