eye on the palm beaches recipe book 1.11.09

8/6/2019 Eye on the Palm Beaches Recipe Book 1.11.09

1/24

Appetizer SPINACH-ARTICHOKE DIP

2 (6 oz) jars marinated artichoke hearts (drained)

10 oz pkg frozen spinach 1 C parmesan cheese1 sm onion (chopped) 1 clove garlic (minced )

2 tbsp butter C mayonnaise8 oz soft cream cheese (onion/chive) C sour cream

In a saucepan melt butter, add onions and garlic, saut about 3-5 minutes.

Chop artichoke hearts. Thaw spinach and squeeze dry. Mix all ingredients together and

bake in a ramekin at 325 for 30 minutes, or until bubbly. Serve with french bread,crackers or vegetables.

Can be baked in a bread loaf at 400 for 20 minutes.

From Susan L in Valencia CA===========================================


2/24

From Betty S

Oven Baked French Toast

Oven Baked French Toast - 6-8 servings1 loaf french bread sliced 1 inch thick6 eggs

1 & 1/2 cups half and half

1 tsp vanilla

1/8 tsp nutmeg1/2 tsp cinnamon

8 oz cream cheese (softened)

Topping:

1/4 cup butter (softened)

1 cup light brown sugar1 cup chopped nuts (walnuts or pecans)

Butter a 13x9 baking dish. Spread cream cheese on sliced bread, covering bottom of dish

with slices. Mix eggs and half and half, vanilla, nutmeg & cinnamon. Pour mixture overbread. Cover & refrigerate overnight. Make topping by mixing all ingredients, spread

over bread. Bake uncovered at 350 for 40-45 mins or until top is puffy & golden. Let

stand 5 minutes before serving.

Substitutions: I have used a loaf of bread from the bakery and cut it to the right thickness.Or, you can also use two slices of store bought bread, and basically make a cream cheese

sandwich, and lay that in the pan. It will be about the right thickness.

I have also made this with low fat, spreadable cream cheese. And there is no reason youcould not replace the six eggs with Egg Beaters or other egg substitute.

Cut the fat to the minimum by using diet bread, egg substitutes, 2% milk, and leaving out

the cream cheese and topping.


3/24

From Betty S

Quick Vegetarian One Dish Dinner

Package of Rice-a-Roni, Spanish Rice10 oz. can niblet corn

8 oz, can mushroom pieces

14 oz can red kidney beans

1 can of tomatoes as required by Rice a Roni instructions

Prepare Rice-a-Roni as directed. Do not drain the tomatoes, add the juice, too. Five

minutes before it is done, add a drained can of mushroom pieces, and a drained can of

niblet corn. Those who insist on meat in a dish can add a pound of lean ground that has

been browned, or chop up left over meat loaf and add that. Finish cooking and let stand

for heat to get through the added ingredients.


4/24

From Carla Jane

CHOCOLATE BUNDLES WITH CHOCOLATEGANACHE

Bundles:1 sheet Puff Pastry2 Eggs1 tsp. Heavy Cream8 Choc. Kisses4 Mini. Choc. Candy Bars

Ganache: c. Heavy Cream

4 oz. Milk Chocolate, broken into small pieces

Bundles:Preheat oven to 350. Unfold puff pastry and cut the sheet into 2(4x4 inch squares). Beat eggs and cream together to create an egg

wash. Brush pastry squares with egg wash. Place 2 kisses and 1candy bar in the center of each pastry square. Repeat withremaining kisses and candy bars. Pull corner of the square uparound the chocolate, brushing edges with more egg wash, ifnecessary, to create a secure bundle. Brush exteriors of chocolate

bundles with more egg wash. Repeat with remaining bundles.Place bundles on a baking sheet lined with parchment paper.Bake for about 35 minutes, or until golden brown.

Ganache:In a sauce pan bring the heavy cream to a boil. Place thechocolate pieces in a bowl and pour the hot cream over top.

Whisk until smooth.Puddle ganache onto a plate and place 1 bundle on top. Top with

whipped cream and additional ganache, if desired.


