Cream Puffs with Lemon Filling

Cream Puffs with Lemon Filling

1/2 cup unsalted butter

1 cup boiling water
1 cup sifted all purpose flour
1/4 teaspoon salt
4 eggs
1 cup heavy cream
1/4 cup confectioner's sugar
1 1/2 cups lemon curd, recipe follows (make a day ahead)
confectioner's sugar, for dusting

Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Add eggs, one at a time, beating after each till smooth.

Drop by heaping tablespoons 3 inches apart onto a greased cookie sheet. Bake at 400 degrees until golden brown and puffy, about 30 minutes. Remove from oven; split. Cool on rack. (At this point, you may pull out the loose soft eggy dough inside the puffs (optional).

Beat heavy cream with the confectioner's sugar until stiff. Fold into the lemon curd in three additions, folding gently until blended. Fill the cream puffs with the lemon filling, replace tops and refrigerate until ready to serve. Sprinkle with confectioner's sugar just before serving.

Makes 12

Lemon Curd:
1 cup plus 2 tbsps. sugar
3/4 cup fresh lemon juice
1/2 cup unsalted butter
2 1/2 tablespoons grated lemon peel
3 large eggs

Combine first 4 ingredients in a large microwave-safe bowl. Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes.

Remove from microwave; cool 5 minutes. Beat eggs in a small bowl to blend. Whisk half of butter mixture into eggs.

Return mixture to same large bowl. Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled).

Transfer curd to medium bowl. Press plastic wrap onto surface. Chill until firm, at least 1 day and up to a week.

Makes about 2 1/4 cups (This makes more than you will need for the above recipe. Use the remaining curd on toast or muffins.)

Easy "Homemade" Doughnuts

Easy "Homemade" Doughnuts

1/2 cup cinnamon-sugar
vegetable oil, for frying
1 12-ounce tube buttermilk biscuits

Place cinnamon-sugar in a large zip top plastic bag; set aside.

Pour oil into a large shallow pan to the depth of 1-inch. Heat oil to 370 degrees.

Separate biscuits and cut out the centers with a 1-inch round cookie cutter.

Drop the doughnuts and "holes" into the hot oil and fry for 1 to 2 minutes or until golden brown. Turn over and fry the other sides. Remove doughnuts to a paper towel lined pan.

Once all doughuts are fried, shake them in batches in the bag of cinnamon sugar and enjoy!

Makes 10 doughnuts and 10 holes.

Macaroni and Ham and Cheese

Macaroni and Ham and Cheese

6 ounces elbow macaroni

2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
cayenne, to taste
1 cup milk
6 ounces sharp cheddar cheese, divided
8 ounces ham, diced
24 (about) Ritz crackers, crushed
2 tablespoons butter, melted

Preheat oven to 350 degrees. Lightly grease a 2 quart casserole and set aside.

Cook macaroni according to package directions. Drain well; do not rinse. Return to cooking pot.

Melt the butter over medium heat in a medium saucepan until bubbly. Stir in flour and cook for a minute or two to cook off the rawness of the flour. Add the seasonings and combine well. Slowly stir in the milk; cook, stirring almost constantly until mixture bubbles and thickens. Stir in 3/4 of the cheese and stir till melted.

Stir the ham into the macaroni, then add the cheese sauce and mix well. Pour into prepared casserole and top with the remaining cheese.

Cover and bake for 25 minutes. Combine the crushed crackers with the butter. Uncover and put crackers on top and bake for another 20 minutes.

Makes 6 generous servings

Fried Cabbage with Carrots

Fried Cabbage with Carrots

1/2 medium head cabbage, shredded
3 small carrots, thinly sliced
1/2 small onion, thinly sliced
1/2 tablespoon butter
1/2 tablespoon oil
salt and pepper, to taste

Heat a large skillet over medium heat; add the butter and oil. When the butter begins to bubble, add the cabbage, carrots and onions. Cook, stirring often until the cabbage begins to brown and the carrots are softened. Season with salt and pepper and serve.

Makes 2 to 4 side dish servings, depending on other sides.

Fish Cakes

Fish Cakes

8 ounces cooked white fish (I used the leftover cooked trout from two recipes below)

1 egg, beaten
2 tablespoons dry bread crumbs
1/2 teaspoon onion powder
1/4 teaspoon salt
dash or two cayenne
oil

Flake fish into a bowl, add the remaining ingredients and mix well. Form into two cakes.
Heat a non-stick pan over medium heat. Add about half a tablespoon of oil and cook the cakes in hot oil for 3 to 4 minutes a side, or until nicely browned. Serve with lemon wedges, ketchup or tartar sauce, if desired.

