Thirty Minute Chocolate Cake Recipe

Preparation time 10 minutes plus 5 minutes for decoration

Ingredients:
100g (4oz) soft tub margarine
100g (4oz) caster sugar
2 eggs, beaten
One 150ml (5fl. oz) carton natural yoghurt
75g (3oz) self-raising flour
1 level tsp baking powder
25g (1oz) cocoa powder

Ingredients For the Filling:
2-3tbsp chocolate and hazelnut spread
1tbsp icing sugar

Preparation:
1. Grease two 18cm (7in.) sandwich tins and line the base of both with greased greaseproof paper. Set the oven to 190°C/375°F/Gas Mark 5.

2. Place the margarine, caster sugar, eggs and natural yoghurt together in a large mixing bowl.

3. Sift in the flour, banking powder and coco powder and beat thoroughly until smooth and fluffy.

4. Drive evenly between the prepared tins and bake for 20-25 minutes or until the cakes fell firm to the fingertips. Leave the cakes to cool in the tins, then turn on to a wire rack and peel off the lining paper.

5. Sandwich the cake together with the chocolate and hazelnut spread and dust the top with icing sugar.

This recipe was published in 'Little books of delight Chocolate Cakes - p6'

Tuna and Chickpea Salad Recipe

Serves 4

Ingredients:
12 and 1/2oz (400g) chick-peas
Salt as desired
4 spring onions
1 stick celery
Freshly ground pepper
3fl oz (100ml) olive oil
Juice and grated rind of 1 lemon
2tbsp (30ml) chopped parsley
1tbsp (15ml) chopped dill tips
1 clove garlic

Preparation:
1. Soak the chick-peas in cold water overnight, then drain, rinse and put into a pan. Cover with cold water and add salt. Bring to a boil, then turn down the heat and cook over a low heat for about 1 hour until the chick-peas are 'al dente'.

2. Trim he spring onions and celery. Cut the spring onions, including the pale green parts, into thin rings and slice the celery.

3. Rinse the tuna and pat dry. Slice and season both sides with salt and pepper.

4. Heat the olive oil in a frying pan and quickly saute the fish on both sides. Deglaze with lemon juice and cook until done. Break up with a fork or dice and put into a bowl. Drain the chick-peas and add to the tuna. Add the spring onions, celery, lemon rind, parsley and dill, Peel and press the garlic and add to the salad. Season with salt and pepper and mix well.

5. Cover the bowl with cling film and put into the refrigerator for 3-4 hours. Stir once more, check the seasoning and serve.

This Salad recipe was published in 'Continental Cuisine - p14'.

Christmas Recipe 'White Four-Cheese Pizza with Basil and Garlic'

Pizza without tomatoes? Sure—especially at a party where you don’t want guests dripping tomato sauce down their fronts. Prepared pizza dough, fresh or frozen, is now available at many supermarkets. Use it to streamline the baking of an all-white pizza that goes great with drinks.

Makes 24 pieces; 6 to 8 servings
Make Ahead: The pizza can be made up to 4 hours ahead.

Ingredients:
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
One 16-ounce package fresh or thawed frozen pizza dough
6 ounces fresh mozzarella, sliced 1⁄4 inch thick and coarsely chopped
3 ounces rindless goat cheese, crumbled
1⁄2 cup part-skim ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly shredded fresh basil

Preparation:
1. Position a rack in the center of the oven and preheat to 425°F. Lightly oil a 13 × 9-inch metal baking pan. Mix the oil and garlic together in a small bowl; set aside.

2. Roll out the dough on a very lightly floured work surface into a 14 × 10-inch rectangle. Fit into the pan. Top with the mozzarella, goat cheese, ricotta, and Parmesan, leaving a 1 ⁄2-inch-wide border around the sides. Brush with some of the garlic oil, but leave the garlic solids in the bowl.

3. Bake until the crust is golden brown, 20 to 25 minutes. During the last 3 minutes, spoon the remaining garlic and oil over the pizza. Remove from the oven and let stand for 3 minutes. (If making the pizza ahead, store at room temperature. Reheat in a preheated 350°F oven until hot, about 10 minutes.)

4. Cut crosswise into 6 strips, then lengthwise into 4 pieces to make 24 pieces total. Sprinkle with the basil. Transfer to a platter and serve hot.

This recipe was published in 'Christmas 101 - p19'.

White Chocolate Coffee

Ingredients:
1/3 cup white chocolate chips
2 cups half-and-half
2 cups hot fresh-brewed coffee
Whipped topping

Preparation:
In medium microwavable bowl, microwave chocolate chips and half-and-half on high for 2 minutes, stirring halfway through cooking time. Stir until chocolate is completely melted and mixture is smooth. Stir in coffee. Pour into large cups or mugs. Top each serving with whipped topping. Serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p122'.

Pumpkin Bread, Bread and Breakfast Recipe

Ingredients:
½ cup butter
1 cup sugar
2 eggs
1¼ cups canned pumpkin
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon pumpkin pie spice
¼ teaspoon cloves
¼ teaspoon ginger
¼ cup semisweet chocolate chips
¼ cup chopped walnuts

Preparation:
Preheat oven to 350 degrees. Grease and flour 5x9-inch loaf pan. In large bowl, cream butter and gradually add sugar, eggs, and pumpkin. Mix well. Combine dry ingredients and stir into creamed mixture, blending well. Stir in chocolate chips and nuts. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p94'.

3-Layer Chocolate Cake, Pie and Cake Recipe

Ingredients:
3 sticks butter
2½ cups sugar
6 eggs
3 cups flour, sifted and divided
1½ teaspoons baking powder, divided
1 teaspoon salt, divided
2 cups whole milk, divided
1 tablespoon lemon juice
2 tablespoons vanilla
1 large tub chocolate frosting

Preparation:
Preheat oven to 350 degrees. Grease three 9-inch cake pans and dust with flour. Set aside. In large mixing bowl, cream butter. Add sugar, mix well. Add eggs one at a time, mix well. Add 1½ cups flour with half of baking powder and half of salt with 1 cup of milk; mix well. Add remaining flour, salt, and baking powder with remainder of milk; mix well. Add lemon juice and vanilla and blend 3 minutes. Pour batter into cake pans and cook 30 to 40 minutes, until cake tests done. Let stand on counter for 5 minutes. Remove from pans and cool on wire rack. To assemble cake, put 1 layer on cake plate and frost. Repeat.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p66'.

Peanut Butter Chocolate Kisses, Bar and Cookie Recipe

Ingredients:
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3½ cups flour
2 teaspoons baking soda
1 teaspoon salt
Additional sugar
1 (16 ounce) package chocolate candy kisses, unwrapped

Preparation:
Combine butter, peanut butter, and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, baking soda, and salt. Add to creamed mixture; mix well. Shape dough into balls and roll in additional sugar. Bake at 350 degrees for 7 minutes. Let cookies set on trays for 2 to 3 minutes after removing from oven. Then press unwrapped kiss in center of each cookie and move to cooling rack.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p38'.

Chocolate Caramels, Candie and Treat Recipe

Ingredients:
2½ tablespoons butter
2 cups molasses
1 cup brown sugar
½ cup whole milk
1 square semisweet baking chocolate, chopped
1 teaspoon vanilla

Preparation:
In saucepan, combine butter, molasses, brown sugar, and milk. Cook over low heat until butter is melted and mixture is blended well. Add chocolate. Stirring constantly, heat until chocolate is completely melted. Boil until candy thermometer reads 248 degrees. Remove from heat. Add vanilla. Blend completely. Pour into buttered 8x8-inch pan. Cut into squares.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p10'.

Salt and Pepper Grilled Turkey Recipe

Martha Stewart is a bestselling author, magazine publisher, and business magnate. She is also the host of The Martha Stewart Show, the Emmy-award winning television program now airing on Hallmark Channel. Martha Stewart Living Omnimedia, Inc., is the leading provider of original “how-to” information, inspiring and engaging consumers with unique lifestyle content across multiple media platforms and high-quality products available at numerous retail outlets.

Ingredients:
Serves 12
1/2 cup extra-virgin olive oil
1/2 cup coarse salt
2 tablespoons freshly ground pepper
1 large fresh or thawed frozen turkey (about 22 pounds),
rinsed and patted dry, neck and giblets reserved for Giblet Gravy

Preparation:
1. Combine oil, salt, and pepper to make a paste. Rub over outside of turkey. Tie legs together with kitchen twine.

2. Place about 50 coals in a chimney starter, and ignite; heat until just gray.

3. Place a 9-by-13-inch disposable aluminum roasting pan in the center of the bottom rack of a grill. Pour coals onto rack on either side of pan, dividing them evenly. Replace top grill rack. Place turkey on center of rack over pan, and cover. Grill, adding 8 coals to each pile every 45 minutes to maintain heat, until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees (begin checking after about 3 hours; cooking may take up to 5 hours depending on the exact size of bird). Tent with parchment-lined foil. Let stand 30 minutes. Reserve drippings from roasting pan for Giblet Gravy.

