Peanut Butter Pie

Ingredients

  • 1 cup powdered sugar
  • 1/2 cup milk
  • 8 ounces cream cheese
  • 1/2 cup creamy peanut butter
  • 16 ounces Cool Whip
  • 1 pre-made graham cracker or oreo pie crust
  • chocolate hardshell topping

Instructions

  1. Dissolve powdered sugar in milk.
  2. Add softened cream cheese and peanut butter.
  3. Beat until smooth.
  4. Fold in the Cool Whip.
  5. Pour into the pie crust.
  6. Freeze.
  7. Prior to serving, cover with chocolate hardshell.

Preparation time: 25 minute(s)

Number of servings (yield): 8

5 :  ★★★★★ 1 review(s)

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Baked Macaroni and Cheese

Summary: 7 Weight Watchers Points per serving

Ingredients

  • 12 oz uncooked pasta
  • 1/2 cup fat-free sour cream
  • 12 oz fat-free evaporated milk
  • 8 oz low- fat cheese, shredded
  • 1 tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 2 tbsp dried bread crumbs
  • 2 tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350º.
  2. Cook pasta according to package directions. Drain and transfer to a large bowl. While pasta is still hot, stir in sour cream.
  3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges.
  4. Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes. Remove from heat and stir in mustard, salt, pepper and nutmeg.
  5. Add cheese mixture to pasta and mix well. Transfer to a 3-quart casserole dish.
  6. Combine bread crumbs and Parmesan cheese and sprinkle over pasta. Bake until top is golden, about 30 minutes.

Diet tags: Reduced fat

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

5 :  ★★★★★ 1 review(s)

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Slow Cooker Provençal Beef Daube

Summary: A really delicious beef stew that’s light enough for summer

Ingredients

  • 2 lbs boneless chuck roast, cut into chunks
  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • boiling water
  • 1/2 oz dried porcini mushrooms
  • 2 lg carrots, peeled and sliced thin
  • 1 stalk celery, sliced thin
  • 1 lg onion, chopped
  • salt and pepper to taste
  • cooking spray
  • 1/2 cup red wine
  • 1/4 cup beef stock, such as College Inn
  • 1/3 cup pitted Niçoise olives (see note)
  • 15 oz can diced tomatoes, drained
  • 1 tsp whole black peppercorns
  • 3 sprigs Italian parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 (1 inch) strip orange zest
  • 1 tbsp water
  • 1 tsp cornstarch

Instructions

  1. Combine first three ingredients in a zip top bag. Seal and marinate at room temperature for 30 minutes.
  2. Combine dried mushrooms with enough boiling water to cover them (at least 1/2 a cup). Cover and let sit 30 minutes. Drain, reserving soaking liquid, and chop mushrooms.
  3. Heat a large skillet over medium high heat. Coat pan with cooking spray and add beef and garlic mixture and a pinch of salt and black pepper. Cook five minutes, or until beef is seared on all sides. Remove beef to slow cooker.
  4. Spray pan with cooking spray again. Add onions, carrots, and celery. Sprinkle with salt and cook until onions are translucent and carrots and celery are fragrant. Add to slow cooker.
  5. Deglaze pan with wine, beef stock, and 1/4 cup of the reserved mushroom soaking liquid, scraping the pan to loosen the browned bits. Once the wine mixture has come to a boil, pour into the slow cooker.
  6. Add the next six ingredients to the slow cooker (through tomatoes). Stir everything up to combine.
  7. Place peppercorns, parsley, thyme, bay leaf, and orange rind on a double layer of cheese cloth. Gather edges together and secure with twine. Add to the slow cooker, making sure that the bundle is submerged in the liquid (see note)
  8. Cover and cook on low for 5-6 hours, or until beef and vegetables are fully cooked.
  9. Combine cornstarch with one tablespoon water or any left over mushroom liquid. Mix it up into a slurry and pour into slow cooker. Stir it in to combine. Cook 20 minutes more, or until liquid is slightly thickened.

