Thursday, June 19, 2014

Orange Chocolate Hatch Chile Madeleines

This is an original recipe for the Central Market Hatch Chile Contest and The Dallas Morning News Holiday Cookie Contest.

I've made them in my Financiers Pans. They are perfect!

1 stick butter
3/4 C sugar
3 eggs
Zest of 1/2 orange
1 tsp vanilla
2 tsp Grand Marnier
1 C flour
2 TBS dark cocoa powder ( I use Hershey's Special Dark)
1/2 tsp baking powder
4 oz.  Orange flavored Taza Mexicano Chocolate ( I buy this at Central Market)
a pinch of salt
1/4 C  finely diced, Roasted Hatch Chiles
1/8 tsp cayenne pepper
Confectioner's sugar for dusting

In a stand mixer:
whip butter on high for 2 minutes

Add:
sugar
zest
Whip another minute

Add eggs one at a time, incorporating each before adding another.

Add:
salt
vanilla
grand marnier
Continue mixing well

Add Chiles

In a small bowl, sift together:
flour
cocoa
baking powder
cayenne pepper
Add slowly to batter on low speed.
Mix only until incorporated

Chop chocolate into small pieces, melt in a microwave or over  hot water in a double boiler.
Stir often until smooth
Cool a few minutes
Fold into batter by hand.

Grease the wells of a Madeleine pan, I use my Pan Release Mix found on the blog.
Sprinkle each well with a bit of sugar
Place a TBS of batter into each well, flatten smooth .
Bake at 300 degrees for 12 - 15 minutes
Cool slightly in the pan
Remove cookies to a cooling rack over a sheet pan and cool completely.
Dust with confectioner's sugar.

Enjoy!
Peace in the Kitchen!



Wednesday, June 18, 2014

Savory Herbed Palmiers


This is a twist on the famous French pastry. These Palmiers are savory, herbed and served as an appetizer or a side dish, to accompany an entree in place of bread.

Savory Herbed Palmiers:

1/3 C Packed Fresh Basil Leaves
3 Garlic Cloves, minced
1/4 C Olive Oil
1 sheet of Pepperidge Farm  Puff Pastry (from a 2 sheet package) Photograph to follow.
1 Egg, beaten
Grated Parmesan Cheese
Black Pepper

Preheat the oven to 400 degrees

In a Food Processor:
Basil
Garlic
Olive Oil
Pulse to form a Pesto

On a lightly floured surface, roll out the pastry to a 15" X 12" rectangle.
Brush the surface with the Pesto.

Begin rolling the long ends of the pastry, rolling each side into the middle until they meet.
Brush the dough with a bit of egg where the rolls meet to secure the pastry.

Cut the pastry into 1/4" slices and place them on a parchment paper lined sheet pan.
Sprinkle with Parmesan Cheese.
Sprinkle to taste with black pepper.
Bake for 12 - 15 minutes. They will begin to puff and become golden brown.
Remove from the oven and immediately transfer the Palmiers to a serving platter. Serve hot, warm or at room temperature.

Enjoy!
Peace in the Kitchen!






Dallas Morning News Taste Section 6/18/2014 Small - Batch Fredericksburg Peach and Southern Comfort Jam



Dallas Morning News Taste Section 6/18/2014

It's time for Peaches in Texas. I love Peaches and any recipe that calls for Peaches. The traditional cobblers, pies, tarts, jams and jellies. I chose this recipe to post on the blog rom today's Taste section in the Dallas Morning News.
This recipe comes from blogger Amber Bracegirdle, bluebonnetsand brownies.com.
For many of my friends out of state and out of the country, I thought I'd begin this post with a bit of information about Fredericksburg, Texas and Southern Comfort.


Fredericksburg, the county seat of Gillespie County, is seventy miles west of Austin in the central part of the county. The town was one of a projected series of German settlements from the Texas coast to the land north of the Llano River, originally the ultimate destination of the German immigrants sent to Texas by the Adelsverein. In August 1845 John O. Meusebach left New Braunfels with a surveying party to select a site for a second settlement en route to the Fisher-Miller Land Grant. He eventually chose a tract of land sixty miles northwest of New Braunfels, where two streams met four miles above the Pedernales River; the streams were later named Barons Creek, in Meusebach's honor, and Town Creek. Meusebach was impressed by the abundance of water, stone, and timber and upon his return to New Braunfels arranged to buy 10,000 acres on credit. The first wagontrain of 120 settlers arrived from New Braunfels on May 8, 1846, after a sixteen-day journey, accompanied by an eight-man military escort provided by the Adelsverein. Surveyor Hermann Wilke laid out the town, which Meusebach named Fredericksburg after Prince Frederick of Prussia, an influential member of the Adelsverein. Each settler received one town lot and ten acres of farmland nearby. The town was laid out like the German villages along the Rhine, from which many of the colonists had come, with one long, wide main street roughly paralleling Town Creek. The earliest houses in Fredericksburg were built simply, of post oak logs stuck upright in the ground. These were soon replaced by Fachwerk houses, built of upright timbers with the spaces between filled with rocks and then plastered or whitewashed over. 

