10 October 2011

Butterflied Roast Chicken with Chile-Cinnamon Rub



Recipe Link

Serves 2-3

2 Tbs. olive oil
2 tsp. minced garlic
10 sprigs fresh thyme or 4 sprigs fresh rosemary; more for garnish, if you like
1 tsp. pure chile powder or 1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1 tsp. paprika
1 tsp. ground cumin
1 tsp. ground coriander seeds
1 tsp. coarse salt
1/2 tsp. sugar, preferably granulated brown
3-1/2 lb. chicken, rinsed inside and out and patted dry with paper towels
Heat the oven to 475°F.

Pour the olive oil into a small saucepan and add the minced garlic and herbs. Set the pan over high heat until the oil is hot, about 30 seconds. Reduce the heat to low and cook until the garlic has browned slightly, about 3 min. Remove from the heat and let infuse for at least 10 min. or up to 2 hours.

In a small bowl, mix together the spices, salt, and sugar.

Set the chicken on a board, breast side down, and butterfly it. Starting at the neck, remove the narrow backbone by cutting through the ribs on each side with kitchen or poultry shears. Leave the breastbone intact. Flatten the bird and turn it skin side up.

Next, press on the breast with the heel of your hand as the bird lies flat; you'll need to break the collarbones and some ribs. Tuck the wing tips behind the shoulders.

Set the chicken skin side down in a shallow roasting pan or a jelly roll pan. Brush thoroughly with half of the garlic olive oil (use the herb sprigs as a brush, if you want, before discarding them) and sprinkle with half of the spice rub. Turn the bird over and gently loosen the skin over the breast and thighs. Brush the remaining oil and most of the spice rub directly on the flesh under the skin. Rub the remaining spices on the skin. Pierce the skin with a sharp fork or small paring knife randomly in about 10 places to help it crisp.

Roast until the skin is nicely browned and the thigh meat is 170°F or the juices run clear, about 40 min. Remove the chicken from the oven, tent with foil, and let rest for 10 min.

To serve, halve the chicken by cutting straight down the center of the breastbone. Carve each half into drumsticks, thighs, wings, and breast, and garnish on a platter with fresh thyme or rosemary, if you like.

Pumpkin Spice Pull-Apart Bread with Butter Rum Glaze


Recipe by: Willow Bird Baking, adapted from All Recipes, Joy the Baker, and Pumpkin Tart
Recipe Link
Yields: one loaf, about 8 servings
Prep Time: (including dough rising) about 3 hours

This sticky, sweet pumpkin pull-apart loaf is irresistible. It’s made from layers of fluffy pumpkin yeast dough coated with browned butter, cinnamon, sugar, and nutmeg. Let it cool until it has just a hint of warmth left, drizzle on some glaze, and enjoy — preferably with the windows open to let in a crisp autumn breeze. Oh, and by the way, this recipe makes use of a stand mixer fitted with a dough hook, but there’s no reason you can’t knead this dough by hand. It’ll just take a little longer (and a little more elbow grease).

Pumpkin Pull-Apart Bread Ingredients:
1/2 cup milk
3/4 cup pumpkin puree
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour

Filling Ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter

Butter Rum Glaze Ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon rum (the original recipe called for extract, which I found too strong)

Directions:
Make the pull-apart bread dough: Grease and flour a loaf pan and set aside. In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (use a candy thermometer to check). Set the saucepan aside for another use later. I use the same one throughout the entire recipe; why do more dishes?

Stir the sugar and yeast into the milk/butter mixture and let it sit for a few minutes. Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size (After it rises, you can put it in the fridge overnight to use it in the morning, but let it sit out for half an hour before rolling if you do.)

Make the filling: While the dough is rising, whisk the sugar, cinnamon, and nutmeg together in a small bowl. Toward the end of the rising time, melt the 2 tablespoons of butter for the filling in the saucepan over medium-high heat and brown it as directed above. Put it in a small heat-safe bowl to cool for use later.

Shape and bake pull-apart bread: Knead a sprinkling of flour (about 1 tablespoon) into the dough, deflating it, and recover it. Let it sit to relax for 5 minutes. Flour a large work surface and turn your rested dough out onto it. Roll it out to a 20 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing (I had to do this twice during the process).

