Tag Archives: recipe

Recipe: Spiced Holiday Walnuts

Cinnamon Spiced Walnuts

Photo: By Family O’Abé via Flickr.

These dressed-up walnuts from Chef Renee Marton are great for the holidays, or any time of year for that matter.

Spiced Holiday Walnuts

Ingredients

2 pounds walnut halves

2 egg whites

½ cup granulated sugar

1.5 tablespoons kosher salt

2 teaspoons ground cardamom

2 teaspoons ground cinnamon

1 teaspoon ground black pepper

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon vanilla extract

½ teaspoon cayenne pepper

zest of one orange

Method

Preheat oven to 325 F.

Line two baking trays (with sides) with parchment paper or foil.

Whisk egg whites until very frothy and fold in spices. Toss walnuts gently with mixture until coating is evenly spread throughout the nuts.

Spread on baking sheets evenly, keeping walnuts flat.

Bake for 8 to 12 minutes until toasted and medium brown.

Cool on baking sheets for 30 minutes, then remove walnuts by “peeling” then off the paper.

Store in a closed container—will stay fresh for about a week. These nuts can be frozen.

 

 

 

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Thanksgiving Recipe: Sweet Potatoes But Hold the Marshmallows Please

Photo: By Sifu Renka via flickr.

Sweet Potatoes, a New Way for Thanksgiving

by Chef Renee Marton

I’ve never been a fan of sweet potatoes topped with marshmallows, although I know many people love them.

Here’s a sweet potato recipe that might just  make you dump that bag of marshmallows. It’s adapted from a recipe by June restaurant’s Chef Vuoc Long in Seattle. This recipe yields about 4 to 6 servings. It is a little more work than the traditional dish, but really worth the effort.

3 to 4 sweet potatoes (2 pounds after cooking)

2 eggs

1 cup grated Parmesan cheese

4 to 5 cups flour

1 tablespoon olive oil

1 teaspoon minced garlic

3 tablespoons minced shallot

2 to 2 1/2 cups brown chicken or turkey stock

1 cup frozen peas

1 cup frozen pearl onions

½ cup butter

1/4 cup chopped parsley

¼ cup chopped mint

Boil potatoes in salty water until tender. Peel them. While still warm, mash them with salt and pepper, eggs, cheese, and enough flour to make pliable dough, which you roll out into a long cylindrical strip, about 1 inch in diameter.

Cut the strip into one inch pieces and blanch them in salted water until they float to the surface. Reserve them on a plate until you have finished blanching all the pieces of sweet potato dough.

In the meantime, melt the butter and olive oil in a wide saucepan. When butter is sizzling, add shallots. After one minute, add garlic and stir together. Then add dumplings and crisp them a little in the butter/oil mixture, shaking the pan so all sides heat up and crisp. Add the stock and bring to a simmer. Then add pearl onions and peas. Simmer for 5 to 10 minutes to thicken the stock and create a “sauce.” When ready to serve, add parsley and mint. Taste for salt and pepper.

You can add strips of Parmesan sprinkled on top.

 

 

 

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Blueberry Pancake Eating Contest at Fairway Upper West Side

Blueberry pancakes are a snap. But if you’re too lazy to make your own. Or if you’ve turned your spatula into a back scratcher and your frying pan into a planter, then this Fairway blueberry eating contest is for you.

And if I’ve shamed you into cooking up some blueberry pancakes, here’s a great recipe from 101 Cookbooks. I use whole wheat pastry flour to make them extra-healthy.

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A Man-Pleasing Recipe for Father’s Day: Bacon Chive Rice

Bacon. Photo: by shawnzam via flickr.

This man-pleasing bacon and rice recipe for Father’s Day—or any day you want to please your man—comes from a 1971 booklet called Man-pleasing Recipes, published by the Rice Council of America.

The cover photo, explains Chef Renee, shows a huge rare roast beef, along side a casserole of colorful seasoned rice. You can also pair this bacony rice with gazpacho and a salad.

As for the bacon?  A recent study revealed that Americans eat more bacon today than at any time in the last 15 years!

Bacon Chive Rice

INGREDIENTS

3 slices bacon, diced

3 cups cooked rice

¼ cup chopped chives

½ teaspoon salt

1/8 teaspoon pepper

1 tablespoon Worcestershire sauce

METHOD

Cook bacon until crisp. Add rice, chives and seasonings. Blend well and heat thoroughly.

Makes 6 servings.

 

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Mother’s Day Cupcakes with Organge Buttercream Icing

Orange Cupcake. By abakedcre via flickr.

Chef Renee Marton concocted these cupcakes. They’re sure to please Mom on her special day. Combine with a gift certificate to a day spa, and you’ll have one happy mom!

Orange, Pecan and Toasted Coconut Cupcakes

Preheat oven to 350°F.

INGREDIENTS

2 cups all-purpose flour

3 tsp. baking powder

pinch salt

1 cup butter, room temperature

3/4 cup sugar

1/4 cup coarsely ground pecans (don’t overprocess, or they will become oily)

Zest of 1 orange

4 eggs

1/3 cup orange juice

1 cup shredded coconut, toasted (5-7 minutes at 350F)

1 cup chopped pecans, toasted (same as above)

METHOD

Line two cupcake pans with cupcake papers (24 cupcakes)

Whisk together flour, baking powder, and salt; set aside. In a large mixing bowl, using an electric beater, cream sugar and butter until light and fluffy.

Beat in eggs, one at a time, beating well after each addition.

Reducing the speed of the mixer, alternatively add the flour with ground pecans and orange juice. Mix until just blended.

Portion the batter between the cupcake holders. Don’t overfill the cups– the cupcakes will rise, and you need room for the icing later. Bake 15 minutes, or until golden brown. Do not overcook.

Transfer cupcake pans to racks and cool for 15 minutes. Remove cupcakes from pan and cool completely.

Fast Orange Buttercream Icing

8 oz. unsalted butter, softened

4 oz. granulated white sugar

2-4 oz. orange juice

1 egg yolk

pinch of salt

1 cup powdered sugar

½ teaspoon vanilla extract

2 Tbsp Cointreau or Grand Marnier

Zest of 1 orange

In a food processor or with an electric mixer, add the butter, egg yolk and granulated sugar. Blend until well incorporated and fluffy. Slowly add powdered sugar and 2 ounces of orange juice in alternating amounts. Scrape down the sides of the bowl as you work. Add salt, vanilla, orange zest and liqueur.

If the mixture is not easily spreadable, add the other 2 ounces of orange juice, one ounce at a time. Mix well, and taste for seasoning.

Decorate each cupcake with the icing, and sprinkle with toasted pecans and toasted coconut.

 

 

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