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Spicy Cajun Gravy
Ingredients
• ¼ cup unsalted butter
• ¼ cup all-purpose flour
• 2 cups chicken broth or stock
• ½ teaspoon cajun seasoning
• ¼ teaspoon pepper
• 1 ½ teaspoons hot sauce
• ½ teaspoon salt to taste
Instructions
• In a saute pan or saucepan over medium heat, melt butter.
• Add flour and whisk to make a paste (continue whisking until no lumps remain). Cook for one minute.
• Slowly add broth to pan, whisking continuously. Add Cajun seasoning and pepper, whisking to incorporate. Cook for 5-7 minutes or until desired thickness is achieved, while whisking continuously.
• Remove pan from heat and add hot sauce, stirring to incorporate. Taste test and add more hot sauce to taste. Last, add salt as needed and stir to incorporate (season to taste).
Valencia orange Marmalade
Ingredients
2 lbs lemons, cut lengthwise into 8 wedges each
2 lbs Valencia oranges—cut lengthwise into 8 wedges each, seeded & very thinly sliced crosswise
8 cups sugar
1/4 cup fresh lemon juice
Ten 1/2-pint canning jars with lids & rings, sterilized in boiling water
Directions
1 On Day 1, in a large nonreactive saucepan, cover lemon wedges with 2” of water (about 8 cups). In another large nonreactive saucepan, cover orange slices with 2 inches of water (about 8 cups). Let lemons & oranges stand overnight.
2 On Day 2, bring lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until lemons are very tender & liquid is reduced by half, about 2 hours & 15 minutes. Pour lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve & bowl with plastic & let drain overnight at room temperature; discard lemon wedges.
3 Also on Day 2, bring oranges to a boil & simmer over moderate heat, stirring occasionally, until oranges are very tender & liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.
4 On Day 3, add strained lemon-wedge liquid to oranges in saucepan along with sugar & lemon juice & bring to a boil. Simmer over moderate heat, without stirring, until marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tbsp of marmalade onto a chilled plate & refrigerate until it is room temperature, about 3 min; the marmalade is ready when it thickens like jelly & a spoon leaves a trail when dragged through it. If not, continue simmering & testing every 10 minutes until it passes the test, up to 1 hour & 30 minutes.
5 Spoon marmalade into canning jars, leaving 1/4 inch of space at the top. Screw on lids. Using canning tongs, lower jars into a large pot of boiling water & boil for 15 minutes. Remove jars with tongs & let stand until lids seal. Store marmalade in a cool, dark place for up to 6 mos
Meyer Lemon Marmalade
Ingredients
12 medium organic Meyer lemons (3 pounds)
3 cups sugar
Directions
1 Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
2 In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
3 Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
4 Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
Tiramisu Cake
Ingredients
Cake:
1 (15.25 oz) package white cake mix
1 c water
3 large egg whites
⅓ c vegetable oil
1 tsp instant coffee powder
Coffee Syrup:
¼ c coffee
1 tbsp coffee flavored liqueur
Filling
1 (8 oz) container mascarpone cheese
½ c confectioners' sugar
2 tbsp coffee flavored liqueur
Frosting:
2 c heavy cream
¼ c confectioners' sugar
2 tbsp coffee flavored liqueur
Garnish:
2 tbsp unsweetened cocoa powder
1 square semisweet chocolate
Directions
1 Preheat oven 350 degrees F . Grease & flour three 9” pans.
2 Make cake: Beat cake mix, water, egg whites, & oil with mixer on med speed until well combined, about 2 min. Divide 2/3 of batter between 2 prepared pans. Stir instant coffee into remaining batter & pour into remaining pan.
3 Bake until a toothpick inserted into center of cakes comes out clean, 23 to 28 min. Cool in pans for 10 min, then turn out onto a wire rack
4 Make syrup: Combine brewed coffee & coffee liqueur in a measuring cup; set aside.
5 Make filling: Beat mascarpone, confectioners' sugar, & coffee liqueur with an electric mixer on medium speed until smooth. Cover with plastic wrap & place in refrigerator to keep cool.
6 Make frosting: Beat cream, confectioners' sugar, & coffee liqueur with an electric mixer on medium-high speed until stiff. Fold 1/2 c frosting into chilled filling until combined.
7 Assemble cake: Place 1 plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1” apart. Pour 1/3 of coffee syrup over cake, then cover with 1/2 filling. Top with coffee-flavored cake layer; poke holes in cake. Pour another 1/3 coffee syrup over cake & cover with remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee syrup on top. Spread sides & top of cake with frosting.
8 Garnish cake: lightly dust top of cake with cocoa powder Make chocolate curls from square. Scatter chocolate curls over cake.
9 Chill cake 30 min before serving.
Coconut Poke Cake
Ingredients
1 (15.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut
Directions
1 Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
2 While cake is still hot, poke holes with a fork all over the top.
3 Mix cream of coconut and sweetened condensed milk together in a bowl.
4 Pour over the top of hot cake. Let cake cool completely.
5 Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
Maple Glazed Chicken
Ingredients
2 pounds skin-on, bone-in chicken breasts, cut into large chunks
Kosher salt
2 tablespoons extra-virgin olive oil
2 apples (1 red, 1 green), cored and cut into wedges
8 medium shallots, quartered lengthwise
1/4 cup fresh sage leaves, torn
1/2 cup low-sodium chicken broth
1/4 cup pure maple syrup
1/4 cup apple cider vinegar
Directions
Pat the chicken dry and season all over with salt. Heat a large heavy skillet over high heat and add the olive oil. When the oil is hot, add the chicken skin-side down and cook, undisturbed, until the skin is browned and crisp, about 5 minutes.
Turn the chicken and add the apples, shallots and sage to the skillet. Reduce the heat to medium high and cook until the chicken is browned on the bottom, 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the apples and shallots, stirring, until golden, about 2 more minutes.
Meanwhile, make the glaze: Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl. Add the mixture to the skillet with the apples and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.
Florentine Meatballs
Ingredients
1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 3/4 cups milk, divided
3/4 cup bread crumbs, 3 handfuls
1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
1/2 teaspoon freshly grated nutmeg, eyeball it
1/4 cup parsley leaves, chopped
Directions
Preheat oven to 400 degrees F.
Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
Place 3 balls on dinner plates and top with sauce, garnish with parsley.
Olive Relish
Directions
Cook 2 chopped onions in a skillet with 2 tablespoons olive oil and 1/2 teaspoon salt over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Add 1 minced garlic clove, 1 tablespoon tomato paste, 1/2 cup pitted kalamata olives and 1/4 cup white wine; cook 10 more minutes.