Author: laurielufkin

I have a cooking show called Inspired Cooking!

Festive Cranberry Orange Cheesecake with a Pecan Chocolate Crust

Posted on by laurielufkin

So a couple of weeks ago, a cookbook came in the mail.  Thought it was strange because I didn’t order it. Enclosed was a note from the publisher saying that because they used one of my recipes in their cookbook they wanted to give me a copy.  I was thrilled!  This is the first recipe that has been published in a hardcover book.  I have had quite a few recipes in magazines–some of which I really should share with you soon–but this is the first cookbook.  The photo of the finished cheesecake from the book is underneath the recipe.

This is the book, Taste of Home Christmas 2009 and my recipe is on page 163.

I hope no one will think I am rushing things here but I am going to start giving you some holiday recipes for Thanksgiving and Christmas.  I know, I know, it’s not even Halloween yet but my mind is already working on holiday stuff.

*ps–for those of you wondering when a new Inspired Cooking episodes are going to air, we are taping a new show tomorrow and it should air next week.

Crust:

1 cup pecans, lightly toasted

2/3 cup chocolate wafer cookie crumbs

3 tablespoons brown sugar

1 stick salted butter, melted

Filling:

1 16 oz can whole berry cranberry sauce

1/2 cup orange flavored dried cranberries

2 tablespoons cold water

2 (8-ounce) packages cream cheese, room temperature

2 (8-ounce) containers mascarpone cheese, room temperature

1 1/4 cups sugar

1 tablespoon cornstarch

2 teaspoons orange juice

1 teaspoon orange extract

4 large eggs, room temperature

12 tablespoons store bought gourmet dark chocolate sauce

Mint sprigs for plate

Preheat oven to 325 degrees F. Wrap a 9-inch non stick spring form pan with a few layers of heavy aluminum foil.

In a the bowl of a food processor, process the toasted pecans, cookie crumbs, brown sugar and melted butter until crumbs form. Press the crust into the bottom of the prepared pan and bake for 18 minutes.

Rinse the bowl and process the cranberry sauce, water and dried cranberries until smooth.

Using an electric mixer, beat the cream cheese, mascarpone cheese and sugar in a large bowl until smooth. Stop occasionally to scrape down sides of bowl. Stir the cornstarch into the orange juice and pour mixture, along with orange extract, into the cheese mixture. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour half of the cheese mixture over the chocolate crust. Spoon 1/2 of the cranberry mixture over the batter. Swirl into cheese batter with a knife. Top with remaining batter. Spoon remaining cranberry mixture over cheese mixture and swirl again.

Place the foil wrapped cheesecake in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan.

Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.

Move cheesecake to a cooling rack to cool completely and run knife around edges of the pan to loosen cake. Cut into 12 slices and garnish with 1 tablespoon chocolate sauce and one mint sprig. Enjoy!

So Lily and I didn’t win the Parent-Child Cookie Contest at the Topsfield Fair…………but these are darn good!

Posted on by laurielufkin

We really did try!  Here is the cookie recipe that I gave you a couple of weeks ago but with a filling added to make it a sandwich cookie!  They are so good but didn’t bring home a ribbon.  Oh well….Like I tell Lily, you win some, you lose more but you will never win if you don’t try!  I hope you enjoy these and please let me know what you think.

This was our presentation plate for the judges:

Fruity Fall Flavors Cinnamon Sandwich Cookies

For the filling:

4 tablespoons cinnamon chips
½ teaspoon vegetable shortening
4 oz cream cheese, at room temperature
3 tablespoons dulce de leche*

In a small microwave safe bowl, combine chips and shortening.  Microwave on high power for one minute and stir until smooth.  In a medium bowl beat together cream cheese and dulce de leche until blended.  Beat in melted cinnamon chips until smooth.  Refrigerate until ready to use.

For the cookies:

1 cup all purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon freshly grated nutmeg
7 tablespoons salted butter, at room temperature
7 tablespoons butter flavored shortening (you can use all butter but the cookies will be flatter and that’s 0k)
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup sweetened dried cranberries
½ cup dried apples, diced
2/3 cup cinnamon chips**
2 ½ cups old fashioned oats

Preheat oven to 350 degrees.  Line 4 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg and set aside.

In another bowl, beat together butter, shortening and brown sugar until light and fluffy.  Beat in egg and vanilla extract until well combined.  With mixer running on low speed, slowly incorporate flour mixture.  Mix in cranberries, apples, cinnamon chips and oats and beat again until just combined.

Scoop by rounded tablespoonfuls (use a tiny ice cream scoop if you have one so they call come out round and the same size and cook at the same time) on to prepared baking sheet, 12 to a sheet. Bake for 9 minutes cookies are slightly browned on the bottom.   Remove from oven and allow to cool on parchment.

To assemble, spread two teaspoons prepared filling on the bottom side of one cookie.  Top with another cookie, bottom side down.  Repeat with remaining cookies and enjoy!

*this can be found in a small can in the international food section with the other milk products, it is made by Nestle and is called “La Lechera.”  Look at the photo below.  The cans on the left side are sweetened condensed milk, the cans on the right side are what you want.  It is a very thick brown caramel in a can about the size of sweetened condensed milk.  I found it in the new Market Basket in Gloucester in the section with the Goya foods.   This is what it looks like:

**They still don’t have these in at the new Market Basket–ask the manager to get them next time you are there–if we all keep asking, I bet they will stock them.  In a pinch, you can use butterscotch chips and add some cinnamon, about a teaspoon, to the dry ingredients

Winning Recipe from the Seafood Throwdown from September–finally!

Posted on by laurielufkin

Due to some crazy circumstances in my life the episode about the Seafood Throwdown from September is finally airing tonight!  Inspired Cooking airs on Channel 12, Cape Ann TV, on Tuesday evenings at 8:30, Friday afternoons at 4:30 and Sunday mornings at 11:30–I hope you will tune in!  Here are the recipes for all of the components of the winning dish.

Panko Crusted Haddock with Gremolata

For the fish:

2 c. panko crumbs

1 lemon, zested and juiced, zest finely chopped

2 tablespoons parsley, finely chopped

3/4 teaspoon garlic powder (for the throw down I used fresh garlic, very finely chopped)

11/2 teaspoon kosher salt

1 teaspoon freshly ground pepper

1 large egg

1/2 cup milk or light cream

2 tablespoons butter

2 tablespoons olive oil

1 pound skinless haddock or cod filet, cut into 3 pieces

In a medium bowl, whisk together crumbs, zest, juice, parsley, garlic powder. Season with salt and pepper. Pour in to a shallow dish, such as a pie plate and set aside.

In another shallow dish, whisk together egg and milk. Season with salt and pepper if desired.

In a large saute pan over medium high heat, combine butter and oil. Dip fish into the egg mixture to cover completely and then press in to crumb mixture. Turn fish over and repeat. Press crumbs into fish if necessary. When butter and oil is melted and hot, cook fish about 5 minutes until crumbs are browned and fish is partially cooked. Flip over and cook second side for an additional 3-4 minutes until cooked through. Cooking times vary with thickness of fish. Remove to serving plate and top with a drizzle of gremolata.

For the gremolata:

3 tablespoons finely chopped parsley

1 teaspoon minced garlic

1 teaspoon grated lemon zest, finely chopped

Olive oil (traditional gremolata has no olive oil but I wanted it a little looser)

Salt & pepper to taste

Combine parsley, garlic and lemon zest in a small bowl and add just enough olive oil to make the mixture liquid enough to drizzle on the fish. Season with salt and pepper to taste. This can be doubled or tripled as needed.

