Crispy Caramel Corn

 2 C butter

1 C light Kayro Syrup

2 C white sugar

1 tsp salt

2 tsp vanilla

1 tsp baking soda

32 C popped corn (about 3 bags from Market Basket)

Stir together the first 5 ingredients in a saucepan; bring to boil over medium heat, stirring constantly.

Remove from heat and add baking soda. Continue to stir until bubbly.

Place the popcorn in 2 greased roasting pans.  Pour sugar mixture evenly over popcorn and stir well.

Bake 250 F for an hour but stir every 20 minutes. Spread on wax paper to cool.

Smoked Salmon Dip

 4 oz smoked salmon, flaked

8 oz cream cheese, softened

1/2 sour cream

1 TBS lemon juice

1 TBS fresh minced dill

1/2 tsp salt

1/4 tsp ground pepper

1 shallot, finely chopped

Mix together all the ingredients until well blended. Put in serving dish and top with shallots and capers. Serve with Triscuits.

Mexican Cornbread

 Ingredients 

• 3 cups fresh corn kernels
• 1 14-ounce can sweetened condensed milk
• 3 eggs
• 2 teaspoons baking powder
• 6 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, room temperature
• ¹/₂ teaspoon salt

Directions

1. Preheat the oven to 350° F.
2. 
   
3. Beat the eggs in a small bowl and set aside.
4. 
   
5. Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth. If you like the presentation of whole kernels, set aside about 1/4 cup before puréeing.
6. 
   
7. Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the rest of the ingredients, and purée until well-incorporated. Fold in the reserved corn kernels (if using).
8. 
   
9. Butter a 9 x 13 pan, pour in the batter, and bake for about 40 minutes, or until golden brown.
10. Remove the pan de elote from the oven, and allow to cool in the pan for at least 20 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.

From Lee Duberman

 

Challow (White Rice)

 

Ingredients 2 1/2 cups of Basmati rice 1/4 of a cup cooking oil  11/2 tbsp cumin seeds whole (to taste) 1 tbsp of salt 11/2 tbsp cardamom (finely ground) 6 cups of water Instructions Preheat the oven to 350 About 30 minutes before you want to start cooking place the rice into a large bowl and fill with cold water. Scrub all of the grains of rice and carefully drain the water off. Repeat 3 times or until the cold water is clear. After the last rinse, fill the bowl over the level of the rice with the cold water and let it sit for at least 30 minutes. In a large ovenproof deep pan with a tight-fitting lid, add the water and sprinkle the water lightly with salt. Bring the water to a rolling boil, and then drain the water from the rice and add to the boiling water. Stir all the rice once and then let it come back to a boil or about 7 minutes or until the rice is soft when you bite on a piece. Drain the water from the rice in a strainer and in a separate glass, take 1/4 of a cup of hot water and dissolve 1 tbsp of salt into the water. Add 1/4 of vegetable oil to the hot water and salt and mix well. Add this mix to all of the rice in a back and forth motion until the top of the rice is covered. Next add the cardamom and cumin to the rice. With a wide flat spatula mix this into the rice by lifting a section and shaking the rice back into the pan. Repeat until the whole pan of rice is mixed and covered with oil (it will look slightly shiny) and the spices are dispersed throughout the rice. Pile the rice into a mound in the middle and with the back of the spatula, in a circle pattern make 5 "holes" for ventilation in the mound (four around the circle and one in the middle of it). Place the top on the pot and place in the oven for 30 minutes. After 30 minutes turn the oven off and leave for 20-30 more minutes to let the rice set up. When you go to serve the rice first separate it by taking a portion and shaking it back into the pan, repeat until all of the rice is separated. by Christi Qazi / May 22, 2007

Broccoli Salad

 

• Ingredients
• 
  
• 1 and 1/2 pounds broccoli*
• 1 avocado, pitted and halved
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon zest + 3 tablespoons lemon juice
• 1 garlic clove, minced
• salt & pepper, to taste
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds, toasted
• 1 shallot, thinly sliced
• 1 tablespoon minced fresh tarragon (optional)

DIRECTIONS:

Fill a large bowl halfway with ice and water then set aside. In a medium saucepan over high heat, bring 1-inch water to a boil. Place the broccoli in a steamer basket and place over saucepan. Cover, reduce heat to medium-low and cook until broccoli is bright green, about 4 to 6 minutes.

