Morning Glory Muffins

 

Prep time: 15 minutes

Ready in: 45 minutes

Servings: 12 smaller muffins

Ingredients

First bowl:

• 2 cups whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 1/2 tsp nutmeg

Second bowl:

• 3 eggs
• ½ cup brown sugar
• ¼ cup honey
• ⅓ cup oil
• ⅓ cup orange juice
• zest of 1 orange
• 2 cups grated carrots
• 1 cup grated apple
• ¼ cup chopped walnuts
• ¼ cup ground flax seed
• 1 tsp vanilla
• ½ cup dried cranberries or raisins + more to sprinkle on top
• ¼ cup pumpkin seeds + more to sprinkle on top
• ¼ cup sunflower seeds + more to sprinkle on top

INSTRUCTIONS

• Preheat oven to 425° and prepare muffin tins with liners and cooking spray.
• Into one large bowl add the flour, baking soda, cinnamon, salt, and nutmeg. Whisk together and set aside.
• In a separate bowl, mix together the rest of the ingredients and mix thoroughly. Spend time here making sure the brown sugar is fully dissolved.
• Now, pour the wet ingredients into the dry ingredients. Using a spatula, fold everything together. Make sure to mix thoroughly to avoid any clumps of flour.
• Scoop the batter into each prepared muffin tin.  Add toppings. 
• Bake for 6 minutes at 425°, and then reduce the temp to 350° (open the oven door briefly to bring the temp down) and bake for an additional 17-19 minutes.   Remove from oven when you can poke with a toothpick and it comes out clean.
• Once baked, remove from oven and let sit in muffin tins for 10 minutes.

From Andy's East Coast Kitchen, with modifications.

Juicy, Tender Meatloaf

• PREP TIME: 15 min
• COOK TIME:  1 hour
• RESTING TIME: 10 mins
• SERVINGS: 6 servings

INGREDIENTS

Meatloaf Mixture:

• 1 lb. Ground Turkey or lean Ground Beef
• 1 cup Panko Bread Crumbs
• 1 Yellow Onion, diced
• 1/2 cup Milk
• 1 Egg
• 2 Tbsp Ketchup
• 1 Tbsp Worcestershire Sauce
• 1 tsp dried Parsley
• 3/4 tsp Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Black Pepper

Topping

• 1/4 cup Ketchup
• 2 Tbsp Light Brown Sugar
• 1 Tbsp Balsamic Vinegar

INSTRUCTIONS

• Heat oven to 375 degrees F. Line a baking sheet with parchment paper or foil.
• In a large bowl, mix together the ground meat, panko, onion, milk, egg, ketchup, Worcestershire, parsley, salt, garlic powder, and pepper until combined.
• Transfer the mixture to a baking sheet.
• In a small bowl, combine the ketchup, brown sugar, and balsamic. Spoon the mixture onto the loaf and spread evenly over the top and all four sides, using up all the mixture.
• Bake at 375 degrees F until the internal temperature reads 165 degrees F, about 50 to 60 minutes. Let rest for 5 minutes before serving.

Pumpkin Bread

 

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 large eggs, lightly beaten
• 1 1/2 cups sugar
• 1 1/2 cups canned pumpkin (12 oz.)
• 1/2 cup vegetable oil
• 1/3 cup raisins
• 1/3 cup walnuts

Directions

• Preheat oven to 350°. 
• Grease 9"x5" loaf pan.
• Combine the first five dry ingredients in a medium bowl.  
• Whisk eggs, sugar, oil, and pumpkin in a large bowl.  
• Whisk the dry ingredients into the large bowl until smooth.  Stir in nuts & raisins.  Pour into loaf pan. 
• Bake for 70 min. or until a toothpick inserted comes out clean.  Cool on a wire rack 10 minutes. Remove from pan and cool
• Can be frozen for up to 1 month.

