Mac 'n' Cheese

Ingredients

  • 4 c elbow mac (about a pound, or a bit more)
  • 6 T of butter, plus a little more to grease the pan, plus a little more to caramelize the onions
  • 6 T flour
  • 1 t dry mustard (or quite a bit more of dijon)
  • 1 t cayenne (or more or less, to taste)
  • 1 t ground pepper
  • 1 t worcestershire
  • a pinch of salt
  • 4 c whole milk
  • 24-32 oz cheddar. Sharper the better. And really if it's not Cabot, you're doing it wrong. OH and it can not be yellow. DO NOT USE YELLOW CHEESE.
  • 1 to 2 onions, chopped, sauteed in butter as long as possible so they are brown and sweet. Don't add anything.
  • 1 cup (or so) of coarsely chopped bread crumbs (stale french or italian bread works very well for this)
  • About a pound of cranberries

Directions

Caramelize the onions. If you don't know how to do this, chop the onions, put them in a pan with butter brown them, then turn the heat to low and cook for a while. The lower and longer the better. If you don't do this ahead of time, it should be your first step. And if you do this ahead of time, make a bunch of onions, and put some in the fridge.

Cook the pasta fully. While it is boiling, grate about a pound and a half of cheese, or a bit more. Warm the milk (pouring cold milk in to a roux is a recipe for disaster) in a pot or microwave. Have the spices, milk and cheese by the stove.

In a large saucepan, melt the butter over low-to-medium heat and, once it is melted, slowly add the flour, whisking constantly. (Also, make sure you don't brown the butter.) This is the roux. This should develop in to a paste. Keep the heat low, and be careful not to over-brown it. Add the spices to this mixture. Then, slowly add the milk, continuing to whisk. Add the cheese bit by bit, stirring constantly. (Lots of stirring.) Once it thickens, turn the heat to low and keep stirring.

To this mixture, add the pasta, the caramelized onions, and the cranberries. Stir until the cranberries, if they are frozen together, are separated.

Grease pan(s) and pour the mixture in to the pans. Coarsely chop crusty bread (or use bread crumbs) and sprinkle across, and top this with about 1/4 of the cheese, reserved.

Bake at 400˚ for half an hour until the top and sides begin to brown. Slice and serve, and refrigerate leftovers. This can be made in pie tins and frozen for months and rewarmed in a 350˚ oven. That's how my grandfather made it, and he'd deliver it to our freezer for an easy kids meal. (Well, he used some swiss, and didn't add cranberries.) It makes a great adult comfort food meal too, especially when served with a salty, savory green (I'm thinking spinach, kale or asparagus).


Oat Scones

  • 1 1/4 cups All-purpose flour
  • 1/3 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter
  • 1 cup Rolled oats -- quick-cooking
  • 1/4 cup Raisins
  • 1 Egg
  • 1/3 cup Milk
  • 1 tablespoon Butter -- melted
  • 3 ounces Cream cheese -- softened
  • 1 cup Heavy cream
  • 1 teaspoon Powdered sugar
  • 1 pinch Salt
  • Raspberry jam

Preheat oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.

Mix in the oats and raisins. Mix together the egg and milk; slowly add to the dry ingredients, stirring just until moistened.

Turn the dough out onto a floured surface and knead gently 5 or 6 times.

Roll to a 1/2-inch thick circle. Place on an ungreased baking sheet. Cut into wedges and brush with the melted butter.

Bake for 15 minutes, or until golden brown.

Meanwhile, in a small bowl, beat the cream cheese, cream, powdered sugar and salt together until thick. Serve the scones warm with a dollop of "clotted" cream and raspberry jam.


French Peasant Bread

For the sponge:

  • 1/2 cup wheat flour
  • 1/2 cup bread flour
  • 1-1/2 teaspoons active dry yeast
  • 1/2 cup water
  • 1-1/2 teaspoons dark corn syrup

Combine the two flours and the yeast in a mixing bowl. Add the water and corn syrup and stir until well blended and fairly free of lumps. Cover loosely with plastic wrap or a cup towel and allow to stand at room temperature overnight.

