The Washington Post: Boiled Cider

I recently came across a recipe for an apple pie that I'm going to make for Thanksgiving.  It sounds amazing, but there was one ingredient I hadn't used before: boiled cider.  I think the whole point was to send off to King Arthur Flour (the author of the recipe) for a bottle of their boiled cider, but why do that when I can make it at home?  I'm almost embarrassed to post a recipe for it.  "Boil cider until syrupy."  Yup, that's about it.  It makes this fabulous syrup with this deep apple flavor that I'm sure will make this pie fantastic.  Now, I obviously didn't use a gallon's worth of cider, but if you make the full recipe, you can pour this stuff on all sorts of breads, oatmeal, ice cream...

Boiled Cider
Adapted from The Washington Post website, September 14, 2011

1 gallon fresh, preservative-free apple cider

Pour the cider into a large, heavy-bottomed nonreactive stockpot. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low, skimming off any scum that collects on the edges; cook uncovered for 4 to 5 hours or until it has reduced to a little more than 2 cups, stirring more frequently as needed in the last 30 minutes to keep the cider from scorching. The boiled cider is done when it coats the back of a spoon, with a consistency like that of maple syrup.

Transfer to sterilized jars. Cool completely. The boiled cider is ready to use right away; or, sealed tightly, it can be refrigerated indefinitely.

Makes 2½ cups

Taste of Southern: Pork Neck Bones with Gravy

Soul food.  I always thought it was just fried chicken, collard greens, and blackeyed peas.  But then some ladies I worked with enlightened me and opened up a whole new world of soul food items.  Some good (hot water cornbread), some bad (chitterlings).  Some absolutely delicious.  Like these spicy stewed pork necks.  I know, pork necks??  Yep.  You heard me.  The meat is tender, juicy, and a little spicy.  The gravy is crazy good.  Trust Miss Cherry.  She knows what she's talking about.

Pork Neck Bones with Gravy

From Taste of Southern blog and Cherry M. of Durham, NC

2 to 3 pounds pork neck bones

1 medium onion, diced

1 teaspoon red pepper flakes

2 teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 tablespoon bacon grease

3 tablespoons all-purpose flour

Wash the neck bones under cold running water.  Trim away any gristle, small bones, cartilage, or fat that you can see.

Place washed neck bones in a large pot.  Add onion, red pepper flakes, salt, and pepper.  Add water until the ribs are covered by 2 inches.  Place the pot over medium-high heat.  Bring to a boil and let boil for about 15 minutes.  Skim off any foam if it forms; discard.

Reduce heat to a simmer and cover the pot.  Cook until meat is tender, about 1 to 1½ hours.  The neck bones are done with the meat is falling off the bone.  Remove the neck bones from the liquid and cover; set aside.  Retain 1 cup of the liquid for the gravy.

Place butter and bacon grease in a large skillet and melt over medium heat.  Add the flour and stir constantly.  Continue to stir and let the flour brown to desired color.  Add the reserved liquid from the cooking pot while stirring constantly.  Let the mixture simmer until it thickens slightly.

Serve neck bones over rice with gravy.

Makes 4 servings

Mr. Wang's Chinese Buffet: Moo Goo Gai Pan (Sliced Chicken and Mushrooms)

If I had my way, I'd probably eat Chinese food several times a week.  It's almost comfort food for me, even though I'm not Chinese.  Go figure.  I remember eating Moo Goo Gai Pan a lot as a child, especially if it was cold outside or I was under the weather.  I think it's a little like chicken soup in that regard...somehow it just makes you feel better.  And I finally found a recipe that turns out just like you would get from a good Chinese restaurant.  The only problem is I can't stop eating it.

Moo Goo Gai Pan (Sliced Chicken and Mushrooms)
Adapted from Mr. Wang's Chinese Buffet, Homewood, AL

1 pound boneless, skinless chicken breast, cut in slices
½ teaspoon sea salt
1 large egg
1 teaspoon peanut oil
2 tablespoons cornstarch

Put chicken in a bowl and add egg and salt. Mix. Add oil and mix again. Add cornstarch to mix. Marinate chicken for about 30 minutes.

