Chocolate Soufflé

Ingredients:

8 oz milk chocolate
6 tablespoons unsalted butter + extra for greasing
2 tablespoons rum (alternatively water or coffee)
6 eggs, separated
¼ teaspoon cream of tartar
½ cup white sugar
Preheat the oven to 375 degrees.


Directions:

Butter six 10 to 11 ounce ramekins and place on a large baking sheet.

In a small pot, over very low heat, melt the chocolate chips, butter and rum (or water or coffee) together. Watch it closely and stir often. Once melted remove from the heat immediately.

Meanwhile separate the yolks and whites of the eggs. Set aside the yolks and using an electric mixer beat the egg whites and cream of tartar together until it becomes foamy and soft peaks form. Be careful not to overmix the egg whites otherwise they can become too stiff and will therefore not easily fold into the chocolate mixture. 

Slowly beat the sugar into the egg white mixture.

Whisk the egg yolks into the chocolate mixture and then, using a rubber spatula, scrape it into the egg white mixture and carefully fold to combine. Be sure to not let the heavy chocolate mixture fall and stay on the bottom of the mixing bowl. Dig deep when mixing!

Divide the batter evenly among the prepared ramekins and cover and refrigerate until ready to cook (for up to 24 hours). Bake at 375 degrees  until risen and set and the tops have a hint of dark brown, about 18 to 20 minutes. Do not open the oven to check on the souffles until the last minute or so of baking to help prevent the souffles from falling. Top with homemade ice cream if desired and serve immediately.

Myrtle's Note:  The recipe suggests that to avoid fallen soufflé you prepare them ahead of time and keep in the refrigerator until you are ready to cook them.  Marie did this and they turned out rather well.  Since we halved the recipe, we weighed the chocolate on a scale to ensure we had 4 ounces.  The original recipe (and what was used) calls for semi-sweet chocolate.  However, I switched it to milk chocolate here because that is what I will use next time.

Yield:  6


Source:  http://www.100daysofrealfood.com/2013/12/17/recipe-chocolate-souffle-blogging-teams-holiday-dinner/ (from the Joy of Cooking)

Peanut Butter Honey Truffles

Ingredients:

• 3/4 –1 cup regular oats
• 1 cup natural unsweetened peanut butter
• 1/2 cup honey 
• 1 teaspoon vanilla
• 1/4 teaspoon salt (if your peanut butter already has salt, skip this)
• 1 tablespoon cocoa powder
• 2-3 tablespoons sweetened cocoa powder

Directions:

Pulse the oats in a blender for 30-45 seconds till they become a powdery flour. In a mixing bowl, stir together peanut butter, honey, vanilla, salt and oat flour. Roll the peanut butter mixture into 1-inch balls. Roll them in the cocoa to coat. Place on a large cookie sheet covered in wax paper and refrigerate for
30 minutes to chill. Serve cold. Store in the refrigerator or, better yet, the freezer.

Myrtle's Note:  I feel there is just not enough ground oats in this and so add more, up to doubling the original amount.  The key is just how ... oily ... the natural peanut butter I picked is.  Since I very much dislike coconut, I changed the dusting to sweetened cocoa powder.  However, the last time I made this, I also added cocoa to the recipe itself and liked it even better.  With the cocoa powder mixed in, there is a bit less of an explosion of honey to them and more of a balanced taste.  For what it's worth, I regularly double this recipe since it takes a bit of effort to do the rolling out and dusting part.  

Yield: 25

Adapted from:  http://theshiksa.com/2012/10/19/peanut-butter-honey-truffles/

Irish Soda Muffins

Ingredients:

• 2 cups sifted flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/2 cup buttermilk
• 1 cup craisins
• 1 cup boiling water
• Melted butter and sugar, about 2 tablespoons of each, for serving

Preheat oven to 350 degrees.


Directions:

Start by placing craisins in a bowl with the boiling water (the water should cover them by 1”). Let them stand and plump with moisture while you prepare the batter.

