The ultimate holiday COOKIE

Ok this one has to be one of my best cookies ever......

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup white sugar
• 3/4 cup packed light brown sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 1 (8-ounce) block dark chocolate, coarsely chopped
• 2 tbsp Orange zest
• 1 tsp Nutmeg
• Soaked cranberries in Grand Marnier (heat grand marnier and let the cranberries soak for about 10-15 min then drain.
• 1 1/2 cups Chocolate chips

Directions

Preheat the oven to 350 degrees F.

Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Put the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl. Beat in the vanilla and eggs (one at a time). Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks, chips, orange zest and cranberries.

To form the cookies you can do the two spoon method using a tablespoon or you can form a ball and then press down after you place it on the baking sheet. Do not flatten just press the top slightly. Bake 12 minutes if you want light and fluffy cookies and 15 for crisper cookies.

BBQ Hot WINGS

Most of us love BBQ and HOT WINGS... Why not put these together? Well guess what I have and they are awesome...

4 lbs of Chicken wings

Chicken rub:

1/2 cup honey

1/4 cup smoked paprika

4 Tbsp Ancho Chili powder

4 Tbsp Lemon Pepper

4 Tbsp Garlic powder

2 Tbsp sea salt

Wing sauce:

2 cups franks redhot sauce - (or your favorite brand)

1 stick of unsalted butter

2 Tbsp honey

Rinse the chicken off and then pat dry. Mix rub together until well Incorporated and place the chicken in a large bowl and toss to coat evenly. Place on the BBQ using indirect heat one side will be set on high and the cooking side set on low. Close the cover and let the wings cook for approximately 15 min per side or until done.

For the Wing sauce, melt the butter in a small sauce pan and then add the honey and hot sauce.

Toss wings in the sauce and serve. I don't think you will be disappointed.

ENJOY.

Lentil Soup

This is a great fall and winter soup... I hope you enjoy.

Ingredients:

5 - Cloves Garlic (minced)

2 - Cups Carrots (chopped)

2 - Medium white onions (chopped)

2 - Cups Celery (Chopped)

2 - Cups Potatoes (chopped)

1/2 - Cup Green bell pepper

4 - Cups Chicken stock

2 - Cups Water

4 - Tbsp Worcestershire

2 - Tbsp Smoked paprika

2 - Bay leaves

Zest from one lemon

Juice from one lemon

Salt and pepper to taste

4 - Tbsp Red wine Vinegar

Saute the vegetables in about 4 - Tbsp of Extra Virgin Olive Oil on medium heat. Add some salt and pepper at this stage and continue to saute the vegetables. After 5 minutes add liquids, and seasonings to include the lemon juice, zest and one cup of the lentils. Cover and let simmer for about 45 min.

Now add the other cup of lentils and the red wine vinegar and cook for 40 minutes longer tasting often and adjusting the flavor with pepper and salt.

**Do not add the red wine vinegar until the very end (about an hour after you begin cooking).

BBQ Boneless Pork Ribs and Broccoli Slow

So it is getting time to break out the grills and start BBQing... Well here is a sure fire way to make outstanding BBQ right in your oven.

Start off with the following:

2 -4 lbs Boneless pork spare ribs

2 tbsp brown sugar

1 tsp garlic powder

1 tsp sea salt

1 tsp smoked paprika

1 tsp onion powder

1 tsp fresh ground black pepper

2 tbsp yellow mustard.

2 large onions cut in 1 inch thick rounds

In a roasting pan place the onions to line the bottom this is your rack for the meat. Now take the mustard and rub it over the meat. Let rest 10 minutes. In a small bowl take the dry ingredients and mix well this is your dry rub. Now rub the pork on all sides with the rub don't be shy use all of the rub this recipe is for the amount of meat you use. Place meat on top of the onions and let rest for 10 - 15 minutes.

Put in to a 350 degree preheated oven uncovered for 20 minutes. Cover for 35 minutes and then take your favorite BBQ sauce or the sauce I gave you the recipe for the spicy BBQ chicken wings in an earlier post and slather the pork. Leave uncovered to let the sauce create a skin or crust for your ribs. Add more sauce after 15 minutes leave for another 15 and you are ready to serve.

Now for the slaw you will need the following:

3 large carrots peeled and grated (largest holes on the grater)

1/4 purple cabbage sliced fine

Use the bottom of 2 bunches of broccoli and grate

2 tbsp red wine vinegar

4 tbsp mayo

salt and pepper to taste

1 tsp lemon juice

1 tsp sugar

Incorporate all ingredients and chill for one hour.

