tag:blogger.com,1999:blog-31447355706924304572024-03-13T09:24:23.340-07:00Scrumptious CompanyRecipe LibraryKate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comBlogger301125tag:blogger.com,1999:blog-3144735570692430457.post-86151320609998748282012-04-03T14:15:00.000-07:002012-01-24T06:12:52.937-08:00<div align="center"><span style="color: #b9c3e1; font-size: small"></span></div> <div align="center"> <table style="width: 332px" border="1" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="330"> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #004080"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/appetizers.html"><font color="#004080">Appetizers & Hors D’oeuvres</font></a></span></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/soups.html"><span style="color: #004080">Soups</span></a></span></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><span style="color: #004080"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/salad.html"><font color="#004080">Salads</font></a></span></span></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><span style="color: #004080"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/main-courses-meat.html"><font color="#004080">Main Courses</font></a></span></span></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/sides.html"><span style="color: #004080">Sides</span></a></span></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/sauces.html"><span style="color: #b9c3e1"><span style="color: #004080">Sauces</span></span></a></span></span></div> <div align="center"><span style="color: #b9c3e1"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/sandwiches.html"><span style="color: #b9c3e1"><span style="color: #004080">Sandwiches, Tacos, Tarts & Pizzas</span></span></a></span></div> <div align="center"><span style="color: #b9c3e1"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/04/breads-baked-goods.html"><font color="#004080">Breads, Doughs & Baked Goods</font></a></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><span style="color: #b9c3e1"><span style="color: #004080"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/dessert-2.html"><font color="#004080">Desserts</font></a></span></span></span></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><span style="color: #b9c3e1"><span style="color: #004080"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/05/breakfast.html"><font color="#004080">Breakfast</font></a></span></span></span></span></div> <div align="center"><span style="color: #b9c3e1; font-size: small"><span style="color: #b9c3e1"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/04/beverages.html"><font color="#004080">Beverages</font></a></span></span></div> <div align="center"><span style="color: #b9c3e1"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/03/miscellaneous.html"><font color="#004080">Miscellaneous</font></a></span></div> </td> </tr> </tbody></table> </div> <div align="center"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #073763"><span style="font-size: xx-small"></span></span></span></span></span></span></span></div> <div align="center"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #073763"><span style="font-size: xx-small">          </span></span></span></span></span></span></span></div> <div align="center"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #073763"><span style="font-size: xx-small"><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080; font-size: x-small"><span style="color: black; font-size: xx-small">RETURN TO</span><span style="font-size: x-small"> <font size="2">SCRUMPTIOUS COMPANY</font></span><span style="color: black; font-size: xx-small"> HOMEPAGE</span></span></a></span></span></span></span></span></span></span></div> <div align="center"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #073763"><span style="font-size: xx-small"></span></span></span></span></span></span></span></div> <table border="0" cellspacing="0" cellpadding="2" width="738"><tbody> <tr> <td valign="top" width="736"> <p align="center"><font color="#004080"><strong>        2011 – 2012</strong></font>  <br /></p> <table border="0" cellspacing="0" cellpadding="2" width="727"><tbody> <tr> <td valign="top" width="56"><a href="http://scrumptiouscompany.blogspot.com/2011/02/dark-chocolate-cookies-with-tart.html"><img style="display: inline" title="1 - Chocolate Cherry Cookies" alt="1 - Chocolate Cherry Cookies" src="http://lh6.ggpht.com/_2K0fThAEbFY/TdrJ4oSJJAI/AAAAAAAAFLQ/KIzDOHNlbaM/1%20-%20Chocolate%20Cherry%20Cookies%5B11%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="56"><a href="http://scrumptiouscompany.blogspot.com/2011/03/carrot-orzo-with-rosemary-parmesan.html"><img style="display: inline" title="2 - Carrot Orzo" alt="2 - Carrot Orzo" src="http://lh5.ggpht.com/_2K0fThAEbFY/TdrJ5fcdPmI/AAAAAAAAFLU/vkTW7Zydp1E/2%20-%20Carrot%20Orzo%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="56"><a href="http://scrumptiouscompany.blogspot.com/2011/03/pork-noodle-soup-with-cinnamon-star.html"><img style="display: inline" title="3 - Pork & Noodle Soup" alt="3 - Pork & Noodle Soup" src="http://lh4.ggpht.com/_2K0fThAEbFY/TdrJ56pOHZI/AAAAAAAAFLY/EafG2wP2Dmk/3%20-%20Pork%20%26%20Noodle%20Soup%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="56"><a href="http://scrumptiouscompany.blogspot.com/2011/04/lemon-coconut-bundt-cake.html"><img style="display: inline" title="4 - Lemon Bundt Cake" alt="4 - Lemon Bundt Cake" src="http://lh4.ggpht.com/_2K0fThAEbFY/TdrJ6VrkRyI/AAAAAAAAFLc/meNHuGCTD_A/4%20-%20Lemon%20Bundt%20Cake%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="56"><a href="http://scrumptiouscompany.blogspot.com/2011/05/butter-beans-with-tomatoes-herbs.html"><img style="display: inline" title="5 - Butter Beans" alt="5 - Butter Beans" src="http://lh6.ggpht.com/_2K0fThAEbFY/TdrJ7KQLIUI/AAAAAAAAFLg/fLEvqtfF5lU/5%20-%20Butter%20Beans%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="56"><a href="http://scrumptiouscompany.blogspot.com/2011/05/granola.html"><img style="display: inline" title="6 - Granola" alt="6 - Granola" src="http://lh4.ggpht.com/_2K0fThAEbFY/TdrJ7W-Qf_I/AAAAAAAAFLk/dB2pP-cpZI4/6%20-%20Granola%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="389"><a href="http://scrumptiouscompany.blogspot.com/2011/10/green-tomato-jam.html"><img style="display: inline" title="7 - Green Tomato Jam" alt="7 - Green Tomato Jam" src="http://lh3.ggpht.com/-6tgASros3uU/TpK1uckLb8I/AAAAAAAAFOI/xHqKWXGNaBU/IMG_0331%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="690"><tbody> <tr> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2011/10/pumpkin-coconut-bundt-cake.html"><img style="display: inline" title="Pumpkin-Coconut Bundt Cake" alt="Pumpkin-Coconut Bundt Cake" src="http://lh3.ggpht.com/-hFI_wJCq4eg/TpxRJMiinaI/AAAAAAAAFQg/VE40KbwIGcI/Pumpkin-Coconut%252520Bundt%252520Cake%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2011/10/apple-cinnamon-oatmeal.html"><img style="display: inline" title="Apple-Cinnamon Oatmeal" alt="Apple-Cinnamon Oatmeal" src="http://lh4.ggpht.com/-c3t3wwP4yKo/TqbKYtTfwKI/AAAAAAAAFU4/qcrrQaPrn6U/Apple-Cinnamon%252520Oatmeal%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2011/10/ham-gruyere-thumbprints.html"><img style="display: inline" title="Ham & Gruyere Thumbprints" alt="Ham & Gruyere Thumbprints" src="http://lh5.ggpht.com/-JRWlbA8UBbk/Tq7YcjqA83I/AAAAAAAAFXA/UFj3aNYZFuM/Ham%252520%252526%252520Gruyere%252520Thumbprints%2525202%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2011/11/raw-kale-brussels-sprout-salad-with.html"><img style="display: inline" title="Kale & Brussels Sprout Salad with Delicata Squash" alt="Kale & Brussels Sprout Salad with Delicata Squash" src="http://lh4.ggpht.com/-3uSY5k4nqEE/Trq-6VAorDI/AAAAAAAAFeg/LoWjU0rW4i0/Kale%252520%252526%252520Brussels%252520Sprout%252520Salad%252520with%252520Delicata%252520Squash%252520and%252520Other%252520Delicious%252520Things%25255B8%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2011/11/apple-butter.html"><img style="display: inline" title="Apple Butter" alt="Apple Butter" src="http://lh4.ggpht.com/-ds3Nrt2_tfQ/TsFj6FdOeLI/AAAAAAAAFgQ/9ziauCH7jR8/Apple%252520Butter%252520with%252520English%252520Muffins%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="93"><a href="http://www.scrumptiouscompany.blogspot.com/2011/11/grapefruit-panna-cotta-with-candied.html"><img style="display: inline" title="Grapefruit Panna Cotta & Candied Cranberries" alt="Grapefruit Panna Cotta & Candied Cranberries" src="http://lh5.ggpht.com/-3LbiimymYJc/TsyFgtQSZOI/AAAAAAAAFig/bkUkSBYKcFY/Candied%252520Cranberries%252520%252526%252520Grapefruit%252520Panna%252520Cotta%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="310"><a href="http://scrumptiouscompany.blogspot.com/2011/11/coconut-curry-butternut-squash-soup.html"><img style="display: inline" title="Squash Curry Soup" alt="Squash Curry Soup" src="http://lh4.ggpht.com/-vVYHHpNwhpk/TtMGUGNIgpI/AAAAAAAAFkg/6s8NhkcnJHU/Squash%252520Curry%252520Soup%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="646"><tbody> <tr> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2011/12/caramels.html"><img style="display: inline" title="Caramels" alt="Caramels" src="http://lh4.ggpht.com/-fV2m1VcIX4M/TuRsYDevfEI/AAAAAAAAFoQ/JUsnNqRSWjk/Caramels%25255B1%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://www.scrumptiouscompany.blogspot.com/2012/01/roasted-brussels-sprouts-grapes.html"><img style="display: inline" title="Roasted Brussels Sprouts & Grapes" alt="Roasted Brussels Sprouts & Grapes" src="http://lh3.ggpht.com/-i7e36Fg-s30/Tw9osXt6NqI/AAAAAAAAFrI/acHvaDS9Df0/10%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2012/01/buttermilk-scones-with-golden-raisins.html"><img style="display: inline" title="Buttermilk Scones" alt="Buttermilk Scones" src="http://lh6.ggpht.com/-BcPk6MuMQ8U/TxjTj_GmSpI/AAAAAAAAFtA/kkFD8A9K7JA/12%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompany.blogspot.com/2012/01/oh-my-darlin-clementine-salad.html"><img style="display: inline" title="Spinach Salad with Clementines, Radishes, Pecans, Onions, Raisins, Goat Cheese & Poppy Seed Vinaigrette" alt="Spinach Salad with Clementines, Radishes, Pecans, Onions, Raisins, Goat Cheese & Poppy Seed Vinaigrette" src="http://lh4.ggpht.com/-MNxi9nMfeJs/Tx68Y22ey1I/AAAAAAAAFug/XRzGZpFbimY/Spinach%252520Salad%252520with%252520Clementines%25252C%252520Radishes%25252C%252520Pecans%25252C%252520Onions%25252C%252520Raisins%25252C%252520Goat%252520Cheese%252520%252526%252520Poppy%252520Seed%252520Vinaigrette%25255B10%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"> </td> <td valign="top" width="57"> </td> <td valign="top" width="302"> </td> </tr> </tbody></table> </td> </tr> </tbody></table> <div align="center"><font color="#004080"><strong>2010</strong></font></div> <table style="width: 649px" border="0" cellspacing="0" cellpadding="2" width="479"><tbody> <tr> <td valign="top" width="477"> <table border="0" cellspacing="0" cellpadding="2" width="660"><tbody> <tr> <td valign="top" width="57"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/crab-artichoke-phyllo-triangles-with.html"><img style="display: inline" title="Crab & Artichoke Phyllo Triangles" alt="Crab & Artichoke Phyllo Triangles" src="http://lh3.ggpht.com/-8R17Vr_se2E/TpxRJiMExWI/AAAAAAAAFQo/jwndJcC9QRA/Crab%252520%252526%252520Artichoke%252520Phyllo%252520Triangles%25255B6%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/basil-aioli.html"><img style="display: inline" title="Basil Aioli" alt="Basil Aioli" src="http://lh3.ggpht.com/--P5xZ1aMD6k/TpxRJ21LTWI/AAAAAAAAFQw/ZtjoJKeT498/Basil%252520Aioli%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/prosciutto-wrapped-pork-chops.html"><img style="display: inline" title="Prosciutto-Wrapped Pork Chops" alt="Prosciutto-Wrapped Pork Chops" src="http://lh6.ggpht.com/-TAH2w7kS2tA/TpxRM4zy0yI/AAAAAAAAFQ4/nLrU5btAGwU/Prosciutto-Wrapped%252520Pork%252520Chops%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/sage-compound-butter-sauce.html"><img style="display: inline" title="Sage Compound Butter" alt="Sage Compound Butter" src="http://lh5.ggpht.com/-aXhq_kw24tU/TpxRNFvYTrI/AAAAAAAAFRA/LdYsqEpJi1c/Sage%252520Compound%252520Butter%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="57"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/butternut-squash-risotto.html"><img style="display: inline" title="Butternut Squash Risotto" alt="Butternut Squash Risotto" src="http://lh3.ggpht.com/-_ttT7_ZFCeU/TpxRNqMMGmI/AAAAAAAAFRI/qXW6AIxkIYs/Butternut%252520Squash%252520Risotto%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="57"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/roasted-radicchio.html"><img style="display: inline" title="Roasted Radicchio" alt="Roasted Radicchio" src="http://lh4.ggpht.com/-rZbluqC_RaM/TpxRN6nwnlI/AAAAAAAAFRQ/j4QgMIgmtFs/Roasted%252520Radicchio%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="316"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/butterscotch-pots-de-creme.html"><img style="display: inline" title="Butterscotch Pots de Creme" alt="Butterscotch Pots de Creme" src="http://lh5.ggpht.com/-dMUb_EqulQU/TpxROEkIKrI/AAAAAAAAFRY/8TCYe7bwQPg/Butterscotch%252520Pots%252520de%252520Creme%25255B7%25255D.jpg?imgmax=800" width="88" height="66" /></a> </td> </tr> </tbody></table> <table style="width: 580px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/gingersnap-cookies.html"><img style="display: inline" title="Gingersnap Cookies" alt="Gingersnap Cookies" src="http://lh3.ggpht.com/_2K0fThAEbFY/S6uTdfbauYI/AAAAAAAACZs/0F8jyqm9-jc/Gingersnap%20Cookies.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/wild-mushroom-gruyere-tart.html"><img style="display: inline" title="Wild Mushroom & GruyereTart" alt="Wild Mushroom & GruyereTart" src="http://lh4.ggpht.com/_2K0fThAEbFY/S6uTeRsbxtI/AAAAAAAACZw/6_pLB-tGY6A/Wild%20Mushroom%20%26%20GruyereTart.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/pan-seared-sea-scallops.html"><img style="display: inline" title="Pan-Seared Sea Scallops" alt="Pan-Seared Sea Scallops" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uTfTuwkaI/AAAAAAAACZ0/kPDG6-Ra8cg/Pan-Seared%20Sea%20Scallops.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/braised-leeks.html"><img style="display: inline" title="Braised Leeks" alt="Braised Leeks" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uTgH89VhI/AAAAAAAACZ4/EErVPj3MtKo/Braised%20Leeks.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/roasted-beets.html"><img style="display: inline" title="Roasted Beets" alt="Roasted Beets" src="http://lh6.ggpht.com/_2K0fThAEbFY/S6uTg3bnCHI/AAAAAAAACZ8/Vx-Zl-EVQwo/Roasted%20Beets.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/blood-orange-beurre-blanc.html"><img style="display: inline" title="Blood Orange Beurre Blanc" alt="Blood Orange Beurre Blanc" src="http://lh4.ggpht.com/_2K0fThAEbFY/S6uTh0aFNEI/AAAAAAAACaA/4iWjvwlVLWw/Blood%20Orange%20Beurre%20Blanc.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/chocolate-bread-pudding.html"><img style="display: inline" title="Chocolate Bread Pudding" alt="Chocolate Bread Pudding" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uTizFaqfI/AAAAAAAACaE/0ktIE1v5qHU/Chocolate%20Bread%20Pudding.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table style="width: 580px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/banana-ice-cream.html"><img style="display: inline" title="Banana Ice Cream" alt="Banana Ice Cream" src="http://lh6.ggpht.com/_2K0fThAEbFY/S6uTjqU07vI/AAAAAAAACaI/fA245Urm1gg/Banana%20Ice%20Cream.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/dried-cherry-spiced-pecan-blue-cheese.html"><img style="display: inline" title="Dried Cherry, Spiced Pecan & Blue Cheese Salad" alt="Dried Cherry, Spiced Pecan & Blue Cheese Salad" src="http://lh3.ggpht.com/_2K0fThAEbFY/S6uTkZTOpjI/AAAAAAAACaM/H8bMljOjEK8/Dried%20Cherry%2C%20Spiced%20Pecan%20%26%20Blue%20Cheese%20Salad.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/cinnamon-spiced-pecans.html"><img style="display: inline" title="Cinnamon-Spiced Pecans" alt="Cinnamon-Spiced Pecans" src="http://lh4.ggpht.com/_2K0fThAEbFY/S6uTlXOTGcI/AAAAAAAACaQ/cgII66Ra_Bk/Cinnamon-Spiced%20Pecans.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/skillet-seared-strip-steak.html"><img style="display: inline" title="Skillet-Seared Strip Steak" alt="Skillet-Seared Strip Steak" src="http://lh6.ggpht.com/_2K0fThAEbFY/S6uTmCpeIaI/AAAAAAAACaU/w7ZBqC8-bkU/Skillet-Seared%20Strip%20Steak.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/parmesan-creamed-spinach.html"><img style="display: inline" title="Parmesan Creamed Spinach" alt="Parmesan Creamed Spinach" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uTm6FKnQI/AAAAAAAACaY/CEnIXJMrJNg/Parmesan%20Creamed%20Spinach.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/best-french-fried-potatoes.html"><img style="display: inline" title="French Fried Potatoes" alt="French Fried Potatoes" src="http://lh4.ggpht.com/_2K0fThAEbFY/S6uTnl7uEaI/AAAAAAAACac/5ZmXGhROeqQ/French%20Fried%20Potatoes.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/brownie-sundaes.html"><img style="display: inline" title="Brownie Sundae" alt="Brownie Sundae" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uToWWMVhI/AAAAAAAACag/ibOTxGtUVIk/Brownie%20Sundae.jpg?imgmax=800" width="88" height="66" /></a> </td> </tr> </tbody></table> <table style="width: 580px" border="0" cellspacing="0" cellpadding="2"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/hot-fudge-sauce.html"><img style="display: inline" title="Hot Fudge Sauce" alt="Hot Fudge Sauce" src="http://lh4.ggpht.com/_2K0fThAEbFY/S6uTpG_YcRI/AAAAAAAACak/Np7Z5NAPPRA/Hot%20Fudge%20Sauce%5B4%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/chocolate-brownies.html"><img style="display: inline" title="Chocolate Brownies" alt="Chocolate Brownies" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uTp0WWw-I/AAAAAAAACao/fP5ZFRC5iTg/Chocolate%20Brownies.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="82"><a 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src="http://lh4.ggpht.com/_2K0fThAEbFY/S6uTs5xdo2I/AAAAAAAACa0/1y0qFihb2G4/French%20Bread%20Crostini.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/roasted-butternut-squash-soup.html"><img style="display: inline" title="Roasted Butternut Squash Soup" alt="Roasted Butternut Squash Soup" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uTtehIFZI/AAAAAAAACa4/S3SHc6lVlos/Roasted%20Butternut%20Squash%20Soup.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/02/grilled-lamb-chops.html"><img style="display: inline" title="Parmesan-Crusted Chicken Paillards" alt="Parmesan-Crusted Chicken Paillards" src="http://lh5.ggpht.com/_2K0fThAEbFY/S6uTucKgExI/AAAAAAAACa8/q5aeipS9Hbw/Parmesan-Crusted%20Chicken%20Paillards.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table style="width: 580px" border="0" 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width="17"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/04/chicken-fingers.html"><img style="display: inline" title="Chicken Fingers" alt="Chicken Fingers" src="http://lh5.ggpht.com/_2K0fThAEbFY/S7pP_W-NhuI/AAAAAAAACjM/IShcXbs0ERU/ChickenFingers%5B2%5D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="55"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/04/homemade-ranch-dressing.html"><img style="display: inline" title="dip 4" alt="dip 4" src="http://lh4.ggpht.com/_2K0fThAEbFY/S7aNaNGpkRI/AAAAAAAACio/3jCTkQZ7XiY/dip%204.