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Recipes
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No Rules Chocolate Torte
Following the rules works, but why go to the trouble of melting chocolate, softening butter at room temperature, separating eggs and folding in this and that, when you can throw it all into a bowl, mix it up and have a decadent dessert in 30 minutes? Either way you prepare it, this is chocolate bliss!
2 1/2 cups cocoa powder
1 cup butter, softened
1 1/2 cups sugar
5 eggs
1 cup almond or hazelnut meal/flour
1 tablespoon vanilla
Preheat oven to 300º. Using a hand or stand mixer, beat all ingredients 3-5 minutes. Spoon into greased 8” cake or tart pan. Bake 25-30 minutes or until slightly firrm. Do not overbake. Cool and top with ganache if desired.
Favorite Chocolate Ganache:
4 ounces dark, semisweet, milk, or white chocolate, chopped
1/2 cup half and half
In a small sauce pan on low to medium heat, melt
chocolate in half and half. Whisk until smooth. Pour on
cake and refrigerate immediately to set.
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Gluten-Free Taste-Full
So many times I have been disappointed with tasteless glutenfree products purchased, ready made. Although this recipe does require a little shopping, it is well worth the effort. While the ingredients are out, try mixing up the dry ingredients for several batches. I keep them in labeled, sealable plastic bags with directions on what liquid ingredients to add when I am ready to bake.
1 cup warm water (105º-110º)
1 tablespoon sugar
2 teaspoons yeast
1 tablespoon olive oil
2/3 cups millet flour
1/2 cup sorghum flour
1/3 cup cornstarch
1/2 cup potato starch
1 teaspoon guar gum
1 teaspoon salt
Using a hand or stand mixer, proof yeast in warm
water by dissolving sugar in water and sprinkling
yeast on top, let sit 10 minutes or until yeast begins
to bubble. Add oil to yeast mixture. In a separate
bowl whisk dry ingredients until fully combined.
Add dry ingredients to mixer and beat at high speed
3-4 minutes. Spoon into a greased loaf pan and let
rise until doubled, about 1 hour. Bake in a preheated
375º oven 30-40 minutes or until bread is golden and
sounds hollow when tapped. Bread is also done when
an instant-read thermometer reads 195º-200º. Cool at
least 15 minutes before slicin
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Wheat-Free Vegan Cookies
When dining at a raw food restaurant in San Diego, my oldest son asked, “Where do vegans come from?” In all our discussions that evening about where to eat, we had bounced around from Japanese to Korean to Italian food, to vegetarian, vegan, and raw-food restaurants. What great dinner conversation that spurred...and no matter where you come from, you’ll love these cookies.
1/2 cup maple syrup
1/3 cup canola oil
1/3 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
1 cup spelt flour
1 cup quinoa flour
1/2 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips
Preheat oven to 350º. In a large bowl, cream together fi rst fi ve ingredients. Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir until smooth. Add chocolate chips. Do not over stir. Drop by rounded teaspoonfuls on a baking sheet. Bake 7 minutes for a chewy cookie, 8-9 minutes for a crispy cookie. Do not overbake.
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Bukkitingi Cake
Based on a deliciously moist, tropical-flavored cake we enjoyed at a colorful wedding in Western Sumatra, this recipe uses ingredients easily attained at the super market.
1 cup canola or coconut oil
2 eggs
1 1/2 cups sugar
2 teaspoons vanilla
3/4 cup coconut flour
1 cup whole wheat or spelt flour
1 cup kamut or triticale flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups bananas, mashed
1 8-ounce can crushed pineapple, drained (reserve juice)
1 cup shredded coconut
Icing/Glaze:
Reserved pineapple juice
4 tablespoons cream cheese, softened
2 tablespoons powdered sugar
Thin with milk or water for more of a glaze
Preheat oven to 350º. Using a hand or stand mixer, beat first four ingredients at high speed 2 minutes. Add bananas and pineapple, stir until combined. Sift dry ingredients into mixing bowl and mix until thoroughly combined. Gently fold in coconut. Do not overmix. Pour batter into two greased 8” round or square pans or one 9” by 13” pan. Bake 25-35 minutes until cake tests done. Let cake cool slightly before icing or glazing.
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Grandma's Stew
This recipe seems to be a compilation of many of Grandma's recipes, one of which always uses the shortcut of prepared stew seasoning. Another uses leftover roast and makes a butter, flour and beef broth mixture as the thickener. When served with hot biscuits, this one is hard to beat.
