Printable Recipe: Cocoa Pumpkin Butter             

Recipe By     : Tim Gikas
Serving Size  : 12   
Categories    : Breakfast

  Amount                                          Ingredient 
     1/4    cup                                  brown sugar, packed
  2           tablespoons                    light corn syrup
  2           tablespoons                    cocoa powder
  2           ounces                             cold butter — diced
     1/4    cup                                   boiling water — plus 1 tablespoon
     1/2    teaspoon                         allspice
     1/2    teaspoon                         cinnamon
     1/2    teaspoon                         ginger
     1/4     teaspoon                        cloves
     1/4     teaspoon                        nutmeg
     1/4     teaspoon                        salt
     1/4     teaspoon                        Fruit Fresh
  1 1/2     cups                                pumpkin puree — do not use pumpkin pie filling

Combine all ingredients except butter and pumpkin in a glass bowl.

Whisk until sugar is completly dissolved.

Mix in the pumpkin puree, carefull to completely incorporate ingredients with whisk.

Microwave on high 3 to 5 minutes until steaming or bubbly (heat is necessary to develop flavors).

Add butter chunks and Whisk mixture until incorporated. Mixture should be smooth and glossy

When completely cool, must be kept under refrigeration until used.
Keeps several weeks or can be frozen.

Per Serving (excluding unknown items): 74 Calories; 4g Fat (45.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 91mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Serve warm or cold as a condiment just you would jam. Or, as a dip for fresh apple or pear slices.

NOTES : When completely cool, must be kept under refrigeration until used.
Keeps several weeks or can be frozen.

Variations to try:
Add 2 tablespoons smooth peanut butter.
Add 1 tablespoon maple syrup.
Add 1 tablespoon creme freshe per cup and whisk.
Leave out cocoa powder and 1 tablespoon boiling water.

Raita

pakora

Coconut Chutney

Channa Masala

Indian Rice Pilaf

Mango LassiIndian Cuisine class taught by our friend, Swami, was a huge success. For 4 hours we were mesmerised by the tastes, smells and stories about India and Indian cuisine. Swami passed around samples of wonderful spices: turmeric, cardamon, mustard seed, curry leaves (from his plant), cumin and cilantro for us to experience the taste and smells. Then he made a wonderful mango lassi for us to drink. The preparation of coconut chutney began with figuring out how to split open the coconut and was accompanied by fun stories of coconut milk drank straight from the coconut and split by a machete. The resulting chutney was like nothing I had tasted. We cut vegetables and deep-fried them in a flavorful coating for the Pakora and ate them with the coconut chutney.

The Raita was a cool, hot yummy accompaniment to the rest of the meal. Swami prepared basmati rice as an Indian Rice Pilaf with chopping help from the class. And the last dish was a Channa Masala made with chickpeas. We all practice saying Yummo with full tummies and big smiles. Thank you Swami for a wonderful class. We hope you will come back and do it again!

Swami Presents Indian CuisineSaturday, October 20, 2007
2:00 PM - 6:00 PM
Town Creek Bed & Breakfast
Fredericksburg, Texas
$65.00 per person
The Fredericksburg Cooking Academy is proud to present a cultural tour of Indian cuisine led by “Swami” Swaminathan.
The class will cover:
Delicious Mango Lassi drink, freshly made chutney, pakora appetizer,  two types of roties (breads),  channa masala (a type of curry with lentles, potatos and spices  in an aromatic sauce), rice pilaf with saffron,  raita (a yogurt based dish to ‘cool off’ the spice effect!).  Hot Indian ‘masala’ tea.
How to use the various exotic spices and spice mixes will be discussed.
Information about Indian grocery stores and restaurants in the San Antonio area will also be provided.
 

Cooking Class: Chocolat

Spend an enjoyable evening surrounded by the intoxicating smells and flavors of chocolate. 

