Basil Brie in Pastry

 

• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped fresh basil leaves
• 1 round Brie cheese "14 ounces"
• ½ package "17 ounces size" frozen puff pastry, thawed

1. Heat oven to 400F "200C".
2. Grease cookie sheet.
3. Mix Parmesan cheese and basil, cut cheese round horizontally into 2 layers.
4. Sprinkle basil mixture evenly over cut surface, reassemble cheese round.
5. Roll pastry into triangle, 12 x 10 inches, on lightly floured surface.
6. Cut out one 10-inch circle, place the cheese in center.
7. Bring pastry up and over cheese, press to make smooth and even.
8. Brush pastry lightly with water and press gently to seal.
9. Place pastry-wrapped cheese, seam side down, on cookie sheet.
10. Cut decorations from remaining pastry if desired, moisten pastry with water to attach.
11. Bake about 25 minutes or until golden brown.
12. Cool on cookie sheet on wire rack 30 minutes before serving.
13. Serve with assorted crackers or fruit if desired.

BON APPÉTIT

Chocolate-Almond Cream

 

                    Add flavored almonds for delicious crunch to this velvety dessert. Cook ½ cup sliced or slivered almonds and ¼ cup almond-flavored liqueur in a 10-inch skillet over medium heat, stirring often, until no liquid remain. Cool on aluminium foil, then break into pieces.

16 servings

• Hot Fudge Sauce "click here for recipe"
• About 18 ladyfingers
• One third cup amaretto 
• 45 ml water
• 3 cups whipping cream
• ¼ cup amaretto

1. Prepare Hot Fudge Sauce, remove 1 cup of the sauce, cool.
2. Cover and refrigerate remaining sauce.
3. Split ladyfingers lengthwise in half..
4. Arrange ladyfingers, cut sides toward center, on bottom and upright around side of ungreased springform pan 9 x 3 inches.
5. Mix one third cup amaretto and 45 ml water, brush over ladyfingers.
6. Beat whipping cream in chilled large bowl until stiff.
7. Mix 1 cup cooled Hot Fudge Sauce and ¼ cup amaretto, fold into whipped cream.
8. Spoon into pan and smooth top.
9. Freeze about 8 hours or until firm.
10. Place in refrigerator at least 1 hour but no longer than 2 hours before serving.
11. Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm.
12. Loosen dessert from side of pan, remove side of pan.
13. Cut dessert into wedges.
14. Serve with sauce, freeze any remaining dessert.

BON APPÉTIT

Roasted Prime Rib of Beef with Garlic-Herb Crust

 

                    Let the roast come to room temperature before roasting. This should take about an hour.

Makes 6 to 8 servings

• 1 (4 to 5-pound) bone-in prime rib of beef, at room temperature
• 8 garlic cloves, minced
• 60 ml minced fresh rosemary
• 10 ml dried thyme
• 60 ml freshly ground black pepper
• 30 ml kosher salt

1. Preheat the oven to 450F (225C) with the rack in the center (if your roast won't fit with the rack in the center, use the lower rack).
2. Place the roast ribs down on a rack in a large, heavy roasting pan.
3. In a small bowl, stir together the garlic, the rosemary, thyme, pepper, and salt ; spread the mixture all over the surface of the meat, pressing it firmly into the meat.
4. Insert a roasting themometer into the meat, making sure that its tip reaches the very center of the roast without touching bones.
5. Place the roasting pan in the oven ; cook the roast for 25 minutes, then lower the oven setting to 250F (125C) and continue roasting until the thermometer reads 120F (60C) for rare or 125F (65C) for medium rare, 1½ to 2 hours.
6. Remove the roast from the oven, transfer it to a platter, cover it with aluminium foil, and allow it to rest in a warm spot for 30 minutes ; tip any juices that accumulate on the platter into a sauce boat.
7. Uncover the prime rib and carve it across the grain into thick or thin slices, like you and your guests prefer ; pass the meat juices at the table for guests to help themselves.