Fredericksburg was founded in 1846 and named after Prince Frederick of Prussia. Old-time German residents often referred to Fredericksburg as Fritztown, a nickname that is still used in some businesses. The town is also notable as the home of Texas German, a dialect spoken by the first generations of German settlers who initially refused to learn English. Fredericksburg shares many cultural characteristics with New Braunfels, which had been established by Prince Carl of Solms - Braunfels the previous year. Fredericksburg is the birthplace of Fleet Admiral Chester Nimitz. It is the sister city of Montabaur, Germany. On October 14, 1970, the Fredericksburg Historic District was added to the National Register of Historic Places in Texas.


Southern Comfort is an American liqueur made from neutral spirits with fruit, spice and whiskey. The brand was originally created by bartender Martin Wilkes Heron in New Orleans in 1874, and is now owned by the Brown-Forman Corporation.





Small - Batch Fredericksburg Peach and Southern Comfort Jam:



1 1/2 pounds of fresh Texas peaches
1/2 tsp ground cinnamon
2 TBS lemon juice
1/2 C water
1/4 C Southern Comfort
3 rounded TBS (about half a standard 3 - oz. packet) no-sugar needed pectin.
1 C granulated sugar

Wash, remove the pits and slice the peaches. No need to peel them.

In a large saucepan over medium high heat:
Peaches
Cinnamon
Lemon Juice
Water
Bring to a boil , boil for 20 minutes.
Place the mixture in a Food Processor and pulse several times until it is pureed.
Place the puree back into the saucepan on medium high heat.
Add the Southern Comfort and mix well to incorporate .
Whisk in the Pectin, stirring until completely dissolved.
Return to a boil.
Add Sugar all at one time and whisk continuously.
Return to a rolling boil that can't be stirred down and boil for 1 minute.
Remove from heat and skim off the foam.
Place the Jam in clean canning jars, with lids.
Refrigerate up to 2 weeks.

Otherwise, to keep longer, put the jars and the jam through a canning process in the video above.
This recipe makes approximately 3 - 8oz. jars.

Enjoy!
Peace in the Kitchen!


Tuesday, June 17, 2014

Peanut Butter Cookies with Peanuts

This happens to be one of my favorite cookies. I love peanuts, peanut butter and these cookies.
These are very simple and that's one of the appealing things about them. 
If I wanted to make them decadent, I would dip half of the cookie in melted dark chocolate and dip them in additional finely crushed peanuts.
I converted the ingredients for my friends around the world.





Preheat the oven to 350 degrees. (180 Celsius)

1 Egg
1 C  Granulated Sugar = 200 g.
1 C  Creamy Peanut Butter = 240 g.
1/2 C Chopped Peanuts = 75 g.
1 tsp Vanilla = 5 ml.

In a large mixing bowl with a hand mixer:
Beat Egg 
Add all remaining ingredients and continue to mix well.
Use a 1 1/2"cookie scoop and drop cookies 1" apart onto a parchment paper lined sheet pan.

Flatten each cookie with a fork in a criss-cross pattern.
Bake 10 minutes
Remove from the oven and cool on a rack for 10 minutes.
Transfer cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Monday, June 16, 2014

Conversion Charts

I know that I get many recipes that need conversion. Here are some examples.

