Ciabatta

Starter Dough:

• 1/4 teaspoon active dry yeast
• 2 tablespoons water (105 - 115 degrees F)
• 1/3 cup warm water (room temperature)
• 1 cup bread flour

To make the starter:

1. Stir together the 2 tablespoons of heated water and the yeast.
2. Allow to sit for 5-10 minutes until it begins to bubble.
3. Transfer mixture to a small bowl.
4. Add warm water and flour.  Stir for 2 minutes.
5. Cover bowl with plastic wrap.
6. Let sit at room temperature for 12 to 24 hours.

Bread Dough:

• 1/2 teaspoon active dry yeast
• 2 tablespoons milk (105 -115 degrees F)
• 2/3 cup warm water (room temperature)
• 1 tablespoon olive oil
• 2 cups bread flour
• 1-1/2 teaspoons salt

To make the bread:

1. In a small bowl, stir together the yeast and milk.
2. Let sit 5-10 minutes until it begins to bubble.
3. Transfer mixture to an electric-mixer bowl with a dough hook.
4. Add starter dough, warm water, oil, flour, and salt.
5. Blend at low speed until combined.
6. Increase to medium speed and beat for 6-7 minutes.
7. Transfer dough to a greased bowl and cover with plastic wrap.
8. Let sit at room temperature about 1-1/2 hours or until double in volume.
9. Cut 2 pieces of parchment paper, approximately 12 x 6-inches.
10. Put the paper on a baking sheet and flour well.
11. Transfer dough to a well-floured surface and cut in half.
12. Place one piece of dough on each piece of parchment paper.
13. Form each piece into a rectangular loaf approximately 10 inches long.
14. With well-floured fingers, make dimples in the top of the dough.
15. Dust tops with a little flour.
16. Cover with a damp kitchen towel.
17. Let sit at room temperature 1-1/2 to 2 hours or until double in volume.
18. About 45 minutes before baking the bread, place a pizza stone on the lowest rack in your oven.
19. Preheat the oven to 425 degrees F.  Allow the pizza stone to preheat for at least 45 minutes.
20. Transfer one loaf with the parchment paper to the pizza stone in the oven. *
21. Bake for 20 minutes or until lightly golden brown.
22. Remove to cooling rack and repeat with second loaf.

* If you have a large rectangle pizza stone that will accommodate both loaves without crowding,
you can bake both loaves at the same time.

Sicilan Rolls

• 1 package (2-1/4 teaspoon) dry yeast
• 1-1/2 cups warm water, (105 to 115 degrees °F.), divided
• 1 tbsp sugar
• 4 cups bread flour
• 2 tsps salt
• Olive oil for brushing the rolls

1. Sprinkle the yeast into 1 cup of the warm water.
2. Add the sugar.  Allow to rest for 5-10 minutes until foamy.
3. In a large bowl, combine the flour, and salt.
4. Add the yeast mixture to the flour.
5. Stir to combine the ingredients; add the remaining water if the mixture is too dry.
6. Transfer the mixture to a lightly floured surface.
7. Knead to make a smooth dough. Form the dough into a ball.
8. Transfer the dough to a greased bowl.
9. Cover the bowl with a kitchen towel.
10. Allow the dough to rise for 1-1/2 to 2 hours or until almost double in size.
11. Punch the dough down and divide it into 4 equal size pieces.
12. Shape the pieces into a round roll.
13. Place the rolls on a greased baking sheet.
14. Cover the rolls with a kitchen towel and let them rise for 1 hour.
15. Preheat the oven to 425° F.
16. Brush the top of each roll with some olive oil.
17. With a sharp knife, cut a cross into the top of each roll.
18. Bake for 15 to 20 minutes, or until the rolls are golden brown.
19. Remove from the oven and cool on the baking sheet.

Muffaletta Sandwich*

• One 8 to 9-inch loaf Muffaletta or Italian bread (Sicillan Roll)
• 1/4 pound sliced ham   
• 1/4 pound sliced mortadella
• 1/4 pound sliced Genoa salami
• 1/4 pound cappicola
• 1/4 pound sliced provolone
• 1/4 pound sliced mozzarella

Olive Salad:

• 1 cup Giardiniera- Giardiniera
• 1 cup green olives with pimiento and black olives

Vinaigrette:

• 1/2 cup of olive oil  
• Juice of one lemon
• 1 teaspoon dried oregano,
• 1 teaspoon garlic powder
• Salt and pepper

To make the olive salad:

1. Combine ingredients in a food processor and pulse to coarsely chop.
2. Alternately, combine ingredients and hand chop to a coarse consistency.