Upcoming May Events

Hells Kitchen Food Festival:

Ninth Avenue Food Festival 2009May 16-17 : : : 9:30 am - 6:30 pm
9th Avenue from 37th Street to 57th Street



SHARE OUR STRENGTH (No kid Hungry campaign)
Taste of the Nation - New York CityMay 20, 2009

Roseland Ballroom
239 West 52nd Street
New York, NY 10019

Join us for the hottest food and wine event of 2009 and help fight childhood hunger. Share Our Strength's Taste of the Nation® is the nation's premier culinary benefit, featuring top chefs and mixologists -- all of whom are coming together to donate their time, talent and passion to end childhood hunger in America.

This year's Taste of the Nation event will feature signature dishes and desserts from more than 50 of the finest restaurants in New York, a selection of top-rated wines and creative cocktails.Virtual tables provide the opportunity to bring guests to more than 50 of NYC's finest restaurants...all in one night! Provide your clients, co-workers, friends or family with an evening to remember, all while supporting the fight against childhood hunger!

Dessert Time

Ok here is a perfect dessert to finish any dinner. Easy yet elegant.

Chocolate Ricotta with Strawberries and Marscarpone Whip Cream

1 - Cup of chocolate sauce (homemade or store bought)
2 - Cups Ricotta Cheese
1 - pint of strawberries (cleaned and cut)
8 - Whole strawberries
1/2 - cup heavy whipping cream
1/4 - cup marscarpone cheese
3 - tbsp sugar
1 - tsp good vanilla


Mix chocolate and ricotta together and cover, place in refrigerator for an hour or until you are ready to serve dessert.

Once you are ready to serve make the whip cream by adding heavy cream, marscarpone, vanilla and sugar and whisking until soft peaks. Do not over mix. Now dish the ricotta into 8 equal portions and then top with cut strawberries and whip cream. Cut a slit in the whole strawberries and place them on the sides of the serving dishes as garnish.

Enjoy....

Lets take a trip to New Orleans

Shrimp and Andouille Sausage GUMBO

1 - Stick of butter or a cup of oil (vegetable)
1 - cup of flour
1 - bell pepper(rough chop)
1 - sweet onion (rough chop)
3 - stalks of celery (rough chop)
2 - cloves of garlic (finely minced)
6 - cups of chicken stock (or seafood stock)
1/2 - pound andouille sausage or kelbasa (cut in bite size increments)
3 - pounds large shrimp (peeled and de- veined)
2 - tbsp fresh ground black pepper
2 - tbsp sea salt
1 - tbsp Ancho chili powder
1 - teaspoon gumbo file
2 - Bay leaves

Make a roux by melting the butter or heating the oil and adding the flour. Cook the flour taste off but do not burn if you burn then start over. It should look like wet sand and small like toasted nuts. Whisk in the stock and add everything but the shrimp.

Remove the bay leaves and add shrimp 6 minutes prior to serving.
Ensure you make a large pot of rice and serve the rice on top of the gumbo.

Enjoy......

Upcoming NY Food Events for 2009

Here are some events from the elite to the down right outdoorsy type... These are from March - Aug and I will update the blog with whats new and going on through out the year. You will have the most information here your soon to be one stop source for almost everything FOOD. So lets start with this month..

March 21-22, 2009 New York Maple Weekend
Statewide, New York
Two weekends, March 21-22 and 28-29. The goal of Maple Weekend is to share the real taste of the mouth-watering maple syrup with the public while also demonstrating the various ways to make it.
http://www.mapleweekend.com/

March 25, 2009 Wine & Wishes 2009
New York, New York (no website)
One of New York’s premier wine events and a major source of fundraising for The Make-A-Wish Foundation of Metro New York. Serving signature dishes will be some of New York City's most famous and well-known restaurants and caterers. VIP Ticket gains access to “Coveted Corks” a private tasting of rare and collectible wines. FOR Tickets: 212-957-WISH

Sip, Savor, Stay.
Adirondack Festival of Food & Wine Itinerary
March 26-29, 2009

Join Master Chefs and vintners for a celebration of food and wine.
Enjoy wine tastings, culinary demonstrations, a cooking competition and more. Package price is $1395 per couple or $699 per person. Includes a 3-night stay, entry to all events and breakfast daily (taxes and gratuity are additional).
http://mirrorlakeinn.com/dining-Adirondack-Festival-Food-Wine.cfm