5/24


6/24

From LUCY

Super Douper Chocolate Kisses

Ingredients 1 16-1/2-ounce package refrigerated chocolate chip cookie dough 1/3 cup unsweetened cocoa powder 2/3 cup chocolate or red and green flavor sprinkles 2 tablespoons milk About 40 dark chocolate kisses, unwrapped (or cherry cordial kisses))

Directions1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a largeresealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your

hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallowdish or small bowl. Shape dough into 1-inch balls (about the size of a quarter) . Dip balls inmilk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart onprepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press achocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makesabout 40 cookies.

4.To Store: Layer cookies between waxed paper in an airtight container; cover. Store at roomtemperature for up to 3 days or freeze for up to 3 months.

Butter Mint Cookies

Ingredients 1 cup butter, softened 3/4 cup finely crushed butter mints (about 1 cup mints) 1/4 cup powdered sugar 1 tablespoon water 1 teaspoon vanilla 2 cups all-purpose flour

Directions1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.Add 1/4 cup of the crushed mints and the powdered sugar. Beat until combined, scrapingside of bowl occasionally. Beat in the water and vanilla until combined. Beat in as much ofthe flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Ifnecessary, cover and chill about 1 hour or until dough is easy to handle.

2. Preheat oven to 325 degrees F. Shape dough into 1-inch balls (about the size of a quarter).Place 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven about 15minutes or until bottoms are lightly browned. Transfer cookies to a wire rack.


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3. Place the remaining crushed mints in a plastic bag. Add warm cookies, a few at a time,shaking gently to coat. Cool completely on wire rack. Makes about 36 cookies.

4.To Store: Layer cookies between waxed paper in an airtight container; cover. Store at roomtemperature for up to 3 days or freeze for up to 3 months.


8/24

From Susan L, CA

Dessert CHAMBOURD BROWNIES

1st Layer - Mix ingredients together. Place in 9x13 pan. Bake at 350 degrees for 30minutes.

1 C. sugar 1 C. flour

1 stick butter tsp.salt4 eggs, beaten slightly 1 16 oz. can chocolate syrup

2nd Layer - Mix and spread over cooled brownies.

2 C. confect sugar 1 stick butter

3 Tbsp. Chambourd (or raspberry flavoring) and dash red food coloring

3rd Layer - Melt together in double boiler or microwave. Pour on top after cooling

slightly. Refrigerate2 C. (12 oz. bag) chocolate chips 1 sticks butter


9/24

From Lucy

Espresso Crinkles

Lightly coat your hands with flour to make rolling the dough into balls easier. The dough freezeswell. Freeze the dough after step 1, thaw in the refrigerator, and then proceed with step 2. Thepowdered sugar coating gives these cookies an appealing cracked finish. Serve with coffee toecho the espresso. Yield - 2 dozen (serving size: 1 cookie)Ingredients:

1 Cup all-purpose flour1 1/4 cups powdered sugar, divided

1/4 cup unsweetened cocoa1 1/4 teaspoons baking powder

1/8 teaspoon salt5 1/4 teaspoons canola oil

1 1/2 ounces unsweetened chocolate, chopped1 teaspoon instant espresso/ coffee granules

3/4 cup packed brown sugar3 tablespoons light-colored corn syrup

1 1/2 teaspoons vanilla extract2 large egg whites

Preparation:

1. Spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powderedsugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil andchocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Addespresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into alarge bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring witha whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least2 hours or overnight.

2. Preheat oven to 350.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2inches apart on 2 baking sheets lined with parchment paper. Bake at 350 for 10 minutes or until


10/24

tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan.Cool cookies on a wire rack.


11/24

FromEdC

Paul,

Heres a real quick one;

Flourless Peanut Butter Cookies

1 Cup peanut butter

1 Cup sugar (I use Splenda Granulated)

1 egg

1 teaspoon vanilla

Directions

Preheat oven to 350

2 Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake 8 minutes, then cool.

Most times I double the recipe.

