Bacon and Peanut Butter Chips Cookies

By Chef Lippe

For those of you who follow my blog you will know that I love BACON…. There is the post http://wp.me/p2n8ji-bG The 3 “B’s” bacon, bourbon and Brownies, then there was the candied bacon for ice cream and the list goes on. Today is Bacon and Peanut Butter and believe me when I say this is a GREAT flavor combination.

Ingredients:

1 cup butter (2 sticks)

1 cup sugar

¾ cup packed light brown sugar

1 Tablespoon corn syrup

2 teaspoons vanilla extract

2 large eggs

1 ¾ cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons salt

¾ cup chocolate chips

¾ cup peanut butter chips

½ cup graham cracker crumbs

½ cup oats (NOT quick cooking)

¾ cup crushed kettle potato chips

¾ cup crushed pretzels

½ cup crumbled bacon pieces

Directions

With a mixer cream the butter, sugar and corn syrup for 3 minutes until fluffy. Add eggs and vanilla and beat for 10 minutes. (sugar will dissolve and mixture will double in size).

Mix the flour, baking powder, baking soda and salt together and on a low speed, slowly add flour mixture to the butter and egg mixture. Mix just until flour is incorporated into butter (about 1 minute)

On low speed add chocolate chips, graham cracker crumbs, oats and peanut butter chips and mix for ½ minute. Now add in the crushed potato chips, pretzels and bacon. Mixing on low until just mixed (1/2 minute).

This step is important and do not cook your cookies from room temperature! Make ice cream scoop size balls (about 5 oz each) then wrap them in plastic wrap and refrigerate for at least an hour (or up to a week).

Heat oven to 400. Arrange cold cookie balls on a parchment lined cookie sheet about 4” apart. Bake for 9 to 11 minutes.  At 9 minutes the cookies should be browned on the edges, leave in the oven until the center just start to brown.

Cool and eat!

Cookies will keep fresh for 5 days in an airtight container or for a month in the freezer.

Summer Squash Soufflé with Goats Milk

By Chef Lippe

 

A soufflé made with goats milk is light with subtle flavor.  It also has more calcium, magnesium, potassium and vitamin A, than cow milk. The combination of carrots and squash add a pleasant sweetness to the dish which combined with the nutty flavor of Taleggio cheese is a wonderful flavor combination. This is a perfect summer appetizer. You need to serve it right away before it falls.

Ingredients:

½ cup carrots, peeled and cut into chunks

½ cup summer squash, peeled and cut into chunks

5 Tablespoons butter, softened

5 tablespoons flour

7/8 cup of goats milk

3 eggs, separated

2 Tablespoons Taleggio, grated

Salt and pepper to taste

 

Directions

Stem carrots and squash until soft, mash with potato masher in to a puree. Set to side

 

Melt butter in a pan, add flour, stir well then add milk gradually. Salt and pepper to taste.

 

Add carrot and squash puree and mix well, let it cool down to room temperature, add egg yolks and Taleggio beating well (smooth mixture).

 

Beat egg whites to a stiff consistency and carefully fold into squash mixture.

 

Fill buttered ramequins to ¾ full and cook in pre-heated oven until the soufflé rises and turns golden on top.

 

Pistachio-Orange Cake

By Chef Lippe

This cake is light and fluffy with a delicious frosting that is both a meringue and butter cream.  Your family will love this!

Ingredients:

3 tablespoons butter, softened

2 cups plus 6 tablespoons flour

9 egg yolks

1 cup sugar

¼ cup fresh orange juice

3 tablespoons finely grated orange peel

1 teaspoon orange extract

9 egg whites

¼ teaspoon cream of tartar

1 teaspoon salt

Directions:

Preheat oven to 350

Butter 3 9-inch cake pans and dust with 2 tablespoons of flour each.

Beat egg yolks and sugar for 5 minutes. When mixture is thick and fluffy, beat in ¼ cup orange juice, orange peel and extract. Stir in remaining 2 cups of flour, 1 cup at a time.

In a separate bowl beat egg whites, cream of tartar and salt to stiff peaks.  Gently fold into egg yolk mixture.

Pour batter into 3 pans and bake for 20 to 25 minutes or until toothpick comes out clean.

Cool completely before frosting.

Frosting:

5 egg whites

1 ½ cups sugar

¾ cups orange juice

1 tablespoon white corn syrup

1 tablespoon grated orange peel

¾ cups butter (24 tablespoons) cut into ½ inch bits and softened

2/3 cups unsalted pistachios (1/4 pound)

Beat egg whites until firm peaks, add ½ cup sugar beating until meringue is smooth. Set aside.