To make the vinaigrette:

1. In a bowl, whisk together all the ingredients.

To make the sandwich:

1. Cut the bread in half horizontally.
2. Spread some of the olive salad over the cut side of the bottom half of bread.
3. (Use as much or as little of the olive salad as you like)
4. Layer on the meats and cheese.
5. Brush the cut side of the top half of bread with the vinaigrette.
6. Place the top half of bread over the sandwich.
7. Wrap the sandwich and refrigerate for at least 1 hour or more.
8. Slice into wedges and serve.

Lentils con Prosciutto*

• 1/3 cup extra-virgin olive oil
• 1 (9 ounce) piece prosciutto, cubed
• 2 white onions, thinly sliced
• Sprig rosemary
• 2 chili peppers, diced
• 2 1/2 (15-ounce) cans lentils, drained and rinsed
• Pinch salt

1. Saute prosciutto and onions in a frying pan in the extra-virgin olive oil, rosemary and hot peppers on high heat, until the prosciutto and onions are browned.
2. Add the lentils to the pan. Cook for a few minutes so that the lentils absorb the flavors of the other ingredients. 
3. Add a pinch of salt, but be cautioned that the prosciutto is already quite salty.
4. Remove the rosemary sprig and plate the lentils. Serve warm or at room temperature.

Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone*

Adapted From Rachael Ray

• 1 large loaf ciabatta bread
• 2 tablespoons extra-virgin olive oil
• 4 portabella mushroom caps
• 1 onion, halved and sliced
• 2 cubanelle peppers, seeded and sliced
• 1 red chile pepper, thinly sliced
• 2 large cloves garlic, sliced
• 1/2 cup chicken stock or water
• Salt and freshly ground black pepper
• 1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock)
• 12 ounces sharp provolone cheese, shredded
• A small handful fresh flat-leaf parsley for garnish

1. If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven.
2. Heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat. 
3. Add mushrooms and saute until soft, about 5 minutes. 
4. Add the onions, cubanelle peppers, chile pepper, and garlic to tender-crisp, 5 minutes more.
5. Cook's Note: Do not salt the onions and peppers as it will draw more liquids out and we are undercooking a bit for a make-ahead meal.Cool and store the mushroom mixture. To reheat the mushroom mixture: Add a splash of stock or water over medium heat and season with salt and pepper.
6. To reheat the sausages: Add a splash of stock or water to the sausages to loosen the sauce. 
7. Add a ladle of sauce to the mushroom pan.
8. Preheat the oven to 375° F. 
9. Split the bread horizontally then halve into 4 large pieces. 
10. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. 
11. Halve the sausages lengthwise. 
12. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese. 
13. Bake the bread 12 to 15 minutes, or until melted and brown at the edges. 
14. Garnish with parsley and serve.

Bolognese Sauce

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 large carrot, finely chopped
• 1 onion, finely chopped
• 1 large celery stalk, finely chopped
• 2 dried chili peppers, crushed
• Sprig fresh rosemary
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 cup white wine
• 3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
• 3 basil leaves, torn
• Salt

La Salsa di 5 Minuti

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• Dried chili peppers, crushed
• 1 (28-ounce) can peeled plum tomatoes, pureed
• Salt
• 3 fresh basil leaves, torn

1. In a hot saucepan, melt the unsalted butter in the olive oil, and add the carrots, onion, celery, and chili peppers. 
2. Cook the ingredients over medium heat, until they are soft. 
3. Add a sprig of rosemary.Add the ground beef and pork, and cook until golden brown. 
4. Remove the rosemary sprig, and add the white wine. 
5. Let the wine reduce.
6. Add the 'tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.
7. Before serving, add basil leaves and salt to season. 
8. Serve immediately.

To make La Salsa di 5 Minuti:

1. Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. 
2. Gently fry ingredients together, about 5 minutes.
3. Add pureed plum tomatoes to saucepan. 
4. Simmer on low to medium heat for 10 minutes.
5. Season with salt, to taste. 
6. Add basil leaves at the very end.

