Cary Magazine Cooks! by Cary Magazine

! s k o o C TIMELESS RECIPES

From the pages of Cary Magazine

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TABLE

of CONTENTS

CARY MAGAZINE COOKS!

ON THE COVER: Watermelon, Roasted Corn and Mint Salad, recipe on page 32

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Editor's Letter

C A R Y

•

Cooks!

A P E X

•

M O R R I S V I L L E

EXECUTIVE

Bill Zadeits, Group Publisher Kris Schultz, Publisher EDITORIAL

Amber Keister, Senior Editor Sarah Rubenoff, Copy Editor

Jonathan Fredin

PHOTOGRAPHY

FOR MORE THAN 15 years, food lovers and adventurous eaters have relied on Cary Magazine for advice on where and what to eat. While we are primarily known for our restaurant coverage and luscious food photography, we have also collected a treasure trove of recipes. Some dishes come from professional chefs and have so many steps, they should be reserved for the most special of occasions — or should be ordered from the restaurant. Others have been submitted by scores of home cooks over the years. Careful readers will even find many of my own tried and true recipes in these pages. For the first time, these recipes have been collected into one handy publication. No longer will you have to flip through grease-stained pages ripped out of the magazine or scroll through posts on carymagazine.com. While I’ve wanted to publish a collection of Cary Magazine recipes and photos for years, 2020 seemed like the perfect time, as more people than ever are cooking at home. From appetizers and cocktails to salads and desserts, there are plenty of new dishes to try. We hope you enjoy looking through this publication, even if you get no farther than drooling over Jonathan Fredin’s gorgeous food photography. And if you do make a recipe or two, tag us in a photo on social media. We’d love to know what you think. As Julia Child would say, bon appetit!

Amber Keister Senior Editor

CARY MAGAZINE COOKS!

Jonathan Fredin, Chief Photographer DESIGN & LAYOUT

Lauren Earley, Creative Director PRODUCTION

Jennifer Casey, Graphic Designer Dylan Gilroy, Web Designer Beth Harris, Graphic Designer Matt Rice, Webmaster/SEO Rachel Sheffield, Web Designer ADVERTISING

Maureen Powell, Senior Account Manager PUBLIC RELATIONS

S&A Communications Chuck Norman, APR ADMINISTRATIVE

Kristin Black, Accounting Marilu McQuilkin, Events Cherise Klug, Traffic Manager Lisa White, Circulation Coordinator Valerie Renard, Human Resources PUBLISHER EMERITUS

Ron Smith Cary Magazine © is published nine times annually by Cherokee Media Group. Reproduction or use, without permission, of editorial or graphic content in any manner is prohibited. Subscriptions are $18/year. CARY MAGAZINE

Westview at Weston 301 Cascade Pointe Lane, Cary, North Carolina 27513 (919) 674-6020 • (800) 608-7500 • Fax (919) 674-6027 www.carymagazine.com This publication does not endorse, either directly or implicitly, the people, activities, products or advertising published herein. Information in the magazine is deemed credible to the best of our knowledge.

Cary Magazine is a proud member and supporter of all five chambers in Western Wake County: the Cary Chamber of Commerce, Apex Chamber of Commerce, Morrisville Chamber of Commerce, Holly Springs Chamber of Commerce and Garner Chamber of Commerce. All real estate advertised herein is subject to the Federal Fair Housing Act of 1968. We will not knowingly accept any advertising for real estate which is in violation of the law. All dwellings advertised are available on an equal-opportunity basis.

Photo by NC Se a Grant

Classic Oyster Dressing 2 cups oysters, drained, liquid reserved 6 cups French bread, cut into small cubes 4 tablespoons butter 1 cup celery, chopped 1 cup onion, chopped

Visit the NC Oyster Trail to tour a working shellfish farm, savor the coast’s distinct flavors and discover local oyster lore.

NCOysterTrail.org nc-seafood.org

1 teaspoon poultry seasoning 1 teaspoon dried thyme leaves ½ teaspoon salt ½ teaspoon black pepper, freshly ground 1 egg, beaten

• Toast bread until golden brown. Meanwhile, melt butter in small saucepan. Lightly sauté celery and onion. Add poultry seasoning, thyme, salt and pepper. • Place 4 cups of bread in large bowl. Crumble remaining 2 cups of bread and place in bowl. Combine with vegetable-seasoning mix. • Add oysters and egg and toss lightly. • Add reserved oyster liquid until stuffing is moist, but not packed. • Place in greased baking pan and bake, uncovered, at 375° F until done and crusty outside, about 30-40 minutes. Kitchen-tested recipe developed by Joyce Taylor.

GOOD FOOD makes for GOOD TIMES. Whether the day’s plans include a picnic for two in a kayak, an oyster roast on the side porch, or a potluck cookout on the beach, we’re here to help you break bread with family and friends. Don’t spend time and energy lugging groceries over from the mainland. From fresh local seafood, to USDA Prime meats and local produce, to an extensive wine selection and gourmet deli, you’ll find just what you’re looking for and more. Savor breakfast or lunch at our newly expanded Maritime Market Café, or call ahead and for custom take-out appetizers or complete family meals. Save time when you order your groceries and meals on the Market’s website and have them waiting for you in your home when you arrive. Stay in-the-know about wine tastings, “Howl at the Moon” parties and special café dinners by visiting us online, following us on facebook or subscribing to our email. Don’t forget to call on Sweet Bay Catering for all your on-island special event needs too!

Hours vary seasonally | 8 Maritime Way | 910-457-7450 www.facebook.com/MaritimeMarket | claudepope@yahoo.com

www.maritimemarketbhi.com 8

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WELL-STOCKED DELI • CAFÉ SERVING BREAKFAST & LUNCH • FAMILY MEALS TO GO • GROCERY DELIVERY • ON-ISLAND CATERING • FRESH NC SEAFOOD • USDA PRIME MEATS • LOCAL PRODUCE

• GROCERY DELIVERY • ON-ISLAND CATERING • FRESH NC SEAFOOD • USDA PRIME MEATS • LOCAL PRODUCE • FINE WINES • GOURMET CHEESES •

APPETIZERS

APPETIZERS & DRINKS 9

Now is the time to schedule a

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Eggplant Caponata From Guiseppe Cataldo Makes 6 to 8 servings

Eggplant, zucchini, squash, tomatoes and olives marry in a hearty dip that is delicious spread on toasted bread as an appetizer, or spooned over quinoa for a quick lunch.

Stop in and see our great selection of new tropical houseplants!

1421 Old Apex Rd. Cary, NC 27513 919.460.7747 2021

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1 large eggplant, cut into 1-inch cubes 1 yellow onion, diced 2 celery stalks, diced 5 whole olives, pitted and diced (Cataldo uses a mix of black and green olives) 1 tablespoon minced garlic 1 tablespoon tomato paste 1 tablespoon sugar 5 tablespoons red wine vinegar

1. Lightly salt the eggplant, and put in a strainer; set aside for 30 minutes. 2. Heat saute pan over medium heat; add oil to coat the bottom of the pan. Cook onions and celery until soft and onions are translucent; add garlic and olives. Saute for 30 seconds, or until garlic gives off a nutty aroma. Add the tomato paste, and cook for 1 to 2 minutes. Add sugar and vinegar to the pan, and cook for 3 more minutes.

3 plum tomatoes, peeled and crushed by hand 1 cup fresh basil, torn into small pieces ½ cup fresh mint, torn into small pieces 1 zucchini, cut into 1-inch cubes 1 yellow squash, cut into 1-inch cubes Oil for frying Salt and pepper to taste Place in a medium bowl, and add tomatoes, basil and mint. Set aside. 3. Rinse eggplant to remove salt. Heat oil in a large skillet; add eggplant, zucchini and squash and cook until soft. 4. Add eggplant mixture to tomato mixture and mix thoroughly. Season with salt and pepper to taste. Allow to cool for 30 minutes at room temperature before serving with toasted bread.

Cheddar Bacon Pimento Cheese Ball From Melissa Sperka, “Melissa’s Southern Cookbook” Makes 16 servings

1 cup chopped pecans 8 ounces cream cheese, softened 2 tablespoons mayonnaise 1 teaspoon onion powder ½ teaspoon garlic salt ½ teaspoon garlic powder ¼ teaspoon Worcestershire sauce Pinch of cayenne pepper 1 ½ cups sharp cheddar cheese, shredded 4 tablespoons chopped fresh chives, divided 1 2-ounce jar diced pimentos, well drained 8 slices bacon, cooked and crumbled, divided

1. Preheat the oven to 350 degrees F. Spread the chopped pecans in a single layer on a baking pan. Roast for 6 to 8 minutes, then set aside to cool completely. 2. In a medium-size mixing bowl, using an electric mixer, whip together the cream cheese, mayonnaise, onion powder, garlic salt, garlic powder, Worcestershire sauce and pepper. 3. By hand, fold in the cheddar cheese, 3 tablespoons of the chives, the pimientos, and all but ¼ cup of the crumbled bacon. Shape the cream cheese mixture into a ball. 4. On a piece of wax paper, mix together the toasted pecans, the remaining tablespoon of chives, and the reserved ¼ cup of bacon. 5. Roll the cheese ball in the mixture until fully coated. 6. Wrap tightly in plastic wrap, reshape into a ball, and chill overnight. 7. Allow the cheese ball to sit at room temperature for 1 hour prior to serving with assorted crackers. courtesy of Melissa Sperka

Strawberry Beet Salsa From Denise Gee Makes about 2 cups

8 ounces red baby beets 8 ounces hulled, fresh strawberries 3 tablespoons finely chopped red onion 3 tablespoons finely chopped fresh cilantro 1½ teaspoons honey 2 teaspoons freshly squeezed lime juice ¼ to ½ teaspoon hot sauce (optional) Salt to taste 1. Trim and peel baby beets; place in a steamer rack resting in a pot, which contains 2 or 3 inches of boiling water. Cover pot and steam beets for 7 to 10 minutes, until they are fork tender. Remove the beets, and allow them to cool before peeling or dicing. 2. Finely chop the beets and strawberries, and add them to a large bowl. 3. Stir in the onion, cilantro, honey and lime juice. Add the hot sauce, if using, and salt, if necessary. Refrigerate, well covered, for about 2 hours before serving. 4. Serve with sweet potato chips, tortilla chips or any sturdy thick-cut potato chip. Note: Cooked and packaged baby beets are available at specialty supermarkets. Well-drained canned beets will also work.

Pictured on page 9 APPETIZERS & DRINKS 11

CARY MAGAZINE COOKS!

White Bean Crostini with Garlic From Dan Saklad, Whisk Carolina Makes 6 to 8 servings

12 small Tuscan kale leaves (about ¼ pound) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 garlic clove, thinly sliced ½ cup low-sodium vegetable broth 1 baguette 1 15-ounce can cannellini beans, drained and rinsed Red pepper flakes, to taste Sea salt to taste Optional: shaved Parmesan cheese 1. Preheat oven to 400 degrees F. 2. Cut away and discard the central rib from each kale leaf, and chop the leaves coarsely. In a large frying pan over high heat, warm the olive oil. Add the kale leaves and cook, stirring often, until they wilt and sizzle in the hot oil — about 2 minutes. Reduce the heat to mediumlow, add the garlic and broth, cover and cook until the leaves are tender but still hold their shape, about 10 minutes. 3. Meanwhile, cut the baguette on the diagonal into 14 slices, each ½ inch thick. (Reserve the remainder for another use.) Arrange the slices on a rimmed baking sheet, and toast in the oven until crisp, turning them once; about 5 minutes total. Remove from the oven and set aside.

4. When the kale leaves are tender, push them to one side of the pan, and add the beans to the other side. Season with red pepper flakes and salt, and simmer until the broth is mostly absorbed — about 5 minutes. Using a fork, stir together the beans and greens, and roughly mash them until the mixture just holds together. Season with salt and red pepper flakes. 5. Spoon 1 heaping tablespoon of the beans and greens mixture on top of each toast, and drizzle with olive oil. Arrange on a platter or individual plates; garnish with shaved Parmesan and serve immediately.

Sausage Stuffed Mushrooms From Rebecca Reed Makes 25-30 mushrooms

2 6-ounce packages button mushrooms 1 medium yellow onion, diced 1 8-ounce package cream cheese, softened 2 tablespoons olive oil 1 pound ground breakfast sausage 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon minced garlic Parmesan cheese Parsley, for garnish

1. Clean the mushrooms with a damp paper towel, and remove stems. 2. Preheat oven to 350 degrees F. 3. Heat a saute pan over medium heat; add oil and cook onions until translucent and nearly caramelized. Add ground sausage to pan, and cook thoroughly. 4. Remove pan from heat; add cream cheese, salt, pepper and garlic, and mix until creamy. Spoon mixture into mushroom caps. Sprinkle mushrooms with Parmesan cheese. 5. Bake for 30 to 40 minutes. Remove from oven, and let sit for 5 minutes; they will be hot! 6. Garnish with parsley, if desired.

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APPETIZERS & DRINKS 13

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Grilled Stone Fruit Bruschetta From Whisk Carolina Makes 6 to 8 servings

1 baguette, cut into 1/2-inch slices 3 tablespoons olive oil 2 nectarines, cut into quarters 2 apricots, cut into quarters 8 ounces mascarpone cheese Handful of fresh mint leaves Honey for drizzling Maldon sea salt

1. Slice the baguette, and brush with olive oil on both sides. 2. Fire up the grill! Grill the bread until barely charred on both sides. Then, carefully grill the nectarines and apricots. 3. Assemble the bruschetta by spreading the mascarpone cheese on the grilled bread; then layer with grilled stone fruit pieces and fresh mint leaves. Drizzle with honey and a sprinkle of sea salt.

Easy Layered Taco Dip Makes 12 servings

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8 ounces sour cream 8 ounces cream cheese, softened 1 packet taco seasoning Toppings: Canned black beans, rinsed and drained Shredded iceberg lettuce Chopped tomatoes Shredded cheese Sliced green onions Black olives Pickled jalapeno slices Diced sweet onion

Mix sour cream, cream cheese and taco seasoning thoroughly. Spread in an even layer in the bottom of a 10-inch serving dish. Pile on your favorite toppings, and eat with tortilla chips.

PUP’S STEAKHOUSE

Summer Fresh Tomato Jam From Whisk Carolina Makes 1 pint of jam

2 pounds Roma tomatoes, cored and chopped ¾ cup brown sugar Zest of one lemon 2 tablespoons fresh lemon juice 1 tablespoon freshly grated ginger ¼ teaspoon cayenne pepper ¼ teaspoon cinnamon 1/8 teaspoon cloves ½ teaspoon kosher salt

courtesy of Whisk Carolina

1. In a large Dutch oven on the stove top, bring all the ingredients to a boil over medium heat. Stir the mixture often. 2. Reduce the heat, and simmer for about one hour, or until the consistency of the tomatoes is thick and jam-like. 3. Cool completely in the refrigerator before serving with crackers and soft cheese.

Oven-Roasted Cauliflower

COME SEE

From Chef Chris Easton, Tazza Kitchen Makes 6 servings

6 cups cauliflower, cut into bite-sized florets ½ cup red onion, diced small 1 cup roasted poblano pepper, diced small, seeds removed* Extra virgin olive oil Kosher salt ½ lemon, juice only 1 cup shredded white sharp cheddar cheese, divided ½ cup scallions, sliced thin Sour cream (optional)

1. Preheat oven to 425 degrees F. 2. Spread cut cauliflower, diced red onion and poblano peppers on a large baking sheet. 3. Drizzle with extra virgin olive oil, and season with kosher salt to taste. 4. Mix on the sheet pan to evenly distribute. Bake for about 30 to 40 minutes until tender and golden. 5. If desired, broil for a few additional minutes to get some extra char, but watch it closely!

Just an hour from Cary!

6. Remove from oven, and toss with fresh lemon juice in a large stainless steel bowl. 7. Add half of the shredded cheddar, and toss again. 8. Arrange cauliflower on a serving dish, then top with remaining cheese and sliced scallions. 9. Add a pinch of kosher salt and a dollop of sour cream to finish, if desired.