Ingredients For the Giblet Gravy:
4 cups homemade or low-sodium store-bought chicken stock
2 cups water
Neck and giblets from Salt-and-Pepper Grilled Turkey
Pan drippings from Salt-and-Pepper Grilled Turkey
1/4 cup all-purpose flour
2 large eggs (optional), hard-cooked and coarsely chopped
Coarse salt and freshly ground pepper

Preparation For the Giblet Gravy:
1. Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.

2. Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.

3. Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.

4. Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper. Gravy can be refrigerated airtight for up to 3 days; reheat before using.

This Turkey recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p26'.

Family Chocolate Cake, Chocolate Cake Recipe

Preparation time 20 minutes plus 15 minutes for decoration.

Ingredients:
275g (10oz) soft brown sugar
25g (1oz) cocoa powder
150ml (1/4pt) water
225g (8oz) plain flour
2 level tsp baking powder
1/2tsp bicarbonate of soda
1/2tsp salt
100g (4oz) butter
2 eggs, beaten
1tsp vanilla essence
1×150ml (5fl. oz) carton soured cream

Ingredients for The Topping:
50g (2oz) plain chocolate
2tsp warm water
50g (2oz) softened butter
100g (4oz) icing sugar

Preparation:
1. Grease a 20cm (8in.) cake tin and line the base with greased greaseproof paper. Set the oven to 108°C/350°F/Gas Mark 4.

2. Put 75g (3oz) of the brown sugar into a pan with the cocoa and water. Stir over a low heat until the sugar has dissolved and simmer gently for 2 minutes. Cool.

3. Sift together the flour, baking power, bicarbonate of soda and salt.

4. Cream the remaining sugar with the butter until light and fluffy. Gradually beat in the eggs and vanilla essence.

5. Fold in half the cocoa mixture, then half the dry ingredients and them half the soured cream. Repeat.

6. Turn into the prepared tin and bake for 1 hour or until a skewer emerges dry when stuck into the middle. Turn out, and cool on a wire rack.

7. To make the topping: put the chocolate and water into a small pan and melt over a low heat. Cool. Beat the butter and sugar together until light and fluffy, and then beat in the cooled chocolate.

8. Spread the mixture over the top of the cake, making a pattern with a knife.

This recipe was published in 'Little books of delight Chocolate Cakes - p4'

Chicken and Rice Soup, Soup Recipe

Serves 4

Ingredients:
2 Onions
1 clove garlic
2 carrots
1 cleaned boiling fowl, weighing approx. 38oz (1.2 kg)
1 bay leaf
Salt and freshly ground pepper as desired
3 and 1/2oz (100g) short-grain rice
2 eggs
Juice of 1 lemon

Preparation:
1. Peel the onions, garlic and carrot, trim the celery and finely dice all the vegetables.

2. Wash the boiling fowl under cold, running water and put into a large pan. Add enough water to completely cover the chicken. Bring to a boil, skimming off the scum from time to time.

3. Add the diced vegetables and the bay leaf and season with salt and pepper. Return to a boil, cover with a lid and simmer for about 1 and 1/2 hours, until the meat is soft. Drain though a strainer and reserve the broth.

4. Put the rice into the broth and cook according to the instructions on the packet.

5. Separate the meat from the bones, cut into bite-sized pieces and return to the broth. Season with salt and pepper, Remove the soup from the heat.

6. Whisk the eggs and mix smoothly with the lemon juice. Gradually stir in 1-2 ladlefuls of the broth. Then beat the egg, lemon and broth mixture into to the soup. Do not let it boil or the soup will curdle. Season again with salt and pepper and serve immediately.

This Salad recipe was published in 'Continental Cuisine - p12'.

Coconut Shrimp with Sweet Chili Dip, Christmas Recipe

Coconut shrimp have long been a popular cocktail snack, but this version has a few refinements that bring it into the twenty-first century. A dash of curry powder adds another layer of flavor, and Asian sweet chili sauce is the perfect dip. You’ll find the latter in Asian markets and many supermarkets—it comes in tall bottles and looks a bit like apricot preserves with flecks of red chiles. As these are best served right after frying, set up the ingredients and necessary equipment beforehand so the cooking goes smoothly.

Makes 24 shrimp; 6 to 8 servings

Make Ahead: The dip can be prepared up to 1 day ahead.

Ingredients For DIP:
3⁄4 cup Asian sweet chili sauce (see Note)
3 tablespoons chopped fresh cilantro
2 and 1⁄2 tablespoons fresh lime juice

Ingredients For BATTER:
1 cup all-purpose flour
1 and 1⁄4 teaspoons Madras-style curry powder
1 teaspoon baking powder
1⁄4 teaspoon salt
1 large egg, beaten
1 cup plus 2 tablespoons club soda

Vegetable oil, for deep-frying
1 and 1⁄4 cups unsweetened desiccated coconut
24 large shrimp, peeled and deveined, with tail segment left attached

Preparation:
1. To make the dip, mix together the chili sauce, cilantro, and lime juice in a small bowl. Cover and let stand until ready to serve. (If preparing the dip ahead, cover and refrigerate.)

2. To make the batter, whisk all of the batter ingredients together in a medium bowl until just combined; the batter should remain slightly lumpy. Set aside for 15 minutes.

3. Meanwhile, pour enough oil into a large, heavy saucepan to come halfway up the sides of the pan. Heat over high heat until the oil temperature reads 375°F on a deep-frying thermometer.

4. Spread the coconut on a plate. One at a time, hold a shrimp by the tail and dip into the batter, letting excess batter drip into the bowl. Roll the shrimp in the coconut to coat and place on a waxed paper–lined baking sheet.

5. Line a baking sheet with paper towels and set near the stove. Just before serving, deep-fry the shrimp in batches until golden brown, about 2 and 1⁄2 minutes each. Using a mesh skimmer, transfer the shrimp to the paper towels to drain briefly. Serve hot, with the chili dip.

Note: If you can’t find Asian sweet chili sauce, heat 3⁄4 cup apricot preserves until melted. Strain through a wire sieve into a bowl and stir in 1 teaspoon crushed hot red pepper and 2 garlic cloves, crushed through a press.

This recipe was published in 'Christmas 101 - p18'.

Cereal Bread, Breakfast Bread Recipe

Ingredients:
1 cup frosted corn flakes
2 cups milk
2 cups sugar
2 eggs
1 teaspoon vanilla
3½ cups flour
1 teaspoon baking soda
2 teaspoons baking powder
½ cup semisweet chocolate chips

Preparation:
Preheat oven to 350 degrees. Soak cereal in milk for 10 minutes. In large bowl, beat sugar and eggs. Add cereal mixture and vanilla. Sift flour with baking soda and baking powder and stir thoroughly into cereal mixture. Add chocolate chips and mix well. Pour into 2 greased 5x9-inch loaf pans and bake for about 45 minutes or until toothpick inserted in center comes out clean.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p93'.

Chocolate Brownie Cake, Chocolate Cake Recipe

Ingredients:
1 (18.25 ounce) package devil’s food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
½ cup vegetable oil
½ cup water
2 cups semisweet chocolate chips
1 (16 ounce) can chocolate frosting

Preparation:
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil, and water. Beat with an electric mixer on low speed until well blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p65'.

Chocolate Recipe 'Chocolate Macaroons'

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1/3 cup butter, softened
2 eggs, divided
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
1 and 1/3 cups flaked, sweetened coconut, divided
½ cup walnuts, chopped

Preparation:
Preheat oven to 350 degrees. In a large bowl, combine cake mix, butter, and 1 egg until mixture is crumbly. Press firmly into a greased 9x13-inch baking pan. In a medium bowl, combine condensed milk, 1 egg, and vanilla extract; stir in the chocolate chips, 1 cup coconut, and walnuts. Spread over mixture in baking pan. Top with remaining coconut. Bake for 30 to 40 minutes or until golden brown. Cool completely in pan before cutting into bars.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p37'.

Chocolate Recipe 'Turtles'

Ingredients:
3 cups melting chocolate
1 cup coarsely chopped walnuts
½ cup chopped pecans
½ cup chopped almonds
½ teaspoon vanilla

Preparation:
Line cookie sheet with waxed paper. In medium saucepan over low heat, melt chocolate until smooth. Stir in walnuts, pecans, almonds, and vanilla. Remove from heat. Drop by teaspoons onto prepared sheet. Chill.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p9'.

Turkey Recipe 'Turkey Roulade With Peach and Sage Gravy'

Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in locations including New Orleans, Las Vegas, Orlando and Miami. He has hosted over 2,000 shows on the Food Network, and his latest TV program, Fresh Food Fast, can be seen on the Cooking Channel. Lagasse is also the best-selling author of 15 cookbooks including his latest, Farm to Fork: Cooking Local, Cooking Fresh.

There is something very special about a roulade—and it’s not as hard as it looks. If you’re in the mood for something different during the holiday season and feel like cooking outdoors, you just may want to try this. Just keep in mind that the trick is to properly flatten the turkey breast before you stuff, roll, and tie it.