Pesto

• 2 cloves garlic
• 4 cups fresh basil leaves, washed and thoroughly dried
• 1/2 tablespoon coarse sea salt
• 1/2 cup pine nuts, toasted
• 1 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano Reggiano cheese

1. Put the garlic, basil leaves, salt, and pine nuts in a food processor (or use a pestle and mortar if you're a purist). 
2. With the motor running, add the extra-virgin olive oil in a thin steady stream.
3. Once you have an even consistency, add the freshly grated Parmigiano Reggiano cheese to the food processor, and puree for a few more seconds.

Cook's Note:Pesto can be served fresh or it can be reserved in the refrigerator or the freezer. Do not add the nuts or the cheese before refrigerating or freezing as these two ingredients can spoil. Just process the garlic with the salt, basil and oil, refrigerate or freeze in an airtight container, and add the nuts and cheese just before serving.

Dirty Risotto*

• 5 cups reduced-sodium chicken broth
• 2 tablespoons butter
• 2 ounces pancetta, chopped
• 1 link (about 6 ounces) spicy Italian sausage, casing removed
• 3/4 cup finely chopped onion
• 1 cup chopped red bell pepper
• 4 ounces button mushrooms, coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups Arborio rice or medium-grain white rice
• 3/4 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1 tablespoon chopped fresh Italian parsley leaves

1. In a medium saucepan, bring the broth to a simmer. 
2. Cover the broth and keep warm over low heat.
3. In a large heavy saucepan, melt the butter over medium heat. 
4. Add the pancetta and sausage and saute until golden brown, about 5 minutes. 
5. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. 
6. Season with salt and pepper. 
7. Add the rice and stir to coat. 
8. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
9. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
10. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. 
11. Remove from the heat. Stir in 3/4 of the Parmesan. 
12. Transfer the risotto to a serving bowl. 
13. Sprinkle with the parsley and remaining Parmesan and serve immediately.

Giardiniera*

• 4 to 8 serrano chiles, seeds removed and thinly sliced
• 2 red bell peppers, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 2 carrots, cut into 1/2-inch pieces
• 1 head cauliflower, cut into small florets
• 1/2 cup salt
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon celery seeds
• 6-8 whole black peppercorns
• 1 cup white vinegar
• 1 cup olive oil

1. Combine the chiles, peppers, celery, carrots, and cauliflower in a large ceramic or glass bowl.
2. Add the salt and use your hands to blend it into the vegetable mixture.
3. Add enough water to cover the vegetables.
4. Cover the bowl and refrigerate for about 12 hours or overnight.
5. Drain the vegetables; rinse them thoroughly under cold running water to remove the salt.
6. Rinse out the bowl and add the remaining ingredients to it.
7. Whisk the ingredients to blend.
8. Return the drained vegetables to the bowl.
9. Use you hands to blend the vegetables with the seasoning mixture.
10. Cover the bowl and refrigerate for 2 to 3 days before serving.
11. The mixture may also be packed into sterilized jars and refrigerated for longer storage.

Pappardelle with "Osso Buco" Ragu*

• 4 (2-inch thick) veal shanks
• Salt and freshly ground black pepper
• 1/4 cup instant flour (recommended: Wondra)
• 1/4 cup olive oil
• 1 cup onion, finely diced
• 1/2 cup finely diced celery
• 1/2 cup finely diced carrot
• 1 tablespoon tomato paste
• 1/2 cup white wine
• 3 cloves garlic, peeled
• 1 (14-ounce) can crushed tomatoes
• 2 bay leaves
• 1 teaspoon dried Italian oregano
• 1 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds
• 1 bouquet garni (bundle fresh parsley stems, peppercorns and bay leaf wrapped in cheesecloth)
• 3 cups beef broth

Gremolata:

• 2 cloves garlic, minced
• 1 lemon, zested
• 1/4 cup chopped parsley leaves
• 1 pound pappardelle
• Shaved Parmesan

