Category Archive

Recipes

Game Day Pretzel Recipe and More!

Homemade Pretzels
Horseradish Beer Mustard
Choucroute Garni
Apple and Pear Kuchen

Pretzels
  • 1 envelope active dry yeast
  • 1 1/2 cups warm water
  • 4 cups All purpose flour
  • 2 Tsp. salt
  • 2 eggs lightly beaten with 1 Tbs. water
  • Kosher salt for coating

Dissolve the yeast in warm water and let sit for 5 minutes. Add flour and salt and stir to combine.  Knead on a floured surface about 8 to 10 minutes till smooth and elastic.
Place dough in an oiled bowl and cover with a damp towel.  Let rise in a warm place 45 minutes till doubled in size; punch down and turn out onto a floured surface.
Divide into 24 equal pieces rolling each out to a rope 12 to 15 inches long. Take by the ends and make a loop bringing each end back to the middle of the loop to form the traditional pretzel shape- any shape will work- don’t worry. Place each with room on a parchment lined cookie sheet.  Preheat the oven to 450 degrees; brush the egg mixture on the pretzels and sprinkle with Kosher salt.  Let them rise for 20 minutes and place in the oven 16 to 18 minutes or until golden brown.

Horseradish Beer Mustard

  • 1 cup coarse grained mustard
  • 1 Tbs. Colemans Mustard powder
  • 2 Tbs. dark Bavarian style beer
  • 3 Tbs. prepared horseradish

Mix well.

Choucroute Garni

  • 2 Tbs. olive oil
  • 3 smoked ham hocks
  • 8 assorted sausages (smoked bratwurst, kielbasa, knockwurst or beer sausage, mild chorizo, Italian or chicken sausage)
  • 2 # slab bacon such as Nueskes- cut into thick 1 inch pieces
  • 4 medium onions, chopped
  • 3 carrots, peeled and sliced 1/2 inch
  • 3 Granny Smith apples, peeled, cored and rough chopped
  • 12 peeled garlic cloves, smashed
  • 8 shallots, peeled and left whole
  • 2 Tbs. caraway seeds
  • 5 bay leaves
  • 2 Tbs. freshly ground black pepper
  • 5 # sauerkraut, rinsed and well drained
  • 3 cups chicken stock
  • 3 cups light lager beer
  • 15 small Yellow Finn potatoes, scrubbed and quartered
  • parsley for garnish

Heat the olive oil in a large heavy casserole on medium high and when hot but not smoking, brown the ham hocks, bacon and sausages thoroughly. Remove them to a platter and drain off all but 3/4 cup of the oil. Saute the onions, carrots, apples, garlic and shallots for 5 or so minutes till wilted.  Add the caraway, bay, black pepper and sauerkraut and cook 2 to 3 minutes. Add chicken stock, beer, potatoes and reserved meat and combine thoroughly. Cover with aluminum foil or the casserole lid and cook in a 350 degree oven for 1 1/4 hour.  Remove from the oven and arrange the sauerkraut and vegetables on a serving platter and place the meats on top with the potatoes. Arrange with parsley.  Serve with the Horseradish Beer Mustard.

Apple and Pear Kuchen
Pastry

  • 1 cup all purpose flour
  • 3 Tbs. finely ground hazelnuts (Filberts)
  • 1 Tbs. sugar
  • pinch of salt
  • 1/4 # well chilled butter cut into small pieces
  • about 3 Tbs cold water

Combine flour, nuts, sugar and salt in a bowl. Mix with chilled butter and as little of the water as needed to bring it to a dough.Turn out onto a lightly floured surface and gently knead to evenly distribute the butter. Wrap in plastic wrap and chill for 1 hour.

Filling and Glaze

  • 1 # Granny Smith apples, cored and thinly sliced
  • 1 # firm Anjou pears, cored and sliced thin
  • 1/4 cup creme fraiche
  • 2 Tbs. cream
  • 1/4 cup sugar
  • 2 eggs, beaten
  • 1/4 cup currant or apricot jelly for glazing

Roll pastry dough out to a 1/4 inch thick round disk and place into a 10 inch fluted tart pan. Prick the bottom with a fork. Preheat oven to 350.
Arrange the apples and pears in a spiral pattern in the tart pan and bake 30 minutes. The shell should be a light brown color.
As its baking, mix creme fraiche, cream, sugar and eggs in a bowl and take the tart from the oven and pour the mixture evenly into the tart. Continue baking 15 minutes or until just brown.  Heat jelly in a sauce pan and brush carefully after it is done cooking and cooled slightly.
Serve slightly warm, if possible. Serves eight.

