You have to love the color! I deep fried some of the whole beet leaves to garnish with. They get glossy, bright green, and have a wonderful, delicate crunch.

How cute is this badge? You have plenty of time, so decide on your recipe and get cookin’!

You know I am going to say it so let’s get it out of the way. Start with fresh, organic ingredients! Local or homegrown is best…Do not try this with canned beets.

Yes, it really *does* make a difference.

Wash the beets and the peel them. Do not, I repeat do not skip this step or try to get it done faster by boiling the beets even for a minute.

Choose smaller beets with shiny skins under the dirt.

Do not remove the skins by dipping in boiling water for a few minutes. You want the beets to roast from a completely raw state. It takes a little more time but peel them instead. Leave about 2 inches of stem on when you trim them to keep them from bleeding out.

The sugar in the beet will caramelize. This is a good thing.

Chop the roasted beets. Heart optional.

a

Aren't those colors gorgeous?

Roasted Beet Risotto

• 2 pounds beets with greens, beets peeled, halved and and trimmed, leaving about 1 inch of stems attached and reserving greens
• 3 cups chicken stock
• 2 tbs balsamic
• 1 small onion, chopped (about 1/2 cup)
• 1 tablespoon minced peeled fresh gingerroot
• 3 large garlic cloves, minced
• 6 tablespoons unsalted butter
• 1 cup Arborio* or long-grain rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated fontina
• Olive oil for multiple use

1. Preheat oven to 400F..
2. Wash the beets and trim. Reserve the greens.
3. Peel beets and cut in half. Lay cut side down in a baking dish and drizzle with oil.
4. Bake uncovered at 400F until done. This will vary according to the size of the beets, but about 45 minutes is a good bet.
5. Chop  the beets coarsely and set aside.
6. Chop the onion, ginger and garlic.
7. Heat the butter in a pan and saute the onion, ginger and garlic until soft.
8. Meanwhile bring stock,wine, and balsamic to a simmer. Hold at the simmer.
9. Add 2 tbs olive oil and the rice.
10. Stir the rice in the oil until it begins to color. It should get just a little golden.
11. Add the chopped beet greens .
12. Add 1 tablespoon of the stock mixture and stir until it is absorbed. Repeat.
13. Once you have added about 1/2 cup of stock by tablespoons the rice will be getting soft. You can begin to add it by 1/4 cup amounts, stirring the stock in and allowing it to be absorbed before adding the next batch.
14. Once you have added half the stock, stir in the chopped beets.
15. Continue adding broth until the broth is all absorbed into the rice and the rice is creamy looking and vivid red.
16. Remove from heat and stir in Fontina. Add a little more wine if desired.
17. Taste, adjust seasonings and serve with a sprinkling of fried beet greens* as a garnish.

*To fry beet greens just put greens in 375F oil one leaf at a time and fry intil crispy and bright green.

Images: marye audet

Post from: Baking Delights

Pork is a delicate and sweet meat that has a robust texture. It can handle many flavors but seems to shine when intense, fruity flavors are involved. This date and balsamic sauce is rich and flavorful enough to bring out the best in the pork, which in turn is given a bit of an extra shazaam with a maple and liquid smoke glaze.

Don’t go overboard on the menu here. The flavors of the main course are heavy so create everything else with a light touch.

Need a menu?

Pork Loin with Date Balsamic Sauce

Arugula with tangerine and a quick tangerine vinaigrette

Sour Dough with a thick, crisp crust

A simple poached pear or baked apple for dessert

Date-Balsamic Sauce

• 1 cup pitted dates, chopped
• 1/4 cup chopped ginger
• 1/2 inch piece of dried chipotle
• 2 garlic cloves, finely minced
• 1 onion, chopped
• Pinch of salt
• 1-2 cups of chicken stock
• 2 tbs balsamic vinegar
• 1 tablespoon liquid smoke
• Olive oil

1. Saute onion, garlic, chipotle, and ginger in olive oil until onion just begins to caramelize.
2. Add dates and one cup of chicken stock, vinegar, and liquid smoke
3. Simmer, adding stock as needed to keep the mixture from sticking, until sauce is reduced and ingredients are all cooked together
4. Taste and adjust seasoning

Using a grill pan gives the meat a professionally done look

Pork Loin Chops

• 8 loin chops
• Salt and pepper
• 1/2 tsp powdered chipotle OR maple pepper
• 2 tbs maple syrup
• 1 tbs liquid smoke
• Olive oil