DICK’S HOTDOGS

Note: To roast whole poblano peppers, preheat oven to 425 degrees F. Rub poblanos with oil, and place on baking sheet. Roast 30 to 45 minutes, or until charred on all sides, turning with tongs. Transfer to bowl, cover, and let steam 15 minutes. Rub off skins with paper towel or kitchen cloth. *

APPETIZERS & DRINKS 15

Meatball Marinara Sliders From Jennifer Seay, Whisk Carolina Makes 24 sliders

www.WaverlyCary.com

@WaverlyCary #WaverlyPlaceCary

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Located at the intersection of

1 clove garlic, minced 1/3 cup chicken stock 1/4 cup diced yellow onion 1/4 cup Italian parsley 1/2 pound ground beef 1/2 pound ground pork 1/2 pound ground veal 1/3 cup plain breadcrumbs 2 eggs 1/4 cup Parmesan cheese, grated 1 teaspoon red pepper flakes Salt and pepper to taste 1/4 cup extra virgin olive oil 4 to 5 cups marinara sauce (recipe follows) 24 slider rolls or sliced dinner rolls 12 slices of provolone cheese 1. Preheat oven to 400 degrees F. 2. Place garlic, chicken stock, onion, and parsley in a blender or food processor. 3. In a large bowl, mix the contents of the blender with the ground beef, pork and veal, the breadcrumbs, eggs, Parmesan cheese, red pepper flakes, salt and pepper. 4. Put a small amount of oil in the palms of your hands, and roll meatballs into 24 even portions. Place meatballs on a sheet pan, and bake

for 15 to 20 minutes or until slightly browned. Drain on paper towels. 5. Meanwhile, heat 4-5 cups of marinara sauce in a saucepan. Add meatballs to marinara sauce, and simmer for 30 to 40 minutes. 6. To assemble the sliders, place the rolls on a sheet pan, and toast the rolls in the oven for 3 minutes. Tuck a meatball and 1/2 a slice of provolone into each roll. Put sliders back into the oven until the cheese melts.

Marinara Sauce: 1/3 cup extra virgin olive oil 1/2 teaspoon red pepper flakes 4 15-ounce cans whole tomatoes, seeds drained; reserve juice 4 garlic cloves, peeled and sliced thinly 4 basil leaves Salt to taste

1. In a large saucepan, heat the olive oil; add red pepper flakes, tomatoes and garlic. Saute for 5 minutes. 2. Add the basil, the juice of the tomatoes, and a pinch of salt. Bring the sauce to a boil, reduce the heat, and simmer, covered, for 40 minutes. 3. Puree sauce in a blender on low speed, before adding meatballs and proceeding with the recipe.

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CARY MAGAZINE COOKS!

Berry Bramble From Matthew Bettinger, SideBar 1 3/4 ounces gin (vodka and tequila are great substitutes) 1 ounce lemon juice 3/4 ounce simple syrup* 2-3 teaspoons crushed or macerated berries**

1. Combine spirit, lemon juice and simple syrup in a shaker. Shake without ice. 2. Spoon berries into a rocks glass. Add crushed ice to the brim of the glass. 3. Pour the contents of the shaker over the ice, and agitate slightly with a spoon. The colors of the berries should start to seep into the spirits mixture. 4. If desired, top with more crushed ice, and garnish with fresh mint and whole berries. Simple syrup: Add 1 cup white sugar into 1 cup hot water. Stir until sugar is dissolved. Refrigerate for up to one month. *

Macerated berries: Mix 1 cup fresh berries, 1 teaspoon cider vinegar and 2-3 teaspoons of sugar. Adjust the amount of sugar, depending on ripeness of fruit and desired sweetness. Allow mixture to sit at room temperature for at least 10 minutes. **

APPETIZERS & DRINKS 17

Fresh Watermelon Martini From Bonefish Grill 2 cucumber slices 2 watermelon chunks ¼ ounce simple syrup 1½ ounces vodka, or Cold-Distilled Cucumber Vodka from Durham Distillery ½ ounce fresh sour mix (recipe follows)

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1. Make a simple syrup by heating the water to a simmer, and stirring in the sugar until it dissolves. Remove from the heat, and allow to cool completely. 2. Pour the cooled simple syrup into a quart-sized jar with a lid. Add the lemon juice and lime juice. Stir and store in the refrigerator until needed.

Tiny Cat Chocolate Martini From Melissa Katrincic, Durham Distillery 2 ounces Tiny Cat Vodka 1½ ounces Damn Fine Chocolate Liqueur ½ ounce simple syrup (equal parts sugar and water) ¼ teaspoon Ghirardelli sweetened cocoa powder 1 tablespoon liquid egg whites

Shake all ingredients vigorously with ice for about a minute. Strain into a chilled coupe glass.

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Fresh sour mix: 1 cup water 1 cup granulated sugar 1 cup lemon juice, freshly squeezed 3/4 cup lime juice, freshly squeezed

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1. Combine the watermelon chunks, cucumber slices and simple syrup in a glass, and muddle well. Add vodka and fresh sour mix. 2. Shake with ice in a cocktail shaker; strain into a chilled martini glass. Garnish with more watermelon cubes or a fresh cucumber slice.

Watermelon Pomegranate Sangria

From the National Watermelon Promotion Board, watermelon.org Makes 12 servings

2½ cups watermelon juice* 1 medium orange, ends cut off and sliced thin 4 cups watermelon chunks (approximately 1-inch cubes) ½ cup brandy 2 cups pomegranate juice 1 bottle of red wine, chilled (a fruity wine such as shiraz or merlot works well) 1½ cups Orangina or orange Italian soda

Note: To make watermelon juice, puree chunks of watermelon, then strain. *

1. Fill ice cube trays with watermelon juice and freeze. 2. Place orange slices, watermelon chunks and brandy in a medium bowl, toss gently, and let stand for 15 minutes to allow fruit to soak up some of the brandy flavors. 3. In a large pitcher, add fruit mixture, pomegranate juice and wine. Refrigerate for one hour or longer to allow flavors to blend. Just before serving, add the Orangina or Italian soda. 4. Serve over watermelon ice cubes.

APPETIZERS & DRINKS 19

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Flying Pepper Bloody Mary From Melissa Katrincic, Durham Distillery

4240 NW Cary Pkwy. 919-469-1330 WineMerchantCary.com

CARY MAGAZINE COOKS!

1 1/2 ounces Flying Pepper Tobago Infused Vodka 3 ounces tomato juice 1/2 teaspoon Worcestershire sauce 1/4 -1/2 ounce fresh-squeezed lemon juice 2-3 drops Tabasco sauce 1/4 teaspoon celery salt

1. Shake all ingredients with ice. Pour directly into glass of choice, and garnish as desired. 2. Jazz it up with a tiny bit of horseradish or wasabi if you are craving more spice and heat.

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1 ounce Fisher’s Rye ½ ounce sweet vermouth 3 dashes Angostura bitters Luxardo Maraschino cocktail cherries

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Fill a cocktail shaker with ice cubes. Pour in the rye, vermouth and bitters. Shake until cold, and strain into a cocktail glass. Garnish with 1-2 cherries.

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APPETIZERS & DRINKS 21

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Fall Punch From Melissa Katrincic, Durham Distillery

CLEAN UP

SUIT UP

1½ ounces apple cider ½ ounce Conniption American Dry Gin ¼ ounce dark rum (Kill Devil Gold Rum from Outer Banks Distilling Company or another local rum is recommended) ½ ounce dry vermouth

Heat the apple cider in a saucepan, and bring it to a simmer. Pour the gin, rum and dry vermouth into a mug, and fill with warm cider. Garnish with an apple or orange slice.

Rusty Apple Toddy From The Mayton

Serving Fuquay-Varina • Holly Springs • Raleigh Cary • Apex • Angier • Willow Springs

919-552-8381 goodwinsglamorama.com

3 ounces hot apple juice or cider 1 ounce Drambuie Juice of one lemon wedge

Rum Russian From Melissa Katrincic, Durham Distillery

Shake ingredients over ice. Serve in a chilled cocktail glass, and garnish with freshly grated nutmeg.

1 1/2 ounces Kill Devil Pecan Rum 1 ounce coffee liqueur 1 ounce heavy cream

Shake with ice, and pour into a glass of your choice.

CARY MAGAZINE COOKS!

Whimsical Pom-tini From Eric Reyes, The Mayton 1½ ounces Aviation, or other American dry gin 1 ounce pomegranate simple syrup (recipe follows) ¼ ounce (1½ teaspoons) fresh lemon juice ¼ ounce (1½ teaspoons) St. Germain elderflower liqueur Rosemary sprig Combine all ingredients in a cocktail shaker with ice. Shake, and strain into glass. Garnish with a sprig of fresh rosemary.

Pomegranate Simple Syrup 2 cups pomegranate juice 1 cup sugar 1/2 teaspoon fresh lemon juice

Combine all ingredients into a sauce pan, and cook on medium heat for about 20 minutes. Remove from heat, and allow to cool before using.

APPETIZERS & DRINKS 23

Coins and Precious Metals

BUY & SELL COINS

Aged Eggnog

F L A T WA R E JEWELRY A L L S C R A P M E TA L !

From Matthew Bettinger, SideBar Makes about a gallon

24 eggs 1 750-milliliter bottle Old Grand-Dad bourbon whiskey, or other good-quality bourbon

Appointments only 919-461-0014 103 Kilmayne Dr., Suite A, Cary, N.C. 27511

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1. Working in batches, beat eggs thoroughly using a stand mixer. 2. Combine bourbon and rum. With the stand mixer on its lowest setting, add the alcohol slowly to the eggs. Take your time with this step, as adding the alcohol too quickly will curdle the eggs.

To serve: 4-5 cups whipping cream 4 teaspoons vanilla 1 cup sugar

1½ cups Plantation Original Dark Rum, or other aged rum 2 cups sugar 3. Lastly, add the sugar and mix until everything is well combined. 4. Put mixture in a large glass container, and keep in a cool dark place for at least three weeks. Leave the lid slightly open for a few days before fully closing it. You want air flow to help the ingredients combine and mellow.

1. Whip cream into soft peaks; add vanilla and sugar. Continue whipping until cream forms stiff peaks. In a large serving bowl, fold the whipped cream into the eggnog base. 2. Serve topped with freshly grated cinnamon or nutmeg.

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SOUPS & SALADS 27

Melon Salad with Mint From Amber Keister, Cary Magazine Makes 6 servings

3 cups cantaloupe chunks or balls 3 cups honeydew melon chunks or balls 1 red bell pepper, diced ½ medium red onion, diced 2-3 tablespoons honey (adjust depending on sweetness of melon) 2 tablespoons rice wine vinegar or fresh lemon juice Pinch of salt ¼ cup fresh mint leaves, minced Mint sprigs for garnish

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1. In large bowl, mix together cantaloupe, honeydew, bell pepper and onion. 2. Combine honey, vinegar or lemon juice, and a pinch of salt. Pour over melon mixture, and toss to combine. Sprinkle with minced mint and toss again. 3. Refrigerate for at least an hour. Garnish with fresh mint sprigs before serving.

Black Bean and Corn Salad From Amber Keister, Cary Magazine Makes 4 servings

Liven up lunch with a versatile bean salad that can be eaten with tortilla chips, slipped into a cheese quesadilla or spooned over salad greens. The salad can be made ahead of time and lasts several days in the fridge.

CARY MAGAZINE COOKS!

1 15-ounce can black beans, rinsed and drained 2 cups frozen or fresh corn kernels 1 red bell pepper, chopped 1 cup cherry tomatoes, halved ¼ cup fresh cilantro, chopped ¼ cup red onion, diced 2 tablespoons extra virgin olive oil Juice from one lime

½ teaspoon ground cumin 1-2 teaspoons chipotle Tabasco sauce, or other hot sauce

Combine all ingredients, and let stand for one hour for flavors to combine. Toss again and serve Variation: Omit cilantro, lime, cumin and hot sauce. Add 1/4 cup chopped fresh parsley. For dressing, combine 1/4 cup apple cider vinegar, 2 tablespoons sugar and 1/2 teaspoon salt. Stir until sugar is dissolved, and whisk in the 2 tablespoons olive oil. Add 1/2 teaspoon Italian seasoning, if desired. Pour over other ingredients (beans, corn, bell pepper, tomatoes, parsley and onion). Let stand one hour before serving.

Smoky Corn and Basil Salad From Kayte Fry, Boards & Bites

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This salad is delicious cold or at room temperature, as a side dish or even as an appetizing dip with crackers or chips 6 ears sweet corn, shucked and cut off the cob 1 tablespoon olive oil 1 medium tomato (chopped) ¼ cup red bell pepper (finely chopped) 1 medium jalapeno pepper (seeded and finely chopped) ¼ cup scallions (finely sliced)

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1 small avocado (chopped) Juice from 1 large lime 2 tablespoons mayonnaise (Duke’s is recommended) 1 teaspoon smoked paprika ½ teaspoon each, coarse sea salt and freshly ground black pepper 3 tablespoons freshly chopped basil

1. To enhance its sweet flavor, saute corn kernels in olive oil – on mediumhigh heat – for about five minutes. Be careful not to overcook; corn should still have a nice crunch. Set aside, and let cool for 10-15 minutes.

You cook... we’ll clean!

2. In a large bowl, combine sauteed corn, tomato, red and jalapeno peppers, scallions, avocado, lime juice, mayonnaise and spices. Cover, and refrigerate until ready to serve. 3. Just before serving, toss in fresh basil.

Tortellini Salad Makes 4 to 6 servings

To please the vegetarians in your clan, leave out the pepperoni, and substitute a can of rinsed and drained cannellini beans. The easy-to-assemble salad can be made ahead of time. And, it doesn’t contain mayonnaise or sour cream, so it can hold at room temperature for a bit. 1 pound frozen cheese tortellini 2 cups cubed pepperoni, chopped 1 14-ounce can small kalamata or black olives, drained 2 jars artichokes in oil or water, drained 1 cup freshly grated Parmesan cheese

1/2 yellow bell pepper, chopped 1/2 red bell pepper, chopped 1 bunch scallions, chopped 1 cup cubed mozzarella cheese Handful of minced parsley Handful of chopped basil 1 1/2 cups (12 ounces) Italian dressing, the zestier the better Zest of 1 lemon

1. In a large pot of boiling water, cook tortellini according to package directions. 2. Drain and transfer to a large serving bowl. 3. Add remaining ingredients, and refrigerate for at least two hours before serving.

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SOUPS & SALADS 29

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Spring Strawberry Beet Salad with Lemon Vanilla Vinaigrette From Chef Vivian Howard, The Chef & the Farmer Makes 5 servings

more than just juice

For the lemon vanilla vinaigrette: 3 tablespoons lemon juice Zest of 1 lemon, grated using a microplane 3 teaspoons honey 1 tablespoon smooth Dijon mustard 1/4 vanilla bean, split and scraped 1 tablespoon red onion, grated using a microplane 1/4 teaspoon salt 1/2 cup grapeseed or other neutrally flavored vegetable oil

1. In a small bowl, whisk together the lemon juice, zest, honey, Dijon mustard, scraped vanilla seeds as well as the pod, grated onion and salt. Slowly stream in the oil while whisking. 2. The dressing is best made a day ahead and will keep for up to a week. Before serving, remove the vanilla pod, and shake up the vinaigrette.

For the salad: 1 cup strawberries, hulled and sliced into 1/8-inch rings 1 cup roasted red beets, peeled and diced 2 cups arugula 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup crumbled high quality blue cheese (like Maytag) 1/2 cup lemon vanilla vinaigrette 2/3 cup nutty granola

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1. Combine the strawberries, beets, arugula, salt, black pepper and blue cheese in a medium bowl. 2. Toss gently with all but about 2 tablespoons of the vinaigrette, taking care not to beat the salad to death. 3. Gently stack the salad onto a platter. Sprinkle the granola on top, and serve immediately. Drizzle with additional dressing if you wish.