Serves 6-8

Ingredients:
4 quarts water
1 cup packed light or dark brown sugar
3⁄4 cup kosher salt, plus more for seasoning the roulade
One 7-pound whole turkey breast, skin on, deboned (see Note)
4 cups coarse fresh breadcrumbs (from a loaf of French or Italian bread)
8 ounces bacon, chopped and cooked until crisp, fat reserved (or substitute olive oil)
2 tablespoons unsalted butter, melted
2 tablespoons chopped garlic
1⁄2 cup chopped fresh parsley
1 teaspoon E meril’s Original Essence or Creole Seasoning, plus more for seasoning before grilling
1⁄4 cup olive oil
Freshly ground black pepper
Peach and Sage Gravy

Preparation:
1. Combine the water, brown sugar, and kosher salt in a 2-gallon or larger stockpot or other nonreactive container, and whisk until the sugar and salt have dissolved. Place the turkey breast in the stockpot and refrigerate for 8 hours.

2. Remove the turkey breast from the brine, and pat it dry with paper towels. (At this point you can proceed with the recipe or refrigerate the turkey up to 1 day until ready to cook.)

3. Preheat a grill to low.

4. Cut three lengths of kitchen twine to 32 inches, and lay them across a cutting board. Making sure the skin is pulled down to cover as much of the breast meat as possible, lay the turkey breast, skin side down, on top of the strings. Cover the turkey with parchment paper or plastic wrap, and pound it with a heavy mallet or the bottom of a cast-iron skillet until the thickest part of the breast is no more than 2 inches thick.

5. In a large mixing bowl, use a rubber spatula to combine the breadcrumbs, bacon, 1⁄4 cup reserved bacon fat, butter, garlic, parsley, and Original Essence.

6. Lightly season the turkey breast with Original Essence. Pack the stuffing mixture tightly into a 1-cup measure, and then empty the stuffing onto the middle of the breast. Repeat this two more times. Roll the breast up as tightly as you can to form a cylinder, and use the twine to tie the breast together in three places. Snip off any extra length of twine. (You can also tie a piece of twine vertically around the breast, tucking in the flaps at the end, if you find this is necessary to keep the stuffing inside.) Brush the olive oil all over the roulade, and season it lightly with Original Essence, kosher salt, and pepper.

7. Place the turkey roulade, seam side up, onto the coolest part of the grill. Close the grill cover and cook for 30 minutes. Rotate the roulade 90 degrees and cook for another 15 minutes. Then turn the roulade over and cook, uncovered, for 15 minutes, or until the internal temperature reaches 160 degrees when tested with an instant-read thermometer. Remove the turkey from the grill and let it rest for 10 minutes before carving.

8. Remove the strings and slice the roulade crosswise into 1⁄2-inch-thick slices. Serve with the Peach and Sage Gravy.

Note: If you do not feel comfortable deboning a skin-on turkey breast, kindly ask a butcher to do it for you.

Ingredients For the Peach and Sage Gravy:
Makes about 3 cups
This simple gravy is made with peach preserves, so you can enjoy it even when peaches are not in season, making this a year-round dish.

2 tablespoons olive oil
1⁄4 cup finely minced shallots
2 teaspoons minced garlic
1⁄2 cup white wine vinegar
4 cups turkey stock, chicken stock,
or canned low-sodium chicken broth
3⁄4 cup peach preserves
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1 and 1⁄4 teaspoons salt
3⁄4 teaspoon freshly ground black pepper
1⁄3 cup fresh sage leaves

Preparation For the Peach and Sage Gravy:
1. Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the shallots and garlic and sauté, stirring often, until the shallots are fragrant and lightly caramelized, about 1 minute. Add the white wine vinegar and cook until it is nearly completely reduced, about 1 minute. Add the stock and preserves, and raise the heat to high.

2. While the stock is coming to a boil, combine the butter and flour in a small bowl, and using the back of a spoon, blend to form a smooth paste.

3. Add the butter-flour paste to the stock, and use a whisk to stir it in, making sure that it is well incorporated. Bring the gravy to a boil, season it with the salt and pepper, and reduce the heat to a simmer. Cook until the gravy has reduced by one quarter, about 20 minutes.

4. Remove the pan from the heat and add the sage leaves to the gravy. Allow the flavors to steep for about 3 minutes, and then strain the gravy. Serve the gravy with slices of the turkey roulade.

This Turkey recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p25'.

Chocolate Chai, Chocolate Recipe

Ingredients:
1 bag black tea
½ cup boiling water
3 tablespoons sugar
2 tablespoons cocoa
2 cups milk
1 teaspoon vanilla
½ teaspoon nutmeg
Whipped topping

Preparation:
In small saucepan, pour boiling water over tea bag. Cover and let stand for 3 to 5 minutes. Remove tea bag. Stir in sugar and cocoa. Cook and stir over medium heat just until mixture comes to a boil. Stir in milk, vanilla, and nutmeg; heat thoroughly. Do not boil. Pour into cups. Top with whipped topping.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p121'.

Chocolate Recipe 'Chocolate Hazelnut Coffee'

Ingredients:
¾ cup hot water
¼ cup hot milk
2 teaspoons hazelnut-flavored instant coffee granules
1 teaspoon cocoa
1 tablespoon dark brown sugar
1 tablespoon whipped topping

Preparation:
Stir together all ingredients. Pour into mugs. Top with whipped topping and serve immediately.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p120'.

Chocolate and Bread Recipe 'Banana Bread'

Ingredients:
1 cup sugar
½ cup butter, softened
2 eggs, beaten
3 ripe bananas, mashed
2 cups flour, sifted
1 teaspoon baking soda
1 cup semisweet chocolate chips
½ cup chopped nuts

Preparation:
Preheat oven to 350 degrees. Combine all ingredients in order listed. Bake in greased 5x9-inch loaf pan for 1 hour.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p92'.

Chocolate and Cake Recipe 'Chocolate Truffle Cake'

Ingredients:
1 (12 ounce) package semisweet chocolate chips, divided
½ cup whipping cream
4 eggs
½ cup sugar
¼ cup flour
1 cup frozen whipped topping, thawed

Preparation:
Preheat oven to 325 degrees. Reserve 1 / 8 cup chocolate chips and place remaining chips in large microwavable bowl. Add cream. Microwave on high for 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly. Add eggs, sugar, and flour; beat with whisk until well blended. Pour into lightly greased 9-inch pie pan. Bake for 35 minutes or until outer half of pie is puffed and center is slightly soft; cool. Top with whipped topping just before serving.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p64'.

Chocolate Recipe 'Seven-Layer Bars'

Ingredients:
½ cup butter or margarine
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 cup shredded coconut
1 (14 ounce) can sweetened condensed milk

Preparation:
Preheat oven to 350 degrees. In 9x13-inch baking dish, cut butter and melt in oven. Remove dish before butter turns brown. Sprinkle graham cracker crumbs on top. Pat down. Scatter chips, nuts, and coconut in layers on top. Drizzle with condensed milk. Bake for 30 minutes or until light brown.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p36'.

Chocolate Recipe 'Easy Blender Mousse'

Ingredients:
7 ounces dark chocolate
¼ cup boiling water
½ cup heavy cream
½ teaspoon vanilla
1 egg

Preparation:
Break up chocolate into blender. Add boiling water. Blend for 30 seconds. Add remaining ingredients. Blend 15 seconds. Scrape down sides. Blend until smooth. Pour into dessert dishes or glasses and refrigerate 3 to 4 hours until set.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p8'.

Salad Recipe 'Dandelion salad with bacon and croutons'

Serves 4

Ingredients:
1 clove garlic
4tbsp (60ml) olive oil
1tbsp (15ml) lemon juice
1tbsp (5ml) Dijon mustard
Salt as desired
Freshly ground pepper as desired
4 rashers bacon (streaky)
1 and 1/2oz (50g) white bread (crusts removed)
8oz (250g) dandelion leaves

Preparation:
1. Peel the garlic and chop very finely. For the vinaigrette, mix the garlic, 3tbsp (45ml) olive oil, lemon juice and mustard. Season with salt and pepper.

2. Fry the bacon in a dry frying pan until crisp, then drain on absorbent paper.

3. Cut the bread into 1/2in (1cm) cubes. Heat 1tbsp (15ml) oil in a frying pan and fry the bread until crisp and brown. Wash the dandelion leaves, dry and toss with the vinaigrette. Serve garnished with bacon and croutons.

This Salad recipe was published in 'Continental Cuisine - p10'.

Christmas Recipe 'Spiced Caramelized Onion Dip with Cilantro - Garlic Pita Crisps'

Whenever I serve homemade onion dip, the compliments come fast and furious. This one is extraordinary, made with sweet onions, warm spices, and crème fraîche. Garam masala, an Indian spice blend, used to be available only at Asian markets, but can now be found in the spice rack of most supermarkets. This dip is also excellent with good old potato chips.

Makes 6 to 8 servings

Make Ahead: The dip can be made up to 3 days ahead; the pita crisps can be made up to 8 hours ahead.

Ingredients DIP:
2 tablespoons vegetable oil
3 cups chopped sweet onions, such as Vidalia or Maui
11⁄2 teaspoons garam masala
One 8-ounce container (1 cup) crème fraîche or sour cream
Salt and freshly ground black pepper to taste
Chopped fresh chives, for garnish

Ingredients PITA CRISPS:
20 large fresh cilantro sprigs (about 1⁄2 bunch)
2 garlic cloves, crushed under a knife and peeled
1⁄4 cup extra virgin olive oil
6 pocket pita breads

Preparation:
1. To make the dip, heat the oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Reduce the heat to low and cook, uncovered, stirring often, until the onions are deeply browned, about 35 minutes. Add the garam masala and stir for 1 minute. Transfer to a medium bowl to cool.

