Cookin' with Carol recipes on NBC5 - December 2003
Roast
Beef Holiday Party Sandwiches
Serves 16
Serve
something easy and elegant on your holiday party buffet. Lean roast beef is slow
cooked with 20 garlic cloves and served in mini rolls au jus, or with a
Dijon-balsamic jam-like spread. Delicious finger food for your holiday
gatherings.
20
cloves garlic, peeled
2
pounds beef eye of round roast
2
cups beef broth
1
cup water
1
tablespoon fresh rosemary, coarsely chopped
1
tablespoon fresh thyme, coarsely chopped
1/4
teaspoon pepper
1/4
cup Dijon mustard
1/4
cup blackberry jam
1
tablespoon balsamic vinegar
16 mini dinner rolls, cut into halves
Place garlic, beef roast, beef broth, water, rosemary, thyme, and pepper in a slow cooker. Cover and cook on low for 8 to 9 hours (or on high for 4 to 5 hours), or until beef is tender. Remove beef, cover with foil, and let stand 15 minutes prior to carving. Place remaining liquid in a saucepan and bring to a simmer over medium-high heat. Let juices simmer without stirring for 5 to 10 minutes, until slightly reduced. Pour into a decorative bowl with a ladle for serving and small serving cups on the side. For an alternative to dipping in the juices, prepare a Dijon-balsamic spread for the sandwiches. Stir together Dijon mustard, blackberry jam, and balsamic vinegar in a medium-size decorative bowl. Thinly slice the roast and arrange on a decorative platter. Place rolls in a pretty basket. Guests can choose to dip their sandwich---roast beef sandwich au jus---or enjoy with the Dijon-balsamic spread.
(Air Date: December 6, 2003)
Serves 12
Friands are French sweet-muffin-like quick breads made from ground almonds and butter. They have become quite popular in Australia. They are easy to make---a simply delicious sweet treat. My version is prepared with the holidays in mind. These are perfect for the holiday dessert buffet, gift giving, or simply to have with tea or coffee when guests drop by. Share special friands with special friends this holiday season.
1
cup sliced almonds
1
1/2 sticks (12 tablespoons or 6 ounces) butter, melted
6
egg whites, lightly beaten
1
1/2 cups powdered sugar
1/2
cup flour
1
teaspoon lemon zest
3
strawberries, cut into 4 slices each
6 green candied cherries, quartered
Preheat oven to 400° F. Place almonds in a food processor fitted with a metal blade and process for about 1 to 2 minutes, until the almonds resemble fine crumbs. Place ground almonds in a medium bowl and add butter, egg whites, powdered sugar, flour, and lemon zest, stirring until mixture is moistened. Do not over-mix or the friands will be tough. Evenly divide batter into 12 muffin tin cups that have been lightly sprayed with vegetable oil spray (you can use paper or foil muffin liners, if desired). Place a strawberry slice and two candied cherry pieces on top of each friand and bake for 20 to 24 minutes, or until golden brown and cooked through the center. Transfer friands to a cooling rack and allow to cool for at least 5 minutes before serving. Dust with powdered sugar to serve, if desired. Makes 12 friands.
(Air Date: December 13, 2003)
Chocolate Mint Truffles
Makes 2 to 3 dozen chocolate
truffles, depending on size
Do you need an easy, yet elegant last minute gift idea? Chocolate is always a good choice, and it is extra special when it comes from your kitchen!
1/2 cup whipping cream
12 ounces bittersweet chocolate, melted
1 teaspoon mint extract
dipping chocolate for coating truffles (about 8 ounces)
Scald cream in a saucepan (do not boil). Let cool for 5 minutes off heat. In a medium bowl and using an electric mixer on medium speed, beat melted chocolate for about 1 minute. Pour cream into chocolate (with the mixer off). Beat chocolate mixture on medium speed until mixture is smooth, about 1 to 2 minutes. Add mint extract and mix to combine, about 30 seconds. Refrigerate until firm, about 3 hours. Shape chocolate into 1-inch balls ("truffles"), either by hand or using a small ice cream-type scoop. Arrange truffles on a baking sheet lined with waxed paper, then using a fork, dip each truffle in melted dipping chocolate (or compound coating) to coat. Allow to set on waxed paper until dry, about 10 minutes. Refrigerate until ready to serve. Truffles keep in the refrigerator for 2 to 3 weeks.
Notes:
If the chocolate mixture looks slightly curdled when mixing it, add small amounts of cold whipping cream into the mixture until it is smooth. For presentation, melt white chocolate morsels in a small zip-top bag (microwave on low, checking progress every few seconds), snip the very tip of a corner of the bag, and squeeze decorative designs over the chocolate-dipped truffles. Alternatively, rather than dipping in chocolate, you can roll the truffles in cocoa powder, chopped nuts, and/or shredded coconut to coat. Keep truffles chilled until ready to serve or to give as gifts (include a note to keep truffles refrigerated until ready to serve).
(Air Date: December 20, 2003)
Hoppin'
John
Serves 8
This
classic black-eyed pea dish is served throughout the year in the South, but
especially on New Year's Day to bring good luck.
4
slices bacon, diced
1
onion, diced
1
red bell pepper, diced
1
pound frozen black-eyed peas
4
cups water
1/2
cup diced ham
2
cloves garlic, minced
1
teaspoon thyme
1
teaspoon salt
1/4
teaspoon pepper
1 1/2 cups [dry] instant brown rice
In a large saucepan, cook bacon over medium heat for 4 to 5 minutes, or until crisp, stirring occasionally. Stir in onion and red bell pepper and cook for 3 to 4 minutes, or until vegetables are tender. Add black-eyed peas and water, and bring to a simmer over medium-high heat, stirring occasionally. Cover pan, reduce heat, and simmer for 35 to 40 minutes, or until black-eyed peas are almost tender, stirring occasionally and adding extra water as needed. Stir in ham, garlic, thyme, salt, and pepper and simmer for 15 minutes, or until flavors are blended, stirring occasionally. Stir in rice and simmer for 10 minutes, or until rice is tender (no stirring needed). Serve warm.
(Air Date: December 27, 2003)
HAPPY NEW YEAR!