Chowders

Chowders - wonderful and fresh local seasonal ingredients simmering in a pot of rich stock usually with rich decadent cream added to make a smooth and silky delicious pot of lusciousness.  Golden corn chowder, rich crab chowder, luscious lobster chowder, bountiful bean chowder, beautiful Pacific Northwest salmon chowder and the list goes on and on. Most of us grew up on the New England white clam chowder (very popular in my Pacific Northwest where we can harvest an abundance of clam varieties.)  There is also the chowder that is tomato based such as you might find in the New York area or similar to a delicious San Francisco bouillabaisse or cioppino.  I enjoy making the perfect pot of creamy seafood chowder served with hot crunchy garlic bread and a crisp tossed green salad to serve to dinner guests for a stress free dinner party. Add a simple dessert, wine and Viola you have a perfect dinner.

On September 23, 1751 the Boston Evening Post published the oldest known printed recipe for fish chowder, as foll0ows.  Note how they spell chowder (chouder) and other words.

First lay some onions to keep the pork from burning, because in chouder there can be no turning:  Then lay some pork in slices very thin, thus you in Chouder always must begin.  Then season well with pepper, salt and spice; parsley, sweet marjoram, savory and thyme.  Then biscuit next, which must be soak'd some time.  Thus your foundation laid, you will be able to raise a Chouder, high as Tower of Babel:  For by repeating o're the same again, you make Chouder for a thousand men.  Last bottle of Claret, with water eno' to smother em' You'l have a mess which some call Omnium gather 'em.

These directions give us the method of layering chowder ingredients.  Some New England cooks make chowder using the layering method to this day.

Most chowders start with salt pork or bacon, with the addition of potatoes, onions, garlic, celery, corn, tomatoes, milk, cream, butter, salt, pepper, herbs and of course a good stock.  Note:  if you don't want to use all purpose flour as the thickener, you can use instant potato flakes. When you add the milk and stock, stir some flakes in to get the right consistency.

"If one's stock is good, what remains of the work is easy." - Augustte Escoffier - 1903

I personally prefer homemade stocks, but most cooks don't want to or can't take the time to make them due to busy schedules, work, children, etc., so my suggestion is to find a perfectly made store bought stock and there are many of them out there.  Sorry, but I don't think Swanson is one of them.  I find one good off the shelf stock is made by Kitchen Basics, but as I said there are many others and of course you can find them on-line too.  Obviously, we don't want to eat chowders all the time, because as good as they taste they are high in fat.  

I hope you enjoy the recipes listed below!

My Perfect Pacific Northwest Clam Chowder - or at least to me it is!

5 lbs. small clams

1 1/2 lbs. Yukon Gold potatoes, peeled and large dice

6 slices thick cut bacon, sliced

2 Tbl. butter

4 garlic cloves, minced

2 onions, small dice

4 stalks celery, sliced

2 sprigs fresh thyme, leaves removed and chopped

2 bay leaves

1/4 cup all purpose flour

2 cups bottled clam broth and broth from boiling clams

2 oz. brandy

Tabasco, to taste

salt and freshly ground black pepper

2 cups heavy whipping cream

1 cup whole milk

1/4 cup fresh parsley, chopped

Scrub clams and rinse to clean.  In a large stock pot with a lid add about 2 cups cold water and bring to a boil.  Toss in stems from fresh thyme, add clams, cover tightly.  After about 6 minutes uncover and stir clams, cover pot again and let steam for about 5 more minutes until the clams have opened.  Discard any clams that have not opened.  Depending on the size of the clams, cooking times will vary.  Remove clams and pour the broth into a container and then pour through a very fine mesh strainer lined with cheesecloth.  Remove clams from their shells, chop slightly, cover and refrigerate until ready to use in your chowder.