2. Stir in the crème fraîche and season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. (If making the dip ahead, cover and refrigerate.)

3. To make the pita crisps, pull the leaves from the cilantro, reserving the stems. Finely chop the leaves (you should have 3 tablespoons) and set aside. Heat the garlic and oil in a small saucepan over medium-low heat until bubbles surround the garlic, about 5 minutes. Coarsely chop the cilantro stems and add to the hot oil. Remove from the heat and let stand for 10 minutes. Strain through a sieve and discard the solids.

4. Position racks in the center and top third of the oven and preheat to 350°F. Using a serrated knife, split each pita in half crosswise. Cut each pita round diagonally into 6 wedges. Arrange the pita wedges on rimmed baking sheets. Drizzle with the cilantro-garlic oil and toss gently to coat. Bake for 5 minutes. Sprinkle the wedges with the cilantro leaves and bake until lightly toasted, about 5 minutes longer. Cool. (If preparing the pita crisps ahead, store uncovered at room temperature.)

5. To serve, sprinkle the dip with the chives and serve chilled, with the pita crisps.

This recipe was published in 'Christmas 101 - p17'.

Turkey Recipe 'Smoked Paprika and Fennel Seed Roast Turkey'

Tom Douglas is the chef and co-owner (along with his wife, Jackie Cross) of six Seattle restaurants: Dahlia Lounge, Etta’s, Palace Kitchen, Lola, Serious Pie, and Seatown Snack Bar. He also runs a retail bakery, Dahlia Bakery, a catering business, and an event space. Tom is the author of three cookbooks, Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners and I Love Crab Cakes.

Smoked Paprika and Fennel Seed Roast Turkey with Sweet Onion Gravy and Fennel Salt: Makes about 10 servings

Ingredients For the Fennel Salt:
3 tablespoons kosher salt
1 tablespoon fennel seeds, toasted and ground (see end of recipe for instruction)
1 tablespoon freshly ground black pepper

Preparation For the Fennel Salt:
To make the fennel salt, combine the salt, fennel seeds and pepper in a small bowl. Reserve 2 tablespoons of the mixture for sprinkling on the turkey and transfer the rest of the fennel salt to a couple of small, shallow dishes for passing at the table. Set aside.

Ingredients For the Smoked Paprika and Fennel Butter:
6 tablespoons unsalted butter, softened
1 tablespoon fennel seeds, toasted and ground
1 tablespoon smoked paprika
1 tablespoon chopped fresh sage leaves (save the stems for the cavity)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation For the Smoked Paprika and Fennel Butter:
To make the paprika-fennel butter, put the butter in a small bowl. Add the fennel seeds, paprika, sage, salt and pepper, and mix until well blended (or combine the ingredients in a food processor.) Set aside.

Ingredients For the Turkey:
One 12-pound turkey, excess fat discarded
2 ounces whole coffee beans
6 garlic cloves, peeled
The zest of 1 lemon, removed in long strips with a vegetable peeler
4 large leaves of sage, plus the stems from the chopped sage
2 tablespoons unsalted butter, melted
1 medium onion (about 12 ounces) peeled, cut in half, and thinly sliced

Preparation For the Turkey:
1. Trim the wing tips from the turkey and remove the gizzards and neck and set aside for stock. (See turkey-enriched stock recipe on next page.) Remove the livers and discard. Rinse the turkey and pat it dry with paper towels.

2. When you are ready to roast the turkey, preheat the oven to 350 degrees. Place the turkey on a work surface and loosen the skin over the breasts by running your hands under the skin. Rub the smoked paprika-fennel butter under the skin and over the breasts. Sprinkle the reserved 2 tablespoons of fennel salt all over the skin of the turkey and also sprinkle a little inside the cavity, then place the coffee beans, garlic cloves, lemon zest and sage sprigs inside the cavity. Leave the turkey legs untrussed for even heat circulation.

3. Brush the roasting pan lightly with a little of the melted butter. Make a bed of the onions in the center of the pan. Place the prepared turkey directly over the onions, (i.e. no rack) Brush or baste the turkey with the rest of the melted butter and place the pan in the oven.

4. After the first hour of roasting, baste the turkey with the fat that has collected in the pan and rotate the pan. Continue to roast, basting every 20 minutes until the turkey is done, about an hour and a quarter to an hour and a half longer. (If the turkey is browning too much, tent with foil). (Total roasting time is 2 and 1/4 to 2 and 1/2 hours.) The turkey is done when a meat thermometer inserted in the thickest part of the thigh reads 165 to 170 degrees. Remove the pan from the oven and set the turkey on a large platter to rest, tented with foil, for about 20 minutes while you make the gravy.

Ingredients For the Sweet Onion Gravy:
7 tablespoons all purpose flour
4 and 1/2 to 5 cups turkey-enriched stock, hot

Preparation For the Sweet Onion Gravy:
1. To make the gravy, set the roasting pan with the onions, juices, and drippings over the burner (or straddle over 2 burners) over medium-high heat. Stir up any browned bits stuck to the bottom of the pan with a wooden spoon or wooden spatula and allow the onions to get a little more browned, stirring for a few minutes.

2. Sprinkle the flour evenly over the contents of the pan and stir with the wooden spoon for a few minutes until the flour is well combined with the onions, fat and juices in the pan.

3. Start adding the stock, a ladleful at a time, using a whisk to whisk out the lumps before you add more stock. Continue gradually adding stock, whisking each time until smooth, until you’ve added about 4 and 1/2 cups of stock. Also add any juices that have collected on the platter around the turkey. Lower the heat to medium and simmer the gravy, whisking occasionally, for about 8 to 10 minutes. The gravy should be thick enough to coat a spoon. If it seems too thick, add the remaining 1/2 cup stock. Season to taste with salt and pepper and transfer the gravy to a gravy boat.

Ingredients For the Turkey-Enriched Stock:
Yields about 5 cups
2 teaspoons vegetable oil
Turkey neck, wing tips, and gizzards
1/2 cup dry white wine
2 quarts chicken broth (preferably homemade, or low-sodium purchased)
1/2 onion, cut in chunks
1/2 carrot, cut in chunks
1/2 celery stalk, cut in chunks
2 parsley sprigs
1 bay leaf
8 black peppercorns

Preparation For the Turkey-Enriched Stock:
1. Heat the oil in a large saucepan over medium-high heat. Add the turkey parts and brown them on all sides, stirring and turning the parts as needed, about 10 minutes.

2. Pour in the wine and bring it to a boil, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the rest of the ingredients and bring to a boil over high heat. Reduce the heat and simmer the stock gently for about an hour, occasionally skimming off the foam that rises to the top.

3. Pour the stock through a sieve and discard the solids. Allow the stock to cool and skim off the fat.

Recipe Notes:
- To toast fennel seed: put the fennel seeds in a small heavy pan and toast over medium heat for a few minutes, stirring, until fragrant and browned. (Be careful not to burn.) Take the fennel seeds out of the pan to prevent burning. Allow to cool, then grind in a clean electric coffee bean grinder.

- Be sure to use a roasting pan that can go directly over the burner for making the gravy.

- This recipe looks like it contains a lot of salt, but most of it is put in small dishes to pass to your guests at the table (i.e. you won’t use up all the salt in this meal.)

Make Ahead Tips:
- You can make the fennel butter a few days ahead and store covered and refrigerated. You can make the fennel salt a few days ahead and store tightly covered at room temperature.

- The stock can be made a day ahead or more (i.e. you can make it as soon as your turkey is purchased and thawed) and kept covered and refrigerated.

This Turkey recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p23'.

Chicken Liver, Pancetta, and Rosemary Rumaki Recipe

Here’s a Tuscan twist on a cocktail party favorite. I admit that I was never a fan of rumaki—they were just a bit too pu-pu platter for me. But I was once challenged to make a special version for a catering client, and this is the savory result. One tip about serving: There are some very attractive skewers available, but they work best to impale cooked food, as they simply don’t hold up under high heat. Even soaked, they can scorch in the broiler. Have another batch of fresh, unsoaked skewers ready to re-spear the cooked rumaki before serving, just in case yours burn during cooking.

Makes 24 rumaki; 6 to 8 servings

Make Ahead: The rumaki can be prepared up to 8 hours before grilling; the vinegar reduction can be made up to 4 hours ahead.

Ingredients:
24 chicken livers (about 1 pound; see Note)
1 cup dry white wine
2 tablespoons finely chopped shallots
1 tablespoon finely chopped fresh rosemary
3 tablespoons extra virgin olive oil
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Twelve 1⁄16-inch-thick slices pancetta
24 bamboo skewers or wooden toothpicks, soaked in cold water for 30 minutes and drained
1⁄3 cup balsamic vinegar

Preparation:
1. Trim the livers of any connective tissue or green spots, leaving as whole as possible. Mix together the wine, shallots, rosemary, oil, salt, and pepper in a medium bowl. Add the livers and mix gently. Cover and refrigerate for at least 1 and up to 2 hours.