Notes

The pot liquor from this recipe is fairly thin, and the flavors are bright and fresh, making it delicious even in the hottest of months. Neal doesn’t eat bacon, so we almost never cook with it, but this recipe has a distinct bacon-y flavor.

Variations

I detest olives so I left them out, but they are very flavorful, so if you like them, by all means keep them in. I generally don’t bother binding herbs and such up; things like fresh thyme generally cook off the stem, which is then easily picked out. However, you should at least bind up the whole peppercorns, or you’ll spend so much time trying to avoid them, you won’t fully enjoy the stew.

Preparation time: 30 minute(s)

Cooking time:

Number of servings (yield): 8

Culinary tradition: French

Calories: 360

Fat: 22.5

Protein: 30.2

5 :  ★★★★★ 1 review(s)

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Adam’s Grandma’s Steak Marinade

Makes marinade for two steaks

Ingredients

  • ½ cup soy sauce
  • ¼ cup water
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 1 tsp garlic salt

Instructions

  1. Mix together and set steaks to marinade

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Shepherd’s Pie

Ingredients
  • 1 3/4 lbs potatoes peeled & cut into 1″ pieces
  • 2/3 cup fat free milk
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb ground beef (5% fat or less)
  • 1 onion chopped
  • 4 cloves garlic
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon sage
  • 1 teaspoon rosemary
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 10 oz frozen peas
  • 10 oz frozen carrots
  • 1 cup reduced sodium beef broth

Instructions

  1. Preheat oven to 350F
  2. Spray a 2 quart baking dish with nonstick spray To make the topping:
  3. Place the potatoes in a large pot with enough cold water to cover
  4. Bring to a boil and cook until fork tender (10-12 mins)
  5. Drain the water
  6. Add the milk, butter. 1/2 tsp salt, 1/8 tsp pepper
  7. Mash and set aside To Make the Filling:
  8. Heat a large nonstick skillet over medium high heat
  9. Add the beef breaking it apart and cook until browned then transfer to a bowl
  10. Add the onion, garlic, oregano, thyme, sage, and rosemary to the skillet
  11. Cook, stirring, until the onion is lightly browned
  12. Add the wine, tomato paste, mustard, and Worcestershire sauce stirring occasionally until slightly thickened
  13. Add the peas & carrots
  14. Cook, stirring occasionally until the vegetables thaw
  15. Stir in the beef, remaining salt and pepper
  16. Transfer the filling to the baking dish
  17. Spread potato topping over the filling
  18. Bake until filling is bubbly around the edges – about 20 minutes
  19. Turn oven to broil
  20. Broil the pie 5 inches from the heat until the topping is lightly browned
  21. Let stand 5 minutes before serving

Notes

5 Weight Watchers points per serving

Beef & Fruit Pie

Based on a recipe from Guenievre

Ingredients

  • 1 medium onion finely chopped
  • 2 pounds ground beef
  • 1 1/2 teaspoon Bonnefons Good spice mixture
  • 1 medium apple finely chopped
  • 1/2 cup raisins, chopped
  • 1/2 cup beef stock
  • 1/4 cup sherry or port
  • 3 Egg yolks
  • Cooking spray
  • 3 store bought prepared pie crusts

Instructions

  1. Preheat oven to 350
  2. Carmelize the onion then remove from the pan and set aside.
  3. Brown ground beef adding spice mixture as it cooks.
  4. Add apple and onion to beef and cook for another minute.
  5. Add the raisins, stock, sherry and egg yolks and cook until just begging to boil..
  6. Remove beef mix from heat and let cool.
  7. Coat a pie dish or a spring form pan with cooking spray.
  8. Line the pie dish / spring form pan with pie crust.
  9. Fill the pie dish with the meat mixture.
  10. Cover the pie pan with the remaining pie crust, crimp edges with a fork, and cut a couple of small vent slots.
  11. Bake for 15 to 20 minutes until golden brown and delicious.
  12. Cool before serving.