Wednesday, September 26, 2007
6:30 PM - 9:30 PM
Chocolat
330 W Main St,  Fredericksburg, Texas

 Class limited to 8 persons - $65.00 per person –Chocolat On September 26, 2007, 6:30 to 9:30 pm, the Fredericksburg Cooking Academy presents Chocolat by Lecia Duke, owner of Chocolat in Fredericksburg, Texas. Join us for a glimpse into the world of a professional chocolatiér as Lecia shares her vast knowledge of one of nature’s tastiest gifts, chocolate. Learn how cacao is harvested and turned into chocolate, why we love chocolate so much.  Is chocolate a health food? Savor the differences in a chocolate tasting, the art of tempering chocolate, how to make a ganache, sophisticated truffles, chocolate bark and chocolate dipped fruit.      

Printable flyer

          
                                
Serving Size  : 6   
Amount                                                  Ingredient 

1               pound                                    potatoes — russet
6               each                                       cloves  garlic — medium sized cloves
1/2          cup                                         almonds, blanched
1/2          cup                                         extra virgin olive oil
1/2          cup                                         dry white wine
5              tablespoons                           lemon juice — fresh squeezed
3              tablespoons                           white vinegar
                                                                kosher salt — to taste
                                                                white pepper — to taste

Wash, peel, dice potatoes  to 1 1/2″ blocks
place potatoes in medium pan and cover with cool water
season with salt
bring to a boil then maintain a gentle simmer and cook until very tender.
drain and let cool slightly.
puree through a food mill or food processor and store in a bowl.

Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a chef’s knife.

In the food processor, combine garlic, almonds, and oil and puree into a paste.
mix the potatoes in to the paste mixture until incorporated
add salt to taste,
then add wine, lemon juice, and vinegar. 
process with short bursts.

adjust salt to taste and season with pepper to taste.

Description:
  “This is a hearty garlic dip. It goes great with charred lamb, pork, vegetable kebobs, or just simply with bread.”
                                  

Per Serving (excluding unknown items): 312 Calories; 24g Fat (70.7% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

Pork Souvlaki - Printable Recipe                      
                           

Serving Size  : 6    

  Amount                                            Ingredient 
2             pounds                              pork loin
3/4         cup                                    White wine
2                                                        lemons — juiced
1/4         cup                                     soy sauce — medium to dark color
1             Tablespoon                       honey
1             Tablespoon                       garlic — minced fine
1             Tablespoon                       fresh oregano — chopped
1 1/2      teaspoons                          ground coriander
1             teaspoon                            black pepper — fresh found
1             teaspoon                            rosemary — crushed
1/2        cup                                      olive oil
1                                                         zest of one lemon
   
20                                                      small  tomatoes — cherry
12                                                      bamboo skewers — soaked overnight
1/4       cup                                      olive oil — for grill basting
1                                                         gallon sized ziiplock bag

Combine wine honey garlic and spices in a medium bowl
grate zest of one lemon into bowl
juice both lemons into bowl
whisk ingredients to moisten all spices
add olive oil to marinade and whisk to emulsify

cut pork into 1 1/4″ dice, removing any excess fat
place pork in bag and add marinade
refrigerate 1-3 hours

place one tomato on skewer
add pork cubes, barely touching
finish with tomato

Preheat grill to very hot
add skewers and sear to seal juices
reduce heat
cook, rotating skewers frequently
DO NOT OVER COOK!

Serve with grilled pita bread and skordalia sauce or tzaziki sauce

Description:
  “This can be bought almost anywhere in Greece”
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 499 Calories; 34g Fat (60.3% calories from fat); 24g Protein; 26g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol; 764mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

Tomato Cucumber Salad - Printable Recipe                     
                        Serving Size  : 4    

  Amount           Ingredient    

2                        cucumber — lightly peeled, seeded, thick sliced, split slices
1/2                   red onion — sliced into thin rings
2                       tomatoes — medium sized, cut into wdeges
8                       kalamata olive
1                       feta cheese — Greek, slab cut, 5/8″ x 2″ x 2″
1                       lemon — sliced into wedges
   
                        Dressing
1/8                  cup    extra virgin olive oil — Greek
1/4                  cup     wine vinegar
1         teas      sugar
1/2    teas       Greek seasoning mix — Cavender’s
1                      clove  garlic — crushed, left whole
1                      pinch kosher salt

Separate all slices, chill vegetables until ready to serve.