Baked Cranberry/Orange Sauce

 

Ingredients

• 1 lb. (2 cups) cranberries
• 1 jar (12 oz.) orange marmalade
• 3/4 cups sugar
• 1/4 cup water
• 1 cup chopped, toasted pecans

Directions

• Preheat oven to 350°.  
• Combine everything but nuts in a 13x9 glass baking dish.  
• Bake uncovered 45 minutes.
• Stir in nuts.

Keeps up to 1 week.

Maple Sweet Potatoes (make ahead)

Ingredients

4 lb sweet potatoes

2 tablespoons butter

1/4 (?) Maple flavor pancake syrup

Directions

Peal potatoes, chop into small pieces, and place in boiling water until tender. 

Add butter/syrup and mash or whip. Spoon into greased 2 quart dish. Cover and refrigerate.

To reheat: bake at 375° for 25 to 30 minutes.

Overnight Sausage Souffle

 This recipe was given to Elaine Garvey by Margo Conley in March, 1991.

Serves 6-8

Ingredients:

• 1 lb sausage links
• 6 slices white bread, crust removed, cubed
• 1 cup grated cheddar cheese
• 4 eggs
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 2 cups milk

Directions:

The day before:

• Fry sausage links.  Drain and cut (lengthwise) in thirds.
• In a buttered 2 1/2 quart casserole, alternate layers of bread cubes, sausage, and cheese.
• Beat the eggs, and add mustard, salt, and milk.  Pour the mixture into the casserole, cover & refrigerate overnight.

Next morning:

• Bake at 325 degrees for 45-50 minutes.  

Notes:  As you saw, I use a flat baking dish - I feel it cooks better.  I tripled the recipe for 14, and had a "little" left.

Sauce (optional)

• one 10 1/2 oz can cream of mushroom soup
• 1/4 cup sherry
• one 12 oz. can mushrooms (drained) or 1/2 lb. sliced mushrooms sauteed in butter.

Blend & heat gently.

Great for Xmas breakfast!  Good luck -

                            Love - Margo   1991

Bleu Cheese Stuffed Dates with Bacon and Celery Salad

From the Boston Globe Magazine, November 19th, 2006

Ingredients:

• One slice 1/2 in thick slab bacon (or just buy thick sliced bacon)
• 12 pitted dates
• 1/3 cup crumbled blue cheese
• two stalks celery, peeled and thinly sliced
• 1/2 cup celery leaves
• 2 tsp white wine vinegar
• one tablespoon olive oil
• salt to taste

Directions

• Set the oven to 350°.  Have on hand a small skillet with a heat-proof handle and a small baking dish. 
• If using a slab of bacon, slice it into 12 pieces. Transfer to the skillet and cook in the oven for 8 to 10 minutes or until it is crisp. Drain on paper towels. 
• Stuff each date with one teaspoon of blue cheese. 
• Set the dates in the baking dish and bake for 4 minutes or until they are just warm. 
• In a bowl, toss the celery, spices and leaves, vinegar, and olive oil. Sprinkle with salt. 
• Cut the cooked bacon into pieces small enough to fit into a date.
• Top each date with a piece of bacon and garnish with celery salad.

Chile Relleno

An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!

Prep Time: 30 mins;  Cook Time: 15 mins;  Total Time: 45 mins

Servings: 6 servings (1 chile each) Calories: 334

Author: Isabel Eats

Equipment

• Toothpicks, for securing the stuffed peppers

Ingredients

• For the chile rellenos
• 6 large poblano peppers
• 8 ounces Monterey Jack cheese, cut into long strips/sticks (or shredded cheese)
• 4 cups oil, for frying
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon table salt
• For the salsa roja
• 6 roma tomatoes, quartered
• 1/2 small onion, halved (yellow or white)
• 3 cloves garlic
• 1 jalapeno, stem and seeds removed (optional)
• 5 sprigs cilantro
• 1 teaspoon coarse kosher salt, plus more to taste
• 1 teaspoon olive oil

Instructions

For the chile rellenos

1. Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
2. Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
3. Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
4. Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
5. Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)
6. Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
7. Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
8. Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
9. Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
10. While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
11. Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
12. Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
13. Transfer the peppers to the lined baking sheet to drain off any excess oil.

Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)

For the salsa roja

1. Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
2. Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
3. Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.

Notes

Make ahead.  The poblanos can be roasted and peeled up to 2 days in advance. The salsa roja can be made up to 3 days in advance. Both should be kept in the fridge until ready to use.

Buy the largest poblano peppers you can find. That way you can stuff the peppers with a lot of filling and you won’t have any leftovers.

Use a different cheese. Feel free to use another type of cheese if that’s all you have. Traditionally, chile relleno is made with Oaxaca cheese, but you could also use mozzarella, cheddar, provolone or another good melting cheese.

Add a different filling. To make this a more well-rounded one-chile meal, feel free to mix in some other ingredients to the filling. Some good options would be carnitas, shredded chicken or picadillo.

Don’t overcrowd the frying pan. I typically fry two chile rellenos at a time even though the pan could fit three.

Nutrition:

Serving: 1pepper | Calories: 334kcal | Carbohydrates: 16g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 523mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1699IU | Vitamin C: 145mg | Calcium: 321mg | Iron: 2mg

 

DECEMBER 12, 2022

BAKING Together Recipes

Velvety Chocolate Mousse

Elegant and easy, this is the make-ahead holiday dessert you've been looking for.

BY ABIGAIL JOHNSON DODGE

  

For this year’s holiday recipe for Cook the Vineyard, I’m sharing my easiest and most delicious chocolate mousse. No eggs involved here – just five ingredients. And the recipe can and should be made entirely ahead. Everything to love about that! I’ve also given you some fun topping ideas and flavor variations. For all my tips — and a recipe for chocolate shards — be sure to read Baking Together #30 before making the mousse. (Serving ideas are included in Kitchen Notes at the end of this recipe, too.)

Makes 4 servings

• 1 2/3 cups (13 1/4 ounces) heavy cream
• 6 ounces bittersweet chocolate, chopped
• 4 tablespoons (2 ounces) unsalted butter, cut into 4 pieces
• 2 teaspoons bourbon, other liqueur, or pure vanilla extract
• Pinch of salt
• Lightly sweetened whipped cream, chocolate shavings or shards or other toppings (see notes below) 

 

1. Put the heavy cream and chocolate in a medium, heatproof bowl. Microwave in 30 second bursts, stirring in between, until the cream is very hot and the chocolate is melted and the mixture is smooth. (This can also be done by setting the bowl over a pot of simmering water). Repeat the microwaving as needed if there are any stubborn chocolate bits. Add the butter pieces to the warm mixture and stir gently until the butter has melted. Stir in the bourbon (or other liqueur or vanilla) and salt.

2. Chill, stirring occasionally, until thick and very cold, about two hours or up to two days. (For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently until very cold.)

3. Using an electric handheld mixer, beat the chilled mixture on medium-high speed until thick enough to hold medium-firm peaks on a spatula, 1 to 2 minutes, stopping occasionally to scrape down the sides of the bowl. (Note, if using a standing mixer, the whipping goes very fast – don’t walk away or you may overbeat the mixture. You want it to be creamy and somewhat stiff, but not grainy.)

4. Spoon or pipe the mousse into serving cups or small bowls. If serving right away, top with whipped cream and chocolate shavings or shards (if using) or other toppings. Or vary your presentation by layering with other ingredients. Alternatively you can cover the mousse cups (without topping) and refrigerate for up to two days.

KITCHEN NOTES

Double the recipe

Serving a larger crowd? Double or triple it up! Just remember to use a bigger bowl for the larger amount of ingredients and allow more time for chilling the chocolate mixture before whipping.

Pipe with a zip-top bag

If you want to pipe your mousse into cups, a zip-top plastic bag is an easy substitute for a pastry bag. Fill the bag and snip off about 1/2-3/4 inch of one corner and you are set to go. No fancy piping tips but it gets the mousse in the containers quickly and cleanly.

