Recipes: Twice Baked Yams

December 16, 2013

Twice Baked Yams
  1. 4 large yams washed
  2. ¼ C. brown sugar
  3. 1 dash nutmeg
  4. 1 dash cinnamon
  5. 1 dash ground ginger
  6. ¼ tsp. ground sage
  7. ½ C. stock (chicken or vegetable)
  8. 1 C. dried cherries
  9. 1 C. walnuts chopped
  10. 1 tsp. salt
  1. Pre-heat the oven to 350 degrees.
  2. Place the washed yams into the oven and roast for 45 minutes to an hour. When the yams are roasted they will have darkened in color and started to form wrinkles.
  3. Remove from the oven and set aside on the stovetop to allow them to cool until warm enough to hold in your hands without being burned.
  4. Cut the yams in half and scoop out the inside into a food processor or blender. Careful not to tear the skin of the yam and place them aside on a sheet pan.
  5. Add the brown sugar, nutmeg, cinnamon, ginger and sage.
  6. Add the stock, then puree. Place the yam puree into a piping bag or sandwich bag, pipe the yams back into the skins and sprinkle with the dried cherries and walnuts.
  7. Place in the oven and cook until the yams have caramelized to a golden color 30 to 40 minutes, then serve. Blog

Recipes: Homemade Caramel Candy

December 16, 2013

Homemade Caramel Candy
  1. 1 cup butter
  2. 2 cups packed brown sugar
  3. 1 cup light corn syrup
  4. 1 (14oz) can sweetened condensed milk
  5. 1 Tbs. vanilla extract
  6. Waxed paper or parchment paper
  7. Candy thermometer
  1. Place a sheet of wax paper into a 9x9 cake pan, allowing your paper to drape over the sides of the pan. Set aside.
  2. *I recommend spraying the pan with non-stick cooking spray to help keep the paper from lifting from the bottom and edges.
  3. In a large heavy bottomed saucepan, mix together butter, brown sugar, corn syrup and sweetened condensed milk.
  4. Stir mixture constantly over medium-high heat until butter is melted and insert your candy thermometer.
  5. Turn heat down to medium and bring to a boil.
  6. Cook, stirring constantly, until the caramel reaches 245 F on a candy thermometer or desired color.
  7. Add the vanilla to finish the caramel.
  8. Pour the hot caramel into the 9x9 pan lined with wax paper.
  9. Allow the caramel to set and cool for 2 to 3 hours.
  10. When the caramel has cooled remove from the pan by lifting the wax paper flaps.
  11. Use a sharp knife to cut the caramels into your desired shape.
  12. Use wax paper to wrap your caramels.
  1. How to Temper Chocolate
  2. Create a double boiler with a saucepan and a metal bowl. Be sure the water is not touching the bottom of the bowl, as you want a gap so steam can form between them. Bring the water to a rolling boil.
  3. Use 1 lb. of your choice of melting chocolate. Place 3/4 of your chocolate into the bowl, save the other 1/4 of the chocolate to use later in the process.
  4. With water still boiling, turn off the heat on the stove and place the bowl on the pan.
  5. Use a rubber spatula to move the chocolate, around allowing it to melt.
  6. Use a thermometer to check the temperature constantly.
  7. Melt the chocolate to 116 F, then remove from the boiler and add the remaining 1/4 of chocolate while continuing to mix.
  8. The residual heat will melt the remaining chocolate and drop the temperature down to 80 F. You should keep the thermometer in the chocolate throughout the entire process.
  9. Once you reach 80 F place the bowl back on the boiler and bring the temperature to 88 F.
  10. The chocolate is now ready to dip your favorite items for homemade candy. Use pretzels, strawberries, marshmallows, nuts…the possibilities are endless.
  11. When dipping items use a fork or chocolate dipping tool.
  12. Allow the item to drip excess chocolate over the bowl. You can also tap your dipping tool on the side of the bowl to help remove the extra chocolate.
  13. Place the dipped items on a sheet pan. I like to line the pan with some wax paper for any easier removal. Blog

Recipes: Peppermint Bark Snowflakes

December 16, 2013

Peppermint Bark Snowflakes
  1. 2 pounds dark or milk chocolate wafers
  2. 1 cup crushed candy canes
  3. 12 oz. white chocolate wafers
  4. Peppermint flavorings, optional
  1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
  2. Melt the white chocolate in a double boiler.
  3. Combine candy cane chunks with white chocolate.
  4. Pour into piping bag or into squeeze bottle.
  5. Melt the dark or milk chocolate in double broiler.
  6. Pour into piping bag or squeeze bottle.
  7. Lay cookie cutters out on waxed paper lined baking sheet.
  8. Pipe dark chocolate into the bottom of cookie cutter.
  9. Allow to chill for 2 minutes.
  10. Pipe white chocolate candy mixture over the top of dark chocolate.
  11. Chill until set.
  12. Remove from cutter from baking sheet and unmold.
  13. Wrap in gift bags and tie with ribbon for gifts, enjoy with your family! Blog

