NONA'S PEACHY PUNCH

NONA'S PEACHY PUNCH

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 Make the floating ice ring.

2 cup frozen peaches thawed

12 sprigs of thyme

Just a few very thinly sliced lemon rings

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Arrange fruit on the bottom of a bunt pan

 in an attractive manner. Fill with water and freeze.

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1 1/4 cups sugar

11/4 cups water

4 1/2 cups good quality rum

2 cups Cognac

1 1/2 cups fresh squeezed lemon juice

1 cup peach liquor

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Add sugar and water to a small sauce pan.

 Bring to a boil. Cool completely.

In a large container add sugar syrup, rum,

 Cognac, lemon juice and peach liquor.

Chill for 2 hours or overnight.

Add 6 cups of water and float ice ring.

Serves 24

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Or 12 of my friends...

 

SOFT BAKED PRETZELS um, hello!!!

SOFT BAKED PRETZELS

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 1 tsp. yeast

1/4 cup honey

1 tsp. salt

3 cups flour

1 cup flour

1 cup warm water, 110*

3 TBS. baking soda

2 TBS. coarse salt or cinnamon sugar

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Mix together yeast, honey, salt, flour and water.

Attach dough hook and kneed dough at low speed

 until smooth ball forms. 5-7 minutes.

Place dough in lightly oiled bowl, cover with plastic wrap.

Let rise until doubled 1- 1 1/2 hours.

Punch down and cover again. 30- 40 minutes.

Pre-heat oven to 450*

Pour 6 cups of water in a 12" skillet.

Add baking soda, cover and boil.

Line a cookie sheet with aluminium and cooking spray.

Divide dough into 12 pieces. Roll into 20" ropes.

Now form dough into an oval with 11/2" overlap.

Form into pretzel shape lightly moisten ends

 to make them stick. Place on cookie sheet.

Using a slotted spoon place pretzels into boiling water.

Top side down and boil 30 seconds. 3 or 4 at a time.

Using tongs carefully flip and boil 30 seconds more.

Remove pretzels and drain well. Place back on cookie sheet.

Sprinkle with salt or cinnamon sugar.

Bake 12-16 minutes or until pretzels are very well browned.

Rotating half way through baking. Cool on wire rack.

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 Would go great with a cheddar beer sauce.
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CHEDDAR BEER DIPPING SAUCE

CHEDDAR BEER DIPPING SAUCE

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1 clove garlic, slightly crushed

1 cup beer

2 cups cheddar cheese

2 tsp. cornstarch

2 tsp. mustard

salt and pepper to taste

*

Rub bottom of sauce pan with garlic.

Add beer and garlic and bring to a boil.

Place cheese and cornstarch in a bowl and mix.

Sprinkle cheese into boiling beer. Let cheese sauce

come to a boil. Reduce heat and add in mustard and

salt and pepper to taste. Let simmer 3-5 minutes.

Remove garlic clove. Serve warm.

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POMEGRANATE AND CORN BEAN SALSA super quick & beautiful color.

POMEGRANATE AND CORN BEAN SALSA

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1 jar Trader Joe's corn and chili salsa

1 can black beans rinsed

1 package pomegranate seeds

1 bunch cilantro, chopped

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Mix everything together.

Serve with tortilla chips or endive leafs.

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Trader Joe's corn & chili salsa

is what gives this dip all its flavor.

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GOAT CHEESE LEMON AND CHIVE TURNOVERS

 GOAT CHEESE LEMON AND CHIVE TURNOVERS

***

1/2 cup goat cheese, at room temp.

1/4 cup chives, thinly sliced

1/4 cup onion, minced

1 tsp. lemon zest

1/2 tsp. salt

1/4 tsp. pepper

1 sheet puffed pastrey

2 TBS. butter, melted

*

Per-heat oven 400*

In a medium bowl add goat cheese and mash with a fork.

Add chives, onions, lemon zest, salt and pepper.

Mix until combined.

Roll puffed pastrey into a 12x12" square.

Cut into 9 pieces. Place and equil amount of

filling into each square. Moisen edge of dough.

Folding dough over forming a triangle.

Crimp edge with a fork creating a seal.

Brush tops with melted butter

Arange on cookie sheet and bake 15-18 minutes.