2 teaspoons cornstarch
1 tablespoon chicken broth
8 buds broccoli, blanched
15 straw mushrooms, rinsed and dried
8 snow peas
8 carrot slices, blanched
1 clove garlic, minced
1 cup peanut oil
2 teaspoons rice wine or dry sherry
1 cup chicken broth
½ teaspoon sea salt
1 teaspoon granulated sugar
¼ teaspoon ground white pepper
¼ teaspoon sesame oil

Mix together cornstarch and broth; set aside.

Heat wok and add 1 cup oil into wok and heat. Add chicken and stir-fry until it changes color and is nearly cooked through. Add mushrooms for 30 seconds. Add snow peas, broccoli, and carrots for about 30 seconds. Remove and set aside.

Add 1 tablespoon oil in wok and add chopped garlic and rice wine. Stir-fry. Add broth, salt, and sugar. Stir-fry. Add chicken and vegetables and stir-fry well. Add white pepper and stir-fry. Add mixed cornstarch to make gravy and stir-fry well.

Turn off heat. Add sesame oil and mix. Remove from heat and serve.

Makes 2 servings if this is the main dish or 4 servings if you're serving another stir fry alongside

La Petite Brioche: Cream Cheese Stuffed 'Shrooms

Back when I was a regular happy hour attendee, one of my favorite places to visit was Houlihan's.  They had some pretty fantastic happy hour deals on appetizers and drinks, and you could pretty much have your dinner off their small plates.  One of the amazing things they offer, besides the chipotle chicken nachos, is an herbed cream cheese stuffed mushroom.  This thing is a work of art.  Fried mushroom, but with a creamy herb center.  It's mushroom taken to the next level.  And now I can make them at home instead of stalking people for their bar tables.

Cream Cheese Stuffed 'Shrooms
Adapted from La Petite Brioche blog and Top Secret Restaurant Recipes by Todd Wilbur

¼ teaspoon garlic powder
¼ teaspoon dried summer savory
⅛ teaspoon dried parsley flakes
⅛ teaspoon dried tarragon

¼ teaspoon sea salt

⅛ teaspoon freshly ground black pepper
8 ounces chive and onion cream cheese
20 large button mushrooms (about 2 inches across)
1 cup all-purpose flour
1 teaspoon sea salt
½ teaspoon cayenne pepper
3 large eggs, beaten
1 (8-ounce) package panko breadcrumbs
Oil, for frying

Dipping Sauce

Combine dried herbs and cream cheese. Let sit for 10 to 15 minutes.

Clean mushrooms and remove stems. Use a spoon to fill mushroom caps with filling.

Combine flour, salt, and cayenne pepper in small bowl. Dredge the mushroom cap in the flour mixture and shake off the excess. Next, dip the mushroom in the beaten egg, making sure the entire mushroom is coated. Last, coat it with the panko.  Finish coating all the mushrooms and then let them sit for 10 minutes to set the coating. Put the coated mushrooms on a sheet pan in the freezer for at least 3 hours.

Heat oil to 350°F, using enough to completely cover mushrooms. Fry for 8 to 10 minutes or until golden brown. Drain on paper towels.

Dipping Sauce
½ cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
2 teaspoons horseradish
½ teaspoon granulated sugar

Whisk all ingredients together and keep chilled.

Daisy's World: Persimmon Honey Ice Cream with Candied Pecans

I went persimmon picking a couple of weeks ago.  Rounded up a nice big bag of mushy Hachiya persimmons.  Granted, they were about thumb-size instead of the monstrous apple-sized ones at the grocery store, but these were free, so I'll take them.  I did some research online about these orange fruits, since I had never eaten them.  Astringent, it said.  What is astringent?  I'll tell you.  Astringent is when you get a large, lovely Hachiya persimmon at the store (because they're out of Fuyu), and you wait until it's mostly soft, but not a pile of goo, and you cut it into cubes, and put a cube in your mouth, and it instantly sucks up every drop of saliva in your entire mouth and gives you the worst case of dry mouth you've ever had.  That's astringent.  So use a Fuyu for the mix-in.  Your mouth will thank you.

