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

"Those who love their children care enough to discipline them" - Proverbs 13:24

"Love prospers when a fault is forgiven, but dwelling on it separates close friends" - Proverbs 17:9

Perfect Maple Syrup

Pure maple syrup is a delicious healthy product to enjoy on or in a variety of foods.  Canada and Maine are the producers of most of the maple syrup. Maple syrup is a product from the sap of a tree and it is believed that Native Americans were the first to discover maple syrup.  Their word for it was "sinzibuckwud" meaning drawn from wood. 

Pure maple syrup has a hint of the woods in it, had been brightening the flavor of food since long before the colonists arrived.  Hundreds of years later, the quality is excellent, the degree of sweetness if fixed by law and the uniquely wonderful taste still varies as it always has.  Sometimes the syrup is dark and rich, sometimes pale gold and delicate.  It all depends on the soil and terrain, the wind and the weather.

In my opinion the Native Americans were extremely bright in realizing maple syrup was a source of energy and nutrition.  They would use their tomahawks to make "V" shaped incisions in the trees.  Then, they would insert reeds or concave pieces of bark to run the sap into buckets made from birch bark.  It was drunk as a sweet drink or used in their cooking. 

Before the Europeans arrived here the Natives used clay pots to boil the sap over fires protected by a roof of tree branches.  I guess this method would have been the first version the sugar shack. 

The first white settlers and fur traders introduced wooden buckets to the process as well as iron and copper kettles.  In early years the Natives showed French settlers how to tap the trunk of a tree and harvest sap and boil to evaporate some of the water.  During the 17th and 18th centuries this was an integral party of colony life.  Later, they would learn to bore holes into the trees and hang buckets.

Thomas Jefferson tried several times to establish a sugar bush at Monticello and there was even a few attempts to start a maple industry in Europe, but they all failed.  The trees grew but they yielded no sweetness.  The sugar in maple sap appears where warm, sunny days and below-freezing nights follow each other for days on end.

Now that you've had a little history lesson on maple syrup, lets get on to the good part; the recipes.  I hope you enjoy them and remember to cook with pure maple syrup just one of God's perfect creations.

Bacon Maple Biscuits - oh my goodness, how could you not love these?

1 lb. of thick cut smoked bacon, cut into 1/2-inch pieces
3 1/2 cups all purpose flour
1 Tbl. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 sticks butter, cut into 1/2-inch pieces
3/4 cup, plus 2 Tbl. pure maple syrup, divided
3/4 cup plus 2 Tbl. buttermilk
1 egg yolk
1 egg
1 Tbl. heavy whipping cream

In a saute pan cook bacon until cooked through, but not overly crisp, remove to paper towels to drain.  In a large bowl, whisk the flour, baking powder, baking soda and salt.  Using a fork cut in the diced butter until it resembles small peas.  Stir in the bacon and 1/4 cup plus 2 Tbl. maple syrup and the buttermilk until the dough just comes together.  Do not overwork or it will be tough.

On a lightly floured work surface roll the dough into 1 to 1 1/2-inch thickness.  Cut biscuits using a 2-inch round cutter.  Place biscuits on 2 baking sheet with parchment paper.  Place trays in freezer for about 10 minutes.  Heat oven to 350 degrees.

In a small bowl, whisk together the egg yolk, egg and cream.  Brush the chilled biscuits with egg wash.  Bake for about 25 minutes then remove from oven and quickly drizzle 1 tsp. of the remaining maple syrup over each biscuit and place back into oven for about 3 minutes.  YUMMM

Breakfast Maple Scones

2 1/2 cups all purpose flour
5 Tbl. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup cold butter cut into pieces
1/3 cup pure maple syrup
1 tsp. fresh lemon zest
2 eggs, beaten
1 cup golden raisins

Preheat oven to 400 degrees.  In a food processor add flour, 4 Tbl. sugar, baking powder, salt and baking soda. Process on and off to mix.  Add butter; process about 10 seconds until mixture resembles coarse crumbs.

Combine syrup and eggs.  Reserve 1 Tbl. of mixture.  Pour remaining syrup/egg mixture over flour mixture.  Process on and off about 7 times until flour is blended in and dough is soft.  Turn out onto lightly floured surface.  Knead in raisins and shape into ball and place on ungreased baking sheet.  Pat into an 8-inch circle.  Cut dough into 8 wedges with a sharp knife.  Leave wedges in place keeping circle intact.  Brush with reserved syrup/egg mixture over dough.  Sprinkle remaining 1 Tbl. sugar over dough.  Bake 20 to 25 minutes or until golden. Remove from baking sheet and cool on wire rack.  Serve with butter and a hot cup of coffee.  What a delicious way to start the morning.

