Friday, December 19, 2014

Maple Vanilla French Toast

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Got company coming in over the holidays? Here is a delicious breakfast/brunch idea that you should give a try.

You'll Need
  • 5 eggs
  • 1 cup milk
  • ¼ cup pure maple syrup
  • 1 Tablespoon granulated raw sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 12 slices of bread of choice
  • Butter for Skillet
In a shallow bowl, whisk eggs, milk, syrup, sugar, vanilla, cinnamon and clove together until all ingredients are thoroughly combined.

Dip the bread, two slices at a time into the egg mixture until thoroughly moistened.

Melt some butter in a skillet, on medium heat. And add the bread slices that have been dipped.

Cook until golden brown, add more butter and flip; continuing flipping, at least two or three times, until the slices are golden brown and crisp.

And more butter and continue with additional slices.

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Thursday, December 18, 2014

Rissoto Cakes

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Looking for a delightful appetizer for any holiday party? Look no further this one is it!

You’ll Need
  • 4 ½ cups chicken stock
  • 6 Tablespoons butter
  • 1 medium onion, finely chopped
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • ½ cup freshly grated parmesan cheese
  • 1 large egg, slightly beaten
  • ½ cup all-purpose flour
  • 2 Tablespoons olive oil


In a medium saucepan, bring the chicken stock to a simmer over moderate heat.

Butter a 9 X 13 inch glass baking dish.

Melt 4 Tablespoons of the butter in a large saucepan.

Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add the rice and stir until coated with butter, 1 to 2 minutes.

Raise the heat to moderately high and pour in the wine.

Cook, stirring, until almost all the wine is absorbed, about 4 minutes.

Add about 1 cup of the simmering stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed.

Continue adding stock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more.

The rice is done when it is just cooked through and lightly bound with creamy liquid, after about 15 minutes.

Remove from the heat and stir in the Parmesan cheese.

Let cool slightly, then stir in the egg.

Spread the risotto evenly in the prepared baking dish.

Cover and refrigerate until very firm, at least 4 hours or overnight.

Cut the risotto into 16 even squares.

Shape each square into a disk, about 2 1/2" in diameter and 1/2" thick.

Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes.

In a skillet, melt 1 Tablespoon of the butter in 1 Tablespoon of the olive oil.

Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side.

Transfer the cakes to a warm serving platter, cover and keep warm in a low oven.

Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes.

The risotto cakes can be prepared up to 1 day ahead.

To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through.

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Wednesday, December 17, 2014

Chocolate Truffles

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Looking for that special gift for that special someone... How about making them some truffles. A little bit does go a long way. So have fun thinking about your loved one while you prepare this delightful treat!

  • 3/4 cup heavy cream
  • 1/4 cup coffee liqueur (or another)
  • 4 tablespoons (1/2 stick) butter
  • 1 pound dark or bittersweet chocolate, cut into small pieces
  • 3/4 cup cocoa powder
  • 1/8 cup confectioner's sugar
    *or you could use all cocoa or a mixture of finely chopped nuts, shredded coconut etc...
Combine all truffle ingredients in a double broiler.
Place over low heat; melt chocolate, stirring ingredients occasionally.
When chocolate is melted, remove from heat and cool until mixture begins to thicken (For best results, place saucepan in ice water and stir constantly.)

When cool, whip mixture with an electric beater on high speed until chocolate is light and fluffy and a color change appears, it should look almost light brown (the color change is really the key).
This will take about 12 to 15 minutes.

Using two teaspoons, put small scoops of chocolate on a cookie sheet lined with waxed paper.
Place sheet in refrigerator.

Combine your choice of coating ingredients in a strainer and sift into a bowl.
Dip each truffle into the cocoa (or other coating) mixture, roll it between your hands (make sure your hands are on the cooler side, otherwise the truffle will melt) to coat it, and shape it into a ball and return it to the cookie sheet.
Then refrigerate.

When firm, transfer truffles to a tightly covered container and keep refrigerated until ready to serve.

Yields: approximately 2 1/2 to 3 dozen depending on the size you make them

Tuesday, December 16, 2014

Overnight Rolls

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This is a wonderful recipe taken from the Three Rivers Cookbook.
It's a fantastic roll to serve as a complement with any holiday  meal.

Yields approximately 36 rolls

You’ll Need
  • ¼ cup warm water
  • 1 Tablespoon sugar
  • 1 package dry yeast
  • ½ cup sugar
  • 2 cups lukewarm water
  • ½ cup oil
  • 3 teaspoons salt
  • 1 egg
  • 7 cups flour (approximately)

Mix first three ingredients and let stand 10 minutes.

Blend remaining ingredients and mix with the liquid mixture. 

Let rise until doubled in bulk, knead down and let rise a second time.

Shape into rolls, cover with a cloth and let stand overnight. (Do not refrigerate!)

Bake the next morning at 350˚ until brown, about 15 minutes.

You can freeze the rolls.

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Monday, December 15, 2014

Herbed Goat Cheese Dip

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Goat cheese can be used in so many ways. Try this recipe for a special holiday party appetizer or even use it as a sandwich spread.

You'll Need:
  • 8 oz. goat cheese 
  • 4 T olive oil
  • 3 T plain yogurt
  • 2 T chopped fresh chives 
  • 2 T chopped fresh Italian parsley
  • 1 tsp. chopped fresh mint
  • 1 tsp. chopped fresh thyme

  • Process goat cheese, oil and yogurt in a food processor until smooth.
  • Transfer to medium bowl.
  • Mix in all herbs and season to taste with salt and pepper.
  • Chill at least an hour before serving.

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Friday, December 12, 2014

Cauliflower Cheese Soup

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Soup is what wintered ordered. This recipe was shared by a Mediterranean Wellness participant Diane Reiche. It sounds delicious! Thanks for sharing Diane.

You'll Need

  • 1 medium – large potato, peeled and diced
  • 1 large head of cauliflower cut or broken into florets (reserve 2 cups)
  • 1 medium carrot, peeled and chopped
  • 3 medium cloves garlic, peeled
  • 1 ½ cups chopped onion
  • 1 ½ tsp salt
  • 4 cups water
  • 2 cups (packed) cheddar cheese plus some for garnishing
  • ¾ cup milk
  • 1 tsp dill
  • ½ tsp caraway seeds
  • Black pepper to taste

·         Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan. 
·         Bring to a boil and then simmer until all veggies are tender
·         Puree in batches in a blender or food processor and transfer to a soup pot
·         Steam the reserved cauliflower until just tender.
·         Add it to the puree along with the remaining ingredients.
·         Heat gently until well blended and serve topped with a little cheese

This recipe is from the Moosewood Cookbook by Mollie Katzen.

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Thursday, December 11, 2014

Baby Greens, Olives and Oranges

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This works well as a nice salad for the fall time. And it's packed with loads of vitamin c.

You’ll Need:
  • 12 cups mesclun or other mild salad greens
  • 3 Tablespoons olive oil
  • 2 Tablespoons blood orange juice or regular orange juice
  • 2 Tablespoons balsamic vinegar
  • 8 thin slices red onion, separated into rings
  • 2 cups blood orange and/or regular orange sections
  • 2/3 cup mixed country olives or regular kalamata olives
  • 1/8 tsp salt
  • 1/8 tsp pepper
For the dressing 
Whisk together olive oil, orange juice, and vinegar in a small mixing bowl.
Pour dressing over greens, gently tossing to mix.

To serve 
Divide lettuce among eight salad plates.
Top with onions, orange sections, and olives.
Lightly sprinkle with salt and pepper.
Makes 8 servings.

Be sure to add the blood orange sections just before serving.

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