Chocolate-dipped Triple Coconut Macaroons

People either love coconut or they hate it. These cookies are for those who LOVE coconut - like my wife.  The chocolate dip at the end is an added plus (especially if you enjoy a Mounds candy bar). - From Cook's Illustrated.

 - 1 cup cream of coconut (sweetened cream of coconut, not coconut milk)
- 2 tablespoons light corn syrup
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups unsweetened shredded desiccated coconut
- 3 cups sweetened flaked coconut (about 8 ounces)
- 10 ounces semisweet chocolate, chopped (optional)


Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.
Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips, moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
Cool cookies to room temperature on wire rack, about 30 minutes.
Line two cookie sheets with parchment paper. Melt 8 ounces of chocolate in microwave, heat at 50 percent power for 3 minutes and stir. If chocolate is not yet entirely melted, heat an additional 30 seconds at 50 percent power.) Remove from heat; stir in remaining 2 ounces chocolate until smooth. Holding macaroon by pointed top, dip bottom and ½ inch up sides of each cookie in chocolate, scrape off excess with the edge of the bowl and place on cookie sheet. Refrigerate until chocolate sets, about 15 minutes.

Gingerbread Men

At Christmas time my house smells of gingerbread.  For weeks we are either making, cutting, baking or building with gingerbread.  We make two kinds:  one dense, sturdy dough for making houses and another softer variety with just the right blend of sweet and spice, for eating and sharing.  We've made these every year for the annual Cookie Walk at church and every year they ask for more.  Some say its the best they've ever eaten.  This recipe comes from the pages of Gourmet magazine and the Food Network.

- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg
- 1 cup molasses
- 2 tablespoons cider vinegar
- 5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
-  1 1/4 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
Sugar icing, optional, recipe follows

In a large bowl, with an electric mixer cream the butter, add the sugar, and beat the mixture until fluffy. Beat in the egg, the molasses, and the vinegar.
Into another bowl, sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and stir the mixture into the butter mixture, a little at a time. The dough will be soft. Divide the dough into fourths, dust it with flour, and wrap each piece in waxed paper. Flatten the dough slightly and chill it for at least 3 hours or overnight.
Preheat oven to 375 degrees F.
Roll out the dough, 1 piece at a time, 1/4-inch thick on a floured surface and cut out cookies with a 4-inch gingerbread man cutter dipped in flour. Transfer the cookies with a spatula to buttered baking sheets, arranging them 2-inches apart, and bake them in the oven for 6 to 8 minutes or until no imprint remains when they are touched lightly with the fingertip. Transfer the cookies with the spatula to racks and let them cool. Make cookies with the dough scraps in the same manner. If desired, pipe the sugar icing decoratively on the cookie using a pastry bag fitted with a small decorative tip. Let the cookies stand for 20 minutes, or until the icing is set.

Sugar Icing:
- 2 large egg whites
- 1 pinch cream of tartar
- 3 cups confectioners' sugar, sifted
- Food coloring, optional

In a large bowl with an electric mixer beat the egg whites with the cream of tartar, a pinch of salt, and 2 teaspoons water until the mixture is frothy, beat in the sugar, a little at a time, and beat the mixture until it holds stiff peaks. Beat in the food coloring, if desired.

Decorate baked cookies with the icing using a spatula or a pastry bag fitted with s small decorative tip and let the cookies stand for 20 minutes, or until the icing is set.

Yield: enough icing for about 50 (4-inch) cookies

I LOVE Kruse and Muer Bread

If you live in or near Rochester, Michigan, you know the place.  The food is very,very good, but the bread loaves are fantastic.  I was orignally  given this recipe by a collegue who swears to me her husband's-brother's-friend (who happens to work there) gave her this recipe.  I don't know if that's true or not.  I believe the marinade/sprinkle is authentic, but getting the correct bread experience is a challenge.  I used to us pre-made frozen bread which will get close in a pinch. But for authenticity sake, I've included the recipe from The Simply Great Cookbook written by Chuck Muer himself in 1993.  And of course the best way to experience this delight is to go to the restaurant itself.

