BOURBON HOT CHOCOLATE

Bourbon Hot Chocolate

Rich hot chocolate spiked with Four Roses Bourbon for a satisfying Valentine's Day cocktail or any cold night

Cook Time 10 minutesTotal Time 10 minutes Servings 4 cups Author Meme

Ingredients

• 
  1/4 cup water
• 
  1/4 cup maple syrup
• 
  1/2 cup unsweetened cocoa powder
• 
  1/8 tsp salt
• 
  4 cups milk
• 
  1 tsp vanilla extract
• 
  6 ounces Four Roses Bourbon 3/4 cup

Instructions

• Stir together water, maple syrup, cocoa powder, and salt in a saucepan and bring to a boil. Reduce heat and slowly whisk in milk. Cook for 5 minutes until milk is hot; do not boil.
• Remove from heat and let sit for 5 minutes. Stir in vanilla extract.
• Pour Four Roses Bourbon {1.5 ounces each} into 4 mugs. Stir in hot chocolate and serve. Enjoy!

Notes

*I used 2% milk but you can use any milk that you like. I wouldn't recommend skim as it can easily curdle if heated too long. Also, you want the richness from the higher fat milk, in my opinion.

CAKE MIX WAFFLES

Cake Mix Waffles

Ingredients

• 1box Betty Crocker™ Super Moist™ cake mix (any flavor)
• 1 1/3cups water
• 1/3cup vegetable oil
• 3eggs

Directions

• 1Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
• 2Make cake batter as directed on box, using water, oil and eggs.
• 3For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
• 4Serve waffles warm or cold with toppings of your choice.

ANGELO PELLEGRINI’S BROCCOLI

recipe: broccoli al Parmigiano-Reggiano

 

Broccoli al Parmigiano-Reggiano (à la Angelo Pellegrini)

by Simona Carini

Prep Time: 10 minutes

Cook Time: 18-20 minutes total

Keywords: steam saute bake side gluten-free low-carb nut-free sugar-free vegetarian soy-free broccoli cheese Italian

Ingredients (Serves 4)

• 1 pound 2 ounces / 510 g broccoli, preferably organic
• 1 tablespoon / 15 ml extra-virgin olive oil
• 1 large or 2 small garlic cloves
• 1 tablespoon + 1 teaspoon / 20 ml Meyer lemon juice, freshly squeezed
• 1/4 teaspoon fine sea salt
• A pinch of freshly ground black pepper
• 3/4 ounce / 21 g freshly grated Parmigiano-Reggiano

Instructions

Wash and cut broccoli heads into florets, halving large florets lengthwise. Peel the tough outer layer of the stalk(s), quarter if very thick, and cut crosswise into coins. Steam until half-way cooked, then transfer to a bowl. The actual time depends on the freshness of the broccoli and on your personal preference in terms of softness.

Heat the oven to 400 F / 205 C.

Cut broccoli into smaller pieces (i.e., cut florets in half lengthwise, cut long stems in half crosswise).

Warm up the olive oil in a skillet. Peel and quarter the large garlic clove (halve the small cloves). Remove the green sprout inside, if present. Add the garlic to the oil and toss. Lightly fry the garlic in the oil for one minute, then add the broccoli to the skillet. Stir well and cook until the broccoli is done to your liking, stirring often.

Remove the skillet for the heat. Remove the garlic and discard. Season the broccoli with lemon juice, salt and pepper, and stir well. (I am not sure whether Pellegrini stirred the broccoli after adding the grated Parmigiano-Reggiano: I decided to distribute it on the surface.)

Transfer the broccoli to a 9 1/2-inch / 24 cm glass or ceramic deep dish pie plate (1 3/4 inch / 4.5 cm deep) and arrange it to form an even layer.

Distribute grated Parmigiano-Reggiano on the broccoli. Place the plate in the oven and bake for about 10 minutes. Take out of the oven and serve.

Besides hot out of the oven, I like this broccoli dish also at room temperature.

PALESTINIAN ROAST CHICKEN

Palestinian Roast Chicken 

SERVES 6 2 HOURS, 20 MINUTES

Ingredients

2 1⁄4 lb. skin-on chicken legs, thighs and drumsticks separated

1⁄4 cup extra-virgin olive oil, divided, plus more for drizzling

1 tbsp. plus 1½ tsp. ground sumac, plus more for sprinkling

1⁄2 tsp. ground allspice

1⁄2 tsp. ground cumin

1⁄4 tsp. ground cinnamon

3 tbsp. fresh lemon juice

4 medium garlic cloves, coarsely crushed in a mortar and pestle (1 Tbsp.)

