Butterbitsholiday 2016a

Butter Bits Foods...Entertaining....Cooking....Kitchens

Holiday 2016 Volume 6 Issue 2

Why Biscuits And Butter Are The Best Way To Start Your Day

City Country Jam “Made In The City With a Country Taste”

Blackberry

Peach

Plum

Strawberry

9 and 12 ounces in Select Flavors

To order: Bread Butter Epicurean.org

Raspberry

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Notes From the Chef’s Desk

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his issue of Butter Bits features articles and tips on home entertaining and particularly how to throw a successful dinner party. A memorable dinner party begins and ends with the desire to make people happy. Noel Coward summed up of the secrets to a great party when he said,”Good party givers have the talent to amuse.” Whether you entertain only a few times a year or throw parties all the time, it is often you wish you could spend less time working and more time enjoying your friends and relatives.

One of the most important lesssons to keep in mind is that it is not necessary to obtain absolute perfection in order to have a successful party.Like any successful endeavor, a good party=especially a simple one takes planning. Pull a great celebration out of your memory archives and relive it. Or create an original party in your mind.Picture the location, the mood, the guest attire.

Let these fantasies and ideas form a springboard for decisions you csnmake now. Remember, there’s really no truly “perfect-party-just on that works for you.

Butter Bits

Contents Volume 6 Issue 2

Notes From the Chef ’s Desk Questions of Taste

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Back to Basics - Stir Frying

5

A Holiday Dinner

6

Drinks...Spirits Wines

Rum

10

Pinot Noir

11

Creole Sampler - Dirty Rice

12

If You Didn’t Know -How To Set A Table

13

The Kitchen Garderner - Onions

15

The Southern BonVivant -

16

Twas The Night Before Christmas Count Down to a Dinner Party

17

Cook Book Galley

18

Recipe Index

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Butter Bits

Foods...Entertaining...Cooking...Kitchens Editor and Publisher: Chef Gary B. Wilkins

Butter Bits Houston, Texas 77045 is published by Bread & Buttter Epicurean Cinnamon Press Readers questions or comments may be directed to: gimagineparties @gmail.com Editorial Office 832.881.1225 Butter Bits Holidays 2016 ©

Questions of Taste Q. Chef, a friend and co-worker from Guyana brought a dish to our pot luck called Cookup Rice. She is transferring sooon to another office and I want to surprise her with this dish. Can you help me ?

Lillie H. Houston,TX A. No problem! Cook Up Rice is a one-pot Guyanese rice dish that is generally made on weekends. It is traditional to make and serve cook up rice New Year’s Eve. It can be made with a single type of meat or a combimnation of meats along with peas/beans of your choice.

Guyanese Cook Up Rice 1 scotch bonnet chile pepper 6 bone-in chicken pieces, such as breasts, thighs, and drumsticks 2 skinless, bone-in chicken breast halves - cut in half 1 tablespoon olive oil 1 onion, finely chopped 3 cloves garlic, minced 2 cups uncooked long-grain white rice 4 cups chicken broth 1 (14 ounce) can coconut milk 4 sprigs thyme, chopped 1 (15 ounce) can black-eyed peas, rinsed and drained 4 green onions, coarsely chopped 1/2 head cabbage, cored and cut into large chunks 2 tablespoons butter salt and pepper to taste Directions Slice the scotch bonnet chile in half, and chop one half. Reserve both halves. (Chile is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut the chicken pieces into large chunks.

Heat the olive oil in a large skillet or Dutch oven over medium heat, and pan-fry the chicken pieces until brown on all sides, about 15 minutes.

Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn’t brown.

Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture, and place the remaining half chile on top of the cabbage.

Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning.

Before serving, stir in butter, and season to taste with salt and pepper

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Butter Bits Holiday 2016

Q. Do you have a recipe Shoofly pie?

Stella Bingan Houston, Texas A. Yes and if you didn’t know,the pie get its name because the sweet molasses odor attracts flies that must be “shooed” away Shoofly Pie Line a pie plate with any pastry dough and chill it thoroughly.

Combine 1 cup boiling water, 3/4 teaspoon baking soda, and 3/4 cup molasses. Sift 2 cups sifted flour into a mixing bowl of brown sugar and a pinch of salt. With the fingers work in 1/2 cup butter to make a crumbly. Pour the molasses mixture into a chilled pie shell, sprinkle it thickly with the crumbs, and make the pie in a moderate oven (350° F.) for about 40 minutes, Q. I’ve looked at several versions of cherries jubilee on the Net, but can't decide which on one to try.

Can you make a selection for me?

