Apple Puffs with Vanilla Sauce

Rosh Hashanah is the “Head of the Year”–literally, the Jewish New Year.  Rosh Hashanah 2012 begins at sunset Sunday, September 16, and ends in the evening of Tuesday, September 18.

One of the symbols most often associated with Rosh Hashanah is the apple. Throughout the Jewish world families are dipping apples in honey and reciting the special blessing requesting God to renew for us a good and sweet year.  Last year, I posted a Honey Cake recipe, which is another traditional Rosh Hashanah dessert.  The beauty of the recipe below is that it can be make ahead and baked before serving.

Have a Shana Tovah – Happy New Year!

Shanah Tovah Apple Puffs with Vanilla Sauce

Serves 8

1 pkg frozen puff pastry, thawed until pliable but still very cold
3 medium golden delicious apples, peeled, cored, and chopped into 1/2″ pieces
3/4 cup dried apples, chopped into 1/2″ pieces
1/3 cup raisins
1/4 cup plus 2 Tbs sugar
2 Tbs all-purpose flour
1 tsp cinnamon
1 egg mixed with 1 Tbs water, for glaze

Preheat oven to 375 degrees.  Grease or spray a heavy cookie sheet.

On a lightly floured board, roll one pastry sheet into a 13-14″ square.

It will be very thin.  Cut into 4 equal squares.

In a medium bowl, toss apples with the dried apples, raisins, sugar, flour, and cinnamon.

Spoon a scant 3/4 cup apple mixture into the center of the squares.  Then brush edges with egg glaze and pull corners of pastry up over filling like a money bag and twist and seal. Pull back corners.

Place 2″ apart on greased baking sheet.  Brush tops and sides with of pastry with egg glaze.

Bake for 25- 30 minutes, or until pastry is golden brown.  Serve warm with the vanilla sauce.

Note – Puffs may be made and refrigerated 8 hours before baking.

Vanilla Sauce

2 egg yolks
2 whole eggs
1/3 cup sugar
2 1/4 cups light non dairy creamer (for dairy meals, substitute whole milk)
2 tsp cornstarch
1Tbs vanilla extract

In a medium saucepan off the heat, whisk together the eggs and egg yolks and sugar.

In a small bowl, stir non-dairy creamer and cornstarch together, and whisk into the eggs.

Cook over moderate heat, whisking constantly, until mixture comes to a boil and thickens slightly.  Reduce heat to low and simmer 2 minutes, stirring constantly.

Sauce will continue to thicken as it cools.  Remove from heat and stir in vanilla.  If the sauce is too lumpy press it thru a strainer.  Place a piece of plastic wrap directly on surface of sauce and cool to room temp.  Refrigerate until chilled you can make this up to 2 days ahead.  Serve chilled or at room temp.

Rhode Island Bouillabaisse

Guest Post

Today is a “guest” post by my good friend Jeanne.  She lives in Southern California, but she and her husband have a Summer home in Little Compton, Rhodes Island.  She sent me these instructions on how to make a Rhode Island Bouillabaisse.

This is what she said….

We had company last Saturday night. And since this is suppose to be a vacation where I do something fun, I decided to drag out all the old recipes I had been saving for the past six years to test out on Bob (husband), as well as any and all guests. So here’s how you make Rhode Island Bouillabaisse.

Step #1
Go to Earle’s gas station and buy a bicycle with a basket.

Then you can ride to Sakonnet Lobster and buy three live lobster in a bag without carrying the little devils home around your neck.

Earle’s has a really good deal on used bicycles. You buy one for $40 and then sell it back to him for $20 when you leave. It’s good exercise, not to mention handy when Bob takes the Volvo to the Historical Society in Providence.

Step #2
Bring Lobster home and Google “how to cook a lobster.” Then dig a really big pot out of the garage, fill it with water and sit around for an hour while it comes to a boil. Toss the lobsters in — one at a time — head first. Yes, they do cry out in pain. No, just kidding, but I am squeamish about this stuff. It’s not like I do this every day. I could get used to it. Once the water comes back to a boil, wait 15 minutes for them to cook. Remove from pot and cool under water.

Step #3
Google how to make Lobster Stock. Read about five or six recipe and take what looks like the best instructions from all and make it your own.

Step #4
Take the lobsters out of their shells, but not the sac behind the eyes or the grey “stuff” in the middle. Refrigerate lobsters.