1. Season the veal shanks with salt and pepper and lightly dust each side with flour. 
2. Heat a large Dutch oven over medium-high heat, add the olive oil and brown the veal shanks on all sides. 
3. Remove the browned veal shanks to a paper towel lined plate.
4. Add the onion, celery and carrots to the hot pan and cook the vegetables over a medium high heat until they are a golden brown, stirring occasionally so the vegetables do not stick to the bottom of the pan, about 6 minutes. 
5. As the vegetables are browning add the garlic. 
6. Once the vegetables have reached a golden color add the tomato paste and cook for 4 minutes.
7. Deglaze the pan using the white wine, being sure to scrape all of the brown bits off the bottom using a wooden spoon. 
8. Add the crushed tomatoes, spices, and bouquet garni. 
9. Add the veal shanks back to the pan and enough beef broth to come half way up the sides of the veal. 
10. Cover with a lid and cook for about 3 hours, turning occasionally and adding more stock, as necessary, to keep the veal partially submerged, until the veal shanks are very tender and the meat is falling off of the bone. 
11. Season with salt and pepper, to taste.
12. Meanwhile, make the gremolata by combining the crushed garlic with the lemon zest and the chopped parsley. 
13. Season with salt to taste.
14. Once the veal shanks are tender, remove the shanks from the cooking liquid and, when cool enough to handle, pull the meat from the bone and shred into small pieces. 
15. Discard the bones and return the pulled meat to the sauce. 
16. Taste and reseason the sauce, if necessary.
17. Cook the pappardelle in a large pot of salted, boiling water until al dente.
18. Serve the pappardelle with the ragu and garnish with the gremolata and the shaved Parmesan.

Roasted Chicken with Balsamic Vinaigrette*

• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
• 1/2 cup low-salt chicken broth
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley leaves

1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. 
2. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. 
3. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
4. Preheat the oven to 400°F. 
5. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
6. Roast until the chicken is just cooked through, about 1 hour. 
7. If your chicken browns too quickly, cover it with foil for the remaining cooking time. 
8. Transfer the chicken to a serving platter. 
9. Place the baking dish on a burner over medium-low heat. 
10. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings.
11. Drizzle the pan drippings over the chicken. 
12. Sprinkle the lemon zest and parsley over the chicken, and serve.

Pork Milanese with Creamy Caper and Lemon Sauce*

CREAMY CAPER AND LEMON SAUCE:

• 2/3 cup mascarpone cheese
• 3 tablespoons mayonnaise
• 1/4 cup whole milk
• 1/4 cup capers, drained and chopped
• 1 lemon, zested
• 1 tablespoon fresh chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

PORK MILANESE:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 large eggs, lightly beaten
• 1 cup seasoned Italian bread crumbs
• 3 tablespoons vegetable oil
• 6 thin-cut pork chops

For the Creamy Caper and Lemon Sauce:

1. Combine the mascarpone and mayonnaise in a medium bowl. 
2. Slowly add the milk, stirring as you go, until all the milk is incorporated. 
3. Add the remaining ingredients. Stir to combine. Set aside.

 For the Pork Milanese:

1. Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. 
2. Crack the eggs into another shallow dish and beat until combined. 
3. In a third shallow bowl, place the breadcrumbs. 
4. Season the pork with salt and pepper. 
5. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. 
6. Warm the vegetable in a large skillet over medium heat. 
7. When the oil is hot place the breaded pork in the pan. 
8. Cook until golden and cooked through, about 4 to 5 minutes per side. 
9. Transfer the pork to a serving platter and serve with the sauce alongside.

Crunchy Parmesan Chicken Tenders*

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

1. Preheat the oven to 500°F.
2. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. 
3. Place the buttermilk in a large bowl. 
4. Add the chicken tenders and stir to coat. 
5. Let stand at least 15 minutes and up to 30 minutes.
6. Meanwhile, mash the garlic with the salt in a medium bowl. 
7. Whisk in the vinegar and then the remaining 1/2 cup of oil. 
8. Season the vinaigrette, to taste, with pepper. 
9. Transfer the vinaigrette to a small serving bowl.
10. Stir the Parmesan and bread crumbs in a pie dish. 
11. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. 
12. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. 
13. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
14. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Tomatoes Stuffed with Rice*

• 1 cup Arborio rice (or other short-grain white rice)
• 6 ripe but firm large tomatoes
• 4 tablespoons olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
• 1 garlic clove, minced
• 3 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan

1. Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. 
2. Drain. Rinse the rice under cold running water. 
3. Set the rice aside.
4. Preheat the oven to 350°F.
5. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. 
6. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. 
7. Reserve 1/4 cup of the tomato juice and pulp.
8. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. 
9. Place the hollowed tomatoes in the prepared dish.
10. Toss the rice with the reserved tomato juice and pulp. 
11. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. 
12. Combine well.Spoon the rice mixture into the hollowed tomatoes, mounding slightly. 
13. Sprinkle leftover stuffing on the bottom of the pan. 
14. Drizzle entire dish with olive oil. 
15.  Place the reserved tomato slices atop the tomatoes. 
16. Bake until the rice is heated through, about 20 minutes. 
17. Serve hot or at room temperature.

