The Charmed Kitchen

Ice Cubes in Soup Stock

So why are there ice cubes in my soup? Well, not in my soup, but rather in my pot of soup stock. This is an old trick of my Grandmother’s. When you make a pot of soup stock, there is often quite a bit of fat on top. If you have the time, you can just chill the soup and remove the fat later. But what if you want to use the stock right away, when it is still pretty hot? If there is a lot of fat you can skim some off with a spoon. Then just drop in a tray of ice cubes. Bob them gently on the surface with a slotted spoon. The fat will freeze around the ice cubes. Work fast so they don’t melt. After the cubes are coated with fat just lift them out with the slotted spoon. You won’t dilute the soup- you’ll only add a couple of ounces of water, if that.

Over the years, I have collected some really good tips for around the kitchen- and around the house. I thought I might share some of these tips with you today.

When is the oil hot enough? You’re wanting to fry something and you aren’t sure the oil is hot enough. Low-tech solution- just put a single kernel of un-popped popcorn in the pan with the oil. It will pop when the oil reaches 350 degrees.

How do I get all the food out of my food processor? It’s very frustrating to make something in the food processor and then try to navigate around the blade to get it all out. I am sure I am not the only person who has cut a rubber scraper on that sharp blade. The easy solution- scrape out what you can easily- leaving anything on the blade behind. Then turn the processor back on. Since it is nearly empty the remaining food will go to the outside of the work bowl- leaving the blade clean. Just remove the blade and finish scraping out the bowl.

How do I clean the flour off the work surface after making bread?  I love baking bread. My father was a baker and he taught me a little trick. Using hot water will cook the flour- causing it to get thicker and stickier. first scrape off any loose flour. Then clean counter tops with cold water. It will dissolve the flour without making it sticky. Use cold water to clean out bowls, too. Once the flour is gone you can wash with warm, soapy water. This also works when cutting raw meats on a cutting board. If you start washing the surface with hot water, you cook the meat and it sticks. Better to do a cold water rinse first, to remove any residue, then follow up with a hot, soapy wash.

How can I peel garlic faster? This is really fun. Just break apart a head of garlic into individual cloves. Place them in a bowl. Get another bowl that is the same size and turn it over on top of the bowl with the garlic, like a dome.  I like to use bowls with a nice edge on them- makes it easier to hold. Grab the bowls and shake them really hard for 10 seconds., When you take off the top bowl you will have a bowl full of peeled garlic cloves! You can do this in a jar, too. Just make sure it has a tight fitting lid.

How do I get honey and other sticky foods out of a measuring cup?  The easiest way I know is to spray the measuring cup with non-stick spray before adding the honey, molasses or other thick liquid. It will pour out quite easily. You can also add a little oil instead or coat the measuring cup with butter or margarine.

Fruit flies are around my kitchen- how do I get rid of them? Fruit flies are more common in warm weather but can show up any time of the year. Just take a jar or glass and pour in a little apple cider vinegar. Add a drop of dish washing liquid then cover the glass with plastic wrap. Poke a few holes in the wrap with a pencil and set on a kitchen counter- closest to where you are seeing the fruit flies. They will fly into the jar- but can’t find their way out. The detergent removes the surface tension of the vinegar so if they land on it, they will sink.

How do you get the rest of the spaghetti sauce out of the jar? My niece Sarah, also shared a good tip. When using a jar of pasta sauce, use wine to rinse out what is left in the jar. That way the wine adds extra flavor to the dish. I love this tip- I normally use water. Thanks, Sarah.

How do I make my salad greens crisper? For crisper salad greens, wash them and spin dry several hours before using. Keep in the fridge until ready to use and they will crisp up nicely. If you don’t have a salad spinner, shake off as much water as you can before storing in the fridge.

How can I keep my salad green from getting rotten? Speaking of storing leafy greens, have you ever tried storing them in a fabric bag? Plastic does not allow air in, and can cause the greens to spoil more quickly. You can purchase, or even make a fabric bag. Linen and muslin both work well. Just place washed greens in the bag and store in the fridge. They stay fresh so much longer.

