2011 Recipes

  • Spanish Meatballs
  • Neopolitan Meatballs
  • Lentil Ricotta Balls
  • Farfalle Pasta
  • Buffet Potatoes
  • Gingerbread Trifles
  • No Fail Fudge
  • Squash Stuffing Casserole
  • Three Cheese Gougeres
  • Apple Stuffed Pork Loin

SpanishMeatballsSpanish Meatballs

Also known as Pork Albondigas

  • 12 oz lean ground pork
  • 1/2 cup grated, unpeeled zucchini
  • 1/2 cup crushed unsalted tortilla chips
  • 1/4 cup sliced scallions
  • 2 Tbsp chopped cilantro or mint
  • 1 large egg
  • 1 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 can (10 oz) mild enchilada sauce or make homemade

For the meatballs: In a large bowl, using very clean hands or a wooden spoon, mix all ingredients until blended. With moistened hands, roll into twenty 1 1/2 inch meatballs.

Coat a large non-stick skillet with nonstick cooking spray. Heat over medium heat, add meatballs, increase heat to medium-high and cook, turning, 5 minutes, or until golden brown on all sides.

Add enchilada sauce and 1/2 cup water to skillet. Bring to a boil, reduce heat, cover and simmer, stirring occasionally, 5 minutes, or until meatballs are cooked through.

Serve these saucy meatballs with rice or wrapped in a four tortilla with Mexican queso cheese as a sandwich.

Homemade Enchilada Sauce

  • 2 cups tomato sauce
  • 2 teaspoons hot cayenne pepper sauce, several drops or to taste
  • 1/4 teaspoon ground cinnamon or 2 pinches or to taste
  • 1 teaspoon chili powder

Combine all the sauce ingredients and heat through, keeping warm until needed.

NeopolitanMeatballsNeopolitan Meatballs

Also known as Polpette Napoletane

  • 2 slices stale white bread, crusts removed
  • 1 cup milk
  • 1 small bunch flat leaf parsley, finely minced
  • 1 clove garlic finely minced
  • 1 lb.. ground meat (meatloaf mix – 1/3 beef, 1/3 pork, 1/3 veal)
  • 2 fresh eggs
  • 2 oz. parmesan cheese
  • salt and pepper
  • small cubes of mozzarella
  • unseasoned bread crumbs
  • oil for frying
  • tomato sauce of choice

Soak bread in milk for 2 minutes. Squeeze out as much liquid as possible and shred the bread. Mix the meat, parsley and garlic, eggs, cheese and salt and pepper, blending well. Shape into meatballs, make an indentation into center of meatball and place one small cube of cheese inside and seal. Roll in breadcrumbs.

Fry meatballs in oil until browned. Place meatballs in a shallow baking dish which has approximately 2 cups of tomato sauce. Place 1-1/2 cups of shredded mozzarella on top and bake at 350 for 15-17 minutes or until down.

Serve with your favorite pasta.

LentilballsLentil Ricotta Balls

Actually, they are meatless!

  • 2 cups cooked lentils, pureed
  • 2 large eggs, lightly beaten
  • 2/3 cup plain breadcrumbs
  • 1/2 cup fresh ricotta
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 teaspoon chopped parsley
  • salt and freshly ground pepper to taste
  • Canola oil for frying
  • Marinara sauce, optional

Add all ingredients to a deep bowl. Mix very well, using hands or a wooden spoon. Cover and refrigerate for two hours or overnight. Do not skip this step!

When ready to cook, shape mixture into 1 1/2 inch balls. Heat about 1/2 inch of the canola oil in a nonstick skillet over medium heat. Add the meatballs and cooked until browned on all sides, turning only once. Transfer to a paper towel-lined plate and let any extra oil drain off. Add to simmering marina if serving. Serve immediately, or store the lentil meatballs UN SAUCED in a tightly covered container up to three days.

FarfallePastaFarfalle Pasta

Bowties for the Holidays and lots of nice colors.

For Parsley Pesto:

  • 2 cups fresh curley parsley leaves
  • Kosher salt to taste
  • 1/2 tsp granulated sugar
  • 1/2 cup extra virgin olive oil

Blend all in a food processor or blender,

Stir in 1 cup thinly sliced scallions and set aside

For Beet Vinaigrette:

  • 5 fresh beets
  • 2 cups water
  • 1/4 cup red wine vinegar
  • 2 tbsps extra virgin olive oil

Peel and cut beets and cover with 1 cup of water. Cook till tender. Remove beets. Boil till liquid reduces to about 1/4
cup. Add next 1 cup of water and again reduce to about 1/4 cup. Remove from heat. Add salt and pepper to taste and add
the vinegar and oil.

For Pasta:

  • 1 lb. farfalle pasta
  • Salt
  • 1 tbsps butter
  • 1/4 cup shaved parmesan

Bring 6 cups of water to a boil and season with salt. Add pasta and cook till tender, about 8-10 minutes. Drain.

To Serve:

Pour pasta into a large bowl. Add the parsley pesto and toss. Add the beet vinaigrette and butter and toss to blend.
Arrange cooked beets on top and add the shaved parmesan and serve.

BuffetPotatoesBuffet Potatoes

The addition of bread cubes makes this light and extra tasty!

Peel 8 or more russet potatoes, Cook till tender Put potatoes in a large bowl. Add 1’/2 stick of butter, salt and pepper
to taste and about 3/4 cup milk.

Add 5 slices of hearty white bread (crusts removed) cubed into potatoes along with 1 cup of shredded cheddar cheese and
about 2 cup cubed ham.

