MINI girl

Non-alcoholic Cheese Fondue

1 cup Apple Cider (to mix with cheese)
1/4 cup Apple Cider (to mix with cornstarch & mustard)
2 tsp Lemon Juice
1 tbs Onion (finely chopped)
3-4 cups Cheddar Cheese (shredded)
1 tbs Cornstarch
2/3 tsp Mustard Powder
White Pepper (to taste)

Heat cider, lemon juice & onions on medium
Slowly add cheese while stirring
Mix cornstarch & mustard in 1/4 cup apple cider
Add mixture to cheese
Add white peprper to taste
Note: if too sweet, add more lemon juice

To Dip:
Italian Bread (or any crusty bread) cut into bite-sized cubes
Fruit - Apples, Pears, etc.
Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
Meats - Cooked chicken breast, cut into chunks

Olive Spread

Ingredients:
3 whole green onions, chopped
1 (8oz) can ripe olives, drained well
3 cloves garlic, minced
juice of 1 lemon
2 oz plus more ricotta cheese (optional)
kosher salt, to taste
freshly ground black pepper, to taste

Method:
Place all ingredients in a food processor or blender. Puree. If mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

Betty's Cranberry Sauce

This is my paternal grandmother's recipe.

Ingredients:
6 cups fresh cranberries, rinsed
2 cups sugar
1 cup water

Method:

1. Place sugar and water in in large, heavy pot or kettle, and allow sugar to dissolve. (Use a large one so the sauce does not boil over.) Stir in the berries.
2. Cook over medium heat until it reaches a simmer; continue cooking for 5 minutes, covered. Do not overcook and berries will remain whole.
3. Keep cover on and cool in a cool place (the back porch is great). Sauce will look glazed and pretty. You can freeze or store in refrigerator; make ahead and save time.

Recipe courtesy of Elizabeth "Betty" Leighton.

Pesto with a Twist

I served this lemony pesto with fusilli pasta, alongside oven-roasted walleye. Fresh parsley is added to the classic basil, creating a fresh twist on the classic recipe. Pecans replace the traditional pine nuts, and the addition of lemon-infused olive oil brightens up the flavor and makes it the perfect accompaniment to a fish like walleye.

Ingredients:
1 Tbsp minced garlic
1/4 kosher salt
2 cups fresh basil leaves
3 Tbsp fresh flat-leaf (Italian) parsley leaves
1/4 cup chopped pecans (toasted, if you have time)
1/2 cup grated Parmigiano-Reggiano cheese
6-8 Tbsp extra virgin olive oil infused with lemon
1 Tbsp extra virgin olive oil infused with garlic (optional)

Method:

1. Place all ingredients except olive oil in a food processor and blend into a coarse paste.
   
2. With the machine running, add the olive oil through the feeder tube until the mixture is emulsified into a sauce (not runny).
3. Mix into cooked pasta, spread on crostini, or use as a sauce for fish or chicken.
   

© Susanne Leighton 2009

Olive Relish for Crostini

My mom sent me this recipe. She had it at a friend's house and thought it was delicious.

Ingredients:
1/4 cup kalamata olives, pitted
1/4 cup black olives
1/4 cup pimento stuffed green olives
2 Tbsp chopped red onion
2 Tbsp fresh parsley
1 tsp chopped garlic
few drops Tabasco sauce
2 Tbsp olive oil
Salt and pepper to taste if needed
Baguette

Method:
Pulse blend all ingredients in a food processor until coarsely chopped and blended. Brown slices of baguette (1/3 inch slices) under broiler, rub with cut side of garlic clove, drizzle with EVOO and top with relish.

Recipe courtesy of Good Thyme Restaurant in Washburn, WI (a great place to eat!).

Mango Avocado Salsa

This is great as an appetizer with tortilla chips, as a side dish, or as a topping for grilled ahi tuna steaks.

Yield: 4 servings

Ingredients:
1 mango, peeled, pitted and diced
2 avocados, peeled, pitted and diced
juice of 1 lime
3 green onions, thinly sliced
1/4 cup freshly chopped cilantro leaves
4 large shakes of green Tabasco sauce
kosher salt, to taste
freshly ground black pepper, to taste

Method:

Mix ingredients together and allow to sit for 15-30 minutes to allow flavors to meld. Serve.