My drain is running slow. How can I fix it? An easy fix is to use baking soda and vinegar. Just pour some baking soda in the drain- a few tablespoons should be fine. Then pour a cup of vinegar in. It will bubble like crazy. Let it alone for 30 minutes, then flush the drain with hot water. It really helps drains to drain faster.

How can I keep fruit juices from getting all over when I cut up large fruits, like melons or pineapples?   When you cut up a pineapple, melon or other juicy fruits do you get annoyed at juices dripping everywhere? Simple solution: Place your cutting board in a jelly roll pan. That way drips are contained and clean-up is so much easier.

How can I keep my linen closet more organized? I know how annoying it is when changing sheets to find the whole sheet set. There always seems to be one pillowcase missing. One easy solution is to use one pillowcase to hold the whole set of sheets. When you wash your sheets and are getting ready to put them away- fold the top and fitted sheets and one of the pillowcases. Take the sheets and folded pillowcase and put them inside the unfolded pillowcase. Now, when you are ready to change the sheets, the whole set will be together.

Honeymoon Soup

The silly name for this soup stems from a sandwich I made when I was a kid. I was making  my sandwich with Swiss cheese on toasted rye bread. I put one single slice of cheese on the bread and then proceeded to pile up all this lettuce on the sandwich. What can I say? I really like a lot of lettuce on my sandwiches. I cut it in half and was sort of struggling to eat it without the lettuce tumbling everywhere, when my father came in the kitchen. He said I had made a honeymoon sandwich, lettuce alone. Get it? Let us alone. It took a second before I got it. My dad was the king of puns. The name stuck.

I make lettuce soup from time time. Mostly when I have a lot of lettuce I need to use up. The lettuce actually adds nice flavor to the soup. For this one, I decided to add the other elements of my sandwich by topping the soup with some shredded Swiss cheese and fresh rye bread croutons. The combination was really nice- kind of light and satisfying at the same time. Hope you’ll try it.

 Honeymoon Soup

6 c. stock- I used chicken, but vegetable or beef stock would work, too
3 carrots, peeled and sliced
6 c. shredded Romaine lettuce- you can use other lettuces – I often use Spring Mix
2 T. butter or oil
3-4 slices rye bread, cubed
1 c. shredded Swiss cheese- or whatever cheese you prefer

Heat stock and simmer carrots in stock until tender. While carrots are cooking heat butter or oil in a skillet and toast the bread cubes in the skillet. Stir often so they don’t burn. You end up with nice rye croutons. You can just set them aside and add to the soup at room temperature. I prefer to warm them in the skillet right before serving.
Back to the soup- once the carrots are tender add the lettuce to the stock. It will wilt down a lot and cook quickly. Allow about 3-4 minutes for the lettuce to wilt down. Ladle the hot soup into serving bowls. Top with some shredded cheese and then the croutons. Serves 3-4.

Ham and Swiss Calzone

Of course, ham makes a great sandwich, but there are a lot more things you can do with it. If you enjoyed a ham over the holidays, you may find yourself with leftovers. Here are some recipes for all that ham.

Ham is so versatile and can be used in all sorts of dishes. Added to soups, stir fry, breads, salads and omelets it adds a wonderful smoky flavor to every dish. And of course, the ham bone can flavor a whole pot of soup.

Ham and Swiss  Calzones

4 c. flour

2 c. rye flour

2 T. sugar

2 t. salt

2 packages quick-rising yeast

2⅓ c. hot water

2 T. oil

2 lb. thin sliced ham- more or less

1 lb.  sliced Swiss cheese

Thousand island dressing- recipe follows

1 egg , beaten

Set aside 2 cups of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 12 pieces and roll one piece into a 8 -inch circle. In the middle of the dough place 1 1/2  ounces of the Swiss cheese, a spoonful of the dressing  and 2-3 ounces of the ham. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 12 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and make a few slashes with a knife to help steam to escape while baking. I put 2 baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking 2 at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers. Makes 12.

If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.

Thousand Island Dressing

Combine equal parts of ketchup, mayo and sweet pickle relish. You likely need at least a cup for this recipe. I made extra so the sandwiches could be dipped in extra dressing, if desired.