Bread
1 pack of active dry yeast
1 1/2 cups warm water (around 110 degrees)
1T sugar
2 T olive oil
1T salt
4 C of bread flour

(or try a frozen pre-made pizza or bread dough in a pinch)

Topping
2T poppy seeds mixed with 3t salt
 
Marinade (Chef Larry's Blessing)
1 C olive oil
1 clove garlic crushed
2 T oregano
2 T basil
1/8 t salt
Keep the marinade in a jar in the fridge to have on hand and also use it on pasta.

Sprinkle
1/4 C kosher salt (or less)
2 T poppy seed

In a bowl, sprinkle yeast on top of warm water (110°). When yeast has dissolved and starts to form bubbles, add sugar, salt and oil. Mix well.  Using an electric mixer or food processor on low speed, mix in the bread flour. As the ingredients combine, the dough should become soft. If it is sticky, add a little more flour. Knead dough at medium speed for 5 minutes. The dough should be smooth and elastic. Remove dough from machine and knead by hand for 2-3 minutes. Place dough in a lightly oiled bowl and cover with clear plastic wrap or clean towel. Set bowl in a warm place and allow dough to rise until doubled in size (about 25-35 minutes). Mix kosher salt and poppy seeds. Set aside.
When the dough has risen, separate into 4 equal pieces. Sprinkle your work surface with the salt-seed mixture. Form each dough piece into a long loaf and roll through the salt-seed mixture to lightly coat each piece. Place loaves on a baking sheet lined with parchment paper. With kitchen scissors, cut loaves into 5 sections, leaving the sections still attached. Brush loaves completely with Marinade (Chef Larry's Blessing.) Let the loaves rise for 30 minutes before baking. (At this point, they may be refrigerated for up to 8 hours before baking.)  Bake at 450° for 10 minutes. Then lower oven temperature to 400° and continue baking another 10 minutes or til golden brown. Serve immediately
For rolls, try using a cupcake pan. Spray with Pam and then spread marinade and sprinkle salt/poppy seed mixture into each hole, place one frozen bread roll ball into hole, brush with marinade to cover entirely, and then sprinkle again lightly with salt/poppy seed mixture. These will rise in about 4-7 hours. You can make the tins up at night, refrigerate, and pull out in the morning to let rise.

Chocolate Taffy by Alton Brown (from Food Nework's "Good Eats")

I make this in our middle school Foods class often.  It's a student favorite.  It gives them the opportunity to pull taffy (like great-grandma might have) and the resulting chewy candy keeps the classroom noise level down significantly, at least for a while.  Do not use regular cocoa - its too acidic.  You can buy dutch process (cocoa mixed with alkali) at Whole Foods and Trader Joes.  I find it at other places as well so read the label.  The use of a silpat is also essential.  Nothing sticks to it, which makes the cooling/kneading/stretching process much, much easier.

 - 2 cups sugar
- 2/3 cup Dutch process cocoa powder
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 1/4 cup plus 1 tablespoon water
- 1 teaspoon white vinegar
- 1 1/2 tablespoons butter, plus additional for greasing pan and hands

In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil.
Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir.
Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it.
Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go.
Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other.

Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days.
Episode#: EA1G13
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Tres Leches Cake

Another simple yet delicious dish I made for the kids while doing the Mexican unit in class.  It's a yellow cake that is soaked in a rich and creamy mix of three milks.  (The whipped cream topping technically makes it a 'cuatro leches' cake.)  There are many ways to make this.  Mine may not be the best, but it is one of easiest and still very, very good.

- 1 yellow cake (homemade or from a box)
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup half-and-half                   
- Sweetened whipped cream (real or topping)

Prepare the yellow cake according to the directions in a 13x9 pan.  Allow to cool completely.  Using a fork poke holes throughout the cake to give the milks somewhere to soak into.  Mix the three milks together in a bowl then pour on top of the cake.  Refrigerate a few hours to chill and to allow the cake to soak in all that creamy goodness.  Spread the whipped cream on top slice and serve.  Muy bien!