May 20, 2009 Share Our Strength's Taste of the Nation
New York, New York
Savor the finest dishes and drinks prepared by the nation's hottest chefs and mixologists, enjoy the best wines and bid in exciting live and silent auctions. All this to catch the more than 12 million children at risk of hunger and surround them with the nutritious foods where they live, learn and play! 100% of ticket sales help ensure no kid in America grows up hungry.
http://taste.strength.org/site/PageServer?pagename=TOTN_homepage

June 13-14, 2009 Strawberry Festival
Forestville, New York
A celebration of the area’s strawberry harvest. Fresh strawberry shortcake, chocolate dipped strawberries & Festival wine. Food, wine, draft beer and Merritt’s Sangria Wine Slush. Free wine tours & tastings. Class car cruise, live music, craft vendors, dancing; live and silent auction proceeds to benefit the Ruben Brown Foundation.
http://www.merrittestatewinery.com/page/53/calendar.aspx

June 19-20, 2009 Owego Strawberry Festival
Owego, New York
The festival celebrates this popular red fruit, notable to the area's growers. Food, entertainment, contests, wine tent, and 20,000 people enjoy the day. Friday night includes entertainment, food and fireworks. Held on the closed streets of downtown Owego, NY. (Also: http://visittioga.com/ )


June 28-30, 2009 NASFT Summer Fancy Food Show
New York, New York
More than 2,100 exhibitors from around the world, presenting more than 100,000 specialty foods to discover and sample.
http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates

August 15-16, 2009 2nd Annual America’s Grape Country Wine Festival
Dunkirk, New York
Dozens of wineries from across New York State come together for a weekend full of wine, food, educational seminars, tastings, sales by the bottle and live music. A true farmer’s market with fruit and vegetable sales, artisans and crafters and wine industry professionals.
http://www.agcwinefestival.com/index.html

September 12-13, 2009 Septemberfest
Forestville, New York
Weekend after Labor Day. Septemberfest annual grape harvest festival. Grape stomping, Chiavetta’s famous BBQ chicken. Food, wine and beverages; free wine tours and tastings. Class car cruise, live music, craft vendors, dancing, live and silent auction proceeds to benefit a non-profit charity.
http://www.merrittestatewinery.com/

If the event had a link I listed them... Look for more updates on changes to these or any new events going on this year... You need new ideas I will keep up with the latest things in the food world for you.

Bagel Ideas

Krystal this ones for you...


Tropical Treat:

Mix softened cream cheese with some crushed pineapple; spread on toasted bagel and top with some kiwi slices

Grapes Never Had It So Good:

Spread a toasted bagel with brie cheese or cream cheese. Top with grapes that have been cut in half.

Bagel, Bacon, Lettuce, Tomato and Avocado (BBLTA):

Toasted Bagel spread mayo on the top half or both if desired. Then add the bacon, lettuce and tomato and finally the best of all the avocado.

Bacon, Egg and Cheese:

Toast the bagel add bacon, fried egg or eggs and sharp cheddar. Salt, pepper and ketchup if desired.
Lox:

Toasted bagel, spread with cream cheese and top with smoked or cured salmon.

Chives:

slice chives or scallions and mix in to the cream cheese. Toast your bagel and spread on the chive or scallion cream cheese.

Simple:

Toast the bagel and add butter with your favorite jam or jelly.
Lunch:

Lightly toast your bagel spread with mayo on half and then spicy mustard or dijon on the other half. Ham or turkey with munster cheese, lettuce and tomato topped off with salt and pepper.

Tuna:

Toast your bagel add lettuce and sliced tomato and then tuna salad.


Bagel French Toast:


Here's the final spin to the your morning or afternoon make it sweet. take 4 eggs mix with 3 tbsp of heavy cream or milk, 1 tbsp of cinnamon, 1 teaspoon of nutmeg and 2 tbsp of sugar. Incorporate well and then slice the bagels in half and soak for 5 - 7 minutes. Heat a griddle or a skillet to medium to medium-high heat add butter and place the bagels cut side down. Flip once after 1 minute and wait 45 secs both sides should be browned serve as you would french toast.

To add to this you can melt butter (2 tbsp) add brown sugar (4 tbsp) and one apple sliced. Let the apples caramelize and pour on top of the bagels.

Light and fluffy scrambled eggs and Avocado

So my sister wants recipes with avocado so here try this one out for breakfast.