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="64"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/04/honey-mustard-dipping-sauce.html"><img style="display: inline" title="Honey-Mustard Dipping Sauce" alt="Honey-Mustard Dipping Sauce" src="http://lh3.ggpht.com/_2K0fThAEbFY/S7aNbMx0CpI/AAAAAAAACis/-qDQN96d5pk/HoneyMustardDippingSauce%5B1%5D.jpg?imgmax=800" width="88" height="66" 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style="display: inline" title="Caramelized Fennel" alt="Caramelized Fennel" src="http://lh5.ggpht.com/_2K0fThAEbFY/TBguJZdPcPI/AAAAAAAADH4/1NQ-_1WpS0M/Caramelized%20Fennel%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="583"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/three-peas-with-tarragon-cream.html"><img style="display: inline" title="Three Peas with Tarragon & Cream" alt="Three Peas with Tarragon & Cream" src="http://lh6.ggpht.com/_2K0fThAEbFY/TBguJiXzk3I/AAAAAAAADH8/2Ndeg6CN8VQ/Three%20Peas%20with%20Tarragon%20%26%20Cream%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/meringue-pavlovas-with-lemon-curd.html"><img style="display: inline" title="Meringue Pavlovas with Lemon Curd, Blueberries & Blackberries" alt="Meringue Pavlovas 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/></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/golden-beets-with-green-beans-goat.html"><img style="display: inline" title="Golden Beets with Green Beans & Goat Cheese" alt="Golden Beets with Green Beans & Goat Cheese" src="http://lh4.ggpht.com/_2K0fThAEbFY/TBguPrRR6XI/AAAAAAAADI8/tqVqvOr9Opc/Golden%20Beets%20with%20Green%20Beans%20%26%20Goat%20Cheese%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/endive-avocado-salad.html"><img style="display: inline" title="Endive-Avocado Salad" alt="Endive-Avocado Salad" src="http://lh3.ggpht.com/_2K0fThAEbFY/TBguQJemCrI/AAAAAAAADJA/pbSunXlSjbM/Endive-Avocado%20Salad%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/06/strawberry-shortcake.html"><img style="display: inline" title="Strawberry 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height="66" /></a> </td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="685"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/garlic-herb-chicken-grilled-under-brick.html"><img style="display: inline" title="Herb Marinated Chicken Grilled Under a Brick" alt="Herb Marinated Chicken Grilled Under a Brick" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFacjB0yI/AAAAAAAADiM/_zWl2pdyRFw/Herb%20Marinated%20Chicken%20Grilled%20Under%20a%20Brick%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/asparagus-panzanella.html"><img style="display: inline" title="Asparagus Panzanella" alt="Asparagus Panzanella" src="http://lh4.ggpht.com/_2K0fThAEbFY/TEPFbc3XQGI/AAAAAAAADiQ/vqNPGpo90JI/Asparagus%20Panzanella%5B6%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a 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src="http://lh5.ggpht.com/_2K0fThAEbFY/TEPFe5CiiNI/AAAAAAAADic/sgjFyru_EJU/Radishes%20%26%20Butter%20on%20Sliced%20French%20Bread%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/baked-radicchio-coat-cheese-with-herbed.html"><img style="display: inline" title="Baked Radicchio & Goat Cheese with Herbed Oil" alt="Baked Radicchio & Goat Cheese with Herbed Oil" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFgEtC9_I/AAAAAAAADis/1X_YEmMAHxM/Baked%20Radicchio%20%26%20Goat%20Cheese%20with%20Herbed%20Oil%5B6%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="191"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/bacon-wrapped-salmon-with-whole-grain.html"><img style="display: inline" title="Bacon-Wrapped Salmon with Whole Grain Mustard" alt="Bacon-Wrapped Salmon with Whole Grain Mustard" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFhMnK5BI/AAAAAAAADi0/eu7g_gk2Lg8/Bacon-Wrapped%20Salmon%20with%20Whole%20Grain%20Mustard%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="685"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/wild-rice-risotto-cakes.html"><img style="display: inline" title="Wild Rice Risotto Cakes" alt="Wild Rice Risotto Cakes" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFiW91K7I/AAAAAAAADi4/00mapdCwkM4/Wild%20Rice%20Risotto%20Cakes%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/vinegary-red-cabbage-beet-slaw.html"><img style="display: inline" title="Vinegary Red Cabbage & Beet Slaw" alt="Vinegary Red Cabbage & Beet Slaw" 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src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFsS3p9WI/AAAAAAAADjw/uaTapphFEtE/Classic%20Margarita%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/grilled-shrimp-tacos.html"><img style="display: inline" title="Grilled Shrimp Taco with Mango Salsa & Guac" alt="Grilled Shrimp Taco with Mango Salsa & Guac" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFt59n5SI/AAAAAAAADj0/gMzcKCV9-0c/Grilled%20Shrimp%20Taco%20with%20Mango%20Salsa%20%26%20Guac%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/black-bean-chorizo-tacos.html"><img style="display: inline" title="Black Bean & ChorizoTaco" alt="Black Bean & ChorizoTaco" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFu5lzU0I/AAAAAAAADj8/97hNZVVBS3U/Black%20Bean%20%26%20ChorizoTaco%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/cilantro-green-onion-rice.html"><img style="display: inline" title="Cilantro-Green Onion Rice" alt="Cilantro-Green Onion Rice" src="http://lh5.ggpht.com/_2K0fThAEbFY/TEPFwMh9L3I/AAAAAAAADkA/Wv3SDB2EWbg/Cilantro-Green%20Onion%20Rice%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/guacamole.html"><img style="display: inline" title="Guacamole" alt="Guacamole" src="http://lh3.ggpht.com/_2K0fThAEbFY/TEPFxfl-owI/AAAAAAAADkU/pgihMQZxkwU/Guacamole%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="171"><img style="display: inline" title="Mango Salsa" alt="Mango Salsa" src="http://lh4.ggpht.com/_2K0fThAEbFY/TEPFyY93BQI/AAAAAAAADkY/AFb7zJ4X-Gg/Mango%20Salsa%5B7%5D.jpg?imgmax=800" width="88" height="66" /></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="597"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/grape-tomato-salsa.html"><img style="display: inline" title="Grape Tomato Salsa" alt="Grape Tomato Salsa" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPFzj3I0XI/AAAAAAAADkc/9MIUVDPzm-A/Grape%20Tomato%20Salsa%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/lime-sour-cream.html"><img style="display: inline" title="Lime Sour Cream" alt="Lime Sour Cream" src="http://lh4.ggpht.com/_2K0fThAEbFY/TEPF0-5ZnYI/AAAAAAAADkg/odP_w-4iCG4/Lime%20Sour%20Cream%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/pickled-jalapenos.html"><img style="display: inline" title="Pickled Jalapenos" alt="Pickled Jalapenos" src="http://lh3.ggpht.com/_2K0fThAEbFY/TEPF1_54LBI/AAAAAAAADkk/-zILj2B0GDs/Pickled%20Jalapenos%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/coconut-macaroons.html"><img style="display: inline" title="Coconut Macaroons" alt="Coconut Macaroons" src="http://lh5.ggpht.com/_2K0fThAEbFY/TEPF3PMdbpI/AAAAAAAADkw/jVf7KR886Qc/Coconut%20Macaroons%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/deviled-eggs.html"><img style="display: inline" title="Deviled Eggs" alt="Deviled Eggs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPF4DyqeUI/AAAAAAAADk8/mA8CsTRnNTQ/Deviled%20Eggs%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/creamy-herb-dip.html"><img style="display: inline" title="Creamy Herb Dip" alt="Creamy Herb Dip" src="http://lh5.ggpht.com/_2K0fThAEbFY/TEPF5jwzXnI/AAAAAAAADlA/hao56ELxyT4/Creamy%20Herb%20Dip%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="103"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/red-white-blue-burgers.html"><img style="display: inline" title="Red White & Blue Burgers" alt="Red White & Blue Burgers" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPF64UL4rI/AAAAAAAADlM/4XpDL8TlhpE/Red%20White%20%26%20Blue%20Burgers%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="600"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/rosemary-bacon-potato-salad.html"><img style="display: inline" title="Rosemary-Bacon Potato Salad" alt="Rosemary-Bacon Potato Salad" src="http://lh3.ggpht.com/_2K0fThAEbFY/TEPF7zOI3nI/AAAAAAAADlU/ChbQuD1oNpE/Rosemary-Bacon%20Potato%20Salad%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/green-bean-tomato-corn-salad.html"><img style="display: inline" title="Green Bean-Tomtao-Corn Salad" alt="Green Bean-Tomtao-Corn Salad" src="http://lh3.ggpht.com/_2K0fThAEbFY/TEPF9Sq2ewI/AAAAAAAADlY/_JSk7t35M-w/Green%20Bean-Tomtao-Corn%20Salad%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/summer-berry-pie.html"><img style="display: inline" title="Summer Berry Pie" alt="Summer Berry Pie" src="http://lh3.ggpht.com/_2K0fThAEbFY/TEPF-VQGn1I/AAAAAAAADlc/Y-h0pjJOxiA/Summer%20Berry%20Pie%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a 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height="66" /></a> </td> <td valign="top" width="106"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/pork-chorizo-bacon-burgers.html"><img style="display: inline" title="Pork-Chorizo-Bacon Burger" alt="Pork-Chorizo-Bacon Burger" src="http://lh5.ggpht.com/_2K0fThAEbFY/TEPGDMxJloI/AAAAAAAADl8/NxGdlS-XJJY/Pork-Chorizo-Bacon%20Burger%5B10%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="721"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/romesco-sauce.html"><img style="display: inline" title="Romesco Sauce" alt="Romesco Sauce" src="http://lh5.ggpht.com/_2K0fThAEbFY/TEPGEHo1LZI/AAAAAAAADmA/8oiYLHVApZY/Romesco%20Sauce%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/aioli.html"><img style="display: inline" title="Aioli" alt="Aioli" 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inline" title="Triple Layer Raspberry Pie" alt="Triple Layer Raspberry Pie" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPGIHqWjpI/AAAAAAAADmc/iGHaUoorMj8/Triple%20Layer%20Raspberry%20Pie%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/honeydew-salad-with-fresh-herbs.html"><img style="display: inline" title="Honeydew Salad with Herbs & Watercress" alt="Honeydew Salad with Herbs & Watercress" src="http://lh6.ggpht.com/_2K0fThAEbFY/TEPGJr5QGcI/AAAAAAAADno/9tq3BWLrUS0/Honeydew%20Salad%20with%20Herbs%20%26%20Watercress%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="227"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/bouillabaisse-with-toasted-french-bread.html"><img style="display: inline" title="Boullabaisse" alt="Boullabaisse" src="http://lh4.ggpht.com/_2K0fThAEbFY/TEPGKX37BuI/AAAAAAAADmo/ZoTrZvTBK3c/Boullabaisse%5B11%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="635"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/07/peach-plum-popsicles.html"><img style="display: inline" title="Peach & Plum Popsicles" alt="Peach & Plum Popsicles" src="http://lh4.ggpht.com/_2K0fThAEbFY/TEPGLf1vC8I/AAAAAAAADm0/BU_P7QpH-lA/Peach%20%26%20Plum%20Popsicles%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/lemon-rosemary-marinated-lamb-chops.html"><img style="display: inline" title="Lemon & Rosemary Marinated Lamb Chops" alt="Lemon & Rosemary Marinated Lamb Chops" src="http://lh6.ggpht.com/_2K0fThAEbFY/TJD2kuffVuI/AAAAAAAADx4/upJp3-d4044/Lemon%20%26%20Rosemary%20Marinated%20Lamb%20Chops%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a 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width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/swiss-chard-goat-cheese-tart-with.html"><img style="display: inline" title="Swiss Chard-Goat Cheese Tart with Current-Pine Nut Relish" alt="Swiss Chard-Goat Cheese Tart with Current-Pine Nut Relish" src="http://lh3.ggpht.com/_2K0fThAEbFY/TJD2qJx6RfI/AAAAAAAADyI/bgVX9KeIyzk/Swiss%20Chard-Goat%20Cheese%20Tart%20with%20Current-Pine%20Nut%20Relish%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="141"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/heirloom-tomato-panzanella.html"><img style="display: inline" title="Heirloom Tomato Panzanella" alt="Heirloom Tomato Panzanella" src="http://lh6.ggpht.com/_2K0fThAEbFY/TJD2qyyGmzI/AAAAAAAADyM/eoM5oDl9NQ0/Heirloom%20Tomato%20Panzanella%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="627"><tbody> <tr> <td valign="top" width="82"><a 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src="http://lh5.ggpht.com/_2K0fThAEbFY/TJD2uKsAk0I/AAAAAAAADyY/0a_nI5zmhzA/Lemonade%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/blts-with-avocado.html"><img style="display: inline" title="BLT's with Avocado" alt="BLT's with Avocado" src="http://lh3.ggpht.com/_2K0fThAEbFY/TJD2uw8DqnI/AAAAAAAADyc/xESvWVMFiEI/BLT%27s%20with%20Avocado%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/corn-bacon-chowder.html"><img style="display: inline" title="Corn & Bacon Chowder" alt="Corn & Bacon Chowder" src="http://lh4.ggpht.com/_2K0fThAEbFY/TJD2wELTIUI/AAAAAAAADyg/iPts8Ql2MNI/Corn%20%26%20Bacon%20Chowder%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/raspberry-almond-crumb-bars.html"><img style="display: inline" title="Raspberry Almond Crumb Bars" alt="Raspberry Almond Crumb Bars" src="http://lh4.ggpht.com/_2K0fThAEbFY/TJD2xJ37s4I/AAAAAAAADyk/cCdq-1Sys-c/Raspberry%20Almond%20Crumb%20Bars%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="133"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/lasagna-with-sweet-italian-sausage.html"><img style="display: inline" title="Lasagna with Sweet Italian Sausage" alt="Lasagna with Sweet Italian Sausage" src="http://lh5.ggpht.com/_2K0fThAEbFY/TJD2zlZu7bI/AAAAAAAADyo/Cf_zRxUid3U/Lasagna%20with%20Sweet%20Italian%20Sausage%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="615"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/caesar-salad-with-slow-cooked-tomatoes.html"><img style="display: inline" title="Caesar Salad with Slow-Roasted Cherry 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src="http://lh3.ggpht.com/_2K0fThAEbFY/TJThx9EbaeI/AAAAAAAAEBc/cUyM-fJiRSA/Pimento%20Cheese%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/slow-roasted-bbq-spareribs-easier-rib.html"><img style="display: inline" title="Slow-Roasted BBQ Spareribs" alt="Slow-Roasted BBQ Spareribs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TJThyAjfYOI/AAAAAAAAEBg/1Awc6PCDx-c/Slow-Roasted%20BBQ%20Spareribs%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/hickory-smoked-bbq-spareribs-less-easy.html"><img style="display: inline" title="Hickory-Smoked BBQ Spareribs" alt="Hickory-Smoked BBQ Spareribs" src="http://lh5.ggpht.com/_2K0fThAEbFY/TJThyuxm-WI/AAAAAAAAEBk/oCZw9C7a8Jg/Hickory-Smoked%20BBQ%20Spareribs%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a 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src="http://lh6.ggpht.com/_2K0fThAEbFY/TJThzh4HYkI/AAAAAAAAEBw/tQ3NW4L8h6Y/Cheddar-Jalapeno%20Cornbread%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/slow-cooked-baked-beans.html"><img style="display: inline" title="Slow-Cooked Baked Beans" alt="Slow-Cooked Baked Beans" src="http://lh5.ggpht.com/_2K0fThAEbFY/TJThz1t9LVI/AAAAAAAAEB0/bUw6EoBDaIM/Slow-Cooked%20Baked%20Beans%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/blueberry-pie.html"><img style="display: inline" title="Blueberry Pie" alt="Blueberry Pie" src="http://lh5.ggpht.com/_2K0fThAEbFY/TJTh0ey3y0I/AAAAAAAAEB4/CHlsGWj9mqk/Blueberry%20Pie%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/roasted-figs-stuffed-with-blue-cheese.html"><img style="display: inline" title="Roasted Figs Stuffed with Blue Cheese" alt="Roasted Figs Stuffed with Blue Cheese" src="http://lh6.ggpht.com/_2K0fThAEbFY/TJTh0gSXi4I/AAAAAAAAEB8/FpWPxiX7gNM/Roasted%20Figs%20Stuffed%20with%20Blue%20Cheese%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/sugar-spiced-nuts.html"><img style="display: inline" title="Sugar-Spiced Nuts" alt="Sugar-Spiced Nuts" src="http://lh4.ggpht.com/_2K0fThAEbFY/TJTh03o0-fI/AAAAAAAAECA/k_BoFkLRVGY/Sugar-Spiced%20Nuts%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/prosciutto-wrapped-sea-bass.html"><img style="display: inline" title="Prosciutto-Wrapped Sea Bass" alt="Prosciutto-Wrapped Sea Bass" src="http://lh4.ggpht.com/_2K0fThAEbFY/TJTh1cUyDeI/AAAAAAAAECE/bcJWF1wXpQM/Prosciutto-Wrapped%20Sea%20Bass%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="195"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/summer-squash-with-fresh-herbs.html"><img style="display: inline" title="Summer Squash with Fresh Herbs" alt="Summer Squash with Fresh Herbs" src="http://lh3.ggpht.com/_2K0fThAEbFY/TJTh1qfY9EI/AAAAAAAAECI/oEIt4OpLcPM/Summer%20Squash%20with%20Fresh%20Herbs%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="422"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/wild-rice-green-lentils.html"><img style="display: inline" title="Wild Rice & Green Lentils" alt="Wild Rice & Green Lentils" src="http://lh3.ggpht.com/_2K0fThAEbFY/TJTh1xjvalI/AAAAAAAAECM/7J8dJ8LB2r8/Wild%20Rice%20%26%20Green%20Lentils%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/09/cake-recipe-adapted-from-vegetarian.html"><img style="display: inline" title="Poppy Seed Cake" alt="Poppy Seed Cake" src="http://lh6.ggpht.com/_2K0fThAEbFY/TJTh2MBtnrI/AAAAAAAAECQ/2tB7LRNg-EE/Poppy%20Seed%20Cake%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="60"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/zucchini-bacon-fritters.html"><img style="display: inline" title="Zucchini Fritters" alt="Zucchini Fritters" src="http://lh4.ggpht.com/_2K0fThAEbFY/TOHfa_cPeYI/AAAAAAAAEfg/8CttEV55bvk/Zucchini%20Fritters%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="79"><img style="display: inline" title="Grilled NY Strip Steaks" alt="Grilled NY Strip Steaks" src="http://lh6.ggpht.com/_2K0fThAEbFY/TOHfbfkz5DI/AAAAAAAAEfk/TXuJ-3zPYxA/Grilled%20NY%20Strip%20Steaks%5B7%5D.jpg?imgmax=800" width="88" height="66" /></td> <td valign="top" width="33"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/salad-of-green-beans-tomatoes-arugula.html"><img style="display: inline" title="Green Beans, Tomatoes, Arugula & Blue Cheese" alt="Green Beans, Tomatoes, Arugula & Blue Cheese" src="http://lh6.ggpht.com/_2K0fThAEbFY/TOHfb_BBj-I/AAAAAAAAEfo/-tej8V5MoX0/Green%20Beans%2C%20Tomatoes%2C%20Arugula%20%26%20Blue%20Cheese%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="69"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/twice-baked-red-skinned-potatoes-with.html"><img style="display: inline" title="Twice-Baked Red-Skinned Potatoes with Chives" alt="Twice-Baked Red-Skinned Potatoes with Chives" src="http://lh4.ggpht.com/_2K0fThAEbFY/TOHfcXahYUI/AAAAAAAAEfs/r0tFynprVJQ/Twice-Baked%20Red-Skinned%20Potatoes%20with%20Chives%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="15"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/blackberry-apple-cobbler.html"><img style="display: inline" title="Blackberry-Apple Cobbler" alt="Blackberry-Apple Cobbler" src="http://lh4.ggpht.com/_2K0fThAEbFY/TOHfcvcQ2BI/AAAAAAAAEfw/qI-FwbtrZ-w/Blackberry-Apple%20Cobbler%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="635"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/white-bean-kale-chorizo-soup.html"><img style="display: inline" title="White Bean-Kale-Chorizo Soup" alt="White Bean-Kale-Chorizo Soup" src="http://lh4.ggpht.com/_2K0fThAEbFY/TOHfc89XDII/AAAAAAAAEf0/ex9h9e01MRs/White%20Bean-Kale-Chorizo%20Soup%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/ralph-bill-bread.html"><img style="display: inline" title="'Ralph & Bill' Bread" alt="'Ralph & Bill' Bread" src="http://lh5.ggpht.com/_2K0fThAEbFY/TOHfdRpeioI/AAAAAAAAEf4/lMdKkSRJAgM/%27Ralph%20%26%20Bill%27%20Bread%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/cinnamon-glazed-pumpkin-cookies.html"><img style="display: inline" title="Cinnamon-Glazed Pumpkin Cookies" alt="Cinnamon-Glazed Pumpkin Cookies" src="http://lh6.ggpht.com/_2K0fThAEbFY/TOHfd25ligI/AAAAAAAAEf8/sDs8vnRAqQs/Cinnamon-Glazed%20Pumpkin%20Cookies%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/lemon-thyme-roasted-halibut.html"><img style="display: inline" title="Lemon & Thyme Roasted Halibut" alt="Lemon & Thyme Roasted Halibut" src="http://lh4.ggpht.com/_2K0fThAEbFY/TOHfeDw2EWI/AAAAAAAAEgA/bRqFlv5ICps/Lemon%20%26%20Thyme%20Roasted%20Halibut%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/ratatouille.html"><img style="display: inline" title="Ratatouille" alt="Ratatouille" src="http://lh6.ggpht.com/_2K0fThAEbFY/TOHfewpxVzI/AAAAAAAAEgE/e0__j_2yrvE/Ratatouille%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/mashed-red-skinned-potatoes-with-goat.html"><img style="display: inline" title="Mashed Red-Skinned Potatoes with Green Onions & Goat Cheese" alt="Mashed Red-Skinned Potatoes with Green Onions & Goat Cheese" 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src="http://lh3.ggpht.com/_2K0fThAEbFY/TOHfgeDQ3SI/AAAAAAAAEgQ/KCEtBnUrFps/Prosciutto-Wrapped%20Pork%20Tenderloin%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/caramelized-onion-fennel-risotto.html"><img style="display: inline" title="Caramelized Onions & Fennel Risotto" alt="Caramelized Onions & Fennel Risotto" src="http://lh3.ggpht.com/_2K0fThAEbFY/TOHfg0gKvAI/AAAAAAAAEgU/bgrOQ4fmRro/Caramelized%20Onions%20%26%20Fennel%20Risotto%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/roasted-figs.html"><img style="display: inline" title="Roasted Figs" alt="Roasted Figs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TOHfhBbscTI/AAAAAAAAEgY/eJ_j4MwINS8/Roasted%20Figs%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a 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title="Roasted Carrots & Parsnips" alt="Roasted Carrots & Parsnips" src="http://lh5.ggpht.com/_2K0fThAEbFY/TOHfjLmrw4I/AAAAAAAAEgs/ODrCwKM0luc/Roasted%20Carrots%20%26%20Parsnips%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/apple-crisp.html"><img style="display: inline" title="Apple Crisp" alt="Apple Crisp" src="http://lh5.ggpht.com/_2K0fThAEbFY/TOHfyFoTvvI/AAAAAAAAEgw/8fiBHgV1A20/Apple%20Crisp%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/roasted-red-pepper-eggplant-confit.html"><img style="display: inline" title="Roasted Red Pepper & Eggplant Confit" alt="Roasted Red Pepper & Eggplant Confit" src="http://lh6.ggpht.com/_2K0fThAEbFY/TOHfys_SpuI/AAAAAAAAEg0/Psk7BDY7QkQ/Roasted%20Red%20Pepper%20%26%20Eggplant%20Confit%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/pan-roasted-lamb-chops.html"><img style="display: inline" title="Pan-Roasted Lamb Chops" alt="Pan-Roasted Lamb Chops" src="http://lh3.ggpht.com/_2K0fThAEbFY/TOHfzNVZwVI/AAAAAAAAEg4/8cFjof8CjGg/Pan-Roasted%20Lamb%20Chops%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/couscous-with-toasted-pine-nuts-dried.html"><img style="display: inline" title="Couscous with Toasted Pine Nuts & Dried Fruits" alt="Couscous with Toasted Pine Nuts & Dried Fruits" src="http://lh3.ggpht.com/_2K0fThAEbFY/TOHfzTfsspI/AAAAAAAAEg8/umnoT1I0zJY/Couscous%20with%20Toasted%20Pine%20Nuts%20%26%20Dried%20Fruits%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/gingered-beets.html"><img style="display: inline" title="Gingered Beets" alt="Gingered Beets" src="http://lh5.ggpht.com/_2K0fThAEbFY/TOHfz-PEfjI/AAAAAAAAEhA/DJgdqCTVLsI/Gingered%20Beets%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="160"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/butternut-squash-puree.html"><img style="display: inline" title="Butternut Squash Puree" alt="Butternut Squash Puree" src="http://lh6.ggpht.com/_2K0fThAEbFY/TOHf0D4kAmI/AAAAAAAAEhE/JPJS6GmL_rU/Butternut%20Squash%20Puree%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="689"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/11/butterscotch-chiffon-pie-with.html"><img style="display: inline" title="Butterscotch Chiffon Pie with Gingersnap Crust" alt="Butterscotch Chiffon Pie with Gingersnap Crust" 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src="http://lh4.ggpht.com/_2K0fThAEbFY/TP6uhJ59XAI/AAAAAAAAEzQ/ON6eqpO0HkM/Chocolate-Orange%20Cupcakes%20with%20White%20Chocolate-Espresso%20Ganache%20Frosting%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/jam-thumbprint-cookies.html"><img style="display: inline" title="Jam Thumbprints" alt="Jam Thumbprints" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRD-3b-LiKI/AAAAAAAAE6E/NMIZcKuTURM/Jam%20Thumbprints%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="176"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/cranberry-turtle-bars.html"><img style="display: inline" title="Cranberry Turtle Bars" alt="Cranberry Turtle Bars" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRD-3kCwQ1I/AAAAAAAAE6I/y4ULgPR_crs/Cranberry%20Turtle%20Bars%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="581"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/white-chocolate-peppermint-cookies.html"><img style="display: inline" title="White Chocolate Peppermint Cookies" alt="White Chocolate Peppermint Cookies" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRD-4EN-piI/AAAAAAAAE6M/aOP6VDho_k4/White%20Chocolate%20Peppermint%20Cookies%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="58"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/frosted-cut-out-cookies.html"><img style="display: inline" title="Frosted Cut-Out Cookies" alt="Frosted Cut-Out Cookies" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRD-4WzN85I/AAAAAAAAE6Q/RlqLXOOyF-o/Frosted%20Cut-Out%20Cookies%5B10%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="106"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/gingerbread-boys.html"><img style="display: inline" title="Gingerbread Boys" alt="Gingerbread Boys" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRD-4iHYgfI/AAAAAAAAE6U/9VhiEh1x3Yo/Gingerbread%20Boys%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/caramel-glazed-coffee-shortbread.html"><img style="display: inline" title="Caramel-Glazed Coffee Shortbread Cookies" alt="Caramel-Glazed Coffee Shortbread Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRD-5Kj3e3I/AAAAAAAAE6Y/qYL5iESaMNc/Caramel-Glazed%20Coffee%20Shortbread%20Cookies%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="25"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/nutmeg-logs.html"><img style="display: inline" title="Nutmeg Logs" alt="Nutmeg Logs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRD-5cCkkPI/AAAAAAAAE6c/L9eEq-qBSbk/Nutmeg%20Logs%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="92"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/lemon-sugar-sandwich-cookies.html"><img style="display: inline" title="Lemon-Sugar Sandwich Cookies" alt="Lemon-Sugar Sandwich Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRD-5hwVavI/AAAAAAAAE6g/IvITOP9RaSE/Lemon-Sugar%20Sandwich%20Cookies%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> <td valign="top" width="134"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/cognac-sugarplums.html"><img style="display: inline" title="Cognac Sugarplums" alt="Cognac Sugarplums" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRD-5-P1cpI/AAAAAAAAE6k/Jk5pysQz38I/Cognac%20Sugarplums%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="618"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/orange-poppy-seed-cookies.html"><img style="display: inline" title="Orange Poppy Seed Cookies" alt="Orange Poppy Seed Cookies" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRD-6IlpW2I/AAAAAAAAE6o/rh_TPGAnJCc/Orange%20Poppy%20Seed%20Cookies%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/rosemary-tree-cookies.html"><img style="display: inline" title="Rosemary Tree Cookies" alt="Rosemary Tree Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRD-6U3OgII/AAAAAAAAE6s/LVzzSl2jxAg/Rosemary%20Tree%20Cookies%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="72"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/espresso-chip-meringues.html"><img style="display: inline" title="Espresso Chip Meringues" alt="Espresso Chip Meringues" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRD-69DcMWI/AAAAAAAAE6w/zFHU_v8R_Ks/Espresso%20Chip%20Meringues%5B8%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="92"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/black-bean-dip.html"><img style="display: inline" title="Black Bean Dip" alt="Black Bean Dip" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRKmEw8uCSI/AAAAAAAAE9k/MoJNrsSC6M4/Black%20Bean%20Dip%5B6%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/romaine-salad-with-radishes-cucumbers.html"><img style="display: inline" title="Romaine Salad with Radishes, Black Beans, Cucumbers, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco & Roasted Pepper Ranch Dressing" alt="Romaine Salad with Radishes, Black Beans, Cucumbers, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco & Roasted Pepper Ranch Dressing" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKmFPUgX6I/AAAAAAAAE9o/bbGxE5ZzRBg/Romaine%20Salad%20with%20Radishes%2C%20Black%20Beans%2C%20Cucumbers%2C%20Red%20Onion%2C%20Avocado%2C%20Pumpkin%20Seeds%2C%20Mint%2C%20Queso%20Fresco%20%26%20Roasted%20Pepper%20Ranch%20Dressing%5B6%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/pork-stew-with-ancho-peppers-carrots.html"><img style="display: inline" title="Pork Stew with Ancho Chiles, Carrots, Tomatoes & Lime" alt="Pork Stew with Ancho Chiles, Carrots, Tomatoes & Lime" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKmFcFm-8I/AAAAAAAAE9s/3vp2oyvYakM/Pork%20Stew%20with%20Ancho%20Chiles%2C%20Carrots%2C%20Tomatoes%20%26%20Lime%5B6%5D.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="124"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2010/12/chocolate-cinnamon-tart.html"><img style="display: inline" title="Chocolate Cinnamon Tart" alt="Chocolate Cinnamon Tart" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKmFmLtffI/AAAAAAAAE9w/ay1E7ubmeFI/Chocolate%20Cinnamon%20Tart%5B6%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> <table border="0" cellspacing="0" cellpadding="2" width="656"><tbody> <tr> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/01/sauteed-sweetbreads-with-pancetta-wild.html"><img style="display: inline" title="Sauteed Sweetbread swith Pancetta, Wild Mushrooms & Cream" alt="Sauteed Sweetbread swith Pancetta, Wild Mushrooms & Cream" src="http://lh6.ggpht.com/_2K0fThAEbFY/TSTfT4d-laI/AAAAAAAAFDQ/sNXl62WuyaU/Sauteed%20Sweetbread%20swith%20Pancetta%2C%20Wild%20Mushrooms%20%26%20Cream.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/01/braised-beef-short-ribs-with-brandy.html"><img style="display: inline" title="Braised Beef Short Ribs with Brandy, Prunes & Green Olives" alt="Braised Beef Short Ribs with Brandy, Prunes & Green Olives" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTfUQ_yL0I/AAAAAAAAFDU/9Unsc0oYnAk/Braised%20Beef%20Short%20Ribs%20with%20Brandy%2C%20Prunes%20%26%20Green%20Olives.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/01/grapefruit-tart.html"><img style="display: inline" title="Grapefruit Tart" alt="Grapefruit Tart" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTfUl0SeAI/AAAAAAAAFDY/MJYEBQsjlRQ/Grapefruit%20Tart.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/01/fresh-squeezed-clementine-juice.html"><img style="display: inline" title="Fresh-Squeezed Clementine Juice" alt="Fresh-Squeezed Clementine Juice" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTfU1ORuOI/AAAAAAAAFDc/JFFTDx5BWKo/Fresh-Squeezed%20Clementine%20Juice.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/01/blueberry-gingerbread-pancakes.html"><img style="display: inline" title="Blueberry Gingerbread Pancakes" alt="Blueberry Gingerbread Pancakes" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTfVTWWXLI/AAAAAAAAFDg/keE6VzeC1GQ/Blueberry%20Gingerbread%20Pancakes.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="82"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/01/cinnamon-ice-cream.html"><img style="display: inline" title="Cinnamon Ice Cream" alt="Cinnamon Ice Cream" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTfVkCeGfI/AAAAAAAAFDk/UZ0IC2cnIhM/Cinnamon%20Ice%20Cream.jpg?imgmax=800" width="88" height="66" /></a> </td> <td valign="top" width="162"><a href="http://scrumptiouscompanyrecipes.blogspot.com/2011/01/maple-candied-bacon.html"><img style="display: inline" title="Maple-Candied Bacon" alt="Maple-Candied Bacon" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTfV8do1yI/AAAAAAAAFDo/rspNP6WflLU/Maple-Candied%20Bacon%5B7%5D.jpg?imgmax=800" width="88" height="66" /></a></td> </tr> </tbody></table> </td> </tr> </tbody></table> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p align="center"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #004080"><span style="color: #073763"><span style="font-size: xx-small"><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080; font-size: x-small"><span style="color: black; font-size: xx-small">RETURN TO</span><span style="font-size: x-small"> <font size="2">SCRUMPTIOUS COMPANY</font></span><span style="color: black; font-size: xx-small"> HOMEPAGE</span></span></a></span></span></span></span></span></span></span></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-26675002902738776312011-01-05T12:33:00.001-08:002011-01-05T12:33:25.160-08:00Maple-Candied Bacon<p><em>Serves 4 <br /></em></p> <p><em></em></p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTP1XSgvEI/AAAAAAAAFCU/roibewOGo78/s1600-h/IMG_00225.jpg"><img title="Maple-Candied Bacon" border="0" alt="Maple-Candied Bacon" src="http://lh3.ggpht.com/_2K0fThAEbFY/TSTP2EhuZXI/AAAAAAAAFCc/2OuKl8uOQ3A/IMG_0022_thumb3.jpg?imgmax=800" width="550" height="412" /></a></p> <p>16 pieces of extra-thickly sliced bacon <br />about 1/2 cup real maple syrup</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTP3t9bKKI/AAAAAAAAFCg/oBpCcaiw4V4/s1600-h/IMG_0011%5B1%5D.jpg"><img title="Thick-sliced bacon" border="0" alt="Thick-sliced bacon" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTP4rcCucI/AAAAAAAAFCk/4q9aM_mzsZo/IMG_0011_thumb.jpg?imgmax=800" width="550" height="412" /></a></p> <p>Pre-heat the oven to 325°F.  </p> <p>Arrange the bacon in a single layer over wire racks placed over rimmed baking pans.  Using a pastry brush, brush the tops of each bacon slice with maple syrup.  Bake for 10 minutes, then brush again with maple syrup.  Continue baking for 10 minutes and brushing with syrup until the tops of the slices are lightly browned.  Then flip the slices over, brush with maple syrup and return to the oven for 10 minutes.  Again, continue baking 10 minutes and brushing in between, until the bacon is done to your desired level of crunchiness.  This can take anywhere from 45 minute on, total, depending on the thickness of the bacon, and on how crispy you like it.  Be careful as you lift the bacon from the wire racks, as they tend to get very sticky, and may rip.  Serve hot or warm.  </p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2011/01/new-years-eve-midnight-pancake-dinner.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span> </p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-91646177011693933512011-01-05T12:32:00.001-08:002011-01-05T12:32:40.958-08:00Cinnamon Ice Cream<p><em>Makes about </em><em>6 cups <br />    <br /></em><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPz_Cau7I/AAAAAAAAFCM/KYQrD0UsUOg/s1600-h/CinnamonIceCream4.jpg"><img title="Cinnamon Ice Cream" border="0" alt="Cinnamon Ice Cream" src="http://lh3.ggpht.com/_2K0fThAEbFY/TSTP0onMcvI/AAAAAAAAFCQ/FEiopMzBrIM/CinnamonIceCream_thumb4.jpg?imgmax=800" width="550" height="440" /></a></p> <p>2 cups heavy cream <br />1 cup milk  <br />2 1/2 tsp ground cinnamon <br />1/2 cup plus 1/2 cup white sugar, divided  <br />10 large egg yolks <br />pinch salt <br />Combine the cream, milk, cinnamon and 1/2 cup sugar in a medium-sized sauce pot and bring just to a simmer over medium heat. </p> <p>Whisk the egg yolks with the remaining 1/2 cup sugar and pinch of salt. Pour about a third of the hot cream mixture into the yolks, whisking constantly as you pour. Return this egg-cream mixture back into the remaining hot cream mixture in the saucepan and cook, stirring constantly, until the custard thickens enough to coat the back of the spoon. The temperature of the custard should not exceed 180°F. </p> <p>Strain the custard into a 2 quart container and cool to room temperature, stirring occasionally, then cover and refrigerate until very cold, about four hours to overnight. </p> <p>Process in an ice cream maker, according to the manufacturer’s instructions.  After processing, transfer to an airtight container and freeze until ready to serve.</p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2011/01/new-years-eve-midnight-pancake-dinner.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span> </p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-60248524079021716092011-01-05T12:31:00.001-08:002011-01-05T12:31:57.515-08:00Blueberry-Gingerbread Pancakes<div align="left"><em>Adapted from <a href="http://www.epicurious.com/recipes/food/views/Gingerbread-Pancakes-108785"><font color="#004080">Gourmet Magazine, November 2003</font></a></em></div> <div align="left"><em>Makes about 18 pancakes <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPtokmUZI/AAAAAAAAFBs/sKZOzssc8lU/s1600-h/IMG_00676.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Blueberry-Gingerbread Pancakes with Maple Syrup & Cinnamon Ice Cream" border="0" alt="Blueberry-Gingerbread Pancakes with Maple Syrup & Cinnamon Ice Cream" src="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPueQ04aI/AAAAAAAAFBw/ctTN6x8mgIY/IMG_0067_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em> </div> <div align="left">3 cups all-purpose flour</div> <div align="left">1 cup packed dark brown sugar</div> <div align="left">1 Tbl baking powder</div> <div align="left">1 1/2 tsp baking soda</div> <div align="left">1 tsp kosher salt</div> <div align="left">1 tsp ground cinnamon </div> <div align="left">1 tsp ground ginger</div> <div align="left">1/4 tsp ground nutmeg</div> <div align="left">pinch ground cloves</div> <div align="left">1/2 cup water</div> <div align="left">1/2 cup brewed coffee, room temperature</div> <div align="left">4 large eggs</div> <div align="left">1 stick unsalted butter, melted and cooled</div> <div align="left">1/4 cup freshly squeezed lemon juice</div> <div align="left">2 cups blueberries (fresh or frozen; if frozen, not thawed)</div> <div align="left">vegetable oil, for brushing the griddle</div> <p>In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  In a separate medium-sized mixing bowl, whisk together the water, coffee, eggs, butter and lemon juice.  Add the wet ingredients to the dry ingredients and whisk until just combined.   Let stand 10 minutes.  (The batter with thicken.) Fold in the blueberries with a rubber spatula.  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPvLxORsI/AAAAAAAAFB0/DvnBHIOfOQU/s1600-h/IMG_0019%5B1%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Pancake Batter" border="0" alt="Pancake Batter" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPv5SULrI/AAAAAAAAFB4/pjqPUjdWjGI/IMG_0019_thumb.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Heat a large griddle or skillet over medium-low heat.  Grease lightly with vegetable oil, then wipe dry with a paper towel.  Working in batches of 3 or 4 at a time, pour about 1/4 cup batter per pancake onto the pre-heated griddle.  Cook until the undersides are lightly browned and bubbles form on the top surface and the undersides are lightly browned, about 3 to 5 minutes.  </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPwwVnhpI/AAAAAAAAFB8/ZaitQPcVsDI/s1600-h/IMG_00361.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Hot on the griddle" border="0" alt="Hot on the griddle" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPxkzJdMI/AAAAAAAAFCA/lDU7T2pIv-k/IMG_0036_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Flip the with a spatula then cook until the pancakes are cooked through and the edges are lightly browned, about 3 to 5 minutes.  (But it could take even longer, to cook all the way through.)  Serve hot, with <u>hot</u> maple syrup, <u>room temperature</u> butter, and if you’re in the mood for even more sweetness, a scoop of cinnamon ice cream on top.  (See recipe below.)</p> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TSTPyanh1SI/AAAAAAAAFCE/LCfr73Gjssc/s1600-h/IMG_00636.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Deliciousness" border="0" alt="Deliciousness" src="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPzLJEJoI/AAAAAAAAFCI/Ja0a_m6VjM0/IMG_0063_thumb4.jpg?imgmax=800" width="550" height="440" /></a></div> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2011/01/new-years-eve-midnight-pancake-dinner.