Cheryl’s Cuisine: March 2018

Posted on March 7, 2018 by The Dunmorean

By Cheryl Radkiewicz

Life can be full of simple pleasures. One of these such pleasures is a steaming hot drink on a cold night. Even though it’s March and days may be in the 50’s, evenings are still cold. So here are some great ideas to enjoy while sitting back and reading, watching your favorite shows, or just “chilling out.”

My husband doesn’t care for a hot drink at night, so I usually refrigerate the leftover quantities and reheat the next evening—one of my simple pleasures…

Brazilian Chocolate:

cocoa 1/2 cup cocoa
1/4 cup sugar
1 cup water
3 cups milk
1 Tbsp. grated orange rind
1/4 tsp. almond extract

Blend cocoa with sugar. Gradually stir in the water and milk. Heat to boiling point. Add orange rind and almond extract.

If you’d like, beat with rotary beater until frothy. Makes 1 quart.

NOTE: Some like this chilled then beaten. Your choice. Enjoy!

***

Hot Vegetable Punch:

2-10 1/2 oz. cans condensed beef consomme’
2 cans water
5 cups tomato juice or V-8
6-8 stalks celery, chopped
2 small onions, diced small
1 small bay leaf
7-8 whole black peppercorns
Few carrot slices
Sprinkling of fresh parsley
Juice of 1/4 lemon

Simmer condensed consomme’, an equal amount of water and tomato juice with celery, onions, bay leaf, peppercorns, carrot slices and parsley. When vegetables are thoroughly cooked, add lemon juice. Makes 8 servings.

***

Russian Tea:

cinnamon 1 quart water
4 tea bags
1 stick cinnamon
1 Tbsp. whole cloves

Boil these ingredients for four minutes. Strain into the following mixture:

2 quarts water
1-6 oz. can frozen lemonade concentrate
1-6 oz. can frozen orange juice concentrate
1-16 oz. can pineapple juice
1 1/2 cups sugar

Stir all together and reheat. Makes 25 servings.

NOTE: I’ve even frozen much of this mixture for later use.

***

Yummy Apple Cider:

Slow-Cooker-Apple-Cider-SQUARE 6 whole cloves
3 whole allspice
3-3″ cinnamon sticks, broken
1 Tbsp. grated orange rind
2 quarts apple cider
1 cup orange juice
1 cup cranberry juice cocktail
1 cup pineapple juice
1/2 cup dark rum
1/2 cup apple brandy

Tie cloves, allspice, cinnamon stick and orange rind in a cheesecloth bag. Combine spice bag and cider in large saucepan. Bring mixture to full boil; reduce heat to medium and cook 35 minutes or until mixture is reduced to 4 cups. Discard spice bag, stir in orange juice and remaining ingredients. Simmer over medium heat just until heated through. Yields 8 cups.

***

Chocolate Delight:

3/4 cup cocoa
2/3 cup sugar
4 cups milk
1 1/2 cups strong coffee
1 cup Kirsch or brandy
Whipped cream

Blend cocoa with sugar. Gradually stir in milk. Heat to boiling point. Remove from heat and add coffee and Kirsch or brandy. Pour into mugs and top with whipped cream. Makes 8 cups.

***

Rich Hot Chocolate:

7 1/2 cups milk
10 oz. semisweet chocolate, finely chopped
4 tsp. sugar
1 tsp. vanilla extract
Whipped cream

Bring milk to simmer in heavy large saucepan over medium heat. Pour half of hot milk into blender. Add half of chocolate, 2 tsp. sugar and 1/2 tsp. vanilla. Cover, blend on low speed until chocolate melts and mixture is foamy.

Pour into mugs. Repeat with remaining hot milk, chocolate, sugar and vanilla. Garnish each mug with whipped cream and serve. Makes 8 servings.

***

Lights Out:

2 cups hot espresso coffee
1/4 cup coffee liqueur (such as Kahlua)
2 Tbsp. Southern Comfort
Sugar
1/2 cup whipped cream
Grated semisweet chocolate

Combine espresso, coffee liqueur and Southern Comfort in medium bowl. Flavor mixture with sugar to taste. Divide among 4 cups. Top with whipped cream and sprinkle with grated chocolate. Makes 4 servings.

Cheryl’s Cuisine: February 2018

Posted on February 7, 2018 by The Dunmorean

Well, this month became a toss-up once I realized that Ash Wednesday, the beginning of Lent, falls on Feb. 14, Valentine’s Day. It’s been decades since this event has happened. The next time the two will coincide will be Feb. 14, 2024.

