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Fall 2016 Session 1

Pumpkin Popcorn Soup-Week 1

3 tablespoons unsalted butter
2 medium leeks (white and light green parts), thinly sliced and well rinsed
2 cloves garlic, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoons curry powder
2 1/2 cups plain popped popcorn
1 quart chicken stock
1 cup canned pumpkin puree
1/2 cup heavy cream
Juice of 1 lime (about 2 tablespoons)
Kosher salt

In a medium saucepan, melt the butter over medium heat. Add the leeks and cook until wilted, about 5 minutes. Add the garlic, ginger and curry powder and cook, stirring, until fragrant, about 1 minute. Add 2 cups of the popcorn and toss to coat in the butter.
Add the stock, pumpkin and heavy cream. Bring to a simmer. Cook until the leeks are very tender, the popcorn has dissolved away from the kernels and the kernels are softened, about 15 minutes.
Puree the soup with a hand blender or in batches in a countertop blender. Stir in the lime juice and taste for seasoning, adding a little salt if necessary. Thin with up to 1/2 cup water, if desired. Serve in individual bowls with the remaining popcorn as a garnish.

Creamy Biscuits

2 cups all-purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)
Prep and preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8×8-inch pan. Preheat oven to 425°F.
Mix the dry ingredients: In a medium bowl, whisk together dry ingredients until combined. Add the cream: Pour in all but 1/4 cup of the cream. Stir until the dough is shaggy, then add the remaining cream and stir to combine. Next knead the dough on a well-floured work surface for about 30 seconds, just until it all comes together.
Shape dough into a rectangle, about 12 inches long and 4 inches wide. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan. Bake for 15 to 18 minutes, until golden.

Apple Cream Cheese Crumb Muffins-Week 2

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup white sugar
2 eggs
1 teaspoons vanilla
1 cup chopped apples

Cream Cheese Center:
6 ounces cream cheese, softened
¼ cup sugar
1 egg yolk
Crumb Topping:
⅓ cup light brown sugar, packed
1 teaspoon ground cinnamon
¼ cup butter, melted
⅔ cup all-purpose flour

Preheat oven to 375 degrees. Line a 12 cup muffin pan with liners. In a medium sized bowl mix flour, baking powder, baking soda, and salt. Set aside.
In a large bowl beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples and walnuts. Gradually add in the flour mixture and mix until combined. Add 1 tablespoon into the bottom of the muffin liners.

To make the cream cheese mixture: Beat together cream cheese, sugar and egg yolk until smooth. Put about 1 tablespoon on top of the bottom of the dough in the liners. Top the cheesecake layer with the rest of the dough and fill to the top.

To make the crumb topping: Add the brown sugar, cinnamon, and butter to a small bowl and mix. Add the flour until it starts to become crumbs. Top the muffins with the crumb mixture and lightly press into the top.

Bake for 20 minutes or until toothpick inserted into the center comes clean and the tops are lightly brown. Let them sit for 5 minutes and then remove to a wire rack to cool.

Butternut Ziti Chicken-Week 3

2 tablespoons unsalted butter
1 lb chicken breast diced
1/2 Vidalia onion diced
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
1/4 teaspoon red pepper flakes
Kosher salt
1 1/4 cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
½ lb box of pasta
3/4 cup grated parmesan or Pecorino Romano cheese

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, and squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, onion, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes. . Meanwhile boil pasta. Cook until the pasta are just tender, about 6 minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes Uncover and stir in pasta, 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.

Mini Pumpkin Tarts-Week 4

1 (15ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Pie Crust

One pie/tart or 8 mini
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water

Preheat oven to 425 degrees F. Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in tart recipe of your choice.
Meanwhile whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Roll out crust according to size of your mini tart pan. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Quick Turkey Chili-5

1 tablespoon olive oil
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
5 scallions, sliced (white and green parts separated)
Kosher salt
1 pound ground turkey
1/2 c jelly (I used mixed jelly)
1 28-ounce can diced fire-roasted tomatoes
3/4 cups low-sodium chicken broth
1 15 -ounce can white beans(cannelloni)

Heat the oil in a large pot over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until the mixture darkens, about 1 minute. Add the bell pepper, scallion whites and 1 teaspoon salt. Cook, stirring, until the bell pepper is crisp-tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a wooden spoon, until cooked through, about 4 minutes.
Stir in the jelly, tomatoes, chicken broth, beans into the pot; bring to a simmer. Partially cover and cook, stirring occasionally, until thickened, 10 to 12 minutes. Stir in all but a few tablespoons of the scallion greens and season with salt.

Chili Cornbread Bowls for Chili

2 1⁄4 cups flour
1 1⁄4 cups cornmeal
4 teaspoons baking powder
3⁄4 teaspoon chili powder (optional)
1⁄2 teaspoon salt
¼ C sugar
2⁄3 cup butter
1 1⁄2 cups milk
2 1⁄4 cups flour (whole wheat works well)
1 1⁄4 cups cornmeal
4 teaspoons baking powder
3⁄4 teaspoon chili powder
1⁄2 teaspoon salt
2⁄3 cup butter
1 1⁄2 cups milk
Preheat oven to 425F. Mix dry ingredients together. Cut in butter, then add milk to make a soft dough. Let sit 10 minutes.Meanwhile, turn 8 soufle bowls upside down or muffin tins and wrap foil onto the outside. Grease well. Divide dough into 8 equal pieces and shape each over a bowl. Bake for 20-30 minutes. Let cool for a few minutes to let the bowls harden. Lift bowls off with foil, turn right-side-up, and fill with chili.

Carmel Cake-week 6

3 medium – apple
1 medium – zucchini
2 teaspoon – cinnamon
1 teaspoon – sugar
1/3 cup – brown sugar
1/3 cup – sugar
1/2 cup – butter, unsalted
2/3 cup – Greek yogurt, plain
1 1/2 teaspoon – vanilla extract
3 large – egg
2 1/3 cup – flour
1 1/2 teaspoon – baking powder
1/2 teaspoon – salt
4 tablespoons of butter unsalted
1/2 cup – brown sugar
1 tablespoon – milk
1/2 teaspoon – vanilla extract
Preheat oven to 350* F and pre-grease a 3 quart baking dish. In a small bowl, mix chopped apples, grated zucchini, cinnamon, and 1 teaspoon of sugar together. Set aside.