2. Drain the livers, leaving any shallots and rosemary clinging to them. Unroll each pancetta slice to make long strips; cut each in half crosswise to make 24 strips total. Wrap each liver with 1 pancetta strip; spear the pancetta through the liver with a soaked skewer to secure. (If preparing the rumaki ahead, cover loosely with plastic wrap and refrigerate.)

3. Boil the vinegar in a small nonreactive saucepan over high heat until it is thick and reduced to 2 tablespoons. Set aside. (The vinegar reduction can be prepared and kept at room temperature up to 4 hours ahead. Reheat gently until fluid.)

4. Position a broiler rack about 4 inches from the heat source and preheat the broiler. Arrange the rumaki on a lightly oiled broiler rack set over a drip pan. Just before serving, broil in batches until the pancetta is browned and the livers are slightly pink when pierced, about 4 minutes. Arrange on a serving platter and drizzle a few drops of balsamic reduction over each rumaki. Serve immediately.

Note: Chicken livers are often sold in 20 ounce containers. Buy the entire container to sort through and choose the plumpest livers; save the remaining livers for another use.

This recipe was published in 'Christmas 101 - p17'.

Texas Beef Tenderloin with Horseradish Cream

Elizabeth Karmel is a nationally known grilling and barbecue expert. She is the executive chef of Hill Country Barbecue Market, the award-winning Texas barbecue restaurant and live music venue in Manhattan, and the new Hill Country Chicken. Elizabeth has written three award-winning grilling and barbecue cookbooks, including Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. She is the creator of the Grill Friends™ and Kitchen Friends™ line of cooking tools and www.GirlsattheGrill.com.

Ingredients For the Beef Tenderloin and Rub:
Serves 8-10
1 1/2 cups kosher salt, preferably Morton
1/4 cup Tellicherry (black) peppercorns, coarsely ground
1 tablespoon cayenne pepper
1 whole beef tenderloin trimmed of excess fat, about 5 pounds
2 tablespoons olive oil

Preparation For the Beef Tenderloin and Rub:
1. In a small bowl mix the rub ingredients (kosher salt, Tellicherry peppercorns and cayenne pepper) until well combined. Set aside.

2. Prepare a charcoal fire or preheat gas grill on high. Remove meat from refrigerator and let come to room temperature.

3. Roll meat in paper towels to remove excess moisture. Set aside. Coat tenderloin with a thin coat of olive oil. Sprinkle evenly all over with the rub mixture. (If you have some rub left over, it will keep in an airtight container for up to 3 months.)

4. Grill immediately. Place tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, move to medium indirect heat and finish cooking, about 40 more minutes for medium-rare or until an instant read thermometer inserted in the thickest spot reads 130 degrees. And remember, the larger the tenderloin, the longer it will take to cook.

5. Remove from grill to a clean platter, tent with aluminum foil and let rest 15 minutes before carving.

Ingredients For the Horseradish Cream:
1 pint heavy whipping cream
1-2 tablespoons refrigerated, white prepared horseradish (make sure to use horseradish, not horseradish cream)
1/2 lemon, juiced
Sea salt

Preparation For the Horseradish Cream:
1. While the beef rests, pour cream into a clean stainless steel bowl. Using an electric beater, whip on high until the cream forms soft peaks.

2. Add 1-2 tablespoons of prepared horseradish. Taste and adjust, adding more if you like it stronger.

3. Season with lemon juice and sea salt. Slice beef tenderloin thinly and serve immediately with the Horseradish Cream.

This Turkey recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p20'.

White Chocolate Hot Cocoa Recipe

Ingredients:
3 cups half-and-half, divided
¾ cup white chocolate chips
3 cinnamon sticks
1/8 teaspoon nutmeg
1 teaspoon vanilla
¼ teaspoon almond extract
Cinnamon

Preparation:
In medium saucepan, combine ¼ cup half-and-half, white chocolate chips, cinnamon sticks, and nutmeg. Whisk over low heat until chocolate is melted. Remove cinnamon sticks. Add remaining half-and-half. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs. Sprinkle with cinnamon.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p119'.

Bread Recipe and Chocolate Recipe 'White Chocolate Bread'

Ingredients:
4 and 1/3 cups flour
1 teaspoon yeast
1 teaspoon sugar
2½ cups water
2 and 1/3 cups white chocolate chips

Preparation:
In small bowl, mix flour, yeast, and sugar. Add water and mix 12 minutes on medium speed. Add chips and mix for 2 to 3 minutes more or until chips are well distributed throughout the dough. Lightly knead dough into ball. Let rest for 15 to 20 minutes. Preheat oven to 450 degrees. Cut dough into 4 portions and knead into desired shape. Place in baking pan lined with parchment paper and bake for approximately 20 minutes or until nicely browned.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p91'.

Cake Recipes 'Éclair Cake'

Ingredients:
1 box graham crackers
4 cups milk
2 small boxes instant vanilla pudding mix
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) tub prepared chocolate frosting

Preparation:
Line bottom of 9x13-inch baking pan with graham crackers. In large bowl, combine milk and pudding mix according to directions on box. Fold in whipped topping. Spread layer of pudding mixture over graham crackers. Alternate graham cracker and pudding layers to top of pan. In microwave, heat tub of prepared frosting, uncovered, for 1 minute on 50% power. Pour over cake. Refrigerate for at least 12 hours before serving.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p63'.

Cookie Recipes 'No - Bake Cookies'

Ingredients:
2 cups sugar
¼ cup cocoa
¼ cup butter
½ cup milk
½ cup peanut butter
1 teaspoon vanilla
2½ cups oats
½ cup flaked coconut

Preparation:
In large saucepan, boil sugar, cocoa, butter, and milk for 1 minute. Remove from heat and stir in peanut butter, vanilla, oats, and coconut. Drop spoonfuls onto waxed paper to harden. Let cool.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p35'.

Chocolate Recipe 'Chocolate Truffles'

Ingredients:
½ cup unsalted butter, softened
2½ cups powdered sugar, plus extra for topping
½ cup cocoa
¼ cup heavy cream
1½ teaspoons vanilla

Center: Pecans, walnuts, almonds, or after-dinner mints

Coating: Flaked coconut, crushed nuts, or powdered sugar

Preparation:
In large bowl, cream butter. In separate bowl, combine powdered sugar and cocoa; add to butter alternately with cream and vanilla. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating and turn until well covered. Chill until firm.

This Chocolate recipe was published in 'Everyday chocolate 120 Tasty Recipes - p7'.

Salad Recipe 'Peasant's salad with herb sheep's cheese and basil'

Serves 4

Ingredients:
1/2 cucumber
12 and 1/2oz (400g) tomatoes
1/2 bunch spring onions
3tbsp (45ml) lemon juice
6tbsp (90ml) olive oil
Salt and freshly ground pepper as desired
A few basil leaves

Preparation:
1. Wash the tomatoes cut into wedges.

2. Wash and trim the spring onions and cut into rings.

3. Wash the cucumber and cut into pieces. Dice the sheep's cheese.

4. Make a dressing from the lemon juice, oil, salt and pepper, check the seasoning and add to the salad ingredients, Mix well, Serve garnished with basil.

This Salad recipe was published in 'Continental Cuisine - p8'.

Christmas Recipe 'Pancetta, Leek, and Chèvre Tartlets'

Individual savory tartlets are an elegant addition to any cocktail party menu. This filling dish, with its salty components of chèvre and pancetta, is especially tasty with those ever-popular holiday party beverages, wine and Champagne. The dough is a breeze to work with, and is simply pressed into nonstick mini-muffin tins without requiring rolling out.

Makes 24 tartlets

Make Ahead: The dough shells can be prepared up to 1 week ahead; the tartlets can be baked up to 1 day ahead.

Ingredients For DOUGH:
1 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter, chilled, cut into 1⁄2-inch cubes
One 3-ounce package cream cheese, chilled, cut into 1⁄2-inch cubes

Ingredients For FILLING:
1 tablespoon unsalted butter
2 cups (about 3 large) chopped leeks, white and pale green part only, well rinsed
1 teaspoon vegetable oil
4 ounces thick-sliced pancetta, chopped into 1⁄2-inch dice
2⁄3 cup half-and-half
2 large egg yolks
1⁄4 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
2 ounces rindless goat cheese (chèvre), well crumbled

Fresh parsley leaves, for garnish

Preparation
1. To make the dough, pulse the flour and salt in a food processor fitted with the metal blade to combine. Add the butter and cream cheese, and pulse about 10 times, until the mixture is crumbly, then process at a steady speed until the dough barely clumps together. Gather up the dough, press it into a thick disk, wrap in plastic, and refrigerate until just chilled, about 1 hour. The dough is easiest to handle when it is cold but not rock-hard.

2. Cut the dough into 24 equal pieces. Press 1 piece of dough evenly into each of 24 nonstick mini-muffin cups (2-tablespoon capacity) to make pastry shells. Freeze for 30 minutes. (If making the dough shells ahead, cover tightly with plastic wrap and freeze. Defrost at room temperature for 20 minutes before filling.)