Place the diced potatoes into a pot of cold salted water and bring to a boil cooking abut 8 minutes until tender, but still a little firm, drain well and set aside.  In a heavy large Dutch oven add bacon and cook until just crisp and browned.  Remove bacon to paper towels to drain.  Remove most of the bacon fat from pan and add butter and garlic to pot and cook about 1 minute.  Add onions, celery, and thyme leaves. Saute until onions and celery are softened, but do not brown.  Reduce heat to low and sprinkle in flour whisking for about 1 minute.  Whisk in 2 cups of clam broth and whisk well, add more broth, add bay leaves.  Add Tabasco and pepper.  Add potatoes and simmer for about 5 minutes.  Stir in chopped clams, milk and cream.  Taste and season with salt and pepper, continue simmering for a few minutes.  Add brandy and stir.  Stir in bacon or use as a garnish.  If chowder is too thick for your taste add a little more stock.  Sprinkle with chopped parsley.  Serve with hot crunchy garlic bread and a tossed salad.

Lobster and Corn Chowder

4 lbs. of fresh lobster

5 ears of fresh corn-on-the-cob - removed with a sharp knife (or if fresh corn is out of season use frozen)

7 slices thick cut bacon, sliced

4 Tbl. butter

1 large onion, finely chopped

4 stalks of celery, sliced

1 tsp. sweet paprika

3 sprigs fresh thyme, leaves removed and chopped

1 1/2 lbs. Yukon Gold potatoes, peeled and large chop

2 cups whole milk

1/4 cup all purpose flour

2 cups lobster or seafood stock

1 1/2 cups heavy whipping cream

1 cup dry white wine

salt and freshly ground black pepper

1/4 cup fresh parsley, chopped

3 Tbl. fresh chives, chopped

1/4 cup cream sherry

Steam lobsters until cooked, remove meat from shells and chop into chunks.  Place into a bowl, cover and refrigerate. In a large Dutch oven, add bacon and cook until browned, remove to paper towels to drain. Remove some of the bacon fat and add butter, onions, celery and thyme.  Cook until softened; whisk in flour and cook for about 1 minute.  Whisk in stock and wine cooking for a few minutes.  Add potatoes and milk and cook on low until potatoes are tender.  Stir in paprika, cream sherry, parsley, and heavy cream cooking for about 10/15 minutes. Taste and adjust seasonings; salt and pepper. Add cooked bacon, corn and simmer for about 15 minutes.  Garnish with chopped chives.

Leek and Mushroom Chowder

2 large leeks
2 lbs. mushrooms - your choice, but I like a variety
5 slices thick cut bacon, sliced
2 garlic cloves, minced
2 Tbl. butter
1 Tbl. fresh lemon juice
1 1/2 lbs. red potatoes, chopped
3 cups chicken stock (good quality)
1 cup heavy whipping cream
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1/4 cup brandy

You will only use the white and just into the light green part of leeks.  Slice in half lengthwise and cut into thick slices.  Rinse well in cold water and drain well.  In a large Dutch oven add bacon and cook until browned, remove to paper towels and drain.  Remove most of bacon fat.  Wipe the mushrooms clean and slice off stems, discarding.  Slice the mushrooms into fairly thick slices.  Add butter to the Dutch oven with bacon fat, add garlic and cook for about 2 minutes.  Add leeks and mushrooms cooking and stirring for about 5 minutes, add lemon juice and stir to combine.  Cook until mushrooms are lightly browned.  Add potatoes and stock.  Bring to a boil and cook for about 10 minutes covered or until potatoes are tender.  Remove a few of the potatoes into a bowl and smash them with a fork, add back to Dutch oven and stir.  Remove from heat and stir in cream, season with salt and pepper.  Stir in brandy and simmer for about 15 minutes.  Taste and adjust seasonings.  To serve; place into serving bowls and garnish with parsley, cooked bacon and homemade croutons.

Rich and Delicious Chicken Chowder

3 lbs. of chicken or 1 large fryer
3 qts. cold water
5 sprigs of fresh thyme, leaves removed and chopped
2 large onions, diced
5 carrots, peeled and sliced
1 cup frozen peas
1 tsp. dried sage
2 garlic cloves, minced
2 bay leaves
salt and freshly ground black pepper
6 slices thick cut bacon, sliced
5 stalks celery, sliced
4 Tbl. butter
1 bay leaf
1 tsp. poultry seasoning
2 lbs. Yukon Gold potatoes, peeled and chopped into chunks
1 1/2 cups heavy whipping cream
5 scallions, sliced thinly on diagonal including green part - garnish
Note:  if desired, you can also add sliced fresh button mushrooms, frozen corn or other vegetables you enjoy.  Add these when you are adding carrots and celery

