Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Saturday, December 31, 2016

Baked Mac-and-Cheese Bites (www.purewow.com)

Ingredients:
1 pound small elbow pasta
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
2 cups grated white cheddar cheese
2 cups grated yellow cheddar cheese, divided


Directions:
1. Preheat the oven to 375 degrees F. Grease two mini-muffin pans with non-stick cooking spray. Recipe makes approximately 48 muffins.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7-9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and saute until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for about 2 minutes stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat stirring frequently.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1 1/2 cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is every coated with the sauce. Scoop 1 1/2 to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17-20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

Sunday, December 11, 2016

Christmas Clear Toy Candy Recipe

Ingredients:
1 1/4 cup granulated sugar
Heaping 1/4 teaspoon Cream of Tartar
3 ounces water
1 teaspoon of natural flavoring
Coloring (Green, Red, Yellow)

Directions:
Combine sugar, cream of tartar and water in a saucepan and heat slowly stirring constantly until sugar is completely dissolved. Increase heat and cook to 310 degrees.

Total cooking time is approximately 25 minutes. Add a few drops of coloring and the flavoring before the final temperature is reached.

Assemble the mold prior to starting candy. Use a thick rubber band to hold the mold together.

Pour syrup into molds slowly. Fill each mold about halfway on first pass and do a second pass filling to the top. If you fill too quickly the molds may overflow.

Insert lollipop sticks immediately and let cool (approximately 5-8 minutes). If sticks lean after insertion straighten as the liquid hardens.

Separate two halves of mold. Remove candy from mold by slowly lifting the stick. If you remove the candy before it has cooled, shape may droop. If Hoya wait too long candy may break. Denser shapes take a little longer to harden. If difficulty in opening use knife point to pry open.

Makes 8 individual clear toys (two molds). Store in a cool, dry place.