Culinary Cafe

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Archive for 2009

Sour Cream Apple Pie

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Sour Cream Apple Pie

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 8

Sour Cream Apple Pie

This Sour Cream Apple Pie is my kids favorite apple pie. This pie reminds me of an apple cheesecake but it is so much easier to make.

Ingredients

  • 2 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 6 tablespoons all-purpose flour, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups chopped, peeled baking apples
  • 1 (9 inch) unbaked pie shell
  • 3 tablespoons cold butter or margarine
  • 1/4 cup packed brown sugar
  • 1/2 tsp cinnamon. split 1/4 in pie filing and 1/4 in topping

Instructions

  1. In a large bowl, cream sugar and sour cream until smooth. Add eggs and stir well. Stir in 2 tablespoons flour, vanilla, 1/4 tsp cinnamon and salt; mix well. Stir in apples. Pour into pie shell. Bake at 375 degrees F for 15 minutes.
  2. Meanwhile, combine brown sugar. 1/4 tsp cinnamon and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.
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Sage Turkey Dressing

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Sage Turkey Dressing

Rating: 51

Prep Time: 0

Yield: 8

This recipe for Sage Turkey Dressing is a family tradition. A must have dish for serving along side the traditional turkey.

Ingredients

  • 1 1/2 loaves of white bread
  • 3 carrots -- chopped
  • 1 medium onion -- chopped
  • 4 stalks of celery, roughly chopped
  • 6 eggs, well-beaten
  • 1 cup turkey meat, bits and pieces from giblets and wings from making turkey stock
  • 4 cups turkey stock
  • 3 tbsp rubbed sage
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Tear bread into small chunks no bigger than a silver dollar. Mix bread with chopped vegetables, stock, eggs and turkey meat. Season with sage, salt and pepper. Pour into a greased baking dish.
  3. Bake at 400 degrees for 45 minutes to an 1 hour. The middle will puff a bit when done.
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Pumpkin Cheesecake Fried Wonton

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Pumpkin Cheesecake Fried Wonton

Prep Time: 0

Yield: 40

Fried pumpkin cheesecake? Oh my I think I have a new love.

Ingredients

  • 1/2 cup canned pumpkin puree
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese, softened at room temperature
  • 40 wonton wrappers
  • 1 egg
  • 1 tablespoon water
  • oil, for frying (canola, peanut, vegetable)
  • Powdered sugar

Instructions

  1. Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
  2. In a small bowl, whisk together the egg and the water for the egg wash.
  3. Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.
  4. It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
  5. Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown.
  6. Drain on rack to let cool.
  7. Sprinkle with powdered sugar.
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Mulled Wine

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Mulled Wine

Prep Time: 0

Yield: 6

Wonderful for relaxed gatherings during the cold winter months. This recipe can make a satin purse out of a pigs ear bottle of wine. Feel free to use your cheapest bottles of wine for this recipe.

Ingredients

  • 1 bottle of wine (you can use almost any type)
  • 2 tbsp Mulling Spices (Cinnamon,cloves, allspice, orange peel)
  • 2 tbsp Brown Sugar (adjust to taste)

Instructions

  1. Place the wine, spices and sugar in a crock pot and allow to simmer for 20 minutes before serving. You can leave the seasoning in the wine and just add more wine and maybe a bit of sugar if you decide that one bottle is not enough.
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Frozen Peanut Butter Pie

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Frozen Peanut Butter Pie

Prep Time: 0

Yield: 1

This decadently rich pie is extremely easy to make but don't tell your family or they will have you making it every night. Drizzle with chocolate syrup before serving for an additional wow factor.

Ingredients

  • unbaked pie crust
  • 1 cup creamy peanut butter
  • 1 - 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 - 8 oz package Cool Whip, thawed

Instructions

  1. Blind bake your pie crust at 400F for 15 minutes. Before baking poke crust or use pie weights to keep crust from bubbling up. Let crust cool before adding filling.
  2. Whip peanut butter with cream cheese until smooth. Add powdered sugar carefully and whip until incorporated. Add the thawed Cool Whip or if you are as impatient as me I put my Cool Whip in the Microwave for 1 minute to soften it enough to use. Whip until smooth, the sides of the bowl will most likely have to be scrapped.
  3. Pour filling into crust and smooth with a knife or spatula. Freeze for at lease one hour before serving. Can be topped with addition whipped cream but it is not needed.
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Potato Packets

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Potato Packets

Prep Time: 0

Yield: 6

Potato Packets

An extremely easy potato side dish that can be cooked either in the oven or my favorite way is on the grill. Serve with a dollop of sour cream and a splash of chives or scallions.

Ingredients

  • 6 Russet potatoes, cut into chunks
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  • 6 tbsp Butter (regular, salted)
  • 1 pint Heavy cream
  • Kosher salt
  • Paprika
  • Garlic, granulated
  • Freshly ground black pepper
  • Basil, dried
  • 2 Tablespoons minced parsley

Instructions

  1. Pile potatoes and onions on a square of foil. Add 1 tablespoons butter, splash on a little more than a tablespoon of cream, then sprinkle on salt, paprika, garlic, basil and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender. If you are grilling don't be afraid to throw these on the grill but not over direct heat.
  2. These cute little foil packets can be served right on the plate! Serve with a dollop of sour cream and a splash of chives or scallions.
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Grilled Chicken

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Grilled Chicken

Prep Time: 0

Yield: 4

This chicken is guaranteed winner every time I make it. Even people who say they don't care for grilled chicken come back for more of this chicken.

