Palo Chocolate Souffle and Vanilla Sauce

Yield: 6 servings

Time: 1 hr

Ingredients

3 Tbsp butter
6 Tbsp sugar
1 cup milk
3 Tbsp all purpose flour
3 Tbsp cocoa powder
2 oz (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, seperated


Vanilla Sauce

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 Tbsp sugar
2 small egg yolks

Directions 

For Souffles

Preheat oven to 350. Set a full kettle of water on to boil. 

Butter six 4 oz souffle cups and dust with sugar; set aside. Bring milk to a boil in a small saucepan. Meanwhile melt the butter in a medium saucepan over medium heat. Add flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute. 

Slowly add the hot milk to the butter mixture, whisking until smooth. Blend in melted chocolate. Let cool for 5 minutes; stir in egg yolks. 

In a bowl, beat egg whites until frothy. Slowly add sugar, one tablespoon at a time until stiff, glossy peaks form. Stir a heaping spoonful of egg white mixture into the chocolate, then fold in the remaining whites until just combined. 

Pour the batter into prepared souffle cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. 

Bake for 20 minutes. 



For Vanilla Sauce

Bring cream and vanilla bean to a low boil in saucepan over medium heat. 

Combine sugar and egg yolks. 

Add 2 spoonfuls of boiling cream to the egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes. 

Anginetti

Yield: 24 -30 cookies

Time: 1 hr

Ingredients

1 cup butter
1 cup sugar
4 eggs
1 cup orange juice
1 tsp orange extract
1 tsp lemon extract
6 cups flour
6 tsp baking powder
1/2 tsp salt

Frosting

3 cups confectioners sugar
1/4 cup water or milk
1 tsp lemon or vanilla extract

Directions 

Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy. Add the 4 eggs and extracts. Add in the orange juice. 

Combine the flour, baking powder, and salt. Slowly mix in the dry ingredients just until incorporated. Dough will be slightly sticky.

Refrigerate dough for 15 - 30 minutes so it's easier to work with. 

Roll chilled dough into balls and bake for 10-12 minutes.  Remove to a wire rack to cool completely.

Combine frosting ingredients and frost cooled cookies. Store in an airtight container. 

Roasted Pork Loin with Apples and Sweet Potatoes

Yield: 4-6 servings

Time: 1.5 hrs

Ingredients

1.5 lb pork loin
2 Tbsp butter
3 large sweet potatoes
3-4 apples
2 stalks celery
1 onion, chopped
3 cloves of garlic, smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Sauce

2 Tbsp butter, melted
1/4 cup brown sugar
2 Tbsp apple cider vinegar
Pepper, to taste

Directions 

Preheat oven to 400 degrees.

Season the pork generously with salt and pepper. Heat a little vegetable oil in a large ovenproof pan. Sear pork in pan on all sides and remove to a plate. 

Melt butter in pan and add all vegetables except fresh herbs. Saute for about 8 minutes or until just beginning to brown. Move vegetables to the side of the pan and add pork loin in the center. Place fresh herb sprigs on top and place in oven. 

Roast for about 50 minutes to 1 hour, until pork reaches 155 degrees measured at the center.

Make the sauce by combining all sauce ingredients. 

During last 10 minutes or so of roasting, baste vegetables and meat with the sauce. 

When pork is done roasting, remove from oven and let rest in the pan for 5 minutes covered in foil before carving and serving with vegetables. 

Lemon Lime Basil Cookies

Yield: 32 servings (2.5 dozen)

Time: 1 hr

Ingredients

1/2 cup (1 stick) butter
3/4 cup + 1 Tbsp granulated sugar
1 egg
1/2 tsp vanilla
Zest from 1 lemon
Zest from 1 lime
2 Tbsp basil leaves, finely chopped
1 3/4 cup flour 
1/2 tsp baking soda
1/2 tsp salt

Directions 

Preheat oven to 375 degrees.

Cream the sugar and butter together until light and fluffy.