Persimmon Honey Ice Cream with Candied Pecans
Adapted from Daisy's World blog

1½ cups heavy cream
½ cup crème fraîche
½ cup granulated sugar
¼ cup honey
¼ teaspoon ground cinnamon
1 cup whole milk
2 cups Hachiya persimmon, puréed
2 teaspoons vanilla bean paste
1 teaspoon fresh lemon juice
½ cup Fuyu persimmon, cut into small cubes, for mixing in

½ cup chopped candied pecans, for mixing in

Pour the cream into a medium saucepan and add the crème fraîche, sugar, honey, and cinnamon. Cook over medium heat, stirring, until the crème fraîche, sugar, and honey are dissolved and the mixture is smooth.

Remove from heat and add the milk, persimmon purée, vanilla bean paste, and lemon juice. Chill mixture for at least 8 hours, preferably overnight.

Pour chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Add cubed persimmon and pecans during the last few minutes of churning to distribute evenly.

Store ice cream in an airtight container.

Makes 1 quart

Emeril Lagasse: Pumpkin Crème Brûlée

I'm not really one for making cookies that look like witch fingers or hot dogs that look like mummies.  But that certainly doesn't mean that I'm not in tune with the spirit of the season.  What season is that, you ask?  Pumpkin season, of course.  And here is another lovely contribution, what is basically the filling of a pumpkin pie with a crunchy sugar topping.  Doesn't get better than that.

Pumpkin Crème Brûlée
Adapted from Emeril Lagasse

2 cups heavy cream

¼ cup packed light brown sugar

¼ cup granulated sugar, plus 4 teaspoons

8 large egg yolks

1 teaspoon vanilla bean paste

¼ teaspoon ground cinnamon

⅛ teaspoon grated nutmeg

1 cup mashed cooked pumpkin

Preheat the oven to 325°F.

Arrange 8 (½-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and ¼ cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add ¾ cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla bean paste, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with ½ teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

Makes 8 servings

Giada de Laurentiis: Mini Frittatas

I absolutely love breakfast, but I'm really bad about planning ahead for the week.  On the weekend you can have a lovely relaxed repast, but during the week you're lucky to grab something on your way out the door.  So I figured I would nip that problem in the bud and make something super easy to take me through a week of breakfasts.  These little frittatas are pretty much perfect for that, as they have all that lovely protein and reheat easily.  Problem solved.

Mini Frittatas
Adapted from Giada de Laurentiis

Nonstick cooking spray
5 large eggs
¼ cup whole milk
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
¼ teaspoon garlic powder
2 ounces thinly sliced ham, chopped
⅓ cup shredded Cheddar cheese
2 tablespoons chopped fresh Italian parsley

Preheat the oven to 375°F.

Spray a mini muffin tin (with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, salt, and parsley in a large bowl to blend well. Sprinkle the ham evenly in the muffin cups. Fill prepared muffin cups almost to the top with the egg mixture. Sprinkle with cheese. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Makes 4 to 6 servings

Feasting at Home: Roasted Spaghetti Squash with Mushrooms, Garlic, and Sage

It's that time of year.  The time when the squashes take over the grocery store, spilling out of crates all over the sidewalks.  You literally have to step over them.  So I figured why not do my part for the sake of the squashes and take one home with me?  And then sauté it in butter and garlic and truffle oil?  We do the deluxe treatment in this house.  And then you can still feel good about yourself because you just had a meatless dinner.  Claps all around.