Grilled Vegetable Napoleon with Goat Cheese

1 ear corn, silk removed husk left on

1 tablespoon softened butter

Salt and pepper to taste

2 oz crumbled goat cheese

3 springs rosemary, leaves stripped from stem to within 2″ from the top, leaves finely chopped, stems reserved

1 teaspoon finely chopped garlic

1/2 cup olive oil

3 tablespoons balsamic vinegar

1 whole eggplant (about 4″ in diameter), sliced in 1/2″ in slices

1 whole summer squash or zucchini, sliced in 1/2″ slices

2-4″ diameter tomatoes, in 1/4″ slices

Preheat outdoor grill or indoor grill pan to medium high heat. Pull back husks of corn and rub kernels with butter. Season with salt and pepper. Pull husks back up over kernels and tie top with one of the husks to from a covering over the kernels. Grill corn for 10-15 minutes, turning frequently. Remove from grill and allow to cool. Using a sharp knife, cut kernels from ear and set aside to cool completely. When cool, combine with goat cheese and season with salt and pepper to taste.

In the meantime, prepare the marinade for the vegetables. In a large bowl, combine chopped rosemary, olive oil, balsamic vinegar and season with salt and pepper. Toss eggplant and summer squash with dressing and grill on preheated grill or grill pan about 5 minutes per side until softened. Remove from heat and set aside. On the serving plate, build your napoleons. Layer grilled vegetables and then one slice tomato, and repeat. Trim the reserved rosemary stems to the height of the napoleon and insert into the center of the stack. Sprinkle the stack with the corn and goat cheese combination and enjoy!

Sauteed Swiss Chard

2-3 tablespoon olive oil

1 tablespoon garlic, finely chopped

1 tablespoon shallots, finely chopped (for the throw down we used small Walla Walla onions because there were no shallots available)

1 bunch Swiss chard, chopped into 2″ pieces, stems set aside.

Salt & Pepper to taste

In a large saute pan over medium heat, combine olive oil, garlic and shallots. Cook until translucent, about 4-5 minutes.. Add the stems to the pan, toss in the oil and cook for about 5 minutes until slightly softened. Add chopped leaves and cover until wilted, about 4-6 minutes. Toss mixture again to flavor the leaves with the garlic and oil and season with salt and pepper to taste. Serve with fish and vegetable napoleons.

Autumn Harvest Cranberry Filled New England Bundt Cake

Posted on by laurielufkin

If you are feeling like you want to stretch your baking muscles this lovely fall day, try this recipe.  In 2008 I competed in NECN new’s TV Diner Bake Off and this was the winning recipe.  Other than the Topsfield Fair, this was my first head to head competition and after I won, I realized I was totally hooked on contesting!

Here’s the link to the judging portion of the show:

http://www.necn.com/tvdiner/3rd-Annual-TV-Diner-Bakeoff-cookies-and-bundt-cake/1205596656.html

This is a filled bundt cake with a glaze.  There is a lot of batter and this recipe requires a large bundt pan (like the Nordic Ware original pan) that can hold 10-15 cups of batter plus the filling.  If you have a basic tube cake pan it will work as well.   Check your pan and often times they are marked with the measurement.  If all else fails, fill a one cup measuring cup with water and see how many cups your pan holds.    Make sure to grease your pan well.  I use a canola oil baking spray and go over it twice.   As always, you can email me with any questions about the cake (or any recipe I have) before you get started.  This one is worth the effort, believe me!

Taste of New England Harvest Bundt Cake

For the Filling

8 oz cream cheese, softened
1 egg yolk
2 tablespoon cornstarch
1/4 cup Vermont maple syrup
1/4 cup brown sugar
2 tablespoons butter, softened
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons Cape Cod whole berry cranberry sauce
1/3 cup dried Cape Cod cranberries, chopped

For the Cake:

3 cups all purpose flour
2 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon nutmeg, freshly grated
3/4 teaspoon powdered ginger
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
1 cup butter, softened
4 eggs
1 cup butternut squash or pumpkin puree (canned is fine)
1 cup sour cream
1 teaspoon vanilla extract

For the Topping

1/2 cup Macintosh, Granny Smith or other tart New England apple sauce
1 cup confectioners sugar
1/4 teaspoon cinnamon
2 tablespoons apple brandy
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/4 cup New England hazelnuts, toasted and chopped ( may substitute walnuts)
1/4 cup sweetened dried Cape Cod cranberries chopped

In a medium bowl prepare the filling. Beat together cream cheese, egg, cornstarch and maple syrup.  Add brown sugar, butter, salt and cinnamon, cranberries and cranberry sauce until combined.  Refrigerate until ready to use but for at least one hour.

Preheat oven to 350 degrees. Heavily grease a 12 cup Bundt pan and set aside.

In another bowl sift together flour, baking soda, cinnamon, nutmeg, ginger and salt and set aside.

In a large bowl beat granulated sugar, brown sugar and butter until light and fluffy. With mixer running, add eggs one at time and mix until blended. Beat in squash, sour cream and vanilla until well combined. Beat in the flour mixture until just combined.

Spoon one third of the batter into the pan. Spoon filling in a circle on top of batter but do not allow filling to touch the edge of the pan (a tiny ice cream scoop is perfect for this). Top with remaining batter.

Bake for 55-65 minutes until golden brown and cake tester comes out clean.

Remove from oven and place on cooling rack for 15 minutes. Turn out on to serving plate to cool completely.

Before serving, make the glaze.  Whisk together apple sauce, confectioners sugar, cinnamon, brandy, heavy cream and vanilla extract in a small bowl. Drizzle glaze over cake and sprinkle with hazelnuts and cranberries. Enjoy!

Another Apple Pie Alternative–Pastry Wrapped Cinnamon Baked Apples

Posted on by laurielufkin

Pastry Wrapped Apples

If you have an over abundance of apples from a trip to a local orchard or a good deal at the grocery store or farmstand, try these!  Not too many ingredients, easy to make and the kids will have fun making them too!  Took this photo before I put the toppings on (must have lost my mind for a second) but they are excellent and big enough to share.  Go crazy and put a little ice cream on them too!

Pastry Wrapped Baked Cinnamon Apples

2 teaspoons cinnamon
3 tablespoons granulated sugar
4 medium Cortland or other baking apples (about 3” diameter), peeled and cored
½ cup cinnamon flavored baking chips
2 tablespoons softened butter
1-15-oz. box refrigerated pie crust
2 tablespoons milk
½ cup caramel ice cream topping
¼ cup chopped pecans

Preheat oven to 350 degrees.   Line baking sheet with parchment paper and set aside.

In a small bowl, combine cinnamon and sugar.  Sprinkle mixture over peeled apples.

Cut both rolled pie crusts in half to make four portions.  On a lightly floured surface, roll each portion into a 9 to 10 inch circle and place on prepared baking sheet.  Place 1 tablespoon of cinnamon chips in center of dough and seat apple on top of chips.

Pour one tablespoon of the remaining chips into the center of each apple.  Press ½ tablespoon butter into chips.  Gather crust up around apples and pinch together at the top to seal.   Gently press any loose crust on to the apple.   Brush lightly with milk.

Bake apples in preheated oven for 45-50 minutes until apple is softened and crust is golden brown.

Remove apples from oven.  Drizzle with caramel topping.  Sprinkle with nuts and serve immediately.  Enjoy!

Fantastic Fall Flavors….all in one cookie!

Posted on by laurielufkin

Fall Fruit Oatmeal Cookies

1 cup all purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 teaspoon freshly grated nutmeg
7 tablespoons salted butter, at room temperature
7 tablespoons butter flavored shortening
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup sweetened dried cranberries
½ cup dried apples, diced*
2/3 cup cinnamon chips**
2 ½ cups old fashioned oats

Preheat oven to 350 degrees.  Line 4 baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg and set aside.

