MARDIS GRAS KING CAKE

So Mardi Gras begins tomorrow and I thought this would be a good time to run this recipe for Mardis Gras King Cake. I threw in some history for you also since King Cake isn’t just for Mardi Gras though that is what it is most famous for these days.  I do have to admit I made this cake a few years back when we were living in Texas during Mardi Gras season though since then I have made it for Epiphany without the Mardi Gras colors and using traditional Christmas colors.

A king cake (sometimes rendered as kingcake, kings’ cake, king’s cake, or three kings cake) is a type of cake associated with the festival of Epiphany in the Christmas season in a number of countries, and in other places with Mardi Gras and Carnival.

The “king cake” takes its name from the biblical three kings. Catholic tradition states that their journey to Bethlehem took twelve days (the Twelve Days of Christmas), and that they arrived to honor the Christ Child on Epiphany. The season for king cake extends from the end of the Twelve Days of Christmas (Twelfth Night and Epiphany Day), through to Mardi Gras day. Some organizations or groups of friends may have “king cake parties” every week through the Carnival season.

Related culinary traditions are the tortell of Catalonia, the gâteau des Rois in Provence or the galette des Rois in the northern half of France, and the Greek and Cypriot vasilopita. The galette des Rois is made with puff pastry and frangipane (while the gâteau des Rois is made with brioche and candied fruits). A little bean was traditionally hidden in it, a custom taken from the Saturnalia in the Roman Empire: the one who stumbled upon the bean was called “king of the feast.” In the galette des Rois, since 1870 the beans have been replaced first by porcelain and, now by plastic figurines; while the gâteau des Rois Also known as “Rosca de Reyes” in Mexico.

In the southern United States, the tradition was brought to the area by colonists from France and Spain and it is associated with Carnival, which is celebrated in the Gulf Coast region, centered on New Orleans, but ranging from the Florida Panhandle to East Texas. King cake parties in New Orleans are documented back to the eighteenth century.

The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. Cajun king cakes are traditionally deep-fat-fried as a doughnut would be, and there are many variants, some with a filling, the most common being cream cheese and praline.

It has become customary in the New Orleans culture that whoever finds the trinket must provide the next king cake or host the next Mardi Gras party.

Some say that French settlers brought the custom to Louisiana in the 18th century where it remained associated with the Epiphany until the 19th century when it became a more elaborate Mardi Gras custom. In New Orleans, the first cake of the season is served on January 6. A small ceramic figurine of a baby is hidden inside the cake, by tradition. However now, the tradition is giving way to the baby being supplied and the customer placing the baby were ever they wish in the cake. Whoever finds the baby is allowed to choose a mock court and host the next King Cake party the following week (weekly cake parties were held until Mardi Gras).

The classic king cake is oval-shaped, like the pattern of a racetrack. The dough is basic coffee-cake dough, sometimes laced with cinnamon, sometimes just plain. The dough is rolled out into a long tubular shape (not unlike a thin po-boy), then shaped into an oval. The ends are twisted together to complete the shape  (HINT: if you want to find the piece with the baby, look for the twist in the oval where the two ends of the dough meet. That’s where the baby is usually inserted.) The baby hidden in the cake speaks to the fact that the three Kings had a difficult time finding the Christ Child and of the fine gifts they brought.

The cake is then baked, and decorated when it comes out. The classic decoration is simple granulated sugar, colored purple, green, and gold (the colors of Carnival). King cakes have gotten more and more fancy over the years, so now bakeries offer iced versions (where there’s classic white coffee cake glaze on the cake), and even king cakes filled with apple, cherry, cream cheese, or other kinds of coffee-cake fillings.

King Cake is traditionally served with chicory coffee’ as Coffee’ au lat’. It is best eaten warm and if you must break tradition, it can be eaten with ice cream, preferably chocolate.

King cakes are available at bakeries all over South Louisiana, but only after January 6 through Mardi Gras Day.