ADD TOPPINGS OR LAYERS 

Top with whipped cream

I usually double the recipe for Mascarpone Whipped Cream to serve on top of the mousse. Once whipped and piled onto the mousse, the cream holds up even over several days.

Garnish with chocolate shards or shavings

Chocolate shards make for a jaunty topping. Chocolate shavings (use a vegetable peeler and a bar of chocolate) are fine, too, but if you want to learn the fun technique for making chocolate shards, find the recipe in Baking Together #30.

Add fruit or nuts

Any type of fresh fruit – chopped into small pieces if necessary – can be scattered over the whipped cream (with or without the shards) just before serving. Consider strawberries, raspberries, pitted cherries, peaches or even orange segments (also called supremes). Pomegranate seeds add a splash of holiday color, too. Feel free to top with a few sliced almonds or chopped hazelnuts for a crunchy texture.

Layer the mousse, parfait-style

Crisp cookies like cinnamon grahams or chocolate or vanilla, or even peppermint Girl Scout cookies, can be used in between layers of the mousse. I prefer to crush them into small or fine bits. The layered mousse can and should still be made ahead, but much like an old-fashioned ice box cake, the cookies will soften into a cake-like texture (Yum!).

 

CHANGE UP THE FLAVOR

Orange

Add finely grated orange zest to the melted chocolate mixture and substitute orange flavored liqueur in place of the bourbon or vanilla extract. Consider sprinkling a little orange zest over the whipped cream (with or without the shards) just before serving.

Coffee

Add 1/2 teaspoon instant espresso or coffee powder to the chocolate and cream mixture before heating and substitute coffee liqueur in place of the bourbon or vanilla extract. Consider sprinkling some crushed chocolate covered espresso beans over the whipped cream (with or without the shards) just before serving.

Peppermint

Add a hint of pure peppermint extract to the chocolate mixture along with the bourbon or vanilla extract. Consider sprinkling some crushed peppermint candies over the whipped cream (with or without the shards) just before serving.

Red Lentil and Carrot Curry

Author: Brittany Dixon for A Healthy Slice of Life

This nourishing curry recipe is perfect for when you need something comforting and delicious on the dinner table quickly!

Ingredients

• 3 Tbsp olive oil
• 3 garlic cloves, minced
• 1.5 tsp grated ginger
• 1 small onion, small diced (about 1 cup)
• 2 large carrots, small diced (about 1 cup)
• 1.5 Tbsp curry powder
• 1 tsp turmeric
• 1.5 cups red lentils
• 1.5 tsp salt
• 1 cup vegetable broth
• 1 can full fat coconut milk
• 3 oz chopped baby spinach
• Juice of half a lime

Directions

• In a large pan, heat oil over medium heat.
• Add onion and carrots. Sauté 4 minutes until onions are beginning to soften. Add garlic, ginger, curry powder, and turmeric to the pan and sauté for 1-2 minutes more, until fragrant.
• Add lentils, salt, broth, and coconut milk to the pan. Bring to a boil while mixing well, then cover and reduce heat to a gentle simmer. Let simmer for 20 minutes, then remove from heat.
• Take off the lid, add spinach and lime juice and stir to combine. Serve over hot buttered rice.

Notes

If you’d like a thinner consistency, slowly add 1/2-1 cup more of vegetable broth as the curry simmers, stirring well, until it reaches your desired consistency. Adjust seasoning as needed and enjoy as a soup!