Pour into a 9×13 pan that was sprayed with cooking spray. Top with another 1 cup of shredded cheddar. Bake at 350 for
about 30 minutes.

You can also add chopped chives or chopped crispy bacon to this casserole. Get imaginative! Enjoy!

GingerbreadTriflesGingerbread Trifles

Looks as good as it tastes and you’ll want more than just one.

Gingerbread:

  • 1 cup flour
  • 2 tsps baking powder
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1/3 cup milk
  • 1/3 cup applesauce
  • 2 tbsps molasses
  • 1 tsp vanilla
  • 2 tsps minced fresh ginger

Coat a 9×5 loaf pan with cooking spray.

Mix all dry ingredients together.

In another bowl, mix the milk, applesauce, molasses, vanilla and ginger

Add the dry ingredients and mix well.

Pour into pan

Bake at 350 for 35 minutes

Lemon Curd

  • 2 eggs
  • 3/4 cup sugar
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 2 tbsps minced lemon zest

Put all the ingredients in a bowl and mix well.

Place bowl over a pot of simmering water.

Mix constantly for about 5 minutes until mixture thickens.

Pour into another bowl and cover with plastic wrap and refrigerate.

To Assemble:

Cut gingerbread into small cubes. Layer gingerbread with the lemon curd and any fresh fruit of choice and whipped cream. You can sprinkle a lemon liquer over gingerbread if you wish.

Top with a dollop of whipped cream, some fruit and some shavings of orange zest if desired.

NoFailFudgeNo Fail Fudge

A dark brown with delightful pistatios and great flavor.

  • 3 cups of chocolate (can mix semi sweet with dark)
  • 1 14 oz can sweetened condensed milk
  • 2 tsp vanilla
  • 1 cup of “add ins” (nuts, candies, choc bits, coconut, etc)

Line an 8″ dish with foil and coat with non stick spray.

Mix chocolates and milk in a double boiler (or a boil of simmering water) until chocolate melts.

Remove from heat and add in vanilla and “add ins”.

Pour into pan and refrigerator for at least 2 hours.

Turn out upside down on a board, peel off foil and cut into pieces.

SquashStuffingCasseroleSquash Stuffing Casserole

Goes great with lots of other foods.

  • 2 large butternut squash
  • 1 tsp salt
  • 1/2 cup butter
  • 1 pkg Stove Top Stuffing mix (any flavor you wish)
  • 1 cup brown sugar
  • 1 tsp pepper
  • 1 cup milk

Cook squash. Mash with salt pepper and butter. Add brown sugar and mix well. Add milk and blend well and then add stuffing and mix well

Bake at 350 for about 45 minutes

ThreeCheeseGougeresThree Cheese Gougeres

Make sure you can easily get to a second or third helping. You’ll want them after you’ve tried just one.

  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 stick unsalted butter cut into small pieces
  • 1 teaspoon sugar
  • Coarse salt
  • 1 cup all purpose flour
  • 4 large eggs, plus 1 large egg yolk, lightly beaten for egg wash
  • 1 cup grated sharp cheddar cheese (2 ounces)
  • 1/2 cup crumbled blue cheese (2 ounces)
  • 3/4 cup Gruyere cheese (2 ounces)

Preheat oven to 400 degrees. Heat wine, butter, sugar, and ¾ teaspoon salt in a medium saucepan over medium-high heat until butter melts. Remove from heat, and immediately stir in flour using a spoon. Cook over medium heat, stirring constantly, until mixture pulls away from the sides of the pot and a film forms over the bottom, about 3 minutes.

Transfer dough to the bowl of a mixer and beat on medium speed until slightly cooled, about 1 minute. Beat in eggs, 1 at a time, then the cedar cheese and blue cheese.

Spoon very small mounds of dough onto lined baking sheets. Brush with egg wash and sprinkle with Gruyere cheese. Bake for 10 minutes. Reduce oven temperature to 350 degrees and continue to bake until gougeres are browned and cooked through, about 20 minute more. Serve warm or at room temperature.

AppleStuffedPorkLoinApple Stuffed Pork Loin

Super tasty and worth the effort to make.

  • 1 cup apple cider
  • 12 cup cider vinegar
  • 3/4 cup brown sugar
  • 1 large shallot, peeled and minced
  • 1-1/2 cup peeled and chopped apples
  • 1/2 cup dried cranberries
  • 1 tbsp freshly grated giner
  • 1 tbsp ground mustard
  • 1/2 tsp allspice
  • 1/8 to 1/4 tsp cayenne pepper
  • 2-1/2 lb pork tenderloin (or two small ones)
  • salt and pepper

For the filling:

Bring all the ingredients to a simmer in a saucepan over medium high heat. Cover and reduce heat to low and cook until
apples are soft, about 20 mins. Strain and reserve the liquid. Return liquid to saucepan and cook until reduced to about
1/2 cup, about 5 minutes. Remove from heat and set aside.

Pulse apple mixture in a food processor or blender and fine but not a paste.

Butterfly the pork roast and pound it until it is evenly flat, careful not to break through the meat.

Season the pork inside with salt and pepper. Spread the filling on the flattened pork and roll up and tie with string.
Place roast in a hot pan and brown on all sides. Baste with reserved marinade. Then place the roast in a 350 degree oven
for about 45-60 minutes or until temperature reads 130-135 degrees. basting a few times.

Remove roast from oven and place on carving board and tent with foil. Leave covered 15 minutes before slicing. Serve with
the rest of the marinade/glaze.

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