Recipe: Peppermint Patties Cookies

Photo by RICK EGLINTON @ Toronto Star

From Denny: This little recipe is from the Toronto Star.

Makes 24 cookies.

From Food Editor Kim Honey: "I used President's Choice milk-and-white chocolate chips for dipping, but you can substitute any chocolate. It will take an hour or two to firm up, though you can put it in the fridge for faster results.

Make sure the dough log and slices are measured or the yield will be off. Adapted from The Farm Chicks in the Kitchen by Teri Edwards and Serena Thompson."

INGREDIENTS

10 tbsp + 4 tbsp unsalted butter, softened

1/4 cup granulated sugar

1/4 cup light brown sugar

1 large egg yolk

1 tsp vanilla extract

1 cup + 2 tbsp all-purpose flour

1/4 cup Dutch-processed cocoa

1/4 tsp salt

1 cup icing sugar

1-1/2 tsp peppermint extract

1 tsp or more milk or light cream

2 cups chocolate chips


DIRECTIONS

Cream 10 tablespoons butter in large bowl with electric mixer on medium; add sugars and beat until fluffy. Beat in yolk and vanilla.

Add flour, cocoa powder and salt with mixer on low speed; beat until blended and dough is soft and pliable. Roll into 10-inch long log 2 inches in diameter. Cover in plastic wrap; refrigerate 1 hour.

Preheat oven to 375F. Cut dough into 1/4-inch slices; place 1 inch apart on 2 cookie sheets. Bake until just firm to the touch, about 6 minutes, rotating pans halfway through to ensure even cooking. Transfer to wire racks to cool.

Cream 4 tablespoons butter with icing sugar, peppermint and 1 teaspoon milk in small bowl. Thin with more milk until spreadable. Use 1 tablespoon sandwiched between 2 cookies.

Melt chocolate chips in small, deep microwavable bowl 30 seconds; stir. Repeat if necessary.

Dip each cookie halfway into chocolate; set upright on undipped edge on wax or parchment paper until firm.

Recipe: Italian Stuffed Steaks (Braciolini)

From Denny: Italian comfort food reigns supreme in Louisiana too! This is an old dish still popular today. It takes a while to make, can be done in stages, and is usually reserved for special gatherings or holidays. Long on presentation!

From: 2theadvocate.com

"Like most heritage recipes, each family adds its own special touches, which came from previous generations.

Most of the bracioline dishes in our area are stuffed with a combination of ham, prosciutto (ham of Parma), bread crumbs, cheese, parsley, salami or sausages. Some wrap the meat around whole hard-cooked eggs. Grace Guarisco slices the eggs, and her in-laws never use eggs. They wrap the meat around diced potatoes.

The recipe I’m preparing in the photo is from the late Mona Drago. She taught me to make her version of Braciolini and Tomato Gravy years ago for a Food Focus show. Her steak is stuffed with prosciutto, salami, pepperoni, cheese, bread crumbs and whole hard-cooked eggs.

The meat is thin-cut beef, top or bottom round, steaks. Ask the butcher to cut the steaks between ø and ‰ inch thick. You will find that some recipes call for veal, but most suggest round steak.

This is not a complicated recipe; it just takes time to cook the gravy and the meat. As long as you can wrap the meat around the stuffing and secure it with cotton string, you have it made. The Tomato Gravy is cooked slowly for 3 to 4 hours before it is poured over the meat. Then it cooks with the Bracioline for 2 to 2-1/2 more hours. Yes, it takes time, but it’s worth the effort."

By food writer Corinne Cook

Mona’s Braciolini (Stuffed Steaks With Three Meats and Cheese)

From: Mona Drago

Serves 12-14. Recipe can be halved.


Ingredients:

Meat:

3 round steaks sliced thin (get the butcher to cut them less than &permil-inch thick)

1/2 lb. prosciutto (Italian ham), thinly sliced (substitute regular ham if you cannot find the prosciutto)

1/2 lb. salami, thinly sliced

1/2 lb. pepperoni, thinly sliced

1 cup grated mozzarella cheese

Italian bread crumbs

5 or 6 hard-cooked eggs

4 strips bacon

Tomato Gravy (recipe follows)

Directions:

1. Overlap the round steaks a little on each other, then pound the meat well with the flat side of a meat mallet.

2. Layer the ham, then the salami, pepperoni, cheese and bread crumbs.

3. Line the boiled eggs on one end and holding the meat and filling together as you start, roll up jellyroll style.

4. Tie securely with cotton string.

5. Place bacon over the top of the meat. Pour Tomato Gravy over the meat and cook at 350 degrees for 2-1/2 to 3 hours, depending on the size of the steak.