Bourbon Hot Toddy (Martha Stewart)

https://www.marthastewart.com/1530837/bourbon-hot-toddy

Ingredients:

• 2 oz water
• 2 tsp honey
• The juice of 1/4 fresh lemon
• 2 whole cloves
• 2 oz bourbon
• 1/2 oz orange liqueur (Patron)
• 1 cinnamon stick
• Thin lemon wedge and dried orange peel for garnish

Directions:

• Heat the water in a pan.  (Heat but don't bring to a boil.)  
• Remove from heat, and stir in the honey and lemon juice.
• When thoroughly mixed, add 2 cloves and a small pinch of cinnamon
• Let sit for 5 minutes.
• Stir mixture and combine in glass with:
• Half an ounce of orange liqueur
• Add 2 oz of bourbon to a glass. 

Bahama Mama

This recipe came from Anne Palmer.

ingredients

1 oz rum

1 oz toasted coconut rum

2 oz pineapple juice

2 oz orange juice

Quarter of an ounce grenadine

Directions

Add ingredients, in order, to an ice-filled glass. Garnish with orange and/or lime slices

Alternative recipe, from delish:

Ingredients

Two parts orange juice

One part pineapple juice

One part dark rum

1/2-part coconut rum

1/2 part lime juice

Splash of grenadine

Pineapple wedges for garnish

Maraschino cherries for garnish

Directions:

Fill a glass with ice. Pour over orange juice, pineapple juice, dark rum, coconut rum, lime juice and grenadine.

Garnish with pineapple and maraschino cherries.

Grilled Swordfish with Tomato-Peach Salsa Salad

 Fresh fish, fresh tomatoes, fresh peaches — Vineyard summer perfection.

BY SUSIE MIDDLETON, Cook the Vineyard

https://mvmagazine.com/news/2020/07/27/grilled-swordfish-tomato-peach-salsa-salad

This simple recipe was inspired by two things – a great piece of swordfish from The Net Result and some wonderful peaches. I grabbed the recipe for my Tomato Peach Bruschetta topping and noodled it a bit to make a great accompaniment to the swordfish. A classic New England trick for grilling swordfish is to coat it first with mayonnaise, which will keep it moist.

A one-pound filet of swordfish is only enough for two in our household, but if you generally eat smaller portions of protein, you could feed three with about 1¼ pounds, and you’ll still have plenty of the topping to go around. For a party of six, just double everything.

Serves 2 or 3

Ingredients:

• For the salsa:
• 1 cup diced, cored ripe summer tomatoes, any size
• 1 cup diced pitted firm-ripe peaches or nectarines 
• 1 small avocado, diced (optional, about 2/3 cup)
• 2 teaspoons minced fresh ginger (optional)
• 1 clove garlic, peeled and minced

• For the swordfish:
• 10 to 12 leaves basil (or basil and mint) sliced or chopped or 20 to 30 small whole leaves
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon white balsamic vinegar
• 1 teaspoon maple syrup
• Kosher salt

• 1  to 1 ¼ pounds (1 1/4-inch thick) swordfish filet, cut into 2 or 3 pieces if desired
• freshly ground pepper
• 2 tablespoons mayonnaise

Directions

1. Heat a gas grill over medium-high heat.
2. In a small mixing bowl, combine the tomatoes, peaches or nectarines, avocado (if using), garlic, and ginger (if using)
3. In another small bowl, combine the olive oil, lemon juice, balsamic vinegar, maple syrup and about 1/4 teaspoon kosher salt. Whisk to combine.
4. Add the dressing and most of the herbs to the tomato mixture and fold together. Add a pinch of salt and stir again. Let sit while cooking the swordfish.
5. Season the swordfish on both sides with salt and pepper. Coat one side of the swordfish generously with half of the mayonnaise.
6. Arrange the fish on the grill grates, mayonnaise side down. Before closing the grill, brush the top side with the remaining 1 tablespoon of mayonnaise. Cook for about 6 to 7 minutes (you should have nice grill marks) and carefully flip the fish over with a metal spatula. Cook for another 6 to 7 minutes, or until the swordfish is firm or cooked to your liking. 
7. Remove the swordfish from the grill and arrange on a serving platter. Generously mound the tomato-peach mixture on top and garnish with the remaining herbs. Serve right away.