Tortellini and Ham Salad

¼ c. olive oil
¼ c. red wine vinegar
1 t. fresh rosemary
1 clove garlic, minced
1 t. sugar, optional
1/2 t. red pepper flakes
12 oz. mushroom or cheese tortellini, cooked
1½ c. diced ham or turkey ham
1 red pepper, seeded and diced
1 c. sauteed, sliced mushrooms, cooled
4 green onions, chopped

Parmesan cheese, optional

Combine first 6 ingredients in large bowl and whisk to blend well. Add next 5 ingredients and toss to coat. Add salt and pepper to taste. Chill at least 30 minutes before serving. Serve with Parmesan cheese on the side. Serves 4.

Corn and Ham Saute

1 T. oil

1 small onion, diced

1 c. diced ham

4 c. corn- fresh or frozen

salt and fresh ground pepper to taste

In pan cook onion in oil until tender. Add the ham and cook a few minutes longer. Add corn and continue cooking until corn is heated through. Season to taste and serve. Serves 3-4.

Ham and Swiss Bread Florentine

3 ¼ c. flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1 c. hot water

1 T. oil

¼ c. Dijon mustard

6-8 oz. sliced ham

4 oz. sliced Swiss cheese

1 large bunch fresh spinach, rinsed and steamed a few minutes to wilt, drained well.

Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread mustard down center middle of dough. Top with meat slices, cheese and spinach. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.

Note: The variations for this bread are almost endless. Some favorite combinations are Corned beef and Swiss with sauerkraut and thousand island dressing., roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.

If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.

Ham and Corn Chowder

 I was looking for a quick soup for dinner the other night. Inspiration hit when I came across some corn in the freezer. I had blanched and frozen it during the summer at the peak of  corn season. I had a little ham in the fridge I was wanting to use up and the pairing was a natural. I started by sauteing an onion in a little butter. Once the onion was tender I added a peeled and diced potato, the corn, the diced ham and about 2 or 3  cups of chicken stock. I covered the soup and let it simmer until the potato was tender, about 15 minutes. I then took 4 tablespoons of flour and put it in a jar. I added a cup of milk, put on the lid and shook it until the flour was well mixed in. I poured the flour mixture into the pot and brought the mixture up to a gentle boil. I stirred it as it thickened up. I cooked it for a few minutes and adjusted the seasonings adding salt, fresh ground pepper and a dash of hot sauce. I also added some chopped parsley. The end result was a  wonderful chowder that took almost no time at all. Sometimes the best dishes come from just looking at what we already have. In this case some frozen veggies and a bit of leftover ham.

Ham and Veggie Stir Fry

2 T. oil

1 medium onion, sliced

1 medium carrot, peeled and sliced thinly

1 c. sliced cabbage

1 clove garlic, peeled and chopped

1 sweet red pepper, seeded and cut into thin strips

2 c. sliced bok choy

1 1/2 c. cubed cooked ham

2 green onions, trimmed and sliced

1/2 c. whole almonds

fresh grated ginger- or powdered, to taste

soy sauce to taste

dash of hot sauce

Heat oil in wok or skillet and cook onion and carrots for 3 minutes. Add cabbage add garlic and stir fry 2-3 minutes longer. Toss in the pepper and bok choy and cook 3 more minutes. Add ham, green onions and almonds along with seasonings and soy sauce and cook until ham is heated through. Serve over hot cooked rice or pasta. Serves 3-4.

Ham with Brussels Sprouts

I started by trimming the Brussels sprouts and cutting small ones in half. I quartered the larger ones. I heated a little butter in a skillet and added 3 cups of prepared Brussels sprouts. I cooked them until they were getting a little color on them. I think their flavor is enhanced by sauteing. I then added 1 1/2 cups of diced cooked ham and 1/2  cup of water. The water helps steam the sprouts so they are tender. I like Brussels sprouts tender. You can skip the water, if you like. The water evaporates quickly and as soon as the ham starts to brown a little the dish was pretty much done. I added a little freshly ground pepper- but it didn’t need salt. I also served it with fresh grated Romano cheese. You could serve it as is or toss in some cooked pasta with the ham.  Simple and really good. You might even get a Brussels sprout hater to give this one a try.

