June Tasty Morsels: Happy Flag Day!

On Tuesday, June 14, the Tasty Morsels Cooking Club gathered at Julianne Parmenter's apartment. Our plans for a roof deck party were foiled by rain yet again, but we still managed to celebrate Flag Day with dishes that fit the theme of "Patriotic Flair." To go along with our food, Julianne made a fresh watermelon herb punch, which was AMAZING! Much thanks to Julianne and her family for letting us take over their living room and kitchen that night!

April: Citrus

On April 12, we met on a very rainy evening at Lisa Van Tassell's home to celebrate all things citrus. We sampled orange curd, lemon-blueberry muffin tops, lemon-blueberry pie, an avocado and grapefruit savory salad, lemon bars, orange rolls, and more!




Please join us for the next gathering on May 10th at 8 PM at Jen Fernholz's. The theme will be "Fresh and Colorful."

Cheese {January 2011}

Hailey Smith hosted our January Tasty Morsels where we all beat back the January doldrums with the ultimate comfort food: cheese.

Recipes to come...

Holiday Family Traditions

Our December soiree was hosted by Lesley Colvin, and we thoroughly enjoyed talking about (and eating) our delightful spread of traditional holiday foods:

{more recipes to come}

Mexican Hot Chocolate {Sariah Toronto}

• go to the Mexican store on 100th between Broadway and Amsterdam and buy a box of Mexican drinking chocolate (La Abuelita or Ibarra), then mix with hot milk as per package instructions.

Kristin's Homemade Caramels {Lesley Colvin}

• 1/2 pound butter
• 4 cups sugar
• 2 cups light Karo Syrup
• 2 cans sweet & condensed milk
• 1 tsp vanilla

Bring butter, sugar, and Karo Syrup to a boil on medium heat. Add 2 cans sweet and condensed milk while stirring constantly. Continue stirring and cook to 236 degrees F, then add 1 tsp vanilla. Pour into buttered 9x13 pan. Allow to completely, then cut bite-sized pieces and wrap in wax paper squares, twisting the excess paper at each end.

Double Chocolate Cranberry Cookies {Lynda Stratford}

http://www.marthastewart.com/recipe/double-chocolate-cranberry-cookies

Bacon Cheddar Cheese Ball {Lesley Colvin}:

• 8 ounces cream cheese
• 1/2 cup butter (1 cube)
• 1 envelope cheddar cheese powder (from one box of macaroni and cheese - any variety)
• 3 Tablespoons bacon bits (1 for cheese ball, 2 for garnish)
• 1/8 Teaspoon onion powder

Soften cream cheese and butter to room temperature. Mix well, then fold in cheese powder, 1 TBSP bacon bits, and onion powder. Line a plate with plastic wrap, and the spread the remaining 2 Tablespoons bacon bits onto plastic wrap to create garnish. Then scoop cheese ball mixture over the bacon bits, and fold over edges of plastic wrap to create a pillow. Chill in fridge or freezer before serving. Serve with the bacon bits side facing up.

Peanut Brittle {Lesley Colvin}

Boil to 250 degrees:

3 c sugar
1 c Karo syrup
1 c water

Add and cook to 295-300 degrees:
3 cups raw peanuts

Add: 2 tsp soda

Stir and pour onto buttered surface. Cool and break into pieces.

Hope to see you next month!

Thanksgiving Feast

Tuesday, November 16, 2010

Just because Thanksgiving is delicious enough to do twice in one year, we did. Joanna Moss hosted a mouth-watering pre-feast spread...see for yourself.

CARAMEL APPLE SALAD (Tara Kerr)

6 Granny Smith apples cored and cut (don't peel)

8 fun sized Snickers bars chilled and chopped into small pieces

1/2 jar of caramel topping

12 oz. cool whip

1 small box vanilla instant pudding

peanuts

Whip cool whip and pudding together, add caramel and stir. Add apples, Snickers, and peanuts and mix.

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PUMPKIN FLUFF (Lynda Stratford)

Serves four

1 envelope gelatin
¼ c. water
3 eggs, separated
½ c. milk
¾ c. brown sugar
1 15-oz. can of pumpkin
1½ tsp. pie spice
1 tsp. vanilla
¼ tsp. cream of tartar (optional)
1/3 c. sugar

1. Dissolve gelatin in water and set aside.

2. Combine egg yolks, milk, brown sugar, and pumpkin in saucepan, stir well, and cook over medium heat until thickened. Remove from heat.

3. Stir in spice and vanilla, and then add gelatin mixture.

4. With handheld or stand mixer, whip egg whites and cream of tartar until soft peaks form (about four minutes). Slowly add white sugar and fold into the pumpkin mixture.

5. Divide among teacups, cute little bowls, or carved-out mini pumpkins, and refrigerate until set.

6. Garnish with fresh whipped cream.

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GREEN BEANS WITH TOASTED HAZELNUTS (Sariah Toronto)

1/2 c hazelnuts, coarsely chopped
3/4 lb green beans, stem ends removed
1 T olive oil
coarse salt and ground pepper

1. Preheat oven to 350. Place hazelnuts on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes.

2. Meanwhile, set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a simmer. Place green beans in basket; cover, and steam until crisp-tender, 5 to 7 minutes.

3. Transfer green beans to a serving platter; drizzle with oil, and season with salt and pepper. Serve topped with hazelnuts.

