Peanut Brittle

I make peanut brittle every year around Christmas time to give to friend and coworkers as gifts.  It is a very simple recipe and it's always nice to have on hand in case of unexpected guests. It's very important to use a candy thermometer. I have tried making it without one, and the results were disastrous.  Measure out all the ingredients before hand because you have to move quickly once you reach each stage and you won't have time to measure the ingredients.

Prep time: 15 mins

Cook time: 45-50 mins

Makes:  72 servings (2 ¼ lbs)

INGREDIENTS:

2 cups sugar

1 cup light-colored corn syrup

½ cup water

¼ cup butter

2 ½ cups raw peanuts or other coarsely chopped nuts

1 ½ tsp baking soda, sifted

DIRECTIONS:

Butter 2 large baking sheets; set aside.  Butter sides of a heavy 3-quart saucepan.  In pan combine sugar, corn syrup, water and butter.  Cook and stir over medium-high heat until mixture boils.  Clip a candy thermometer to side of pan.  Reduce heat to medium low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes).  Stir in nuts; continue cooking over medium-high heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).

Remove pan from heat; remove thermometer.  Quickly sprinkle baking soda over mixture, stirring constantly.  Immediately pour onto prepared baking sheets.  Use 2 forks to lift and pull candy as it cools.  Cool completely; break into pieces.  Store tightly covered up to 1 month. 

Gingerbread Biscotti

Oh joyous!  I can't think of anything better to accompany my morning cup of coffee than a delicious biscotti.  And better yet if that biscotti has the delicious flavors of the holidays.  The dough for this recipe was really hard to roll out  because of the sticky molasses, so be sure to generously flour your rolling surface. I chose not to glaze these biscotti because I didn't feel they needed the extra flair, but the recipe below has directions for adding glaze.

 

Prep time: 30 mins

Cook time: 50 mins

Makes: about 30 biscotti

INGREDIENTS:

¾ cup hazelnuts

1 cup old fashioned rolled oats

1 ¾ cups all purpose flour

¾ cup dark brown sugar

½ tsp kosher salt

1 tsp baking powder

½ tsp baking soda

¾ tsp ground cinnamon ½ tsp ground ginger

1/8 tsp ground cloves

2 large eggs

¼ cup unsulphured molasses

2 tbsp light olive oil

2/4 cup dark or golden raisins

Glaze:

½ cup powdered sugar, sifted

¼ tsp pure vanilla extract

2-3 tbsp milk

DIRECTIONS:

Preheat oven to 350 degrees F and place the oven rack in the center of the oven.  Ln a baking sheet with parchment paper.

Place hazelnuts on a baking sheet and bake for about 15 minutes or until brown and fragrant and the skins are starting to peel.  Remove from oven, cover with a clean dish towel, and let the nuts steam for about five minutes.  Then briskly rub nuts while in the towel, to remove most of their skins.  Set aside to let the nuts cool and then coarsely chop.

In a food processor, process ½ cup of the rolled oats until finely ground.  In the bowl of your electric mixer (or hand mixer), combine the ½ cup of finely ground oats, the remaining ½ cup of rolled oats, flour, sugar, salt, baking powder, baking soda and spices.

In a separate bowl, whisk together the eggs, molasses, oil and vanilla extract.  With the mixer on low speed, slowly add the egg mixture to the dry ingredients, and beat until combined.  Scrape down the sides of the bowl as needed.  Mix in the chopped hazelnuts and raisins and beat just until incorporated.

Transfer the dough to al lightly floured surface and divide the dough in half.  Take each half of dough and form it into a log, about 12 inches long and 2 inches wide.  Transfer the logs to the prepared baking sheet, spacing about 3 inches apart.  Bake for about 30 minutes, or until golden brown and firm to the tough.  Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 300 degrees F.  Transfer the logs to a cutting board and cut into ¾ inch slices, on the diagonal.  Place the biscotti, cut side down, on the baking sheet.  Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes or until dry and firm.  Remove from oven and let cool.  Can be stored in an airtight container for several weeks.

Glaze:  In a small bowl, stir together the sugar, vanilla extract, and enough milk to make a smooth, thick, yet pourable glaze.  Use a small spoon to drizzle several thin lines of the glaze over each biscotti.  Let the biscotti sit at room temperature until the glaze has completely dried. 

Butterscotch Gingerbread Cookies

Christmas is almost here and I have been remiss in my baking duties.  After all, the holiday season is the holy mecca for bakers! So I am back in the kitchen and making up for lost time. I thought this recipe was a fun twist on a classic gingerbread cookie.  I was worried that the butterscotch might be overpowering, but it turned out to be a nice compliment to the ginger cookie. I have included a recipe for royal icing, but you can decorate these cookies any way you like. 

Prep time: 15 mins + chilling time

Cook time: 10 mins

Makes: 24

INGREDIENTS:

1 cup butter, softened

1 cup packed brown sugar

2 eggs

3 cups all-purpose flour

2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix

3 tsp ground ginger

1 tsp baking powder

1 tsp ground cinnamon

DIRECTIONS:

In a large bowl, cream the butter and brown sugar until light and fluffy.  Beat in the eggs.  Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness.  Cut with lightly floured cookie cutters.  Place 1 inch apart on un-greased baking sheets. Bake at 350 degrees for 8-10 minutes or until firm.  Remove to wire racks to cool.  Decorate as desired. 

