Panforte: Siena Fruit Cake

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Donna Barasch, of the Orange County Cooking School, introduced us to this wonderful rich fruitcake.  They say it keeps forever – but in this household – three days is the max unless it is hidden away somewhere.

Ingredients:

  • 2/3 c honey
  • 2/3 c sugar
  • 2/3 c finely diced candied orange peel
  • 1 1/2 c blanched almonds, lightly toasted and coarsely chopped*
  • 2/3 c all-purpose flour
  • 1 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • Flour, for dusting
  • Confectioners’ sugar, for dusting

(* I used a mixture of chopped almonds, pignoli nuts and walnuts).

Directions:

  1. Set a rack in the middle level of the oven and preheat to 300°.
  2. Line the bottom and sides of an 8 inch diameter pan 2 inches  deep, with buttered foil.
  3. Combine the honey and sugar in a medium saucepan.
  4. Stir well to mix, then place on low heat.
  5. Cook, stirring occasionally, until the mixture comes to a full boil, then remove from heat.
  6. Stir in the candied fruit and almonds.
  7. Stir together the flour and spices.
  8. Add them to the batter.
  9. Stir until smooth.
  10. Scrape the batter into the prepared pan.
  11. Smooth the top.
  12. Sift a couple of tablespoons of the flour into the top of the panforte so it doesn’t crust while baking, this will be removed later.
  13. Bake until the panforte is firm and gently simmering just around the edges, about 20-25 minutes.
  14. Cool in the pan on a rack.
  15. When the panforte is completely cool, invert it to remove the flour from the top, use a dry brush to get it all off.
  16. Carefully peel away the foil.
  17. Stand the panforte right-side-up.
  18. Wrap in plastic or foil and keep at room temperature, it keeps almost indefinitely.
  19. To serve, sift a thin layer of the confectioners’ sugar over the top. S
  20. Serve small wedges, they are eaten out of hand, not with a fork.
  21. This is more like a confection or candy than it is a cake. It is dense, very hard to cut and you can only have a small bite.

Serves:  Makes one 8-inch (20-cm) cake, about 20 small servings.

Source:  Stacey  Snacks, based on Nick Malgreai’s recipe

French Toast Casserole

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Jackie brought this to brunch last weekend.  DELISH!

French bread is prefered and it’s best if the bread is dry and not too soft. This allows it to soak up the yummy sauce from the casserole better and prevents the the french toast from becoming too soggy. If time allows, cut your french bread into cubes and place in a single layer on a cookie sheet over-night or for around 12 hours to help the bread dry out before baking.  You could also use sourdough, brioche, or Italian bread in this recipe.

This recipe can be made in advance and makes a great holiday breakfast or a great option for busy mornings. Simply prepare as directed up until the final baking step. Cover the unbaked casserole with plastic wrap and place in the refrigerator overnight, then bake as directed in the morning.

Can French Toast Casserole be Frozen?Yes! Make the casserole in a freezer safe baking dish (such as a disposable aluminum foil pan) and bake as directed, then allow it to cool completely. Wrap in both plastic wrap and aluminum foil and freeze for up to three months. Allow the casserole to defrost completely in the refrigerator for roughly 24 hours before baking. Reheat the casserole, uncovered, at 350 degrees for about 30 minutes.

Ingredients:

  • ½ a loaf of French bread,
  • ½ c butter
  • 1 c packed brown sugar
  • 6 eggs
  • 2 c milk
  • 2 tsp vanilla extract
  • 2 tsp cinnamon,
  • 1 Tab brown sugar,
  • powdered sugar for topping

Directions:

  1. Preheat oven to 425°.
  2. Butter a 13×9 inch baking pan and set aside.
  3. In a small sauce pan, melt butter over medium heat.
  4. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth.
  5. Pour mixture into the bottom of a 9×13 pan.
  6. Spread evenly.
  7. Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.
  8. In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of cinnamon.
  9. Pour egg mixture over the top of bread cubes, insuring that all pieces of bread are saturated.
  10. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.
  11. Bake in preheated oven for 25-30 minutes until top is golden brown.
  12. Remove from oven and sprinkle with powdered sugar if desired.
  13. Enjoy!