Mix salad ingredients in bowl

Whisk dressing until oil is emulisified and pour over salad
toss.

Top with:
Feta cheese slab
1 tsp. fresh Greek oregano leaves,no stems
Drizzle Greek virgin olive oil over feta
1/4 lemon squeezed over salad

Serve family style in large bowl on table.
Use crusty bread to sop dressing.
Good on hot days

Description:
  “This is a traditional Greek salad.”                         

Per Serving (excluding unknown items): 229 Calories; 17g Fat (63.9% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 577mg Sodium.  Exchanges: 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Tzatziki - Printable Recipe                 

  Amount                       Ingredient

16                                   ounces  yogurt cheese — (drained yogurt)
4                                    cloves  garlic — puree’d, may add up to 10 cloves
1/2      cup                    cucumber — fine diced, drained
1         tablespoon        extra virgin olive oil
2         teaspoons         lemon juice — fresh squeezed

Prepare all ingredients 24 hours in advance.

Combine oil and lemon juice in a medium mixing bowl.
Fold the yogurt cheese in slowly, making sure it mixes completely with the oil.

Add the garlic, according to taste
Add the cucumber
Gently blend by folding

Slight variations include 2 teaspoons of either finely chopped fresh dill or fresh mint. Either one makes a tasty addition.

The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt by draining through a cheese cloth for 24 hours.

Description:
  “Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip or as a spread.”
                                 

Per Serving (excluding unknown items): 82 Calories; 2g Fat (22.3% calories from fat); 7g Protein; 9g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 86mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

Lamb Souvlaki - Printable Recipe               

Serving Size  : 8     

  Amount                       Ingredient 
  1         leg                      lamb
  1          cup                    White wine
  2                                    lemons — juiced
  1                                    zest of  one lemon
  1          Tablespoon      white vinegar — medium to dark color
  3          Tablespoons    honey
  4           Tablespoons   garlic — minced or pressed
  2           Tablespoons   oregano — flakes
  2            teaspoons       salt — kosher
  1             teaspoon        Greek Seasoning Mix — see seasoning recipe or Cavender’s Unsalted Mix
  1             teaspoon        fresh black pepper — ground
     1/2      teaspoon        cinnamon — Madagascar preferred (not hot cinnaman)
     1/4      teaspoon        clove, ground
     1/2           cup             olive oil
   
  20             small  tomatoes — cherry
  12              each  bamboo skewers — soaked overnight
  1/4           cup            olive oil — for grill basting
  1               each  gallon sized ziiplock bag

• Combine wine honey garlic and spices in a medium bowl
  grate zest of one lemon into bowl
  juice both lemons into bowl
  whisk ingredients to moisten all spices
  add olive oil to marinade and whisk to emulsify
• Cut lamb into 1 1/4″ dice, removing all excess fat and silver skin
  place lamb in bag and add marinade
  refrigerate 2-3 days
• Place one tomato on skewer
  add lamb cubes, barely touching
  finish with tomato
• Preheat grill to very hot
  add skewers and sear to seal juices
  quickly reduce heat
  cook, rotating skewers frequently
  COOK TO MEDIUM RARE - DO NOT OVER COOK!
• Place skewers on flat pan
  allow to rest
  baste with olive oil  to moisten and seal.
• Drizzle withlemon juice
  Serve with grilled pita bread and skordalia sauce or tzaziki sauce

Description:
  “A traditional recipe in the mountain regions.”
                                 

Per Serving (excluding unknown items): 311 Calories; 22g Fat (63.5% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 566mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates.