Recipe Box - User contributions [en]

Cranberry Chutney

2022-11-19T17:34:03Z

ColeKW: /* Directions */

Yield: About 2.5 cups
==Ingredients==
* 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
* 1 large shallot or 1/2 Sweet onion, diced
* 1 Cup Orange Juice
* 3/4 cup white sugar
* 12oz Package of cranberries, fresh or frozen
* 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
* 1/2 raisins and/or chopped apricots
* 1/2 Cup peeled, diced apple
* 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
* 1 tbsp orange zest, about 1/4 large orange worth

==Directions==
Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.
 
Combine juice and sugar in the same saucepan. Bring to a boil over medium heat.
 
Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
 
Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.
 
Cole's notes: I usually at least triple this recipe because I deliver it to multiple households for the holidays.

[[Category:Cole]]
[[Category:Holiday]]
[[Category:Condiment]]
[[Category:Recipes]]

Lemon Mousse

2022-11-19T16:59:24Z

ColeKW:

==Ingredients==
Filling:
* 3 Large Whole Eggs
* 3 Large Egg Whites
* 1 cup + 2 tbsp Granulated Sugar
* 2 tsp Lemon Zest
* 1/2 cup fresh lemon juice (approx. 3-4 lemons)
* Kosher salt
* 1 cup Heavy Whipping Cream, plus 1/2 cup for topping if that's a thing you do.

==Directions==
#Fill a large saucepan with a few inches of water and bring to a simmer over medium heat.
#In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt.
#Place the bowl over the pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10-15 minutes. (Once the mixture starts to thicken a tiny bit you may want to switch to a whisk to stir it).
#Remove from heat and set aside for 15 minutes.
#Place a piece of plastic wrap directly on the surface of the mixture and refrigerate for at least 1 hour or until completely chilled.
#Place the 3 remaining egg whites in a mixing bowl and beat on high speed for 1 minute.
#Add remaining 2 tablespoons of sugar and continue to beat until the whites are stiff. Carefully fold the beaten whites into the cold lemon mixture.
#Place the cream in the same bowl the whites were in and beat on high speed until stiff peaks.
#Carefully fold the whipped cream into the lemon mixture. Chill and serve cold with sweetened whipped cream.

[[Category:Recipes]]
[[Category:Dessert]]
[[Category:Cole]]
[[Category:Citrus]]

Jalapeño Cornbread Stuffing

2022-11-19T16:57:41Z

ColeKW: /* Directions */

Yield: 8-10 servings

==Ingredients==

* 8 Cups dried Jalapeno Cornbread, cut into 1/4 inch cubes
* 8 Tbsp unsalted butter (1 stick)
* 12 oz Pork sausage, no skin (I usually use a roll of breakfast sausage like Jones or Jimmy Dean)
* 2 Cups chopped yellow onions
* 2 Cups celery, cut into 1/4-inch slices
* 1/2 Cup chopped flat leaf parsley
* 2 Tbsp Chopped Fresh Sage
* 2 tbsp Chopped Fresh Thyme
* 2 tsp Diamond Kosher Salt (yes brand/granule size consistency matters)
* 1 tsp freshly ground black pepper (seriously, get a pepper mill, stop using pre-ground pepper)
* 2 cups low/no sodium chicken broth, divided
* 2 large eggs

==Directions==
#Dry the cornbread. You can leave it out and let it get stale for a couple days or cut it into cubes and put it on a baking sheet in a low (200 F max) oven for like 3 hours.
#Heat Oven to 350 F. Lightly butter a 9x13 casserole dish and set aside. Place cornbread in large bowl and set aside.
#In large skillet, melt butter over medium-high heat. Add sausage, onions and celery. Stir and break up sausage as it cooks, until no longer pink, about 7ish minutes. Don't overcook. Add to bowl with bread, stir in herbs, salt and pepper. Drizzle in 1 cup of broth, gently toss.
#Whisk together 1 cup broth and eggs in a small bowl. Add to bread mixture, gently fold until thoroughly combined. Transfer to prepared dish, cover with foil, bake until internal temp of stuffing reaches about 160 F to make sure eggs are cooked, about 40 minutes.

