KrausnicKitchen

Slow Cooker Lamb Biryani and Scallion Cheese Stuffed Naan

krausnickitchen — Wed, 03 Apr 2013 13:39:37 +0000

I recently checked out The Indian Slow Cooker cookbook from the library and found this recipe for Biryani, which is what I order at an Indian restaurant. The meat is marinated in ginger, garam masala, tumeric, cilantro, mint, and garlic, then topped with saffron-laced basmati. It is a fantastic big batch meal that we’ll add to the rotation. For a complete meal, serve it with Scallion and Cheese Stuffed Naan (see below).

Biryani modifications: 1) I substituted the jalapenos for the Thai chiles to cut the heat. 2) I prepared this dish with chicken, because lamb wasn’t available. If cooking chicken, it must be cooked longer than the lamb. I hope to add cooking times notes once I have prepared it several more times. 3) I recommend adding cashews and raisins at the end, it adds a great texture and flavor.

Slow Cooker Lamb Biryani

By Anupy Singla

Source: cookstr
Yield: 8 cups
Cooking Time: At least 2 hours to marinate, 3 hours on low.

Ingredients

1 (4 inch [10 cm]) piece ginger, peeled and grated
4 garlic cloves, peeled and grated
4-6 green Thai, serrano, or cayenne chiles, stems removed
2 tablespoons (30 mL) garam masala
1 teaspoon (5 mL) red chile powder
1 teaspoon (5 mL) turmeric powder
1 teaspoon (5 mL) salt
2/3 cup (120 g) chopped fresh cilantro
¼ cup (50 g) fresh mint, chopped
2 pounds (1 kg) boneless lamb leg or shoulder, cut into 1-inch (3 cm) cubes
1 cup (250 ml) plain yogurt
3 medium yellow or red onions, peeled and very thinly sliced
4 tablespoons (59 mL) canola or vegetable oil
1½ cups (375 mL) water
2½ cups (526 g) uncooked basmati rice
1 tablespoon (15 mL) salt
½ teaspoon (2.5 mL) saffron strands soaked in 2 tablespoons (30 mL) milk (optional)

Directions

1. In a deep bowl, mix together the ginger, garlic, green chiles, garam masala, red chile powder, turmeric, 1 teaspoon of salt, cilantro, and mint. Add the lamb and mix to coat. Marinate in the refrigerator at least 2 hours or, ideally, overnight.

2. After marinating, add the yogurt to the lamb and mix well.

3. Turn the slow cooker on low. Add the onions, 2 tablespoons of the oil, and the marinated lamb to the slow cooker. Cook for 2 hours.

4. On the stovetop, bring the water to a boil over medium-high heat. Add the rice and the tablespoon of salt and turn the heat to low. Allow the rice to simmer for 3 to 5 minutes, at which point most of the water. Will have evaporated. If it has not, use a slotted spoon to transfer the rice to the slow cooker. Discard any remaining water. Level the rice in the slow cooker with the back of a spoon. Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.

5. Cook for 1 hour, occasionally fluffing the rice with a fork. Scoop and serve this amazing one-pot meal.

Scallion and Cheese Stuffed Naan

I modified the stovetop version. Bread in Five also have a stuffed naan oven version. From Artisan Bread in Five Minutes a Day

3 cups plus 3 tablespoons lukewarm water
1 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1/3 cup extra virgin olive oil
7-1/2 cup unbleached all-purpose flour (bleached will work, scoop & level)

1. Mix the yeast, salt, olive oil, and water in a 5-quart lidded bucket or bowl.

2. Scoop and level flour and add to wet ingredients. Stir with a wooden spoon until no more loose flour remains (without kneading). You may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

ON BAKING DAY

You’ll need, one batch of dough above and coconut oil, vegetable oil or ghee.

1) Dust the surface of refrigerated dough with flour and cut off a 1/4-pound (peach-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Using your hands and a rolling pin, and minimal flour, roll out to a uniform thickness of 1/4-inch thickness.

2) Place the scallions and mozzarella on one half of the dough, leaving a rim around the edges. Fold in half. Flour the top and roll the pocket into an 1/8-inch thick oval. Check for sticking as you go, and add more flour if you need.

3) Heat a heavy 12-inch cast-iron skillet (I used skillet that wasn’t cast-iron) over high-heat on the stovetop. When water droplets flicked into into a pan skitter across the surface and evaporate quickly the pan is ready. Add the ghee or coconut oil, pouring out excess fat if necessary.

