December 2010 Recipes

I hope the beginning of the holiday season finds you all well!  I think the HEIT recipes for December will fit nicely into those crazy December weeknight menus and may provide you with some ideas to bring to your holiday parties.  Enjoy!

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Lemon Chicken Breast, page 120 (post on 12.2.10)

Roasted Summer Vegetables, page 169 (post on 12.9.10)

Easy Cranberry & Apple Cake, page 205 (post on 12.16.10)

Roasted Figs & Prosciutto, page 28 (post on 12.30.10)

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Musings: Mixed Berry Cheesecake (Post by Aug. 31)

Doesn’t Mixed Berry Cheesecake sound like the perfect summer-to-fall transitional dessert? Maybe after we make it, the weather will take a hint.

Will you be making any substitutions or using a homemade jelly or berries you picked yourself? Go ahead, make the rest of us jealous.

August Recipes

Can you believe it’s August already??  Where has this summer gone to?!

Even if time is zipping by, we’ve still got some great Ina recipes!  The 3rd recipe is optional but you may want to join in the fun while we start trying out new recipes from Ina Garten’s 7th (!!!) cookbook,  How Easy Is That? which is set to be released on October 26, 2010.  Ina’s cookbook publicist sent me an advanced copy of the book and has encouraged us to start trying some of the recipes – how cool is that??

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Vicki of My Fare Lady

has chosen Oven-Fried Chicken

which can be found in Barefoot Contessa Family Style on page 81

and should be posted by Tuesday August 31st.

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Nathalie of Snowbell Jewelry

has chosen Mixed Berry Cheesecake

which should be posted by Tuesday August 31st.

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BONUS RECIPE!!

Ultimate Grilled Cheese

as chosen by Rebecca of Ezra Pound Cake – to be posted by August 31st.

serves 6

12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard
1/4 cup freshly grated Parmesan cheese
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 tbsp salted butter, at room temperature
6 oz aged Gruyere or Comte cheese
6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms

Preheat the oven to 400 degrees.  Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned.  Drain on a plate lined with paper towels and cut in 1-inch pieces.

Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl.  Lay 12 slices of bread on a board and spread each one lightly with butter.  Flip the slices and spread each one generously with the mayonnaise mixture.  Don’t neglect the corners!

Grate the cheeses in a food processor fitted with the largest grating disk and combine.  Distribute the bacon evenly on half the slices of bread.  Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

Heat an electric panini press.  When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted.  Allow to cool for 2 minutes.  Cut in half and serve warm.

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Musings: Peach & Blueberry Crumbles

We’ll be posting this classic summer dessert on Thursday, July 23. Does anyone have plans to change the fruit or make any other substitutions? Have you made this recipe before? Post your questions, substitutions and suggestions here!

July Recipes

Hopefully you are finding yourselves in the middle of some beautiful weather as July begins!  I know those of us here in the Northeast are hoping that there is never a repeat of June’s weather and that July will bring some happy days.  In any event, Ina’s recipes always make ME happy and I think July’s recipes will definitely make YOU happy.  Enjoy!!

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Cat of Delta Whiskey

has chosen Pasta with Sundried Tomatoes

which can be found in Barefoot Contessa Family Style on page 58

and should be posted on Thursday July 9th.

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Aggie of Aggie’s Kitchen

has chosen Peach & Blueberry Crumbles

which can be found in Barefoot Contessa at Home on pages 197-198

and should be posted on Thursday July 23rd.

This recipe is not available on the FoodNetwork website:

For the fruit

  • 2 lbs firm, ripe peaches (6-8 peaches)
  • 2 tsp grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 cup fresh blueberries (1/2 pint)

For the Crumble

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 lb (1 stick) cold unsalted butter, diced
  1. Preheat the oven to 350 degrees.
  2. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.  Place them immediately in cold water.  Peel the peaches, slice them into thick wedges, and place them in a large bowl.  Add the lemon zest, lemon juice, granulated sugar, and flour.  Toss well.  Gently mix in the blueberries.  Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.
  3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.  Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.  Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.  Serve warm or at room temperature.  If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner.  Serves 5 to 6.

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June BRC

As we all know, June begins a new cooking season for most of us.  We bust open the grill.  We revive the coolers for weekend BBQs, picnics, and road trips. We scour the local farmers markets for fresh fruits and veggies. And best of all, we inundate our blogs with drool-worthy posts filled with fruit-filled posts.

So it should make you all happy to hear that Em of The Repressed Pastry Chef has chosen Ina’s Cranberry Orange Scones (from Barefoot Contessa at Home, page 214) as her June BRC recipe! It’s a light and fruity scone recipe that’s perfect for the late spring/early summer palette.  Please take a moment and congratulate Em on earning this month’s honor! And don’t forget to post your scones on Thursday, June 18th!

May BRC

Congrats go out this month to McKenzie of Kenzie’s Kitchen!  McKenzie has chosen Ina’s Lemon Cake which can be found in Barefoot Contessa Parties! on pages 104-105.  Please post your Lemon Cake post on Thursday May 21st. Talk about the perfect spring recipe!!