In another bowl, beat together butter, shortening and brown sugar until light and fluffy.  Beat in egg and vanilla extract until well combined.  With mixer running on low speed, slowly incorporate flour mixture.  Mix in cranberries, apples, cinnamon chips and oats and beat again until just combined.

Scoop by rounded tablespoonful on to prepared baking sheet, 12 to a sheet. Bake for 9 minutes cookies are slightly browned on the bottom.   Remove from oven and allow to cool on parchment.

Makes approximately 48 cookies

*you can substitute any other dried fruit you wish, just make sure it does not have additional sugar added

**I have asked the mgr. at the new Market Basket to get these–they are made by Hershey’s) you can omit the chips all together if you wish and increase the fruit.  You could also add 1 tsp of cinnamon to the dry mixture instead.  Or, you can substitute another type of chip if you wish and still add the cinnamon

Overloaded with Apples but don’t feel like making a pie? Try this!

Posted on by laurielufkin

This recipe is the my original creation from the 2008 Hood Holiday Recipe contest–it was the Grand Prize winner so I thought I would share it with you.   This recipe goes together fairly quickly, is delicious and can feed 10-12 people easily.  The dessert separates in to two layers,  moist cakey top and a pudding like custardy bottom in the oven–Use up your apples in a different way.

Have not made this one on the show yet but I probably should!

The store bought eggnog should be on store shelves shortly but if you want to make it right away, sweeten some heavy cream with sugar and nutmeg and it should work out just fine.   Or what the heck, make a batch of eggnog to practice for the holidays!

FESTIVE EGGNOG APPLE PUDDING CAKE

4 cups apples, cored, peeled and diced
1 tablespoon lemon juice
1 1/2 teaspoons cinnamon
2 cups all purpose flour
4 teaspoon baking powder
1 teaspoon salt
2 teaspoons freshly ground nutmeg, divided
1 1/4 cups brown sugar
2 1/2 cups store bought eggnog, divided
2 large eggs
1 stick butter, melted
2 teaspoons vanilla extract
1 1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
Vanilla bean ice cream, if desired
whipped cream, if desired

Preheat the oven to 350 degrees.

Butter a 9-inch round casserole dish. In a small bowl, toss apples, lemon juice, and cinnamon until coated and put into bottom of casserole dish. Set aside.

In another bowl, whisk together flour, baking powder, salt, 1 1/2 teaspoons nutmeg, and brown sugar. Stir in by hand 1 cup eggnog, eggs, vanilla extract, and melted butter until combined. Spread batter over apples. In another bowl, combine granulated sugar and cornstarch. Pour this mixture over the batter and spread out to cover.

In a saucepan, heat remaining 1 1/2 cup eggnog and water to a boil. Slowly pour hot liquid over sugar mixture in small amounts allowing liquid to soak in a little each time. Sprinkle remaining 1/2 teaspoon nutmeg over eggnog mixture and place casserole in the oven. Bake for 55-65 minutes or until top is crisp and brown.

Serve warm with ice cream and whipped cream and enjoy!

Another Blue Ribbon Recipe-Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping

Posted on by laurielufkin

Here’s a great holiday morning recipe!  This recipe was a blue ribbon winner last year.  Enjoy!

Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping

Streusel Topping:
½ cup all purpose flour
1 teaspoon cinnamon
¼ cup brown sugar
3 tablespoons softened butter
½ cup chopped pistachios

Muffins:

1 15 oz can pumpkin puree
4 large eggs
1 vegetable oil
1/3 cup water
1 tablespoon vanilla extract

3 1/2 cups all purpose flour
2 1/2 cup granulated sugar
2 tablespoon cinnamon
1 teaspoons ground powdered ginger
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
1 cup sweetened dried cranberries

In a medium bowl, whisk together flour, cinnamon and brown sugar.  With fingers, mix in butter until mixture is crumbly.  Stir in nuts and set aside.

Prepare pans with non-stick cooking spray or cupcake liners

Preheat oven to 350 degrees.

In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.

Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.

Add dry ingredients to pumpkin mixture and beat until just combined.  Stir in dried cranberries.

Using a medium scoop, fill prepared muffins tins ¾ full.   Top each muffing with 2 tablespoons streusel topping.

Bake for 23-25 minutes until toothpick inserted in the middle of the muffin comes out clean.

Allow to cool slightly before removing from baking pan.

Makes 24 muffins

Stuffed Crust Coco-Banana Cream Pie

Posted on by laurielufkin

Here’s another Fair recipe from 2008.  I placed second in the Pillsbury Refrigerated Pie contest with this one–you better believe I have a better idea for this year!

Stuffed Crust Coco-Banana Cream Pie

For the brickle filling and crust:
½ cup sugar
5 tablespoons butter
½ cup toasted finely chopped macadamia nuts
1-15 oz  package Pillsbury Refrigerated Pie crust

Line baking sheet with aluminum foil.
In a medium saucepan, combine all ingredients.  Place over medium high heat and cook, stirring constantly until the bubbling mixture turns golden brown, about 5 minutes.  Pour onto prepared sheet and spread out thinly.  Allow to cool completely.  When cool, break into large pieces and chop coarsely in food processor.  Purchased macadamia nut brittle (brickle) may be substituted for convenience.

Preheat oven to 400 degrees F.  Place one Pillsbury Refrigerate Pie Crust into a 9” pie plate.  Pour 1 1/3 cup processed brickle crumbs into the prepared crust.  Press a layer of crumbs into sides of crust, leaving about ½ inch from the edge of the pie plate crumb free.  Spread out remaining brickle to cover the bottom of the pie crust.

Unroll second crust; place on top of filled crust and pat together gently. Seal edges of crusts together and flute. Fit a second empty pie plate on top of the filled crust and put in oven.

Bake filled crust 10 minutes. Carefully remove top pie plate and prick crust sides and bottom every inch with fork, piercing only the top crust.  Bake again uncovered about 15-18 minutes longer or until entire crust is light golden brown. Cover edge with aluminum foil if necessary while baking.  Cool completely on a wire rack before filling.

For the filling:

2 ½ cups heavy cream, divided
½ cup half and half
1 ½ cup coconut milk
¼ teaspoon coconut extract (optional)
1/3 cup cornstarch
¾ cup granulated sugar
2 large eggs plus one egg yolk, lightly beaten
1 whole vanilla bean or ½ teaspoon vanilla extract
¼ teaspoon salt
2 large bananas, thinly sliced (1/8th inch approximately)
¾ cup sweetened flaked coconut, toasted, divided
2-3 tablespoons confectioner’s sugar, to taste

In a large microwave safe bowl, whisk together 1 cup heavy cream, half and half, coconut milk, coconut extract and cornstarch.  Stir in sugar, eggs, vanilla bean or extract and salt.  Do not crush or scrape the vanilla bean.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing the cooking process to stir the custard at the end of each minute.  At minute 8, remove the vanilla bean and scrape it lightly once if using.  Continue cooking custard until thickened.  Pausing to stir custard each minute is crucial as microwave power varies widely.

Remove one cup hot custard and spread it on the bottom of the cooled pie shell.  Cover the custard with a layer of bananas.  Spread one more cup of custard on top of the layer of bananas.  Arrange another layer of bananas on top of custard.   Mix ½ cup toasted coconut with remaining custard and spread on top of bananas, reserving the remaining ¼ cup of coconut for the topping.

Cover pie with plastic wrap and refrigerate for at least 2 hours or until ready to use.