4) Drop the rolled dough round onto the skillet, decrease the heat to medium and cover the skillet to trap the steam and heat.

5) Check for doneness with a spatula at about 3 minutes, or sooner if your smelling overly quick browning. Adjust the heat as needed. Flip the naan when underside is richly browned.

6) Continue cooking another 2-6 minutes, or until the naan feels firm, even at the edges, and the second side is browned.

7) Remove the naan from the pan, brush with butter if the dough was cooked in oil, and serve.

Filed under: Breads, Chicken, Dinner Tonight, No Knead, Slow Cooker

America’s Test Kitchen French Toast with Challah

krausnickitchen — Sat, 23 Mar 2013 22:47:15 +0000

A Trader Joe’s expert just took me on a tour of the store, showing me her favorites. She showed me the best deals and gave tips on what to buy elsewhere for budget sake. One of the most memorable parts of the trip was finding the challah bread. I’ve been searching for challah for some time, because America’s Test Kitchen recommends using this “egg-rich yeast-leavened braided bread” for their french toast. But I haven’t been able to find it anywhere, even at local bakeries. I had never heard it pronounced before. Right there in the bread aisle, I loudly proclaimed, “They have CHallah!” Said expert laughed while correcting my pronunciation, “It’s hallah. Like holla.” Then she “raised the roof.” What a weirdo! FYI: The proper pronunciation is “hallah,” like so, or “kallah,” like so.

America’s Test Kitchen has a standard recipe for French Toast which is “crispy on the outside and soft and puffy inside, with a rich, custard-like flavor.” I do not like eggy french toast. To solve this common problem, ATK uses only egg yolks in the dipping batter. Apparently the “eggy” flavor comes primarily from the egg white, because the sulfur compounds are mostly in the whites. (This is why I LOVE ATK; I always learn something new!)

This French toast was delicious and worth the effort. I’m eager to try the Almond-Crusted French Toast version found here. Instructions are included below. Hmmm….Easter Brunch anyone? Challah!

America’s Test Kitchen French Toast (variation: Almond Crusted version)

Page 521, The Complete America’s Test Kitchen TV Show Cookbook 2001-2013

For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas’ English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.

INGREDIENTS

8 large slices good-quality challah or hearty white sandwich bread (see note above)
1-1/2 cups whole milk, warmed (see note above, I used 2%)
3 large egg yolks
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted, plus 2 tablespoons for cooking
1/4 teaspoon table salt
1 tablespoon vanilla extract
Maple syrup

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
Whisk warmed milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter.
Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet, and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

For Almond Encrusted French Toast (Published on January 1, 2009. From Cook’s Illustrated.)

1/2 cup slivered almonds
1 tablespoon light brown sugar
1 tablespoon Triple Sec
1 teaspoon grated orange zest

Begin by processing ½ cup slivered almonds and 1 tablespoon light brown sugar in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about ½ cup crumbs). In step 2, add Triple Sec, and orange zest to the milk mixture. In step 3, sprinkle 1 tablespoon nut mixture over one side of each slice of soaked bread. Cook as directed in step 4, cooking nut-mixture side first.

Filed under: Brunch

Frosted Sugar Cookies with a Hint of Lemon

krausnickitchen — Thu, 14 Mar 2013 08:21:34 +0000

These Frosted Sugar Cookies go way back, a family favorite from my husband’s childhood. They are soft on the inside, with a hint of lemon throughout. They are perfect for any time of year, simply use seasonal sprinkles and colors.

This batch is for class tomorrow. Happy Birthday to my Cupcake and Little Monkey! Where did the time go?

Yes, I’ll read you another book.

Recipe Notes: The batter is mixed differently than most cookies. The butter is cut into the flour, instead of creaming the butter and sugar together to start. Don’t skip the pure lemon extract, it sets this cookie apart from other sugar varieties. (I’ve tried lemon zest, but it’s just not the same.) The original recipe calls for vanilla in the frosting, but I add lemon extract instead. See recipe for details.

Frosted Lemon Sugar Cookies

3 cups flour
½ tsp baking soda
½ tsp baking powder
1 cup butter or margarine
2 eggs
1 cup sugar
1 tsp lemon extract

In a mixing bowl sift together flour, baking soda and baking powder. Cut butter in slices and put in bowl. On low speed of mixer, mix in butter until mixture resembles cornmeal. (I do this by hand using a pastry cutter). In small mixing bowl beat eggs; add sugar and lemon extract and beat thoroughly. Blend egg mixture into flour-butter mixture until incorporated. Separate in half, roll into balls and cover. Chill dough.