Ham and Cheese Strata

12 slices bread, crusts removed if desired – I used rye
6 slices cheese – I used Swiss
1/4 c. diced green onions
1/2 c. chopped sweet pepper
2 c. diced cooked ham or turkey ham
3 eggs
2 c. milk
1 t. salt
1/8 t. pepper

Place six slices of bread on bottom of 2-quart oblong casserole. Top each slice of bread with a slice of cheese. Top cheese with the onions, peppers and ham. Top with remaining bread and cut each “sandwich” in half diagonally. Combine remaining ingredients and pour over sandwiches. Cover dish and let stand several hours or overnight in the fridge. Bake uncovered in a 350-degree oven for 40-45 minutes, or until puffed and set. Serves 6.

Swedish Yellow Split Pea Soup

1 lb. yellow split peas, rinsed
2 qts. Boiling water or stock
1 bay leaf
2. c. chopped onion
2 c. sliced carrots                                                                                                                                                                1 tsp. dried marjoram
1/4 t. ginger
dash nutmeg
1/2 t. pepper
1 T. salt, or to taste
2 cups diced ham
Note: you can use 1 teaspoon liquid smoke if omitting meat.

Combine peas, boiling water or stock and bay leaf and simmer, covered, about an hour, stirring occasionally. Remove bay leaf. Add remaining ingredients, except diced meat and salt, and cook, covered, over low heat for about 30 minutes. Add meat and cook 1 hour more, stirring occasionally. Season to taste. Serve with a pumpernickel bread. Freezes well. Serves 6-8.

Herb and Spice Rubbed Pork Roast

I know a lot of folks who serve pork for New Year’s Day. If you want to dress up your pork roast, try using a simple herb and spice rub. They add so much flavor. I made this rub recipe for a pork roast and really loved the way it came out. I added some cinnamon, because I was serving the roast with home made applesauce and I thought it would all work well together. I was not disappointed. If you aren’t serving pork, this rub also works well on poultry. Used it on a turkey breast and it was very tasty.

Herb and Spice Crusted Pork Roast

The Rub:

2 T. coarse sea salt

1 T. paprika

1 T. dried parsley

1-2 cloves minced garlic

2 t. fresh grated ginger

2 t. cinnamon

2 t. fresh ground pepper

Combine all the rub ingredients.

1 pork roast- I used a 3 1/2 pound pork sirloin roast- bone-in.

Spread the rub over the roast, pressing in to help it stick. You can do this a day ahead, then just wrap the roast and keep in the fridge until you are ready to cook it. Place pork roast in a roasting pan and bake in a 350 degree until pork reaches an internal temp of 145 degrees. Depending on the size of the roast you are making this will take about 20-25 minutes per pound, but a long, narrow loin will take less time than a rounder roast.

This rub is also nice on poultry. Maybe I’ll try it on duck the next time.

Classic Cheesecake

Cheesecake is one of the most popular desserts around, and for good reason. It is rich and satisfying in a way no other dessert can be. I make a lot of different cheesecake recipes, and this is one of my favorites. Simple to make, with all the creamy denseness you expect in a classic cheesecake. You can leave it plain to serve, or top with sour cream, as suggested in the directions, or top with fruit, preserves, shaved chocolate. Well, you get the idea. Have fun, get creative.

If you get cracks in your cheesecakes, try buttering the pan before baking. It will help to prevent the cheesecake from sticking to the pan, reducing cracks. Also, don’t over mix the eggs. Just stir them in.

    Classic Cheesecake

1/3 c. butter

1 ¼ c. graham cracker crumbs

¼ c. sugar

2 (8oz.) packages cream cheese, softened

1 (14oz.) can sweetened condensed milk

3 eggs

¼ c. lemon juice

8 oz. sour cream

Preheat oven to 300-degrees. Combine butter, crumbs and sugar and press firmly into the bottom of a lightly buttered 9-inch springform pan. In a large mixing bowl beat cheese until fluffy. Gradually beat in milk. Stir in eggs and juice and mix well. Pour into prepared crust and bake 50-55 minutes or until set. Cool completely then spread sour cream over the top. You can omit the sour cream, or add different toppings.

I thought I’d share some tips with you for perfect cheesecake. Have you ever had a cheesecake crack? You did everything according to the directions and it comes out of the oven just fine and then- a crack. It happens a lot but it doesn’t have to. There is a simple solution.