1. Preheat oven to 375F
2. Rub a grill pan with olive oil and heat until it begins to smoke
3. Rub chops with maple pepper and salt
4. Lay on hottest part of grill pan to set grill marks
5. When you have good grill marks flip and set grill marks on the other side
6. Remove to baking dish
7. Mix maple syrup and liquid smoke and rub on meat
8. Bake about 30 minutes or until done. Depends on thickness of chops.
9. Serve the chops with the date-balsamic sauce

images:marye audet

Post from: Baking Delights

Erin, my daughter, is addicted to mango. It has been one of her favorite fruits since she first sampled it, I think. Whenever I see mango in the store I think of her. And…this time of year they are at their best here so I buy them. The mango black bean salsa I made was so awesome I decided that I wanted to try a spicy mango chutney.

Spicy Mango Chutney

I used the traditional raisins even though I don’t like raisins cooked. I wanted to get a feel for the taste and texture before I played too much with it. Next time I think I will use dried cranberries instead. I also added the pecans, and made other adjustments but the recipe is based on one from the Culinary Institute of America Cookbook.

This is sweet, rich, spicy, and exotic all at once. I have used it several ways. I made a Moroccan Chicken, also based out of the CIA book, and I used the chutney along with cubed chicken breast as a tea sandwich filling for Erin’s shower.

…Then of course there was the bowl licking that I did…so, serve it with chicken, serve it with pork, serve it on a spoon…it is good no matter what you do!

If you don’t know how to cube mangoes, it is quite simple. Cut down through the mango on either side of the pit. Run your knife vertically without cutting through the skin, and then horizontally. Now Push the skin up from the bottom which will separated the mango squares. Cut them off with the knife, and voila! You have cubed mango.

Spicy Mango Chutney

• 2 cups very ripe mango, cubed
• 2/3 cup dark brown sugar
• 3 tbs balsamic vinegar
• 1/2 cup raisins
• 1/2 jalapeno seeded and minced
• 1/2 red fresno pepper seeded and minced
• 1 clove garlic minced
• 1 tablespoon fresh ginger, minced
• salt and pepper to taste
• 1/2 cup toasted pecans

1. Combine all of the ingredients except the pecans in a saucepan. Bring to a simmer and simmer slowly, stirring often, for about 15 minutes.
2. Taste and adjust the sweet to tangy ratio to personal taste by adding a touch more sugar or balsamic.
3. Add the pecans just before serving.

Makes about 1 1/2 cups

image:maryeaudet

Post from: Baking Delights

• chocolate chip mocha Irish cream
• caramel apple with chopped peanuts
• white chocolate blueberry pecan
• vanilla apple pie

Eventually you will probably see all the flavors end up here.  One of the cool things about Erin and my relationship is that we can bounce those flavor ideas off each other..Lots of fun, and if you add the rest of the kids..well we can sit around and toss flavors back and forth the way some families talk about sports scores.

The peach, tea, and ginger just appealed to me.  I thought it would be refreshing like sweet tea but also creamy,  rich, and satisfying.

There are a few things I will do differently next time.  I will make the tea infusion stronger…MUCH stronger next time.  I will chop the candied ginger more finely.  I will add about a fourth of a cup of peach schnapps for more peach flavor.  On the up side this was a fantastic and unusual flavor combination.  Just need to kick it up a bit.

I used Reeds crystallized ginger. It is natural, rolled in raw cane sugar, and has by far the best flavor of any I have tried.  You can get it at health food and natural food stores.  I did use half french vanilla and 1/2 vanilla but you can use all plain vanilla.

I took these pictures right after I made the ice cream.  If it had been left overnight in the freezer it would not be so melty.

This would be a great flavor for an Asian fusion type grill meal.  Put it in almond flavored tulles? YUM.

Peach, Tea, and Ginger Ice Cream

• 3 cups heavy cream
• 3 cups half and half
• 1 1/2 cups sugar
• 1 tsp vanilla
• pinch salt
• 1/2 cup finely chopped candied ginger
• 4 black tea tea bags
• 1 cup pureed peaches

Heat one cup of the half and half to a boil.  Add the teabags and set aside.

Whip the cream to soft peaks and set aside.