BON APPÉTIT

Granny Smith Apple Pie with Cheddar Cheese Crust

 

Makes 8 servings

For the cheddar cheese pastry

• 625 ml all-purpose flour
• 2 ml salt
• 180 gr unsalted butter, cut into 1-inch pieces and roen for 15 minutes
• 375 ml shredded extra-sharp cheddar cheese
• 5 ml apple cider vinegar
• 80 ml to 125 ml ice water, or as needed

1. Put the flour and salt in the bowl of a food processor fitted with the stainless steel blade ; pulse the machine 5 or 6 times to combine them.
2. Add the frozen butter and process for 5 seconds ; add the shredded cheddar and pulse the machine four times to mix it in.
3. In a measuring cup, combine the cider vinegar and 80 ml ice water ; with motor running, pour the vinegar-water mixture through the feed tube and continue processing until a ball of dough forms.
4. If the dough doesn't come together, add another 15 ml to 30 ml of ice water.
5. Turn out the dough onto a lightly floured work surface, form it into an even ball, and cut into two pieces, one lightly larger  than the other ; pat each piece into a flattened disk, wrap it in plastic wrap, then chill the disks in the refrigerator for at least 2 hours.

For the Granny Smith apple filling

• 75 ml + 15 ml unsalted butter
• 8 medium Granny Smith apples, peeled, cored, and cut into ½-inch wedges
• 125 ml sugar
• 60 ml Calvados (apple brandy) or applejack
• 1 large egg, beaten
• Vanilla ice cream or whipped cream for serving (optional)

1. Heat a large skillet or sauté pan over medium-high heat and melt 75 ml of the butter ; when the butter is light brown, add the apples and sprinkle with the sugar.
2. Cook, stirring frequently, until the sugar has turned a golden-brown caramel color, 10 to 15 minutes ; the apples should still be firm.
3. Stir in the Calvados and remove from the heat ; transfer the apple filling to a sheet pan lined with foil and set aside to cool to room temperature.
4. Preheat the oven to 400F (200C).
5. On a lightly floured work surface, use a floured rolling pin to roll out the smaller disk of chilled dough to an even circle with a diameter of 11 inches.
6. Gently fold the dough in half or quarters and transfer it to a 9-inch pie pan.
7. Roll out the larger disk of dough to a circle about 12 inches in diameter.
8. Fill the lined pie pan with the cooled apple mixture ; dot the apples with the remaining 15 ml of butter.
9. Carefully place the larger disk of pastry over the pie ; tuck the edges of the top pastry under the rim of the bottom pastry and press down with your fingers to seal together  and decoratively flute the pastry edges all around the pie's rim.
10. With the tip of a small, sharp knife, cut three slashes about 2 inches long in the center of the top crust.
11. Place the pie on a baking sheet and bake in the lower third of the preheated oven for 30 minutes ; reduce the heat to 375F (190C) and bake for 20 minutes more.
12. Remove the pie from the oven, brush its top with the beaten egg, return to the oven, and bake until golden brown, about 5 minutes more.
13. Serve hot, warm, or at room temperature, accompanied with vanilla ice cream or whipped cream if you wish.

BON APPÉTIT

Sautéed Shrimp with Chardonnay-Dijon Cream Sauce

 

                    Make sure everything is ready and at arm's reach before you start cooking this recipe. You can serve the shrimp as a starter, or with rice or pasta as a main dish.