I followed the rules, too. I did not over beat the eggs, sometimes I added a pan of water to the oven. There are recipes that call for leaving the cheesecake in the oven, with it turned off, to cool down slowly. All work sometimes- but then- a crack. You cover it up with pie filling or sour cream but it still bothers you- what did you do wrong?

I came upon the solution that has worked for me. It’s simple really. Cheesecakes puff up while baking and then as they cool down they deflate. They crack because they stick to the sides of the pan. As it shrinks it pulls on the cheesecake and a crack results.While cheesecake recipes almost never tell you to do this- I just spray the pan with a non-stick coating or brush with a little oil or melted butter. So simple. Every time I have done this the cheesecake puffs then shrinks while cooling and the result- no cracks.

Here are some more cheesecake baking tips.

1. Let the cream cheese and eggs stand at room temperature for 30 minutes before using.
2. Mix the ingredients until just mixed, don’t over mix as that also causes cheesecakes to puff up and then fall and crack.
3. Use a springform pan so you can remove sides after baking.
4. Either butter the sides of the springform pan or loosen the sides as soon as it comes out of the oven to prevent cracks as the cake cools.
5. Place springform pan on baking sheet or pizza pan to catch any drips.
6. Keep oven humid during cooking to reduce cracking. Just place a pan of water on a lower oven rack for recipes that are not already using a water bath.
7. Let baked cheesecakes cool down slowly. Cool on a wire rack and remove sides when the recipes specifies.
8. Test for doneness near the end of the baking period by gently shaking the cheesecake. When fully cooked a 1-inch section in the middle will jiggle slightly. This area will be 2 inches wide in a sour cream recipe. This soft spot will firm up after cooling down. Knife tests do not work on cheesecakes because the knife will cause the cake to crack and cakes including sour cream will always test undone even when fully cooked.
9. Stored cooled cheesecake in the refrigerator covered with plastic wrap or an inverted bowl to prevent drying out and also to keep it from picking up odors. Cheesecake will keep for up to 3 days.
10. To freeze, place the cooled whole cheesecake or cheesecake slices in the freezer unwrapped. Leave in until partly frozen and then wrap tightly in freezer wrap. Use within a month for best flavor. Thaw in the refrigerator. Loosen wrap, but keep cake covered during thaw.

Bonus Tip: Don’t be afraid to play around with recipes. You can interchange crust recipes or add fine chopped nuts to a crust. Experiment with flavorings. Try using mint, lemon, almond, chocolate and nut flavorings to add a little zing to a favorite recipe. You can also decorate your cheesecake with powdered sugar, cocoa, nuts, candies, shaved chocolate…

Black Forest Blintzes

Sometimes you need a dessert- fast. This recipe works so well. It is both simple and kind of elegant.  I had some canned cherries and some bittersweet chocolate.  I also had flour tortillas, so I combined them for what I think is a pretty nice dessert. Easy to make, too. The name was inspired by Black Forest Cake, which contains both chocolate and cherries.

You could use cherry pie filling- canned or homemade. I had canned cherries- unsweetened, so I used them. I put the can of cherries in a saucepan, with the liquid from the can. I stirred in about two tablespoons of cornstarch until it dissolved. Then I put the pan on the stove and started heating them up over medium heat. I added sugar- about half a cup- and cooked it until the mixture started to thicken and get bubbly. I added a little cinnamon and a bit of fresh grated nutmeg. I also added a splash of vanilla. Stir as the mixture gets thicker, so it won’t stick. Set aside to cool down a little. If you are using pre-made cherry pie filling you can skip this whole part.

Next, I softened the tortillas in milk for about 10 minutes. This makes them more pliable- like a thick crepe. While the tortillas were softening I prepped the chocolate sauce.

I melted some semi-sweet (bittersweet) chocolate with a little half-and-half.  Two parts chocolate to one part of the half-and-half. Whipping cream would also work. Milk, too, but maybe use a little less milk, it is thinner.  I melted the chocolate and half-and-half  in the microwave for half a minute or so, then stirred until smooth.

