 
When it comes to dazzling dinner guests this classic dessert from the Big Easy is a sure show stopper. During my time at Commander's Palace in New Orleans' Garden District, diners were always delighted when it was flambe'd on a gueridon right at their table. If you're planning to prepare an intimate dinner for two for New Year's Eve, this dessert could just set your night afire!
The recipe was originally created by a regular customer of Brennan’s, one of New Orleans most famous restaurants. The customer was named Richard Foster and his creation is often the finale of a sumptuous breakfast at Brennan’s. It also makes for a spectacular dessert at many an upscale New Orleans’ dinner. For even more richness, try using velvety custard vanilla ice cream for this classic.
Ingredients for 2 Servings
• 2 Tablespoons of butter
• 4 Tablespoons of brown sugar
• 2 Ripe bananas; peeled, cut in half, and sliced lengthwise
• 1 Teaspoon of cinnamon
• 1 Ounce of banana liqueur
• 2 Ounces of white rum
• 4 Scoops of vanilla ice cream
Preparation
1. Melt butter and brown sugar together in a saute pan or chafing dish.
2. Sprinkle in cinnamon.
3. Add in bananas and toss together.
4. Add in both the banana liqueur and the rum.
5. Ignite.
6. Let the flames die out.
7. Serve over ice cream.
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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Apple Blueberry Cobbler (©photos by courtesy of Chef Ron Oliver)
Apples abound at farmers markets across the country this time of year, so much so that it can be tough to come up with creative ways to use them all. Luckily, we have our friend Chef Ron Oliver to help us out in our time of need, providing us with his seasonal recipe for a terrific Apple Blueberry Cobbler.
It’s simple and delicious, perfect for preparing when you’ve got young helpers in your kitchen, sure to delight young and old when you serve it. We love that his recipe calls for maple syrup rather than plain sugar. While it’s baking everyone will love the aroma in your kitchen!
Chef Ron’s first cookbook, the celebrated “Flying Pans”, nominated for Cookbook Of The Year, illustrates Chef Ron's fine balance between ethnic discovery and culinary sophistication. As Chef de Cuisine at the prestigious Marine Room in La Jolla, California, Ron has led his talented team to eight titles as Best Restaurant in San Diego.
His passion for food and cooking expands to support local schools and to help young people learn about food literacy by planting sustainable gardens. Ron is also an accomplished artist creating unique food-inspired art objects for his fans.
Apple Blueberry Cobbler
Ingredients for One 9-Inch Cobbler
For the Filling:
• 4 Large gala apples, peeled, thinly sliced
• ¼ Cup Tokay wine (or sherry)
• 2 Tablespoons maple syrup
• ¼ Teaspoon ground ginger
• ¼ Teaspoon ground star anise
• 1½ Tablespoons tapioca flour
• 2 Cups fresh or frozen blueberries
Preparation
Preheat oven to 350 F. Add apples, tokay, maple, ginger and anise to large mixing bowl. Toss to coat. Add tapioca flour. Toss until flour is evenly distributed. Fold in blueberries. Transfer mixture to 9 inch pie pan.
Apple Blueberry Mixture
For the Topping:
• 1/3 cup dark brown sugar
• ¼ Cup all purpose flour
• ½ Cup rolled oats (not instant oats)
• ¼ Teaspoon ground cinnamon
• 2 Tablespoons butter, cut into small cubes, chilled
• ** Your favorite ice cream
Preparation
Add sugar, flour, oats and cinnamon to large mixing bowl. Stir to combine. Add butter. Using back of fork, vigorously cut butter into the dry mixture to obtain a crumbly texture. Sprinkle topping evenly over apple mixture. Transfer cobbler to oven. Bake 1 hour or until topping is golden and crispy and apple mixture is bubbling around the edges. Remove from oven. Serve hot with a scoop of ice cream atop each piece. Cobbler can be made in advance and reheated in oven if desired.
Chef Ron Oliver
For lots more great stuff from the Chef, go to: Chef Ron Oliver’s Web Site
To learn more about Chef Ron's award-winning book, go to: Flying Pans: Two Chefs, One World
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Vanilla Cinnamon Apple (©photo courtesy of Nielsen-Massey Vanillas)
Halloween brings images of ghosts and ghouls, but more importantly it provides the perfect opportunity to satisfy sweet-tooth cravings. Individually wrapped, store-bought candies have always been a staple for kids at Halloween parties, but what about the adults?
Grownups can start their quest for Halloween treats with a visit to a local farmers market, pick up some of their favorite fresh apples, and then give this recipe from our friends at Nielsen-Massey Vanillas a try. Their Vanilla Cinnamon Apples will add an element of sophistication to this year’s festivities and are sure to have guests lining up for seconds. The recipe combines the savory flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste with the delicious tart taste of fall apples to create a treat that is overflowing with gooey goodness.
Just don’t forget the napkins!
Vanilla Cinnamon Apples
Ingredients for 4 Servings
• 4 Baking apples
• 3 Tablespoons butter
• ¾ Cup firmly packed dark brown sugar
• 1 Teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
• 1½ Teaspoon cinnamon
• ¼ Teaspoon allspice
• 1 Tablespoon brandy
• ¼ Cup raisins
• ¼ Cup walnuts
• Pinch of salt
Preparation
1. Preheat the oven to 350 degrees. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.
2. Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
To learn more about our friends vanillas, go to: Nielsen-Massey Vanillas
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Apples (©photo by Scott M. Liddel, courtesy of morgueFile.com)
Apples abound in America this time of year. Red Delicious, Golden Delicious, Granny Smith, Fuji, and McIntosh are just some of the most popular of the 2,500 known varieties of apples grown in the United States. What to do when faced with such abundance? Make preserves of course.
For a little instruction on how to do that we turned to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile and it’s a wonderful place to go for a date!
Melissa likes to use the Granny Smith apple as a natural source of pectin. She writes in her book that “you can play around with the ingredients as much as you like, but use this recipe as a guide.” She also cautions about something she learned from experience, “taking on too much fruit!” Try to limit yourself to 10 pounds of fruit or less. This is a simple recipe that can be a lot of fun and leave you with delicious treats for some time to come.
Ingredients for About 1 Quart
• 8 Cups peeled & sliced fruit of your choice, e/g pears. peaches, etc. (2 dry quarts)
• 2 Cups peeled & cubed Granny Smith apples (2 to 3 apples cut into ¼ to ½–inch pieces)
• 2 Cups sugar
• ¼ Cup fresh lemon and/or orange juice
• 2 Tablespoons freshly grated citrus zest
Preparation
1. In an 8-quart heavy-bottomed saucepan over medium heat, combine the fruit, apples, sugar, juice, and zest. Cook until the mixture reaches 212 degrees F on a candy thermometer, stirring often to prevent scorching. You may mash the fruit slightly with a potato masher, if necessary. Once the preserves have reached 212 degrees F, continue to cook for 30 minutes more, stirring often, until thick. You can check the consistency by placing a dollop on a plate and setting it in the freezer until just cool. If it is runny, continue cooking; if it is thick, you’re good to go.
2. Can the fruit in clean canning jars as directed by the manufacturer, or cool to room temperature, tightly cover, and refrigerate for up to 2 weeks, or freeze up to 6 months.
To learn more about Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
7 Apples (photo by Álvaro Daniel González Lamarque, courtesy of morguefile.com)
A visit to the local supermarket and the farmers market made it clear that we remain in the thick of America’s apple harvest season. Both markets are bursting with a wonderful variety of fresh apples, not to mention newly-pressed, mouth-watering cider.
The continued abundance has us once again turning for apple recipe ideas to Melissa Murphy’s wonderful book, “The Sweet Melissa Baking Book.” Melissa is the founder of one of New York City’s most cherished neighborhood bakeries. She writes in her book, “Apple crumbles are one of the easiest desserts to put together. Just peel and slice the apples, mix the pecan crumble ingredients together and sprinkle them over the top, and pop the crumble into the oven.”
Next time you find yourself in the Cobble Hill section of Brooklyn we highly recommend you pay a visit to her award-winning Sweet Melissa’s Patisseries at 276 Court Street. Just the aroma makes the visit worthwhile. Follow Melissa’s guidance for this recipe and everyone in your house will savor the aroma while it bakes!
Ingredients
For the Apple Orchard Filling
• 7 Large tart apples (roughly 3 pounds), peeled, cored, and cut into 1/4-inch slices (a combination of Macouns, McIntoch, Golden Delicious, and Granny Smiths is great!)