Drain well and transfer to the bowl with ice water to cool for about 10 minutes. Drain again then transfer to a salad spinner and spin dry (or lay on a towel to dry).

In a blender or food processor (I used a NutriBullet) combine avocado, olive oil, lemon juice and zest, garlic, and 3/4 teaspoon salt + 1/4 teaspoon pepper. Blend until smooth, about 30 seconds, scraping down sides of bowl as needed.

Add broccoli to a large serving bowl then add the avocado dressing, cranberries, almonds, shallot and tarragon. Toss to combine then season with salt & pepper, to taste. Serve immediately and enjoy!

*Chop florets into 1-inch pieces then peel the stalk, halve it lengthwise and slice into 1/4-inch pieces

I wasn’t able to find fresh tarragon so I made it without. The salad is best served fresh as the avocado will cause it to brown if served the next day. You can prep the broccoli in advance and add everything else to the bowl, minus the dressing. Then when you are ready to serve, make the avocado dressing and toss to combine. Recipe is from ATK.

 

Amazing Asparagus Layer Cake

 

Prep: 45 mins

Cool: 1 hr

Bake: 40 mins at 350°

Servings: 16

Ingredients

Ingredient Checklist

• 1 pound asparagus, trimmed* and cut up
• 1 cup boiling water
• ¾ cup butter
• 1 ½ cups packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup chopped nuts
• ½ cup snipped pitted dates
• ½ cup light raisins
• 1 recipe Cream Cheese Frosting (see recipe below)

Directions

• Step 1

Cook the cut-up asparagus, covered, in the boiling water for about 10 minutes or until tender. Cool slightly. Transfer asparagus and cooking liquid to a blender container or food processor bowl; cover and blend or process until pureed. (You should have 2 cups; add water if necessary.) Set aside.

• Step 2

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add brown sugar and beat until well combined. Beat in eggs.

• Step 3

In another bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to creamed mixture alternately with asparagus puree, beating until just combined after each addition. With a wooden spoon, stir in nuts, dates and raisins.

• Step 4

Pour into 2 greased and floured 8x1-1/2-inch or 9x1-1/2-inch round baking pans or one 13x9x2 inch baking pan.

• Step 5

Bake in a 350 degree F oven for 40 to 45 minutes for the 8-inch pans, 35 to 40 minutes for the 9-inch pans and about 30 minutes for the 13x9x2-inch pan or until a toothpick inserted near the centers comes out clean.

• Step 6

Cool on wire racks for 10 minutes. Remove round layers from pans. Cool thoroughly on racks. Frost top of one layer with Cream Cheese Frosting. Place second layer on top; frost top and sides. (For 13x9x2-inch cake, leave in pan and frost only the top.) Makes 16 servings.

*

To prepare asparagus, wash and scrape off scales, if you like. Break off the woody bases at the place where the spears snap easily.

Serve with goat cheese panna cotta. Dessert from Iona.

Portuguese Bread

 

·         2 tablespoons sugar

·         3 teaspoons salt

·         6 tablespoons vegetable shortening

·         1 cup boiling water

·         1 package dry yeast

·         1 cup warm water

·         6 cups flour

·         Olive oil

·        

1.   Place sugar, salt and shortening in a bowl. Add boiling water. Cool to lukewarm.

2.   Dissolve yeast in 1 cup lukewarm water. Add to sugar and shortening mixture.

3.   Add 3 cups of the flour and beat until smooth. Gradually add remaining flour. Knead the dough.

4.   Grease a bowl with olive oil. Place the dough in the bowl and put in a warm spot until dough is doubled in size.

5.   Punch down the dough and divide in half. Shape each into a round loaf and put on an oiled cookie sheet. Cover and let rise until doubled. Bake at 400 degrees F until golden.