Baking: fig bars

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One of my Favorites:

Dough:

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) plus 2 tablespoons unsalted butter
1/2 cup firmly packed dark brown sugar
1 large egg
I large egg yolk
1 teaspoon vanilla extract

Filling:

2 cups dried Black Mission figs, stems removed
1 cup water
1/2 cup raspberry preserves
Juice and grated zest of 1 lemon

Glaze:
1 large egg
1 teaspoon milk
2 tablespoons crystal sugar*

1. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. In the bowl of a heavy duty mixer with a paddle attachment, beat the butter and brown sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla. With the mixer at low speed, gradually add the flour mixture into the butter mixture until combined. Remove the dough from the bowl and shape into a rectangle. Wrap in plastic wrap and refrigerate 1 hour or overnight.

2. In a medium saucepan, combine the figs and water; bring to a simmer over medium heat. Simmer until the figs are soft and tender, about 10 minutes. Transfer the figs and the cooking liquid to a food processor; add the preserves and lemon juice and zest. Process until smooth.

3. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.

4, Pour the filling into a pastry bag fitted with a ½ inch round tip. On a lightly floured surface, roll dough into a 24” x 6” rectangle. Pipe a ½ inch wide strip of filling down the center of the rectangle. Fold each long side of the rectangle toward the center of the strip of filling, so that the sides overlap slightly. Cut the dough crosswise into two 12” logs; refrigerate 15 minutes or overnight.

5. In a small bowl, beat together the egg and the milk. Transfer each log, seam-side down, to a cutting board. Brush with the egg glaze, then sprinkle with the crystal sugar. Cut each log into twelve 1 inch-thick slices; place, 2 inches apart, on the prepared baking sheets. Bake 15 to 20 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, until golden brown. Transfer the bars to wire racks to cool completely.

Makes 24 bars.

Coconut chicken with Garlic and Ginger Sauce

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2 Tablespoons butter
1 Tablespoon olive oil
8 chicken pieces
2 shallots
1 garlic clove- I used more
1 inch piece of fresh ginger minced
2 Tablespoons orange marmalade
salt and pepper
2/3 cup shredded coconut, toasted, to serve

Heat butter and olive oil in a large skillet add the chicken and cook for about 3 to 4 minutes until browned on all sides. Remove from the skillet with a slotted spoon and set aside in a warm place. Add the shallot, garlic, and ginger to the skillet and saute for 2 minutes, until softened and transparent. Return the browned chicken to the skillet and stir in the coconut milk, marmalade and seasoning. Simmer, uncovered for about 5 to 10 minutes, or until the chicken is tender. Sprinkle with the toasted coconut and serve with fragrant Thai rice.
From a cookbook called SPICES

I have been enjoying the rice dish recipes that came with the rice cooker.

Thai-style Rice.

1 cup uncooked rice
2 cups canned coconut milk- (I used the rest of the coconut milk left over from above recipe and water to make 2 cups)
1/4 tsp ground cardamon
1/2 tsp ground coriander
1/4 tsp salt
ribbons of fresh basil or cilantro leaves for garnish (optional)


Add all ingredients to the inner pot except basil or cilantro.
Close the lid, press the "white Rice" button and cook until the rice cooker switches to warm mode, about 20 minutes. Allow to stand 10 minutes before serving. Serves 3 to 4.

Baking: Scripture cake

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Here is a fun Cake to make. "It's believed that Scripture cake recipes first appeared in the early nineteenth century; however, they might have originated at an earlier time.

This type of novelty cake recipe was very much in fashion at women's sewing bees and home Bible study groups in the 1830s to 1850s.

They were presented as a fun cake recipe or fun guessing game which tested the participants' knowledge of the Bible and their cooking abilities and prevented the gathering from indulging in idle tittle-tattle, though it's doubtful they were always successful in preventing the latter.

Scripture Cake required that the cook use the Bible to discover what ingredients were needed in the recipe. And since some of the Biblical passages were vague about the exact sweetening, spices, fruits and nuts that were to be used, several varieties of Scripture Cakes can be found in the older cookbooks. This one is a spice cake; others resemble fruitcakes."


Scripture Cake -

Ingredients:
1/2 cup judges 5:25, last clause
2 cups Jeremiah 6:20
2 tablespoons 1 Samuel 14:25
6 Jeremiah 17:11
1-1/2 cup 1 Kings 4:22
2 teaspoons Amos 4:5
II Chronicles 9:9, to taste
Pinch of Leviticus 2:13
1/2 cup Judges 4:19, last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12

Whip the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add to mixture. Add Kings, Amos, Chronicles and Leviticus, alternately with Judges. Fold in Nahum, Numbers and Samuel, then also the Jeremiah whites, beaten stiff. Bake 2 hours in a greased 10"tube pan at 300 degrees.
Interpretation of Scripture Cake

Ingredients:
1/2 cup butter
2 cups sugar
2 tablespoons honey
6 egg yolks
1-1/2 cup flour , sifted
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
Pinch salt
1/2 cup milk
2 cups figs, chopped
2. cups raisins
2 cups almonds
6 egg whites, beaten stiff

Beat together the butter, sugar, and honey. Beat in the egg yolks and add sifted flour, baking powder, spices and salt, alternately with milk. Stir in the figs, raisins and almonds. Fold in the 6 egg whites which have been beaten stiff. Bake the cake in a well greased 10-inch tube pan. Lining the pan with greased brown paper may provide added protection. Bake at 300 degrees for 2 hours.

Remove cake from pan and cool. After cake has cooled, drizzle with this glaze.