Panzanella Salad with Butternut Squash From Whisk, whiskcarolina.com Makes 6 to 8 servings

For the salad: 1 small butternut squash 1/2 cup raw pumpkin seeds or 1/2 cup pepitas 2 tablespoons olive oil 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon pepper 2 bunches kale 2 tablespoons butter 3/4 tablespoon za’taar* 1 French loaf, cut into 1-inch cubes 3 ounces arugula 2 tablespoons raisins 4 ounces goat cheese, crumbled 1/4 red onion, thinly sliced Salt and pepper to taste

Za’atar is generally a combination of dried oregano, thyme, marjoram, sumac and toasted sesame seeds. It is available at Mediterranean markets and larger grocery stores. *

Whisk Carolina

For the dressing: 3 tablespoons olive oil 1/2 tablespoon balsamic vinegar 1 teaspoon red wine vinegar 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon honey 1 tablespoon tahini

1. Preheat the oven to 400 degrees F. Wrangle the butternut squash by peeling, seeding and slicing it into 1-inch wedges. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Spread the mixture evenly on a roasting dish, and roast for 40-45 minutes, turning the squash and seeds every 10 minutes until the squash is golden and tender. (If using pepitas, add to the roasting pan for just the last 5 minutes.) Remove from the oven. 2. Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. Whisk together the dressing ingredients until all the

Curried Chicken Salad From Denise Gee Makes 3½ cups

¼ cup freshly squeezed orange juice ½ cup golden raisins 1/4 cup whipping cream 1 cup mayonnaise 1 tablespoon regular curry powder ¼ to ½ teaspoon salt 1/4 teaspoon black pepper

3 cups diced, cooked chicken 1/2 cup sliced almonds, lightly toasted 1/4 cup finely chopped celery 1/4 cup finely sliced green onions

1. In a small oven-safe bowl or glass measuring cup, heat the orange juice in the microwave on high for about 30 seconds. Add the raisins, and press down to ensure the liquid reaches the

ingredients are fully incorporated. Add half of the dressing to the kale; toss until the leaves are well-coated. 3. In a large skillet over medium-low heat, melt the butter and stir in the za’taar seasoning. Add the cubes of bread, and toss until croutons are evenly coated. Continue sautéing over medium heat until the croutons are golden and crispy. 4. Add the arugula to the kale, and top with the roasted butternut squash, pumpkin seeds, croutons, raisins, red onion and crumbled goat cheese. Drizzle with the remaining dressing, and season with additional salt and pepper to taste. Enjoy immediately.

top of the raisins so they’re completely covered. Let the raisins soak for about 10 minutes, then drain. 2. In a large bowl, use a handheld mixer to whip the cream until soft peaks form. Fold in the mayonnaise. Stir in the curry powder, salt and pepper. 3. Add the chicken, almonds, celery, green onions and soaked raisins. Gently combine, and refrigerate at least 3 hours, or overnight, for flavors to meld. SOUPS & SALADS 31

Watermelon, Roasted Corn and Mint Salad From Chef Joseph V. Fasy, Fuquay-Varina

1. Drizzle corn with oil, and season with salt and pepper. Grill, turning on occasion, until slightly charred; about 8 minutes. Remove and cool, then slice kernels off the cob. When slicing, try to leave sections of corn still joined. 2. Whisk 2 tablespoons oil, vinegar, salt and pepper in a medium bowl. 3. Add corn, watermelon, onion and mint, and gently toss all ingredients. 4. Sprinkle with feta cheese. Serve immediately or chill.

Makes 2 to 4 servings

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3 ears fresh sweet corn, shucked 2 tablespoons canola oil (more for corn) 1 tablespoon rice wine vinegar Freshly ground black pepper, to taste Sea salt, to taste 4 cups watermelon chunks, seeded ¼ cup red onion, sliced into rings 2 tablespoons fresh mint ribbons ¼ cup feta cheese, crumbled

Moroccan Salad with Champagne Vinaigrette From Nancy Whiteley, The Busy Bee Chef Makes 4 servings

For the Champagne vinaigrette: 1 teaspoon Dijon mustard ¼ cup Champagne vinegar 1 tablespoon lemon juice Pinch of salt and pepper ⅛ teaspoon turmeric ¼ teaspoon cumin ⅛ teaspoon cinnamon ¼ teaspoon paprika 1½ teaspoons fresh ginger, minced 1 tablespoon fresh parsley, chopped ½ cup neutral-flavored oil

In a blender, combine Dijon mustard, Champagne vinegar, lemon juice, salt, pepper, spices, ginger and parsley. With the blender running, drizzle in the oil until dressing is combined.

For the Salad: 1 cup butternut squash, peeled and cubed 1 cup red beets, peeled and cubed 2 tablespoons olive oil

⅛ teaspoon sea salt 5 cups romaine lettuce, rough chopped 1 cup arugula 2 medjool dates pitted and chopped 1 carrot, shaved 2 tablespoons toasted almonds 2 tablespoons dried, unsweetened cranberries ½ red bell pepper, large dice, or 1 jarred roasted red pepper, sliced 2 hard-boiled eggs, peeled and sliced Champagne vinaigrette

1. Toss the squash and beets in the olive oil and sea salt. Roast vegetables at 400 degrees F for 40 minutes or until tender. Remove from oven and let cool. 2. Toss lettuce and arugula in a large bowl to mix. 3. Arrange the squash, beets, dates, carrot, almonds, cranberries, bell pepper and egg slices over greens in stripes. 4. Drizzle salad with Champagne vinaigrette.

SOUPS & SALADS 33

Green Bean and Sesame Noodle Salad From The Produce Box Makes 6 servings

Sesame dressing: 3 tablespoons canola oil 3 tablespoons dark sesame oil ¼ cup soy sauce 3 tablespoons rice wine vinegar 2-3 tablespoons brown sugar 1 teaspoon Sriracha, or similar chili sauce 1 tablespoon minced ginger 1 clove garlic, minced ¼ cup chopped cilantro

Whisk all ingredients in a medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors. 34

CARY MAGAZINE COOKS!

1 pound green beans; cut tips off and sliced in thirds 14-ounce package Chinese egg noodles or spaghetti 10 scallions, thinly sliced 1/2 cup shredded carrots Sesame dressing

1. Bring a large pot of salted water to boil. Add green beans to boiling water, and cook for 3-4 minutes. Drain the beans and plunge into a bowl of ice water; strain and dry.

2. Cook the pasta in boiling water, until noodles are cooked through but still al dente. Drain well. 3. Toss pasta with the scallions, beans and carrots. Pour the dressing over the top. Serve warm, or cover and refrigerate for a cold salad.

Strawberry Kale Salad Makes 2 to 4 servings

For the dressing: 1/2 cup extra virgin olive oil 1/4 cup balsamic vinegar, white balsamic is preferred 3-4 tablespoons honey 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper

Whisk all ingredients together until combined.

For the salad: 6 cups fresh organic baby kale 1 pint strawberries, hulled and sliced

1-2 avocados, peeled, pitted and diced 4 ounces crumbled goat cheese, or other soft cheese 1/4 cup chopped pecans, toasted half a small red onion, thinly sliced

To soften kale, pour a few extra teaspoons of olive oil onto greens, and massage the leaves with your hands for about 1 minute. Toss all ingredients together. Top with dressing and serve immediately.

Leftover Turkey (or Chicken) Pasta Salad Makes 4 to 6 servings

Honey mustard vinaigrette: 3 tablespoons extra virgin olive oil 1-2 tablespoons fresh lemon juice or apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Pinch of kosher salt Freshly ground pepper to taste

Whisk all ingredients until well combined, or shake in a jar with a tightly fitting lid.

16 ounces dry penne, or other medium-sized pasta 1 tablespoon extra virgin olive oil 2 cups cooked turkey or chicken, cubed or shredded 2/3 cup raisins 1 cup sweetened, dried cranberries 1 bunch green onions, thinly sliced 6 celery stalks with leaves Honey mustard vinaigrette 6 ounces pecans, chopped and toasted

1. Cook the pasta according to the package directions. Drain and rinse with cold water. Toss with one tablespoon olive oil, and spread onto a baking sheet. 2. When pasta is completely cool, place it into a large bowl, and add turkey or chicken, raisins, dried cranberries and green onions. 3. Separate the celery leaves from the stalks. Roughly chop the leaves, and add to the bowl. 4. Slice the stalks against the grain, into 3-inch lengths. Slice with the grain to create thin matchsticks. Add to the bowl. 5. Pour honey mustard vinaigrette over the contents of the bowl and mix well. Refrigerate until ready to serve. 6. Before serving, give the salad a final toss and top with toasted pecan pieces. SOUPS & SALADS 35

Italian Chicken Noodle Soup From Amanda Powell, Raleigh Makes 10 servings

1 12-ounce package of egg noodles 2 tablespoons olive oil, divided 1 onion, diced 4 cloves garlic, minced 2 tablespoons oregano 2 tablespoons basil 1 tablespoon Italian seasoning 4 cups chicken broth 4 cups water 4 skinless chicken breasts, bone-in 5 peeled carrots, chopped 5 stalks celery, chopped Salt and pepper to taste

1. Cook noodles according to package directions, being sure not to overcook them. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil, and set aside. 2. Heat 1 tablespoon olive oil in a large soup pot, and saute diced onion until soft; add minced garlic, saute for 30 seconds more. Add oregano, basil and Italian seasoning and stir briefly, until herbs are fragrant. Add water, chicken broth and chicken breasts. 3. Bring liquid to a boil, and then reduce heat. Simmer for 30 minutes in a covered pot. 4. Turn off heat, and leave covered for 30 minutes before removing chicken from the pot. 5. After removing chicken from pot, bring chicken broth back to a simmer, and add chopped carrots and celery to the pot. 6. While carrots and celery cook, remove chicken from the bones and shred meat. 7. When vegetables are cooked through, return shredded chicken to the pot, and adjust seasonings. 8. Serve with egg noodles.

Pictured on page 37 36

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Sara's Hot Buffalo Chicken Wing Chili From Sarah Coyrea, Western Wake Farmers’ Market Chili Cook-Off Makes 6 servings

1 tablespoon extra virgin olive oil 1 1/2 pounds ground chicken breast 1 large carrot, peeled and finely chopped 1 large onion, chopped 3 celery ribs, finely chopped 5 cloves of garlic 1 small jalapeno 1 tablespoon chipotle chili powder 1 bay leaf Salt and pepper 1 cup chicken stock 1/4 cup Frank's Red Hot sauce 28-ounce can diced tomatoes 1 15-ounce can cannelli (white kidney) beans, drained and rinsed Tortilla chips Carrot and celery sticks Blue cheese crumbles 1. Heat oil in a large pot over medium heat. Add chicken and cook thoroughly. To the pot, add carrot, onion, celery, garlic and jalapeno. Cook until vegetables are soft and onions are translucent. Add chipotle chili powder, bay leaf, and a pinch each of salt and pepper; stir briefly until spices are fragrant. 2. Transfer the contents of the pot to a slow cooker. Add chicken stock to the pan and scrape up any brown bits on the bottom; pour liquid into the slow cooker. Stir hot sauce, tomatoes and beans into the slow cooker. Cook on low for 4 hours. 3. Serve with tortillas, carrot and celery sticks, and crumbly blue cheese.

SOUPS & SALADS 37

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Greens and Beans Soup From Amber Keister, Cary Magazine Makes 8 to 10 servings

2-3 tablespoons olive oil 1 cup chopped onion 2 teaspoons minced garlic 4-5 cups low-sodium chicken broth, homemade or bought 1 14-ounce can diced tomatoes 1 14-ounce can light red kidney beans, rinsed and drained 2 14-ounce cans Great Northern beans, rinsed and drained 1 teaspoon sugar 3/4 teaspoon Herbes de Provence, crushed 1/4-1/2 teaspoon red pepper flakes 1/2 teaspoon salt or to taste Freshly ground black pepper to taste 1 package turkey smoked sausage, sliced into ¼-inch rounds 1 cup chopped fresh kale, spinach or other mild braising greens (or 1/2 cup frozen spinach or kale) Cooked rice or small cooked pasta Parmesan cheese

1. In a large pot over medium-high heat, heat the oil. Add onion, and saute for 5 minutes. Add the garlic, and saute for one more minute, stirring constantly so garlic doesn't burn. 2. Add broth, tomatoes, beans, sugar, Herbes de Provence, pepper, salt and sausage. Bring to a boil, reduce heat to low, and simmer for 20 minutes. Add the spinach or greens. Simmer for 5 more minutes, or until greens are tender. 3. Serve over cooked rice or pasta. Top with Parmesan cheese.

Butternut Squash Chili From Janice Crawford, Western Wake Farmers’ Market Chili Cook-Off Makes 6 to 8 servings

1 pound dry black beans 2 tablespoons butter 1 cup chopped onions 3 cloves garlic 1 cup chopped celery 3 cups peeled and diced butternut squash

2 chopped jalapeno peppers 4 cups chopped kale 2 tablespoons chili powder 2 teaspoons ground cumin 14.5-ounce can diced tomatoes 1 1/2 cups red wine 1 teaspoon salt

1. Soak beans overnight; drain and rinse. 2. Heat butter in a large skillet; saute onions, celery and garlic until soft. 3. Combine all ingredients in a slow cooker, and cook on low for 8 hours.

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SOUPS & SALADS 39

Chicken Tortilla Soup From Los Tres Magueyes Makes 6 servings

Curried Sweet Potato Apple Soup From the North Carolina Sweet Potato Commission

3 teaspoons vegetable oil, divided 2 garlic cloves, minced 1 cup diced tomatoes with liquid 4 teaspoons chili powder 10 cups chicken broth Salt and pepper to taste 3 corn tortillas, cut into thin strips 4 cups shredded chicken 1 avocado, thinly sliced 2 ounces Monterey Jack cheese, shredded 1/4 cup fresh cilantro leaves 1 scallion, thinly sliced Lime wedges, for serving 1. In a large pot, heat 1 teaspoon oil over medium-high heat. Add garlic, and cook for 30 seconds. Add diced tomatoes, including liquid and chili powder. Cook until virtually all liquid evaporates. Add broth and bring to a boil. Season with salt and pepper to taste. 2. Preheat oven to 400 degrees F. On a baking sheet, mix tortilla strips with 2 teaspoons oil. Bake for about 8 minutes until crisp and golden, flipping halfway through. 3. Distribute chicken, avocado, cilantro, cheese and scallion into six bowls. Top with broth and tortilla strips. Serve with lime wedges and enjoy.

Pictured on page 27

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Makes 4 servings

2 large (1 pound) sweet potatoes 1 large, tart apple 1 tablespoon olive oil 1 large onion, coarsely chopped 2 to 3 teaspoons curry powder 1 can (14 to 14-1/2 ounces) vegetable broth (about 1-3/4 Cups) 1 3/4 cups unsweetened apple juice 3/4 teaspoon salt 1 6-ounce container of plain yogurt 1. Pierce sweet potatoes and apples with fork tines. Microwave sweet potatoes and apple on high until the apple is very tender, about 6 to 7 minutes. Remove apple; set aside until cool enough to handle. 2. Continue microwaving sweet potatoes on high until tender, about 4 to 5 minutes longer. Set aside until cool enough to handle. 3. Meanwhile, in large saucepan over medium heat, heat oil. Add onion and curry powder. Cook and stir until onion begins to brown, about 5 minutes. 4. Add broth. Bring to a boil, reduce heat to low; simmer 5 minutes. 5. Transfer broth mixture to bowl of food processor; reserve saucepan. 6. Halve sweet potatoes and apple. Remove apple core, scoop potato and apple pulp from skin. Add to processor. Add salt; whirl until very smooth, gradually adding apple juice through the processor’s feed tube. Transfer mixture to reserved saucepan. 7. Bring to boil over medium heat; whisk in yogurt. Reheat just until hot (do not boil). 8. Serve topped with toasted pecans and a swirl of yogurt.