Add the egg, vanilla, zests and basil and mix in well.

Add the flour, baking soda, and salt. Stir until combined.

Spoon onto baking sheets lined with parchment paper.

Bake in oven for 8-12 minutes. 

Let cool slightly on baking sheets and then remove to a wire cooling rack to cool completely.

Store in an airtight container for about 4 days, or freeze for longer storage.


From Chasing Delicious

Sweet and Sour Chicken

Yield: 8 servings

Time: 1 hr + 30 minutes

Ingredients

For Chicken

2 lbs boneless, skinless chicken breasts
1 cup cornstarch
3 large eggs, lightly beaten
Salt and pepper to taste
1/4 canola oil to saute, more as needed


For Sauce

1/2 cup apple cider vinegar
4 Tbsp ketchup
1 Tbsp soy sauce
3/4 cup granulated sugar
1 tsp garlic powder

Directions 

Preheat oven to 325 degrees.

Cut chicken into small chunks. Place cornstarch and salt and pepper into a large freezer bag and toss in chicken. Shake to coat thoroughly. 

Heat oil in a large skillet. When oil is very hot, transfer chicken from bag to coat with egg, then place in skillet. Fry chicken in small batches for about 30 seconds each side. Remove to a 9x13 pan. 

If you add more oil to the skillet, make sure to let it heat before continuing to fry chicken.

Mix all ingredients for sauce in a small bowl and pour over chicken. 

Place 9x13 pan in oven and bake for 1 hour, turning chicken every 20 minutes to coat with sauce. 

Top chicken with sesame seed when finished before serving.

Serve with rice and snow peas or broccoli. 


From Natasha's Kitchen

Sloppy Joes

Servings: 4 

Time: 45 minutes

Ingredients

1 lb ground turkey or beef
1 small onion, chopped
1-2 bell peppers, chopped
1/2 tsp garlic powder
1 tsp yellow mustard
1/2 cup tomato sauce
1/4 cup ketchup
3 tsp brown sugar
Salt and pepper to taste

Directions 

Cook the onion and pepper(s) in a large skillet until just soft, then add the ground meat and cook until done. Drain any excess liquid and add remaining ingredients to the pan. 

Simmer for 15-20 minutes to let flavors combine and serve on toasted buns.

Spiced Peach Jam

Servings: 5 half pint jars

Time: 2 hours

Ingredients

2.5 lbs ripe peaches
4 cups (2 lbs) granulated sugar
Juice of 1 lemon
1 small cinnamon stick
1/8 tsp nutmeg
1/8 tsp allspice
Pinch of salt

Directions 

Prepare Peaches

Prepare peaches by blanching in boiling water for 1 minute, then placing immediately into an ice water bath to stop the cooking. 

When peaches are cooled, peel off the skin and remove pit. Chop into small chunks and place into a large sauce pot or dutch oven. 

Prepare Jam

Add sugar, lemon juice, spices and salt to the sauce pot with the peaches. Bring to a rapid boil while stirring constantly and keep it boiling for at least 7-10 minutes. Turn heat to simmering (you should see a few bubbles on the surface) and skim off as much foam as you can. 

Keep simmering for 10-20 minutes longer or until jam begins to thicken. To test consistency, place a plate in the freezer and place a few drops of jam on the plate. It's ready when it doesn't run down the plate quickly. 

Remove the cinnamon stick. 

Prepare Hot Water Bath

While jam is simmering, place clean jars in a large pot and cover with 1 inch of water. Bring jars to almost a boil. Heat clean, new jar lids in a second small pot. Bring jar lids to a simmer (you should see bubbles in the pot but don't bring to a boil). 

When jam is ready, fill each jar up to 1/4 inch headspace and place a lid on. Place filled jars back into large pot. When all jars are full, make sure there is an inch of water on top of the jars and put the lid on the large pot. Process at a rapid boil for 10 minutes. 

Remove jars onto a wooden cutting board and let sit for 24 hours before labeling and putting away.