Mardi Gras is French for “Fat Tuesday” (in ethnic English tradition, Shrove Tuesday), referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which started on Ash Wednesday. Related popular practices were associated with celebrations before the fasting and religious obligations associated with the penitential season of Lent. Popular practices included wearing masks and costumes, overturning social conventions, dancing, sports competitions, parades, etc. Similar expressions to Mardi Gras appear in other European languages sharing the Christian tradition. In English, the day is called Shrove Tuesday, associated with the religious requirement for confession before Lent begins.

MARDI GRAS KING CAKE (makes 2 cakes)

PASTRY
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water
1/2 cup white sugar
2 large eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
5 1/2 cups all-purpose flour
  
FILLING
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped walnuts or pecans
1/2 cup all-purpose flour
1/2 cup golden raisins
1/2 cup melted butter
  
FROSTING/GLAZE
1 cup confectioners’ sugar
1 tablespoon water

  • Scald milk, remove from heat and stir in 1/4 cup of the butter. Allow mixture to cool to room temperature. 
  • In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
  • When yeast mixture is bubbly, add the cooled milk mixture. 
  • Whisk in the eggs. 
  • Stir in the remaining white sugar, salt and nutmeg. 
  • Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. 
  • When risen, punch down and divide dough in half.
  • Preheat oven to 375 degrees. 
  • Grease 2 cookie sheets or line with SILPATS or parchment paper.
  • In a large mixing bowl combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. 
  • Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
  • Roll dough halves out into large rectangles (approximately 10×16 inches). 
  • Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. 
  • Bring the ends of each roll together to form 2 oval shaped rings. 
  • Place each ring on a prepared cookie sheet. 
  • With sharp knife make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
  • Bake in preheated oven for 30 minutes. 
  • Push the doll into the bottom of the cake. 
  • Decorate with beads.
  • Frost while warm with the glaze.

HAPPY HOMEMAKER & MENU PLAN MONDAY

It’s another Monday… you know what that means. It’s time to link up with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie for Happy Homemaker and Menu Plan Monday.

I had a good Valentine’s weekend.  We stayed home and BBQed Steaks with baked potatoes and hubby’s favorite for dessert – cheesecake! Plus NASCAR started on Saturday!

Thanks go to my wonderful physical therapist who is treating the “whole” person and not just my knee.  She is very surprised that not 1 doctor put me through physical therapy after any of the 5 major surgeries I had in 2 years that zapped my strength and muscle tone and is not surprised by how weak I have been, but is happy with the path I’m on to become “whole” again! I’ve also started a new vitamin regime and have a lot of new found energy so this post is a little fuller than normal!

BREAKFAST AS I WRITE:


THE WEATHER OUTSIDE
THIS MORNING:
A little overcast, but with the supposed promise of sunny skies by lunch.  The nights have been clear and downright cold though making it cold and flu season with a hint of ear infection!! Very misleading as it is only sunny and somewhat nice for about 4 hours and then it’s bone chilling damp cold and miserable again.

FOR THE WEEK:
Pretty much the same, but less and less promise of sun and more and more promise of dreary skies as the week progresses.

TO DO LIST
TODAY:

  • Physical therapy
  • Dog grooming

THIS WEEK:

  • Laundry
  • Cleaning
  • Paperwork up the ying yang

CURRENTLY READING

TELEVISION & DVR

A couple of new or returning shows start this week,

  • Perception
  • Rizzoli & Isles
  • The Odd Couple remake
  • Vikings on the history channel (hubby has a thing for Norway)

but I’m still working off the DVR from last week.

  • Castle
  • Scandal
  • State of Affairs
  • Justified
  • Sleepy Hollow

PLAY TIME (If I can find any)

I built a new framework for my weekly menu and recipe links.  It is still not exactly what I’m looking for, but I’ll keep working on it. I also changed up last week’s menu and made quite a few experimental recipes and was quite happy with the results.  Recipe links below.

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
BREAKFAST
DINNER
DESSERT
MONDAY
Onion & cheese eggs with Toast
C.O.R.N.

TUESDAY
Bagel & cream cheese

WEDNESDAY
Yogurt with Blueberries & Granola
Y.O.Y.O.

