New Years Day Recipes

BROCCOLI AND CAULIFLOWER CASSEROLE
Ingredients:
2 cups water
 1/2 teaspoon salt
 1 1/2 to 2 pounds of fresh broccoli and cauliflower pieces (frozen is okay)
 1 1/2 cup milk
 4 to 5 tablespoons butter
 4 tablespoons flour
1 cup vegetable stock 
salt and pepper to taste
 dash nutmeg
 2 tablespoons fine dry bread crumbs 
1 to 2 tablespoons grated Parmesan cheese 
1/8 teaspoon paprika

Directions:
In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender.  Add milk to the vegetable stock..
Turn vegetables into a shallow 2-quart baking dish.  Melt 3 tablespoons of butter in the saucepan over medium heat.  Blend in the flour, stirring until smooth and bubbly.  Gradually stir in milk mixture.  Cook, stirring constantly, until thickened and smooth.  Season with the salt, pepper, and nutmeg.  Pour sauce over broccoli and cauliflower.  Dot with remaining 1 to 2 tablespoons of butter.  Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450E for about 20 minutes, until casserole is bubbly.  <New Years Day Recipes back-to-top>

CHICKEN AND DUMPLINGS
Ingredients:
1 stewing chicken
1 1/2 tsp salt
2 cups flour
2 tsp baking powder
1/3 cup of shorting
1/2 cup of milk

Directions:
Cut up chicken; place in deep pot, barely cover with water, add salt and simmer until meat is tender.  Remove chicken and set aside; reserve the broth.  Sift together the flour, baking powder, and salt; cut in shortening.  Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board.  Cut into 1-inch squares, and sprinkle with flour.  Drop into briskly boiling chicken stock.  Cover tightly and simmer gently for about 40 minutes.  Add meat and serve. Yield: 6 to 8 servings.

GLAZED HAM
Ingredients:
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey 2/3 cup butter

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Score ham, and stud with the whole cloves.  Place ham in foil lined pan.  In the top half of a double boiler, heat the corn syrup, honey and butter.  Keep glaze warm while baking ham.  Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.  Baste ham every 10 to 15 minutes with the honey glaze.  During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.  Remove from oven, and let sit a few minutes before serving. 

GRANNY'S GUMBO
Ingredients:
1 chicken or guinea hen, without giblets, cut up 
1 to 1-1/2 pounds andouille sausage, sliced about 1/4" thick on the bias (substitute hot or mild smoked sausage not andouille  available) 
 fresh Creole hot sausage, browned 
4 pounds shrimp, peeled and veined 
6 blue crabs, cleaned, broken in half and claws pulled off 
2 onions, chopped 
1 bunch green onions with tops, chopped 
2 bell peppers, chopped 
5 ribs celery, chopped 
several cloves garlic, minced 
3 bay leaves 
1 bunch fresh parsley, chopped 
Creole seasoning to taste, 
1 - 2 tablespoons filé powder 
Steaming hot long-grain rice

Directions:
Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a 350°F oven for about 20 minutes. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any foam that forms, and if you wish use a skimmer to skim off the fat.

Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous.

Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what's called a sachet d'epices) and tie it into a little sack; add the sack to the stock (you can tie the sack closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve.) Simmer for one more hour, then add the shrimp shells and heads. Simmer an additional 30 minutes.

Remember that during the simmering process, it's best not to stir the stock. 
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off fat. Otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria.  To  de-fat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.  Makes about 5 quarts of stock.
(Except for the shrimp shells, this is an excellent general-purpose chicken stock. The shells and heads are added at the last minute for the additional seafood flavor for that I like especially for this dish; for general use, though, it's best to make separate chicken or fish stocks. The stock will keep for a few days in the refrigerator or 6 months in the freezer.)
Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat.

Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausages. Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.

Add the okra and cook another 30 minutes or so. Make sure that the "stringiness" from the okra is gone ( or use file instead remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.), add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.