Clean chicken under cold water and if using a whole fryer, clean and remove giblets, liver and neck.  Place the chicken and thyme stems into a Dutch oven and add cold water.  Cover and bring to a boil, turn down to simmer and skim off white foam.  Remove chicken from heat with tongs and remove to clean work surface to cool slightly.  Pull of chicken meat and discard skin.  Return chicken stock to low heat and add salt and pepper.  You should have about 6 cups of stock, but if you don't add store bought stock to compensate.  In a clean Dutch oven, add bacon and cook until browned, remove to paper towels.  Pour off all but 1 Tbl. of bacon fat; add butter, garlic, onion, carrots, celery, bay, poultry seasoning and thyme leaves cooking for about 15 minutes.  Add potatoes and 4 cups of stock.  Bring to a boil and cook potatoes until soft, but still firm in center.  Remove a few potatoes and smash into a bowl adding back to pot.  Stir in chicken meat, and 2 cups chicken stock.  Season with salt and pepper.  Stir in heavy cream, taste and adjust seasoning cooking for about 15 minutes.  To serve; ladle into bowls and garnish with sliced scallions and cooked bacon.  Serve with homemade chive and cheddar biscuits and a crisp tossed salad.

Simple and Easy Salmon Chowder

4 Tbl. butter
1 large onion, diced
1/4 cup all purpose flour
1 1/2 lbs. Yukon gold potatoes, peeled and large dice
4 cups fish stock (good quality)
2 lbs. salmon, skin and bones removed and cut into large chunks
1 1/2 cups heavy whipping cream
1/4 cup dry vermouth
salt and freshly ground black pepper
Tabasco, to taste
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped

In a large Dutch oven, melt butter and add onions cooking until soft.  Whisk in flour and cook for about 1 minute.  Add potatoes and fish stock, bringing to a boil.  Reduce heat, cover and simmer for about 20 minutes or until potatoes are tender.  Add the salmon and cook for about 2 minutes, stir in cream, vermouth, salt, pepper and Tabasco.  Simmer for about 15 minutes and stir in parsley and dill.  Taste and adjust seasonings 

Halibut Chowder

2 lbs. halibut
1 1/2 lbs. Yukon gold potatoes, cut into chunks
Old Bay seasoning
2 garlic cloves, minced
1 onion, chopped
1 small green pepper, seeded and finely chopped
3 celery stalks, finely chopped
4 Tbl. butter
2 cups seafood stock (good quality)
salt and freshly ground black pepper
1 cup whole milk
1 1/2 cups heavy whipping cream
1/4 cup all purpose flour1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped

Remove skin and bones from fish and cut into large pieces.  Place potatoes in to a pot of boiling salted water, cover and cook until tender about 10 minutes, drain and set aside.  In a large Dutch oven, heat oil and butter, season halibut with Old bay, salt and pepper.  Cook halibut for about 4 minutes, remove and set aside.  Add olive oil to Dutch oven and lower heat to medium, add 1 Tbl. butter, add onion, garlic, green pepper and celery and cook about 5 minutes until soft.  Add seafood stock and simmer for 3 minutes, add cream, milk and simmer for about 20 more minutes.  Add cooked halibut and potatoes and simmer for 6 minutes. Taste and season with salt and pepper.  To serve; ladle into bowls and garnish with  parsley and chives.

Tomato, Corn and Chicken Chowder

2 Tbl. olive oil

3 Tbl. all purpose flour
2 medium green peppers, seeded and chopped
2 celery stalks, finely chopped
1 large onion, finely chopped
1 small garlic clove, minced
2 tsp. Cajun seasoning
2 (14 1/2 oz.) cans Cento diced tomatoes - do not drain (or diced tomatoes of your choice)
2 small cans diced green chilies
3 to 4 cups chicken stock (good quality)
3 cups frozen corn or fresh off the cob
5 cups cooked roasted chicken or turkey, chopped
2 cups heavy whipping cream
salt and freshly ground black pepper
1/2 cup fresh parsley, chopped
2 scallions, sliced thinly including green part

In a large Dutch oven, add oil and stir in green pepper, onion, celery and garlic cooking until softened.  Add Cajun seasoning and stir well. Whisk in flour cooking for about 1 minute.  Add tomatoes with their juice and 3 cups stock.  Bring to a boil then turn down to simmer.  Stir in chicken or turkey, diced chilies, corn and whipping cream. Taste and adjust seasonings with salt and pepper.  Add 1 more cup stock if desired.  To serve; ladle into bowl and garnish with parsley and scallions.  Serve with hot rolls or biscuits.