A. Walker Houston, Texas A. Here's our choice to be the best.

Cherries Jubilee Pour the juice from 1 pint jar of pitted Bing cherries into the blazer of a chafing dish. Place the pan directly over the flame and bring the juice to a boil. Thicken it with ½ teaspoon arrowroot dissolved in a little cold water. Add the cherries and stir them in the sauce until they are heated through. Pour 2 ounces warm kirsch over the cherries and ignite it. Serve the flaming cherries alone or over vanilla ice cream.

Back to Basics

Stir -Frying The preparation of ingredients for stir-frying often takes longer than the cooking itself. This is because all ingredients must be cut to uniform sizes so that the cooking can be accomplished quickly and evenly.

A wok is excellent for stir-frying because its high sides let you stir and toss the ingredients briskly. Use long cooking chopsticks or a wooden spatula to keep the ingredients moving around the wok.

Prepare all the ingredients in uniformly sized pieces following recipe instructions.

Heat a wok or large deep frying pan over moderately high heat. Dribble in the oil down the sides.

When the oil is hot (a piece of vegetable should sizzle on contact), add the ingredients in the order specified in the recipe.

(Those that take longer to cook are added first.) Do not add too much to the wok at a time or the ingredients will start to steam rather than fry.

Fry, stirring and tossing constantly with chopsticks or a spatula, until the ingredients are just cooked: vegetables should be crisp-tender and meat and poultry tender and juicy.

Stir-fried Beef with Mange-tout (Snow-pea) Cut 1lb (450g) lean boneless tender beef into very thin strips. Combine 3 tablespoons soy sauce, 2 tablespoons dry sherry, 1 tablespoon brown sugar and ½ teaspoon cornflour in a bowl.

Heat 1 tablespoon vegetable oil in the hot wok. Add 1 tablespoon each finely chopped fresh ginger and garlic and stirfry for 30 seconds.

Add the beef and stir-fry for 2 minutes or until well browned.

Add 8oz (225g) mange-tout; stir-fry for 3 minutes. Stir the soy sauce mixture until smooth, then add to the wok. Bring to the boil, stirring and tossing, and simmer just until it is thickened and smooth. Serve immediately, accompanied by freshly boiled rice.

Push the ingredients to the side of the wok or remove them. Pour liquid or sauce as specified in the recipe into the bottom. Cook and stir, then mix in the ingredients from the side. Serve immediately.

Serves 4.

Bread ButterEpicurean.org

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A Holiday Dinner Party

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he weekend dinner party evolved, in recent years, from an elaborate and costly affair that featured complex, time-consuming dishes into a relaxed, lower-key meal of appealing foods that don't require the better part of your weekend to make. The pressure is off; now the goal is to get together with friends and enjoy their company and a good meal.

Menu for Six Cranberry, Ginger, and Orange Chutney Tuscan- Style Roast Pork Loin Brandied Sweet Potatoes French Cut Green Beans with Shallots and Lemon Toffee-Tiramisu Layer Cake California Zinfadel

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Butter Bits Holiday 2016

Tuscan-Style Roast Loin of Pork

French Green Beans with Shallot & Lemon

Servings 6-8

Servings 4-6

2 Tbsp. chopped fresh thyme or1 Tbsp. dried 1 Tbsp. chopped fresh sage or 1 ½ tsp dried 6 cloves garlic, minced Salt and freshly ground pepper 2 Tbsp. olive oil, or as needed 1 boneless pork loin roast, 4-6 lb (2-3 kg), trimmed of excess fat.

In a small bowl, make an herb paste by mixing together the thyme, sage, garlic2 tsp. salt, 1 tsp. pepper, and enough oil to make a thick paste; you may need more orless than 2 Tbsp.

Score the top of the roast in 1 or 2 places. Rub the herb paste all over the meat and let stand at room temperature for at least 15 minutes or up to 1 hour before cooking, or cover and refrigerate overnight Bring the roast to room temperature, if necessary, before cooking.

Preheat the oven to 350’F (180’ C). Oil a roasting pan just large enough to hold the pork.

Place the pork in the pan, fa t-side up, and roast for 45 minutes, or longer if needed. Test for doneness using an instant-read thermometer or by cutting into the meat. Loin of pork should be removed from the heat when the internal temperature reaches 150’F (65 ‘ C) or when the meat is slightly pink at the center. Let rest, tented loosely with aluminum foil, for 10 minutes, slice, and serve.

Set roasting pan with pan juices over medium-high heat; add stock and bring to a boil, scraping up any browned bits. Boil 5 minutes, thicken with cornstarch or flour slurry if desired and strain into a sauceboat.