Ed


12/24

FromHelenDinAtlanta,GA

RoastedVegetablesPrep:10minutes cook:45minutesRoastingencouragesflavorfulcarmelizationasthesevegetablescookandbrown.3mediumleeks(about2pounds)1poundlargecarrots,scrapedandcutinto2inchpieces2poundsnewpotatoes,quarteredcupoliveoil2clovesgarlic,crushedteaspoonsaltteaspoonpepper

Removeroots,toughouterleaves,andtopsfromleeks,leaving4inchesofdarkleaves.Washleeksthoroughly.Cutintooneinchslices.

Placeleeks,carrotandpotatoinagreasedroastingpan.Combineoilandremaining3ingredients;drizzleovervegetables,stirgently.

Roastat450 on bottom rack of oven 45 minutes or until vegetables are tender, stirringoccasionally. Yield: 8 servings.

FromSouthernLivingThesearedelicious!


13/24

A very simple but delicious marinade from an Italian Social Club in Providence R.I.Mix equal quantities of Molasses and Balsamic Vinegar and use to marinate chicken, pork or veal for anhour or so prior to grillingThe Golds of Winter Park, FL.


14/24

From Paul S - MORTONS CRABCAKES

Crabcakes with Mustard Mayonnaise Sauce(Yield: 6 individual cakes)

Breadcrumb Ingredients1 tbsp. finely chopped garlic

1 tsp. finely chopped shallots1 tsp. finely chopped, fresh parsley1 c. fresh, white breadcrumbs1/8 tsp. Salt1/8 tsp. ground white pepper

Breadcrumb Preparation Directions:1. In a mixing bowl, mix garlic, shallots and parsley into breadcrumbs.2. Be careful not to leave any clumps of garlic or shallots.3. Set aside until needed.

Mustard Mayonnaise Ingredients: c. heavy mayonnaise4 tbsp. Grey Poupon Dijon Mustard tsp. Worcestershire Sauce tsp. prepared horseradish

Mustard Mayonnaise Preparation Directions:1. Mix all ingredients thoroughly in a stainless steel mixing bowlusing a wire whisk.

2. You will use 2 tablespoons to prepare the crabcakes, thebalance will be served on the side.

Crabcake Ingredients:1 lb. jumbo lump crabmeat1 c. prepared breadcrumbs1 tbsp. fresh, finely chopped pars2 tbsp. mustard mayonnaise1 tsp. Grey Poupon Dijon Mustar

whole pasteurized egg ( C.) tsp Worcestershire tsp Tobasco sauceclarified butter, as needed

Crabcake Preparation Directio1. Drain crabmeat of all excess l2. Add breadcrumbs and toss to 3. In a SEPARATE bowl combineof a wire whisk.

4. Pour over crabmeat mixture.5. Mix GENTLY to combine all in7. Divide evenly into 6 portions.8. Form into balls.9. Flatten slightly to 1 inch thick. should have grooves.

Cooking Directions:1. Place portioned crabcakes on oiled with clarified butter.2. Place in a preheated 450-degr

3. Bake approximately 5 minutes4. Turn crabcake over using a m5. Finish cooking approximatel6. Place crabcakes in center of p7. Garnish with 1 tablespoon of mcake and lemon half.


15/24

HOLLANDAISE SAUCE / BARNAISE SAUCE

Hollandaise Sauce Ingredients(Yield: quart)

5 egg yolks1 oz. water1 pt. clarified butter

1/3 oz. fresh lemon juice1 dash Tabasco1/6 tsp. Worcestershire sauce1/3 tsp. salt1/6 tsp. white pepper

Tarragon Reduction Ingredients oz. dried French tarragon oz. white vinegar oz. white wine tsp. chopped shallots

Sauce Directions:1. In a stainless steel bowl, combine egg yolks and water.2. Place stainless steel over double boiler making sure bottom ofbowl does not touch water.3. Whip continuously until a soft peak forms -- about 1 minute.

DO NOT OVERCOOK.4. Remove from stove and place bowl on wet towel.5. Over separate burner, heat clarified butter until hot.6. While whipping slowly, pour clarified butter into egg mixture.7. Stir in lemon, Tabasco, Worcestershire, salt and pepper.

8. Hold in warm area, off to the side of the stove.

Tarragon Reduction Directions1. In a saucepan, combine tarragshallots.2. Reduce until just damp.3. Place in refrigerator until cool.

