LFK “Rub It Right” Bloody Marys September 15, 2016 by Jill Foucre Leave a Comment LFK "Rub It Right" Bloody Marys 2016-09-15 11:43:45 Print Ingredients 4 Kalamata olives 1 tablespoon LFK "Rub it Right" spice blend 2 cups tomato juice 1 teaspoon Worcestershire sauce 1 teaspoon creamy horseradish sauce salt and Pepper to taste ½ cup vodka Instructions Combine the first five ingredients plus the vodka in the blender. Add salt and pepper to taste. Pour over ice and garnish with your favorite accoutrements. By Lemaster Family Kitchens Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Vanilla-Rhubarb Jam with Earl Grey May 10, 2016 by Jill Foucre Leave a Comment Vanilla-Rhubarb Jam with Earl Grey 2016-05-10 18:21:56 Print Ingredients 8 cups chopped rhubarb (about 3 lb.) 4 cups. sugar 1 cup double-strength brewed Earl Grey tea 1 vanilla bean, split and scraped juice of 1 lemon pinch salt 1 packet liquid pectin (3 oz.) Instructions Prepare a boiling water bath and 4 one-pint jars or 8 jelly jars. Place the lids in a small saucepan, cover with water and simmer over very low heat. In a large, nonreactive pot, combine rhubarb, sugar, and tea and bring to a boil. Add the vanilla bean and seeds, lemon juice, and salt to the pot and let the mixture bubble gently over med.-high heat for 15-20 min., stirring regularly, until the rhubarb has broken down. Add the packet of liquid pectin and increase the heat to high, to bring the jam up to a rolling boil. Let the jam boil vigorously for 3-4 min., stirring frequently to prevent the bottom from burning. Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 min. By From Food in Jars by Marissa McClellan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Decadent Baked Strawberry French Toast en Casserole with Roasted Strawberries April 18, 2016 by Jill Foucre Leave a Comment Decadent Baked Strawberry French Toast en Casserole with Roasted Strawberries 2016-04-18 15:30:19 Serves 8 Print Ingredients 1 pint ripe strawberries, hulled and diced 4 T. sugar 1 ½ pounds challah loaf, crust sliced off 4 eggs 3 cups half and half 1 pint ripe strawberries, hulled and quartered 2 T. maple syrup 1 T. canola or grapeseed oil pinch of salt erizzle of balsamic vinegar Instructions Place 1 pint strawberries and sugar in a food processor or blender and puree. Set aside. Slice the challah into ½ “thick slices. Arrange one layer in the bottom of a buttered 13 x 9” casserole or baking dish. Arrange the next layer in the opposite direction. Continue with a third layer in the first direction. Pour the strawberry puree into a large bowl and add the eggs and half and half. Whisk to blend. Pour the mixture over the sliced bread. Push down on the bread with your hands to fully submerge the bread. Cover loosely with foil and place on a sheet pan. Place boxes of pasta or stock on top of the French Toast to weight it and keep it submerged. Refrigerate 4 hours or overnight. Meanwhile, make the roasted strawberries by arranging the berries (1 pint) on a Silpat lined baking sheet. Drizzle with the maple syrup, grapeseed oil and salt. Roast in preheated 350 oven for 20 minutes, or until the berries have darked slightly. Let cool a few minutes then dribble with a bit of balsamic vinegar. Let cool to room temperature. Preheat the oven to 350. Carefully remove the foil. Bake until puffed, golden, and fully baked (pierce the center with a small knife to insure no liquid comes out). Let cool, then cut into squares. Serve topped with a bit of the roasted strawberries and a drizzle of maple syrup. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
B.F.D.* (*Breakfast for Dinner) by Kelly Montgomery October 23, 2015 by Jill Foucre 2 Comments As a young mom, many years ago, I would often on occasion prepare Breakfast for Dinner, which, loosely translated, means “what we’ll be eating when it’s 6pm and I have no idea what I’m going to put on the table (again) and I didn’t quite make it to the grocery store (again) and I’m still in my pajamas (again).” Breakfast for Dinner was a go-to for a reason. It was a rare occasion when I couldn’t cobble together a satisfying meal from what could be found in the refrigerator and pantry. In those days, a breakfast in the evening was the result of an epic meal planning fail. As time went by, “breakfast dinner” became something else entirely–my kids’ most requested meal; one I began to plan for and intentionally include in some weekly menus. When this shift occurred, my B.F.D. game stepped up considerably. With a little foresight and a decent grocery list, I was able to dabble in more sophisticated breakfast offerings, some of which were more involved than many of my non-breakfast standbys, most of which received an enthusiastic thumbs down from my children. They didn’t want fancy frittatas. They had no interest in blintzes or benedicts. They didn’t see the point in trying to fix what in their opinion wasn’t broken. What they craved was good old-fashioned breakfast fare. And one of their favorites was waffles. Our favorite waffle recipe is from the book that came with the waffle maker I bought 20-some years ago. We’ve tried others, but haven’t found one that we like better. Sour Cream Waffles 2015-10-23 11:23:08 Print Ingredients 2 eggs 1 cup sour cream ¼ cup butter or margarine - melted 1 cup buttermilk 1-1/2 cups all purpose flour 1 t. baking powder ½ t. salt ¾ t. baking soda Instructions Combine eggs, sour cream, butter (cooled) and buttermilk. Beat until smooth. In a separate bowl, combine flour, baking powder, salt and baking soda. Slowly add dry ingredients to liquid mixture; stir until well blended. Batter will be slightly lumpy. Bake according to directions provided with your waffle maker. By Kelly Montgomery Adapted from Vitantonio Waffle manual Adapted from Vitantonio Waffle manual Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Stovetop Granola September 15, 2015 by Jill Foucre Leave a Comment Stovetop Granola 2015-09-15 19:12:39 Print Ingredients 1 T. olive oil 4 cups rolled oats, not instant 1/3 cup butter 2 T. honey 1/3 cup packed brown sugar 1/2 cup chopped almonds 1/3 cup dried cranberries Instructions Heat oil in large skillet over medium high heat. Add oats, cook and stir until starting to brown and crisp, about 5 minutes. Remove oats and spread on rimmed cookie sheet to cool. Melt butter in same pan over medium heat. Stir in honey and brown sugar. Cook, stirring constantly, until bubbly. Return oats to pan. Cook and stir 5 minutes. Pour onto cookie sheet and spread to cool. Once cool, add cranberries and nuts. Notes This is a great snack any time of day, but it also makes a yummy and healthy topping for fruit and yogurt for breakfast. By Carolyn Raber Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/