3. To make the filling, heat the butter in a large skillet over medium heat. Add the leeks and cook, uncovered, stirring often, until tender and lightly browned, about 8 minutes. Cool.

4. Combine the oil and pancetta in a small nonstick skillet. Cook over medium-high heat, stirring often, until the pancetta is browned and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.

5. Position a rack in the center of the oven and preheat to 350°F. In a medium bowl, whisk together the half-and-half, egg yolks, salt, and pepper. Stir in the leeks, pancetta, and chèvre. Spoon the filling into the shells. Bake until the filling is set and the edges of the pastry shells are lightly browned, about 30 minutes. Cool in the pans for 5 minutes, then remove the tartlets from the pans. (If preparing the tartlets ahead, reheat, arrange them on a baking sheet, and cover loosely with aluminum foil. Bake in a preheated 375°F oven until heated through, about 10 minutes.) Garnish with the parsley leaves and serve warm or at room temperature.

This recipe was published in 'Christmas 101 - p16'.

Turkey Recipe 'Spice - Crusted Duck Breast'

Master chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature progressive American cooking, which is showcased in his thirteen notable restaurants across the country (including Aureole, Métrazur and Astra in New York City). Palmer also oversees a growing collection of food-forward wine shops, award-winning boutique hotels and is the author of four cookbooks, including Charlie Palmer’s Practical Guide to the New American Kitchen.

Spice - Crusted Duck Breast with Toasted Pine Nut Couscous and Campari Rhubarb and Orange, Glazed Fennel : Server 6

Ingredients for the Duck Breast:
6 boneless Moulard duck breasts
1/4 cup coriander seed
1/4 cup fennel seed
2 tablespoons cumin seed
2 tablespoons whole white peppercorns
6 whole cloves

Preparation for the Duck Breast:
1. Trim most of the fat from the duck breasts: Moulard ducks are particularly fatty, so you’ll want to cut off about half of the fat. Score the remaining fat (but not through to the meat) in a crisscross pattern.

2. Grind the coriander, fennel, cumin, peppercorns, and cloves together in a mortar and pestle or a spice grinder. Transfer to a plate and press the duck breasts fat-side down into the spices.

3. Place the duck breasts fat side down in a large nonstick skillet. Slowly render them over medium heat, basting them occasionally with the rendered fat. Cook the breasts to 130 degrees (use an instant-read thermometer) for medium doneness.

Allow the duck to rest for 5 to 7 minutes before slicing.

Ingredients for the Toasted Pine Nut Couscous:
1 cup pine nuts
3 cups instant couscous
3 cups chicken stock
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 tablespoon chopped fresh tarragon
Zest of 1 lemon, grated

Preparation for the Toasted Pine Nut Couscous:
1. Toast the pine nuts in a small dry frying pan over medium heat, tossing constantly, until golden. (If you don’t keep them moving they’ll end up looking like black-eyed peas.) The instant they’re done, transfer them onto a plate to cool.

2. Put the couscous in a medium-size heatproof bowl. Bring the chicken stock to a boil in a medium saucepan, add the oil, and season with salt and pepper. Pour the boiling stock over the couscous, cover the bowl tightly with plastic wrap, and let stand for 15 minutes. Fluff the couscous with a fork and mix in the pine nuts, tarragon, and lemon zest. Taste and adjust the seasoning, if necessary.

Ingredients for the Campari Rhubarb and Orange-Glazed Fennel For the Fennel:
2 tablespoons unsalted butter
2 heads of fennel (stalks and fronds removed), cut lengthwise into sixths
Grated zest and juice of 3 oranges
1 1/2 cups chicken stock
1 shallot, peeled and thinly sliced
Salt
Pepper

Preparation for the Campari Rhubarb and Orange-Glazed Fennel For the Fennel:
Melt the butter in a large straight-sided sauté pan, swirling the pan until the butter is lightly browned. Sear both cut sides of the fennel. Add the orange zest and juice, the chicken stock, and the shallot, and season with salt and pepper. Simmer slowly, flipping the fennel wedges occasionally, for 10 to 15 minutes, or until the fennel is tender (but not mushy) and the liquid has reduced to a nice glaze.

Ingredients for the Rhubarb:
1/2 cup Campari
1/2 cup honey
2 tablespoons unsalted butter
3 stalks rhubarb, diced

Preparation for the Rhubarb:
Combine the Campari, honey, and butter in a sauté pan and bring to a boil; cook until reduced by half. Add the rhubarb, and cook, tossing occasionally, until the rhubarb is barely tender (don’t let it turn to mush), about 4 minutes.

This Turkey recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p18'.

Christmas Recipe Greek Mini-Meatballs

Do your friends like mini-meatballs as much as mine do? These have a slightly sweet sauce with a hint of cinnamon. If you have a good butcher who can provide you with lean ground lamb (ground lamb can be quite fatty, so ask to be sure), use it instead of the ground round. If you have any doubt about the lamb’s fat content, ask the butcher to grind trimmed boneless leg of lamb. The fresh mint not only adds flavor, but color as well. If you aren’t a mint fan (although it is especially delicious with lamb meatballs), use parsley or even basil.

Makes about 100 meatballs; 16 to 24 servings

Make Ahead: The meatballs can be made up to 2 days ahead.

Ingredients for Sauce:
^ 3 tablespoons extra virgin olive oil
^ 1 large onion, finely chopped
^ 1 garlic clove, minced
^ One 28-ounce can crushed tomatoes in tomato purée
^ 2 tablespoons light brown sugar
^ 2 tablespoons red wine vinegar
^ 11⁄2 teaspoons dried oregano
^ 1⁄4 teaspoon ground cinnamon
^ 1⁄4 teaspoon crushed hot red pepper

Ingredients for Meatballs:
^ 3 pounds lean ground lamb or ground beef round (85 percent lean)
^ 1 medium onion, grated through the large holes of a box grater
^ 2 garlic cloves, crushed through a press
^ 3⁄4 cup dried bread crumbs
^ 2 large eggs, beaten
^ 1 tablespoon dried oregano
^ 1 tablespoon salt
^ 3⁄4 teaspoon freshly ground black pepper
^ 1⁄4 cup chopped fresh mint or parsley (see Note)

Preparation:
1. To make the sauce, heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring often, until golden brown, about 8 minutes. (The onion should be cooked to golden brown to bring out its natural sugars, but do not scorch it.) Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, brown sugar, vinegar, oregano, cinnamon, and crushed red pepper. Bring to a boil, then reduce the heat to medium-low and simmer, stirring often, until slightly thickened, about 30 minutes. Set the sauce aside.

2. Meanwhile, make the meatballs. Position racks in the center and top third of the oven and preheat to 400°F. Lightly oil two rimmed baking sheets.

3. In a large bowl, combine all of the meatball ingredients until well mixed (your hands will do the best job). Occasionally rinsing your hands in water, roll level tablespoons of the meat mixture into balls. Place the meatballs on the baking sheets.

4. Bake until the meatballs are cooked through (cut into one to check), switching the position of the baking sheets from top to bottom and front to back halfway through baking, about 30 minutes. Stir the meatballs into the sauce. Stir in 2 tablespoons of the mint. (If making the meatballs and sauce ahead, cool, cover, and refrigerate. To reheat, stir 1 ⁄4 cup water into the sauce. Cover and cook over low heat, stirring often, until heated through, about 20 minutes.)

5. Transfer the meatballs and sauce to a large chafing dish or electric slow cooker. Sprinkle with the remaining 2 tablespoons mint and serve with toothpicks and a small bowl to collect the used toothpicks.

Note: To chop herbs for garnish, prepare them as close as possible to serving time, or they may discolor. Wash the herbs in a bowl of cold water, spin dry in a salad spinner, then chop. If necessary, place the herbs in a small bowl, cover with a moist paper towel, and refrigerate until ready to use.

This recipe was published in 'Christmas 101 - p15'.

Recipe for Starters 'Crêpes with Cheese - Crespelle Al Formaggi'

With fifteen restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognized and respected chefs working in America today. Mario is also the author of eight cookbooks including Molto Gusto, which hit shelves last April. His most recent and ambitious project to date is Eataly – a 50,000 square foot culinary mecca in New York City’s Flatiron district.

Ingredients For the Batter:
1 1/2 cups all-purpose flour
4 large eggs
1/2 teaspoon freshly ground nutmeg
Pinch sea salt
2 cups whole milk

Preparation For the Batter:
lace the flour in a large bowl. Crack the eggs into the flour and whisk them in. Add the nutmeg and salt, then whisk in the milk. Strain the batter in a sieve to remove any lumps. Allow the batter to stand for 30 minutes at room temperature.

Ingredients For the Filling:
^ 2 1/2 cups fresh ricotta, drained in a strainer lined with cheesecloth for 30 minutes
^ 4 ounces fresh mozzarella, coarsely grated to yield 1/2 cup
^ 1 cup grated soft sheep’s milk cheese (such as Cacio di Roma, or a young provolone), plus extra for garnish
^ 3 tablespoons extra-virgin olive oil
^ 8 ounces sopressata (Italian dry cured salami), cut into thin matchsticks, a small handful reserved for garnish
^ Kosher salt, to taste
^ Freshly ground pepper, to taste

Preparation For the Filling:
Combine the ricotta, mozzarella and sheep’s milk cheese in a bowl. Add olive oil and the salami and stir to combine. Season with salt and pepper.