Combine remaining sugar, orange juice and corn syrup in a heavy 3 quart sauce pan.  Bring to a boil over high heat, stirring until the sugar is dissolves. Cook briskly, uncovered, undisturbed, until syrup reaches a temperature of 238 on a candy thermometer (soft ball forms when dropped in ice water).

Beating constantly pour orange syrup into the meringue in a slow, thin steam and continue to beat until the mixture has cooled to room temperature.  Add orange peel, and beat the butter in a few pieces at a time.

Assemble the cake with ½ cup of frosting in between layers. Cover sides and top of cake with remaining frosting and sprinkle pistachios on top.

Stuffed Onions

By Chef Lippe

These are called cebola recheada (stuffed onion) in Brazil. They can be stuffed with all kinds of meat (chicken, turkey, even beef)  I have used chicken this time with a slice of goat cheese on top. If you love onions and stuffing you will love these.

Ingredients:

1 Tablespoon butter, plus 4 teaspoons

4 Large onions (about 3 ½ inches)

1 ½ cups finely chopped celery

2 Tablespoons finely chopped parsley

½ teaspoon crumbled dried savory

¼ teaspoon thyme

¼ teaspoon crumbled dried basil

1/8 teaspoon crumbled dried sage

1 teaspoon salt

Freshly ground black pepper

¼ cup heavy cream

Goat Cheese

 

Directions

 

Preheat oven to 350

 

Brush tablespoon of butter over bottom and sides of a shallow baking dish.

 

Drop onions into enough boiling water to cover them completely and cook for about 10 minutes. Drain in colander and cut off the root ends. Slip off the papery outer skins. Cut about a ¼ inch slice off top, and scoop out the center to leave a shell about ¼ inch thick.

 

Stuffing:

To make the stuffing, combine the chicken, celery, parsley, savory, basil, thyme, sage, salt and pepper in a bowl and toss them together. Pour in the cream and stir until the stuffing is evenly moistened. Add salt and pepper to taste.

 

Spoon stuffing into the onion shells. Arrange the onions side by side in buttered dish and dot the tops with a pat of butter and a slice of cheese.

 

Bake in the middle of the oven for about 20 minutes, or  until onions are golden brown and tender.

 

Stuffed Cheesy Tomato

By Chef Lippe

I dare you to take the taste test…. A fresh tomato from a farmers market stand vs a vine ripened tomato from your favorite grocery store.  Fresh vegetables from a local farmers market are 10 times better. The shame in it is that so many of our children have never tasted anything but the vegetables from the grocery store. Or that they believe that mac n’cheese from a box is good for you. If you make this cheesy stuffed tomato for your family with fresh tomatoes from a local farm stand it will be your families new favorite!

Ingredients:

6 tomatoes

2 tablespoons garlic olive oil

2 tablespoons fresh parsley, chopped

1 tablespoon scallion

1 garlic clove, shopped

1 cup dry breadcrumbs

Swiss cheese grated

 

Directions:

Preheat oven to 325 degrees

 

Slice off tops of tomatoes and hollow out the pulp/seeds of the tomatoes keeping the meat of the tomato around the sides and bottom of the tomato. Discard pulp (I happen to like this and save it to eat later). I have also mix the pulp with the bread crumbs for a moister stuffing.

 

In a sauce pan, heat oil, parsley, scallions, garlic and breadcrumbs. Mix together until just heated through and moist. Just before stuffing mix in ½ cup of cheese.

 

Place tomatoes in an oiled casserole dish.

 

Fill tomatoes with stuffing.

 

Top each tomato with more cheese. Brush with oil and bake for 45 minutes. (baste with oil occasionally while cooking).

Trinidad Shrimp Curry

By Chef Lippe

Whenever I need a quick dinner I make a shrimp curry this recipe came from a friend in Trinidad so it is full of spices is not overly hot.  I serve it over a bed of rice with a nice green salad and a frozen drink.  It takes about 20 minutes to make and serves 4 adults.

Ingredients:

3 pounds shrimp (large 12 to 15 per pound)

1 ½ teaspoons cumin seeds

1 ½ teaspoons coriander seeds

1 ½ teaspoons mustard seeds

1 ½ teaspoons whole black pepper

1 ½ teaspoons turmeric

½ teaspoon crushed hot red pepper

3 tablespoons olive oil

1 cup finely chopped onions

1 teaspoon finely chopped garlic

1 tablespoon scraped and finely chopped ginger

6 medium ripe tomatoes, chopped or 2 cups canned

1 cup water

1 teaspoon salt

2 tablespoons fresh lime juice

 

Directions

 

Clean and devein shrimp.