Step #5
Combine diced onions, carrots, celery, garlic, lots of garlic, and sauté for five or six minutes. Add all the lobster shells that you crushed into pieces and 4-5 tomatoes cut up. Cover with 2-3 inches of cold water and a cup dry white wine. Then add a bunch of mystery red pepper — something that a friend gave me a few tablespoons in June in a plastic bag. Of course I can’t remember the name of this pepper. And no, I didn’t write in on the bag, but it’s good with seafood and you can buy it once in a while at Williams Sonoma. Simmer until your kitchen stinks real good.

Step #6
Remove all those lobster shells and vegetables and refrigerate the stock. Drink a glass of very nice Riesling and try to figure out how to tamp down the heat in the stock generated by the “mystery red pepper.”

Step #7
Call your dinner guests and ask them to bring 2 Tablespoons of Pernod tomorrow– because you’re too cheap to buy a bottle for one dish. You think about asking if they have any $65/oz of saffron, but decide against it. I’m sure no one will notice the absence of saffron.

Step #8
Google how to make Bouillabaisse, which by now you know how to spell correctly.

Step #9
Go to Lee’s Supermarket in Westport — this time by car because it’s too far to bicycle — and consult with the very nice wine lady as to what to serve with Bouillabaisse. And, by the way, how do you tone down the mystery red pepper? Magically enough she says Riesling will do the trick. Whereas Chardonnay will heat up a spice in your mouth, Riesling will tone it down. Sold — along with a very nice bottle of French White to drink with dinner. Please don’t ask me which white. I don’t know which white. The bottle just says French White. The French play this very close to the vest.

Step #9
Stop at the fish market and pick up cod, haddock, mussels and clams, and scallops.

Step #10
Sauté a new batch of diced onions, garlic, tomatoes, carrots, celery, fennel and a potato and then add home brewed “Lobster Stock.” Simmer for several hours and then add Pernod, along with mussels and clams. When the latter open their little shells and give up, add chunks of the cod, haddocks and scallops– about five minutes. At the very end add the cooked lobster.

Step #11
Sit back and wait for the compliments. The French White, by the way, paired very nicely with the Bouillabaisse. I usually don’t “pair,” but people on the East Coast expect people from California to know how to “pair.”

Lemon Meringue Pie

I found out my Dad likes Lemon Meringue pie.  I had no idea, so I thought I would try to make one.  This recipe gives two alternatives ways of making the filling – in the microwave or stovetop.

The recipe is from Bell’s Best, a thick cookbook published in the 1980s by the Mississippi Chapter No. 36 of the Telephone Pioneers of America.

Lemon Meringue Pie

Makes 6 to 8 servings

1/3 cup cornstarch
1-1/4 cups sugar
Dash salt
1-1/2 cups hot water
3 egg yolks, beaten slightly
1 Tbs butter or margarine
2 tsp grated lemon rind
1/3 to 1/2 cup lemon juice
1 baked 9-inch pie shell

Meringue
3 egg whites
6 Tbssugar

Microwave directions:

Combine cornstarch, 1-1/4 cups sugar and salt in a large microwavable bowl. Gradually stir in hot water. Microwave on high at 2-minute intervals (if you have a high-powered microwave) or 3-minute intervals, until the mixture is thick and clear. Stir well at each interval.

Stir several spoonfuls of this mixture into slightly beaten egg yolks to temper them, and mix well. Stir the yolk mixture back into the large bowl. Return to the microwave and cook again at 2 to 3 minute intervals, stirring at each interval, until mixture bubbles and is a thick consistency.

Remove from microwave and stir in butter and lemon rind, and gradually stir in lemon juice. Cool 5 minutes, then pour into pie shell.

Stovetop directions:
Combine cornstarch, 1-1/4 cups sugar and salt in a medium saucepan. Gradually stir in hot water. Bring to a boil over high heat, then reduce heat and cook until thick and clear, about 10 minutes. Remove from heat. Stir several spoonfuls of the hot mixture into egg yolks and mix well. Pour back into saucepan. Bring to boil, then reduce heat and cook 4 to 5 minutes, stirring constantly. Remove from heat; stir in butter, lemon rind and gradually add lemon juice. Cool 5 minutes, then pour into pie shell.

To make meringue:
Beat egg whites until fluffy throughout. Add 6 tablespoons sugar, 2 at a time, beating after each addition and blending. Continue beating until mixture stands in peaks. Pile on filling and spread to edges of pie crust. Bake in preheated 425 degree oven for 5 to 10 minutes or until delicately browned. Cool thoroughly, at least 4 hours.

Hasselback Potatoes with Cheddar

The Hasselback potoato is a recipe developed at one of Stockholm’s popular old Restaurant Hasselbacken.  They look like they would be difficult to make, but once you get the hang of it, you’ll make these a lot.  You can make these using Parmesan cheese, rosemary, thyme, whatever strikes your fancy!