Makes 4 servings

• 500 gr medium or extra-large shrimp, peeled and deveined, tails removed
• Salt and freshly ground white pepper
• 30 ml olive oil
• 250 ml Chardonnay or dry sherry
• 125 ml heavy cream
• 15 ml Dijon mustard or whole grain mustard
• Chopped fresh flat-leaf parsley or fresh tarragon for garnish
• Rice or pasta for serving as a main dish

1. Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste.
2. Heat a large, heavy sauté pan over medium-high heat ; as soon as the pan feels hot when you hold our hand an inch or two above its surface, add the oil.
3. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan ; without disturbing them, cook the shrimp for 2 minutes on one side, then flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more.
4. Transfer the shrimp to a platter abd cover with aluminium foil to keep them warm.
5. Raise the heat under the pan to high ; add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits.
6. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes ; reduce heat and stir in the cream.
7. Reduce slightly and stir in the mustard ; continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more.
8. Taste the sauce and adjust the seasoning if necessary.
9. Add the shrimp and parsley (or tarragon) to the sauce and simmer briefly to heat up te shrimp.
10. Serve with rice or pasta, or on its own as a starter.

BON APPÉTIT

Peppered Filets Mignons with Sherry and Raisins

         

                    Serve with mashed potatoes or rice to soak up the delicious sauce.

Makes 6 servings

• 30 ml whole black peppercorns
• 30 ml whole white peppercorns
• 6 filet mignon steaks, about 180 gr each, trimmed of excess fat
• Salt
• 30 ml canola or sunflower oil
• 250 ml dry sherry
• 250 ml beef stock
• 125 ml seedless golden or brown raisins
• 45 ml unsalted butter, cut into small pieces

1. To crack the peppercorns, put them in a resealable heavy plastic food-storage bag ; place the bag on a flat surface and, with the bottom of a heavy saucepan or skillet, tap them lightly to crack them into large pieces.
2. Put the cracked peppercorns on a plate ; one by one, sprinkle both sides of each filet evenly with salt to taste, and then press each side into the peppercorns to coat it.
3. Over high heat, heat a heavy skillet or sauté pan large enough to hold the steaks comfortably (cook the steaks in batches if your pan is not big enough) ; add the oil and as soon as you see the slightest wisps of smoke carefully add the steaks.
4. Cook the steaks undisturbed for 4 minutes, then carefully turn them over and cook 4 minutes more for medium-rare ; for well-done steaks reduce the heat to medium-low heat and cook a few more minutes on both sides.
5. Transfer the steaks to a heated platter and cover with aluminium foil to keep them warm while you make the sauce.
6. Pour off the excess fat from the skillet and return it to high heat ; add the sherry, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil until it reduces to about half its original volume, 4 to 5 minutes.
7. add the stock and raisins and continue boiling until the liquid reduces by half again, 4 to 5 minutes more ; a piece at a time, whisk in the butter to form a thick, glossy sauce.
8. Adjust the seasoning to taste with a little salt.
9. Transfer the steaks to individuel serving plates ; stir the juices that have collected on the platter into the sauce and spoon over and around the steaks.
10. Serve.

BON APPÉTIT

Crabmeat and Chicken Potpie

 

                A humble chicken potpie becomes stylish when crabmeat is added to the mix. It's great for an informal dinner party because you can make the filling ahead.

Makes 4 servings

• 250 gr lump crabmeat
• 750 gr skinless, boneless chicken, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 30 ml + 15 ml all-purpose flour
• 30 ml + 30ml vegetable oil
• 30 ml + 30 ml unsalted butter
• 250 gr red-skin potatoes, cut into ½-inch pieces
• 250 gr carrots, peeled and cut into ½-inch pieces
• 1 medium yellow onion, pelled and diced
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 sprig thyme
• 1 bay leaf
• 250 ml white wine
• 500 ml chicken stock
• 250 ml heavy cream + 15 ml for brushing
• 60 ml dry sherry
• 125 ml frozen peas
• 250 gr (1 sheet) frozen puff pastry, defrosted following package instructions
• 1 egg