Tomato Gravy

Ingredients:

1 large onion

2 to 4 cloves garlic, minced

3 or 4 ribs celery, chopped

1/3 cup olive oil

1 (12-oz.) can tomato paste

3 tbls. sugar

1 (28-oz.) can tomato purée or 2 (16-oz.) cans whole tomatoes, cut up

Salt, black pepper and red pepper, to taste

Oregano, to taste

Sweet basil, to taste

2 or 3 bay leaves

1/4 tsp. dried thyme

Cooked pasta


Directions:

1. Cook onions, garlic and celery in olive oil until vegetables are tender. Add tomato paste and sugar. Fry this until it begins to hold together and is a nice rich color, about 15-25 minutes.

2. Fill the tomato paste can with water and add 2 cans of water to the tomato mixture. Cook for about 15 minutes then add tomato purée and seasoning. Add 2-30 quarts of water and cook slowly, covered, for at least three hours or until slightly thickened. If mixture gets too thick, thin with a little more water.

3. Pour over prepared meat and bake in 350-degree oven for 2 to 3 hours, depending on size of steaks.

4. To serve, remove string, cut meat into slices and serve over cooked pasta with added gravy over the top.

*****

Another version of Italian Stuffed Steak:

Siracusa Bracioline

From: Grace Siracusa Guarisco

Serves 4.

Note: This is enough steak and filling for 1 bracioline. Double or triple these ingredients if serving more and wrap each separately.

Ingredients:

1 to 1-1/4 lbs. thin-cut top or bottom round steak (slightly less than &permil-inch thick)

Salt, black pepper and red pepper

2 to 4 slices thin-sliced ham

4 pieces sliced bacon, fried crisp and crumbled

2 sliced hard-cooked eggs

1/4 cup shredded Parmesan cheese

1/4 cup Italian-style seasoned bread crumbs

2 tbls. chopped fresh basil or parsley

Olive oil for browning

Italian Tomato Sauce (recipe follows)

Directions:

1. Season meat, which has been pounded into rectangle about 1/4-inch thick, to taste with salt, black pepper and red pepper. On top of steak, layer ham, then crumbled bacon, sliced hard-cooked eggs. Sprinkle with Parmesan cheese and seasoned bread crumbs. Those amounts need not be exact. Sprinkle with either chopped fresh parsley or fresh basil.

2. Roll up tightly, jellyroll style, and tie securely with cotton string to secure stuffing. Brown meat, on all sides, in large heavy pot in about 1/3 cup olive oil.

3. Pour cooked Italian Tomato Sauce over stuffed steak and cook for about 2 hours. Do not overcook or steak will fall apart instead of slicing nicely.

Italian Tomato Sauce

This is enough sauce for three (1- to 1-1/4-lb.) braciolini.

Ingredients:

1/4 cup olive oil

1 large onion, chopped

2 or 3 cloves garlic, chopped

1 (28-oz.) can crushed tomatoes

1 (12-oz.) can and 1 (6-oz.) can tomato paste

6-3/4 cups water

1 tsp. salt

1/4 tsp. black pepper

1/4 tsp. red pepper flakes

1 tsp. dried basil

1/4 tsp. oregano

Pinch of ground cinnamon

2 to 3 tbls. sugar

4 to 5 leaves of fresh basil, coarsely chopped

1-1/2 to 2 lbs. pasta

Directions:

1. In heavy pot, sauté onion in olive oil until almost tender. Add the garlic after the onions have cooked awhile. Add crushed tomatoes and tomato paste.

2. Cook tomato mixture, while stirring constantly, until it’s a deep red, about 15 minutes.

3. Add water, salt, pepper, red pepper flakes, dried basil, oregano, cinnamon and sugar. Cook slowly, covered, for 3 to 5 hours.

4. Right before serving add the fresh basil.

5. Pour over prepared Bracioline and cook an additional 2 hours.

6. To serve, remove string, slice and serve over cooked pasta with extra sauce over the top.

Recipe: Parmesan, Pecan & Arugula Baskets

From Denny: These are delightful baskets made from Parmesan cheese to hold your salad and Brie cheese "egg." It's a bit of whimsy along with good eating! If you don't own a non-stick skillet (like me) you can use a Silpat sheet to melt the cheese.

From: Taste of Home, April/May 2009 issue

Serves 6.