Before serving, whip the remaining heavy cream with desired amount of confectioner’s sugar and spread over pie, using a pastry bag for decorative accents if desired.  Sprinkle remaining ¼ cup of toasted coconut over whipped cream and serve.  Purchased whipped cream may be substituted for convenience.  Serves 8.  Enjoy!

It’s Topsfield Fair Time!

Posted on by laurielufkin

Since I have not posted anything new for a while due to some crazy circumstances, I thought it might be fun to share a few winning Topsfield Fair recipes from ’07 and ’08.  This recipe is responsible for the first blue ribbon I ever won.  The competition heats up again tomorrow and continues until the last day of the Fair, Columbus Day.  If you are going the Fair be sure to stop in the Coolidge Building and see if Lily (my daugther) or I have added to our ribbon collection.

This recipe is easy and delicious so please try it next time you are looking for a treat!

TOASTED PECAN TOFFEE COOKIES

3 cups light brown sugar
1 cup butter flavored shortening
1 cup butter, softened
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
3 ½ cups old fashioned oats
1 cup pecan halves, toasted and broken in to quarters
2 cups crushed toffee candy bars, such as Skor or Heath
1 12 oz bag milk chocolate chips

Preheat oven to 350 degrees.  Line 4 baking sheets with parchment paper or spray with nonstick cooking spray.  Set aside.

In a mixing bowl, whisk together flour, baking soda and salt and set aside.

Cream butter, shortening and sugar in mixing bowl till light and fluffy.  Add eggs and mix until combined, about 1 minute, pausing to scrape down sides of bowl as you mix.  Add dry ingredients slowly to wet mixture to combine and mix well.  Add oatmeal and mix again till combined.

With a spoon, add in chocolate bits, crushed candy bars and pecan pieces.  Do not use mixer as it will crush them.  Mix well till combined.

Using a medium sized ice cream scoop (about 2 tablespoon or 1 oz size) place cookies on prepared baking sheet, 12 to a sheet.  Bake for 10-12 minutes-10 for more chewy cookies and 12 for a more crunchy cookie.

Allow to cool slightly on the pan and then move to a cooling rack to cool completely.

As I said, this is the recipe that won me the first prize/blue ribbon I ever received for cooking or baking……….and the rest is history!  Stay tuned for more winning Topsfield Fair recipes!

Fundraiser for the family of Essex Firefighter Kevin Souza

Posted on by laurielufkin

This just in-

They have changed the venue of the fundraiser to the Lobster Trap Pub because of the impending bad weather.  Can you update the info on GMG please??  Thanks Joey!

Essex Firefighter Kevin Sousa is battling Leukemia


Please help The Essex Fire Company support Kevin and his family during this difficult time

What: Cookout Fundraiser

When:  Saturday, October 3rd from 1:00 – 5:00


• Hamburgers and hot dogs provided by the Essex Lions Club
• DJ Music provided by TFS Music Inc.
• Door Prize
• Huge Raffle
• Beer And Wine for purchase

Tickets available at:

Essex Fire Station (Sunday mornings 9-11 Thursday nights 7-9)
Ernie’s Garage, Main Street, Essex
Village Market, Martin Street, Essex

$20.00 per person

For more information or to donate items to the raffle please call Captain Tim Lane 978-479-1155


Tomatoes, Tomatoes, Tomatoes and the Cape Ann Farmer’s Market

Posted on by laurielufkin

Tomatoes, tomatoes, tomatoes and the Cape Ann Farmer’s Market

In my never ending quest to use fresh local food in my recipes, I had no choice but to focus on the amazing tomatoes that the local vendors had to offer–they were everywhere at the Cape Ann Farmers Market a few weeks ago.

I wish I had brought my camera along with my camera man while taping segments for my show, Inspired Cooking, as the displays of fresh tomatoes along with the rest of the in season produce made the market especially gorgeous that week.

I have two recipes for you this week, one my own and one not.  I was looking for a new way to use the tomatoes and I thought–what about a tomato pie?  So I looked online and all I found was more or less quiche-y recipes (which I didn’t want) or a mayo and cheese based pie, which I didn’t want to make either.  So that got me thinking.  How do I like my tomatoes?  I like mine sundried, roasted and fresh so why not make a pie that includes all of these preparations?  So, this is what I came up with–and after sharing it with friends–the reviews are multiple thumbs up.  In fact, my friend Annie said it might be been the best thing I ever made!  So, here you go.

Parmesan Crusted Summer Tomato Pie

For the crust:

2 ½ cup all purpose flour
1 cup butter, frozen and cut into cubes
¼ cup finely grated parmesan cheese
8-10 tablespoons ice water

In the bowl of a food processor (or by hand, or with a fork, or a pastry blender) combine flour and butter until butter is incorporated and the size of small peas.  Blend in cheese.  Add water, a tablespoon at a time, pulsing if you are using the processor.  Mix until dough forms a loose ball.  Divide in half, form into a disc and wrap tightly in plastic wrap.  Refrigerate for at least one hour or until ready to use.  This step can be done days in advance!

For the filling:

1 to 1 ½ pints cherry or grape tomatoes, cut in half along the ‘equator”
2-3 tablespoons olive oil
1-2 tablespoons fresh or dried herbs, such as oregano or thyme
2 pounds large tomatoes
1 tablespoon tapioca
1/3 cup prepared basil pesto
½ pound soft cheese, such as fresh mozzarella or goat cheese, sliced
½ cup julienne sundried tomatoes (not packed in oil)
1 egg, beaten
Salt & pepper to taste

Preheat oven to 300 degrees.

Toss cut tomatoes with olive oil, herbs and salt and pepper to taste.  Bake in preheated oven for 1 hour until wrinkled, lightly browned and caramelized.  Set aside to cool (this step can be done well in advance as well)

When ready to bake, increase oven temperature to 375.  Move oven rack to the second to bottom setting and place a stoneware baking stone on the rack (if available)

Slice tomatoes into ¼ slices and lay flat on a kitchen towel to remove some of the moisture.  Lay another towel on top and press down lightly.  Set aside.

Roll out one crust and fit into pie plate.  Sprinkle tapioca on to the bottom of the crust and top with julienne sundried tomatoes.  Place a layer of fresh tomatoes over sundried and spread on pesto.  Top pesto with cheese and then another layer of sliced tomatoes.

Roll out remaining crust and cut into strips.  Make a lattice (woven) crust for the top or a traditional flat top crust with lots of vent holes to allow the steam to escape.   Brush top crust with beaten egg and sprinkle on freshly ground black pepper.

Bake in preheated oven on the pizza stone for 45 minutes uncovered.  Cover top lightly with aluminum foil if over browning and cook for 5-10 more minutes until bottom crust is browned.

Allow to cook on a baking rack for 10 minutes before serving. Can be served hot or cold.

Enjoy!

The second recipe is below.  My new friend Peg and her little helper were making a panzanella salad.  Panzanella is a bread and tomato based salad that is perfect for using the bounty of your garden this time of year as it really is a free form dish.  As long as you use tomatoes and bread you can dress it any way you like and add any other fresh veggies that please you and your family.  Here is a generic panzanella recipe for you to try from Epicurious.com.

Panzanella Salad

  • 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
  • 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
  • 3/4 cup sliced unwaxed cucumber
  • 1/2 cup sliced red onion
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 10 fresh basil leaves, shredded

Preparation

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

Talking Vodka with Bob Ryan of Ryan & Wood Distillery

Posted on by laurielufkin

Hello Friends!  After a bit of a hiatus from recipe creation and show taping I am back!  And can you think of a better way to come back than to make a show about vodka?  I can’t!

