I stumbled across your food blog and I found it very interesting.
I wanted to tell you about a food event happening in Boston.
The American Culinary Federation is hosting its Northeast Regional Conference, Feb. 7-9.
There will be a trade show, meal events, demonstrations from the regions best chefs and cooking competitions.
ACF Regional Pastry Chef of the Year competition.
Two of the region's best pastry chefs will vie for the title.
The winner will compete in the national competition in Orlando this July.
The competition will be held at Boston University's School of Hospitality, Sat., Feb. 8, 8:45-10 a.m.
Here is complete information, including prices to attend the conference, incase you would like to use this for a future post. Event Name: ACF Northeast Regional Conference Category: Food & Dining Price: $450 for full registration package purchased before Jan. 7, 2009 ($525 after Jan. 7, 2009); $75 per day.
Guests can purchase meal tickets separately (tickets range from $40 to $125).
Web page: www.acfchefs.org Contact number: (800) 624-9458
Event email: events@acfchefs.net
Summary: The American Culinary Federation (ACF), Inc., is coming to Boston’s Seaport district for its Northeast Regional Conference, Feb. 7-9, hosted by ACF Epicurean Club of Boston. All chefs, cooks, foodservice representatives and the public are invited to attend. More Event Details: The conference combines numerous networking and educational opportunities, a trade show and demonstrations from the region’s best chefs. Chefs will discuss sustainability, supporting local farmers, sous-vide cooking and global flavors. Top chefs from the regional will compete in several cooking competitions—from ACF Pastry Chef of the Year to U.S.A.’s Chef of the Year™. Keywords: Food, Chefs, Cooking Competitions, Culinary Trade Show Date and Time: Feb. 7 (7 a.m., no end time)
Wednesday, December 24, 2008
Toll House Marble Square - submited by Kathy
375 degree oven for 15 minutes
Makes 24 squares.
1/2 cup soft butter'
6 Tablespoons sugar
6 Tablespoons brown sugar
1/2 teaspoon vanilla
1/4 teaspoon water
one egg
2 Tablespoons sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 capful wheat germ (optional)
6-oz.pkg. (1 cup) chocolate chips
1. Preheat oven.
2. Beat until creamy the first five ingredients. Then beat in the egg.
3. Sift the floor, bakingsoda and salt together and mix in. Add in the wheat germ.
Spread in greased 10 x 6 x 2 inch pan.
4. Sprinkle in the chocolate chips.
Bake for one minute or a little more to soften.
Run knife through dough to marbleize.
Bake 12 to 14 minutes more.
>
Makes 24 squares.
1/2 cup soft butter'
6 Tablespoons sugar
6 Tablespoons brown sugar
1/2 teaspoon vanilla
1/4 teaspoon water
one egg
2 Tablespoons sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 capful wheat germ (optional)
6-oz.pkg. (1 cup) chocolate chips
1. Preheat oven.
2. Beat until creamy the first five ingredients. Then beat in the egg.
3. Sift the floor, bakingsoda and salt together and mix in. Add in the wheat germ.
Spread in greased 10 x 6 x 2 inch pan.
4. Sprinkle in the chocolate chips.
Bake for one minute or a little more to soften.
Run knife through dough to marbleize.
Bake 12 to 14 minutes more.
>
Absintine & Old Lace
1 oz Beefeater Gin
1/2 oz Kubler Absinthe
1/2 oz Green Creme de Menthe
1/2 oz cream
1/2 oz simple syrup
dash Bittermen's Xocolatl Mole Bitters
1 egg white
Shake strain into absinthe or martin glass
The Absinthe and Old Lace is a flapper drink and colored a bright , solid green for Christmas.
It is the opposite if the Henry V Flip in that you taste all the ingredients:
The gin tastes like Christmas trees, the cream de menthe taste like mint the absinthe taste like anise, with silkiness offered by the egg and cream.
It is a bombardment of holiday flavors and the second egg tonight, which made me wonder aloud if one could exist entirely on Christmas drinks.