 

Start rice following instructions for rice. I like to use Jasmine rice.

 

Combine the cumin, coriander, mustard, peppercorns, turmeric and red pepper in the jar of an electric grinder and blend at high speed until the spices are completely pulverized. (I have a coffee grinder that I use for spices).

 

In a heavy 12 inch skillet, heat the oil over medium heat until a light haze forms above it. Drop in the onions, garlic and ginger, stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.  Add spices and tomatoes, stir for 2 minutes, stirring constantly, cook briskly until most of the liquid is gone and mixture is thick.

 

Add shrimp, turning them to cook on each side.  Reduce heat to very low, cover firmly and simmer for 5 minutes.

 

Serve at once.

 

 

Cappuccino Trifle

By Chef Lippe

Hard to believe but summer is almost over! We are making our way to Melbourne Florida for our winter season at the Farmers Markets.  To see our schedule visit us at www.cafetalerocoffee.com  To celebrate the move try this great coffee dessert.

Ingredients:

Cake

1 cup flour

1 teaspoon salt

12 large egg whites at room temperature

1 ½ cups cream of tartar

1 cup sugar

Zest of 1 lemon

2 Tablespoons finely ground coffee beans

 

Trifle

2 pounds hulled strawberries

6 Tablespoons granulated sugar

2 Tablespoons espresso powder combined with ½ cup boiling water

2 (8 ounce) blocks cream cheese at room temperature

1 cup powdered sugar

2 teaspoons espresso powder

1 teaspoon vanilla extract

1 cup sour cream

½ cup egg whites at room temperature

1/3 cup unsweetened cocoa powder

 

Directions

Heat oven to 350 degrees

 

To make cake: Mix flour and salt together and set to side. In a bowl beat the egg whites with an electric mixer at low speed until foamy. Add cream of tartar and beat at medium-high until fluffy and soft peaks form. Gradually add sugar beating until eggs form a peak when mixer is lifted out. Sift 1/3 flour mixture over egg whites, fold in, using rubber spatula, scraping from bottom of the bowl. Continue to sift and fold in the flour until all mixed. Fold in lemon zest and crushed coffee beans. Transfer to a dry ungreased 10 inch tube pan. Bake 45 minutes. Invert the pan upside down to cool.

 

Once the cake is cool cut cake into thirds and set aside.

Cut ½ strawberries into thirds or halves, depending on their size. Transfer to a medium bowl and sprinkle with 1 tablespoon sugar, toss and reserve. Chop the remaining strawberries into medium pieces, transfer to a second bowl and sprinkle with 2 tablespoons sugar and 1 tablespoon of the espresso powder mixture.

 

To make espresso cream: Beat cream cheese with an electric mixer on medium speed until smooth. Beat in powder sugar at low speed, adding espresso powder and vanilla. Stir in sour cream by hand.

 

In another bowl beat the egg whites until foamy on low speed, increase speed to medium/high and gradually add the remaining 3 tablespoons sugar. Beat until egg whites are shiny and hold stiff peaks.

 

To assemble: Arrange 1/3 of the cut cake in the bottom of a large glass serving dish. Brush the cake well with the espresso powder mixture. Spread 1/3 of the espresso cream over the cake, followed by ½ the egg white mixture. Cover with 1/3 of the chopped strawberries and their liquid and 1/3 of the sliced strawberries, dust with cocoa powder. Repeat with a second layer.

 

For top layer, brush final cake layer with remaining espresso powder mixture, and top with remaining espresso cream mixture, chopped and sliced strawberries and remaining liquids, dust with cocoa powder.

 

Can be refrigerated up to 6 hours before serving.

 

Cornmeal and Rosemary Cake with Balsamic Syrup

Cornmeal and Rosemary Cake with Balsamic Syrup

By Chef Lippe

 

FOR THE CAKE:

½ cup fine yellow cornmeal

½ cup flour

1 tablespoon minced fresh rosemary leaves

1 teaspoon baking powder

¼ teaspoon salt

1 stick unsalted butter, softened

½ teaspoon vanilla extract

1 ¼ cups powdered sugar, plus more for dusting

4 large egg yolks

2 large eggs

½  cup sour cream

 

FOR THE BALSAMIC SYRUP:

 

½ cup sugar

½ cup balsamic vinegar

½ small sprig fresh rosemary

 

DIRECTIONS

Preheat the oven to 350 degrees F.

Butter and flour an 8-inch round cake pan.

In a medium bowl, whisk together the cornmeal, cake flour, minced rosemary, baking powder, and salt.