Note: To make creme fraiche mix 1 part sour cream with 4 parts cream, heat it to 98 degrees, cover and allow to stand at room temperature overnight. Chill.

Prime Rib with Horseradish Herb Crust au jus ~ Chef Michael Simpson

There are several approaches to salt cooking. One involves making a crude pastry with coarse salt, water and flour that is wrapped around the food. Another is burying something, say a whole fish, in a pile of loose salt before baking, while still other methods call for adding water to make a salt paste.

The theory behind certain types of salt cooking is that heat and moisture are trapped under a hermetic crust, forcing seasoning to permeate the food rather than allowing them to escape, as can happen in broiling and sauteing.

The cementlike enclosure of a salt crust creates a kiln effect that cooks up to a third more quickly than other methods. Moreover, people concerned with fat in their diet could benefit because the hot salt absorbs some fat from meat.

The technique of salt cooking has parallels in many cuisines – Indian clay-pot cooking, the French ”en papillote” style, which requires paper, and Oriental techniques that involve wrapping food in the leaves or bark of plants – and all are aimed at minimizing moisture loss and maximizing the effect of seasonings.

One account of salt cooking’s history dates to ancient Mongolian warriors who carried food preserved in salt on long journeys. They cooked their food over open fires while it was still encased in moist salt. The heat formed a petrified crust, no doubt dulling many a warrior’s sword when he tried to break it.

Considering the essential role that salt played as a preserving agent in the centuries before refrigeration, it seems logical that many peoples must have cooked this way at one time. More recently the method has been associated primarily with the Chinese, who have several recipes calling for lining a wok with salt, and to a lesser extent the Spanish and French.

Raymond Richez, a retired French chef who has worked in various New York restaurants in the past 25 years, recalled a French style of roast beef cooked under a lid of coarse salt.

”You know how often here in America when roast beef is cooked the inside is rare and the outside can be almost black,” Mr. Richez observed. ”In France I have seen people make a paste of coarse salt, flour and egg whites. The roast is cooked in the oven for about a half hour, then the paste is put over the top. It becomes hard, and as you rotate the roast you keep moving the crust on top of the meat. This keeps the outside meat moist.”

We at LFM for Christmas are using this time honored method with our offering of prime rib on our Holiday menu.

Without getting into too many details, the following is roughly the procedure:

  • 5 or 6# Prime Rib
  • garlic
  • horseradish- fresh is best- grated
  • Kosher salt
  • Fresh herbs
  • Olive oil
  • Black pepper

Make a paste with the above and apply to the entire surface of the meat. Roast at 350° for 1 ½ to 2 hours to an internal temperature of 125° with a meat thermometer.

Merry Christmas! From the Culinary Team at Living Foods

 

 

Butternut Squash, Parsnip and Apple Soup

Serves 8

  • 3 Tbs olive oil
  • 1 onion rough chopped
  • 1 Tbs. minced fresh ginger
  • 2  roasted garlic cloves
  • 1 large butternut squash, peeled and seeded and cut into 1 inch pieces
  • 2 cups peeled, cored and sliced parsnips
  • 2 peeled, cored and chopped Granny Smith apples
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 tsp. turmeric
  • ½ Tbs. curry powder
  • salt and freshly cracked pepper
  • chopped chives for garnish

Sweat the onions in the olive avoiding and color on low heat. Add the garlic, squash, parsnips and apples and white wine and reduce slightly.

Add the stock and seasoning and cook till the squash is soft enough to puree. Do just that and season with salt and pepper to taste.

Garnish each bowl of soup with chopped chives.

 

Linzer Wreath Cookies

Yields 2 dozen

  • 1 ½ cups toasted and finely ground almonds
  • ½ tsp lemon zest
  • 1 2/3 cup all purpose flour
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp. salt
  • ¼ tsp. ground cloves
  • ½ cup sugar
  • ¾ cup unsalted butter at room temperature
  • ¼ tsp vanilla
  • 1 egg
  • 1 yolk
  • raspberry jam, preferably unseeded
  • powdered sugar for dusting

In a stand mixer blend the first 8 items and cut the butter in on low till it looks pebbly. Don’t overmix.

Add the egg and yolk and vanilla and mix till it forms a ball. It will be sticky. Divide into 2 equal balls. Flatten and wrap. Chill several hours. Roll out under fresh plastic wrap into two disks ¼ inch thick and chill one.

