Dip pineapple slices in coconut milk. Dip in 1.5c sugar mixed with 1 tsp cinnamon.
Oil grill grate
Grill on high 4-6 minutes per side.
Serve with ice cream
Peach Pie
I love the lattice top on this pie. I make several of these each year when peaches are in season.
Peach filling
6 – 7 medium peaches (ripe, about 6 cups), peeled, cut into 3/8″ slices
1 tbs lemon juice from 1 lemon
1 cup sugar
pinch ground cinnamon
pinch ground nutmeg
pinch table salt
3 – 4 tablespoons potato starch
1 tbs sugar
Pulse flour, sugar, and salt in food processor workbowl fitted with steel blade until combined. Add shortening and process until mixture has texture of coarse sand, about 10 seconds. Scatter butter pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Turn mixture into medium bowl.
Sprinkle 5 tablespoons ice water over mixture; with rubber spatula, use folding motion to evenly combine water and flour mixture. Sprinkle remaining 5 tablespoons ice water over mixture and continue using folding motion to combine until small portion of dough holds together when squeezed in palm of hand; add up to 2 tablespoons more ice water if necessary. (Dough should feel quite moist.) Turn dough onto clean, dry work surface; gather and gently press together in cohesive ball, then divide into 2 pieces. Flatten each piece into a 1″ thick disc; wrap separately in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.
Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Roll each piece to about 1/8-inch thick; transfer smaller round to cookie sheet lined with parchment paper. With pizza wheel, fluted pastry wheel, cut into eight one-inch-wide strips. Freeze strips on cookie sheet until firm, about 30 minutes.
Transfer remaining round to pie plate. Leave dough that overhangs lip of pie plate in place; refrigerate dough-lined pie plate.
Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees. Toss peach slices, lemon juice, 1 cup sugar, cinnamon, nutmeg, salt, and potato starch or Minute tapioca (3 tablespoons for moderately juicy peaches, 4 tablespoons for very juicy ones) in medium bowl.
Turn mixture into dough-lined pie plate. Remove dough strips from freezer; if too stiff to be workable, let stand at room temperature until malleable and softened slightly but still very cold. Form lattice top and place on top of peaches. Lightly brush lattice top with 1 tablespoon water and sprinkle with remaining 1 tablespoon sugar. Place pie on baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375 degrees; continue to bake until crust is deep golden brown and filling is bubbly, 25 to 30 minutes longer. Cool on wire rack 2 hours before serving.
Raspberry Bars
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2/3 cup granulated sugar (about 4 3/4 ounces)
1/2 teaspoon table salt
16 tablespoons unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature
1/4 cup packed brown sugar (1 3/4 ounces), light or dark
1/2 cup rolled oats (1 1/2 ounces), old-fashioned
1/2 cup pecans (2 ounces), chopped fine
3/4 cup rasberry preserves (8 1/2 ounces)
1 cup fresh raspberries (5 ounces)
1 tablespoon lemon juice from 1 lemon
Adjust oven rack to middle position; heat oven to 375 degrees. Line 9×13 pan with nonstick tin foil. If ou do not have nonstick tin foil, go buy some then report back. Seriously, I think the raspberry would stick something fierce. Line or not as you wish, but don’t come crying to me.
In food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.
Measure 1 1/4 cups (6.5 oz) flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef’s knife, cut into squares and serve.
Strawberry Rhubarb variation:
Make strawberry rhubarb jam by combining 1 cup each sliced strawberries and diced rhubarb in a saucepan with 1/3 c sugar. Cook until soft and well combined. Use this in place of the jam and a cup of sliced strawberries in place of the raspberries.
misc bagel
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water
Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.
WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.
PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.
MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.
Pumpernickel Bagels
3 tb Sugar + 1 tsp.
1/4 c Boiling water
1 c Warm (110 F.) water
2 pk Dry yeast
1 tb Salt
2 tb Melted butter
1 c Skim milk, scalded & cooled to room temp.
1 c Pumpernickel flour
1 1/2 c Med. rye flour.
4 c A/P flour, or as needed
EGG WASH
1 Egg beaten with 1 tb. water
In very small skillet, bring 3 tb. sugar to boil, stirring it over moderate heat. Should melt to rich, dark brown. CAREFULLY add the boiling water and stir to dissolve the caramel. Pour into dish to cool. Combine warm water, yeast and remaining tsp. sugar and let stand until foamy. aprox. 10 min. In large mixing bowl, combine salt, shortening (butter), cooled milk, and liquid caramel. Add yeast mixture. Stir in the pumpernickel and rye flours, then 2 cups of the A/P flour. Spread 1 cup of the remaining A/P flour on work surface and turn the dough out onto it. Gradually incorporate the flour, kneading in as much more as necessary to make a fairly stiff dough. Knead well until the dough is no longer sticky. Form dough into ball and place in greased bowl, turning once or twice. Cover with plastic and place in not too warm place. Let proof until double. Punch dough down, halve it, and roll it into 2 10″ cylinders. Cover with towel and let rest for 10 min. Cut each cylinder into 10 pcs. Cover with dry towel, then damp one, and let rest another 10 min. Roll each pc. into “snake” about. 8″ long, tapered at ends. Wet both ends,
overlap about. 1 inch, and gently pinch ends together. Place finished bagels on 2 baking sheets covered with parchment, cover with towel and let proof until not quite doubled. When ready, brush tops with egg wash and place in 425 F. oven on 2 racks centered in oven. Bake 10 min. Switch pans and bake 5 to 10 min. more until well browned. Cool on racks. Store in plastic bags up to 2 days. Longer–freeze.