On lightly floured surface roll dough to 1/4″ thickness; cut with floured cookie cutters. Place cookies on ungreased baking sheet. Bake in preheated 375º oven for 7-9 minutes. Remove immediately to wire rack to cool. (Do NOT over bake to ensure a soft cookie.) Decorate with frosting and sprinkles once cooled.

Frosting

¼ cup butter or margarine
2 cups powdered sugar
1 tsp milk
1/2 tsp pure lemon extract (or substitute 1 tsp vanilla extract)
2 tbsp hot water

Combing margarine, sugar, extract, and milk and then slowly add water until you reach desired consistency.

Filed under: Cookies & Bars

Cinnamon Buns using “Five Minutes a Day” Brioche

krausnickitchen — Sat, 23 Feb 2013 20:20:00 +0000

After years of searching for the cinnamon buns recipe and I’ve finally found it.

This is not a drill!

It’s a Brioche dough (i.e. a highly-enriched sweet bread, which using butter and eggs to produce a tender and flaky crust). Better yet, it’s a “Five Minutes A Day” bread. I’ve professed my love for Bread in Five Minutes before. It’s a dough mixed in a 5-quart lidded container, and requires no kneading. It rises for two hours at room temperature and can be baked immediately as artisan peasant loaves, pizza, naan, and, yes, cinnamon buns or the dough can be refrigerated for days, and used as needed. Brilliant! For more info, click here.

The rolls are then topped with the “Like-Cinnabon Frosting,” which I posted recently.

Brioche dough (makes about four 1-pound loaves)

For the original Brioche Dough Recipe, click here.

1-1/2 cups lukewarm water
1 tablespoon granulated yeast (1 packet)
1 to 1-1/2 tablespoons kosher salt
8 large eggs, lightly beaten
1/2 cup honey
1-1/2 cups (3 sticks) unsalted butter, melted
7-1/2 cups unbleached all-purpose flour

Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour, using a spoon until the flour is incorporated.

Cover (not airtight), and allow to sit at room temperature for about two hours.

The dough can be stored in the refrigerator for up to 5 days. After that you can freeze the dough.

Once the dough is ready, you can proceed with a 1-pound loaf for 4 cinnamon rolls. Or if you’re baking for a crowd, double or triple, as needed. I recommend refrigerating the dough, I find it easier to handle.

Brioche Cinnamon Buns (for 4 rolls)

For the original recipe including helpful pictures, click here.

1 pound Brioche dough
3 tablespoons sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon orange zest (optional)
2 tablespoon butter, melted

Here is the secret to getting the right texture for the buns. You need to fold the dough over a few times and get that gluten all linked up and excited. This happens naturally with the master recipe, but all the butter in the brioche can stand in the way, so we need to give it a little help. Just 3 or 4 turns will do the trick, an extra 30 seconds of work will make all the difference.

Now that we have the gluten all excited and bunched up we need to give it a rest or it will be impossible to roll out. This may take 15-20 minutes. If your kitchen is warmer, it may go faster.

Once the dough is ready, roll it to 1/4-inch thick rectangle.

Brush the melted butter onto the entire surface.

In a small bowl mix together the sugars, cinnamon and zest. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar.

Roll the dough up, starting at the short end.

Cut the log into 4 equal pieces.

Set the buns on a parchment lined sheet pan or in a buttered baking dish. Give them about 1-1/2 to 2-inches between them. It is ok if they rise together in the oven.

Loosely cover the buns and let them rest between 1-1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.

Preheat the oven to 350°F and place the rack in the middle of the oven.

Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger.

While it’s baking, prepare the frosting:

CREAM CHEESE FROSTING (LIKE CINNABON)

8 oz cream cheese
1 cup unsalted butter (or margarine)
3-1/2 cups powdered sugar
2 tsp vanilla (preferably Alcohol Free)
1/4 tsp lemon flavor (preferably Alcohol Free)

Remove the cream cheese and butter from the refrigerator and place it into the mixing bowl. Leave it for about half an hour.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use the “slow mixing” speed on your machine or setting #2 on a KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a “medium fast whipping” speed on your machine or setting #6 on a KitchenAid Mixer.