[[Category:Recipes]]
[[Category:Cole]]
[[Category:Holiday]]
[[Category:Meat]]
[[Category:Sausage]]
[[Category:Sides]]

Jalapeño Cornbread

2022-11-19T16:54:35Z

ColeKW: Created page with "Note: If making for Jalapeño Cornbread Stuffing, double the batch! ==Ingredients== * 1 1/2 Cups unbleached all-purpose flour * 1 cup Cornmeal * 2 Tsp Baking powder * 1/4 Ts..."

Note: If making for Jalapeño Cornbread Stuffing, double the batch!

==Ingredients==

* 1 1/2 Cups unbleached all-purpose flour
* 1 cup Cornmeal
* 2 Tsp Baking powder
* 1/4 Tsp baking soda
* 1/8 Tsp cayenne pepper
* 1/2 cup pickled jalapeños, finely chopped
* 1 tsp Diamond kosher salt
* 3/4 cup fontina cheese
* 3/4 cup sharp cheddar, shredded
* 1/3 cup parmesano reggiano, shredded
**Regular parmesan cheese works but if you use the plastic container "shaky cheese" a small piece of my soul will die.
* 1/4 Cup light brown sugar, packed
* 3/4 Cup frozen corn kernels, thawed
* 1 cup buttermilk
* 2 large eggs
* 8 tbps unsalted butter (1 stick), melted and slightly cooled

==Directions==
#Heat oven to 400°F. Spray 8-inch square pan with nonstick spray or grease with a bit of butter.
#In large bowl whisk together flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt and cheeses until combined. Create a well in the center of the mixture; set aside.
#In food processor or blender, combine brown sugar, corn and buttermilk, pulse for about 5 seconds. Add eggs and process/blend until combined, about 5 seconds longer. A few corn bits will remain, this is cool, texture is good. Pour mixture into well of dry ingredients and fold dry ingredients into wet. Try not to overwork the flour. Add melted butter and continue folding until dry ingredients are just hydrated. Pour batter into prepared baking dish; smooth top with spatula.
#Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; remove from pan and allow to cool completely, about 25 minutes.

[[Category:Recipes]]
[[Category:Cole]]
[[Category:Bread]]
[[Category:Holiday]]
[[Category:Sides]]

Jalapeño Cornbread Stuffing

2022-11-19T16:30:09Z

ColeKW: Created page with "Yield: 8-10 servings ==Ingredients== * 8 Cups dried Jalapeno Cornbread, cut into 1/4 inch cubes * 8 Tbsp unsalted butter (1 stick) * 12 oz Pork sausage, no skin (I usually u..."

Yield: 8-10 servings

==Ingredients==

* 8 Cups dried Jalapeno Cornbread, cut into 1/4 inch cubes
* 8 Tbsp unsalted butter (1 stick)
* 12 oz Pork sausage, no skin (I usually use a roll of breakfast sausage like Jones or Jimmy Dean)
* 2 Cups chopped yellow onions
* 2 Cups celery, cut into 1/4-inch slices
* 1/2 Cup chopped flat leaf parsley
* 2 Tbsp Chopped Fresh Sage
* 2 tbsp Chopped Fresh Thyme
* 2 tsp Diamond Kosher Salt (yes brand/granule size consistency matters)
* 1 tsp freshly ground black pepper (seriously, get a pepper mill, stop using pre-ground pepper)
* 2 cups low/no sodium chicken broth, divided
* 2 large eggs

==Directions==
#Dry the cornbread. You can leave it out and let it get stale for a couple days or cut it into cubes and put it on a baking sheet in a low (200 F max) oven for like an hour.
#Heat Oven to 350 F. Lightly butter a 9x13 casserole dish and set aside. Place cornbread in large bowl and set aside.
#In large skillet, melt butter over medium-high heat. Add sausage, onions and celery. Stir and break up sausage as it cooks, until no longer pink, about 7ish minutes. Don't overcook. Add to bowl with bread, stir in herbs, salt and pepper. Drizzle in 1 cup of broth, gently toss.
#Whisk together 1 cup broth and eggs in a small bowl. Add to bread mixture, gently fold until thoroughly combined. Transfer to prepared dish, cover with foil, bake until internal temp of stuffing reaches about 160 F to make sure eggs are cooked, about 40 minutes.

