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Cadbury Creme Crepes

Posted on March 22, 2011 by amydeline

Easter candy has taken over the store shelves and my brain. I find myself popping a near constant stream of jelly beans into my mouth, in between chomping on chocolate rabbit ears and peanut butter eggs. My Peeps chicks have been purchased and are currently sitting unwrapped in my pantry, as I await their perfectly stale state. Chocolate-covered marshmallow bunnies are dancing through my dreams.

In the midst of this Easter candy madness, my sister requested that I create a recipe for a Cadbury omelette…as in an omelette made using Cadbury Creme Eggs as a substitute for regular eggs. Eager to please my sister, I agreed to this wild request. I spent a few weeks tossing around this Cadbury omelette idea, contemplating whether I could somehow extract the gooey filling from the Cadbury eggs and whip it into a sort of custard which could be folded around the remaining bits of chocolate.

And then I had a better idea. Taking inspiration from the stuffed omelette idea, I decided to make rich chocolate crepes, filled with melty bits of Cadbury Creme Eggs, sprinkled with powdered sugar, and topped with a gooey Cadbury Egg. Yes, that should definitely fit the bill!

Crepes are surprisingly simple to make. You do not need a special “crepe pan” to make crepes. Any flat-bottomed, preferably non-stick, pan should do the job. The trick is to make sure the batter is appropriately loose enough to easily coat the bottom of the pan. Crepes cook quickly, so removing the pan from the heat while pouring the batter will ensure that you can swirl the batter to every edge before it cooks. A rubber spatula and your fingers make the best tools for flipping the crepe. A few seconds later, you’ll have a perfectly cooked crepe!

These sweet and chocolatey crepes are oozing with gooey Cadbury goodness. I can’t think of any better way to enjoy the Easter candy season!

Cadbury Creme Crepes

Ingredients

  • 2 eggs
  • 1/4 teaspoon salt
  • 1 1/4 cup milk
  • 2 Tablespoons vegetable oil
  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • Cooking spray
  • 4 Cadbury Creme Eggs, chopped (plus extra halved eggs for garnish)
  • Powdered sugar, for garnish

Directions

Lightly beat the eggs with the salt, milk, and oil. In a separate bowl, combine the flour, cocoa, and sugar. Combine the egg mixture with the dry ingredients, until well blended. Add additional milk, if necessary. The batter should move very easily, but not be overly liquidy. Spray a flat-bottomed, non-stick skillet with cooking spray, then heat the skillet over medium heat. Hold the pan off the heat and use a measuring cup to pour about 1/3 cup of batter into the pan. Quickly, turn the pan to spread the batter across the entire bottom. Place the pan over the heat and cook for less than a minute. Use the edge of a rubber spatula to loosen one of the edges. Then, use your fingers to carefully lift and flip the crepe. Cook for a few seconds more on the other side.

Scatter chopped pieces of Cadbury Creme Eggs onto a quarter of each hot crepe. Fold the crepe into quarters over the chocolate. Sprinkle the finished crepes with powdered sugar and garnish with half of a Cadbury Creme Egg.

Make 8 crepes (4 servings)


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Leg of Lamb with Mint-Walnut Pesto

Posted on March 21, 2011 by amydeline

As a child, my favorite brown-bag lunch for school was a peanut butter and green jelly sandwich. I’m not sure which I enjoyed more; the minty flavor of that green jelly or the reactions of my little friends over my bizarre PB&J sandwich. While they ate plain old grape or strawberry jelly, in boring shades of purple and red, I feasted on a shocking shade of gooey green. I especially loved it when the jelly soaked through the bread as it sat in my classroom cubby, waiting to be eaten. The green-soaked exterior made the sandwich all the more of a gruesome shock at the school lunch table.

We almost always had green mint jelly in our house when I was a child. It wasn’t the result of my strange love for green jelly sandwiches. The mint-flavored jelly was usually leftover from one of my dad’s favorite meals; lamb chops. Lamb and mint are a classic flavor combination. There’s something about the fresh taste of mint which pairs perfectly with the slightly gamey flavor of lamb. A match made in culinary heaven. Those green jelly sandwiches were merely my personal bonus!