Silky Tomato based Shrimp Chowder

3 lbs. large shrimp, cleaned, shells removed
3 slices thick cut bacon, sliced
1 1/2 lbs. Russet potatoes, peeled and large chunks
2 large leeks
1 garlic clove, minced
3 Tbl. butter
3 to 4 cups seafood stock or shrimp stock
1 cup heavy whipping cream
salt and freshly ground black pepper
pinch of red pepper flakes or a pinch of cayenne
1 Tbl. tomato paste
1 (14.5 oz.) can diced tomatoes with basil - do not drain
1/4 cup fresh parsley, chopped
Note:  you can make your own stock from the shrimp.  If you plan on doing so, don't use 3 cups seafood stock, use 3 cups of shrimp stock you made.

In a Dutch oven, add sliced bacon and cook until browned, remove to paper towels.  Remove all the bacon fat except 1 Tbl. and add butter.  Add leeks and garlic and cook for a couple of minutes. Add tomato paste and cook for about 1 minute.  Add potatoes and 3 cups of stock simmer covered until potatoes are tender about 10 minutes.  Stir in tomatoes with juice, cream and shrimp.  Add more stock if needed.  Season with salt, pepper, and red pepper flakes or cayenne.  Cook on low until shrimp start to turn pink.  Taste and adjust seasonings add parsley, bacon and stir. 

Vegetarian Bean and Mushroom Chowder

2 Tbl. butter
olive oil
3 to 4 cups vegetable stock (good quality, I like mushroom stock)
1/2 cup dry white wine
3 cups butter beans (you can use canned or cook your own which is what I like to do)
2 (15 oz.) cans cream corn (good quality)
1 box cremini mushrooms, sliced
1 large leek
2 garlic cloves, minced
2 cups fresh off the cob corn or frozen
4 large carrots, peeled and sliced
4 stalks of celery, sliced
1 tsp. oregano
1 tsp. fresh thyme leaves, chopped
salt and freshly ground black pepper
1 cup heavy whipping cream
1/4 cup fresh parsley, chopped
pinch of red pepper flakes

Clean leek and slice lengthwise then cut into slices.  Wash well and drain well.  In a large Dutch oven add butter and a good drizzle of olive oil.  Add leeks, garlic cooking until softened. Stir in mushrooms and cook until golden brown, then add wine and stir cooking for a minute.  Add celery, carrots, oregano and thyme cooking for about 6 minutes.  Add stock and turn down to low cooking carrots until tender.  Stir in beans, creamed corn, 2 cups of corn, red pepper flakes, whipping cream and parsley, simmer on low for about 15 minutes.  Taste and adjust seasoning adding salt and pepper.  Serve with hot garlic bread and a chilled glass of white wine.  Note; you can also add some canned tomatoes or fresh ruby red summer tomatoes. 

Rustic Cabbage Chowder

1 large head green cabbage, thick shred
1 large onion, chopped
2 cloves garlic, minced
1 tsp. fresh ground sage
3 Tbl. all purpose flour
2 Tbl. butter
4 strips thick cut bacon, sliced
1/4 tsp. caraway seeds
1 lb. polish sausage, sliced
1 cup sharp cheddar cheese, shredded
4 large carrots, peeled and sliced
4 cups chicken stock (good quality)
salt and freshly ground black pepper
1 cup heavy whipping cream
1 cup whole milk
1/2 cup fresh parsley, chopped

In a large Dutch oven, add sliced bacon and cook until browned, remove to paper towels.  Remove all bacon fat except 1 Tbl. add butter.   Add sliced sausage and cook until browned.  Add onion and garlic cooking about 1 minute, add caraway seeds and sage.  Whisk in flour and cook for about 1 minute.  Add carrots, cabbage and stock, season with salt and pepper cooking until carrots are tender.  Stir in milk and cream and bring to a boil, reduce to simmer and cook for about 10 minutes.   Stir in cheese until melted.  Taste and adjust seasonings.  To serve; ladle into bowls and top with cooked bacon and parsley.

