Spiced Beef Stew with Carrots and Mint

SPICED BEEF STEW WITH CARROTS AND MINT

2 servings

2 tablespoons olive oil, divided

12 ounces beef tenderloin, cut into 1-inch cubes

1 cup sliced shallots (about 3 large)

8 ounces peeled baby carrots

2 teaspoons ground cumin

1 ½ teaspoons pumpkin pie spice

1/8 teaspoon cayenne pepper

1 tablespoon all purpose flour

2 ½ cups beef broth

1/3 cup chopped fresh mint, divided

Heat 1 tablespoon oil in large nonstick skillet over high heat.  Sprinkle beef with salt and pepper.  Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare.  Using slotted spoon, transfer beef to bowl.  Add remaining 1 tablespoon oil to skillet.  Add shallots and carrots and sauté until golden, about 3 minutes.  Add all spices; stir 30 seconds.  Sprinkle flour over; stir 30 seconds.  Stir in broth and bring to boil.  Reduce heat to medium; simmer until carrots are just tender, about 8 minutes.  Return beef to skillet; cook until sauce thickens slightly, about 1 minute.  Season stew to taste with salt and pepper.  Stir in ¼ cup chopped mint.  Transfer stew to bowls.  Sprinkle with remaining mint and serve with couscous.

Gratin of Yukon Gold Potatoes, Bacon, and Arugula

Gratin of Yukon Gold Potatoes, Bacon, and Arugula

12 ounces bacon slices, chopped

2 ½ cups heavy whipping cream

1 ½ cups whole milk

3 ½ pounds Yukon Gold potatoes, peeled, thinly sliced into rounds

1 ½ tsp salt

1 tsp freshly ground pepper

8 ounces arugula, trimmed, coarsely chopped

2 cups grated Gruyere cheese

Preheat oven to 375 degrees.  Butter 13x9x2 inch baking dish.  Cook bacon in heavy large skillet over medium-high heat until crisp.  Using slotted spoon, transfer bacon to paper towels and drain. 

Mix cream and milk in 4 cup measuring cup.  Layer 1/3 of potatoes in prepared dish; overlap slightly.  Sprinkle with ½ tsp salt and ¼ tsp pepper.  Top potatoes with half of arugula.  Top with 1/3 of cheese and 1/3 of bacon.  Pour 1 cup cream mixture over.  Repeat layering.  Top with remaining potatoes.  Sprinkle with ½ tsp salt ½ tsp pepper, remaining cheese and bacon.  Pour remaining cream mixture over. 

Bake gratin uncovered until potatoes are tender and cream mixture thickens, about 1 hour 15 minutes.  Let stand 15 minutes before serving.  (Can be made 1 day ahead.  Cool slightly.  Chill uncovered until cold, then cover and keep refrigerated.  Rewarm, covered with foil, in 375 oven about 30 minutes.)

Serves 10

Chocolate Pudding Cream Tart

CHOCOLATE PUDDING CREAM TART

For the crust:

            2 cups graham cracker crumbs

            1/3 cup sugar

            ¼ pound (1 stick) unsalted butter, melted

For the filling:

            4 cups whole milk

            ¾ cup sugar

            5 extra-large egg yolks

            1/3 cup corn starch

            1 teaspoon kosher salt

            7 ounces good bittersweet chocolate, such as Lindt, broken

            2 Tablespoons (1/4 stick) unsalted butter, diced

            1 Tablespoon Kahlua liqueur

            1 teaspoon instant coffee powder

           

Sweetened whipped cream:

            1 cup heavy cream

            2 Tablespoons sugar

            1 teaspoon pure vanilla extract

(beat the heavy cream, sugar, and vanilla until firm peaks form-store in refrigerator until needed)

Shaved bittersweet chocolate, for garnish

Preheat the oven to 350 degrees.

Combine the graham crackers, sugar, and butter in a bowl and mix well with a wooden spoon.  Lightly press the mixture into an 11-inch metal tart pan with removable sides.  Bake for 10 minutes and set aside to cool.

