Bacon Wrapped Scallops

There is a reason this one is always seen at parties and get-togethers. It's just that good. I personally serve bacon wrapped shrimp often in our home, and this is similar. Bacon Wrapped Scallops. This recipe has a bit of a teriaki flavor to it.


Bacon Wrapped Scallops

1/2 t garam masala
1/4 t ground nutmeg
1/2 t five-spice powder
1/4 c soy sauce
1 T canola oil
1 lb. sea scallops
10 thick slices bacon

Combine the marinade and scallops. Refrigerate 3-4 hours. Cut each slice of bacon in thirds and wrap scallops. Secure with toothpicks. Broil the bites in the oven until the bacon is browned and crisp. Serve. These can also be made a day ahead and then broiled before serving.

Crumb Breaded Squid

It's the kick off of the holiday season. A time of house parties, work parties and well, parties! What makes a great party is not only the crowd invited but the food served. I, like most people really love a lot of different appetizers being served rather than a heavy meal. This 'grazing' style is perfect as the individual portions are neat and easy to eat, are the perfect 'trial' size (because you never know if you'll like something or not) and it's always good to have something in your stomach if you are also serving drinks. Lastly, a nice selection of appetizers is much, much better than opening a bag of chips and calling it 'done'.

I found an old budget recipe book in my files - one of those that probably didn't go far when it was first printed as it's the one you find in the clearance bin of the dollar store. There is a good reason for that - There are many typo's and little goof-ups in the book but almost anyone could recognize them and knows what to do. (Like it will tell you to add the sugar to the butter, vanilla and milk mixture... but it never told you to mix the butter, vanilla and milk together in the first place!) Don't worry - I'll catch and correct their goofs before I add them to my collection here.

Yet, I love all recipe books, big, small, expensive, or even the freebies. I adore recipes and love food and cooking so they are all equal in my eyes!

Here is a great recipe for Crumb Breaded Squid - served with a coconut sauce


7 oz. pkg. cheese flavored corn chips, crushed into fine crumbs
7 oz. small, clean squid - thin sliced into rings
1/3 c corn starch
1 egg, lightly beaten
1 T milk
oil for frying

Sauce

1 t canola oil
1 clove garlic, minced
2 t curry powder
1/2 t turmeric
2 t cornstarch
1 c canned unsweetened coconut cream
1/2 t sugar


Combine the egg and milk in a small bowl. Toss squid in cornstarch, shake away the excess and dip in the egg and milk mixture. Dredge in the crushed corn chips. Press the crumbs on firmly and cover and refrigerate 1 hour.

Deep fry the squid in hot oil about 30 seconds until done. Drain on paper towels. Serve hot with sauce.

Sauce;
Heat oil in pan. Add garlic, curry powder, turmeric. Cook fo r2 minutes. Remove from heat. Blend the cornstarch with 1 T of the coconut cream. Stir into the curry mixture with sugar. Return to heat. Gradually stir in the rest of the cream. Stir until it boils and thickens. Simmer 1 minute and serve.

Rainbow Layer Bars with Almond Paste

This post is just making me shake my head to write it. You see, I had to work so long and hard to find this recipe! And it's kind of a cute story so I'm going to share.

First off, I have no idea what this recipe is really called. A long time ago I saw a picture of some cookies or bars that just looked so amazing and delicious, the image stuck in my brain. Although I don't remember when or where I know I was reading something online and came across the photo again so this time I saved a copy of it in my files. I did not have a recipe to go with it, I had no idea where it came from, but I couldn't get the image out of my head!

A few weeks ago I was bored and had some 'down' time to de-stress and just surf the internet a little bit when I came across a post on a message board that wasn't very eye catching, but I clicked on the title anyway. I have no idea why.

Suddenly, there it was. MY picture! The picture I had saved and saved and saved.... hoping to some day track down a recipe to go with it. And it was right in front of me! I was so excited I immediately cut and pasted the recipe to a word file and saved it, but in my rush I neglected to paste the name of the recipe. LOL.

So I have no idea what they are called, but they remind me of Christmas and also of an Italian flag with the red, green and white layers. All I know is have almond paste in them (which is a LOVE of mine) and I want to make these this Christmas!

And now... I finally (finally!) have the recipe. And you do too.

Rainbow Layer Bars

Ingredients4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

You'll need a heavy-duty stand mixer for this recipe!

Put oven rack in middle position and preheat oven to 350°F. Butter a 13X9" baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter the paper.

Beat egg whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Switch to a paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake red layer 8 to 10 minutes, until just set but still undercooked!

Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with wax paper and butter paper in same manner as above.

Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack. Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.

When all layers are cool, invert green onto a wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax paper.

Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water.

Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into 4 strips. Cut strips crosswise into 3/4-inch-wide cookies.

Raspberry Lemonade Jello Cake

About a week or two ago I posted photos and a recipe of the jello cake I made. One of the few desserts from my own childhood, we loved jello cake so much, one of my brothers would request it for his birthday cake.

This is another version - one I got from a magazine I believe (?) although I don't remember which one anymore. I love the raspberry/lemonade mixture and I think it would be wonderful in the Spring or Summer. I couldn't wait to get the time to add it to my online collection so it will be here for me next Spring when our Midwestern weather turns warm again and our 7 month winter is over!


Raspberry Lemonade Jello Cake

1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired

Spray the bottom only of a 9X13 inch pan and dust with flour. Mix the hot water and gelatin until gelatin is completely dissolved; cool slightly.

In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into your prepared pan. Reserve the remaining gelatin mixture and lemonade concentrate.

Bake 30 to 35 minutes or until done. Poke the warm cake all over with a fork. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.

In medium bowl, fold together the frosting and whipped topping; frost cake with it. Microwave the 1 tablespoon gelatin mixture you reserved, uncovered about 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.

Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.

To baste or not to baste? Basting that Thanksgiving Turkey.

Let's talk turkey!

First... let me tell you that I grew up watching my Grandmother, Aunt and Mother all baste turkeys. I assumed it was to keep the turkey moist. But my other Grandmother baked hers in a large roaster in the basement and never once basted it, yet hers was always especially moist - albeit pale in color so she always stuck it in the oven for a few minutes just before presenting to give it a beautiful golden color.

I can't say I've always been a regular baster... remembering some years, not others. Sometimes only once, sometimes 5 or 6 times. See? Never regular, yet my turkeys have always been pretty darn good if I do say so myself.

Well, this week I decided to look into the whole basting issue

Here is what I found out; Basting is purely for the skin, not the inside meat. Its only purpose is to help in the browning process. When you baste, the skin will get golden brown and rather crisp from the fats in the juices. When you don't baste but you have patted the bird dry and then used butter or oil all over it you'll get the same effect (which I always do, so that explains it!)

Here is another reason not to baste; do you remember what your Grandmother or Mother taught you about not opening the oven while your food is cooking? You lose heat every time it's opened, which means your meal takes longer to cook. Every time you open that oven door you let heat escape. Instead, use butter or oil and skip the basting. And if it's getting too dark for your tastes? Cover it in foil. I like to cover in foil at the beginning, bake it that way and then remove the foil the last hour or so.

So... happy basting... or not.