Tag Archives | Winter 2015 Recipes

NOUVEAU CHOCOLATE LAVENDER TRUFFLE

nouveauChocTruffle

Courtesy of Christine Joseph, Nouveau Chocolates

“Nouveau Chocolates is a labor of love and a work in progress,” says Christine Joseph, the native Belgian chocolatier who founded the firm in Tulsa in 1999 but relocated to Broken Arrow 10 years ago. Nouveau has become the natural culmination of her personal dreams, serendipity and artistic pursuits.

Christine’s goal is to create the very same Belgian chocolates that are so well known throughout the world. She imports all of the necessary raw materials from Europe, using only top quality Callebaut chocolate. Visit Nouveau for classic, seasonal, and custom chocolates. NouveauChocolates.com or 918.258.2877

After testing several recipes, this particular ingredient ratio was the customer favorite. We think you’ll love it too.

12 fresh organic lavender heads (approximately 15 ounces, flowers removed from the stems). If you do not have fresh lavender flowers available, you can use dried lavender flowers for culinary use.

⅓ cup heavy cream
6 ounces dark chocolate
4 ounces milk chocolate
2 tablespoons unsalted butter

In a small saucepan, bring heavy cream to boiling point. Right as it starts boiling, remove pan from heat and add lavender flowers. Allow lavender flowers steep overnight or 12 hours, refrigerated. Strain flowers from cream and set aside.

In a microwave-safe bowl, mix milk and dark chocolates together, and warm gently in microwave. (DO NOT melt.) Remove from microwave and add small pieces of butter on top of chocolate.

Heat lavender cream to the boiling point, remove from heat and pour over chocolate mixture. Let stand for a few minutes. With a blender on low speed, mix cream, butter and chocolate together. If mixture is too hard, gently warm in microwave till soft and smooth. Place in refrigerator to harden. Use as filling in a mold or cut it in squares then dip in melted chocolate.

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CHOCOLATE MOCHA FROZEN TORTE

chocMochaTorte 

Courtesy of Susan Fullenwider

A longtime Muskogee resident originally from upstate New York, Susan Fullenwider has been preparing this decadent mocha dessert for family and friends going on 20 years. It is a particular favorite of her father-in-law, who will soon be turning 99. Clearly this dessert increases life expectancy—so don’t feel guilty about having a second piece. Susan and her husband, Dr. Chuck Fullenwider, are newly empty nesters but that doesn’t stop Susan from being the ultimate hostess. Her friends brag about her cooking, entertaining, sewing, crafting and decorating prowess and her firm belief in observing, preserving and creating family traditions.

Serves 10–12

1½ cups crisp coconut macaroon cookie crumbs
3 tablespoons butter, melted
4 cups chocolate ice cream, softened
4 cups coffee ice cream, softened
4 ounces chocolate-coated toffee candy bars, coarsely crushed
½ cup hot fudge sauce, cooled*

Preheat oven to 350°F. Stir together butter and cookie crumbs. Lightly press into bottom of a 9- to 10-inch springform pan. Bake for 8 minutes or until lightly brown. Cool completely.

Spread chocolate ice cream in an even layer over cooled crust. Drizzle ¼ cup fudge sauce evenly over ice cream. Freeze until firm. Spread coffee ice cream evenly in pan. Sprinkle evenly with crushed toffee and drizzle remaining fudge sauce on top. Cover with plastic film and freeze until firm.

* Use fudge recipe sauce below or your favorite brand or recipe

HOT FUDGE SAUCE

Makes about 1 quart

6 ounces unsweetened chocolate
2 cups granulated sugar
4 tablespoons butter
1 cup half and half
1 (14-ounce) can sweetened condensed milk

In a saucepan, melt chocolate and butter over low heat, stirring constantly. Add sugar, and half and half. Continue cooking until thickened. Gradually add condensed milk. Cook for 20 minutes, stirring occasionally. Keeps well refrigerated for several months. Reheat before serving.