1 1⁄2 tsp. kosher salt, plus more as needed

1⁄4 tsp. freshly ground black pepper, plus more as needed

2 large red onions, halved then thinly sliced (2⅔ cups)

2 tbsp. pine nuts

Naan or Arabic taboon bread, for serving

1⁄4 cup coarsely chopped flat-leaf parsley

Instructions

Use a paring knife to slash the flesh of each piece of chicken against the grain a few times, then transfer the meat to a large bowl or plastic container. Add 3 tablespoons of olive oil, the sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for 1–3 hours.

When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 350°F.

Line a large rimmed baking sheet with aluminum foil, then add the chicken, skin-side up. Scatter the onion around the pan, discarding any extra marinade in the bottom of the bowl. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 50–60 minutes.

Remove the baking sheet, then tent the chicken with aluminum foil and let rest while you prepare the toppings. Leave the oven on. Place the bread on a clean baking sheet and transfer to the oven to warm it through and lightly toast it.

Meanwhile, line a small, heat-resistant plate with a paper towel and set it by the stove. In a small pot over medium-low heat, add the remaining tablespoon of olive oil and the pine nuts. Cook, stirring constantly, until the nuts are fragrant and light golden brown, about 2 minutes. Transfer the nuts to the prepared plate to drain and cool slightly.

Remove the bread and transfer to a large serving platter. Top it with the chicken pieces and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices and more olive oil as needed to moisten the bread. Serve hot, with more bread on the side if desired.

PALESTINIAN CHICKPEA AND SPINACH SOUP

This recipe is adapted from Zaitoun: Recipes from the Palestinian Kitchen (W. W. Norton & Co., 2019)

What You Will Need

• Medium Pot
• Small Skillet
• Mortar and Pestle

SERVES 4

 

 1 HOUR, 10 MINUTES

Ingredients

¹⁄₄ cup extra-virgin olive oil, divided

1 medium yellow onion, finely chopped (2 cups)

1 ¹⁄₂ tsp. cumin seeds

1 ¹⁄₂ tsp. coriander seeds

4 medium garlic cloves, coarsely crushed with mortar and pestle

¹⁄₂ tsp. ground allspice

¹⁄₂ tsp. freshly ground black pepper

¹⁄₄ tsp. freshly grated nutmeg

1 tsp. kosher salt, plus more as needed

Two 15.5-oz. cans of chickpeas, drained and rinsed

2 ¹⁄₄ cups vegetable stock

1 lb. fresh baby spinach, coarsely chopped

¹⁄₄ cup fresh lemon juice, plus more as needed

Crusty bread or white rice, for serving (optional)

Instructions

In a medium pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the onion and cook, stirring occasionally, until softened and slightly translucent, 10–12 minutes.

Meanwhile, set a small skillet over medium heat. Add the the cumin and coriander seeds and toast, stirring constantly, until the spices are aromatic and slightly browned, 45–60 seconds. Transfer the seeds to a clean, dry mortar and pestle and let cool to room temperature.

When the spices are cool, grind them with the pestle and transfer them to the pot of onions. Add the garlic, allspice, black pepper, and nutmeg, stir well, and continue cooking until the garlic is fragrant but not yet caramelized, 2–3 minutes. Add the chickpeas and stock, bring to a boil, then lower the heat to maintain a strong simmer. Cover and cook until the chickpeas are plump and very tender, 30–35 minutes. Stir in the spinach. (You may need to add it in batches and wait for each batch to wilt.) Then, add the lemon juice, salt, and the remaining 2 tablespoons of olive oil. Cook for 5–10 minutes, depending on how you like your spinach, then adjust the seasoning, adding more lemon juice or salt as desired.

Serve hot, with crusty bread or white rice if desired.