Makes two meal sized cakes, but you may also make them smaller and serve as an appetizer.

Savory Bacon and Cheddar Scones

Savory Bacon and Cheddar Scones

2 cups flour

1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne, optional
8 ounces bacon, cooked crisp and crumbled
4 ounces (1 cup) sharp cheddar cheese
2 tablespoons minced fresh chives
1 cup heavy cream
1 tablespoon butter, melted

Preheat oven to 425 degrees. Use an ungreased baking sheet.

Put the flour, baking powder, salt and cayenne into a bowl; stir with a fork to combine. Add the bacon, cheese and chives; mix well. Add the cream and stir with the fork until the dough holds together in a rough mass.

Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 tmes. Pat the dough into 2 circles about 6 inches round. Spread the butter over the tops of the two rounds. Cut each round into 6 to 8 triangles and place on the baking sheet, allowing about an inch between pieces.

Bake for 11 to 13 minutes, depending on size.

Makes 12 to 16 scones

Pan Fried Trout

Pan Fried Trout

trout fillets, 1 per serving

corn flour
salt, to taste
cajun seasoning, to taste
oil

Preheat oven to warm. Place a wire cookie cooling rack over a large shallow pan; set aside.

To cook 4 trout fillets, place about 1/2 cup of corn flour into a shallow dish. Add about 1 teaspoon salt and 2 teaspoons cajun seasoningl mix well. Pat the trout fillets dry and season lightly with salt.

Dredge the fish in the seasoned corn flour; shake off excess.

Heat a large non-stick skillet over medium heat; add about a tablespoon of oil to the pan, and add two trout fillets, flesh side down. Cook about 3 minutes or until nicely browned. Turn fish over and cook another minute or two. Remove from pan and place skin side down on wire rack and place into the warm oven. Repeat process with the next two fillets.

Serve fish with lemon wedges.

Lemon Surprise Cupcakes

Lemon Surprise Cupcakes

1 box butter recipe golden cake mix (Duncan Hines)
1/3 cup fresh lemon juice
1/3 cup water
1 stick unsalted butter, softened
3 large eggs
2 tablespoons lemon zest
1 recipe lemon curd, prepared and chilled (recipe is below with the lemon syrup cake)

Lemon Buttercream Icing:
1 box confectioner's sugar
1 stick butter, softened
2 tablespoons lemon zest
3 tablespoons fresh lemon juice (3 to 4)

Prepare cake according to directions on box, using the first 6 ingredients listed above. Bake and cool as directed in 24 to 30 cupcake liners.

Fill a cake decorating bag fitted with a large round-holed tip with the lemon curd. Insert the tip into the center of each cooled cupcake and squeeze about 2 teaspoons of the curd into the center of each. If some of the curd comes out of the hole, scrape that off before icing.

Ice tops of the cupcakes with lemon buttercream icing (recipe below). Chill until ready to serve.

Lemon Buttercream Icing:
Beat confectioner's sugar, butter and lemon zest together with an electric mixer, adding lemon juice a little at a time and beating until of spreading consistency.

Lemon Syrup Cake

Lemon Syrup Cake

1/2 cup sugar
1/4 cup fresh lemon juice
3/4 cup unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons lemon zest
2 large eggs
1 1/4 cups self-rising flour
2 cups creme fraiche, store-bought or home-made (recipe follows)
1/2 cup lemon curd, store-bought or home-made (recipe follows)
2 cups fresh strawberries, sliced
fresh mint sprigs

For syrup: Combine 1/2 cup sugar and lemon juice in small bowl. Whisk until sugar disolves.

Note: Heat the sugar and lemon juice in the microwave slightly...will help to get the sugar dissolved.

For cake: Preheat oven to 350 degrees. Butter an 8x8-inch metal baking pan. Using electric mixer, beat butter in large bowl until smooth. Add sugar and lemon zest and beat until fluffy. Beat in 1 egg, then half of flour; repeat. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 28-29 minutes. Place pan on rack to cool. Using a slender wooden skewer, poke holes all over top of cake. Spoon syrup over cake in several additions, allowing syrup to be absorbed each time. Cool cake completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)

Whisk creme fraiche and lemon curd in small bowl to blend. Cover and refrigerate until ready to use. Cut cake into 8 triangles or 9 squares. Top with lemon creme fraiche; spoon berries along-side. Garnish with fresh mint, if desired.

