Gingersnaps in White Chocolate December 14, 2016 by Jill Foucre Leave a Comment Gingersnaps in White Chocolate 2016-12-14 15:17:26 Print Ingredients 1 cup packed brown sugar 3/4 cup butter 1/4 cup molasses 1 egg 2 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt granulated sugar White Chocolate 1 12-ounce bag white chocolate chips 4 tablespoons shortening Instructions Heat oven to 375°F. Lightly grease cookie sheets or line with cooking parchment paper or silicone baking mat. In a large bowl, beat brown sugar, butter, molasses and egg with electric mixer on medium speed until well blended. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Shape dough by rounded teaspoonfuls into balls. Roll in granulated sugar. On cookie sheets place cookies about 3 inches apart. Bake 9 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. When cookies have cooled, make the white chocolate for dipping. Either in a microwave or a double boiler, melt the white chocolate chips and the shortening. Dip half the cooled cookie into the chocolate. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Deviled Eggs Three Ways March 22, 2016 by Jill Foucre Leave a Comment Deviled eggs from Jill, Kelly and Dana! Jill’s Deviled Eggs 2016-03-22 15:53:35 Print Ingredients 8 hard boiled eggs, cooled and peeled ¼ cup mayonnaise, or more as desired 1/8 t. cayenne, plus more for sprinkling 1 T. horseradish 1 ½ t. dry mustard 1 t. poultry seasoning ½ t. celery salt a few dashes worcestershire salt and pepper Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add remaining ingredients. Taste and season as desired. Fill each egg white with a generous spoonful of the egg yolk mixture. Sprinkle with cayenne. By Jill Foucré Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Kelly Sears' Deviled Egg Base 2016-03-22 16:10:02 Print Ingredients 1 cup mayonnaise ¼ cup Dijon 1 t. salt 2 good grinds pepper ¼ cup buttermilk ½ t. smoked paprika, if desired mashed egg yolks Instructions Mix together mayonnaise, Dijon, salt and pepper in a jar. To this add buttermilk. Shake or stir until completely combined. To this add smoked paprika, if desired. Mix this base with mashed egg yolks to form the basis of your deviled egg filling. Notes Add-ins: crumpled bacon and chile with adobo, smoked salmon and dill, shallots, chives, etc. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Dana's Deviled Eggs 2016-03-22 15:49:47 Print Ingredients 8 hard boiled eggs, cooled and peeled Deviled Egg Base (see Kelly's recipe above) La Boite B Marlene seasoning celery salt salt and pepper capers Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add enough deviled egg base to form a creamy yolk mixture. Add seasonings to desired taste.. Fill each egg white with a generous spoonful of the egg yolk mixture. Top with capers Hard Boiled Eggs: Place eggs in sauce pan and cover with cold water. Bring to a boil. Turn off heat and let sit for 15 minutes. Plunge in cold water until eggs are cold. For best results, do not use eggs that have just been purchased. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ricciarelli Cookies December 2, 2015 by Jill Foucre Leave a Comment Ricciarelli Cookies 2015-12-02 19:39:54 Print Ingredients 3-3/4 cups blanched almond meal flour (such as Bob’s Red Mill) 3/4 cup granulated sugar 4 oz. (1 cup) confectioners’ sugar; more for dusting Finely grated zest of 1 large orange (about 1 Tbs.) 3 large egg whites, at room temperature 1-1/2 T. honey 1/2 t. pure almond extract 1/4 t. pure vanilla extract Instructions Line 4 large rimmed baking sheets with parchment paper. Pour the almond flour into a large bowl and use your fingers to break up any clumps. Add the granulated sugar, 1/2 cup of the confectioners’ sugar, and the orange zest, and whisk to combine. In a small stainless-steel bowl, beat the egg whites with a hand-held mixer on high speed until they form soft peaks. With a spatula, gently fold the whites into the almond meal mixture. Add the honey and extracts, and mix well. The dough will be stiff and sticky. Put the remaining 1/2 cup confectioners’ sugar in a small bowl. Pinch off about 2 tsp. of dough, roll it into a ball, and place it on the baking sheet. Repeat until all the dough is shaped into balls, placing 12 balls per sheet. Roll each ball in the confectioners’ sugar until well