"Irish Coffee Fudge And St. Patrick's Day - A Match Made In Heaven"

"Irish Coffee Fudge"

St. Patrick's Day is Thursday and that means corned beef and cabbage will soon be boiling up, in pots, in homes and homesteads from one side of the Atlantic to the other...

So besides this classic staple of culinary corned beef perfection, green beers and soda bread what other Irish inspired indulgences might you partake of...

For me, a connoisseur of all things coffee, I turn to that wonderful staple the "Irish Coffee"

"Whiskey and Fudge"-what a combination...

This hot drink has long been a favorite in Irish pubs with a popularity that could be said to rival a great stout (as tough as that may be).

"Decadent Whiskey Fudge"

Joe Sheridan, it's creator, had the right idea when he first combined a robust Irish whiskey with rich, black coffee and created the original Irish Coffee Cocktail...

Despite some common shortcuts that have been taken in the past, a great Irish Coffee is not as simple as adding a shot of whiskey to a cup of coffee. No, this is a well-planned, carefully constructed coffee drink that should be mixed with the care of any modern latte or cappuccino...

For this sweet and indulgent recipe I took the incredible essence of my favorite Coffee Cocktail and worked it into a wonderfully decadent, mildly intoxicating, batch of deliciously sweet fudge...

Truly Saint Patrick and my wild Irish ancestors were with me on the day I decided to play around in my kitchen creating this...

"Irish Eyes Are Smiling"

 

So in honor of my Ó Céileachair (anglicized to Kelleher) ancestors, who immigrated here during one of the many famines to strike the heart of that beautiful Emerald Isle, I give you this addition to your next St. Paddy's celebration...

Trust me; just as Ó Céileachair means a "lover of company", your friends will be feelin' the luck of the Irish and loving you too after enjoying a few of these sinfully tasty little devils- because they are, oh so "Definitely Delish"

"Cutting up something yummy for Family"

"Irish Coffee Fudge"

Ingredients:
Coffee layer:
2 bags Semi-Sweet Ghirardelli Chocolate Chips (12 oz. each bag)
1 can Sweetened Condensed Milk (14 oz.)
8 tablespoons Jameson Irish Whiskey (½ cup)
2 tablespoons Espresso Powder (Nescafé Instant coffee is also a good alternative)
1 tablespoon Cornstarch

 

Irish Cream Layer:
1 ½ bags of Ghirardelli White Chocolate Chips (11 oz.)
1/4 cup Sweetened Condensed Milk
1/4 cup of Bailey's Irish Cream
2 teaspoons Cornstarch

Other:
Nescafé Instant Coffee, for dusting (2 teaspoons)
11x7 or 8x8 deep sided pan lined with plastic wrap

 

"Sweet, decadent and delicious"

Directions:
1. Mix Jameson Whiskey, Cornstarch and Espresso powder in a microwave safe measuring cup. Then heat in the microwave for 40 seconds, stirring halfway through...
2. Set aside in fridge to thicken; then in a separate cup repeat with Bailey's Irish Cream and Cornstarch, also setting it in fridge to thicken slightly...
3. Meanwhile in 2 separate (large) Microwave safe bowls add the chocolate chips; both bags of dark chocolate to one, and the white chocolate in the other...
4. Add a full 14 oz. can of sweetened condensed milk to the dark chocolate chips, and a 1/4 cup of sweetened condensed milk to the white chocolate...
5. At this time pour the Jameson and Espresso mixture into the bowl of Dark Chocolate and heat in the microwave 20 seconds at a time, stirring in between heating’s until the chocolate has just melted—set aside and stir until a thick consistency is reached...
6. Pour and evenly spread the chocolate mixture into the plastic wrap lined baking dish or pan-then dust sparingly with Nescafe instant coffee...
7. Now add Bailey's Cream mixture to the white chocolate and heat in the microwave 20 seconds at a time, stirring, until chocolate just melts...
8. Continue stirring on the counter till smooth and then pour into prepared dish, overtop the dark chocolate—then spread smoothly covering the dark chocolate...
9. Dust sparingly with Nescafe Espresso powder, cover and cool in the refrigerator overnight—cut into 1 inch squares the next day and serve cool…
Note: Keep refrigerated until ready to serve; depending on pan size, makes between 60 and 80 pieces...

"Perfect for the holiday or that Irish Coffee lover in your life"

"The Perfect Steak"

"The Perfect Steak"

It was another wonderful night with my Baby and I decided to cook us up some yummy steaks tonight...

So, after a quick trip to the butcher, I came home with some beautifully marbled and extra thick Aged Shell Steaks...

Letting them sit on the counter and come to room temperature (for about a half hour or so) is key, otherwise you will over cook the beef before the center warms at all...

"Sunlight breaks across the Shore"

While they were sitting I prepared some asparagus with heirloom tomatoes, lightly smashed garlic and thyme for the oven-a little sprinkle of salt and pepper to taste, and then it was time...

Turning on both the oven, and stove top, I began preheating both; 400 degrees for the veggies to roast and high heat for my cast iron skillet...

"NY Shell Steaks-thick cut and delicious"

Now, using paper towels, I dried off the steaks and then seasoned them simply with some fresh Cracked Pepper and "Fleur de Sel" Coarse Sea Salt...

A quick drizzle off "Kalamata" Olive Oil into the super hot pan and in go the Steaks...

With the pan so hot the steaks get a nice sear going quickly and after just a few seconds they're ready to be turned over...

A little attention, turning the steaks every 30 seconds to cook evenly and just the simplest of ingredients-garlic, thyme, salt and butter...

"The Sunrise rainbow-hearted steals athwart the misty brine"

Then in almost no time at all you're left with these beautifully crusted and seared Steaks cooked to perfection...

So unbelievably tasty and flavorful; and with the roasted Asparagus, Tomatoes and Garlic on the side-just like fine dining in the best Steakhouse in town...

A wonderful & simple dish that me and my Sweetie enjoyed immensely- and oh so "Definitely Delish" 

"The most beautiful Steak in the World"


"The Perfect Steak"

Ingredients:
2 Thick Cut Steaks (I used NY Shell Steaks)
2-3 large cloves Garlic
6-8 Sprigs fresh Thyme
1-2 tablespoons Olive Oil (Kalamata)
2 tablespoons Irish Sweet Cream Butter
Coarse Sea Salt (Fleur de Sel)
Cracked Black Pepper

 

"Perfectly Crusted & Delicious"

"Perfectly Crusted & Delicious"

Directions:
1. Remove packaging and pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed...
2. Place cast-iron skillet on high heat on stove top and preheat for 5-7 minutes...
3. Grind fresh pepper over steaks and sprinkle liberally with coarse salt; mopping up seasoning from cutting board with steaks...

"Love mine on the rare side...Yum"

4. When pan is preheated, add 1 tablespoon of Olive Oil and immediately place steaks in pan. (Should hear the steaks sizzling)
5. After 30 seconds turn steaks over, they should already have a nice brown sear going-continue cooking turning steaks every 30 seconds to insure even cooking...
6. Place the steaks on their edges, tilting the pan so the drippings run towards the meat...
7. Place Steaks flat again and add the lightly crushed cloves of Garlic, sprigs of fresh Thyme, a touch more Oil and a light sprinkling of Sea Salt...