Remember that stretch of really hot days in August?  I do, and you will too when you watch this show on Cape Ann TV that we filmed at Ryan & Wood Distillery during one of those days.  Heat aside, the place is incredible.  I know a little about a lot of things but I had no idea how vodka was made, just that I enjoy it on occasion.  The process is so simple yet so complicated at the same time that I felt like I was in science class all over again.  The heat inside the building is necessary to keep the products at the appropriate temperature and the near 100 degrees outside that day, and the fantastic aroma of the products being distilled made my head spin that day!

My sister Kate Lufkin and I had a tour which took us through the entire process from the raw ingredients to how they do the small batch bottling by hand.   When the tour was over Kate made some excellent cocktails and I made the recipe below–Vodka cured salmon with lemon mustard sauce.  I hope you enjoy it!

You can easily increase the amount of salmon by two or three times to feed a large crowd and if well wrapped, this cured fish keeps for weeks under refrigeration.  The sauce is excellent with all kinds of fish and shellfish and also works well with chicken or a sandwich spread so make lots!

Vodka Cured Salmon with Lemon Mustard Sauce

Beauport Vodka Cured Salmon with Mustard Lemon Sauce

¾ pound skin on salmon fillet

1 lemon, zested and juiced
3 tablespoons kosher salt
1 tablespoon turbinado sugar
¼ cup chopped fresh dill
¼ cup Beauport Vodka

Rinse and pat dry salmon.  Set aside.

In a medium bowl, combine lemon zest, one tablespoon lemon juice, salt, sugar chopped dill and vodka.  Stir to combine.

On a flat plate, layer 3 sheets of plastic wrap overlapping each other.  Place salmon, skin side down on the middle of the wrap.  Pour mixture on top of salmon flesh and tightly wrap.  Use more plastic wrap around salmon if necessary to keep liquid in.  Place on a flat plate and balance another plate on top of salmon and weight plate with something heavy, like a pound of butter for example.

Store salmon in fridge overnight or for at least 18 hours.  When ready to serve, remove wrap and rinse off dill mixture.  Pat salmon dry and thinly slice with the grain of the fish.  Serve on crostini, thinly sliced bread or with eggs (excellent!) and bagels, topping with the lemon mustard sauce  (recipe follows) as desired.

Mustard Lemon Sauce

¼ cup horseradish mustard (or any flavor you like)
¼ cup good mayonnaise
2 teaspoons shallot, finely chopped
1 tablespoons lemon juice (or more to taste)
Salt & pepper to taste

Mix all ingredients together.  Refrigerate until ready to use.

Inspired Cooking airs on Cape Ann TV on Tuesday nights at 8:30, Friday afternoons at 4:30 and Sundays at 11:30 AM.  I hope you will tune in!  If you have any “inspirations” for show topics please let me know by commenting on this entry or email me at laurielufkin@yahoo.com.  Thank you for watching!

Keeping it Local-and my Food Network Recipe from Ultimate Recipe Showdown

Posted on by laurielufkin

Copy of Laurie for Food Network

Hi!  Thanks so much for checking out this episode of Inspired Cooking!  Here it is…my Food Network Ultimate Recipe Showdown entry that got me on TV for a chance to win $25,000.  No, I didn’t win but hey, how many other people get that opportunity?

And here is the link to my recipe–right from the Food Network site.

http://www.foodnetwork.com/recipes/north-atlantic-pan-seared-cod-with-new-england-succotash-and-cranberry-vinaigrette-recipe/index.html

Yes, I might be showing off a little, but if you had a recipe on Food Network, wouldn’t you put up the link too?

And here is a photo of the finished dish–not my best photo, but a photo nonetheless.   The original recipe had goat cheese on the salad but my brother-in-law the chef told me not to use it in the final recipe.  Doesn’t that fish look delicious?

Food Network 30 Minute Entry 003

A little behind the scenes:  When I was flouring the fish before pan cooking it, Chef Micheal Psilakis was questioning why I was doing that.  He was afraid it would be gluey.  One of the other judges responded that it’s the way they do it in New England.  Loved that!  Then, when I was standing in front of the judges, Chef Psilakis took a bit of the fish and told me that it was cooked perfectly and that I “made New England proud” with it.  That last part never made it on the air but it was one of the nicest thing anyone has ever said to me about pretty much anything.  I almost cried, right there on TV. 

I prepped and cooked this entire dish to feed 5 people in30 minutes in front of the studio audience, tons of cameras and hot lights.   And even thought I didn’t win I was so incredibly proud to be there and thankful to my friends and family for their support.

IMG_0854

“Biscookies” with local mix ins

3 cups flour

1 ½  tablespoons baking powder

¼ tsp salt

1 tsp cardamom

¾ tsp nutmeg

½ cup unsalted butter, cold

¾ cup sugar

¾ cup light brown sugar

2 eggs

1 ½ tsp vanilla extract

Preheat oven to 350 degrees.  Cover two large baking sheets with parchment and set aside.

Whisk together dry ingredients and set aside.

In a large bowl, cream butter, sugar and brown sugar until well combined and lighter in color.  Add eggs, one at a time and vanilla extract.  Beat until lighter in color and well mixed.  With mixer running on low, add dry ingredients and beat until incorporated.

Divide dough into 4 portions and knead in “mix ins” as desired.  Form into 4 loaves and bake two loaves to a sheet.

Suggested Mix ins:

Chocolate chips & chopped dried strawberries

White chocolate and dried blueberries

Crystalized ginger and dried peaches

Chopped salted pistachios with sweetened dried cranberries

Use a few tablespoons of each.  If additional spices are desired, sprinkle them over the dough and knead in with the mix in ingredients

Bake at 350º for approx 30 min. when loaves turn light brown.  Remove from oven and cool for 15 minutes.  Slice on the diagonal.  Allow to cool completely and drizzle with chocolate if desired.

For the chocolate drizzle:

½ cup chocolate, finely chopped

½ teaspoon shortening

In a small microwave safe bowl, combine chocolate and shortening.  Cook on high power for 1 minute.  Remove from microwave and stir until smooth.  Spoon in to a small plastic zip top bag, seal bag, snip corner of bag and drizzle over ‘biscookies.”  Allow chocolate to harden before serving.

The video with this episode will be on GMG tomorrow at 1PM

Turtle Alley Chocolates and Recipes to use them…….YUM!

Posted on by laurielufkin

Copy of Laurie for Food Network

Hi!  I want to thank Hallie from Turtle Alley Chocolates on Washington Street in Gloucester again for her hospitality (and chocolate) and for taking us through some of what they do in a day in the shop.  It is amazing to me that no only do they stock that store to the gills with delicious treats but they also stock their store in Salem as well!

The aroma of chocolate is intoxicating in the shop……if you have not been there–GO NOW!

I hope you enjoy these simple recipes.  Very easy to make and certain crowd pleasers!  Inspired Cooking airs Tuesdays at 8:30, Fridays at 4:30 in the afternoon and Sundays at 11:30 am on Channel 12, Cape Ann TV.  I hope you will tune in.

Decadent Spiced Caramel Brownies

20 Salted Ancho Chipotle Caramels—from Turtle Alley Chocolates—refrigerated and cut into fourths

(if you live far far way and can’t get these, you have two options—Turtle Alley has mail order OR you could use regular caramels and toss them in a tiny tiny bit of chipotle or ancho chili power right when they come out of the fridge)

2 sticks salted butter

4 oz unsweetened chocolate

1 cup all purpose flour

1 teaspoon cinnamon

Pinch kosher salt

4 large eggs at room temperature

2 cups granulated sugar

Preheat oven to 350 degrees.  Spray 9 x 13 pan with cooking spray and set aside.

In a microwave save mixing bowl, melt together butter and chocolate, about 2 ½ minutes.  Stir until smooth and set aside.