1/2 oz Kubler Absinthe
1/2 oz Green Creme de Menthe
1/2 oz cream
1/2 oz simple syrup
dash Bittermen's Xocolatl Mole Bitters
1 egg white
Shake strain into absinthe or martin glass
The Absinthe and Old Lace is a flapper drink and colored a bright , solid green for Christmas.
It is the opposite if the Henry V Flip in that you taste all the ingredients:
The gin tastes like Christmas trees, the cream de menthe taste like mint the absinthe taste like anise, with silkiness offered by the egg and cream.
It is a bombardment of holiday flavors and the second egg tonight, which made me wonder aloud if one could exist entirely on Christmas drinks.
Apple Pie Drink...
2 oz Laird's Apple Brandy
1/2 oz St. Elizabeth's Allspice Dram
1/2 oz lemon juice
1/2 oz honey syrup
Shake, strain into martini glass, and dust with nutmeg.
This drink i like a more alcoholic version of mulled apple cider, especially useful for those with an aversion to bourbon. Inexpensive and uncomplicated for the do it yourself industrialists, the allspice, apple honey and nutmeg flavors, work fairly obviously together and the lemon cuts the sweetness to make the drink god for before or after Christmas dinner.
1/2 oz St. Elizabeth's Allspice Dram
1/2 oz lemon juice
1/2 oz honey syrup
Shake, strain into martini glass, and dust with nutmeg.
This drink i like a more alcoholic version of mulled apple cider, especially useful for those with an aversion to bourbon. Inexpensive and uncomplicated for the do it yourself industrialists, the allspice, apple honey and nutmeg flavors, work fairly obviously together and the lemon cuts the sweetness to make the drink god for before or after Christmas dinner.
Saturday, December 13, 2008
Healthy Steel cut Oatmeal Cookies submitted by Allan
Ingredients:
1 cup raw turbinado sugar
4 eggs
2 cups applesauce
2 tsp. vanilla
3 cups whole grain flour
4 cups Steel Cut Oats
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 heaping tsp cinnamon
1 cup chopped walnuts
1 1/2 cups chopped dates, raisins, craisins, choc. chips or diced apples.
Preparation:
Preheat oven to 375 degrees
No mixer needed!! Just a big spoon or spatula!
Mix applesauce, eggs, vanilla and sugar together in bowl to dissolve sugar
Add dry ingredients. Stir in date or raisin etc and nuts
Spray cookie sheets with non-stick spray
Drop by spoonfuls on cookie sheets and bake 15 minutes at 375 degrees
Cool and store in zip lock or air-tight container.
Refrigerate or Freeze for longer storage.
If using a large tablespoon this recipe will make 4 dozen, smaller soon 6 dozen.
1 cup raw turbinado sugar
4 eggs
2 cups applesauce
2 tsp. vanilla
3 cups whole grain flour
4 cups Steel Cut Oats
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 heaping tsp cinnamon
1 cup chopped walnuts
1 1/2 cups chopped dates, raisins, craisins, choc. chips or diced apples.
Preparation:
Preheat oven to 375 degrees
No mixer needed!! Just a big spoon or spatula!
Mix applesauce, eggs, vanilla and sugar together in bowl to dissolve sugar
Add dry ingredients. Stir in date or raisin etc and nuts
Spray cookie sheets with non-stick spray
Drop by spoonfuls on cookie sheets and bake 15 minutes at 375 degrees
Cool and store in zip lock or air-tight container.
Refrigerate or Freeze for longer storage.
If using a large tablespoon this recipe will make 4 dozen, smaller soon 6 dozen.
Chocolate Marbles submitted by Jo-Ann
2/3 cup plus 1 tablespoon all purpose flour
1/4 teaspoon baking powder
Pinch of salt
4 tablespoons butter (1/2 stick)
1/3 cup granulated sugar
1 large egg yolk
2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 cup semisweet chocolate chops, melted and cooled
1/2 teaspoon grated orange zest
With the rack in the highest position, preheat the oven to 400
Combine the flour, baking powder and salt and set aside
Cream the butter until light. Stream in the sugar and beat until fluff.