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CHILI, CHOCOLATE & CHEVRE CHEESECAKE WITH SALTED CARAMEL SAUCE

chiliChocCake

Courtesy of THE EDIBLE TULSA KITCHEN

This cheesecake has it all: sweet, savory, bitter, salty and spicy elements make this cheesecake indulgent and satisfying without being cloyingly sweet. Ancho and cayenne chili powders add an unexpected savory kick.

Perfect with a cup of local java. Serves 12–16

CRUST:

3 cups shortbread cookie crumbs (we used Farrell’s shortbread cookies)
⅓ cup sugar
1 dash salt
4 tablespoons butter, melted

Preheat oven to 350°F. Combine crumbs, sugar, salt and butter in a medium mixing bowl. Combine well. Press into a 10-inch springform pan. Bake 15 minutes, remove and reserve.

FILLING:

12 ounces cream cheese, room temperature
20 ounces chevre, room temperature, (we used Middle Mountain Dairy)
½ cup cocoa powder
8 large local eggs, room temperature
1 dash salt
1¾ cup organic cane sugar
10 ounces bittersweet chocolate, melted and cooled
2 teaspoons good-quality vanilla extract
4 teaspoons ancho chili powder
½ teaspoon cayenne pepper

In the bowl of a stand mixer fitted with paddle attachment, blend cheeses until well combined and creamy, but taking care not to incorporate much air. (The cheeses must be well blended and lump free before adding other ingredients.)

Add cocoa powder and blend well, scraping down the bowl as necessary. Add eggs, one at a time, blending well after each addition and scraping the bowl as necessary. Add sugar and salt. Blend well. Add chocolate, vanilla and chili powders and blend well.

Wrap a large piece of sturdy aluminum foil around springform pan, taking care not to tear the foil. Pour cheesecake batter into pan. Place a hot water bath into preheated oven and place springform in water bath. Bake 40–50 minutes or until cheesecake is set except slightly jiggly just in the center. The cheesecake should not have large cracks after baking. Remove from oven and cool to room temperature. Refrigerate.

SALTED CARAMEL:

1 cup organic cane sugar
¼ cup water
½ teaspoon kosher salt
¾ cup heavy whipping cream (we used Lomah Dairy)
4 tablespoons salted butter (we used Lomah Dairy)
Flake sea salt for garnish (optional)

In a small heavy-gauge saucepan, combine sugar and water over medium- high heat. Stir just until sugar dissolves. Using a pastry brush dipped in water, frequently wash down the sides of the pan so that sugar crystals won’t form in the mixture.

Cook until sugar is a deep amber color. Remove from heat and carefully stir in cream. Stir until well incorporated. Be careful because the mixture will bubble vigorously. Stir in salt and butter one tablespoon at a time until combined. Cool until warm but still pourable.

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HOT BUTTERED RUM CIDER

hotButterRum

Serves 4

4 cups apple cider
2 cinnamon sticks
10 whole cloves
⅛ teaspoon freshly grated nutmeg
Pinch of salt
4 tablespoons chilled unsalted butter
¾ cup dark spiced rum or apple brandy
2 tablespoons fresh lemon juice
Sliced apples, cinnamon sticks and orange zest strips, for serving

In a medium saucepan, combine cider, cinnamon sticks, cloves, nutmeg and salt. Bring to a boil over medium heat. Remove from heat, cover and let steep for 15 minutes.

Uncover, return to medium heat, and add butter, whisking until it has all melted. Remove from heat, stir in rum and lemon juice. Remove cinnamon sticks and cloves. Ladle into mugs and serve, garnished with sliced apples, cinnamon sticks and/or orange zest strips.

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A ‘GO-TO’ ALL-PURPOSE MARINADE

Try white wine and white wine vinegar on seafood and poultry, or you might choose a balsamic vinegar to marinate steak or vegetables. Be creative and experiment with vinegars of unexpected flavor.