THURSDAY
Yogurt with Blueberries & Granola

FRIDAY
Yogurt with Blueberries & Granola

SATURDAY
SUNDAY

LAST WEEK’S RECIPE LINKS

NEW RECIPES I FOUND THIS WEEK TO TRY IN THE NEAR FUTURE

  • Pineapple Skirt Steak
  • Ham & Asparagus Stuffed Chicken
  • Country French Chicken and Rice
  • Chunky Beef Ragu

MY FAVORITE PHOTO FROM LAST WEEK

It is a very strange winter, definitely the kind where you are always fighting a cold. Warm then cold…  dry then VERY wet… rain, but no snow pack… Early bulbs that then freeze and strange fungal growths on tree roots.

BLOGS TO CHECK OUT

I keep looking for new and inspiring blogs, but honestly so many have huge ad sections or pop ups nowadays that just annoy me!

HOMEMAKING TIP

One of the worst things is reaching for an onion or potato to find that they have rotted. And a lot of people don’t know not to store them together.  I’ve always used baskets, but they can become cumbersome and messy. I found these bags at Lakeside collection and they are a big help at keeping things fresh, organized, clean and they are color coded too.  All the onion skins and eyes end up in the bags instead of the shelves.  They were relatively inexpensive too.

ON MY MIND LATELY

If the people who walk the aisles of the local grocery store and walmart drove their cars the same way they drive their shopping carts there would be an accident every 10 feet and you couldn’t drive down the street.

PRAYING FOR & INSPIRATION

I’m praying for the courage and strength to deal with the VA (AGAIN) while we continue through this process.

I also pray for forgiveness for everything I called the “WITCH” from my primary care doctor’s office last week.

I LOVE my primary care doctor.  She unfortunately works for a University system that has taken on the practice that there is NO need for actual nurses or professionals in the office and they staff with untrained or at least not well trained and uncaring people who have the compassion, understanding and follow through of a gnat.  They also use a voicemail system that allows them to ignore, avoid (you choose) calls.  I have pages and pages of documented calls that only reached voicemail that have YET to be answered by them.  Recently I had to resort to a certified letter to get a referral placed 3 months after the doctor originally requested it.

And that wasn’t the first time a referral fell through the system.  The first time they kept faxing to the WRONG insurance company – a company I have never been affiliated with and I only know this thanks to a front office girl telling me.  Obviously she will remain nameless to protect her.  By the time the referral went through 2 months later, the specialist was no longer accepting my insurance and I had to start the process over.  In all from the time the first referral was requested to me actually being seen by a specialist and then having to start over again 3 months had passed.

This time I have had to cancel and reschedule with a specialist twice and this 3rd referral was extremely time sensitive!  Their inability to perform even simple functions has not only ticked me off and forced me to make dozens of unnecessary calls to follow up (basically doing their job for them), rearrange my schedule not once, but twice and not only inconvenienced me, but also the specialist’s office staff and patients.

Don’t get me wrong – it’s not that she didn’t deserve EVERY single word as do the worthless office staff she works with, just that I shouldn’t have said it all.

SPICY CHICKEN STEW

2 pounds boneless, skinless chicken pieces

3 tablespoons butter

2 large onions, chopped

3 garlic cloves, minced

1 28 ounce can chopped tomatoes

1 cup chicken stock or broth

1 cup white wine

2 teaspoon turmeric

1 teaspoon red chili flakes

1 teaspoon paprika

1 1/2 tsp ground coriander

sea salt and white pepper to taste

Two generous cups of fresh herbs (a combination of cilantro, tarragon, basil AND parsley)

  • Bring the butter to a sizzle in a large skillet/saute’ pan.
  • Add chicken and fry on medium-hi heat until slightly browned all over. About 5 minutes. Remove the chicken to a plate. Keep warm.
  • Add the onions to the pan, stir for a 3-4 minutes.
  • Add the garlic and saute, until onion has softened a little, another 1-2 minutes.
  • Add the chilli flakes and coriander, stir for a few seconds to release the aromas. 
  • Add the tomatoes, chicken stock and wine. 
  • Season with salt an pepper.
  • Bring to a simmer, cover the saucepan and cook for 45 minutes or so, occasionally stirring, until the sauce is reduced to a thick glossy sauce. I found it took about 1 hour and a half  to reduce the sauce. Alternatively, add a little cornstarch or flour mixed with water and stir into the pot as necessary.
  • Shred chicken and return to pan. 
  • Add the fresh herbs. Stir and cover for 10 minutes, so the flavors can infuse. Season again, if necessary.
  • Serve over rice or potatoes and garnish with lemon slices.

