Recipe: Roasted Kale with Sea Salt

Roasted Kale with Sea Salt

• 4 cups firmly-packed kale
• 1 Tbsp. extra virgin olive oil
• 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

http://healthycooking.suite101.com/article.cfm/roasted_kale#ixzz0Jr2Doi5U&D

Recipe: Sweet and Fruity Pork Tenderloin

from Smoke and Spice
see post: First Time Smoker

Sweet Rub
1 TBSP allspice
1 TBSP brown sugar
1 TBSP onion powder
1 1/2 tsp sea salt (or kosher)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp thyme

1 16 oz pork tenderloin
Olive Oil

Tenderloin Mop
Remaining Sweet Rub
1 1/2 cups chicken stock
2 TBSP vegetable oil
1 TBSP cider vinegar
1 TBSP honey
Directions:
* The night before: combine the rub ingredients in a small bowl. Massage the tenderloin with a thin film of oil followed by a couple of TBSPs of the rub to cover it. Tie the tenderloin with kitchen twine to keep the shape of the meat. Wrap the meat in plastic and refrigerate overnight.
(I used a 'Maple' pre-marinated tenderloin and only marinated with rub for 2 hours instead of overnight)
* Prepare your smoker for barbequing, bringing the temp to 200-220 F.
* Remove the tenderloins from the fridge and let them sit at room temp for 30 minutes.
* Prepare the mop: stir together the remaining rub with the other mop ingredients in a small saucepan and warm over low heat.
* Warm a heavy skillet over high heat. Quickly sear the tenderloin on all sides - including the flat ends. Transfer the meat to the smoker. Cook for 2.5 - 3.25 hours, turning the meat and basting it with the mop about once every 30 minutes.
* Brush the tenderloin with some of the Jalapeach BBQ sauce during the last 30 minutes of cooking.
* Tenderloin is done when internal temp is 160F. Let the meat sit for 10 minutes before carving. Serve with additional sauce on the side.

Jalapeach BBQ Sauce
makes about 2 cups

16 oz can peaches in heavy syrup, undrained
1/4 cup minced onion
3 TBSP pickled jalapenos
2 tsp liquid from jalapeno jar
2 TBSP peach chutney, or chopped mango
2 tsp packed brown sugar
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp cumin
Directions:
* Mix the ingredients in a saucepan and bring to a simmer. Reduce the heat to ow and cook until onions are tender and sauce thickens - at least 25 minutes.
* Use the sauce warm or chilled. It keeps well in the fridge for a few weeks.
* Suggested leftover uses: spread sauce on bacon half-way through cooking for a nice glazed bacon.

Recipe for Blueberry Muffins

Blueberry Muffins

adapted from The New Best Recipe of Cook's Illustrated

2 cups (10 oz) all purp flour

1 TBSP bkg pwd

1/2 tsp salt

1 large egg

1 cup (7 oz) sugar

4 TBSP unsalted butter melted and cooled

1.25 cups (10 oz) sour cream

12 oz. wild blueberrys

Recipe for Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins 

adapted from Banana Bread recipe of The New Best Recipe of Cook's Illustrated

2 cups (10 oz) all purp flour

3/4 cup sugar

3/4 tsp bkg soda

1/2 tsp salt

3 very ripe bananas (1.5 cups)

1/4 cup plain yogurt

2 large eggs

6 TBSP unsalted butter, melted and cooled

1 tsp vanilla

1/2 small bag mini chocolate chips

Recipe for Glazed Cinnamon Rolls

Please see the main posting:

Glazed Cinnamon Rolls 

adapted from American Classics of Cooks Illustrated.

makes 2 large jelly rolls of mini rolls

Dough

1 cup milk

2 sticks unsalted butter

1/2 stick softened butter for greasing baking dish

2 packages (4.5 tsp) rapid-rise or instant yeast

1 cup sugar

3 large eggs plus 2 yolks

1 TBSP salt

8-8.5 (40-42.5 0z) all purp flour

Icing

16 oz cream cheese

4 TBSP corn syrup

4 TBSP heavy cream

2 cups pwd sugar

2 tsp vanilla

pinch of salt

Filling

1.5 cups light brown sugar

4 TBSP Cinnamon

1 TBSP Cardamon

1/4 tsp salt

Punch Recipes: Homemade Hot Chocolate

See Post: Let's Get Punchy!

Homemade Hot Chocolate
1 vanilla bean, split lengthwise
2/3 cup sugar
1/2 cup unsweetend cocoa powder
1/2 cup water
Pinch of Salt
3 cups whole milk
1 1/2 cups half and half
1 tsp vanilla extract
1 cup chilled whipping cream

Prep:
Using the tip of a small knife, scrape seeds from vanilla bean into processor; reserve bean.
Add sugar to processor and blend 10 seconds. Transfer 3 TBSP vanilla sugar to small bowl and reserve.

Transfer remaining vanilla sugar from processor to heavy medium saucepan.

Add cocoa pwd, 1/2 cup water and salt and whisk until smooth. Whisk over medium heat just until beginning to bubble. Whisk in whole milk and half and half. Add reserved vanilla bean; bring mixture to a simmer. Remove from heatl whisk in vanilla extract.
Discard vanilla bean.

Beat cream and reserved 3 TBSP sugar in a medium bowl until medium-firm peaks form.

Divide hot chocolate into 6 mugs, top with whipped cream and serve.

Great with peppermint schnapps!

Punch Recipes: Sherry Eggnog

See Post: Let's Get Punchy
Sherry Eggnog
Serves 24

12 eggs, separated
6 oz. sugar
half of a nutmeg, grated
Pint Oloroso Sherry (such as Lustau Don Nuno)
1/2 gallon whole milk

Beat the yolks together with the sugar and grated nutmeg until smooth and creamy.

Stir in sherry.

Then, beat the egg whites until they form soft peaks. Fold into the yolk mixture. Stir in milk.

Keep refrigerated.

I usually make this in a big bowl, and transfer it to a pitcher for the fridge. It will have a nice layer of froth at the top - very tasty!

Punch Recipes: Admiral Russell's Christmas Punch

See Post: Let's Get Punchy
Admiral Russell's Christmas Punch
Bon Appetit

6 lemons
1 cup of raw sugar
1 750-ml btl VSOP-grade Cognac
1 cup lightly sweet oloroso or amontillado Sherry (such as Dry Sack 15 yr old or Sandeman Character)
Freshly grated nutmeg

Fill 4 cup metal bowl with water. Freeze overnight for ice mold.

Remove peels from 4 lemons in strips. Place in medium bowl. Add sugar and muddle. Let stand 30 minutes, muddle again.

Cut peeled and unpeeled lemons in half. juice enough lemons to get 1 cup of lemon juice. Bring 1 cup water to boil in small saucepan; pour over lemon peel mixture and stir until sugar dissolves. Strain syrup into large bowl; discard peels. Mix in lemon juice. Add cognac, sherry, and 4 cups of cold water. Cover punch and refrigerate until cold (at least 2 hours, up to 6).

Dip ice mold in hot water to release. Turn ice block, rounded side up in punch bowl. Add punch, sprinkle with nutmeg.