Parmesan, Pecan & Arugula Baskets

Ingredients:

1 cup plus 2 tbls. shredded Parmesan cheese

2 tbls. finely chopped pecans

Salad:

4 cups fresh arugula or spring mix salad greens

1/2 cup red or green grapes, halved

3 tbls. chopped pecans, divided

2 tbls. olive oil

1 tbl. raspberry vinegar

1/4 tsp. salt

1/8 tsp. black pepper

Soft brie cheese, optional

Directions:


1. Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon chopped pecans in a circle over the bottom of the skillet.

2. Cook for 1 to 2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

3. Using a spatula, carefully lift cheese mixture out of pan and immediately drape oven an inverted old-fashion-shaped glass that has a 2-inch diameter bottom; cool completely.

4. Repeat with remaining cheese and pecans, forming six baskets.

5. For salad, in a large bowl, combine the arugula, grapes and 2 tablespoons of chopped pecans. Whisk together the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat. Place 1/2 cup salad in each basket.

6. If desired, shape a spoonful of soft brie cheese into a tiny egg shape and roll in remaining chopped pecans. Place “speckled brie egg” on top of salad in the Parmesan nest. Make an egg for each salad. Serve immediately.

Recipe: Chocolate Roulade

Another version of chocolate roulade Image by MadMan the Mighty via Flickr

From Denny: With warm weather coming, it's always nice to have on hand one of these cooling recipes that is easy to make for family and friends. Easy to make ahead, easy to keep in the fridge, not a fussy dessert at all. Enjoy!

Chocolate Roulade

From: “Mountain Measures,” Junior League of Charleston, South Carolina, USA

Serves: 8 - 10


The Cake:

5 Eggs -- separated

1/2 Cup Powdered Sugar -- sifted

1 Teaspoon Vanilla

2 Tablespoons Flour -- sifted

4 Tablespoons Cocoa Powder -- sifted

1/8 Teaspoon Salt

1/2 Teaspoon Cream Of Tartar

The Filling:

2 Unsweetened Baking Chocolate Squares

1 1/2 Cups Milk -- scalded

1/2 Cup Sugar

4 Eggs

1/4 Cup Flour

1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

FOR THE CAKE:

Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt. Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4". Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar. Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

FOR THE CHOCOLATE FILLING:

Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently. Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil. Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.

Chocolate Glossary Terms

Chocolate Photo from Wikipedia

From Denny: How many times do you run into those chocolate terms, scratch your head and wonder? Well, at this site, Chocolate Lover, they have compiled the following list. They have a lot of other goodies on this clever site too! Check out their recipes and just plain good attitude!

There are chefs' terms, agricultural, manufacturing, cultural and scientific. Take a look and use this reference whenever you need it!

"Alkalinisation In the early 19th century the Dutchman Coenraad Johannes van Houten discovered that the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they were roasted. Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to modify the flavor and the color of the final product. Another technical term for alkalization still used today is the ‘Dutch process’ or ‘Dutching’.

Artisanal Chocolate produced by a small maker (an artisan), usually from a unique blend of beans or a rare single type.

Bittersweet Bittersweet chocolate, not to be confused with unsweetened or semisweet chocolate, is primarily used for baking. A slightly sweetened dark chocolate, it has many uses such as making shiny chocolate curls as garnishes or rich, dense chocolate cakes. Both it and semisweet chocolate are required by the U.S. FDA to contain at least 35% chocolate liquor.

Brut (Bitter) In the U.S. the FDA describes this as chocolate that does not contain any sugar, though it may contain natural or artificial flavoring. This pure chocolate is intended for cooking as only real fanatics will enjoy this very bitter chocolate substance with a solid cocoa content in excess of 85%.

Cacao A term used for a cacao plant but also for the unprocessed product (pods) of the cacao plant.

Carraque Solid milk or dark chocolate pieces, which are sometimes topped with raisins, almonds, walnuts and hazelnuts.

Chocolate Liquor Chocolate liquor is made up of the finely ground nib of the cocoa bean. This is technically not yet chocolate. This type of chocolate is also known as unsweetened chocolate and is also referred to cocoa mass or cocoa liquor.

Chocolate Lover One who appreciates the unique qualities of a truly fine piece of chocolate and feels that life would not be the same without gourmet chocolate.

Cocoa Beans Source of all chocolate and cocoa, cocoa beans are found in the pods (fruit) of the cocoa tree, an evergreen cultivated mainly within twenty degrees north or south of the equator.

Cocoa Butter Cocoa butter is a complex, hard fat made up mostly of triglycerides, it remains firm at room temperature, then it contracts as it cools and solidifies. It is ideal for molding.

