- Chicken Saltimboca
- Mike’s Sausage Bread
- Spinach Lasagna
- Apple Beignets
- Apple Cheese Soup
- Apple Sandwich With Curry Mayo
- Pork With Apples Brandy And Apple Cider
- Spicy Apple Twists
- Spicy Grilled Plank Shrimp
- Summer Pudding with Rum Whipped Cream
- Bacon Bean Stalks
- Cinnamon Squash Rings
- Holiday Tart
- Stuffed Crown Roast of Pork
- Sugared Cranberries
- Updated Waldorf Salad
- 4 chicken breasts – lightly pounded – not too thin
- 4 1/2 oz slices of prosciutto
- 12 fresh sage leaves (or a sprinkling of poultry seasoning)
- flour for dredging
- 6 tbsps olive oil
Place one chicken breast on a board. Place 3 fresh sage leaves on top of chicken breast (or sprinkle with poultry seasoning). Place one slice of prosciutto on top. Secure with toothpicks.
Heat olive oil in fry pan. Lightly dredge both sides of chicken.
Brown 3-4 minutes on each side.
Place on a sheet and put into a 400 degree oven for about 6-7 minutes, or until done.
Make the sauce
In a hot pan, place 1/4 cup fresh lemon juice and 1/2 cup chicken broth. Reduce by half. Add 1/4 generous cup of heavy cream. Reduce by half.
Add 8 tbsps butter in pieces and stir to incorporate. Cook until lightly thickened.
Remove from heat and add 1/3 cup capers, 1/4 cup chopped sundried tomatoes and one 14 oz. can of artichoke hearts, sliced in half.
Remove chicken from oven and put one piece on a plate. Enrobe with some of the sauce.
Serve with a salad, some rice, some noodles or whatever you like! Yum!!!
- 6 links of sausage (hot or mild)
- 6 cup shredded mozarella
- 1/2 cup parmesan (or romano)
Brown the sausage and chop it up. Mix cooled sausage and cheeses and set aside.
Proof 2 tbsps yeast in 2 cups of water for 5 minutes
In a mixer bowl, put in 6 cups of flour. Add the yeast. Mix on low until well combined.
Let rest about 5 minutes.
Mix again on mixer for another 5 minutes to knead the dough (or do it by hand)
Remove and transfer to a lightly oiled bowl. Cover and let rise for about an hour.
After dough has risen, punch down and turn out onto a floured board.
Cut dough in half. Using 1/2 at a time, roll out to a large triangle about 1/4″ thick.
Top with half of the sausage mixture, spreading it out.
Starting at a short end, begin rollilng up the dough, pinching ends tightly as you go along.
When all rolled up, cut off excess dough from sides, place on a lightly oiled sheet and let rise for about an hour.
Heat the oven to 450 degrees. Bake the loaves for about 25 minutes.
Lower the temperature to 250 degrees and continue baking for another 15-20 or when browned and they “thump” when you tap them.
Serve hot or cold with our favorite tomato sauce for dipping.
For the Bechamel Sauce
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon grated nutmeg
In a medium saucepan, heat butter until melted but not browned. Add flour and stir until smooth. Over medium heat, cook until golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and set aside.
For the Lasagna
Bring a large pot of water to a boil.
Put noodles in large , flat pan so that they lay flat. Pour boiling water over.
Heat oven to 350 degrees.
- 15 oz Ricotta
- 2 package frozen chopped spinach, thawed and squeezed so no liquid remains
- 1 cup shredded mozzarella
- 1/4 grated parmesan
- 1 egg beaten
- dash nutmeg
Drain the noodles from the hot water and dry with a clean towel. Spread a bit of mixture on top of each noodle and roll up the long way.Pour red sauce , homemade or jarred, in bottom of a baking dish. Arranged stuffed rolls seam side down and not touching in the pan.
Cover with the Bechamel Sauce.
Top with more red sauce.
Cover and bake 35 minutes or until bubbly.
To make ahead-Finish recipe but do not bake. Cover with plastic wrap and refrigerate up to 24 hours or freeze up to 2 months.
Taking from refrigerator remove plastic and cover with aluminum, foil and bake 1 hour.
Taking from freezer, remove from freezer and bake 2 hours.
- 6 apples, peeled and cored and cut into 1/2″ rounds
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/2 cup brandy or rum
- 1-3/4 cups flour
- 2 egg yolks (save the whites)
- 3/4 cup milk
- 2/3 cups flat beer
- 2 tbsps melted butter
Mix sugar and cinnamon. Pour onto apples. Add rum and mix well. Cover and refrigerate 1 hours.
Mix flour, salt, yolks, milk, beer and butter until smooth. Cover and refrigerate 1 hour.
When ready, beat eggs whites until stiff and add to batter. Drain liquid from apples and add that to the batter.
Oil at 375 – dip apples into batter and then drop into oil. Cook until brown on both sides. Drain.
Powdered sugar on top.