Recently, I picked up a butterflied leg of lamb with the intent of grinding it for my recent In Like a Lamb Shepherd’s Pie. But, on the day I planned to make the pie, my grocery store happened to have ground lamb available. So, I decided to skip the hassle of grinding the meat myself and use the pre-ground meat for the shepherd’s pie. This left me with a perfectly delicious leg of lamb sitting in the freezer, waiting to be used.

I decided to stick with the classic mint and lamb combination, jazzed up in the form of a fresh mint and walnut pesto. The goat cheese in my fridge begged to join the mix, so I happily complied. This is one of those meals which sounds a lot fancier than it really is. It only takes a few basic ingredients and a few simple steps to make this impressive dinner. It would work well for entertaining guests or a nice dinner any night of the week!

Leg of Lamb with Mint-Walnut Pesto

Ingredients

  • 1 boneless leg of lamb, butterflied (approx. 1 1/2 pounds)
  • 1 cup fresh mint leaves
  • 1 cup fresh parsley leaves
  • 1/2 cup walnuts, chopped
  • 1 teaspoon garlic, minced
  • 1/3 cup olive oil (approximately)
  • Salt and pepper
  • 2 ounces goat cheese, crumbled

Directions

Preheat oven to 375 degrees.

To prepare the pesto, blend the mint, parsley, walnuts, and garlic together in a food processor. Gradually drizzle in the olive oil until it reaches your desired consistency. (A thick pesto works best for this recipe). Season with salt and pepper, as desired.

Trim the lamb of any exterior fat and pound the lamb to about  1/2″ thickness, using a meat mallet or heavy, flat-bottomed pan. Spread a generous amount of the pesto over the lamb. Sprinkle with the goat cheese crumbles. Roll the lamb and secure with butcher’s twine (or a skewer, if you’re all out of twine, like me). Coat the exterior of the lamb with a little olive oil and season with salt and pepper. Place in a baking dish and cook for about 35-45 minutes. Cooking time will vary depending on the size of your lamb and actual oven temperature. An instant-read meat thermometer will give you the best indication of doneness. An internal temperature of about 155-160 degrees should result in a nice, pink medium done. *Adjust cooking time for larger roasts.

Allow the roast to rest for 5-10 minutes before slicing. Garnish with any leftover pesto.

Serving tip: Serve with a side of roasted red potatoes. Simply halve or quarter baby red potatoes. Toss in olive oil, salt, pepper, and other seasonings, if desired. Garlic and rosemary work well. Arrange in a single layer on a baking sheet and bake for about 50 minutes  – 1 hour, occasionally flipping to promote even browning. *If you place the potatoes in the oven right before you begin preparing the pesto and the lamb, the lamb and potatoes will finish at about the same time!

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Split Pea Soup with Ham

Posted on March 16, 2011 by amydeline

Still looking for something festive to make for St. Patrick’s Day, but corned beef and cabbage isn’t your thing? How about some smooth, green pea soup, slow-cooked with smokey ham hocks, and served with homemade croutons? Might that be your thing?

Split Pea Soup with Ham

Ingredients

  • 4 cups dried split peas, rinsed and picked through
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 4-5 cloves garlic, smashed
  • 1 1/2 cups carrots, chopped
  • 10 cups chicken broth, water or vegetable broth
  • 2 smoked ham hocks
  • Salt and pepper

Directions

Heat olive oil in a large pot over medium heat. Add the onion and garlic. Cook for a few minutes until they begin to get tender. Add the carrots. Cook for a couple more minutes. Add the peas, liquid, and ham hocks. Bring to a boil, stirring occasionally to prevent the peas from sticking on the bottom. Reduce heat, cover, and simmer for 2 1/2-3 hours, stirring occasionally. The peas should almost completely break down as the soup simmers. Remove the ham hocks and set aside. Allow the soup to cool for a few minutes. Then, carefully use a blender, food processor, or immersion blender to puree the soup to your desired texture. If the soup is thicker than you prefer, add a bit more broth or water. If the soup is too thin, simmer uncovered to reduce the liquid. Season with a generous amount of salt (a few teaspoons should be about right) and pepper. Remove the skin, bone, and fat from the ham hocks. Pull apart or chop the meat and add it to the soup.

