Archive for April, 2010

Sour Cream Buttermilk Pecan Pancakes

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 3/4 cups buttermilk
1/2 cup sour cream
1/4 cup butter, melted and cooled
3 eggs, beaten
1 dash vanilla extract
1/8 cup butter for griddle
1 cup pecan halves
Maple syrup, for serving

1. Combine dry ingredients except for pecans, mix well and set aside.
2. Beat eggs and combine with the wet ingredients.
3. Combine wet and dry ingredients, mix only until incorporated.
4. Heat griddle to 375 degrees F, or moderately high heat, until a drop of water sizzles and disappears within two or three seconds.
5. Brush the griddle lightly with butter, and ladle out pancakes. Stud pancakes with pecans.
6. Flip only when bubbles have appeared on the top.
7. Serve with maple syrup or your favorite topping.


April 27, 2010 at 5:41 am 1 comment

Light & Flaky Cinnamon Rugelach By Tina Wasserman

The ingredients might look the same as other recipes, but the technique is unique and the “secret” ingredient won Tina Wasserman’s reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners’ sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.)

72 small rugelach (change servings and units)
Change to: small rugelach US Metric Close

* 8 ounces cream cheese, at room temperature
* 8 ounces salted butter, at room temperature (2 sticks)
* 2 cups all-purpose flour
* confectioners’ sugar

* 1/2 cup granulated sugar
* 2 teaspoons ground cinnamon
* 1/2 cup raisins (about 2 ounces)
* 1/2 cup walnuts, chopped (about 2 ounces) (optional)

1.In a large bowl with an electric mixer on high speed, beat the cream cheese and butter until well combined and light and fluffy. (The mixture should feather out from the edge of the bowl.) Add the flour and turn your mixer on and off only until the flour has been incorporated. Transfer the dough to a work surface and lightly toss it on a smooth surface until it forms a compact mass.

2.Divide the mixture into 8 portions, form each into a cylinder and refrigerate until dough is cold and firm, at least 1 hour. This is important; without chilling, the dough is difficult to handle.

3.While the dough is chilling, combine the sugar, cinnamon, raisins and walnuts in a bowl. Cover with plastic wrap and set aside.

4.Preheat the oven to 350 degrees.

5.Heavily dust a work surface with confectioners’ sugar. Roll out each portion of the dough into a 6-by-9-inch rectangle. Sprinkle with some of the sugar-nut mixture. Starting at one of the long sides, tightly roll the dough into a log. Pinch the seam together and tuck the ends underneath the roll.

6.Cut the filled log into 8 or 9 pieces and place, seam side down, on an ungreased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining logs of dough. Bake for 15 to 20 minutes or until golden. Cool completely. May be frozen.

April 18, 2010 at 2:35 am Leave a comment

Braised Chicken With Dates

* 1 tablespoon olive oil

* 1 (3.5-4 lb) chicken, cut in quarters
* salt
* fresh ground black pepper
* 2 medium onions, diced
* 1 tablespoon minced fresh ginger (a 2-inch piece)
* 1 teaspoon sweet paprika
* 3/4 teaspoon ground coriander
* 2 1/2 cups water
* 1/2 cup chopped cilantro
* 1/4 lb dates, chopped (preferably Medjool)
* 1/2 lemon, juice of

1.Place an oven-safe braising pan (enameled cast iron works well) over high heat until very hot. Reduce heat to medium and add olive oil.

2.Sprinkle chicken on both sides with salt and pepper. When oil is shimmering, place chicken in pan, skin side down, until golden brown, then turn and brown the other side, then transfer to a plate.

3.Add onion and ginger to pan and saute until onion softens and turns translucent. Add paprika and coriander and cook 1-2 minutes.

4.Place chicken back in pan and add water. Bring to a simmer, then cover and cook 40 minutes.

5.Remove chicken to a plate. Continue to simmer the sauce, uncovered, until it reduces by half, 12-15 minutes. Add cilantro and dates, and return chicken to pan. Squeeze lemon juice over the dish before serving.

April 18, 2010 at 2:19 am Leave a comment

Smoked Salmon and Fingerling Potatoes

Jazz up smoked salmon by pairing it with potato halves topped with crème fraîche and garnished with salty capers. Crème fraîche can be made by combining one part sour cream to one part whipping cream or buttermilk, covered and chilled for at least four hour

12 fingerling potatoes (about 1 pound)
1½ tablespoons extra-virgin olive oil
4 ounces thinly sliced smoked salmon
½ cup crème fraîche or sour cream
1 tablespoon capers

1. Slice potatoes in half lengthwise, toss in olive oil, and place on a baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool.
2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and capers. Makes 2 dozen.

Hosting Help: Have extra plates and napkins on hand for guests who want seconds, and allow space on tables for partiers to set down used glasses and dishes.

April 13, 2010 at 3:39 am Leave a comment

Tuna-Avocado Cups

If what they say is true―we eat with our eyes―then the vibrant colors in this seafood starter will get your mouth watering for cool avocado, sushi-grade tuna, and fresh cilantro.

24 won ton wrappers
1 small lime
1 avocado, cubed
¼ cup chopped fresh cilantro
½ pound sushi-grade tuna

1. Press won ton wrappers into nonstick mini-muffin cups, pleating each to form a small shell. Bake at 350° for 7 to 9 minutes or until golden brown. Remove cups with a small spatula; cool.
2. Combine zest and juice from lime in a medium bowl. Fold in avocado, cilantro, and tuna. Spoon into won ton cups, and serve immediately. Makes 2 dozen.

Hosting Help: Plan on seven to eight appetizer servings per person.

April 13, 2010 at 3:35 am Leave a comment

Cheese Spread

* 10 oz. feta cheese
* 5 oz. butter
* 5 oz. margarine
* 1 medium onion, diced
* 1 tbsp carraway seeds
* 2 tbsp sweet red paprika
* 1/2 tbsp sharp red paprika

1. Grate the feta cheese in a big bowl.
2. Add all ingredients, mix well.
3. Eaten on bread.

April 13, 2010 at 3:29 am Leave a comment

Brocolli and Cheese Quiche

* 1 cup cheese
* 1 cup brocolli
* 1/3 cup onion
* 3 eggs
* 1 1/2 cup milk
* 1/2 cup bisquick
* 1/3 cup butter- melted
* 1/4 t. salt/pepper

1. Grease pie plate.
2. Cheese and Brocolli go on the bottom of the pan. Beat all other ingredients.
3. bake at 350 for 35-40 minutes

April 13, 2010 at 3:26 am Leave a comment

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