1 ½ lb (750 g) haricots verts, stem ends trimmed 2 tbsp. olive oil 1 shallot, minced 1 tsp. finely chopped lemon zest Salt and freshly ground pepper 1 tbsp. finely chopped fresh flat-leaf (Italian) parsley Have ready a large bowl of ice water. Bring a large saucepan three-fourths full of water to a boil. Add the beans and cook until bright green and tender but still slightly resistant to the bite, 5-7 minutes. Drain the beans. then plunge them into the ice water to stop the cooking. Drain well and set aside.In a frying pan over medium heat, heat the oil. Add the shallot and sauté until softened, about 2 minutes. Raise the heat to medium-high. Add the green beans, and sauté just until the beans begin to brown, about 2 minutes. Stir in the lemon zest and cook for30- 60 seconds longer. Remove from the heat and season to taste with salt and pepper.

Transfer the beans to a warmed serving dish, garnish with the parsley, and serve at once.

Bread ButterEpicurean.org

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Cranberry, Ginger and Orange Chutney Sevinngs 6

2 large navel oranges 2 pounds fresh cranberries ½ cup water 2 tablespoons balsamic vinegar ¾ cup granulated sugar ¾ cup light brown sugar ¼ cup minced fresh ginger Salt and freshly ground pepper Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.

In a large saucepan, combine the cranberries and water with ¼ cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.

Brandied Sweet Potatoes Servings 6

This sweet potato dish is a favoite at casual dinners year round.

1 (40 oz) can sweet potatoes OR 2 ½ lbs. fresh sweet potatoes, cooked & peeled ½ cup packed brown sugar ¼ cup butter or margarine, melted 3 tbsp. brandy or 1 tsp. brandy extract 2 tbsp. frozen orange juice concentrate 2 tbsp. water 1 tsp. vanilla extract ½ tsp. salt 2 eggs, slightly beaten Ingredients Topping: ½ cup brown sugar 2 tbsp. flour ¼ tsp. ground cinnamon ¼ cup chopped nuts In a medium-size bowl, combine brown sugar, flour & cinnamon. Blend in butter until mixture resembles coarse crumbs. Add nuts and mix well.

2 tbsp. butter

Cranberry,Ginger and Orange Chutney can be made ahead and refrigerated for up to 1week.

Method: In a large bowl, mash sweet potatoes. Add brown sugar, melted butter, brandy, orange juice concentrate, water, vanilla and salt. Beat until combined. Add eggs and beat until smooth.

Transfer to a 2 quart rectangular baking dish.

Prepare topping as directed. Sprinkle over sweet potato mixture. Bake in 350 ° oven for 35 to 40 minutes.

8 Butter Bits Holiday 2016

Toffee-Tiramisu Layer Cake Servings 12

Just like traditional tiramisu, this towering cake is best when made ahead so the flavors can meld.

Wax paper

1 (18.25-oz.) package French vanilla cake mix 1 (1.16-oz.) package Swiss mocha cappuccino mix ⅓ cup vegetable oil 3 large eggs ¾ cup Cinnamon-Espresso Syrup Mascarpone Frosting 3 (1.4-oz) chocolate-covered toffee candy bars, chopped Garnishes: additional chopped chocolate-covered toffee candy bars, semisweet chocolate and white chocolate shavings Preheat oven to 350°. Lightly grease 2 (8") round cake pans; line with wax paper. Lightly grease wax paper. Dust pans with flour; shake out excess, and set aside.

Beat cake mix, next 3 ingredients, and 1 cup water in a large bowl at low speed with an electric mixer 30 seconds; then beat at medium speed 2 minutes. Pour batter into prepared pans.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire tacks 10 minutes; remove from pans. Discard wax paper, and cool layers completely on wire racks (1 hour). Wrap and chill layers 1 to 24 hours. (This step enables you to split layers with ease.)

Using a serrated knife, slice layers in half horizontally to e 4 layers. Place 1 layer, cut side up, on a cake plate. Brush one-fourth of Cinnamon-Espresso Syrup. Spread with 1 ½ Mascarpone Frosting; sprinkle with one-fourth chopped chocolate-covered toffee pieces. Repeat process with remaining 3 layers , syrup, frosting, and chopped candy bar. Frost sides with remaining 2 ½ cups frosting. Garnish, if desired. and refrigerate overnight. Store in refrigerator.

Cinnamon-Espresso Syrup Makes 1 ¼ Cups ⅔ cup sugar 1 (3") cinnamon stick, broken in half 1 Tbsp. instant espresso powder ¼ cup coffee liqueur Bring 1 cup water, sugar, and cinnamon stick to a boil in a small saucepan; boil 1 minute. Remove from heat; let stand 15 minutes. Remove and discard cinnamon stick. Stir in espresso powder and liqueur.