To prepare the dough:

  • 3/4 cup water
  • 1-1/2 teaspoons salt
  • 3/4 cup wheat flour
  • l-1/2 cups bread flour, approximately

Add the water, salt and wheat flour to the sponge. Stir in the bread flour, adding an extra tablespoon or two if the dough seems sticky. Knead until smooth and elastic, about 8 minutes. Place the dough in a greased bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour and 45 minutes.

When the first rise is complete, punch the dough down. Shape into a smooth round ball or an oval. Flatten slightly with your hands. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover with wax paper and let triple in size - 2 to 2 1/2 hours.

Place an empty aluminum pie plate on the bottom oven shelf. Preheat the oven and the pan to 425 degrees. Five minutes before adding the bread, carefully pour 1 cup hot water into the pan. This causes a big burst of steam, so use an oven mitt and be careful.

Sprinkle the loaf with flour. Using a serrated knife, cut 3 diagonal slashes across the surface of the loaf. Bake 30 to 35 minutes, until golden brown. Remove from the pan and cool on a wire rack.

 


Irish Brown Bread

  • 2½ cups Wholemeal Flour
  • 1½ cups Irish white flour or unbleached flour
  • ½ cup Wheat germ
  • 2 teaspoon Honey
  • ½ teaspoon Bread soda
  • ½ teaspoon Salt
  • 3 teaspoons Butter, at room temperature
  • 1 Large egg
  • 2 cups Buttermilk

Preheat the oven to 400ºF (Do not start until the oven is hot.)

Method

Spread the wheat germ on a baking tray and place in the hot oven for 3-5 minutes until it is lightly toasted. In the meantime mix all the dry ingredients together in a large bowl. Whisk together the egg, oil, honey and about ¾ of the milk.

When the wheat germ is done, leave it for about 2-3 minutes to cool a little then mix it in with the dry ingredients. Cut the butter into small pieces and with the tips of your fingers rub it into the flour.

Make a well in the centre of the flour mixture and pour in the milk mix. Quickly and bring the flour in from the edges and mix with the milk, until all the ingredients come together into a soft slightly wet dough. It should not be overly sloppy, you should feel you could pick it up without it running through your fingers, but it should be soft enough that it sinks slowly down and takes on the shape of the bowl. If it is too dry add a little more buttermilk. There is no need to knead this dough.

Put into a 9" x 5" loaf tin, the inside of which has been smeared with a little butter or oil. Place in the oven. Bake for 50 minutes. The bread should be nicely browned, have a good crust and sound hollow when you tap it. If it seems a little underdone, put it back in for 10 minutes.

Allow the bread to cool in the loaf tin before turning it out.

This bread keeps for a few days, and is much easier to slice thinly if you wrap it in aluminum foil and keep it until the next day.


Cornsticks

INGREDIENTS:

  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 cup flour
  • 1 cup buttermilk
  • 1 cup plus 2 tablespoons cornmeal

PREPARATION:

Beat all ingredients together, beating well. Heat greased corn stick irons until hot enough to sizzle. Fill irons half full. Bake at 450° until brown, about 10 to 12 minutes.


Butterhorns

  • 1 tablespoon yeast
  • 1 teaspoon white sugar
  • 1/4 cup warm water
  • 1/2 cup milk
  • 1 egg (room temperature)
  • 2 cups all purpose flour
  • 1½ tablespoons white sugar
  • ½ teaspoon salt
  • ½ cup of butter

Measure 2 cups flour (spoon into cup and level off), 1½ tablespoons of sugar and the salt into a bowl. Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.

In a small dish, mix the yeast and 1 teaspoon of sugar; stir in ¼ cup of warm water and let it sit for 10 minutes so that the yeast can start to bubble or activate.

Warm the milk until the chill is off (I used my microwave) and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the (yeast-water mixture) to the dry ingredients. Stir well until it is all blended together. It will be a very soft dough (not a kneadable dough). I used my heavy duty electric mixer to mix everything together.

Cover with plastic wrap and refrigerate at least 4 hours or overnight (I chilled it overnight). The next day, sprinkle your counter with some flour and turn the dough out onto the counter. Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore. Roll (or pat) the dough out to ½" thick rectangle. The dough will be sticky during this stage, but don't give up, just keep lightly flouring your counter and rolling pin.

Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it. Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry)

Place the rolls on a lightly greased baking sheet. Very lightly, spritz the tops of the rolls with vegetable spray so the plastic doesn't stick to them. Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size. Bake in preheated 400 degree oven for 10 to 15 minutes.