[[Category:Recipes]]
[[Category:Cole]]
[[Category:Holiday]]
[[Category:Meat]]
[[Category:Sausage]]
[[Category:Sides]]

Cranberry Chutney

2022-11-19T16:07:37Z

ColeKW: /* Directions */

Yield: About 2.5 cups
==Ingredients==
* 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
* 1 large shallot or 1/2 Sweet onion, diced
* 1 Cup Orange Juice
* 3/4 cup white sugar
* 12oz Package of cranberries, fresh or frozen
* 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
* 1/2 raisins and/or chopped apricots
* 1/2 Cup peeled, diced apple
* 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
* 1 tbsp orange zest, about 1/4 large orange worth

==Directions==
Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.
 
Combine water and sugar in the same saucepan. Bring to a boil over medium heat.
 
Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
 
Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.
 
Cole's notes: I usually at least triple this recipe because I deliver it to multiple households for the holidays.

[[Category:Cole]]
[[Category:Holiday]]
[[Category:Condiment]]
[[Category:Recipes]]

Cranberry Chutney

2022-11-19T16:06:53Z

ColeKW: /* Ingredients */

Yield: About 2.5 cups
==Ingredients==
* 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
* 1 large shallot or 1/2 Sweet onion, diced
* 1 Cup Orange Juice
* 3/4 cup white sugar
* 12oz Package of cranberries, fresh or frozen
* 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
* 1/2 raisins and/or chopped apricots
* 1/2 Cup peeled, diced apple
* 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
* 1 tbsp orange zest, about 1/4 large orange worth

==Directions==
Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.
 
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat.
 
Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
 
Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.
 
Cole's notes: I usually at least triple this recipe because I deliver it to multiple households for the holidays.

[[Category:Cole]]
[[Category:Holiday]]
[[Category:Condiment]]
[[Category:Recipes]]

Cranberry Chutney

2022-11-19T16:06:24Z

ColeKW: /* Directions */

Yield: About 2.5 cups
==Ingredients==
* 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
* 1 large shallot or 1/2 Sweet onion
* 1 Cup Orange Juice
* 3/4 cup white sugar
* 12oz Package of cranberries, fresh or frozen
* 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
* 1/2 raisins and/or chopped apricots
* 1/2 Cup peeled, diced apple
* 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
* 1 tbsp orange zest, about 1/4 large orange worth

==Directions==
Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.
 
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat.
 
Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
 
Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.
 
Cole's notes: I usually at least triple this recipe because I deliver it to multiple households for the holidays.

[[Category:Cole]]
[[Category:Holiday]]
[[Category:Condiment]]
[[Category:Recipes]]

Cranberry Chutney

2022-11-19T16:01:15Z

ColeKW: Created page with "Yield: About 2.5 cups ==Ingredients== * 1 1/2 tbsp Unsalted Butter or another neutral flavor oil * 1 large shallot or 1/2 Sweet onion * 1 Cup Orange Juice * 3/4 cup white suga..."

Yield: About 2.5 cups
==Ingredients==
* 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
* 1 large shallot or 1/2 Sweet onion
* 1 Cup Orange Juice
* 3/4 cup white sugar
* 12oz Package of cranberries, fresh or frozen
* 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
* 1/2 raisins and/or chopped apricots
* 1/2 Cup peeled, diced apple
* 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
* 1 tbsp orange zest, about 1/4 large orange worth

==Directions==
Combine water and sugar in a medium saucepan. Bring to a boil over medium heat.
 
Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
 
Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.
 
Cole's notes: I usually at least triple this recipe because I deliver it to multiple households for the holidays.

[[Category:Cole]]
[[Category:Holiday]]
[[Category:Condiment]]
[[Category:Recipes]]