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span> </p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-43642171750865674442011-01-05T12:30:00.001-08:002011-01-05T12:30:36.262-08:00Fresh-Squeezed Clementine Juice<p><span style="widows: 2; text-transform: none; text-indent: 0px; border-collapse: separate; font: medium 'Times New Roman'; white-space: normal; orphans: 2; letter-spacing: normal; color: rgb(0,0,0); word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px" class="Apple-style-span"><span style="text-align: left; line-height: 20px; font-family: georgia, serif; color: rgb(51,51,51); font-size: 13px" class="Apple-style-span"><em>Makes about 1 quart <span class="Apple-converted-space"> </span> <br />   <span class="Apple-converted-space"> </span> <br /></em><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPo-_0cGI/AAAAAAAAFBU/m5n4uCOegSI/s1600-h/IMG_00267.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Fresh Squeezed Clementine Juice" border="0" alt="Fresh Squeezed Clementine Juice" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPpVbqNMI/AAAAAAAAFBY/r9Sr8IRdrAU/IMG_0026_thumb5.jpg?imgmax=800" width="550" height="412" /></a></span> <div align="left"> </div> <div align="left">about 24 medium-sized clementines</div> <div align="left"> </div> <div align="left">Slice each clementine in half cross-wise.  Juice the clementines with an electrical, mechanical or hand-held juicer, or simply by squeezing with your hands.  If you end up using a juicer, you may still be able to squeeze out a little extra juice by hand.  Collect the clementine juice in a pitcher or large measuring cup.  Remove any seeds by straining with a fork.  Strain the juice through a fine sieve if you do not like pulp.  Refrigerate until ready to serve.  Before pouring in to glasses, be sure to give the juice a stir, because the pulp likes to settle at the bottom.  Serve cold. </div> <div align="left"> </div> <div align="left"><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh5.ggpht.com/_2K0fThAEbFY/TSTPqP0MdiI/AAAAAAAAFBc/mDxUz3isEDs/s1600-h/IMG_00055.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Halved" border="0" alt="Halved" src="http://lh6.ggpht.com/_2K0fThAEbFY/TSTPq3AmqyI/AAAAAAAAFBg/ymGH1aQNTE4/IMG_0005_thumb3.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left"><a style="color: rgb(28,59,111); text-decoration: underline" href="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPrxQ4BUI/AAAAAAAAFBk/IXRTfGto9O0/s1600-h/IMG_00145.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Squeezed" border="0" alt="Squeezed" src="http://lh4.ggpht.com/_2K0fThAEbFY/TSTPspJVpfI/AAAAAAAAFBo/ZxiSpfTXkcs/IMG_0014_thumb3.jpg?imgmax=800" width="550" height="412" /></a></div> </span></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2011/01/new-years-eve-midnight-pancake-dinner.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-21533310100176854972011-01-05T12:28:00.001-08:002011-01-05T12:28:59.240-08:00Grapefruit Tart<p><em>Adopted from Bon Appétit Magazine, January 2002, on </em><a href="http://www.epicurious.com/recipes/food/views/Blood-Orange-Tart-with-Orange-Caramel-Sauce-106137"><font color="#004080"><em>Epicurious.com</em></font></a> <br /><em>Serves 10 </em></p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI-YGZT_I/AAAAAAAAE_4/sEtjxRhnWNc/s1600-h/GrapefruitTart8.jpg"><img title="Grapefruit Tart" alt="Grapefruit Tart" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuI_NWAEYI/AAAAAAAAE_8/b63ZU9OxLio/GrapefruitTart_thumb11.jpg?imgmax=800" width="550" height="417" /></a></p> <p><u>For the grapefruit curd & garnish</u>: <br />about 4 large red grapefruits <br />1 Tbl finely grated grapefruit zest (make sure to collect before slicing the grapefruits!) <br />1/3 cup plus 1/4 cup fresh grapefruit juice (collected while slicing the grapefruit segments) <br />1/3 cup fresh lemon juice (from about 2 to 3 lemons) <br />1 1/4 cups sugar <br />6 large eggs <br />2 large egg yolks <br />1 stick butter, sliced into 8 pieces, room temperature <br />a few drops of red food coloring <br />3/4 tsp unflavored gelatin</p> <p><u>For the tart shell</u>: <br />1 1/2 cups all-purpose flour <br />2 Tbl sugar <br />1/4 tsp salt <br />1 stick butter, sliced into 1/4-inch cubes, cold <br />3 Tbl heavy cream, cold <br />1 Tbl Grand Marnier (optional – otherwise, sub in 1 Tbl more cream) <br />1 large egg yolk</p> <p>First, zest the grapefruit, reserving 1 tablespoon to use later.  Then, with a sharp knife, slice off the top and bottom ends of each grapefruit.  Rest the fruit on a cutting board, and slice from top to bottom down the sides, removing the skin and the white pith that lies beneath.  Continue to slice away the skin, around the entire fruit.  Cut away any pith you may have missed.   Hold the peeled fruit over a bowl. Slice towards the core, as close as possible to the white membrane separating the segments. Make the same slice on the opposite side of the same segment.  When the two cuts meet at the bottom, the citrus segment with slide out, and fall into the bowl.  Repeat with the remaining segments.  When done with the entire fruit, squeeze the juice into the bowl.  Repeat with the remaining grapefruits.  Then strain the juice into a separate container.  Reserve 1/3 cup plus 1/4 cup of the grapefruit juice and  all of the grapefruit segments, refrigerated in separate air-tight containers, until ready to use.  </p> <p>In a medium-sized, metal mixing bowl, whisk to combine the grapefruit zest, 1/3 cup grapefruit juice, lemon juice, sugar, eggs and egg yolks.  Set the bowl over a saucepot filled with about 1-inch of gently simmering water.  Add the butter, then whisk constantly until the sauce thickens and a thermometer inserted into the sauce registers 175°F, about 12 minutes.  Be sure not to let the sauce boil, or go about the 175°F.  Remove the bowl from above the water, then add a few drops of red food coloring, 1 drop at a time and stirring well between drops, to achieve a rosy shade of pinkish-orange.  Be very careful – It’s a fine line between grapefruit pink and Pepto Bismol pink!  Cool the sauce for about a half hour at room temperature, stirring occasionally.  Cover with plastic, then chill in the refrigerator until cold, about 2 hours.  </p> <p>While the sauce cools, make the pastry shell:  Combine the flour, sugar and salt in the bowl of an electric stand mixer fitted with the paddle attachment.  (You can also use a hand-held electric mixer.)  Blend on medium speed until combined.  Then add the butter and blend on medium until the mixture resembles coarse crumbs, about 1 to 2 minutes or so.  Add the cream, Grand Marnier and egg yolk, then blend on medium speed until the dough begins to clump together, about 1 minute or so.  Gather the dough into a ball, flatten into a disk, then roll out the dough on a lightly floured work surface, forming a 13-inch round circle.  Transfer the dough to a 10-inch diameter tart pan with a removable bottom.  Fold the overhand in to form double-thick sides, then press onto the pan sides.  Using a fork, pierce all over the bottom of the crust.  Freeze for 30 minutes.  </p> <p>Pre-heat the oven to 350 F and arrange a rack in the middle position.  Bake until the crust is lightly golden, about 30 minutes.  Cool completely in the pan on a wire rack.  </p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuI_9BmGFI/AAAAAAAAFAE/55yAtil82Cw/s1600-h/PieCrust3.jpg"><img title="Pie Crust" alt="Pie Crust" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuJAZIIskI/AAAAAAAAFAI/ZOo3O14hue4/PieCrust_thumb3.jpg?imgmax=800" width="550" height="412" /></a></p> <p>It helps to reinforce the grapefruit sauce a bit with gelatin:  Place the remaining 1/4 cup grapefruit juice in a small sauce pot.  Sprinkle the gelatin evenly over the surface of the juice and allow it to stand for 10 minutes.  Then place the pot over medium-low heat and melt the gelatin mixture, stirring constantly.  Add the gelatin mixture to the grapefruit sauce and whisk to combine.  </p> <p>Pour the grapefruit sauce into the cooled crust, then place in the refrigerator until set, about 2 hours.  Cover lightly with plastic wrap and refrigerate until needed, up to 1 day.</p> <p><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuJBNt1TLI/AAAAAAAAFAM/P18DhgPIzcU/s1600-h/GrapefruitCurdinaTartShell2.jpg"><img title="Grapefruit Curd in a Tart Shell" alt="Grapefruit Curd in a Tart Shell" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRuJBlxAW-I/AAAAAAAAFAQ/VsdUOSY0Sf0/GrapefruitCurdinaTartShell_thumb2.jpg?imgmax=800" width="550" height="412" /></a></p> <p>Arrange the sliced grapefruit segments in concentric rings around the tart, staring with an outer layer and working your way in.  I was able to get in two rows, but if you use smaller grapefruits, you may be able to fit three.  Once you’ve topped the tart with the grapefruit slices, serve within 4 hours.</p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/well-worth-wait.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-16576887449665346722011-01-05T12:25:00.001-08:002011-01-05T12:25:50.142-08:00Braised Beef Short Ribs with Brandy, Prunes & Green Olives<div align="left"><em>Serves  4</em></div> <div align="left"><em>   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI6cbdRpI/AAAAAAAAE_g/Wn6pYFWUlQw/s1600-h/BraisedBeefShortRibswithBrandyPrunes.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Braised Beef Short Ribs with Brandy, Prunes & Green Olives; Parmesan Polenta; Roasted Carrots" border="0" alt="Braised Beef Short Ribs with Brandy, Prunes & Green Olives; Parmesan Polenta; Roasted Carrots" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI6yXoXEI/AAAAAAAAE_k/o1CagnIZclA/BraisedBeefShortRibswithBrandyPrunes%5B4%5D.jpg?imgmax=800" width="550" height="454" /></a> </div> <div align="left"><em></em> </div> <div align="left">1 Tbl extra-virgin olive oil <br />4 large beef short ribs (about 2 pounds total) <br />2 Tbl plus 1 Tbl butter, divided <br />1 large yellow onion, peeled and roughly chopped <br />1 large carrot, peeled and roughly chopped <br />2 cloves garlic, peeled and roughly chopped <br />1 tsp tomato paste <br />1 sprig fresh rosemary <br />1 bay leaf  <br />1 1/2 cups Brandy</div> <div align="left">4 cups beef broth (I like this type <a href="http://collegeinn.com/products/bold-tender-beef.aspx"><font color="#004080">store-bought beef broth</font></a>) <br />about 16 large Spanish green olives (with pits) <br />about 16 dried prunes (pitted)</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <p>Heat a large, wide-bottomed pot over high heat for 2 minutes.  Add the olive oil, reduce the heat to medium-high, and heat for 1 minute longer.  Meanwhile, pat the short ribs dry with paper towels.  Season liberally with salt and pepper.  Add the short ribs to the pot in a single layer and sauté, turning as needed, until browned on all sides, about 10 minutes.  Transfer the ribs to a plate and reserve.  Wipe out the inside of the pot with paper towels, then return to medium-high heat.  </p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TRuI7jx8uMI/AAAAAAAAE_o/yICk0v_Y02A/s1600-h/SearingtheShortRibs3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Searing the Short Ribs" border="0" alt="Searing the Short Ribs" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI8AnDN0I/AAAAAAAAE_s/Av-mQ2dGZJc/SearingtheShortRibs_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Melt 2 Tbl butter in the pot, then add the chopped onions.  Season with a good sprinkling of salt and pepper, then sauté over medium-high heat, stirring occasionally, until well browned, about 15 minutes.  Add the chopped carrot and continue to sauté, stirring occasionally, until well browned also, about 6 minutes.  Add the garlic and sauté, stirring frequently, 1 minute longer.  Add the tomato paste sauté for 2 more minutes, stirring frequently.  Add the rosemary sprig, bay leaf and Brandy.  Bring to a boil, and scrape up any browned bits on the bottom of the pan.  Reduce by about half, then add the beef broth. <br />Return the short ribs and any of their accumulated juices to the pot, arranging them in a single layer.  Bring to a simmer, then cover.  Braise at the barest of simmers until the ribs are very tender and the meat has pulled away from the bone, about 2 1/2 to 3 hours.</p> <p>While the short ribs simmer, slice the green olive from their pits:  Slicing from top to bottom, right along the pits, slice the flesh into three oval-shaped petals.  Discard the pits and reserve the olive petals until ready to use.  </p> <p>Transfer the ribs with tongs to a clean plate. Strain the braising liquid through a fine mesh sieve, and discard the solids.  Spoon as much fat as possible from the top of the liquid.  Discard the fat.  Transfer the braising liquid to a smaller pot and place, uncovered, over medium-high heat.  Keep at a strong simmer until the sauce is reduced to about 2 cups and is thick enough to coat the back of a spoon, about 15 minutes (but that is just a rough estimate – this time can vary greatly).  Reduce the heat to maintain a very gentle simmer, add the prunes and sliced olives, cover with a lid, and gently simmer for about 15 minutes longer.  Then remove the lid, add the remaining tablespoon of butter and stir until melted.  Taste the sauce and season as needed with salt and pepper.  </p> <p>When ready to serve, transfer the short ribs to the pot, and spoon the sauce over the ribs.  Cover and re-heat over medium-low, stirring occasionally, until hot.  Serve hot, dividing the short ribs, olive, prunes and sauce evenly between 4 plates.</p> <p>The short ribs and sauce can be made up to 2 days ahead and kept refrigerated in an air-tight container.  Reheat over low heat in a covered pot before serving.  </p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/well-worth-wait.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-26383897050502738552011-01-05T12:24:00.001-08:002011-01-05T12:24:34.064-08:00Sautéed Sweetbreads with Pancetta, Wild Mushrooms & Cream over Grilled Bread<div align="left"><em>Serves  4</em></div> <div align="left"><em>   </em></div> <div align="left"><em></em></div> <div align="left"><em>Perhaps a bit intimidating,  I can’t recommend sweetbreads enough – both for eating and for cooking!  Just go for it!</em></div> <div align="left"><em></em> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TRuI0ZLYUSI/AAAAAAAAE_A/UyT1wlrFuUw/s1600-h/SauteedSweetbreadswithPancettaWildMu%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Sauteed Sweetbreads with Pancetta, Wild Mushrooms and Cream Over Grilled Bread" border="0" alt="Sauteed Sweetbreads with Pancetta, Wild Mushrooms and Cream Over Grilled Bread" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRuI1FSRRPI/AAAAAAAAE_E/H4guvIU5-Ik/SauteedSweetbreadswithPancettaWildMu.jpg?imgmax=800" width="550" height="461" /></a> </div> <div align="left"> </div> <div align="left">1 pound veal sweetbreads (you may have to special order these from a high quality meat</div> <div align="left">     market)</div> <div align="left">about 1/2 cup all-purpose flour</div> <div align="left">2 Tbl butter</div> <div align="left">1 Tbl extra-virgin olive oil, plus more for brushing on the bread</div> <div align="left">1 large shallot, peeled and finely diced</div> <div align="left">2 oz pancetta, finely diced</div> <div align="left">12 oz wild mushrooms (chanterelle, enoki, trumpet, etc.), trimmed, cleaned & thinly sliced</div> <div align="left">1 tsp fresh thyme leaves, chopped</div> <div align="left">1 small garlic clove, peeled and minced</div> <div align="left">3/4 cup heavy cream</div> <div align="left">2 Tbl fresh parsley leaves, finely chopped</div> <div align="left">2 Tbl freshly squeezed lemon juice</div> <div align="left">1/2 loaf French bread, sliced on the diagonal into 8 1-inch slices</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI16-UX9I/AAAAAAAAE_I/CVBhTMQZB8A/s1600-h/SweetbreadSetUp8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Sweetbread Set-Up" border="0" alt="Sweetbread Set-Up" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuI2muWmqI/AAAAAAAAE_M/oNl4W-o_W6k/SweetbreadSetUp_thumb6.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left"><u>To prepare the sweetbreads</u>:  If frozen, thaw overnight in the refrigerator.  Gently remove the ‘pipes’ (tube-like bands running between the sweetbread clusters) and tough membranes covering the sweetbreads.  Soak the sweetbreads in cool water for 1 hour, draining and changing the water every 15 minutes.  Bring a large pot of lightly salted water to a simmer, then add the sweetbreads and gently simmer for 20 minutes.  Drain then transfer the sweetbreads to an ice bath to cool, for 5 minutes.  Drain the sweetbreads and pat dry with paper towels.  Refrigerate until cool, about 2 hours.  Slice on the bias into 4 serving-size portions.  Keep refrigerated in an air-tight container until needed.  </div> <div align="left"> </div> <div align="left"><u>To assemble the dish</u>: Preheat an oven broiler and arrange a rack about 10-inches beneath.  Brush both sides of each bread slice with extra-virgin olive oil, then place on a foil-lined sheet tray.  Set aside until needed. </div> <div align="left"> </div> <div align="left">Pat dry the sweetbreads with paper towels, then season generously on all sides with salt and pepper.  Dredge into the flour, then pat the sweetbreads to remove any excess flour.  </div> <div align="left"> </div> <div align="left">Add the butter and 1 Tbl olive oil in a large sauté.  Melt the butter over medium-high heat, then add the flour-coated sweetbreads to the pan.  Sauté, turning once, until golden brown on both sides, about 4 to 5 minutes total.  The remove the sweetbreads to a plate, and reserve until needed.</div> <div align="left"> </div> <div align="left">Keep the pan over medium-high heat and add the shallots.  Season with salt and pepper and cook, stirring frequently, until tender and translucent, about 2 minutes.  Add the diced pancetta to the pan and cook until lightly crispy, about 5 minutes.  Using a slotted spoon, remove the shallot-pancetta mixture to a plate and reserve until needed.  </div> <div align="left"> </div> <div align="left">Increase the heat to high, wait a half minute, then add the sliced mushrooms.  Saute, stirring occasionally, until tender and browned, about 3 minutes. Add the garlic and thyme and cook, stirring frequently, about 1 minute mores.  </div> <div align="left"> </div> <div align="left">Return the shallot-pancetta mixture to the pan, then add the cream.  Stir to combine, then add the sweetbreads to the pan, nestling them in the sauce.  Reduce the heat to medium, and simmer until the sauce thickens, enough to just coat the back of a spoon, about 2 minutes.  Add the parsley and lemon juice and stir to combine.  Taste, then season as needed with salt and pepper.  </div> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TRuI3eY-RxI/AAAAAAAAE_Q/goR29gL_19c/s1600-h/SweetbreadsinPancettaWildMushroomCre%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Sweetbreads in Pancetta-Wild Mushroom Cream Sauce" border="0" alt="Sweetbreads in Pancetta-Wild Mushroom Cream Sauce" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRuI4WqHoiI/AAAAAAAAE_U/cKyy5qjK_rs/SweetbreadsinPancettaWildMushroomCre.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left">While the sweetbread and sauce cook, you can toast the bread.  Place under the broiler and toast, turning once, until both sides are golden brown, about 4 minutes total.  Be careful not to over-toast the bread – You still want it tender inside.  </div> <div align="left"> </div> <div align="left">Arrange two slices of toasted bread on each of four serving plates.  Place 1 portion of sweetbreads atop each plate, then spoon the mushroom cream sauce over the sweetbreads and bread, evenly dividing it between the 4 plates. Serve immediately.  </div> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/well-worth-wait.