Hasselback Potatoes with Cheddar

Serves 8

8 russet baking potatoes (6 to 8 oz each)
5 Tbs melted butter, divided
¼ cup cheddar cheese, grated
½ cup fine breadcrumbs
1 tsp paprika
Kosher salt, to taste
2 tsp fresh parsley, minced for garnish

Preheat oven to 450 degrees F.

Peel potatoes and place in bowl of cold water while each potato is prepared to prevent them from turning brown.

Cut and discard a thin lengthwise slice from the bottom of each potato so they will sit flat on a cutting board. Place two long handled wooden spoons or chopsticks lengthwise on both sides of potato to prevent knife from cutting entirely through the potato. Holding chopsticks or wooden spoons against potato, make crosswise cuts 1/8 inch apart cutting down to chopsticks; slices should remain connected at the bottom. Return potato to bowl of cold water while preparing the remaining potatoes.

When ready to bake, drain potatoes and pat dry. Place cut side up in a shallow greased baking pan, brush with 2 tablespoons melted butter.

In a food processor puree together grated cheddar cheese, breadcrumbs, paprika, salt and the remaining 1 tablespoon butter; spread on cut potatoes pressing to adhere. Cover baking pan with foil and bake at 450 degrees F for 30 minutes. Remove foil and bake an additional 15 minutes. Remove from oven, drizzle potatoes with the remaining 2 tablespoons melted butter, add parsley and serve.

Chili Lime Chicken

The Listing Lime Tree

The Plethora of Peppers

Our lime tree is so full of limes it’s drooping to one side. I also have a ton of red chili peppers in a pot, so I marinated some chicken to use some of it up.

Chili Lime Chicken

Serves 6

6-8  chicken thighs
3 Tbs olive oil
2 Tbs green onions, minced
1 garlic clove, minced
1 red chile pepper, minced
4 Tbs fresh lime juice
1 Tbs chili powder
1½ tsp cumin
salt and pepper, to taste

Combine all ingredients except chicken in a large zipper bag. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.

Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn’t recommend baking it. If you absolutely can’t grill it, you might get away with searing it in a skillet.

Turkey Swiss Sauerkraut Braid

One of my favorite recipes is Garlic Artichoke Braid.  Here is another take on the same idea.  This time using German ingredients.

Turkey Swiss Sauerkraut Braid

Serves 4

Flour (for sprinkling)
1 loaf Bridgford Frozen Bread Dough, thawed
½ cup mayonnaise
1 Tbs ketchup
1 Tbs relish
2 cups grilled turkey meat, shredded
¼ lb Swiss cheese, thinly sliced
1 cup sauerkraut
1 egg, lightly beaten
1 tsp caraway seeds
½ tsp coarse salt

Preheat oven to 375˚.

Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll thawed dough into a 10×12-inch rectangle.

Meanwhile, in a bowl stir together the mayonnaise, ketchup, relish and spread it all over the dough. Top with turkey, cheese, and sauerkraut.

From 12-inch side, tightly roll dough in jelly-roll fashion. Seal seams. Place log of dough, seam side down on baking sheet.

Join ends together to form one large ring. With kitchen scissors or sharp knife, cut dough from outside of ring to within 1-inch of inside ring, making cuts every 1-inch. Turn each section on its side so filling shows.

Brush the dough with egg and sprinkle with caraway seeds and salt. Let dough rise until puffy (30-60 minutes). Bake in a preheated oven for 25-30 minutes. Serve warm or cool on wire rack.

Cheese and Ham Muffins

Here is a great lunch box treat for back to school! you can leave out the chives if your kids won’t anything green!

Cheese and Ham Muffins

Serves 6

1¼ cups unbleached flour
¾ cup fine yellow cornmeal
¼ cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup mlik
2 large eggs
1/3 cup corn oil
1 cup finely diced ham
½ cup sharp cheddar, shredded
¼ cup finely chopped chives or scallion greens

Heat the oven to 375°. Coat a 12-cup muffin pan with cooking spray or line the wells with paper liners.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended. Fold in the ham, cheese, and chives or scallions.

Spoon the batter into the prepared cups, filling each three-quarters full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely.

Pack 2 per lunchbox.

The muffins can be frozen in a plastic freezer bag up to three months.

Potato, Brie, Sausage, & Sage Patties

Who doesn’t love mashed potato patties?  This recipe throws in some sausage and brie!