• 4 eggs
• 4 tbsp heavy cream
• 3 tbsp unsalted butter
• Sea salt and freshly ground black pepper
• a dash of nutmeg
  
• 1 avocado, peeled, pitted and sliced
• Chopped fresh chives, for garnish

Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a skillet over medium heat. Melt the butter until it foams (but do not brown the butter if you do you will need to start over), then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and sea salt, add your nutmeg as well. Serve with a few slices of avocado and a little chopped fresh chive.

This is a rich and creamy recipe so make it with a side of home fries or some light fluffy pancakes or maybe french toast and some fresh fruit.

If you need a recipe let me know by commenting or using the live chat to the right I will get on it right away.

Cherry Pie

One of my friends asked for a recipe for cherry pie so here you go BONGO. This is a simple and fast recipe so anyone can do it.

Crust:

• 1/2 cup butter cubed (after you cube it place back in refrigerator)
  
• 2 cups all-purpose flour
• 3 teaspoons powdered sugar
  
• 1/4 cup butter
• 1/2 teaspoon salt
• 1 egg
• 2 teaspoons vinegar
• 1/4 cup ice water

For the crust: Blend cold butter, flour, powdered sugar, butter and salt. Cut flour until it resembles cornmeal. Beat egg, blend in vinegar and water, and sprinkle over flour mixture. Toss with fork or make in a food processor just dont over mix you should see specs of butter through out the dough. Chill before rolling, about 1 hour. Makes 2 (9-inch pie crusts)

Preheat oven to 425 degrees F.

Filling:

• 4 cups drained cherries, juice reserved
  
• 1 1/4 cups sugar
• 3 tablespoons tapioca
• Pinch salt
• 1 1/3 cups juice (reserved from cherries)
• Tiny dab red gel food coloring (optional)

For the filling: In a large size bowl, mix together all ingredients and pour into the pie shell. Cover with top crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 45 minutes or until golden. Serve warm.

I have an awesome deep dish cherry pie recipe I will add later on. Let me know what you think of this one.

Since it is still COLD outside lets keep you warm inside.

So I made this because my special someone loves Lentils and I had to incorporate it in to something great tasting.....

Mildly Spicy Chicken and Lentil Soup

2 - Chicken Breasts
2 - Cups Chicken Stock
2 - cups water
1 - Cup Lintels
3 - cloves of garlic (finely chopped)
1 - small onion finely diced
3 - stalks celery chopped
2 - medium carrots washed and chopped
1 - bay leaf
2 - tbsp Worcestershire sauce
2 - tbsp hot sauce
1 - tbsp black pepper (add more to taste)
2 - tbsp sea salt (add more to taste)
1/4 - tsp nutmeg
1 - tsp lemon pepper

In a large sauce pan add 1 tbsp of olive oil and the chicken saute for about 5 minutes do not brown. Add garlic, onions, celery and carrots saute for 5 more minutes keep an eye and stir as needed to ensure no browning. Add lentils, bay leaf, seasoning, water and chicken stock. Cover and let simmer on medium low for an hour stirring occasionally and reducing the heat as needed.

Prior to serving remove the bay leaf. Serve with toasted bread or a side of warm cornbread.

Superbowl Party Ideas

So this Sunday is the big game day lets impress the guests with a planned spread. Most guests come for the food anyways so make it easy on yourself. Start prepping everything Friday or Saturday.

Chicken wings

2 lbs of frozen or fresh wings
5 tbsp lemon pepper
1 tbsp coarse ground pepper
1 tbsp sea salt
2 tbsp brown sugar
1 tbsp paprika
1 tsp ground mustard (dried)

Hot sauce and butter (optional)

Mix all dry ingredients in a bowl then cover all the wings with the dry rub. Place in a preheated 350 degree oven for 35 minutes covered with foil.

Uncover and bake another 10 minutes.

For the sauce if using, melt 1/2 stick butter and add 1 cup of texas pete hot sauce. Add to a large mixing bowl and coat the wings.

Serve with blue cheese dressing, celery and carrots.


Crudites

Now here is an easy appetizer and it's great for you:

Carrots (baby or chopped in to sticks)
Celery cut in to sticks same size as carrots
Cherry tomatoes
Cauliflower
Broccoli

Now for the dip:

1 (8 oz.) pkg. cream cheese, softened
1/2 cup sour cream
3 tbsp. prepared horseradish
2 tbsp. fresh dill, chopped
1 1/2 tbsp. coarse ground mustard
2 tsp. red pepper sauce or substitute your favorite hot sauce

In a medium-size bowl, blend cream cheese, sour cream, horseradish, dill, mustard and red pepper sauce or hot sauce until well mixed.