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-31081483589394607382010-12-22T16:20:00.001-08:002010-12-22T16:20:02.686-08:00Chocolate Cinnamon Tart<p><span style="widows: 2; text-transform: none; text-indent: 0px; border-collapse: separate; font: medium 'Times New Roman'; white-space: normal; orphans: 2; letter-spacing: normal; color: rgb(0,0,0); word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px" class="Apple-style-span"><span style="text-align: left; line-height: 20px; font-family: georgia, serif; color: rgb(51,51,51); font-size: 13px" class="Apple-style-span"><em>Adapted from<span class="Apple-converted-space"> </span><a style="color: rgb(85,136,170); text-decoration: none" href="http://www.epicurious.com/recipes/food/views/Mexican-Chocolate-Tart-with-Cinnamon-Spiced-Pecans-237114"><font color="#004080">Bon Appetit Magazine, February 2007</font></a></em><em> <br />Serves  10</em></span> <div align="left"><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR8JYPpoI/AAAAAAAAE9I/W5jR7a61Y64/s1600-h/ChocolateCinnamonTartwithWhippedCrea%5B2%5D.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Chocolate Cinnamon Tart with Whipped Cream" border="0" alt="Chocolate Cinnamon Tart with Whipped Cream" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRKR8spshvI/AAAAAAAAE9M/oO6j5ls6U8A/ChocolateCinnamonTartwithWhippedCrea%5B1%5D.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"></div> <div align="left"> </div> <div align="left"><u>For the crust</u>:</div> <div align="left">1 cup chocolate wafer cookie crumbs, finely ground in a food processor (from a little more</div> <div align="left">     than half of one 9-oz package)</div> <div align="left">1/4 cup granulated sugar</div> <div align="left">1/2 tsp ground cinnamon</div> <div align="left">1/4 tsp kosher salt</div> <div align="left">5 Tbl unsalted butter, melted</div> <div align="left"> </div> <div align="left"><u>For the filling</u>:</div> <div align="left">1 cup heavy whipping cream</div> <div align="left">4 oz bittersweet chocolate, chopped</div> <div align="left">1 (3.1 oz) disk Mexican chocolate (<a style="color: rgb(85,136,170); text-decoration: none" href="http://chocoibarra.com.mx/productos-ibarra.php"><font color="#004080">this brand</font></a><span class="Apple-converted-space"> </span>is easy to find in most stores), chopped</div> <div align="left">1/2 stick unsalted butter, cut into 4 pieces, room temperature</div> <div align="left">2 tsp vanilla extract</div> <div align="left">1 tsp ground cinnamon</div> <div align="left">1/2 tsp kosher salt</div> <div align="left"> </div> <div align="left"><u>To make the crust</u>:</div> <div align="left">Pre-heat the oven to 350ᵒF and arrange a rack in the middle position. <span class="Apple-converted-space"> </span> <br />  </div> <div align="left">Blend the chocolate crumbs, sugar, cinnamon and salt in the electric food processor.  Add the melted butter and process until the crumbs are well moistened.  Press the crumbs into a 9-inch diameter tart pan with a removable bottom, pressing them evenly over the bottom and up the sides of the pan.  (I only had a 10-inch tart pan on hand, so I increased by 25% all the ingredients, for both the crust and the filling (multiplied each by 1 1/4) and it worked well.)  Bake until set, about 20 minutes.  Cook on a wire rack. </div> <div align="left"> </div> <div align="left"><u>To make the filling</u>:</div> <div align="left">Add the cream to a medium-sized saucepot and bring to a simmer over medium-high heat, stirring frequently.  Remove from the heat, then add the chopped chocolates.  Whisk until melted and smooth.  Add the butter, one piece at a time, whisking until smooth between each addition.  Whisk in the vanilla, cinnamon and salt.  Pour the filling into the crust, then let stand at room temperature about 15 minutes.  Then chill uncovered in the refrigerator until completely set, at least 4 hours.  Can be made a day ahead. </div> <div align="left"> </div> <div align="left">To serve, push the tart from its bottom, to remove the side rim.  Then slice into wedges.  Top each slice with a dollop of whipped cream.  (See recipe below.)</div> <p><u>For the whipped cream</u>:<span class="Apple-converted-space"> </span> <br />1  cup heavy cream<span class="Apple-converted-space"> </span> <br />2 tsp sugar<span class="Apple-converted-space"> </span> <br />1 tsp vanilla</p> <p>Whip the cream to soft peaks (When you stick a spoon into the cream and lift it out, a point will form then droop down after a second or two).  Add sugar and vanilla and whip to firm peaks (The point formed in the cream will stand straight up and not fall over).</p> </span></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/three-overnight-dinner-guests.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-6971400984880245742010-12-22T16:19:00.001-08:002010-12-22T16:19:03.040-08:00Pork Stew with Ancho Peppers, Carrots, Lime & Tomatoes<p><span style="widows: 2; text-transform: none; text-indent: 0px; border-collapse: separate; font: medium 'Times New Roman'; white-space: normal; orphans: 2; letter-spacing: normal; color: rgb(0,0,0); word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px" class="Apple-style-span"><span style="text-align: left; line-height: 20px; font-family: georgia, serif; color: rgb(51,51,51); font-size: 13px" class="Apple-style-span"><em>Adapted from a recipe by Tia Harrison on<span class="Apple-converted-space"> </span><a style="color: rgb(85,136,170); text-decoration: none" href="http://www.foodandwine.com/recipes/yucatan-pork-stew-with-ancho-chiles-and-lime-juice"><font color="#004080">Food&Wine.com</font></a></em></span></span><span style="widows: 2; text-transform: none; text-indent: 0px; border-collapse: separate; font: medium 'Times New Roman'; white-space: normal; orphans: 2; letter-spacing: normal; color: rgb(0,0,0); word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px" class="Apple-style-span"><span style="text-align: left; line-height: 20px; font-family: georgia, serif; color: rgb(51,51,51); font-size: 13px" class="Apple-style-span"><em> <br />Serves 6 to 8<span class="Apple-converted-space"> </span> </em></span> <div align="left"><em></em></div> <div align="left"><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR4qr12TI/AAAAAAAAE8s/7IYFKpnPMgM/s1600-h/IMG_008010.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="IMG_0080" border="0" alt="IMG_0080" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKR5SJrKHI/AAAAAAAAE80/oeTn9GQSYl0/IMG_0080_thumb8.jpg?imgmax=800" width="550" height="413" /></a></div> <div align="left"><em> </em></div> <div align="left"></div> <div align="left">1/4 cup vegetable or canola oil</div> <div align="left">4 1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces</div> <div align="left">2 large white onion, peeled and chopped into 1/2-inch pieces</div> <div align="left">8 garlic cloves, peeled and smashed</div> <div align="left">3 dried ancho chiles (see picture above), seeded and cut into thin strips with scissors</div> <div align="left">3 bay leaves</div> <div align="left">pinch of ground cloves</div> <div align="left">pinch of cayenne</div> <div align="left">8 cups chicken stock</div> <div align="left">1 pound carrots, peeled, sliced vertically in half, then sliced cross-wise into 2-inch pieces</div> <div align="left">6 ripe plum tomatoes, quartered length-wise, seeded and cored</div> <div align="left">1/4 cup fresh lime juice, plus more to taste, if you’d like</div> <div align="left">2 Tbl chopped fresh cilantro leaves</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">Set a very large cooking pot (either an enameled cast-iron casserole pot, or a large straight-sided cooking pot, but not a stock pot - as long as it is big enough to fit the stew, and wider than it is tall) over medium-high heat.  Add the vegetable oil and heat it until shimmering, about 2 minutes.  Working with about 1/3 or half the cubed pork at a time, blot it dry with paper towels, then season all sides liberally with salt and pepper.  Carefully add the seasoned pork to the oiled pan, and cook until browned all, turning every few minutes, about 10 minutes total.  Using a slotted spoon or tongs, transfer the browned pork to a plate.  Repeat with the remaining pork.</div> <div align="left"> </div> <div align="left">Add the chopped onions to the pan, and stir to coat with the left-over oil, scraping the bottom of the pan to bring up any browned bits and pieces.  Season with salt and pepper and cook the onions, stirring frequently, until well-browned but not falling apart, about 10 minutes.  (I always find that adding a few tablespoons of water here or there, using it to scrape up any browned areas on the pan, and then letting it evaporate, helps onions brown deeply without burning.)  Add the garlic and cook for about 2 minutes longer, stirring frequently.  Add the sliced anchos, bay leaves, cloves and cayenne and stir to combine.  Add the chicken stock, and return the browned pork to the pot. </div> <div align="left"> </div> <div align="left">Bring to a simmer, cover with a lid, then reduce the heat to maintain the barest of simmers.  Lifting the lid to check the stew frequently, gently simmer until the pork is incredibly tender, about 3 hours.  Also, throughout the cooking time, it is wise to skim off with a spoon or ladle, any fat or frothy impurities that collects at the top of the stew.  Do this before each time you stir. </div> <div align="left"> </div> <div align="left">While the pork is cooking, cook the carrots:  Bring a large pot of salted water to a vigorous boil.  Add the sliced carrots and boil until just tender, between 4 and 7 minutes.  Drain immediately, then spread over a parchment covered baking pan to cool.  Reserve.</div> <div align="left"> </div> <div align="left">When the pork is thoroughly tender, strain the solids from the liquids with a colander, collecting the liquids in a large measuring cup or pitcher.  Set aside the solids.  Allow the liquid to rest a few minutes, then use a spoon to collect any liquid fat that rises to the top and discard it.  (For easiest collection of the fat, it is best if the container holding the strained liquids is taller and more narrow than the cooking pot, and also clear.) </div> <div align="left"> </div> <div align="left">Return the liquid to the cooking pot and simmer until it is reduced to a good flavor and consistency.  (The time for this can vary greatly.)  When a deep flavor and velvety texture is achieved, add the strained solids back to the simmering liquid, along with the sliced tomatoes and stir to combine.  Cover the pot and simmer gently, stirring occasionally, about 20 minutes longer.  The tomatoes will break down a bit and disappear into the sauce, but that’s okay. </div> <div align="left"> </div> <div align="left">Add the lime juice and cilantro to the nearly done stew and stir to combine.  Taste, then season as needed with salt and pepper, and perhaps more lime juice.  Add the cooked carrots to the stew and stir gently to combine. </div> <div align="left"> </div> <div align="left">The stew can be made a couple days ahead, then reheated over a low flame.  Stir frequently while reheating. </div> <div align="left"> </div> <div align="left">Serve hot, spooned over<span class="Apple-converted-space"> </span><font color="#004080">rice</font>, garnished with<span class="Apple-converted-space"> </span><font color="#004080">pickled jalapeños</font>. </div> </span></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/three-overnight-dinner-guests.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-11685448353933909392010-12-22T16:17:00.001-08:002010-12-22T16:17:35.964-08:00Romaine Salad with Radishes, Cucumbers, Black Beans, Red Onion, Avocado, Pumpkin Seeds, Mint & Queso Fresco<p><span style="widows: 2; text-transform: none; text-indent: 0px; border-collapse: separate; font: medium 'Times New Roman'; white-space: normal; orphans: 2; letter-spacing: normal; color: rgb(0,0,0); word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px" class="Apple-style-span"><span style="text-align: left; line-height: 20px; font-family: georgia, serif; color: rgb(51,51,51); font-size: 13px" class="Apple-style-span"><em>Inspired by The Big Star Salad, at<span class="Apple-converted-space"> </span><a style="color: rgb(85,136,170); text-decoration: none" href="http://www.bigstarchicago.com/index.html"><font color="#004080">Big Star</font></a>, Chicago <br /></em><em>Serves 6</em></span> <div align="left"><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR0RMSxGI/AAAAAAAAE8U/aIJt49nrdJQ/s1600-h/ChoppedRomaineSaladwithRadishBlackBe.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Chopped Romaine Salad with Radish, Black Bean, Cucumber, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco & Roasted Pepper Ranch Dres" border="0" alt="Chopped Romaine Salad with Radish, Black Bean, Cucumber, Red Onion, Avocado, Pumpkin Seeds, Mint, Queso Fresco & Roasted Pepper Ranch Dres" src="http://lh4.ggpht.com/_2K0fThAEbFY/TRKR1DHxqyI/AAAAAAAAE8Y/NHxFNmIXbWw/ChoppedRomaineSaladwithRadishBlackBe%5B1%5D.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left"><u>For the dressing</u>:</div> <div align="left">2 medium-sized poblano peppers</div> <div align="left">1 large egg yolk</div> <div align="left">1 cup vegetable or canola oil</div> <div align="left">1/2 cup buttermilk</div> <div align="left">1 Tbl Dijon mustard</div> <div align="left">juice from 1 lime</div> <div align="left">1 tsp onion powder</div> <div align="left">2 Tbl finely chopped fresh parsley leaves</div> <div align="left">2 Tbl finely chopped fresh chives</div> <div align="left">2 green onions, finely chopped (both white and green parts)</div> <div align="left">2 Tbl finely chopped cilantro leaves</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR2LcPVPI/AAAAAAAAE8c/o0Z05t9p4Mw/s1600-h/SlicedGreenOnionsParsleyChivesCilant%5B2%5D.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Sliced Green Onions, Parsley, Chives & Cilantro" border="0" alt="Sliced Green Onions, Parsley, Chives & Cilantro" src="http://lh6.ggpht.com/_2K0fThAEbFY/TRKR2960pFI/AAAAAAAAE8g/-I9TF69oWM8/SlicedGreenOnionsParsleyChivesCilant.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left"><u>For the rest of the salad</u>:</div> <div align="left">3 medium-sized heads romaine, rinsed and dried, chopped cross-wise into thick ribbons</div> <div align="left">about 6 to 8 medium-sized radishes, very thinly sliced cross-wise into circles</div> <div align="left">1 English cucumber, thinly sliced cross-wise into rings</div> <div align="left">1 15-oz can black beans, rinsed well, drained and dried</div> <div align="left">1 small red onion, peeled and thinly sliced, then soaked in cool water for about 20</div> <div align="left">     minutes, drained and dried (this will soften some of the pungency)</div> <div align="left">2 avocados, peeled, pitted and sliced into 1/2-inch cubes</div> <div align="left">1/2 cup pumpkin seeds</div> <div align="left">1/2 cup mint leaves, roughly chopped</div> <div align="left">1/2 cup queso fresco cheese (found in most stores near the shredded cheeses), crumbled</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left"><u>To make the dressing</u>:</div> <div align="left">First, roast and puree the poblano peppers:  If you have a gas stove-top, turn a burner onto high heat.  Place the peppers directly on the grate over the flame.  Keep an eye on the peppers, turning pretty frequently, until the skin is evenly charred all around.  Place the peppers in a container and cover with a lid or plastic wrap.  Allow them to set for about 15 minutes. </div> <p>[If you don’t have a gas stove-top, pre-heat the oven to 500°F.  Place the peppers on a parchment-lined baking sheet and roast, turning every 5-7 minutes, until the skin is loose and blistery.  Remove from the oven and place the peppers in a container. Cover with a lid or with plastic wrap. Allow them to set for about 15 minutes.] </p> <p>Remove the peppers from the container.  Slice each pepper in half, length-wise, and then into quarters, lengthwise again.  Remove the stems, seeds, and any tough, pithy membranes inside.  Using a knife, scrape off the charred skin from the outside of the peppers. Place the pepper flesh into a blender or food processor and blend until smooth, about 2 minutes. </p> <div align="left"> </div> <div align="left"><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh3.ggpht.com/_2K0fThAEbFY/TRKR3eP7z6I/AAAAAAAAE8k/-5X2cazs34k/s1600-h/RoastedPoblanoPeppers11.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Roasted Poblano Peppers" border="0" alt="Roasted Poblano Peppers" src="http://lh5.ggpht.com/_2K0fThAEbFY/TRKR4N3yYEI/AAAAAAAAE8o/bWwxuGlupoM/RoastedPoblanoPeppers_thumb9.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left">In a large mixing bowl, whisk the egg yolk until it is slightly foamy.  Slowly add the vegetable oil, just a few drops at a time, constantly beating with the whisk, until all the oil is incorporated and the mixture is thick and smooth, the consistency of mayonnaise.  Add the buttermilk, mustard, lime juice, onion powder, parsley, chives, green onion, cilantro and roast poblano puree, and stir to combine.  Taste and season as needed with salt and pepper.  Keep refrigerated in an air-tight container until needed, up to 2 days. </div> <div align="left"> </div> <div align="left"><u>To assemble the salad</u>:</div> <div align="left">In a large mixing bowl, combine the chopped romaine with the sliced radishes, cucumber, black beans, red onion, avocado, pumpkin seeds, mint and queso fresco.  Add a few spoonfuls of the dressing, just enough to lightly coat everything, and toss well to combine.  (You won’t use nearly all the dressing.  Safe the rest for another salad, or for dipping veggies.)  Taste and season as needed with a sprinkling of salt and pepper, then toss again to combine.  Serve immediately.</div> </span></p> <p>  </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/three-overnight-dinner-guests.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-31081902660322537922010-12-22T16:12:00.001-08:002010-12-22T16:14:02.450-08:00Black Bean Dip<p><span style="widows: 2; text-transform: none; text-indent: 0px; border-collapse: separate; font: medium 'Times New Roman'; white-space: normal; orphans: 2; letter-spacing: normal; color: rgb(0,0,0); word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px" class="Apple-style-span"><span style="text-align: left; line-height: 20px; font-family: georgia, serif; color: rgb(51,51,51); font-size: 13px" class="Apple-style-span"><em>Adapted from<span class="Apple-converted-space"> </span><a style="color: rgb(85,136,170); text-decoration: none" href="http://www.epicurious.com/recipes/food/views/Southwestern-Black-Bean-Dip-14652"><font color="#004080">Gourmet Magazine, May 1996</font></a></em><em> <br />Makes about 3 to 4 cups</em></span> </span> <div align="left"><a style="color: rgb(85,136,170); text-decoration: none" href="http://lh3.ggpht.com/_2K0fThAEbFY/TRKRzMWgEjI/AAAAAAAAE8M/nqJobkBxEvM/s1600-h/BlackBeanDipwithVegetableCrudites14.jpg"><img style="border-bottom: rgb(204,204,204) 0px solid; border-left: rgb(204,204,204) 0px solid; padding-bottom: 4px; padding-left: 4px; padding-right: 4px; display: inline; border-top: rgb(204,204,204) 0px solid; border-right: rgb(204,204,204) 0px solid; padding-top: 4px" title="Black Bean Dip with Vegetable Crudites" border="0" alt="Black Bean Dip with Vegetable Crudites" src="http://lh3.ggpht.com/_2K0fThAEbFY/TRKRz77pitI/AAAAAAAAE8Q/dmyqDF9sWRA/BlackBeanDipwithVegetableCrudites_th.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left">1 Tbl extra-virgin olive oil</div> <div align="left">2 large garlic cloves,  peeled and minced</div> <div align="left">1/2 large green bell pepper, stem and seeds and pith removed, chopped</div> <div align="left">1 small yellow onion, peeled and chopped</div> <div align="left">2 15-oz cans black beans, rinsed well and drained well</div> <div align="left">1/4 cup fresh lime juice (from about 3 to 4 limes)</div> <div align="left">1/4 cup packed chopped fresh cilantro</div> <div align="left">1 tsp ground coriander seeds</div> <div align="left">1 tsp ground cumin</div> <div align="left">1/2 tsp cayenne</div> <div align="left">kosher salt & freshly ground black pepper, to taste</div> <div align="left"> </div> <div align="left">Heat a large sauté pan over medium heat, then add the olive oil, garlic, green pepper and onion.  