Add 1 cup of the powdered sugar at a time, and mix for 1 minute using the Stainless Steel Whip on low. After adding all of the sugar, mix for an extra minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip medium.

Frost the cooled baked goods.

Filed under: Breads, Brunch, No Knead

Chocolate Mint Dreams by Taste of Home

krausnickitchen — Sat, 22 Dec 2012 04:58:15 +0000

Our new favorite to Christmastime cookie (by Taste of Home). It’s a sandy chocolate cookie, with a minty icing and a drizzle of chocolate. What else can I say?

Chocolate Mint Dreams

Ingredients

3/4 cup butter, softened
1/2 cup confectioners’ sugar
2 ounces unsweetened chocolate, melted and cooled
1/4 teaspoon peppermint extract
1-1/2 cups all-purpose flour
1 cup miniature semisweet chocolate chips

ICING:

2 tablespoons butter, softened
1 cup confectioners’ sugar
1/4 teaspoon peppermint extract
1 to 2 drops green food coloring
1 to 2 tablespoons milk

DRIZZLE:

1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Directions

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in cooled chocolate and extract. Gradually add flour and mix well. Stir in chocolate chips. (Dough will be soft.)
Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until firm. Cool for 2 minutes before removing to wire racks to cool completely.
Meanwhile, combine icing ingredients: the butter, confectioners’ sugar, extract, food coloring and enough milk to achieve desired consistency; spread over cooled cookies. Let set. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: 4 dozen.

Filed under: Cookies & Bars, Dessert

Salted Caramel Corn

krausnickitchen — Wed, 19 Dec 2012 21:41:47 +0000

This year, my husband and I were both separately “suckered” into buying some Boy Scout popcorn, not knowing of the other’s purchase. (I couldn’t help it, the Scout came to the door and he had a lisp. “Of course, I’ll thupport the Boy Thcouth,” I thought. It was just too cute.) So, we have lots of high-quality popcorn.

What to do with all of it?

Well, one of my favorite taste trends is salted caramel anything, like the salted caramel mocha at Starbucks. I’ve even tried salted caramel ice cream. It’s such an awakening–the sweet and salty mix. I wanted to incorporate that into classic caramel corn.

This Karo® version of caramel corn can be made regular caramel corn or you can try my bigger-batch salted caramel corn version below. I used salted, instead of unsalted butter, increased the salt to 2 teaspoons, and sprinkled the caramel-coated corn with kosher salt before baking. The result is a sweet and salty snack fit for a crowd.

Merry Christmas!

Salted Caramel Corn

Ingredients

Cooking Spray
6 quarts popped popcorn (picked over to remove un-popped kernels)
1-1/2 cups brown sugar
3/4 cup Karo® Light OR Dark Corn Syrup
3/4 cup (1-1/2 sticks) salted butter
2 teaspoons salt
1 teaspoon baking soda
2 teaspoons pure vanilla extract
Kosher salt for sprinkling

Instructions

Spray a large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250°F oven while preparing caramel.

Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.

Boil for 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla.

Pour syrup mixture over warm popcorn, stirring to coat evenly.

Bake for 45 minutes, stirring every 10-15 minutes. Remove from oven and spread on foil that has been sprayed with cooking spray.

Cool; break apart. Store in tightly covered container.

Filed under: Snacks

Happy Thanksgiving! Orange Cranberry Delight

krausnickitchen — Wed, 21 Nov 2012 21:31:32 +0000

I’d like to share one of our favorite appetizers. It’s a cream-cheese based spread laced with orange, cranberry and toasted pecans. Serve with a sweet cracker or Nilla Wafers. Here, I served it with Wheat Thins Stix in Honey Wheat.

Happy Thanksgiving to all! Hope you have a delightful time around the table.

Orange Cranberry Delight

From Sarah D.

1 cup finely chopped pecans (I toasted them)
1 package (8 oz.) cream cheese, softened (I used 1/3 fat)
2 tablespoons orange juice concentrate
1/8 teaspoon cinnamon
1 tablespoon sugar
1 zest of one orange
¼ cup finely chopped dry cranberries, plus more for garnish

Set out cream cheese to soften. Meanwhile, toast the pecans on the stove top in a pan with no added oils, over medium heat, stirring constantly, until golden. Set aside to cool.