Cocoa Mass Same as Chocolate Liquor.

Cocoa Pods Between the blossoms of the permanently flowering cocoa tree we can see fruit at various stages of development. The egg-shaped cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.



Cocoa Powder The result of extracting cocoa butter from cocoa paste. Cocoa powder is used to prepare chocolate drinks or to sprinkle truffles and chocolate tarts.

Compound Coatings In chocolate flavored coatings and compounds, part of the cocoa butter may be replaced by vegetable fat. Also a whole range of whey powders, whey derivatives and dairy blends are permitted where milk powder is prescribed in milk chocolate. However, there is hardly any difference between the production processes of ‘genuine’ chocolate on the one hand and ‘chocolate flavored’ coatings and compounds on the other. Some ingredients not used in chocolate may require adjustments of the production processes. For chocolate flavored products containing sorbitol or xylitol the mixing, refining and conching temperature settings need to be adjusted.

Conching The processing step called ‘conching’ reduces the moistness of the cocoa mass and removes the volatile acids. At the same time, this step allows for specific aromas and smoothness to be associated with chocolate. Conching is the process where the chocolate is "plowed" back and forth through the liquid chocolate which smoothes the chocolate and rounds out the flavor, essential for the flavor, the texture and the overall quality of the chocolate.

Couverture Couverture is a term used to describe professional-quality coating chocolate with a high percentage of cocoa butter, at least 32%, and as high as 39% for good quality couverture. The extra cocoa butter allows the chocolate to form a thinner coating shell than non-couverture chocolate.

Criollo The best quality cocoa bean, but rare and harder to grow than others, with a lower yield per tree.

Dark Chocolate Dark chocolate must contain a minimum of 43% cocoa to be called "dark" according to European norms. A "70% cocoa chocolate" is considered quite dark while 85% and even 88% cocoa dark chocolates have become quite popular for dark chocolate lovers.

Devil's Food A chocolate flavored product that derives most of its flavor from cocoa butter rather than chocolate.

Dutching In the early 19th century the Dutchman Coenraad Johannes van Houten discovered that the acid taste of cocoa was neutralized if he added alkali-potash to the nibs before they were roasted. Ever since the end of the 19th century all industrial chocolate makers have practiced this alkalization process to modify the flavor and the color of the final product. Another technical term for alkalization still used today is the ‘Dutch process’ or ‘Dutching’.

Enrobing One of two chocolates-making techniques by taking the center of a certain chocolate or praline and covering it with a layer of outer chocolate by pouring liquid chocolate over it or by dipping the chocolate center by hand in liquid chocolate. (Contrasts with "molded" chocolates)

Fondant Fondant is the French word for dark or "Pure" chocolate. (Contrasts with milk chocolate or "Lait")

Fudge Fudge is a type of confectionery, usually extremely rich and often flavored with chocolate. It is made by boiling sugar in milk to the soft-ball stage, and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.

Ganache A Ganache is a rich, silky chocolate mixture made by combining chopped semisweet chocolate and boiling cream and stirring until smooth. (Sometimes butter can also be added) The proportions of chocolate to cream vary, depending on the use of the ganache and can be flavored with fruits spices and different liquors. The result is a harmonious balance between the smoothness of the flavor and the intensity of the chocolate.

Gianduja Gianduja is a delicious mixture of emulsified hazelnuts and cocoa mass, cocoa butter and sugar. Originally this was an Italian specialty.

Lecithin A natural product extracted from the soy bean that is used as a thinner in chocolate. During the manufacturing of chocolate, lecithin controls flow properties through the reduction of viscocity.

Low Fat Cocoa Cocoa powder containing less than ten percent cocoa butter.

Malitol Maltitol is a natural sugar-substitute based on a Malt-extract, which allows chocolate to keep a sweet taste without containing sugar. Maltitol has become a popular sugar substitute in many chocolate couvertures, especially Belgian chocolate sugar-free products.

Marzipan Marzipan is a thick paste achieved by skillfully mixing melted sugar with finely chopped ground almonds. The outer shell of a marzipan is an envelope of milk, white or dark chocolate. The Lubecker method (known to be the world's best Marzipan) means that only pure almond and sugar are used, thereby delivering the fullest almond taste.

Medium Fat Cocoa Cocoa powder containing between ten and twenty-two percent cocoa butter.

Milk Chocolate The best known kind of eating chocolate. Milk chocolate is made by combining the chocolate liquid, extra cocoa butter, milk or cream, sweetening, and flavorings.