Season with salt and pepper, then cook, stirring frequently, until the vegetables are tender and the onion translucent.  Remove from the heat. </div> <div align="left"> </div> <div align="left">In the bowl of an electric food processor, combine the onion-garlic-pepper mixture with the beans, lime juice, cilantro, coriander, cumin and cayenne.  Process until very smooth, about 2 to 3 minutes.  Add a tablespoon or two of water, if necessary, to reach a silky consistency.  Taste, and season as necessary with salt and pepper.  Serve at room temperature.  Can be kept refrigerated in an air-tight container for up to 2 days. </div> </p> <p></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/three-overnight-dinner-guests.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-79222661823886944402010-12-21T10:37:00.001-08:002010-12-21T10:37:30.202-08:00Espresso Chip Meringues<div align="left"><i>Adapted from a recipe by Giada DeLaurentis, by way of my friend Katie Cole <br /></i><i>Makes 2 dozen meringues  <br />   </i></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6ayRM9zI/AAAAAAAAE4c/SFcxyCeJyPo/s1600-h/EspressoChipMeringues8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Espresso Chip Meringues" border="0" alt="Espresso Chip Meringues" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6btysb_I/AAAAAAAAE4k/hsCvITRwDMc/EspressoChipMeringues_thumb8.jpg?imgmax=800" width="550" height="440" /></a>    <br />   </div> <div align="left">3 large egg whites, room temperature <br />Pinch of salt <br />¾ cup superfine sugar <br />1/8 tsp cream of tartar <br />¼ tsp vanilla extract <br />2 tsp instant espresso powder <br />2/3 cup mini semi-sweet chocolate chips <i></i></div> <p>Pre-heat the oven to 300°F and arrange the racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper, and set aside.</p> <p>Combine the egg whites and salt in the bowl of an electric stand mixer fitted with a whisk attachment. Beat on medium-low speed until frothy, about 1 minute. Increase the speed to medium-high, then gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. (‘Stiff peaks’ means that when you remove the whisk from the eggs, a point should form and not fall down.) Using a rubber spatula, fold in the mini chocolate chips</p> <p>Drop dollops of the mixture, about 2 tablespoons or less per scoop, onto the parchment-lined baking sheet, spacing them 2-inches apart. You should get about 24 scoops per recipe. Bake for 30 minutes, then rotate the pans (trading their positions and turning them each 180 degrees) and bake until lightly golden brown, about another 30 minutes. Turn and rotate the pans again, then turn off the oven. Allow the meringues to cool while still in the oven, about 2 hours.</p> <p>Remove from the oven and let cool completely. Store at room temperature in a completely air-tight container for up to 3 days. </p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-84116301868792224782010-12-21T10:36:00.001-08:002010-12-21T10:36:11.792-08:00Rosemary Tree Cookies<i>Adapted from a recipe of my friend Kate Cole <br /></i><i>Makes about 4 dozen 3-inch cookies <br />     <br /></i><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6OtINDSI/AAAAAAAAE34/RsfkV3L5UWY/s1600-h/RosemaryTrees26.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Rosemary Trees" border="0" alt="Rosemary Trees" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6POUSb0I/AAAAAAAAE38/WC_bhKjhOAI/RosemaryTrees2_thumb4.jpg?imgmax=800" width="550" height="412" /></a> <div align="left"> <br /><u>For the cookies</u>: <br />3 ½ cups all-purpose flour <br />1 tsp salt <br />2 sticks unsalted butter, room temperature <br />¾ cup granulated sugar <br />1 Tbl finely grated lemon zest (from about 1 lemon)\ <br />1 Tbl very finely chopped fresh rosemary <br />1 large egg <br />1 tsp pure vanilla</div> <p><u>For the icing</u>: <br />1 large egg white <br />1 ½ cups plus 2 Tbl powdered sugar, more if needed <br />½ tsp fresh lemon juice </p> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6QPpbFVI/AAAAAAAAE4A/3HcLkH_q7yA/s1600-h/FreshRosemarySprigs13.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Fresh Rosemary Sprigs" border="0" alt="Fresh Rosemary Sprigs" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6Qx9vd8I/AAAAAAAAE4E/9vySDNfhsI8/FreshRosemarySprigs_thumb14.jpg?imgmax=800" width="550" height="433" /></a> </div> <div align="left"> <a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6Rk1mDUI/AAAAAAAAE4I/I0mlpMkWN9Q/s1600-h/LemonZest4.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon Zest" border="0" alt="Lemon Zest" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6SQ_yijI/AAAAAAAAE4M/Kxo1-IPbqjU/LemonZest_thumb4.jpg?imgmax=800" width="550" height="433" /></a> </div> <div align="left"><em>    </em></div> <div align="left"><u>To make the cookies</u>: Whisk together the flour and salt in a medium-sized mixing bowl, then set aside.</div> <p>With an electric hand mixer or an electric stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the lemon zest and rosemary and mix to combine well. Add the egg and vanilla, then continue to beat until well blended and smooth, about 1 minute more. Reduce the speed to low, and gradually add the flour mixture. Mix only until the dough is just combined, being careful not to over-mix. Divide the dough into two equal portions. Roll out half of the dough between two pieces of parchment paper, to a thickness of 3/16-inch. Slide the dough and parchment to a cookie sheet and refrigerate until firm, about 30 minutes. Repeat with the remaining dough. </p> <p>Pre-heat the oven to 350°F and arrange the racks in the upper and lower thirds of the oven. Line two cookie sheets with parchment paper.</p> <p>Using a 3-inch tall Christmas tree cookie cutter, cut out the cookies and arrange 1-inch apart on the prepared cookie sheets. Press the dough scraps together, roll again, and cut again. (If the dough becomes too soft, refrigerate for a little while.) Repeat re-rolling and re-cutting one more time, and then discard the scraps. When you have available cookie sheets, repeat with the remaining dough.</p> <p>Bake, 2 sheets at a time, until the cookie edges are golden brown, about 10-12 minutes. Be sure to rotate the pans (trading their positions and turning them each 180 degrees) about half-way thorough. Cool the cookies on the pan for about five minutes, then transfer them to a wire rack to cool completely with a metal spatula.</p> <p><u>To make the icing & frost the cookies</u>: In a medium-sized mixing bowl, whisk together the egg white, sugar and lemon juice. Whisk until smooth.</p> <p>Transfer the icing to a pastry bag with a small round tip. Pipe the icing just inside the edges of the cookie, to simply out-line the rim. If the icing is too thick to pipe, squeeze it back into the bowl and whisk in water, one drop at a time, until it pipes easily but still retains its shape. If it is too thin, whisk in more powdered sugar, 1 teaspoon at a time.</p> <p>Allow the cookies to rest for about 30 minutes to 1 hour, to allow the icing to harden. Then store the cookies in an air-tight container in the refrigerator for up to 3 days. <br />   <br /><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6S_OouJI/AAAAAAAAE4U/DIaEnd2lqvs/s1600-h/RosemaryTrees14.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Rosemary ChristmasTrees" border="0" alt="Rosemary ChristmasTrees" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6Tjv9XoI/AAAAAAAAE4Y/SBJYq2mydqE/RosemaryTrees1_thumb4.jpg?imgmax=800" width="550" height="412" /></a></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-36185483916684378022010-12-21T10:35:00.001-08:002010-12-21T10:35:03.705-08:00Orange Poppy Seed Cookies<i>Adapted from a recipe of my friend Kate Cole <br /></i><i>Makes about 5 dozen cookies</i> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6KDe5abI/AAAAAAAAE3g/ooq5QJW-cVQ/s1600-h/OrangePoppyseedCookies6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Orange Poppyseed Cookies" border="0" alt="Orange Poppyseed Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6Kw-1dOI/AAAAAAAAE3k/3EzHvpl6aUg/OrangePoppyseedCookies_thumb4.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left">    <br />2 1/2 cups all-purpose flour, plus more for dusting <br />2 Tbl poppy seeds <br />½ tsp baking powder <br />½ tsp salt <br />2 stick butter, room temperature <br />1 1/2 cups granulated sugar, plus more for dusting <br />2 large eggs, plus 1 egg white <br />2 Tbl freshly squeezed orange juice <br />2 Tbl finely grated orange zest, packed (from about 3 large oranges) <br />2 tsp finely grated lemon zest (from about 1 lemon)</div> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6LrkKJGI/AAAAAAAAE3o/6YP-FXFlK9s/s1600-h/OrangeZestPoppySeeds6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Orange Zest & Poppy Seeds" border="0" alt="Orange Zest & Poppy Seeds" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6MKI-CDI/AAAAAAAAE3s/vj-JT8vuaSk/OrangeZestPoppySeeds_thumb4.jpg?imgmax=800" width="550" height="412" /></a></p> <p>Note: The dough should be made several hours ahead or even the day before baking.</p> <p>In a medium-sized mixing bowl, whisk to combine the flour, poppy seeds, baking powder and salt. Set aside.</p> <p>Combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat at medium-high speed until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs (just the two whole eggs, not the whites), orange juice, orange zest and lemon zest. Beat until blended, then scrape the bowl again. Add the flour mixture and mix on low until just combined. Scrape the sides of the bowl again, then give one last stir.</p> <p>Halve the dough. Shape each half into a long log. Lightly dust two sheets of parchment paper, then place one log on each sheet. Lightly dust the logs with flour, then roll in the parchment to a 1 ½ inch diameter, pressing a ruler along the edge of the log at each turn to narrow and shape the log. (This is really difficult to describe without a visual aid. Luckily, I’ve found one on the web. Check out <a href="http://www.youtube.com/watch?v=9fHjONhBjJM"><font color="#004080">this video</font></a> from <a href="http://www.ciachef.edu/"><font color="#004080">my alma mater</font></a>. This ruler business comes at about 3:14.) Freeze until firm, at least 1 hour. (Remove the logs every ten minutes or so, during the first half hour, and lightly roll them on the countertop, to help maintain the round shape.)</p> <p>Pre-heat the oven to 375°F. Arrange the racks in the upper and lower thirds of the oven. Line a few baking pans with parchment paper and set aside. </p> <p>Using a fork, beat the egg white in a small mixing bowl. Place about ½ cup granulated sugar in a large plate. Lightly but evenly brush each log with the beaten whites, then roll the log in the sugar, to evenly coat its sides.</p> <p>Slice each log into rounds of about 3/16-inch (just under ¼-inch) thickness with a sharp knife. To help maintain the round shape of the log and the resulting cookies, turn the log a little bit after each slice. (Each log should yield between 2 and 3 dozen rounds.) Space the rounds about 2-inches apart on the parchment-lined baking pans. </p> <p>Bake, 2 pans at a time (and keeping the rest of the dough refrigerated), until the edges are golden, 10-15 minutes, rotating the pans (trading their positions and turning them each 180 degrees) about half-way thorough. Let cool on the baking pans, placed on wire racks. Cool completely to room temperature before storing at room temperature in air-tight containers, for up to 3 days. <br />   <a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6M_t_JNI/AAAAAAAAE3w/5xJqSJqjvMM/s1600-h/IMG_00046.jpg">  <img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Orange Poppy Seed Cookies" border="0" alt="Orange Poppy Seed Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6NsF6FrI/AAAAAAAAE30/GPR0S4yKRrc/IMG_0004_thumb4.jpg?imgmax=800" width="550" height="412" /></a></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-50661189763889114462010-12-21T10:33:00.001-08:002010-12-21T10:33:39.507-08:00Cognac Sugarplums<i>Adapted from a recipe of my friend Brandon Stears</i> <br /><i>Makes about 2 dozen 1 1/2-inch balls</i> <div align="left"> </div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6HRaiFFI/AAAAAAAAE3Q/58wbnHxyclY/s1600-h/CognacSugarplums6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cognac Sugarplums" border="0" alt="Cognac Sugarplums" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6IC6FIiI/AAAAAAAAE3U/Zpd18V-3lW4/CognacSugarplums_thumb6.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> <br />6 oz semisweet chocolate <br />1/2 cup granulated sugar, plus extra for coating <br />1/4 cup light corn syrup <br />1/3 cup Cognac (or just Brandy really – Cognac is just a special type of Brandy) <br />2 1/2 cup finely crushed vanilla wafers <br />1 cup finely chopped pecans <br />about 24 tart dried cherries <i></i></div> <p>Melt chocolate in a large heat-proof mixing bowl set over a large pan filled with about an inch of simmering water. (It’s important that the bowl fits into the pan, or the chocolate will burn from the direct heat of the stove.) Melt the chocolate, stirring frequently. (Of course, you can do this in a microwave too. Keep microwaving for 20 seconds, over and over, and stirring with a rubber spatula in between, until the chocolate is melted and smooth.)</p> <p>Remove from the heat, then stir in sugar, corn syrup and Cognac. Stir in the crushed vanilla wafers, and then the pecans. Roll the dough into 1 1/2-inch balls. Roll each ball in granulated sugar, then press a tart dried cherry into the top of each ball. Store refrigerated in an air-tight container. Will keep up to a week or so. <br />   <a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6I1_M22I/AAAAAAAAE3Y/kGOmZ_Wwucc/s1600-h/CognacSugarplums23.jpg"> <br /><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cognac Sugarplums" border="0" alt="Cognac Sugarplums" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6JVkE8rI/AAAAAAAAE3c/-4JdjVcM5ek/CognacSugarplums2_thumb3.jpg?imgmax=800" width="550" height="412" /></a></p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-23776222344519144372010-12-21T10:32:00.001-08:002010-12-21T10:32:37.635-08:00Lemon-Sugar Sandwich Cookies<div align="left"><em>Adapted from</em><font color="#004080"> </font><a href="http://www.amazon.com/Gourmet-Cookie-Book-Single-1941-2009/dp/0547328168/ref=sr_1_1?ie=UTF8&qid=1292439574&sr=8-1"><font color="#004080">The Gourmet Cookie Book</font></a><em> by Conde Nast Publications</em></div> <div align="left"><em>Makes between 3 and 4 dozen sandwiches <br />    <br />    </em>  <a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6CUx0RCI/AAAAAAAAE2w/Z43B5tw_rG8/s1600-h/LemonSugarSandwichCookies8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Sandwich Cookies" border="0" alt="Lemon-Sugar Sandwich Cookies" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6C9D_gqI/AAAAAAAAE20/qYTyMm-FOis/LemonSugarSandwichCookies_thumb8.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left">    <br /><u>For the cookies</u>: <br />2 cups all-purpose flour <br />1 cup cornstarch <br />1/2 tsp salt <br />3 sticks unsalted butter, room temperature <br />3/4 cup powdered sugar <br />1 Tbl plus 1 ½ tsp finely grated lemon zest (from about 3 lemons) <br />1 1/2 tsp vanilla <br />½ cup plus ¼ cup granulated sugar, divided, for dusting <br />2 Tbl yellow sugar, for dusting</div> <p><u>For the filling</u>: <br />1 cup powdered sugar <br />1 Tbl finely grated lemon zest (from about 2 lemons) <br />1 Tbl fresh lemon juice <br />2 Tbl light corn syrup <br />½ stick unsalted butter, softened<b></b></p> <p><u>To make the cookies</u>: Preheat the oven to 350°F and arrange a rack in the middle position. Line 2 large baking sheets with parchment paper. </p> <p>In a medium-sized mixing bowl, whisk together the flour, cornstarch and salt. Set aside. </p> <p>Combine the butter and powdered sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add the lemon zest and vanilla and beat to combine. With the mixer running at low speed, gradually add the flour mixture. Continue to mix just until a soft dough forms.</p> <p>Add the half cup granulated sugar to a small bowl. In a separate small bowl, combine the remaining ¼ cup granulated sugar with the 2 Tbl yellow sugar and stir to combine.</p> <p>One by one, roll scant half tablespoons of dough into balls, then drop into one or the other bowls of sugar, turning to coat completely. Drop half into the plain white sugar and half into the white-yellow sugar mixture. (You could simply do one or the other, but for some reason, I really like the combination.) Transfer the sugar coated balls to the parchment-lined baking sheet, spacing the balls about ¾-inch apart, until the baking sheet is filled. </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6DYA_LSI/AAAAAAAAE24/AdhAPvXKmaE/s1600-h/LemonSugarSandwichCookiesintheMaking%5B1%5D.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Sandwich Cookies in the Making" border="0" alt="Lemon-Sugar Sandwich Cookies in the Making" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6D4Pl8cI/AAAAAAAAE28/iramZq4VW3o/LemonSugarSandwichCookiesintheMaking.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Refrigerate for 30 minutes. (This will help preserve their rounded shape.)</p> <p>Bake, one baking sheet at a time, until the tops are lightly cracked but the cookies are still pale, about 15 minutes. (The bottoms should be pale golden.) Transfer the cookies by their parchment to a wire rack. Cool completely to room temperature. The un-frosted cookies can be kept at room temperature in an air-tight container.</p> <p><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv6Ek8ACMI/AAAAAAAAE3A/Ny8HHKigQks/s1600-h/LemonSugarCookies3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Cookies" border="0" alt="Lemon-Sugar Cookies" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6FH2Ap9I/AAAAAAAAE3E/txclg4wPKWk/LemonSugarCookies_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p><u>To make the filling</u>: Combine the powdered sugar, lemon zest, lemon juice, corn syrup and butter in the (cleaned and dried) bowl of an electric stand mixer fitted with a paddle attachment. Beat at medium speed until well combined, about 1 to 2 minutes. Transfer to a heavy-duty plastic bag. Snip off a corner to form a small hole.</p> <p><u>To assemble the cookies</u>: Flip over half of the cookies to expose their flat bottom sides. Pipe about ½ teaspoon of filling onto the center of each cookie bottom. Sandwich with the remaining cookies, matching like colors, white with white and yellow with yellow, pressing gently to secure them. Keep the finished cookies <u>refrigerated</u> in an air-tight container. <br />   <br /><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6GK-EXYI/AAAAAAAAE3I/qvzyGGNXlTo/s1600-h/LemonSugarSandwichCookies25.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lemon-Sugar Sandwich Cookies" border="0" alt="Lemon-Sugar Sandwich Cookies" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6G2OATBI/AAAAAAAAE3M/mNOhC-J-k2o/LemonSugarSandwichCookies2_thumb5.jpg?imgmax=800" width="550" height="420" /></a></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-42842083942650903592010-12-21T10:31:00.001-08:002010-12-21T10:31:13.847-08:00Nutmeg Logs<div align="left"><em>Adapted from the Dayton Daily News, 1990, by way of my friend, Erin Carr</em></div> <div align="left"><em>Makes about 4 dozen cookies <br />   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5-ij9zVI/AAAAAAAAE2Y/G-XCpQKwfIM/s1600-h/NutmegLogs3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Nutmeg Logs" border="0" alt="Nutmeg Logs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5_F2UY9I/AAAAAAAAE2c/zxiEZiuQe4U/NutmegLogs_thumb3.jpg?imgmax=800" width="550" height="412" /></a>     </div> <div align="left"><u>For the cookies</u>: <br />3 cups all-purpose flour <br />1 tsp freshly grated nutmeg <br />½ tsp salt <br />2 sticks butter, room temperature <br />¾ cup granulated sugar <br />1 large egg <br />3 tsp vanilla <br />2 tsp rum </div> <p><u>For the frosting</u>: <br />3 Tbl butter, room temperature <br />½ tsp vanilla <br />1 tsp rum <br />1 ½ cups powdered sugar <br />1 Tbl plus 1 tsp heavy whipping cream <br />nutmeg, for sprinkling.