Whisk together flour and cinnamon and set aside.

In a large mixing bowl, stir together eggs and sugar.  Stir in flour mixture until smooth.  Mix in butter and chocolate mixture and pour in pan.

Drop prepared caramel pieces over brownies and swirl to combine.  Bake 24-26 minutes until center is set.  Remove from oven and cool on a rack.  Allow to cool completely before serving(good luck with that!).  Enjoy

Bolster Cookies

Peanut Butter Kissed Chocolate Chip Cookies

½ cup butter flavored shortening

¼ cup salted butter

1 ¼ cup light brown sugar

1-2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 ¾ cup all purpose flour

1 teaspoon kosher salt

¾ teaspoon baking soda

15 Turtle Alley Peanut Butter bolster bars, chopped

½ cup milk chocolate, chopped

Preheat oven to 350 degrees.  Line 4 baking sheets with parchment or spray with non stick cooking spray and set aside.

In a large bowl, cream shortening, butter and brown sugar until light and fluffy.  Add milk, vanilla and egg and mix until smooth and lighter in color.  Wisk together flour, salt and baking soda and add to sugar mixture.  Mix until well blended.  Add bolster bars and chocolate and mix just until combined.

With a small scoop, dish out 12 cookies per tray.  Bake cookies for 10 minutes, turning once at 5 minutes.

Remove from oven and allow to cool slightly on pan before moving to a cooling rack.

Enjoy!

*if you are making these on warm muggy day, refrigerate the dough for an hour or so before you make them

Cooking With Lily-A healthy dinner and Lily’s decadent dessert!

Posted on by laurielufkin

This was so much fun cooking with my favorite girl!  Please tune in to Inspired Cooking on Cape Ann TV, Channel 12 on Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30.  We hope you will watch!

Lily & Baby Sarah 6-28-09

Here’s a picture of m Lily with her new cousin, Sarah

Anyway, here are the recipes from Cooking with Lily:

Panko Crusted Chicken Tenders with Lily’s Honey Mustard Sauce

For the Sweet Potato Oven Fries:

4 large sweet potatoes, peeled and cut into 12 wedges
2-3 tablespoons olive oil
Salt and pepper to taste

Preheat oven to 375 degrees.  Lightly spray two large baking sheets with nonstick cooking spray and set aside.

In a large bowl, toss together potatoes and oil and season well with salt and pepper.

Pour onto prepared baking sheets and bake in preheated oven for 35 minutes until browned on one side.  Flip over and bake for an additional 10-15 minutes until browned on both sides.   Serve with Panko Crusted chicken fingers.

For the Panko Crusted Chicken Fingers:

1 pound boneless skinless chicken breasts (sliced into thin strips) or tenders
2 cups panko breadcrumbs
2 tsp. cumin, or more to taste (you can use whatever spices you like)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 eggs
¼ cup milk
Dash hot sauce
cooking spray

For Lily’s Honey Mustard  Sauce:
¼ cup mustard
¼ cup honey

DIRECTIONS
1. Preheat oven to 350 F. Cover a baking sheet with foil and lightly spray it with cooking spray.

2. In a shallow dish, season the crumbs with salt and pepper and cumin or whatever spices you like. In a second shallow dish, lightly beat the eggs and milk and season with hot sauce (if desired)

3. Dredge strips first in egg mixture, shaking off any excess, then coat them with the bread crumb mixture. Arrange on the baking sheet.

4. Bake in preheated oven for 10-15 minutes, until golden brown, flipping halfway through.  Mix the sauce ingredients together while chicken is cooking.

Lily’s Raspberry Goodness Pie

8 oz white chocolate, melted

10 raspberries

Dip strawberries in chocolate and set aside to harden at room temperature

For the crust:
20 chocolate wafers cookies

1/4 cup sugar

1/4 cup melted butter

½ cup milk chocolate, chopped

½ teaspoon shortening

Combine all ingredients in the food processor.  Process until fine crumbs form.  Press into 9” pie plate.  Bake at 375 for 10 minutes.  Cool completely.

Combine milk chocolate and shortening in a microwave safe bowl.  Cook on high power for 1 minute or until chocolate is melted.  Stir to combine and brush onto bottom of crust.

For the filling:

1 cup heavy cream

2 cups light cream

½ cup cocoa powder

¼ cup cornstarch

¾ cup granulated sugar

2 large eggs plus one egg yolk

½ teaspoon vanilla extract

¼ teaspoon salt

In a large microwave safe bowl, whisk together 1 cup heavy cream, cocoa powder and cornstarch.  Stir in sugar, eggs, vanilla extract and salt.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing to stir the custard at 5 minutes and every 30 seconds thereafter until thickened.  Refrigerate until cooled.

To assemble pie

15-20 raspberries

1 ½ cup heavy cream

3-4 tablespoons confectioner’s sugar

½ teaspoon vanilla extract

When ready to assemble pie,  place 12-15 raspberries  over chocolate coating on pie crust, reserving a few for the top of the pie.  Spoon custard over strawberries and spread until level.

Whip cream, confectioner’s sugar and extract until stiff peaks form.  Decorate pie as desired and garnish with white chocolate covered raspberries.

It’s Native Strawberry Time!

Posted on by laurielufkin

It’s Native Strawberry Time!

Just about Father’s Day you see the signs popping up at every farm stand on Cape Ann.  It is native strawberry time!  This is what strawberries should taste like and we wait all year for them!  These are the recipes from episode #8.

Here are some recipes to expand your mind about how you might use them-two savory and one sweet dish–easy to make and sure to be a hit with your Dad too!

These are the recipes from episode #8 of Inspired Cooking.  The show airs on Cape Ann TV Tuesdays at 8:30, Fridays at 4:30 and Sundays at 11:30 am.  I hope you will watch!

Native Strawberry Salsa with Mangoes and Cilantro

2 tablespoons apple cider vinegar

2/3  cup orange juice

Juice of one lime

1 mango, diced

3 cups native strawberries, hulled, one cup mashed, two cups chopped

3 tablespoons fresh cilantro

2 tablespoons apple cider vinegar

1 tablespoons minced pickled jalapeno (or fresh, if desired)

Salt & pepper to taste

In a large bowl, whisk together vinegar and juices.  Add remaining ingredients and toss to combine.  Season with salt and pepper to taste.  Serve with blue corn chips for a great presentation

Herb Marinated Pork Tenderloin with Balsamic Strawberries and Basil

*this recipe serves 2-3 people

½ recipe Double Duty Herb Vinaigrette

1 1-1 ¼ pound pork tenderloin, cleaned

2 cups strawberries, hulled and halved

3 tablespoons balsamic vinegar

2 teaspoons sugar (or more to taste)

2 tablespoons olive oil

¼ cup chicken stock

Mixed salad greens

1/2 cup goat cheese

1/2 cup blueberries

pitted black olives

3 tablespoons basil, chopped

Salt & pepper to taste

Place pork in a large zip top bag.  Pour vinaigrette in bag and refrigerate for 2-6 hours.

About an hour before serving, toss together strawberries, vinegar and sugar in medium bowl.  Set aside.

Remove pork from the bag and pat dry.  Season with salt & pepper and set aside.

Preheat oven to 350 degrees.

In a large oven safe sauté pan, heat oil over high heat.  Sear pork tenderloin on all sides until browned.  Remove pan from heat and place in oven until the pork reaches an internal temperature of 155 for medium rare, about 5-10 minutes.   Remove pork from pan, place on a plate and cover lightly with foil to keep warm.

Return pan to stovetop.  Over medium heat add stock and scrape up any browned bits from the bottom of the pan.  Bring the stock to a boil and add strawberry mixture and reduce heat.  Warm strawberries through.   Season with salt & pepper to taste.

