Blue Cheese Dressing

Friend Pietro gave ma this recipe for a quick and tasty dressing.  We've another recipe for Blue Cheese Dressing in our repertoire, but this one is great. 

• 2 1/2 ounces crumbled blue cheese (about 1/2 cup)
• 3 tablespoons buttermilk
  
• 3 tablespoons sour cream
  
• 2 tablespoons mayonnaise
  
• 2 teaspoons white wine vinegar
  
• 1/4 teaspoon sugar
  
• 1/8 teaspoon garlic powder
  
• Salt and ground black pepper

Mash the blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper.

May be multiplied for larger dinner parties.
Can be covered and refrigerated up to 14 days.

Swedish Meatballs

Seen here used as a Wonderful Casual Meal served over steamed rice; but the recipe can be easliy multiplied for Buffet or used for a Party Appetizer.




Ingredients:

1 cup evaporated milk, divided
1 egg yolk
1/2 cup onion, finely diced
olive oil
1/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon allspice
dash pepper
1 pound ground beef
1 tablespoon butter
1 1/2 cups double strength beef broth ( I used 2 bouillon cubes in 1 ½ cups hot water)  
2 tablespoons all-purpose flour
1 tablespoon lemon juice

Preparation: 

Heat a skillet and add a little olive oil. Sweat onions with a pinch of salt until translucent. Set aside to cool.Meanwhile, combine 1/4 cup evaporated milk with breadcrumbs. Stir to combine and set aside for several minutes. To the breadcrumb mixture, stir in onions, yolk, salt, allspice and pepper. Add meat and mix until just combined. Shape meat mixture into 1-in. balls. In large skillet, melt butter and cook meatballs. Remove from skillet (you may want to keep in a warmed oven).
In same skillet, cook flour (add more butter if necessary) 1-2 minutes. Slowly whisk in beef broth and simmer to thicken. Add remaining 3/4 cup evaporated milk and heat through. Season to taste. Return meatballs to skillet, and add lemon juice.

Pumpkin Spice Coffee Creamer

Make extra to send home with dinner guests or for use as a great gifting idea.






1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
4 tablespoons real maple syrup
1 teaspoon vanilla extract

In a medium saucepan, whisk together milk, heavy cream, pumpkin, spices and maple syrup. Heat on medium heat, stirring frequently until mixture begins to steam. Remove from heat and stir in vanilla. Strain through a fine mesh seive, and store in the refrigerator.

Crab Dip (Warm)

  If you like crab rangoons, you will like this dip. I had this with tortilla chips, but it would be equally delicious with wonton chips, crackers or celery sticks.





Ingredients:

1 (8 ounce) package cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
2 teaspoons lemon juice
1 green onion, chopped
1 (6 ounce) can canned crab meat, drained
1/4 cup freshly grated Parmesan cheese, plus more for the top
Old Bay Seasoning or paprika

Preheat oven to 350 degrees.
In a medium bowl, mix together cream cheese, mayonnaise, Worcestershire sauce, and lemon juice.
Rinse the crab meat and remove any pieces of shell. Add the crab meat to the cream cheese mixture, along with the green onion and 1/4 cup of Parmesan cheese. Fold together.
Spoon mixture into a medium baking dish. Sprinkle with additional Parmesan cheese and a small amount of Old Bay over the top.  Bake 15 to 20 minutes in preheated oven. Serve warm.

Apple Cupcakes

 

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

 

Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

Makes 2 dozen cupcakes.

Brown Sugar Buttercream:

2 large egg whites
1/2 cup packed light-brown sugar
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons

Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

Attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until stiff (but not dry) peaks form. Continue beating until mixture is fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With mixer on medium-low speed, add butter, several tablespoons at a time, mixing well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Reduce speed to low; mix to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth

Makes ~ 2 cups (we always make an extra batch by simply multipying recipe)

Pumpkin Cupcakes

 

Pumpkin Cupcakes:

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside.  In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the  brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined.  Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.

 

Salted Caramel Buttercream:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 10 minutes.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

Egg Salad for the Gourmand

One word of caution about this recipe:

you'll be hard-pressed to go back to the same old Egg Salad recipe (thought I do whip that up for a midnight snack). 

INGREDIENTS:

• 6 large eggs, hard-boiled
• 2 teaspoons Dijon mustard
• 5 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/2 cup finely chopped cornichons (we use regular gherkins mostly)
• 1 tablespoon finely chopped brine-packed capers
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh Italian parsley
• 1 teaspoon finely chopped fresh chervil

INSTRUCTIONS:

1. Peel the eggs, halve, and separate the whites from the yolks.
2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add the mustard and continue mashing until it is well incorporated.
3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.
4. Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything together until evenly combined. Taste and season with additional salt and pepper as needed.

Note: Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pâtés and smoked meats. In other countries, they are apparently served with small, fried strips of fish.