So we have a few years to enjoy the two on their own merits. Advice from some includes: Celebrate early, keep it simple, do for others, and embrace the temptation.

For those of us who are “traditionalists”, I’ve found some wonderfully romantic, satisfying recipes that don’t include meat.

Baked Artichokes:

51hfxMwCu3L._SX355_ 1 cup Kalamata olives, chopped
1/4 cup mayonnaise
1 Tbsp. minced garlic
8 basil leaves, chopped
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
3 lb. can quartered artichoke hearts, drained well

Mix all ingredients well in large bowl Bake in shallow pan in preheated 350 degree oven for 20-30 minutes or until golden brown. Serve warm.

***

Warm Olive Saute:

1 lemon
1 tsp. minced garlic
3/4 tsp. fennel seeds
1/2 tsp. dried crushed red pepper
1/3 cup extra virgin olive oil
1 1/2 cups mixed olives
1 fennel bulb, cored and sliced
1/2 cup roasted, salted almonds

Remove peel from lemon, reserving lemon for another recipe. Saute’ lemon peel, minced garlic, fennel seeds and crushed red pepper in hot oil over medium heat for about 1 minute. Add olives, fennel and almonds. Cook, stirring occasionally about 7-10 minutes or until the fennel is crisp-tender.

***

Endive Salad:

1 small head endive, rinsed and drained
1 small head butter lettuce, rinsed and drained
3/4 cup walnut oil
3 Tbsp. sherry wine vinegar
1 Tbsp. lemon juice
Salt and freshly ground black pepper to taste
1/2 cup toasted walnuts
1/2 cup fresh cherries, rinsed and pitted
4 oz. Roquefort cheese, crumbled
2 Tbsp. chopped chives

Tear endive and lettuce into bite-size pieces and place in salad bowl. In small bowl, combine oil, vinegar and lemon juice. Beat with a whisk and season with salt and pepper. Drizzle mixture over greens and mix well. Arrange greens on individual plates and top with walnuts, cherries, cheese and chives.

***

Pasta with Roasted Grape Tomatoes:

product_image-grape_tomatoes 3 pints grape tomatoes
1 1/2 Tbsp. dried or fresh rosemary, chopped
1 1/2 Tbsp. olive oil
Salt and pepper to taste
Favorite pasta, cooked al dente
Grated Italian cheese

Preheat oven to 475 degrees. Rinse tomatoes and pat dry with paper towels. Combine tomatoes with rosemary, olive oil, salt and pepper. Toss gently to coat and place in a single layer in a shallow roasting pan. Bake 8-10 minutes or until tomato skins are blistered and start to pop. Serve over your favorite pasta. Pass the cheese.

***

Coquilles Saint Jacques:

3/4 cup dry white wine
2 Tbsp. fresh lemon juice
Grilled_Scallops 1/2 tsp. salt
1 1/2 lbs. fresh bay scallops or sea scallops, halved

Sauce:
1/4 cup butter
2 Tbsp. green onions, chopped
1 clove garlic, crushed
1 cup sliced mushrooms
1/3 cup flour
Dash of white pepper
1 cup milk

Topping:
1 cup plain breadcrumbs
2 Tbsp. butter, melted
1/2 cup grated Parmesan cheese
2 Tbsp. minced parsley
In small saucepan, mix wine, lemon juice and salt. Bring to boil. Reduce heat and simmer, covered for 1 minute. Add scallops and simmer 1 minute longer. Drain, reserving liquid. You should have 1 cup. Add water, if needed.

In another saucepan, melt 1/4 cup butter and saute’ the green onion and garlic for 1 minute. Add mushrooms and cook until barely tender. Stir in flour and white pepper Add milk and reserved cup of scallop liquid. Cook until thick and bubbly. Taste for seasoning. Remove from heat and stir in scallops.

Preheat oven to 400 degrees. Butter 6 coquilles (shells) or other ovenproof shallow serving dishes and fill with scallops. Mix bread crumbs with melted butter and Parmesan and sprinkle over scallops. Bake for 10 minutes until lightly browned. sprinkle with parsley and serve.

***

NOTE: If you’re giving up dessert for Lent, try some fresh fruit (not considered dessert for me) placed in a fancy crystal glass and pour some Frangelico over.

Refrigerate it for an hour before serving. Happy Valentine’s Day!

Cheryl’s Cuisine: December 2017

Posted on December 6, 2017 by The Dunmorean

By Cheryl Radkiewicz

Holidays are upon us and I always feel it’s important to have something quick and easy for visitors, whether they be expected or unexpected. This month I’m sharing my very favorite appetizers to prepare and have on hand to lessen stress in our lives during this hectic season.