In an electric mixer bowl combine the cream cheese, juice, cinnamon, and sugar on medium speed until smooth. Fold in orange zest, pecans, and cranberries. Refrigerate. Garnish with a slice of cranberry or pecans or zest of orange. Serve with sweet crackers (like honey wheat flavor) or Nilla Wafers.

Filed under: Dips & Appetizers

Pumpkin Bars with (like Cinnabon) Cream Cheese Frosting

krausnickitchen — Fri, 09 Nov 2012 06:08:34 +0000

What’s new in the KrausnicKitchen? Well, we just put our house on the market. It is such an exciting time, but preparing our house for sale has occupied much of our time and energy. I hope to be in full “cooking” mode in January when we move into our new kitchen, I mean, house.

Here is a recipe that I managed to crank out before the crazy remodel. It’s a lovely pumpkin bar topped with the lightest, fluffiest “like-Cinnabon” cream cheese frosting that melts in your mouth (from Sweetapolita).

The original frosting recipe was very detailed, and even references the beater RPMs, which is way too advanced for me. I was wondering, how one measures the RPMs of a mixer, if there is no visible speedometer and if the instruction manual is long gone. I probably should just Google it. I digress, click the link to read the full frosting instructions or just use the streamlined instructions below.

So, does anyone want to buy a house?

Pumpkin Bars with Cinnabon Cream Cheese Frosting

Ingredients

4 eggs
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

Cream Cheese Frosting (Like Cinnabon)

8 oz cream cheese
1 cup butter (or margarine)
3-1/2 cups powdered sugar
2 tsp vanilla (preferably Alcohol Free)
1/4 tsp lemon flavor (preferably Alcohol Free)

Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour.

Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use the “slow mixing” speed on your machine or setting #2 on a KitchenAid Mixer.

Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a “medium fast whipping” speed on your machine or setting #6 on a KitchenAid Mixer.

Add 1 cup of the powdered sugar at a time, and mix for 1 minute using the Stainless Steel Whip on low. After adding all of the sugar, mix for an extra minute.

Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip medium.

Frost the cooled baked goods.

Filed under: Cookies & Bars, Dessert

Pork-and-Chive or Turkey-and-Scallion Pot Stickers

krausnickitchen — Mon, 27 Aug 2012 17:50:19 +0000

Yesterday, I was shocked to find out that our first born has a loose baby tooth and a permanent tooth peeking through! What a shock! First Kindergarten begins and now this?

To celebrate this bittersweet moment, I cooked her favorite meal: Pot Stickers.

These are modified from Martha Stewart’s Pork-and-Chive Pot Stickers with Soy-Ginger dipping sauce. I usually substitute ground turkey. Also, you can substitute green onions for chives.

I’ve made these several times, but I wanted to record my finalized big-batch version, which yields 60 Pot Stickers. I cook thirty and save thirty by freezing the raw dumplings on a baking sheet and then transferring them to freezer bags, where they keep for up to 3 months. There is no need to thaw them, simply cook them straight from the freezer.

If I could ever find real Pot Sticker wrappers, which are circular, I would follow these instructions. Instead, I fold them like regular triangles by creasing the square diagonally. Also, following my mother’s method, I use a cornstarch and water mixture (mix 2 tablespoons each) on the seam for a solid seal on the dumpling’s edge. Like so…

Turkey-and-Scallion Pot Stickers

Ingredients

1 pound ground turkey (or pork)
1/4 cup minced scallions (or chives)
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced peeled fresh ginger
1-1/2 teaspoon sesame oil
1-1/2 teaspoon cornstarch
3 tablespoons water
60 wonton wrappers
3 tablespoon vegetable oil
Soy-Ginger Dipping Sauce (See below, 1 batch per 30 Pot Stickers)

Directions

In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water.
Place a heaping teaspoon of pork mixture in center of a wonton wrapper. Lightly wet edge of wrapper, fold over, and press to seal. Repeat to form remaining dumplings.
In several batches, cook dumplings in a large pot of boiling water until cooked through, 4 minutes; transfer to a plate with a slotted spoon. In a large nonstick pan, heat vegetable oil over medium-high. In several batches, cook until browned, about 1 1/2 minutes per side. Serve with dipping sauce.

Soy-Ginger Dipping Sauce

Ingredients

1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons sugar
1/4 teaspoon sesame oil

Directions

In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

Filed under: Dinner Tonight, Dips & Appetizers, Pork

Second Annual Cherry Jam

krausnickitchen — Thu, 26 Jul 2012 01:17:01 +0000

For the second year, our local grocer offered 11-pound cherry flats for around $1 per pound. This year, I bought 22 pounds, knowing that I could use my recently acquired canning equipment (thanks mom) to preserve the fruit.