Corn, Kielbasa and Chipotle Chowder

1 large onion, chopped
olive oil
1 lb. turkey kielbasa, sliced
4 celery ribs, sliced
2 garlic cloves, minced
1 large jalapeno, seeded and minced
1/2 tsp. smoked paprika
8 ears of fresh corn on the cob, corn slice off cob or you can use frozen
3 to 4 cups chicken or vegetable stock (good quality)
1 cup whole milk
1 cup heavy whipping cream
3 Tbl. cornmeal
1 tsp. fresh oregano
1/2 to 1 tsp. chipotle chili powder
salt and freshly ground black pepper
1 1/2 cups pepper jack cheese, shredded
1/2 cup fresh cilantro, chopped
Pico de gallo - garnish
Fresh warm flour tortillas - side

In a large Dutch oven drizzle in some olive oil and add turkey kielbasa cooking until browned.  Add onion, garlic, jalapeno, smoked paprika and chili powder cooking for about 2 minutes.  Sprinkle the cornmeal over all and whisk in the stock, milk, oregano, and corn.  Bring to a boil, turn to simmer and add milk and whipping cream.  Cook for about 15 minutes.  Add extra stock if needed.  On simmer, stir in the cilantro and cheese until melted.  To serve; ladle into bowls, add spoonful of pico de gallo and serve with warm flour tortillas and crisp tossed salad with a tangy vinaigrette.

Tasty Garlic Bread

1 loaf of French or Italian bread
1 stick butter, softened
3 Tbl. olive oil
3 large cloves garlic, finely minced - if you don't have fresh garlic on hand use garlic powder
4 Tbl fresh parsley, minced
1/2 cup freshly grated Parmesan cheese

Heat oven to 350 degrees.  Cut the bread in half lengthwise.  In a small saute pan, add 3 Tbl. olive oil and add garlic, cooking until soft and fragrant, do not brown.  Or you can roast a whole head of garlic and squeeze out the cooked cloves.  Place butter into a bowl, add cooked garlic and oil you cooked it in.  Stir in parsley and spread butter mixture over both sides of bread.  Sprinkle over Parmesan cheese on both sides and wrap in foil  and place on a baking sheet.  Bake until hot, about 20 minutes.  Remove foil and if desired place bread under broiler for just a minute being very watchful so it does not burn.  Remove from oven and slice into pieces, place into a towel or napkin lined bread basket.  Note:  you know everyone goes through more than one loaf, so I would suggest making two.  Note;  You can add or decrease the amount of garlic depending on what you and your family likes.

Delicious Heavenly Little Biscuits

3 cups all purpose flour
1 1/2 Tbl. baking powder
1 Tbl. sugar
2 tsp. salt
1 1/2 cups heavy whipping cream
1 1/2 cups sharp to extra sharp cheddar cheese
3 scallions, minced including green part
3 Tbl. butter
1 tsp. Tabasco

Preheat oven to 375 degrees.  In a large bowl, add flour, baking powder, sugar and salt.  Add cream, cheese, scallions and Tabasco; stir with a wooden spoon mixing until dough holds together.  Turn dough out onto lightly floured work surface and knead twice.  Do not over handle. Roll out dough to 1 1/2 inch thickness on lightly floured work surface and cut with a round biscuit cutter (about a 2-inch)  Place 2-inches apart on a ungreased baking sheet then let rest for 10 minutes before placing in oven.  Melt butter in a small saute pan and cool slightly.  With a pastry brush, brush butter on tops of biscuits and bake for about 20 minutes or until lightly golden brown. 

Fresh and Crisp Tossed Salads - the healthy part of this post 

Spinach/Lettuce Tossed Salad

4 cups fresh baby spinach, washed and spun dry
2 cups red leaf lettuce, torn
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 ruby red tomatoes, sliced
1 cup radishes, sliced
1 small red onion, julienne cut
4 Tbl. freshly grated Parmesan cheese
Vinaigrette
4 Tbl. red wine vinegar
8 tsp. olive oil
1 tsp. Dijon
1 garlic clove, finely minced
1 tsp. fresh oregano, minced

Place vinaigrette ingredients into a jar with lid and shake well, taste adjust seasonings and season with salt and pepper.  For salad, add ingredients into a large bowl and pour over dressing, mixing well.  Place onto a serving platter and sprinkle on croutons (homemade are best).

