Thursday, September 21, 2017

An Apple's Take on Gingerbread




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She calls this one, her perfect recipe.  And that's a pretty tall order considering there's so many great ones in Olwen Woodier's The Apple Cookbook.  Olwen stopped by Tonia's Kitchen to talk about her fantastic Gingerbread Apple Cake.  Not only is not heavy, it's not light or airy.  In fact, one of the reason's Olwen calls it her perfect recipe, is because it's just right!  The cake is made with molasses and cinnamon (and apples of course.) Olwen told Tonia that whenever she makes it, this cake is always a hit!  Find out for yourself!

(Reprinted From Motherearthnews.com)


1 cup butter or margarine
1 cup brown sugar
1/2 cup molasses
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Preheat oven to 350°F. Grease and flour a 9-inch by 13-inch baking dish. Melt butter over low heat. Pour into a medium-size bowl. Beat in sugar and molasses. Add eggs one at a time and beat. Beat in applesauce. Sift flour, baking soda, ginger and cinnamon into applesauce mixture and stir well to combine thoroughly. Spoon into baking dish and bake for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from oven; cool for 5 minutes. Turn onto a wire rack and allow to cool completely. Serve with whipped cream or vanilla ice cream. Serves 18

Wednesday, September 20, 2017

Slow Cooked Creme Brulee



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Have you ever thought of making Crème Brulee in a slow cooker?  Chances are, if you're familiar with how the dessert is traditionally made, you haven't. And that's okay!  Phyllis Good, who wrote the cookbook Stock the Crock visited Tonia's Kitchen to talk about this unique way of making Crème Brulee.  Phyllis says you put the mixture of ingredients (below) into the slow cooker for about 2 to 3 hours, and then refrigerate. In her book, she also explains how to create a delicious caramelized topping for the brulee


3 large egg yolks 2, large eggs
2 cups of whipping cream
1/2 cup pureed pumpkin
1/3 of sugar
tsp of ground cin
tsp of ground ginger
1/3 tsp. of ground cloves



Tuesday, September 19, 2017

There's Nothing Dry About this Rub!



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Sometimes, when you think dry rub, you might think the flavor of your dish might be a little on the dry side. No worries about that with this recipe.  Phyllis Good, who wrote the cookbook Stock the Crock stopped by Tonia's Kitchen with her recipe for Dry Rub Mustard Glazed Ham. It's not a pure dry-rubbed ham, as the mustard glaze might foretell, but that glaze serves two purposes. One, Phyllis says it holds the rub and two, the best part really, she promises the mustard gives an "extraordinary" flavor to the ham, which, by the way, Phyllis says, should not be spiral, but a bone-in ham. This is one ham, whose flavor will sing.


Use 7-quart cooker.
Makes 10 to 12 servings.
Prep time: 15 to 20 minutes.
Cook time: 5 to 6 hours.
Ingredients for the dry rub:
• 1 cup packed brown sugar
• 2 tablespoons paprika
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
Other ingredients:
•  1/3 to 1/2 cup spicy brown mustard
• 4- to 5-pound cured, bone-in ham (not spiral-cut)
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
Directions:
Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
Make the dry rub: In a bowl, mix together all of the dry rub ingredients. Spread a thin layer of mustard on all sides of the ham. Spoon it on, and then smear it around with your fingers. Try to cover every inch.
Pat the dry rub ingredients over the mustard on all sides of the ham.
Place the coated ham cut-side down into the bottom of your slow cooker crock.
Pour Worcestershire sauce and water down along the side of the cooker so you don’t wash off any of the rub and mustard.
Cover. Cook on low for 5 to 6 hours, or until an instant-read meat thermometer registers 100 degrees when stuck into the middle of the ham (but not against the bone).
Lift the ham onto a platter and cover it with foil. Let it stand for 10 to 15 minutes so it can regather its juices.
Slice. Drizzle the slices with cooking juices from the cooker to serve.
About the ham:
• A 4- to 5-pound cured, bone-in ham fits perfectly into a 7-quart oval slow cooker. A larger ham will have to be cut in half and put into two smaller cookers. That works, too. Just be alert to the size of the ham you buy or ask the butcher to cut it in half for you if it’s over 5 pounds

Monday, September 18, 2017

That's a Honey of a Chicken!







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And one of the reasons this chicken recipe is so sweet, is because it's so easy to make.  Phyllis Good, who wrote the cookbook Stock the Crock, stopped by Tonia's Kitchen with her recipe for Honey Baked Chicken made entirely in the crock pot.  Phyllis told Tonia she uses thighs instead of breasts because they'll cook better in the slow cooker.  And did we mention the recipe is simple. Just add the thighs (not cooked) with all the other ingredients, into the crock, and let sit for 3 1/2 to 4 1/2 hours at 165 degrees.  Phyllis says one of the reasons this is so easy to cook, is because many of the ingredients are readily available in your kitchen.  Easy and delicious too, so why not try it?