Verdure al Forno*

• 2 tablespoons extra-virgin olive oil
• 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
• Salt and freshly ground black pepper
• 1 cup heavy cream
• 1 cup grated mozzarella
• 1 cup grated fontina
• 1/4 cup grated Romano
• 1 cup plain dried bread crumbs
• 4 tablespoons unsalted butter

1. Preheat oven to 375°F.
2. Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. 
3. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. 
4. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. 
5. Sprinkle with 1/3 cup of the bread crumbs. 
6. Repeat layers, ending with the bread crumbs. 
7. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. 
8. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.

Danish Rice Pudding

 

• 3 Eggs
• 1/2 Cup Sugar
• 1/4 Tsp Salt
• 2 Cups Milk, Scalded
• 1/2 Tsp Vanilla
• 1 Tsp Cinnamon
• 1/2 Tsp Nutmeg
• 2 Cups Cooked Rice

1. Heat oven to 350°F
2. Beat eggs, sugar and salt slightly to mix. 
3. Stir in scalded milk (cook in microwave about 2 minutes). 
4. Then add spices and vanilla, and cooked rice. 
5. Stir.
6. Put the dish in another dish filled with hot water. 
7. Insert into oven for 45-55 minutes, or until a knife can be inserted into the pudding and comes out clean. 
8. Let cool

Spiced-Christmas Cake

Cake

• 3 Eggs
• 1 C. Sugar
• 1/3 C. Water
• 1 t. Vanilla Extract
• 3/4 C. All-Purpose Flour
• 1 t. Salt
• 1/2 Tsp Cardamon
• 1/2 Tsp Ginger
• 1/2 Tsp Mace

1. Preheat oven to 375 degrees
2. Line a jelly roll pan with aluminum foil; grease with shortening
3. Beat eggs in a large bowl on high until thick
4. Gradually beat in the sugar; beat in water and vanilla on low speed
5. Gradually beat in flour, baking powder, spices and salt until smooth
6. Pour into pan and spread to all 4 corners
7. Bake about 12-15 minutes (until toothpick inserted in center comes out clean
8. Generously sprinkle powdered sugar on a towel
9. Immediately loosen cake from pan and turn over onto towel
10. Carefully remove foil, trim crispy bits from short sides
11. While hot; roll cake and towel; let cool on wire rack for at least 30 minutes
12. When cool; unroll cake; remove towel
13. Spread apple filling, half of the frosting mixture over cake; roll up cake and trim off any crisp edges of cake
14. Frost rolled cake with remaining frosting
15. Press Almonds on top of cake

For filling:

    1 1/4 cups applesauce
    1/4 cup (packed) golden brown sugar
    1/4 cup ( 1/2 stick) unsalted butter
    1 cinnamon stick

1. Combine all ingredients in heavy medium saucepan. 
2. Cook over medium-low heat until thick and reduced to 1 cup, stirring occasionally, about 20 minutes.
3. Transfer filling to small bowl and cool completely. Discard cinnamon stick. 

 Cake and filling can be prepared 1 day ahead. Cover cake and let stand at room temperature. Cover filling with plastic wrap and refrigerate.

For frosting:

•   3 Cups Chilled Whipping Cream
•  1/4 Cup Golden Brown Sugar
•  3 Tbsps Molasses (mild, we only have fancy or blackstrap, I used fancy)
•  2 Tbsps Brandy    
• 1 1/2 Cups Sliced Almonds, Toasted

1. Beat chilled cream, sugar, 2 tablespoons molasses and brandy in large bowl until stiff peaks form.

Refrigerator Rolls

• 3 1/2 Cups Flour 
• 1 Tbsp Yeast 
• 1 1/4 Cups Milk 
• 1/4 Cup Butter 
• 1/4 Cup Sugar 
• 1 Tsp Salt 
• 1 Large Egg

1. Place 1 1/2 cups of flour into mixing bowl. 
2. Add yeast. On a stove, heat butter, milk, sugar, and salt together stirring constantly. 
3. Pour into flour mixture, and mix with an electric mixer or a whisk for 3 minutes. 
4. Add remaining flour, form into dough.
5. Place in refrigerator for at least 1 hour. 
6. 1 -2 hours before serving the rolls, take dough out of refrigerator and form into rolls, letting rise for those 1 -2 hours. 
7. Bake for 10 minutes at 400 degrees F. 