"So Stunning & So Simple"


8. Add 2 tablespoons of sliced Irish Sweet Cream Butter, melt and then baste steaks with it and the pan drippings...
9. Check for your desired level of temperature (rare to well done) with an instant-read thermometer or cut and check the color...
10. Rub steaks with the garlic cloves from in the pan and when cooked to your liking remove to a cutting board and cover loosely with tin foil for 3 or so minutes...
11. Slice and serve with roasted vegetables or whatever side you prefer...

Notes:
1. Serve with a nice full bodied Red Wine; my favorite for this is an Italian Amarone or South American Malbec..
2. Side dishes can range anywhere from baked potatoes, creamed spinach to prosciutto wrapped roasted asparagus-use your imagination and go crazy...

"Coq au Riesling-the little known French Stew"

"Coq au Riesling"

"Coq au Riesling" is at the very heart of Alsatian cooking, and those who think it is only another version of "Coq au Vin" could not be more wrong...

In both Alsace and Lorraine it is a fairly thick, creamy stew often made even richer by using egg yolks...

For this version I've eschewed the yolks for just the heavy cream; but, as you'll note, the mushrooms have been both sautéed as well as cooked with the chicken throughout—this is a factor that affects both the flavor and texture of the dish...

Traditionally this might be accompanied by a "Nouilles à l'alsacienne" and Red Cabbage or baked Endive along with a cheesy Aligot...

For us today, though, I decided on the hot buttered noodles along with a serving of French petit sweet potatoes on the side...

"Coq au Riesling" is served in family restaurants all through Alsace; but for me and my family in our home, this one is most assuredly -oh so "Definitely Delish"

"Cooking up the wine and mushrooms"

"Coq au Riesling"

Ingredients:
4 tablespoons Butter
1/2 tablespoon of Olive Oil
2 small Sweet Vidalia Onions, finely chopped
4 ounces lean Pancetta, thick cut & diced
2 cloves Garlic, thinly sliced
8 Chicken pieces, 4 breasts & 4 thighs (I deboned, leaving skin on)
6-8 ounces Cremini Mushrooms, sliced
1 2/3 cups Riesling Wine
1 cup Heavy Cream
1 teaspoon fresh Thyme
1 Bay Leaf
1 Shallot, minced
1/8 teaspoon ground Nutmeg
1 tablespoon fresh Italian Parsley, chopped
Sea Salt & Pepper to taste
1 tablespoon Flour

"Sauteed Mushrooms"

"Sauteed Mushrooms"

Directions:
1. Remove bone (if desired) from the chicken pieces, leaving the skin on. Season with Salt and Pepper, sprinkling with a touch of flour and let sit at room temperature...
2. Chop, mince and slice the remainder of ingredients so that they are ready for you when you need them...
3. Melt the butter and oil together in a large pan on medium heat...
4. Add the chicken pieces and sear skin side down for 5 minutes or until nicely browned; flip them over and sear the other side for another 3 to 5 minutes. Remove from the pan and cover loosely in foil...
5. Add the onions and pancetta and allow to fry until the onions are soft and translucent and the bacon has rendered it's fat, browning slightly...
6. Add the garlic & shallot to the pan; then sauté for another 30 seconds before removing the mixture, with a slotted spoon, from the pan. (leaving the fat behind)
7. Add the mushrooms and allow to fry for 2 to 3 minutes, stirring...
8. Return the onion and pancetta mixture along with the browned chicken back to the pan...
9. Add the fresh thyme, bay leaf and nutmeg; then pour in the wine and allow everything to come up to a boil...
10. Turn down the heat to low and cover. Allowing it to simmer for 25-30 minutes or until the chicken is cooked through and tender...
11. With tongs and a slotted spoon; remove all of the ingredients you can, then turn the heat up to high and reduce the cooking liquid to around 1/2 a cup...
12. After that, add the heavy cream and stir until the sauce begins to thicken slightly—around 3 to 5 minutes...
13. Pour the sauce over the chicken, onions and mushrooms—or like I did; pour the sauce into a large measuring cup or bowl, then return all of your ingredients back to your pan and then pour sauce over top of everything. (Either way is good)
14. Add the chopped parsley and season with Sea Salt and Black Pepper, to taste.

"Delicious and rich Coq au Riesling"

Notes:
1. I used the same pan for cooking and serving, so I kept a 13x9 inch baking pan on the side for when I needed to remove ingredients and set them aside temporarily during the cooking process...
2. For a wine; a nice, not to sweet, Riesling is best—I used a Chateau Ste Michelle Riesling, myself, but there are plenty of choices out there...
3. I love Pancetta and Prosciutto diced up for dishes like this and Beef Bourguignon; but in a pinch, bacon is more then adequate...
4. A traditional side dish for this is a a dish of hot buttered egg noodles, seasoned with sea salt & pepper with a teaspoon or two of ground cumin added into it...

"Wine and Food by the Seashore"

"Egyptian Lentil Soup To Fixate On"

"Egyptian Lentil Soup with Lemon, Onion and Parsley to Garnish"

The fancy version of this soup is made with a little finely ground lean lamb or beef to enrich the flavor, but a vegetarian version is just as good and more typical of the lentil soup that has nourished Egyptians since the beginning of history...

I prefer using a mix of brown and red lentils (the red lentils break up into the soup stock adding an extra creaminess to the soup); but in a pinch I'll just use brown, or even toss in half a cup of split yellow peas....

"Sunset at the edge of the World"

For this version I eschewed the meat but punched up the flavor with the addition of both beef stock and chicken broth; as well, fennel seed is unfortunately a no go in this house but a dash of ground coriander, and turmeric, I felt worked nicely as a tasteful substitution...

Whether you alter this to vegan, or go all in with the lamb, it is most assuredly, and indubitably, oh so "Definitely Delish"

 

"Egyptian Lentil Soup"

"Egyptian Lentil Soup"

Ingredients:
1 large Sweet Vidalia Onion, coarsely
chopped
1 Carrot, peeled and coarsely chopped
1 rib Celery, coarsely chopped
2 tablespoons Olive Oil
2 teaspoons ground Cumin
1/8 teaspoon Turmeric
1/2 teaspoon ground Coriander
2 cups Brown Lentils
1 cup Red Lentils
1 Red Chili, whole
1 fresh Lemon, juiced
1 cup Beef Stock
4 cups Chicken Broth
2 cups fresh Spinach, sliced (about 5 ounces, you can use more or less)
1 tablespoon fresh Parsley, chopped
2 quarts Water (extra if needed or desired)
Sea Salt and Black Pepper, to taste
Lemon Wedges for serving
1 small Onion (sliced & warmed in oil to soften, or chopped fresh-for garnish)

"Egyptian Lentil Soup with Lemon"

Directions:
1. Pick over lentils and check for any small stones or other debris. Then chop and slice all of your vegetables...
2. In a heavy stockpot sauté the onion, carrot and celery on medium heat in Olive oil. (If using ground meat, add it at this time) cook for 5-7 minutes or until softened. (If using meat sauté till meat is browned, about 15 minutes)
3. Stir in the cumin, coriander, turmeric and beef stock—simmer for 2 to 3 minutes, then add the whole chili pepper...
4. Now add your lentils, chicken broth and water; cover and bring to a boil then lower heat to low and simmer uncovered for 30 to 40 minutes. (Add extra water 1/4 cup at a time if needed)
5. Remove the chili pepper; then add the lemon juice, and salt & pepper to taste...
6. Using an immersion blender (or regular blender) purée a portion of the soup, not more then half at most, I prefer it much less personally...
7. Finally, add in the sliced spinach leaves and parsley—then cook for two minutes more, allowing the spinach to wilt...
8. Now, serve it up hot with either some fresh chopped onion or sliced sautéed onion as a garnish with a pinch of fresh chopped parsley and lemon wedges...