Ingredients

  • 4 cups water
  • 1 cup kosher salt
  • 1/4 cup black pepper, ground
  • 1/4 cup brown sugar, packed
  • 1/4 cup mulling spices, whole
  • 1 cup cider vinegar
  • Quartered Chicken Parts, any quantity you need
  • Lemon pepper seasoning, to taste
  • Granulated garlic, to taste
  • 1 bay leaf

Instructions

  1. Bring water to boil in saucepan and add kosher salt, pepper, sugar, bay leaf and mulling spices. Stir and turn down to simmer for 5 minutes than turn off heat and let cool for 30 minutes. Add vinegar to cooled brine.
  2. Rinse chicken and remove extra fat. Place chicken in a non-reactive container and add 2 water glasses full of ice. Poor brine mixture over chicken and ice, cover and let stand for 1-2 hours. Remove chicken from brine but do not rinse. Sprinkle with lemon pepper and granulated garlic and maybe a bit of salt depending on how salty your lemon pepper seasoning is.
  3. This chicken should be grilled indirectly so only put coals on one side of your grill or only light one side of your gas grill. Get the grill hot and place the chicken on the cooler side of the grill until juices run clear. To get the grilled crispy skin move chicken to hot side just before removing from grill. Cooking your chicken with this method not only makes for very flavorful and juicy chicken but it also doesn't need watched carefully, just rotate the pieces every 15 minutes or so that everything cooks evenly.
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Fresh from the Garden Lasagna

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Fresh from the Garden Lasagna

Prep Time: 0

Yield: 6

Fresh from the Garden Lasagna

This is a recipe I found while trying to figure out what to do with the abundance of veggies coming out of my garden.

The key to not having a soggy mess with this recipe is to make sure you let it rest for 20 minutes so the starches can absorb the liquid as it cools a bit.

Ingredients

  • 1 medium zucchini, halved lengthwise and sliced
  • 1/3 cup chopped red onion
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup Parmesan cheese
  • 8 oz baby Portobello mushrooms, sliced
  • 4 cups fresh baby spinach or swiss chard
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup bal

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
  2. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and parmesan cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
  3. Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
  4. Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for 15-20 minutes to set, then slice and serve.
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Bacon Corn Chowder

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Bacon Corn Chowder

Prep Time: 0

Yield: 8

Bacon Corn Chowder

While I was processing around 12 dozen ears of corn from my garden this weekend and I wanted to come up with a recipe that would make that fresh corn sing. My family says that I hit the nail on the head with this dish.

Using fresh corn with all its milky goodness makes a world of difference in this dish. You will have to chase people away from the pan to keep them from eating it all in one sitting.

I have paired it with two solid teas with outstanding flavor that will be able to cut through the richness of this chowder.

Ingredients

  • 1 lb Bacon -- chopped
  • 1 medium onion -- chopped
  • 3 medium potatoes - cubed
  • 3 Tbs Ham soup base
  • 1 can evaporated milk
  • 6 cups fresh corn, sliced from cob with as much corn milk as you save
  • salt & freshly ground black pepper to taste
  • 2 eggs
  • 1 3/4 cup all purpose flour
  • 2 quarts Water

Instructions

  1. Brown bacon in a heavy stockpot.
  2. When the bacon is mostly browned at onion.
  3. Once the onion has begun to be translucent add the potato cubes and water.
  4. Let the bacon, onion and potato mix boil until potatoes become tender.
  5. Add Ham soup base and the fresh corn and simmer while making hand noodles.
  6. Place flour and a pinch of salt in a bowl and add two beaten eggs.
  7. Stir with your hands until you have a lightly stick noodle dough. You may need to add more flour to bring it to the right consistency.
  8. Pinch the dough into small lumps and add to soup.
  9. Stir frequently to distribute noodles for even cooking.
  10. Let soup simmer for 15 minutes, add evaporated milk, season with salt and pepper and serve.
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Classic Sourdough Bread

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Classic Sourdough Bread

Prep Time: 0

Yield: 0

Ingredients

  • 1 cup “fed” sourdough stater
  • 1 1/2 cups warm water
  • 5 to 6 cups Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • 1 tablespoon sugar (optional)
  • Cornmeal to sprinkle on the pans

Instructions

    The Sponge:
  1. Scoop 1 cup of starter into a large ceramic mixing bowl. Add the warm water and 3 cups of the flour. Beat vigorously. Cover this Sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours, and up to 8 hours. A longer period (at a lower temperature) will result in a more Sour flavor.
    2. The dough:
  2. When the sponge has bubbled and expanded, blend in the salt, sugar (if using) and remaining 2 cups of flour. Mix until the dough comes together then turn it out onto a floured board and knead it for 3 to 4 minutes. Give it a rest while you clean and grease the bowl. Continue kneading for another 3 to 4 minutes, adding extra flour as needed, until dough is smooth and elastic. Add only enough extra flour to keep dough from sticking. Place the dough in the bowl, cover and let it rise until doubled (1 to 2 hours).
    3. Shaping and Baking:
  3. Turn the dough out, knead briefly then divide in 2 halves. Shape halves into 2 loaves, cover and let them rise until doubled (this can take up to 2 hours). Slash the tops and place on a lightly greased, cornmeal sprinkled baking sheet. Bake in a preheated 450F oven for approximately 20 minutes, until golden brown. Sourdough breads sometimes don’t brown well. To promote browning, brush loaves with vegetable oil about 10 minutes before the end of the baking time.
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