Serves 8 or 9


Creme Fraiche:

1 cup heavy cream
2 tablespoons buttermilk

Combine the cream and buttermilk in a small bowl. Cover with a clean cloth and place in a warm draft-free place and let sit until thickened, but still a pourable consistency, 12 to 24 hours. Stir and refrigerate until ready to use (up to 1 week). If thin, you may put it into a cheescloth lined strainer over a bowl to drain and thicken overnight in the refrigerator.

Note: for the above recipe you will need to at least double the creme fraiche recipe.


Lemon Curd:

1 cup plus 2 tbsps. sugar
3/4 cup fresh lemon juice
1/2 cup unsalted butter
2 1/2 tablespoons grated lemon peel
3 large eggs

Combine first 4 ingredients in large microwave-safe bowl. Place bowl in microwave and cook on high until butter melts, whisking every minute, about 3 minutes.

Remove from microwave; cool 5 minutes.

Beat eggs in small bowl to blend. Whisk half of butter mixture into eggs.

Return mixture to same large bowl. Place in microwave and cook on high until curd is slightly thickened but not boiling, whisking every minute, about 4 minutes (curd will continue to thicken when chilled).

Transfer curd to medium bowl. Press plastic wrap onto surface. Chill until firm, at least 1 day and up to a week.

Makes about 2 1/4 cups

Cream Scones

Cream Scones

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar 
3/4 cup of your choice of add-ins (see below)
1 1/4 cups heavy cream
2 tablespoons melted butter
2 tablespoons sugar, for glazing (if adding cinnamon to the scones, add some cinnamon to the sugar and sprinkle over scones before baking)

Add-Ins:
dried fruit, your choice (raisins, cranberries, diced apricots, currants, etc)
OR
chocolate chips, See note*
OR
toasted nuts, See note**
1 tablespoon orange zest, See note***
1 1/2 teaspoons cinnamon, See note****

Icing:, optional
1 cup confectioner's sugar
cream

Preheat the oven to 425 degrees. Use an ungreased baking sheet.

Combine the flour, baking powder, salt, and 1/4 cup sugar in a bowl, stir with a fork to mix well. Add your choice of dried fruit, chocolate chips, nuts. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be sticky).

Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat dough into 2 circles about 6 inches round. For the glaze, spread the butter over the tops and sides of the circles of dough and sprinkle with the sugar on top. Cut each circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces.

Bake for about 11 minutes, or until golden brown.

Icing:
Combine the confectioner's sugar with enough cream so it drizzles from the spoon and drizzle over the warm scones, if desired.

Note* If using chocolate chips, add 1 teaspoon vanilla extract to the cream before adding to the dry ingredients.

Note** If using toasted nuts, add 1 teaspoon of vanilla or almond extract to the cream before adding to the dry ingredients, depending on which nut you use.

Note***Add the orange zest along with any of the add-ins, for added flavor.

Note****Add cinnamon along with the dry ingredients, if desired (especially good with raisins.)

Makes 16 scones

In the photo: Left is chocolate chip scones using mini-chips, and drizzled with icing, right is cinnamon raisin scones.

Please don't be intimidated by the long list of ingredients...they don't ALL go into each batch of scones.  I just listed a bunch of options.

Chicken Cutlets with Mushrooms and Beurre Blanc

Chicken Cutlets with Mushrooms and Beurre Blanc

8 ounces mushrooms, wiped clean, trimmed and sliced
1 tablespoon unsalted butter
1 1/2 pounds boneless skinless chicken breasts, each cut in half
1/2 cup flour
clarified butter
oil
salt and pepper to taste
8 ounces linguine, cooked and drained
Beurre Blanc Sauce, recipe follows

Preheat oven to warm. Place a wire cookie rack over a baking sheet and set aside.

Heat a large nonstick skillet over medium heat; melt the 1 tablespoon butter then add the mushrooms and cook till browned and tender. Season lightly with salt and remove from pan to a bowl; cover and set aside.

Place each chicken piece between two layers of plastic wrap and pound to 1/4-inch thickness. Season chicken pieces lightly with salt. Dredge in flour and shake off excess flour.

Wipe out skillet with a paper towel and return to heat. Add about half a tablespoon each of clarified butter and oil. When hot, cook chicken pieces in batches, 2 to 3 minutes per side until browned. Move cooked chicken to the wire rack and place in the oven to keep warm. Continue cooking chicken until all pieces are cooked and browned, adding more butter and oil as needed.

Divide cooked linguine onto 4 warmed plates. Place cooked chicken pieces on top of linguine and top with mushrooms. Drizzle the beurre blanc sauce over chicken and mushrooms.

Serve immediately.