Serves: 2 teen age boys or 8 reasonable adults.

Source: belleofthekitchen.com via Jackie Wolfgang

Quick BBQ Sauce

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For a basic barbecue sauce, all you have to do is whisk together ketchup, light brown sugar, white wine vinegar, Worcestershire sauce, and paprika.  Google bbq and you will find more than you ever wanted to know!  Some say there are five kinds, some say four kinds of sauce.   Some believe barbecue is only sauces, other include dry rubs.  Below are some suggested “variations on a theme” to change the basic sauce.  There is even one that substituted wine for the vinegar.  

Ingredients: 

  • 3/4 c ketchup
  • 2 Tab light-brown sugar
  • 1 Tab white-wine vinegar
  • 1 Tab Worcestershire sauce
  • 2 tsp paprika
  • 1/4 to 1/2 tap cayenne
  • pepper, (optional)

Directions:

Whisk together.

Source:  marthastewart.com

There are five types of BBQ sauce, and their base ingredients define them.

Tomato Based BBQ Sauce – They are often sweet and compliment meats cooked in a sugary rub. Ex: Kansas City BBQ Sauce, St. Louis BBQ Sauce, Texas Style BBQ Sauce, Memphis style BBQ sauce.  Add-ins: crushed tomatoes, lots of brown sugar (The average serving contains 14 grams of sugar.), molasses, smoked paprika, black pepper, chili powder, garlic powder, onion powder, red pepper flakes, hot sauce, yellow/ground mustard.
Vinegar Based BBQ Sauce – Vinegar based sauces are astringent and strong. Ex: North Carolina Style BBQ Sauce (no tomato), Piedmont/Lexington BBQ Sauce (contains some ketchup but is still vinegar based).
Mustard Based BBQ Sauce – Mustard based barbecue sauce is tangy and peppery  (little sugar, no tomato). Ex: Carolina Gold aka South Carolina style BBQ sauce.
Mayonnaise Based BBQ Sauce – This sauce is creamy with a horseradish kick which compliments smoked poultry (no tomato – maybe). Ex: Alabama white sauce.
Worcestershire Based BBQ Sauce – Served with Kentucky style mutton, Worcestershire BBQ sauce is astringent, sweet, and bold. Ex: Kentucky BBQ sauce.

 

Jackie’s Chocolate Chip Cookies

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If you ask Jackie to bring a dessert, she will bring six.  These cookies never make it to the table.  This is a high altitude recipe.

Ingredients:

  • 3/4 c  butter flavored Crisco
  • 1 1/4 c light brown sugar – don’t pack it
  • 2 Tab milk
  • 1 Tab vanilla
  • 1 egg
  • 2 1/2 c flour (adjust as needed)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 (12 oz.) pkg. semi-sweet chocolate chips (2 cup)

DIRECTIONS

  1. Heat oven to 375º.
  2. Mix  Crisco, brown sugar, milk and vanilla in large bowl with mixer on medium.
  3. Beat in egg.
  4. Combine flour, salt and baking soda.
  5. Mix into shortening mixture until just blended.
  6. Stir in chocolate chips.
  7. Drop by rounded tablespoonfuls 3 inches apart onto baking sheet.
  8. Bakr 7 minutes – don’t over bake.
  9. Remove to wire rack to cool completely.

Serves:  Depends who is eating them.

Source:  Jackie Faulk Wolfgang

Mini Lobster Rolls

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These mini lobster rolls are a delightful play on the New England classic!  You could cheat and use langoustine or shrimp – maybe even crab.  Just don’t call them Lobster Rolls.