For the croutons: Cut French bread into chunks. (Slightly stale bread works best.) Toss in a bit of olive oil. Season as desired. Salt, pepper, and garlic powder work well. Bake in a 375 degrees oven for about 15 minutes, until golden brown and crispy. I prefer my croutons to be crispy on the outside and slightly tender in the center!

A couple other St. Patty’s Day dinner ideas:

Guinness-Braised Beef over Buttered Noodles

In Like a Lamb Shepherd’s Pie


8 Comments

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Boiled Irish Dinner and Irish Soda Bread

Posted on March 15, 2011 by amydeline

We’re just days away from St. Patrick’s Day now! Our green clothing has been starched and ironed and my iPod is loaded with my favorite bagpipe tunes. Ok… so, I admit there are no bagpipe tunes on my iPod and I’ve never actually starched a shirt. But, we are ready for our day o’ green! Everyone’s Irish on St. Patty’s Day, so polish your step-dancing shoes, tuck a shamrock behind your ear, and celebrate in Irish style!

When it comes to selecting an Irish meal for St. Patty’s Day, it doesn’t get any more traditional than a boiled corned beef and cabbage dinner. Corned beef seems to be one of those divisive meals. People tend to fall into one of two corned beef camps; the lovers and the haters. You can call me president of the club for corned beef lovers! I love it prepared as a classic corned beef and cabbage meal and I love every possible incarnation of corned beef leftovers that follows.

Over the years, I’ve prepared corned beef in a number of different ways. I’ve tried the slow-cooker method. I’ve baked it. I’ve braised it. I love it no matter how you prepare it, but in my stubborn Irish opinion, I firmly believe that boiled is best. On top of producing an incredibly tender brisket, the added bonus is that it couldn’t be any simpler to prepare. It’s a full meal, boiled in a pot.

Enjoy your boiled Irish dinner with a fresh slice of Irish soda bread and a tall glass of your favorite Irish libation. Have one for me while you’re at it!

Boiled Irish Dinner

Corned Beef with Cabbage, Potatoes, and Carrots

Ingredients

  • 1 Corned Beef Brisket
  • Carrots, peeled and chopped (or substitute baby carrots)
  • Red potatoes, chopped
  • 1 head of cabbage, cut into wedges

Directions

Place the corned beef brisket in a large pot. Sprinkle with the packet of seasoning included with the brisket. Fill the pot with enough water to cover the brisket. Bring to a boil. Reduce heat, cover, and simmer for 3-4 hours, until fork tender. Add the cut potatoes and carrots to the pot during the last 20 minutes of cooking time and the cabbage during the last 15 minutes. Remove the corned beef from the water and cool for 10-15 minutes before cutting against the grain. Remove the cabbage, potatoes, and carrots to serve on the side.

Corned Beef Tip #1 – Remove excess exterior fat before slicing and serving for a more appetizing presentation.

Corned Beef Tip #2 – Your tender corned beef is likely to fall apart while you slice it. This works fine when served as a corned beef dinner, but if you’d prefer to thinly slice the brisket for sandwiches, allow the corned beef to cool in the refrigerator before slicing and reheating. Cooled corned beef slices easier than hot corned beef.

Irish soda bread makes the perfect accompaniment to a boiled Irish dinner. Soda bread is in the family of breads known as quick breads. It’s a no-yeast-required bread, which gets its rise from the reaction between baking soda and acidic buttermilk. It can be prepared with or without caraway seeds, raisins, or other dried fruits. My personal preference is seed-free, but loaded with raisins, served slightly warm with a generous smear of butter.