Remove the top layer of film wrap and cut 2 inch cookies with a fluted cutter and bake on an ungreased cookie sheet at 350 9 or so minutes or until the edges are golden brown. Let them cool a few minutes and move them to a cooling rack to cool more.

With the other cut 2 inch rounds and cut the centers out with a ¾ inch fluted cutter. Save the scraps to make more cookies. Bake them the same as the first batch and cool.

Sift powdered sugar over the rounds with the cutout circles. Spread the remaining circles with 1-2 teaspoons raspberry jam. Top each with a cut out round and press gently together. Spoon a little more jam into the opening of each. Enjoy!

 

 

 

 

 

Eggnog and Walnut Breakfast Muffins

  • Yields approx. 15 large muffins
  • 4 ½ Cups All Purpose Flour
  • 1 ½ Cups sugar
  • 1/4 tsp. salt
  • 1 cup toasted and chopped walnuts
  • ½ Tbs. nutmeg
  • 1 tsp. cinnamon
  • ¼ tsp. clove
  • ½ tsp. ground ginger
  • 1/2# cold butter cut into ¼” pieces
  • 2 whole eggs
  • 1 Cup cold eggnog an
  • ¾ Cup sour cream

In a large bowl mix the dry ingr. and spices

Cut in the butter and keep it intact.

In another bowl mix the wet and add to the dry. Combine thoroughly and spoon into buttered muffin tins. Bake at 350 and add the streusel after 12 minutes continuing another 10 or so till a toothpick comes clean.

Streusel

  • 3 cups oatmeal
  • 1 cup packed brn. Sugar
  • 1# unsalted butter cut into ½ inch pieces
  • 1 tsp lemon zest

Mix in food processor and pulse in the butter

Our Favorite Thanksgiving Recipes

Candied Ginger and Pumpkin Cookies

yields 36 cookies

  • 1 stick or 1/4# unsalted butter
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cup pumpkin puree
  • 1/2 cup diced candied ginger
  • 1 tsp. vanilla extract
  • 1 whole egg

In a standup mixer fitted with a paddle cream the soft butter and both sugars till smooth.  Incorporate the pumpkin, ginger and vanilla and add the egg last.

Blend in the following dry ingredients:

  • 2 1/2 cups AP flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. nutmeg
  • 1/2 tsp. salt

Spoon large tablespoons of the dough onto sprayed parchment lined cookie sheet and with the palm of your hand slightly press each cookie.  Bake 20 minutes at 350˚ and cool before drizzling the cream cheese frosting over them.

  • 3/4 cup powdered sugar
  • 4 oz. cream cheese

Sift the powdered sugar over the softened cream cheese and use a pastry bag with a small tip to apply the frosting.

Gingerbread Cake

  • 1 1/2 cup boiling water
  • 1 cup molasses
  • 1 tsp. baking soda

Mix thoroughly and cool to just warm.

  • 1/4 # or 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 1 whole egg

With a paddle on a stand mixer cream the butter and sugar. Add the egg and mix completely.  Blend in the molasses mixture.

Sift the dry ingredients together and add the dry to the wet to form a batter.

  • 1/2 tsp. salt
  • 2 tsp. ground ginger
  • 1 1/2 tsp. cinnamon, yes- ground
  • 1/2 tsp. clove
  • 2 1/2 cups AP flour
  • 1 Tbs. baking powder

Butter a 9 inch springform pan and line the bottom with a fitted piece of parchment. Butter that, also and set into a 350˚ oven to bake until a toothpick comes clean.

 

Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting

Yield: 3 layer cake

ingredients:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar

Directions:

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.  In a medium bowl, mix flour, baking soda and salt. Set aside.  In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.  Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)  For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Pumpkin Muffins

yields 16 muffins

  • 6 whole eggs
  • 1 cup safflower oil
  • 1# 1 1/2 oz. pumpkin puree- unsweetened or spiced
  • 21 oz. sugar

Mix till smooth.

In another bowl mix but don’t sift:

  • 1 1/2 tsp. salt
  • 1 Tbs. baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 1/2 tsp. ground cloves
  • 1 1/2 tsp. nutmeg
  • 1 1/2 tsp. baking soda
  • 12 oz. AP flour

Add to the wet ingredients.  Spoon 3/4 of the way up the sides of buttered muffin tins and bake at 350˚ till a toothpick comes out clean, about 20 minutes.