Ingredients:

  • 1 lb Lobster meat, cooked fresh or frozen.  Chop into smaller pieces suitable for rolls
  • 1 1/2 Tab minced chives
  • 1/8 tsp Dijon mustard
  • 2 Tab lemon juice, fresh squeezed
  • 1/2 cup mayonnaise
  • 1/8 tsp cayenne pepper
  • 1 tsp course sea salt
  • 1/4 tsp Old Bay seasoning
  • 12 dinner rolls, small – King’s Hawaiian are preferred
  • 4 Tab Butter

Directions:  

  1. Preheat oven 350°
  2. In a medium mixing bowl, stir together mayonnaise, chopped lobster meat, lemon juice, minced chives, Old Bay, cayenne, Dijon and sea salt.
  3. Pull the rolls apart and place on a baking sheet.
  4. Coat the rolls with melted butter.
  5. Bake in a 350° oven for about 5 minutes until warm.
  6. Using a knife, slice a hole in the top of each roll.
  7. Fill with the lobster mix.
  8. Coat again with melted butter.
  9. ENJOY!

Serves: 12 (not really – you can’t eat just one!)

Source: sugarandcharm.com

Cheesy Cheddar Lobster Dip

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Once the chopping is done this goes very quickly.  You could also use langoustine, shrimp (especially bay shrimp – no chopping) or crab.  You can substitute old bay, lemon pepper or any of your favorite seasoning combinations for the paprika.  Make it different every time.  A recipe is just a suggestion!  Random, out of the box, thought – use this to stuff a small/large Portobello mushroom.  It can be frozen.

Ingredients:

  • 6 oz cooked lobster meat
  • 1 clove garlic minced
  • ¼ c chopped red onions
  • 1 tsp horseradish
  • 1/2 tsp smoked paprika
  • sea salt and black pepper to taste
  • 6 oz  grated Cheddar cheese (I used Costo’s Mexican Blend)
  • 8 oz cream cheese softened
  • ½ c sour cream
  • 2 teaspoons Dijon mustard

Directions:

  1. Preheat oven to 375 °.
  2. Chop the lobster finely, it has to be picked up on a chip.  Or, not so finely, and serve it with crackers.
  3. In a mixing bowl combine the cream cheese and sour cream.
  4. Add the salt, pepper, horseradish, mustard and smoked paprika.
  5. Add the lobster, onion, garlic. most of the grated cheese.
  6. Mix well.
  7. Spoon mixture into an oven-safe baking dish, spreading mixture evenly.
  8. Lightly sprinkle remaining  cheese on top.
  9. Garnish with paprika.
  10. Bake for 20-25 minutes at 375° or until cheese is golden and bubbly. Small ramekins take about 15 minutes.

Serves: 6 – 8

Source: Liberties taken on a recipe from Insanely Good Recipes – Chef Dennis Littley

 

 

 

Chevie’s Cookies

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Chevie was the waitress a our favorite bar and at Christmas she brought in the cookies.  Not exactly “bar food” but really good!

Ingredients: 

  • 5 c cornflakes  (1 c = 1 oz  approximately – not critical!)
  • 1 c nuts
  • 2 squares unsweetened chocolate
  • 14 squares sweetened chocolate
  • some small marshmallows
  • 1 c dates, coarsely chopped
  • 1/2 box coconut ( obviously a very old recipe probably a 1 pound box/bag – not critical!)

Instructions:  

  1. Melt chocolate
  2. Mix cornflakes, nuts, marshmallows, dates. coconut in a very large bowl.
  3. Pour chocolate over.
  4. Mix quickly.
  5. Spoon in small mounds onto parchment/was paper.
  6. Refrigerate.