Ingredients

    6 boneless, skinless chicken thighs
    half a small onion, sliced in rings
    4 Tbsp. butter
    1/2 cup honey
    1/4 cup prepared mustard
    1/2 tsp. salt
    1 tsp. curry powder


Directions

Wash and pat chicken dry. Lay it in the slow cooker.

Separate the onions into individual rings and distribute them among the chicken pieces.

Melt butter in the microwave. Mix well with remaining ingredients and pour over chicken.

Cover and cook on Low for 4 hours, or until chicken registers 165 degrees on a meat thermometer.

If you have time and inclination, place the chicken and sauce on a rimmed baking sheet and run under the broiler to get some browned spots on the chicken and bubbly sauce

Friday, September 15, 2017

These Cookies will Fly!




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Off your dessert plate that is!  Even though they're made from something as slow moving as old fashioned molasses. And that's because everyone will want to eat them!  Susan Reid, who co-wrote The King Arthur Essential Cookie Cookbook, stopped by Tonia's Kitchen to talk about her delicious take on Molasses Cookies.  Susan told Tonia that she combines room temperature butter and sugar with baking soda, salt, cinnamon, sugar, cloves, ginger and eggs.  Blend the ingredients together and scoop the dough with a cookie scoop.  Roll it in sugar and refrigerator before baking.  Molasses moves slow, but these cookies will move fast!

COOKIES

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1/2 cup molasses OR 1/4 cup molasses + 1/4 cup ginger syrup
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cloves
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • sugar, for coating; pearl sugar; sparkling white (coarse) sugar; or granulated sugar

GINGER SYRUP

  • 4 cups fresh ginger root, unpeeled, cut into 1/8" to ¼" slices (a food processor makes short work of this task)
  • 3 1/2 cups sugar
  • 3 1/2 cups water

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.
  3. Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices.
  4. Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.
  5. Stir in the flour.
  6. Scoop the soft dough into 1 ½" balls; a tablespoon cookie scoop works well here.
  7. Roll them in granulated sugar, coarse sugar, or pearl sugar.
  8. Space the cookies on the prepared baking sheets, leaving about 2 ½" between them.
  9. Bake them for 10 minutes. The centers will look soft and puffy; that's OK.
  10. Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
  11. To make easy, pretty shaped cookies, use a cutter smaller than the cookie to cut a shape from the center of each cookie, while the cookies are still mildly warm. Serve both the original cookies, and the shapes you've cut from them.
  12. To make ginger syrup: In a large, heavy saucepan, bring the ginger, sugar, and water to a boil.
  13. Boil the mixture for 45 to 60 minutes, until it registers 216°F to 220°F on an instant-read or candy thermometer. The lower temperature will give you a thinner syrup, one that's easy to stir into drinks; the higher temperature will yield a thicker syrup, better for baking. You can't tell how thick the syrup will be while it's still hot; you have to go by its temperature, as it'll thicken as it cools.
  14. Remove the pan from the burner and carefully strain the syrup into a non-reactive container. Store in the refrigerator indefinitely. Yield: about 2 1/4 cups syrup.

Thursday, September 14, 2017

Is There Such a Thing as a Non-Dairy Quiche?





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Yes it's true!  You don't need cheese to make a great quiche.  In fact, Nick Malgieri, who wrote the cookbook Pastry, told Tonia's Kitchen that he might just have to show up in your kitchen to stop you...if you dare use cheese!  Just kidding, but Nick does say his filling is made up of nothing more than heavy cream, or crème fresh, eggs beaten and salt, pepper and nutmeg.  The crust, he says, is key. He uses flour, salt, baking powder, lots of butter and eggs blended in a food processor.  Nick told Tonia you shouldn't pre-bake the crust, and you won't have to if you use the bottom rack of your oven.  Chances are, you'll never miss the cheese!

  • crème fraîche
  • nutmeg
  • eggs
  • all-purpose flour
  • butter
  • slab bacon
Combine flour, salt and baking powder in medium mixing bowl or bowl of food processor fitted with steel blade.
Stir or pulse to mix.
Add butter to dry ingredients and toss or pulse once to coat pieces of butter.
Rub butter into dry ingredients by hand or with pastry blender, or, if using food processor, pulse at 1-second intervals until mixture resembles coarsely ground cornmeal and no large pieces of butter remain visible
Beat egg and water together in small bowl and pour over flour mixture.
Stir with fork or pulse 10 times or so, until dough begins to form ball.
Scatter teaspoon of flour over work surface and scrape dough out onto it. Press and knead dough quickly 3 or 4 times, until dough is smooth and uniform.


Tuesday, September 12, 2017

Who Knew You Could Do So Much with Cider





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Case in point, Maple-Bread Pudding made with soaked Fuji apples and Angry Orchard Hard Cider.  Sounds delicious doesn't it! Erin James, who wrote the cookbook Tasting Cider, stopped by Tonia's Kitchen to talk about this wonderful dessert dish!  Erin told Tonia she combines the apples, the cider and dark maple syrup to create this concoction. And while Erin is the author of the cookbook, she's also the editor of Cidercraft Magazine. Check out the magazine at cidercraftmag.com and find the recipe for the bread pudding here