ROYAL ICING:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted 

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.  Cover with plastic wrap when not in use.

Healthy Cinnamon Apple Loaf

We made the mistake of buying two large packages of apples at Costco, and of course we can't eat them fast enough. I found this recipe on All Recipes, but made several changes to make it a bit more healthy.  I substituted yogurt for the oil.  You could also use applesauce to make it even more apple intense. I also reduced the sugar to 1 1/2 cups, rather than the 2 cups it called for.  It turned out really well and I think it would be great to make this recipe into muffins to have on hand for a quick weekday breakfast. 

Prep time: 20 minutes

Cook time: 40 minutes

Makes: 2 loves 

INGREDIENTS:

3 cups all-purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup plain yogurt (I used vanilla because that's all I had on hand)

1 cup white sugar

1/2 cup brown sugar

2 eggs, beaten

2 cups apple, peeled, cored and coarsely chopped

1 cup broken walnuts

DIRECTIONS:

In a bowl, combine flour, cinnamon, baking soda, baking powder, and salt; set aside.  In a large mixing bowl, place oil, sugar, eggs, vanilla and apples.  Stir into flour mixture.  Add walnuts and mix.

Divide mixture between two greased 8''x4'' bread pans.  Sprinkle generously with cinnamon sugar. Bake at 350 degrees F for 40-45 minutes or until bread test is done.  Cool for about 10 minutes on a wire rack before removing from pan.

Roasted Turkey

Prep time: 30 mins, overnight to brine

Cook time: 2-4 hours

Serves: a crowd

INGREDIENTS:

14-20 lb turkey

2 cups chicken stock

1 ½ cups kosher salt

½ cup brown sugar

DIRECTIONS:

Heat chicken stock, salt and brown sugar in a large saucepan until ingredients are thoroughly dissolved.  Let cool. Add brine to a gallon of cold water; Add turkey to brine mixture.  Peel away the skin from the breast and leg meat.  Let brine in refrigerator for 24 hours.  Cook at 325 for 2-4 hours, depending on size of turkey.

Simple Stuffing

Prep time: 30 mins

Cook time: 1 hour 20 mins

Serves: 8

INGREDIENTS:

2 loaves Italian bread (about 10 oz each), torn into bite sized pieces

4 tbsp butter, room temperature, plus more for baking dish

4 celery stalks, thinly sliced

4 shallots, minced

2 garlic cloves, minced

Coarse salt and ground pepper

½ cup dry white wine

½ cup parsley leaves, chopped

3 large eggs, lightly beaten

2 cans (14 ½ oz each) reduced-sodium chicken broth

DIRECTIONS:

Preheat oven to 400 degrees.   Arrange bread in a single layer on two rimmed baking sheets.  Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

In a large saucepan, melt butter over medium heat.  Add celery, shallots, and garlic; season with salt and pepper.  Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.  Transfer to a large bowl.

To vegetables in bowl, add bread, parsley, and eggs.  Season with 1 ½ teaspoons salt and ¼ teaspoon pepper; stir to combine.  Mix in half of broth.  Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).

Spoon stuffing into a large buttered baking dish and cover with aluminum foil.  Place covered baking dish into oven, and bake until warmed through, 25 to 30 minutes.  Uncover and bake until golden, about 15 more minutes.

Chived Mashed Potatoes

Prep time: 10 mins

Cook time: 30 mins

Serves: 8

INGREDIENTS:

2 pounds Yukon Gold potatoes, peeled and quartered

1/2 cup whole cream

1/2 cup sour cream

1/4 cup chopped fresh chives

3 tbsp butter

salt and pepper to taste

DIRECTIONS:

Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain and mash. Heat the cream, sour cream and butter until soft.  Add to the liquid to the potatoes and using a masher or an electric mixer, whip until fluffy.  Fold in the chives and season with salt and pepper.

Maple-Glazed Sweet Potatoes

 

Prep time: 10 mins

Cook time: 30 mins

Serves: 6

INGREDIENTS:

3 medium sweet potatoes (1 ½ to 2 lbs), peeled

4 tbsp unsalted butter

¾ cup pure maple syrup

Coarse salt and freshly ground pepper

Small springs fresh thyme, for garnish

DIRECTIONS:

Preheat oven to 400 degrees.  Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.

Melt butter in a large cast-iron or other ovenproof skillet over medium heat.  Add potatoes; toss to coat evenly.  Add maple syrup; toss yams to coat, and bring to a boil.

Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes.  Remove from oven, and season with salt and pepper.  Serve warm, garnished with thyme.

