Potato Latkes

Ingredients

• 8 medium potatoes, peeled
• 1 medium onion
• Lemon juice
• 1 cup flour
• 1 cup milk
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste
• Watercress, to garnish
• Caviar, to garnish
• Applesauce, for garnish
• Creme fraiche, for garnish

Directions

Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.

Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
Serve with watercress, caviar, applesauce, and creme fraiche.
**For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.

 Oven Roasted Cauliflower

• 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets
• 1/3 cup extra-virgin olive oil
• 2 1/2 tablespoons lemon juice
• 1 1/2 teaspoons finely chopped fresh rosemary leaves
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh cracked white pepper
• 1 1/2 teaspoons minced garlic
• 1 cup Parmesan cheese

Directions

Preheat the oven to 375 degrees F.

In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Top with Parmesan cheese.
Remove the pan from the oven and serve immediately.

roasted fennel soup

Servings: 4 bowls

Ingredients

1 Large bulb fennel, quartered
2 TB canola oil
Kosher salt & fresh ground pepper to taste.
1 leek, white only, sliced
1 Cup russet potatoes, peeled and cubed.
2 Cups chicken stock
2 TB dry sherry
1/2 Cup half and half
1/2 Cup toasted walnuts, coarsely chopped.
1/4 Cup Stilton cheese, crumbled.
1 Lemon, zest only, finely chopped.
1 TB fresh chives or fennel leaves, minced

Preparation

1) Preheat oven to 400 F. Toss fennel with 1 tablespoon oil. Sprinkle with kosher salt and fresh ground black pepper. roast fennel on a baking sheet until tender and golden brown, about 15-20 minutes.
2) While fennel is roasting, heat remaining oil in a heavy, medium sized pot over medium-low flame. Add leeks, stirring to coat leeks with oil. Cover pot and cook the leeks for about 5 minutes, until they are translucent. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Puree mixture with a hand blender or in a food processor until smooth.
3) Allow fennel to cool. when easy to handle slice into small strips, about 1/2 inch. Add to potato mixture, along with sherry mixture and the half and half to reach the desired texture of the soup. Return to simmer, and stir in walnuts. Season to taste with salt and pepper. Toss Stilton cheese with lemon zest.
4) To serve, ladle soup into warm bowls. Top with a tablespoon of Stilton mixture. Sprinkle with minced chives or fennel and walnuts

Apple Bread Pudding

• 4 4 x4-inch slices firm white sandwich bread, crusts trimmed
• 2 teaspoons butter
• 2 medium apples, peeled, cored, cut into 1/2-inch wedges
• 8 tablespoons sugar
• 1 tablespoon dried currants or raisins

• 2 cups low-fat (1%) milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Lightly butter 9-inch-diameter glass pie dish. Cut each bread slice into 4 squares. Arrange half of bread squares in single layer in prepared dish. Melt 2 teaspoons butter in large nonstick skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until apples are golden, about 6 minutes. Arrange apples atop bread in dish. Sprinkle with currants. Top with remaining bread squares in single layer.

Bring milk to simmer in small saucepan. Whisk eggs and remaining 6 tablespoons sugar in medium bowl to blend. Gradually whisk in hot milk, then vanilla and cinnamon. Pour over bread and apple mixture. Let stand until milk mixture is almost absorbed, occasionally pressing down on bread with spatula to submerge, about 30 minutes.

Preheat oven to 350°F. Place pie dish in roasting pan. Add enough hot water to roasting pan to come halfway up sides of pie dish. Bake bread pudding until top is golden and custard is set, about 40 minutes. Remove from water. Serve warm or at room temperature.

 

Venison and IBA Shepherd's Pie

A classic dish gets a modern spin. Bison (a.k.a. buffalo) is available at some natural foods stores, specialty foods stores, and farmers' markets.