1. Carefully pick through the crabmeat and discard any pieces of shell or cartilage ;transfer to a bowl, cover, and refrigerate until needed.
2. Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 30 ml of the flour until evenly coated ; in a large skillet over high heat, heat 30 ml of the oil.
3. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally until light brown and cooked through, 5 to 10 minutes ; using a slotted spoon, transfer the chicken to a plate and set aside.
4. Add the remaining 30 ml oil and 30 ml of the butter to the pan, then add the potatoes, carrots, and onion and sauté until they begin to look glossy and bright, 2 to 3 minutes ; reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté just until the vegetables begin to color slightly, 2 to 3 minutes more.
5. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits ; simmer until the liquid reduces by about half, 3 to 5 minutes.
6. Add the chicken stock and 250 ml of cream ; bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes, and remove the sprig of thyme and the bay leaf.
7. Stir in the reserved chicken pieces and the sherry.
8. Stir together the remaining 30 ml butter and remaining 15 ml flour and stir this paste into the mixture ; season the sauce to taste with salt and pepper.
9. Gently stir in the reserved crabmeat and the peas ; transfer to four large individuel ovenproof 2-cup soup bowls, four ramekins of the same size, or 2-quart baing dish.
10. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
11. Preheat the oven to 400F (200C).
12. Make sure the puff pastry is no thicker than ¼ inch.
13. With the tip of a sharp knife, cut the pastry into four circles that will overhang the rims of the serving bowls or ramekins by about ½ inch ; for a single large baking dish use one large sheet that will overlap the top by 1 inch.
14. In a small bowl beat together the egg and the remaining 15 ml of cream to make an egg wash ; brush the outsides of the rims of the ramekins.
15. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circleson top, draping them over the sides of the dishes ; pierce the tops with the tip of a paring knife.
16. Brush with the egg wash and press the pastry gently against the sides of the dishes.
17. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes.
18. Serve hot.

BON APPÉTIT

Easy Paella

 

                    You could also add scallops, chunks of fish, slices of squid, or crab to the rice. Or you could do a chicken and sausage paella with chunks of breast meat and thick slices of Spanish sausage or chorizo. Don't overcrowd the pan. This is a rice dish and you want to make sure that the proportion of rice to proteins is high.

Makes 4 servings

• 30 ml olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 2 large garlic cloves, minced
• 625 ml long grain rice
• 900 ml unsalted chicken or fish broth
• 180 ml white wine
• 10 ml salt
• 12 large shrimp, peeled and deveined
• 12 small clams, thoroughly scrubbed and rinsed
• 12 black mussels, thoroughly scrubbed and rinsed
• 125 ml tender young peas, fresh or frozen
• 30 ml chopped fresh flat-leaf parsley, plus more for garnish
• Generous 2 ml saffron threads (to taste), crushed with your fingers
• Pinch of freshly ground black pepper
• Pinch of cayenne

1. Heat the oil over medium heat in a large, heavy skillet and add the onion and red pepper ; cook, stirring, until the onion begins to look translucent, about 3 minute.
2. Stir in garlic and the rice and continue to stir together for about 1 minute until the rice is coated with oil.
3. Add the broth and wine and bring to a full boil over medium-high heat ; add all the other ingredients, reduce the heat, and simmer 15 to 20 minutes until all the liquid has evaporated and the rice is tender and beginning to stick to the pan.
4. Turn off the heat and allow to sit undisturbed for 10 minutes.
5. Stir the mixture briefly to distribute the ingredients evenly.
6. Serve in shallow serving bowls or plates, garnished with parsley.

BON APPÉTIT

Potato Pancakes with Smoked Sturgeon

 

                    These small, crisp latkes make a star opener topped with sour cream or crème fraîche and dill and sprinkled with smoked sturgeon. You can add a little paddlefish caviar or salmon roe to the topping.