BUTTER CHICKEN

Butter Chicken

Ingredients

Spice Mix (you’ll use the entire mix for this recipe):

• 1 tablespoon garam masala spice mix

• 1 teaspoon cumin

• ½ teaspoon coriander

• ½ teaspoon turmeric

• ¼ teaspoon black pepper

• ¼ teaspoon cinnamon

• ¼ teaspoon fenugreek

Chicken:

• 1 lb (450 g) boneless, skinless chicken breast

• 2 teaspoons Spice Mix (from recipe above)

• ½ teaspoon sea salt

• 2 large cloves garlic, crushed

• 2 tablespoons fresh lemon juice

• 3 tablespoons sour cream

Sauce:

• 4 tablespoons grass-fed clarified butter (ghee)

• 1 medium yellow onion, diced

• 3 large cloves garlic, crushed

• 1-inch piece fresh ginger, grated

• Remaining Spice Mix (from recipe above)

• ½ teaspoon sea salt

• ¼ teaspoon crushed red pepper flakes (more or less to taste)

• 1½ cups (355 ml) low-sodium chicken bone broth or water

• 4 tablespoons tomato paste

• ½ cup (120 ml) grass-fed heavy whipping cream

For serving (optional):

• A small handful of fresh cilantro leaves

• Sliced red onion

Instructions

1 Mix together all of the spices for the mix and set aside.

2 Mix together all ingredients for the chicken in a medium bowl. Cover and refrigerate at least 2 hours, but up to 2 days. Cook the chicken until fully done (it’s no longer pink in the center) skewered on a grill or in a 400F oven for about 10 to 12 minutes.

3 For the sauce, heat the ghee in a medium-large deep-sided skillet over medium heat. Once hot, add the onion and cook until softened and starting to caramelize, about 20 minutes, stirring occasionally. Stir in the garlic, ginger, and remaining spice mix and cook 1 minute, stirring constantly. Stir in the salt, crushed red pepper flakes, chicken broth, and tomato paste. Bring up to a boil, and then reduce the heat to simmer and cook 10 minutes. Cool slightly and then carefully puree using an immersion or regular blender. Return the sauce to the skillet.

4 Stir the cooked chicken and heavy whipping cream into the sauce.

5 Serve garnished with fresh cilantro and sliced red onion, if desired.

TRIPLE DECKER KEY LIME PIE

Triple Decker Key Lime Pie

Serves: 12 to 14 from a 10 Inch Spring Form Pan Cooking Time: 2 to 3 Hours total cooking and chilling

INGREDIENTS

• CINNAMON BROWN SUGAR CRUST
• 2 1/2 Cups of Graham Crackers Crumbs
• 1/4 cup of Dark Brown Sugar
• 2 Teaspoons of Cinnamon or to taste
• 1 Stick of Melted Butter
• 1 to 2 Tablespoons of Eggs Whites, room temp
• LAYER 1: THE BAKED LAYER
• 2 14 ounce cans of Sweetened Condensed Milk
• 1 Cup of KEY Lime Juice
• 8 Eggs Yolks, room temp
• 1/2 Cup of Sour Cream, room temp
• LAYER 2: THE CHILLED LAYER (see notes)
• 8 ounces of Cream Cheese, soften
• 1/2 Cup of Sweetened Condensed Milk
• 1/4 Cup of Key Lime Juice
• 1/4 Cup of Sour Cream, room temp
• 2 Tablespoons of Granulated Sugar
• LAYER 3: KEY LIME WHIPPED CREAM
• 1 1/2 Cups of Heavy Cream, very cold
• 2 Tablespoons of Sugar
• 2 Tablespoons of Key Lime Juice

INSTRUCTIONS

1

This recipe is for a 9 or 10-inch spring form pan. If making in a 9 inch pan, just note you will have taller layers.

2

STEP 1: PREPARE the SPRING FORM PAN

3

Place parchment paper on the bottom of the spring form pan. Set the "ring" of the spring form on top of the parchment paper and close to seal around the bottom of the spring form. Trim the parchment paper on the outside as close to the pan as you can get. This will ensure that you can lift the pie off the bottom of the spring from pan with ease.

4

Wrap the outside of the spring from pan in aluminum foil to prevent any leakage during baking.

5

STEP 2: MAKE the CRUST

6

A quick note on the construction of the crust. Your kitchen climate will affect the amounts of the liquid you need. If you have a more humid kitchen, you will use less than if you are in a drier climate. If you can pinch the mixture together and it stays together, you are ready. The egg whites in this mixture, help the crust's stability and do not effect taste.

7

Preheat oven to 350 degrees.

8

In a very large bowl, combine and toss the graham crackers, dark brown sugar and cinnamon.

9

Make a well in the middle of the dry mixture.