More recipes and ideas for your Superbowl party will be updated later today.

More Cookies

Here is a recipe I experimented with and now I will share with you. If you like the chewy fudgy type of cookie this ones for you...

Triple Chocolate Cherry Christmas Cookies

• 1/2 cup (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped (you substitute semisweet chocolate chips for both)
  
• 4 ounces semisweet chocolate, chopped
• 1 cup packed light brown sugar
• 1 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 2 tablespoons buttermilk or Egg Nog
  
• 1 cup all-purpose flour
• 1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
• 1 tsp ground cinnamon
• 1/2 tsp salt
  
• 11 oz (1 bag) white chocolate chips
• 1 cup dried cherries. optional
  
• 1 cup Grand Marnier
  

Preheat oven to 325 degrees

In a small sauce pan warm the Grand Marnier and soak the cherries drain when ready to add to mixture.

Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.

In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chips and grand marnier soaked cherries, if using.

Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.

COOKIES

Ok I know everyone loves cookies and most of us made them or saw them being made as kids around this time of year. Here are some great recipes that hopefully you will share with your family and maybe make a tradition.
White Chocolate and Cherries or Cranberries

• 1 stick butter, softened
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons milk
• 1 cup chopped macadamia nuts or walnuts or even Pecans
  
• 1/2 cup candied cherries or dried cranberries
  
• 1 1/2 cups white chocolate chunks or chips

Preheat oven to 375 degrees F.

In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

In another bowl, combine nuts, cherries or cranberries, and white chocolate. Then add to batter, stirring only to blend. On a greased baking sheet drop the cookies using a truffle scoop or a spoon into 1" rounds about 2" apart and bake for 10 - 14 minutes.

Italian Wedding Cookies - (one of my Faves)

• 1 1/2 cups unsalted butter
• 3/4 cup confectioners' sugar
• 3/4 teaspoon salt
• 1 1/2 cups finely ground almonds
• 4 1/2 teaspoons vanilla extract
• 3 cups sifted all-purpose flour
• 1/3 cup confectioners' sugar for rolling

Preheat oven to 325 degrees F (165 degrees C).

Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.

Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.


Gingerbread Men

1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt


Preheat the oven to 375 degrees. Grease cookie sheets.

Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough overnight.

Roll dough out to 1/4 inch thick and cut into desired shapes. Place cookies 1 inch apart on the prepared pan. Bake for 10 to 12 minutes.

Decorate to your liking.


I will add some more tomorrow so be on the lookout. I hope you like these and let me know what you think. ENJOY and INDULGE.

Pork Chops

So are you tired of chicken or all turkeyed out? Well lets try a meat that is usually not eaten a lot. First pick up some nice boneless pork chops and brine them in apple cider, 1/3 cup salt, 1/4 cup sugar. Leave in the fridge for about an hour up to over night.

Now it is time to prepare them take them out and dab dry with a paper towel. Get a skillet or frying pan nice and hot you want to sear the meat and get that lovely caramelizing started.

Now that you have browned both sides reduce the heat to medium. Add 4 tbsp of good maple syrup 1 tbsp of Dijon mustard and 4 tbsp of apple cider. You can just add this to the pan with the pork chops and then stir it around.

Once the chops are cooked it should take about 20 minutes max they will be firm to touch or you can cut them open check for a white color. Now turn the chops a couple times to ensure they are covered in the maple syrup glaze and serve with your favorite sides or a quick home made apple sauce.

ENJOY.

The night before Thanksgiving

All right I like my pies fresh as well as my other desserts so lets make them the night before so they are still fresh but that is one less thing to worry about.  Lets start off with a pumpkin cheesecake:

Pumpkin Cheesecake:

Lets start with the crust:

1/2 cup of biscotti finely ground

1/2 cup pecans finely ground

1 tsp cinnamon

1 tbsp brown sugar

1 stick melted butter

Combine the above ingredients in a bowl and then press about 1/4 inch thick into the bottom of your pan.

Cheesecake:

24 oz of room temp cream cheese

3 eggs

1 egg yolk

15 oz pumpkin puree

1/4 cup sour cream

1 1/2 cup sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves 

or substitue 2 tsp of pumpkin pie spice for the three spices above

2 tbsp corn starch or flour

1 tsp vanilla

Whip cream cheese until smooth then add eggs and pumpkin puree.  Slowly add the remaining ingredients and beat until smooth.