Moulding Another technique for making chocolate consists of placing chocolate in molds to obtain a molded chocolate "shell" that is then filled with one or several unique fillings before being seals with another layer of chocolate. The typical Belgian Praline is produced by pouring a hazelnut praline filling in molded shapes.

Nibs The kernels of coca beans are usually called ‘nibs’ and are the basic ingredient of which chocolate is made, Sometimes, the original dark and rich nibs are used to add texture to chocolate bars or chocolate deserts.

Nougatine Nougatine is achieved by heating sugar until it caramelizes and mixing finely crushed roasted hazelnuts or almonds . Once this paste is achieved, it is put on a caramel roller and crushed into little pieces. Nougatine pieces are used as filling in certain chocolates and chocolate bars.

Organic The word ‘organic’ refers to how these food products are produced. Organic production is based on a system of farming that maintains and replenishes the fertility of the soil. Organic foods are produced without the use of chemical pesticides and fertilizers. They are processed without artificial ingredients, preservatives or irradiation. Organic chocolate contains a minimum of 95% naturally grown and certified raw materials.

Pâte de Fruits Pates de fruits are composed of sugar pulps and apple pectin. The fruit percentage is more than 50% of the total component.

Pods Between the blossoms of the permanently flowering cocoa tree we can see fruit (pods) at various stages of development. The egg-shaped cocoa pods measure between 15 and 30 centimeters (between 6 and 12 inches) and hang from the trunk and the largest branches. Each fruit contains between 30 and 40 beans of about 1 cm (about 0.5 inch) in length.

Praliné Praliné is composed of richly flavored chocolate to which caramelized sugar (hot caramel), well-roasted, finely-ground hazelnuts (or almonds) and vanilla have been added. The praliné flavor is typical in many Belgian chocolates or "pralines."

Image via Wikipedia

Semisweet Chocolate Semi-sweet chocolate is created by blending chocolate liquid with varying amounts of sweetening and extra cocoa butter. Flavorings may be included. Semi-sweet chocolate is available in bar form, but is usually sold in pieces or chips. Semi-sweet contains between 15% and 35% chocolate liquor, cocoa butter, sugar, lecithin, and vanilla. It may be used in recipes that call for bittersweet or sweet chocolate, but is not interchangeable with milk chocolate. Also Known As: Semi-sweet blocs, squares, bits, chocolate chips, morsels.

Sheen The pleasant shine on couverture and eating chocolate. High-quality chocolate usually has a bright sheen. A chalky face may be an indication of poor quality. But it may also mean the chocolate has been exposed to extreme temperatures - from hot to cold to hot - which causes cocoa butter to separate and rise to the surface. This does not affect the taste.

Sweet Chocolate This is similar to semisweet, but has more sweeteners and only has to have at least 15% chocolate liquor. It can often be interchanged with semisweet or bittersweet chocolate.

Tempering Tempering is the process of bringing the chocolate to a certain temperature whereby the cocoa butter reaches its most stable crystal form. There are several forms in which the butter can crystallize, only one of which ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45°C) and then left to cool to working temperature, the finished product will not be gloss. Proper tempering, followed by proper cooling produces a nice shine and good eating properties.

Theobroma The botanical description for cocoa. The name "Theobroma," comes from the ancient Greek words for "god" (Theo) and "food" (Broma).



Truffle A confection made of chocolate (ganache), butter, sugar, and sometimes liqueur shaped into balls and often coated with cocoa. Truffles are made by heating a rich blend of butter, cream, chocolate, and often a flavoring, delicately shaping it, and enrobing it with chocolate couverture.(milk, dark or white) Different truffle textures can be created by rolling the center ganache in cocoa powder, powdered sugar, or finely chopped nuts. Truffles, originally named after the exotic French mushroom because of its visual resemblance, are either hand-rolled chocolate or domed with a piped center.

Varietal Describes the type of bean, such as criollo, forestero or trinitario, used in the chocolate. Varietal chocolates are those made from a single type of bean.

Viscosity The measure of the flow characteristics of a melted chocolate.

White Chocolate White chocolate is not considered real chocolate, because although it has cocoa butter (at least 32% to be considered of good quality), it does not have chocolate liquor. White chocolate is made from cocoa butter, milk, sugar and vanilla.

Xocoatl Xocoatl is the original name the Aztecs, Toltecs, Mayas and Incas gave to a stimulating drink they brewed from cocoa beans. It was a mixture of cocoa, maize (Indian corn) and water."