Vanilla Custard Recipe(www.epicurious.com)

Ingredients

• 3 cups whole milk
• 8 large egg yolks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla

Preparation

Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.

While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.

Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).

Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.

Cooks' notes:• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.• Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.       

August 16th is National Bratwurst Day AND National Rum Day!

Golden Rum Cake

Ingredients

• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup dark rum
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

August 10th is National Banana Split Day AND National S'mores Day!

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S'mores(allrecipes.com)

Prep Time: 1 MinuteCook Time: 2 MinReady In: 3 Min

INGREDIENTS

• 1 large marshmallow
• 1 graham cracker
• 1 (1.5 ounce) bar chocolate candy bar

Directions

1. Heat the marshmallow over an open flame until it begins to brown and melt.
2. Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.               

August 8th is National Zucchini Day AND National Frozen Custard Day

Homemade Frozen Custard
(www.allrecipes.com)

Ingredients

• 4 cups milk
• 4 eggs
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons vanilla extract

Directions

1. In a large heavy saucepan, bring milk to a boil. Meanwhile, combine the sugar, cornstarch, salt and eggs. Gradually add a small amount of hot milk; return all to the saucepan. Cook and stir until mixture reached at least 160 degrees F and coat the back of a metal spoon. Gradually stir in condensed milk and vanilla. Chill for 3-4 hours.
2. Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.               

July 14th is National Macaroni Day!

Baked Macaroni and Cheese
(Recipe courtesy Alton Brown)
Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

July 13th is National French Fries Day AND National Franks & Beans Day

 

Beans-n-Franks
(www.allrecipes.com)

Prep Time: 10 MinCook Time: 40 MinReady In: 50 Min

Ingredients

• 2 teaspoons margarine
• 3 tablespoons chopped onion
• 1 (16 ounce) can baked beans with pork
• 1 (16 ounce) package frankfurters, sliced
• 1/3 cup brown sugar
• 1 teaspoon prepared mustard
• 1 teaspoon celery salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium heat. Saute onions in butter until tender. Stir in the baked beans and sliced frankfurters. Season with brown sugar, mustard and celery salt. Transfer to a 2 quart casserole dish.
3. Bake for 40 minutes, stirring occasionally.

July 12th is National Pecan Pie Day!

PECAN PIE RECIPE (www.allrecipes.com and Elaine Helms)

Prep Time: 15 MinCook Time: 40 MinReady In: 1 Hr 5 Min

Ingredients

• 1 cup light brown sugar
• 1/4 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

July 6th is National Fried Chicken Day!

Fried Chicken Recipe (courtesy Alton Brown)

Total Time: 40 min.
Prep: 20 min.
Cook: 20 min.
Yield:3 to 4 servings .

INGREDIENTS
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

DIRECTIONS
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

June 21st is National Peachs and Cream Day!

PEACHES AND CREAM CUPCAKE RECIPE
(courtesy of www.cupcakeproject.com)

 Yield: 12 cupcakes


INGREDIENTS:
•1 1/4 C flour
•1/2 t baking powder
•1/4 t baking soda
•1/4 t salt
•2 large eggs
•1 C sugar
•1/2 C unsalted butter, room temperature
•1 1/2 t vanilla extract
•1/2 C sour cream
•2 C peaches and cream blended into a mush (see this peaches and cream recipe) or 1 C peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)

DIRECTIONS:

1.Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.

2.In a large bowl, with an electric mixer on medium speed, beat the eggs and sugar for about 2 minutes, or until light and creamy.

3.Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended.

4.Beat in the dry ingredients on low speed until blended.

5.Add the sour cream and beat until smooth and well blended.

6.Mix in peaches and cream or peach jam.

7.Divide batter evenly among 12 cupcake liners.

8.Bake at 350 F for about 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are firm.

Vanilla Peach Buttercream Frosting
•3 C confectioners' sugar (add more until it reaches your preferred consistency)
•1 C unsalted butter, room temperature
•2 t vanilla bean paste
•4 T peach jam (try to find high quality jam with lots of real peach pieces or, if the season is right, make your own peach jam)

1.Mix together sugar and butter until they are blended and creamy.

2.Add vanilla bean paste and continue to beat for another minute.

3.Mix in peach jam until just combined.

June 1st is National Hazelnut Cake Day!

Triple Hazelnut Cake
with Chocolate Buttercream Frosting

(www.foodnetwork.com)

Total Time: 4 hr 10 min.

Prep: 1 hr 15 min.

Inactive: 2 hr 10 min.
Cook: 45 min.

Yield:8 generous servings .