Ingredients For the Crêpes:
6 tablespoons unsalted butter, at room temperature, for cooking

Preparation For the Crêpes:
1. Preheat a nonstick crepe pan. Melt 1/2 tablespoon of butter in the pan and allow it to brown. Pour browned butter into crêpe batter.

2. Ladle a thin layer of batter to just cover the bottom of the hot pan. Turn down the heat as needed to avoid burning the crêpe.

3. As the crêpe sets (about 30 to 40 seconds), lift edges with an offset spatula or a butter knife to check color. When the bottom is golden-brown, flip the crêpe with tongs or a spatula and cook on the other side for 20 seconds. Transfer to a plate. Repeat steps 2 and 3 until all the batter has been used.

4. Fill each crêpe with 3 tablespoons of the cheese/salami filling. Gently fold, first in half then in half again (quarters). Arrange the crespelle, overlapping them slightly, on dish. Sprinkle with sliced salami and grated Cacio di Roma cheese.

This is a Starter recipe which was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p14'.

Hot Chocolate Recipe

Drinks 2 Drink - Hot Chocolate Recipe

Ingredients:
1 cup water
2 squares unsweetened chocolate
½ cup sugar
3 cups milk
1 teaspoon vanilla

Preparation:
In medium saucepan over low heat, cook water and chocolate until chocolate is completely melted and mixture is well blended, stirring constantly with whisk. Add sugar; mix well. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Gradually add milk, stirring with whisk until well blended. Stir in vanilla. Reduce heat to medium. Cook until mixture is heated through, stirring occasionally.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p118'.

Chocolate Bread Recipe

Ingredients:
2½ cups flour
1½ teaspoons baking soda
½ cup cocoa
1 cup sugar
1 egg, beaten
1/3 cup butter, melted
1¼ cups milk
¾ cup chopped walnuts

Preparation:
Preheat oven to 350 degrees. In large mixing bowl, sift together flour, baking soda, cocoa, and sugar. In smaller bowl, mix together egg, butter, and milk. Pour wet ingredients into dry ingredients; mix well. Fold in walnuts. Pour into greased 5x9-inch loaf pan. Bake for 1 hour.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p90'.

Chocolate Cheesecake Recipe

Ingredients:
½ cup butter or margarine, melted
1½ cups graham cracker crumbs
½ cup sugar
2/3 cup water
1 envelope gelatin, unflavored
2 (8 ounce) packages cream cheese, softened
4 (1 ounce) squares semisweet chocolate, melted
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla
1 cup frozen whipped topping, thawed

Preparation:
In 9-inch springform pan, mix together butter, graham cracker crumbs, and sugar. Press firmly on bottom of pan (do not line sides). Pour water into small saucepan. Sprinkle gelatin over water and let stand for 1 minute. Over low heat, stir until gelatin dissolves; set aside. In large bowl, beat cream cheese and chocolate until fluffy. Gradually beat in sweetened condensed milk. Add vanilla and beat until smooth. Stir gelatin mixture into cream cheese mixture. Fold in whipped topping. Pour mixture into prepared pan. Chill in refrigerator for 3 hours or until set. Garnish with whipped topping. Keep refrigerated.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p62'.

Favorite Chocolate Chip Cookies Recipe

Bars and Cookies - Favorite Chocolate Chip Cookies Recipe

Ingredients:
¾ cup shortening
2/3 cup butter (no substitutions)
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Preparation:
Preheat oven to 375 degrees. Cream shortening, butter, sugars, eggs, and vanilla. Add flour, baking soda, and salt. Mix in chocolate chips. Drop 1-inch spoonfuls on ungreased cookie sheet and bake for approximately 8 minutes or until golden brown.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p34'.

Layered Chocolate Mints Recipe

Candies and Treats - Layered Chocolate Mints Recipe

Ingredients:
¾ cup semisweet chocolate chips
¾ cup white chocolate chips
1 teaspoon peppermint extract
¾ cup milk chocolate chips

Preparation:
In microwave-safe bowl, melt semisweet chocolate chips on high for 30-second intervals until melted. Pour into 8x8-inch pan lined with foil. Spread evenly. Allow to cool completely. Let stand until firm. In microwave-safe bowl, melt white chocolate chips on high for 30-second intervals or until melted. Stir in peppermint extract. Mix thoroughly. Pour white chocolate mixture over semisweet chocolate. Spread evenly. Allow to cool completely. Let stand until firm. In microwave-safe bowl, melt milk chocolate chips on high for 30-seconds intervals or until melted. Pour over white chocolate. Spread evenly. Refrigerate for at least 2 hours. Remove from pan. Cut into 2-inch squares.

This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p6'.

Appetizers Recipe Stuffed Courgettes

Served 2

Ingredients:
5oz (150g) parboiled long-grain rice
16fl oz (500ml) vegetable stock
1tbsp (15ml) oil
2 spring onions
2 medium-sized courgettes [each weighing 9 and 1/2 - 11oz (300-350g)]
tsp (10ml) olive oil
3 and 1/2 oz (100g) tomatoes
Salt as desired
Freshly ground pepper as desired
1 and 1/2 oz (50g) granted parmesan
1 and 1/2 oz (50g) low-fat quark (curd cheese)
1 egg yolk
1tsp (5ml) dried oregano
1 and 1/2 oz (50g) sour cream (10% fat)
2tsp (10ml) tomato puree

Preparation:
1. Put the rice into a pan with 10fl oz (300ml) vegetable stock and bring to a boil. Cook very gently over a very low heat with a lid on the pan for 15-18 minutes, until 'al dente'. Meanwhile trim, wash and finely chop the spring onions.

2. Wash the courgettes, halve lengthways and scrape out the flesh with a spoon, leaving a 1/4 in (1/2cm) border.

3. Finely chop half of the courgette fresh and the rest could be used for another dish.

4. Heat 1tbsp (15ml) oil and saute the spring onions and chopped courgette for 4 minutes. Wash, halve, deseed and finely dice the tomatoes.

5. Preheat the oven to 400°F (200°C-fan oven) 350°F (180°C). Put the rice and the cooled courgette mixture into a bowl. Add half of the parmesan, the diced tomatoes, quark and egg yolk and mix well. Season the stuffing well with salt, pepper and oregano.

6. Season the courgette halves inside with salt and pepper and fill with the rice mixture. Place in a shallow baking dish. pour 6 and 1/2 oz (200ml) of the vegetable stock into the dish. Sprinkle the stuffed courgettes with the rest of the cheese and 2tsp (10ml) olive oil and bake int he preheated oven for about 25-30 minutes.

7. Take the stuffed courgettes out of the oven and put onto plates. Mix the cooking liquid with the sour cream and tomato puree and serve with the courgettes. Serve with the rest of the hot rice. A green salad goes well with the dish.

This recipe was published in 'Continental Cuisine - p6'.

Appetizers, Snacks, and Beverages Recipe 'Spicy Cheese Straws '

These elegant and flaky cheese straws are another fast-and-easy favorite. With the help of frozen puff pastry dough, you’ll have beautiful appetizers in no time—at a fraction of the cost of what the local bakery charges for the same thing.

Makes 40 straws

Make Ahead: The straws can be made up to 2 days ahead.

Ingredients:
One 171⁄4-ounce package frozen puff pastry
11⁄2 cups (6 ounces) shredded extra-sharp cheddar cheese
1⁄2 cup freshly grated Parmesan cheese
2 teaspoons chili powder
1 teaspoon dried oregano
1⁄4 teaspoon garlic powder
1⁄4 teaspoon salt
1⁄4 teaspoon cayenne pepper
1 large egg white, beaten until foamy

Preparation:
1. Thaw the puff pastry according to the package instructions. In a medium bowl, mix together the cheddar and Parmesan cheeses, the chili powder, oregano, garlic powder, salt, and cayenne. Set the cheese mixture aside.

2. Position racks in the center and top third of the oven and preheat to 375°F. Lightly grease two baking sheets or use ungreased nonstick sheets.

3. On a lightly floured work surface, unfold one sheet of pastry dough. Dust lightly with flour and roll into a 14 × 10-inch rectangle. Brush lightly but thoroughly with the egg white. Cut the dough in half to make two 10 × 7-inch rectangles. Sprinkle half of the cheese mixture evenly over one of the rectangles. Top with the second rectangle, egg white side down. Lightly roll the pin over the dough to make the cheese adhere between the layers of dough. Repeat with the remaining ingredients. Place the dough rectangles on baking sheets and freeze until well chilled (this will help the twists hold their shape), about 15 minutes.

4. Working with one rectangle at a time, using a ruler and pizza wheel or a sharp knife and starting on a long side, cut the rectangle into twenty 1⁄2-inch-wide strips. Twist the strips into spirals and place 1⁄2 inch apart on the prepared baking sheets, pressing the ends of the strips onto the sheets so the spirals won’t untwist during baking.