Grilled Hot Wings
As difficult as it might sound, grilling is about the best way to cook chicken wings. Grilling allows the fat to drain away and gives you a nice, crispy wing without a lot of excess fat. Of course the real challenge in grilling chicken wings (beside them falling into the fire) is flare-ups and burning. To resolve this keep a medium flame. You don’t want too high of a temperature. You will also need to turn the wings frequently to avoid burning. It will mean standing by the grill, but you can cook a lot of chicken wings in about 15 to 20 minutes.
Since you will need to pay some extra attention to you wings while they grill you can afford to use sauces that could normally cause burning. When it comes to chicken wings it’s best to apply the sauce before or early in the cooking time. Marinades don’t add a lot to wings. When grilling chicken wings you will want to turn the wings every 3 to 4 minutes. It is also a good idea to keep a portion of the grill clear in case of a flare-up that requires you evacuate your chicken wings to another location.
A large batch of wings should be on the grill for about 15 to 20 minutes. As always with poultry overcook, don’t undercook. Test your chicken wings when they are getting close by removing one and cutting it open. There should be no pink inside and any juices should run clear. Wings are best served hot from the grill so plan everything ahead to get it done on time.
Deep fry your wings in 350 degree hot oil for 20 minutes or until desired crispness is achieved. DO NOT BAKE YOUR WINGS. You can tell they are done on the inside when they float, then just make sure the outside meets your crispness standards.
For the sauce, it’s simple. Use 1/2 cup of butter, 1 cup of “Franks Louisianna RedHot Sauce”, a capfull of lemon juice, a capful of vinegar, salt and pepper.
Now, the introduction of the sauce is critical. After you take the wings out of the fryer, pat them off with a paper towel to remove excess grease. Shake salt and pepper over them. Put the wings in a tupperware bowl of some sort. Pour the melted butter over them, put on the lid and shake. Take off the lid and pour the remaining ingredients in (already mixed) and shake again. Now you have some damn good wings.
If you want to spice them up some more, add crushed red pepper, or your favorite suicidal hot hot sauce to your taste.
Serve with Blue Cheese dressing (I prefer Wishbone) NEVER RANCH DRESSING and celrey stalks.
Baked chicken w/ lemon & herbs
2 large cloves garlic
Kosher salt
3 to 4 tbs EVOO
10-12 bone-in, skin-on chicken thighs
2 large lemons
12 pieces fresh rosemary sprigs
12 fresh sage leaves
freshly ground black pepper
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste. Add the oil very slowly in drops while pounding and dringing the paste, continuinguntil the mixture is thick, creamy, and emulsified.
Alternatively, throw everything in a small food processor. It doesn’t make as smooth a paste, but especially if you refrigerate it before spreading it gives the same end result.
Put the chicken in a bowl. Rub the garlic paste all over the chicken, including under the skin. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 425F.
Zest (wide pieces are fine) the lemons and sprinkle in the bottom of a large shallow roasting pan. Cut remaining peel (pith) off lemons, slice and arrange in pan. Distribute herbs in pan. Set the chicken thighs, skin side up, on top; sprinkle generously with salt and pepper. Bake until the chicken’s skin is golden and the juices run clear, 45 minutes to an hour.
Sesame Bagels
I made these one recent afternoon with a friend. By seven they’d vanished! I couldn’t bear the thought of not having fresh bagels for breakfast so I cranked out another batch that evening.
For the dough:
1 1/8 c water
1 tbs oil
2 tbs malt syrup (can sub 1 tsp sugar & 1 tsp molasses)
1 tsp salt
1 lb bread flour (approx 3 1/3 c)
2 tsp yeast
Finishing:
1 tbs malt syrup
1 egg
sesame seeds
Process dough ingredients in bread machine on dough cycle.
Divide into 8-10 balls, preferably by weight.
Punch a hole in the center of each ball, then enlarge it to form a ring. Remember that they will rise and swell, so make it larger than you expect on the finished product. Set the bagels in a warm place to rise.
While the bagels rise, bring a large pot of water to a boil with 1 tbs of malt syrup (or molasses). Preheat the oven to 400F. Prepare an egg wash by whisking one egg with a tsp of water.
Boil half (4-5) of the bagels at a time, 30 seconds per side. Remove to a greased cookie sheet, brush with egg, sprinkle with sesame seeds, and place immediately into the hot oven. Bake for 20-25 minutes. Repeat with remaining bagels. (Both cookie sheets can be in the oven at the same time, staggered by a few minutes. Just don’t wait on boiling the second batch to put the first in the oven.)
Cream Cheese Frosting
From The Joy of Cooking
To reduce WW points use low-fat cream cheese and 2 oz of butter.
8 oz philadelphia brand cream cheese, cold
2.5 oz (5 tbs) butter, softened
2 tsp vanilla
9.5 oz (approx 2 cups) powdered sugar, sifted
Combine all ingredients in food processor, pulse to combine. Do not overprocess.
Grilled Mussels
Part II of tonight’s seafood extravaganza. I actually grilled clams and mussels, but we were decidedly unimpressed (to the point of throwing them out, uneaten) by the clams. Dunno if it was the recipe/technique or the clams themselves (we’re far from connoisseurs) but next time I’ll make this with all mussels. Also from How To Grill.
2 oz. butter
2 Tbs. chopped parsley
1 large clove garlic, minced
1 Tbs. sesame seeds
2 lbs mussels, picked over and scrubbed.
Melt the butter. Add parsley, garlic, and sesame seeds and cook for two minutes over low heat.
Grill the mussels over high heat until they open. Place them on the grill & pick them up carefully so as not to lose the juices. Remove the cooked mussels to a bowl then douse with the butter sauce. Eat mussels then mop up the mussel/butter sauce with crusty bread.