INGREDIENTS

Triple Hazelnut Cake:
Shortening, for greasing pans
2 tablespoons cake flour, plus 3 1/3 cups, divided
4 large eggs, at room temperature, lightly beaten
1/3 cup hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
1 3/4 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine-grain sea salt
1 cup peeled, toasted and finely chopped or ground hazelnuts
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup sour cream, at room temperature

Hazelnut Filling:
4 tablespoons unsalted butter, at room temperature
4 tablespoons all-purpose flour
1 cup granulated sugar
1 cup heavy whipping cream
1 cup peeled, toasted and finely chopped hazelnuts
1/4 teaspoon fine-grain sea salt
1 tablespoon hazelnut-flavored liqueur (recommended: Frangelico)
1 teaspoon hazelnut extract
2 tablespoons finely chopped bittersweet chocolate or chocolate disks

Chocolate Buttercream Frosting:

8 ounces bittersweet chocolate, finely chopped or chocolate disks

1 cup granulated sugar

1 cup egg whites, at room temperature (from 7 to 8 large eggs)

4 sticks (32 tablespoons) unsalted butter, at room temperature

1 teaspoon hazelnut extract

Garnishes:

2 cups peeled, toasted and finely chopped hazelnuts

8 whole peeled, toasted hazelnuts

8 milk chocolate curls

DIRECTIONS
To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.

Preheat oven to 350 degrees F.

In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.

In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.

Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.

To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.

Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.

To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.

Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.

To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.

Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.

Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

May 26th is National Blueberry Cheesecake Day AND National Cherry Dessert Day!

BLUEBERRY CHEESECAKE RECIPE (allrecipes.com)Original Recipe Yield 1 - 9 inch cake

INGREDIENTS1 cup graham cracker crumbs

2 tablespoons white sugar

1/4 cup melted butter

2 (8 ounce) packages cream cheese, softened

1 cup sour cream

3/4 cup white sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
4 eggs
2 cups frozen blueberries, dry pack
1/3 cup blueberry jelly

DIRECTIONS

1.Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.

2.Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.

3.Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.

4.Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

May 25th is National Wine Day!

Visit the NW Wine Academy and buy some wine!

http://www.nwwineacademy.com/

May 24th is National Escargot Day!

EASY GARLIC ESCAROT RECIPE (allrecipes.com)

Prep Time: 15 Min
Cook Time: 25 Min

Ready In:  45 Min

INGREDIENTS

1 (7 ounce) can escargots, drained

6 tablespoons butter

1 clove garlic, minced

20 mushrooms, stems removed

1/3 cup white wine

1/3 cup cream

1 tablespoon all-purpose flour

1 pinch ground black pepper to taste

1/4 teaspoon dried tarragon

1/4 cup grated Parmesan cheese

DIRECTIONS
1.Place escargots in a small bowl, and cover with cold water; set aside for 5 minutes. This will help to remove the canned flavor they may have.

2.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.

3.Drain the water from the escargots and pat dry with a paper towel. Melt butter with the garlic in a large skillet over medium-high heat. Add the escargots and mushroom caps; cook and stir until the mushroom caps begin to soften, about 5 minutes.

4.Whisk together wine, cream, flour, pepper, and tarragon in a small bowl until the flour is no longer lumpy. Pour this into the skillet, and bring to a boil. Cook, stirring occasionally until the sauce thickens, about 10 minutes.

5.Remove the skillet from the heat, and use a spoon to place the mushrooms upside down into the prepared baking dish. Spoon an escargot into each mushroom cap. Pour the remaining sauce over the mushroom caps and into the baking dish. Sprinkle grated Parmesan cheese overtop.

6.Bake in preheated oven until the Parmesan cheese has turned golden brown, 10 to 15 minutes.

May 19th is National Devil's Food Cake Day!

DEVIL'S FOOD CAKE RECIPE (foodnetwork.com)

Total Time: 4 hr
Prep:  2 hr 15 min.
Cook: 1 hr 45 min.
Yield:  8 to 10 servings .

Level:Intermediate.

INGREDIENTS

Frosting:
15 ounces semi-sweet chocolate, finely chopped
1 1/2 cups heavy cream

Cake:
2 cups all-purpose unbleached flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup nonalkalized cocoa powder (not Dutch-processed)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

DIRECTIONS

To make the frosting: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate, move the bowl gently to let the cream settle. Set the mixture aside until softened, about 4 minutes. Whisk until smooth. Cover the surface of the frosting with plastic wrap. Set aside and let set up at room temperature, about 2 hours.

To make the cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with a circle of parchment or wax paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with the paddle attachment, beat the butter at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Continue beating until light and smooth, about 4 minutes. Turn the mixer off and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat at medium speed for 1 minute more. (Stop the machine and scrape down the sides of the bowl again, if needed.) With the mixer running at medium-low speed, add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.

Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.

With the mixer at low speed, add the flour mixture, about a 1/4 cup at a time. Carefully pour the hot liquid into the batter. Remove the bowl from the mixer and, using a large rubber spatula, finish combining the batter until smooth. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.

Set the pans on the middle rack in the oven. Bake until the cakes begin to pull away from the sides of the pans and the center springs back when touched lightly, about 30 to 35 minutes.

Cool the cakes, in the pans, on a rack for 10 minutes. Turn the cake layers out of the pans and cool on the rack. (If not assembling the cake right away, wrap the layers in plastic wrap and store at room temperature for up to 1 day, or freeze for up to 2 months.)