Pour into pan and spread out evenly.  Bake for one hour remove and let stand for 15 minutes.  Cover with plastic wrap and refrigerate for 4 hours.

Top this off with an amaretto whip cream.

Start with 1/2 cup of heavy cream beat until soft peaks add 2 tsp powdered sugar and 1 tsp vanilla add in the amaretto about 2 tsp.  Beat until medium peaks and then serve.

I will have more desserts and pre-thanksgiving recipes on here today.

Quick and Easy Apple Cake

Here is something someone asked me for and it is quick and easy so that you can do it with your kids or alone and have plenty of time to still do whatever else you need to. Start by getting the following ingredients prepped:

1 - Cup All Purpose Flour
1 1/2 - tsp Baking Powder
1/2 - tsp salt
1 - tsp cinnamon
1/2 - tsp nutmeg
1/3 - cup sugar
4 - eggs
1/2 - cup chopped pecans or walnuts
1 - stick unsalted butter (melted)
1 - tsp vanilla extract
1 - tbsp orange zest
1 - cup pealed and chopped granny smith apples
1/2 - cup warmed Grand Marnier (Optional)
1/2 - cup Cranberries (Optional)

Start by soaking the cranberries in the warm grand marnier. Then begin melting the butter then add in the sugar stir until combined then add one egg at a time. Combine all dry ingredients and slowly add them to the wet ingredients. Add orange zest and vanilla extract and stir until Incorporated. Last step add the apples, nuts and strained cranberries.

Place in a greased and lightly floured cake pan and bake at 325 degrees for 15 - 20 minutes.

Serve warm with vanilla ice cream.....

Prepping for the Big Day (THANKSGIVING)

So it is really not that scary to take on the duties of hosting Thanksgiving at your house, specially with some of the recipes you will see on my page the next few days. So if you have not planned Thanksgiving out maybe these will help and you will be the talk of the party at least until Christmas.

Lets start off with the turkey since this is usually the star of the show.

Depending on the amount of people you are creating this magnificent meal for is going to determine the size of your turkey. You can do Thanksgiving for one or two, all the way up to 50. If you are doing it for one or two I would suggest buying the Turkey breast. Now that you've decided on a whole turkey or just a part of the turkey the next step is the preparation the day prior.

To make the brine you will need the following:

Apple cider
2 - Oranges (juiced)
zest of 2 oranges
1 - sprig of rosemary
3 - tbsp lemon pepper
6 - tbsp sea salt

In a large bowl place the turkey and all ingredients cover with plastic wrap and refrigerate overnight turning the turkey 3- 4 times throughout the day and night. The amount of apple cider will depend on the size of the turkey used you want it to fill the bowl at least 3/4 of the way with the turkey in the bowl.

Cranberry sauce:

1 - bag of fresh cranberries
the zest of 1 orange
1/2 - cup fresh apple cider
1/2 - cup sugar or honey

Rinse cranberries and then in a medium sauce pan combine the above ingredients. Let the cranberry mixture reduce on medium low heat until it starts to thicken approximately 30 - 45 minutes. Let cool then cover and place in the refrigerator until ready to serve will last about 2 weeks.

I will have more recipes and preparation tips for an easy stress free Thanksgiving. If you want to know how to make something or need any information or tips please leave a comment I will answer it in my next post.

Hey it's time to make cooking and entertaining fun again!!!!!

Something comforting

So how about some good old fashioned Mac-n-Cheese but with some SPUNK...

Ingredients:

1 cup - Grated (white) Smoked Cheddar
1 cup - Grated Fontana Cheese
1/2 cup - Grated Parmesan
1/2 cup - sliced white or yellow onion
1 box - gemelli or elbow pasta
1 tbsp - butter (unslated)
1 1/2 cup - chicken stock
1 cup - Heavy cream

Start off by putting on the water to boil for the pasta. Then heat a medium sauce pan melt the butter and saute the onions. After the onion starts to caramelize add chicken stock and heavy cream bring almost to a boil and add cheese whisk until smooth remaining on heat. Add salt and pepper to taste.

Add salt to the boiling water then add the pasta cook until al dente. At this point your sauce should be thickened and you can add the pasta.

Serve and sprinkle with the Parmesan add a little sharpe cheddar and parsley to spruce it up a bit more.

Enjoy!

If you liked something on here let me know or if you want to know something don't hesitate to ask.