November 2017 Recipes

November 2017 Recipes

Buckeyes from Margie Orell From  New York Times Cooking 2 cups/242 grams confectioners’ sugar 1 cup/270 grams sweetened, smooth peanut butter 4 tablespoons/57 grams unsalted butter, melted 1 teaspoon vanilla extract ¾ teaspoon kosher salt 5 ounces/142 grams semisweet chocolate Line a rimmed baking sheet with parchment paper. In a large bowl, with an electric mixer on medium, beat the confectioners’ sugar, peanut butter, butter, vanilla and salt until smooth and uniform, about 1 minute. Portion the mixture into 1 tablespoon balls. Roll the balls into neat circles between your palms. Transfer to the prepared baking sheet, cover with plastic wrap and chill in the freezer until firm, about 30 minutes. A few minutes before the balls are done chilling, prepare the chocolate. In a small microwave-safe bowl, melt the chocolate in short bursts, stirring often. If chocolate becomes too thick during the dipping process, it can be liquefied again in the microwave. Use a toothpick to skewer one ball at a time, and dip it into the melted chocolate, leaving a small circle of the peanut butter mixture exposed at the top and allowing any excess chocolate to drip back into the bowl. Transfer buckeyes to the prepared baking sheet and remove the toothpick. Repeat with the remaining balls, returning them to the freezer for a few minutes if they become too soft to work with. Smooth over the holes left by the toothpick with a small offset spatula or your finger. Chill in the refrigerator until the chocolate is firm, about 30 minutes. Italian Cassata from Margie Orell From an Italian friend whose family is from Apulia A fresh pound cake, about 9 x 3 inches 1 lb ricotta cheese 4 tablespoons heavy cream ¼ cup sugar 3 tablespoons coarsely chopped candied citron or orange 2 oz bittersweet chocolate, coarsely chopped Frosting: 12 oz semisweet chocolate, cut into small pieces ¼ cup strong black coffee ½ lb unsalted butter, cut into ½ inch pieces and well chilled With a serrated knife, slice the end crusts off the pound cake and level the top is it is rounded. Cut the cake horizontally into ½ inch slabs.  Beat the ricotta with an electric mixer until it is smooth.  Beating constantly, add the cream and sugar.  Fold in the chopped citron and chopped chocolate. Center the bottom slab of the cake on a flat plate and spread generously with the cheese mixture.  Place another slab on top, keeping the sides and ends even, and spread with more ricotta.  Repeat until all the cake slabs are reassembled and the filling has been used up.  End with a plain slice of cake on top.  Gently press down on the loaf to make it compact.  Don’t worry if it feels a little wobbly, chilling will firm it up.  Refrigerate for at least two hours or until the ricotta filling is firm. Melt 12 oz of the chocolate in a double boiler over low heat stirring constantly until the chocolate is completely dissolved.  Remove from the heat and beat in the butter, one piece at a time.  Beat until the mixture is smooth, and chill until thickened to spreading consistently.  With a spatula, spread the frosting evenly on the top, sides and ends of the cassata.  Decorate any way you wish. Roasted Cauliflower from Margie Orell A head of cauliflower Olive oil Fresh thyme Salt Preheat the oven to 400 degrees Fahrenheit. Break up a head of cauliflower into flowerets.  Place them into a zip lock bag or bowl.  Toss with olive oil and thyme.  Use enough to cover all the flowerets. Spread the cauliflower onto a sheet pan lied with parchment paper. Sprinkle with salt. Bake about 25 minutes until the flowerets are browned and soft. Sausage Stuffed Mushrooms from Margie Orell Adapted from thekitchen.com 4 tablespoons olive oil, divided About 36 baby bella mushrooms 1 lb mild Italian sausage 2 shallots, minced 2 cloves garlic, minced ¼ cup white wine 1 large egg ½ cup bread crumbs or Panko ½ cup grated Parmesan, plus more for serving ¼ cup heavy cream ¼ cup packed finely minced Italian parsley, divided Salt and black pepper Red pepper flakes, optional Pesto, homemade (garlic, basil, olive oil, parmesan) or purchased Preheat oven to 350 degrees F with a rack in the middle position. Snap the stems off the mushrooms, mince the stems and set them aside. Heat 2 Tablespoons olive oil in a large skillet over medium-high heat.  Add the sausage and cook until golden brown, 8 to 10 minutes.  Transfer to a mixing bowl. Reduce heat to medium.  Add the shallots to the sausage fat and cook until softened, 3 to 4 minutes.  Add the garlic and while wine and let simmer for a minute or two.  Add the minced mushroom stems and cook until tender, 5 to 7 minutes.  Transfer the shallot mixture to the mixing bowl with the sausage. Stir in the egg into the shallot-sausage mixture, then add the bread crumbs, Parmesan, cream and 3 Tablespoons of parsley to the bowl.  Stir until well combined.  Season with salt, pepper and red pepper flakes. Place the mushroom caps on a large baking sheet and drizzle with olive oil.  Stuff each cap with a generous amount of filling.  Top with a teaspoon full of pesto.  Bake the mushrooms for 22 to 25 minutes, until hot and golden.  Transfer to a serving platter and garnish with the remaining parsley and additional Parmesan.  Serve warm. Asparagus Puff from Margie Orell Adapted from a recipe in the Charlotte Observer 1 lb aspargus 4 tablespoons unsalted butter 2 tablespoons chopped onion ½ teaspoon sugar 1 teaspoon salt 2 tablespoons water 6 large eggs ½ cup heavy cream 1 tablespoon fresh tarragon Freshly ground black pepper 1 ½ cups grated Muenster cheese Preheat oven to 425F. Cut asparagus into 1-inch pieces. Melt 2 tablespoons butter in a sauté pan over medium heat.  Stir in the onion and cook 5 minutes.  Add the asparagus, sugar, tarragon and salt.  Stir fry for 2 minutes.  Add water, cover and cook for 2 minutes.  Remove from heat, let cool. Whisk together the eggs, cream, salt and peppers in a mixing bowl. Melt 2 tablespoons butter in ovenproof casserole.  Pour in egg mixture.  Cook for 15 minutes.  Remove from oven, sprinkle with grated cheese.  Return to oven, bake for an additional 15-20 minutes until puffed and the cheese has browned.