Barnaise Sauce Directions1. Add reduced tarragon to Holla2. Return to warm area to hold u

From Paul S in


16/24

WDSU.comMORTON'S, Chef Donald Mutin: SHRIMP ALEXANDER

Ingredients:

4 oz. butter or margarine

Prepared breadcrumbs (see below)

U-12 Louisiana Shrimp (large, 12 per pound)

In a small saucepan, melt 4 oz. of butter. The butter should be warm, not hot. Dip cleaned shrimp in

warm butter one at a time. Let excess butter drain off, then pad buttered shrimp into prepared

breadcrumbs (see recipe below).

Place breaded shrimp on baking sheet vein side down with the tail curled up. Place sheet in a 500-degree oven for approximately 4-5 minutes, until golden brown.

Serve with white wine butter sauce or any other light cream sauce.

Prepared Breadcrumbs:

2 c. plain breadcrumbs

2 tsp. finely minced shallots

2 tsp. chopped parsley

1 tbs. chopped fresh garlicSalt and pepper

Mince shallots, chop garlic and parsley. In a mixing bowl, combine garlic, shallots, and parsley into

plain breadcrumbs, being careful not to leave any lumps of garlic or shallots. Add salt and pepper to

taste.

And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of

TABASCO brand Pepper Sauce.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's WineCellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.

Copyright 2004 byTheNewOrleansChannel.com. All rights reserved. This material may not be published, broadcast, rewritten orredistributed.

Page 1 of 1MORTON'S, Chef Donald Mutin: SHRIMP ALEXANDER - Print This Story News Stor...

12/28/2008http://www.wdsu.com/print/4002583/detail.html

From Paul S and Steve B in FL


17/24

Oriental Grilled EggplantSlice eggplant across into rounds 1/4 to 3/8 thick (unless old or very large no need to salt)Brush rounds with Mixture of Chinese Garlic/Chili Sauce and Soy Sauce (to taste)Grill approximately 5 minutes per side on hot gas or charcoal grillThe Golds


18/24

FROM GRIFF AND JOHN

OUR NEW FAVORITE PECAN PIEHot Ingredients Cold Ingredients

3/4 cup pure amber maple syrup 3/4 cup (packed) golden brown sugar 1/4 cup (1/2 stick) unsalted butter 1/4 cup light corn syrup (optional)

3 large eggs 1 teaspoon vanilla extract cup Amber, McCallans maple whiskey

liqueur 1 t Lemon zest Strained juice of 2 lemons t cayenne 1/4 teaspoon salt 1 +cu s ecan halves or ieces

Crust I use Pillsberry frozen prepared crust which is better than Ill ever makePreparation

o Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heatuntil sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool tolukewarm, about 45 minutes.

o Position rack in bottom third of oven and preheat to 350F. Roll out crust dough onlightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish.Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimpdecoratively. Freeze crust until firm, about 20 minutes. A step yours truly omitted.

o Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Add other coldingredients. Whisk a little more. Gradually whisk in maple syrup mixture into eggmixture. Stir in pecan pieces or halves last.

o Pour filling into crust. Bake pie until filling is slightly puffed around edges and centeris set, about 55 minutes. Cool pie completely on rack before serving or putting in the

refrigerator.

Note : Next time Id omit the corn syrup and only use the juice from one lemon


19/24

From Griff and JohnOur new Favorite Pumpkin PieDIRECTIONS

CRUST: Use Pillsbury frozen pre-made pie dough unless you have a favorite receipt Pre-bake the crust while youre prepping the filling. Remove when cooked, let cool slightly. Leave oven at 450 when you take out the crust for when you bake the pie.

FILLING:Ingredients to beat together cold 1 cup each heavy cream

1 cup whole milk 1 t. vanilla extract 3 eggs plus 2 yolks cup sugar (or less) cup (or more) maple syrup

Ingredients to cook together 1 (15 oz.) can pumpkin puree

1 (15 oz.) can candied yams 2 t. fresh ginger (grated or puree) t. cinnamon t. nutmeg 1 t. salt

While pie shell is baking, whisk cream, milk, eggs, yolks & vanilla together in a mediumbowl, then set this aside.