2 pounds venison, cubed
1/2 cup flour
1/4 cup peanut oil
2 tablespoons butter, optional
2 onions, chopped
2 cloves garlic, minced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
4 tablespoons Worcestershire sauce
2 teaspoons celery seed
5 bay leaves
4 cups water
Salt and pepper to taste
Salt and pepper venison. Dredge venison cubes in flour, coating all sides, set aside. In a large stew pot, heat peanut oil on high heat. Add floured venison and brown for 5-7 minutes. Any extra flour can be added and browned at this time, add butter if desired. Add chopped onion and garlic. Lower heat to medium-high. Saute 5 more minutes. Add remaining ingredients, cooking 5-10 minutes or until stew comes to a boil. Reduce heat to low and simmer at least 1 hour or place in a slow cooker for 3-5 more hours. If stew gets too thick, thin with water or beef broth.
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Meaty Black Bean Chili
Chili is one of those dishes in which our ingredients can vary, depending on what's in the pantry. This recipe, however, was tested and followed several times to perfection. When it comes to chili, this is a favorite.
1 pound venison, ground or small cubes
2 tablespoons olive oil
1 onion, minced
3 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons unsweetened cocoa powder
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon cinnamon
Salt and pepper to taste
1 6-ounce can tomato paste
2 cups water
2 15-ounce cans black beans, drained
In a heavy stew pot or Dutch oven, heat olive oil and saute venison, onions and garlic on medium-high heat until meat is browned. Add spices, thoroughly combining. Add tomatoes and water and bring to a boil. Reduce heat to medium-low and simmer at least 30 minutes. Add black beans and simmer an additional 30 minutes. Garnish with sour cream, avocado and cheddar cheese, if desired.
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Caramelized Veggies & Brie
1 7-ounce wedge brie cheese
2 tablespoons olive oil
1 cup onion, thinly sliced
1 bell pepper, thinly sliced
2 teaspoons sugar
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon white pepper
1 prepared plank, maple, oak or alder, soaked in white wine or water
Heat olive oil in medium skillet on medium high heat. Sauté onions and peppers 10-15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank, topping with sautéed vegetables. Grill or bake at 350º until cheese is warm and beginning to melt, serve immediately with bread, crackers or tortilla chips.
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Cedar Wrapped Teriyaki Salmon
4 6-8 ounce skinless salmon fillets
Teriyaki Marinade
1/4 cup soy sauce
1/4 cup cream sherry
1/4 cup olive oil
3 tablespoons shallot or green onion, finely chopped
1 tablespoon brown sugar
1 inch ginger root, peeled and grated
In a small bowl, mix all marinade ingredients until thoroughly combined.
4 prepared cedar grilling papers
Marinate fish in marinade at least 20 minutes. Place papers on a flat surface and put fish in the middle. Fold papers with the grain and close, securing with a metal paper clip or heat-resistant band. Place filled papers on a baking sheet and bake in a preheated, 375º oven, or on a hot grill using indirect heat. Cook 15 minutes or until fish flakes in large chunks and is no longer opaque.
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Chocolate Stuffed Bananas
3-4 bananas
1 tablespoon canola oil
1 small bar milk or dark chocolate, broken into squares
1/2 cup toasted almond pieces
Vanilla ice cream
Leaving peel on, cut bananas in half, lengthwise. Brush cut side with canola oil and place, skin side up on a well lubricated medium hot grill. Grill until grill marks appear, 3-4 minutes. Turn banana over and insert chocolate squares into cut side of the banana. Heat until chocolate begins to melt. Serve immediately with vanilla ice cream topped with toasted almonds.
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World’s Best Hot Dogs & Bratwurst
2 pounds hot dogs or bratwurst
3 cans or bottles beer
Cut bratwurst into 1”-2” pieces. Make shallow slits in a circular fashion down the length of each hot dot. Place hot dogs and/or bratwurst in a large stock pot. Add beer until hot dogs and/or bratwurst are covered. Cook at medium heat until hot dogs are plump, about 15-20 minutes. Place on medium hot grill and cook until heated throughout. Hot dogs and bratwurst can be returned to a shallow beer bath on the grill for holding if needed. Serve with Pickled Pepper Relish and/or Sweet Onion Relish.
Pickled Pepper Relish
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon fresh oregano or 1/2 teaspoon dried
1 teaspoon fresh rosemary or 1/2 teaspoon dried, optional
1/2 teaspoon salt
1/2 teaspoon black pepper
Blanche peppers in boiling water 1 minute. Drain well. In a large bowl, combine remaining ingredients and gently toss. Marinate, refrigerated, at least 12 hours for optimal flavor.
Sweet Onion Relish
2 cups sweet onion, finely chopped
3 stalks celery, diced
1/3 cup sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon white pepper
1 2-ounce jar diced pimento
In a medium bowl, mix all ingredients until thoroughly combined. Marinate, refrigerated at least 12 hours for optimal flavor.