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SOUPS & SALADS 41

White Bean Chicken Chili From Kristy Pickurel, Cary Makes 6 servings

2 tablespoons olive oil 1 cup onion, chopped 2 cloves garlic, minced 2 pounds cooked chicken or turkey 2 15.8-ounce cans of navy beans, rinsed and drained 4 cups chicken broth 9 ounces green chilies, or 2 cans, chopped 1 bay leaf 1 teaspoon ground cumin ⅛ teaspoon ground red pepper (optional) Salt and pepper to taste Toppings: Fresh cilantro, shredded Monterey Jack cheese, sliced scallions and sour cream 1. Heat oil in a large Dutch oven. Add onion and cook until soft; add garlic and saute 30 seconds more.

2. Add turkey or chicken and next six ingredients. Once chili is almost at a boil, reduce heat and simmer, stirring occasionally for 30 minutes. If you like your chili thicker, mash some of the beans, and return to the pot.

3. Remove and discard bay leaf, season with salt and pepper to taste, and serve with desired toppings.

Eastern Shore Butternut Squash Soup with Blue Crab From Chef Randall Goldberg, Cary Makes 10 servings

4 tablespoons butter 2 tart apples, like Granny Smith, peeled and diced 1 large white onion, diced 1. In a large pot, heat 4 teaspoons butter over medium-high heat. Add onions and apples, and saute until soft. Add squash, chicken stock, water and Old Bay seasoning. Bring liquid to a boil, and then reduce heat. Simmer until squash is soft. 42

CARY MAGAZINE COOKS!

5 pounds butternut squash, peeled and cubed 4 cups chicken stock 2 cups water 1 tablespoon Old Bay seasoning

2. Remove soup from heat, and let cool to room temperature. When cool, place in a blender or food processor and puree.

2 cups heavy cream 4 ounces lump crabmeat Salt for final finish Sour cream to garnish 3. Return soup to pot and add heavy cream; heat slowly until hot. Add crabmeat, and adjust salt or Old Bay to taste. When soup is thoroughly heated, serve with a dollop of sour cream.

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MAIN DISHES & SIDES 45

Sweet Potato Burgers with Avocado From the North Carolina Sweet Potato Commission Makes 6 servings

1/2 cup red bell pepper, diced 1/2 cup onion, diced 1/4 cup celery, diced 1 tablespoon olive oil 1 large sweet potato, yielding 1 cup puree 1 15-ounce can garbanzo beans, rinsed and drained 1 1/2 cups panko breadcrumbs 1 large egg 1 1/2 tablespoons taco seasoning 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper

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Extras: Spring mix lettuce Pickled onions Pickles Your favorite burger buns Guacamole

1. Heat oil in a skillet over mediumhighheat; saute bell pepper, onion and celery until vegetables are soft and onion is translucent. Set aside. 2. Meanwhile, bake, microwave or boil your sweet potato until tender. Remove/discard potato skin and, using a food processor or blender, puree the sweet potato until smooth but thick. Transfer the sweet potato to a large mixing bowl. 3. Add the garbanzo beans to the food processor. Pulse just a few times

to break up the beans, still leaving lots of texture. Add beans to the bowl containing the sweet potato. 4. Add cooked vegetables, breadcrumbs, egg and seasonings to the sweet potato mixture. Stir to combine. 5. Divide mixture into 6 balls. Cup each ball in your hands and squeeze, pressing it into a round compact patty. Refrigerate patties for about 30 minutes to set. 6. To cook, spray a large skillet with cooking spray, and heat over medium to high heat. Cook for a few minutes on each side until the patty is golden and the center is warm. Cooking times will vary a bit depending on the size of your burgers and type of pan/skillet used, so aim for a crispy outside with a warm tender center. 7. Pile a lightly toasted bun high with greens, patty and top it off with a generous helping of guacamole!

Paleo Pumpkin Basil Burger With Hazelnut Orange Gremolata From Chef Mario Huante, Chef Mario’s Inc. Makes 12 3-ounce patties

2 pounds lean ground beef or turkey ¾ cup pumpkin puree ½ cup onion, minced 1 tablespoon garlic, minced ¼ cup fresh basil, julienned (reserve a few basil leaves for garnish, if desired) 2 eggs

2 teaspoons Sriracha chili sauce, or to taste 1 teaspoon ground ginger 1 teaspoon granulated onion 1 teaspoon granulated garlic 1 teaspoon turmeric Salt and pepper to taste

1. Heat oven to 350 degrees F. 2. Combine all ingredients in a bowl, and using clean hands, mix thoroughly. Form the mixture into 12 patties. 3. To sear your burgers, heat a nonstick pan over medium heat. Depending on the size of your pan, you will have to cook several batches. Place the patties in the pan, and cook on each side 1 to 2 minutes. Move to a parchment-lined

baking sheet. Continue cooking until all the patties have been seared. 4. Place the pan of burgers in the oven, and cook for 12 to 15 minutes, or until a thermometer reads 155 degrees F. If you use ground turkey, the internal temperature will need to come to 165 degrees F. 5. To serve, top with hazelnut orange gremolata (recipe follows).

Roasted Vegetables 2 sweet potatoes, peeled 2 carrots, peeled 1 medium zucchini 1 medium yellow squash

1 red bell pepper 1 red onion 2 tablespoons olive oil, divided Salt and pepper to taste

1. Heat oven to 350 degrees F. 2. Cut the sweet potatoes, carrots, zucchini and summer squash into wedges approximately 3 to 4 inches long and ½ inch wide. Cut the pepper into strips approximately ½ inch wide. Peel the onion, and cut into ½-inch wedges. Place the zucchini, summer squash, pepper and onion in one bowl. Add the sweet potatoes and carrots in a separate bowl. Toss each bowl of

Hazelnut Orange Gremolata 1 cup hazelnuts 1 teaspoon fresh garlic, minced Zest and juice from 1 orange 1 teaspoon fresh rosemary, minced 2 tablespoons fresh parsley, minced 2 tablespoons extra virgin olive oil Salt and pepper to taste

1. Heat oven to 350 degrees F. Toast the hazelnuts in the oven for 12 to 15 minutes or until golden brown. Let cool. 2. Meanwhile, add the remaining ingredients to a bowl, and whisk gently to combine. Set aside. 3. Remove the skins from the cooled hazelnuts by rubbing them between paper towels or by placing them in a plastic bag and rubbing them together. It is OK if a few skins remain. Pulse the nuts briefly in a food processor, and stir into the reserved mixture.

veggies with some of the olive oil, salt and pepper. 3. Place the sweet potatoes and carrots on a parchment-lined baking sheet, and bake for 20 minutes. 4. Remove from the oven, and give them a stir. Add the rest of the vegetables to the sheet pan, and continue baking for 10 to 12 minutes, or until sweet potatoes and carrots are fork tender.

Pictured on page 45

MAIN DISHES & SIDES 47

Chicken Pockets From Amber Keister, Cary Magazine Makes 4 servings

1 apple peeled, diced ½ medium onion, diced 2 tablespoons butter or margarine 4 ounces cream cheese or plain goat cheese 2 cups diced, cooked chicken ½ cup raisins ¼ cup shredded cheddar cheese (optional) ¼ cup walnuts, chopped (optional) Salt and pepper to taste 1 can crescent rolls 1. Preheat oven to 350 degrees F. 2. In a medium skillet, melt butter until bubbling slightly. Saute onion and apple in butter until onion is translucent and apple is soft. 3. In a medium bowl, combine hot apple mixture and cream cheese or goat cheese. Stir in chicken, raisins, cheddar cheese and nuts, if using. Add salt and pepper to taste. 4. Unroll crescent rolls on an ungreased sheet pan and separate into 4 rectangles. Pinch the diagonal seam together to seal. Scoop roughly ½ cup filling onto the center of each rectangle. Bring up the four corners of the rectangle over the filling, and pinch sides of dough together to form a pocket. 5. Bake for 20-25 minutes, or until pockets are golden brown.

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Creamy Butternut Squash Pasta with Sausage From Whisk Carolina Makes 8 to 10 servings

1 medium butternut squash, peeled, cut in half, seeds removed 4 tablespoons butter 20-25 fresh sage leaves 1 pound hot Italian ground sausage 2 tablespoons olive oil 1 large shallot, finely diced

1. Prep the butternut squash: Wash the squash well; cut both ends of the squash to create a flat surface. Peel the squash with a peeler. Slice in half length-wise, and scoop out the seeds. 2. Using a large pasta pot with a steamer basket, steam the butternut squash until it is fork tender, about 3035 minutes. 3. Remove the squash, and puree with a blender until it is smooth. 4. Meanwhile, in a large Dutch oven, saute the sausage into bite-sized chunks until nicely browned. Remove the sausage from the pot. Set aside. Reserve the pot and drippings for the shallots, garlic and the next steps in sauce making. 5. Next, in a nonstick skillet, prepare the crispy sage leaves. Melt the butter, then sizzle the sage leaves on each side until just crisp. Place the leaves on a paper towel-lined plate to cool. Reserve the sage butter to saute the shallot and garlic, and for adding to the sauce. 6. Using the Dutch oven, add any remaining butter from the sage. Saute the shallot and garlic until Whisk Carolina

2 cloves garlic, minced 1/2 cup white wine 1 cup heavy whipping cream 1 teaspoon kosher salt 1/2 teaspoon black pepper 2 pounds ziti or similar tube pasta Parmesan cheese, shaved or grated

translucent. Add additional olive oil to saute, as needed. 7. Once the aromatics are softened, add 1/2 cup of white wine, and simmer until the wine is reduced by half. 8. Add the blended squash to the aromatics, and stir until combined. Stir in the heavy cream. Gently simmer the sauce until the pasta is ready. Season with salt and pepper to taste. 9. Meanwhile, cook the pasta until al dente; reserve at least 1 cup of the pasta water, then drain well. 10. Add the pasta to the sauce. Add up to 1 cup of reserved pasta water until the sauce reaches a silky consistency. 11. Add the sausage to the pasta, and serve with a hearty portion of freshly shaved or grated Parmesan cheese. Top each serving with several crispy sage leaves.

Keftedes (Greek Meatballs) with Tzatziki Sauce (Cucumber Yogurt Sauce) From Whisk Carolina Makes about 50 meatballs

1 onion, minced 2 cloves garlic, minced 2 slices of dry, white bread, crusts removed 1/2 cup milk 1 pound ground beef 1 pound ground lamb 2 tablespoons fresh parsley, minced 2 tablespoons fresh mint, minced 1 teaspoon dried oregano leaves 1 large egg, beaten 1 teaspoon kosher salt

Whisk Carolina

1/2 teaspoon freshly ground black pepper 1 lemon, zested, then juiced 1/2 cup flour Olive oil for pan frying

1. Using a knife or small food processor, prep the onion, garlic, parsley and mint. Set aside. Zest and juice the lemon and set aside. 2. Soak the 2 slices of dry bread in the milk. Wring out any extra milk. Crumble the soaked bread into a large bowl. 3. Add the ground beef, ground lamb, minced herbs, oregano, salt, pepper, egg, lemon juice and lemon zest. Mix the meatball mixture together with clean hands until evenly combined. 4. Using a cookie scoop, or hands, roll

1-inch meatballs. Roll each meatball in a dusting of flour; then place on a parchment-lined baking pan. (Extra meatballs may be frozen at this stage, and cooked fresh later.) 5. In a large skillet, add a thin layer of olive oil and heat. Once hot, and working in batches, add a few meatballs to the pan. Roll the meatballs around until nicely browned on all sides. Place the cooked meatballs in a covered dish while cooking the remaining meatballs.

Tzatziki Sauce

1. Prepare the cucumber by peeling, removing the seeds, and grating with a coarse grater. Place the grated cucumber in cheesecloth, and squeeze out any extra water. Lightly salt the cucumber and let drain for at least 2 hours, or overnight in the refrigerator. 2. Mince the dill and the garlic, and juice the lemon. 3. Mix all the ingredients together. Salt and pepper, to taste.

Makes about 1.5 cups

1 cucumber, coarsely grated 1 tablespoon fresh dill, minced 1 clove garlic, minced 1 lemon, juiced 1 cup whole milk plain Greek yogurt Kosher salt and pepper, to taste

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From our family to y ours.

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Bond Brothers Roasted Pork Belly Tacos From Bond Brothers Beer Company Makes 8 servings

3/4 cup brown sugar 1 tablespoon ancho chili powder 1 tablespoon garlic powder 1½ tablespoons salt 1 teaspoon paprika 1 tablespoon cumin seeds 3 pounds pork belly, cut into 2-inch strips 1 large yellow onion, julienned 3 jalapeno peppers, julienned 1 carrot, peeled and cut into sticks 4 cloves garlic, chopped 10 ounces Bond Brothers Local IPA 1 tablespoon cornstarch 1 tablespoon water Pickled red onions ½ red onion, julienned 2 cloves garlic, thinly sliced ½ cup white wine vinegar Pinch salt 1 tablespoon honey 6 peppercorns 1 teaspoon coriander seeds Pinch red pepper flakes 1 bay leaf 1 teaspoon mustard seeds 1 teaspoon water

1. Place onions and garlic into a straight-walled bowl. 2. Combine remaining ingredients in a pan, and bring to a simmer. Pour hot liquid over onions and garlic. 3. Place a smaller bowl on top of the onions to ensure they stay submerged. Let sit for 2 hours; transfer onions to a container with a lid, and refrigerate for at least 24 hours and up to 2 weeks.

1. Preheat the oven to 325 degrees F. 2. Combine brown sugar, chili powder, garlic powder, salt, paprika and cumin seeds. Toss pork belly pieces with spice mixture, and set aside. 3. Place the onion, jalapeno peppers, carrot and garlic on the bottom of a 13-by-9-inch baking dish. Pour the beer over the vegetables, and arrange the pork belly on top. 4. Place in the oven, and roast for 1 hour and 45 minutes. 5. Remove from the oven, and turn the broiler on.

Avocado creme fraiche ½ avocado ½ cup creme fraiche or sour cream 1 tablespoon cilantro, chopped 1 lime, juiced Pinch salt and pepper ¼ jalapeno pepper, seeded and chopped Place all ingredients in a blender, and process until smooth.

Roasted pineapple 2 cups fresh pineapple, diced 2 tablespoons brown sugar 1 teaspoon ancho chili powder 1 teaspoon salt

6. While broiler is heating, strain liquid from the roasting pan into a clear glass bowl, and set aside. Discard vegetables. 7. Place the pork belly under the broiler for 3-5 minutes, until the tops are crispy. Flip as desired and repeat. Let meat rest for 10 minutes, and slice into ½-inch pieces. 8. To make a sauce, skim fat off of the cooking liquid, place in a saucepan over medium heat and bring to a simmer. While the liquid is heating, combine cornstarch and water to make a slurry. Whisk cornstarch slurry into simmering liquid, and cook until thickened.

To assemble the tacos: 16 small flour or corn tortillas Roasted pork belly Pickled red onions Roasted pineapple Avocado creme fraiche Fresh cilantro and lime wedges, for serving

Warm tortillas. Tuck several slices of pork belly into each warm tortilla. Drizzle with thickened pork cooking liquid. Add pickled onions and roasted pineapple. Top with avocado creme and fresh cilantro. Serve with a lime wedge.

Mix all ingredients, and roast under a broiler until pineapple starts to caramelize, roughly 5 minutes.

MAIN DISHES & SIDES 51

Sweet Potato Tacos with Grilled Corn and Avocado Makes 12 small tacos

Roasted sweet potatoes: 2 sweet potatoes peeled and cubed into 1-inch pieces 1 tablespoon olive oil 1/4 teaspoon cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon kosher salt Guacamole: 2 avocados 1 clove garlic 1 jalapeño pepper, seeded and finely chopped 1/2 small yellow onion, finely chopped 1 small lime, juiced 1 tablespoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon pepper

Black beans: ½ small yellow onion, chopped 1 tablespoon olive oil 1 15-ounce can black beans, rinsed and drained 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/4 teaspoon kosher salt 1/4 teaspoon pepper

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Grilled corn: 1 tablespoon olive oil 2 ears of fresh corn, shucked 1/4 teaspoon kosher salt 1/4 teaspoon pepper To assemble the tacos: 12 small flour tortillas Black beans Roasted sweet potatoes Grilled corn Guacamole Cotija cheese, sliced green onions and fresh lime wedges for serving.

