30 October, 2014

Margarita Pie | The JL Celebration Cookbook



Margarita Pie ingredients
Makes 8 - 10 servings
Crust
1.5 cups crushed pretzels
1/4 cup sugar
1 stick (8 Tbsp) butter, melted + additional, unmelted, for preparing pie plate

Filling
1 (14-oz) can sweetened condensed milk (not evaporated milk)
1/3 cup (2.67-oz  US) fresh lime juice
2 Tbsp (1-oz US) tequila
2 Tbsp (1-oz US) triple sec
1 or 2 drops green food coloring
1 cup (8-oz US) heavy cream, whipped

Garnish
Lime slices (wheels)


Notes:  Recipe contributor says you may store this pie "in the freezer for several days." I plan to try using Kraft® Cool Whip™ Sugar-Free Whipped Topping instead of heavy cream.


Directions
Prepare crust
In a medium bowl, mix the pretzels and sugar. Add the butter, stirring until crumbly. Use unmelted butter to coat the inside of  9-inch pie plate. 

Press the crumb mixture over the bottom and up the sides of the prepared pie plate. Cover with Saran wrap and refrigerate.


Prepare filling and freeze 
In another bowl, combine the condensed milk, lime juice, tequila and triple sec; mix well. Add the food coloring and stir until the mixture has a uniform appearance (i.e., no streaks of color); fold in the whipped cream. 

Spoon pie filling into the prepared pretzel crust; cover. Freeze until firm, about three (3) to four (4) hours.


Serve
Sice and garnish each piece with a lime wheel. Cover any remaining portions and return to the freezer.




Association of Junior Leagues International, Inc., The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes from Junior League Cookbooks (New York: G. P. Putnam's Sons, 2000),  334. Previously, it was published by the Junior League of Greater Fort Lauderdale, Sunny Side Up (25th Anniversary Edition might be available from the JLFL).  

Page Last Updated 29 March 2015

Cranberry Chex Mixes

Cranberry-Orange Chex Mix ingredients
Makes 20 servings
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
1/4 cup butter or margarine, melted
1/4 cup packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
1/2 cup sweetened dried cranberries



Directions
Preheat oven to 300ºF.

In an ungreased large roasting pan, mix cereals and almonds; set aside.

Place butter, brown sugar and juice concentrate in a microwavable measuring cup. Microwave, uncovered, on High for thirty (30) seconds; stir.

Pour melted butter mixture over the cereal mixture; gently stir until evenly coated.

Bake in preheated oven for thirty (30) minutes, stirring after fifteen (15) minutes.

Gently stir in dried cranberries. Then, spread mixture on waxed paper or aluminum foil to cool.

Store in an airtight container.



The above Chex® / General Mills® Cranberry-Orange Chex Mix recipe is from Tim Talevich, Editorial Director, Cooking in Style The Costco Way: Favorite Recipes Using Costco Products (Stated 1st Edition) (Issaquah: Costco Wholesale Corporation, 2006), 39.

Pears Poached in Wine | America's Test Kitchen Slow Cooker Revolution


Pears Poached in White Wine ingredients
Makes 6 servings
1 (750-ml) bottle of medium-bodied dry white wine such as Chardonnay or Sauvignon Blanc
3/4 cup sugar
6 (3-inch) lengths of lemon zest, with all white pith removed
5 fresh mint sprigs
3 fresh thyme sprigs
1 vanilla bean, halved lengthwise, and seeds removed and reserved
1/2 cinnamon stick
1/8 tsp salt
6 Bosc or Bartlett pears, moderately ripe but still firm


Notes:  Chilling the pears in the herb-white wine syrup allows them to absorb even more flavor, and to take on a translucent appearance.


Directions
Advance Microwave preparations
Place the wine, sugar, lemon zest, fresh herbs, vanilla pod and seeds, cinnamon stick and salt (everything but the pears) in a bowl. Microwave, stirring occasionally, until the sugar dissolves completely, about three (3) minutes. Transfer to slow cooker.


Simmer in slow cooker
Peel, halve and core pears; add to slow cooker. Cover and cook on Low heat until pears are tender, about two (2) hours.

Using slotted spoon, transfer pears to shallow casserole dish.


Reduce on stovetop and refrigerate
Strain cooking liquid into a large saucepan and simmer over Medium heat until thickened and reduced to about 1-1/3 cups, which will take about fifteen (15) minutes.

Pour this syrup over the pears; cover and refrigerate until well chilled, at least two (2) hours, or up to three (3) days, before serving.
   