Makes 4 servings, 12 to 14 latkes

• 450 gr russet baking potatoes, peeled
• 1 small onion, peeled
• 1 egg, beaten
• 30 ml all-purpose flour
• 2 ml baking powder
• 2 ml salt
• 1 ml freshly ground black pepper
• Cooking vegetable oil
• 125 ml crème fraîche ou sour cream
• 5 ml minced fresh dill
• Lemon juice
• 250 gr smoked sturgeon, seperated into large flakes, skin and bones removed (you may substitute smoked whitefish, trout or smoked salmon)

1. Using the large holes of a box grater/shredder or the grating disk on a food processor, shred the potatoes into a mixing bowl ; grate in the onion.
2. Line a large bowl with a clean kitchen towel ; transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can.
3. Transfer to another bowl and add the egg, flour, baking powder, salt and pepper ; stir with a fork until well blended.
4. Heat about ¼ inch of oil in a large, heavy skillet ; with a metal tablespoon, carefully place a spoonful of the mixture into the hot oil.
5. Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter ; add more spoonuls, taking care not to overcrowd the skillet.
6. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them carefully with a slotted metal spatula ; transer to a tray or platter lined with paper towels to drain.
7. Continue with the remaining mixture (you can make potato pancakes in advance. Leave the cooked pancakes at room temperture and when guests start to arrive, preheat the oven at 400F (200C). Spread out the pancakes on a large, dry baking sheet, taking care not to overlap them. Bake them until they are hot and crispy, about 10 minutes).
8. Meanwhile, in a small bowl, stir together the crème fraîche or sour cream and dill ; season to taste with lemon juice, salt and pepper.
9. To serve, transfer the hot potato pancakes to a platter ; spoon a small dollop o crème fraîche mixture onto each pancake and top with lakes o sturgeon.
10. Serve immediately.

BON APPÉTIT

Triple Chocolate Verrines (Sweet Treats)

 

12 verrines

• 1 sachet of neutral gelatin of 7 gr
• 60 ml water
• 625 ml cooking cream 15%
• 2 ml vanilla
• 60 gr white chocolate cut into pieces
• 80 ml milk chocolate chips
• For the dark chocolate fondant
• 80 ml milk
• 60 gr 70% dark chocolate cut into pieces
• 15 ml orange zest

1. Place 12 verrines in the freezer.
2. In a bowl, mix the gelatin with the water and let it swell for 2 to 3 minutes.
3. In a saucepan, heat the cream with the vanilla until it starts to simmer; add the gelatin.
4. Place the white chocolate in one bowl and the milk chocolate in another; divide the hot cream between the two bowls.
5. Mix until the chocolates are melted; let cool.
6. Remove the verrines from the freezer; Divide the milk chocolate mixture into the verrines (if the chocolate is still too hot, wait a few minutes before filling the verrines).
7. Place the verrines back in the freezer for 5 to 6 minutes, until the surface of the chocolate has set.
8. Divide the white chocolate mixture into the verrines and refrigerate for 1 to 2 hours.
9. When the white chocolate mixture has set, prepare the dark chocolate fondant.
10. Heat the milk in the microwave for 1 to 2 minutes; add the dark chocolate and zest.
11. Let it melt then stir; let it cool for 2 to 3 minutes in the fridge.
12. Divide the chocolate fondant into the verrines; refrigerate until ready to serve.

BON APPÉTIT

Divine Caramel Sauce

 

                It's a great gift.

Makes about 2½ cups sauce

• 1 cup light corn syrup
• 1¼ cups packed brown sugar
• ¼ cup butter or margarine
• 1 cup whipping (heavy) cream

1. In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly ; boil 5 minutes, stirring occasionally.
2. Stir in whipping cream, heat to boiling ; cool about 30 minutes.
3. Serve warm ; store cover in refrigerator up to 2 months.
4. Reheat slightly before serving, if desired.

Divine Toasted pecan-caramel sauce

1. Add 1 cup chopped toasted pecans after cooling in step 2.

BON APPÉTIT

Brunch Oven Omelet

 

Makes 12 servings

• ¼ cup butter or margarine
• 18 eggs
• 1 cup sour cream
• 1 cup milk
• 2 teaspoons salt
• 4 medium green onions, chopped (¼ cup)
• Chopped fresh parsley

1. Heat oven to 325F (160C).
2. In 13 x 9-inch (3-quart) glass baking dish, melt butter in oven, till dish to coat bottom.
3. In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended ; stir in onions and pour into baking dish.
4. Baked uncovered about 35 minutes or until eggs are set but moist ; sprinkle with parsley.