Beurre Blanc Sauce:

1 large or two small shallots, finely chopped
1 cup dry white wine (such as Pinot Grigio)
2 ounces fresh lemon juice
1 tablespoon heavy cream
1 1/2 sticks unsalted butter, cut into cubes
salt and white pepper, to taste

Combine the shallots, wine, and lemon juice in a small stainless steel saucepan over high heat and reduce to 2 tablespoon (this will take about 10 minutes).

Add the cream to the pan and once the liquid bubbles, immediately reduce heat to low. Add the butter, one cube at a time, whisking constantly, removing the pan off and onto the heat. Continue whisking butter into the reduction until the mixture is thickened and smooth.

Season with salt and white pepper. Serve over chicken or fish.

Cranberry Scones

Cranberry Scones

2 cups flour

4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
4 tablespoons butter
2 tablespoons shortening, chilled
3/4 cup cream
1 egg, beaten
1/2 cup dried currants or cranberries

Heat oven to 375 degrees.

In a large mixing bowl, combine the flour, baking powder, salt and sugar; mix well. Cut in butter and shortening.
In a separate bowl, combine the cream with beaten egg then add to dry ingredients. Stir in fruit.
Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds, or pat into a round and cut into 12 wedges. Brush with additional cream if desired.

Bake for 15 to 18 minutes or until brown.

Pasta alla Carbonara

Pasta alla Carbonara

1/2 pound pancetta, 1/4" dice

salt and pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cups freshly grated Parmesan
1 pound dried pasta (spaghetti, linguine and fettucine work best)
4 tablespoons chopped fresh parsley

Heat a large saute pan until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted water. Add pasta and cook until al dente. Drain pasta in a collander; do not rinse. While the pasta is still hot, return it back to the pat. Add reserved pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Toss in parsley. Serve and sprinkle with reserved Parmesan.

Serves 4

Apricot Orange Scones with Cranberry Butter

Apricot Orange Scones with Cranberry Butter

3 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1 cup chilled buttermilk
3/4 cup diced dried apricots
1 tablespoon orange zest
2 tablespoons buttermilk, for tops
demerara, turbinado or white sugar, for tops
cranberry butter (recipe follows)

Preheat oven to 400 degrees. Line a large baking sheet with foil or parchment paper.

Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in a large bowl to blend. Add butter and shortening. Using fingertips, rub in until coarse meal forms.

Add 1 cup buttermilk, diced apricots and orange zest. Stir gently until dough comes together in large moist clumps.

Gather dough into a ball. Transfer to lightly floured work surface. Gently knead 3 or 4 times to combine well.

Divide into 3 equal pieces; flatten into 3/4-inch thick rounds. Using floured knife, cut each round into 8 wedges. Transfer to prepared baking sheet. Brush tops with remaining buttermilk and sprinkle with sugar.

Bake scones until light golden brown, 12 to 15 minutes. Serve warm or at room temperature, with cranberry butter, if desired.

Cranberry Butter

3 tablespoons dried cramberries
1/2 cup boiliing water
1 stick unsalted butter, room temperature
pinch salt
2 to 3 tablespoons confectioner's sugar

Pour boiling water over cranberries and let sit for 10 minutes. Drain berries well and chop. Whip the berries, butter, salt and sugar to your taste. Chill for at least an hour before serving.

Beef Fajitas

Beef Fajitas

Marinade:

1/2 cup cider vinegar
1/2 cup low sodium soy sauce
2 tablespoons oil
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon oregano

2 pounds skirt or flank steak
2 bell peppers, cut into slices
1 large onion, cut into lengthwise strips
2 tablespoons oil

For fajitas:
flour tortillas, warmed (2 to 3 per person)
grated cheese
diced tomatoes
chopped or shredded lettuce
sliced green onions
pickled jalapeno slices
guacamole
sour cream
salsa or pico de gallo

Combine the ingredients for the marinade in a large zip top bag. Add the steak, peppers and onions. Seal bag, squeezing out as much air as possible, and place bag in a shallow dish and refrigerate all day or overnight. Turn bag over once or twice during marinating.

Drain marinade from meat, peppers and onions. Heat a large saute pan over medium-high heat; add the two tablespoons of oil. As soon as it shimmers, add the peppers and onions and saute until browned and tender-crisp.

Pat the meat dry and grill over a HOT fire, turning once, about 2 to 3 minutes per side. (You don't want to overcook the meat, but if you think it needs a little more cooking time, move it to indirect heat and cook another minute or two.) Slice against the grain. Place meat on a platter along with the peppers and onions.
Set out the warmed tortillas and fajita toppings and let everyone build their own.

I typically serve this meal with refried beans and Mexican rice.

Serves 6