Mascarpone Frosting 2 (8-oz.) containers mascarpone cheese 1 cup powdered sugar 2 tsp. vanilla extract ½ cup Cinnamon-Espresso Syrup 2 ½ cups whipping cream, whipped Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add Cinnamon-Espresso Syrup, beating until smooth. Fold in whipped cream. Cover and chill until ready to use.

Bread ButterEpicurean.org

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Drinks...Spirits

Rum

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um is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Austria, Spain, Australia, New Zealand, Fiji, the Philippines, India, Reunion Island, Mauritius, South Africa, Taiwan, Thailand, Japan, the United States, and Canada.

Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, on the rocks, or used for cooking, but are now commonly consumed with mixers. Premium rums are also available, made to be consumed either straight or iced.

In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves.

Add 1/4 cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass.

Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.

Carribean Rum Punch

Rum and Coke

20 servings

Yield: 1 Cocktail

2 ounces rum 4-6 ounces Coca-Cola Lime wedge for garnish Pour the rum in a highball glass filled with ice.

Top with cola.

Garnish with a lime wedge.

10 Butter Bits Holiday

Mojito 2 tablespoons (1 ounce) fresh lime juice 2 heaping teaspoons superfine sugar 1 cup crushed ice 12 fresh mint leaves, plus 5 small sprigs for garnish Âź cup (2 ounces) white rum 2 tablespoons (1 ounce) club soda

2016

1 cup fresh lime juice 2 cups simple syrup 3 cups amber rum 4 cups orange juice 4 dashes bitters freshly grated nutmeg In a pitcher, combine lime juice, simple syrup, rum and orange juice.

Add a few dash bitters and some grated nutmeg to taste. Serve chilled over ice.

Drinks...Wines

Pinot Noir Pinot Noir. (French: [pino nwaŗ) is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes.

Pinot noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. When young, wines made from Pinot noir tend to have red fruit aromas of cherries, raspberries and strawberries.

As the wines age, Pinots have the potential to develop vegetal and “barnyard” aromas that can contribute to the complexity of the wine.

Best Pinot Noir $15.00 and Under 1. Moo Buzz Monterey Pinot Noir 2013 Central Coast, California 14.99 2. Line 39 Pinot Noir 2014 California 10.99 3. Pennywise Pinot Noir 2013 California 10.00 4. William Cole Columbine Reserve Pinot Noir 20 Chile, South America 14.99 5. Murphy-Goode California Pinot Noir 2013 California 13.99

PINOT NOIR FOOD PAIRINGS • Leaner meats (veal, chicken, turkey, rabbit, any game bird, filets of beef or pork, and a well-drained duck) • Smoked, wood-roasted, braised or sausage meats (with the use of beef, lamb and pork) • Earthy flavors (truffles, wild mushrooms, mustards, peppercorns, coriander and horseradish) • Resin-like or scented green herbs (rosemary, thyme, tarragon, oregano, summer and winter savory, chervil, mints and basils) • Aromatic sweet spices (clove, cinnamon, mace, allspice and nutmeg) • Sweet vegetables (tomatoes, beets, carrots, caramelized onions and bell peppers) • Autumnal fruits (figs, plums, blackberry, raspberry, blueberry, currants, and black and dried cherries) • Natural stocks and sauces rounded with butter • Slow-cooking processes (braises and pot-at-feu) •Mild or creamy cheeses (Brie, Camembert, herbed crèmes, cheddars, Havarti and jacks,)

Hey Sommilier How do you drink Pinot Noir?

One that seems to surprise nearly everyone (even in restaurants) is the 55-60°F recommendation for Pinot Noir.

Because Pinot is more delicate, acidic and lower-tannin than most other red wines, it is best showcased slightly chilled.

“Describing great pinot noir is like trying to explain sex to a virgin.”

—Prince of Pinot Bread ButterEpicurean.org

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The Creole Sampler

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Dirty Rice irty rice is a traditional Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South.

½ pound chicken giblets ½ pound chicken livers ½ cup melted butter 1 cup diced onions 1 cup diced celery 1 cup diced bell pepper 2 tbsp diced garlic 1 cup chicken stock 6 cups cooked rice ½ cup sliced green onions ½ cup chopped parsley Salt and cracked black pepper to taste

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Butter Bits Holiday 2016

METHOD: In a small saucepot, poach chicken giblets in lightly salted water until tender, approximately 45 minutes. Once cooked, remove and cool. Using a sharp paring knife, chop the giblets into tiny pieces, removing all tough membrane.

Set aside and reserve poaching liquid. In a large heavy-bottomed sauté pan, heat butter over medium high heat. Sauté chicken livers until golden brown on all sides, approximately 15 to 20 minutes. Remove chicken livers from sauté pan and place on a chopping board to cool.