Using a mixer with a paddle attachment, on low speed beat the butter and vanilla together until combined. Slowly add the powdered sugar. Once the sugar is incorporated increase the speed to high and beat until fluffy, about 3 minutes. Add the egg yolks and eggs, 1 at a time. Reduce the speed to medium and add the sour cream. On low speed add the dry ingredients just until incorporated.

Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven until the cake is golden and pulls away from the sides of the pan, about 35 minutes. Transfer the pan to a wire rack and let cool.

Transfer the cake from the pan to a serving plate and dust with powdered sugar.

 

Place the sugar, balsamic vinegar, and rosemary in a small saucepan. Bring to a boil and simmer until the sugar is dissolved, about 5 minutes. Discard the rosemary sprig and let the syrup cool.

To serve, place a slice of cake on a serving plate; spoon some syrup around the plate.

 

Mac n’Goat Cheese with Crab Meat

Mac n’Goat Cheese with Crab Meat 

By Chef Lippe

Goat cheese is one of my favorite cheeses and I add it to recipes that call for cheese every time I can.  This time I wanted a fun appetizer for a BBQ party for a large number of people. Something easy to serve that people could eat with their fingers. Puff pastry mac n’cheese cups and squares.  Try them. They are an instant success at any gathering. Oh so good. If you don’t have hours to make your own puff pastry try frozen puff pastry from your local store.

Mac and Cheese Recipe

Yield: 24 cups

Ingredients:

16 ounces elbow fagioloni pasta (any elbow pasta will work)

2 Tablespoons butter

1 quart heavy cream

8 ounces goat cheese

1 cup sharp white cheddar cheese shredded

1 cup asiago cheese shredded

2 Tablespoons fresh parsley finely chopped

1 cup crab meat drained

Salt and pepper to taste

Puff pastry

Directions:

 

Cook pasta al dente. Pre heat oven to 350 degrees. Drain and set aside.

Line muffin tins with a 5 x 5 inch square cut puff pastry making sure that corners are over the side of cup.

Cut puff pastry into 5 x 5 inch squares. Cut center out of ½ of them and then put cut out on top of full square.

Pour cream into a large sauce pan over medium heat. Add the parsley and butter, bring to a simmer.  Be careful not to let it boil over. Allow cream to reduce by half.

Stir in cheeses and whisk until melted. Stir in pasta and crab meat.

Fill muffin cups with a spoonful in center of squares.

Bake in oven until pastry is brown at edges. About 15 minutes

The 3 “Bs” Bacon, Bourbon and Brownies

 

Bourbon Bacon Brownies with Bourbon Caramel Sauce

By Chef Lippe

I love bacon and have used it in ice cream, and now brownies. This recipe is very fudgy, moist and have an incredible saltiness. With the first bite you can tell how bad they are for you because you just want to take the plate and hide in your room until they are all gone.  To help control my inability to  not eat the whole batch I only make them when company is coming over.

Yields 12 brownies and 1 cup of sauce

Ingredients: 

For the brownies: 

1/4 pound bacon

5 ounces semisweet chocolate chips

1/4 cup + 1 tablespoon unsalted butter

1/4 cup white sugar

1/2 cup brown sugar

2 tablespoons bourbon

Dash of salt

2 eggs

3/4 cup all-purpose flour

2 tablespoons cocoa powder (unsweetened)

 

For the sauce: 

1 cup brown sugar

1/4 cup water

1/2 cup heavy cream

1 tablespoon butter

1/4 cup bourbon

1/2 teaspoon vanilla

Dash of salt

 

Directions: 

Preheat oven to 350 degrees. Line the dish with parchment paper, allowing a little overhang so you can easily remove the brownies from the pan. Grease the parchment paper with nonstick cooking spray.

In a medium pan, cook bacon until crispy, about six minutes on medium-high heat. Save about 1-1/2 to 2 tablespoons bacon fat. Crumble bacon into bite-sized bits.

In a saucepan, heat chocolate and butter over low heat until melted. Pour into another mixing bowl. Add bacon fat and bourbon and beat on low speed with brown sugar and white sugar until creamy. Add eggs and salt. Gradually add in all-purpose flour and cocoa powder until mixture is fully mixed.

Pour mixture into the parchment-lined pan. Sprinkle with bacon bits. Bake for about 40 minutes, or until the brownies are set around the edges.

While brownies bake, prepare caramel sauce by mixing the sugar, water and butter in a saucepan over high heat. Bring to a boil and whisk until sugar has dissolved. Add vanilla and cream and remove from heat. Stir in bourbon. Bring mixture to a boil again over medium heat and stir. Remove from heat and pour into a sterile jar. Keep at room temperature.

Let brownies cool about 15 minutes. Cut into squares and drizzle with warm caramel sauce.