Chicken or Turkey Tetrazzini Deluxe

PREP TIME 25 Min
COOK TIME 35 Min
READY IN 1 Hr

Original recipe yield: 12 servings



Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too."

INGREDIENTS
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cups sliced fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups chicken broth
2 (10.75 ounce) cans water
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen green peas
1/2 cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken breast
1 cup grated Parmesan cheese
paprika to taste



DIRECTIONS

- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup, chicken broth and water and cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Artichoke Bruschetta

PREP TIME 18 Min
COOK TIME 2 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 8 servings


INGREDIENTS
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1/3 cup finely chopped red onion
5 tablespoons mayonnaise
1 French baguette, cut into 1/3 inch thick slices


DIRECTIONS- Preheat the broiler.
- In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
- Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

Per Serving

Calories: 97 kcal
Carbohydrates: 10 g
Dietary Fiber: 1 g
Fat: 5 g
Protein: 1 g
Sugars: 7 g



Ingedients:


3/4 cup roasted, shelled pistachios, coarsely chopped
3/4 cup dried cherries or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided


Directions:

- Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.

- Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.

- Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

- Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.

- Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

Yield: 48 servings

Rum Cake

Ingedients:

1/4 cup warm water (110 degrees F to 115 degrees F)
1 teaspoon granulated sugar
1 (.25 ounce) envelope active dry yeast
1 1/2 cups all-purpose flour, plus more for dusting
Salt
4 large eggs, at room temperature
2 cups water, divided
1 cup granulated sugar
1/2 cup rum
1/2 cup confectioners' sugar
1 tablespoon rum
1/8 teaspoon salt


Directions:

- Place the 1/4 cup of warm water in a cup; stir in the 1 teaspoon of granulated sugar. Sprinkle the yeast on top and let stand until foaming, about 5 minutes.

- Place the 1 1/2 cups of flour and a pinch of salt in the bowl of a mixer and make a well in the center. Pour in the yeast mixture and add 2 of the eggs. Blend on medium speed until smooth and elastic, 5 minutes. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in volume, about 1 hour.

- Preheat the oven to 375 degrees F. Butter a 9 1/2-inch (6-cup) metal ring mold, then dust it with flour and set aside. Add another egg to the dough and beat until incorporated. Mix in the last egg and continue to beat until smooth, about 5 minutes. Scrape the dough evenly into the prepared pan. Cover loosely with plastic wrap and let rise in a warm place until the batter is 1/4 inch below the top of the pan, about 45 minutes.

- Remove the plastic wrap and bake the cake until puffed and golden, 15 to 18 minutes. Cool on a rack for 5 minutes, then loosen the edges with a thin, sharp knife and invert onto the rack. Set the rack over a plate to catch the rum sauce.

- In a small saucepan, bring 1 cup of water and the 1 cup of granulated sugar to a boil. Remove from the heat and stir in 1 more cup of water and 1/2 cup of the rum. Gradually spoon the syrup over the warm cake. Transfer the cake to a serving plate and chill for 1 hour.

Yield: 8 servings

holiday recipe's - Egg Nog, Mulled Cider & Grape Spritzer

Homemade Eggnog

This is so simple to make from scratch -- and so much fresher tasting and satisfying when you do! At my local market, I buy Ronnybrook Farms brand milk and cream, which makes a huge difference with their thick texture and deep flavor. I even substitute skim milk for whole milk!

6 egg yolks
½ pound superfine Sugar
½ quart milk
½ quart heavy cream
1 tablespoon vanilla
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground dry ginger
zest from ½ orange
½ quart rum (optional)

In a bowl, gently whisk together the eggs and sugar until smooth. Whisk in the milk, cream, vanilla, nutmeg, cinnamon, ginger, and orange zest. For best results, make the mix the day before and allow to "rest" overnight in the refrigerator. Strain before serving if you like a smoother texture.

Mulled Cider

A "straight" apple cider, labeled "sweet," is often made from mixed varieties of apples and sometimes enriched with crab apples, which offer an additional boost of pectin to thicken the cider and a tart flavor that makes it more refreshing to drink. "Hard" cider has been left to ferment and is considered an alcoholic beverage. For this recipe, I like a cloudy and murky sweet cider.

1 quart apple cider
10 whole cloves
5 large cinnamon sticks
½ teaspoon nutmeg
¼ cup dark brown sugar
1 knob fresh ginger, peeled and pricked with a fork
zest from ½ lemon
1 apple, such as Macoun or McIntosh varieties, washed, cored, and diced

Heat the cider on the stove until hot but not boiling. Add all of the other ingredients (except the lemon zest) and stir to blend. Bring to a gentle simmer over low heat. Remove the ginger (and whole spices, if desired). Add the lemon zest and diced apple. Serve immediately!

Quick Grape Spritzer

I get wonderful local grape juices at my market at the same stand where I buy my grapes. I especially like white grape juice for this recipe, but anything will work!

1 quart chilled grape juice
1 tablespoon honey
2 cups chilled seltzer or naturally sparkling water
24 to 30 grapes, stemmed, washed, and frozen

Mix the grape juice and honey together. Fill some glasses ¾ full with grape juice and top with the sparkling water. Drop a few grapes into each glass for a festive garnish that doubles as an ice cube!

Almond Roca

50 min 15 min prep

1 lb real butter
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 (11 1/2 ounce) bag milk chocolate chips

- Over Medium heat, melt butter in a large pot.
- Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
- Remove from heat and Stir in 1/2 of the Almonds.
- Turn mixture onto a greased cookie sheet WITH EDGES!
- While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
- Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
- Pour the hot chocolate over the almond mixture and spread evenly.
- Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.

Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

Rugelach

INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
1/2 cup raisins


DIRECTIONS
Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.
Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins).
Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them. Sprinkle round with sugar/nut mixture. Press lightly into dough. With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
Preheat oven to 350 degrees F (180 degrees C).
After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

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Variations: Before putting the filling on the dough, use a pastry brush to layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Candying Fruits

Delicious in cakes, cookies, for garnishes or as a snack, candied fruit is worth the effort.


Candying fruit is the relatively simple process of infusing fruits or citrus peels in a sugar syrup. Grapefruit peel, kumquats, orange and lemon rind, fresh cherries and pineapple are all good choices for candying. But you don’t have to stop with fruit: slivers of candied carrot make a wonderful garnish for carrot cakes.


1. You will need a saucepan for Simple Syrup and one for blanching the fruit. We chose to candy orange peel, which we later chopped and added to a recipe for Chocolate-Dipped Orange Biscotti.


Remove the top and bottom from the orange.


Simple Syrup
Making Simple Syrup
2. Set the flat end of the orange on a cutting board. Using a sharp paring knife, slice off the peel, following the curve of the orange as best you can. Avoid cutting into the flesh of the fruit. It’s okay to keep the bitter white pith attached to the rind: the bitterness is tamed by blanching, and the pith becomes translucent and sweet during the candying process.
3. You can either candy the peel as is, for chopping and adding to a recipe, or you can slice it into even strips, about ¼-inch wide, for a more elegant presentation. (Chocolate-dipped candied orange peel is a treat, and is excellent for gift-giving.) Large peels, such as grapefruit, should be cut into smaller strips for faster, more even cooking.
4. Put the peel into a pot of cool, fresh water. Bring it to a rolling boil. Immediately transfer the fruit to a colander to drain. Repeat, bringing the peel and fresh water to a full boil. For oranges or other sweet-skinned citrus, such as Meyer lemons, you may only need one to three blanchings. For grapefruit, you may need seven or eight. (Cherries and pineapple chunks can go straight to the pot of simple syrup.) Taste the blanched peel: is it tender? Transfer the drained peel to the pot of warm simple syrup. Bring the syrup to a very low simmer.
5. Simmer for 15 to 30 minutes, depending upon the size of your slices, until the orange rinds become translucent and the peel tastes sweet and tender.
6. Remove the pot from the heat and allow it to cool. The orange rind can be chopped and used in recipes, stored in the refrigerator for weeks in its sugar syrup, or drained and rolled in sugar. Sugared orange rinds will dry out quickly, however, so eat them within a day or two. To keep them fresher longer, dip the drained slices of peel in tempered chocolate.

Any extra syrup for can be used in other dishes or drinks. Orange-flavored simple syrup is delicious in tea. Use your homemade candied citrus peel to make Czech Christmas Hoska or Rich Dark Fruitcake.


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Chocolate-Dipped Orange Biscotti
Czech Christmas Hoska
Rich Dark Fruitcake
Italian Holiday Pie

PECAN CHEESECAKE

PREP TIME 45 Min
COOK TIME 1 Hr
READY IN 4 Hrs 15 Min
SERVINGS & SCALING
Original recipe yield: 1 - 10 inch cheesecake

INGREDIENTS
2 cups graham cracker crumbs
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
3 eggs
1/2 teaspoon vanilla extract
1/2 cup pecan liqueur

1 cup sour cream
1/4 cup confectioners' sugar
1 teaspoon pecan liqueur
1 cup ground pecans
1/2 cup finely ground graham cracker crumbs
1 1/2 tablespoons white sugar
1/2 teaspoon ground cinnamon
3/4 cup pecan halves


DIRECTIONS
Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.


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In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.

Marzipan

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AH, it is that time of year, Marzipan has been a tradition in my family for as long as I can remember. We would make it from a combination of Almond paste and Cream of wheat. Since then, I have done abit of searching and found a great recipe to make marzipan from scratch... yes right from the ground almonds.

I have tried both versions and prefer the cooked version. I'm thinking this is more of a person preference as the thought of adding egg leaves a little more room for it to go off.

Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes. Marzipan looks fabulous for colorful cake decorations and figurines. Marzipan has to have at least 25 % almonds otherwise it is considered almond paste.
A thin layer of Marzipan can be used to cover a cake. Colored it can replace the need for frosting. It is also used under Fondant, much like apricot glaze to protect the Fondant from moisture.

Both recipe call for extra fine ground blanched almonds. In commercial bakeries the almonds are finely grounded by passing them through granite rollers. The finer the almonds the better your results will be.

The uncooked Marzipan is kneaded together until smooth and is then stored in an airtight container or plastic bag over night.

For cooked Marzipan add the sugar to the water in a saucepan and cook until the sugar is dissolved. Add the almonds and cook it until the batter stops sticking to the pan. Remove from heat and place onto a marble slap, wooden board or a sheet pan. While still warm knead first with a wooden spatula and then by hand until smooth. Store in an airtight container or plastic bag.

Marzipan can be softened by adding small amounts of syrup to it, if too soft add additional powdered sugar to it.

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Basic Recipe:
Marzipan uncooked

1/4 pound ground blanched almonds
1/4 pound powdered sugar
1 egg white
1/4 tsp. salt

Marzipan cooked

3 cups sugar
1 cup water
4 cups ground blanched almonds

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