• Juice of 1 lemon
• 1 Cup sugar
• 1/2 Teaspoon ground cinnamon
• 1 Tablespoon all-purpose flour
For the Pecan Crumble
• 3/4 Cup pecan pieces
• 3/4 Cup plus 2 tablespoons all-purpose flour
• 3/4 Cup firmly packed light brown sugar
• 3/4 Cup Teaspoon salt
• Pinch freshly grated nutmeg
• 1/8 Teaspoon ground allspice
• 8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
Preparation
Before you start, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Lightly butter a 10-inch deep-dish baking dish or 2-quart ovenproof casserole. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling
1. In a large bowl, stir together the apples and lemon juice. Sprinkle the sugar, cinnamon, and flour over the apples, and stir to combine.
2. Pour the apples into the baking dish.
To Make the Crumble
1. In a large bowl, stir together the pecans, flour, brown sugar, salt, nutmeg, and allspice. Stir in the melted butter.
2. Spread the crumble over the apples.
To Complete the Crumble
1. Place the baking dish on the prepared cookie sheet. Bake for 1 hour and 20 minutes, or until the juices are bubbling and thick.
2. Remove to a wire rack to cool before serving. Serve warm with whipped cream.
Some final words from Melissa, “Fruit crumbles are best eaten the day they are baked, but they do keep better in the refrigerator than pies (no crust!) They can last up to 2 days. Wrap with plastic wrap or aluminum foil. Unwrap to warm in the oven or microwave for 30 seconds before serving.”
To learn more about Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Citrus Salad (photo courtesy of Bartleby Press)
Chef Jacques Haeringer recommends a relaxing, light meal served alfresco after a long hot day and his Citrus Salad with Ginger Recipe offers either a refreshing appetizer or a flavorful dessert for just such an occasion.
Dining outside on a clear warm evening is a lovely way to end a hot day. Eating alfresco lends a festive air to any meal. Maybe you are planning a picnic supper for an outdoor concert, a romantic boat ride, a romantic meal on your balcony or just out in your backyard. “Romantic meals are a tradition at L’Auberge Chez François,” explains Chef Jacques.
“It’s a tradition based on our philosophy that life’s memorable moments are not complete without a festive meal. The food maybe delicious, but it is the thought and energy you put into preparing and serving a meal that is romantic and special.”.
Chef Jacques suggests you serve his recipe with a delicious non-alcoholic beverage like a sparkling apple cider, or a nice sparkling wine or Champagne
Citrus Salad with Ginger Recipe
Ingredients for 2 Servings
• 2 Oranges
• 2 Small grapefruits
• 1 Banana
• 1 Teaspoon finely chopped fresh ginger
• 2 Tablespoons evaporated cane juice
Preparation
1. Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice the banana into 1/4 inch rounds.
2. Place the prepared fruit in a bowl. Add the ginger and sweetener. Allow to marinate in the refrigerator for at least 1/2 hour before serving. Garnish with mint leaves.
Variation: Sweeten with honey
Ginger is credited with aiding in digestion, improving circulation, and even protecting against motion sickness.
Copyright Chef Jacques Haeringer from Two for Tonight, Bartleby Press; $26.95; ISBN: 0-910155-43-7
For more recipes from Chef Jacques have a look at his book, go to: Two for Tonight: Pure Romance from L'Auberge Chez Francois
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Strawberry Fields Cake with Buttercream Frosting (photo courtesy of Book Publishing Company)
This recipe for Strawberry Fields Cake with Unbeatable Buttercream Frosting is Sharon Valencik’s vegan take on strawberry shortcake. It is a really simple way to dress up vanilla cake to impress your guests. Try it when extra-sweet strawberries are in season.
Sharon comes from a lineage of artistic chef matriarchs and has been baking since the age of 5. This recipe comes from her newly released book, “Sweet Utopia: Simply Stunning Vegan Desserts” from Book Publishing Company. The book is a delicious resource (with beautiful photos) for folks allergic to eggs, those avoiding cholesterol and limiting saturated fat, anyone who wants to live more lightly on the planet, or dessert connoisseurs looking for a new twist on old favorites.
Sharon invented the colorful frosting out of necessity when she had to make Valentine’s Day cupcakes for my son’s school and didn’t want to use food coloring. Instead, she relied on the power of beets for a brilliant effect. Tastes as good as it looks!
Ingredients for 12 Servings
Strawberry Fields Vamilla Cake
• 2 Pounds fresh strawberries, hulled and sliced
• 2 ½ Cups all-purpose flour
• 2 Teaspoons baking powder
• ½ Teaspoon baking soda
• 2 Cups powdered sugar
• ½ Cup vegan butter substitute, at room temperature
• 1 ¾ Cups soymilk
• 2 Tablespoons lemon juice
• 2 Teaspoons grated lemon peel
• 1 Tablespoon vanilla extract
• 1 Teaspoon white vinegar
Buttercream Frosting
• 4 Cups powdered sugar
• 1 1/3 Cups vegan butter substitute, slightly softened but not at room temperature
• 2 Tablespoons plus
• 2 Teaspoons beet juice (use canned or fresh juice)
• 1 1/4 Teaspoons vanilla extract
Preparation
Strawberry Fields Vamilla Cake
1. Preheat the oven to 350 degrees Farenheit and oil and flour two 8-inch round cake pans. Combine the flour, baking powder, and baking soda in a bowl. In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until smooth. Beat in the soymilk, lemon juice, lemon peal, vanilla extract, and vinegar. Stir in the flour mixture and mix until just combined, making sure there are3 no lumps.
2. Pour evenly into the prepared pans. Bake for about 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Cool on racks.
Buttercream Frosting
1. To make the frosting, combine all the ingredients in a food processor or blender and process until creamy. Refrigerate until ready to use.
2. To assemble, remove the cooled cakes from the pans. Spread about one-third of the frosting over 1 of the cakes and arrange half of the strawberries over it. Place the second layer on top of the strawberries and spread the remaining frosting over the top and sides of the cake. Decorate the top and sides of the cake with the remaining strawberries. Cover and store in the refrigerator. Serve as soon as possible.
Note: You can prepare the frosting up to a day in advance. Spoon it into a large zipper-lock plastic bag and store it in the refrigerator. When you are ready to frost the cake, cut a small slit in a corner of the bag and squeeze the frosting onto the cake.
To learn more about Sharon’s terrific new book, go to: Sweet Utopia: Simply Stunning Vegan Desserts
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Peach Tree (photo by Álvaro Daniel González Lamarque, courtesy of morgueFile.com)
Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has a terrific book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a recipe from her book that was inspired by her family’s purchases from the farm stand at Briermere Farm on the North Fork of Long Island. On the way home from their summer house the family would “stop to stretch and pick up fresh vegetables and a couple of their homemade pies.” Melissa writes, "Their peach raspberry pie alone made the entire trip worthwhile.” This recipe is Melissa’s take on that old family favorite.
Ingredients for One 10-Inch Pie
For the Piecrust see the Flaky Pie Dough recipe on page 137 of Melissa’s book, use your own recipe or purchase one ready for the oven.
For Peach Raspberry Pie Filling
• ¾ Cup sugar, plus 2 teaspoons for sprinkling
• 2 Tablespoons cornstarch
• 2 Tablespoons tapioca pearls, ground to flour in a spice grinder
• 1/8 Teaspoon of salt
• 6 Cups peeled & sliced ripe peaches (about 3¼ pounds)
• 1 Dry pint fresh raspberries
• Finely grated zest of 1 lemon
For the Egg Wash
• 1 Large egg
• 2 Tablespoons heavy cream
• 1 Pinch of kosher salt
Preparation
1. Roll out the pie dough into two rounds, 14 inches wide and ¼ inch thick. Gently fit onto a 10-inch pie plate, and lay the other flat on a cookie sheet lined with parchment paper or aluminum foil. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
2. Before you make the filling, position a rack in the bottom third of your oven. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or aluminum foil.
To Make the Filling:
1. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
2. In a large bowl, stir together the peaches, raspberries, and zest. Sprinkle the sugar mixture over the fruit and stir gently to combine.
3. Pour the fruit mixture into the unbaked pie shell.
4. Place the second dough layer over the filled pie shell. Fold under the edge and crimp.
To Complete the Pie:
1. For the egg wash: Using a fork, combine the egg with the heavy cream and salt.
2. Brush the top crust with the egg wash and sprinkle with the 2 teaspoons of sugar. Cut 4 steam vents in the top crust.
3. Place pie plate on the prepared cookie sheet. Bake for 1 hour and 45 minutes, or until the juices are bubbling and thick. Remove to a wire rack to cool to room temperature before serving.
Melissa says, “Fresh fruit pies are best eaten the day they are baked. This pie tastes great with freshly whipped cream (page 131).”
