Mulled Wine November 18, 2016 by Jill Foucre Leave a Comment Mulled Wine 2016-11-18 12:31:29 Print Ingredients 4 cups apple cider 1 (750-ml) bottle red wine, such as Cabernet Sauvignon 1/4 cup honey 2 cinnamon sticks 1 orange, zested and juiced 4 whole cloves 3 star anise 4 oranges, peeled, for garnish Instructions Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve. Notes Served at Ladies Night Out. By Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cinnamon & Chocolate Cinnamon Cookies November 18, 2016 by Jill Foucre Leave a Comment Cinnamon & Chocolate Cinnamon Cookies 2016-11-18 12:20:14 Yields 60 Print Ingredients 1 pound butter 8 ounces sugar 8 ounces brown sugar 2 eggs 1 ounce milk 1 teaspoon salt 2 teaspoons cinnamon 1 pound + 4 ounces flour Cinnamon Sugar 1 cup sugar 2 tablespoons cinnamon Instructions Preheat oven to 375 F. Combine the butter, sugar and brown sugar until well creamed. To the creamed butter and sugar, add one egg at a time until blended; add in milk. In a separate bowl, combine the salt, cinnamon, and flour. Add the flour mixture to the butter mixture until just combined. Scoop dough into balls of desired size, roll in cinnamon sugar and place on parchment paper lined baking sheets. Press flat before baking. Bake for 10-14 minutes depending on size. For Chocolate Cinnamon Cookies Substitute 4 ounces of cocoa for 4 ounces of the flour By Kelly Sears Adapted from Professional Baking by Wayne Gisslen Adapted from Professional Baking by Wayne Gisslen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Homemade Macaroni and Cheese November 17, 2016 by Jill Foucre Leave a Comment Homemade Macaroni and Cheese 2016-11-17 22:32:07 Print Ingredients 2 ounces unsalted butter (one half stick) 4 tablespoons flour 1 teaspoon each; dry mustard, white pepper, chile powder, and salt ¼ teaspoon nutmeg 32 ounces whole milk ½-1 pound cheese of choice, grated (I like to combine cheeses and grate myself; soft cheeses work best) 1 pound dry pasta Instructions In a large Dutch oven, melt butter and then add flour to make a roux. Allow the roux to cook for 3-4 minutes to cook the flour taste out and for the mixture to darken a bit. Season with dry mustard, white pepper, chile powder, salt, and nutmeg. Add milk in slowly, whisking as you go. Over medium high heat, gently stir the béchamel sauce until it begins to thicken. This will take about 10-15 minutes. Once the sauce has thickened, slowly whisk in grated cheese a handful at a time, whisking after each addition so cheese can be completely absorbed (you have now created a Mornay sauce from the béchamel base) Taste sauce and adjust with spices used earlier (dry mustard, white pepper, and salt) Turn sauce to simmer and prepare pasta according to package directions. Drain pasta and retain the pasta water. Combine pasta and sauce, at first you may not need all the sauce but as the mixture sits, the pasta will absorb more and more of the sauce. Add more as the sauce gets absorbed to achieve your desired consistency. If the sauce is too thick, thin with pasta water. Serve with breadcrumbs, bacon bits, sun-dried tomatoes, or any number of accompaniments if desired. Notes At Ladies Night Out, Kelly used Rigatoni and equal parts Vermont White Cheddar, Baby Swiss, and Monterey Jack. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Maple-Roasted Carrot Salad November 16, 2016 by Jill Foucre Leave a Comment Maple-Roasted Carrot Salad 2016-11-16 20:04:06 Print Ingredients 2 pounds carrots Olive oil Kosher salt and freshly ground black pepper ¼ cup pure maple syrup 2/3 cup dried cranberries 2/3 cup freshly squeezed orange juice (about 2 oranges) 3 tablespoons sherry wine vinegar 2 garlic cloves, grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese, medium-diced 2/3 cup roasted, salted Marcona almonds Instructions Preheat the oven to 425 degrees. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. By Ina Garten Adapted from Barefoot Contessa's Cooking for Jeffrey Adapted from Barefoot Contessa's Cooking for Jeffrey Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Delicata Squash & Black Bean Tacos November 9, 2016 by Jill Foucre Leave a Comment Delicata Squash & Black Bean Tacos 2016-11-09 19:34:06 Print Ingredients 1 Delicata squash, halved lengthwise, seeds removed and cut into 1/4” slices (skin can stay on) olive oil kosher salt freshly ground black pepper ground cumin 1 15-ounce can black beans, drained and rinsed 4 ounces fresh ricotta cilantro, chopped 8 street taco sized tortillas (4”) pico de gallo (optional) Instructions Heat oven to 400 F. Use convection heat. Toss squash slices with olive oil, a generous sprinkle of kosher salt, a few grinds of black pepper and cumin to taste (1/2 teaspoon is a good place to start). Spread onto a baking sheet - do not overlap pieces. Roast for about 20 minutes, stirring halfway through, until starting to caramelize. Toss black beans with a touch of olive oil, kosher salt, pepper and cumin to taste. Mix fresh ricotta in a small bowl with kosher salt, pepper and a sprinkle of chopped cilantro. Heat tortillas for a few minutes in oven until warm. Spread each tortilla with the ricotta mixture, top with black beans, squash and sprinkle with cilantro. Serve with pico de gallo if desired. By Amy Patterson Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/