"Sunshine o'er the rocky Shore"

Notes:
1. If using ground Lamb meat (or Beef, Pork or Turkey), add it during step 2 and cook on medium heat for 15 minutes with the Onions, Celery & Carrots. Adjust the temperature if needed to avoid burning onions etc...
2. I only ever use around 4 to 6 ounces of ground Lamb, just enough to flavor the dish but not overpower it-you can of course use more or less if desired, but it will alter the taste and texture of the soup to some degree...
3. I like fresh, roughly chopped Onion to garnish the top of mine with for the sharp taste and crunch of the raw onion; but you could also slice some onion thinly and lightly sauté it in oil till just softened and then spoon some of the onion and oil over top of each bowl of soup...
4. I like the tinge of lemony flavor from the juice, as well as squeezing some more on top before digging in; but not everyone enjoys it as much which is why I serve the lemon wedges on the side-also fresh squeezed lemon juice is a must as the bottled/plastic lemon variety is to sharply flavored and concentrated to use I feel...

"Veal Bolognese Balls with Pasta & Garlic in Oil"

"Veal Bolognese Meatballs"

I love coming home, or getting up on a weekend and throwing a huge pot of sauce on to simmer the whole day. Especially when it's my "Sunday Gravy" or "Bolognese Sauce" recipes; which are just full of a ton of yummy, delicious flavors & meats...

Time, though, is not always on my side. So not to long back I worked out a way of cutting the time down on my personal "Bolognese Sauce" recipe from 6 or 7 hours of slow cooking, simmering, goodness to a more manageable 3 hours or less - which has been nothing short of incredible if you ask me...

Now after years of doing certain things a certain way; my "Bolognese" perfected, my meatball recipe for my "Sunday Gravy" set - I decided it was high time to try to play around with everything and make something new out of thin air...

"Baked Meatballs & Pasta"

 

So taking up some of my very best, tried and true recipes; I then force-ably smashed them together, and from the scattered remnants I started picking through the fragments of tasty puzzle pieces left hither & thither across the length & breadth of my kitchen island...

 

From these bits and pieces of culinary invention I began to cobble together a new, imaginative, culinary creation for me and the family to enjoy - and that's where this delicious dish first sparked to life...

"Venice, bella Venezia"

So fitting some of the tastes and ingredients of my "Bolognese" with my recipe for "Meatballs" and throwing that in with a slightly altered version of my "Capellini Aglio e Olio" I ended up with this extremely tasty dinner treat; which, for want of a better name, I am calling for now "Veal Bolognese Balls with Pasta & Garlic in Oil" or "Vitello Bolognesi Sfere con Capellini & Aglio e Olio"

I know, I know; I definitely need to figure a better name down the road for this tasty pasta dish but for now it'll do, because regardless of what it's called - it is, oh so "Definitely Delish"

 

"Veal Meatballs & Pasta"

  "Veal Bolognese Style Meatballs with Pasta & Garlic in Oil"
  (Vitello Bolognesi Sfere con Capellini & Aglio e Olio)

Ingredients:
For Meatballs:
1 pound ground Veal
4 ounces lean Pancetta (or Prosciutto), thick cut & diced
1/2 cup Panko Bread Crumbs
1/2 cup Parmesan, Asiago & Romano cheese, grated & mixed
1/4 White Wine
1/4 Red Wine
1 tablespoon Tomato Paste
2 cloves fresh Garlic, finely chopped
1/4 cup Fresh Italian parsley, finely chopped
2 Eggs, room temperature
1/2 sweet Vidalia Onion, minced
1/2 teaspoon each of Sea Salt and Black Pepper

"The Grand Canal in Venice"

For Pasta:
1 lb dried Capellini pasta
1/2 cup Olive Oil
4 tablespoons Butter
9 large garlic cloves, cut into thin slivers
1 tablespoon crushed red pepper flakes
1 cup fresh parsley, minced
3/4 cup white wine (Pinot Grigio or Sauvignon Blanc)
1 teaspoon fresh Basil, minced
1 teaspoon fresh Oregano, minced
1/4 teaspoon Paprika
1/2 cup Parmesan, Romano & Asiago cheeses, freshly grated & mixed together
1 teaspoon Pink (or Sea) Salt
1/2 teaspoon Ground black pepper
1 lemon, juiced 

Directions:
For Meatballs:
1. Place ground Veal (Beef or Beef substitute if desired) in a bowl and then add both the red and white wine; mix them together, then allow to sit at room temperature for 30 minutes...
2. Meanwhile grate your cheese, chop your parsley and mince your onion and garlic in preparation...
3. At this time heat a small frying pan over medium to medium high heat and cook your pancetta (or proscioutto) till it just begins to brown, 2-3 minutes, then remove from heat. (Do not overcook, it will cook more in oven)
4. Pre-heat oven to 350 degrees Fahrenheit (see Notes for options); then add all of your meatball ingredients to the bowl containing your meat, and mix extremely well using your hands...
5. Take out a cookie sheet or baking tray with a lip and begin rolling your meatballs; I try not to pack them overly tightly, and stick to medium and small sizes so that you make a good amount of meatballs from the bowl of mix...
6. Place each meatball onto the baking tray, and once you've used up all of the meat, place them into the oven to bake for 30 minutes or cooked through. (Do not overcook to avoid drying them out) While they bake, prepare your pasta...

"Baked Meatballs with Pasta and Garlic"

For Pasta:
1. Bring a large pot of salted water to boil and add the pasta, cooking until al dente, about 3 minutes (for Capellini); reserve 3 cups of cooking liquid from the pot on the side, then run the pasta itself under cool water to stop the cooking process....
2. Heat olive oil in a large pan over medium heat...
3. Add garlic and stir frequently until the garlic is nice and golden...
4. Then add red pepper flakes, salt and pepper...
5. Next add 4 tablespoons of butter and melt, stirring...
6. Continue cooking for 2-3 minutes more, then add in the 3/4 cup of white wine and cook for an additional minute or two before adding the pinch of basil and dash of paprika...
7. Add the Al dente cooked Pasta directly to the pan. Toss until it is thoroughly coated with the garlic oil, add reserved cooking liquid (1/2 cup at a time) as needed to thin the butter/wine/garlic/oil sauce on the pasta...
8. Add several pinches of parsley and a couple of tablespoons of fresh grated Parmesan, Romano & Asiago cheeses along with the juice from 1 lemon and stir...
9. Now add the baked Veal Meatballs to the pot, mix in and cook - stirring to meld flavors for a couple minutes more.... 
10. Remove pan from heat; add the remaining parsley, grated cheeses and then toss well. Check for flavor and adjust the salt & pepper if necessary. (If needed add additional reserved cooking liquid) 
11. Garnish with more Parsley and Parmesan if desired—then serve and enjoy....