Heat the milk in a small saucepan until almost simmering.  In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch, and salt and, with the mixer on low speed, slowly pour the milk into the bowl.  (Pour the hot milk into a large measuring cup first to reduce spills.)  Pour the mixture into a large saucepan and cook over medium-low heat for 5-10 minutes, stirring constantly with a wooden spoon, until the mixture is very thick.  Off the heat, add the chocolate, butter, Kahlua, and coffee.  Beat with a whisk until smooth and pour into the cooled crust.  Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold.  Decorate with whipped cream and shaved chocolate and serve cold.

Gingerbread Cupcakes with Marshmallow Filling

Originally found here: http://mingmakescupcakes.yolasite.com/

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles
Yields about 22 Truffles


Ingredients:
8 oz cream cheese, softened slightly
14 graham cracker sheets, finely ground in a food processor
3 Tbsp seedless raspberry jam 
3 Tbsp powdered sugar
1/4 cup white chocolate chips, melted
1/2 tsp raspberry or vanilla extract
6-8 drops red food coloring


1 3/4 cup milk chocolate chips or white chocolate chips (you can also use bark)
1 1/2 Tbsp vegetable shortening


2 graham cracker sheets, finely ground in a food processor (for topping)


Directions:
In a mixing bowl, using a fork, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar.  Stir into well combine.  Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring.  Blend well.  Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form mixture into balls.
Remove mixture from freezer and scoop mixture out by tablespoons and form into balls.  Place on a wax or parchment covered baking dish or plate.  Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.
Melt chocolate chips with shortening in microwave on 50% power in 30 second intervals stirring after each interval until melted and smooth (if using white chocolate I would do shorter intervals as white chocolate is more temperamental).  
Remove truffles from freezer, using a toothpick or fork, dip truffle balls into melted chocolate.  Return chocolate covered truffle to wax paper and sprinkle with ground graham cracker before chocolate hardens.  Repeat process with remaining truffle balls.  Place truffles in refrigerator and allow chocolate to harden.  Store truffles in refrigerator in an airtight container.

Originally found here: http://cookingclassy.blogspot.com/2011/12/raspberry-cheesecake-truffles.html

Spiced Lime Fried Chicken

Note: this recipe makes more than enough for one or two people.  I suggest you halve it, or find plenty of people to share it with!

SPICED LIME FRIED CHICKEN

2 egg whites

1½TSP toasted sesame oil

1½TSP Chinese Five-Spice

2TBL corn starch

1½TSP Kosher salt

¼TSP freshly ground pepper

1/2 TSP dried oregano

1/4 TSP red pepper flakes

3 boneless, skinless chicken breast (about 2lbs), cut into thin long strips

2 cups canola oil

1 lime, cut into eights

1 jalapeno pepper, seeded and thinly sliced cross sections

In a large bowl, whisk egg whites, sesame oil, five-spice, corn starch, salt, grounded pepper, oregano and red pepper flakes until the egg whites have loosened.

Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinade in the refrigerator for at least one hour.

In a large saucepan or wok over medium high heat, heat canola oil until it shimmers (about 325˚).

Being careful not to over crown the pan, cook chicken strips until they are light-golden brown and cooked through, about 5-6 minutes. Let each batch drain on a rack or paper towel.

In a large mixing bowl, thoroughly toss chicken, lime and jalapeno slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serve.

Serves 4-5.

Cinnamon Sugar Scones

Cinnamon Sugar Cream Scones:

• Ingredients:
• 1/2 cup heavy cream plus additional for brushing the scones
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons sugar plus additional for sprinkling the scones
• 1/2 teaspoon salt
• 2 1/4 cups cake flour (not self-rising)
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon baking soda
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• Cinnamon sugar to taste

Instructions:
In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal. Stir in the cream mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds. Gather the scraps, repat the dough, and cut out more rounds. On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar and cinnamon. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

Based on: http://www.epicurious.com/recipes/food/views/Miniature-Cream-Scones-with-Currants-10328#ixzz1vAHFSLmy