Magic* Easy Cheese Puffs Appetizer Recipe

Appetizers, Recipes No Responses »
Nov 202008

These cheese puffs can be made ahead and frozen for up to a month. They’re delicious appetizers and a real treat, floated in a robust tomato or pepper soup.

4 ounces sharp cheese
1 teaspoon Worcestershire sauce
4 – 6 drops hot sauce (Crystal Sauce preferred!)
1 teaspoon Dijon mustard
3/4 cup flour
1/4 teaspoon salt
4 tablespoons melted butter
1/4 cup sesame seeds

Preheat oven to 357°.

Place the sesame seeds into a small shallow dish.

Grate the cheese into a medium-sized bowl. Add the flour, Worcestershire sauce (plus a couple of extra dashes), hot sauce, mustard, salt and butter and stir to combine thoroughly. Add the butter and mix well.

Shape the dough into marble-sized balls and dip each into the sesame seeds. Place the balls, sesame side up, on a baking sheet. Bake until lightly browned, approximately 20 minutes.

Serve your puffs warm or at room temperature.

Yield: approximately 30 pieces

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Cranberry with Apple and Cinnamon Relish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Nov 192008

The holiday meal isn’t complete without fresh cranberry relish, which is often referred to as cranberry sauce. The leftover turkey sandwich always benefits from a dollop of this colorful, tangy treat!

2 cups sugar
2 cups water
1 3-inch cinnamon stick
4 cups fresh or frozen cranberries
1 apple
1/2 cup raisins
1 teaspoon freshly grated orange zest

Rinse the cranberries and remove any stem pieces. Wash, core and finely chop the apple.

Place the sugar and water in a large saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.

Add the cranberries, apple and cinnamon stick and boil until most of the cranberries pop and the mixture begins to thicken, approximately 10 – 15 minutes.

Remove the pan from the heat. Stir in the raisins and orange zest. Cover and set aside to cool.

Yield: approximately 4-1/2 cups.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Sweet Potatoes and Apples Side Dish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Nov 182008

Sweet potatoes and apples are a great combination. Toss in a little Sherry and butter and you have a side dish that’s worthy of a Holiday celebration.

3 large sweet potatoes
3 Granny Smith apples
1/4 cup butter
1/4 cup lemon juice, freshly squeezed
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
1/3 cup medium-dry Sherry

Scrub the sweet potatoes and place them in a Dutch oven with enough water to cover by 1-inch. Remove the potatoes and place the pot over high heat. When the water begins boiling, carefully lower the sweet potatoes into the water and boil until just tender, 35 – 45 minutes. Drain the sweet potatoes and allow to cool enough to handle safely.

Remove the skin if you like. Cut the potatoes lengthwise into sixths and then cut crosswise into 1/2-inch pieces.

Peel, core and cut the apples into six wedges and then cut the wedges into 1/2-inch pieces.

Place the butter in a large, heavy skillet over medium to medium-high heat. Add the apples. Stirring constantly, cook for 3 – 5 minutes, until they begin to soften. Add the lemon juice, brown sugar, cinnamon and Sherry and stir until well incorporated, while the liquid comes to a boil. Reduce to a simmer and cook for 2 – 3 minutes. Add the sweet potatoes and stir gently to avoid too much breakage. Cook and stir for about 2 minutes, until everything is heated through and coated.

If you’re going to serve this dish at the table, transfer to a heated serving dish and add a sprinkling of golden raisins and a dash of cinnamon.

Yield: 8 servings.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Semolina Sandwich Rolls or Hamburger Buns Bread Machine Recipe

Bread, Quick Bread and Biscuits, Recipes No Responses »
Nov 172008

Leftover turkey, ham or freshly grilled hamburgers always have a delicious place to land when you put your bread machine to work with this wonderful semolina roll recipe.

1-1/2 cups water, lukewarm
1 tablespoon extra virgin olive oil
1 tablespoon sugar
1-1/2 teaspoons salt
1-1/2 cups bread flour
1-1/2 cups semolina flour
1-1/2 teaspoons active dry yeast

1 egg
2 – 3 tablespoons cornmeal

Before beginning, check the date on your yeast. Yeast that is out-of-date will fail every time.