© Susanne Leighton, 2008

Southern Pulled Pork Sandwiches with Carolina Barbeque Sauce

I am going up to my parents' place this weekend and am responsible for making dinner Saturday night. I wanted something casual and delicious for the Independence Day weekend, so my mom sent me her pulled pork sandwich recipe. It's going to be a great weekend!

Yield: 8-10 servings

Ingredients:
4-5 lb. pork shoulder
¼ cup chili powder
1 tsp. crushed red pepper flakes
1 tbsp. ground black pepper
1 tbsp. packed brown sugar
1 tsp. dried thyme
Carolina Barbeque Sauce – see below for recipe
1 dozen good quality buns

Method:

1. Preheat oven to 250 F.
2. Trim excess fat from pork and put in a non-reactive container.
3. Combine chili powder, red pepper, black pepper, brown sugar and thyme in a small bowl, mixing well. Rub the spice mixture all over the pork.
4. Place pork in a clay pot or roasting pan. Pour ½ of the barbeque sauce over it, reserving the rest to serve with the cooked meat.
5. Bake pork, covered, for 1½ hours per pound of meat. DON’T open the pot while it is cooking. After meat is cooked, remove to a rimmed sheet pan; pull meat apart using 2 forks. Drizzle a little sauce over it.
6. Cook meat an additional 15-20 minutes.
7. Serve the pulled pork in buns. Serve any remaining sauce heated on the side.

420 calories, 43g carbs., 16g fat, 80mg cholesterol

CAROLINA BARBEQUE SAUCE
Ingredients:
1 medium yellow onion, sliced 1/4" thick
½ cup soy sauce
4 cloves garlic
2 Tb. Worcestershire sauce
1 cup brown sugar, packed
1 tsp. crushed red pepper flakes
2 cups ketchup
1 tsp. dry mustard
¾ cup apple cider vinegar
1 Tb. finely minced bell pepper

Method:

1. Grill or broil the onion slices until they are a dark golden color.
   
2. Combine onion, garlic, brown sugar, ketchup, vinegar, soy sauce, Worcestershire sauce, red pepper, dry mustard and bell pepper in a sauce pan.
   
3. Bring to a simmer then reduce heat to low.
   
4. Cover and cook for 30 minutes.
   
5. Pour the sauce through a medium mesh strainer, using a metal spoon to force all the pulp through. Refrigerate if not using right away.

Recipe courtesy of my mom, Susan P. Leighton.

Vegetable Ragu with Farmer Cheese

My husband picked up some kefir farmer cheese out of curiosity while at the grocery store; it is a healthful cheese that is low in fat, cholesterol and calories. When he got home, we tasted it and decided it was similar to ricotta cheese but with a grainier texture. I developed this recipe in which the cheese is stirred in at the end; it adds a slight creaminess to a robust red sauce.

Yield: 2-4 servings

Ingredients:
2 Tbsp olive oil
1 carrot, cut into 1/8" dice
1 celery rib, cut into 1/8" dice
3 shallots, minced
1-3 cloves of garlic to taste, minced
2 Tbsp tomato paste
3/4 cup dry white wine
2 tsp dried basil
2 tsp dried thyme
2 tsp dried parsley
2 tsp dried rosemary
1/2 tsp ground cumin seed
1-3 tsp red pepper flakes, to taste
1 can (28 oz) crushed tomatoes
1/2 cup kefir farmer cheese (can substitute ricotta or another soft, mild, cream cheese)
kosher salt
freshly ground black pepper

cooked pasta (1/2 lb for 2 servings, or 1 lb for 4 servings)

Method:

1. Heat olive oil in a large heavy saucepan or skillet over medium heat. Add carrots, celery and shallots; season with salt and pepper. Cook until shallots turn transparent and vegetables soften, about 10 minutes. Add garlic and continue cooking 2 minutes. Add tomato paste, stirring to distribute, and cook for 2 minutes.
2. Add the white wine to deglaze the pan, scraping up any bits on the bottom of the pan. Add all of the dried seasonings, stirring to combine. Continue cooking until wine is nearly evaporated, 5-10 minutes.
3. Add crushed tomatoes. Season again with salt and pepper. Allow to simmer for 10-20 minutes - shorter if you prefer crunchier vegetables, longer if you prefer softer vegetables. Taste sauce and adjust seasonings as needed.
4. Remove from heat. Stir in kefir farmer cheese. Add cooked pasta to sauce, coating evenly, and serve immediately.

© Susanne Leighton-Brooder, 2007

Cranberry Sauce

I developed this recipe for Thanksgiving dinner this year.