Into the same sauté pan, add onions, celery, bell pepper and garlic. Sauté until vegetables are wilted, approximately 3 to 5 minutes. Once vegetables are done, coarsely chop chicken livers and return with giblets to the sauté pan. Add chicken stock and a small amount of the poaching liquid, bring to a low boil and cook until volume of liquid is reduced to approximately 1/4 cup. Add cooked white rice, blending well into the meat mixture and garnish using green onions and parsley. Season to taste using salt and cracked black pepper.

If You Didn’t Know

How To Set A Table

General Table Setting Guidelines • The lower edges of the utensils should be aligned with the bottom rim of the plate, about one (1) inch up from the edge of the table.

• To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1) inch away from the plate's side.

• To eliminate fingerprints on the handle, hold flatware by the "waist," the area between the handle and the eating end of the utensil.

• Elbow room requires a minimum of 15 inches between place settings, or approximately 24 inches from the center of one place setting to the middle of the next.

• Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to be served before the guests are seated.

• The water glass should be placed approximately one (1) inch from the tip of the dinner knife.

• Place knives with blades facing the plate.

• Do not place over three pieces of flatware on either side of the plate at one time (except forks if an oyster fork is used).

• When an uneven number of people are seated, the odd-numbered place settings are laid opposite the middle of the even-numbered place settings.

The Plan

• Try to plan the table setting to match your menu. When bread and butter are served, add a butter plate to the table. Use separate salad plates if serving your main course with gravy.

• Depending upon the occasion, you may want to use a "formal" table setting or an "informal" table setting. For most of us, the need to set a truly formal table is almost nonexistent tablecloths and place mats (table linens).

• Although a formal dinner requires either a tablecloth, at informal dinners a tablecloth is optional. A bare table with place mats is the alternative.dinnerware, flatware, glassware.

• If you don't have enough good china and flatware to create place settings for your guests, you have three alternatives.

1.The first is to visit your local party supply store. Most have an extensive collection of formal tableware for rent.

2. The second is to create a second table setting at a smaller table with your everyday dinnerware, or use borrowed dishes and place settings.

3. The third choice, for casual dinners, is to mix and match. centerpieces and candles

• Flowers or bowls of fruit work well as a centerpiece.

Make sure the centerpiece doesn’t stand so tall that guests can’t see over it.

• Candles, if meant to be merely ornamental, are placed on either side of the centerpiece. the only source of light Bread ButterEpicurean.org

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Cooking on The Run

Do-Ahead Hors d’Oeuvres

Super-easy appetizers help you entertain at impromptu gatherings

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t's no secret that this is the absolute busiest time of the year, so who has time to entertain? You do. The key is planning. The following recipes are for delicious appetizers, made completely ahead of time. Some can even be made months ahead and frozen.

Read on and discover how you can finally learn to relax and enjoy your own parties—the holidays are stressful enough!

Pork Empanadas

Servings: Makes 24

1 package (8 ounces) cream cheese, at room temperature 1 cup (2 sticks) butter, at room temperature, plus 1 tablespoon butter, melted 2 teaspoons chili powder 2 cups all-purpose flour 6 ounces spicy pork sausage ¾ cup chopped pitted black olives 1 teaspoon minced fresh or pickled jalapeno pepper ¼ cup chopped green onions 1 teaspoon minced garlic ½ teaspoon ground cumin 1 cup (4 ounces) shredded cheddar cheese 1. With electric mixer, beat cream cheese, 1 cup butter and chili powder until smooth. Stir in flour until well blended. Form dough into a ball and flatten to a 1-inch-thick round. Wrap and refrigerate about 2 hours, until firm enough to roll out.

2. Meanwhile, crumble sausage into large skillet. Cook until no longer pink; drain.

3. In large bowl, combine sausage, olives, pepper, green onions, garlic, cumin and cheese. Refrigerate about 30 minutes, until cold.

4. Preheat oven to 375°. On a lightly floured surface with a floured rolling pin, roll out half the dough to ⅛-inch thickness. (Keep remaining doughrefrigerated.) Cut into 4-inch circles, using

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Butter Bits Holiday 2016

a saucer as a guide. Place a heaping tablespoon of filling in the center of each circle. Fold dough in half over filling.

Place on cookie sheet. Press edge with tines of fork to seal. (Chill and reroll pastry scraps to make remaining empanadas.) Brush empanadas lightly with melted butter.

5. Bake 15 to 20 minutes, rotating pan from top to middle rack halfway through baking, until golden. Serve immediately, or let cool completely and freeze. To reheat, arrange frozen empanadas on baking sheets and bake In a pre-heated oven 10 to 12 minutes, until through.