"Saint Mark's Square, Venice"

Notes:
1. Serve with a nice white wine; such as a Sauvignon Blanc or Pinot Grigio. Also, hot crusty Italian bread with plenty of softened butter as well as extra grated cheese is a must in our home when serving this up...
2. Alternatively you can cook the Meatballs in a 400 degree Fahrenheit oven for approximately 20 minutes, or until cooked through...
3. If you are against veal, or dislike beef or pork you can also try this with ground turkey or chicken - though the taste will be different depending on the meat or meat mix you use...

                                 

                                

"Cooking up some Korean style BBQ way ahead of the Summer Weather"

"Korean Beef Bulgogi"

After a week of crazy weather here in New York; from warm and wet to freezing cold with "tornado like" gusts of wind, we finally have some calmer skies and sunshine...
So since the day is remarkably nice out for a change, I decided to try out a little something new on the menu today...
So, cranking up the grill (and it's not even summer grilling season yet), I got to work...
What I ended up making for us was "Korean Filet Mignon Beef Bulgogi"
Bulgogi means "fire meat" and has more to do with the style of cooking involved; though I have to say, that there is definitely a nice lil kick to the sauce I created as well...

"Beef Bulgogi with Pickled Veggies"

"Beef Bulgogi with Pickled Veggies"

It was so tasty; from the toasted sesame seeds, sliced green onion and tender sliced filet - all the way thru the varied flavors of the "Homemade Sauce" it was tossed in, to coat....
Alongside of that I added a small serving of thin rice noodles tossed in toasted sesame oil with toasted sesame seeds an scallions to garnish, and a spoonful of vegetables pickled in sugar, vinegar, lime juice and chili-garlic sauce....
Loved the taste, because it was so "Definitely Delish"

 

"Sun light through the clouds at the Peace and Plenty Inn"

"Korean Beef Bulgogi"

Ingredients:
3 tablespoons Scallions, sliced
2 tablespoons Toasted Sesame Oil
2 tablespoons Toasted Sesame Seeds
1/4 cup Dark Brown Sugar
1/4 cup Rice Wine Vinegar
2 tablespoons Japanese Soy Sauce
1/4 teaspoon fresh Ginger, finely grated
2 teaspoons Garlic, minced
2 teaspoons Chili-Garlic sauce
1 tablespoon Water
1 1/2 teaspoons Cornstarch
Sea Salt and Ground Pepper, to taste
12-16 ounces lean Sirloin (or Filet Mignon), sliced
1 package Thin Rice Noodles

Directions:
To Make Sauce:
1. Simmer brown sugar, vinegar, ginger, garlic, chili-garlic sauce and sesame oil in a small saucepan over medium high heat for 3-4 minutes...
2. Combine water and cornstarch and whisk it into the sauce; return to a high simmer and cook for 1 minute more, then remove from heat and set aside...

"Korean Beef Bulgogi" with "Pickled Veggies" and "Thin Rice Noodles"

Remaining Directions:
1. Toast sesame seeds in a 325 degree oven for 10-15 minutes (being careful not to burn), remove and set aside till ready to use...
2. Turn on grill and/or pre-heat grill pan; then slice beef into strips about 3/4's of an inch thick and several inches long...
3. Pat dry and season with a tiny bit of sea salt and pepper; also begin to cook rice noodles according to package directions at this time...
4. Brush grill top with oil and arrange slices of beef and cook for about 2 minutes per side (or a little less if you prefer it to be rarer) - once done toss cooked beef in a bowl with 3-4 tablespoons of the prepared sauce, tossing to coat...
5. Arrange on a plate and garnish with sliced green onions (scallions) and toasted sesame seeds...
6. Serve with cooked rice noodles tossed with toasted sesame oil, toasted sesame seeds and sliced scallions (I served mine with pickled matchstick cut vegetables-see Notes for info)

Notes:
1. Serve left over sauce in small dipping bowls on the side of each serving plate...
2. For a side dish try this one below or serve with fresh stir fry veggies of your choice, mixed with some of the "Beef Bulgolgi" sauce...

"Pickled Matchstick Cut Vegetables" (additional side dish recipe)

"Korean Filet-Mignon Beef Bulgogi"

"Korean Filet-Mignon Beef Bulgogi"

Ingredients:
1/2 cup Red Cabbage, sliced/shredded
1 1/4 cups Carrots, cut into matchsticks
3/4 cup Yellow Squash, cut into matchsticks
1/2 cup Bean Sprouts
1 teaspoon Soy sauce
1 teaspoon Sesame Oil
1 tablespoon Scallions, sliced
1 tablespoon Brown Sugar
2 tablespoons Rice Wine Vinegar
1 tablespoon Olive Oil
1 tablespoon Lime juice
1-2 teaspoons Chili-Garlic sauce
1/2 teaspoon fresh Ginger, grated (or minced finely)

Directions:
1. Cut vegetables accordingly and toss together; then in a separate bowl, whisk remaining ingredients together...
2. Toss vegetables with liquid ingredient mix and cover and refrigerate for 1 hour to meld flavors, adjust taste with sea salt, pepper or additional vinegar & oil if necessary...

"Stepping out of my comfort zone with some Chicken Vindaloo"

"Chicken Vindaloo"

Recently I decided to step out of my comfort zone and try a type of cuisine that I never had before; my decision of course was greatly influenced by two amazing, and awe inspiring, women that I've befriended here in the Foodie community...

The incredible Indian inspired dishes that both are always creating, on their own sites, always look so wonderfully delicious that I finally had to take the plunge and attempt one myself...

So in keeping with this, my culinary journey of discovery, I first did a small amount of searching, through various media, to decide on what to choose for my first attempt at Indian Cuisine...

"Chicken Vindaloo"

What I ended up coming across again and again where recipes for "Chicken Tikka Masala"; to me it seems like it is the go to dish for anyone attempting Indian cooking for the first time, and that it's one of those dishes that any non-Indian always orders at a restaurant. Now there's nothing wrong with that of course, but for me, well I just have this need to be a tiny bit different...

 

It was then that I came across this photo for this wonderful dish, "Chicken Vindaloo" and I knew I had found what I was looking for; now I know what you might say, the origins for this dish aren't strictly Indian — but what the Goan's have done to make this dish their own is truly amazing and I hope that in the creation of my own version of this recipe, that I've honored the traditions of cooking they created...

"Chicken Vindaloo" with fresh "Naan"

So after lots of research, and a big comparison of recipes from all sorts of people and all sorts of sources I learned that this dish has it's roots in a Portuguese dish known as "Vinha de Alhos" which translates as "Wine and Garlic". You see; Goa was for a long long time a colony of Portugal and as such the transfer of cuisine, culture, religion and architecture flowed back and forth constantly between them. This dish is one such item, and a tasty one at that...