6 servings

Ingredients

Filling

• 1/3 cup all purpose flour
• 1 tablespoon Hungarian sweet paprika
• 1 1/2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 3 1/2 pounds venison, cut into 1/2-inch cubes
• 1/3 pound bacon, cut crosswise into 1/2-inch-thick slices
• 2 tablespoons (or more) olive oil
• 1 cup chopped onion
• 1/2 cup peeled chopped carrot
• 1/2 cup chopped celery
• 3 garlic cloves, chopped
• 2 cups Dogfish Head Indian Brown Ale
• 2 2/3 cups low-salt chicken broth
• 1 cup canned crushed tomatoes
• 2 bay leaves
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage

Mashed-Potato Crust

• 2 to 2 1/4 pounds russet potatoes, peeled, quartered
• 3/4 cup whole milk
• 1/2 cup (1 stick) unsalted butter
• 1/3 cup heavy whipping cream
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, beaten to blend

Preparation

Filling

• Whisk first 4 ingredients in large bowl. Add bison; toss. Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels. Add 2 tablespoons oil to pot; increase heat to medium-high. Working in batches, cook bison until browned, adding more oil by tablespoonfuls as needed. Return to same bowl. Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add wine; bring to boil, scraping up any browned bits. Add broth, tomatoes, bay leaves, thyme, sage, reserved bacon, and bison. Reduce heat to low. Cover; simmer until bison is tender, stirring occasionally, about 2 hours (beef may take 1 1/2 hours).
• Transfer bison to rimmed baking sheet. Cut meat off bones; cut meat into 3/4-inch cubes. Add parsnips and turnips to pot with bison sauce. Simmer until tender, stirring occasionally, 10 to 15 minutes. Add pearl onions; cook 5 minutes. Return meat to pot. Season with salt and pepper.

Mashed-Potato Crust

• Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain. Heat milk, butter, and cream in medium saucepan until almost boiling. Rice potatoes into large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes. Whisk in egg.
• Preheat oven to 400°F. Spoon bison filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.

Garnish

• Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over. DO AHEAD Can be made 1 day ahead. Cover and chill.
• Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.

BHR Angel Food Cake

Angel Food Cake

Ingredients

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Bacon Jam

Bacon Onion Jam

1 pound good quality smoked bacon
1 large onion, thinly sliced
5 cloves of garlic, minced
3 tablespoons brown sugar
2 tablespoons Sriracha
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
fresh cracked black pepper
1/4 teaspoon smoked Spanish paprika
1 tablespoon red wine vinegar

Directions

1.    In a large, heavy pot cook the bacon in batches over medium high heat until it's lightly browned and just starting to crisp. Set aside to cool.

2.    Add the onion and garlic and cook over medium heat until soft and translucent, 10-12 minutes.

3.    While the onion cooks, slice the bacon into 1-inch strips.

4.    Return the bacon to the pan and add the brown sugar, coffee, apple cider vinegar, and maple syrup. Bring to a boil and reduce to a simmer.

5.    Simmer over low heat stirring every now and then to prevent sticking for 3-4 hours until you can no longer tell the onion from the bacon and it has a thick, jam-like consistency and deep rich brown color.

6.    Let cool for 20 minutes than transfer to a food processor. Pulse for several seconds to finely chop and blend the jam.

7.    Return to the pot. Cover and place in the refrigerator overnight.

8.    Remove the pot from the fridge and place on the stove. With a spoon, scoop the majority of the fat from the top of the jam. Turn the heat to low. Add the black pepper to taste, smoked paprika, and red wine vinegar. If you desire more heat, add another squirt of Sriracha. Cook for 45 minutes until almost all the liquid is evaporated.

9.    Let cool and place in a glass jar. Enjoy!

bacon chocolate cheesecake

Bacon Chocolate Cheesecake

Crust:16 oz. graham cracker crust

¼ c. bacon fat, melted
2 oz. Powdered Sugar

Cheesecake:24 oz. Cream Cheese, room temperature

¼ c. bacon fat, melted

2 ½ T Cocoa Powder

3/4 cup Granulated Sugar

3 Large Eggs

1T. vanilla extract
2 T. Chicory Stout

½ # crumbled bacon

1. Preheat oven to 350 degrees F.

2. Mix together the crust ingredients and press into the bottom of a 9 inch springform pan. (Use enough of the crust ingredients to make the crust 1/4 inch deep). Tap your crust with an empty drinking glass for an even texture. It should be fairly dry. Bake for 10 min and let cool.

3. Combine cream cheese and sugar in medium mixing bowl and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg. Add  stout , vanilla, cocoa powder  and blend until smooth and creamy. Fold in bacon crumbles.

4. Pour batter into prepared crust and tap the pan on the counter to remove air bubbles.

5. Wrap the bottom of the pan with aluminum foil (give it pants), and place in a large roasting pan with about ½” water.

6. Bake 60 minutes. The edges will be set, but the center will have alot of jiggle to it and will appear uncooked. Let the cake rest for one hour. Remove it, cover, and refrigerate overnight.

