Wedding Olives

Olives, Wedding ¶¶¶¶¶
1 c. manizllo green olives, well rinsed 1 c. water-packed calamata olives, well rinsed 10 sprigs fresh thyme 4 bay leaves 1 lg. Garlic clove, thinly slices 1/4 t. fennel seeds orange peel in strips 2 T. extra-virgin olive oil	Mix together, then refrigerate 4 days, stirring once each day. Serve at room temperature. I served these at my daughter's wedding shower - the mix of flavours may sound strange, but these are absolutely delicious. And they went very well with the Stained Glass Potatoes I made for a garnish (a Martha Stewart recipe that was actually quite good!).

Chinese Cabbage Salad

This has been a favourite at pot-lucks I've attended for years. Today was a colleague's birthday, to which I took this salad - now the whole office wants my recipe! Chinese Cabbage Salad ¶¶¶¶¶

1 small head red cabbage, shredded 3 green onions, sliced 2 carrots, sliced 2 stalks celery, sliced 1 yellow bell pepper, diced 1 c. almonds 1/4 c. sesame seeds 1 pkg. instant soup noodles 1/2 c. oil 1 t. dark sesame oil 1/3 c. apple cider vinegar 1/4 c. sugar 1 packet soup powder

Prepare the vegetables. Toast the almonds for 6 minutes, add sesame seeds and toast for 3 minutes more. Break up the Ramen noodles while in the package, then toss with veggies. In a jar, put the liquid ingredients with sugar and soup powder, then shake well until sugar is dissolved. Pour over salad and chill at for1 hour before serving. Sprinkle with toasted almonds and sesame seeds just before serving.

Vidalia Onion Relish

2         white vidalia onions, diced

1/2 c.  mayonnaise

1/2 c.  rice wine vinegar

2 T.    brown sugar

2 T.    chopped chives

Mix all and serve with fried green tomatoes, veggies, or fried fish.

Gessa's Dessert

Driving Jackie home one evening, I was told to come in for dinner as it was Gessa's birthday and her husband had cooked up a massive amount of delicious Philippine dishes to celebrate. Gessa made this dessert, and made me guess what was in it (I didn`t care, it was so good), however, and was kind enough to give me the recipe, which has no name to her knowledge.

1 box      Ritz crackers
1 pouch  Toffee bits (Score Bits, in Canada)
1 can      Condensed milk

• Crush the crackers into small bits (not powder) and mix in the toffee bits. 
• Add the milk last and mix until well blended.
• Pour into a well-greased or buttered 9" x 13" cake or lasagna pan, and bake for 20 minutes at 325 degrees.
• Cut while still warm and remove from the pan.

 These are very crunchy and chewy, but they can really harden up in the pan once cold.

Colombian Tomato Salad

I went to a party yesterday where most of the guests were from South America, and the food was incredible, so I got a few recipes from the cooks. This was a big, big hit, and so simple!!! This seems to be about the right amount for a small family.

3 tomatoes
2 sweet onions
salt and pepper
fresh lime juice to cover
fresh water

Run the tomatoes and onions through the fine slicer of a mandolin or food processor. 

Season with the salt and pepper, and mix well.

Cover with the lime juice and a little water.

Achiote Rice For Eight

2 c.   white rice
1/2    white onion, chopped

2       cloves garlic, minced
1 T.   achiote paste

1/3 c. cooking oil
4 c.    chicken broth
salt or powdered bouillon, to taste
1 sprig cilantro
juice of 1/2 lime

Rinse rice and drain well.

Process the onion, garlic and achiote in some of the chicken broth (about a cup) in the blender.

Heat oil in a skillet and fry rice on medium heat until lightly brown.

Add the processed liquid and let it reach boiling point.

At this point add half of the broth .

Simmer covered until broth is consumed.

Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.

Lower heat, cover, add cilantro,  and cook for about 15 more minutes.

When liquid is absorbed, it's ready to serve.

Achiote Paste

2 T.  annatto seeds (See Note *)

1 t.   cumin seeds or 1 teaspoon cumin powder
1 t.   black pepper or 1 teaspoon chipotle pepper
5      allspice berries
1 t.   salt
1      pinch nutmeg

Put all ingredients into a spice grinder, and grind until a fine powder.

Take the powder and put it into a bowl and add teaspoons of water at a time until you get a thick paste which binds together, in a putty like consistency.

Separate into tablespoon-sized portions and freeze individually.

When you want to use it, mix 1 portion with 10 cloves of garlic crushed, and 4 T.  Seville orange juice to make a marinade for pork or chicken.

Or fry up in a little oil with onions and garlic, then add to water or chicken broth for rice.

This  freezes very well, and will last the year in the freezer no problem.

Chocolate Stout Cupcakes

This is getting rave reviews, so I looked it up and am posting it here! --Shucky

Chocolate Stout Cupcakes
Recipe courtesy Dave Lieberman 

I love cooking with beer and there's no exception when it comes to desserts. Of all beers, stout is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

Cupcakes:

3/4 c. unsweetened cocoa, plus more for dusting finished cupcakes
2 c. sugar
2 c. all-purpose flour
1 t. baking soda
Pinch fine salt
1 bottle stout beer (recommended: Guinness)
1 stick butter, melted
1 T. vanilla extract
3 large eggs
3/4 c. sour cream
1 (8-ounce) package cream cheese, softened at room temperature
3/4 to 1 c. heavy cream
1 (1-pound) box confectioners' sugar

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

To make the icing:

In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners' sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. Icing can be made several hours ahead and kept covered and chilled.

Top each cupcake with a heap of frosting and dust with cocoa.

Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/chocolate-stout-c.cakes-recipe/index.html?oc=linkback