- 1 can (10-1/2 oz.) condensed cream of chicken soup
- 1 soup can of milk
- 1 cup grated cheddar cheese
- 1 tart apples, diced
- 1 tsp. dried onion
- 1 tsp. sugar
Combine all ingredients in saucepan. Stir over low heat until cheese melts.
Blend in electric blender or hand-handle immersion blender until smooth.
Serve hot with a dollop of sour cream and additional grated cheese.
- 1 tbsp. curry powder
- 5 oz. mayonnaise
- salt and pepper to taste
- 20 thin slices of a pullman bread (such as Pepperidge Farm)
- 1 lb. thinly sliced Granny Smith apples (peeled)
Toast the curry powder over low heat in a pan. Cool. Blend the curry powder into the mayonnaise
and season with salt and pepper. Spread the curry mayo on the bread slices.
For each sandwich, place apple slices on 1 slice of the bread and top with another slice.
Cut into desired shapes and serve at once.
NOTE: This would be great if the bread were toasted or grilled with cheddar cheese.
- 1 lb of pork tenderlin, but into 1″ thick slices
- 5 tbsps butter
- 4 medium Golden Delicious Apples, peeled and cored and sliced 1/3″ thick
- 2 tsps. sugar
- 2 large shallots, chopped
- 1 tbsps fresh thyme or 1 tsp dried
- 1/4 cup of apple brandy
- 1 cup whipping cream
- 1/4 cup apple cider
Place pork slices between plastic wrap. Using a mallet, pound slices until they are 1/4″ thick. Can be prepared
4 hours ahead, covered and refrigerated.
Melt 2 tbsps butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and saute until
golden brown, about 10 minutes. Set aside.
Melt 2 tbsps butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to
skillet and saute until just cooked through, about 2 minutes per side. Transfer to a plate and keep warm.
Melt 1 tbsp. butter in same skillet over medium high heat. Add shallots and thyme and saute 2 minutes. Add brandy
and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider. Boil until mixtures is of a
sauce consistency, about 3 minutes. Season with salt and pepper.
Place pork on a large platter, spoon sauce over and arrange apples around the meat and serve.
- 2 large baking apples, peeled and cored
- 1-1/2 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup shortening
- 4-6 tbsps. cold water
- 1 tbsp. soft butter
Instead of making your own pastry, you can buy refrigerated pie crust.
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1 cup water
Heat oven to 425. Cut each apple into 8 edges.
Lightly spoon flour into measuring cup and level off. In medium bowl, blend flour and slat. With pastry blender or
fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water, 1 tbsp. at a time,
mixing lightly with a fork until dough is just moist enough to hold together. Shape into a ball.
On a floured surface, roll dough lightly from center to edge into 12″ square.
For both homemade or bought pastry – continue like this…
Spread dough with 1 tbsp. soft butter. Fold 2 sides into the center. Roll to 16″ x 10″ rectangle. cut crosswise into
16 (10″) strips. Wrap 1 strip around each apple wedge. Place 1/2″ apart on an ungreased pan.
Brush each wrap with melted butter. In small bowl, blend sugar and cinnamon. Sprinkle over the wraps.
Bake at 425 for approx. 20 minutes or until golden brown.
Cinnamon Apple Syrup
- 1 cup sugar
- 2 Tbs. cornstarch
- 2 tsp. ground cinnamon
- 2 cups apple cider or natural apple juice
- 2 Tbs. lemon juice
- 1/4 cup butter
In a saucepan combine sugar, cornstarch, cinnamon, cider and lemon juice. Bring mixture to a boil. Remove the pan from the heat and add the butter.
Makes about 3 1/4 cups.
Spicy Grilled Plank Shrimp
You will need one cedar plank, soaked in water for four or more hours.
- 1/2 large red onion, sliced
- 2 large plum tomatoes, cut into chunks
- 1-2 tbsps olive oil
- 1-2 tbsps Emeril’s Bayou Blast
Mix all of the above well in a bowl and set aside.
With some olive oil, oil the plank, spreading it around. Mound onion/tomato mixture on top of the plank, spreading it out evenly.
In another bowl, mix together:
- 1 lb shrimp with shells on
- 2 tbsps olive oil
- 1 tbsp Bayou Blast
Lay the shrimp on top of the onion/tomato mixture. Put plank on the med-high grill and grill 8-10 minutes until shrimp is done.
Meanwhile, make the sauce.
In a saucepan, combine:
- 3 tbsps white wine
- 1 finely chopped shallo9t
- 1 tbsp freshly squeezed lemon juice
Cook until reduced by half.
- 2 tbsps heavy cream
Reduce by half again and then add…
- 1/4 cup (1/2 stick) of butter cut into small pieces
Blend the butter in, putting in a few pieces at a time and whisking until well incorporated.