Another item of note before I get on to the good stuff. (The Recipe) 
I've made this several times now and have fluctuated back and forth between using potatoes or not. I have enjoyed it both ways so I've included it as an option; but I was amazed to find out that besides being used as a way to stretch out the dish due to the expense of meat (potatoes are of course cheaper), but that it was partly due to a corruption and mistranslation of the name...

You see; the Portuguese dish "Vinha de Alhos" became over time "Vindalho" which finally became "Vindaloo" and funny enough "Aloo" is the Hindi word for "Potato"—what's the chance of that, right...

Regardless, though, whether you use potatoes or not, my recipe or a family favorite—this dish is, most assuredly, "Definitely Delish"

"Delicious Chicken Vindaloo"

"Chicken Vindaloo"

Ingredients:
For Chicken and Base:
3-4 Skinless Chicken Breasts, cut into pieces
17 ounces chopped cooked Tomatoes
1-2 tablespoons Tomato Paste
1 Red Onion, finely chopped
1 small Sweet Onion, finely chopped
6 cloves of Garlic
2 tablespoons Olive Oil
4-5 small gold potatoes, halved (optional, see Notes)
2-3 tablespoons flour
Sea Salt and Ground Pepper, to taste

For Vindaloo Spice:
1 tsp ground Cumin
1/2 tsp ground Turmeric
2 teaspoons Garam Masala
1 tsp Mustard Powder
1 tsp ground Coriander
1/2 tsp cayenne pepper (or 3 red chiles, finely chopped)
1/4 tsp ground Cinnamon
1/4 tsp ground Cloves
1 tsp Sugar
1/2 tsp Paprika
1 inch square fresh Ginger, finely grated
6 tablespoons White Wine Vinegar 

"Rice, Spinach, Hummus and Chicken"

Directions:
1. In a bowl; add all of the ingredients for the Vindaloo Spice blend, stir together and set aside till needed—then pre chop your onions and garlic so that they're ready...
2. Rinse, pat dry and slice Chicken Breasts into pieces and toss with flour—then sprinkle with a tiny bit of salt and pepper...
3. Pre-heat deep sided sauté pan or pot on medium high heat. Add 1 tablespoon of Oil, the Chicken and then cook to brown & sear on the outside, approximately 5 minutes. Remove Chicken from pan and set aside loosely covered in foil...
4. Reduce heat to medium (or medium low depending on stove top) and add the additional tablespoon of Oil as well as the Garlic and Onion, sautéing till softened—about 5-7 minutes. (be careful not to burn)
5. Stir in the tomato paste with the onion and garlic, cook for 1 minute— then add the tomatoes, Vindaloo spice, Chicken and Potatoes (if using).
6. Stir well and cover, bringing the mixture to a boil—then reduce heat to low and simmer for about 30 minutes. Be sure not to let the Chicken dry out, adding water a 1/4 cup at a time only if necessary...
7. When the chicken is cooked through and the potatoes (if using) are tender, taste, adding Sea Salt and Pepper if needed...

"Tasty Indian Vindaloo"

Notes:
1. Potatoes are optional, have done both with or without. When using baby golds and reds are good, I especially like these French sweets available by me as it cuts some of the heat nicely...
2. Serve with oven warmed Naan bread and some sides, Pilau Rice or some other Indian inspired dishes...
3. This is a little less spicy version then some I've seen; but, if you prefer it to be even more so—just add additional 1/4 tsp's of cayenne, cinnamon or red pepper flakes...
4. I served my dish with both a Rice and Couscous; as well as a Scallion Pepper Spinach dish, a Mint & Cumin Yogurt sauce, Harissa Hummus and Naan bread...

"Look under recipes for additional Side Dishes to use alongside the Chicken Vindaloo" 



"Pastelitos for all Occasions"

"Sweet & Savory Pastries"

"Sweet & Savory Pastries"

 

So recently I played around with this wonderful pastry recipe that had been floating around in my head for more than a little bit...

So good and so tasty"

So good and so tasty"

This of course was the "Pastelitos" or Cuban Pastries I made and posted not so long ago...

 

Of course, at the time, I had only done the one version (Inspired by the movie "Chef" in no small part—definitely watch it if you haven't yet); it was a sort of mini Cubanos sandwich pastry which I just loved for it's scrumptious mix of savory and sweet...

This time, though, I decided to go all out and create a veritable multitude of "Pastelitos Pastries" to bring in to work. (As well as a few for friends & family to enjoy at home)

"Hard at work making some Good Eats"

"Hard at work making some Good Eats"

 

 

So to get down to the details, and without any further ado, I give you my four delectable and delicious Cuban Puff Pastries....

Pastelitos de Carne, Queso, Cubanos and Nutella Queso...

Each different but equally wonderful; from the sweetened cream cheese filling off the one to the savory meaty picadillo filling off another. (Love the capers and pimento stuffed olives mixed in–Yum)

"Love the sweet outer shell of puff pastry"

"Love the sweet outer shell of puff pastry"

Everyone ate them up lickety-split and now are constantly asking when I'm bringing in more for them. (I think it's the sugary syrup coating on top of each–I could eat that all day)

 

 

Such a wonderful, easy and enjoyable dish to make and share and oh so—
"Definitely Delish"

 

 

"Cubanos style"

"Cubanos style"

 

 

 

"Pastelitos"

Ingredients:
For Puff Pastry:
10 ounces unsalted Butter
1/2 cup cold water
1 teaspoon fine Sea Salt
2 cups all-purpose flour

For Simple Syrup:
1/2 cup white sugar
1/2 cup water

"Various fillings-from meat to sweet"

"Various fillings-from meat to sweet"

For Egg Wash:
3 eggs, beaten
2 ounces water

For Filling:
Nutella
2 (8 ounce) packages Cream Cheese
1 teaspoon Lemon juice
1/4 cup white Sugar
2 tablespoons Milk
(see notes for other options)

Boxing them up as I go"

Boxing them up as I go"

Directions:
For Puff Pastry:
1. Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside...
2. Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses...
3. Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process...
4. Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough...
5. Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough...
6. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm...

"So yummy and delicious"

"So yummy and delicious"

For Pastelitos:
1. Pre-heat oven to 350 degrees Fahrenheit; then prepare simple syrup by mixing water and sugar in a small saucepan and bringing it to a boil, then lowering the temperature to low and simmering for 5 minutes-afterwards remove from heat and allow to cool...
2. For the Cream Cheese mixture; take two packages of cream cheese at room temperature. Then with an electric mixer, mix in two tablespoons milk and lemon juice and blend until smooth. Gradually add sugar and continue mixing until fluffy...
3. Now take the sheet of puff pastry you've constructed and cut it into shapes; circles, triangles, squares or whatever you like...
4. For cream cheese filled add a small amount of the cream cheese mixture to the center of each piece of puff pastry...
5. For the Nutella and sweetened cream cheese filled; add a small amount of nutella (best if you've pre-measured onto wax paper in heaping teaspoons and frozen in freezer), followed by a heaping tablespoon of cream cheese mixture...
6. Moisten the edges of the dough strips with a little water. Cover each filling covered piece of dough with the remaining two dough pieces. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands...
7. Brush the top with an egg wash (3 eggs beaten with 2 ounces of water), then bake in the oven for 30 to 40 minutes -- pastry should be crisp on top and lightly browning...
8. Remove the pastries from the oven and brush with the simple syrup (recipe above). Return to oven and bake an additional five or six minutes...
9. Let cool slightly, and then enjoy...