Spread the browned butter over the surface of the dough with a pastry brush and then sprinkle the sugar mixture over the top, patting it down to ensure it mostly sticks. Joy the Baker encourages you to use it all even though it seems like a ton, but I admit I got squeamish at the amount and only used most. It was fine despite my nerves. Go ahead and pile it on.

With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 30-45 minutes to double in size.

While dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark golden brown on top (if you take it out at light golden brown, it’s liable to be raw in the middle, so let it get good and dark). Cool for 20-30 minutes on a cooling rack in the loaf pan while you make the glaze.

Make the glaze: In your saucepan, bring the butter, milk, and brown sugar to a boil over medium-high heat. Remove it from heat, add the powdered sugar and rum, and whisk it to a smooth consistency.

Assemble and serve: Use a butter knife to loosen all sides of the bread from the loaf pan and gently turn it out onto a plate. Place another plate on top and flip it to turn it right side up. Drizzle glaze over top. Serve each piece slightly warm with a drizzle of glaze.

28 August 2011

Dark Rum Custard Ice Cream

Dark Rum Custard Ice Cream
Recipe Link: http://www.food.com/recipe/dark-rum-custard-ice-cream-351042

Ingredients
2 cups heavy cream
2 cups milk
1 vanilla beans, halve lengthwise
lemon zest ( a 2-by 1/2-inch piece removed with a vegetable peeler)
2/3 cup firmly packed brown sugar
8 large egg yolks
1/4 cup good-quality dark rum ( such as Bacardi Black)

Directions

In a 2 1/2- to 3-quart heavy saucepan combine cream and milk. Scrape seeds from vanilla bean into cream mixture, dropping in bean. Add zest and bring mixture just to boil.

In a large metal bowl whisk together brown sugar and yolks until combined well. Add hot cream mixture to yolk mixture in a slow stream, whisking, and return custard to pan. Cook custard over moderately low heat, whisking constantly, until thickened and coats back of a wooden spoon, about 3 minutes. (Do not let custard boil or it will curdle.)

Pour custard through a very fine sieve into cleaned metal bowl and cool slightly. Stir in rum and chill, covered, until cold. Freeze custard in an ice-cream maker.

Orange Chiffon Cake

Orange Chiffon Cake
















Makes: 12 servings
Prep: 30 minutes

Chill: 1 hour
Bake: 30 minutes
Cook: 15 minutes

Ingredients

3 oranges
2 egg whites
1-1/2 cups sugar
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/3 cup cooking oil
2 egg yolks
Orange Fluff Frosting (see recipe below)

Directions

1. Preheat oven to 350 degree F. Grease and flour two 9x1-1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt, and remaining 1 cup sugar.

2. Add milk and oil. Beat on low speed of electric mixer until combined. Add orange juice and egg yolks; beat 1 minute. Gently fold in egg white mixture until combined. Fold in orange peel. Divide batter evenly between pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings.

Orange Fluff Frosting: Finely shred 2 tablespoons orange peel; set aside. In small saucepan stir together 1/3 cup sugar and 4 teaspoons cornstarch. Stir in 1/2 cup orange juice. Cook over medium low heat, stirring frequently, until mixture thickens; cook and stir 2 minutes more. Remove from heat; stir in the reserved orange peel. Cover; chill 1 hour. Beat 2 cups whipping cream to stiff peaks; fold into chilled mixture

Recipe Link: http://www.bhg.com/recipes/printRecipe.jsp?recipeId=R050907&catref=rcbhg1

Straw-berried Treasure Cupcakes

Another play on words. I'll admit that I cheated and just used yellow boxed cake mix with milk chocolate canned frosting. That's pretty much treason for dinner club in my eyes but this was just a bonus for everyone's treasure box party favors.  It was still cute and delicious!

While I'm on the thought....let's debate.  Boxed cake mix.  Hate it or love it?  As much as I pride myself on making things from scratch, I can go either way with boxed cake mix (and brownie for that matter, too!).  Honestly, I think it tastes pretty darn good and great in a pinch.  It gets a bad rap because it's not homemade but when it tastes delicious and/or you doctor it up a bit to be more fancy, then who cares?!