Potato, Brie, Sausage, & Sage Patties

Serves 8

2 Tbs finely shredded sage
1 lb leftover mashed potato or crushed roast potatoes
1 lemon, finely zested
4 cooked sausages, sliced into rounds
4oz brie, cubed
3 heaped Tbs flour
3 Tbs olive oil
cranberry sauce, to serve
greens, shredded and wilted, to serve

Combine the sage, potato, lemon zest, sausages, cheese and 2 heaped tbsp of flour in a bowl. Season. Shape the mixture into 8 patties and dust with remaining flour.

Heat the oil in a large frying pan over medium heat. Cook the patties for 3-4 minutes each side until golden.

Meanwhile, place the shredded greens in boiling water and simmer for 2 minutes. Drain well. Serve patties hot, with cranberry sauce and greens.

Stuffies (Stuffed Quahogs)

Here is another quirky Rhode Island recipe.  The International Quahog Festival was held in Wickford every July from 1982 to the late 1990s. Thousands of people found their way to this quiet bayside community to pay homage to the humble quahog. This hard-shelled clam is devoured in all manner of recipes—in chowders that have red, white, or clear broth; in clam cakes; in garlicky pasta dishes; and, most importantly, in stuffed quahogs, also known as “stuffies.” A contest was always held to determine who made the best stuffed quahogs. Here is the winning recipe from the 1990 competition. The secret to making really good stuffies is to mince the onion and peppers very finely. For the hot sauce, many Rhode Island cooks prefer to use Rhode Island Red, a product made locally by Chef Linda Kane. Her “sauce with an attitude” is popular because its sweet heat does not overpower the food it seasons.

A quahog is a shelled hard clam, which is native to the eastern shores of North America, from Prince Edward Island to theYucatán Peninsula. The quahog is the official shellfish of the U.S. state of Rhode Island.

Makes sixteen stuffies

8 quahogs
1 onion, finely chopped
1 green pepper, finely chopped
1 red bell pepper, finely chopped
3 Tbs butter
1 clove garlic, crushed
1 cup fresh bread crumbs
¼ tsp dried oregano
About 4 tsp grated Romano or Parmesan cheese
Additional butter, melted, as needed for moistening
Clam juice, as needed for moistening
Lemon wedges and hot pepper sauce, as needed for moistening

To facilitate the opening of the quahogs, place the well-scrubbed clams in a pan in a moderate (350-degree) oven and heat until they open. Discard any that do not open. When cool enough to handle, remove the quahogs from their shells. Pour the liquid left in each clamshell into a bowl. Set aside the clamshells and clam juice. Poach the quahogs for three minutes in simmering water. Chop the quahogs into pieces.

In a large frying pan, sauté the onion and peppers in the butter until translucent. Add the garlic and cook over low heat another one to two minutes. Stir in the chopped quahogs, an equal amount of fresh bread crumbs, and the oregano. Add about ½ teaspoon grated cheese per clam. Moisten with additional melted butter and/or clam juice.

Preheat oven to 375 degrees.

Separate the clamshells. Mound the stuffing into each clamshell half, and place them on a baking sheet. Bake in the oven until hot and slightly browned, approximately twenty minutes. Serve with lemon wedges and hot pepper sauce.

Tip: Part of the secret to making good stuffies is to mince the vegetables (onion, celery, pepper) very finely. They should barely be recognizable in the mix.

Rib Eye with Bordelaise Sauce

Please proceed with caution! Flames are involved!

Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter and shallots.  Traditionally, bordelaise sauce is served with grilled beef or steak.

The term flambé [flahm-BAY] is a French word meaning “flaming” or “flamed.” Flambé means to ignite foods that have liquor or liqueur added. This is done for a dramatic effect and to develop a rich flavor of the liqueur to the foods without adding the alcohol.

Always remove the pan from the heat source before adding the liquor to avoid burning yourself. Vigorously shaking the pan usually extinguishes the flame, but keep a pot lid nearby in case you need to smother the flames. The alcohol vapor generally burns off by itself in a matter of seconds.

Rib Eye with Bordelaise Sauce
Entrecôte à la Bordelaise

Serves 6

6 Rib-eye steaks (about 7 oz each)
6 shallots, peeled and chopped
2½ Tbs Cognac
1 cup Bordeaux wine
2½ Tbs butter, chopped
Salt and pepper

Pan-fry the steaks over high heat for 5 minutes on each side.  Remove, set on a plate, and keep warm.

Sauté the shallots in the same pan.  Flambé the pan with the cognac, and deglaze with the Bordeaux, scraping up the bits on the bottom of the pan.  Allow the sauce to reduce by half, then whisk in the chopped butter and season with salt and pepper.

Drizzle the sauce over the steaks and serve.