BANANA CREAM CHEESECAKE- revisited

My favorite all time cheesecake is the Banana Cream at the Cheesecake Factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. I kept trying to replicate the recipe and I believe I have finally developed a recipe that compares with the Cheesecake Factory.
BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Mocha Hot Fudge Sauce and fresh whipped cream.
CARAMEL SAUCE

1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching. Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly. Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color. Add in 1/4 cup sugar more and repeat until all the sugar is blended in. Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

MOCHA HOT FUDGE SAUCE 
1/3 cup warm water
1/4 cup light corn syrup
scant 1/3 cup unsweetened cocoa powder
2 tablespoons sugar
4 oz. bittersweet chocolate, melted & cooled
3 tablespoons strong brewed coffee
2 tablespoons golden rum

  • In a medium saucepan blend together the water, corn syrup dissolving the sugar and cocoa into it until smooth.
  • Bring to a low boil.
  • Remove from heat and whisk in the chocolate until smooth.
  • Gradually add the coffee and rum until desired flavor and consistency is reached.
  • Serve warm.
  • Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
  • Microwave20-30 seconds to soften refrigerated caramel before serving.

HUBBY REQUEST for SCOTCH EGGS

Hubby rarely brings me recipes he’d like me to try, but when he does I go out of my way to please him by making them.  Now the picture on the recipe he showed me looked like they used tiny little eggs and suggested 2-3 per person, but let me assure you 1-2 is more than enough!

Now when I read the recipe he brought me it was a lot labor intensive in that you had to start by making your own sausage! So, I did do a bit of change ups and he was quite happy.

  1. Kill boar (so this is a bit of an exaggeration, but you get my drift. I wasn’t going to make my own sausage).

  2. Grind Meat.

  3. Prepare sausage.
  4. Change mind and go grocery shopping.

SCOTCH EGGS
1 pound ground sausage
1/2 teaspoon sea salt (I used lime kaffir)
1/2 teaspoon paprika
1/4 teaspoon thyme
4 soft boiled eggs (6-7 minutes in boiling water, immediately followed by cold water immersion)

  • Add seasonings to sausage and mix well.
  • Portion sausage into 4 pancake like patties.
  • Place 1 peeled egg in the center of each one sausage pancake and wrap sausage around egg forming orbs.
  • Refrigerate for 1 hour.

Wondra flour
1 cup Panko crumbs
1 1/2 cup fine bread crumbs
3 beaten eggs
splash milk

  • Whisk together the eggs and splash of milk until smooth.
  • Dredge each egg in the following order:
  1. Flour followed by
  2. Egg Wash followed by 
  3. Bread Crumbs followed by  
  4. Egg Wash again followed by
  5. Bread crumbs
  • Refrigerate until ready to cook.
  • Heat oil in deep fryer ( I used my wok with 1 inch of oil)
  • Fry eggs about 7 minutes (turning midway if using anything other than deep fryer)
  • Rest 1 minute and serve. Yolks should be slightly runny and warm)

MOLASSES GINGER BROWNIE BARS with MOCHA GINGER CREAM CHEESE FROSTING

I created this recipe around Christmas time, but only got around to “creating” it this past weekend.  These are sooooooooo good – they smell good and they taste good, literally melting in your mouth.