Whew! It was a bit overwhelming. I was buried in pits, covered in splatters, and I have a repetitive wrist-motion injury, which is healing. Through it all, I’m glad to report that we have enough jam to last for some time.

Before I get on to the recipes, I’d like to make some notes that I wish I’d had at the beginning of this adventure. I’m sure I’ll refer to it for the Third Annual Cherry Extravaganza. Did I mention that I love canning?

Top Five Tips:

#1 - Research first. I recommend researching canning before starting. (Believe me, I learned my lesson). Here are some great sites (with pictures) explaining “how-to” can:

Watch this “Getting Started with Ball Canning” video first. Then, visit the Ball Canning “Getting Started” pages here.
I also found SimplyCanning.com, which had many, many recipes and a step-by-step list of the process. Notably, she also covers dehydrating and freezing.

#2 - Recruit help. It’s amazing how clunky canning can be the first time. It is true that piping hot jars, lids, and boiling fruit puree spells disaster with only two hands. So either grow an extra set or ask another to help you.

#3 - Split the work. Two kitchens, two cooks = double the product! My BFF foodie friend and I chose to make different jams and swap a few jars of each. It’s decided–more variety with less work is the way to go! (Oh, and thanks friend for reminding me about cherry sale so that I didn’t miss it!)

#4 – Save the pits! Again, another brilliant suggestion from said BFF. You can make a jelly from the pits! Here’s how: In a stock pot, cover the pits with a little more than 4 cups of water. Boil until the water looks like juice, then strain. Measure out 4 cups juice in a stock pot. Add about 5-1/2 cups of sugar and 1 envelope of pectin. Boil until it thickens on the spoon slightly. Skim off any foam. Can and process (see above canning sites for directions on processing).

#5 – Savor the fresh cherries. Eat cherries while you go, and try some other cherry recipes. I recommend this Cherry Cobbler. (I added 1/2 tsp almond extract to the cherries.) Or try one of Martha’s other Cherry recipes here.

Cherry Lime Jam

Modified from SimplyCanning.com. (See note in the original recipe–do not double.)

Ingredients

Cherries – enough to chop and make 1 quart
4-1/2 cups sugar
1/4 cup lime juice
1 envelope powdered pectin
Start by preparing jars,and get water in your canner heating.

Instructions

Wash and pit cherries. Chop cherries, preferably using a food processor or food chopper.
In a stock pot, add lime juice and pectin to chopped cherries and bring to a full boil, stirring constantly.
Add sugar and return to a full boil. Boil 2 minutes, stirring constantly.
Remove from heat. If you have developed foam (which is likely) skim off as much as you can.
Fill hot jars with hot jam leaving 1/4 inch head space.
Pack and process according to water bath canning instructions

Cherry Almond Jam

Modified from A Taste of Home.

Ingredients

8 cups pitted cherries, (4 pounds, pureed)
1-1/2 cups water
7 cups sugar
6 ounces powdered fruit pectin
1-1/2 teaspoons almond extract

Directions

In a stock pot, bring the cherries and water to a boil; boil for 15 minutes.
Add sugar and bring to a full rolling boil, stirring constantly. Boil for 4 minutes. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; stir in extract. Skim off foam.
Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process 10 minutes in a boiling-water canner. Yield: 11 half-pints.

Black Cherry Espresso Jam

From Ball Canning. Makes about five (8-oz.) half pints. This freezer jam made with Instant Pectin, cherries and a bit of coffee provides a flavor you’ll want to wake up to.

Ingredients

1-1/2 cups sugar
5 Tbsp Instant Pectin
1-1/2 tsp instant coffee granules
1 Tbsp water
3 cups pitted, finely chopped black cherries
1 tsp fresh lemon juice
5 Plastic (8 oz) Freezer Jars

Directions

1.) STIR sugar and instant pectin in a bowl until well blended.
2.) COMBINE cherries and lemon juice in a large bowl. Set aside.
3.) COMBINE coffee granules and water in a cup, stirring until dissolved. Stir into cherry and lemon juice mixture. Add to pectin mixture. Stir 3 minutes.
4.) LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

Filed under: Canning, Dessert, Fruit