Burnt Jeremiah Syrup:

1 1/2 cups Jeremiah 6:20 (sugar)1/2 cup Genesis 24:45 (water)1/4 cup Genesis 18:8 (butter)

In a 2-quart saucepan over low heat, melt sugar, stirring occasionally to prevent sticking. After sugar melts, continue cooking, stirring continuously, until it is a deep golden brown. Add water and cook, stirring frequently, until smooth. Remove from the heat, add butter and stir till until it melts; allow to cool.

Drizzle over cooled scripture cake and garnish with slivered almonds.

HEARTY VEGETABLE SOUP with BASIL MEATBALLS

Hearty Vegetable Soup

I have been busy cleaning out my stashes of old magazines and books - We tried this great soup recipe from the Feb 2010 issue of Midwest living.

Prep: 35 minutes
Cook: 40 minutes

Ingredients

* 2 Tbsp. butter
* 2 Tbsp. olive oil
* 2 large onions, chopped (2 cups)
* 2 stalks celery, chopped (1 cup)
* 2 medium carrots, chopped (1 cup)
* 2 cloves garlic, minced
* 4 14-oz. cans beef broth
* 2 large red potatoes, peeled and cubed (2-1/4 cups)
* 1 10-oz. can tomato purée
* Basil Meatballs (recipe follows)
* Salt (optional)
* Red bottled hot pepper sauce (optional)
* 1/2 cup shredded fresh basil

Directions

1. In a 5-quart Dutch oven, heat butter and oil over medium heat. Add onions, celery, carrots and garlic. Cook over medium heat for 10 minutes, stirring often.

2. Stir in the broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add tomato puree and Basil Meatballs* to the soup, a few at a time and cook, covered, 10 to 15 minutes more or until no pink remains in meatballs. Season to taste with salt and hot pepper sauce, if you like. Skim fat and garnish each serving with some of the fresh basil. Makes 8 servings.

3. Basil Meatballs: In a large bowl, combine 1 lightly beaten egg, 1/2 cup soft bread crumbs, 2 tablespoons shredded fresh basil, 2 tablespoons snipped fresh Italian (flat-leaf) parsley, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Add 1 pound lean ground beef. Using two forks, lightly toss together all ingredients. Shape into tiny meatballs. (If you like, use a melon baller or small cookie scoop to shape the meatballs.) Makes 42, 3/4-inch meatballs.

4. *Baking Meatballs: For a browner meatball, arrange meatballs in a 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F. oven for 12 to 15 minutes or until no pink remains. Add to soup along with tomato puree and heat through.

MARBLED STUFFED POTATOES

We have enjoyed these twice during our Christmas Break- Great combination of sweet potatoes and russet potatoes- great recipe from food network

Ingredients

* 4 large russet potatoes
* 1 large sweet potato
* 1/4 cup sour cream
* 3 tablespoons unsalted butter, cut into pieces and softened
* 2 scallions, thinly sliced
* 3/4 cup shredded sharp cheddar cheese Pinch of freshly grated nutmeg
* Kosher salt and freshly ground pepper
* Extra-virgin olive oil, for brushing

Directions

Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.

Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.

Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.

Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

Photograph by Tina Rupp

Caribean pork rib roast

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Ca-Rib-Bean Roast



Caribean Flavors, including a little rum, provide a lively accent for a pork roast
Ingredients

Caribbean Rub
o 1 tablespoon brown sugar
o 2 teaspoons ground allspice
o 2 teaspoons onion powder
o 1/2 teaspoon dried thyme
o 1 teaspoon salt
o 1/2 teaspoon ground nutmeg
Caribbean Mop (Optional)
o 1 cup chicken stock or 1 cup beef stock
o 1 cup water
o 1/2 cup cider vinegar
o 1/4 cup rum, preferably dark
o 2 tablespoons oil, preferably canola or 2 tablespoons corn oil
Mango Sauce
o 1 mangoes, chopped
o 1/2 onions, chopped ( medium sized)
o 2 tablespoons mango chutney
o 1/2 cup chicken stock
o 2 -3 tablespoons dark rum
o 2 tablespoons cream of coconut
o Pickapeppa Sauce (optional)

Page 2 of 3Ca-Rib-Bean Roast (cont.)
Ingredients (cont.)

* salt
* 1 1/2 teaspoons butter

Directions

1. The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork well with the rum and then with about half of the rub. Transfer the pork to a plastic bag and refrigerate it overnight.
2. Prepare the smoker for barbecuing, bringing the temperature to 200 degrees to 220 degrees F.
3. Remove the pork from the refrigerator. Pat down the pork lightly with another coating of rub. Let the meat sit at room temperature for 30 to 40 minutes.
4. If you plan to baste the pork, stir any remaining rub together with the other mop ingredients in a saucepan and warm the mixture over low heat.
5. Transfer the pork to the smoker, fattier side up, and cook for 4-3/4 to 5 hours, or until the internal temperature reaches 160 degrees F. Mop the meat every 40 to 45 minutes in a wood-burning pit, or as appropriate for your type of smoker.
6. While the roast cooks, prepare the sauce. In a food processor or blender, puree together the mango, onion and chutney, pouring in a bit of the stock if necessary. Spoon the mixture into a heavy saucepan and add the remaining stock, rum, cream of coconut and dry rub. Warm the mixture over medium heat and simmer for about 20 minutes. Taste and add as much Pickapeppa and salt as necessary to balance the savory and sweet flavors. The sauce can be kept warm or refrigerated until the roast is ready and then reheated. Add the butter to the warm sauce just before serving.
7. Remove the pork from the smoker and let it sit at room temperature for 10 to 15 minutes. Carve the roast and serve, accompanied by the warm sauce.