Add the egg yolk, milk , vanilla and orange extracts.
With a wooden spoon or fork, stir in the dry ingredients until thoroughly combined and the
mixture cleans the bowl. Slightly flatten the batter.
Combine the melted chocolate chips with the orange zest. Pour the cooled mixture onto the cookie batter in the bowl.
With a fork, streak one batter into the other to get a marble effect, with the chocolate dominating.
Drop the dough by heaping tablespoonfuls onto the cookie sheet. Using the back of a wet spoon, smooth each into a round shape.
Reduce the oven temperature to 350. Bake the cookies 5 minutes. Reverse the pan so the back is in the front and bake 4 to 5 minutes more. The cookies will have a light golden edges and a crackled surface.
Cool the cookies in the pan on a wire rack for 4 minutes.
Remove the cookies to a wire rack for complete cooking.
If any cookies remain, keep in a tightly sealed container.
Make one dozen.
1/4 teaspoon baking powder
Pinch of salt
4 tablespoons butter (1/2 stick)
1/3 cup granulated sugar
1 large egg yolk
2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 cup semisweet chocolate chops, melted and cooled
1/2 teaspoon grated orange zest
With the rack in the highest position, preheat the oven to 400
Combine the flour, baking powder and salt and set aside
Cream the butter until light. Stream in the sugar and beat until fluff.
Add the egg yolk, milk , vanilla and orange extracts.
With a wooden spoon or fork, stir in the dry ingredients until thoroughly combined and the
mixture cleans the bowl. Slightly flatten the batter.
Combine the melted chocolate chips with the orange zest. Pour the cooled mixture onto the cookie batter in the bowl.
With a fork, streak one batter into the other to get a marble effect, with the chocolate dominating.
Drop the dough by heaping tablespoonfuls onto the cookie sheet. Using the back of a wet spoon, smooth each into a round shape.
Reduce the oven temperature to 350. Bake the cookies 5 minutes. Reverse the pan so the back is in the front and bake 4 to 5 minutes more. The cookies will have a light golden edges and a crackled surface.
Cool the cookies in the pan on a wire rack for 4 minutes.
Remove the cookies to a wire rack for complete cooking.
If any cookies remain, keep in a tightly sealed container.
Make one dozen.
Tuesday, December 9, 2008
Chocolate Gingersnaps submitted by Ruth S Asher
1/2 cup butter softened
1/2 cup packed dark brown sugar
1/4 cup molasses
1 tb water
2 tp minced fresh gingerroot
1.5 cups all purpose flour
1 tb baking cocoa
1.25 tp ground ginger
1 tp baking soda
1 tp ground cinnamon
1/4 tp ground nutmeg
1/4 tp ground cloves
7 squares semisweet chocolate, chopped (or 7 ounces chocolate chips)
Cream butter and brown sugar until light and fluffy. Beat in molasses, water and gingerroot. Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, cloves, gradually add to creamed mixture and mix well. Stir in chocolate.
Cover and refrigerate for 2 hours or until easy to handle.
Shape dough into 1 inch balls, roll in the sugar.
Place 2 inch apart on greased baking sheets.
Bake at 350 for 10-12 minutes or until top begins to crack.
Cool for a few minutes before removing to wire rack.- Show quoted text -
1/2 cup packed dark brown sugar
1/4 cup molasses
1 tb water
2 tp minced fresh gingerroot
1.5 cups all purpose flour
1 tb baking cocoa
1.25 tp ground ginger
1 tp baking soda
1 tp ground cinnamon
1/4 tp ground nutmeg
1/4 tp ground cloves
7 squares semisweet chocolate, chopped (or 7 ounces chocolate chips)
Cream butter and brown sugar until light and fluffy. Beat in molasses, water and gingerroot. Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, cloves, gradually add to creamed mixture and mix well. Stir in chocolate.
Cover and refrigerate for 2 hours or until easy to handle.