By the way, my pantry contains olives, pickles, artichoke hearts, peppadews, canned tomatoes, Ro-tel tomatoes with chilies, a variety of crackers, cream cheese, La Cucina’s House Italian Dressing, and Calvey Kitchen Puree’.

NOTE: I very seldom use any bottled dressing, however, I’ve found our local restaurant, La Cucina, to have an excellent product.

Another new local product on the market is Calvey Kitchen Puree’, a blend of spicy, sweet, savory natural ingredients. If you like heat, you’ll love this. However, if you don’t like heat, just put a dab on cream cheese atop crackers for a refreshing “pop”.

So, while someone in your house is serving drinks, you can be in the kitchen quickly throwing together a “relish tray” or “antipasto.” By the way, these recipes can all be prepared ahead of time and have a long refrigerator life. (I have made all of these dozens and dozens of times…always a hit!)

Enjoy your holidays. Don’t stress too much. Savor everything.

From our house to yours, Have a Very Merry and Blessed Christmas!

Tomato Chutney:

1-14 oz. can whole tomatoes, chopped, not drained
4 Tbsp. light brown sugar
2 Tbsp. granulated sugar
1 green bell pepper, finely chopped
1 medium onion, finely chopped
2 Tbsp. ketchup
6 drops hot sauce, or to taste
1/2 tsp. black pepper

In saucepan on medium heat mix all ingredients. Bring to boil. Reduce heat and allow mixture to simmer for 2 hours or until cooked to a thick sauce. Refrigerate. Serve with cream cheese and crackers or as a vegetable side dish. Yield: 3-4 cups. Note: The longer this mellows, the better.

***

Chilies Rellanos:

2 cans (4 oz. each) mild chopped green chilies
3 cups (12 oz.) shredded Monterey Jack cheese
1 1/2 cups (6 oz) shredded sharp Cheddar cheese
2 eggs
2 Tbsp. milk
1 Tbsp. flour

Preheat oven to 375 degrees. Lightly grease a 9×9″ square dish. Alternately layer chilies with cheeses, starting and ending with the cheeses. Beat eggs, milk and flour together. Pour egg mixture over layered ingredients and bake for about 1 hour, or until firm.

Cut into small squares. Serve warm. Note: This can also be made ahead. Refrigerate. Cut into squares and microwave or heat in low oven. Yield: 16 squares.

***

Rarebit Savories:

1/2 lb. cheddar cheese, cut into cubes
1/2 lb. bacon, chopped, cooked and drained
1 onion, quartered
Mayonnaise
1 tsp. dry mustard
Bread rounds or slices of bread, quartered

In food processor, grate cheese, then add bacon and onion. Chop and blend together. Add mayonnaise to bind and mustard and blend well. May be refrigerated or frozen at this point. If frozen, before serving, thaw mixture.

When serving, spread room temperature mixture on bread rounds and toast under broiler until brown and puffed. Yield: 60 rounds.

NOTE: Definitely make this ahead..so easy to prepare.

***

Homemade Boursin Cheese:

marjoram 1 cup ( 2 sticks) butter, room temperature
2-8oz. pkgs. cream cheese, softened
1 tsp. oregano
1 tsp. garlic powder
1/4 tsp. marjoram
1/4 tsp. dill weed
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. rosemary

Cream butter and cream cheese. Add next 7 ingredients, increasing or decreasing to suit individual tastes. Mix until well blended. Cover, chill and age for at least 24 hours before serving. Serve at room temperature. Serve with crackers. Note: Any leftovers can be used in a quiche or with baked chicken or baked potato.

***

Bean Salad:

1 can Great Northern white beans (Progresso, if possible), rinsed and drained
1 can red kidney beans, rinsed and drained
1 can green beans, rinsed and drained
1 can yellow waxed beans, rinsed and drained
1 can chick peas, rinsed and drained

Mix all rinsed and drained beans together. Season with the following olive oil, wine vinegar, parsley, oregano, and a half teaspoon (or more) of garlic salt.

Mix thoroughly. Serve at room temperature. Make ahead to meld flavors.

***

Deviled Ham Dip:

1-8 oz. pkg. cream cheese, softened
2- 4 1/2 oz.cans deviled ham ( or leftover ham)
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Hot sauce, to taste
1 cup sour cream
1/2 jar stuffed green olives, chopped

Combine cream cheese, deviled ham, mustard, Worcestershire and hot sauce, blending well until smooth. Stir in sour cream and olives. Refrigerate, covered. Serve with crackers, raw veggies or baguettes.

NOTE: Definitely make this ahead for best flavors.