Irish Soda Bread

Ingredients

  • 4 1/4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 Tablespoons cold butter, cut into 1/2″ chunks
  • 1 cup raisins (optional)
  • 1 3/4 cup buttermilk
  • 1 egg

Directions

Preheat oven to 375 degrees. Lightly grease a baking sheet. Combine the flour, sugar, salt, baking powder, and baking soda. Cut in the butter using a pastry cutter. Stir in the raisins. Stir in the buttermilk and egg until a sticky dough begins to form. Once the dough becomes too thick to stir, use your hands to knead the dough until well blended. If the dough is still too sticky to handle, add up to 1/4 cup additional flour. Form the dough into a round loaf and place on the prepared baking sheet. Use a knife to cut an ‘X’ in the top of the loaf. Bake for about an hour, until a toothpick inserted comes out clean.

Serve warm or at room temperature with butter.

*Recipe adapted from a combination and modification of the Food Network Irish Soda Bread recipes found here and here.

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Happy Pi Day!

Posted on March 14, 2011 by amydeline

Any fellow math geeks out there?

Happy Pi Day! That’s right…it’s March 14, a day to recognize that special number, 3.14! And what better way could there be to honor this significant number than with a nice slice of homemade pie??

So, pull out those circular pie pans, take your pick from one of the links below, and let’s celebrate Pi!

Chocolate Pecan Pie

Pumpkin Coconut Pie

Black Bottom Banana Cream Pie

Peanut Butter Cup Cheesecake Pie

Chocolate Eggnog Pudding Pie

Chocolate Peanut Butter Cream Pie

Grasshopper Pie

Not only is today Pi Day; it’s also Kids Cook Monday! Now, my little guys are not quite ready to tackle the mathematical concepts of radius, pi, circumference, and area. But, we can take a few baby steps in that direction by identifying circles in the kitchen and doing a bit of hands on measuring with our circular pies.

Looking to get older kids involved in the kitchen? Take this opportunity for a bit of tasty math practice. Measure the diameter of those pies, determine the radius, and then put that pi to work while calculating the circumference and area of your pie! Then, as a reward for all of that challenging math work, treat yourselves to a well-deserved slice of pie!

Wishing you all a very tasty Pi Day!

P.S. The Gourmand Mom is now on Facebook! Check it out!

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St. Patty’s Day Grasshopper Pie

Posted on March 13, 2011 by amydeline

Saint Patrick’s Day is just around the corner and boy are we excited!

I couldn’t be more proud of my Irish heritage. As a child, I remember interrogating my young classmates about their Kiss Me, I’m Irish pins, demanding to know if they were really Irish and then triumphantly proclaiming that I, in fact, was really Irish. Top that, second grader!

The existence of a holiday devoted to celebrating all things Irish has surely contributed to my bloated sense of Irish pride. I may be somewhat delusional, but I have a sneaking suspicion that all people wish they were at least a little Irish. My husband, who can not count Ireland amongst his countries of origin, tries to argue that he must be Irish, since he has Irish children. His persistence about inheriting an Irish background from our children, is further proof of my theory that all people wish they were Irish…at least on St. Patty’s Day!

We’ve got a few yummy things lined up for this year’s St. Patrick’s Day celebration. There will be corned beef and cabbage, of course, with boiled potatoes and carrots. The kids and I will also be baking fresh Irish soda bread with raisins, which we’ll lather with Irish butter. And for dessert, we’re having perfectly minty Grasshopper Pie! We’ll start with a chocolate cookie crust, which we’ll fill with a rich layer of dark chocolate peppermint pudding. Bright green whipped cream and crushed Grasshopper cookies will add the finishing touches.

Grasshopper Pie

Ingredients

  • 1 chocolate cookie pie crust
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 Tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup semi-sweet chocolate chips
  • 1 teaspoon peppermint extract
  • 2 cups whipped cream or Cool Whip
  • Green food coloring
  • 5-6 Grasshopper or Thin Mint cookies, crushed

Directions

In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/2 cup of milk and 1/2 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chocolate chips and peppermint extract, stirring until fully melted. Pour the pudding into the pie shell. Refrigerate until cooled completely. Add a few drops of green food coloring to the whipped cream. Spread the whipped cream over the cooled pudding. Garnish with crushed cookies.

