Tag Archives | Winter 2014 Recipes

MEXICAN HOT CHOCOLATE

hotChocThis drink is perfect for a cold winter’s day.

Kids, be sure to ask your parents for help!

½ cup water
3 ounces semisweet chocolate, coarsely chopped or broken into small pieces
2 cups milk
1 teaspoon cinnamon
1/8 teaspoon almond extract

Bring water to a boil in a medium-size, heavy-bottomed saucepan. Remove it from the heat and add the chocolate. After one minute, begin whisking the chocolate until it is completely melted.

Return the saucepan to the stove over medium heat and gradually whisk in the milk, cinnamon, and almond fl avoring. Cook until the mixture comes to a full boil, whisking frequently. Lift the pan off the burner until the bubbling subsides. Then place the pan back on the burner and bring it to a boil again, continuing to whisk frequently, until the mixture is smooth. Repeat if necessary. Lower the heat and let it simmer for another 5 minutes. The chocolate mixture should be thick enough to coat the back of a spoon. Turn off the heat.

Using an electric hand mixer, beat the chocolate until the surface is covered with foam. Pour into mugs and serve immediately.

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Sicilian Peasant Stew

sicilianPeasantStew

Serves 6

Recipe by Joey Baldino

sicilianPeasantStew2

2 tablespoons olive oil
1 boneless lamb shoulder (about 3 pounds), cut into 1-inch cubes
10 cloves garlic, peeled and smashed
2 yellow onions, chopped
1 medium leek, halved lengthwise and sliced
2 carrots, chopped
4 russet potatoes, chopped
2 stalks celery, chopped
6 sprigs parsley
1 bottle of Sicilian Nero d’Avolo (or other dry red wine)
2 bay leaves
8 cups beef stock
Salt and pepper, to taste

Preheat the oven to 350°.

In a large pot with a tight-fitting lid, warm the olive oil over medium heat. Season the lamb cubes with salt and pepper, and add to the pot. Cook the lamb, turning occasionally, until brown on all sides. (Work in batches if necessary to avoid crowding the pan.) Add the garlic, onions, leek, carrots, potatoes, celery, parsley and bay leaves. Cook, stirring occasionally, until the vegetables have softened and begun to brown, about 5 to 8 minutes.

Increase the heat to high and pour the wine into the pot. Bring to a boil, scraping up any brown bits from the bottom of the pan with a wooden spoon. Continue cooking until the wine has reduced slightly, about 5 minutes. Add the beef stock, cover, and return to a boil.

Transfer the pot to the oven to braise until the lamb shreds easily with a fork, about 2 hours. Discard parsley and bay leaves. Season to taste with salt and pepper before serving.

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ORANGE-TARRAGON WATERMELON RADISH SLAW

 

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For Slaw:

4 watermelon radishes, washed but not peeled, tops and bottoms cut off

For Dressing:

¼ cup fresh-squeezed orange juice
3 tablespoons cider vinegar
2 tablespoons fresh tarragon leaves
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon grated fresh ginger
Zest of 1 orange
½ cup olive oil

Combine all the ingredients for the dressing and whisk together thoroughly. Cover and chill for an hour so the fl avors can fall in love with each other. Julienne the watermelon radish on a mandolin (use the small teeth). Once the dressing is chilled, toss the radish with the dressing and serve immediately.

This slaw is terrifi c on anything from beef to seafood and also as a salad.

Recipe from John Manzione, executive chef at Hidden Creek Golf Club, Egg Harbor Township

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