In a large mixing bowl, whisk flour, sugar, baking powder, and salt. Beat in the softened butter until the mixture resembles moist crumbs. Whisk egg and buttermilk in a small bowl and pour into the batter. Beat until well combined, being careful not to overmix the batter.

Drain the raisins and stir them into the batter.

Divide the dough evenly among greased muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center of one comes out clean.

While the muffins cool, brush the tops evenly with melted butter and sprinkle with additional sugar. Let the muffins cool for 10 minutes in the pan, before removing to a wire rack to cool completely.

Myrtle's Note:  I changed the recipe from raisins to craisins, because ... well ... who wouldn't??  The recipe said it would make 15 muffins, but I simply divided the batter into 12 muffin tin cups.  The muffins were nicely rounded and large that way.

Yield 12

Source:  http://www.canyoustayfordinner.com/2011/03/16/irish-soda-muffins/

Labneh

Ingredients:

• 32 ounces whole fat, plain yogurt
• 2 1/2 tablespoons olive oil
• 1/2 lemon, plus zest from it
• 1/2 sea salt
• 1/2 teaspoon thyme (or 1 1/2 teaspoon fresh chopped thyme)

     [Optional:  2 teaspoons mint (or 2 tablespoons fresh chopped mint)]



Directions:

Mix all ingredients together well.  Pour into a colander lined with muslin.  Tie the muslin to form a bag.

Hang the yoghurt mixture for 2 days in a cold place, setting a pot or bowl underneath to catch the liquid.  After the 2 days, remove the Labneh from the muslin.  Store in the refrigerator, with olive oil if you wish.


Myrtle's Note:  This is a halved recipe, converted from metric measurements.  A tub of Dannon plain yogurt is 32 ounces.  The recipe called for 35, so I just called it a wash and all turned out very, very well.  I hung mine out on the porch during winter, but one suggested place is to do so in a refrigerator.      If you use the doubled recipe or do not plan to eat the labneh quickly, the original recipe suggests rolling the labneh into walnut-sized balls, place in a jar, and cover with olive oil.  They can last in the refrigerator for six months ... though I cannot fathom someone taking six months to eat labneh!

Yield:  8 ounces


Source:  http://www.food.com/recipe/labna-yoghurt-cheese-84288

Naan

Ingredients:

• 3/4 cup warm water
• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon fine sea salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• Melted butter
• Coarse sea salt for

Directions:
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with warm water (about 100 degrees F). Let sit until it is frothy (approximately 10 minutes).

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.  Then mix together the yogurt and olive oil in a small dish.

Once the yeast is frothy, add the yogurt and the olive oil into the glass and stir to combine. Pour the mixture into the dry ingredients. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp towel and let it sit in a warm, draft-free place for 3 hours.  A cold oven works fine.

When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat with the rest of the dough.

Warm a large skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.

Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and perhaps even blackened (typical of traditional naan). Cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a towel-lined dish. Repeat with the rest of the naans and serve.

Myrtle's Note:  The full recipe calls for a covered cast iron skillet, but a plain flat skillet works just fine.  It also suggests seasoning seeds, but I prefer plain naan.  Instead of brushing butter on after the naan is cooked, you can brush the pan with melted butter before you cook each one, adding a bit more as you flip them.  This recipe makes for a soft naan, rather than a thinner crispy one. 

Yield:  6

Source: http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe/index.html?oc=linkback

Roasted Butternut Squash and Cheese Pasta

Ingredients: 

• Butternut squash
• Olive Oil
• Sea Salt
• McCormick® Peppercorn Medley
• 1 tablespoon roasted garlic butter
• 1 tablespoon flour
• 1 cup milk
• 3 oz Brie cheese (no rind)
• 2 oz extra sharp white cheddar cheese
• 2 oz cream cheese
• 1/2 teaspoon sage
• 1 pinch ground nutmeg
• 8 ounces mezze penne pasta
• 3 bacon slices

Preheat oven to 400 degrees.