Spicy Cheddar Crisps Servings: Makes 40 4 ounces sharp cheddar cheese, shredded ½ stick slightly softened butter ¼ cup all-purpose flour ¼teaspoon ground red pepper ⅛ teaspoon salt 1. In food processor, process cheese, butter, ur, pepper and salt until mixture forms a ball. Roll on a lightly floured surface into a 10-inch log. Wrap in plastic wrap and refrigerate until 2. Preheat oven to 350°. Cut log ¼ -inchthick slices. Place slices 1 inch apart on ungreased cookie sheets. Bake about 12 to 15 minutes, until edges art golden brown. Remove to wire rack to cool.

Serve immediately, or pack in airtight container and store at room temperature or freeze.

Tex-Mex Nut Mix

Pickled Cocktail Carrot Sticks Servings: Makes 32

1 ½ cups granulated sugar 1 ½ cups cider vinegar 2 teaspoons mustard seeds 2 teaspoons dill seeds 2 teaspoons celery seeds ½ teaspoon salt 2 large garlic cloves, thinly sliced 1 pound, 8 ounces carrots, peeled and cut into thin sticks 1. In large pot, bring sugar, vinegar, 1 cup water, mustard seeds, dill seeds, celery seeds and salt to a boil. Cover, reduce heat and simmer 10 minutes.

2. Meanwhile, put garlic and carrot sticks in glass jars or plastic containers. Ladle hot liquid over carrots and garlic to cover completely. Cover and refrigerate at least one week to allow flavor to develop.

Make-ahead tip: Prepare and refrigerate at least one week or up to one month ahead.

Servings: Makes 16

1 cup whole cashews 1 cup pecan halves 1 cup roasted peanuts 1 cup whole natural almonds 1 ½ teaspoons chili powder ½ teaspoon salt ½ teaspoon ground cumin ¼ teaspoon ground red pepper ¼ cup ( ½ stick) melted butter 1. Preheat oven to 350°. Place nuts in a shallow baking pan.

2. Stir chili powder, salt, cumin and red pepper into melted butter; pour over nuts.

Toss to mix and coat.

3. Bake about 10 to 15 minutes, stirring two or three times, until toasted. Makeahead tip: Store at room temperature up to one month.

The Kitchen Gardner

Onions Onions are one of the oldest vegetables. They were grown by the Ancient Egyptians over 5,000 years ago and were probably eaten long before that. Their actual origins are not known, but they probably first grew in the mountainous regions of Central Asia. As well as adding flavor to food, they have long been known for their

T

raditionally, the large, round onions that are mainly used for cooking are grown from sets, which are small bulbs that have started their life during the previous season when they were sown as seed by seed merchants. They are harvested at the end of their first season, when they are approximately 1- ½ in diameter. They are then either sold loose or, as is more frequently by number.

Smaller bulb onions are either shallots or pickling onions. Pickling onions are small, round onions that are grown from seed.

There are over one hundred different varieties of onion available. They can be broken down into three basic types according to color: golden-brown, red and white. Most are round, but some varieties are torpedo-shaped.

Brown onion

The workhorse of the kitchen,the pungent brown onion is used inmumerous onion dishes,either raw,fried,braised,stewed,boil,or roasted

The main criteria- unless you are growing for showing, when uniformity and appearance are important- are taste and storage qualities. Golden varieties are generally best for storing, but the reds and whites provide, respectively, sweeter and milder flavors. in a raised bed.

Sweet Red Onion The juicy crimson and white flesh is noticeably sweet,although pungent when raw. Roasting carmelizes the juices and mellows the flavour.

Pearl Onion Harvested when tiny, pearl onions have a mildySweet flavor and crunchy texture. They are often used as a garnishOr added to stews, or pickled for use as a cocktail onion.

Spring Onion Harvested while young and slender,spring onions have crisp,straight stems and a mildly pungent flavour. They add zest to salads and stir fries.

White Onion White onionsa re intensely pungent eaten raw, but becomesMilder once cooked. With their crisp juicy texture, they are ideal for batter-dipped, fried onion rings.

Bread ButterEpicurean.org

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by D. Ramsey Torrington

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The Southern Bon Vivant ‘Twas The Night Before Christmas

t was the night before Christmas past, and as usual, I found myself keeping company with a good book, sipping a Cranberry Vodka Gimlet, listening to John Coltrane’s Blue Trane, and of course my companion pet Schnauzer “Alastair”.