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Fishcake Friday

Posted on March 11, 2011 by amydeline

During this time of year, when many people choose to abstain from meat on Fridays, pizzerias and fish fry shops revel in the boost in business. You can often tell it’s Lent simply by counting the number of billboards advertising the best fish fry special in town. Suddenly, every restaurant’s specialty is fried haddock.

For my family, Fridays during Lent usually meant one of four things; pizza, fish sticks, my Daddo’s tuna burgers, or fishcakes. Fish sticks have never been a favorite of mine and I didn’t really learn to appreciate pizza until my college days, when my upstate New York classmates taught me to dip it in bleu cheese dressing. For me, my Friday favorite was always a toss up between the tuna burgers and the fishcakes.

The fishcakes, which my dad prepared for us, came from a recipe passed down from my grandmother. As my dad explains it, this is a meal which was designed to stretch the food budget for a family of eight. One pound of salt-preserved cod is combined with mashed potatoes and a few simple seasonings to form a dozen delicious fish cakes! Served over a heaping pile of spaghetti, this budget-friendly recipe makes a hearty meal for a big family!

Salt cod, or baccalà, can usually be found near the seafood section of your grocery store. Try asking at the seafood counter if you don’t spot it!

Codfish Cakes

Ingredients

  • 1 pound salt cod (baccalà)
  • 4-5 potatoes, chopped*
  • 4 Tablespoons butter
  • 1 small onion, finely diced
  • 1 Tablespoon parsley
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Additional salt, if desired
  • 1/2 cup flour
  • Shortening or Vegetable Oil

*You can adjust the quantity of potatoes based on how fishy you prefer your cakes.

Directions

Soak the salt cod in cold water (refrigerated) for 6 -24 hours. Change the water once, about halfway through. (The longer the fish soaks, the less salty it will be.) Gently simmer the fish for 10-15 minutes. Remove the fish from the water and set aside to cool. Save the water. Add the potatoes to the hot fish water. Boil until fork tender. Strain and mash the potatoes with the butter. Flake the fish, while carefully checking for bones, and add to the mashed potatoes. Add the onion, parsley, black pepper, paprika, and additional salt (if desired). Knead the mixture until well combined. Form the mixture in large 2-3″ balls, then flatten into thick patties. Coat both sides with flour. Heat shortening or vegetable oil* over medium heat. Cook the patties in the oil for 2-3 minutes on each side, until golden brown. Serve over spaghetti with tomato sauce or stewed tomatoes.

*My grandma says it should be shortening, but I admit to using vegetable oil. Shhh…don’t tell my grandma!

Makes 10-12 Fish Cakes


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Pork with Pork, Pork, and Pork

Posted on March 8, 2011 by amydeline

Happy Fat Tuesday! Put those Lenten resolutions of abstinence and chocolate deprivation on hold for one more day. Tomorrow, we fast. Today, we feast!

Recently, during a particularly lucid early-morning shower brainstorm, I developed a recipe which is either my most genius creation or proof that I’ve completely gone insane; pork stuffed with pork and pork, wrapped in pork. I’m calling it The Whole Hog. We’ll start with boneless pork chops, then stuff them with a sweet and savory filling made from bacon and sausage, and wrap them in prosciutto for the final touch. This is a dish to send the three little pigs running for the hills.

In honor of Fat Tuesday, I proudly present you with The Whole Hog: Pork with Pork, Pork, and Pork.

Genius or insane? You decide.

The Whole Hog

Bacon, Sausage, and Apple stuffed Pork Chops wrapped in Prosciutto

Ingredients

  • 2 boneless pork chops, trimmed of fat
  • 1 Tablespoon butter
  • 4-5 slices applewood-smoked bacon, chopped*
  • 4-5 breakfast sausages, removed from casings**
  • 1 granny smith apple, diced
  • 1/2 cup panko crumbs
  • 4 slices prosciutto
  • Salt and pepper

* Regular bacon can be substituted

**Use an apple flavored sausage, if available

Directions

Preheat oven to 375 degrees.

