Wednesday, March 16, 2011

Magnolia Bakery Peanut Butter Pie

 

 

Ingredients

Crust
1 cup butter (melted)
4 cups vanilla wafer crumbs
Filling
2 cups heavy cream
3 cups cream cheese
1 1/2 cups peanut butter
1/2 cup confectioner’s sugar,10x
1 tbls + 1tsp pure vanilla extract
Caramel Topping
2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
1/2 cup peanuts, finely chopped

Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

Source:  The Today Show

Monday, March 14, 2011

Barefoot Contessa - Shrimp and Sausage Jambalaya

 

Ina and her guest cook, Amelia Durand whipped this up.  I'm such an Ina fan, and this looks amazing.  What would the world be without the Barefoot Contessa, the woman is a wonder.  ~ jan


Ingredients

  • 1 tablespoon olive oil
  • 1 pound sausage, such as kielbasa or andouille, sliced
  • 1 pound smoked ham, cubed
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 1 cup diced celery
  • 1 green bell pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 1 cup seeded and diced tomato
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
  • 2 teaspoons diced fresh oregano
  • 1 teaspoon diced fresh thyme
  • 2 tablespoons tomato paste
  • 6 cups chicken stock, preferably homemade
  • 3 cups long-grain rice, rinsed
  • 3 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
  • 1/2 cup chopped scallions, divided
  • 3/4 cup chopped fresh parsley, divided
  • 1/4 cup freshly squeezed lemon juice
  • 1 pound medium shrimp, deveined (20 to 24 count)

Directions

Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving.

 

Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired.

Source:  FoodTV - The Barefoot Contessa
Episode:  Cooking with Rice 

 

Barefoot Contessa Salted Caramels ~ Fleur de Sel Caramels

 


Ingredients

  • Vegetable oil
  • 1 1/2 cups sugar
  • 1/4 cup light corn syrup
  • 1 cup heavy cream
  • 5 tablespoons unsalted butter
  • 1 teaspoon fine fleur de sel, plus extra for sprinkling
  • 1/2 teaspoon pure vanilla extract

Directions

Prep the pan.

Line an 8-inch-square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

Boil the sugar.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir -- just swirl the pan.

Heat the cream.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

Finish the caramel.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful -- it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Fill the pan.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.

Roll it up.

Starting with a long side, roll the caramel up tightly into an 8-inch-long log.

Cut into pieces.

Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Wrap the candies.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

Source:  Ina Garten for Food Network Magazine

 

Sunday, March 13, 2011

Seana's Salsa Deviled Eggs

 

My friend, Seana, from Napa Valley, sent me her much loved recipe for Salsa Deviled Eggs.  Can't wait to try it, has to be a winner, Seana is a world class cook.  ~ jan

SALSA DEVILED EGGS

Makes 20

10 hard boiled, extra large eggs, peeled, halved

1/3 cup mayonnaise

1 tsp Dijon mustard

1/4 cup finely chopped, drained, oil packed sun-dried tomatoes

1 Tbsp finely chopped pickled jalapeno peppers

6 green onions, thinly sliced

6 Kalamata olives, pitted and chopped

Remove yolks from eggs and place in medium bowl. Blend in mayonnaise and mustard. Stir in all remaining ingredients. Spoon mixture into pastry bag fitted with large plain or star tip. Pipe mixture into egg white halves. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Tuesday, March 8, 2011

Triple Threat Coconut Cream Pie



1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2/ cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces

Topping

1-1/2 cups heavy whipping cream, well chilled
1-1/2 tablespoons sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shave
  1. Heat oven to 450°F.
  2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
  3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
  4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
  5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
  6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
  7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
  8. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.
Makes 8 servings
Source:  You sweet talker, Betty Crocker...

Ooey Gooey Choco Peanut Butter Cups

 

INGREDIENTS
1
roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1
cup Hershey's® premier white baking chips (6 oz)
1 1/2
cups JIF® Creamy Peanut Butter
1
cup Hershey's® semi-sweet baking chips (6 oz)
4
Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Monday, March 7, 2011

Muffulettas



Ingredients
  • 2  cups olive salad
  • 1  (16-ounce) French bread loaf, split horizontally
  • 1/2  pound  sliced hard salami
  • 1/2  pound  sliced cooked ham
  • 6  Swiss cheese slices
  • 6  thin provolone cheese slices
Preparation
Spread 1 cup Olive Salad evenly on bottom half of bread; layer as desired with salami, ham, and cheeses, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches.

Southern Living, JULY 1998

Olive Salad

Ingredients
  • 1  (1-quart) jar mixed pickled vegetables
  • 1  purple onion, quartered (optional)
  • 1  (16-ounce) jar pitted green olives, drained
  • 2  (2 1/4-ounce) cans chopped ripe olives, drained
  • 1/4  cup  chopped pepperoncini peppers
  • 2  tablespoons  capers
  • 1  tablespoon  minced garlic
  • 1/2  cup  olive oil
  • 1 1/2  teaspoons  dried parsley flakes
  • 1  teaspoon  dried oregano
  • 1  teaspoon  dried basil
  • 1/2  teaspoon  ground black pepper
  • 1  (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional)
Preparation
Drain pickled vegetables, reserving 1/4 cup liquid.
Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.

Tuesday, March 1, 2011

Salzburger Nockerl

 

FOR BATTER:

6 egg white

4 egg yolks

3 tablespoon sugar

1 1/2 tablespoons flour, sifted

1 whole lemon zest

1 teaspoon vanilla extract

FOR 10 INCH OVAL SKILLET:

1 oz. butter

2 tablespoons heavy cream

2 tablespoons raspberry marmalade

powdered sugar, before service

Heat oven to 475 degrees.

PREPARATION OF SKILLET:

Heat an oval skillet and add butter, cream and

raspberry marmalade .

Stir and mix well until skillet and mixture are hot.

PREPARATION OF BATTER:

Beat the egg whites until stiff,

and bring in slowly 3 tablespoons of sugar,

while the mixer is running.

Last bring in the vanilla extract.

Remove mixing bowl with the egg whites

and fold in by hand with a wire whisk the egg yolks, flour and lemon zest.

Mix as little as possible.

With spatula form four individual nockerl, one at the time,

and place into the hot skillet on top of the hot raspberry mixture.

BAKING:

Bake in hot oven for 9 to 10 minutes.

Nockerl should still be soft in the center.

Remove from oven and top with powdered sugar and serve at once,

(otherwise the nockerl will collapse)

on hot two plates (two per person).

 

Recipe Source:  Rudy Lechner's Restaurant and Bar

 

Thanks Carlene for telling me about this unusual recipe..