Makes 18 moderate sized rolls. 

Danish Christmas Red Cabbage

• 1 Small Head Red Cabbage, cored and shredded
• 2 Cups White Sugar
• 2 Cups White Vinegar
• 2 Tsps Salt
• 3 Cups Water

1.  Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. 
2. Bring to a boil, then cover and simmer over medium heat for 1 hour. 

This can be served immediately, or chilled and reheated later in smaller portions.

Caramelized Potatoes

• 2 Lbs Small Potatoes
• 1/3 Cup Sugar 
• 1/3 Cup Butter 

1. Rinse the potatoes in cold water and drip dry.
2. Melt the sugar in a frying pan until golden. 
3. Add the butter and put the potatoes in the mixture when the butter has stopped fizzing. 
4. Brown the potatoes over a medium heat while stirring.

Caramelised potatoes are not suitable for re-heating, for then they will not become shiny, but dull and furry.

Danish Roast Duck with Apple and Prune Dressing

 

• 1 duck
• 1 tsp salt
• 3 apples
• 150 g prunes
• ¾ litre of water

1. Rub the duck with salt. Fill it with apple slices and prunes and close it with meat pins. 
2. Place the duck on a grid over a dripping pan and place giblets and neck in the pan. 
3. Roast the duck for 2½ - 3 hours at 320°F, for the first 45 mins with the back upwards. 
4. After 45 mins, the fat is poured away and the water added.
5. The duck can be browned later if it is not crisp, roast for approx. 10 mins at 425°F. 
6. Check that it is thoroughly done. 
7. Leave to rest for approx. 20 mins in the turned-off oven before it is carved.
8. Skim the fat from the drippins in the roasting pan, stir in the flour. 
9. Stir the gravy until smooth. Boil for a few minutes and season with salt and pepper.

Garlic Bread Sticks

• 1 1/2 Cups Warm Water
• 2 Tbsp Sugar
• 1 Tbsp Yeast
• 1/2 tsp Salt
• 3 1/2 Cup - 4 Cups Flour
• 2 Tbsp Olive Oil
• 2 Tbsp Butter, melted
• Garlic Bread Seasoning Mix

1. Mix the water, sugar and yeast together in a measuring cup. Let sit for 5 minutes. Mix the flour and salt together and add one cup at a time to yeast mixture, mixing, until it is well incorporated.  Mix on high for 5 minutes, or knead for 10( I only kneaded for 3 or so minutes and it turned out fine.)  Let dough rest for 5 minutes.
2. Pour melted butter into a jelly roll pan, make sure its well greased.  Place the dough in the center of the pan.  Let it sit for 2-3 minutes.  Spread the dough out flat onto the pan until it reaches all of the edges. 
3. Top with garlic bread seasoning mix (recipe follows).  With a pizza cutter, cut the dough into three rows lengthwise, and then into about 12 little height wise rows.  Let rise an hour or until the bread-sticks are about 1 inch. 
4. Preheat oven to 350°F  and bake for about 12 minutes or until golden brown.  When they come out of the oven let them sit and rest again for about 5 minutes.  Then redefine your cutting lines with pizza cutter.  

 *Garlic bread Seasoning: 

1/4 Cup Butter(Melted) or Olive Oil
4 Tbsps. Parmesan Cheese
2 Tbsps. Garlic Powder

*This recipe can be adjusted to personal taste, could also try adding oregano, Italian seasoning, or any other herbs that you like.

Italian-style smoked fish

• 1lb smoked cod or haddock, fresh or defrosted, skinned and cubed
• 1 Tbsp butter or margarine
• 1 onion, finely chopped
• 4oz button mushrooms, halved
• 1tsp fresh chopped basil
• Large pinch nutmeg
• 3 Tbsp double cream
• Fresh basil leaves, to garnish

1. Melt the butter in a saucepan, add the onion and cook until soft. Stir in the mushrooms and basil and cook for 1 min.
2. Add the nutmeg and fish, cook for 5-8 mins stirring occasionally.
3. Remove the saucepan from the heat and add créme fraîche or double cream. Stir gently.
4. Garnish with the fresh basil leaves, and serve.