1. Preheat the oven to 425 degrees F. Toss the cubed sweet potatoes with olive oil, cumin, cayenne and salt. Roast the sweet potato cubes in a large roasting dish for 30-40 minutes until tender and the edges begin to brown. 2. Prepare the guacamole by combining all of the guacamole ingredients in a medium bowl, and mash with a fork until creamy. Transfer the guacamole to a serving bowl, and set aside. 3. In a medium pan over medium heat, cook the onion in the olive oil until the onion is soft and translucent, about 3-5 minutes. Add the black beans, cumin, chili powder, salt and pepper and cook over low heat, stirring occasionally so the beans don’t scorch.

4. Oil and preheat grill. Drizzle the corn with olive oil, and sprinkle with salt and pepper. Grill the corn over direct heat for about 10 minutes, turning often until charred all over. Remove from the grill, and let the corn cool slightly. Cut corn from the cob. 5. While the corn cools, grill the flour tortillas until grill marks appear. 6. Remove the potatoes from the oven and assemble the tacos, first layering the beans, then the sweet potatoes, then the corn and finally the guacamole. Top with crumbled cotija cheese, sliced green onions and a squeeze of lime.

Mojo Marinated Pork Tenderloin with Mango & Papaya Salsa From Chef Alvin Cotto Makes 6 to 8 servings

2 pork tenderloins, about 5-6 pounds total 1 24-oz. bottle Goya Mojo Criollo marinade (found in the Hispanic section of most grocery stores) 1 ripe papaya, diced, discarding skin and seeds 2 ripe mangos, diced, discarding skin and pits 1-2 roasted red peppers (either from a jar or homemade), diced 1 bunch cilantro leaves, chopped 1 small red onion, diced Juice of 1 lime 1/4 teaspoon cumin pinch of salt and pepper

1. Remove silverskin from tenderloins; place pork in a nonreactive dish and pour the mojo over the meat. Marinate in the refrigerator for a minimum of 4 hours.

2. Meanwhile, combine papaya, mangos, roasted red peppers, cilantro, red onion, cumin, salt, pepper and lime juice to make the salsa. 3. Grill the pork tenderloin over indirect, medium-high heat until cooked thoroughly (internal temperature of

135 degrees). Allow the meat to rest for 5 minutes. 4. Slice the pork, arrange on a platter, and garnish with the salsa.

Pork Tenderloin Stuffed with Goat Cheese and Spinach From Elizabeth Wooten, Wake Forest Makes 4 servings

1 2-pound pork tenderloin 8 ounces goat cheese 16 ounces fresh spinach Salt and pepper to taste 10 bacon slices

1. Preheat oven to 425 degrees F. 2. Butterfly the pork by cutting the tenderloin almost in half lengthwise, leaving one side still connected. Open the meat like a book, and place between two pieces of plastic wrap. Using a mallet, flatten the meat to about ½-inch thickness. Place in a 9-by-13-inch baking dish, lined with foil.

3. Slice the goat cheese, and arrange on one side of the meat. Place the spinach on top of the goat cheese. Season with salt and pepper. 4. Bring the two sides of the pork together, and wrap the bacon around the tenderloin in a criscross pattern. 5. Bake uncovered for 25 minutes, until the pork is 160 degrees F in the center, using a thermometer.

MAIN DISHES & SIDES 53

Turkey Roulade with Bacon and Mushroom Filling and Marsala Gravy From Whisk Carolina Makes 8 servings

Bacon and Mushroom Filling 6 slices bacon 8 ounces cremini mushrooms, minced 1/4 cup shallots, minced 2 garlic cloves, minced 1½ teaspoons fresh rosemary, minced 1½ teaspoons fresh sage, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup dry Marsala wine 1/2 cup plain bread crumbs Turkey Roulade 3 pounds boneless turkey breasts, skin on (either one 3-pound breast or two 1½-pound breasts) 2 tablespoons unsalted butter, softened 2 cups chicken broth Kosher salt Freshly ground black pepper

Marsala Gravy 2 tablespoons butter 1 shallot, minced 2 tablespoons flour 1½ teaspoons fresh rosemary, minced 1½ teaspoons fresh sage, minced 1/4 cup dry Marsala wine 1-2 cups chicken broth (if needed)

3. Mix in the bread crumbs. Set aside and allow to cool. Stir in the crumbled bacon. PREPARE THE TURKEY 1. Butterfly each breast, taking care to leave the skin on. 2. Place plastic wrap over the breast with the skin side down. Using a meat mallet or rolling pin, pound the meat until it becomes rectangular in shape and an even thickness. 3. Spread the cooled filling evenly over the butterflied breast. Roll the turkey and filling, leaving the skin on the outside of the roll. Tie the roll with baking twine about every 2 inches to keep the roll intact during roasting. 4. Preheat the oven to 350 degrees F. 5. Rub 2 tablespoons of softened butter over the rolled-up breast, and sprinkle with kosher salt and pepper. Place the roulade in a roasting pan (no rack required), and add 2 cups chicken broth to the bottom of the pan. Bake until the center of the breast reaches 165 degrees F, about 40-50 minutes, depending on the size of the turkey breast roll. Remove the turkey roll from the pan, and reserve

PREPARE THE FILLING 1. Fry the bacon in a large skillet until crispy. Cool on a paper towel-lined plate, then crumble. Set aside to cool. 2. While bacon cools, remove any excess bacon grease from the skillet, then add the finely chopped mushrooms, shallot and garlic; saute until softened. Add the rosemary, sage, salt and pepper. Add the Marsala, and cook until reduced by half. Whisk Carolina

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the roasting juices. Allow the turkey to rest for 10 minutes while you make the gravy. 6. Before serving, remove the string, slice, and top with the Marsala gravy. PREPARE THE GRAVY 1. Pour the juices from the roasting pan into a gravy separator or large bowl. Skim away most of the fat, leaving the meat juices. Add additional chicken broth, if needed, to yield 2 cups of liquid. Set aside. 2. Melt 2 tablespoons butter in a large skillet. Add the shallot, and sauté until translucent. Add the 2 tablespoons flour, and whisk and cook until the mixture, or roux, begins to turn a light brown. Add the rosemary, sage and Marsala wine, and simmer until the liquid reduces by half. 3. Add one cup of the roasting juices, whisk and simmer until the sauce starts to thicken. Continue to add a quarter cup of liquid at a time (up to an additional one cup) while continually whisking until the desired consistency is reached. Season with salt and pepper.

Butterflied Turkey Tenders & Peach Salad with Curried Pecan Vinaigrette By Chef Vivian Howard, Chef & the Farmer Makes 4 to 6 servings

Turkey Brine 1 cup kosher salt 1 cup sugar 1 cup lime juice 1 cup orange juice 2-inch piece ginger, chopped ½ cup fresh sage, chopped ½ cup fresh mint, chopped 1½ pounds turkey tenders

Peach salad and vinaigrette ½ cup pecans 1 medium yellow onion, diced 1 tablespoon olive oil 1 tablespoon curry powder 2 teaspoons kosher salt 2 peaches, diced 1 tablespoon lime juice 2 tablespoons fresh mint, chopped 2 tablespoons olive oil 1 tablespoon kosher salt

1. Bring 4 cups water, salt and sugar to a boil over high heat in a medium stock pot until salt and sugar dissolve. Remove from heat. Add remaining brine ingredients to water mixture. Refrigerate, uncovered, until cold. 2. Lay the turkey tenders on a cutting board, flat side down. With the edge of your knife parallel to the cutting board, begin cutting down the length of the side of each tender. Carefully slice the tenders in half, almost to the other edge. Add tenders to brine, cover and chill for 2 to 3 hours. 3. In a medium saucepan over medium heat, spread pecans evenly over the surface. Keep the pecans moving for 3 to 4 minutes by shaking the pan to prevent burning. Pecans should become fragrant. Remove from heat. Allow to cool, then roughly chop, and set aside in a medium bowl.

4. In the same saucepan over medium heat, saute yellow onion in 1 tablespoon olive oil. Add curry and salt. Once onions are translucent and beginning to brown, remove from heat and transfer to a medium bowl with pecans. Add peaches, lime juice and mint. Toss to combine, and set aside. 5. Remove turkey tenders from brine, and rinse with cold water. With 1 tablespoon of salt, season each side of turkey. 6. In a heavy-bottomed large skillet over medium-high heat, add 2 tablespoons olive oil. Heat pan for approximately one minute. Carefully place each tender smooth side down in pan, and sear for 4 to 6 minutes per side. Allow turkey to rest for 3 minutes. 7. Serve a generous spoonful of peach salad with each turkey tender. MAIN DISHES & SIDES 55

Mediterranean Chicken From Bill Myers, Billiam’s Cafe and Catering Makes 6 servings

4 boneless, skinless chicken breasts Salt and pepper, to taste 2 jars of marinated artichoke hearts, drained 2 cups of frozen chopped spinach, thawed, excess water squeezed out 16 ounces Baby Bella mushrooms, sliced 1 large yellow or white onion, medium dice 3 ounces shredded Parmesan cheese 4 tablespoons butter 4 ounces goat cheese, crumbled Sun-dried tomatoes, julienned

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1. Salt and pepper chicken breasts, and pan saute in a lightly oiled pan over medium high heat. Once chicken is cooked, remove from pan and set aside to rest. 2. Add butter to the pan. Add diced onions and mushrooms, and saute until golden brown. Season with salt and pepper. 3. After the chicken has rested, chop into one-inch cubes. Combine chicken, mushrooms, onions, artichoke hearts, spinach and Parmesan cheese into a mixing bowl, and mix well by hand. Place mixture into a 13-by-9-inch pan, and bake covered at 350 degrees F for 30 minutes or until heated through. 4. Top with goat cheese and julienned sun-dried tomatoes. Serve immediately!

Pan-Fried Pork Noodles From Whisk Carolina Makes 4 servings

1 pound egg lo mein noodles, dried or fresh 1 pound pork loin 1 tablespoon cornstarch 2 tablespoons peanut oil 4 small heads of baby bok choy 1 white onion

Garnish: 2-4 green onions, sliced

1. Cook the noodles according to their package instructions, but remove from the water 1-2 minutes short of their cooking time, for an extra al dente noodle. The noodles will finish cooking in the wok. Rinse and drain the noodles, and set aside. 2. Whisk the marinade ingredients in a small bowl or jar until combined. 3. Finely slice the pork loin. Dust the pork pieces with 1 tablespoon of cornstarch, and stir until fully coated with the cornstarch. Pour half of the marinade over the thinly sliced pork, and reserve the rest. Stir the pork and cover. Marinate for 30 minutes to 1 hour in the refrigerator. 4. Prepare the bok choy. The white and the green parts of the bok choy will take different amounts of time to cook. Because of this, slice the white parts into strips, and place in a bowl. Roughly chop the green parts and place in a different bowl.

Marinade: 1/4 cup vegetable oil 2 cloves garlic, minced 1 teaspoon garlic chili oil 3 tablespoons mirin or rice vinegar 1 teaspoon sesame oil 1/2 cup soy sauce 3 tablespoons brown sugar 1 tablespoon cornstarch

5. Slice the onion into thin slices vertically, from pole to pole. 6. In a large wok, heat the peanut oil until hot. Add the marinated pork and cook while stirring frequently. When cooked through, remove the pork and place in a bowl. 7. Add the onion to the wok, and cook until just tender. Add the white slices of bok choy, and saute while stirring. Cook until just tender. 8. Add the pre-cooked noodles to the wok. Stir the noodles while adding the remainder of the sauce. Add the cooked pork back into the mix and the green parts of the bok choy, and stir until combined and hot. 9. Garnish with sliced green onions and serve.

Mexican Corn Fritters

Ingredients

2 1/2 c City Barbeque Corn Pudding 1/4 c green onion, chopped 2 Tbs olive oil, for frying 1 Tbs fresh cilantro, chopped 1 Tbs green chili salsa

Instructions

1. Mix corn pudding, green onion, cilantro, and green chili salsa until combined. Shape mixture into 4-inch patties. 2. Preheat olive oil in a pan over medium-high heat. Once oil is bubbling, gently add corn pudding patties. 3. Fry patties until golden brown, about 3 minutes on each side. citybbq.com

Whisk Carolina

MAIN DISHES & SIDES 57

Chicken and Green Bean Casserole From Amber Keister, Cary Magazine Makes 8 to 10 servings

4½ cups cooked chicken, shredded 2 cups frozen, french-cut green beans 1 tablespoon olive oil 8 ounces sliced cremini mushrooms ½ cup (one stick) butter, divided ¼ cup all-purpose flour ½ teaspoon salt ¼ teaspoon pepper 1 cup milk 2 cups chicken stock, homemade or store bought 3 cups herb-seasoned stuffing mix, such as Pepperidge Farm

1. Place cooked chicken in a 13-by-9-inch baking dish that has been greased or coated with cooking spray. Scatter frozen green beans over cooked chicken. 2. Preheat oven to 375 degrees F. 3. Heat olive oil in a large skillet over mediumhigh heat. Add mushrooms and saute until just beginning to brown, about 5-6 minutes. Distribute cooked mushrooms over chicken mixture. 4. Add ¼ cup butter to skillet. When butter has melted, stir in flour, salt and pepper. When flour is incorporated, add milk slowly, whisking until smooth. Add chicken stock, and, stirring constantly, cook over medium heat 10-12 minutes or until sauce has thickened. Pour over chicken mixture. 5. Gently stir chicken, green beans and mushrooms to distribute ingredients and gravy evenly. 6. In a microwave on low power, melt ¼ cup butter. Pour melted butter over the stuffing mix and stir to combine. Sprinkle buttered stuffing over the chicken. 7. Cover casserole with foil, and bake for 20 minutes. Uncover and bake for an additional 20 minutes, until casserole is brown and bubbly.

Pictured on page 59 58

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Shepherd’s Pie From the Western Wake Farmers’ Market Makes 8 to 10 servings

2 pounds baking potatoes, peeled and thinly sliced Kosher salt and ground pepper 1 tablespoon olive oil 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced 6 celery stalks, thinly sliced 1 large onion, chopped 1/2 teaspoon dried thyme 1/4 cup all-purpose flour 1/4 cup tomato paste 2 pounds ground beef chuck 1 cup whole milk 1 1/2 cups (6 ounces) sharp white cheddar, shredded 1. Place potatoes in a large saucepan, and cover with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes. 2. Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside. 3. Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season mashed potatoes with salt and pepper. 4. Preheat oven to 450 degrees F. 5. Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of cheesy mashed potatoes over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. 6. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

MAIN DISHES & SIDES 59

Ojjeh (Zucchini Omelet) From Simone Saleh, Sassool Makes 12 to 15 omelets

2 medium zucchinis, shredded (about 2 cups shredded zucchini) ½ cup fresh mint leaves, finely chopped 1 small onion, diced finely 1 teaspoon salt Pepper, to taste 4 eggs Olive or other oil for frying 1. Combine zucchini, mint, onion, salt and pepper in a bowl. 2. In a separate bowl, beat eggs. Add to zucchini mixture, and stir to combine. 3. To fry the omelets, add ¼ cup olive oil to a heated skillet. Once oil is hot, add ¼ cup of zucchini mixture to skillet.

Caramelized Cauliflower Gratin From Chef Steven Greene, The Umstead Hotel and Spa 2, 2-pound heads of cauliflower 1 pound (4 sticks) unsalted butter, melted, or 2 cups olive oil 4 tablespoons flour 2 ½ cups whole milk 1 lemon, juiced and zested 3/4 cup Parmesan cheese, grated ½ cup hazelnuts, chopped wand toasted Ground nutmeg to taste Salt to taste Garnish: Fresh thyme leaves and fresh chives, sliced 60

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Cook about 3 minutes on each side, waiting until one side is nicely browned before flipping over. When cooked, place ojjeh on a plate covered in paper towels. This will help soak up any excess oil.