"Definitely can not get enough of that deliciously sweet dough"

"Definitely can not get enough of that deliciously sweet dough"

Notes:
1. You can make all sorts of other filling types for  meat filled, cuban sandwich style (which I've done) and any and all sorts of other interesting ideas-be creative and have fun with it... 


"Not a Farm Stand but not quite a Supermarket"

"Always such fresh fruits to choose from"

"Always such fresh fruits to choose from"

Today I want to talk about one of my favorite places to be....

Now some of you might already be thinking of some exciting location, history filled country or foodie Mecca such as New Orleans or Paris (Take your pick)

Well, you'd be both right and wrong today—for even though I do so love those places, and New Orleans is the city that truly stole my heart with its history and food (chicory coffee and beignets anyone)

What I am actually referring to today is all of these wonderful "Farmer's Market Stores" popping up all over the place...

"Definitely my favorite place to shop"

"Definitely my favorite place to shop"

I recently, in a guest post I did for Lizzy at ATastyMess.Com, went into how much I love all the Farm Stands and Farmers Markets that open up from spring thru to the fall—but in creating a recipe for her site I lacked the time to really detail one place I've become so enamored of lately....

"The best meat, dry aged and cut to order"

"The best meat, dry aged and cut to order"

 

And that are these giant Farmer's stores; here on Long Island we have The Fresh Market, Pat's and a few others to a lesser degree, but by far my favorite has been "North Shore Farms"....

It's like they've taken everything I love and shoved it all together into one beautiful organic location....

 "Right across from fresh baked breads"

 "Right across from fresh baked breads"


Need the local butcher with his specialty cuts and aged meats-well, there he is...
The fish market with the latest catch or the fresh imports-there it is...

A bakery making breads and baked goods of all shapes and sizes; well there she is right across from your local deli filled with hot or cold dishes made that day...

"Farmers Market Vegetables"

"Farmers Market Vegetables"

Finally there's your favorite farm stand filled with every vegetable and fruit you could imagine, plus a few you couldn't name if you tried....

 

This, right here, is my mini-Nirvana; I'll go here wandering the aisles perusing the cheeses, the sushi, the meats and vegetables—and "bam" it'll hit me, this is what I'm making for dinner tonight....

It's Zen via fluorescent lights and cool air, enlightenment from yelled orders and ice packed with fish.....

"Cheeses from around the world"

"Cheeses from around the world"

It's my home away from home, when not traveling with my Baby—the place I go to find that one thing I need most for a recipe...

"Delicious Deli Items"

"Delicious Deli Items"

"So much fresh ingredients to choose from"

"So much fresh ingredients to choose from"

Be it Yucca root or French Feta, Fish Eggs or Three inch thick Shell Steaks....
My cooking paradise; and even though today I just wanted fresh fruit, it is still so
"Definitely Delish"

"Break Free of the Candy Conglomerates with some homemade Sweetness"

Time is running out; and if you, like me, find yourself caught out on a limb this "Valentine's Day"—look no further then right here...

How better to impress that Sweetheart in your life, then surprising them with some handcrafted treats...

 

 

Anyone can go down to the local CVS, Walgreens or Right Aid and pick up a box of pre-packaged, mass produced and thoughtless candy all wrapped up in a paper board heart by some anonymous candy robot in a factory tucked away in some small dark corner of the country...


Or you can step out of the shadows of the industrialized, corporatized candy conglomerates and do something from the heart for a change...

 

This right here, I kid you not, is the easiest and simplest recipe you'll ever make for that chocolate lover in your home this holiday—and I promise, not only will they love it but they'll be impressed and delighted to know that you cared enough to make their day special. From scratch...

 

 

So if my caramels seem to difficult and baking apple roses aren't your thing—try this recipe out, I think you'll find they are so "Definitely Delish"

 

 

"Simply Delish Fudge"

Ingredients:
2 (12 oz.) packages semisweet chocolate chips
1 can sweetened condensed milk
2 tablespoon water
2 teaspoon vanilla extract
1 cup chopped walnuts, toasted (optional)

Directions:
1. Line a 9x9 inch baking pan with waxed paper or plastic wrap; set aside. (The larger or smaller the pan, the thicker or thinner the fudge)
2. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water...
3. Microwave, uncovered, for 1 minute; stir. Continue microwaving 20 seconds at a time until chocolate is melted and smooth—about 1 minute more...
4. Stir in nuts (if using) and vanilla extract...
5. Pour mixture into prepared dish and spread it evenly...
6. Chill fudge about 1 hour in refrigerator until firm...
7. Cut fudge into 1 inch squares. Makes 24 to 48 pieces depending on size and shape of pan used...

Notes:
1. This is a super simple way to make fudge and is easily altered to suit tastes or to change it up...
2. Change or mix nut types, or leave them out completely...

 

"Wake up the Romance this Valentine's Day"

Well it's another cold winters day here in New York, and I'm in my kitchen thinking about what to do for Valentine's Day this year...
Well after more then a little bit of thought, and a tiny measure of anxiety, what else could I possibly do but roses—I mean you can't go wrong with roses, right..?
So after deciding to stick with tradition you would think I'd be done; but nothing could be further from the truth, taking the traditional I immediately tossed it on its head and got creative—and that's where this idea was born, the "Apple Rose Cinnamon Pecan Roll"

I mean what better way to wake up your loved one in the morning then the smell of hot cinnamon rolls and baked apples served up with some fresh brewed coffee...
You'll have a whole day yet for the candy hearts, long stem roses and homemade confections—so why not start with a rose that'll really impress when your special someone first opens their eyes on this Sunday...
I think you'll find that they'll be both amazed, and impressed, by your choice; but even more importantly, their stomachs will be beyond satisfied by your thoughtfulness this holiday—because these are, without doubt, so "Definitely Delish"

 

"Apple Rose Cinnamon Pecan Rolls"

IMG_6677.JPG

Ingredients:
For Dough:
2 3/4 cups all-purpose flour (measured correctly)
3 Tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
1/2 cup water
1/4 cup milk
2 1/2 Tablespoons unsalted butter
1 large egg
For Apples:
3 medium Rome apples
4 tablespoons sugar
2 tablespoons lemon juice
For Filling:
1/2 cup toasted chopped pecans
1 tablespoon melted butter
5 tablespoons organic sugar
2 teaspoons ground cinnamon
1/4 ground cloves
For Topping:
1-2 tablespoons of raspberry or apricot preserves (I used my homemade Blood Orange marmalade)

Directions:
1. Set aside 1/2 cup of flour. In a large bowl, sift the 2 1/4 cups flour, the sugar, salt, and yeast together until well mixed-then set aside...
2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch...
3. Stir the butter mixture into the flour mixture; then add the egg and only enough of the reserved flour to make a soft dough. I only needed about a 1/3 cup, but you may need the full 1/2 cup. (Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency)
4. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes...
5. After 10 minutes, roll the dough out in a 12x12 inch rectangle...
6. Pre-Heat oven to 400 degrees Fahrenheit. Then spray a regular-size muffin pan with non-stick baking spray...
7. Wash and core apples. Then thinly slice each one, leaving the peel on...
8. In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking...
9. Drain apples, and place on paper towels to dry and cool completely...
10. Melt 1 to 2 tablespoons of butter and brush dough; now mix sugar, cinnamon and cloves together in a small bowl—then sprinkle the mixture on the surface of the dough, followed by the chopped toasted pecan pieces....
11. Using pastry cutter (or pizza cutter), cut dough into 12 (1-inch) strips...
12. Arrange cooled apple slices end to end down each strip; with the apple peel end overhanging the edge slightly, and overlapping each other partially...
13. Carefully roll up each strip, and place in the muffin (cupcake) pan...
14. Brush the tops of the apples gently with the preserves; then bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack...
Serve and enjoy!