</p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5_3PpPZI/AAAAAAAAE2g/WKq68f3EUGw/s1600-h/FreshlyGratedNutmeg6.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Freshly-Grated Nutmeg" border="0" alt="Freshly-Grated Nutmeg" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv6Ahsz4PI/AAAAAAAAE2k/kyf4n6Lbc2w/FreshlyGratedNutmeg_thumb6.jpg?imgmax=800" width="550" height="412" /></a> </p> <p><u>To make the cookies</u>: Preheat the oven to 350°F. </p> <p>In a medium sized mixing bowl, whisk to combine the flour, nutmeg and salt. Set aside.</p> <p>Combine the butter and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and the paddle with a rubber spatula, as needed. Add the egg, vanilla and rum and beat to combine, about 1 minute. Add the flour mixture and mix on low until thoroughly combined, about 1 minute. Scrape again with the rubber spatula, if needed.</p> <p>Divide the dough into about 10 or 12 pieces. On a lightly-flowered work surface, roll these pieces of dough into long ropes, about ½-inch diameter or a little thicker. Slice into 2-inch lengths. (Roll together the rough, un-used ends of the dough, then repeat rolling it into a rope and cutting it to 2-inches.) Place the ‘logs’ onto an ungreased baking sheet, spacing them about 1-inch apart. </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv6BOPnMhI/AAAAAAAAE2o/PUXL2b7d6sI/s1600-h/NutmegLogsintheMaking3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Nutmeg Logs in the Making" border="0" alt="Nutmeg Logs in the Making" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv6B7pJOqI/AAAAAAAAE2s/UsvAwS52C1A/NutmegLogsintheMaking_thumb3.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Bake until firm and lightly golden, about 10-20 minutes. Cool for about 3 minutes on the pan, then transfer with a metal spatula to a wire cooking rack. Cool completely to room temperature.</p> <p><u>To make the frosting</u>:  Combine the butter, vanilla and rum flavoring in the (cleaned and dried) bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-high speed until well combined and fluffy, about 2 minutes. Add ½ cup of the powdered sugar and beat to combine, then add the cream and beat to combine. Add the remaining powdered sugar and beat until smooth and spreadable. </p> <p><u></u></p> <p><u></u></p> <p><u>To assemble the cookies</u>:  Spread the frosting on the tops of each cookie, then immediately sprinkle lightly with nutmeg.</p> <p>Allow the cookies to stand at room temperature until the frosting sets, then store (arranged delicately, so they’re not crammed together) refrigerated in an air-tight container.</p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-64777075367089692882010-12-21T10:29:00.001-08:002010-12-21T10:29:56.225-08:00Caramel-Glazed Coffee Shortbread Cookies<i>Adapted from a recipe by Flo Braker from <a href="http://www.foodandwine.com/recipes/butterscotch-glazed-coffee-shortbread-bars"><font color="#004080">Food & Wine</font></a></i><i> <br />Makes 40 bars</i> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv59TjrYFI/AAAAAAAAE2Q/H8BmHjlJ8l4/s1600-h/CoffeeShortbreadwithCaramelGlaze3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Coffee Shortbread with Caramel Glaze" border="0" alt="Coffee Shortbread with Caramel Glaze" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv59wc17kI/AAAAAAAAE2U/ddqzdJQobRQ/CoffeeShortbreadwithCaramelGlaze_thu.jpg?imgmax=800" width="550" height="429" /></a></p> <p><u>For the shortbread base</u>: <br />2 ¼ cups plus 2 Tbl all-purpose flour <br />½ cup packed light brown sugar <br />1 Tbl finely ground coffee beans <br />½ tsp salt <br />2 sticks unsalted butter, room temperature <br />1 tsp vanilla extract</p> <p><u>For the glaze</u>: <br />¼ stick unsalted butter, room temperature <br />1/3 cup light brown sugar, packed <br />1 Tbl strong-brewed espresso <br />1 Tbl light corn syrup <br />Pinch of salt <br />40 chocolate covered espresso beans</p> <p><u>To make the shortbread base</u>: Preheat the oven to 350°F and arrange a rack in the middle position.</p> <p>Line a 9 x 13-inch shallow baking pan with foil, leaving a 2-inch overhang on the two short sides. Butter all four sides, but not the bottom.</p> <p>Add the flour, brown sugar, ground coffee and salt to the bowl of an electric food processor. Pulse a few times to combine. Add the cubed butter and pulse until the mixture begins to form small, pea-sized lumps.  Transfer the dough to the prepared baking pan, then press down firmly with your fingers and the heel of your hand to form an even layer. Bake until lightly golden and firm, anywhere between 15 to 25 minutes. Cool on a wire rack about 10 minutes.</p> <p>Grasping the foil overhangs, carefully transfer the shortbread base from the pan to the countertop.</p> <p>Using a ruler, cut the still warm shortbread lengthwise into 8 strips. (Slice lengthwise in half, then slice each half in half to get quarters, then slice each quarter in half to get eighths – It’s the best way to achieve even slices.) Then slice cross-wise into five even rows. Let the shortbread bars cool completely.</p> <p>Note: Don’t separate the bars from each other. Keeping them closely together will help when it comes to glazing their tops.</p> <p><u>To make the glaze</u>: In a small to medium saucepan, combine the butter, brown sugar, espresso, corn syrup and salt. Stir to combine, then bring to a boil over medium heat, occasionally swirling the pan. Boil until just thickened, about 1 ½ to 2 minutes, then remove from the heat. When the bubbling subsides, immediately pour the hot glaze over the shortbread bars. Working very quickly, spread the glaze in an even layer with a small off-set spatula. </p> <p>Using the tip of a lightly oiled paring knife, score the glaze between the shortbread bar edges, without dragging. (This means, make a bunch of separate cuts, rather than dragging the knife down the rows. And you’ll probably want to rinse, dry and re-oil your knife time every once in a while too.)</p> <p>Press a chocolate-covered espresso bean into the center of each bar. Let cool slightly, then carefully lift out the bars and transfer to a plate. </p> <p>These can be kept in an air-tight container, for up to 5 days. </p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-34286852224811248462010-12-21T10:28:00.001-08:002010-12-21T10:28:46.390-08:00Gingerbread Boys<div align="left"><em>Adapted from</em> <a href="http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0743246268/ref=sr_1_1?ie=UTF8&qid=1292440879&sr=8-1"><font color="#004080">The Joy of Cooking</font></a> <em>by Irma S. Rombauer</em></div> <div align="left"><em>Makes about 2 dozen men (5-inches tall) and about 5 dozen boys (2 1/2-inches tall)</em></div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv53r1Px0I/AAAAAAAAE1s/pMcBGiD20-A/s1600-h/GingerbreadMen10.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Gingerbread Men" border="0" alt="Gingerbread Men" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv54fPRD8I/AAAAAAAAE1w/iiAFFABzCRY/GingerbreadMen_thumb8.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"> </div> <div align="left"><u>For the cookies</u>: <br />3 cups all-purpose flour <br />1 ½ tsp baking powder <br />¾ tsp baking soda <br />¼ tsp salt <br />1 Tbl ground ginger <br />1 ¾ tsp ground cinnamon <br />¼ tsp ground cloves <br />6 Tbl butter, room temperature <br />¾ cup dark brown sugar, packed <br />1 large egg <br />½ cup molasses <br />2 tsp vanilla <br />1 tsp finely grated lemon zest</div> <p><u>For the icing</u>: <br />1 cup powdered sugar, more if needed <br />2 to 3 tsp lemon juice, more if needed</p> <p><u>To make the cookies</u>: <br />In a large mixing bowl, thoroughly whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves. Set aside.</p> <p>Combine the butter, brown sugar and egg in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed until well blended, about 2 minutes. Scrape down the sides of the bowl and paddle with a rubber spatula. Add the molasses, vanilla and lemon zest, then beat until well combined, about 1 minute. With the mixer on low speed, gradually add the flour mixture. Continue to mix until well blended and smooth.</p> <p>Divide the dough in half. Wrap each half in plastic. Let stand at room temperature for at least 2 hours and up to 8 hours. (The dough can be refrigerated for up to 4 days also. But be sure to return the dough to room temperature before proceeding.)</p> <p>To bake, preheat the oven to 375°F. Position a rack in the upper third of the oven. Generously butter two cookie sheets.</p> <p>Place one portion of the dough on a floured work surface. Lightly sprinkle flour over the surface of the dough, and dust a rolling pin with flour too. Roll the dough out to a scant ¼-inch thickness (just under ¼-inch). To prevent sticking, lift the dough frequently, and add a bit more flour as necessary.</p> <p>Cut out the cookies using a 3 to 4-inch tall gingerbread man cutter. With a thin metal spatula, transfer the cut-outs to the buttered cookie sheets, spacing them about 1 ½ inches apart. Roll together the dough scraps to ¼-inch thickness and continue cutting out cookies until all of the dough is used.</p> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv55My68PI/AAAAAAAAE10/zlo4Hc1ueK4/s1600-h/GingerbreadDough5.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Gingerbread Dough" border="0" alt="Gingerbread Dough" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv55j1c-DI/AAAAAAAAE14/cwmqDkHnOWE/GingerbreadDough_thumb8.jpg?imgmax=800" width="550" height="416" /></a></div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv56WxrP0I/AAAAAAAAE4w/xvqqKVJb8g4/s1600-h/Gingerbread%20Men%20in%20the%20Making.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Gingerbread Men in the Making" border="0" alt="Gingerbread Men in the Making" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv57WjVSAI/AAAAAAAAE40/SOj4L4YwVTs/Gingerbread%20Men%20in%20the%20Making_thumb.jpg?imgmax=800" width="550" height="412" /></a></div> <p>Bake, one sheet at a time, until the cookie edges are just barely dark, about 7 to 10 minutes. Make sure to rotate the cookie sheet halfway through baking. Remove the cookie sheet from the oven and allow the cookies to rest on the pan for about 3 minutes, to cool and firm slightly. Then transfer the cookies using a metal spatula to a wire rack to cool. Cool to room temperature before storing at room temperature in an air-tight container.</p> <p><i></i></p> <p><u>To ice the cookies</u>: <br />In a small mixing bowl, whisk together the sugar and lemon juice, whisking until it is thick yet smooth. Adjust the consistency as needed with more sugar (if too thin) or lemon juice (if too thick).</p> <p>Transfer the icing to a piping bag fitted with a small round trip. Decorate each cooled cookie with three icing dots for buttons. Add more icing decorations too if you’d like. Allow to set at room temperature for about 30 minutes, then store at room temperature in an air-tight container. The cookies will keep up to 5 or so days, but are best eaten earlier rather than later.</p> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv58PM1BCI/AAAAAAAAE2I/0ke4QgOyet4/s1600-h/LotsofGingerbreadMen3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Lots of Gingerbread Men" border="0" alt="Lots of Gingerbread Men" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv58oO9fsI/AAAAAAAAE2M/mJu7o1CjqMA/LotsofGingerbreadMen_thumb3.jpg?imgmax=800" width="550" height="412" /></a></div> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-81141532897610045732010-12-21T10:27:00.001-08:002010-12-21T10:27:20.609-08:00Frosted Cut-Out Cookies<div align="left"><em>Cookies adapted from a recipe by Tasha Tudor, by way of my mom, Susan Anderson</em></div> <div align="left"><em>Frosting adapted from a recipe by my aunt, Janet Schoen</em></div> <div align="left"><em>Makes about 5 dozen small to medium-sized cut-outs (about 3 to 4 inches high/wide) <br />   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5xkgsrqI/AAAAAAAAE1M/3Gezrv1AeHk/s1600-h/ChristmasLights33.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Christmas Lights" border="0" alt="Christmas Lights" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5yVkOcnI/AAAAAAAAE1Q/H-AB1bQjLHc/ChristmasLights_thumb31.jpg?imgmax=800" width="550" height="440" /></a> </div> <div align="left"> </div> <div align="left"><u>For the cookies</u>:</div> <div align="left">5 cups all-purpose flour</div> <div align="left">1 tsp baking soda</div> <div align="left">1/2 tsp kosher salt</div> <div align="left">2 sticks butter, room temperature</div> <div align="left">2 sticks margarine, room temperature</div> <div align="left">2 cups granulated sugar</div> <div align="left">2 eggs</div> <div align="left">3 Tbl milk</div> <div align="left">1 Tbl vanilla</div> <div align="left"> </div> <div align="left"><u>For the frosting</u>:</div> <div align="left">1/3 cup margarine, room temperature</div> <div align="left">3 cups powdered sugar</div> <div align="left">1/2 tsp vanilla</div> <div align="left">2 Tbl milk, more if needed</div> <div align="left">various shades of food coloring</div> <div align="left">colored sugars, sprinkles and other edible decorations (optional)</div> <div align="left"> </div> <div align="left"><u>To make the cookies</u>:</div> <div align="left">In a medium-sized mixing bowl, whisk to combine the flour, baking soda and salt.  Reserve.</div> <div align="left"> </div> <div align="left">Combine the butter, margarine and sugar in the bowl of an electric stand mixer fitted with a paddle attachment.  (You can also use a hand-held electric mixer.)  Beat on medium-high speed until light and fluffy, about 3 minutes.  Using a rubber spatula, scrape down the sides of the bowl and the paddle, as needed.  Add the eggs, one at a time and, and beating until combined, after each addition.  Add the milk and vanilla and beat to combine.  Scrape again with the rubber spatula.  With the mixer running at low speed, gradually add the flour mixture.  Continue to mix just until a soft dough forms.  Scrape down the sides of the bowl again and give one last stir to combine.  </div> <div align="left"> </div> <div align="left">Transfer the dough to a clean work surface and shape into a flat, circular disk, about 2-inches thick.  Wrap in plastic, then refrigerate until cold, about 2 hours, or up to 2 days. </div> <div align="left"> </div> <div align="left">Pre-heat the oven to 350°F and arrange the racks in the upper and lower thirds of the oven.</div> <div align="left"> </div> <div align="left">Place the chilled dough on a lightly floured work surface, and knead it a few times until smooth and not sticky.  Divide the dough into four even portions, then shape these portions into balls.  Working one at a time, place each ball on a large sheet of parchment paper, and roll with a rolling pin to a thickness of about 1/4-inch.  Transfer by the parchment paper to a cookie pan, then refrigerate about 10 to 15 minutes.  (This step of rolling on parchment then refrigerating is not necessary,  but it really helps to get nice, sharp cookies edges, lending a much better shape to the cookies overall.)  </div> <div align="left"> </div> <div align="left">Transfer the chilled, rolled dough by its parchment paper, from the cookie pan back to the countertop.  Using variously shaped cookie cutters (I used a Christmas light shape, about 3-inches high), cut out the shapes from the sheet of dough.  Using a thin metal spatula, transfer the cut dough to the cookie pan, spacing the cookies about 1-inch apart.  When the pan is filled with cookies, refrigerate until ready to place in the oven.  Repeat with the remaining portions of dough.  Roll together the dough scraps to a 1/4-inch thickness, and continue cutting cookies until all the dough is used.  </div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5zprcdFI/AAAAAAAAE1U/PZkWjTsmVS8/s1600-h/CutOutLights4.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cut-Out Lights" border="0" alt="Cut-Out Lights" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv50aJ3xKI/AAAAAAAAE1Y/6ND_tboyPJ8/CutOutLights_thumb4.jpg?imgmax=800" width="550" height="430" /></a> </div> <div align="left"> </div> <div align="left">Bake, two pans at a time, until set and lightly golden around the edges, about 8 to 10 minutes.  Be sure to rotate the pans (switch their positions and turn each 180 degrees) half-way through cooking time.  Allow the cookies to cool on the pans for about 2 minutes, then transfer to a wire cooking rack with a metal spatula. Cool to room temperature.  </div> <div align="left"> </div> <div align="left"><u>To make the frosting</u>:</div> <div align="left">Combine all the ingredients in the bowl of an electric stand mixer fitted with the whisk attachment.  (You can also use an electric hand-held mixer.)  Whisk on medium-high speed until well combined, smooth, and spreadable. If the frosting appears too thick or dry, add more milk, one teaspoon at a time until you achieve a nice, spreadable consistency.  </div> <div align="left"> </div> <div align="left">Divide the frosting in to separate bowls – the number of which, and the amount of frosting in each, will depend completely on you and how you want to decorate your cookies.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv51A24boI/AAAAAAAAE1c/HoSwmzXzsNg/s1600-h/FrostingBowls3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Frosting Bowls" border="0" alt="Frosting Bowls" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv51tYoSoI/AAAAAAAAE1g/itVy3ewsI5A/FrostingBowls_thumb3.jpg?imgmax=800" width="550" height="412" /></a></div> <div align="left"> </div> <div align="left">For the best looking frosted results, transfer the colored frosting to pastry bag fitted with a small round piping tip.  Pipe a border evenly around the space you want to frost, then fill the interior with a quick zigzag of more frosting.  Smooth out the surface with a small off-set spatula.  Immediately decorate with the colored sprinkles, sugars (like I did) or other decorations, before the frosting has time to harden.  Allow the frosted, decorated cookies to stand at room temperature until the frosting is well set, about 1 hour.  Then keep at room temperature, arranged in a single layer, covered with plastic wrap or in an air-tight container.  Will keep up to 5 or so days, but are best eaten earlier rather than later.  </div> <div align="left"> </div> <div align="left"><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv52WGT3oI/AAAAAAAAE1k/r_UO72f68z4/s1600-h/CutOuts31.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cut-Outs" border="0" alt="Cut-Outs" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv521P9rHI/AAAAAAAAE1o/6RlUHQ6Bhr0/CutOuts_thumb41.jpg?imgmax=800" width="550" height="449" /></a></div> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-46094948922699714912010-12-21T10:25:00.001-08:002010-12-21T10:25:44.334-08:00White Chocolate Peppermint Cookies<div align="left"><em>Adapted from a recipe by <a href="http://www.marthastewart.com/recipe/chocolate-peppermint-cookies-living"><font color="#004080">Martha Stewart</font></a></em></div> <div align="left"><em>Makes about 6 dozen cookies</em></div> <div align="left"><em>   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5p9O3wZI/AAAAAAAAE0k/RtxwWnH2ess/s1600-h/WhiteChocolatePeppermintCookies33.