1. Preheat oven to 400 degrees F. Place the whole cauliflower heads with the stems partially removed on a sheet pan fitted with a resting rack. Brush with melted butter and season lightly with salt. 2. Set a timer for 10 minutes; baste with melted butter when the 10-minute timer finishes. Repeat this process until you total 30 minutes. You should be able to push a small knife through the top of the cauliflower. 3. While cauliflower is roasting, place 4 tablespoons of butter in a small saucepan. Let the butter slightly brown. Slowly whisk in flour, and let cook for about 4 minutes. 4. Slowly whisk in whole milk and cook until sauce begins to thicken. 5. Add ¼ cup Parmesan cheese and ¼ cup of the hazelnuts; slowly cook for

4. Continue to fry omelets, adding additional oil to the skillet as needed. 5. Serve with pita bread alone or with a dollop of labne (yogurt cheese). You can also sprinkle your favorite cheese over the omelet while it is cooking.

another minute. Remove from heat, and season with the lemon juice and zest; add salt and nutmeg to taste. 6. Remove the cauliflower from the oven and let cool. 7. Slice the cauliflower thin without breaking it apart too much. 8. Into a 13-by-9-inch baking dish, pour enough Parmesan sauce to cover the bottom of the pan. Layer the slices of cauliflower with the crispy edges facing out. Season each layer with salt and grated Parmesan. 9. Top the cauliflower with the rest of sauce, and sprinkle ¼ cup grated Parmesan on top along with hazelnuts. Bake for another 8-10 minutes, until top is nicely browned. 10. Garnish with chives and fresh thyme.

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Breads

BREADS 63

Buttermilk Cornbread From Amber Keister, Cary Magazine Makes 8-12 servings

1-2 tablespoons fat (bacon grease, butter or margarine) 1½ cups stoneground cornmeal ½ cup all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder ½ teaspoon salt 2 tablespoon sugar (optional) 2 eggs, beaten 2 ½ cups buttermilk 1. Preheat oven to 425 degrees F. 2. Place fat into a 10-inch cast iron skillet. Put skillet into the oven to melt fat and heat the pan. 3. In a large bowl, whisk together the dry ingredients (cornmeal through sugar). Set aside. 4. In another bowl mix eggs and buttermilk. Add to dry ingredients all at once. Stir until just combined. 5. Carefully take the hot skillet out of the oven, and pour batter into the hot skillet. Bake for 25 minutes or until golden brown and a toothpick inserted into the center of the bread comes out clean. Turn bread out of the skillet, and serve hot.

Shutterstock

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Easy Yeast Bread Makes one large loaf

3 cups bread flour 2 teaspoons kosher salt 2 teaspoons instant yeast 1 1/2 cups warm water (about 110 degrees F) Extra flour for dusting and shaping

1. Stir together the flour, salt and yeast in a large mixing bowl until combined. Add the warm water and stir until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy.) 2. Cover bowl with plastic wrap or a damp kitchen towel, and let rise for 2-3 hours until dough has doubled in volume. (see note) 3. Transfer the dough to a well-floured surface. Using a dough scraper or spatula, fold the dough a few times until the dough feels tighter and holds its shape. If the dough is sticky or feels too loose, sprinkle on extra flour as needed. 4. Lightly flour the top of the dough ball, and then carefully flip it onto a piece of parchment paper, so that the

smooth side is on top. Use your hands to reshape the dough into a ball. 5. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap to rest while the oven heats. 6. Arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Preheat the oven to 450 degrees F, and wait for at least 30 minutes, while the dough rests. 7. Carefully take the hot Dutch oven, remove lid, and carefully transfer the dough ball, still on the paper, into the hot pan. Replace lid, and bake for 30 minutes. 8. Remove Dutch oven lid and continue to bake for another 10-15 minutes, or until the loaf is deep golden brown and crispy. 9. Let bread cool at least 15 minutes before slicing. Note: After the first proof (step 2), the dough can be refrigerated for up to 3 days. Before baking, allow chilled dough to rest at room temperature for 50-60 minutes before shaping the loaf and proceeding with step 3.

Pumpkin Cinnamon Rolls From Chef Jeffrey Bane, The Chef’s Academy, Morrisville Makes 1 dozen rolls

Rolls: 1/3 cup milk 2 tablespoons butter 3/4 cup canned pumpkin 2 tablespoons granulated sugar 1/2 teaspoon salt 1 egg, beaten 1 package active dry yeast 1 cup unbleached all-purpose flour 1 cup bread flour Filling: 3/4 cup brown sugar 2 teaspoons ground cinnamon 3 tablespoons melted butter Egg wash: 1 egg 2 tablespoons water

Icing: 1/2 cup (1 stick) butter 3 cups powdered sugar 1 teaspoon almond or vanilla extract 1½ tablespoons milk

1. In a small pan, heat milk and butter just until warm and butter is melted. 2. In the bowl of a stand mixer, combine pumpkin, sugar and salt. Add milk mixture and beat until well mixed. Mix in egg and yeast. 3. In a separate bowl, combine flours. Add half of the flour mixture to the pumpkin mixture. Switch to a dough hook, and beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly; dough will be very soft.

4. Turn dough into a lightly oiled bowl; flip dough ball over, so surface of dough is lightly coated with oil. Cover, and let rise in a warm place until doubled. 5. Preheat oven to 350 degrees F. Turn dough onto a floured surface; roll and stretch dough into a rectangle. 6. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle surface with cinnamon-sugar. 7. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into 12 1-inch slices. 8. Place rolls cut side up in a greased 9-inch square baking pan. Cover, and let rise for 20 minutes. 9. Make egg wash: In a small bowl, whisk egg and 2 tablespoons water until well blended. Brush on unbaked rolls. 10. Bake rolls about 20 minutes, or until golden. Allow rolls to cool for 5-10 minutes before adding icing.

Prepare icing:

1. In the bowl of a mixer, cream the butter until smooth. Add the powdered sugar one cup at a time, alternating with a liquid, beginning and ending with the sugar. 2. Drizzle over warm cinnamon rolls.

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HomeSweetHeidi.com @homesweetheidi BREADS 65

Sorghum-Spiked Challah French Toast with Whipped Cream Whipped cream (recipe follows) Powdered sugar Sorghum syrup

From Tyler Watt, Postmaster Makes 4 servings

2 cups heavy cream 2 egg yolks 1 whole egg ¼ cup granulated sugar ¼ cup sorghum syrup 1 teaspoon grated orange zest 1 pinch cinnamon 1 pinch nutmeg 1 loaf challah, either homemade or store-bought Unsalted butter

1. Whisk together cream, eggs, sugar, sorghum syrup, orange zest, cinnamon and nutmeg in a large shallow bowl. 2. Cut the challah into one-inch thick slices. Dip each slice into batter, thoroughly coating both sides. 3. Preheat a cast-iron skillet to medium-high heat. Add 1 tablespoon of butter to cast-iron skillet. Sear soaked bread until golden brown on

both sides. Remove from pan, place on plate and garnish with whipped cream, powdered sugar and a drizzle of sorghum syrup.

Whipped Cream 2 cups heavy cream ¼ cup granulated sugar

Chill mixing bowl and beater in the freezer for 10 minutes. Combine cream and sugar in the chilled bowl. Using an electric mixer, beat until soft peaks form, starting on low speed and gradually increasing to high.

Pumpkin Chocolate Chip Bread This bread is also delicious substituting mashed ripe bananas for the pureed pumpkin. From Amber Keister, Cary Magazine Makes 2 loaves

2 cups unbleached all-purpose flour 2 cups white wheat flour, (King Arthur brand is recommended) 3 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 2 cups cooked, pureed pumpkin or 1 15-ounce can pumpkin ¾ cup sugar ¾ cup brown sugar Shutterstock 4 eggs 2/3 cup buttermilk 1. Preheat oven to 350 degrees F. Grease 2 teaspoons vanilla extract two 8-by-4-inch loaf pans generously. Zest of 1 orange 2. Combine flours, baking powder, baking 1 cup oil soda and salt in a large bowl. Stir well. 1 cup chocolate chips 3. Combine pumpkin, sugars, eggs, buttermilk, vanilla, orange zest and oil in a high-speed blender or in the bowl of an electric mixer.

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4. Mix wet ingredients into dry ingredients; fold in chocolate chips. Divide batter into prepared pans. 5. Bake 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes. Remove from pans, and finish cooling on a wire rack.

BREADS 67

Paleo Pumpkin Pancakes From Chef Mario Huante, Chef Mario’s Inc. Makes 20 to 24 pancakes

½ cup canned pumpkin puree ½ cup almond milk ½ cup water 1 teaspoon cider vinegar 2 tablespoons real maple syrup 2 teaspoons vanilla 1 cup almond meal (flour)

1. Heat oven to 325 degrees F. 2. Whisk pumpkin, almond milk, water, cider vinegar, maple syrup and vanilla together until thoroughly combined. Then, add the dry ingredients (almond meal through pumpkin pie spice) to the pumpkin mixture, and whisk until all of the dry mixture has been incorporated. 3. Let the pumpkin mixture rest for about 5 minutes to allow the coconut flour time to be absorbed into the liquid. Crack the eggs into a separate bowl, and whisk vigorously until they are slightly frothy (1 to 2 minutes). Stir eggs into pumpkin mixture. 4. Heat a nonstick pan over mediumlow heat. Spoon the batter into the pan, and if needed, spread into a 68

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¼ cup coconut flour 1 tablespoon ground flaxseed 1 teaspoon baking soda 2 teaspoons baking powder ¼ teaspoon salt 2 teaspoons pumpkin pie spice 4 eggs

pancake shape. Let cook on the first side until small bubbles appear and the top surface seems slightly dry. Be careful, these pancakes will brown quickly. If they seem to be burning before you flip them, reduce the heat a little. Flip the pancake, and let cook on the other side for approximately 45 seconds. 5. Remove from pan, and place on a parchment- or foil-lined baking sheet. Your batter will continue to thicken as it sits; if needed, add a tablespoon of water to thin slightly. After the pancakes have been cooked and placed on the baking sheet, place in the oven for 5 minutes to ensure the pancakes are cooked all the way through.

Apple Pie Bread Pudding From Amber Keister, Cary Magazine Makes 8-10 servings

¼ cup butter 2 medium tart apples, peeled and sliced ¼ cup granulated sugar 1 teaspoon cinnamon, divided 6 cups lightly packed cubes of stale French or Italian bread ½ cup chopped pecans 4 eggs 3 cups milk ½ cup brown sugar 1 tablespoon vanilla extract ¼ teaspoon nutmeg Topping: 2 tablespoons butter 2 tablespoons sugar 1 teaspoon cinnamon

Maple syrup, for serving

1. Melt ¼ cup butter in a medium skillet; add sliced apples, granulated sugar and ¼ teaspoon cinnamon. Cook, stirring frequently, until apples are soft,

but still holding together. Remove from heat, and set aside to cool. 2. Butter a 13-by-9-inch baking dish. 3. Put bread cubes in the baking dish, and evenly distribute the cooked apple mixture and pecans over the bread. 4. Whisk together the eggs, milk, brown sugar, vanilla, ¾ teaspoon cinnamon and nutmeg. Pour over the ingredients in the pan, and lightly pat the bread down into the liquid. 5. Refrigerate for one hour or up to overnight. 6. When ready to bake, preheat the oven to 350 degrees F. 7. As oven heats, dot the top of the bread pudding with the 2 tablespoons butter. In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon; sprinkle cinnamon sugar over the bread pudding. 8. Bake for 50-55 minutes until the pudding is slightly puffed and golden brown. Cool slightly before serving, drizzled with maple syrup.

The bread pudding recipe can easily be halved and baked in a square casserole dish. BREADS 69

Chai Strawberry Bread with Strawberry Mascarpone Spread From Deborah Whitmire

For the spread: 8 ounces mascarpone, softened ½ cup fresh strawberries, rinsed and hulled ¼ cup sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1/8 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Generously grease and flour two 8-by-4-inch loaf pans. 2. Chop 2 cups fresh strawberries, and combine with lemon zest. Sprinkle mixture with 1/8 cup all-purpose flour. Set aside. 3. Puree the remaining 2 cups fresh strawberries, lemon juice and tea in a food processor or blender. Set aside. 4. In a large bowl, stir together eggs, sugar and vanilla. Mix in the pureed strawberries and tea mixture. 5. Whisk together 3 cups flour, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring until just combined.

North Carolina Strawberry Association

4 cups fresh strawberries, rinsed and hulled, divided 3 1/8 cups all-purpose flour, divided use 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tea bag spiced chai decaffeinated tea, opened 4 eggs, beaten 1 ½ cups sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon salt

6. Gently fold in the chopped and floured strawberry mixture. Divide batter between two prepared loaf pans. 7. Bake for 45 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let cool completely before slicing. 8. Make the spread: Mix all ingredients in a food processor until well combined.

Superb Cornbread From Heather VanSteenbergen, Fuquay-Varina Makes 9-12 servings

1/2 cup (1 stick) butter or margarine 1/2 cup brown sugar 1 egg 1 cup milk 1 teaspoon baking soda 2 teaspoons cream of tartar 1 cup cornmeal 1 cup flour Shutterstock

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1. Preheat oven to 350 degrees F. Grease an 8-by-8-inch square baking pan, and set aside. 2. Cream together butter or margarine; brown sugar, egg and milk. 3. Sift together flour, corn meal, baking soda and cream of tartar. 4. Mix dry ingredients into wet ingredients, and pour into prepared pan. 5. Bake for 25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

Savory Pimento Cheese Drop Biscuits From The Fresh Market Makes 10–12 biscuits

Basic Muffins with Variations From Amber Keister, Cary Magazine Makes 12 muffins

Easy enough for a child to make, a muffin offers infinite possibilities to upgrade with what you have in your fridge or pantry. The key is to replace liquid with liquid, mix-ins with mix-ins, and be open to experimentation. Why not mix up a basic muffin batter and let your children add what they like? Chocolate chips, raisins, shredded apple, crumbled bacon and cheese are all great options for tasty improvisation. 2 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder ¼ teaspoon salt

1. Preheat oven to 400 degrees F. Grease 12 muffin cups or use silicone or paper liners. 2. Sift dry ingredients together in a medium bowl. Form a well in the center of the flour mixture; set aside. 3. Mix wet ingredients in a separate bowl. Add to dry ingredients all at once. Using a rubber spatula or wooden spoon, stir roughly 10 times — until just moistened. Spoon into prepared muffin cups. 4. Bake for 18-20 minutes, until golden brown, and serve warm. Chocolate-Chip Banana Muffins: Reduce milk to 1/2 cup. Add 3/4 cup (about 2) mashed bananas with the liquid ingredients. Fold 1/2 cup chocolate chips into batter.

1 cup milk ¼ cup oil 1 egg Cranberry Orange Muffins: Replace 2 teaspoons baking powder with 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. Add zest of one orange to the flour mixture. Replace milk with orange juice. Fold into batter 1/2 cup chopped dried, sweetened cranberries, like Craisins. Cornbread Muffins: Grease muffin cups with bacon fat or butter. Substitute 2 cups all-purpose flour for 1 cup all-purpose flour, 1 cup cornmeal. Reduce sugar to 1/4 cup. Replace 2 teaspoons baking powder with 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. Replace milk with buttermilk.

2 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup whole milk 1/4 cup Duke's mayonnaise (If using a different brand, omit the 2 teaspoons of sugar.) 1 1/2 cups sharp cheddar cheese, shredded 2 tablespoons jarred pimentos, drained and chopped 2 tablespoons green onions, thinly sliced 1/4 cup butter, melted

1. Preheat oven to 450 degrees F. Spray a baking sheet with nonstick spray, or line with parchment paper. Set aside. 2. Whisk together flour, baking powder, sugar, salt and black pepper in a large bowl. 3. Add milk and mayonnaise until the flour is fully incorporated; stir only until combined. Fold in cheese, pimentos and green onions. 4. Drop in large mounds (about 2-3 tablespoons each) onto prepared baking sheet, spacing the biscuits at least 2 inches apart. 5. Bake for 10-12 minutes or until biscuits are golden brown. Brush tops with melted butter. Serve warm, either plain or buttered.