Heat butter in a pan over medium heat. Add the bacon and sausage. Cook until bacon begins to crisp and sausage is fully cooked. Use the side of a spoon to break up the sausage as it cooks. Add the apple and cook for a few minutes longer, until softened. Add the panko and stir until the panko crumbs absorb the excess fat and pan juices. Season the stuffing with salt and pepper, as desired.

Split each pork chop almost all the way through, to create a pocket for the stuffing. Generously stuff each pork chop with the bacon and sausage mixture. Scatter any extra stuffing on the bottom of a baking dish. Place the pork chops on top of the extra stuffing. Season the outside of the pork chops with salt and pepper. Wrap each pork chop with prosciutto. Bake for about 20-25 minutes or until fully cooked.

Serves 2

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The Kids Cook Monday – Chocolate Coconut King Cake

Posted on March 7, 2011 by amydeline

I’ve always felt a strong pull towards the city of New Orleans, as if in some long-forgotten past life, it were my home. The most likely explanation for this feeling comes from reading way too many Anne Rice novels during an impressionable period of my youth. I dreamed of the vampire Lestat in the way which girls today dream of  the infamous Edward. I so clearly imagined myself in Rice’s stories, that I began to believe I had a history with New Orleans. Whatever the case may be, the city calls to me. I’ve yet to visit New Orleans, but it’s high on my list.

In another time and place, I would have surely planned my New Orleans trip to correspond with the uproarious celebrations of Mardi Gras. But at this point in my life, as I sit here expecting my third child, I’d almost certainly plan my trip for any time of year except Mardi Gras. I’m just not sure there’s enough wild youth left in me to handle Mardi Gras. These days, I’d be much more inclined to find a dimly lit bar and sit back with a few drinks, listening to live jazz until the wee hours of the morn.

Mardi Gras, or Fat Tuesday, is traditionally celebrated on the day before Ash Wednesday; a sort of last hurrah before buckling down for Lenten preparations. Tomorrow, as I’m comfortably nestled on my couch, watching American Idol and eating Easter candy, the city of New Orleans will be buzzing with the grand excitement of Mardi Gras; parades, beads, music and wild partying.  It’s a time to celebrate, indulge, and let the good times roll!

If you were composing a list of foods associated with Mardi Gras, King Cake would surely top the list. King cakes have a long history as part of the Mardi Gras tradition in New Orleans. They are typically made from a ring of lightly-sweetened bread, similar to a brioche, which is then drizzled with a sweet glaze and decorated in the customary Mardi Gras colors of purple, green, and gold. Part of the king cake tradition involves placing a small plastic baby, said to represent the baby Jesus, into the cake. Other items, such as dried beans or nuts are often used as a substitute for the baby. The party guest to find the ‘baby’ is deemed the king.

Holidays make fantastic opportunities for getting kids involved in the kitchen. As with all cooking activities, young children develop early-learning skills in multiple areas. But when the cooking activity relates to a special holiday, it also becomes an opportunity to create a memorable experience which helps kids to connect with their newly learned knowledge of customs and traditions. Experiences like these create memories and help to develop curious lifelong learners.

As part of our Kids Cook Mondays series, my little helpers joined me in making a traditional king cake with a twist. We started with a basic king cake recipe, courtesy of Emeril Lagasse, the culinary king of New Orleans. Then, as Emeril would say, we kicked it up a notch, with a double filling of coconut cream cheese and chocolate. The kids helped to measure, mix, stir, and knead. As we worked, we talked about Mardi Gras and its relevance to Lent and our upcoming Easter preparations. We chatted about the history of king cakes and the tradition of the plastic baby in the cake. Then, once the cake was complete, we eagerly plunged our forks into the sweet slices of cake, curious to discover who would become our king for the day.

