Tuesday, September 30, 2008

Smoky Bacon-Biscuit Dressing

Smoky Bacon-Biscuit Dressing

In this savory dressing, homemade cream biscuits stand in for the traditional bread, while crispy bacon adds delicious smoky flavor. For the biscuit recipe, click on the link at left.

Ingredients:

Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes

1 lb. sliced smoky bacon, cut into 1-inch pieces

2 yellow onions, diced

5 celery stalks, diced

8 oz. white button mushrooms, brushed clean and sliced

1/4 cup chopped fresh flat-leaf parsley

2 Tbs. chopped fresh sage

2 Tbs. chopped fresh thyme

Salt and freshly ground pepper, to taste

5 cups chicken stock

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.
Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.
In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.
Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock and stir to combine.
Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more. Serves 10.

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Cream Biscuits

Delicious on their own, these biscuits can also be transformed into a savory dressing that makes a wonderful accompaniment to roast turkey (see related recipe at left).

Ingredients:

2 1/2 cups all purpose flour

1 Tbs. baking powder

1 tsp. salt

2 Tbs. sugar

2 1/2 cups heavy cream

Directions:

Preheat an oven to 425°F.
In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain.
For each biscuit, drop 1/4 cup batter onto an ungreased baking sheet, spacing the biscuits about 1 inch apart. Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes. Makes 12 biscuits.

Williams-Sonoma Kitchen.

Friday, September 26, 2008

Turtle Trifle

Trish’s friend sent this recipe, a friend of hers made it, she says it’s the most requested recipe she’s ever made.

Oh my, talk about decadent, but I bet it is AMAZING!!!!!  Would this be great for Thanksgiving, or what???

~ jan

http://www.familyoven.com/user/recipe_thumbnails/00103/05954/103-225954.jpgTurtle Trifle
8 oz. cream cheese
8 oz. bowl Cool Whip
3/4 C powdered sugar
1 1/2 tsp vanilla
1 frozen (Wick’s Pecan Pie) or homeade pecan pie cut into 1/2" cubes
1/3 C chocolate fudge ice cream topping
1/3 C caramel icre cream topping
1/2 C chopped pecans, toasted (optional)


Beat cream cheese until smooth.  Add powdered sugar and beat until combined.  Fold in Cool Whip and vanilla.  Place 1/2 of pie cubes in bottom of bowl or pan.  Drizzle with 1/2 of the ice cream toppings and sprinkle with 1/2 of the pecans, if desired.  Cover with half of the Cool Whip mixture.  Repeat layers using all ingredients.  Chill & cover.


For this dinner, she had made this in a 9x13 pan, but I'm sure you could make it in any kind of bowl or container since it doesn't have to be heated or baked.  It  looks great in the pedestal bowl pictured above.

I Googled this recipe, and apparently the above is an adaptation of the original, as the original calls for marscapone cheese and real whipping cream.  The above recipe is easier, but if you want the authentic recipe, as Southern Living published it, here it is…

Ingredients

  • 8 oz mascarpone cheese, softened (you can substitute an 8 oz package of cream cheese here if you want) .
  • 2 lbs frozen pecan pie, thawed & cut into 1-inch cubes .
  • 1/3 c chocolate fudge topping .
  • 1 1/2 c whipping cream .
  • 1/2 c sliced pecans, toasted (optional) .
  • 1 1/2 tsps vanilla extract .
  • 1/3 c caramel topping
Directions
  • Step #1 Beat mascarpone cheese, & vanilla extract In a large-ish bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, whipping cream, 2 to 3 mins or until smooth & firm.
  • Step #2 Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
  • Step #3 Spread half of whipped cream mixture over pie cubes.
  • Step #4 Drizzle with half each of chocolate fudge topping & caramel topping.
  • Step #5 (You might need to zap the fudge & caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
  • Step #6 Sprinkle top with half of sliced pecans.
  • Step #7 Repeat layers.
  • Step #8 Cover up & chill at least 1 hr & up to 8 hrs.
  • Step #9 **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

Tuesday, September 9, 2008

White Chocolate Rice Krispie Treats with Candied Peanuts from David Lebovitz's site...

Adapted from the Kellogg's original recipe

Surprisingly, white chocolate marries perfectly with Rice Krispies and marshmallows and I never make a batch without melting in a few squares. Using salted butter adds a slight dose of salt, as do the salt-flecked candied peanuts. If you wish, substitute dry-roasted peanuts, preferably salted, for the candied nuts, or another toasted or candied nut.

I also find snipping the marshmallows in two helps them melt quicker. Or use mini-marshmallows, if you have them.

3 tablespoons (45g) salted butter
3 1/2 ounces (100g) white chocolate, finely chopped
1 cup (100g) candied peanuts
10 ounce (300gr) bag marshmallows, snipped in half
6 cups (200g) Rice Krispies

1. Spray or lightly-oil a 13 x 9-inch (approx 30 x 22cm) rectangular pan.

2. In a large saucepan, melt the butter over low heat. Add the white chocolate and stir until melted.

3. Add the marshmallows and stir constantly over the heat until completely melted. (If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.

4. Remove from heat and add the candied peanuts and Rick Krispies until well combined. A rubber spatula or flexible pastry scraper works best.

5. Scrape into the prepared pan and smooth the top. Let cool.

Serving and storage: Cut into neat bars or squares with a sharp knife. These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days.

Source :David Lebovitz

Sunday, September 7, 2008

Peach Crumble from Cooks Illustrated

Add the lemon juice to taste in step 2 according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute five 10-ounce bags of frozen peaches, thawed overnight in the refrigerator. The topping can be baked ahead of time, as directed in step 3, then cooled and stored in an airtight container. As directed in step 4, sprinkle the topping evenly over the fruit and continue to bake.
INGREDIENTS
Filling
3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3 cup granulated sugar (2 1/3 ounces)
1 1/4 teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon (see note above)
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg
Topping
1 cup unbleached all-purpose flour (5 ounces)
1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
1/2 cup sliced almonds
1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.
3. FOR THE TOPPING: While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper (following "Transferring the Baked Crumble" illustrations 1 and 2 below), slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.
1. After crumble is baked, lift short sides of parchment paper. (Crumble will break apart into uneven 1/2- to 3/4-inch pieces.)
2. Carefully slide broken crumble pieces onto peaches or apples, spreading into even layer with spatula.
STEP BY STEP: Overhauling Ho-Hum Peach Crumble
MACERATE
Problem: Bland peaches
Solution: Macerating the fruit in sugar and draining off excess juices helps to concentrate the peach flavor.
SEPARATE
Problem: Soggy topping
Solution: Baking the topping separately before sliding it onto the fruit filling keeps it crumbly and crisp.

Here is a lighter version of this recipe -

Topping
1 cup rolled oats
1/4 c flour
1/2 c brown sugar, packed
2 T unsalted butter, melted
pinch of cinnamon

Mix the above together, toast in the oven as called for in the CI recipe and follow the CI recipe for the filling and combining the filling and topping.

Recipe from Cook's Illustrated