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Alder Smoked Mustard Salmon
From the Recipe Book: Smoke It!
1 fillet salmon (3-6 servings)
Orange Dijon Glaze
3 tablespoons butter, melted
1/4 cup white wine
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon fennel or dill, chopped
1/2 teaspoon salt
Black pepper to taste
In a small bowl, mix glaze ingredients until thoroughly combined. Place salmon fillet on foil, turning up edges of foil to catch glaze. Brush glaze over fish and let sit 15 minutes before placing in smoker. Place in a preheated 300º-350º smoker 20-30 minutes or until fish flakes in large chunks or reaches an internal temperature of 140º.
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Flavor-Your-Own Jerky
From the Recipe Book: Smoke It!
3 pounds beef or venison, cut into strips
1 quart water
1/4 cup tender quick or curing salt
1/4 cup white sugar
2-4 tablespoons seasoning blend of choice
2 teaspoons liquid smoke, optional
JERKY PREPARATION
Jerky is not an exact science. Jerky can be soft, hard, sweet, salty, full of exotic flavors or basic. There are endless ways to make jerky. In this section you will find tried and true recipes using a variety of flavorings and meats.
Cutting Jerky-Cut to desired size.
When slicing meat for jerky, the traditional cut is in strips that go with the grain. For an easy to chew cut, meat can be sliced across the grain. Roasts can be sliced to make a circular piece of jerky or steaks can be cut into strips. Only the size of your smoker is a factor in how long your jerky pieces are cut. Keep in mind that thinly slicing meat will result in a dryer and possibly crisper end product. Thickly sliced meat will usually need to be finished in the oven or food dehydrator for proper preservation. The joy of making your own jerky is that you can cut the meat just how you prefer it.
Brining Jerky-In a large bowl mix until salts and sugars dissolve.
In preparing any brine, it's best done in a vessel that won't transmit foul tastes. Glass, crockery or plastic containers work well, as do stainless steel bowls. Wood and aluminum bowls, when exposed to ingredients in some brines, undergo a chemical reaction and may taint meat. Always discard brine after one use.
Soaking Jerky-Soak in the refrigerator 8-12 hours.
Unless you have a very cool place in the house to soak, meat should be refrigerated during the brining process if it is recommended to last more than a few hours. Unless specifically stated in a recipe, do not rinse brine off meat before putting on smoker racks.
Loading Jerky-Place on smoker racks.
Keep smoker racks clean and free of debris. Give them a light coating of cooking spray before each use. When placing meat on smoker racks, take care to keep adequate space between each piece. Foods should never be touching during the smoking process. Once you know the hot spots in your smoker, place thicker cuts nearest to those spots. If additional flavors are desired, sprinkle or spray these on at this time while the meat is moist. Let meat air dry 15 minutes to an hour to keep drips to a minimum in your smoker.
Smoking Jerky-Smoke 3-6 hours, check often.
Follow smoking directions for your smoker. Cooking times vary greatly, depending on make and model of smoker and outside weather conditions. Try to keep the temperature of the smoker between 150º and 200º. Check for doneness after 3 hours.
Finishing Jerky
Larger cuts of jerky can be finished on a baking sheet in the oven at 165º, check every 15 minutes. When jerky is done, place in a glass bowl and cover with plastic wrap until cool. This will allow the jerky to reabsorb moisture, making it softer. Refrigerate immediately once cooled.
Storing Jerky
Keep refrigerated or freeze if storing for an extended period of time. Vacuum sealing is a great way to preserve jerky for long periods of time. Smoke flavors hold up well and jerky can be enjoyed year-round.
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Red Curry Blacktail
1 pound venison, cubed
2 tablespoons peanut oil
1 1/2 fresh ginger, minced
1 tablespoon red curry paste
1 tablespoon brown sugar
1 can coconut milk
1/2 cup fresh basil, chopped
In a large skillet, heat peanut oil on medium heat. Add ginger and saute one minute. Add red curry paste and brown sugar, saute until bubbly. Add meat to curry mixture and brown. Reduce heat and add coconut milk Simmer 45 minutes or until meat is tender. Remove from heat, add basil and serve over rice.
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Triple-Pepper Elk Steaks
1-2 pounds elk steaks
1 tablespoon olive oil
1 red pepper, chopped
1 green pepper, chopped
2 jalapeno peppers, diced
1 onion, chopped
2 tomatoes, chopped
1 can tomato sauce
Dry mustard
Salt & Pepper
Meat Tenderizer (optional)
Liberally sprinkle elk steaks with dry mustard, salt, pepper and meat tenderizer (if desired). Let sit 20-30 minutes at room temperature. Brown elk steaks in olive oil on both sides in a large skillet. Add remaining ingredients and simmer,covered, on medium-low heat 45 minutes to 1 hour. Serve over polenta or sauteed polenta rounds.