Slice pork tenderloin, arrange on the plate, top with strawberry sauce and sprinkle with chopped basil.

Serve with mixed greens tossed with Double Duty Herb Vinaigrette, black olives, and blueberries and topped with crumbled goat cheese.  Enjoy!

Double Duty Fresh Herb Vinaigrette

1 medium clove garlic, minced

1 ½ teaspoon Dijon mustard

1 ½ teaspoon honey

1 teaspoon minced fresh thyme

1 teaspoon minced fresh oregano

1 teaspoon minced fresh basil

1 ½ tablespoons lemon juice

3 tablespoons white wine

1/3 cup olive oil

2/3 cup canola/vegetable oil

Salt & pepper to taste

Whisk everything together in a medium bowl.  Season with salt & pepper to taste.  Refrigerate until ready to use.

Orange Kissed Strawberry Shortcake

3 pints fresh strawberries, hulled; 1 pint crushed with potato masher 2 pints quartered, reserve 6 berries for garnish

2 tablespoons orange liqueur (such as triple sec or Cointreau)*

6 tablespoons granulated sugar

For the Orange Shortcake:

2 cups bleached all-purpose flour, plus more for work surface

½ teaspoon table salt

1 tablespoon baking powder

3 tablespoons granulated sugar plus more for sprinkling

1 stick butter, frozen

2 tablespoons orange zest, finely grated

1 egg, beaten

½ cup light cream plus one tablespoon for brushing

1 tablespoon half-and-half

For the Whipped Cream:

1 cup heavy cream, chilled

1-2 tablespoons confectioner’s sugar, to taste

1 teaspoon vanilla extract

Instructions:

In a medium bowl, mix crushed and quartered strawberries with sugar.  Set aside while preparing biscuits

Preheat oven to 425.  Lightly spray large baking sheet with nonstick cooking spray.  Set aside.

In another medium bowl, whisk together flour, salt, baking powder and 3 tablespoons sugar.

Using large holes of box grater, grate butter into dry ingredients. Toss butter with flour to coat. Add grated orange zest.  Use pastry cutter to finish cutting butter into flour.  Mix beaten egg with ½ cup light cream; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.

Gently pat dough into 9- by 6-inch rectangle and cut 6 3” squares with a sharp knife. Place biscuits 1” apart prepared baking sheet, brush dough tops with one tablespoon light cream and sprinkle with remaining sugar. Bake until golden brown, 12 to 14 minutes.  Place on a wire rack to cool.

When ready to serve, place heavy cream in a cold bowl and whip with vanilla extract and powdered sugar to taste.

Split biscuits in half and place ½ on serving plate.  Spoon on berries and a bit of whipped cream.  Top with remaining biscuit half, more berries and finish with additional cream.  Top with a reserved whole strawberry and enjoy!

*the very bottom line-if you don’t feel like making biscuits, dont.  Just brush the biscuits with a little of the orange juice or liqueur, make sure to “orange-ize” the strawberries and top with the whipped cream–heck–you can even buy the whipped cream at the store if you want to–I won’t tell!  Just enjoy strawberry season!

It’s All About Ice Cream~Recipes and a visit with the brilliant ice cream flavor creator at Down River Ice Cream in Essex!

Posted on by laurielufkin

laurie lufkin
laurie lufkin

It’s All About Ice Cream-Episode #5–Down River Ice Cream

I hope you will make these recipes for ultra dark chocolatey cookies for the “greenhead” ice cream sandwiches and the fantastic toasted pecan cinnamon blondies with they spiced apple compote to make a wonderful sundae with vanilla ice cream!  Thank you again to my friends at Down River Ice Cream on rt 133 in Essex.  Go visit them soon and experience their wonderful homemade ice cream, gelato and sorbets.  Joe & Amy are doing their part and operating as a ‘green business’ to keep our environment happy and healthy!

Inspired Cooking airs on Cape Ann TV ch 12 Tuesdays at 8:30, Fridays at 4:30 and Sunday morning at 11:30.  I hope you will tune in!

Double Darks

2 cups all purpose flour

1 cup natural cocoa powder

1 teaspoon baking soda

1 tablespoon espresso powder

½ teaspoon kosher salt

16 oz. semisweet chocolate (8 oz chopped)

1 cup salted butter

3 cups granulated sugar

4 large eggs at room temperature

1 tablespoon vanilla extract

Preheat oven to 350 degrees.  Line 4 large baking sheets with parchment and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt and set aside.

In a microwave safe dish, melt butter and chopped chocolate in the microwave, about 1 ½ -3 minutes (individual microwave power will vary).  Stir until smooth and allow to cool slightly.

In the bowl of a stand mixer or with a hand mixer in a large bowl, combine sugar, eggs and vanilla until well blended and lighter in color.  Gradually mix in flour mixture and then chocolate mixture and finally chopped chocolate.

Using a #40 ice cream scoop (about 1 ½”) scoop onto prepared baking sheets, 9 to a sheet.  Bake 15-17 minutes in preheated oven until cookies are flat and surfaces are cracked.

To assemble, press a large scoop of mint chocolate chip (or another favorite ice cream) between two cookies

Enjoy!

*these cookies keep well in an airtight container for up to a week.  You can also make the ice cream sandwiches well in advance, wrap them individually and freeze them until ready to serve.

Cinnamon Pecan Blondies Sundaes with Warm Apple Sauce

2/3 cup salted butter, melted

1 pound light brown sugar (yes, one pound, about 2 1/2 cups)

3 large eggs

1 teaspoon vanilla extract

2 ¾ cup all purpose flour

2 ½ teaspoons baking powder

1 teaspoon salt

¾ cup cinnamon baking chips

½ cup toasted pecans, coarsely chopped

Preheat oven to 350 degrees.  Spray 9 x 13 baking dish with nonstick spray and set aside.

In a medium bowl, whisk together flour, salt and baking powder.  Set aside.

In a large bowl, stir together butter and brown sugar and extract until smooth.  Add eggs and stir until combined.  Gradually stir in dry ingredients until incorporated.  Mix in cinnamon chips and pecans and pour dough into prepared pan.  Wet fingers with water and press batter into pan.

Bake 25-30 minutes until center is just set and edges are lightly browned.  Allow too cool about ½ hour before slicing.  Serve with vanilla ice cream and warm apple sauce.  Enjoy!

Warm Apple Sauce (this sauce is great on french toast too!)

4 tablespoon salted butter

2 tablespoons brown sugar

3 cups cooking apples (empire, gala) peeled, cored & sliced or cubed

Pinch salt

½ teaspoon cinnamon

½ teaspoon freshly grated nutmeg

In a large saucepan, melt together butter and brown sugar.  Add remaining ingredients and cook for 15-20 minutes or until apples are soft and cooked through.  Serve with cinnamon pecan blondies and vanilla ice cream.

To assemble, cut blondies into desired size and place in a serving dish.  Top with a generous scoop of vanilla ice cream and several spoonfuls of warm apple sauce.  Sprinkle with additional toasted pecans if desired.  Enjoy!

Blondies keep well tightly wrapped or in an airtight container

Cooking with Fruit-Inspired Cooking Episode #2

Posted on by laurielufkin

Here are the recipes from Cooking With Fruit, episode #2.  Please tune in Tuesdays at 8:30, Fridays at 4:30 and Sunday mornings at 11:30 to catch the show.  Thanks!

