Sunday, December 27, 2009

Frozen Grand Marnier Torte with Dark Chocolate Crust and Spiced Cranberries

This recipe is from Bon Appetit...but I've made a few adjustments to it! Here is the recipe WITH my adjustments!

Ingredients

Crust

  • 1pre-made chocolate pie crust
  • 6 crushed graham crackers
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons sugar
  • 7 tablespoons unsalted butter, melted

Filling

  • 8 large egg yolks
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 cups chilled heavy whipping cream
  • 1/2 cup chilled sour cream
  • 5 tablespoons Grand Marnier
  • 3 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon grated orange peel

Topping

  • 1/2 cup red wine + 2 tbsp. sugar
  • 1 tablespoon cornstarch
  • 1 cup sugar
  • 1/4 cup honey
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 5 cups fresh cranberries or frozen, partially thawed, divided
  • White chocolate curls

Preparation

Crust

  • Finely grind crust, graham crackers, chips, and sugar in processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

filling

  • Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes.
  • Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour filling into crust. Cover; freeze overnight or up to 3 days.

Topping

  • Whisk red wine, sugar, and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often. Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Mix in remaining 2 cups cranberries. Chill topping at least 6 hours or overnight.
  • Release pan sides from torte. Transfer torte to platter. Spoon topping over filling. Garnish torte with white chocolate curls.
  • Do not remove from freezer until ready to serve!

Lubbee

This is my mom's recipe for lubbee. Also way good!

3# beef

1# lamb shank

5c chopped onion

½ t cinnamon

½t allspice

12oz tomato paste

Water

3# greenbeans

Salt and pepper to taste

Brown cubed meat and remove from pan

Sautee onions and garlic in drippings, leave in bones

Add meat and cover with water

Add tomato paste, spices and salt and pepper

Simmer until tender (I would simmer for about 30-45 minutes, until broth has reduced).

Kibbee

This is my mom's recipe for kibbee. SO GOOD!

3# ground lamb (Kroger vac pack American is good)

5# ground Beef, 93% lean

4c fine cracked wheat, dry

4T salt

2 ½ t pepper

2t allspice

2t cinnamon

1 ½ t mint, dried and rubbed fine

1 ½ t basil, dried and rubbed fine

4 onions, totally mushed in food processor

Using Grandma’s kibbee bowl, mix the above ingredients very well. Dip your hands in water to moisten the mixture and rub it between your hands for hours until it is all homogenized. If you don’t have Grandma’s kibbee bowl, forget it. Nothing will taste right. Or, you can mix it in small batches in a Kitchen Aide stand mixer but I’d be afraid of Grandma coming back to get you.

Now, for the filling (hashwee). Actually cook this before starting the above mixture.

2# ground lamb

2c pine nuts

1stick butter

½ t salt

Lightly brown the pine nuts in the butter then add the meat and salt. Cook over medium/low heat for a long time until it is very brown and somewhat crispy. Do it slowly so it doesn’t burn. This will take about 30 minutes.

Using a large cookie scoop measure kibbee, flatten in your hand, generously stuff with some hashwee and form into football shape.

Bake on a lightly greased baking sheet at 425 degrees about 15 minutes then flip them and bake till brown. Drain liquid to assure proper browning.

Bacon Parmesean Brusells Sprouts

Ingredients:

1 lb. fresh burssells sprouts
2 tbsp. bacon grease
1 tbsp. olive oil
2 strips chopped, cooked bacon
1/4 c. fresh grated Parmesan cheese
Salt
Pepper

Directions:

Clean brussells sprouts by trimming ends and removing outer leaves. Half sprouts and boil for 6-7 minutes (until tender). Meanwhile, heat skillet to medium-low with bacon grease and olive oil. Dry boiled brussells sprouts, and saute in pan for 5-6 minutes (until lightly toasted). Salt and pepper to taste. Mix sprouts with cheese and bacon, then serve!

Wednesday, December 23, 2009

Christmas Cookies!

This was my first attempt at making some frosted christmas cookies. I used the cooking light sugar cookie recipe and used Sandra Lee's royal frosting recipe (2 egg whites, 1 tsp. vanilla flavoring...but I used almond, and 3 c. powdered sugar). I used a bunch of different colors...buuuut in general, I thought they turned out pretty amateur. I need to work on my piping technique! Oh and shout out to mom and dad for the early christmas present; a pampered chef froster!

Anyways, I need to practice, but here's how the first attempt turned out:


Tuesday, December 22, 2009

Beer Simmered Asian Shrimp Salad

YUMMY! I had this for lunch today! (Oh, and PLEASE make oatmeal with milk, blueberries, cranberries, sliced almonds, pomegranate seeds, and honey...so good!)

1 tbsp. olive oil
1 tbsp. butter
1 tsp. hot sauce
3 tbsp. soy sauce
1 clove garlic, chopped
1 tsp. red chili flakes
1/2 bottle lager beer
8 medium shrimp
mixed greens
cucumbers
green onions

Combine first 6 ingredients and bring to a simmer. Add shrimp and lager, and simmer for about 2-3 minutes (don't let the shrimp get tough!). Remove shrimp after they have turned pink and place onto of greens, cucumber, and onions. Increase heat to a boil and cook remaining sauce for about 1-2 minutes, or until it thickens. Spoon 2-3 tbsp. of sauce on top of salad as a dressing!

Saturday, December 12, 2009

Absent!

Sorry I've been so absent lately! These past two weeks have been insane...but now it's Christmas Break! Highlights from these past two weeks include ending my raw food mistake I mean diet, apple cinnamon and carrot muffins, and homemade guacamole.

Goals for Christmas break include:

1) Make cute, frosted Christmas cookies.
2) Lebanese feats with the Robinsons!
3) Something French...just anything.


Happy Holiday's, ya'll!

Tuesday, December 1, 2009

Final Day of Raw Food Diet

My thesis is due this week. Overtones concert is on Sunday. Musical Theatre Revue is on Sunday. I have about 100 meetings, rehearsals, classes, and gigs to go to this week. Soooo, yeah...I don't have time to think about raw food. I'm done.


BUT I was still good today! I have a tofu panini and a side salad for lunch. Attempted to make Thai coconut soup....it ended up tasting like garbage, so I had some hummus, pita, dolmas, and olives for dinner instead. And a granola bar for a snack. So I'm ok, right?


Sorry...raw food was fun. But I was hungry.