Our Favorite Tossed Salad with Blue Cheese Vinaigrette - love

1/2 head iceberg lettuce, chopped
1 head Boston lettuce, torn
2 handfuls of Frisee, torn
few leaves of fresh basil, sliced
1/2 cup fresh parsley, chopped rough
3 celery ribs, sliced
1/2 orange bell pepper, seeded and sliced thinly
2 ruby red tomatoes, sliced
1/2 cup fresh corn off the cob or frozen unthawed
4 hard boiled eggs, sliced
1 large Haas avocado, peeled, seeded and sliced
2 scallions, sliced thinly on diagonal including green part
Maytag blue cheese, crumbled (or blue cheese of your choice)
4 slices thick cut bacon, sliced and cooked until brown and crisp
Fresh homemade croutons
Blue Cheese Vinaigrette
7 Tbl. olive oil
1 large garlic clove, chopped 
1 cup Maytag blue cheese or blue of your choice (we order Maytag all the time and freeze it)
1/4 cup white wine vinegar
1 tsp. honey
1 tsp. Tabasco
salt and freshly ground black pepper
1 tsp. Dijon

In a blender add oil and garlic cloves, pulse to combine.  Add all other ingredient's and pulse on and off, taste and adjust seasonings.  On a platter, combine lettuces with basil and parsley and mix well.  Layer on other ingredients, pour over dressing and top with homemade croutons.

Citrus Lettuce Salad

1 package of Romaine hearts, torn
3 seedless tangerines, peeled and sectioned
1 ruby red grapefruit, peeled and sectioned
1/2 cup pecan halves, lightly toasted
1/4 cup fresh cilantro leaves
1/2 small red onion, julienned
1 pint of cherry or tear drop tomatoes, sliced in half
1 large Haas avocado, peeled, seeded and sliced
1 cup canned black beans, rinsed and drained well
Tangy Vinaigrette
1/4 cup olive oil
3 Tbl. cider vinegar
2 tsp. fresh lime zest
1 Tbl. fresh lime juice
1 tsp. honey
2 Tbl. fresh cilantro leaves, minced
1 tsp. ground cumin
1 tsp. Dijon
1 garlic clove, finely minced
pinch of cayenne
salt and freshly ground black pepper

In a large bowl, add salad ingredients and pour over dressing tossing to combine.  Place onto a serving platter and top with homemade croutons or crisp fried tortilla strips. 

Now onto the Desserts

My Mom's Easy Peanut Butter Pie - one of my dad's favorites

1 (9-inch) chocolate cookie crust
1 cup sugar
2 oz. bittersweet chocolate
1/3 cup evaporated milk
1 Tbl. corn syrup
1 Tbl. peanut butter (do not use natural)
Filling
1 (8 oz) package cream cheese, soft
1/2 cup creamy peanut butter (do not use natural)
1 cup powdered sugar
1 tsp. pure vanilla extract
1/2 cup whole milk
2 cups frozen whipped topping, thawed- mom used Cool Whip

Garnish - 1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 tsp. pure vanilla extract.  Whip to almost still peaks.  Chocolate shavings

In a saucepan, add sugar, chocolate, milk, corn syrup and mix well, cook to soft ball stage about 240 degrees on candy thermometer.  Remove from heat and stir in peanut butter.  Beat lightly for a few minutes and pour into pie crust.  Chill thoroughly.

Filling; In a large mixing bowl of electric mixer beat cream cheese and peanut butter, beat in powdered sugar and milk.  Fold in the Cool Whip and blend well. Spoon this mixture over fudge layer in pie crust and garnish with extra whipped cream and chocolate curls. 