Brussels Sprouts with Vinegar-Glazed Red Onions

Prep time: 15 mins

Cook time: 20 mins

Serves: 4

INGREDIENTS:

1 (about 10 oz) basket Brussels sprouts

Salt and freshly ground black pepper

1 tbsp unsalted butter

1 tbsp olive oil

1 small red onion, thinly sliced lengthwise

2 tbsp balsamic vinegar

DIRECTIONS:

Trim outer leaves and stems from Brussels sprouts, and discard. Bring a medium pot of water to boil, and add salt.  Meanwhile, prepare an ice-water bath.  Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes.  Remove from heat, drain, and plunge into ice-water bath to cool.  Drain well, and cut in half.

Heath ½ tablespoon butter and ½ tablespoon olive oil in a large heavy skillet over medium-high heat.  Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.  Season to taste with salt and pepper, and transfer to a large bowl.  Cover with aluminum foil to keep warm.

Add remaining ½ tablespoon each butter and oil to the same pan over medium-low heat.  Add onions , and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes.  Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan.  Cook until vinegar is reduced and the onions are glazed, about 30 seconds.  Add onions to Brussels sprouts, and toss well.  Serve immediately.

Orange-Scented Cranberry Sauce

Prep time: 5 mins

Cook time: 30 mins

Makes: 3 ½ cups

INGREDIENTS:

2 bags (12 ounces each) fresh or frozen cranberries

1 ½ cups sugar

4 wide strips orange zest, plus 1 cup fresh orange juice

Coarse salt and ground pepper

DIRECTIONS:

In a medium saucepan, combine cranberries, sugar, orange zest and ½ cup water, season with salt and pepper.  Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice.

Apple Cobbler

On a recent trip to Apple Hill, we picked up some fresh apples from one of the local farms and I immediately starting thinking of what I could bake them into.  The tart bite of the apples is perfect with the cake-like batter topping.  Serve with ice cream or whipped cream for a deliciously sweet dessert.

Prep time: 20 mins

Cook time: 35-40 mins

Serves: 6-8

INGREDIENTS:

Apple Filling:

5 cups tart apples, cored, peeled and sliced

3/4 cup sugar

2 tbsp flour

1/2 tsp cinnamon

1/4 tsp salt

1 tsp vanilla extract

1 tbsp butter, softened

Topping:

1/2 cup flour, sifted

1/2 cup sugar

1/2 tsp baking powder

1/4 tsp salt

2 tbsp butter, softened

1 egg, slightly beaten

DIRECTIONS:

In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water.  Turn into a lightly buttered 9-inch square pan.  Dot apples with 1 tablespoon butter.

Combine all topping ingredients.  Beat with wooden spoon until batter is smooth.  Drop batter in 9 portions, over the apples, spacing evenly.  Batter will spread during baking.  Bade 35-40 minutes at 375 degrees or until apples are tender and crust is golden brown.  Serve warm with cream or ice cream.

Savory Pot Roast Stew

Prep time: 20 mins

Cook time: 8 to 10 hours

Serves: 6

INGREDIENTS:

2-2 1/2 pound beef bottom round roast, trimmed and cut into bite sized pieces

2 tsp olive oil

2 or 3 medium potatoes, cut into 2-inch pieces

2 1/2 cups baby-cut carrots

2 cups sliced mushrooms

1 medium stalk celery, sliced

1 medium onion, chopped

1 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme leaves

10 ounces beef or vegetable broth

DIRECTIONS:

Trim excess fat from beet.  Heat oil in 10-inch skillet over medium-high heat.  Cook beef in oil about 10 minutes, turning until brown on all sides.

Place potatoes, carrots, mushrooms, celery and onion in a 4-6 quart dutch oven or slow cooker.  Sprinkle with salt, pepper and thyme.  Place beef on vegetables.  Pour the broth over the top. Cover and cook on low for 8 to 10 hours or until beef and vegetables are tender.

Alton Brown's French Toast

You know this recipe is good because it has been tried and re-tried by Alton Brown himself.  We received a Good Eats cookbook as an anniversary present accompanied by a note saying the French Toast recipe was "the BEST".  Sure enough, you can't go wrong with the classics. It is very important to make sure that your bread is stale, otherwise it will simply turn to mush in the batter. 

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

8 1/2 inch-thick slices of country-style bread

1 cup half-and-half

3 large eggs

2 tbsp honey, warmed in the microwave for 20 seconds

1/4 twp kosher salt

4 tbsp unsalted butter

DIRECTIONS:

Arrange the bread slices on a cooling rack and leave to become stale overnight. 

Whisk togetehr the half-and half, eggs, honey, and salt in a medium mixing bowl.  This custard can be made up to 12 hours in advance and refrigerated in an airtight container until ready to use.

Heat the oven to 375 degrees.  Pour the custard mixture into a shallow dish.  Dip the bread in the custard, soak for 30 seconds on each side, remove to a cooling rack set inside a half sheet pan, and set it aside to rest for 1 to 2 minutes.

Melt 1 tablespoon of butter in a 10-inch nonstick saute pan over medium-low heat.  Place 2 slices of bread at a time in the pan and ook until golden brown, 2 to 3 minutes per side.  Repeat with the remaining butter and soaked bread.  Remove from the pan and place on a cooling rack set inside a half sheet pan in the oven for 5 minutes. 

Serve immediately with powdered sugar and maple syrup or fruit.