Mix the sugar, remaining half and half, salt, and vanilla.  Add the peaches and the cooled tea infusion.

Fold in the whipped cream.

Add the the ice cream maker and freeze according to manufacturer’s directions.

Just before the ice cream is done add the chopped ginger.

Allow to ripen overnight for the best texture.

Yield: 1/2 gallon

image:Marye Audet

Post from: Baking Delights

I have always loved good molasses cookies. The key word is, of course, good. They are hard to find. These are from epicurious with a few of my own tweaks…you will know them when you see them..

There is something about one of these with a cup of coffee that has me sitting in my aunt’s kitchen watching her get a meal for her farming family. Just about the time these would come out of the oven the milk truck would pull up to get the milk and the driver always had to get a couple of these *for the road*. That’s just how it was back then…These cookies are about red checked fabrics, and aprons, and wonderful smells.
You can sandwich these together with cream cheese in the middle..or ice cream..or pumpkin butter…or…
Cold milk or coffee are essential!

Molasses Crinkles
6 dozen

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger ( I use a full teaspoon)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 tsp cayenne pepper or 1/4 tsp chipotle powder
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup grandmas molasses (NOT black strap or barbados!)
granulated sugar for sugaring tops of cookies

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.

Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.

Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.

Post from: Baking Delights

The original for this can be found at Epicurious. I changed it up a little bit because the first time I made it I wanted a little more intensity in the flavor. I really love this but it is a bit more dense even than a normal carrot cake..the buttercream… What can I say about that?…oh my.
I made this for my husband Marc’s birthday which we are celebrating today. He loves spice cake and I expect that this carrot cake will disappear in an enthusiastic burst of activity….similar to the termites in the old Looneytunes cartoons. The cake serves 8-10 but we are having friends over that are bringing 4 of their boys so I am cutting thinly and planning on this serving 14. Be sure and chill the frosting thoroughly, and keep cake refridgerated until one hour prior to serving time. I am making lemon ice cream to go with this..but I think that a mango ice cream would be awesome. I also have added more frosting in my adaption because the amount of frosting they called for was a bit thin for my liking.

Tropical Carrot cake
2 1/3 c all purpose flour (don’t use cake flour, I did that and it is just too light to hold the ingredients properly)
1 c sweetened flaked coconut
1 c dry roasted macadamia nuts
3/4 c chopped crystallized ginger
3 1/2 tsp cinnamon
1 tsp ginger
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda

2 c sugar
1 vegetable oil (organic coconut oil works really well, adding a touch more coconut flavor)
4 large eggs
2 tsp vanilla
2 c finely grated peeled carrots
2 TBS finely grated fresh ginger
2 8 oz cans crushed pineapple VERY well drained.

Frosting

24 oz cream cheese
1 c unsalted butter
2 2/3 c powdered sugar
1 c sweetened cream of coconut like coco lopez
1 tsp vanilla
1 tsp coconut extract
1 tbs monin Macadamia nut syrup

Reserve some whole macadamia nuts and crystallized ginger for topping if desired.

Be sure to read recipe through before starting.

Cake:
Preheat oven to 350. Grease 3 9″ round cake pans and line with parchment. Combine 1/3 c flour, and next 3 ingredients in processor.process until nuts are finely chopped. Whish remaining flour, baking soda, salt, spices, and baking powder in a bowl to blend.
In an electric mixer beat sugar and oil and add eggs, one at a time, incorporating each throroughly. Beat in vanilla. Beat in flour-spice mixture. Stir in macadamia mixture and then pineapple, carrot, grated ginger mixture.
Divide amoung pans. BAke until tester inserted in center comes out clean, about 30 minutes. Let cool in pans for one hour. Run knife around edge to loosen cakes and turn out. Let cool completely..In fact, putting them in the freezer for a bit at this point is helpful in the frosting process.

Frosting:
Beat cream cheese and butter in mixing bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts and Monin macadamia nut syrup. Chill until firm enough to spread, about half an hour.

Place one cake layer, flat side up and spread with about 3/4c frosting. Add next layer and so on, finishing the top and sides with a thin layer of frosting. Chill thoroughly. Use the rest of the frosting to put another layer of frosting over the top and sides and chill until 1 hour before serving time.