Add a pinch of salt and a little pepper and serve over shrimp
Summer Pudding with Rum Whipped Cream
- 1 pint fresh strawberries, hulled and sliced
- 1 1/2 cups sugar
- 3 half-pints fresh raspberries, divided
- 2 half-pints fresh blueberries
- 1 teaspoon fresh lemon juice
- 2 tablespoons framboise (raspberry brand)
- 1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Combine the strawberries, sugar and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat fro 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off heat, stir in the remaining raspberries, framboise and the teaspoon of fresh lemon juice. Spoon fruit into a sieve set over a bowl and let drain 15 minutes.
Cut bread into 1/2-inch thick slices. Line of the of your bowl with one slice, cut to fit if needed. Line the side of the bowl with all but one or two slices, overlapping them slightly.
Spoon the drained fruit into the bread-lined bowl (reserve juices) and cover completely with remaining bread, cut to fit if needed.
Pour reserved juices evenly over the bread, making sure all bread is saturated.
Cover pudding directly with a piece of plastic wrap and find a plate approximately the same diameter and the top of the bowl and place it on top so it sits on the wrap over the pudding. Weight the plate with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic warp and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream
Rum Whipped Cream
- 1 cup (1/2 pint) cold heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon dark rum
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.
Pam’s Note: Pudding can be chilled (with weights) up to 3 days.
Bacon Bean Stalks
- 1 Pound fresh wax or green beans
- 6 bacon strips
- 1/4 teaspoon onion powder
Place beans in saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet or microwave, cook bacon until partially cooked, about 3 minutes; drain on paper towels. Drain beans; place about 12 beans on each bacon strip. Position on end of beans so they are nearly even; cut about Ã‚Â¼ inch from that end so stalks will stand when served. Wrap bacon strip around beans, secure with a toothpick. Lay stalks flat on ungreased baking sheet. Sprinkle with onion powder. Bake, uncovered, at 400 degrees for 10-15 minutes or until bacon is crisp. 6 servings.
Cinnamon Squash Rings
- 2 tbsps packed brown sugar
- 2 tbsps. milk
- 1 egg
- 3/4 cup soft bread crumbs
- 1/4 cup white or yellow cornmeal
- 1 large acorn squash (about 1-1/2 lbs), cut crosswise into 1/2″ thick slices and seeded
- 1/3 cup melted butter
Heat oven to 400 degrees. Mix brown sugar, milk and egg. Mix bread
crumbs, cornmeal and cinnamon.
Dip slices into egg, then into bread.
Place in ungreased 13x9x2 pan. Drizzle with butter. Bake uncovered 30-35 minutes or untils squash is tender.
- 1 unbaked pie crust – can be store bought
- 1 cup sugar
- 2 eggs
- 1/4 cup melted butter (1/2 stick)
- 2 tsps vanilla extra
Mix all of these in a bowl until well blended.
Add 1/2 cup flour and blend well with a whisk.
- 6 oz of chopped white choc
- 1/2 cup chopped macadamia nuts
- 1/2 cup dried chopped cranberries
Pour into pie crust and bake at 350 for 50-55 minutes until top is crusty and deep golden brown and knife inserted in center comes out clean.
Cool completely on a wire rack and decorate. Store at room
Top with a dollop of whipped cream and a little cinnamon and candied orange peel.
Tart can be made 2 days ahead.
- 1 crown roast of pork (about 8 pounds)
- 1 pound ground pork
- 1/2 pound bulk pork sausage
- 3/4Ã‚Â¾ cup finely chopped onion
- 3 tablespoons butter
- 1/2 cup diced peeled apple
- 1/4 cup finely chopped celery
- 1/2 cups soft breadcrumbs
- 1/2 cup minced fresh parsley
- 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon rubbed sage
Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert meat thermometer. Roast at 350 degrees for 2 hours.
Meanwhile, in a large skillet, cook the pork and pork sausage until browned; drain and set aside.
In the same skillet, sautÃƒÂ© onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well.
Remove roast from oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until a meat thermometer reads 160-170 degrees. Transfer to serving platter.
Garnish with spiced crab apples if desired. Cut between ribs to serve.
- 2 cups sugar
- 2 cups water
Bring to a simmer on stove, stirring to dissolve the sugar. Do not let the
Once the sugar is dissolved, pour over
- 2 cups of fresh cranberries
Cover and refrigerate the mixture 8 hours or overnight.
Drain the cranberries. Place 3/4 cup sugar in a shallow dish. Add the cranberries
and roll them in the sugar to coat. Spread the cranberries in a single layer on a
cookie sheet and let stand at room temperature for a few hours to dry.
- 1/2 generous cup of mayo
- 1/2 tsp lemon juice (fresh, please)
- 1/2 tsp lemon zest
- Salt and pepper to taste
Mix together well, cover and refrigerate at least 15 minutes.
- 3 tart apples (Granny Smith) chopped in 1/2″ cubes
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped red onions
- 3/4 cup finely chopped radishes
- 3/4 cup dried cranberries
- 3/4 cup toasted chopped pecans
- 3-4 cups field greens and watercress
Mix apples, celery, onions, radishes, cranberries and pecans. Toss with mayo mixture.
Put mixture on top of greens and toss.
Serve in a radicchio cup.