Directions:

Slice the butternut squash in half and scoop out the seeds.  Smear the entire exposed surface with olive oil, salt, and generously pepper.  Roast at 400 for approximately 40-45 minutes.

While the butternut squash is roasting, snip the bacon into quarter inch strips.  Drop into a pan and cook until crispy.  [I have found that cutting it raw before hand instead of crumbling afterwards makes for a more evenly cooked bacon "bit."]  Let drain on paper towel and set aside.

Shred cheddar.  Soften cream cheese.  Cut Brie into small bits.  Set aside.

Once the butternut squash is roasted, scoop out a generous cup for the recipe.  The rest can be used for something else tasty.  Alternatively, you can roast just one half.  Smash or purée and set aside.

Bring to a boil water and add the pasta.  I add tiny bit of salt and olive oil to my water.  Cook, drain, and set aside.

In a sauteuse or high sided frying pan, melt the roasted garlic butter.  Using a flat whisk or cooking fork, slowly mix in the flour until you have a thick paste.  Allow the mixture to cook for a bit before very, very slowly beginning to add the milk, stirring constantly.  Once the milk is completely added, allow to simmer for a few minutes to begin the thickening process.

Next, very, very slowly add in the cheeses, alternating types and stirring constantly.  Once all the cheeses are melted, sprinkle sage and nutmeg across the top and salt and pepper to taste.

Now, slowly stir in the butternut squash.  Mix thoroughly to ensure a complete blending.  Once blended, add in the pasta and stir thoroughly.

Serve in bowls.  Garnish with the bacon crispy strips.

Myrtle's Note:  This recipe is half of the original.  Since I had only half the brie needed, I supplemented that part of the recipe with Havarti.  I am looking forward to having this again with the full portion of brie.  I also substituted yellow cheddar with Wisconsin white, added sage, and started with a béchamel sauce rather than straight milk.  Finally, I have seen several ways of roasting butternut squash.  Usually, I cube it and toss it on the baking stone, but this time I roasted it whole.  I liked not having to slice or peel, just split and seed!

Yield:  4 servings

Adapted from:  http://www.farmgirlgourmet.com/2011/10/roasted-butternut-squash-brie-mac.html

Roasted Garlic Butter

Ingredients:

• Olive Oil
• Salt
• Cracked black pepper
• large bulb of garlic
• 1 stick butter

Preheat oven to 400 degrees.


Directions:

Set out a stick of butter to soften.  [If you forget this step, microwave a stick of butter for 10 seconds. Let it sit for a few minutes.  Microwave for 5 more seconds.  It should be plenty soft then, but not melted.]

Leave skin on the garlic.  Lay the bulb on its side and carefully slice off about 1/4 inch to expose the tops of the cloves.

Place the bulb on a square of foil, shiny side up.  Generously drizzle olive oil on top of the bulb, letting it drench the top and dribble down the sides.  Salt and pepper the top.

Close the foil around the garlic, making a packet.  Roast for 50-60 minutes, peaking at the inside of the packet until the top of the bulb looks caramelized (browned).  Let the garlic sit for a few minutes to cool so it will not melt the butter when mixed.

Put the softened butter into a mug or small bowl.  Using the tip of a regular knife (or butter knife), slip the insides of the cloves out of their shells.  You may end up pulling apart the bulb and squeezing out the hidden bits of garlic from the smaller cloves.  The garlic will be mushy like softened butter.

Thoroughly mix the roasted garlic into the butter, folding it over and over and over.  Then press into a mold or a 4 oz. container.


Myrtle's Note:  I have been giving containers of roasted garlic butter as gifts, which have been enthusiastically received and consumed.  This would make a great hostess gift if going to a dinner party.   I will also add that I have roasted four bulbs at a time and just one ... either way it still took nearly an hour to get the garlic properly roasted.  I believe the foil helps to keep the garlic from drying out in the process.