Sometime during the evening between the book, the gimlet and the Coltrane, I fell fast asleep. A really good relaxing sleep I must say. Suddenly in the distance, I could hear what sounded like a doorbell chiming, but my mind was saying it was part of a dream. So I continue my sleep like a bug in a rug. Unexpectedly at my door there arose such a racket, Alastair began to bark and run toward the front door. I sprang from my chair to see what was the trouble. As I approach the door I could hear giggling mixed with the doorbell chiming and knocking. “Girl you’re going to wake Ramsey. I told you we should have called before coming over”. “Shush…Trudy, it’s okay. It’s Christmas Eve.” I recognized my girlfriend Retà voice. “I wish he answers the door it’s chilly out here, and my feet hurt in these heels.” “Well take them off, Trudy. By the way, how did you get those big feet in those small shoes” Retà answered giggling? I stood there for a minute listening to this exchange before I opened the door. “Who is It?” I asked knowing who it was. “D Baby, it’s me Retà with Trudy and Stella. Open the door, baby it’s cold out here.” I proceeded to open the door and them in. “Merry Christmas D Baby!” screamed Retà as she hugs me and planted a great big kiss on the lips. Her Yves Saint Laurent Opium perfume was intoxicating. I must say I was taken aback, because who would think to have three gorgeous females knocking at your door on Christmas Eve. Well make yourselves at home I resigned knowing Reta was going to do that anyway.

“Okay, what brings you wanderers over here at ten o’clock at night?” I asked moving toward the kitchen. “We were out having cocktails after doing some last minute Christmas shopping at

6 servings

First Colony and got hungry. Retà suggested we come over here because you always have something good to eat” Vivian replied.

“Ramsey what’s that you’re sipping on,” Stella asked. “A Cranberry Vodka Gimlet,” I replied. “It’s pretty. How does it taste?

Let me have a sip.” Stella asked reaching for my glass.

“It tastes sweet and tangy?” she commented as she passed the glass back to me.. “Would you like one?” I asked knowingly what the answer would be. “I think I will try a small one,” Stella replied. “Okay; Retà … Trudy would you like a drink?” I asked. They both indicated that they would try one later, but what they really wanted to do was find something to eat. By the time I made it to the kitchen after mixing a cranberry gimlet for Stella; Retà and Trudy had helped themselves to a dish of mushroom fettuccine, I had brought home from the restaurant.

Retà commented in between bites. “D Baby you really have outdone yourself this time. This dish is really good. What kind of pasta dish is this?” “It’s a fettuccine I made with cremini mushrooms with a parmesan sauce.” Well, they consumed all I had, and eventually fell asleep in my guest’s bedrooms promising to fix a delicious Christmas brunch later that morning. My friends that is a story for another time. Here is my recipe for Mushroom Fettuccine.

Happy Holidays The Southern Bon Vivant

Creamy Mushrooom Fettuccine

4 tablespoons unsalted butter, divided 2 tablespoons extra virgin olive oil (more as needed) 4 shallots, thinly sliced 5 garlic cloves, minced 16 ounces fresh mushrooms, cleaned and sliced

Then add the minced garlic. Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms aretender, about 6-7 minutes. Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.

1 cup cream sherry

Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.

2 cups heavy cream

Serve over fettuccine that is cooked al dente.

3 tablespoons dried parsley

NOTE- This recipe can easily be halved for a quick romantic

2 cups good Parmesan cheese

dinnner

1 teaspoon salt 1 teaspoon ground pepper (reg or white doesn't matter) ½ teaspoon fresh thyme, chopped

12 ounces fettuccine, cooked and drained In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. When melted, add olive oil and shallots. Cook shallots until tender and slightly caramelized.

16 Butter Bits Holiday 2016

COUNTDOWN TO A DINNER PARTY -

A

meal planned well and cooked on a timetable is nearly foolproof.

The secret is to stagger preparation. For a casual dinner party, plan to make a main course you can freeze weeks ahead and thaw the day before serving. All you have to do on party day is get Iast-minute supplies, prepare the hors d’oeuvres and salad, heat the main course, and organize dessert and coffee. Here’s a typical timetable.

... one month out. Plan your menu; create your shopping list; inspect your plates, glasses,eating utensils, and serving pieces; reserve rental items (always order a few extra).

...one hour before. Arrange hors d’oeuvres on platters. Fill a

... two weeks prior. Shop for nonperishable food, including dried and frozen ingredients; buy alcoholic and nonalcoholic beverages; cook the main course and freeze it in an ovenproof container, all ready to be reheated.

... when guests arrive .. Greet your guests at the door and offer each of them a glass of wine; remove the main course from the oven and let it sit on top of the stove, covered; until dinner (about 30 minutes).