Butternut Squash Dip with Sage from Mary Beth Collins

Modified from Charlotte Home and Garden, fall 2017

2 pounds butternut squash, largely diced (Trader Joes has 2

pounds of squash already peeled and diced)

2 tablespoons olive oil

Salt and pepper to taste

8 ounces cream cheese

¼ cup gently packed sage leaves, coarsely chopped

Dash crushed red pepper

Preheat the oven to 400 degrees.  Add squash oil and salt and pepper to a bowl, tossing to coat. Place squash in an even layer on a sheet pan lined with parchment paper.  Bake for 15 minutes or more until the squash begins to brown on the outside and is fork-tender.  Remove from the oven and cool to room temperature.

Puree squash and cream cheese in a food processor until smooth.  Add sage leaves and puree until fully incorporated.  Season with additional salt and pepper as needed. Serve dip at room temperature.

Note:  Some recipes use goat cheese instead of cream cheese.

Butternut Squash Dip with Rosemary from Mary Beth Collins

Modified from Charlotte Home and Garden, fall 2017

2 pounds butternut squash, largely diced (Trader Joes has 2

pounds of squash already peeled and diced)

2 tablespoons olive oil

Salt and pepper to taste

8 ounces cream cheese

Finely chopped rosemary, to taste

Preheat the oven to 400 degrees.  Add squash oil and salt and pepper to a bowl, tossing to coat. Place squash in an even layer on a sheet pan lined with parchment paper.  Bake for 15 minutes or more until the squash begins to brown on the outside and is fork-tender.  Remove from the oven and cool to room temperature.

Puree squash and cream cheese in a food processor until smooth.  Add sage leaves and puree until fully incorporated.  Season with additional salt and pepper as needed. Serve dip at room temperature.

Note:  Some recipes use goat cheese instead of cream cheese.

Broccoli Salad with Pumpkin Seeds and Cranberries from Mary Beth Collins

Modified from a recipe in Parade Magazine.

