Favorite Recipes for the Winter

Feb 19

Now that we have been home for almost a year, many of us have taken to baking & cooking up a storm!

From our generational to international, we would like to share of some our staff’s favorite recipes for you to make at home and share with family & friends.

Prosciutto Fig Goat Cheese Flatbread

2 large Naan or 2 Flatbread

1/2 cup Fig Jam

8 pieces of Prosciutto

1 small Apple sliced thin

1/2 cup Crumbled Goat Cheese

Arugula for garnish

Balsamic Drizzle Optional

Preheat oven to Flatbread direction (Usually 425F to 450F)

Spread 1/4 cup Fig Jam evenly across each flatbread

Top with 1/4 cup crumbled goat cheese across each flatbread

Take 4 pieces of Prosciutto for each flatbread (Tear apart prosciutto into 2 in pieces and bunch evenly)

Bake in oven according to Flatbread instruction: Usually 10 – 12 minutes or until prosciutto is crisp and flatbread is golden brown

Top Each Flatbread with apple slices, Arugula and Balsamic Drizzle

Irish Soda Bread

4 ½ cups Flour                                                 3 tbsp Sugar

1 tbsp Baking Powder                                    1 tsp Salt

1 tsp Baking Soda                                           6 tbsp Butter

2 Eggs                                                               1 ½ cups Buttermilk

1 ½ cups Raisins

Preheat Oven to 350 Degrees.

Grease a quart casserole dish.

In large bowl with fork, mix flour, sugar, salt, baking powder & soda.

Cut in butter to dry mixture.

Beat eggs slightly, set aside 1 tablespoon.  Add milk to eggs then dough.

Knead dough, fold in raisins and shape into ball.

Place in casserole dish, cut ¼ inch crisscross and brush with remaining egg.

Bake 1 hour and 20 minutes.

Ricotta Cheesecake

16 oz Cream Cheese at Room Temperature

16 oz Sour Cream

24 oz Ricotta Cheese

1 tsp Vanilla

1 ½ cups Sugar

6 Eggs

6 tbsp Flour

Grease and flour a 10 inch spring form pan.  Mix first five ingredients thoroughly and blend at low speed for 4 minute.  Add eggs, one at a time.  Add flour last, one tablespoon at a time.  Scrape down sides of mixing bowl, mix 30 seconds more.  Pour into greased pan and make in preheated oven at 325 degrees for 1 hour.  Turn off oven, let sit in oven for 3 hours.  Dust top with cinnamon.  Serve or refrigerate.

Buffalo Chicken Dip

2 cups Shredded Chicken

1 package (16 oz) Cream Cheese, softened

½ cup Hot Sauce

½ cup Ranch Dressing

½ cup Blue Cheese Crumbles

Preheat oven to 350 degrees.  Mix all ingredients in a large bowl.  Spoon into shallow 1 quart baking dish.  Bake 20 minutes or until mixture is heated through.  Stir and sprinkle with chopped green onions.

White Chocoloate Macadamia Biscotti

1 cup Butter, softened

1 ½ cups Sugar

4 Eggs, room temperature

2 tbsp Vanilla Paste

1/3 cup Amaretto Liquor

4 cups Flour

3 tsp Baking Powder

½ tsp Salt

1 ½ cups Macadamia Nuts, chopped

1 ½ cups White Chocolate Chips

Preheat oven to 350 degrees.  Cream butter & sugar and add in egg, vanilla and Amaretto.  Mix dry ingredients and sift into wet mix.  Fold in nuts & chocolate.  Separate mixture into 4 parts, shape into logs and bake for 25 minutes.  Cool & but into bars and bake for 5 more minutes.

Tteokbokki – Spicy Stir Fried Rice Cakes

1 pound Ttteokbokki Tteok ( 24 3inch long rice cake pieces)

1 sheet Eomuk (fish cake)

4 oz Green Cabbage

1-2 Scallions

3 cups Anchovy Broth or Water

3 tbsp Korean Red Chili Pepper Paste

1-3 tsp Korean Red Chili Pepper Flakes, fine ground

1 tbsp Soy Sauce

2 tbsp Sugar

1 tbsp Corn Syrup

1 tbsp Minced Garlic

Soak rice cakes in anchovy broth (or water) for 20 minutes if hardened or refrigerated.  Cut the fish cake, cabbage & scallions into 2 inch long pieces.  Add the anchovy broth (or water) to a large pan. Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the red chili pepper paste.

Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 – 10 minutes. Stir frequently so the rice cakes don’t stick to the bottom of the pan.  Add the vegetables and fish cakes. Continue to boil, stirring constantly, for an additional 4 – 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Taste the sauce, and adjust the seasoning if needed. Serve immediately.

Apple Cake

3 cups Flour

2 cups Sugar

2 tsp Baking Powder

5 Eggs

1 cup Oil

1/3 cup Orange Juice

2 tsp Vanilla

7-8 Apples, sliced

5 tbsp Sugar and 3 tbsp Cinnamon Mixed

Mix flour, sugar & baking powder then add eggs, oil, orange juice & vanilla.

Grease bundt pan.  Layer 1/3 batter, apples, cinnamon sugar mixture & repeat twice.

Top with remaining apples & cinnamon sugar mixture

Bake 1 hour 15 minutes at 350 degrees.