Maple-glazed bacon and cheddar brunch oven omelet

1. Cut 1 lb Canadian-style bacon into 24 (1/8-inch) slices.
2. Reassemble slices of bacon on sheet of heavy-duty foil.
3. Pour ¼ cup maple syrup over bacon ; wrap and bake with omelet in oven.
4. Sprinkle each serving of the omelet with shredded Cheddar cheese and then parsley ; serve with bacon.

Mediterranean brunch oven omelet 

1. Serve with a mixture of drained artichoke heart quarters, chopped red and orange bell peppers and sliced ripe olives or Kalamata olives.
2. Omit the parsley and garnish with sprigs of fresh oregano.

BON APPÉTIT

Chocolate Dream Tart

 

Makes 12 to 16 servings

• One-third cup butter or margarine, softened
• 1 cup all-purpose flour
• 1 egg
• 1 tablespoon butter or margarine
• 1 can (14 oz) sweetened condensd milk
• 1 bag (12 oz) semisweet chocolat chips (2 cups)
• ½ cup chopped walnuts
• 1 teaspoon vanilla
• Unsweetened whipped cream, if desired

1. Heat oven to 400F (200C).
2. In medium bowl, cut one-third cup butter into flour, using pastry blender until mixture is crumbly ; stir in egg until dough forms.
3. Press firmly and evenly against bottom and side of ungreased 9-inch tart pan removable bottom ; bake 12 to 15 minutes or until golden brown, cool on wire rack.
4. Reduce oven temperature to 350F (180C).
5. In 2-quart saucepan, melt 1 tablespoon butter over low heat ; stir in milk and chocolate chips and cook over low heat, stirring occasionally, until chocolate is melted.
6. Stir in walnuts and vanilla ; spread in baked crust.
7. Baed about 25 minutes or until edge is set but chocolate appears moist in center ; cool completely in pan on wire rack, about 1 hour.
8. To serve, top each slice with whipped cream.

BON APPÉTIT

White Chocolate-Almond Torte

 

Makes 12 servings

Torte

• 1 cup slivered almonds (6 oz/180 gr)
• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter or margarine, softened
• ¾ cup granulated sugar
• 3 eggs
• ¼ cup milk
• 1 tablespoon almond-flavored liqueur or ½ teaspoon almond extract
• 1 teaspoon vanilla
• 6 oz white chocolate baking bars, chopped

White Chocolate Frosting

• 4 oz white chocolate baking bars, chopped
• 2 tablespoons boiling water
• 1 teaspoon vanilla
• ¾ cup butter or margarine, softened
• 2½ cups powdered sugar

1. Heat oven to 325F (160C) ; Grease bottom and side of 9- or 10-inch springform pan with shortening, lightly flour.
2. Place almonds on ungreased cookie sheet, bake 4 to  minutes, stirring occasionally, until lightly browned ; reserve 2 tablespoons almonds for garnish.
3. Place remaining almonds in food processor or blender ; cover and process until almonds are ground, set aside.
4. In small bowl, mix flour, baing powder and salt ; set aside.
5. In large bowl, beat ½ cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl, occasionally, until fluffy.
6. Add eggs one at a time, beating on high speed after each addition until smooth and blended ; add milk, liqueur, 1 teaspoon vanilla, th flour mixture and ground almonds, beat on medium speed until smooth.
7. Stir in 6 oz white chocolate and spread batter in pan.
8. Bake 50 to 55 minutes or until center spring back when lightly touch and top is evenly browned ; cool 15 minutes, remove side of pan.
9. Cool completely, about 1½ hours.
10. Meanwhile, in 2-quart saucepan, heat 4 ounces white chocolate and boiling water over low heat, stirring occasionally, ust until chocolate is melted.
11. Stir in 1 teaspoon vanilla, cool to room temperature ; in large bowl, beat ¾ cup butter on medium speed until fluffy.
12. Gradually beat in cooled white chocolate mixture and powdered sugar until smooth.
13. Run long knife under cake to loosen from pan bottom ; transfer to serving plate.
14. Spread frosting over side and top of torte ; garnish with rserved toasted alomnds.