10

Start adding the melted butter into the well and with either a wooden spoon or by hand incorporate the melted butter into the dry mixture. Add butter until you can pinch the dry mix together and it will hold together.

11

Add the egg whites to the mixture and mix well. Once the egg whites are added, you need to work quickly to move the prepared crust mixture in to the spring form and form the crust or the mixture will start to dry out.

12

Working from the bottom of the spring form, move the crust mixture around to cover the bottom first. Work the crust mixture up the sides of the spring form all the way to the edge of the ring.

13

Use either the bottom of a glass or dry measure cup to press down on the bottom, sides and especially where the bottom of the pan and sides come together. This will help you achieve a nice even and packed crust.

14

Move to the oven and bake for 15 minutes.

15

STEP 3: THE BAKED LAYER

16

Add the 8 egg yolks to a large glass bowl. Using a wire whisk, whisk the yolks for about a minute. You will want the yolks nice and creamy with some air incorporated into them. No need to break out the mixer for this step. Just some good ole whisking by hand will do.

17

Add the 2 cans of sweetened condensed milk to the mixture and continue to whisk until well blended.

18

Add the room temperature sour cream (1/2 cup) to the mixture and whisk. The sour cream, if not at room temperature will clump, so make sure this and all ingredients are at room temp.

19

Pour the key lime juice into the mixture and continue to whisk. You will notice that the mixture will begin to slightly thicken. This is the reaction of the acid in the key lime juice and the sweetened condensed milk. Whisk the mixture until well blended. You will see lots of air bubbles and that’s okay too.

20

Pour this mixture into the crust that is just coming out of the oven and with either a spatula or the back of a spoon spread evenly over the bottom of the spring form.

21

Bake in the 350-degree oven for 20 minutes. The baked layer will set up and be set all the way thru to the center.

22

Remove from the oven and cool completely before adding the chilled layer. Do Not refrigerate until the baked layer has completely cooled or you will introduce moisture to the crust and cause it to separate.

23

STEP 4: THE CHILLED LAYER

24

Using a mixer (stand or hand), cream the 8 ounces of cream cheese and 2 tablespoons of granulated sugar until fluffy.

25

Add the room temperature 1/4 cup of sour cream. Remember cold sour cream will make lumps! Mix well.

26

Add the 1/2 cup of sweetened condensed milk and mix well.

27

Add the 1/4 cup of key lime juice and mix well.

28

Move to the completely baked and cooled baked layer. Use a spatula or spoon to smooth over layer one. Be sure to leave room for the Key lime whipped topping, the chilled layer should only come up to about 3/4 to the top.

29

Chill in the refrigerator while you make the Key Lime whipped cream

30

STEP 5: Key Lime Whipped Cream

31

Add the whipping cream to a clean and preferably chilled bowl for mixing. I chill both the bowl and the beaters when making whipped cream.

32

Add sugar and whip until you have soft to medium soft peaks. Do not whip to stiff peaks.

33

Begin adding the key lime juice, this will cause the mixture to thicken. Very much like the reaction in the baked layer. Also, the reason to not mix to stiff peaks because the key lime juice with naturally thicken. Add the key lime juice a little at a time to get the consistency you prefer.

34

If you want to get real fancy, load a pipping bag with a 1D Tip and rosette the top of the pie. Scooping and spreading the key lime whipped cream works just as well!

35

Congratulations! You have assembled the Triple Decker Key Lime Pie: The Sweet IRB Version

36

Remember to keep this pie very well chilled.

37

Now go grab a plate, knife and fork and dig in.

38

Store in a sealed container in the refrigerator for up to a week. Who are we kidding, the pie will not last that long.

39

This recipe make a very large pie, so if you need to freeze just flash freeze then wrap in plastic. Store in a sealed container for up to 6 months.

NOTES

Almost 95% of the time I use the Nellie and Joe's Key lime Juice. If you use fresh key lime, just keep in mind, that the ripeness, tartness and quality of your limes will effect the taste. Recipe updated 3/27/17. I converted the cup measurements in Layer 1 to cans to make it easier to measure, no effect to the texture or taste. Layer 2 measurements were adjusted so there would not be extra layer 2. The previous measure was about double what was needed for the recipe. The middle layer should come up to about 1 inch from the top to leave room for the key lime whipped cream. Also, added that this can be made in a 10" or 9 " spring pan