Roasted Spaghetti Squash with Mushrooms, Garlic, and Sage
Adapted from Feasting at Home blog

1 small spaghetti squash (about 2½ pounds)
2 tablespoons unsalted butter
2 tablespoons olive oil
½ red onion, chopped
12 ounces sliced cremini mushrooms
6 garlic cloves, finely chopped
3 tablespoons fresh torn sage
1¼ teaspoons sea salt
¼ teaspoon freshly ground black pepper
Generous pinch nutmeg
¼ cup grated Romano or Parmesan cheese
Drizzle truffle oil (optional)
Toasted pine nuts (optional)

Preheat oven to 400°F.

Cut spaghetti squash in half and place open side down on a parchment lined baking sheet. Bake 40 to 50 minutes.

While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2 to 3 minutes. Add mushrooms, turn heat down to medium, and sauté until they begin to release their liquid, about 5 to 7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt, pepper, and nutmeg.

Check squash by piercing with the tip of a sharp knife to see if it's done. When tender, take out of the oven, turn over, and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the sauté pan with the mushrooms and stir to incorporate. Taste for seasoning, and add more salt and pepper if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and sprinkling of pine nuts.

Makes 4 servings

Wolfgang Puck: Rotkohl (Braised Red Cabbage)

I think I missed all of the Oktoberfest parties in my area.  I'm not sure how I managed that. It's probably for the best though, as the food at these fests is more American and much, much less German. (Although I could do with some kaese spaetzle).  So when I saw a pretty red cabbage at the grocery store, my German heritage insisted that I do something to celebrate.

Rotkohl (Braised Red Cabbage)
Adapted from Wolfgang Puck

2 tablespoons peanut oil
½ medium red onion, sliced
¾ cup packed light brown sugar
1 Granny Smith apple, peeled, cored, and thinly sliced
¼ cup red wine vinegar
1 cup red wine (such as Cabernet Sauvignon)
1 cup orange juice
Grated rind from 1 orange
½ cinnamon stick
1½ teaspoons ginger powder
Salt and pepper
2 pounds red cabbage, cut into julienne

Preheat oven to 350°F.

Heat a heavy casserole. Add peanut oil. Sauté red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.

Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, orange rind, cinnamon stick, ginger powder, and salt and pepper. Simmer for 5 minutes. Add red cabbage and continue to cook for about 10 minutes on top of the stove.

Cover cabbage with foil and bake in preheated oven for about 45 minutes. Remove. taste, and adjust seasoning, if necessary.

Makes 6 servings

Pork Chops with Apples and Calvados Cream Sauce

I'm not normally such a big apple fan.  Sure, I like some homemade applesauce, but if there's a choice of pies, apple is not number one.  Or two.  Apples are just so...pedestrian.  But for some reason, this fall I've been all over the apples.  First with my Bourbon Hasselback Apples, now with some scrumptious porky apple goodness.  I put these on mashed potatoes, but if you're feeling uber-motivated, you could definitely rock some mashed butternut squash.

Pork Chops with Apples and Calvados Cream Sauce

4 (1-inch thick) loin pork chops (about 1½ pounds total)
Salt and pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot (about 2 ounces), finely chopped
2 Granny Smith apples, cored, peeled, and cut into 16 slices per apple
2 tablespoons packed dark brown sugar
¼ cup Calvados (French apple brandy)
½ cup heavy cream
½ teaspoon celery salt
6 fresh sage leaves, minced
1 tablespoon fresh Italian parsley, minced

In a large skillet, heat the olive oil over medium high heat. Sprinkle the pork chops liberally with salt and pepper, and then place them in the hot pan. Cook until lightly browned, about 2-3 minutes per side. Remove the chops to a plate.

Turn the heat down to medium and add the butter to the pan. Once the butter has melted, add the shallot and sauté until translucent. Add the apple and the brown sugar. Cook for 3 minutes, then add the Calvados, scraping up the bits on the bottom of the pan. Simmer until the liquid is reduced by half. Add the cream, celery salt, sage, and parsley. Add the chops back to the pan along with any juices that have accumulated on the plate.

Cover and simmer over medium to medium-low heat for 20 minutes. Serve each chop topped with some apple slices and cream sauce.

Makes 4 servings