Or until golden brown and puffed.
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CRAB AND SCALLION STUFFED SHRIMP

CRAB AND SCALLION STUFFED SHRIMP

***

3 1/2 TBS. butter

1/3 cup scallions, minced

1/2 tsp. Worcestershire

2 drops sriracha

1/3 cup mayonnaise

2 TBS. parsley, chopped

2 tsp. lemon juice

1 tsp. lemon zest

1/2 tsp Dijon mustard

Pinch of salt and a few grinds of pepper

1/2 lb. crab

1 1/2 cups fine bread crumbs

20 jumbo shrimp, butterflied

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Pre-heat oven 400*

Making the stuffing. Melt 2 TBS. butter in a medium frying pan.

Add scallions and a pinch of salt. Cook 3-4 minutes.

Add Worcestershire and sriracha and let cool.

In a medium bowl combine mayo, 1 TBS. parsley,

 lemon juice, zest, mustard and a

 pinch of salt and a few grinds of pepper.

Add onions and crab, mix gently. Set aside.

Making the bread crumbs. In a 10" skillet melt 11/2 TBS. butter.

Add bread crumbs and cook until golden brown.

About 4 minutes. Add parsley and 1/4 tsp. salt and set aside.

Stuffing the shrimp. Line cookie sheet with

 parchment paper and rub with a little butter.
 Place shrimp on cookie sheet.

Using a spoon or your hands mound a heaping TBS.

of crab mixture onto each shrimp.

Sprinkle and pat bread crumbs over crab mixture.

(this will be messy)

Then flip tail of shrimp over crab.

Bake 12-14 minutes, until golden brown and cooked through.

*

This can be prepped in advance. Just keep

shrimp, crab mixture and bread crumbs

 separate until ready to bake.

*



CHICKEN LETTUCE WRAPS fresh and delicious!!!

CHICKEN LETTUCE WRAPS

***

 

2 cups chicken, cooked and cut into 1/4" pieces

1 TBS. olive oil

1 can water chestnuts, chopped

1 clove garlic, minced

2 green onions, thinly sliced

2 TBS. soy sauce

2 TBS. brown sugar

1 TBS. rice vinegar

*

In a small bowl combine soy sauce,

brown sugar and rice vinegar. Using a

large frying pan or wok heat to super high heat.

Add a splash of olive oil, chicken and sauce.

Saute for about 2 or 3 minutes.

Add water chestnuts, garlic and green onions.

Cook for 1 to 2 minutes longer.

Serve with lettuce and herbs on the side

Such as butter leaf lettuce, red leaf or romaine.

Also cilantro, mint and basil.

Roll and dip!

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SPECIAL DIPPING SAUCE

***

1/4 cup sugar

1/2 water

2 TBS. soy sauce

2 TBS. rice vinegar

1 TBS. lemon juice

1tsp. chili sauce

1 tsp. ginger, finley minced

1 green onion, minced

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Mix in a jar and chill in fridge.

*

 



RICOTTA ANS SAGE FRIED MEATBALLS

RICOTTA AND SAGE FRIED MEATBALLS

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1/3 cup whole milk ricotta cheese

2 TBS. vegetable oil, plus oil for frying

3 clove garlic, minced

2 tsp. fennel seeds, toasted and lightly crushed

1 1/4 tsp dried sage

1 tsp. crushed red

1 tsp salt

1/ lb ground pork

24 fresh sage leaves

3/4 cup flour

1egg, beaten

2 cups panco bread crumbs

 marinara sauce, to dip (optional)

*

Stir ricotta, oil, garlic, fennel, dried sage,

red pepper and salt until smooth.

Add pork, gently fold in until just combined.

Roll into 1" balls. Press a sage leaf on to each one.

In 3 separate bowls add flour, egg and panco.

Dip meatballs into flour then egg and roll into panko.

 Set aside on cookie sheet. In a large frying pan

pour oil 2" deep. Using a thermometer heat oil to 350*

Working in batches fry meatballs turning often about 2 minutes.

Or until golden brown. Place on wire rack.

At this point you can freeze meatballs.

Or, Pre-heat oven 300* and cook meatballs for

15-18 minutes. Serve along side warmed marinara sauce.