Shape dough into 1 inch balls, roll in the sugar.
Place 2 inch apart on greased baking sheets.
Bake at 350 for 10-12 minutes or until top begins to crack.
Cool for a few minutes before removing to wire rack.- Show quoted text -
Monday, December 8, 2008
Lemon Cookie Snaps - submitted by Tonya
POINTS® Value: 3 Servings: 15Preparation Time: 10 min Cooking Time: 12 min
Level of Difficulty: Easy
A perfect little nibble. They’re great with tea or coffee, and even better with ice-cold skim milk.
Ingredients
1 1/2 cup(s) all-purpose flour
1/2 tsp table salt
1 tsp baking powder
1/4 cup(s) unsalted butter
1 cup(s) sugar
2 large egg yolk(s)
1 tbsp fresh lemon juice
1 tbsp lemon zest
1/4 cup(s) reduced-fat sour cream
2 spray(s) cooking spray
Instructions
In a small bowl, combine flour, salt and baking powder; set aside.
In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly.
Turn dough out onto a large piece of plastic wrap.
Cover tightly and refrigerate for 2 hours and up to 24 hours.
Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.
Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.
Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.
Notes
Use the recipe as a base for lime, tangerine or orange cookies: simply replace the juice and zest with the citrus fruit of your choice.
Level of Difficulty: Easy
A perfect little nibble. They’re great with tea or coffee, and even better with ice-cold skim milk.
Ingredients
1 1/2 cup(s) all-purpose flour
1/2 tsp table salt
1 tsp baking powder
1/4 cup(s) unsalted butter
1 cup(s) sugar
2 large egg yolk(s)
1 tbsp fresh lemon juice
1 tbsp lemon zest
1/4 cup(s) reduced-fat sour cream
2 spray(s) cooking spray
Instructions
In a small bowl, combine flour, salt and baking powder; set aside.
In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly.
Turn dough out onto a large piece of plastic wrap.
Cover tightly and refrigerate for 2 hours and up to 24 hours.
Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.
Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.
Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.
Notes
Use the recipe as a base for lime, tangerine or orange cookies: simply replace the juice and zest with the citrus fruit of your choice.
Peanut Butter-Filed Chocolate Cookies submitted by Jason
1 1/2 c all purpose flour
1/2 c unsweetened cocoa powder
1/2 tsp baking soda
1/2 c butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 c sifted powdered sugar
1/2 c peanut butter
granulated sugar
Preheat oven to 350.
In a medium bowl combine flour, cocoa powder and bakingsoda; set aside.
In a large mixing bowl beat butter, the 1/2cup granulated sugar, brown sugar and the 1/4 c peanut butter with an electric mixer until combined, scraping the sides ofthe bowl occasionally.
Beat in egg, milk, and vanilla until combined.
Beat in as much of the flour mixture as you can with the mixer.
Stir in any remaining flour mixture with a wooden spoon.
Shape dough into 1 3/4-inch balls ( should have 32) set aside.
For peanut butter filling, in a medium bowl stir together powdered sugar and the 1/2 cup peanut butter until smooth. Shape mixture into 3/4-inch balls (should have 32).
On a work surface, slightly flatten each chocolate doughball and top with a peanut butter ball.
Shape the chocolate dough over the peanut butter filling, completely covering the filling.
Roll dough into balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Lightly flatten with the bottom of a glass dipped in granulated sugar.
So sugar will stick to the glass, first dip the bottom of the glass into the cookie dough.
Next, dip into the sugar.
Bake in the oven for about 8 minutes or until just set and surface is slightly cracked.
Cool on cookie sheet for 1 minute.
Transfer to a wire rack and let cool.
Makes 32 dozen
1/2 c unsweetened cocoa powder
1/2 tsp baking soda
1/2 c butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 c sifted powdered sugar
1/2 c peanut butter
granulated sugar
Preheat oven to 350.
In a medium bowl combine flour, cocoa powder and bakingsoda; set aside.