Pears Poached in Red Wine ingredients
Makes 6 servings
1 (750-ml) bottle of dry medium-bodied red wine such as Côtes du Rhône, Merlot or Pinot Noir
3/4 cup sugar
6 (3-inch) lengths of lemon zest, with all white pith removed
5 fresh mint sprigs
3 fresh thyme sprigs
1 vanilla bean, halved lengthwise, and seeds removed and reserved
1/2 cinnamon stick
25 black peppercorns
3 whole cloves
1/8 tsp salt
6 Bosc or Bartlett pears, moderately ripe but still firm


Notes: After cooking and chilling the pears in the herb-red wine syrup, the editors state the pears take on a burgundy hue.  


Directions
Advance Microwave preparations
Place the wine, sugar, lemon zest, fresh herbs, vanilla pod and seeds, cinnamon stick, peppercorns, cloves and salt (everything but the pears) in a bowl. Microwave, stirring occasionally, until the sugar dissolves completely, about three (3) minutes. Transfer to slow cooker.


Simmer in slow cooker
Peel, halve and core pears; add to slow cooker. Cover and cook on Low heat until pears are tender, about two (2) hours.

Using slotted spoon, transfer pears to shallow casserole dish.


Reduce on stovetop and refrigerate
Strain cooking liquid into a large saucepan and simmer over Medium heat until thickened and reduced to about 1-1/3 cups, which will take about fifteen (15) minutes.

Pour this syrup over the pears; cover and refrigerate until well chilled, at least two (2) hours, or up to three (3) days, before serving. 


Amazon

Both Pears Poached in Wine recipes slightly adapt the Editors at America's Test KitchenSlow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Stated 1st Edition) (Boston: Boston Common Press, 2011), 296 - 297.

Page Last Updated 6 April 2015

29 October, 2014

Big-Batch Caramelized Onions | America's Test Kitchen Slow Cooker Revolution



Big-Batch Caramelized Onions ingredients (5)
Makes 2 cups
Cooking Time: 8 to 10 hours on High setting
8 yellow onions, halved and sliced 1/4-inch thick
3 Tbsp unsalted butter (divided use)
2 tsp salt
3 Tbsp brown sugar
1/2 tsp ground pepper


Notes:   Do not skip microwaving onions because it is essential to the taste and texture of the end result. Microwaving softens the onions and jump-starts release of excess juices from the onions.

  • The editors recommend using yellow onions (and not white or Vidalia onions) because when caramelized, yellow onions have "a good balance between sweet and savory... with mild onion flavor and beautiful color."

  • I plan to apply a light coating of olive oil or vegetable cooking spray to the inside of the slow cooker to help keep the onions from sticking (and for easier clean-up).

  • These Big-Batch Caramelized Onions may be refrigerated for up to one week.


Big-Batch Caramelized Onions directions
In a bowl, microwave onions with 1 Tbsp of the butter and the salt, stirring occasionally until softened, about fifteen (15) minutes.

Drain onions; discard liquid. Transfer onions to slow cooker.

Stir remaining 2 Tbsp butter and the brown sugar and pepper into the slow cooker. Cover and cook on High until the onions are deep golden brown, about eight to ten (8 - 10) hours.

Season to taste with additional salt and pepper.     Return to Top


Uses
  1. Top steaks, burgers or pork chops.
  2. Add flavor to mashed potatoes, rice, omelettes or sandwiches.
  3. Chop and pair with Gruyère filling for quiche (recipe via She Knows).
  4. Make Caramelized Onion Jam.
  5. Make dip like the one below.

French Onion Dip ingredients (8)
Makes 1.5 cups (about 12 x 2-Tbsp. servings)
3 slices bacon, minced
3/4 cup sour cream
1/2 cup Caramelized Onions (recipe above)
2 scallions, minced
1/2 tsp apple cider vinegar
Salt and pepper to taste 

Garnish
Scallion curls

For serving
Assorted fresh vegetables or 
Melba Rounds or your choice of crackers


Notes:  You may prepare this dip a day or two in advance. I will probably use ground white pepper and an herb-infused vinegar.


French Onion Dip directions
In a 12-inch skillet over Medium heat, cook the bacon until crisp, about five to seven (5 - 7) minutes. Transfer to paper towel-lined plate and let cool.

In a small bowl, combine the cooked and cooled bacon with all remaining dip ingredients; stir.

Cover and refrigerate the dip until the flavors blend, at least one (1) hour, or up to two (2) days.     Return to Top


These recipes slightly adapt the Editors at America's Test Kitchen, Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (Stated 1st Edition) (Boston: Boston Common Press, 2011), 307.


Index
Appetizers and Snacks > Cold > Dips and spreads
Condiments > Chutneys and relishes
Condiments > Spreads > savory
Crock-pot > Sides

Page Last Updated 16 June 2015