Combine pumpkin puree, candied yams, sugar, maple syrup, ginger, cinnamon, nutmeg& salt in a heavy-bottomed saucepan.

Bring to a sputtering simmer over medium heat.

Stir pumpkin mixture continuously to remove lumps until thick & shiny. About 15 ormore minutes altogether. Remove from the heat & whisk in the cream mixture & strain to remove any lumps. (I

mix it all together in the blender myself which takes care of errant lumps.) Pour the warm filling into the warm pie shell, put in 450 degree oven for 10 minutes. Reduce heat to 300 degrees for 20-35 minutes, or until center registers 175 degrees. Cool at room temperature 2-3 hours before serving to allow time to fully gel. Dont

put the warm pie into the refrigerator.

NOTES The receipt calls for draining the canned yams, & using cup sugar. I left in the syrup

from the yams for flavor & decreased the sugar; next time I would leave out the sugarall together & just use the yam & maple syrups. Ive used less cream & 2% milk instead of whole milk & it worked better than when I did

it per the receipt, which came out almost too creamy for me. Ive added more spices & a few dashes of Emerils hot sauce to give it a little piquancy. Hagan Daz Cinnamon Dulce de Leche ice cream & maple whiskey liqueur go with

this very well.

Cooks Magazine, November & December 2008


20/24

From Betty S

Oven Baked French Toast

Oven Baked French Toast - 6-8 servings1 loaf french bread sliced 1 inch thick6 eggs

1 & 1/2 cups half and half

1 tsp vanilla

1/8 tsp nutmeg1/2 tsp cinnamon

8 oz cream cheese (softened)

Topping:

1/4 cup butter (softened)

1 cup light brown sugar1 cup chopped nuts (walnuts or pecans)

Butter a 13x9 baking dish. Spread cream cheese on sliced bread, covering bottom of dish

with slices. Mix eggs and half and half, vanilla, nutmeg & cinnamon. Pour mixture overbread. Cover & refrigerate overnight. Make topping by mixing all ingredients, spread

over bread. Bake uncovered at 350 for 40-45 mins or until top is puffy & golden. Let

stand 5 minutes before serving.

Substitutions: I have used a loaf of bread from the bakery and cut it to the right thickness.Or, you can also use two slices of store bought bread, and basically make a cream cheese

sandwich, and lay that in the pan. It will be about the right thickness.

I have also made this with low fat, spreadable cream cheese. And there is no reason youcould not replace the six eggs with Egg Beaters or other egg substitute.

Cut the fat to the minimum by using diet bread, egg substitutes, 2% milk, and leaving out

the cream cheese and topping.


21/24

From Rick H in FL


22/24

From RICK H in FL


23/24

Banana Bread4 Ripe Bananas 1 stick melted oleo2 Cups Flour 1 Cup Sugar tsp Baking Soda 1 tsp Salt

2 Eggs

Blend all ingredients together; batter will be thick;pour into greased tube pan or rectangular pan.Bake at 325 until brown and firm on top.

Pumpkin Cranberry Bread2 Cups Sugar 15 oz Canned Pumpkin2 Eggs Cup Vegetable Oil2 Cups Flour 1 TBLS Pumpkin Pie Sp2 tsp Baking Powder tsp Salt

2 Cups CranRaisinsCombine first 8 ingredients; mix until all incorporatedfold in CranRaisins; Batter will be thick. Pour into tubpan or rectangular pan; bake @ 325 until top is browand firm.

From Lucy


24/24

From Betty S

Quick Vegetarian One Dish Dinner

Package of Rice-a-Roni, Spanish Rice10 oz. can niblet corn

8 oz, can mushroom pieces

14 oz can red kidney beans

1 can of tomatoes as required by Rice a Roni instructions

Prepare Rice-a-Roni as directed. Do not drain the tomatoes, add the juice, too. Five

minutes before it is done, add a drained can of mushroom pieces, and a drained can of

niblet corn. Those who insist on meat in a dish can add a pound of lean ground that has

been browned, or chop up left over meat loaf and add that. Finish cooking and let stand

for heat to get through the added ingredients.

eye on the palm beaches recipe book 1.11.09

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