Recipes: Salted Caramel Hot Chocolate

December 16, 2013

Salted Caramel Hot Chocolate
  1. 4 cups hot cocoa of choice
  2. 2 cups heavy cream
  3. 3 tablespoons sugar
  4. 1 tablespoon vanilla bean paste
  5. Caramel sauce
  6. Black salt
  1. Make your favorite hot chocolate, according to package.
  2. Add cream, sugar and vanilla bean paste to whipped cream whipper. Add charger and shake.
  3. Pour hot chocolate into mugs.
  4. Dispense whip cream over top.
  5. Drizzle with favorite caramel.
  6. Sprinkle with black salt and serve with biscotti or holiday cookie. Blog

Recipes: Cheesy Bread Twists

December 16, 2013

Cheesy Bread Twists
  1. 1 box puff pastry, thawed
  2. 1 cup Parmesan Reggiano, finely grated
  3. 1 egg, mixed
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Gently roll out puff pastry onto a cutting board.
  3. With a rolling pin, roll out puff pastry to approximately 14x10 inches.
  4. Brush egg onto puff pastry.
  5. Cut in half lengthwise and sprinkle cheese on one half.
  6. Next place other half, egg side down, on top of other half.
  7. Using rolling pin, roll to seal both halves.
  8. Next, make 3/4 inch slices, lengthwise.
  9. Twist dough and place on baking sheet lined with parchment.
  10. Bake until golden brown. Remove from oven and allow to cool before serving. Blog

Recipes: Stuffed Dried Figs

December 16, 2013

Stuffed Dried Figs
  1. Dried figs, unsulfured
  2. Goat cheese
  3. Marcona Almonds, chopped
  4. Honey or balsamic reduction for drizzling
  1. Cut slit into halfway through fig and pull open creating a pocket.
  2. Place just enough goat cheese to fill pocket you created in the fig.
  3. Sprinkle with chopped Marcona almonds and finish by drizzling with honey or balsamic reduction. Blog

Recipes: Caprese Crostinis

December 16, 2013

Caprese Crostinis
  1. One Italian Baguette Sliced 1/2 inch on the bias
  2. 3 Roma tomatoes, sliced thin, about 1/2 inch
  3. 8 oz. fresh mozzarella, sliced thin
  4. Fresh Basil, 1/4 cup sliced thin (shred)
  5. Olive oil, for brushing bread
  6. Salt and pepper to taste
  1. Heat grill plate over medium-high heat.
  2. Brush one side of sliced bread with oil.
  3. Place oil side down onto grill plate and grill just until grill marks appear and toasted.
  4. Flip and toast lightly on other side.
  5. Place mozzarella on crostini followed by slice of tomato.
  6. Season with salt and pepper and finish with shredded basil. Blog

Recipes: Spiced Party Nuts

December 16, 2013

Spiced Party Nuts
  1. 2 cups pecan or almonds or a mix of both, lightly toasted
  2. 1 teaspoon ground cinnamon
  3. 1/2 teaspoon ground nutmeg
  4. 1/4 teaspoon ground cloves
  5. 1/2 teaspoon salt
  6. 1/4 cup water
  7. 1/2 cup sugar
  8. 1 tablespoon butter
  1. Combine cinnamon, nutmeg, cloves and salt in bowl
  2. In saucepan, combine water, sugar and butter.
  3. Over medium high heat, bring to a boil.
  4. Add toasted nuts to pot and swirl to coat.
  5. Continue to cook until moisture has evaporated.
  6. Sprinkle spice mixture over nuts and then pour onto a baking sheet/pan.
  7. Try to separate the nuts and then allow to cool completely, at least 45 minutes. Blog

Recipes: Chocolate Coconut Pecan Haystacks

December 16, 2013
Chocolate Coconut Pecan Haystacks
  1. 12 oz. semisweet or milk chocolate
  2. 2 1/2 cups, sweetened coconut toasted
  3. 1 1/4 cup pecan pieces, toasted
  1. In large sauté pan on medium high heat toast coconut until browned and crisp. Pour into large mixing bowl.
  2. In same sauté pan toast pecans until lightly brown and fragrant. Add to coconut.
  3. In small sauce pan on low heat melt chocolate, stirring consistently. When smooth pour over coconut.
  4. Once coconut is toasted and chocolate is melted, stir the coconut and pecans into the chocolate, mixing until coconut and pecans are entirely coated with chocolate.
  5. Using a small teaspoon, drop small spoonfuls of the candy onto the prepared sheet or into decorative muffin wrappers.
  6. Refrigerate for 30 minutes, until the chocolate is set. Blog

Recipes: Tiger Butter

December 16, 2013
Tiger Butter
  1. 8 oz. semi sweet chocolate
  2. 8 oz. milk chocolate
  3. 12 oz. white chocolate
  4. 1 1/2 cup peanut butter, crunchy or regular
  1. In small sauce pan, on low heat, melt semi sweet and milk chocolate together.
  2. In separate small sauce pan, on low heat, melt white chocolate and peanut butter together. Whisk continually until melted. Remove both from heat.
  3. Lightly spray cookie sheet with canola oil or butter.
  4. Pour chocolate mixture into base of cookie sheets.
  5. Allow to cool for 3-5 minute until lightly set.
  6. Pour slightly cooled white chocolate peanut butter over chocolate and lightly tap to smooth.
  7. Using a skewer or knife draw lines through chocolates creating tiger strips
  8. Allow to cool for at least one hour then cut into desired shapes. Blog