It was time to assemble the blintzes. I put the melted chocolate in a squeeze bottle and put a nice swirl of it in the center of a softened tortilla. Then I added a couple of spoonfuls of the cherry pie filling. You’ll want about 1/4 cup of pie filling for each one. I folded up the sides a little and then folded it over- like making an egg roll, only flatter.  I repeated the process a few more times, until I had half a dozen ready to cook. Next I melted some butter in a pan and cooked them over medium heat, turning once, until golden on both sides. I put a drizzle of the chocolate on a plate, dusted the blintz with powdered sugar and placed it on top of the chocolate. Simple and kind of pretty, too.

These are so easy to make- and you can just make more, if you run out. Great for holiday parties, they are best served warm, but are good cold, too. You can also top them with a scoop of ice cream or whipped cream, if you like.

Won Ton Appetizers

If you are looking to serve appetizers for New Year’s Eve, here are some easy ones that your guests will love. Some can be made ahead of time, saving you time the day of the party. The won ton appetizers pictured here are from left to right- Crab Rangoons, Sesame Spinach Triangles and Honey Ginger Chicken Won Tons.

Sesame Spinach Triangles

oil

1 small onion, chopped fine

12 oz. fresh spinach, cooked, chopped  and drained or 1 (10 oz.) box frozen spinach, thawed, cooked and drained

1/2 c. chopped water chestnuts

2 T. oyster sauce

2 t. sesame oil

1 t. hot sauce

won ton wrappers

Heat oil in skillet and cook onion until tender. Remove from the heat and stir in the remaining ingredients, except won ton wrappers. Adjust seasonings, if needed. Allow mixture to cool. Place 1 tablespoon of the filling in the center of a won ton wrapper. Moisten edges with a little water and fold over to form a triangle. Press to seal edges. Place filled triangles in 375 degree oil and fry for about 2 minutes or until golden.

Honey Ginger Chicken Won Tons

1 c. cooked diced chicken- I used thighs

1/4 c. minced celery

1/4 c. mayo

2 T. honey

2 T. dried minced onion

1 T. hoisen sauce

1 t. fresh grated ginger

salt and hot sauce to taste

won ton wrappers

Combine all ingredients, except the wrappers,  and mix well. Place 2 teaspoons of filling in the center of each won ton wrapper. Moisten edges with a little water. Fold in 2 corners to meet in the middle. Starting at one of the remaining corners fold up and over and form into a roll. Press to seal edges. Fry in hot oil ( 375 degrees) for 1-2 minutes or until golden brown.

Crab Rangoons

1 clove garlic, minced

1 (8 ounce) package cream cheese

1 (6 ounce) can crab meat, drained and flaked

2 green onions with tops, thinly sliced

2 teaspoons Worcestershire sauce

1/2 teaspoon light soy sauce

won ton wrappers

Combine all filling ingredients and chill until ready to use. Place 2 teaspoons of filling onto the center of each wonton skin. Moisten the edges with water and bring 2 corners together. Bring the other 2 corners up and press all together to seal. Press all seams to seal. It should look like a little bundle.  Fry in hot oil until golden brown, about 1-2 minutes.

Hot Crab Dip

8 oz. crab meat or faux crab, if you prefer

8 oz. cream cheese

1/2 c. mayo

1 T. chopped chives or green onion, optional

1 heaping teaspoon horseradish

1/2 t. Worcestershire sauce

1/4 t. hot pepper sauce, or to taste

Combine all ingredients in ovenproof bowl and mix until smooth. Bake in a 300-degree oven for 25-30 minutes or until hot and bubbly. You can also heat mixture in microwave for 90 seconds or until hot. You can mix the ingredients ahead of time and chill until ready to heat and serve.  Serve  with crackers, crusty breads or veggies. You can also spoon mixture into hollowed out tomatoes and broil until crab dip is hot and bubbly.

Pineapple Glazed Chicken Wings

12 chicken wings, cut into 2 pieces, save tips for another use

1 medium onion, chopped

1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.

salt and pepper

Sauce:

1/2 c. apple cider vinegar

1/2 c. sugar

3 T. ketchup

3 T. sherry

2 T. soy sauce

1 t. minced garlic

1 t. red pepper flakes

reserved pineapple juice

3 T. cornstarch

Preheat oven to 400 degrees.  Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce  ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Makes 24.