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Herb Roasted Chicken
1/2 whole chicken
3 tablespoons olive oil
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
Juice of 1/2 lemon
1 orange or lemon, sliced
Salt and pepper to taste
4 rosemary branches
1 plank, maple or alder, soaked in white wine or water at least 6 hours
Place chicken in a medium bowl. Add olive oil, herbs, lemon juice, salt and pepper. Marinate chicken, turning occasionally, 1-6 hours. Place sliced oranges or lemons on a plank brushed with olive oil. Place rosemary branches on top of oranges or lemons. Place chicken, skin side up, on top of rosemary. Grill or bake at 350 degrees, 50-60 minutes or until juices run clear and internal temperature reaches 160 - 170 degrees.
Recipe Variation: Any combination of fresh or dried herbs can be used in this recipe. For a quick meal simply marinate chicken in prepared oil-based salad dressing of choice. Chicken pieces can be prepared using this technique.
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Cherry Wrapped Trout with Herbs
4-8 small trout
1 pint cherry tomatoes, chopped
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch fresh mint
4 rosemary branches
Salt and pepper to taste
4 pre-soaked cherry grilling papers
Place papers on a flat surface and put fish in the middle, going with the grain. Salt and pepper fish both inside and out. Evenly distribute herbs and tomatoes among each wrap. Tuck herbs under and into fish. Fold papers with the grain and close, securing with a metal paper clip or heat-resistant band. Place filled papers on a baking sheet and bake in a preheated, 375 degree oven, or on a hot grill using indirect heat. Cook 15-25 minutes or until fish flakes in large chunks and is no longer opaque.
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Peas In A Pod Soup
Based on an old family recipe, this soup can be served thick as a side dish or thinned down as a soup. The combination of the wholesome taste of traditional split-pea soup with the fresh taste of garden peas is delicious.
6 slices bacon, chopped
2 cups onion, diced
1/3 cup green pea flour
3 cups chicken or vegetable broth
1-2 cups peas, fresh or frozen
Salt and pepper to taste
In a large soup pot, fry bacon until browned. Add onions and sauté until caramelized, 10-20 minutes. In a separate bowl combine broth with green pea flour, whisk until smooth. Add mixture to soup pot, bring to a low boil then lower heat and simmer 25-30 minutes. Add fresh or frozen peas during the last 10 minutes of cooking. Thin soup with additional broth or water if needed. Salt and pepper to taste.
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Not-for-the-Birds Bread
Blessed with a husband who will try anything I cook, he thought I had lost my mind when I served him millet for the first time. “Did you get this out of the bird feeder?” was his first question. Realizing much of the world’s population has been enjoying millet for centuries, has opened our minds to millet. By the way, my husband loves the flavor of this bread!
1 cup warm water (105º-110º)
2 teaspoons sugar
1/2 cup milk
2 tablespoons light olive oil
1 teaspoon salt
1 1/2 cups whole wheat or spelt flour
3/4 cup quinoa, triticale flour or pastry flour
3/4 cup millet flour
2 tablespoons corn meal
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 teaspoons yeast
Topping:
1 egg white, beaten
1 tablespoon poppy seeds
1 tablespoon millet
Using a stand mixer or food processor, proof yeast in warm water by dissolving sugar in water and sprinkling yeast on top, let sit 10 minutes or until yeast begins to bubble. Add milk and olive oil and mix thoroughly. In a separate bowl mix all dry ingredients. Add to mixer or processor and beat or pulse until dough is smooth and pulls away from the sides of the bowl. Remove dough hook or blade, cover and let dough rise until doubled, about an hour. Punch down dough, form into desired shape. (This bread bakes nicely as a freeform round loaf on a pizza stone.) Let rise a second time, 30 minutes to 1 hour. Brush with egg white and coat with poppy seeds and millet. Bake in a preheated 475º oven 25-30 minutes or until bread is golden and sounds hollow when tapped. Bread is also done when an instant-read thermometer reads 195º-200º.
For dough in the bread machine, add ingredients in the order they are listed and press the dough cycle. For a cooked loaf, follow directions on the machine for light crust whole wheat bread; millet and poppy seeds can be added while bread is mixing.
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Strawberry Citrus Salsa
1 pint strawberries, sliced
1 orange, peeled and chopped
1-2 jalapeno peppers, diced
1 green onion, thinly sliced
Juice and zest of 1/2 lime or lemon
1 tablespoon honey
Salt and pepper taste
In a medium bowl mix lemon or lime juice with honey. Add all other ingredients, gently toss until combined.
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