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Strawberries (photo by Ken Hammond, courtesy of USDA)
Written by Rachel Dreskin Fingerman, Seasonal Brooklyn
It is officially strawberry time here in the Northeast. If you take a trip to the farmers market this week you'll almost certainly see rows and rows of neatly lined up cartons filled with bright red, fragrant little berries. If you're a big strawberry fan, now is the time to go a little crazy. They are just so good and so sweet right now. Plus, buying strawberries while they are in season usually results in a lower price point as well. Win, win.
Also, strawberries are an excellent source of vitamin C and flavonoids. Makes them just a little sweeter, doesn't it?
When choosing strawberries, look for berries that are firm and fragrant with bright green tops and little or no white flesh (strawberries do not continue ripening after they are picked). Check the carton for any staining, as staining can be the sign of a mushy berry or over ripeness. They perish quickly, so store them in the refrigerator wrapped in or on paper towels. Wash them just before you are going to eat them and do not remove the stems until after they are cleaned (removing the stems before washing will allow water to seep into the berry, causing it to loose some of its vitamin C content and become waterlogged).
When making jam, the rule of thumb is to use 1 part fruit to 1 part sugar but I tend to use a little more fruit than sugar to cut back on the sweetness. But don't cut back too much, not enough sugar will inhibit the jam from thickening properly. And lemon juice and zest also help to balance out the sweetness.
So, if you find yourself with an excess of strawberries, and limited time to utilize/consume them, go ahead and make this jam. And this jam is the jam (sorry, had to). It's a great way to extend the shelf life of the berries. This recipe is so simple, I'm almost embarrassed to post it, but what the heck? It makes pretty darn good jam.
Pot of Jam (photo courtesy of Seasonal Brooklyn)
Ingredients
• 2 Pints fresh strawberries, stems remove & halved
• 2 Cups sugar
• 1 Lemon, zest & juice
Preparation
1. Combine sugar, lemon juice and zest and cook on stove top over the lowest possible flame until the sugar is completely dissolved (about 10 minutes). Add in the halved strawberries and cook for 35-45 minutes over low heat or until the strawberries have broken down and the mixture starts to thicken. If the strawberry pieces are still a little big, feel free to give it break them up a little with a potato masher.
2. To test for doneness, pour a small amount of the boiling jam onto a cold plate and place it in the refrigerator for a few minutes. If the jam gels, it is ready. Pour into jars and either refrigerate and use within a week or preserve by following canning guidelines (How to Can Food).
Rachel Dreskin Fingerman
To visit Rachel’s excellent blog for more recipes and tips on fresh, seasonal cooking, go to: Seasonal Brooklyn
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Southern Chocolate Turtle Cake (photo courtesy of Oxmoor House, Inc.)
Know a special Dad with a sweet tooth? Then here is an easy recipe for showing him some love by baking a Southern Classic, a deliciously gooey Chocolate Turtle Cake. A quick trip to your local supermarket should get you everything you need.
It comes courtesy of our friends at Southern Living magazine who have included it in their new book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.”
They offer this mouth-watering description, “A simple sweet caramel filling and turtle candies sandwiched between fudgy brownielike cake layers and frosted with dark chocolate come together in this ultimate dessert splurge.”
Ingredients for 15 Servings
• 1 (18.25-ounce) Package devil’s food cake mix
• 1 (3.9-ounce) Package chocolate instant pudding mix
• 3 Large eggs
• 1¼ Cup milk
• 1 Cup canola oil
• 1 Teaspoon vanilla extract
• 1 Teaspoon chocolate extract
• 1 Teaspoon instant coffee granules
• 1 (6-ounce) package semisweet chocolate morsels
• 1 Cup chopped pecans
• 1 (16-ounce) container ready-to-spread cream cheese frosting
• ½ Cup canned dulce de leche
• 2 (7-ounce) Package turtle candies
• 1 (16-ounce) can ready-to-spread chocolate fudge frosting
• 1 (12-ounce) jar dulce de leche ice cream topping
• 1 Cup pecan halves
Preparation
1. Preheat oven to 350 degrees. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix, pudding mix, eggs, milk, oil, vanilla extract, chocolate extract
and coffee granules at low speed with an electric mixer for 1 minute; then beat at medium speed for 2 minutes. Fold in chocolate morsels and chopped pecans. Pour batter into pans.
3. Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pans on wire racks, and cool completely (about 1 hour). Wrap and chill cake layers at least 1 hour.
4. Whisk together cream cheese frosting and canned dulce de leche in a small bowl until well blended. Set aside. Cut 6 turtle candies in half, and set aside for garnish. Dice remaining turtle candies.
5. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with ½ cup cream cheese frosting blended with canned dulce de leche; sprinkle with one-third diced turtle candies. Repeat procedure twice. Place final cake layer on top of cake, cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, drizzle dulce de leche ice cream topping over the top of the cake. Garnish with remaining halved turtle candies and pecan halves. Store in refrigerator.
Note: The recipe was tested with 2 dulce de leche products: canned and jarred. The canned product is by Nestle and available in a 14-ounce can. It’s quite thick, and when blended with ready-to-spread cream cheese frosting it makes a rich caramel-flavored filling. Find it in the supermarket with the Mexican ingredients. The jarred dulce de leche ice cream topping is perfect for drizzling over the finished cake. Find it in the supermarket with other ice cream toppings.
To learn more about the book from which this recipe was taken (page 14), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Triple-Decker Strawberry Cake (photo courtesy of Oxmoor House, Inc.)
Strawberry lovers are in luck this time of year, as you can get them fresh almost anywhere in the U.S. Combine that with the fact that Father's Day is on its way and it seemed like a great time to present this recipe for those who want to show Dad some love with cake.
The recipe comes from our friends at always excellent Southern Living magazine. They have included it in a new book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.” They wrote, "This Cake from Anne Byrn, aka The Cake Mix Doctor, is so good no one will know it’s not made from scratch. We doubled the frosting called for in Anne’s original recipe to add extra richness."
Make this for a special Dad and he will be reminded that he is a rich man indeed.
Ingredients for 12 Servings
• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Buttercream Frosting (see below)
• Garnish with whole and halved strawberries
Preparation
1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
Note: This recipe was tested at Southern Living using Betty Crocker Supermoist Cake Mix, White. The recipe for the Strawberry Tart shown in the photo is on page 186 of the new book.
To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
Strawberry Buttercream Frosting
Ingredients
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)
To learn more about the book from which this recipe was taken (page 43), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Mississippi Mud Cake (photo courtesy of Oxmoor House, Inc.)
There used to be a wonderful, southern-flavored bakery just down the street and their Mississippi Mud Cake was sensational. Success forced a move to more distant quarters, but as luck would have it, Southern Living magazine has come out with a book offering this gem of a recipe. It’s simple enough for the most casual home baker and sure to satisy a sweet tooth of any age.
Here’s what our friends at Southern Living have to say about it:
Just like the banks of the Mississippi River, this cake is ooey, gooey, and chocolate brown. The original Mississippi mud cake is thought to have been created by World War II-era cooks who found a way to use available ingredients to make a dense chocolate.
It seems even wartime shortages had a silver lining. If you have one or more small helpers in your kitchen, expect plenty of enthusiasm when it comes time to lick the bowls clean. Small fingers will make short work of it!
Ingredients for 15 Servings
• 1 Cup chopped pecans
• 1 Cup butter
• 1 4-ounce semisweet chocolate baking bar, chopped
• 2 Cups sugar
• 1½ Cups all-purpose flour
• ½ Cup unsweetened cocoa
• 4 Large eggs
• 1 Teaspoon vanilla extract
• ¾ Teaspoon salt
• 1 10.5-ounce bag miniature marshmallows
Preparation
1. Preheat oven to 350 degrees. Place pecans in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant.
2. Microwave 1 cup of butter and the chocolate bar in a large microwave-safe glass bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk sugar and the next 5 ingredients into the chocolate mixture. Pour batter into a greased 15- x 10-inch jelly-roll pan.
3. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting (see below), and sprinkle evenly with toasted pecans.
Chocolate Frosting
Ingredients
• ½ Cups butter
• 1/3 Cup milk
• ¼ Cup unsweetened cocoa
• 1 16-ounce package powdered sugar
• 1 Teaspoon vanilla extract
Preparation
1. Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil, whisking constantly. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla. Use immediately.
Note: To thin the frosting, add 1 Tablespoon of milk. To serve remaining Chocolate Frosting over pound cake or ice cream, microwave frosting in a medium-size microwave-safe glass bowl at HIGH for 15 seconds or until warm.
To learn more about the book from which this recipe was taken (page 73), go to: Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More
Need a gift for a home baker? Have a look at a lovely gift box of premium American Black Walnuts & Native Pecans: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Love chocolate cake but not the calories that come with it? Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this sweet indulgence that won’t hurt your waistline.
Here’s what Chef Stephen has to say about his recipe:
If you love dark chocolate, you will love the taste and texture of this Chocolate Cake and Chocolate Icing. The traditional recipe calls for 2 cups of sugar for the cake. This recipe calls for 11/3 cups of Xagave. The traditional icing calls for 3 cups of powdered sugar and our recipe uses 2/3 cup of Xagave. You save 1,200 calories over the traditional sugar recipe, and the Xagave recipe tastes better and has a better texture.
Ingredients
Chocolate Icing:
• 2/3 Cup Xagave
• 1 Stick butter (1/2 cup)
• 1/3 Cup cream, milk or hot water (use cream for more of a milk chocolate flavor)
• 2/3 Cup cocoa
Cake:
Dry Ingredients
• 1 3/4 Cup whole wheat pastry flour
• 3/4 Cup cocoa (Hershey’s or another brand)
• 1 1/2 Teaspoon baking powder
• 1 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
Wet Ingredients
• 1 1/3 Cup of Xagave
• 2 Eggs
• 1 Cup milk
• 1/2 Cup vegetable oil (or canola)
• 2 Teaspoon vanilla
• 1 Cup water (boiling)
Preparation
Preparation of Cake
1. Preheat oven to 325°F.
2. Combine dry ingredients. Mix wet ingredients - mixing the hot water in last. Beat with hand mixer for 2 minutes. Batter will be thin.
3. Pour batter into either two 9 inch rounds or one 9x13 inch pan (or you can make cupcakes – filling each about 2/3 full).
4. Bake for 30 to 35 minutes or until toothpick inserted in middle comes out clean. Let cool for 30 minutes before icing
Preparation of Icing
1. Mix cream and cocoa with hand mixer or in a blender until smooth and creamy.
2. Add butter and Xagave and blend with hand mixer (or in a blender) for another minute or two until smooth.
3. Refrigerate icing while cake is cooking and cooling. Spread icing on cake after cake has cooled.
Tips and Notes:
For the icing, we recommend blending the cocoa, cream, butter and Xagave in a blender until creamy smooth. In the icing, if you use water or milk in lieu of cream, the icing will be a da rk chocolate flavor. I prefer the dark chocolate – as will most adults, but children prefer the milk chocolate flavor. Both are delicious.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Birches in Winter (photo by Harri, courtesy of morgueFile.com)
Local temperatures in the high 50s accompanied by brilliant sunshine are making it easy to forget that it is still winter here in the Northeast. New York State’s Maple Weekend, when sugarhouses across the state will be inviting the public to visit and see sap boiled into maple syrup, is a popular late winter event, but it doesn’t begin until March 20th.
Still, the recent fine weather had me combing for recipes that might provide energy boosts for outdoor activities that were impossible during recent snow storms. I delved into 'Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body' by Stephanie Tourles, who previously authored ''Organic Body Care Recipes. '
This recipe caught my attention as I believe maple syrup is supreme among sweeteners. Stephanie writes about her creation:
These sticky and chewy treats will remind you of chilled oatmeal cookie dough. Maple Syrup - one of the sweeteners in the recipe – is not raw, but if its scrumptious flavor will encourage your friends and family to eat more raw snacks, then why not use it on occasion? Children will especially love this recipe and benefit from the sustained energy these goodies provide.
So thank you Stephanie for a sweet treat that is full of good energy and simple enough to make that children can serve as chef’s helpers!
Ingredients for About 24 Squares
• 10 Medjool dates, pitted and chopped (about 1 cup)
• 1 Cup raw cashews
• ½ Cup raw oats
• ¼ Cup maple syrup
• ¼ Teaspoon ground cinnamon
• Pinch of sea salt
• Coconut oil, raw and unrefined (for greasing pan)
Preparation
1. Put the dates, cashews, oats, maple syrup, cinnamon and salt in a food processor. Blend until a cohesive, sticky dough forms, about 30 seconds. It will look and taste similar to oatmeal cookie dough.
2. Coat the bottom of an 8-inch square pan with coconut oil or line with waxed paper. Spread the mixture in the pan to an approximate thickness of ½ inch. If your fingers get too sticky, dampen them to help pat the dough into the pan.
3. Cover and freeze for 4 hours, until the dough is relatively firm. Remove from the freezer and cut into 1½-inch squares.
4. Store the squares in a tightly sealed container in the freezer for up to 2 months. They will have a nice, stiff “chew” when eaten directly from the freezer, so don’t worry about breaking your teeth! If allowed to thaw, they will become too soft and sticky.
To learn more about Stephanie Tourles' fine book, go to: Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body
If you can’t get to a sugarhouse but want some of Upstate New York's fine syrup go to: 100% Pure Organic Maple Syrup
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
You’ve heard of chocolate dipped strawberries, well this is the reverse. Kids of all ages love to make them, so they are a perfect treat for Valentine’s Day! Chef Stephen Richards, the recipe’s creator, struggles with his weight, and has a family history of diabetes. But he loves to eat, cook and live, and he didn’t like denying himself a delicious dessert to keep his diet healthy. After all, there’s no better way to celebrate life than with great tasting food.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Three simple ingredients are the primary culprits when it comes to unhealthy weight gain: sugar, high fructose corn syrup and white flour. All of those ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created this chocolate sauce recipe for a sweet little indulgence that won’t hurt your waistline.
Ingredients
• Large Strawberries
• 1 Cup cocoa
• 1/2 Teaspoon vanilla
• 1 Cup water
• 1 Cup Xagave
• 2 Tablespoon powdered milk (optional)
• 1 - 2 Tablespoons Ultra Gel (optional)
Preparation
1. Mix the cocoa, vanilla and hot water with electric beater until smooth. Add Xagave and blend.
2. Remove stems to create a hole in the strawberry. Fill the strawberry with Xagave Chocolate Syrup.
Tips and Notes: Use in chocolate milk, hot chocolate or drizzle over fruit and ice cream. For a thicker milk chocolate syrup, add powdered milk and Ultra Gel*. Serving size: 1 Tablespoon.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(© Images courtesy of BetterBody Foods & Nutrition, LLC)
Tired of denying yourself such sweet treats as a nice slice of cheesecake because you’re worried about gaining weight? Chef Stephen Richards felt the same way, like most, he struggles with his weight. His family history includes diabetes on both his mother and his father’s side. Yet, he loves to eat, cook and live. After all, life is a celebration and there is no better way to celebrate than with great tasting food that is both healthy and delicious.
A couple of years ago, Stephen was introduced to agave nectar and began to research it. He flew to the region in Mexico where it is grown and spent time with the growers and processors, learning about the product and its benefits. He engaged medical doctors to study the claims being made and explored hundreds of recipes on his own. After several years, he developed Xagave, a natural and organic blend from several agave plants that incorporates the best of taste, texture and health benefits that this wonderful plant has to offer.
Obesity is the primary cause of the three major chronic diseases of diabetes, heart disease and cancer that are plaguing the U.S. Three simple ingredients are the primary cause of obesity: sugar, high fructose corn syrup and white flour. All of these ingredients are highly caloric foods, with a high Glycemic Index and no nutritional value. Xagave is sweeter than sugar, so you use less and save calories, and it is a low GI food with inulin, a fiber, that moderates blood sugar levels and leaves you feeling more satisfied. You eat less and feel more satisfied. By using Xagave, Stephen has created the cheesecake recipe below for a little splurge that won’t hurt your waistline.
Ingredients
Crust:
• 1 Cup whole wheat pastry flour
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1/3 Cup butter
• 2 Tablespoon milk
• 2 Tablespoon Xagave
Filling:
• 8 Ounces cream cheese
• 1 Cup Xagave
• 3 Tablespoon flour
• 1 Teaspoon grated lemon peel (lemon zest)
• 1/4 Teaspoon salt
• 1 Teaspoon vanilla
• 6 Eggs
• 1/4 Cup light cream or milk
Preparation
1. Heat oven to 450°F.
2. Crust: In large bowl, combine first 4 ingredients (flour, baking powder, salt and butter); blend until crumbly. Combine milk and Xagave and sprinkle over mixture until dough is just moist enough to hold together. Form into a ball. Press mixture over bottom and 2½ inches up side of 9-inch spring form pan. Chill.
3. Filling: In a large bowl, beat cream cheese until creamy. Add Xagave, flour, lemon zest, salt and vanilla; beat well. Add eggs, one at a time, beating well after each. Blend in cream. Pour filling into prepared pan. Bake at 450°F for 10 minutes; reduce heat to 200°F and bake for 60 to 70 minutes or until filling is almost set or golden brown. Cool. Refrigerate for several hours or overnight before serving. Serve plain or with Strawberry or Berry Topping and Xagave Sweetened Whipped Cream.