Serves:  a lot

Source: Chevie, a waitress at Rudolpho’s, our favorite bar in Palo Alto

Spiced Pecans

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We used to bring recipes to the potluck events.  This was a keeper.  “Spiced pecans are so simple to make and so good to eat! I have tried several different combinations of spices but keep coming back to this one. I only use pecans, but mixed nuts would be fine.  By Pat”

Ingredients:

  • 1 egg white, lightly beaten
  • 1 Tab water
  • 3 c pecan halves
  • ½ c white sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg

Instructions:

  1. Preheat the oven to 350°.
  2. Line a baking sheet with aluminum foil.
  3. Beat egg white and water together in a large bowl.
  4. Add pecans.
  5. Stir to coat.
  6. Mix sugar, cinnamon, salt, cloves, and nutmeg in a small bowl.
  7. Sprinkle over moistened nuts.
  8. Spread nuts on the prepared pan.
  9. Bake in the preheated oven, stirring once or twice, until toasted and fragrant, about 30 minutes.

Servings: 6

Source:  Recipe card with no name on it.  Probably Pat Negus, Children’s Home Society auxiliary Los Ninos

Bacon & Tomato Dip

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The best recipes come from someone else – usually at a party or event.  Ros brought this to a Stanford event and thoughtfully (and wisely) brought a copy of the recipe.  Thank you Ros!

Ingredients:

  •  9 slices bacon fried crisp and cooled
  • 3 small tomatoes, cored and quartered
  • 3 tsp prepared mustards
  • 1 (8 oz) package cream cheese, quartered
  • 1/4 tsp Tabasco sauce
  • 11/2 c blanched almonds
  • 3 Tab chopped green onions
  • chips or crackers

Directions:

  1. Place tomatoes, cream cheese and Tabasco in a blender or food processor fitted with a metal blade.
  2. Blend until smooth.
  3. Add almonds, green onions and bacon.
  4. Process just until almonds are chopped.
  5. Refrigerate several hours or up to two days.
  6. Serve with chips or crackers.

Serves:   Makes 3 cups

Source:  Rosalind Morris

Liptauer (Austrian Cheese Spread)

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Liptauer (pronounced lip – tower) a classic Austrian spread, is shared between Slovakia and Austria, from their shared history from the Austro-Hungarian Empire. Its name comes from the northern Slovak region of Liptov. Traditionally, liptauer is made with bryndza, which is a sheep’s milk cheese, but you can also see it made with cottage cheese, quark and other goat cheeses. These cheeses are not widely available,  cream cheese is the suggested substitute..

If you ever travel to Austria, you’ll be sure to find this cheese dip in Austrian heurigers, or wine taverns. Each tavern and restaurant will have their own house spread. Each recipe is a little different from the next!

Ingredients:

  • 4 ounces cream cheese
  • 1 Tab butter soft
  • 1 tsp Dijon mustard
  • 1 1/2 tsp paprika – the traditional, sweet kind of paprika made from bell peppers,  not the Hungarian or smoky kind.
  • 1/4 tsp caraway seeds ground
  • 1/4 tsp salt
  • Pinch of black pepper
  • 1 Tab of pickles minced
  • 2 Tab yellow onion minced
  • 3 Tab of red bell pepper minced
  • Dill to garnish (optional)

Directions:

  1. Mix the cream cheese and softened butter together in a bowl.
  2. Then add in the Dijon mustard, paprika, ground caraway seeds, salt, and pepper.
  3. Fold in the pickles, chopped onion, and 2 tablespoons red pepper.
  4. Garnish with remaining red pepper and dill.

Serves: 4 – 6
Source: Globally Flavored

Alternative recipe – and there are many more

Ingredients:

  • 8 oz smooth farmer’s cheese (at room temperature)
  • 3 Tab finely chopped onion
  • 1 Tab anchovy paste or finely chopped anchovies
  • 1 Tab finely chopped capers
  • 1/2 tsp caraway seeds
  • 1/2 tsp paprika

Directions: 

  1. Combine all ingredients in a bowl.
  2. Stir with a wooden spoon until thoroughly combined.
  3. Serve on rye or pumpernickel bread’
  4. Garnish with fresh cut chives.

 

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