Saturday, June 30, 2012

Chocolate Angel Pie

  • Ellen, Ama B, and I, all, used to make this pie. I lost the recipe, but, thank goodness, Ellen found her copy. This pie is scrumptious!

  • 2 egg whites
  •  tsp. cream of tartar
  •  tsp. salt
  • ½ cup sugar
  • ½ cup pecans, chopped
  • ½ tsp. vanilla
  • 1 pkg bakers sweet chocolate
  • 3 Tablespoons water
  • 1 tsp. vanilla
  • 1 cup heavy cream, whipped
Servings/Yield: Servings: 8 servings

Make pie shell: beat egg whites with salt and cream of tartar until foamy, add sugar gradually, beating until very stiff peaks hold. Fold in nuts and vanilla and spread into a greased 8 inch pie pan. Bake in slow oven 300 degrees for 50-55 min. Cool
Filling: Melt Chocolate in water over low heat stirring constantly, cook until thickened. Add vanilla, then fold in whipped cream. Pile in the meringue shell and chill 2 hours.

If desired, top with more whipped cream and chocolate curls.

Friday, June 29, 2012

Easy Chocolate tarts

This was an experiment, using the shortbread pastry shells from the supermarket. (At Krogers, they are next to the graham cracker crumbs in the baking aisle) Everybody loved these and they looked really beautiful.

Shortbread pastry tartlet shells
1/4 bag of mini marshmallows (about 2 cups before they're melted)
3 oz dark chocolate
1/2 -1 tsp instant espresso powder
1/2 container heavy whipping cream (1 tbl heavy cream + remaining cream,beaten)

Slices of strawberries or raspberries to garnish

Place bowl and beaters for whipped cream in freezer.

In the microwave, melt the chocolate on power 6-7 for 2 minutes, then add marshmallows and cream.  Return to microwave and cook on power 6-7 for 1 minute, stir and continue cooking until all is nicely melted.
Let cool to room temperature. Beat heavy cream in cold bowl until medium stiff peaks form. Fold into chocolate mixture, and spoon into pastry shells. Garnish with fruit.

Friday, June 15, 2012

Chicken Canzanese

This recipe is from Cook's Country, and it's fantastic!
1 tablespoon olive oil ( divided use)
2 ounces proscuitto, 1 thick slice, cubed
4 garlic cloves, sliced thin lengthwise
8 chicken thighs ( bone-in)
salt and pepper
2 teaspoons flour
2 cups dry white wine
1 cup chicken broth ( low-sodium)
1 sprig fresh rosemary ( 4 inch)
1/2-3/4 teaspoon dried sage
2 bay leaves
1/4-1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
2 tablespoons butter, unsalted

Preheat oven 325°F Remove leaves from rosemary and mince. Keep both leaves and stem. Heat 1 teaspoon olive oil in 12 inch ovensafe skillet over medium heat until oil is shimmering. Add prosciutto and cook until just starting to brown, about 2-3 minutes. Add garlic slices and cook, stirring until garlic is golden brown. Do not burn. Remove prosciutto and garlic using slotted spoon and keep for later.

In the same pan, increase the heat to medium high and add 2 tsp olive oil and heat until just smoking. Pat chicken dry with paper towel and sprinkle both sides with generous amount of pepper and bit of salt. Add chicken skin side down and cook without moving until nicely browned, about 6-8 minutes. Turn chicken and and brown on second side for about 5 minutes longer. Transfer chicken to plate.

 Remove all but 2 T fat from pan. Sprinkle flour over fat and cook, stirring for about 1 minute and slowly add wine and chicken broth. Bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits and cook until liquid is slightly reduced, about 3 minutes. Stir in rosemary stem, sage, bay leaves, red pepper flakes and reserved pancetta-garlic mixture. Nestle chicken into liquid skin side up. Skin should be above the surface of liquid to keep it crisp at all times and bake, uncovered, until meat offers no resistance when poked with fork, about 1 hour. Check chicken after 15 minutes in the oven; broth should be barely bubbling and if bubbling too much, reduce oven temperature to 300 degrees F. Using tongs, transfer chicken to serving platter and tent with foil to keep warm. Remove and discard rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to about 1 1/2 to 1 1/4 C, about 2 to 4 minutes. Turn off heat and stir in rosemary leaves, lemon juice and butter. Taste for salt and pepper. Pour sauce around chicken and serve.

Thursday, June 14, 2012

Easy Lemon Tartlets

I made these for my book club, and they were a hit.  Super easy! If you can't find the tart shells, you could substitute frozen phyllo shells.

1 pkg Kroger's Private Selection shortbread tart shells (I think that I found them in the baking aisle.)
1/2 jar Dickensons Lemon Curd (in the baking aisle)
4 oz cream cheese or whipped cream
fresh blueberries, raspberries or blackberries

If using cream cheese, whip softened cream cheese with a fork, add the lemon curd, and mix well.  For whipped cream, simply fold the cream into the lemon curd. Spoon the mixture into the tart shells, top with the blueberries, and refrigerate.

I made them about 3 hours ahead, and they seemed to keep perfectly.