Cooking time (duration): 45

Number of servings (yield): 12

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Chicken Enchiladas with Salsa Verde

Ingredients

  • 4 chicken breasts
  • Non-stick cooking spray
  • 1 1/2 cups salsa verde
  • 12 six inch tortillas
  • 3/4cup part-skim ricotta cheese
  • 3/4cup shredded reduced fat Monterry Jack cheese
  • 1/2cup chopped fresh cilantro

Instructions

  1. Boil the chick for ~15 minutes then cool and shred.
  2. Spray a 9×13″ baking dish with non-stick spray.
  3. Put the salsa in a shallow plate.
  4. Dip both sides of a tortilla in the salsa.
  5. Top the tortilla with ~1/4cup of the chicken, ~1 tablespoon of the ricotta, and ~1/2 tablespoon of the Monterrey Jack cheese.
  6. Fold in the ends and roll the tortillathen place it seem side down in the baking dish.
  7. Repeat for remaining tortillas and chicken.
  8. Pour remaining salsa and Monterrey Jack cheese over the enchiladas.
  9. cover with plastic wrap and vent one corner.
  10. Microwave on high for five minutes until the cheese is melted and the enchiladas are heated through.
  11. Sprinkle with the cilantro.
  • WW Points: 7

Notes

  • We use a rotisserie chicken from the supermarket and shred the meat off of it.
  • We use a generic Mexican mix of part skim pre-shredded cheese.
  • We don’t add the cilantro.

Cooking time (duration): 20

Number of servings (yield): 6

Culinary tradition: Mexican

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Corn & Beef Chili

Ingredients:

  • 1 pound lean ground beef
  • 1/4 teaspoon black pepper
  • 1 3/4 cups frozen whole kernel corn
  • 1 can (~14 oz) diced tomatoes, undrained
  • 1 1/2 cups chunky bottled salsa
  • 1 tablespoon adobo sauce

Directions:

  1. Heat a 4 quart saucepan over medium-high heat.
  2. Add ground beef and pepper.
  3. Cooke 10 minutes or until browned, stirring to crumble.
  4. Add corn, tomatoes, salsa, and adobo.
  5. Cover and bring to boil.
  6. Reduce heat and cook for 5 minutes or until heated through.
  • Servings:  5 (1 cup)
  • Calories:  245
  • Fat: 7g
  • Fiber: 6g
  • WW Points: 5

Corn Bread

Ingredients:

  • 1 cup(s) uncooked cornmeal, yellow
  • 1 cup(s) all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp table salt
  • 1/2 tsp baking soda
  • 14 3/4 oz cream-style corn, canned
  • 1/2 cup(s) buttermilk
  • 2 large egg white(s)
  • 2 tsp corn oil

Directions:

  1. Preheat oven to 400ºF.
  2. Coat an 8-inch square cake pan with cooking spray.
  3. Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl.
  4. Mix well with a fork, then make a well in the center; set aside.
  5. Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended.
  6. Fold wet mixture into dry ingredients; mix until blended.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake until a wooden pick inserted near the center comes out clean, about 20 minutes.
  9. Allow to cool in pan on a wire rack for 10 minutes.
  10. Remove from pan; cool completely before cutting into 8 squares.
  • Servings:  8
  • Calories:
  • Fat:
  • Fiber:
  • WW Points: 3

Cumin Sweet Potato Wedges

Ingredients:

  • 2 large sweet potatoes, peeled and cut into wedges
  • olive oil cooking spray
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

  1. Preheat oven to 350.
  2. Put the sweet potato wedges into a large bowl, spray with cooking spray and toss to coat evenly.
  3. Combine the spices in a cup, sprinkle over the potatoes and toss to coat.
  4. Arrange the potatoes cut side down on a baking sheet.
  5. Bake 15 minutes on each side, or until the potatoes are soft.
  • Servings:4 (4 wedges per serving)
  • Calories: 95
  • Fat: 1g
  • Fiber: 3g
  • WW Points:1

Balsamic Glazed Asparagus

Ingredients:

  • 1 bunch asparagus (about 1 pound), trimmed
  • 1 tablespoon virgin olive oil, plus some for the skillet
  • salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar

Directions:

  1. Place the asparagus in a pan or bowl and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat.
  2. Lightly grease a large non-stick skillet with oil and place over high heat.
  3. When the oil is hot, add the vinegar. When the vinegar is sizzling, add the asparagus and spread out.
  4. Reduce heat to medium high and cook, turning the stalks frequently to coat with vinegar, until they are crisp-tender and bright green, 10 to 15 minutes, depending on the thickness of the stalks.
  5. Add more pepper.
  • Servings: 4 to 6

Thai Chicken Patties

Ingredients:

  • 2 lb ground chicken
  • 1 cup fresh breadcrumbs
  • 4 spring onions, sliced
  • 1 tablespoon ground coriander
  • 1 cup chopped, fresh coriander
  • 1/4 cup sweet chili sauce
  • 2 tablespoons lemon juice

Directions:

  1. Mix all ingredients.
  2. Form into six patties.
  3. Grill, pan fry, or bake.
  • Servings: 6
  • Serving Size: 1 patty
  • Calories: 275
  • Fat: 8g
  • Fiber: 1g
  • WW Points: 6

Mom’s Brisket

Ingredients:

  • Beef Brisket
  • Oil
  • Two onions julienne
  • Tomato Sauce
  • One can whole berry cranberry sauce
  • Potatoes, quartered

Directions:

  1. Sear the brisket on all sides and set aside.
  2. Saute the onions
  3. Add the tomato sauce, cranberries, and potatoes
  4. Return the meat to the pot  & cook for 1 hour
  5. Remove the meat from the pot, cool, and slice
  6. Return meat to pot and cook until finished

White Wine Sauce

Ingredients:

  1. Cooking Spray
  2. 1/3 Finely Cup Chopped Onion
  3. 1/2 Cup Low Sodium Chicken Broth
  4. 1/4 Cup Dry White Wine
  5. 2 Tablespoons white wine vinegar
  6. 2 Tablespoons butter.
  7. 2 Teaspoons finely chopped fresh chives.

Directions

  1. Heat a skillet over medium high heat.
  2. Coat pan with cooking spray.
  3. Add onion to pan and saute 2-3 minutes.
  4. Stir in Chicken Broth, White Wine & Vinegar.
  5. Bring to boil.
  6. Cook until reduced to 1/4 Cup (about 5 minutes).
  7. Remove from heat.
  8. Stir in butter & chives.
  • Servings: 6
  • Serving Size: 1.5 Tablespoons
  • Calories: 59
  • Fat: 5.7g
  • Fiber: 0
  • WW Points: 2

Serve over steamed veggies, such as green beans.

Peanut Butter PieBaked Macaroni and CheeseSlow Cooker Provençal Beef DaubeAdam’s Grandma’s Steak MarinadeShepherd’s PieBeef & Fruit PieChicken Enchiladas with Salsa VerdeCorn & Beef ChiliCorn BreadCumin Sweet Potato WedgesBalsamic Glazed AsparagusThai Chicken PattiesMom’s BrisketWhite Wine Sauce

Jan
02

Alton Brown’s Mighty Duck

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Monday, 2 January 2012

Recipe: Alton Brown’s Mighty Duck

Ingredients

  • • 1/2 cup kosher salt
  • • 1 pint pineapple orange juice
  • • 15 whole black peppercorns
  • • 1 bunch fresh thyme
  • • 4 cloves garlic, smashed
  • • 1 (5 1/2 to 6 pound) frozen Duck, thawed

Instructions

  1. Combine all ingredients except the duck in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
  2. Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
  3. Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
  4. Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
  5. Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
  6. Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F.
  7. Place a large cast iron skillet into the oven.
  8. Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
  9. Remove the duck from the skillet and rest under foil.

Preparation time: 25 minute(s)

Cooking time: 1 hour(s) 2 minute(s)

Number of servings (yield): 4

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Dec
26

Roast Chicken with Roasted Potatoes & Onions

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Monday, 26 December 2011

Very moist chicken with delicious roasted vegetables. Inspired by Keller’s Roast Chicken Recipe.