Ingredients:
3/4 cup sugar
16 oz fresh cranberries
zest of 1 orange, cut into strips
juice of 1 orange
1/4 cup Grand Marnier  
3/4 tsp cinnamon, ground
1/2 tsp nutmeg, freshly grated

Method:

1. Combine sugar, cranberries, zest and juice in a large saucepan and bring to a boil; lower the heat to a simmer.
2. Add the Grand Marnier, cinnamon, and nutmeg.
3. Simmer until the cranberries burst and the sauce thickens, about 15 minutes.
4. Remove the pan from the heat and let the sauce cool.
5. Serve in a side bowl with turkey or any preferred holiday dish.

© Susanne Leighton-Brooder, 2007

Pesto

Remember to harvest your basil before the frost hits! Here is a great recipe for fresh pesto sauce. You can easily play with the amounts of basil, pine nuts, cheese and olive oil to get the taste that you prefer.

Ingredients:
1 large clove garlic (green center removed, if present)
1/8 tsp kosher salt, plus more to taste
2 cups freshly picked basil leaves
2 Tbsp - 1/4 cup pine nuts
1/2 cup good-quality freshly grated Parmigiano-Reggiano cheese (or 1/4 cup Parmigiano-Reggiano plus 1/4 cup Pecorino Romano)
6-8 Tbsp good-quality extra virgin olive oil

Method:

1. In a food processor or blender: chop the garlic.
2. Add salt, basil, and pine nuts; pulse to blend to a coarse paste.
3. Add cheese; pulse to combine.
4. With the machine running, stream in the olive oil to emulsify the mixture. It should be thin enough to spread like a sauce, but not runny.

Notes:
This keeps for several weeks in the refrigerator if covered with a layer of olive oil. Or you can freeze it in small, individual-use containers so it is easily thawed when needed.

After cooking your pasta, save some of the pasta water (1/4 - 1/2 cup). Mix the hot pasta water into the pesto to thin it down a bit, and stir in the pasta. The pasta water makes the pesto cling to the pasta better. This works for many other sauces as well.

© Susanne Leighton-Brooder 2007

Hummus

Yield: 3 cups

Ingredients:
2 cans (15.5 ounces each) chickpeas / garbanzo beans
1/3 cup fresh lemon juice
1/4 cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1 1/4 teaspoons coarse salt

Method:

1. Reserve 1/4 cup of the liquid from the chickpeas. Rinse and drain chickpeas.
2. Place chickpeas and reserved liquid in a food processor. Add lemon juice, tahini (stirred well), garlic cloves, cayenne pepper, and coarse salt. Process until smooth.
3. Serve with warm pita bread.
4. This will keep in an airtight container in the refrigerator, for up to 1 week.

Sweet Grilled Ribs

Ingredients:
1 cup apricot or peach preserves, or orange marmalade
1 Tbsp Dijon mustard
1 Tbsp vinegar
1 Tbsp ketchup or Worcestershire sauce

Method:
Use this method with spareribs that have been sprinkled with salt and pepper. Bake at 300F degrees for 2 hours. During the last half hour of cooking, begin basting the ribs with this mixture. Brown for 10 minutes at 500F degrees, basting once or twice more, being careful to prevent burning.

Adapted from a recipe by Mark Bittman.

10 Minute Apple Sauce

I love this quick, easy applesauce recipe from Alton Brown of the Food Network.

Yield: 1 quart

Ingredients:
3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

Method:

1. In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
2. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately, or chill for later use.

Bechamel Sauce

Yield: 1 gallon

Ingredients:
1/2 white onion
2 cloves, whole
1 bay leaf
1 gal. milk
8 oz. flour
8 fl. oz. clarified butter
salt and white pepper, to taste
nutmeg, to taste

Method:

1. Melt the butter in a pot and add the flour to form a roux.  Cook until frothy but not brown.  Cool.
2. Pin the bay leaf to the onion half using the two cloves.  Add this to the milk in a heavy saucepan and simmer for 20 minutes.
3. Remove the onion from the milk.  Gradually add the hot milk to the roux, whisking constantly to prevent lumps.  Bring to a boil.
4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30 minutes, stirring frequently.
5. Strain the sauce and hold warm until ready to use.