 

 

 

Asian Chicken Salad by Chef Michael Simpson

Recipe

  • 2# Green Cabbage
  • 1# Red Cabbage
  • 3# Cooked Chicken Breast
  • 1# Peeled and grated carrots
  • 1# Red bells- julienne
  • 3 Bunches of Cilantro- chopped
  • 2 Bunches of Green onion- sliced on the bias
  • 4 TBS Sesame seeds- lightly toasted
  • 1 ½ cups Peanuts- toasted and lightly chopped
  •  1/2# Fried Noodles

 

Dressing

  • ½ cup Sesame Oil
  • 2 cups Rice Wine Vinegar
  • 1 cup Orange Juice
  • ½ cup Sugar or to taste
  • ½ cup Soybean Oil
  • Salt and pepper to taste

 

Julienne the cabbages and slice the cooked chicken.  Add both to a large bowl with the carrots and bell peppers.  Whisk the ingredients  for the dressing in a separate bowl.

Dress the salad tossing lightly.  Garnish the salad with the cilantro, green onions, peanuts and topped off finally with the fried noodles.

Moroccan Carrot and Orange Soup By Chef Michael Simpson

soup

  • 4 Tbs. unsalted butter
  • 3 cups peeled chopped onions
  • 2 Tbs. peeled minced garlic
  • 3 Tbs. peeled minced ginger
  • 4 Tbs. orange zest
  • 1/2 Tbs. ground toasted coriander
  • 1/2 Tbs. ground toasted cumin
  • 1/2 tsp. cayenne
  • 4 cups peeled and sliced carrots
  • 1/2 cup white wine
  • 1 cup orange juice
  • 8 cups chicken stock
  • salt and black pepper
  • 6 Tbs. chopped cilantro

Melt the butter in a heavy bottomed pot and add the onions- sweat them for 5 minutes till translucent but not brown.  Add the garlic and ginger and with the flame still on low cook for an additional 2 minutes to bloom them.  Add the zest and the spices and treat them likewise.  Turn up the heat, add the carrots and stir it all up. After a half a minute or so splash it with the wine and the orange juice. Once that hits you in the face stir in the stock and bring it to a low and careful boil.   When the carrots are soft after (about 45 minutes), it’s time to puree the soup either with a hand blender or by straining the solids off and pureeing them in a food processor and blending it back into the liquid.   Season to taste and add the cilantro.

As an option you can dollop or squirt a ribbon of spiced yogurt or creme fraiche on the top of the soup when you serve it.  Make it nice as life is precious.

“Mustikkakeitto”- Cold Finnish Blueberry Soup by Chef Michael Simpson

photo

  • 4# washed blueberries
  • 1 lemon zested
  • 1/4 cup lemon juice
  • water to cover
  • 1 cup Marsalla
  • 3 cinnamon sticks
  • 1 cup sugar or to taste
  • 1Tbs. salt
  • 6 Tbs. arrowroot in 1/2 cup water
  • honey/lemon yogurt as garnish
Bring the berries and water to a simmer and when they burst after about 20 minutes strain and press all of the juice out of the berries. Bring the juice, sugar, cinnamon, zest and lemon juice to a low boil and cool another 20 minutes. Add the Marsalla. Simmer 10 minutes, add the arrowroot and a little water and cook 5 minutes to thicken. Remove the cinnamon sticks and chill completely.  To serve, ladle the chilled soup into a bowl and place a dollop or swirl of yogurt on the top.  It makes about four quarts.  Enjoy!
Cutting Biscotti - Living Foods Kauai

Biscotti di Mandorle by Chef Michael Simpson

  • 1# soft butter
  • 4 C. sugar
  • 10 eggs
  • 10 C. AP flour
  • 4 C. almonds- toasted and chopped
  • zest of 2 lemons
  • 3 Tbs. toasted anise seed
  • 2 Tbs. baking powder
  • 3 Tbs. salt
  • 4 Tbs. vanilla
  • 2 C. sultanas
  • 2 C. dried cranberries

 

Beat butter and sugar 3 minutes until fluffy. Beat in eggs 1X1; add rest of ingredients.
Shape into logs 1 1/2” in diameter and the width of the short length of a sheet pan.
Fashion parchment covered foil barriers to place between the logs on the parchment lined sheet pan and bake at 325˚ for 30 or more minutes until firmed up and slightly browned.
Carefully remove to a cutting board and slice with the serrated knife into 1/4” thick cookies on a slight bias approx. 3” long.
Set on parchment lined sheet pans and bake at 250˚ till completely dry.

 

This is a great gift, or item to bring to a party. I suggest using a fun bag to place them in and tie with ribbon.