If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
Serve generous amounts in bowls over about 1/2 cup of hot rice -- claws, shells, bones and all (if you've made the original "rustic" version). Remember that the rice goes in the bowl first.

THE ROUX
Ingredients:
1-1/4 cups flour 
1 cup oil or butter if you like it rich
Directions:
 for the roux
Blend thoroughly in a thick skillet and cook over medium-high to high heat, STIRRING CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy pot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes.
New Orleans people tend to like a blond or peanut butter colored roux, so feel free to make it that way.

ASPARAGUS AU GRATIN
Ingredients:
2 tbsp butter
1tsp  salt
2tbsp flour
2 cups milk
1 cup freshly grated parmesan
1 1/2 cups  toasted bread crumbs 
1 cup cashews toasted
2 cups asparagus heads

Directions:
In a saucepan over medium low heat, melt butter; stir in salt and flour. Cook for about 4 minutes, then add milk gradually, stirring. Add grated cheese and cook, stirring, until thickened. Remove from heat. Combine toasted bread crumbs with the cashews. Reserve a few tablespoons for topping.

In a buttered casserole, place a layer of asparagus, a layer of toasted bread crumb  mixture, then a layer of sauce. Repeat the layers, ending with the reserved crumbs. Bake at 350 degrees for about 25 minutes, or until top is browned. Serves 4. 

CRAB BALLS
Ingredients:
2lbs crab meat
2 cups bread crumbs
handful of minced onion
juice of one lemon
some parsley
some dill
1/4 cup white wine
1/2 lbs  thinly slice bacon

Directions:
Pick over crabmeat and remove any shell or cartilage.  In medium bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, and enough wine to moisten the mixture.  Mix thoroughly and shape into walnut-size balls.  Cut bacon slices in half crosswise and wrap each crabmeat ball in a half slice of bacon, covering crab mixture completely.  Secure bacon to crab balls with toothpicks.  Broil on a rack in middle of oven about 15 minutes, turning frequently, or until bacon is crispy on all sides.  Makes about 40 appetizer crab balls.

GREEN BEANS
Ingredients:
1 1/2 pounds green beans - trimmed 
1 tbsp olive oil 
1 1/2 tsp freshly grated lemon zest 
1/3 cup hazelnuts toasted

Directions:
In a kettle of boiling salted water cook beans until just tender, 3 to 8 minute s.  Drain beans in a colander and in a large bowl toss while still hot with oil , zest, nuts, and salt and pepper to taste.  (Note: Beans may be made 1 day ahead and chilled, covered. Reheat beans, preferably in a microwave.) 

ROSEMARY POTATOES
Ingredients:
10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
8 oz olive oil (extra virgin)
4 Garlic cloves, crushed

Directions:
Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30-40 minutes at 375.
Serve immediately, the outside should be crunchy.

STUFFED BELL PEPPERS
Ingredients:
12 bell peppers, with tops cut off  and cleaned 
2 ribs celery, chopped 
2 onions, chopped 
1 bunch green onions, chopped 
3 cloves whole garlic 
1/4 cup cooking oil 
1/4 cup butter or margarine 
3 pounds white crab meat 
3 pounds peeled shrimp, boiled 
1 small bunch parsley, chopped 
1 (8-ounce) package Mozzarella cheese 
1 cup Parmesan cheese, grated 
Salt, pepper and Tabasco sauce to taste 
10 slices white bread, soaked in water and squeezed dry 
Buttered bread crumbs 
Olive oil 

Directions:
Preheat oven to 350 degrees F. Put bell pepper halves in boiling water and boil for 5 minutes, then rinse in cold water. Sauté celery, onions, green onions and garlic in cooking oil until tender. Remove cloves of garlic. Add butter or margarine, crab meat and shrimp. When heated through, add chopped parsley, then Mozzarella cheese, Parmesan cheese, salt, pepper and Tabasco, stirring until cheese is melted. Add bread and mix well. Stuff pepper halves and top with buttered bread crumbs. Place in 2 large oblong casserole dishes. Pour a small amount of water and olive oil around peppers bake one hour.

