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.
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.
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.
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.