BON APPÉTIT

Fluffy Peppermint Pie

 

                Add a final flourish to each serving of pie b sprinkling with additional crushed peppermint candies and adding one whole peppermint candy.

Makes 8 servings

• 1½ cups tin chocolate wafer crumbs (about 24 cookies)
• 2 tablespoons sugar
• ¼ cup butter or margarine, melted
• 30 large marshmallows
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipping (heavy) cream
• 3 drops red food color
• 2 teaspoons peppermint extract
• ¼ cup crushed hard peppermint candies

1. Spray pie plate with cooking spray.
2. In small bowl, mix cookie crumbs, sugar and butter ; press evenly in bottom and up side of 9-inch glass pie plate.
3. In large microwavable bowl, place marshmallows and milk ; microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted.
4. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
5. In chilled medium bowl, beat whipping cream, food color and peppermint extract with electric mixer on high speed until stiff.
6. Stir marshmallow mixture until blended ; fold into whipped cream.
7. Fold in crushed candies ; mound mixture into crust.
8. Cover ; freeze about 5 hours or until frozen.
9. Let stand at room temperature 10 to 15 minutes before cutting ; cover and freeze an remaining pie.

BON APPÉTIT 

Festive Focaccia

 

                If you're in a pinch, why not use two-1 pound rolls of frozen bread dough for this recipe? Just thaw the dough and follow directions of the recipe.

Makes 2 focaccias (12 slices each)

• 2½ à 3 cups all-purpose flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 1 teaspoon fast-acting dry yeast
• ¼ cup olive or vegetable oil
• 1 cup warm water
• 2 tablespoons olive or vegetable oil
• 2 medium red bell peppers, cut into ¼-inch strips
• 2 small onions, sliced
• 1 to 2 tablespoons olive or vegetable oil
• 2 tablespoons chopped fresh herb leaves (such as basil, oregano or rosemary)
• 2 tablespoons shredded Parmesan cheese

1. In large bowl, mix 1 cup of the flour, the sugar, salt and yeast ; add ¼ cup oil and the warm water.
2. Beat with electric mixer on medium speed for 3 minutes, scraping bowl occasionally ; stir in enough remainig flour until dough is soft and leaves side of bowl.
3. Place dough on lightly floured ; knead 5 to 10 minutes or until dough is smooth and springy.
4. Grease large bowl with oil ; place dough in bowl, turning dough to oil all sides.
5. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or double in size.
6. Heat oven to 425F (210C) ; grease 2 cooking sheets with cooking spray.
7. Gently push fist into dough to deflate ; divide in half.
8. Shape each half into flattened 12-inch round on cookie sheet ; cover and let rise in warm place 20 minutes.
9. Meanwhile, in 10-inch skillet, heat 2 tablespoons oil over medium heat ; cook bell peppers and onions in oil, stirring occasionally, until tender.
10. Prick centers of focaccia and 1 inch in from edges thoroughly with fork.
11. Brush with 1 to 2 tablespoons oil ; spread bell pepper mixture over focaccias.
12. Sprinkle each with 1 tablespoon herb leaves and cheese ; bake 12 to 15 minutes or until golden brown.
13. Serve warm.

BON APPÉTIT

Crown Roast of Pork with Stuffing

 

                    This spectacular special roast is usually available during the holidays, so call the meat department ahead of time to make sure or to order one.