MOLASSES GINGER BROWNIE BARS with MOCHA GINGER CREAM CHEESE FROSTING
BROWNIES
1 1/2 cups flour, sifted
1/4 cup Dutch processed cocoa
1 tablespoon finely ground espresso powder
1 teaspoon high grade (like Red Ape) cinnamon
1/4 teaspoon Califronia lemon peel
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
4 ounces Baker’s semi-sweet chocolate, chopped
8 tablespoons unsalted butter
1 tablespoon ground ginger
1 cup packed brown sugar
2 large eggs
1/2 cup Grandma’s molasses

  • Preheat oven to 325 degrees.
  • Line 9×13 baking pan with heavy duty foil (this will make it easier to lift out and cut brownies, plus keeps your pan clean)
  • Spray foil with non-stick spray.
  • Whisk together the flour, cocoa, salt, ginger, baking powder and baking soda and set aside.
  • Place chocolate pieces in a medium mixing bowl.
  • Melt butter in a small saucepan.
  • Pour melted butter over chocolate, allowing chocolate to melt and mixing until smooth.
  • In another large bowl whisk eggs with molasses until well blended.
  • Add in sugar, whisking until dissolved.
  • Add in chocolate mixture stirring until well blended.
  • Gradually add in flour mixture, stirring JUST until all incorporated.
  • Transfer batter to pan, spreading to level.
  • Bake,rotating pan midway for 25 – 30 minutes or until toothpick comes out clean.
  • COOL COMPLETELY!

FROSTING
4 ounces cream cheese, softened at room temperature
2 tablespoons butter, softened at room temperature
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
3/4 cup powdered sugar
2 tablespoons cocoa
1/2 teaspoon ground ginger

  • Whisk or beat all ingredients together until smooth.
  • Spread on cooled brownies.
  • Enjoy!

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

FRENCH ONION SOUP with MAC & CHEESE CROUTONS

I was reading emails this morning that lead to checking out the occasional shopping link that lead to cookbooks and I found one that sounded so interesting that I had to check it out which lead to checking out his blog, The Food in My Beard-Crazy Good Comfort Food (catchy title) which looks fantastic and then I started on the recipe page and found a recipe that sounded so interesting I was going to add it to my menu for next week and then I froze!  He uses processed foods almost completely.  So I moved on.  But, then I had an idea.  Why do I have to give up this amazing sounding recipe?  Why can’t I just recreate it from scratch?  I am so glad I did.

Dan’s recipe is for French Onion Soup with Macaroni & Cheese croutons.  So is mine.  Mine is more labor intensive, but still quite easy and definitely from scratch with fresh products. I blind tasted hubby and he chose mine, but you be the judge.  Hubby said he preferred the traditional flavor of my cheese blend, but loved that the mac & cheese doesn’t get soggy like the regular croutons used to.

Here’s Dan’s recipe with his picture that caught my eye:
French Onion Soup with Mac and Cheese Croutons
French Onion Soup with Mac and Cheese Croutons 
2 (7 ounce) boxes Betty Crocker Mac & Cheese original flavor
1/2 cup milk
1/2 cup butter
1/2 cup shredded cheddar cheese
2 cans Progresso™ French onion soup

  • Cook the mac and cheese according to package directions and drain. 
  • Stir in the milk, butter, and cheese packet and return to heat. 
  • Cook 3-5 minutes until it is drier and sticky. 
  • Stir in the grated cheese and mix until melted. 
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top. 

Here’s Mine (a 2 part recipe):
French Onion Soup with Mac and Cheese Croutons 

FRENCH ONION SOUP (adapted from my everyday normal recipe)

1/3 cup butter
1 tablespoon sugar
4 medium VIDALIA onions, thinly sliced**
1 tablespoon flour
5 cups hot water
1 KNORR beef gel pack
1 tablespoon kitchen bouquet for color
1 teaspoon sea salt
1/2 teaspoon white pepper
4 thin slices french or sourdough bread, toasted (omit)
4 slices Gruyere cheese*(omit)

  • Melt butter in bottom of stock pot.
  • Stir in the sugar.
  • Separate onions into rings and add to butter. Cook until tender and golden.
  • Add flour and blend well with butter mixture and onions.
  • Add water, beef granules, kitchen bouquet, salt and pepper and stir well.
  • Simmer 15-20 minutes.
  • Toast bread and then butter it.
  • Ladle soup into 4 oven proof bowls that have been put on a cookie sheet for easier handling.
  • Place 1 slice of toast over top of soup.
  • Lay 1 slice of cheese on top of toast.
  • Bake at 400 degrees for 7 minutes or until cheese is melted.