Lukewarm water should feel a little warm to the touch but not hot. Yeast blooms best at temperatures between 105° and 115°. Water that is too cool will not bring the yeast to life. Water that is too hot will kill the yeast.

Warm the bucket of your bread machine by filling with 6 – 8 inches of hot water and allowing to stand for a couple of minutes. This step helps maintain the warmth of the water for your recipe.

Pour the standing water out of the bread bucket and seat the bucket in the machine. Add the lukewarm water followed in order by the olive oil, sugar, salt, bread flour, semolina flour and yeast.

Set your bread machine for a dough cycle. When the machine has finished, turn the dough out onto a lightly floured board. Lightly and quickly roll the dough into a fat log and cut the log into 6 or 8 pieces. Avoid working the dough too much. Overworking the dough knocks the air out and creates tough, dense bread.

With lightly floured hands, quickly shape the dough into balls and push to flatten a bit into a disk about 3/4 to 1-inch thick. When all of the disks are on the baking sheet, beat the egg and 1 tablespoon of water together. Brush the tops and sides of rolls with the egg wash. If you’d like to add sesame seeds, dried onions, poppy seeds, etc., sprinkle on top of the egg wash and blow the excess off of the baking sheet.

Place the baking sheet in a warm, draft-free place; in the oven with the light on works. Allow the dough to rise for 25 – 35 minutes, until the rolls have doubled in bulk.

If you let the rolls rise in the oven, remove them now and preheat the oven to 375°. Bake the rolls for 15 – 20 minutes. Allow the rolls to cool for 30 minutes before cutting.

Yield: 6 – 8 rolls

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 10:25 am

Magic* Chestnut Soup Recipe

Recipes, Soups, Stocks, Stews, Beans and Chili No Responses »
Nov 142008

Creamy chestnut soup is a lovely way to begin a special meal or to chase away a chill on a long winter afternoon.

3/4 cup butter
1 cup celery
1/2 cup carrots
1-1/2 cup onions
1 teaspoon salt
3 10-ounce cans water-packed cooked chestnuts
2 quarts chicken stock*
2 egg yolks
1/4 cup dry Madeira
2 cups half and half
2 tablespoons chopped parsley, fresh

Wash and dice the celery, carrots and onions.

Melt 1/2 cup of the butter in a Dutch oven. Add the celery, carrots and onions and stir until the onions become transparent and the carrots and celery become wilted but not browned. Add the chestnuts (including the liquid), chicken stock and salt.

Cover the Dutch oven and bring the contents to a boil and then immediately reduce the heat to a simmer. Simmer until the chestnuts and vegetables are soft, approximately 45 – 60 minutes.

Transfer the vegetables and broth to a food mill, food processor or blender. You want to purée the vegetables to a coarse texture; so if you’re using a food processor or blender, use a pulse mode. If you’re using a food mill, the fine disk does a splendid job.

Return your purée to the Dutch oven over medium heat. Whisk the remaining butter into the purée 1 teaspoon at a time.

Whisk the egg yolks, Madeira and cream together in a small bowl. Temper the mixture by adding, a few tablespoons at a time, the hot chestnut purée to the egg yolk mixture and whisk thoroughly. The point is to heat the egg yolks so they will mix into and thicken the contents of the Dutch oven, instead of cooking into clumps. Once your egg yolk mixture is warmed, whisk it into the Dutch oven.

Whisk and cook the soup until it’s piping hot but NOT boiling. If you boil this soup at this stage it will destroy the luxurious texture.

Ladle the soup into warmed bowls and garnish with parsley.

Reheat any leftover soup very gently in a lidded saucepan over low heat.

Yield: 6 – 8 servings.

*Use a strong chicken stock for this recipe, as opposed to chicken broth. Chicken broth does not possess the flavor and texture that makes this soup special and satisfying.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am
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