2 bunches of broccoli

3/4 cup toasted walnuts

3 tablespoons dry roasted pumpkin seeds

½ cup dried cranberries

Herbs of choice, for garnish

Dressing:

¼ cup balsamic vinegar

2 tablespoons maple syrup

2 tablespoons peanut butter

2 tablespoons olive oil

½ teaspoon salt

Carefully toast the walnuts in a 325 degree oven.  Prepare a large bowl of ice water.

Blanch the broccoli by placing it in a large pot of boiling water for 2 to 3 minutes and then quickly transferring it to the ice water bowl for 30 seconds.  Drain and let cool.  Chop and remove stems and place in a serving bowl.

To make the dressing combine balsamic vinegar, maple syrup, peanut butter, olive oil and salt in a small bowl.  Microwave for 20 to 30 seconds until the peanut butter is smooth.  Whisk until well blended.

Just before serving toss broccoli with dressing and sprinkle with walnuts, pumpkin seeds, and dried cranberries.  Garnish with fresh herbs.

Flourless Chocolate Cake from Mary Beth Collins

From Mast Brothers Chocolate:  a family cookbook

1 pound dark chocolate, chopped (I use the pound bar from Trader Joes and

smash it with a small hammer before I remove the wrapping)

½ cup (1 stick) unsalted butter

8 eggs (separated)

½ cup plus 2 tablespoons sugar (divided)

2 tablespoons confectioners’ sugar (for dusting)

Preheat the oven to 350 degrees.  Generously butter a 9-inch spring form cake pan. The recipe calls for an 8-inch round cake pan, but I always have more batter.

Melt butter and chocolate in a double boiler. Separate eggs.  Pour yolks into a medium bowl, and egg whites into the bowl of the mixer. Add ½ cup sugar to the yolks and beat until fluffy. Add 2 tablespoons sugar to the egg whites and whip to form soft peaks. Fold whipped egg whites into batter and put batter into the cake pan.  

Bake for 25 minutes and sift confectioners’ sugar over cooled cake. Serves 8.

Lemon Verbena Dip from Susan Oleson

Essential Guide to Growing and Cooking with Herbs by the Herb Society of America

8 ounces cream cheese, softened

8 ounces lemon yogurt

¼ cup very finely minced lemon verbena leaves (use tender leaves)

¼ cup sugar

1/3 cup fresh lemon juice

Mix all ingredients thoroughly. Cover and refrigerate overnight. Serve with sliced fresh fruit or plain cookies.

Orzo Salad from Susan Oleson

Essential Guide to Growing and Cooking with Herbs by the Herb Society of America

½ pound orzo, cooked and drained

3 tablespoons olive oil

2 teaspoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon chopped fresh Greek oregano

1 teaspoon fresh thyme

1 teaspoon chopped fresh chives

½ teaspoon salt

½ cup diced orange bell pepper

½ cup finely chopped onion

4 tablespoons crumbled feta cheese

12 Kalamata olives

2 tablespoons minced fresh parsley

½ cup chopped Roma tomatoes

Combine olive oil, red wine vinegar, Dijon mustard, Greek oregano, thyme, chives, and salt. Blend thoroughly and pour over cooked orzo pasta. Mix well and allow to chill in refrigerator for at least an hour. Stir in chopped vegetables, cheese, olives, and additional herbs. Add salt and pepper to taste. Serve chilled or at room temperature.

Chicken Ranch Log from Susan Oleson

Charlotte Herb Guild Cookbook, Dixie’s recipe page 32

Pumpkin Swirl Cheesecake Yogurt Cupcakes from Susan Oleson

Adapted from Skinnytaste

12 vanilla wafers

8 ounces 1/3 less-fat cream cheese, softened

¼ cup sugar

1 teaspoon vanilla

6 ounces vanilla Greek yogurt

2 large eggs

1 tablespoon all-purpose flour

¾ cup pumpkin pie filling or pumpkin butter

Heat oven to 350. Line cupcake tine with paper liners and place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, sugar, and vanilla until smooth using an electric mixer. Gradually beat in yogurt, eggs, and flour. Do not overbeat. Pour into cupcake liners, filling half way. Top with one tablespoon of the pumpkin pie filling. Using a toothpick, swirl the pumpkin into the cream cheese mixture for a marbling effect. Bake 25 minutes or until the center is almost ser. Cool to room temperature, then chill in refrigerator.