But, if you want the homemade version and have the time (which I didn't), checkout the link in the source.

Straw-berried Treasure Cupcakes
Yields: 18 cupcakes

  • 1 box cake mix of your favorite flavor
  • 1 can of frosting of your favorite flavor
  • 18 strawberries, hulled
Directions
  1. Prepare the cupcakes per the instructions on your box.  Set aside to cool.
  2. Once the cupcakes are cooled, using a small paring knife and the cone method or 1"-1.5" cookie cutter cut out the center of each cupcake.  In this case we're not replacing the tops so eat the cupcake scraps as you're carving or save them for later to make cake balls (truffles).  Yum.
  3. Insert a strawberry into each cupcake.  Just shove them in there.  They'll fit :).
  4. Frost your cupcakes.  If desired, add a cute pirate flag.  Stuff your face and enjoy!
Source: Inspired by I Heart Cuppy Cakes

Grilled Maple-Chili Salmon

This was my play on words.  We grilled our salmon up on cedar planks so called it Cedar PLANKed Salmon to go along with the pirate theme.  It was Chris and my first time using cedar planks so we're just glad it didn't catch fire on the the grill :D.  I LOVED the way that this dish turned out.  The flavor was fantastic and I will for sure be making this again.

We bought a gigantic wild salmon filet from Costco and the maple syrup that I used came from one of our new Dinner Club members, Delia.  She hails from the border of NY and VT so gets some of the best maple syrup.  Scott was skeptical when he saw me drizzling it on as the finishing touch.  I could see it in his eyes lol.  But I think it's safe to say he's converted.  The sweet, smokey, and savory is a wonderful combination.

Grilled Maple-Chili Salmon
Yields: 3-4 servings


Ingredients

  • 1 lb salmon, cut into 3-4 filets
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/8 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/4 tsp salt
  • Fresh ground black pepper
  • 1 Tbsp creole mustard (or any spicy brown mustard)
  • 1 Tbsp olive oil
  • 3-4 tsp maple syrup
Directions


  1. If using, soak the cedar plank per the manufacturer instructions.
  2. Stir together the dry ingredients and then stir in the olive oil and mustard.
  3. Spread the rub over the top and sides of the filets and let sit while the grill heats.
  4. Preheat grill to medium-high.  Place fish on the soaked plank and cook for ~15 minutes, until the fish flakes and the internal temperature reaches 140.  If not using the plank, place skin side down and cook 8-10 minutes.
  5. Remove from heat and immediately drizzle each filet with ~1 tsp of maple syrup.
Source: Confections of a Foodie Bride

Jerk Chicken

This recipe was supposed to be a play on Pirates of the Caribbean and parrots.


I was honestly a little disappointed in how this turned out.  Go figure that the one time I used a recipe I've actually made before (vs. nearly everything is a new recipe when I make it) it fell flat to me.  The flavor wasn't nearly as good as what I remembered despite marinating for a full day.  Maybe it's because I had to bake the chicken instead of grill (which is what I did last time but the grill was otherwise occupied by the salmon).  Oh well, at least we had a TON of food so it doesn't matter when a dish doesn't "perform" :).


Jerk Chicken


  • 1/2 cup vegetable oil
  • 1 onion, coarsely chopped
  • 2 scallion, coarsely chopped
  • 1 large jalapeno pepper, stem and seeds removed
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, coarsely chopped
  • 1 tablespoon finely chopped fresh thyme
  • 2 tablespoons red wine vinegar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Pinch ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh lime juice
  • 4 chicken thighs, skin on, bone in
  • 4 drumsticks, skin on
Directions
  1. Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
  2. To grill - preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.  Or, to bake - preheat oven to 350 degrees. Place chicken on baking sheet lined with foil and bake in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 160 degrees.
* To make ahead/freezer meal - Prepare the chicken as directed above and place in a gallon sized freezer bag to marinate. Seal and freeze chicken. When ready to prepare the chicken, defrost completely and following the cooking directions for either the grill or oven.

Source: As seen on and adapted by What's Cooking Chicago from Bobby Flay