Sour Cherry Pie

Important recipe for Twin Peaks Club

Crust:
 2 1/2 cups unbleached all purpose flour
 1 Tablespoon sugar
 3/4 teaspoon salt
 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch cubes
 5 tablespoons (or more) ice water

 Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspooon salt
5 cups whole pitted sour cherries or dark sweet cherries(about 2 lbs whole unpitted cherries)
1 teaspoon fresh lemon juics (if using sour cherries) or 3 tablespoons (if using dark sweet cherries) 1/2 teaspoon vanilla extract
 2 tablespoons (1/4) stick unsalted butter, cut into 1/2 inch cubes 1 tablespoon milk vanilla ice cream

For crust: Whisk flour, sugar and salt in large bowl to blend. Add butter and rub in with fingertips until small pea size clumps form. Add 5 tablespoons ice water, mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together, divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

 For Filling: Position rack in lower third of oven and preheat to 425degreesF. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice and vanilla. set aside. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9in glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4 inch wide strips from dough round. Transfer filling to dough lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhand to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375F Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream

Carne Esmechada

literally "shredded meat" from the time my family lived in Venezuela. This is very similar to pull pork barbecue.

This dish is great for using up leftover meat. Roast a chicken, pull off all the meat and cook it up Venezuelan style.

This can be used as a main dish, taco or enchilada filling, or traditionally to fill arepas.

I usually adjust to flavors to what I have on hand, but here is a basic recipe to give you an idea:

2 Tbls olive oil
1 large yellow onion, diced
1 red pepper, 1 yellow pepper., diced
3 cups shredded cooked meat - (chicken, turkey, pork, beef) (no skin)
1/2 - 1full Tbls ground cumin
2-4 Tbls vinegar - white, apple cider, or sherry if you have it

Optional additions:
raisins or dried fruit, honey for sweetness, chipotle for smoke, spice

Warm the olive oil in a large skillet until hot. Saute the onions and peppers for about 5 minutes, add the rest of the ingredients. Simmer for 10-20min. Don't add all the flavors at once. Taste as you go and add more acid (vinegar) or sweet as you deem appropriate.

GingerBread Cake = Christmas

Ingredients

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1 medium size apple
1in nub of fresh ginger
1 cup hot water


Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In food processor, combine hot water, apple and ginger, blend until mushy, like applesauce.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water/apple/ginger mixture. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Top with fresh orange pulp, candied ginger slices and eggnog foam

A decadent breakfast from leftovers

Prunes cooked in wine and spice. a side of goat cheese and bread. Leftovers from an amazing dinner party inspired by David Tanis' 'A Platter of Figs'

Tonic Syrup

Do not underestimate the beauty of a homemade tonic syrup.  It is far more interesting even than the premium tonic waters which cost up to $2 a bottle.

My current favorite recipe is modified from Jeffrey Morgenthaler.  http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-tonic-water/

4 cups water
1 cup chopped lemongrass (roughly one large stalk)
3/4 cup whole cinchona bark
zest and juice of 1 orange
zest and juice of 1 lemon
zest and juice of 1 lime
1 tsp whole allspice berries
¼ cup citric acid
pinch Kosher salt

Combine ingredients in a medium saucepan and bring to a boil over high heat. Once mixture starts to boil, reduce heat to low, cover and simmer for 20 minutes.

Remove from heat and strain out solids using a strainer or chinois. You’ll need to fine-strain the mixture, as it still contains quite a bit of the cinchona bark. You can use a coffee filter and wait for an hour or more, or do as I do and run the whole mixture through a French coffee press.
Once you’re satisfied with the clarity of your mix, heat it back up on the stovetop or microwave, and then add ¾ cup of agave syrup to each cup of your hot mix. Stir until combined, and store in the attractive bottle of your choice.

Combine syrup to carbonated water, soda water often has too much sodium.  I like to make virgin cocktails with the  tonic water as it has an interesting flavor profile in itself, but do taste the magic of gin combined with this recipe.  Cheers

Eggnog

yes, not exactly seasonal, but a must have recipe

- Separate 6 eggs

In mixing bowl
- egg yokes
- 1/2 cup sugar
- 1 cup apple jack brandy or whiskey of choice

Beat Stiff in different bowl
- egg whites
- add 1/2 cup sugar while beating
* Mixture is stiff enough when it can be inverted with out spilling out!

Mix both mixtures together plus:
- 1 pint cream
- 1 pint milk

* garnish with freshly shaved nutmeg...

Asian Slaw

A healthy and colorful salad which goes well with seafood.  Also a good way to use up some cabbage


2 green thai chiles, seeded and minced
2 garlic cloves, minced
2 T sugar
2 T rice vinegar
3 T lime juice
3 T nam pla (fish sauce)
3 T grapeseed oil
1/2 head shredded savoy cabbage (you're looking for about 4 cups)
3 carrots, shredded
1/2 red onion, very thinly sliced
3/4 c mint leaves, chopped
1/2 c cilantro, chopped
pepper

Combine the thai chiles, garlic, sugar, rice vinegar, lime juice, nam pla, and grapeseed oil in a bowl. Whisk well to dissolve the sugar, and set aside while you make the rest of the salad.
Toss all the vegetables together, paying particular attention to mixing in the carrots, which have a tendency to clump together, then toss with the dressing. Serve at room temperature.