In a large mixing bowl beat butter, the 1/2cup granulated sugar, brown sugar and the 1/4 c peanut butter with an electric mixer until combined, scraping the sides ofthe bowl occasionally.
Beat in egg, milk, and vanilla until combined.
Beat in as much of the flour mixture as you can with the mixer.
Stir in any remaining flour mixture with a wooden spoon.
Shape dough into 1 3/4-inch balls ( should have 32) set aside.
For peanut butter filling, in a medium bowl stir together powdered sugar and the 1/2 cup peanut butter until smooth. Shape mixture into 3/4-inch balls (should have 32).
On a work surface, slightly flatten each chocolate doughball and top with a peanut butter ball.
Shape the chocolate dough over the peanut butter filling, completely covering the filling.
Roll dough into balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Lightly flatten with the bottom of a glass dipped in granulated sugar.
So sugar will stick to the glass, first dip the bottom of the glass into the cookie dough.
Next, dip into the sugar.
Bake in the oven for about 8 minutes or until just set and surface is slightly cracked.
Cool on cookie sheet for 1 minute.
Transfer to a wire rack and let cool.
Makes 32 dozen
Thumb Print Cookies - Submitted by Jennifer
1/2 c. soft butter1/4 c. brown sugar1 egg yolk1 c. sifted flour1/4 tsp. salt1/2 tsp. vanilla
Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1" balls.
Dip in slightly beaten egg white.
Place about 1" apart on ungreased baking sheet.
Bake 5 minutes.
Remove from oven, quickly press thumb gently on top of each cookie.
Return to oven and bake 8 minutes longer; cool.
Fill the thumb print with jelly, fruit or tinted sugar icing.
Oven temperature, 375 degrees.
Makes 2 dozen.
Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1" balls.
Dip in slightly beaten egg white.
Place about 1" apart on ungreased baking sheet.
Bake 5 minutes.
Remove from oven, quickly press thumb gently on top of each cookie.
Return to oven and bake 8 minutes longer; cool.
Fill the thumb print with jelly, fruit or tinted sugar icing.
Oven temperature, 375 degrees.
Makes 2 dozen.
Apricot Cookies - Submitted by Kaceen
Ingredients:
1/4 cup butter, room temperature
1/4 cup shortening
1/2 cup granualted sugar
1 teaspoon grated lemon peel
2 eggs separated
1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups apricot jam
1/4 cup granulated sugar
1/2 cup chopped pecans or walnuts
Powdered sugar, sifted
Preparation:
Cream butter and shortening with 1/2 cup granulated sugar and lemon peel. Add egg yolks, one at a time, beating well after each addition. Sift flour with salt and baking soda and add to creamed mixture. Spread dough into a buttered 13x9x2 inch baking pan. Cover with apricot jam.
Beat egg whites until stiff but not dry. Gradually beat in the 1/4 cup of sugar. Fold in chopped pecans or walnuts. Spread meringue mixture over the jam layer. bake at 350 for 45 minutes. Cool then cut into sticks. Roll cooled cookies in sifted powdered sugar.
Makes about 4 dozen apricot cookies.
1/4 cup butter, room temperature
1/4 cup shortening
1/2 cup granualted sugar
1 teaspoon grated lemon peel
2 eggs separated
1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups apricot jam
1/4 cup granulated sugar
1/2 cup chopped pecans or walnuts
Powdered sugar, sifted
Preparation:
Cream butter and shortening with 1/2 cup granulated sugar and lemon peel. Add egg yolks, one at a time, beating well after each addition. Sift flour with salt and baking soda and add to creamed mixture. Spread dough into a buttered 13x9x2 inch baking pan. Cover with apricot jam.
Beat egg whites until stiff but not dry. Gradually beat in the 1/4 cup of sugar. Fold in chopped pecans or walnuts. Spread meringue mixture over the jam layer. bake at 350 for 45 minutes. Cool then cut into sticks. Roll cooled cookies in sifted powdered sugar.
Makes about 4 dozen apricot cookies.
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