From On Cooking: a textbook of culinary fundamentals

Milanese Sauce

Ingredients:
5 oz. slice mushrooms
1/2 oz. butter
1 qt. tomato sauce (see recipe)
5 oz. cooked ham
5 oz. cooked tongue, julienne, optional
Salt and pepper, to taste

Method:

1. Sauté mushrooms in butter. 
2. Add tomato sauce, ham, and tongue (optional).
3. Bring to a simmer.
4. Season to taste with salt and pepper.

From On Cooking: a textbook of culinary fundamentals

Creole and Spanish Sauces

Ingredients:
6 oz. onion, finely diced
4 oz. celery, thinly sliced 
1 tsp. garlic
1 fl. oz. olive oil
1 qt. tomato sauce (see recipe)
1 bay leaf
1 pinch thyme
4 oz. finely diced green pepper
1 dash hot pepper sauce, such as Tabasco

Salt and pepper, to taste

Method:

1. Sauté onion, celery and garlic in oil.
2. Add tomato sauce, bay leaf, thyme; simmer for 15 minutes.
3. Add green pepper and hot sauce; simmer for 15 minutes longer.
4. Remove bay leaf. Season to taste with salt and pepper.

Spanish Sauce
Add 4 oz. sliced mushrooms to the sautéed onions. 
Garnish sauce with sliced green or black olives.

From On Cooking: a textbook of culinary fundamentals

Tomato Sauce

Yield: 1 gallon

Ingredients:
4 oz. salt pork or bacon, medium dice
1 lb. 8 oz. mirepoix (2 part onions, 1 part carrots, 1 part celery)
3 qt. tomatoes, fresh or canned
2 qt. tomato purée
1 sachet d'epices (1 tsp. dried thyme, 3 bay leaves, 3 garlic cloves, 10 parsley stems, 1/2 tsp. peppercorns)
1 1/2 oz. salt
3/4 oz. granulated sugar
3 qt. white stock (chicken, beef, or veal)
2 lb. pork bones

Method:

1. Render the salt pork or bacon over medium heat.
2. Add the mirepoix and sauté, but do not brown.
3. Add the tomatoes, tomato purée, sachet, salt and sugar.
4. Add the stock and bones.
5. Simmer slowly for 1 to 2 hours until the desired consistency has been reached.
6. Remove the bones and sachet.
7. Pass the sauce through a food mill.  Cool in a container placed in an icewater bath, and then refrigerate.

From On Cooking: a textbook of culinary fundamentals

Hollandaise Sauce

Yield: 24 fl.oz.

Ingredients:
1/2 tsp. white peppercorns, crushed
3 fl. oz. white wine vinegar
2 fl. oz. water
6 egg yolks
1 1/2 fl. oz. lemon juice
1 pt. clarified butter, warm
salt and white pepper, to taste
cayenne pepper, to taste

Method:

1. Combine the peppercorns, vinegar and water in a small saucepan.  Reduce by one-half.  Cool until just warm.
2. Place the egg yolks in a stainless steel bowl.  Strain the vinegar-and-pepper reduction through a chinois or fine sieve, into the yolks.  There should be 1/2 fluid ounce acidic reduction for each egg yolk used.
3. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip.  As the yolks cook, the mixture will thicken.  Do not overcook the eggs.  (You may need to pull the bowl away from the heat source and then back again in order to keep from overheating.)  When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. 
4. Whip in 1 fluid ounce lemon juice to stop the yolks from cooking.  At this point, place the bowl over a pot of a little hot water (not simmering) with a rag or towel draped over the top.  This will keep the bowl warm while also keeping it in place.
5. Begin to add the warm clarified butter, a few drops at a time, while constantly whipping the mixture to form an emulsion.  Once the emulsion is started, the butter may be added a little more quickly.  Continue until all the butter is incorporated.
6. Whip in the remaining lemon juice.  Adjust the seasonings.
7. Strain the sauce through cheesecloth, if necessary, and hold container in a warm (not simmering) water bath until ready to use.  The sauce may be held for approximately 1 to 1 1/2 hours.

From On Cooking: a textbook of culinary fundamentals

Velouté Sauce

Yield: 1 gallon

Ingredients:

8 fluid ounces clarified butter
8 ounces flour
5 quarts chick, veal or fish stock
Salt and ground white pepper, to taste

Method:

1. Heat the butter in a heavy saucepan. Add the flour and cook to make a blonde roux.
2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer.
3. Simmer and reduce to 1 gallon, approximately 30 minutes.
4. Strain through a china cap lined with cheesecloth.

From On Cooking: a textbook of culinary fundamentals