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CHICKEN MEATBALLS IN MARINARA SAUCE

CHICKEN MEATBALLS IN MARINARA SAUCE

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1 lb. ground chicken

1 lb. chicken sausage, cassings removed

1 cup fresh bread crumbs

1/3 cup milk

1/3 cup Romano cheese, finely grated

1/3 cup Parmesan cheese, finely grated

2 eggs, slightly beaten
1/2 onion, grated on large hole grater
2 TBS. Worcestershire
2 TBS. BBQ sauce
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/2 cup parsley, chopped
*
Pre-heat oven 400*
Combine all ingredients. Roll into 1" balls.
Keeping hands slightly wet makes for smoother meatballs.
Place on well greased baking sheet. Bake 10 minutes.
Turn and bake 10 minutes more. Meanwhile,
Make the marinara sauce
*
3 TBS. oilve oil
1 can tomato paste
1 TBS.italian seasoning
2 tsp.oregano
1/2 tsp. salt
1/2 tsp. crushed red pepper
6 cloves of garlic, minced
2-28oz cans whole peeled tomatoes
1 TBS. honey
*
Heat oil in a large stock pot. Add tomato paste,
Italian seasoning, oregano, salt and red pepper.
Cook for 3 minutes. Add garlic and continue
 to cook for 2 minutes. Add tomatoes crushing them
 fairly well with your hands as you take them from the can.
Bring to a boil. Reduce heat, add meatballs.
Cook gently for about 30 minutes.
*
If you are freezing meatballs. Once you add them to the sauce,
go ahead and pour them into a 9x13 non reactive pan and freeze.
Baking them @ 350* covered for 1 hour.
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SWEET & SOUR MEATBALLS

SWEET & SOUR MEATBALLS

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Meatballs:

4 slices white bread

1/2 cup whole milk

2 egg yolks

1/2 lb. ground pork

2 lb.  ground beef, 85%

1/2 cup parsley, finely chopped

2 cloves garlic, minced

1 tsp. salt

2 tsp. pepper

1 TBS. lemon zest

*

Sweet & Sour Sauce:

1 TBS. olive oil

1 medium onion, finely diced

1-28oz. can tomato sauce

2 1/2 cups apricot jam

1/4 cup brown sugar

3 TBS. Worcestershire

2 TBS. Dijon mustard

1/4 tsp. red pepper

2 TBS red wine vinegar

*

Pre-heat over 400*

In a large bowl, mash bread and milk with

 a fork until smooth. Add pork, beef , parsley,

garlic, S&P and lemon zest. Mix until well combined.

Roll into 1" balls and place on cookie sheet.

Bake meatballs 15 minutes. Rotating cookie sheets

 1/2 way through. Meanwhile, for the sauce.

 In a large stock pot heat oil and cook onions until soft.

Add remaining ingredients and bring to a boil.

Reduce heat and simmer until thickened about 15 minutes.

Add cooked meatballs and simmer 10-15 minutes.

*

Meatballs and sauce can be made in advance and frozen.

Works best if kept separate. Heat sauce then add frozen meatballs.

*

 



BROWN SUGAR BOURBON ICE CREAM

BROWN SUGAR BOURBON ICE CREAM

***

 

1 cup whole milk

3/4 cup heavy whipping cream

1/2 cup brown sugar, packed

6 egg yolks

2 TBS. sugar

1/4 tsp. salt

2 TBS. bourbon

1/2 tsp. vanilla

*

Stir milk, cream and brown sugar in a medium sauce pan over

medium high heat until it comes to a rolling boil.

 Meanwhile, whisk yolks, sugar and salt until pale yellow.

Add small amount of hot cream mixture to the yolks and mix well.

 Add a little more of the hot cream to the yolks and mix well.

 Now add rest of cream mixture and mix well.

Return to pan, cooking over low heat until custard

coats the back of a wooden spoon. Strain the custard into

a glass bowl stirring occasionally until cooled.

Add bourbon and vanilla. Chill for several hours or

even overnight. Process in ice cream maker for

30 minutes. Freeze overnight for firm ice cream.

YUM!!!

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SALTED CARMEL SAUCE I drizzle this sh*t on everything!

SALTED CARMEL SAUCE

***

 

4 TBS. butter

1 cup brown sugar

1/2 cup cream

1/2 tsp. salt

1 TBS. vanilla

*

Mix butter, brown sugar, cream and salt in

a sauce pan. Over medium heat, whisk

carmel sauce for 7 to 10 minutes.

Until thick and smooth. Remove from heat

add vanilla. Pour sauce into jar and store in fridge.

*