Stephen & Corrie Richards
To learn more about Xagave and the book Chef Stephen Richards has authored, Delicious Meets Nutritious, the company’s web site: BetterBody Foods & Nutrition
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Cocoa Fruit (photo by Sanjay Pindiyath, courtesy of morgueFile.com)
A visit to the cookbook section of a major bookstore offered the very pleasant surprise of seeing Melissa Murphy’s ‘The Sweet Melissa Baking Book’ getting prominently displayed. Her Sweet Melissa Patisserie in the Cobble Hill area of Brooklyn has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” It was just great to see a baker beloved by locals getting some national attention at a big bookstore.
The book is a terrific help to baking enthusiasts looking to turn out great desserts at home, offering scores of mouth-watering baking recipes, and the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking. She dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served!
Melissa writes about her chocolate pudding recipe, “I used to make this when I worked at Home restaurant, in the West Village of Manhattan, around 1996. Home became famous for this chocolate pudding. It was so thick and creamy on your tongue, one of the richest desserts I have ever eaten--and one of the best.”
Ingredients for 6 Servings
• 3 Cups heavy cream
• ¼ Cup plus 1 tablespoon sugar
• 2 ¼ Ounces best-quality semisweet (58%) chocolate, finely chopped (about ½ cup)
• 5 Large egg yolks
• ½ Teaspoon salt
• ¼ Teaspoon pure vanilla extract
Preparation
Before you start, position a rack in the center of your oven. Preheat the oven to 300 degrees F. Place 6-ounce ramekins in a 9 x 13-inch roasting pan.
1. In a medium, heavy-bottomed saucepan, bring the cream and about half of the sugar to scalding, or until the milk is steaming and tiny bubbles have formed along the edges. Do not boil.
2. Place the chopped chocolate in a medium-sized bowl. Pour enough scalding cream over the chocolate to cover. Let sit for 5 minutes and then whisk until smooth. Pour the remaining cream over the chocolate and whisk until smooth.
3. In a large bowl, gently whish together the egg yolks, the remaining half of the sugar, the salt, and vanilla until smooth. Temper the chocolate cream into the yolk mixture, pouring it little by little and whisking all the while. Strain the mixture into a clean pitcher and skim off any bubbles with a spoon.
4. Pour the mixture into the prepared ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins. Cover the pan with aluminum foil. Bake 50 to 60 minutes, or until just set. Begin checking after 45 minutes. When gently shaken, a pudding should no longer look liquidy; it will move as one mass (albeit somewhat jiggly) and register 150 to 155 degrees F on an instant-read thermometer. Remove to a wire rack to cool to room temperature in the water bath. Remove the ramekins from the pan and refrigerate, uncovered, until cool. Cover with plastic wrap and chill for several hours to overnight before serving.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Almond Blossoms (photo by Derek Benjamin Lilly, courtesy of morguefile.com)
Introducing kids to the fun of cooking will lead to healthier lives later in life. This recipe comes from our friends at the Organic Valley Family of Farms and they described it as, "Simple and elegant, fun to make and bake with the kids." Well, the kids had a lot of fun, and we loved eating these yummy cookies still slightly warm from the oven.
Organic Valley is a farmer-owned coop that says, “We think it's a simple truth. The earth's most delicious, most healthful foods are made when farmers work in harmony with nature.” The organization started with 7 farmers forming an organic cooperative in 1988. Today, more than 1,200 family farms are members and their high standards shine through in their delicious, award-winning, certified organic foods.
Oh, the folks from Organic Valley said these cookies, "Must be served with a glass of Organic Valley Milk!" We did and they were right.
Ingredients for 36 Cookies
• 1 ¼ Almonds (can substitute American Black Walnuts)
• 1 ¼ Cups quick cooking oats
• 1 Cup all-purpose flour (can substitute spelt flour)
• ¼ Teaspoon sea salt
• 1 Stick Organic Valley Unsalted Cultured Butter
• ½ Cup brown sugar
• 1 Organic Valley Grade A Extra Large Brown Egg
• ½ Teaspoon almond extract
• 1 ½ Teaspoons vanilla extract
• ½ Cup Heidi's Organic Raspberry Jam
Preparation
1. Preheat the oven to 350 degrees. Lightly grease two baking sheets with Organic Valley Cultured Butter. Place the almonds (or walnuts) in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a shallow bowl and set aside. In yet another bowl, cream the butter and brown sugar together until light and creamy. With an electric mixer, beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the almond and vanilla extracts. At low speed, add the oat mixture, mixing just until blended.
2. Roll small pieces of dough into 1-inch balls. Roll one of the balls in the ground almonds, coating it completely. Place the ball on a greased baking sheet and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about ½ teaspoon of the raspberry jam into the thumbprint, filling it. (Be careful to keep young helpers from adding too much jam.) Repeat with the remaining dough balls, arranging them 1 ½ inches apart on the baking sheets. Bake the cookies, one sheet at a time, for about 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.
Copyright by Organic Valley Family of Farms ©
To visit the web site of the farmers' coop go to: Organic Valley Family of Farms
You can order our favorite organic raspberry jams from Heidi's Raspberry Farm in New Mexico by clicking on any of the following:
Organic Raspberry Jam
Organic Raspberry Ginger Jam
Organic Raspberry Red Chile Jam
Organic Raspberry Red Chile & Ginger Jam
If you can’t decide on one get them all:
New Mexico Organic Raspberry Jams Variety Mix
If you'd like to try this recipe using American Black Walnuts, the "Ultimate Nut", go to:
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
(Images courtesy of The Mast Farm Inn)
This luscious dessert recipe comes courtesy of our friends at The Mast Farm Inn, a world renowned mountain inn and restaurant in the Valle Crucis Historical District of Watauga County, North Carolina, where guests have been welcomed since the 1800s. Located in a serene rural valley surrounded by mountains, rivers and streams, the green Inn’s doings are truly a family affair. It is owned and managed by sisters Sandra Deschamps Siano and Danielle Deschamps, who are ably assisted by a host of family members.
The family runs the Inn by adhering to principles of sustainability and environmentally sound practices. The gourmet meals served at the Inn’s Simplicity restaurant are created with food as local, fresh, natural and organic as they can make it. In the growing season, the ingredients include produce from the Inn’s own organic garden. Pasture raised meats, free-range dairy and eggs are purchased as much as possible from local organic farmers and growers. Out of season the dining is still as natural and organic as they can make it, using ingredients that may come from further away, but still don’t include dangerous chemicals.
The History of Hummingbird Cake
Hummingbird Cake is such a lovely name that it makes you wonder about its origin. It does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Ingredients & Shopping List
Cake
• 3 Cups all-purpose flour
• 2 Cups granulated sugar
• 1 Teaspoon baking soda
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoons salt
• 2 Cups mashed ripe bananas
• 1 Cup drained crushed pineapple
• 1 1/4 Cups vegetable oil
• 3 Large eggs at room temperature
• 1 1/2 Teaspoons vanilla extract
• 1 Cup (4 ounces) finely chopped pecans
Icing
• 8 Ounces cream cheese (at room temperature)
• 1/2 Cup (1 stick) butter (at room temperature)
• 5 Cups confectioners' sugar sifted
• 2 Teaspoons vanilla extract
Instructions & Process
Cake
1. Sift together flour, baking soda, cinnamon, salt set aside
2. Cream together the sugar and vegetable oil
3. Add one egg at a time
4. Add the vanilla
5. Then add the bananas, and the pineapple
6. Add in three parts the flour mixture
7. Grease three 9-inch pans and pour the cake mixture in each
8. Cook at 350 degrees for 30 minutes
Icing on the Cake
1. Cream the cream cheese and butter
2. Add the confectioners' sugar
3. Add the vanilla extract
What To Be Careful Of!
As soon as batter is ready put in oven right away
The Mast Farm Inn was listed in the National Register of Historic Places in 1972, as "one of the most complete and best preserved groups of nineteenth century farm buildings in western North Carolina."
To visit the Inn’s web site for more information go to: The Mast Farm Inn
If you know someone who likes to do his or her baking using the finest ingredients you can purchase a wonderful gift at: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
 
Marina Marchese is passionate about the culinary delights of honey. She believes each bottle of her artisanal honey is a gourmet food and can be tasted and evaluated much like wine. Each has a unique flavor profile dictated by the terroir, the unique combination of geographic location, climate, soil and temperature which gives every honey its complex composition and individual personality.