Ingredients

  • One 4 to 4 1/2 pound chicken at room temperature, neck and giblets removed
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, minced
  • 6 thyme sprigs
  • ½ cup baby carrots or 4 medium-sized carrots, peeled and cut in 2-inch segments
  • 1 yellow onion, roots cut off but core kept intact and cut into quarters
  • 1 red onion, roots cut off but core kept intact and cut into quarters
  • 8 small red-skinned new potatoes cut into quarters
  • 1 small leek, sliced
  • About 1/3 cup olive oil
  • 4 Tbsp melted butter
  • 3 feet of kitchen string

Instructions

  1. Preheat oven to 475°F.
  2. Place the potatoes, onions, carrots, leak, and one sprig of thyme into a bowl.
  3. Add 1/4 cup of olive oil.
  4. Toss with your hands until well coated.
  5. Season generously with salt and pepper.
  6. Create a bed of the vegetables in the roasting pan.
  7. Season the cavity of the chicken with salt, pepper, three garlic cloves and five sprigs of thyme, rubbing all around the cavity.
  8. Truss the chicken with kitchen string:
  9. Place the chicken so that it is breast up, legs pointing toward you.
  10. Tuck the wing tips under the chicken.
  11. Place the center of the string under the neck end of the bird.
  12. Pulling the string ends up over the breast toward you.
  13. Cross the string under the breast (above the cavity and between the legs).
  14. Wrap each end around the closest leg end, and tie tightly so that the legs come together.
  15. Rub the chicken with olive oil and season well with salt and pepper.
  16. Place on top of the vegetable bed in the roasting pan.
  17. Pour the butter over the chicken breasts.
  18. Place the pan in the oven and roast the chicken for 25 minutes at 475°F.
  19. Reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 160°F on a meat thermometer and the juices run clear.
  20. Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes.

Preparation time: 25 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 4

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Dec
25

Coconut Beef Curry on Tumeric Rice

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Sunday, 25 December 2011

Tasty with a quick and easy prep but cooks for a while.

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 1 Large Onion, Sliced
  • 2 Tablespoons Vindaloo Curry Paste
  • 2 Pounds Chuck Steak, trimmed and cubed
  • 1 Cup Beef Stock
  • 3/4 Cup Coconut Cream
  • 1 1/4 Cups Basmati Rice
  • 3/’4 Teaspoon Ground Tumeric

Instructions

  1. Heat the oil in a saucepan over medium high heat.
  2. Add the onion and cook for 2-3 minutes until starting to soften.
  3. Add the curry paste and stir for 1 minute.
  4. Add the steak and brown evenly (approximately 5 minutes)
  5. Pour in the stock and bring to boil.
  6. Reduce heat to very low, cover and simmer for 1 hour or until beef is tender.
  7. Uncover the beef and cook for 15 minutes to reduce the sauce.
  8. Rinse the rice and add to a separate saucepan.
  9. Add the tumeric and 1 3/4 cups water to the rice and bring to a boil.
  10. Reduce heat on the rice, cover, and cook for 10 minutes.
  11. Remove rice from heat and let rest.
  12. Add the coconut cream to the beef and simmer for 15 minutes.
  13. Divide the rice into four servings and place the beef and sauce on top.

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 4

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Dec
25

Cranberry Pineapple Punch

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Sunday, 25 December 2011

 

Ingredients

  • 48 oz cranberry juice
  • 48 oz pineapple juice
  • 1/2 cup sugar
  • 2 tsp almond extract
  • 2 liters ginger ale, chilled

Instructions

  1. Stir together first four ingredients until sugar is dissolved.
  2. Cover and chill for eight hours.
  3. Stir in ginger ale just before serving.