Cranberry Maple Loaf

2 cups all purpose flour
1/2 cup pure maple syrup
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 1/2 cups dried cranberries, chopped
1/2 cup pecans, chopped
1 egg, slightly beaten
1/3 cup fresh orange juice
zest of one orange
1/2 cup buttermilk, plus 2 tsp.
3 Tbl. butter, melted
1/4 cup unsweet applesauce

Preheat oven to 375 degrees.  Lightly grease the bottom of a 9x5 loaf pan.  In a glass bowl stir together the orange juice, zest, buttermilk, butter, applesauce and egg.  In a mixing bowl, whisk the flour, sugar, salt, baking powder and baking soda.  With a spatula, stir wet ingredients into dry just to moisten.  Add cranberries and pecans mixing to just combine. Do not overmix.  Pour into prepared pan and bake 20 minutes, then reduce heat to 350 degrees and cook another 35 to 45 minutes or until pick inserted comes out clean. Cool in pan 10 minutes then turn out onto wire rack to cool. 

Butternut Squash Soup - velvety smooth and rich

4 Tbl. butter
4 cups butternut squash peeled and seeded, cut into 1-inch cubes
2 medium carrots, peeled and chopped
1 medium leek, cleaned well and use just to pale green part, chopped
2 garlic cloves, chopped
1 bay leaf
1 cup dry white wine
4 cups chicken stock, good quality
2 cups heavy whipping cream
1/2 cup pure maple syrup
dash of nutmeg
salt and freshly ground black pepper

In a large pot, melt butter and add squash, carrots and leeks, cooking until leek is wilted about 6 minutes.  Add garlic and bay and cook for about 2 minutes.  Stir in wine and bring to a boil over high cooking uncovered for about 8 minutes.  Stir in 4 cups chicken stock and return to boil, reduce heat to simmer and cook until squash is tender about 30 minutes.  Puree the soup with a immersion blender or place into food processor.  If using a food processor, return to pot and stir in cream, maple syrup and nutmeg.  Cook on low for about 15 minutes, taste and season with salt and pepper.  Ladle into soup bowls.  Serve with those delicious bacon biscuits.

Roasted Root Vegetables - I love these

4 large carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch chunks
3 turnips, peeled and cut into 1-inch chunks
2 cups Brussels sprouts
3 Yukon gold potatoes, peeled and cut into 1-inch chunks
1/4 cup olive oil
2 Tbl. grainy mustard (optional, but we love it)
salt and freshly ground black pepper
1/4 cup pure maple syrup
1/4 cup fresh parsley, chopped (garnish)

Preheat oven to 375 degrees. In a large bowl, whisk the oil, maple syrup, mustard, salt and pepper, add the vegetables and mix to coat using your clean hands.  In a large roasting pan, add mixture and cover with foil roasting for 1 hour, remove foil and continue cooking about 30 minutes until vegetables are cooked and tender.  Remove to serving platter and garnish with fresh parsley.

Beet, Fresh Spinach and Blue Cheese Salad - love, love, love

8 baby beets, cooked and chopped into chunks
1 Tbl. olive oil
1/2 cup fresh orange juice
1 Tbl. balsamic vinegar
salt and freshly ground black pepper
1/4 pure maple syrup
5 cups baby spinach, washed and spun dry
1 small red onion, thinly julienned
6 pieces thick cut bacon, cooked until crisp- remove to paper towels
1/4 to 1/2 cup Maytag blue cheese, crumbled

In a large saute pan, heat oil and add beets cooking about 3 minutes.  Pour in orange juice, vinegar and maple syrup and stir to coat the beets.  Bring to a boil and then turn down to simmer letting beets cook until most of liquid is reduced.  Season with salt and pepper to taste.  On a beautiful serving platter, arrange spinach, top with beets, sprinkle on red onions and bacon and drizzle over pan juices.  Top with blue cheese.

Tropical Black Bean and Mango Salad

Salad
3 (15 oz.) cans drained and rinsed black beans
1 English cucumber, sliced in half lengthwise and cut into 1/4-inch slices
1/2 red bell pepper, seeded and diced
1/2 small jalapeno, seeded and minced (optional)
2 mango's, peeled, and cut into 1/2 inch chunks
3 scallions, sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
Dressing
2 Tbl. pure maple syrup
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
1 tsp. sesame oil
1 Tbl. olive oil
1 tsp. fish sauce
2 tsp. fresh ginger, minced

In a bowl, whisk lime juice, vinegar, sesame oil, olive oil, fish sauce and ginger.  Taste and adjust seasonings, then whisk in desired amount of maple syrup to taste.  In a glass bowl, add salad ingredients and pour over dressing tossing to coat.  Serve room temp or place in frig covered until service. 