 

"Dark Chocolate Salted Caramels for your Sweetheart"

IMG_6674.JPG

Chocolate may be the go-to sweet for Valentine’s Day, but it’s time to show caramel a little love.
It’s been relegated to a supporting role in heart shaped boxes of candy for far too long. So this year, it's about time we let caramel be the star...
Golden brown caramel is versatile enough to hold its own as a candy, plain or embellished. This version, covered in dark chocolate ganache and the wonderfully tangy crunch of the sea salt is sure to impress your sweetheart this Valentine's or any day...

IMG_5379.JPG

This recipe, I am excited to report, is one that has been published here in New York for the Valentine's Day holiday. It was lucky enough to be included in the New York Newsday's (which has a circulation of up to over four hundred thousand papers) "What's Happening Long Island" magazine insert...

 

IMG_6676.JPG

Definitely made my whole week to see it there, just so excited to share my recipes and as always I hope that anyone who tries one out enjoys them as much as me and my family does...

 

"Dark Chocolate Salted Caramels"

Ingredients:
Caramel:
2 cups packed brown sugar
1 cup Butter
3/4 cup light corn syrup
1 (14 oz.) can sweetened condensed milk
2 teaspoons vanilla extract 

Topping:
1 cup semi sweet chocolate chips
1/4 cup Heavy Whipping Cream
1 teaspoon or more coarse sea salt

Directions:
1. Line 9-inch square pan with aluminum foil, extending over edges. Butter bottom and sides of foil...
2. Combine brown sugar, butter, corn syrup and sweetened condensed milk in heavy 3-quart saucepan...
3. Cook over medium heat 6-8 minutes, stirring occasionally, until mixture comes to a boil...
4. Cook 20-25 minutes, stirring occasionally, until candy thermometer reaches 240°F-242°F or small amount of mixture dropped into cold water forms soft pliable ball. 5. Remove from heat; stir in vanilla. Pour into prepared pan...
6. Cool 2 hours at room temperature until set...
7. Combine chocolate chips and whipping cream in bowl...
8. Microwave 1-2 minutes, stirring every 15 seconds, until chocolate is melted.
9. Spread mixture evenly over caramels. Cool 5 minutes...
10. Then sprinkle with sea salt. Refrigerate until completely cooled...
11. Remove caramels from pan using foil; remove foil. Cut into 1-inch squares with sharp knife...
12. Wrap caramels in candy wrappers or waxed paper. Store refrigerated...
13. Remove from refrigerator 10 minutes before serving...



"Do You Know What Day It Is-It's Pancake Day"

It's "Pancake Day" today; and not to be left out, or left behind, I've thrown together my own surprise in support of the simple and versatile "Flapjack"
Whether you're having "Silver Dollars" stacked to the sky or bigger then the plate sized monstrosities filled with chocolate chips (like my favorites at Red's in Salem), the Pancake rarely disappoints...

 

From fluffy buttermilk to healthy whole grain, gluten free to southern "Hoe Cakes"—there are just so many styles, flavors, fillings and toppings to choose from...
So whether you're having them for Breakfast or "Brinner" (breakfast for dinner) there'll always be a pancake to fit the occasion...

 

"Nutella Crepe Cake" with "Chocolate Ganache"

Ingredients:
1 cup plain flour
1 tablespoon powdered sugar
1 cup milk
1 cup water
3 eggs
1 1/2 teaspoons Vanilla extract
1 1/2 tablespoons butter, melted
3/4 cup Nutella, softened
1 cup heavy cream
1/2 cup of 70% dark chocolate, melted
2 tbsp coconut oil

Directions:
1. Combine the flour, sugar and salt in a bowl and stir to combine...
2. In a large bowl whisk together the milk, water, eggs and vanilla and add to the dry ingredients. Whisk until smooth and then add the melted butter to the batter and stirring it in then set aside...
3. Heat an 8 inch pan on a medium-high heat and add a little oil to coat...


4. Take a 1/4 cup of batter and pour into the hot pan. Swirl around tilting the pan to evenly cover it in a thin pancake and then cook for 1 min or until the top is no longer wet...
5. Use a spatula to gently lift the edge enough to grasp with your fingers; then using both hands, gently flip the crepe to the other side and cook for 30 seconds more. (I find this easier then flipping like you see on TV, just be gentle to avoid tearing)
6. Repeat with the remaining batter ensuring you keep your pan oiled between crepes. You should end up with about 20 crepes. (You can use wax paper or linen towels to stack crepes on top of each other without them sticking)

7. Allow them to cool completely before putting together the cake...
8. Now, if necessary, soften the Nutella in the microwave for a few seconds through. Meanwhile, using a hand mixer with whisk attachment, add cold heavy cream to a bowl and whisk until peaks form and you've created a nice whipped cream—now fold the Nutella into the whipped cream until just incorporated...
9. Finally it's time to make the cake; start by spreading 2 tbsp of Nutella cream between each crepe, stacking them as you go. (You can use a spring-form pan to help keep them centered if you want)
10. Finish the cake by melting the chocolate with the coconut oil and pouring it over the top. Garnish with a little grated chocolate or cocoa powder before serving...

"Dessert for Breakfast-Not quite, but close enough"

It’s Fall outside and though the leaves haven’t quite all changed as of yet, it’s still beautiful to me…
Everything is still so new in our home that I haven’t quite gotten into a rhythm yet with my cooking; though I have kept busy cooking some oldies but goodies, such as my yummy Vodka sauce and delish Chicken Parm’…

Instead, this morning, I decided to try something I haven’t done in a while—that being, of course, some unbelievably scrumptious “Æbelskivers”
These little, almost munchkin like, treats are actually a small stuffed Danish pancake—traditionally they were filled with bits of apple, or applesauce, leading them to be called appleskivers at times…
Me though, I have an overriding need to experiment and play around with any recipe no matter how simple it might be; and what can be simpler then pancakes, really…
So not only did I decide to use this wonderful sugar free (low carb) pancake mix by “Maple Grove Farms of Vermont“—but I also subbed out the oil, and one egg, for a couple of heaping tablespoons full of applesauce instead…

Now you might be thinking, why cut some carby corners with the batter; well let me tell you, it was so I wouldn’t feel to bad about filling these delicious little devils with a nice amount of chocolate chip cannoli cream…
Oh my goodness—they were so incredibly tasty, much more so then your average breakfast (but not so crazy as to be a full blown dessert), though the line was more then a little blurry…
Such a great treat on this bright, brisk and beautiful Fall morning—and oh so Definitely Delish….