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Dec
25

Caribbean Rum Punch

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Sunday, 25 December 2011

Ingredients

  • 1 cup fresh lime juice
  • 2 cups simple syrup
  • 3 cups golden rum
  • 4 cups orange juice
  • 4 dashes bitters
  • fresh nutmeg

Instructions

  1. Combine first four ingredients in a punch bowl or large pitcher. Stir in bitters.
  2. Grate nutmeg over individual glasses to taste. Serve chilled over ice.

Preparation time:

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Dec
24

Rabbi Krauss’ Wife’s Challah

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Saturday, 24 December 2011

Ingredients

  • 3/4 Cup Oil
  • 3/4 Cup Sugar
  • 3 Cups Warm Water
  • 1 Tablespoon Salt
  • 5 Eggs
  • 3 Yeast Packets
  • 8 Cups Flour
  • Raisins (optional)
  • Poppy Seeds (optional)

Instructions

  1. In a large mixing bowl, combine the oil, sugar, 2 cups of warm water, salt and 4 eggs.
  2. In a small bowl or glass dissolve the yeast in 1/4 cup water for ~5 minutes
  3. Add the yeast to the oil-water-egg mixture
  4. Mix in 4 cups of flour and slowly add the remaining 4 cups, mixing in as you go
  5. Knead for 10 minutes
  6. Cover bowl and let rise until it doubles in size (~1 hour)
  7. Punch down and knead for 2 1/2 minutes
  8. Cover bowl and let rise until it doubles in size (~1/2 hour)
  9. Divide into halves or thirds.
  10. Add raisins if desired.
  11. Let sit for 15 minutes
  12. Divide each loaf into thirds and braid.
  13. Let rise until doubles in size (~1 hour)
  14. Mix remaining egg with remaining water and brush the top of each loaf.
  15. Sprinkle with poppy seeds if desired.
  16. Bake in 350ºF oven for 45-55 minutes.
  17. Let cool.
  18. Try not to eat all at once.

Preparation time:

Cooking time:

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Dec
15

Mincemeat

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Thursday, 15 December 2011

Summary: There are many variations on mincemeat. This one is all fruit; no meat.

Ingredients

  • 1/2 cup apple jack
  • zest & juice of 1 lemon
  • zest & juice of 1 orange
  • 1 1/2 cups golden raisins, coarsely chopped
  • 4 oz dried figs, coarsely chopped
  • 4 oz dried tart cherries, coarsely chopped
  • 1 oz crystalized ginger, coarsely chopped
  • 1/2 cup brown sugar
  • 4 tbsp unsalted butter
  • 3 lg apples, grated or finely chopped
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 ground allspice
  • 1/4 ground clove
  • 1 1/2 tbsp quick-cooking tapioca

Instructions

  1. Zest and juice lemon and orange. Pour juice into a bowl with apple jack.
  2. Chop raisins, figs, cherries, and ginger, and add to bowl of juice and apple jack. Add sugar and zest, and leave to soak.
  3. While fruit is soaking, melt butter in a large saucepan over medium high heat. Add apples to the pan and sauté. Stir in salt, cinnamon, nutmeg, allspice, and clove. Add soaked fruit along with soaking liquid and tapioca. Stir to dissolve tapioca, and bring to a boil.
  4. Boil for 20-30 minutes or until liquids achieve a molasses-like consistency. Cool to room temperature and pour into pie shell
  5. Bake for 30 minutes in a 400° oven.

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Dec
14

Now is the Winter of Our Ferment! Twelfth Night Stout

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Wednesday, 14 December 2011

Jet black with a dense tan head (supported in part by flaked oats), suggestions of citrus, chocolate, roasting coffee, burnt sugar, and dried fruit. An intense 70 IBUs of bitterness is offset by a full mouthfeel and a balancing final gravity. Read the rest of this entry »

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Dec
12

Blackberry Wheat

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Monday, 12 December 2011

Refreshing wheat beer wish blackberry flavor. Made using either fresh or frozen blackberries mashed and added to the wort during fermentation.
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Dec
12

Russian Imperial Stout

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Monday, 12 December 2011

A partial mash Russian Imperial Stout. The recipe comes off the top of the head of Mike of American Brewmaster.

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