coated, then return to the baking sheet and gently pinch the ball into a diamond shape. Let the cookies sit, uncovered, for 1 to 2 hours to firm up and dry out a little. Position a rack in the center of the oven and heat the oven to 325°F. Bake the cookies, one sheet at a time, until their tops have started to crack and they are barely tinged with gold around the edges, about 12 minutes. Transfer the baking sheets to cooling racks and let cool completely. Dust with more confectioners’ sugar. Store in an airtight container at room temperature for up to 1 week. Notes These cookies from the almond-growing region of Siena date back to at least the 15th century. They’re melt-in-your-mouth tender, but with a nice chew. Their cracked, snowy-white tops make a beautiful addition to a cookie platter, and they’re a great option for those on a gluten-free diet. By Fine Cooking Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grapes and Espresso December 2, 2015 by Jill Foucre Leave a Comment Grapes and Espresso 2015-12-02 15:05:51 Serves 4 Print Ingredients (2) 1.5 oz strong Espresso 1 T. olive oil 1 pound red and white grapes 5 oz. sweet white wine (Sauternes or Gewürztraminer) 3 sticks of cinnamon 1 T. honey ½ T. balsamic vinegar ½ T. butter Instructions Heat the olive oil in a medium-sized frying pan. Add the grapes and sauté for one minute. Add the espresso, white wine, cinnamon sticks and honey. Stir for two minutes and then remove from the heat. Add the vinegar and butter to the pan and stir until the butter melts. Serve warm. Notes This elegant dish is a splendid blend of colors and tastes. Serve as an accompaniment to an Italian meal of roast meat or poultry with polenta or as a light dessert with cheese and biscotti. By Judy Fitzgerald Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
As Easy as Pie by Teri Hiben November 19, 2015 by Jill Foucre Leave a Comment We’re in that time of year we call “The Holidays.” Thanksgiving, Christmas, Hanukkah, New Year’s Day…. Celebrations abound! We gather with family and friends from near and far. We have parties and dinners, catch up on the latest news in each other’s lives and reminisce about the years past. As our families and friend groupings multiply and change, these gatherings help to deepen the love and admiration we have for one another. At the centerpiece of these gatherings is the food: food from our past, new dishes to share. For me, many of my family food traditions involve baking. My mom has already been busy baking the family pfeffernusse (peppernuts) to send to each of us in the next weeks. (I can’t wait!) Here at home there are cinnamon roll coffeecakes to mix, rise, bake and share with neighbors, as well as gingerbread and snowball cookies (and many others) to make. There will be sweet potato crescent rolls, stollen and biscotti to create – all filling the house with enticing aromas. But, first on the list of holiday baking are the Thanksgiving pies. My love of baking was passed down from my mom, Della, who was the baker for her family of 7 on her family’s Kansas farm starting at age eight! She’s an expert baker of many breads and cookies, but it’s her pies that have brought her fame. She’s affectionately known as “The Pie Lady” and her pies are fervently sought out at work and asked for by friends and family. I’ve been the willing recipient of much of her baking wisdom so have grown up baking pies of all sorts. This Thanksgiving I’ll be baking up a few cherry pies for the pie social at church and for our dinner, I’ll be serving both apple and pumpkin pies. Every bite eaten while spending time with people I love. I’d like to share with you mom’s pie crust recipe. It’s an easy, forgiving crust that bakes up flaky and tasty and is truly NO FAIL. Happy Baking! Della's No Fail Pie Crust 2015-11-17 16:24:17 Print Ingredients 2 ¼ c. flour (can use up to half whole wheat flour) 1 t. salt 2/3 cup oil ¼ cup water Instructions Mix together flour, salt and oil with a fork. Then add water and mix. Divide into 2 disks. Roll out between 2 pieces of wax paper that you “stick” to the counter with a slightly damp dishtowel. After adding the top crust to pie, brush with melted butter and sprinkle with sugar or cinnamon sugar, if you wish. Notes Yields a 2 crust pie. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/