BREADS 71

Traditional Zucchini Bread From Amber Keister, Cary Magazine Makes 2 loaves

1 cup canola oil 1 cup white sugar 1 cup brown sugar 3 eggs, beaten 2 cups shredded, raw zucchini (about 1 pound) 1 teaspoon vanilla extract 2 cups all-purpose flour 1 cup whole wheat flour 1 tablespoon cinnamon 1 teaspoon baking soda 1½ teaspoons baking powder 1 teaspoon salt ½ cup chopped nuts 1. Preheat oven to 325 degrees F. Grease two 9-by-5-inch loaf pans. Set aside. 2. Combine oil, sugars and eggs in a large bowl, and mix until smooth. Add shredded zucchini and vanilla, and mix until combined. 3. In a separate bowl, sift dry ingredients together. Add to wet ingredients. Stir in nuts. 4. Pour into prepared pans, and bake until a toothpick inserted into the center comes out clean, about 55 to 65 minutes. 5. Place on wire rack and allow to cool for 10 minutes; then remove the bread from the pan, and cool completely.

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The tasty tea bread is a time-honored way to get kids to eat their vegetables, especially if you peel off the tell-tale green skin or camouflage it with chocolate. We offer recipes for two versions — chocolate and traditional.

Chocolate Zucchini Bread From The Produce Box Makes 1 loaf

1 ½ cups shredded raw zucchini (about ½ pound) ½ cup white sugar ½ cup brown sugar 2 large eggs ½ cup canola oil 1 teaspoon vanilla extract 1 cup all-purpose flour ½ cup unsweetened cocoa powder, sifted 1 teaspoon baking soda ¼ teaspoon baking powder ½ teaspoon ground cinnamon ¼ teaspoon ground allspice ¾ cup semisweet chocolate chips

1. Preheat oven to 350 degrees F; place rack in the center of the oven. Grease or spray a 9-by-5-inch loaf pan. Set aside. 2. Grate the zucchini using a medium sized grater. Set aside. In a separate bowl, beat sugars and eggs until smooth. Mix in oil, vanilla and zucchini. Set aside. 3. In a large bowl, whisk together the dry ingredients. 4. Mix wet and dry ingredients. Stir in chocolate chips (or save some for the top). Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean — about 55 to 65 minutes. 5. Place on wire rack, and allow to cool for 10 minutes. Then remove the bread from the pan and cool completely.

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Desserts

DESSERTS 75

S’mores in a Jar From Brian Moore, The Mason Jar Tavern Makes 4 servings

These can be assembled ahead of time and browned right before serving. Ganache: 1¾ cups semisweet chocolate chips 1½ cups heavy cream

Put chocolate into a heatproof mixing bowl. Bring the cream to a boil, and pour over the chocolate. Mix until smooth. Set aside to cool to room temperature.

Crust: 2 cups graham cracker crumbs 6 tablespoons butter

Melt the butter. Mix into the graham cracker crumbs until they are evenly coated. Set aside.

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Marshmallow fluff*: 3 egg whites, at room temperature ½ teaspoon salt 1½ cups light corn syrup 2 pounds powdered sugar, sifted 2 teaspoons vanilla

Put egg whites, salt and corn syrup into the bowl of a mixer with a whisk attachment. Mix for 6 minutes on high speed, or until the mixture is thick and volume has almost doubled. Reduce the mixer speed to low, and slowly add the powdered sugar. Add the vanilla, and mix until smooth.

To assemble: Into four 8-ounce wide-mouth Mason jars, add ½ cup crust mixture, and pat down until even. Add ¼ cup ganache, and spread smooth with a spoon. Top with ¼ cup of marshmallow fluff, and smooth to the edges with a spoon. Bake s’mores at 350 degrees F for 5 minutes, or until the marshmallow is browned. Note: This recipe yields more fluff than you will need for the s’mores. Stash the extra fluff in the fridge for fluffernutter sandwiches. It will keep for up to a week. *

Angus Barn Cheesecake From Chef Walter Royal Filling: 5 8-ounce packages cream cheese, at room temperature ¼ teaspoon vanilla extract 1 ¾ cups sugar 3 tablespoons all-purpose flour ¼ teaspoon salt 4 eggs 2 egg yolks ¼ cup whipping cream Crust: ¼ cup sugar ¼ cup melted butter 1 ½ cups graham cracker crumbs

1. Mix crust ingredients together, and press in bottom and half up the sides of a cheesecake or springform pan. Bake at 350 degrees F for 8 minutes. Cool. 2. While you make the filling, preheat the oven to 300 degrees F.

3. Beat cream cheese with sugar, salt and flour until creamy. Add vanilla; add eggs and yolks, one at a time, beating to blend. Gently blend in cream. 4. Pour into the baked crust. Wrap foil around the bottom of the pan. Place in a larger pan and add ¾-inch of water surrounding the cake pan. 5. Place on a low rack in the preheated oven. Bake for 1 hour and 40 minutes. 6. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. After the cheesecake cools in the oven for 1 hour, place it on the counter to cool. After it’s cool, chill it in the refrigerator for at least 4 hours or overnight. 7. Slice and serve with fresh fruit.

Blueberry Cream Cheese Tart Crust: ½ cup (1 stick) butter, melted 2 cups all-purpose flour 1/2 cup sugar 1 egg

Preheat oven to 350 degrees F. Combine melted butter, sugar, egg and flour until mixture forms a ball. Press into a 12-inch tart pan. Line with foil, and add pie weights so crust doesn’t pucker. Bake for 1520 minutes, until lightly browned. Cool completely.

Filling: 8 ounces cream cheese, at room temperature 1/2 cup powdered sugar ½ teaspoon vanilla extract

Blend well and spread on cooled crust. Refrigerate to help firm up filling.

Berry topping: 1 cup sugar 1 1/2 tablespoons cornstarch 1 cup water 1 cup blueberries, fresh or frozen

Place sugar, cornstarch and water in a saucepan, and whisk until smooth over medium heat. Add blueberries, and bring to a boil, stirring constantly. When the mixture has thickened, remove from heat, and let cool. Pour berries onto the tart, and refrigerate until ready to serve. DESSERTS 77

Vanilla Pound Cake From Pat Guess, Raleigh Makes 10 to 12 servings

During the holidays Pat Guess will bake several cakes a week, sometimes taking a whole day to bake one cake after another. “I’ll slice it and freeze it. If somebody drops by, I can take out a couple of slices, add some fruit, and it’s a quick dessert,” she said. 1 cup (2 sticks) butter, softened ½ cup shortening 3 cups sugar 5 large eggs, at room temperature 3 cups all-purpose flour 1 teaspoon baking powder 1 cup milk, at room temperature 1 teaspoon vanilla extract 1 teaspoon lemon extract

1. Preheat oven to 325 degrees F. Grease and flour a 12-cup tube or Bundt pan; set aside. 2. Cream together butter, shortening and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Beat for 10 minutes. 3. Sift together flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla and lemon extracts, beating just until blended. Pour batter into prepared pan. 78

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4. Bake until golden brown and a skewer inserted in the middle of the cake comes out with a few crumbs adhering; about 1 hour and 20 to 30 minutes. Cool cake in pan on a rack for 10 to 15 minutes. Remove from pan, and cool completely on a wire rack. When cake is completely cool, spoon on vanilla glaze, if desired.

Vanilla Glaze 2 cups powdered sugar, sifted 1 teaspoon vanilla extract 3-4 tablespoons milk

Stir together sugar, vanilla and 3 tablespoons milk. Add additional milk, up to 1 tablespoon, for desired consistency.

Baked Fall Apples with a Balsamic Vinegar Glaze Courtesy of Jamie DeMent, Hillsborough Makes 8 servings

Use a mix of crisp tart apples. Jamie DeMent, coowner of Coon Rock Farm in Hillsborough and the author of “The Farmhouse Chef: Recipes and Stories from my Carolina Farm,” likes to use red and green varieties, because she leaves the skin on. This recipe can be scaled up or down, depending on how many people you are feeding.

8 apples Juice of one lemon ¼ cup brown sugar 1½ teaspoons cinnamon 2 tablespoons balsamic vinegar glaze (Look for it in the vinegar aisle.)

1. Preheat oven to 375 degrees F. 2. Core and slice the apples, and place them in a bowl. Add fresh-squeezed lemon juice and generous sprinkles of brown sugar and cinnamon. Toss

everything to make sure apples are well coated with cinnamon-sugar. 3. Spread the apples in a large greased baking dish. Cover the dish with foil, and bake for 20 minutes. Remove the foil, drizzle with balsamic vinegar glaze, and bake for 10 to 15 more minutes, until the apples are soft and golden. 4. Serve with a mix of fixings, such as candied nuts, gluten-free cookies, whipped cream, ice cream or pound cake.

DESSERTS 79

Angus Barn Chocolate Chess Pie “The Angus Barn Chocolate Chess Pie is timeless,” said Chef Walter Royal. “It is best served room temperature, or slightly warm.” 1 unbaked pie crust ½ cup (1 stick) butter 2 ounces semisweet chocolate 1 cup sugar 2 eggs, beaten 1 teaspoon vanilla Dash of salt

1. Melt butter and chocolate, then mix with other ingredients which have been blended together. 2. Pour into pie crust, and bake for 35 minutes at 350 degrees F. 3. Cool until slightly warm and serve, topped with fresh whipped cream.

Pictured on page 81

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Cinnamon Swirl Pound Cake From Amber Keister, Cary Magazine Makes 10 to 12 servings

This classic pound cake, swirled with holiday spices, makes a great accompaniment to Jamie DeMent’s Baked Fall Apples. 3 tablespoons light brown sugar 2 teaspoons cinnamon ½ teaspoon ground cardamom 1 ¼ cups butter, softened ¼ cup canola oil 3 cups sugar

1. Preheat oven to 325 degrees F. Grease and flour a 12-cup tube or Bundt pan; set aside. 2. Stir together brown sugar, cinnamon and cardamom in a small bowl; set aside. 3. Cream butter, oil and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla extract, beating just until blended.

5 large eggs, at room temperature 3 cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 1 cup milk, at room temperature 2 teaspoons vanilla extract

4. Pour one-third of batter into the prepared pan. Sprinkle brown sugarcinnamon mixture evenly over batter. Top with remaining batter. 5. Bake until golden brown and a skewer inserted in cake comes out with a few crumbs adhearing to it, about 1 hour and 20 minutes. Cool cake in pan on a rack for 10 minutes. Remove from pan, and cool completely. 6. Top with a vanilla glaze (see Pat Guess’ Vanilla Pound Cake recipe), or serve with baked apples.

DESSERTS 81

Hot Milk Cake with Strawberry Sauce Makes 12 servings

1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 4 tablespoons butter 1 teaspoon vanilla extract 2 large eggs 1 cup sugar

1. Preheat oven to 375 degrees F. Grease and flour an 8-inch square pan. 2. Sift flour, baking powder and salt together. Set aside. 3. Combine milk and butter in a small saucepan; heat on low until butter melts and small bubbles form around the outside of the pan and the mixture is hot but not boiling. Remove from heat and stir in vanilla.

4. Meanwhile, use an electric mixer to beat the eggs on medium-high until they turn light and thick, about 4 minutes. Slowly add the sugar, and beat about 2 1/2 minutes more. 5. Fold sifted ingredients into egg mixture. Stir in hot milk mixture. 6. Pour into the prepared pan, and bake for 20 to 25 minutes, until a toothpick inserted into the cake comes out clean. Let cool thoroughly in the pan before cutting into 12 pieces. 7. For each serving, slice cake in half crosswise. Layer bottom of cake, strawberry sauce, top piece of cake and more strawberry sauce. Top with a spoonful of whipped cream. Garnish with reserved strawberry slices.

Strawberry topping: Wash 2 pounds of strawberries well. Remove tops and any bad spots. Crush or puree about half the strawberries in a blender or food processor. Slice the other half. Hold back 12 slices for garnish; stir rest in with crushed strawberries. Taste and add up to 1/2 cup sugar, depending on sweetness of berries. Whipped cream: Add 1 cup whipping cream, 1 tablespoon sugar and ½ teaspoon vanilla (if desired) into a chilled mixing bowl. Beat on high until soft peaks form.

Chocolate Crazy Cake From Amber Keister, Cary Magazine Makes 9-12 servings

Crazy cakes, also known as “wacky cakes” or “pantry cakes,” were popular during the 1930s and ’40s when butter and eggs were hard to come by. This eggless, dairy-free cake is delicious topped with fresh berries or your favorite frosting. 1½ cups unbleached all-purpose flour 1 cup sugar ⅓ cup unsweetened cocoa powder 1½ teaspoons baking powder ½ teaspoon salt 1 teaspoon apple cider vinegar 2 teaspoons vanilla extract ½ cup canola oil 1 cup cold water 82

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1. Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan. 2. Sift the flour, sugar, cocoa powder, baking powder and salt into a mediumsized bowl. 3. Poke two small holes and one large hole in the dry ingredients with the handle of a spoon. Spoon the vinegar into one small hole and the vanilla into the other small hole. Pour the oil into the large hole. If it overflows, it

is OK. Pour the cold water over the top, and stir well to blend ingredients until smooth. 4. Pour mixture into a greased baking pan, and bake until a toothpick inserted in the center comes out moist, about 30 minutes. Let cool thoroughly in the pan before cutting. 5. Serve topped with sliced, fresh strawberries and a dollop of whipped cream.

DESSERTS 83

Bourbon Sweet Potato Pie From Elizabeth Karmel, ncsweetpotatoes.com 2 cups mashed, baked sweet potato 5 tablespoons butter, melted 3 large eggs 3/4 cup heavy cream 2 tablespoons bourbon 1 teaspoon pure vanilla extract 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves 1 10-inch store-bought graham cracker crust

Ginger whipped cream (recipe follows)* Toasted pecans (optional)

1. Preheat oven to 375 degrees F. Place mashed sweet potato in the bowl of a food processor, and puree until smooth. While the motor is running, add the melted butter. Add the eggs. 2. In a small bowl, combine the cream, bourbon and vanilla extract. Pour the liquids into the food processor as the machine is running. Once the liquid is incorporated, stop the machine, and scrape down the sides. Add the sugars, cinnamon, nutmeg, ginger, salt and cloves. Pulse to combine. 3. Spoon the filling into the prepared crust, and place pie on a cookie sheet. Bake until filling is set, about 40 minutes. To test, shake the pie; the

center of the pie should jiggle slightly. You can also insert a butter knife about one inch from the center of the pie; if it comes out clean, the pie is done. Let pie cool thoroughly before serving. Serve with ginger whipped cream, and top with toasted pecans, if desired. *Ginger whipped cream: In a mixing bowl, combine 1 cup heavy whipping cream, 2 tablespoons sugar and 1/2 teaspoon ground ginger. Using an electric mixer or a whisk, whip until thick and stiff.

Dutch Apple Pie From Amber Keister, Cary Magazine Pastry for single-crust pie 6 cups thinly sliced, peeled apples (about 2¼ pounds) 1 tablespoon lemon juice ¾ cup sugar 2 tablespoons all-purpose flour

1. Line a 9-inch pie plate with the pastry, and crimp the edges. Set aside. 2. Prepare the streusel topping. Stir flour, brown sugar and salt together. With a fork or pastry blender, cut in the 4 tablespoons butter. Stir in the chopped pecans, if using. 3. Position a rack in the lower third of

½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Streusel topping: ½ cup all-purpose flour ½ cup brown sugar

the oven, place a baking sheet on it, and preheat the oven to 375 degrees F. 4. In a large bowl, combine sugar, flour, cinnamon and nutmeg. Add sliced apples, and toss gently to coat. 5. Transfer fruit into the prepared crust. Sprinkle streusel topping over the apples.