½ cup red wine vinegar
¼ cup red wine
⅓ cup olive oil
2 tablespoons thyme leaves
2 tablespoons rosemary, finely chopped
2 cloves garlic, minced
Salt and pepper

Whisk all ingredients together. Can be stored covered in the refrigerator for 7 days.

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ROASTED MUSHROOMS AND FENNEL IN COFFEE MARINADE

rstShroomFennel

Sweet coffee liqueur from Oklahoma distillery Prairie Wolf provides a nice counter to the vinegar. J & M Mushrooms from Miami, OK, is a good way to source locally in the middle of winter. These are fabulous at room temperature or as a salad the next day.

Makes 10 servings

1 small red onion, minced
½ cup white wine vinegar
¼ cup strong coffee
¼ cup Prairie Wolf coffee liqueur
1 tablespoon fennel fronds
2 tablespoons fresh thyme leaves
2 teaspoons kosher salt
¼ teaspoons freshly cracked black pepper
16 ounces baby portabello mushrooms (crimini), quartered
1 cup thinly sliced fennel
1 cup watermelon radish cut into matchsticks (optional)

Heat the oven to 425°F.

Combine first 8 ingredients. Combine mushrooms, fennel and radishes. Pour marinade over mushroom mixture and allow to soak for 30 minutes, tossing once. Place in hot oven for about 20 minutes, until mushrooms start to brown but fennel is still crunchy. Serve warm or at room temperature.

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MARINATED EYE OF ROUND BISON ROAST

eyeRndBison

Eye of round bison roast is just about the leanest cut of meat you could ever find. A longer marinade time, combined with low and slow roasting and thin slicing, all aid in keeping the bison tender.

2 tablespoons fresh ginger, minced
4 cloves garlic, minced
½ cup orange juice
3 tablespoons soy sauce
2 tablespoons fermented red chile paste
¼ cup grapeseed oil
6 tablespoons softened butter
1 (3-pound) eye of round bison roast
1 tablespoon cracked black pepper
More grapeseed or neutral vegetable oil for searing

Combine first 6 ingredients. Set aside 3 tablespoons marinade and whisk into softened butter. Form a log out of the compound butter, wrap in plastic and refrigerate.

Sprinkle roast with black pepper and immerse in marinade. You can use a syringe to inject small amounts of the marinade throughout the roast. Wrap tightly and refrigerate 6–24 hours.

Allow roast to come to room temperature (60 to 90 minutes) before cooking.

Preheat over to 250°F.

Heat a cast-iron pan over medium-high heat. Sear roast to a nice dark color on all sides and transfer to oven. For medium-rare shoot for an internal temperature of 125°. This will take between 70 and 90 minutes. This cut is easy to overcook so begin checking the temperature at 60 minutes.

Allow to rest for 15 minutes before slicing thinly. Serve with marinade-infused compound butter.

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GRAPEFRUIT AND YOGURT MARINATED PHEASANT

grapefrtPheasant

This flavorful marinade is useful for poultry, pork and even quickly on fish. For the pheasant it acts as brine and marinade. Consider a shorter marinade time when you don’t need the brining action and reduce salt to 1 tablespoon.

2 tablespoons cumin seeds
2 tablespoons fennel seeds
¼ cup pecans
1 small red onion, minced
½ cup diced bell pepper
2 garlic cloves, minced
1 tablespoon sun-dried tomato paste (or chopped sun-dried tomatoes)
3 tablespoons plain yogurt
¼ cup grapefruit juice
Zest of 1 grapefruit
1 tablespoon honey
1 tablespoon fresh thyme leaves
3 tablespoons salt
1 whole pheasant (or chicken), backbone removed
Grapeseed oil or olive oil for cooking

Toast the cumin, fennel and pecans in a dry pan over medium heat until very aromatic. Transfer to a mortar and pestle and grind finely.