Simple Grape Jelly Meatballs

We've been making these for years.  Too simple, too good.
(This one's for you, Mary)

- 2 12 oz jars Heinz chili sauce (NOT cocktail sauce)
- 1 32 oz jar grape jelly
- 1 bag of pre-cooked meatballs (about 80 in a bag)

Put chili sauce and jelly in a crock pot, Defrost/warm meatballs in a microwave then add to the crock.simmer on high till the sauce is smooth (1 hour), then turn it down to low until you are ready to serve. Sticky, sweet, tangy and delicious.

Carnitas

Here is truly an incredible carnita recipe from William Sonoma. I prepared this one for the 6th graders (and the faculty) while studying Mexican culture in our world geography class.  It was cooked and kept in a crock pot in my classroom which caused the mouth-watering aroma to waft into the hallway every time the lid was lifted.  It came to me by way of my Mexican-American father-in-law, George, who knows his stuff.  The use of trimmed pork, citrus(orange and lime) and beer makes this one (relatively) lower in fat and incredibly tasty. Feliz Cinco de Mayo!


• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 boneless pork shoulder roast, 3 to 4 lb.
• 1/4 cup olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Mexican lager-style beer
• Grated zest and juice of 1 large orange
• Grated zest and juice of 1 lime
• 1 Tbs. dried oregano

In a small bowl, combine the salt and pepper. Season the pork roast generously with the mixture.
In a large fry pan over medium-high heat, warm the olive oil. Add the pork and cook, turning frequently until browned on all sides, about 10 minutes. Transfer to a platter and set aside.
Pour off all but a thin layer of fat in the pan. Add the onion and garlic and sauté just until they begin to soften, 1 to 2 minutes. Add the beer and deglaze the pan, stirring and scraping up the browned bits from the pan bottom with a wooden spoon.Transfer the pork to a slow cooker and pour in the beer mixture. Add the orange and lime zests and juices and the oregano. Cover and cook according to the manufacturer's instructions until the pork is very tender, about 5 hours on high or 10 hours on low.
Transfer the pork to a carving board and cover loosely with aluminum foil. Using a large, shallow spoon or a ladle, skim as much fat as possible from the surface of the cooking liquid. Using a large, sharp knife and a fork, coarsely cut and shred the pork into small bite-size pieces.
Arrange the meat on a warmed platter or individual plates, moisten it lightly with the cooking juices, and serve immediately with warmed tortillas, lime wedges, chopped onion, salsa and cilantro. Serves 6 to 8.

Rouladen

I always cook this for family but never actually cooked this for the kids at school. Since this is my first post, I thought I'd start off with an original recipe my mom used to make for the family (Dad, me, and my four brothers).  Rouladen was her speciality when company was coming over.  It's a German dish I ate as a kid all the time ~ never knowing it was "ethnic".

Ingredients:

- 4-5 pounds - boneless top round or eye-of-round, cut crosswise very thin in slices aprox. 3” x 5”
- Salt and pepper
- 1 lb. - sliced bacon
- 2 or 3 medium onion sliced into wedges
- ½ lb. beef suet
- 1 can beef stock
- Flour, salt and pepper for gravy

Procedure: 

Have the butcher slice the beef into thin slices, figuring 3-4 slices per person.
Spread them out on the counter and salt and pepper all.
Cut all bacon slices into thirds and place on each beef slice.
Place an onion wedge on top, and roll the beef/bacon firmly around the onion pieces. (It can be fastened with kitchen twine or toothpick, but usually I don’t bother with either.)
Place the pieces in baking dish and add ½ can of beef stock to cover the meat halfway.
Crumble the beef suet over all the rolls (Mom said that’s the only way to get enough gravy)
Cover and bake for 2 hours at 350o.
Remove the rolls and strain the liquids into a separate saucepan along with the other ½ can of beef stock to make the gravy.
Return the rolls to the baking dish, uncovered, and into the oven while the gravy is being made, to brown them a bit.
Once the gravy is made, pour it over the rolls, cover again and bake for at least one hour more. (If you reduce the temperature you can keep them in the oven for even longer.)