4 tablespoons unsalted butter, softened Pinch of salt ½ cup chopped pecans (optional)

6. To prevent over-browning, cover the edge of the pie with foil. Bake for 40 minutes; remove foil and bake for an additional 20 minutes until fruit is tender and filling is bubbly. Cool on a wire rack for at least three hours before slicing.

Pictured on page 75 84

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Mississippi Mud Bars From Jo Pettit, Jo's Sweet Indulgence

Orange Hazelnut Biscotti From Ken McNamee, Cary Makes about 3 dozen biscotti

1 1/3 cups all-purpose flour 2 cups sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, melted 4 large eggs 1 teaspoon vanilla extract 10-ounce package mini marshmallows 1 cup chopped, toasted pecans Frosting, recipe follows

1. Preheat oven to 350 degrees F. Lightly grease a 12-by-18-inch sheet pan. 2. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Add melted butter, eggs and vanilla. Mix until evenly combined, making sure not to over mix. 3. Spread batter evenly in prepared pan. Bake 15-20 minutes, or until a toothpick in the center comes out clean. Prepare frosting while bars are baking. Watch the cake carefully that you don’t over bake. Remove pan from oven, and top with marshmallows and pecans. Bake for 3 to 5 minutes more until marshmallows are softened. 4. Remove from oven, and pour warm frosting over cake. Spread with a knife if necessary. Cool completely in pan before cutting into squares.

Frosting: 1/2 cup butter 1/2 cup milk 1/3 cup unsweetened cocoa powder 1 teaspoon vanilla extract 4 1/2 cups powdered sugar

Melt butter in a medium saucepan, over medium heat. Whisk in milk, cocoa and vanilla. Bring to a boil, whisk constantly. Remove from heat. Whisk in powdered sugar until smooth.

Pictured on page 87

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2 ½ cups flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon olive oil 1 tablespoon grated orange zest 2 tablespoons fresh orange juice 2 eggs, lightly beaten 1 cup sugar 1 cup toasted hazelnuts, chopped 4 ounces semisweet or bittersweet chocolate, chopped (optional)

1. Preheat oven to 350 degrees F. Lightly grease baking sheets, or line with parchment paper. 2. Sift flour, baking powder, baking soda and salt into a bowl. 3. In the bowl of a stand mixer, beat oil, orange zest, orange juice, eggs and sugar until smooth. 4. On low speed, slowly add the flour mixture to the orange mixture. By hand, fold in hazelnuts. 5. Divide dough in half; shape each portion into a 10-by-1½-inch log on a floured work surface. Place logs on prepared baking sheets. Bake for 25 minutes or until golden brown. 6. Cool on a rack for about 10 minutes. Slice diagonally into ½-inch slices. Arrange back on baking racks and put into oven for another 10 minutes. Allow to cool completely. 7. If desired, finish biscotti with a chocolate glaze: Melt the chopped chocolate in a double boiler or in the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15-second increments, stirring after each increment until completely melted and smooth. 8. Dip each biscotti in the melted chocolate, and return to the cooling rack so chocolate can set.

DESSERTS 87

Double Good Fudge From Susie Oliver, Cary Makes 12 to 16 servings

“I tasted it for the first time, and it was so good. It tasted like some of the fudge that is much more complicated to make,” says Susie Oliver. Peanut butter layer: Cooking spray 1 pound powdered sugar 1 cup crunchy peanut butter ¼ cup plus 2 tablespoons milk ½ teaspoon vanilla

1. Spray a 9-inch square baking pan with cooking spray. Line bottom of pan with waxed paper, and spray again. Set aside. 2. Combine powdered sugar, peanut butter and milk in microwave-safe bowl. Stir well. Add vanilla. Cover with waxed paper, and microwave on high 2 to 3 minutes, stirring once or twice. Spoon into pan.

Chocolate layer: ½ cup butter 1 pound powdered sugar ½ cup unsweetened cocoa powder ¼ cup milk ½ cup chopped peanuts (optional) 1 teaspoon vanilla

Apple Cranberry Crisp From Emily Uhland, Main & Broad Filling: 3 cups apples, any variety, diced 2 cups fresh or frozen whole cranberries 1/4 to 1/2 cup sugar

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Topping: 1 1/3 cups old-fashioned oatmeal 1/2 cup light brown sugar 1/3 cup all-purpose flour 1/2 cup chopped pecans 1/2 cup (1 stick) butter, softened

1. Place butter in microwave-safe bowl. Microwave on high for 1 minute or until melted. Stir in powdered sugar, cocoa powder and milk. Cover with waxed paper, and microwave on high 2 to 3 minutes, stirring once or twice. Stir in peanuts and vanilla. 2. Spoon this mixture over the peanut butter layer. Cool, cut into squares and store in an airtight container.

1. Preheat oven to 325 degrees F. Spray a 2-quart baking dish lightly with cooking spray. 2. Add in apples, cranberries and sugar. Toss to mix. 3. Combine dry ingredients for the topping in a large bowl. Cut in softened butter until evenly distributed. Cover apple mixture evenly with topping. Bake for one hour, until filling is bubbly and topping is brown.

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Gingerbread Spice Cupcakes From Gina Pettaris Makes 12 cupcakes

1 3/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 cup butter, melted 3/4 cup packed dark brown sugar 2 large eggs 4 tablespoons molasses 3/4 cup water

1. Preheat oven to 350 degrees F. 2. Sift flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into medium bowl. In a large bowl, whisk together melted butter, brown sugar, eggs and molasses until blended. 3. Using a spoon, mix in flour in three additions and water in two additions. Begin and end with flour. Stir until flour is incorporated and batter is smooth. 4. Dispense batter evenly into lined muffin tins. Bake for 18 minutes. 5. Cool completely, and top with vanilla cream cheese frosting.

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8 ounces cream cheese ½ cup (1 stick) unsalted butter, room temperature 2 cups powdered sugar, sifted 1 teaspoon vanilla extract

Place cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth. Add butter, and beat until fluffy. Reduce speed to low; gradually add sugar and vanilla, and continue beating until light and fluffy; approximately 5 minutes.

Chewy Chocolate Walnut Cookies From Craig Freeman, Chanticleer Cafe & Bakery Makes about a dozen 4-inch cookies

2½ cups walnut halves 3 cups powdered sugar ¾ cup Dutch-process cocoa powder ¼ teaspoon salt 4 large egg whites 1 tablespoon vanilla extract

1. Preheat the oven to 325 degrees F. 2. Spread walnuts in a single layer on a baking sheet. Toast walnuts in the oven for 8 to 10 minutes, or until they are light brown and fragrant. Once walnuts are cool, chop coarsely. 3. Line two baking sheets with parchment paper. 4. In a large bowl, combine the powdered sugar, cocoa powder and salt; mix with a rubber spatula until thoroughly blended. Stir in chopped

walnuts, and mix until they are coated with dry mixture. Add egg whites and vanilla. Mix until batter is moistened; it should be thick and goopy. 5. With an ice cream scoop or level 1/3 cup measure, scoop the batter onto the prepared baking sheets; about 3 inches apart. The cookies will spread considerably. 6. Bake for 16 to 18 minutes, or until the tops become shiny and small thin cracks appear on the surface of the

cookies. Let cookies cool completely before removing from the pan. Store in an airtight container for up to two days. Note: If making smaller cookies, reduce the baking time slightly.

Billie's Chocolate Chip Cookies From Billie-Jo Cochran, Baked by Billie Makes 3 dozen cookies

1 cup unsalted butter 1 1/2 cups brown sugar 2 large eggs, room temperature 1 1/2 teaspoons vanilla extract 2 teaspoons Kahlua, optional 2 1/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 1/2 cups Ghirardelli 60% cacao chocolate chips (or other good-quality chocolate chips)

1. In a medium saucepan, melt butter until slightly brown. You will smell a nutty aroma. Let the butter cool for five minutes. 2. Whisk in brown sugar. Add vanilla and Kahlua, and whisk until combined. 3. Whisk in room temperature eggs one at a time; make sure each one is incorporated. 4. In a large bowl, whisk flour, baking soda, baking powder and salt. Slowly add dry ingredients to wet ingredients; add chocolate chips and mix until combined. 5. Refrigerate dough for two hours.

6. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Using a small scoop, place cookies two inches apart on a cookie tray; bake for 9-11 minutes. 7. Place the tray on a cooling rack. Allow the cookies to cool for five minutes before removing from the tray. DESSERTS 91

CARY MAGAZINE COOKS!

Rolled Sugar Cookies From Amber Keister, Cary Magazine Makes 3 dozen cookies

If made ahead of time and chilled, allow dough to come to room temperature before rolling and cutting. 1 cup (2 sticks) unsalted butter, softened 1 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 egg 2 teaspoons baking powder 1/2 teaspoon salt 3 cups all-purpose flour

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. 2. In the bowl of your mixer, cream butter and sugar until smooth. Beat in vanilla and egg. 3. In a separate bowl sift baking powder and salt with flour; add the dry ingredients a little at a time to the wet ingredients. The dough will be very stiff, so you may need to mix in the last of the flour by hand. 4. Divide dough in half. On a floured surface; roll the dough to a ¼-inch thickness. Cut out shapes with a floured cutter. Transfer cookies to the baking sheets. 5. Bake for 6-7 minutes, or until the tops of the cookies aren’t shiny and the edges start to crisp up. These cookies won’t brown very much, and if they do brown, they will likely be overbaked. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Soft Decorating Icing Makes 6 cups

Although royal icing is traditional, this soft, buttery icing is easy for kids to pipe and spread. If made ahead of time, allow icing to come to room temperature before using. ½ cup butter ½ cup shortening 1 teaspoon vanilla extract 2 pounds powdered sugar ½ cup milk, more or less to reach desired consistency Gel food coloring (optional)

Beat shortening and vanilla until creamy. Add powdered sugar a cup at a time. When the mixture starts to get dry, add milk a little at a time alternating with the powdered sugar. Beat until creamy. Divide and add food coloring if desired. Note: If cookies are to be stored or frozen instead of eaten immediately, substitute ½ cup shortening for the butter, and allow iced cookies to air dry for 2-3 hours. The icing will crisp up and hold its shape, even when cookies are stacked and packaged. DESSERTS 93

Gingerbread Cut-Out Cookies From Amber Keister, Cary Magazine Makes 4 dozen cookies

While chilling this dough isn’t crucial, the flavors will develop more, and the dough will be easier to handle if it rests in the fridge for a few hours. 1 cup (2 sticks) unsalted butter, slightly softened 1 cup dark brown sugar ¾ cup molasses or honey 2 large eggs 5 cups all-purpose flour 1 teaspoon ground ginger 1½ teaspoons ground cinnamon ¼ teaspoon allspice or cloves 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon salt

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. 2. In the bowl of an electric mixer, beat butter and sugar until smooth. Mix in molasses or honey; beat in eggs one at a time. 3. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Add to bowl a cup at a time, mixing after every addition. The dough will be very stiff, so you may need to mix in the last of the flour by hand. 4. Divide dough in half. On a floured surface, roll the

dough 1/4-inch thick. Cut out shapes with a floured cookie cutter. Transfer cookies to baking sheet, and bake for 7-8 minutes, or until the top isn’t shiny anymore and the edges start to crisp up. Let cookies cool on baking sheet for 5 minutes, and transfer to wire rack to cool completely.

Bittersweet Chocolate Sandwich Cookies with Raspberry and Almonds From Joan Baumer, Cary Makes about 3 dozen cookies

1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces good-quality bittersweet chocolate, divided ½ cup (1 stick) unsalted butter 1 1/4 cups sugar 2 large eggs 1 teaspoon pure vanilla extract ½ jar seedless raspberry jam salted and roasted almonds powdered sugar, for sprinkling 94

CARY MAGAZINE COOKS!

1. Preheat oven to 325 degrees F. Whisk together flour, cocoa powder, baking soda and salt in a medium bowl; set aside. 2. Cut 4 ounces of the bittersweet chocolate into ¼-inch chunks; set aside. Coarsely chop the remaining 4 ounces chocolate. 3. Melt the coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs and vanilla; mix on medium speed until combined.

4. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks. 5. Scoop batter using a 1 1/2-inch cookie scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, 12 to 15 minutes. 6. Let cookies cool 1 minute, then punch with 2-inch round biscuit cutter to give each cookie a perfect shape. While they are still warm, press one almond in the center of half of the cookies. Cool cookies completely on a wire rack. 7. Spread a thin layer of jam on the wrong side of the plain cookies; top each with an almond cookie; sprinkle with powdered sugar.

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Residents of The Templeton love the living choices, abundant resort-like amenities and nearly endless social engagements available to them. Here, residents and their families will love the emphasis on nutritious dining options, whole-person wellness and the peace of mind that comes from having continuing care in place should they need it. Call 984.200.3688 to schedule a visit and don’t just live here...LOVE IT HERE. 215 Brightmore Dr., Cary, NC 27518

TheTempletonOfCary.com DESSERTS 95

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Peanut Butter Coconut Bars

Chile-Chocolate Brownies

From Amber Keister, Cary Magazine

From “The New Southern-Latino Table,” by Sandra Gutierrez

Makes 48 bars

Makes 20 brownies

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2/3 cup butter, softened 1 cup brown sugar 2 cups sugar 1 cup smooth, no-sugar-added peanut butter 4 eggs 2 teaspoons vanilla extract 2 ½ cups sweetened flaked coconut ½ cup finely chopped salted, roasted peanuts

1. Preheat oven to 350 degrees F. Sift together flour, baking powder and salt; set aside. 2. In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add peanut butter, and mix well. Beat in the eggs and vanilla. Add the flour mixture, and mix until just combined. By hand, stir in the coconut. 3. Spread the mixture evenly in an ungreased 18-by-12-inch sheet pan. Sprinkle the peanuts over the dough, pressing them into the mixture lightly. 4. Bake for 25 to 30 minutes, until edges are brown and start to pull away from the sides of the pan. Cool in pan, and when only slightly warm, cut into bars. Remove from the pan and cool completely.

CARY MAGAZINE COOKS!

The combination of chocolate and chiles gives the well-known mole poblano of Mexico and the mole de platano of Guatemala their distinctive flavor. And here, fruity ancho chiles are a perfect match for rich, dark chocolate. 1 cup (2 sticks) unsalted butter 6 ounces unsweetened chocolate 2 cups sugar 4 eggs, at room temperature 1 1/2 teaspoons vanilla extract 3/4 cup all-purpose flour 1 1/4 teaspoons ancho chile powder 1/2 teaspoon salt 1 cup chopped and toasted pecans (optional)

1. Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan. 2. Place the butter and chocolate in the top of a double boiler, and heat over low heat, stirring occasionally, until they have melted and are well combined. Lift the bowl carefully from the pan, so no water droplets come into contact with the chocolate mixture; let cool for 5 minutes, and transfer to a large bowl. 3. Stir in the sugar; add the eggs one at a time, beating well after each addition; stir in the vanilla. 4. In a medium bowl, whisk together the flour, ancho chile powder and salt. Gradually add the dry ingredients to the chocolate

For the glaze: 1/4 cup powdered sugar, sifted 2 tablespoon cocoa powder 2 tablespoons unsalted butter, melted 1 tablespoon coffee-flavored liqueur 1/2 teaspoon vanilla extract 1/4 teaspoon chipotle chile powder mixture, beating well until fully combined. Stir in the pecans. 5. Pour the batter into the prepared pan, and bake for 30– 35 minutes, or until the center is set and the brownies begin to pull back from the sides of the pan. Cool brownies for 1 hour in the pan. 6. Make the glaze: In a medium bowl, combine the powdered sugar, cocoa powder, butter, liqueur, vanilla and chile powder; blend until smooth. 7. Place the glaze in a pastry bag (or zip-top bag with a snipped corner), and drizzle back and forth over the cooled brownies. Cut into 20 bars.

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