Assemble the Devil's Food Cake.
Place 1 cake layer upside-down on a cake stand or flat plate. Scoop about 1/3 of the icing onto the center of the layer. Using a large, offset spatula, spread the icing evenly over the layer to the edges. Place the other cake layer, rounded-side up, on top. Evenly spread half of the remaining icing over the top, spreading any excess icing down the sides. Spread the remaining icing around the sides of the cake. Use the tip of the offset spatula to make a swirling pattern in the icing. Serve. Store under a cake dome or loosely wrapped with plastic, at room temperature, for up to 2 days.

May 17th is National Cherry Cobbler Day!

FRESH CHERRY COBBLER RECIPE (allrecipes.com)

INGREDIENTS

1/2 cup butter
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk

2 cups pitted sour cherries
3/4 cup white sugar
1 tablespoon all-purpose flour

DIRECTIONS

1.Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.

2.In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.

3.Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.

4.Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

May 16th is National Coquilles St. Jacques Day!

COQUILLES ST. JACQUES RECIPE (foodnetwork.com)

Total Time: 55 min

Prep: 20 min

Cook: 35 min

INGREDIENTS

• 1 pound bay scallops
• 1 small onion, sliced
• 1/2 lemon, sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 cup water
• 3 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1/2 teaspoon minced garlic
• 6 ounces baby chanterelle mushrooms, stems trimmed and wiped clean
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• Pinch cayenne
• 2 tablespoons minced parsley
• 2 tablespoons minced green onions
• 1/2 cup heavy cream
• 1/2 cup shredded Gruyere
• 1/2 cup fine dry bread crumbs
• 1 tablespoon melted butter
• 1 teaspoon Essence, recipe follows

• 1/4 cup grated Parmesan

DIRECTIONS

Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or saute pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.

In a clean large saute pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.

Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.

In a small bowl, combine the bread crumbs, butter and Essence. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

May 13th is National Fruit Cocktail Day!

FRUIT COCKTAIL SALAD RECIPE (foodnetwork.com)
Yield 12 servings



INGREDIENTS2 (15.25 ounce) cans fruit cocktail in juice
1 (20 ounce) can unsweetened pineapple tidbits, drained
1 (11 ounce) can mandarin oranges, drained
1 tablespoon lemon juice
1 (1 ounce) package instant sugar-free vanilla pudding mix
2 medium firm bananas. sliced

DIRECTIONS1.In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving.

May 10th is National Shrimp Day!

SHRIMP SCAMPI
(foodnetwork.com)
INGREDIENTS1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

DIRECTIONS
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.  Add pasta, like fettucini, if desired.

May 6th is National Crepes Suzette Day!

CREPES SUZETTE (Recipe courtesy Alton Brown)

Level:  Intermediate
Yield:  4 servings
Prep:  10 min
Cook: 25 min

INGREDIENTS
1/2 pound butter, softened
4 tablespoons sugar
4 ounces of your favorite liquor
4 scoops of vanilla ice cream

DIRECTIONS
Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.

SWEET CREPES (Recipe courtesy Alton Brown)

INGREDIENTS:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur

DIRECTIONS:
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Did you know that May 4th is National Homebrew Day AND National Orange Juice Day?

BEER RECIPE for an INDIA PALE ALE

(Recipe Type: all-grain )


INGREDIENTS
•2-1/2, pounds pale malt
•5 ounces, crystal malt (80L)
•5.5 AAUs, bittering hops (1 ounce of 5.5% Willamette)
•1/2 ounce, finishing hops (Willamette)
•Wyeast #1028: London ale

OG: 1.043 FG: 1.008
Primary Ferment: Primary ferment: 6 days
Secondary Ferment: Secondary ferment: 4 days

PROCEDURE:
This is a 2-gallon batch.
Mash in 5 quarts 132 degrees (140 degree strike heat).
Adjust mash pH to 5.3.
Boost temperature to 150 degrees.
Mash 2 hours, maintaining temperature at 146-152 degrees.
Mash out 5 minutes at 168 degrees.
Sparge with 2 gallons of 165 degree water.
Boil 90 minutes, adding hops in last hour.
Add finishing hops 5 minutes before end of boil.
Ferment at 70 degrees, 6 days in primary, 4 days in secondary.

And if you don't know what any of this means, tell the VP of Instruction that we should have a Beer Program on campus!
 

May 3rd is National Raspberry Tart Day!

Raspberry Tart  (allrecipes.com)

Ingredients

• 1 cup all-purpose flour
• 1/2 cup butter
• 2 tablespoons confectioners' sugar
• 4 cups fresh raspberries
• 1 (8 ounce) jar raspberry jam

Directions

1. In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Pat chilled mixture into a 9 inch tart pan.
4. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
5. Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

April 29th is National Shrimp Scampi Day!

Did you know that April 29th is National Shrimp Scampi Day?


SHRIMP SCAMPI RECIPE (foodnetwork.com)

Prep Time: 20 min
Cook Time:10 min
Level: Easy
Yield: 4 servings

INGREDIENTS
1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

DIRECTIONS
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.