Mashed Potato Teriyaki Pork Rolls

Serves 3

• 1 pkg sliced pork for shabu shabu
• 1 large potato, peeled and quartered
• 1 green onions, chopped
• 1 Tbsp. butter
• 1/4 tsp. salt
• Freshly ground black pepper

Seasonings
• 2 Tbsp. soy sauce
• 2 Tbsp. sugar
• 1 Tbsp. vinegar
• 1 Tbsp. water
• 1 Tbsp. cooking sake

Instructions:

1. In a saucepan, put the potatoes and cover them with water. Boil until skewer inserts easily. Drain the hot water and mash potatoes in the pan. Add salt, pepper, butter, and green onions. Mix all together.
2. Take a small portion of mashed potato and squeeze a little bit to put it together. Place the mashed potato at the edge of sliced pork and roll it.
3. Prepare seasonings in a small bowl. In a non-stick frying pan, heat olive oil over medium high heat. When it’s hot, place the pork rolls in the pan, seal side bottom. Cook until all sides are nicely browned.
4. Pour seasonings and coat the meat with sauce by shaking the pan. Transfer to a plate and pour the sauce on top. Serve immediately.

Mandarin Chinese Pork Ribs

 

Makes 4 servings:

• 3 mandarins, juice and zest
• 1 Tbsp. five spice powder
• 2 Tbsp. soy sauce
• 2 cloves garlic, minced
• 2-3 lbs. pork ribs
• 3 mandarins, halved
• 4 Tbsp. hoisin sauce
• 4 Tbsp. honey
• ½ tsp. Chinese chili sauce, or to taste

1. Coat large shallow roasting dish with cooking spray and preheat oven to 350 degrees.
2. In large bowl, combine mandarin zest and juice, five spice powder, soy sauce and garlic. Place ribs in bowl and coat well with sauce.
3. Combine hoisin sauce, honey and chili sauce in small bowl and set aside.
4. Place coated ribs in roasting dish with mandarin halves. Roast for 10 minutes.
5. With brush or spoon, coat tenderloins with hoisin-honey sauce and roast for an additional 20-30 minutes, basting pork and mandarins with pan juices. Pork is cooked when meat thermometer reads 160-165°F.
6. Remove pork from oven, let rest at least 5 minutes before slicing, serve with mandarin halves and pan sauce.

Best Pizza Dough Ever

This recipe is from allrecipes.com called Jay's Signature Crust. It's definitely the best pizza dough I've ever had. I don't think I'll ever use another recipe.

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.  Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Cake Mix Cut-Out Cookies

Makes: 3 dozen

• 1 Box Cake Mix
• 2 Eggs
• 1 Stick Softened Butter
• 1 t Vanilla

Instructions

1. Mix ingredients well.
2. Chill dough for 2 hours
3. Roll out on floured surface and cut with cookie cutters.
4. Decorate as desired.
5. Bake at 350 degrees for 12-15 minutes on a greased/lined cookie sheet

I'm not sure if American cake mixes are different than ours, I used a Betty Crocker Cake mix, but I had to add quite a bit of flour to make a stiff dough. Unfortunately, I didn't measure, I just kept adding it until it was roll-able. Otherwise the cookies were delicious! Can't wait to try other flavours.

Carrot & Zucchini Bars

Recipe adapted from Better Homes and Gardens cook book

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp baking soda
• 2 eggs, slightly beaten
• 1 1/2 cups shredded carrot*
• 1 packed cup shredded zucchini*
• 3/4 cup packed brown sugar
• 1/2 cup golden raisins
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 2 Tbsp flax seed meal (optional)

*After shredding your carrots and zucchini lightly pat dry with a paper towel if they seem too damp

Directions

1. Preheat oven to 350* F.
2. In a large bowl combine flour, baking powder, ginger and baking soda.
3. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, oil, honey and vanilla.
4. Add carrot mixture to flour mixture, stirring just until combined.
5. Spread batter in an ungreased 13x9 inch baking pan. (Optional: sprinkle flax seed meal evenly over the top of the bars before baking-- it makes the bars less sticky, I use powdered sugar)
6. Bake about 25 min or until a wooden toothpick comes out clean (I usually bake until 20 and then test it from there).
7. Cool in pan and then cut into bars, or whatever shape desired. 

 This recipe came from Momables , check out their site for many other great recipes! They also offer a menu plan/recipe subscription.