Chipotle Artichoke dip

Chipotle Artichoke Dip

Source: Everyday with Rachael Ray

1/4 C. chopped cilantro
1 small clove garlic
1 canned chipotle chile in adobo sauce
1 14 oz can artichoke hearts, drained
1/2 C. grated Mexican white cheese, like cotja
1/4 C. olive oil
1 T. lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.

Pear Compote

Pear Compote

Source: Food Network Magazine, March 2013, pg. 145

1/2 C dry white wine
1/2 split vanilla bean
1 star anise pod
pinch salt and pepper
2 T. sugar
2 pears, chopped and peeled
3 T. water
1/4 tsp. thyme

Bring the wine, vanilla bean, star anise, and the salt and pepper to a simmer. Cook until reduced by half, about 4 minutes. Add the sugar, pears, and water and simmer 8 more minutes. Add the thyme and increase the heat and simmer until syrupy, 1-4 minutes. Let cool.

Plum-Vanilla Preserves

Plum-Vanilla Preserves

10050

Source: Food Network Magazine. September 2010 issue.

Ingredients:
1 1/2 lbs. ripe plums, cut into 1 inch pieces (with skin)
2 1/4 C. sugar
2 vanilla beans, split lengthwise and halved crosswise
4 small cinnamon sticks
1 lemon
1 1/2 lbs ripe plumcots or apricots, cut into 1 inch pieces (with skin)

Preparation:

Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.

Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.

Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.

Blueberry-Maple Spoon Fruit

Blueberry Maple Spoon Fruit

10049

Source: Food Network Magazine. September 2010 issue.

Ingredients:
2 lemons
8 C. fresh blueberries (about 2 2/3 lbs)
1/2 C. pure maple syrup
2 C. sugar

Preparation:

Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan.

Add 3 1/2 cups blueberries, the lemon zest, maple syrup and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6 to 7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, 30 to 40 minutes (reduce the heat if the mixture is sticking to the pan). Remove from the heat.

Meanwhile, sterilize four 8-ounce canning jars and lids.

Return the blueberry mixture to medium-high heat. Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries. Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes.

Peach-Mustard Compote

Peach Mustard Compote

10048

Source: Food Network Magazine. September 2010 issue.

Ingredients:
2 lemons
1/2 C. dry white wine
1/2 C. sugar
1/2 C. honey
3 T. yellow mustard seeds
8 black peppercorns
1/2 tsp. red pepper flakes
4  3-inch sprigs fresh rosemary
4 bay leaves
1 3/4 lbs. ripe peaches, cut into 1/4 inch wedges (with skin)
1/4 C. dried cherries or currants

Preparation:

Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.

Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs.

Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.

Tomatillo Salsa

Tomatillo Salsa

10046

Source: Food Network Magazine, September 2010 issue, page 119.

Ingredients:
1 large poblano pepper
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 lbs. tomatillos, husked
1/2 tsp. cumin
1/4 C. fresh lime juice
1 T. distilled white vinegar
1 1/2 tsp. sugar
kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)
Chopped cilantro

Preparation:

Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

Spicy Tomato Jam

Spicy Tomato Jam

10045

Source: Food Network Magazine, September 2010 issue, page 119.

Ingredients:
4 large lemons
5 1/2 lbs plum tomatoes, cored nd cut into 1 inch pices
4 C. light muscovado sugar or packed light brown sugar
4 tsp. ground cumin
2 scant tsp. red pepper flakes
4 small cinnamon sticks
1/2 tsp. ground cloves
8   1/8-inch thick slices of peeled ginger

Preparation:

Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger. 

 

Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes). Reduce the heat if the mixture starts to scorch. Discard the cinnamon sticks.

Meanwhile, sterilize four 8-ounce canning jars and lids.

Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

Lemon curd

Lemon Curd

10043

Source: Everyday with Rachael Ray, October 2009 issue, page 85

Ingredients:
2 C. sugar
1 C. fresh lemon juice
4 large eggs, plus 4 large egg yolks, beaten
1/4 C finely grated lemon peel (about 3 lemons)
1 1/2 sticks (6 oz) unsalted butter, cut into pieces

Preparation: 
Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes. 

Lower the heat and simmer, stirring, until the mixture thickens and registers 160 degrees on an instant-read thermometer, about 5 minutes. Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 month.

Hummus

10004

Hummus

Servings: 4

Time: 5 minutes

Source: Rachael Ray, Food Network Website.

Ingredients:

1 (14.5 ounce) can chickpeas (garbanzo beans), drained

2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections

A drizzle extra-virgin olive oil

1/2 teaspoon crushed pepper flakes

1 teaspoon (1/3 palm full) ground cumin

1 teaspoon (1/3 palm full) ground coriander

1 clove garlic, crushed

Coarse salt

1/2 lemon, juiced

Preperation:

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.