*mozzarella cheese works well too

MAC & CHEESE (adapted from my everyday Chipolte recipe and adapted to his directions for croutons)
1 1/2 cups dried macaroni (elbows or shells)
1/2 cup garlic pepper crispy onions
3/4 cup heavy cream
2 tablespoons butter
salt and pepper, to taste
4 slices GRUYERE cheese, torn into pieces
3 slices BABY SWISS cheese, torn into pieces
3 slices white American cheese, torn into pieces

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Line a pan with wax paper and pour the mac and cheese onto the paper. 
  • Flatten with more wax paper on top until it is a little less than 1 inch thick. 
  • Put into the fridge to cool for at least an hour. 
  • When the mac and cheese is cooled, use mini ramekins as a cookie cutter to form your round tops. 
  • Divide the soup into the ramekins and top with the mac and cheese rounds. 
  • Bake at 400ºF for 20 minutes or until hot throughout and browned on top.

    CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE

    This recipe can easily be made into one larger cake or individual sticky buns.  It’s YUMMY both ways!!!! 
    CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
    adapted from The Galley Gourmet
    Dough
    2 1/2 + cup KING ARTHUR all-purpose flour
    1/4 cup sugar
    2 1/4 teaspoons instant yeast
    1/2 teaspoon kosher salt
    1/2 teaspoon cardamom
    1/8 teaspoon freshly grated nutmeg
    1/8 teaspoon ground cinnamon
    1/3 cup whole milk
    1/4 cup unsalted butter
    1/4 cup water
    2 extra large eggs
    1 teaspoon pure vanilla extract

    • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  
    • In a small saucepan over low heat, heat the milk and butter just until the butter melts.  
    • Add the water and set aside until warmed to 120º F-130º, about 1 minute.  
    • Pour the milk mixture over the flour mixture and mix on low speed until combined.  
    • Add the eggs one at a time, beating well after addition.  
    • Add the vanilla. 
    • Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  
    • Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  
    • Sprinkle you work surface with flour. 
    • Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  
    • Place the dough in a large bowl and cover with plastic wrap.  
    • Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

    Butterscotch Glaze
    1/2 cup firmly packed brown sugar
    1 teaspoon molasses
    1/4 cup (2-ounces) unsalted butter
    2 Tablespoons sugar
    1 teaspoon water
    1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)

    • Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  
    • In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.  
    • Remove from the heat and stir in the WHITE CHRISTMAS.  
    • Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

    Cinnamon-Butter Filling
    1/2 teaspoon ground cinnamon
    2 Tablespoons unsalted butter, melted
    1/4 cup milk chocolate chips, chopped small
    1/4 scant cup peanut butter chips
    1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)

    • In a small bowl, stir together the butter and cinnamon.
    • Center a rack in the oven and preheat to 350º. 
    • Press down slightly on the dough to relieve the gas build-up.  
    • On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  
    • Using a pastry brush, spread the cinnamon-butter evenly over the dough.  
    • Sprinkle the dough with the chopped chips.  
    • Cut the dough into six 2-inch wide strips.  
    • VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.

    • Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.  
    • Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
    • Bake the cake until the top is deep golden brown, about 20 minutes.
    • Loosely tent with foil and continue baking 15 minutes.
    • Let cool for 10 minutes on a wire rack.
    • Gently tilt the pan and tap the side on a counter to release the sides of the cake.  
    • Invert a serving platter on top of the cake, then invert the pan and the plate.  
    • Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  
    • Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  
    • Serve the cake warm or at room. 

    CHICKEN SANDWICH with BLACKBERRY RELISH

    I’ve been having very strange cravings for vinegar based food lately.  Today I decided to make a Blackberry Relish and stranger yet to put it on a fairly plain sandwich (Onion roll, rotisserie chicken pieces, mayo and provolone cheese).  Next time I’m thinking of chopping the chicken and mixing it with the relish and putting it on a nice fresh sourdough.

    BLACKBERRY RELISH
    2 cups blackberries*, chopped
    1/4 cup minced green onions
    4 cloves garlic, minced
    2 tablespoons chopped green chiles, drained well
    2 tablespoons balsamic vinegar

    •  Mix all together and chill.

    *frozen are okay to use, but if you use frozen thaw first draining off all moisture.