Makes 16 servings

• 8- to 10-lb pork crown roast (about 16 to 18 ribs)
• 2 teaspoons salt
• 1 teaspoon pepper
• Apple-Cranberry Stuffing or Bread Stuffing, click here for recipe

1. Heat oven to 325F(160C).
2. Sprinkle pork with salt and pepper ; place pork, with bone ends up, on rack in shallow roasting pan.
3. Wrap bone ends in foil to prevent excessive browning ; insert ovenproof thermometer so tip is in thickest part of pork and does not touch bone or rest in fat.
4. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly.
5. Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes ; meanwhile, make Apple-Cranberry Stuffing.
6. About 1 hour before pork is done, remove bowl or foil and fill center of crown with stuffing ; cover stuffing with foil for first 30 minutes of roasting.
7. Remove pork from oven when thermometer reads 150F(80C), cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160F(85C).
8. Remove foil from bone ends ; to carve, cut roast between ribs.

BON APPÉTIT

Caramel-Pecan Brownie Dessert

 

Makes 12 servings

• 1 package (1 lb 3.8 oz) fudge brownie mix
• ¼ cup water
• ½ cup vegetable oil
• 2 eggs
• 1 cup chocolate chips
• ½ cup whipping (heavy) cream
• 24 caramels (from 14-oz bag), unwrapped
• 1 egg, beaten
• 1 cup broken pecans
• 2 tablespoons powdered sugar
• Cocoa, if desired

1. Heat oven to 350F (180C) ; grease bottom and side of 10-inch springform pan with shortening.
2. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended ; stir in chocolate chips and spread in pan.
3. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean ; cool completely, about an hour.
4. Meanwhile, in 1-quart sauce pan, heat ½ cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted.
5. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan ; cook over medium heat 2 to 3 minutes, stirring constantly, until thickened.
6. Stir in pecans and spread over brownie ; refrigerate uncovered at least 3 hours until chilled.
7. Run metal spatula around side of pan to loosen dessert ; remove side of pan.
8. Transfer base to serving plate ; in chilled small bowl, beat ¾ cup whipping cream and the powdered sugar with electric mixer until stiff peaks form.
9. Spoon whipped cream in 12 dollops around edge of dessert ; sprinkle lightl with cocoa.
10. Cut into wedges to serve ; store covered in refrigerator.

BON APPÉTIT

Frosty Coffee-Almond Pie

 

                Have fun picking the ice cream flavor for this special treat. Try chocolate, vanilla, strawberr or any flavor that you like and use a purchased chocolate crumb crust instead of making your own crust.

Makes 8 servings

• 18 creme-filled chocolate sandwich cookies, finely crushed (about 1½ cups)
• 3 tablespoons butter or margarine, melted
• 1 quart coffe ice cream, slightly softened
• ½ cup sliced almonds, toasted
• 1 cup hot fudge sauce, warmed (click here for homemade fudge sauce)

1. In a small bowl, mix crushed cookies and butter until well blended ; press on bottom and up side of ungreased 9-inch glass pie plate and freeze about 15 minutes or until firm.
2. Carefully spread ice cream evenly in crust ; sprinkle with almonds and freeze about 3 hours or until firm.
3. Remove pie from freezer about 10 minutes before serving and serve with hot fudge sauce ; store covered in freezer.

BON APPÉTIT

Gorgonzola and Toasted Walnut Spread

 

Makes 16 servings (2 tablespoons spread and 2 bread or fruit slices each)

• 1 cup crumbled Gorgonzola cheese
• 1 package (8 oz) cream cheese, softened
• 3 tablespoons half-and-half
• ¼ teaspoon freshly ground pepper
• ½ cup chopped walnuts, toasted
• 1 tablespoon chopped fresh parsley
• French bread slices
• Apple and pear slices

1. Reserve 1 tablespoon of the Gorgonzola cheese for garnish.
2. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper ; process just until blended.
3. Reserve 1 tablespoon of the walnuts for garnish.
4. Stir remaining walnuts into cheese mixture ; spoon into shallow serving plate.
5. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley ; serve with bread and fruit slices.

Note : To toast walnuts, heat oven to 350F (180C), spread nuts in ungreased shallow pan. Bake  to 10 minutes, stirring occasionally, until light brown. Watch carefully because nuts brown quickl.

BON APPÉTIT