             

Chicory Stout Ginger Cake with ginger Icing

Ginger Cake with Ginger-Cream Frosting

Cake:
2 1/2 cups flour
2 tsp. ground ginger
2tsp. ground cinnamon
2tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp salt
1cup unsalted butter, room temperature
1/1/4 cups packed golden brown sugar
2 large eggs
1 cup mild flavored molasses
3/4 cup chicory stout, flat, room temperature

Preheat oven to 350 F. Butter and flour two 9 inch round pansSift first 6 ingredients into medium bowl; set aside.Using electric mixer, beat butter and brown sugar in large bowl untillight and fluffy.Add eggs 1 at a time, beating well after each addition.Beat in molasses.Beat in flour mixture alternately with stout in 3 additions each. (mixwill look curdled).Beat until just smooth. Divide batter between prepaared pans; smoothtops.Bake cakes until tester inserted into center comes out clean, about 40minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out ontoracks; cool completely. (Can be made 1 day ahead .Wrap in plastic; let stand at room temperature.)

Frosting:
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
11 ounce can Mandarin Orange Slices, well drained.

Using electric mixer, beat cream and powdered sugar in large bowl until peaks form.Fold in minced crystallized ginger. Place 1 cake layer on platter.Spread 2 cups frosting over top. Top with second cake layer. spreadremaining frosting over top and sides of cake. Arrange orange slices on top. (Can be made 2 hours ahead. Chill. Let stand at roomtemperature 20 minutes before serving.)

Makes 10 servings.

Lawnmower Caesar Salad

Beer Caesar Salad

Ingredients
1/2 teaspoon (2 mL) garlic, crushed
3 anchovy fillets
1 egg (beaten)
3 ounces (90 mL) lawnmower
2/3 cup (150 mL) olive oil
Salt, pepper
1 head romaine lettuce
croutons
bacon bits
grated Parmesan cheese

Instructions
In a blender, combine garlic and anchovies to create a paste. Add egg (or pasteurized substitute) and beer; blend until smooth. With blender on high speed, slowly add oil. Tip: As dressing thickens, add oil very slowly so as not to break the emulsion. Add salt, pepper to taste, then chill until set. Remove the lettuce leaves from head, rinse and pat dry with paper towels, then tear into-bite sized pieces. In a salad bowl, pour dressing over lettuce and gently fold into lettuce with salad tongs. Sprinkle with croutons, bacon bits and Parmesan cheese to taste, and gently fold into mixture. Serve immediately.

Namaste Citrus Glazed Salmon

Salmon Steak

4 salmon steaks or 2 lbs. salmon filet
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon minced parsley
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon basil

Combine melted butter and lemon juice. Brush salmon with butter/lemon mixture. Combine Old Bay seasoning, parsley, basil, salt and pepper. Dust over salmon and refrigerate for 1 hour.

namaste Citrus Glaze:
¼ C. butter
½ C. firmly packed brown sugar
3 c. orange juice
½ C. namaste

To prepare glaze: In small saucepan, melt butter. Add brown sugar and stir until blended. Add orange juice concentrate and Namaste reduce til thick.

Preheat broiler. Brush prepared salmon with Namaste Citrus Glaze. Broil 6 inches from heat for 8-10 minutes on each side, brushing often with additional glaze. Salmon is done when it flakes easily with fork.
To serve, pour additional glaze over salmon as a tangy sauce.

Immort Pecan Pie

Immort Pecan Pie
 Immort Ale - Dogfish Head Craft Brewery, Milton, Delaware USA Style: American Strong Ale – Violet ruby with creamy head – Deeply complex in character, this unique beer merges vanilla, malt and juniper with the faintest overtones of smoky oak.


10-inch unbaked pie shell
3 eggs
1 C. granulated sugar
2 tablespoons flour
4 oz. Immort Ale
½ C. light corn syrup
¼ C. honey
1 teaspoon vanilla
2 tablespoons butter, melted
1 C. pecans, chopped
¾ C. pecan halves

Preheat oven to 325 degrees.In large mixing bowl, beat eggs. Add sugar and flour. Beat until fluffy. Add Immort Ale, corn syrup, honey, vanilla, butter, and chopped pecans. Mix thoroughly to distribute ingredients evenly. Transfer into unbaked pie shell. Garnish top with pecan halves. Bake in 325 degree oven for 70 minutes, or until center is set and crust is lightly browned. Enjoy the rest of the bottle!