Combine mixture with next 10 ingredients. Reserve 4 tablespoons marinade and pour the rest over pheasant. Gently pull back the skin to allow marinade to penetrate flesh. Cover and refrigerate for 1 to 4 hours.

Preheat oven to 350F°.

Heat a cast iron-or oven-safe steel pan over medium-high heat. Apply a thin layer of oil and place pheasant, laid flat, breast side down. Weigh down with a grill press or another pan to press as much of the skin as possible against the hot pan. When skin is golden brown, turn bird and transfer to oven.

Bake for about 40–60 minutes, until the juices run clear. Pour remaining marinade over the breasts to baste about halfway through cooking.

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OKRA, CHICKEN AND ANDOUILLE GUMBO

okraGumbo

Makes 4–5 quarts

Try to resist the urge to eat your gumbo right away. Many cooks let their gumbo rest in the refrigerator overnight and then put it back on the stove the next day—it definitely benefits from a little rest period. This recipe makes a lot, but it freezes well. So, if you are going to take the time to tend the roux, you might as well make enough for a great dinner, plus a good amount to freeze for later.

FOR THE STOCK:

1 (3½-pound) whole chicken, cut into pieces if desired
1 large onion, quartered
2 stalks celery, halved
2 tablespoons black peppercorns
3 bay leaves
2 medium carrots, halved
2 sprigs thyme

Bring the chicken, onion, celery, peppercorns, bay, carrots, thyme and 14 cups of water to a boil in a large stockpot. Reduce to a simmer and cook until the chicken is cooked through, 30 to 40 minutes. Using tongs or a slotted spoon, transfer the cooked chicken to a plate to cool. Strain the stock and skim off any excess fat that accumulates at the top. Set aside 12 cups of stock for the gumbo. When the chicken is cool enough to handle, remove the skin and bones and discard; shred the chicken and set it aside or chill until ready to use.

DO AHEAD: Stock can be made 2 days ahead. Let cool, then cover and chill, or freeze up to 3 months. Let meat cool completely, then chill for up to 2 days or freeze for up to 2 weeks.

FOR THE GUMBO:

1¼ cups plus 2 tablespoons vegetable oil
1 pound andouille sausage, roughly chopped
1½ cups all-purpose flour
2 yellow onions, chopped
3 tablespoons minced garlic
4 stalks celery, chopped
2 green bell peppers, chopped
1 jalapeño, minced
2 teaspoons dried thyme
1½ teaspoons dark chile powder
1½ teaspoons filé powder
1 teaspoon cayenne
1 teaspoon ground white pepper
1 teaspoon paprika
½ teaspoon freshly ground black pepper, plus more to taste
12 cups chicken stock
1 (28-ounce) can diced tomatoes
16 ounces frozen, sliced okra
Kosher salt
Cooked white rice, for serving
Sliced green onions, for serving
Tabasco or other hot sauce, for serving

Heat 2 tablespoons oil in a large Dutch oven or soup pot (big enough to hold 5 quarts) over medium-high heat. Cook andouille until fat renders, 8–10 minutes; transfer sausage to the plate with the chicken. Add the remaining 1¼ cups oil and heat until hot and shimmering. Sprinkle the flour over the oil, whisking until smooth. Reduce heat to medium low and continue to cook, whisking often, until the roux is dark brown (it should resemble melted milk chocolate), 1 to 1½ hours (or even up to 2 hours).

Add onion, garlic, celery, bell pepper, jalapeño, thyme, chile powder, filé, cayenne, white pepper, paprika and black pepper to the roux, stirring to coat the vegetables. Cook, stirring often, until vegetables start to soften, about 10 minutes. Slowly stir in the reserved chicken stock, mixing well to dissolve the roux. Bring to a boil and stir in tomatoes, okra and reserved chicken and andouille. Bring to a boil, reduce to a gentle simmer and cook, stirring occasionally for 30 minutes.

Season to taste with salt and pepper and serve, topped with a generous scoop of rice and a sprinkling of green onions.

 

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