“Æbelskivers with Cannoli filling”

Ingredients:
Æbelskiver:
1 cup dry pancake mix (I used Maple Grove Farms Sugar Free mix)
1/3 cup +3 tablespoons Water
3 heaping tablespoons Applesauce
1 Egg (plus 1 white, optional)
1/4 teaspoon Vanilla extract
1/4 teaspoon Cinnamon Sugar

Cannoli Cream:
1 pound Ricotta cheese
3/4 cup Powdered Sugar
1/2 teaspoon Vanilla extract
1/4-1/2 cup Mini Semi-Sweet Chocolate chips

Other:
Æbelskiver pan
Cooking spray
Cheesecloth
Pastry bag
Powdered Sugar for dusting

IMG_3069.PNG

Directions:
Cannoli Cream:
1. Place ricotta cheese into a piece of folded cheesecloth, and wrap tightly, placing it into a colander in a bowl with a plate and heavy weight on top (I usually use a 32 ounce can of tomatoes). Drain for an hour at least or overnight (in a pinch you can squeeze and twist the cheesecloth, and wrap it in paper towels to try and dry the cheese out quickly but your cannoli cream will be a little softer then usual—though still tasty)…
2. Dump the ricotta into a bowl, adding powdered sugar and vanilla—then use a hand mixer until it’s blended fully together…
3. Add in desired amount of mini chips and mix—then place cannoli cream inside pastry bag and place in freezer while working on batter…

Æbelskivers:
1. Add dry mix, cinnamon sugar, vanilla extract, applesauce, egg and water to bowl—mix vigorously with a whisk (add extra egg white or extra water) till a smooth batter forms….
2. Heat an Æbelskiver pan over medium heat and spray with some cooking spray, then add a tablespoon or so of your batter to each indentation…
3. While they begin cooking; remove the pastry bag of cannoli cream from the freezer and as the batter begins to set, squeeze out a nice amount of the cannoli cream into the center of each one…
4. After that add a little more batter on top of each Æbelskiver, and prepare to flip each one over using a spoon or two (this can be a little tricky at times)
5. Continue for a minute or two more until they are fully cooked and remove them to a warm plate (in a low heated oven to keep them warm) and continue with making more until all of the batter is used up…
6. Plate them and dust with powdered sugar; you can also serve them with a dollop of whipped cream as well, if desired…

(Just like pancakes, they’re quick to make once you have the batter ready and the fillings are really only restricted by your imagination)

"Therapy Through Fried Dough"

Invariably there are times where things don’t go as planned or where you truly thought
things would work out a certain way but they don’t. Sometimes those things are out of your
control and there’s really no way you could make them happen differently. I had one of those
weeks just recently…
I know, I know-I definitely let myself become a little over excited about the prospect of a
project; and after hours and hours of prep, even more hours of cooking, photographing, clean
up and editing (not to mention the cost in time and money) I was left with a lot of unused
material. I blame myself mostly, I definitely should not have gone as overboard as I did and
with everything else being what it was, I definitely should not have been telling people what
I was up to. The embarrassment of it not being what I had thought it was, and told people it
would be, I think hurt more then the money and time lost…

So I don’t want you all to think I’m just rambling on in a woe is me attitude, I do have a point
that I’ll be coming to here in the end. It will be worth the wait. Trust me…
Now I know there are more then a few people out there who when life’s hit them below the
belt, and you’re feeling kind of down, have turned to something for therapy…
Whether it’s drinks that you drown your sorrows in or “Shopping” therapy to heal that hurt
(cause who doesn’t like buying something new, right all you ladies); we each have that one thing we all turn to,                                                                  in the end…
For me, when life’s handed me lemons I’ll end up making lemon meringue pie; or better yet, I’ll
make myself some “Fried Dough” with some delicious Fall flavors. I mean any cooking in the
kitchen helps me to feel better, even if it’s to get over a cooking disappointment like this
time…

So with no time to spare, I hunkered down and got to work on a cathartic cooking concoction to comfort my conscious. Now without any further blubbering, or blabbering, I give you two wonderfully fall’licious donuts to try-“AppleCider Glazed” and “Cinnamon Sugar Coated“
I think if you make them for yourself you’ll find that not only will they boost your spirits but that they are also, oh so- “Definitely Delish”

 

 

 

“Fried Donuts“ with “Apple Cider Glaze” and “Cinnamon Sugar“

Ingredients:
For the Donuts:
2 tablespoons White Vinegar
3/8 cup Milk (3 oz.), scalded then cooled
2 tablespoons Shortening
1/2 cup Organic Cane Sugar
1 Egg, room temperature
1/2 teaspoon Vanilla
2 1/2 cups Flour, sifted (extra may be needed)
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
Canola oil (for frying)

For Apple Cider Glaze:
2 cups Apple Cider
4 cups Powdered Sugar
2 tablespoons Corn Syrup

For Cinnamon Sugar Coating:
2 cups Organic Cane Sugar
1-2 tablespoons ground Cinnamon
1/8 teaspoon of ground Nutmeg and Cloves
2 tablespoons melted butter

Directions:
For Donuts:
1. Stir vinegar into milk and let stand for a few minutes until thick. Then in a separate bowl
cream together the sugar and shortening…
2. Add eggs and vanilla to the sugar mix and stir until blended…
3. Sift together flour, salt, and soda. Stir into the sugar mixture; alternating with a little, at a
time, of the milk mixture until both are incorporated thoroughly…
4. Lightly dust your work surface with flour and then roll your dough out to about a 1/3 of an
inch thick. Now cut into doughnut shapes with a biscuit (doughnut) cutter. Roll excess dough
into small balls and flatten to make more donuts. Cut out centers of each doughnut using a
smaller biscuit cutter (or shot glass) and save dough for doughnut holes…
5. Pour an inch or two of oil into a large saute, or deep sided frying pan, and heat until it is
approximately 375 degrees and then fry doughnuts a few at a time till they turn golden brown
(about 2-3 minutes); then flip donuts and continue cooking till both sides are nice and golden
(about 2 minutes more)…
6. Remove to a paper towel lined plate to drain, then continue with remaining donuts and
doughnut holes…
For Apple Cider Glaze:
1. Boil 2 cups of Apple Cider until you’ve reduced it to 1 cup of liquid, then remove from
heat, add corn syrup and stir to combine…
2. In a large bowl add 4 cups of powdered sugar; then pour heated apple cider into bowl,
stirring with a whisk until fully mixed together. Set aside to cool on counter while frying
donuts…
3. Take your fried donuts and dip into the glaze, be sure to cover both sides completely-then
set on a wire rack over a cookie sheet to drain and set. Repeat with as many donuts and doughnut
holes as you want glazed…
For Cinnamon Sugar Mix:
1. Mix all ingredients in a large shallow bowl, or high sided dish, and set aside till ready to
dip your donuts…
2. Melt butter in a separate bowl and let sit til ready to use… (You can do this right before
you begin dipping)
3. Brush fried donuts with melted butter and place into the cinnamon sugar mix, being sure
to coat both sides-then set aside and repeat with remaining donuts and doughnut holes…

Now make a pot of dark coffee, some mulled cider or a hot toddy and enjoy…