Chocolate Coconut King Cake
Adapted from Emeril’s King Cake


Ingredients

For the Cake

  • 1/2 cup warm water (105-115 degrees)
  • 2 teaspoons sugar
  • 2 packets dry active yeast
  • 4 cups flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 teaspoon lemon peel
  • 5 egg yolks
  • 1/2 cup warm milk (105-115 degrees)
  • 1/2 cup butter, melted and cooled

For the Fillings:

  • 1/2 cup mini chocolate chips
  • 4 ounces cream cheese, softened
  • 1/8 cup sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup shredded coconut

For the Icing:

  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • Water (a few spoonfuls)
  • Colored sugars (green, purple, and gold)

Directions

Combine warm water, sugar and yeast. Stir until dissolved. Set aside for about 10 minutes. It will begin to bubble up, indicating that the yeast has been activated.

In a large bowl, combine flour, sugar, salt, nutmeg, and lemon peel. Gradually stir in the egg yolks, milk, and melted butter. Stir in the yeast mixture until well-blended. If the dough becomes too thick to stir, knead the ingredients together with your hands. If the dough is too sticky to handle, add additional flour until it becomes more manageable.

Coat a large bowl with a bit of vegetable oil or melted butter. Place the dough into the prepared bowl and turn once or twice so that the top of the dough is lightly coated with oil. Cover with a towel and let the dough sit for about 1 1/2 hours.

Prepare the coconut filling by stirring together the softened cream cheese, sugar, vanilla, and coconut. Set aside.

Preheat oven to 350 degrees.

Once the dough has rested and risen for 1 1/2 hours, split the dough in half. Roll each half into a log, about 30 inches long. Flatten each log into a long rectangle. Sprinkle the chocolate chips along the center of one of the rectangles. Spread the coconut mixture along the center of the other rectangle. Fold the rectangles in half along the long sides and pinch closed. Form into rounded logs. Twist the two logs together. Then, arrange the twisted logs into a circle and place on a lightly greased baking sheet. Cover with a towel and allow to rest for 45 minutes. Then, bake for 30 minutes.

To prepare the icing, combine the powdered sugar and vanilla with just enough water to form a pourable glaze. Drizzle the glaze over the warm cake. Sprinkle with colored sugars.

Prior to serving, insert a nut or dried bean into the bottom of the cake. The guest to find the nut in their piece of cake is deemed king!

King of the Mardi Gras!

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Chicken with Prosciutto, Brie, and Figs

Posted on March 5, 2011 by amydeline

Some things just go together, like Fred Astaire and Ginger Rogers, wine and cheese, family and laughter, children and…messes, bodily fluids, and noise. And some ingredients seem to beckon for others; peas and carrots, chocolate and peanut butter, mashed potatoes and gravy, Buffalo wings and bleu cheese dressing.

I spend my time dreaming up new ways of combining my favorite flavor friends…turning chicken wings into a lasagna or steak dinners into pizzas or pizzas into salads.

Lately, one of my favorite combinations has been calling to me; prosciutto with brie and figs; a perfect blend of savory, sweet, and creamy.  I’ve married these flavors in warm cheese tartlettes and tasty thin-crust pizzas. I’ve earmarked the combination for a unique twist on a creamy macaroni and cheese. And for now, I’m going to roll them inside a chicken breast and call it dinner!

Chicken with Prosciutto, Brie, and Figs

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4-5 slices prosciutto
  • 8-ounce wedge brie, sliced
  • 1/2 cup dried figs, sliced
  • Salt and pepper
  • 2 eggs, lightly beaten
  • 1 1/2 cups panko bread crumbs
  • Olive oil

Directions

Preheat oven to 375 degrees. Pound the chicken breasts down to between 1/4″ and 1/2″ thickness. Line the chicken breast with slices of prosciutto. Top the prosciutto with pieces of brie and the sliced figs. Tightly roll the chicken, tucking the ends in. Secure with toothpicks, if necessary. Season with salt and pepper. Dip the rolled chicken into the beaten eggs, then roll the chicken in the panko, until well coated. Heat a few tablespoons olive oil in a pan over medium heat. Place the chicken in the pan, seam-side down and cook for a minute or two on each side, until golden brown. Place the chicken in the oven and cook for about 20 minutes, until completely cooked through.

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Posted in Cheese, Food, Fruit, Main Course, Pork, Poultry, Recipes and tagged , , , , , . Bookmark the permalink.
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