Ice the Butterhorns with a simple glaze made out of 2 cups of powdered sugar, 1 teaspoon vanilla extract and ¼ teaspoon of almond extract and enough milk to make the glaze the right consistency.


Roasted-Sweet Potato Cheesecake with Maple Cream

  • Pecan crust (recipe follows)
  • Sweet potatoes to make 1 cup puree
  • 3 packages (8 oz. each) cream cheese, regular or light (neufchâtel), at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 4 large eggs
  • 1/4 cup whipping cream
  • 1/4 cup sour cream
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Maple cream (recipe follows)

1. Preheat oven to 375° Bake until potatoes are soft when pressed, 45 to 55 minutes.

2. Meanwhile, prepare crust. Bake in same oven with potatoes until lightly browned all over, 10 to 12 minutes.

3. Scrape any charred spots off potatoes, then cut potatoes into chunks. Whirl in a food processor or mash in a bowl with lemon juice until smooth. Reserve 1 cup; save any extra for another use.

4. Reduce oven temperature to 325°. In a bowl, with a mixer on high speed, beat cream cheese until fluffy. Gradually beat in granulated and brown sugars, scraping down sides of bowl occasionally, until mixture is well blended and smooth. Beat in eggs, one at a time, until blended. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger. Mix on low speed until well blended.

5. Wrap bottom of cheesecake pan with heavy-duty foil, pressing it up the sides. Pour batter over crust. Put cheesecake pan in a 12- by 15-inch roasting pan at least 2 inches deep. Set pans in oven and pour enough boiling water into roasting pan to come halfway up sides of cheesecake pan.

6. Bake until cake barely jiggles in the center when gently shaken, about 55 minutes. Remove pans from oven. Lift cheesecake pan from roasting pan and let cool completely on a rack, about 1 hour, then chill until cold, at least 1 1/2 hours, or up to 3 days (cover once cold).

7. Up to 6 hours before serving, cut around inside of pan rim to release cake; remove rim. With a pastry bag, pipe dollops of maple cream onto cake. Or serve maple cream separately, to spoon onto each wedge.

Pecan crust: Whirl 1/4 cup coarsely chopped pecans in a blender until finely ground; you should have 1/4 cup. In a bowl, mix pecans, 1 1/4 cups fine graham cracker crumbs, 2 tablespoons sugar, and 5 tablespoons melted butter. Pour into a 9-inch cheesecake pan with removable rim (2 1/4 in. tall). Press mixture evenly over bottom of pan.

Maple cream: In a bowl, with a mixer on high speed, beat 3/4 cup whipping cream until stiff peaks form. On low speed, beat in 1/4 cup maple syrup just until blended.


Orange Ricotta Cake

Ingredients

  • 1 1/2 stick(s) unsalted butter, at room temperature, plus more for greasing
  • 1 1/2 cup(s) cake flour
  • 2 1/2 teaspoon(s) baking powder
  • 1 teaspoon(s) kosher salt
  • 1 1/2 cup(s) fresh ricotta cheese
  • 1 1/2 cup(s) (plus 2 tablespoons) granulated sugar
  • 3 large eggs
  • 2 tablespoon(s) amaretto liqueur
  • 1 teaspoon(s) pure vanilla extract
  • 1 teaspoon(s) orange zest, finely grated
  • 1 pound(s) strawberries, hulled and quartered
  • 2 tablespoon(s) Prosecco
  • Confectioners' sugar, for dusting
  • Lightly sweetened whipped cream, for serving

Directions

Preheat the oven to 350 degrees. Butter a deep, 9-inch round cake pan. In a bowl, whisk the cake flour, baking powder, and salt. In another bowl, beat the ricotta, 1 1/2 sticks of butter, and 1 1/2 cups of the sugar at medium-high speed until smooth. Beat in the eggs one at a time until just incorporated, then beat in the amaretto, vanilla, and orange zest. Beat in the dry ingredients in 3 batches just until incorporated.

Scrape the batter into the prepared pan and bake for 50 minutes, until a toothpick inserted in the center comes out with a few crumbs. Transfer to a rack to cool for 20 minutes; unmold and let cool completely.