5. Bake, switching the position of the sheets halfway through baking from top to bottom and front to back, until the straws are golden brown, about 20 minutes. Let cool for about 1 minute on the sheets, then immediately transfer to wire racks. Cool completely. (If baking the straws ahead, store in an airtight container. Reheat and crisp, uncovered, for 5 minutes, in a preheated 350°F oven.)

Blue Cheese Straws: Omit the chili powder, oregano, garlic powder, and salt. Substitute 1 1⁄2 cups (6 ounces) blue cheese, well crumbled, for the cheddar cheese. Substitute 1⁄2 teaspoon freshly ground black pepper for the cayenne.

This recipe was published in 'Christmas 101 - p14'.

Starter Recipe Corn-Fried Oysters with Mustard Tartar Sauce

Chef Michael Lomonaco is the executive chef and managing partner at Porter House New York. Previously, Lomonaco was executive chef at New York’s ‘21’ and executive chef of Windows on the World. He has authored two books: The ‘21’ Cookbook and his recent Nightly Specials. He also has hosted the television programs Epicurious on the Travel Channel and Michael’s Place on Food Network.

Ingredients:
Serves 4 to 6 as an appetizer
Mustard Tartar Sauce (recipe below)
2 cups cornmeal
1 teaspoon Ancho chili powder
1/4 teaspoon cayenne pepper
24 oysters, shucked
3/4 cup buttermilk
All-purpose flour for dredging
1/3 cup canola oil
Fine sea salt
Pickled jalapeño slices

Preparation:
1. Prepare Mustard Tartar Sauce up to 2 days ahead. Refrigerate.

2. Combine the cornmeal, chili powder and cayenne pepper in a mixing bowl.

3. Soak the oysters in buttermilk, dredge in all-purpose flour and then in the seasoned cornmeal.

4. Heat some of the oil in a skillet over medium heat. Panfry the oysters in batches until they begin to crisp on the surface and turn golden-brown, approximately 2 minutes. Turn them over and fry the other side, approximately 2 more minutes. As they are done, set them on a paper-towel-lined plate to drain. Add additional paper towels between batches as needed. Season the cooked oysters with sea salt.

5. Serve the oysters with pickled jalapeño and the tartar sauce alongside.

Ingredients for Mustard Tartar Sauce:
Makes about 1 1/2 cups
3 tablespoons minced dill pickles
1 tablespoon chopped capers
1 tablespoon chopped tarragon leaves
1 tablespoon chopped flat-leaf parsley leaves
1 cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon Dijon mustard
Fine sea salt and freshly ground black pepper
1/2 teaspoon mustard seeds

Preparation for Mustard Tartar Sauce:
1. Put the pickles, capers, tarragon, and parsley in a food processor and pulse to chop them together. Add the mayonnaise, lime juice, and mustard and pulse just to combine. Season with salt and pepper.

2. To serve, spoon the sauce into a small bowl and scatter the mustard seeds over the top.

This Starter recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p12'.

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Appetizers, Snacks, and Beverages Recipe 'Santa Fe Crunch'

You probably will recognize this as an updated version of that party mix everyone loves. It’s everything a snack should be—sweet, spicy, salty, crunchy, nutty, and altogether addictive. I mean, this stuff disappears!

Makes about 18 cups; 20 appetizer servings

Make Ahead: The crunch can be made up to 3 days ahead.

Ingredients:
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup Worcestershire sauce
2 tablespoons light brown sugar
2 tablespoons chili powder
1 teaspoon salt
1⁄4 teaspoon cayenne pepper
One 12-ounce box oven-toasted square corn cereal
4 cups (8 ounces) mini-pretzels
2 cups (8 ounces) dry-roasted peanuts
2 cups (8 ounces) pecans
2 cups (6 ounces) pumpkinseeds

Preparation:
1. Position a rack in the center of the oven and preheat to 300°F. In a small saucepan over medium-low heat, stir together the butter, Worcestershire sauce, brown sugar, chili powder, salt, and cayenne until the butter is melted.

2. In a large roasting pan (such as a turkey roaster), toss the cereal, pretzels, peanuts, pecans, and pumpkinseeds, drizzling with the butter mixture to coat.

3. Bake, stirring, every 15 minutes, until heated through, about 1 hour. Cool completely. (If making the crunch ahead, store in an airtight container.)

This recipe was published in 'Christmas 101 - p13'.

Starter Recipe Butternut Tamales with Chipotle Chicken

Rick Bayless is a James Beard Award-winning chef and author. He is the host of the public television series, Mexico—One Plate at a Time and the author of seven successful cookbooks, including his newest, Fiesta at Rick’s. Rick owns three Chicago restaurants — the Frontera Grill, topolobampo, and XOCO — and was also recently named Bravo’s Top Chef Master.

Ingredients:
Makes 12 to 14 tamales
^ One 8-ounce package dried corn husks
^ 5 ounces (a scant 2/3 cup) fresh, rich-tasting pork lard (we’ve also had pretty good luck using Spectrum Organic All Vegetable Shortening), soft but not runny
^ 1/2 teaspoon baking powder
^ Salt
^ 1 pound (about 2 cups) coarse-ground corn masa for
^ tamales OR 1 3/4 cups dried masa harina for
^ tamales mixed with 1 cup plus 2 tablespoons
^ hot water
^ About 3/4 cup chicken broth for thinning the masa and the optional second beating
^ 2 cups shredded, peeled butternut squash (you’ll need about 1/2 of a small squash)
^ 1-1/2 cups very coarsely shredded roasted or grilled chicken (thighs, rather than breasts, stay moistest during the long steaming—starting with raw boneless, skinless thighs, you need 4 to 6, about 1 pound)
^ 2 canned chipotle chiles en adobo, seeded (if you wish) and finely chopped
^ 2 tablespoons of the chipotle canning sauce

Preparation:
1. Soak the corn husks. In a heat-proof bowl, pour boiling water over the corn husks. Lay a plate on the top to keep the husks submerged. Let them rehydrate for a couple of hours until pliable.

2. Prepare the batter. Measure the lard (or shortening), baking powder and 2 teaspoons salt into the bowl of an electric mixer. Using the paddle attachment if there is one, beat on medium-high until light in texture, about a minute.

In 3 additions, add the masa, fully incorporating each one before adding the next. Reduce the speed to medium-low, and slowly dribble in enough chicken broth (usually about 1/2 cup) to give the mixture the consistency of cake batter.

Raise the speed to medium-high again and beat for another minute. The mixture has been beaten enough when it’s so fluffy that a 1/2 teaspoon dollop floats in a cup of cold water. Stir in the shredded butternut. If time allows, refrigerate the batter for 1 hour.

3. Prepare the filling, set up steamer for tamales. In a small bowl, mix together the coarse chicken shreds with the chopped chipotle and its sauce. Pour 1 1/2 inches of water in the bottom of a steamer: it needs to be large enough to hold 14 tamales; best if it’s at least 10 inches in diameter with 6 inches of depth for standing up the tamales, like a small Mexican tamal steamer, large vegetable steamer or deep Chinese steamer. Drain the husks, then choose 14 of the largest, most pliable ones—they should be at least 6 inches long and 6 inches wide (at the widest end). (If there aren’t enough large husks, you can overlap smaller ones.) Use several of the longest remaining cornhusks to tear into 1/4-inch strips for tying the tamales.

4. Make the tamales. For the lightest tamales, beat the refrigerated batter again, slowly adding an extra 1/4 cup chicken broth or water. (For this to be effective, the batter will need at least an hour’s refrigeration to firm up, allowing for the broth’s addition without becoming too soft.) One at a time, form the tamales: On the wide end of one of the large husks, spread 1/4 cup of the batter into a 4-inch square, leaving 1 1/2 inches uncovered on the narrow end and at least 3/4 inch on each of the long sides. Lay a portion of the chipotle chicken down the center of the batter. Pick up the two long sides of the husk and bring them together, encasing the filling with the batter and creating a seal. Wrap the two long sides you’re holding around the tamal in the same direction to create a long cylinder shape. (If the husk is small, feel free to roll the whole thing in another husk.) Fold up the empty 1 1/2 inches to form a “bottom” on which the tamal will stand while steaming; tie it in place with one of the corn husk strips. Stand each tamal in the steamer while you form the remaining tamales. Lay extra husks over the open tops of the tamales (don’t worry about covering them completely—they won’t get soggy as they steam).

5. Steam the tamales. Cover the steamer and set over high heat. When the steam comes puffing out, reduce the heat to medium and cook until the batter firms up and comes free from the husk, about 1 1/4 hours. (Remove a tamal from the steamer to test it. Even when done, the tamal itself will seem very soft.) Make sure that the water doesn’t boil away; if it becomes necessary to replenish the water, add boiling water. Turn off the heat under the steamer and let stand, covered, about 15 minutes for the tamales to firm up.

Note:
One thing about mixing shredded butternut (or any winter) squash into the dough for tamales: it’s guaranteed to add extra moistness, almost giving the tamales a rich, steamed-pudding texture. Of course, butternut adds color as well, and a gentle sweetness that’s perfect with the spiciness of chipotle chile in the simple chicken filling.

This Starter recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p10'.