...one week before. Wash any serving pieces, glasses, utensils, pitchers, or plates that you haven’t used lately. ...three days prior. Assemble music tapes; prepare components of the dessert that you can make ahead; make the salad vinaigrette. ... the day before. Buy perishable foods; and remove the main course from the freezer to thaw in the fridge;” buy flowers and arrange them •in a low centerpiece; set the table. ... the morning of the party. Shop for last minute supplies such as ice, bread, and fresh herbs; peel ,chop, and prepare the lettuce or vegetables for the salad. Cover the salad with a damp paper towel and store it in the fridge. ... in the afternoon. Prepare the remaining salad ingredients arid add to the salad bowl; assemble the dessert and bake if required.

pitcher with ice cubes andwater; open the white wine, recork it, and keep it chilled in an ice bucket. Set out glasses.

... 15 minutes before dinner. Remove the salad from the refrigerator; heat and slice the bread; uncork the red wine; fill water glasses; add vinaigrette to the salad and toss it; place bread in a basket and set it out along with butter and cheese. ... dinnertime. Place the salad on the dining table; transfer the main course to a serving platter and garnish it with fresh chopped herbs or seasonings ; set out the main course on the table (don’t forget to put the appropriate serving utensils with it); brew the coffee. ... during dinner. Refill wine and water glasses, offer second .helpings; replenish any empty bread baskets or platters. ..after the main course. Clear the dinplates off the table; divide the dessert among small plates

... two hours before. Make your final dessert preparations; slice the cheese and arrange it ona plate; fill the coffeepot with water and set up the filter and coffee; preheat the oven; place the thawed main course in the oven and let it bake at a low temperature.

Proper scheduling means you’ll be ready to party by the time guests arrive.

Bread ButterEpicurean.org

17

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Discover more than 130 iconic dishes - from Praline-Cayenne Bacon and Lemon-Garlic Crusted Cauliflower to Roasted Portuguese Pork Loin With Homemade Pimenta Moida and Emeril's famous Banana Cream Pie - each tested and perfected for today's home cook. More than just a recipe collection, Essential Emeril is a resource you'll turn back to again and again, packed with valuable tips, lessons on technique, and expert advice on everything from stocking your pantry to creating the perfect cheese board. Emeril remains at your elbow throughout, offering stepby-step photo tutorials to ensure flawless, flavorful results.

Anecdotes reveal the inspiration behind each recipe, with cameos from A-list names including Mario Batali, Roy Choi, and Nobu Matsuhira, alongside memories of family, friends, and early influences such as Julia Child and Charlie Trotter.

Gorgeously photographed and imbued with his signature warmth, Essential Emeril is an intimate portrait of the original top chef. (less) Hardcover, 304 pages Published October 6th 2015 by Oxmoor House

“Good grief-not Peking duck again!�

18

Butter Bits Holiday 2016

Recipe Index Appetizers

Pork Empanadas pg. 14 Pickled Carrot Stixs pg. 14 Spicy Chedda Crisps pg.14 Tex-Mex Nut Mix pg. 14

Entrees

Tuscan Style Roast Pork Loin pg. 7 Stir Fry Beef with Snow Peas pg. 7 Guyanese Cook Up Rice pg. 4 Dirty Rice pg. 12

Sides

French Cut Green Beans with Shallots and Lemon pg. 7 Brandied Sweet Potatoes pg. 8 Cranberry,Ginger and Orange Chutney pg. 8

Desserts

Toffee Tiramisu Layer Cake pg. 7 Cherries Jubillee pg. 4 Shoofly Pie pg. 4

Drinks

Mojito pg. 10 Rum and Coke pg. 10 Carribean Rum Punch pg.10

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Eggs

Chicken: Hen

Both brown and white eggs have the same nutritional value and it is a matter of personal taste which chooses to buy. These are the only wggs to be prosuced on alarge commercial scale and are the familiar standard by which other eggs are compared, the average weight being about 2oz.

1,000-Year-Old: 100 Year Old

Raw duck eggs preserved in lime, pine ash, and salt for 50-100 days, these emerge translucent blue and green Looking much older than they are. Firm in texture, they rich with a slightly fish taste.

Pheasant And Partridge

These eggs are usually solid white, buff or olive, although some species nest in open areas and their eggs are blotched with brown and black for protection against predators. They are most often served hard-boiled; shelled and used in salads, pickled or set in aspic.

Goose

The goose egg has a slightly oily taste and should always be served very fresh in briefly cooked dishes.

Quail

Considered a delicacy, these small eggs are usually eaten hard –boiled or poached and in aspic.

Duck

These eggs are oiler-tsting than chickens’ eggs and acquire a harmful bacteria as they are usually laid in a dirty spot.

However, they are suit able for eating if they are boiled for 15 minutes or used in baking. The white turns bluish and the yolk a reddish-orange after boiling.