BOURBON BALLS
Ingredients:
1 cup crushed vanilla wafers
1cup finely chopped pecans
1 1/2 cup confectioners' sugar, divided
2 tbsp unsweetened cocoa
2-4 ounces of bourbon
1 1/2 tablespoons light corn syrup

Directions:
Combine vanilla wafer crumbs, chopped pecans, and confectioners' sugar.  In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture.  When thoroughly blended, cover and refrigerate for an hour or more.  Sift about 1/2 cup of confectioners' sugar onto a large piece of waxed paper.  Shape small amounts of the dough into balls then roll in powdered sugar.  Store tightly covered in the refrigerator. These can be frozen. Makes about 3 dozen.

FUDGE
Ingredients:
6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Directions
Cook in heavy pan until boiling, boil 10 minutes, stirring all the time.  Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan.  It will make 6 pounds.

PUMPKIN PIE
Ingredients:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1  tsp all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tbsp water
1/2 tsp vanilla extract
1 unbaked pastry shell (9-inch) or see pie dough recipe

Directions:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400E for 15 minutes; reduce heat to 350E and bake about 35 minutes longer, or until center is set.

SHORTBREAD COOKIES
Ingredients:
 2 cups butter softened
1 3/4 cups sifted confectioners' sugar
4 1/2 cups sifted all-purpose flour

Directions:
Cream butter, gradually beat in sugar. Add and beat in flour a part at a time. Wrap dough in wax paper and chill.  Preheat oven to 300 degrees F (150 degrees C).  Allow dough to warm slightly; knead for 1 minute.  Roll out dough on lightly floured board to 1/4 inch thickness and cut with cookie cutters.  Decorate as desired.   Bake in preheated oven 14-20 minutes.

APPLE PIE
Ingredients:
6 small or four large cooking apples (Granny Smith recommended)
1 3/4 cups all purpose flour
pinch of salt
1/2 cup cold butter
cold water
1/2 cup sugar (amount of sugar is determined by how sweet the apples are)
3/4 tsp ground cinnamon
one egg
pie pan
small fruit knife, peeling tool, rolling pin, Pastry brush, 

APPLE FILLING
Wash and peel the apples, then core and chop them using a small knife. Place the apple slices in a pan and sprinkle with sugar, 2tbps of water and 3/4 tsp of cinnamon. Cook slowly till soft, place in a container and refrigerate.

PIE DOUGH
Ingredients:
all purpose flour and  butter Add a pinch of salt and sugar.
Directions:
Using your hands rub the ingredients together until the mixture resembles bread crumbs.  Make a hollow circle in the powdered mix and add to this approx. 2 tbsp of water.  Now gently mix the water into the powdered mix until a paste is formed.  Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency.  Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour.  Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days.  (Mixer: You could  place everything into a food processor and mix it up that way also).

Directions to put the pie together:
Get your favorite 9 inch pie pan or pie dish.  Roll it out to a  1/5 inch thickness and until it is large enough to cover the pie dish with a little extra to spare.  Make sure you have dusted the working surface with some flour to prevent the dough from sticking.  Lift the dough gently and flop it over the pie pan and set into place.  Ease the dough all around the pie dish and into the dip.  Now you can add the filling or alternately freeze the pie shell for later use.  Spread the filling evenly into the pie shell.  Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth.  Using water or egg wash, wet the dough on the edge of the pie shell.  Roll out the remainder of the dough and gently flop it over to cover the top of the filled pie dish.  Using your thumb and fingers press the two pieces of dough firmly together.  Using a small sharp knife trim the dough by cutting against the edge of the pie pan in a downward motion.  Clean the edge using your thumb and fingers again. Make an egg wash using one egg and a pinch of salt.  Brush it over the top of the pie.  With a small sharp knife stab in a few small cuts in the middle of the pie top.  sprinkle some sugar over the pie.  Bake in a pre-heated oven of 430 for ten minutes then bake at 375 twenty minutes or until golden brown  Leave to cool or serve hot... fresh from the oven.