Here is a picture of it in layers, before tI frosted the sides..See? I like thick filling…

Post from: Baking Delights

When I got married back in the dark ages it was a well kept secret (by me) that I could not cook. I could make bread, brownies, and spagetti. My mom was of the school that felt the less time I spent in the kitchen the less mess she had to deal with. My 6′6″ husband came with no operating instructions but a HUGE appetite. I was amazed at the amount of food he could put down…He ate more in a meal than I ate in several days and I am not exaggerating. As you can see this was not a promising combination. I would wait for him to go to the base (we were military) and I would begin supper. Sometimes I had to cook a recipe several times (and throw out the result) before the finished product was edible and I became adept at turning a failure into something edible by calling it something else. It turns out that this was one of the best cooking lessons I would ever learn. I put it to good use the other day when I made an angel food cake and got distracted (who me? ) as I was folding the flour into the beaten egg whites. The angelfood cake was edible but a little tough and not at all like what I wanted. I tore it into pieces and sprinkled them with left over coffee while I quickly created an almond custard in my microwave. I poured the custard over the cake and then with a flash of inspiration made a praline sauce to swirl on top. I finished it by sprinkling with almonds. Voila! Angel food Pudding. You can substitute a bought angel food cake for the homemade but since the texture of hte cake doesn’t matter much in this why not use this as an excuse to practice making the perfect angel food cake?

Basic Angel Food Cake

1 c sifted cake flour
1 1/4 c sugar
1 c egg whites
1 tsp cream of tartar
1/2 tsp salt
1 tsp mexican vanilla extract
1/2 tsp almond extract
1. sift the flour and 1/4 c of the sugar together.
2. beat the egg whites, cream of tartar, and salt until frothy.
3. Add remaining sugar a little at a time until stiff peaks are formed but the egg white is not dry.
4.Add flavorings
5. Sift 1/4 of the flour at a time over the mixture and fold in gently.
6 Pour in a large ungreased tube pan and bake at 350 45-60 minuntes.
7 invert pan and let cake hang until cool (if cake rises over the top you can invert the pan over a glass bottle.

When cake is cool, cut or tear into bite sized pieces and sprinkle with 1 c coffee.or enough to moisten cake. set aside

Custard:
2 egg yolks
1/4 c flour
1 c sugar
3 c milk, half and half or cream
pinch salt
1/4 c unsalted butter
1 tsp mexican vanilla
1 tsp almond extract
1. whisk together until frothy
2.microwave for 6-8 minutes, or until thickened, whisking smooth every minute.
3.remove from microwave and add butter and extracts.
4. stir until butter melts and is incorporated into custard
5. Pour over cake pieces.

Praline Sauce
1/4 c unsalted butter
1/4 c dark brown sugar
melt together in nonstick sauce pan over medium heat, whisking until there is no more graininess. Pour in a swirl over the custard. Top with 1/2 cup almonds. Chill. Serves 8..

Post from: Baking Delights

I really like scones. You don’t find them here in Texas that often, and when you do they are not always alot different from a biscuit. This is one of my favorite recipes for ease, taste, texture, and the flexibility to morph into numerous variations. If someone could create an outfit like that the could make a fortune!

I most often serve these with key lime curd. The spicy sweetness of the ginger is intensified by the tart sweetness of the curd. Whatever you like on them, give these a try.

3 1/2 c flour

pinch salt

2Tbs

3/4 c unsalted butter

1/2c sugar

1/2 tsp ginger

1/4 c finely chopped candied ginger

1 1/3 c whole milk or half and half

1 egg yolk beaten

Preheat oven to 400 degrees. Place silpat on or grease a baking sheet. Sift flour, baking powder, ginger, and salt into a bowl. Mix in sugar. With cold fingers (keep a bowl of ice water close by) rub butter into flour mixture until coarse crumbs are formed with some larger pieces of butter here and there. Toss in the crystallized ginger and mix carefully. Make a well in the center and add milk . Gently stir until a soft dough is formed. Turn out on to a floured board and knead gently about 5-10 times. You just want it to hold together. Adding flour to keep it from sticking, but NOT enough to toughen the dough, roll out to 3/4″ thickness. Cut rounds with a pastry cutter or a glass with a large mouth.

Brush the tops with egg yolk and sprinkle with sugar. A raw sugar works well here because of the larger crystal but table sugar will work. Bake for 12-15 minutes. Cool. 16 servings (depending on cutter)

Post from: Baking Delights