Rumalicious Bananas

4 firm ripe bananas, peeled and cut lengthwise
2 Tbl. butter
1/4 cup light brown sugar, packed
1 pint vanilla ice cream, softened
2 Tbl. light rum

In a large saute pan, add butter over low heat.  Add sugar and stir to combine and melt.  Add bananas; saute for about 10 minutes, turning once.  In a bowl, stir ice cream and rum together.  Remove bananas to serving platter and spoon brown sugar juices over them.  Serve with rum ice cream.  You can also serve this over sliced homemade pound cake.

Dorothy's Creme de Menthe Dessert (my mom)

1 1/2 cups chocolate wafer cookie crumbs
1/4 cup melted butter
1 (7 oz.) jar marshmallow creme
2 Tbl. creme de menthe
2 Tbl. creme de cacao
green food coloring paste
1 cup heavy whipping cream
2 Tbl. powdered sugar
1/2 tsp. pure vanilla extract
chocolate curls

In a bowl, add chocolate cookie crumbs and toss with melted butter. Press into bottom of a 8-inch square baking pan. In a bowl, combine marshmallow, liqueurs and food coloring (you want just a light spring green color)  Whip until light and fluffy. In another bowl; add whipping cream, 2 Tbl. powdered sugar and 1/2 tsp. pure vanilla extra beating until almost stiff peaks.  Fold the whipping cream mixture into the marshmallow mixture and gently combine. Spoon over cookie crust. Freeze covered overnight.  Garnish with chocolate curls.  When ready to serve, remove from freeze and allow to thaw slightly.  Cut into squares and serve.

Chocolate and Orange Cake - decadent is all I can say!

14 oz. bittersweet chocolate broken into small pieces
3 Tbl. water
12 eggs, separated
2 cups sugar
3 tsp. orange zest
3 1/2 sticks unsalted butter, soft
1 cup all purpose flour, sifted
Powdered sugar

Preheat oven to 325 degrees.  Grease the sides and bottom of a 10-inch springform pan.  Add a few tablespoons of sugar and gently shake so bottom and sides are covered.  Tap out excess sugar.

In bowl of electric mixer, beat egg yolks and sugar together until thick and pale yellow and form a ribbon when they fall from the beater.  Place chocolate and 3 Tbl. water in top of a double boiler melting over simmering water until smooth.  If chocolate gets too thick whisk in 1 more Tbl. of water, let cool slightly.

Fold warm chocolate into egg mixture and stir in softened butter, stir in orange zest and fold in sifted flour mixing well, but gently. 

In a clean bowl of electric mixer beat egg whites until stiff.  Stir a large spoonful of the chocolate mixture into the beaten egg whites, mixing well.  Pour this mixture into chocolate mixture folding gently together incorporating the whites completely.  Do not overmix, just think souffle.

Place batter into the prepared springform pan.  Set the pan in the middle rack of oven and bake for 1 hour and 20 minutes or until cake tester inserted in center comes out clean.  Cool on a wire rack for 15 minutes then remove the outer rim of springform.  Allow cake to cool completely.  Refrigerate and when ready to serve dust with sifted powdered sugar.  All I can say is mmmmmmmmm! 

Banana Rum Cake

2 3/4 cups all purpose flour
1 1/2 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 stick butter, soft
1 1/4 cups whole milk
1/4 cup vegetable oil
1 tsp. pure vanilla extract
2 tsp. rum extract
3 eggs
3 very ripe bananas, mashed
Frosting
2 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
2 cups powdered sugar, sifted
1 tsp. rum extract
1 tsp. banana extract

Cake; Preheat oven to 350 degrees.  Prepare 3 (8-inch) cake pans spraying with PAM and lightly flouring shaking out excess flour.  Cut rounds of parchment paper and fit into bottom of pans. You can also make cupcakes if desired.

In a large mixing bowl of electric mixer combine flour, sugar, baking powder and salt.  Add the butter, milk, oil, vanilla and rum extracts, mixing well.  Add the eggs one at a time mixing well after each addition.  Add the mashed bananas.  Mix well and pour into prepared cake pans.  Don't get excited if batter looks like it wants to separate, it's OK.  Bake for 20 to 25 minutes and remove to wire racks to cool.  Cool completely before frosting.

Frosting; In bowl of large mixing bowl of electric mixer, beat cream cheese and butter.  Add the extracts and powdered sugar whipping until light and fluffy.  Frost your cake, cut and enjoy.

Bon Appetit

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