All-Purpose Flour and Confectioners' Sugar 

1/8 cup = 15 grams 
1/4 cup = 30 grams 
1/3 cup = 40 grams 
3/8 cup = 45 grams 
1/2 cup = 60 grams 
5/8 cup = 70 grams 
2/3 cup = 75 grams 
3/4 cup = 85 grams 
7/8 cup = 100 grams 
1 cup = 110 grams 

Brown Sugar 

1/8 cup = 25 grams 
1/4 cup = 50 grams 
1/3 cup = 65 grams 
3/8 cup = 75 grams 
1/2 cup = 100 grams 
5/8 cup = 125 grams 
2/3 cup = 135 grams 
3/4 cup = 150 grams 
7/8 cup = 175 grams 
1 cup = 200 grams 

Butter or Margarine 

1/8 cup = 30 grams 
1/4 cup = 55 grams 
1/3 cup = 75 grams 
3/8 cup = 85 grams 
1/2 cup = 115 grams 
5/8 cup = 140 grams 
2/3 cup = 150 grams 
3/4 cup = 170 grams 
7/8 cup = 200 grams 
1 cup = 225 grams 


Cake Flour 

1/8 cup = 10 grams 
1/4 cup = 20 grams 
1/3 cup = 25 grams 
3/8 cup = 30 grams 
1/2 cup = 50 grams 
5/8 cup = 60 grams 
2/3 cup = 65 grams 
3/4 cup = 70 grams 
7/8 cup = 85 grams 
1 cup = 95 grams 

Cocoa 

1/8 cup = 15 grams 
1/4 cup = 30 grams 
1/3 cup = 40 grams 
3/8 cup = 45 grams 
1/2 cup = 60 grams 
5/8 cup = 70 grams 
2/3 cup = 75 grams 
3/4 cup = 85 grams 
7/8 cup = 100 grams 
1 cup = 125 grams 

Flaked Coconut 

1/8 cup = 10 grams 
1/4 cup = 20 grams 
1/3 cup = 25 grams 
3/8 cup = 30 grams 
1/2 cup = 40 grams 
5/8 cup = 45 grams 
2/3 cup = 50 grams 
3/4 cup = 60 grams 
7/8 cup = 65 grams 
1 cup = 75 grams 


Granulated Sugar

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams


Grated Coconut

1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams


Ground Almonds

1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams


Slivered Almonds

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams

White Sugar

1/8 C = 30 grams
1/4 C = 55 grams
1/3 C = 75 grams
3/8 C = 85 grams
1/2 C = 115 grams
5/8 C = 140 grams
2/3 C = 150 grams
3/4 C = 170 grams
7/8 C = 200 grams
1 C = 225 grams

Dry Measures:

3 tsp = 1 TBS = 1/2 oz. = 14.3 grams
2 TBS = 1/8 C = 1 oz. = 28.3 grams
4 TBS = 1/4 C = 2 oz. = 56.7 grams
5 1/3 TBS = 1/3 C = 2.6 oz = 56.7 grams
8 TBS = 1/2 C = 4 oz. = 113.4 grams = 1 Stick Butter
12 TBS = 3/4 C = 6 oz. = .375 Pounds  = 170 grams
32 TBS = 2 C = 16 oz. = 1 Pound = 453.6 grams
64 TBS = 4 C = 32oz. = 2 Pounds = 907 grams

Liquid Measures:

1 C = 8 oz. = 1/2 Pint = 237 ml.
2 C = 16 oz. = 1 Pint = 474 ml.
2 Pints = 32 oz. = 1 Quart = 0.964 liters
4 Quarts = 128 oz. = 1 Gallon = 3.784 liters
8 Quarts = One Peck
4 Pecks = 1 Bushel
A Dash = 1/4 tsp

Fahrenheit - Celsius

350 degrees = 175 degrees
400 degrees = 205 degrees
425 degrees = 220 degrees
450 degrees = 230 degrees

U.S. to Metric:

1/4 tsp = 1.25 ml. spoon
1/2 tsp = 2.5 ml. spoon
3/4 tsp = 3.75 ml. spoon
1 tsp = 5 ml. spoon
1 TBS = 15 ml. spoon
1/4 C = 60 ml. spoon
1/3 C = 75 ml. spoon
1/2 C = 100 ml. + 1 (15 ml. spoon)
2/3 C = 150 ml. spoon
3/4 C = 175 ml. spoon
1 C = 200 ml. spoon + 2 (15 ml. spoon)

Enjoy!
Peace in the Kitchen!


Sunday, June 15, 2014

Перевести любой рецепт в украинском.

Для всех моих друзей в Украине. Вы можете перевести любой рецепт в украинском. Существует прямая связь с правой стороны страницы. CLINK на нем и выбрать любой язык.

Перевести любой рецепт на русский язык

Для всех моих друзей в России, вы можете перевести любой рецепт на русский язык. Существует прямая связь с правой стороны страницы. Нажмите на ссылку и выбрать любой язык.