Brie Truffles

8 oz. brie, room temperature- I remove the rind from the brie for a smoother texture.

8 oz. cream cheese, softened

1 stick ( 4 0z.) butter, softened

2 c. fresh pumpernickel bread crumbs*

In food processor combine cheeses with butter until smooth.  Chill mixture 30 minutes or longer. With a small cookie scoop or teaspoon form mixture into small balls. Place crumbs in a bowl and roll the balls of cheese in the crumbs to coat. Place in small paper cups and chill until ready to serve. Makes 3-4 dozen.

* To make the crumbs just place torn

Caramelized Onions “Toasts”

2 lbs. Onions, chopped

3 T. oil

1 t. salt

2 T. brown sugar

¼ c. balsamic vinegar

Dash red hot pepper sauce

Paprika

Sauté onions in oil with salt over low heat for 25-30 minutes. Onions should begin to caramelize and brown without burning. Add remaining ingredients and cook slowly another 15 minutes. Adjust seasonings, if needed and serve warm with crusty bread, crackers or smoked meats. Keeps in fridge for a couple of weeks or can be frozen. To make the toasts I placed a little of the onions on Wheat crackers and topped with squares of sliced Swiss cheese. Placed in a 400 degree oven until the cheese melted.

Brie with Pesto and Sun-Dried Tomatoes

2 c. basil leaves

3 T. Pine nuts, walnuts or pecans

2 T. olive oil

2 cloves garlic

3 T. Parmesan cheese

salt and pepper to taste

½ c. sun-dried tomatoes, soaked in water and chilled overnight

1 T. oil

1 t. oregano

small wheel of Brie 1-2#

Combine first five ingredients in a blender or processor until smooth. Add salt and pepper to taste. Drain tomatoes and chop coarsely. Combine with remaining oil and oregano and season to taste. Split Brie horizontally into 3 pieces. Spread

One layer with pesto and top with a piece of Brie. Spread with tomato mixture and top with remaining Brie. Wrap and chill overnight. Serve at room temperature or warm slightly. I warmed it wrapped in foil at 400 degrees for 10 minutes.Wanted it to brown a bit. Goes best with crusty breads.

 Caponata

2 small eggplants, unpeeled and cut into 1/2-inch pieces, about 5-6 cups

1 large onion, chopped

1/2 c. olive oil, or a little more

4 celery ribs, sliced

2 sweet peppers, seeded and chopped

1 heaping tablespoon chopped garlic

3 tomatoes, chopped- or 1 (14.5) can diced tomatoes- undrained

1 c. sliced black olives

3-4 T. red wine vinegar

salt and pepper to taste*

Soak eggplant in salted water for at least 15 minutes. Rinse, drain and pat dry. Set aside. Meanwhile in skillet cook onion in 2 tablespoons of the oil until tender. Add the celery and cook until the celery is tender-crisp. Place mixture in a mixing bowl and set aside. Heat 2 tablespoons more of the oil and cook the peppers until tender. Add garlic and cook 1 minute longer. Add the tomatoes and cook 1 minute longer. Add this mixture to onion mixture and return skillet to the heat. Add remaining oil to skillet and cook eggplant until golden brown and tender. You may have to do this in 2 batches. Add remaining ingredients to bowl while eggplant is cooking. When eggplant is done add it to the bowl and mix well., Season to taste. Serve with crusty breads cold, hot or at room temperature. Serves 10-12.

* While I don’t have any herbs listed in the ingredients I often add oregano and basil or an Italian or Tuscan seasoning blend. I also like to add capers.

Mushroom Spread

½ lb. mushrooms, trimmed, washed and chopped

2 T. butter or oil

1 medium onion, chopped

½ t. salt

Fresh ground pepper

Dash of nutmeg

1 t. lemon juice

2 t. flour

½ c. sour cream or strained yogurt

½-1 t. dill weed

Sauté onions and mushrooms in butter or oil for 4 minutes. Add seasonings, lemon juice and flour and cook 3 minutes more. Remove from heat and stir in sour cream or yogurt and dill. Serve with pumpernickel bread, crackers or in mini cream puff shells.