Besides founding Red Bee, her boutique honeybee farm in Connecticut, Marina has had her designs grace the cover of WWD, appear in Victoria Magazine and on the cover of American Bee Journal. Her love of honeybees and painting has led her to the ancient technique of painting with beeswax, made popular by the Etruscans. She's also completed her first book, "Honeybee: Lessons from an Accidental Beekeeper", about beekeeping and artisanal honey, which is scheduled to be released in September of 2009.
Despite her incredibly busy life, Marina was kind enough to provide us with her recipe for Honey Almond Biscotti:
Ingredients for 36 Cookies
• 1/2 Cup butter or margarine, softened
• 3/4 Cup Red Bee Spring Clover Honey
• 2 Large eggs
• 1 Teaspoon vanilla extract
• 3 1/2 Cups of all-purpose flour
• 2 Teaspoons of aniseeds
• 2 Teaspoons ground cinnamon
• 1/2 Teaspoons baking powder
• 1/2 Teaspoons salt
• 1/4 Teaspoon baking soda
• 1/4 Teaspoon dried cranberries
• 3/4 Cup dried slivered almonds
Preparation
1. Preheat oven to 350 degrees.
2. Using electric mixture, beat butter until light; gradually add honey, eggs and vanilla, beating until smooth. In a small bowl, combine flour, anise seeds, cinnamon, baking powder, salt, baking soda; gradually add to honey mixture, mixing well. Stir in cranberries and almonds.
3. Shape dough into two 10” x 3” x 1” logs on greased baking sheet. Bake for 20 minutes or until light golden brown. Remove from oven to wire rack, cool 5 minutes. Reduce oven to 300 degrees. Transfer logs to cutting board. Cut each log into 1/2 inch slices; arrange on baking sheet. Bake 20 minutes or until crisp. Cool on wire racks.
If you’d like to sample some of Marina’s superb artisanal honeys or send some as a very special gift, click on any of the following:
Spring Clover Liquid Honey
Clover & Creamed Honey Gift Box
Wildflower Liquid Honey
Wildflower & Comb Honey Gift Box
Chunk Honey
Comb Honey
Creamed Honey
Walnut Grove in Fog (© Photographer: Terrance Emerson | Agency: Dreamstime.com)
Sweet Melissa Patisserie in Cobble Hill, Brooklyn has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has a terrific book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking. Here’s a recipe from her book based on a Julia Child recipe. Melissa writes, “It is the best brownie I’ve ever met.”
Ingredients for 1 Dozen Brownies
• ½ Pound (2 sticks) unsalted butter
• 4 Ounces best-quality unsweetened chocolate, coarsely chopped
• 2 Large eggs
• 1½ Cups sugar
• 1 Teaspoon pure vanilla extract
• 1 Cup all-purpose flour
• ½ Teaspoon kosher salt
• ½ Cup American Black Walnuts, coarsely chopped is optional, we like them large
Preparation
Before you start: Position a rack in the center of your oven. Preheat the oven to 350 F. Butter and flour a 9 x 9 x 2-inch square cake pan.
1. In the top of a double boiler set over simmering, not boiling, water, melt the butter and chocolate. Remove the heat but keep warm.
2. In the bowl of an electric mixer fitted with the whip attachment, beat together the eggs, sugar, and vanilla on medium speed until pale yellow in color, about 2 minutes. Add the melted chocolate and mix to combine.
3. Ina separate bowl, whisk together the flour and salt.
4. Add the flour mixture in 3 batches, mixing on low speed until just combined. Do not overmix. Scrape down the sides of the bowl. Stir in the nuts by hand.
5. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, or until sides begin to pull away from the pan and center is moist but not runny, and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.
6. When cool, loosen the edges of the pan with a knife and invert the brownies onto a cutting board. Cut into 12 brownies, measuring 3 inches by 2½ inches, or serve straight from the pan.
The brownies keep in an airtight container at room temperature for up to 3 days, or can be wrapped in plastic wrap and refrigerated for up to 5 days.
If you'd like to purchase some American Black Walnuts & Native Pecans go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Pecans on the Tree (photo by Doug McAbee, courtesy of morguefile.com)
"Pecan" is from the Native American Algonquin language, covering "all nuts requiring a stone to crack". The sweet tasting Native Pecan is from the Hickory family and terrific for any number of recipes. We love Southern Pecan Pie, but recipes for it abound. For something more original we again turned to our good friend Gwen Kenneally. She’s the Founder of Back to the Kitchen, a full-service catering and party planning business based in Southern California, and her original creations have delighted her clients for years. Her terrific blog, also named Back to the Kitchen, is a fine collection of culinary nightmares & triumphs meant to inspire readers to explore their own creative approaches to cooking.
Generous Gwen just sent us her recipe for Pecan Bars and wrote:
Think of a perfect taste of heaven. That’s where I was years ago when I started working with pecan bars. I have made so many that I wonder why people love them so much. I use them as part of a little sweet bite dessert tray. Imagine bite size portions of all your favorite treats and never having to choose between something fruity or creme brulee. Being a culinary adventurer I have played with the recipe by adding two cups of melted 70% cocoa chocolate and a tablespoon of freshly grated ginger. How could they possibly be any better? Then I made them for a family event using the native pecan halves. They were so amazing I got two marriage proposals! I am still single, but will always remember the joy that these Native Pecan Bars brought to many people.
Ingredients for Crust
• 1/2 Pound butter (2 sticks)
• 1/2 Cup sugar
• 1 Egg
• 1/4 Teaspoon salt
• 3 Cups flour
Preparation of Crust
1. Preheat oven to 350 degrees. Mix in large bowl.
2. Press the dough into a large (pre-sprayed) jelly roll pan. Remember to press the dough up the sides too.
3. Bake for 15 minutes, until slightly brown. Set aside.
Ingredients for Topping
• 1/2 Pound butter (2 sticks)
• 1/2 Cup Red Bee Chunk Honey
• 1/4 Cup sugar
• 1 Cup plus 2 tablespoons brown sugar
•1/2 Cup heavy cream
• One 12-Ounce bag of Hammons Native Pecan Halves
Preparation of Topping
1. Melt butter and honey in a saucepan then add all sugars and bring to a boil (not stirring.) Let it boil approximately 2 minutes. Remove from heat and then stir.
2. Add cream and pecans. Let sit for 5 minutes. Pour into crust and then bake at 350 degrees for 30 minutes, reducing the heat the last 10 minutes to 250 degrees. Make sure it gets real bubbly looking.
3. Let cool for an hour before trying to cut bars. Cut 4 rows x 6 rows. Then cut triangular, bite size pieces by slicing diagonally in both directions.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
To purchase the Red Bee Chunk Honey from Connecticut and the Hammons Native Pecans from Missouri click on the following:
Chunk Honey
Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
To view all the recipes on the American Feast web site go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
Fresh Pears (photo by Kevin P, courtesy of morguefile.com)
Our good friend Gwen Kenneally runs Back to the Kitchen, a full-service catering and party planning business based in Southern California. Her culinary talents have delighted her clients for years as she presented them with her original creations. She publishes a terrific blog, also named Back to the Kitchen, with stories of culinary nightmares & triumphs inspiring readers to explore their own creative approaches to cooking.
Generous Gwen just sent us a dessert tart recipe, bound to dazzle special guests, and wrote:
As we move into spring it surprised me that I found the most amazing pears at the open-air market last weekend. As I was pondering the different ways I could use them for my Sunday supper I thought that one of my favorite combinations is pears, blue cheese and cabernet. Since I was planning a special dinner I wanted something a little different. This stunning tart has hints of all of the flavors I love and since it is still technically winter perfectly seasonal as well!
Ingredients for Pear Filling
• 1 Cup O Cabernet Vinegar
• 1 Cup sugar
• 2 Cups water
• 1 Orange, halved
• 1 Lemon, halved
• 1 Inch ginger, peeled
• 3 Cinnamon sticks
• 5 Whole cloves
• 4 Pears, peeled and cored
Preparation of Pear Filling
1. In a large soup pot place all ingredients except pears and cook over medium heat, stirring occasionally, until the sugar is dissolved. Bring to a boil. Reduce heat to simmer and add pears. Poach until tender about 20 minutes. Remove from stove and coo completely.
2. Refrigerate over night.
Ingredients for Pastry Cream
• 1/3 Cup sugar
• 1 Cup cups milk
• 2 ½ Tablespoons cornstarch
• 3 Egg yolks
• ¼ Cup Butter
• 2 Teaspoons vanilla
Preparation of Pastry Cream
1. In a medium saucepan mix half the sugar to the milk and bring to a boil stirring constantly. In a medium bowl whisk together the rest of the sugar and cornstarch and yolks. Once the milk is boiling pour 1/4 of the milk mixture into the egg mixture whisking constantly. Pour the egg mixture into the rest of the milk mixture and return to the heat whisking until the cream thickens and comes to a complete boil.
2. Remove from the heat and add the butter and vanilla whisking until the butter completely melts. Pour into a bowl and cover with plastic until it comes to room temperature.
Ingredients for Crust
• ¾ Cup all flour
• ¼ Teaspoon salt
• 5 Tablespoons butter
• ½ Cup crumbled Buttermilk Blue Affinee
• Up to 4 Tablespoons ice water
• ¼ Cup New Mexico Organic Raspberry Jam, melted
Preparation of Crust & Final Assembly
1. Place butter cut into tiny pieces (I use a grater) and place in the freezer for 15 minutes. In a medium mixing bowl whisk together the flour and salt. Using a pastry blender cut the butter into the flour until the pieces are the size of rice. Add cheese. Sprinkle 1-tablespoon water over part of the flour mixture and stir very gently with a fork, Push moistened dough to the side of the bowl. Repeat using 1 tablespoons of water at a time until all the dough is moistened Roll out to be 10 inches round.
2. Place in a 9-inch tart pan sprayed with bakers joy. Place in the freezer for 15 minutes. Bake in a preheated 350 oven until golden about 15 minutes.
3. When cool spread the vanilla cream over the crust. Slice the pears and place them decoratively over the cream. Brush with raspberry jelly and refrigerate for 3 hours before serving.
Gwen & Her #1 Protégé
To visit Gwen’s fine blog & gets lots of cooking tips borne of experience, or contact her, go to: Back to the Kitchen
If you'd like to order some of the premium ingredients called for in this recipe go to any of the following:
O Cabernet Vinegar
Buttermilk Blue Affinee
New Mexico Organic Raspberry Jam
(Image courtesy of California Avocado Commission)
The days of summer may be dwindling, but they are not over yet. So we thought we’d publish this gem of a dessert from our friends at the California Avocado Commission. It's ’s just perfect for dining outdoors. As our friends tell us, it’s “quick and easy.” It’s also one of the healthiest dessert recipes we’ve ever come across, combining avocado with strawberries yogurt. Since avocados, strawberries and yogurt aren’t just delicious, but offer terrific health benefits as well, this recipe delivers dessert without guilt. Enjoy!
Ingredients for 4 Servings
• 2 Fresh California Avocados, seeded, peeled and cubed
• 6 Large fresh or thawed frozen strawberries
• ½ Cup strawberry flavoured yogurt
• 1 Tablespoon orange juice concentrate
• 1 Teaspoon brown sugar
• Shredded coconut, optional
Preparation
1. Place strawberries in a bowl; lightly mash with fork.
2. Add avocado cubes and gently mix together.
3. Spoon strawberry/avocado mixture into four long-stemmed wine glasses.
4. Combine yogurt, orange juice concentrate and brown sugar in a small bowl.
5. Drizzle yogurt mixture over strawberries and avocado and sprinkle with coconut.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
Sweet Melissa Patisserie has been hailed by Food & Wine as “one of the best pastry shops in all of New York.” Melissa Murphy is the founder of the popular bakery and she dates her love of desserts to the day she was born. It was Thanksgiving Day and her mom refused to go to the hospital until the two pies she had baked had been served.
Sharing her mom's passion for baking, Melissa has written a terrific new book to help baking enthusiasts turn out great treats at home. Besides offering scores of mouth-watering baking recipes, the book is filled with wonderful anecdotes and warm memories from Melissa's life of baking.
Here’s a teaser of a recipe from her book that’s not too tough, but Melissa writes that it “involves making caramel, so be careful--no kids in the room. Hot sugar is a very bad burn.” At the bakery Melissa and her cohorts love to use Peanut Brittle in a variety of ways, even eating it “au natural.” To get the lowdown on some of their other uses of the crunchy candy check out page 226 of “The Sweet Melissa Baking Book.”
Ingredients for 2 Pounds of Peanut Brittle
• 1 ½ Teaspoons baking soda, sifted
• ¼ Teaspoon kosher salt
• 1 Cup light corn syrup
• 2 Cups sugar
• ½ Pound shelled roasted peanuts
• 1 Teaspoon pure vanilla extract
• 8 Tablespoons unsalted butter (1 stick), at room temperature, cut into ½-inch pieces
Preparation
Lightly butter a jelly-roll pan or rimmed cookie sheet.
1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring it to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348 degrees Farenheit on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter!
Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.
If you’d like to purchase a copy of Melissa Murphy’s delightful book go to: The Sweet Melissa Baking Book
To view a previous post on Melissa's book go to: The Sweet Melissa Baking Book Review
 
Delving into a freshly baked cake when it’s warm and moist from the oven makes for a lovely break anytime, and we especially enjoy it on a wintry afternoon. Our friend Pastor Chuck has given us a recipe for that indulgence that offers all the healthful benefits of the apples he grows in his organic orchard in Maine. The ingredients in Pastor Chuck’s Organic Apple Butter couldn't be more wholesome; organic apples, organic apple cider and organic spices. We found the cake went really well with our favorite coffee.
Ingredients
• 1 Cup Pastor Chuck’s Organic Apple Butter
• 1/2 Cup Shortening
• 4 Eggs
• 1 Cup Sugar
• 2 1/2 Cups All Purpose Flour
• 1/2 Teaspoon Salt
• 1 1/2 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1 Cup Lowfat Buttermilk
Preparation
1. Cream the shortening. Add sugar gradually and continue to cream until fluffy. Add well-beaten eggs and mix thoroughly.
2. Sift flour, measure, and sift again with soda, spices and salt. Add dry ingredients alternately with buttermilk. Add Pastor Chuck’s Organic Apple Butter and blend well into mixture.
3. Pour into a greased loaf pan 5 x 9 x 4 inches. Bake 50 minutes at 350 degrees.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to purchase New Orleans' most renowned Coffee & Chickory go to: Cafe du Monde Coffee & Chicory
To purchase some of Hawaii's 100% Pure Kona Coffee go to: 100% Pure Hawaiian Kona Coffee
Avocado Tree (© Photographer: Stuart Taylor | Agency: Dreamstime.com)
Vegetarian cooking is not just for vegetarians. We can all benefit from adding more vegetarian cooking to our diets and cutting down on processed meats. There are plenty of delicious vegetarian dishes we can enjoy. Below is a delightful dessert recipe we got from the California Avocado Commission.
Avocados contribute nearly 20 vitamins, minerals and beneficial plant compounds that can contribute to the nutrient quality of your diet. They are sodium- and cholesterol-free and have only 5 grams of fat per serving, most of it the monounsaturated kind. Avocados were once a luxury food reserved for the tables of royalty, but now California avocados are enjoyed around the world by people from all walks of life.
Ingredients
• 2 California avocados, seeded, peeled and mashed
• 1 Can sweetened condensed milk
• ½ Cup lemon juice
• 2 Cups heavy cream
• *Raspberry Sauce
• 10 Ounce package of frozen raspberries
• ½ Cup currant jelly
• 1 Tablespoon water
• 1 ½ Teaspoon cornstarch
Preparation
1. Blend avocados, milk and lemon juice in blender until smooth.
2. Whip 1 cup heavy cream; fold avocado mixture into whipped cream.
3. Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
4. Prepare Raspberry Sauce.
5. Just before serving, whip remaining 1 cup heavy cream.
6. Spoon 1/2 cup whipped cream on each plate.
7. Spread into 5-inch circle with back of spoon.
8. Drizzle a thin line of Raspberry Sauce in a circle near the center.
9. Drizzle another thin line of Raspberry Sauce in circle 1 inch from outside edge of cream.
10. Using a knife, draw through whipped cream and Raspberry Sauce beginning at center and going to outside edge.
11. Spoon avocado mousse on side of whipped cream; serve with Raspberry Sauce.
*Raspberry Sauce Preparation
1. Thaw raspberries; heat with jelly to boiling.
2. Combine water and cornstarch; stir into raspberry mixture.
3. Heat to boiling; continue to boil and stir 1 minute.
4. Cool sauce.
5. Press through sieve to remove seeds before serving, if desired.
Copyright Courtesy of California Avocado Commission
To learn more about California avocados, their heath benefits & growing an avocado tree go to: California Avocado Commission
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
To follow American Feast on Facebook go to: American Feast on Facebook
To follow American Feast's Founder on Twitter go to: Jeff Deasy on Twitter
For information related to the purchase of advertising space and editorial coverage on the American Feast web site call Jeff Deasy toll free at 877-332-7875 or email him at jdeasy@americanfeast.com
 
Kona Beans (photo courtesy of Kona Coffee Cultural Festival)
Aloha from Hawaii! This dessert recipe was given to us by the folks from the Kona Coffee Cultural Festival on Hawaii’s Big Island. It was one of the winners from the Festival’s Kona Recipe Contest. It’s a delicious dessert and a fairly simple way to get a taste of Hawaii without leaving home.