Maple Coleslaw

Slaw
1 cup pecans, chopped
1 cup dried cranberries
1/2 medium red onion, diced
3 cups red cabbage, shredded
3 cups green cabbage, shredded
2 carrots, peeled and shredded
3 celery stalks, sliced
1 cup cashews (used for garnish)
Dressing
1/3 cup cider vinegar
1/4 cup vegetable oil
1/4 cup pure maple syrup
salt and freshly ground black pepper

Whisk the dressing ingredients together, taste and adjust seasonings.  In a large bowl, add slaw ingredients tossing, mix in dressing to coat.  Place in frig covered to chill for about 1 hour.  Remove and mix again.  With tongs or slotted spoon remove slaw to serving platter or bowl.  Sprinkle on cashews.  If desired drizzle on extra dressing.

Lamb and Eggplant Curry

2 cups eggplant, peeled and chopped
1 1/2 lbs. leg of lamb, cut into cubes
1/2 cup red onion, finely chopped
2 Tbl. olive oil
Sauce
1/2 cup soy sauce
1/4 cup pure maple syrup
1 cup ketchup (don't gasp, it taste great in the sauce!)
1 cup red wine (good stuff)
1/4 cup brandy
2 tsp. Dijon
1 Tbl. curry powder (red or yellow)
2 Tbl. all purpose flour
1/2 cup butter

In a saute pan, heat butter and melt, whisk in flour stirring for about 2 minutes.  Whisk in remaining ingredients and simmer for about 20 minutes.  In a large Dutch oven, add some oil, and the lamb.  You might need to work in batches.  Brown meat and add onion cooking for about 6 minutes.  Add eggplant and then the sauce.  Simmer over low for 20 minutes. Taste and adjust seasoning with salt and pepper. Serve with cooked white rice and fruit chutney.

Salmon Burgers

1 lb. salmon fillet, skin removed and chopped finely
2 scallions, finely minced including green part
1 garlic clove, finely minced
1 egg, slightly beaten
1/2 cup Panco bread crumbs
2 tsp. fresh dill, minced
1 Tbl. capers, drained and rinsed, finely chopped
2 Tbl. pure maple syrup
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
4 sesame burger buns
butter
mayonnaise
Dijon mustard
Romaine lettuce
Red onion - paper thin slices

In a bowl, add salmon, capers, garlic, scallions, maple syrup, egg, dill, salt, pepper, and parsley.  Mix gently to combine, you don't want them too wet, but not dry either.  In a large saute pan, add a little olive oil and form salmon mixture into patties.  Place in hot pan and cook on each side for a few minutes to form a nice crust.  Carefully flip over and brown other side. In the meantime, butter the buns and toast, mix the mayonnaise with a little Dijon and spread on buns.  Top bun with lettuce, red onion and salmon patty. 

Maple Steaks - my mom and dad loved these - actually when I first made them they didn't think they would like the use of maple syrup, but they did!

4 nice thick rib eye steaks
1/2 cup pure maple syrup
1/4 cup vegetable oil
2 tsp. Dijon
salt and freshly ground black pepper
1 Tbl. fresh chives, chopped

Combine into a blender the syrup, oil, Dijon, salt, pepper and chives, blending well. Place half of the marinade into a zip lock bag (reserve other half) and add steaks, turning to coat.  Place bag into a bowl and into frig for about 4 hours, turning occasionally.  Remove steaks from marinade and discard marinade in bag.  Heat your grill and add steaks cooking to desired doneness.  Use remaining half of marinade to baste during cooking.  Serve with crisp tossed green salad, grilled vegetables (such as asparagus, zucchini, and red onions - you can baste the vegetables with the marinade too) and a hot from the oven baked potato.

Chicken Maple Skewers

2 lbs. boneless skinless chicken breasts, but into 2-inch pieces
Marinade
3 Tbl. vegetable oil
salt and freshly ground black pepper
2 garlic cloves, finely chopped
2 Tbl. pure maple syrup
1/3 cup honey
2 tsp. apple cider vinegar
sprinkle of red pepper flakes

In a large bowl, whisk the marinade ingredients together, taste and adjust seasonings. Add the chicken, and toss to combine.  Place in fig for about 1 1/2 hours.  Preheat your grill and place wooden skewers in cold water for 30 minutes.  Remove chicken from marinade and let excess drip off.  Thread chicken pieces onto skewers.  Lightly brush grill with oil and place chicken skewers on grill turning abut ever 5 minutes to cook chicken.  Remove from grill and place on serving platter.  Serve with roasted red potato salad, hot from the oven chewy garlic bread and fresh corn on the cob (you can grill it too).  A nice crisp white wine would be nice.