This show will be aired on GMG Thursday at 1PM

Orange Shrimp & Asparagus

Orange & Garlic Shrimp with Olive Couscous and Roasted Asparagus

4 large navel oranges, 3 zested and juiced, 1 peeled and segmented before grilling

½ cup plus 4 tablespoons extra virgin olive oil, divided

24 large shrimp

2 cloves chopped garlic

1 tablespoon salt plus more to taste

1 teaspoon teaspoon freshly ground pepper plus more to taste

½ -3/4 cup prepared olive tapenade, as desired

1 large bunches fresh asparagus, trimmed

1-box whole wheat couscous (to yield 5-6 servings)

1.  In a large zip top bag, combine orange juice, ½ cup olive oil, shrimp, garlic, one tablespoon salt and 1 teaspoon black pepper and shake bag to distribute marinade.

2.  When ready to serve, preheat oven to 375 degrees.  Toss asparagus with 2 tablespoons olive oil and salt and pepper to taste.  Roast in oven 12-15 minutes until softened but still bright in color.  Set aside.

3.  Prepare couscous according to package directions.  Fluff with a fork and toss with reserved orange zest and tapenade.  Set aside.

2.  Preheat sauté on medium high heat and place 1 tablespoon olive oil in pan.  Dry excess moisture from shrimp and 2-3 minutes per side until shrimp is cooked through.  Toss orange segments with remaining 1 tablespoon olive oil and cook until softened, about 5 minutes.

Divide couscous divided evenly among 5 or 6 plates, arrange asparagus artfully on the plates and serve with shrimp and garnish with grilled orange segments.

Spinach Salad with Warm Tomato Dressing & Goat Cheese

*from Tom Rafferty, Chef at Perwinkles Restaurant and Owner of Periwinkles Catering

1 7oz pkg Baby Spinach
2 cups diced Tomatoes
2oz Dried Cranberries
2 oz Nuts of Choice-Almonds Sliced or Pinenuts
4 oz Balsamic Dressing
1 tlsp Olive Oil
1 tsp Garlic Chopped
4 oz Crumbled Goat Cheese

Heat Saute Pan, add Oil , nuts and garlic, brown slightly add cranberries and tomatoes
Saute for 1 minute
Add Dressing, remove from heat
Pour over spinach on a platter
add crumbled goat cheese on top and SERVE

Blondies

Tropical Coconut Blonds (this picture is the same recipe, using pecans)

½ cup dried pineapple or other tropical fruit, diced

1/4 cup coconut rum

2 ¼ cups all purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 sticks (one cup) salted butter, softened

1 ¾ cup dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup macadamia nuts, chopped

1 tablespoon orange zest

½ cup toasted coconut

½ cup white chocolate chips

½  teaspoon shortening

In a small saucepan on the stove top, combine pineapple and rum.  Simmer over low heat until the most of the alcohol has evaporated, about 8-12 minutes, stirring occasionally.  Set aside to cool.

Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish with nonstick spray.  Set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside.

In a large bowl, cream together butter and dark brown sugar until well blended and lighter in color.  Add eggs and vanilla extract and mix again.  Mix in the dry ingredients and beat until well blended.  Beat in pineapple, nuts and orange zest.  Spread mixture evenly into prepared pan and bake in preheated oven for 23-27minutes or until center is set and edges are lightly browned.

When blonds are cool, combine white chocolate and shortening in a small microwave safe bowl.  Heat on high power for 1 to 1 ½ minutes until mixture is completely smooth when stirred.  Cut bars into desired size.  Fill a zip top bag with melted white chocolate mixture, snip a small corner of the bag and pipe white chocolate topping on to blonds.  Allow chocolate to harden and enjoy!

Laurie Lufkin’s Springtime Brunch-Episode I (click the picture to view the show)

Posted on by laurielufkin
click the picture to play episode I
click the picture to play episode I

Here are the recipes for Springtime Brunch, episode #1

(As submitted by Laura Lufkin for Epicurious.com’s Favorite Mother’s Day Recipe Contest.)  Yes, this recipe is a contest runner up!

Ingredients
1 1/2 cups all-purpose flour, plus extra for dusting
5 tablespoons butter, cold and cut into small pieces
2 to 3 tablespoons cold water

1 tablespoon plus one teaspoon extra virgin olive oil
3 tablespoons shallots, chopped
1 bunch asparagus spears, cut into fourths to yield 2 to 3 cups
1/2 cup raisins, dried figs or dates, chopped
3 slices bacon, cooked well, drained and crumbled

8 ounces goat cheese, crumbled
2 cups whole milk
3 eggs, lightly beaten
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup freshly grated Parmesan cheese
Preparation
Sift flour into a bowl and cut in the butter with knives, fingers or pastry blender until the mixture resembles fine crumbs. Slowly work in water to form a soft dough. On a lightly floured surface, knead the dough until smooth and cover with plastic wrap and chill for 30 minutes.

On a lightly floured surface, roll out the dough big enough for a 9-inch pie pan and place in pan. Prick the crust with a fork and chill for 30 minutes. Cover the dough with foil and fill the shell with baking beans or pie weights. Cook for 10 minutes. Remove pie weights and foil and bake for another 10 to 12 minutes until pastry is golden brown.

Heat the olive oil in a skillet and add shallots, asparagus and raisins and sauté gently for 5 to 6 minutes until lightly golden brown. Scatter over base of the pastry shell and top with bacon.

Beat together goat cheese, milk, eggs, herbs and salt and pepper and pour over the asparagus. Sprinkle parmesan cheese over tart. Bake for 35 to 40 minutes until golden brown and set in the center. Remove from oven and allow to cool for 10 minutes before serving.

Easy Chive Drop Biscuits

1 cup sifted flour

1 tablespoon baking powder

½ teaspoon salt

2 eggs beaten

¾ cup heavy cream

3 tablespoons snipped chives

Preheat oven to 400 degrees.  Grease or cover with parchment a large baking sheet.

Whisk together dry ingredients.  Stir in eggs, cream and chives.  Dough will be soft and lumpy.  Drop by large spoonfuls onto prepared pan.

Bake 15-20 minutes until edges are golden brown.  Makes 12 biscuits

And here are the famous Lemon Squares:

*here’s a tip–you can substitute any zest, juice or extract for the lemon and that is what I did on the show. Use this as a base recipe and experiment away!

Laurie’s Luscious Lemon Squares

For the crust:
2 cups flour
1/2 cup confectioner’s sugar
2 sticks (1 cup) cold butter, cut into cubes
1 teaspoon vanilla extract

For the filling:
1/2 cup fresh lemon juice
3 tablespoons cornstarch
5 large eggs
1 3/4 cup granulated sugar
2-3 tablespoons lemon zest
1 tablespoon lemon extract
2 teaspoon butter, melted
1 teaspoon vanilla extract
2 tablespoons confectioner’s sugar

Preheat oven to 350 degrees. Lightly spray pan a glass 9” x 13” baking dish. Set aside.

In the bowl of a food processor, combine flour, confectioner’s sugar, butter and vanilla extract. Pulse until thoroughly combined and butter is the size of small peas.

Press mixture into prepared pan and bake for 18-20 minutes until edges are golden brown.

In the meantime, zest and juice the lemons. Set zest aside. In a small bowl stir together the lemon juice and cornstarch until cornstarch is dissolved.

In the processor (don’t bother cleaning the bowl), combine eggs, sugar, extracts and reserved lemon zest. Pulse mixture until just combined. Set aside until crust is ready. Before pouring mixture onto the crust, pulse one more time to recombine filling as it may have separated.

When crust is lightly browned on the edges, remove from oven and pour lemon mixture directly on hot crust and return pan to oven for 15-18 minutes or until center is set. Remove pan to a wire cooling rack to cool completely.

Dust squares with powdered sugar and cut into desired size. Enjoy!