Ingredients for 24 Pieces
• ½ Cup Butter
• 1 Pound Box Mochiko (Rice Flour)
• 2 ½ Cups Sugar
• 1 Teaspoon Baking Powder
• 2 Cups Strong Brewed 100% Pure Kona Coffee
• 1 Cup Half & Half
• 4 Eggs Beaten
• 1 Teaspoon Vanilla
Preparation
1. Preheat oven to 350 degrees.
2. Melt butter and cool.
3. Combine mochiko, sugar, and baking powder.
4. Combine remaining ingredients and stir into mochiko mixture; mix well.
5. Pour into a 13” x 9” x 2” pan.
6. Bake one hour and cool.
If you'd like more info on the Kona Coffee Cultural Festival on Hawaii’s Big Island go to: Kona Coffee Cultural Festival
Here’s another delicious recipe from our friend Pastor Chuck in Maine. What could be better than warm apple muffins on one of Maine’s cool, crisp mornings? Pastor Chuck’s Organic Apple Butter is made from apples he grows in his own organic orchard. His ingredients couldn't be more wholesome; organic apples, organic apple cider & organic spices. We like to spread a little of his apple butter on our muffins while they are still warm!
Ingredients
• 1 3/4 Cups Flour
• 1/2 Teaspoon Salt
• 2 Teaspoon Baking Powder
• 1/4 Cup Brown Sugar
• 1/2 Teaspoon Cinnamon
• 1/4 Teaspoon Allspice
• 2 Eggs, Beaten
• 1/2 Stick Butter, Melted
• 1/2 Cup Milk
• 1/2 Cup Pastor Chuck’s Apple Butter
Preparation
1. Combine dry ingredients in a mixing bowl.
2. Separately, mix egg and remaining ingredients and pour over first.
3. Mix sparingly till just moistened.
4. Spoon into greased muffin cups to 2/3 full.
5. Bake in pre-heated 400-degree oven for 20-25 minutes.
6. Serve while still warm with a dish of apple butter on the side.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck
Hammons Product Company of the heartland is the world’s premier supplier of the American Eastern Black Walnut. Here is a delicious Hammons recipe for their Fancy Large Premier Black Walnut.
Ingredients for 3 Dozen Cookies
• 3/4 Cup brown sugar
• 1 Teaspoon baking soda
• 1/2 Cup sugar
• 1 1/4 Teaspoon cinnamon
• 1 Egg
• 3/4 Teaspoon salt
• 1 1/4 Cups butter
• 1/3 Teaspoon nutmeg
• 1 1/2 Cups Hammons Black Walnuts
• 3 Cups oatmeal
• 1/2 Cup raisins or chocolate chips-optional
• 1 1/2 Cup flour
Preparation
1. Mix sugars, egg, butter and vanilla together.
2. Stir in remaining ingredients and Hammons Black Walnuts.
3. Spoon onto a cookie sheet.
4. Bake at 350° for approximately 10 minutes.
5. Cool slightly before removing from pan.
Yields 3 dozen cookies.
To buy premium American Black Walnuts all set for baking go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
This recipe is courtesy of Jane Brody’s Good Food Cook Book.
Ingredients for 12 Servings
• 5 Large apples, peeled, cored and cut into thin slices (@ 8 cups)
• ½ Cup dried currants
• ½ Cup chopped dates
• ½ Cup golden raisins
• ½ Cup chopped Premium Black Walnuts or Native Pecan Halves
• ½ Apple jack or apple juice or apple cider
• 2 Cups all-purpose flour
• 3/4 Cup of sugar
• 2 Teaspoons of salt (optional)
• 1 Teaspoon cinnamon
• 1/8 Teaspoon nutmeg
• 1/3 Cup butter or margarine, slightly softened
• 1 Cup skim or low-fat milk
• 1 Cup apple cider or apple juice, heated to boiling
Preparation
1. Preheat oven to 350o F
2. Grease a large, shallow 4–quart baking pan
3. Spread the apple slices on the bottom of the pan, and sprinkle the currants, dates, raisins and walnuts or pecans over them. Pour the applejack or juice or cider over the fruit and nuts
4. In a large bowl, combine the flour, sugar, baking powder, salt (if desired), cinnamon, and nutmeg. Cut in the butter or margarine until the mixture is uniformly grainy
5. Stir the milk into the flour mixture, and spoon the batter over the apple mixture
6. Gently pour the hot cider or juice over the dish
7. Place the baking pan in the hot oven, and bake the cobbler for 1 ¼ hours or until most of the juice has been absorbed
Serves 12 people.
If you'd like to purchase Hammonds' Premium Black Walnuts & or Native Pecan Halves go to: Bakers Bounty! Fancy Large Premium Black Walnuts & Native Pecan Halves
Here’s a delicious cake recipe from Pastor Chuck of Maine. Pastor Chuck’s Organic Applesauce is made from apples he grows in his own organic orchard. His sauce just can’t be beat for full apple flavor. Organic spices give his applesauce its distinctive color & spicy taste.
Ingredients
• 1/2 cup unsalted butter, room temperature
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups Pastor Chuck’s Organic Applesauce
• 1/2 cup raisins
• 1 cup chopped walnuts
• Powdered sugar, optional
Preparation
1. Preheat oven to 350 degrees F.
2. In a mixer fitted with a whisk attachment, cream the butter.
3. Add the brown sugar and continue mixing.
4. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
5. In a separate bowl, sift together the dry ingredients.
6. Add to the creamed mixture alternately with the applesauce.
7. Fold in the raisins and walnuts.
8. Pour batter into a greased and floured loaf or tube pan & bake until firm to the touch, about 40 to 45 minutes.
9. Let cool in the pan, then turn it out, and dust with powdered sugar.
If you'd like to purchase some of Pastor Chuck's superlative sauce go to: Organic Applesauce
If you 'd like to purchase some amazing American Black Walnuts ready for cooking go to: Fancy Large Premium Black Walnuts
Maine's 'Pastor Chuck' provides this recipe for healthful and delicious snacking.
Ingredients
* 1/4 cup butter, softened
* 1 cup packed brown sugar
* 1 egg
* 1/2 cup quick cooking oats
* 1/2 cup Pastor Chucks Organic Apple Butter
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 tsp. salt
* 2 tablespoon milk
* 1/2 cup hazelnuts, chopped
* 1/2 cup golden raisins
Preparation
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar.
3. Beat in eggs, oats and apple butter.
4. Combine dry ingredients.
5. Gradually add dry ingredients to the creamed mixture along with the milk.
6. Beat until blended.
7. Stir in nuts and raisins.
8. Chill well for one hour.
9. Drop by teaspoonfuls onto a lightly greased cookie sheet.
10. Bake at 350 degrees for 15 minutes.
If you'd like to try some amazing organic apple butter go to: Pastor Chucks Organic Apple Butter
If you'd like to read about Pastor Chuck & how he got his business started go to: Pastor Chuck
People are usually taken aback by the sound of this recipe but one little taste convinces them just how delicious it is. Great for entertaining. A cheesecake with barbeque sauce in it is a real conversation piece.
Crust:
1 C. graham cracker crumbs
1/4 C. butter, melted
2 to 3 T. sugar
Combine well and press into a greased 8 x 8 pan. Set aside. Preheat oven to 300 degrees.
Filling:
8 oz. cream cheese, room temperature
3/4 C. evaporated milk 1/2 C. sugar
2 T. flour
2 tsp. vanilla
1 egg
1/3 C. Jersey Mary
1/2 C. lite canned peaches, well drained & pureed.
Put the 1st 6 ingredients into a blender and mix well. In a small saucepan combine the Jersey Mary and peaches and reduce by1/3. Let cool. Now add 1/2 the vanilla mixture into the pan and mix the other half with the Jersey Mary reduction. Pour this as a swirl over the top. Bake for 40 - 45 min. or until set. Let cool.
Glaze:
You can make this while your cake is baking.
1/4 C. Jersey Mary
1/4 C. strawberry preserves, unsweetened.
Melt these together in a small saucepan and thicken by reducing slightly. Let cool completely. Top off the cooled cheesecake with the glaze. Refrigerate at least 3 hours before serving. Optional: A little fresh whipped cream with some softened mascarpone folded in is a perfect crowning touch.
If you'd like to purchase some of the best BBQ sauce we've ever tried go to: Jersey Mary's Barbeque/Baking Sauce
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