Rhubarb Maple Bruscetta - Brittany sent me this recipe she had at a party and loved

1/2 lb. fresh rhubarb
1/3 cup pure maple syrup
2 tsp. fresh lemon zest
juice of 1 lemon
1 tsp. orange zest
2 cups fresh ricotta
1 baguette

Preheat oven to 350 degrees.  Dice rhubarb into small pieces and toss with maple syrup.  Add orange zest, lemon zest, lemon juice and 1 tsp. salt.  Place mixture into a baking dish and cover.  Bake for 30 minutes, remove and cool to room temperature.  Slice the baguette into diagonal slices and toast in oven.  Spread a nice portion of ricotta on toasted baguette slices and top with some rhubarb mixture.  Drizzle with delicious fruity olive oil.   Serve with a glass of wine and you will be in heaven.  It's so good!

Stir Fried Asian Maple Chicken

1/3 cup dry sherry
1/3 cup soy sauce
1/4 cup pure maple syrup
1 Tbl. cornstarch
2 Tbl. olive oil
1 1/2 lbs. boneless, skinless chicken breast, cut into strips
2 garlic cloves, finely minced
1 Tbl. fresh ginger, finely minced
3 scallions, sliced on diagonal including green part
1 large red bell pepper, seeded and chopped
3 carrots, peeled and sliced on diagonal
1 box button mushrooms sliced in half
1 cup snow peas

In a bowl, whisk sherry, soy, maple syrup, and cornstarch; set aside.  Heat oil in large wok or saute pan and fry the chicken until golden brown.  Add vegetables and continue cooking for about 6 minutes.  Stir sauce again and pour mixture and bring to a boil to thicken, stirring.  Serve with steamed white rice or Asian noodles. 

Now onto the desserts

Walnut Maple Pie

1 (9-inch) unbaked pie shell
4 eggs
3/4 cup pure maple syrup
1 tsp. fresh lemon juice
1/4 cup melted butter
1/2 tsp. cinnamon
1/2 tsp. pure vanilla extract
1/2 tsp. salt
2 cups walnuts

Preheat oven to 375 degrees.  In a bowl beat until light and smooth; eggs, syrup, lemon juice, butter, cinnamon, vanilla and salt.  Spread walnuts onto unbaked crust and pour batter over.  Bake 30 minutes or until firm.  Remove from oven and serve warm or chilled.  Serve with homemade vanilla cinnamon ice cream or freshly whipped cream which you've added a little maple syrup.

Maple Nut Melt Away Cookies

1 cup butter, soft
1/2 cup powdered sugar, plus extra for rolling cookies in
3 Tbl. dark pure maple syrup
1 tsp. pure vanilla extract
pinch of salt
2 1/4 cup all purpose flour

In a large bowl with electric mixer cream butter until fluffy. Add powdered sugar and cream for 1 minute.  Add nuts, maple syrup and vanilla stirring until blended.  Add salt and 1 cup of flour at a time until well mixed.  Place dough into plastic wrap and refrigerate for 2 hours.  Preheat oven to 325 degrees.  Line baking sheets with parchment paper.  Roll dough into 1-inch balls.  Place on baking sheets and re-chill for about 5 minutes.  Bake cookies about 18 minutes or until tops are just firm.  Place on cooling racks for 3 minutes before removing.  Fill a bowl with sifted powdered sugar and roll warm cookies around coating.  Transfer back to wire rack.  Re-roll after cooled. 

Maple Fudge

2 cups pure maple syrup
3 Tbl. butter
1 cup heavy whipping cream
1/2 cup chopped pecans

In a saucepan heat syrup and butter on simmer for 5 minutes.  Add cream and let cook until candy thermometer reaches 245 degrees.  Add nuts and remove from heat.  Let sit for 5 minutes.  Using an electric beater beat the mixture for 10 minutes at high speed. Pour into a buttered pan and let cool in frig before cutting into pieces.

Peach Maple Crumble

5 cups fresh sliced peaches
2 Tbl. all purpose flour
juice of 1 lemon
1/4 cup pure maple syrup
1/2 tsp. cinnamon
1/4 tsp. fresh grated nutmeg
Topping
2 cups oats
5 Tbl. butter
3 Tbl pure maple syrup
1/2 tsp. cinnamon
1/2 cup slivered chopped almonds
1/4 cup all purpose flour
pinch of salt

Preheat oven to 400 degrees.  Toss peaches with flour and spices to blend.  Add lemon juice and maple syrup and mix gently.  Pour peach filling into a 9x9 pan.  Mix topping mixture together and pour evenly over peaches patting into place.  Bake for about 10 minutes at 400 then turn down to 375 degrees and continue baking for about 35 more minutes or until fruit is tender and topping is a nice golden brown.  If browning to much lightly cover with foil.  Serve with vanilla ice cream of freshly whipped cream with a little brandy and powdered sugar beaten in.

Bon Appetit

"Let us draw near with a true heart in full assurance of faith" - Hebrews 10:22

"As for God, His way is perfect" - Psalm 18:30