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate Peppermint Cookies" border="0" alt="White Chocolate Peppermint Cookies" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5qqPLqbI/AAAAAAAAE0o/qmIlF_6ppOk/WhiteChocolatePeppermintCookies3_thu.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"> <br />cup of all-purpose flour, plus more for rolling the dough <br />½ cup unsweetened Dutch-process cocoa powder <br />½ tsp baking soda <br />½ tsp baking powder <br />½ tsp salt <br />5 Tbl unsalted butter, room temperature <br />¾ cup sugar <br />1 large egg <br />1 large egg yolk <br />¾ tsp pure peppermint extract <br />8 candy canes, or 30 round peppermint candies, crushed <br />12 oz white chocolate, chips or coarsely chopped</div> <p>In a medium-sized mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.</p> <p>In the bowl of an electric stand mixer, combine the butter and sugar. (You can also use a hand-held electric mixer too.) Beat on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and the paddle with a rubber spatula, as needed. Reduce the speed to medium-low. Add the egg, then the yolk, beating well after each addition. Beat in the peppermint extract. Slowly add the flour mixture, and beat only until just incorporated. Shape the dough into two equal disks. Wrap in plastic, and refrigerate until firm, at least 1 hour and up to 2 days.</p> <p>Preheat the oven to 325°F and arrange the racks in the upper and lower third positions. Line 2 baking sheets with parchment paper and set aside. </p> <p>On a lightly floured surface, roll out one disk of dough to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out circles, and arrange 1-inch apart on the parchment-lined baking sheets. (Roll and cut the left-over scraps once, then discard the remaining scraps.) Freeze the cookies on their baking sheets until firm, about 15 minutes. Repeat with the remaining disk.</p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5rjQ1keI/AAAAAAAAE0s/BJ19lpAaSqE/s1600-h/PeppermintCookiesintheMaking1.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Peppermint Cookies in the Making" border="0" alt="Peppermint Cookies in the Making" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5sdaKUhI/AAAAAAAAE0w/ZRPId9JNpcU/PeppermintCookiesintheMaking_thumb9.jpg?imgmax=800" width="550" height="445" /></a> </p> <p>Bake, 2 sheets at a time, until the cookies are dry to the touch, about 12 minutes, rotating the pans (trading their positions and turning them each 180 degrees) about half-way thorough the cooking time. Transfer the parchment with the cookies to wire racks to cool. Continue baking the remaining cookies. Undecorated cookies can be kept at room temperature in an air-tight container for up to 3 days.</p> <p>Sift the crushed peppermint candy, separating the large pieces from the dust, and reserving both. </p> <p><a href="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5tErYW5I/AAAAAAAAE00/IMrQ4Dx42Hc/s1600-h/WhiteChocolatePeppermint8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate & Peppermint" border="0" alt="White Chocolate & Peppermint" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5twH3MJI/AAAAAAAAE04/7itj2vK5TGA/WhiteChocolatePeppermint_thumb8.jpg?imgmax=800" width="550" height="412" /></a> </p> <p>Place the white chocolate in a heatproof bowl set over a pot filled with about an inch of gently simmering water. Stir frequently as the chocolate melts. Remove from the heat. Using a small off-set spatula, frost each cookie top with a smooth circle of melted chocolate. Immediately sprinkle with about ¼ teaspoon of either the candy pieces or the dust. Repeat with the remaining cookies, sprinkling half with candy pieces and half with candy dust. Refrigerate on the baking sheets until set, up to 3 hours. Keep refrigerated in an air-tight container. The cookies will keep up to 5 or so days, but are best eaten earlier rather than later. <br />   <a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5uQ58h4I/AAAAAAAAE08/mjkHA3Ty_3o/s1600-h/WhiteChocolatePeppermintCookies13.jpg"> <br /><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate Peppermint Cookies with Crushed Candycanes" border="0" alt="White Chocolate Peppermint Cookies with Crushed Candycanes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5vrfbCmI/AAAAAAAAE1A/JxwSDLfII1U/WhiteChocolatePeppermintCookies1_thu.jpg?imgmax=800" width="550" height="412" /></a> <br />   <br /><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5waoeNFI/AAAAAAAAE1E/n2SCH2NQ8SU/s1600-h/WhiteChocolatePeppermintCookies22.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="White Chocolate Peppermint Cookies with Candy Cane Powder" border="0" alt="White Chocolate Peppermint Cookies with Candy Cane Powder" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5w1O0GMI/AAAAAAAAE1I/dBk98EX7KnQ/WhiteChocolatePeppermintCookies2_thu.jpg?imgmax=800" width="550" height="412" /></a></p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-16287368956316192562010-12-21T10:24:00.001-08:002010-12-21T10:24:15.104-08:00Cranberry Turtle Bars<div align="left"><em>Adapted from</em><font color="#004080"> </font><a href="http://www.amazon.com/Gourmet-Cookie-Book-Single-1941-2009/dp/0547328168/ref=sr_1_1?ie=UTF8&qid=1292439574&sr=8-1"><font color="#004080">The Gourmet Cookie Book</font></a><em> by Conde Nast Publications</em></div> <div align="left"><em>Makes 3 dozen bars <br />       <br /></em><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5oSZ8ygI/AAAAAAAAE0c/ACpyUTyrB8g/s1600-h/CranberryTurtleBars7.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Cranberry Turtle Bars" border="0" alt="Cranberry Turtle Bars" src="http://lh4.ggpht.com/_2K0fThAEbFY/TQv5o3OdWQI/AAAAAAAAE0g/bcLMVnbFLzs/CranberryTurtleBars_thumb7.jpg?imgmax=800" width="550" height="440" /></a> </div> <div align="left"><u> <br />For the base</u>: <br />2 cups all-purpose flour <br />1/2 cup light brown sugar, packed <br />½ tsp kosher salt <br />1 ½ sticks cold butter, cut into ½-inch cubes</div> <p><u>For the topping</u>: <br />2 sticks butter <br />1 2/3 cups granulated sugar <br />¼ cup light corn syrup <br />½ tsp salt <br />1½ cups fresh (or frozen (but not thawed)) cranberries (6 ¾ oz), coarsely chopped <br />1 tsp vanilla <br />3 cups pecans (12 oz), toasted and cooled, then coarsely chopped <br />2 oz bittersweet chocolate (not semi-sweet or unsweetened), very finely chopped</p> <p><u>Special equipment</u>:<u> <br /></u>a candy thermometer<i><u></u></i></p> <p><u>To make the base:</u> Preheat the oven to 350°F and arrange a rack in the middle position.</p> <p>Line a 9 x 13-inch shallow baking pan with foil, leaving a 2-inch overhang on the two short sides. Butter all four sides, but not the bottom.<b></b></p> <p>Add the flour, brown sugar and salt to the bowl of an electric food processor. Pulse a few times to combine. Add the cubed butter and pulse until the mixture begins to form small, pea-sized lumps.  Transfer the dough to the prepared baking pan, then press down firmly with your fingers and the heel of your hand to form an even layer. Bake until lightly golden and firm, anywhere between 15 to 25 minutes. Cool on a wire rack to room temperature.</p> <p><u>To make the topping</u>: Melt the butter in a medium-sized sauce pan over medium heat. Stir in the sugar, corn syrup and salt. Increase the heat to medium-high and boil, stirring occasionally, until the mixture is deep golden brown and registers 245°F on a candy thermometer, about 8 minutes. (If it takes longer, so be it – The important thing is the temperature, not the time.) Carefully add the cranberries and stir to combine. Continue to boil until the caramel returns to 245°F. Remove the pot from the heat and stir in the vanilla. Then add the pecans and stir until well coated. Working quickly, spread the caramel topping over the cookie base, using a rubber spatula to distribute the sauce and a fork to distribute the nuts and berries evenly. Cool completely to room temperature. </p> <p>Once cool, lift the bars by the foil from the pan and transfer to a cutting board. Cut in 6 cross-wise strips, then 6 length-wise strips, for a total of 36 bars. (I like to sliced down the center first, and then slice each half in three even pieces. Doing this in both directions gives me the most even results.)</p> <p>Place the chocolate in a small heat-safe bowl placed over a pot with about an inch of simmering water. (Make sure the bowl fits snugly inside the pot, or the chocolate will burn from the direct heat of the stove-top.) Stir until melted and smooth. Transfer the chocolate to a small heavy-duty plastic bag. Using a scissors, snip off a tiny bit of one corner to form a small hole. Evenly pipe the chocolate in wavy stripes across the bars. Let stand at room temperature until the chocolate sets, about 30 minutes to 1 hour. Store at room temperature in an air-tight container, up to 3 days.</p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-17271179940915285952010-12-21T10:22:00.001-08:002010-12-21T10:22:47.084-08:00Jam Thumbprint Cookies<div align="left"><em>Adapted from a recipe by <a href="http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html"><font color="#004080">Ina Garten</font></a></em><em></em></div> <div align="left"><em>Makes about 32 cookies <br />   </em></div> <div align="left"><em></em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5kFxeCuI/AAAAAAAAE0E/Oe8lsHk8qLE/s1600-h/JamThumbprints3.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Jam Thumbprints" border="0" alt="Jam Thumbprints" src="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5kzUcDtI/AAAAAAAAE0I/su0YzpCfV-w/JamThumbprints_thumb3.jpg?imgmax=800" width="558" height="420" /></a> </div> <div align="left"><em> <br /></em>3 ½ cups all-purpose flour <br />½ tsp kosher salt <br />3 sticks unsalted butter, room temperature <br />1 cup granulated sugar <br />1 tsp vanilla extract <br />1 large egg <br />1 Tbl water <br />7 oz sweetened coconut flakes <br />Raspberry jam and Apricot jam, roughly a few tablespoons each</div> <div align="left"> </div> <div align="left"><a href="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5lgCgpFI/AAAAAAAAE0M/Nyzo_N9NtiM/s1600-h/IMG_00026.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Apricot & Raspberry Jam" border="0" alt="Apricot & Raspberry Jam" src="http://lh5.ggpht.com/_2K0fThAEbFY/TQv5mESJAUI/AAAAAAAAE0Q/-EUhHWDXe5E/IMG_0002_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <p>Pre-heat the oven to 350°F. Arrange the racks in the upper and lower thirds of the oven. Line cookie sheets with parchment paper and set aside. </p> <p>In a medium-sized mixing bowl, whisk to combine the flour and salt. Set aside.</p> <p>Combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. (You can also use a hand-held electric mixer.) Beat on medium-high speed until just combined, about 1 minute. Add the vanilla and beat again to combined, about 30 seconds. Scrape down the sides of the bowl and the paddle with a rubber spatula.</p> <p>With the mixer on lowest speed, add the flour mixture to the butter-sugar mixture. Mix on low until the dough just starts to come together. Be careful to not over-mix. Transfer the dough onto a floured work space. Gather into a flat disk, then wrap in plastic and refrigerate for about 30 minutes.</p> <p>Divide the dough into about 32 equal pieces, roughly 1 ¼ inch wide. Using your hands (slightly dampening them with water helps), roll the pieces of dough into balls. Lightly press each ball to flatten it slightly, to about a 1-inch thickness.</p> <p>Make an egg wash by beating together the egg and water in a small bowl. Place the coconut flakes in another small bowl. Dip each flattened ball of dough into the egg wash, then roll it in the coconut flakes. Place the balls onto the parchment-lined cookie sheets, spacing them about 2-inches apart. Using your finger, press a light indentation into the top of each dough ball. Place a heaping ¼ teaspoon of jam (half of the cookies with raspberry and the other half with apricot) into each indentation. </p> <p><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TQv5m7yIHRI/AAAAAAAAE0U/WWt8msQePnw/s1600-h/Rachelscookies%5B6%5D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: inline; border-top: 0px; border-right: 0px" title="Jam Thumbprints in the Making" border="0" alt="Jam Thumbprints in the Making" src="http://lh6.ggpht.com/_2K0fThAEbFY/TQv5n_sfrvI/AAAAAAAAE0Y/YE-JCDVrdho/Rachelscookies_thumb%5B5%5D.jpg?imgmax=800" width="550" height="440" /></a> </p> <p>Bake, 2 sheets at a time, until the coconut is golden brown and the cookies are set, about 20 to 25 minutes. Be sure to rotate the pans (switch their positions and turn each 180 degrees) half-way through cooking time. Cool for a couple minutes on the pan, before lifting the cookies with a rubber spatula to cool on cooling racks or on a clean counter. Cool to room temperature before storing at room temperature in an air-tight container.</p> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/five-hundred-seventy-six-christmas.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.comtag:blogger.com,1999:blog-3144735570692430457.post-66390650240494516602010-12-07T12:04:00.001-08:002010-12-07T12:04:31.656-08:00Chocolate-Orange Cupcakes with White Chocolate-Espresso Ganache Frosting<div align="left"><em>Adapted from </em><a href="http://www.amazon.com/Chocolate-Obsession-Confections-Treats-Create/dp/1584794577/ref=sr_1_1?ie=UTF8&qid=1291679289&sr=8-1"><font color="#004080">Chocolate Obsession</font></a> <em>by Michael Recchiuti</em></div> <div align="left"><em>Makes a little over 4 dozen mini cupcakes (or 1 dozen regularly-sized cupcakes) <br />   </em></div> <div align="left"><em></em></div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r6-Jb9rI/AAAAAAAAExI/odCAldCMC7c/s1600-h/MiniCupcakes12.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Mini Cupcakes" border="0" alt="Mini Cupcakes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r7i_8Z8I/AAAAAAAAExM/ajkKbUEeqTI/MiniCupcakes_thumb10.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"><em></em></div> <div align="left">   <br /><u>For the cupcakes</u>:</div> <div align="left">1 cup all-purpose flour</div> <div align="left">1/3 cup unsweetened cocoa powder</div> <div align="left">1/2 tsp kosher salt</div> <div align="left">1/2 tsp baking powder</div> <div align="left">1/2 tsp baking soda</div> <div align="left">1 cp granulated sugar</div> <div align="left">1 extra-large egg</div> <div align="left">1/2 cup whole milk</div> <div align="left">1/4 cup vegetable or canola oil</div> <div align="left">1/2 tsp vanilla extract</div> <div align="left">1 Tbl espresso powder, dissolved in 1/2 cup boiling water</div> <div align="left">finely grated zest from 1 orange</div> <div align="left"> </div> <div align="left"><u>For the frosting</u>:</div> <div align="left">12 oz white chocolate (I like <a href="http://www.ghirardelli.com/products/chips_white.aspx"><font color="#004080">this brand</font></a>, and it’s easy to find in most grocery stores.)</div> <div align="left">1/2 cup plus 1 Tbl heavy whipping cream</div> <div align="left">2 Tbl espresso powder</div> <div align="left"> </div> <div align="left"><u>To make the cupcakes</u>: Pre-heat the oven to 325°F.  Arrange the oven racks in the upper and lower third positions (for the mini cupcakes) or one in the middle position (for regularly-sized cupcakes).  </div> <div align="left"> </div> <div align="left">In a large mixing bowl, whisk to combine the flour, cocoa powder, salt, baking powder, baking soda and sugar.  Set aside.</div> <div align="left"> </div> <div align="left">In a medium-sized mixing bowl, whisk combine the egg, milk, oil, vanilla extract, the dissolved espresso powder and the orange zest.  Pour the wet ingredients into the dry ingredients and whisk to combine.  </div> <div align="left"> </div> <div align="left">Either line a mini (or regularly-sized) muffin pan with mini (or regularly-sized) cupcake liners, or spray with vegetable-oil spray.  (It’s best to spray at the last minute.  Keeps the sticking to a minimum.)</div> <div align="left"> </div> <div align="left">Evenly divide the batter between the prepared muffin cups.  For the mini cupcakes, use a scant tablespoon per cup.  For regularly-sized cupcakes, fill each cup about 2/3 to 3/4-way full.  Bake until puffed and springy to the touch, about 12 minutes for mini cupcakes and between 15 and 20 minutes for regularly-sized cupcakes.  Let cool completely in the pan on a wire rack.  (Cooling completely also keeps the sticking factor down.)  When cool remove the cupcake from the muffin cups.  <br />   </div> <div align="left"><em></em></div> <div align="left"><a href="http://lh3.ggpht.com/_2K0fThAEbFY/TP5r8davjuI/AAAAAAAAExQ/rthys2VNcgA/s1600-h/IMG_00616.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Mini Cupcakes" border="0" alt="Mini Cupcakes" src="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r9COypdI/AAAAAAAAExU/0ecfnQj5K3k/IMG_0061_thumb4.jpg?imgmax=800" width="550" height="412" /></a> </div> <div align="left"></div> <div align="left"></div> <div align="left"></div> <div align="left"> </div> <div align="left"><u>To make the frosting</u>:  Place the white chocolate in a medium-sized mixing bowl and set aside.  </div> <div align="left"> </div> <div align="left">In a small saucepot set over medium heat, whisk together the cream and the espresso powder, and bring to a boil.  Pour the hot cream over the chocolate and whisk until melted.  </div> <div align="left"> </div> <div align="left">At this point, depending on the brand of chocolate you use, you may need to cool down the frosting a bit, in order for it to keep it’s shape atop the cupcakes.  Place the bowl of frosting over a large bowl filled with ice water, and stir with a rubber spatula until thickened to a spreadable frosting-like consistency.  Then transfer the frosting to a piping bag fitted with a star attachment (smaller star for the mini cupcakes, and a larger star for the regularly-sized ones).  Top each cupcake with frosting by piping it in a circular motion, starting from the outside, and curling your way in, ending with a pointed tip.  </div> <div align="left"> </div> <div align="left">Refrigerate until needed, but be sure to bring to room temperature before serving.  </div> <div align="left"> </div> <div align="left"><a href="http://lh5.ggpht.com/_2K0fThAEbFY/TP5r9zpfxWI/AAAAAAAAExY/i8z2cRKfRmg/s1600-h/FrostedTops8.jpg"><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="Frosted Tops" border="0" alt="Frosted Tops" src="http://lh3.ggpht.com/_2K0fThAEbFY/TP5r-3IlhzI/AAAAAAAAExc/B86kYLMJzKc/FrostedTops_thumb6.jpg?imgmax=800" width="550" height="445" /></a></div> <p> </p> <p><span style="font-size: 78%"><span style="font-size: x-small"><span style="font-size: xx-small"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><span style="color: black"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><font color="#000000"><a href="http://scrumptiouscompany.blogspot.com/2010/12/dp-49-apartment-party.html"><font color="#000000">SERVED AT</font> <font color="#004080" size="2">THIS DINNER PARTY</font></a></font></font></font></font></font></font></font></font></font></font></font></font></font></font></span></span></span></span></span></span></span></span></p> <p><a href="http://scrumptiouscompanyrecipes.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">RECIPE LIBRARY</font></span></span></span></span></span></a></p> <p><a href="http://www.scrumptiouscompany.blogspot.com/"><span style="color: #004080"><span style="color: black; font-size: xx-small">RETURN TO</span> <span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">SCRUMPTIOUS COMPANY </font></span></span></span></span></span><span style="color: black; font-size: xx-small"><span style="color: #004080; font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><span style="font-size: x-small"><font size="2">HOMEPAGE</font></span></span></span></span></span></a></p> Kate Frenchhttp://www.blogger.com/profile/04044016131132100643noreply@blogger.com