In a bowl, toss the strawberries with the Prosecco and remaining 2 tablespoons of sugar and let stand at room temperature until juicy, about 30 minutes.

Dust the pound cake with confectioners' sugar. Cut into wedges and serve with the strawberries and whipped cream.


Guinness Chocolate Cake

Cake Ingredients

  • 250 g (1 c. and 2 tbsp) unsalted butter
  • 250 ml (1 c.) Guinness
  • 75 g Dutch process cocoa ( 3/4 c.), sifted
  • 275 g (2 + 1/4 c.) all purpose flour, sifted
  • 2 tsp. baking soda
  • 400 g (2 c.) sugar
  • 2 medium eggs
  • 150 ml (2/3 c.) sour cream
  • 1 tbsp. good quality vanilla extract

Frosting Ingredients

  • 300 g (1 + 1/3 cup) cream cheese
  • 150 g (1+1/2 c.) powdered sugar, sifted
  • 150 ml (2/3 c.) cream, whipped

Instructions

Preheat oven to 180C/350F.

1. Add butter, cocoa and Guinness to a saucepan. Warm over a medium heat and stir until melted. Set aside for 5 to 10 minutes to cool slightly.

2. Add flour, baking soda and sugar to a large mixing bowl and mix together well. Pour in the Guinness/cocoa/butter mixture, lightly combine, add the vanilla, eggs and sour cream and beat everything together until well combined. The batter should be thick and dark chocolate in color.

3. Pour into a greased and lined 10″ angel food pan (or another straight-sided tube pan) and cook in the oven for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean from the centre of the cake.*Note: This cake is very moist inside, so use your judgment regarding the skewer test. Do not leave in the oven until the cake has totally dried out — cook long enough so there is no uncooked cake on the skewer but there may be a few moist crumbs sticking to it after an hour of cooking. [Please note: Katie baked this in an 8.5" x 3.5" pan. If you make this in a regular angel food cake pan, you should start checking for doneness at least 15 minutes early.]

4. Leave to cool for 10 to 15 minutes before removing from the cake tin and placing on a wire wrack to cool completely.

Frosting Instructions

1. Place the cream cheese into the bowl of a mixer and beat on a low-medium speed using a whisk attachment (I find a paddle attachment tends to over-beat the cheese). Whisk until the cheese is smooth and there are no big lumps remaining.

2. Gradually, using a large spoon, add in the sifted powdered sugar and beat gently to combine. After 2 to 3 minutes, stop the machine, scrape any excess frosting from the sides of the bowl and beat on medium speed until lump free.

3. Remove bowl from mixer and gently fold in the whipped cream, mixing to fully combine.

4. Place cooled cake on a cake stand and add the frosting, spreading out just to the edge without going over the side (never go over the sides of the cake) until the cake resembles a pint of the creamy black stuff! The idea is to capture the essence and simplicity of a pint of Guinness. Sláinte!


Vinegar & Pepper Barbecue Sauce

INGREDIENTS:

  • 3 cups apple cider vinegar
  • 1/4 cup red pepper flakes
  • 1/4 cup ground black pepper
  • 1/2 cup salt
  • 1/2 cup ketchup
  • 2 tablespoon dark brown sugar

PREPARATION:

In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes.


Spiced Candied Nuts

  • 1/4 cup water
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups nuts (walnuts, almonds, pecans, etc…)

Preheat oven to 375°F. Spray a shallow baking pan with cooking spray.

In a small saucepan mix water, sugar, cinnamon, and salt. Stir in nuts and simmer mixture, stirring, for about 1 minute. Immediately pour mixture into pan and spread in one layer. Bake in middle of oven 8 minutes, or until most of liquid is evaporated. Immediately transfer nuts to a piece of foil, keeping them in one layer, and cool completely. Nuts will continue to crisp as they cool. Break up any nuts that have stuck together.

You can use any spices you want! Try curry powder for a spicy sweet, cayenne pepper (to taste) for hot and sweet, garlic powder, onion powder, pumpkin pie spice, etc. Use your imagination. No matter what you use, they turn out great!


Chipotle Rub

  • 1/2 cup brown sugar
  • 1/2 cup ground dried chipotle pepper
  • 1/4 cup paprika
  • 1/4 cup dry mustard powder
  • 1/4 cup ground cumin
  • 1/4 cup salt

Directions

Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.