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Halloween!!

Tuesday, October 12, 2010









RED BEAN CHILI

Adapted from Real Simple Magazine

2 to 2 1/4 pounds lean ground beef or turkey
1 large onion, chopped (about 1 1/2 cups)
5 cloves garlic, minced
1 cup canned beef broth
1/3 cup chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa (optional, but I never make chili without it)
1 14 1/2-ounce can diced tomatoes
2 15 1/2-ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar

To taste: Tabasco, 1/2 to 1 teaspoon cayenne or 1 to 2 tablespoons chipotle en adobo puree

Optional toppings and sides: grated Cheddar, sour cream, minced jalapeno, corn bread

Place a large Dutch oven or saucepan over medium-high heat. Add the beef or turkey and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, cocoa and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Garnish with the Cheddar, sour cream, and jalapeno, if desired. Serve hot, with corn bread, if desired.

CREAMY COCONUT HOT CHOCOLATE GHOSTS

• 1 (15 ounce) can of Coco Lopez (sweetened condensed coconut milk.)
  
• 1/2 cup unsweetened cocoa
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 1/2 cups milk
  
• Whip cream and chocolate chips

In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in milk. Heat through, stirring occasionally. Do not boil. Top with whip cream in shape of a ghost with two chocolate chips for the eyes. (optional). Store covered in refrigerator.

All Things Chocolate

Tuesday, September 14, 2010

If ever there were an instance where less is more (words, not chocolate of course), where no intros are required, this is it. Simply scrumptious. See for yourself.

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CHOCOLATE HAZELNUT COOKIES (Lynda Stratford)
(makes 2 dozen cookies)

1/4 cup unsalted butter, at room temp.
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup Nutella (chocolate hazelnut spread)
1/4 tsp vanilla extract
1 egg
1 cup all-purpose flour
¼ c unsweetened cocoa
1/2 tsp baking soda
pinch of salt
1/2 cup semisweet mini chocolate chips
1/2 cup toasted & skinned hazelnuts, coarsely chopped (optional)

Preheat oven to 350F.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in vanilla
extract, then egg, and last Nutella.

Sift together flour, cocoa, baking soda and salt.

Add flour mixture and mix until just incorporated. Add chocolate chips and hazelnuts.

Drop tablespoons of dough 2 inches apart onto parchment lined baking sheets. Bake for about
8 minutes until the edges look set. Cool on baking sheet for 1 minute then carefully remove to
cooling racks.
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DOUBLE CHOCOLATE ALMOND BLISS CUPCAKES (Heather Mason)

Chocolate Cupcakes
1 box dark chocolate fudge cake mix
1 can coconut milk
3 eggs
2 Tbs oil
2 tsp almond extract

Bake according to directions on box. Cool completely and/or refrigerate overnight.

Chocolate Ganache Filling
1 cup heavy cream
8 oz chocolate broken in pieces

Place chocolate in a bowl.
Bring cream to a boil in a heavy saucepan.
Pour boiling cream over chocolate and let sit for 1 minute.
Stir until blended and glossy.
Refrigerate overnight.

Vanilla-Almond Frosting
1- 8 oz package cream cheese- softened to room temp
2 Tbs butter- softened to room temp
1/2 tsp salt
1 tsp almond extract
1/2 tsp vanilla
1/2 tsp clear butter flavor (can use just regular but frosting will have an ivory color instead of white)
1 pkg Dream Whip (i found this at Gristedes on 93rd and B'way)
About 3 to 3 1/2 cups powdered sugar

In a small bowl, dissolve salt in extracts and set aside. Beat cream cheese and butter until smooth. Add extract mixture and dream whip and mix well. Add the powdered sugar until frosting reaches desired consistency (keep in mind, frosting will thicken after refrigeration. Scoop into a gallon ziploc bag, or a cake decorating tube and refrigerate overnight.

Assembly
Use a paring knife to cut an inverted cone out of each cupcake top.
Cut off the center of the cone leaving just the top piece as a lid.
Fill the cupcake with ganache and replace lid.
Refrigerate until ready to frost.
Frost cupcakes, top with a sliced strawberry, and serve.

*You could use this recipe to make any flavor you want. For example, to make coconut cupcakes, use a white cake mix and add coconut extract to the cake and frosting instead of almond. You could fill with a coconut cream, and top with toasted coconut shavings, etc.
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OUTRAGEOUS CHOCOLATE CHIP OATMEAL PEANUT BUTTER COOKIES (Heidi Foss)

1/2 c white sugar
1/3 c packed brown sugar
1/2 c butter
1/2 c peanut butter
1/2 t vanilla extract
1 egg
1 c flour
1/2 c rolled oats
1 t baking soda
1/4 t salt
1 c semi-sweet chocolate chips

Bake 10 - 12 minutes at 350 F. (Take out when barely brown.) Makes 3 dozen.
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QUICK FUDGE FROSTING (Heidi Foss)

1 lb powdered sugar (4 c)
1/2 c unsweetened cocoa
1/4 t salt
6 T boiling water
1 t vanilla extract
1/3 c butter, softened to room temp

Combine sugar, cocoa and salt in a mixing bowl. Cut butter into pieces, then add and mix in most of the hot water. Beat well. Add more water for thinning. Add vanilla. Beat for a few minutes. Frost quick!
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