Thanksgiving Menu

Here is the menu I am putting together for Thanksgiving.

Mr. Joe’s Kitchen

Thanksgiving Menu

Butternut Squash and Apple Soup

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Grilled Turkey Roulade with Traditional herb Stuffing

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Creamy Mashed Idaho Russet Potatoes

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Roasted Carrots and Brussels Sprouts

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Fresh Green Beans in Butter Sauce

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Ocean Spray Cranberry  Jelly

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Buttery Homemade Cloverleaf  Dinner Rolls

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Sparkling Cider

Dessert

Spiced Pecan Pumpkin Crème Roll

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Apple Cranberry Pie with Vanilla Bean Ice Cream

Mr. Joe's Vanilla Caramel Chocolate Nut Bars

I've never made homemade candy because I always thought it was too much trouble, Having to use a candy thermometer and worrying about things like soft ball stage and hard crack stage sounded too complicated. And I dreaded the messy clean-up involved. But after a few experiments with making homemade caramel for ice cream and sauces I decided to try making a caramel based candy. I made these Vanilla Caramel Chocolate Nut Bars using vanilla sugar (see note) and vanilla extract.


I looked at different recipes from many sources but my primary inspiration came from Baking Out Loud by Hedy Goldsmith. A great book if you want to make delicious sweet desserts and treats. I borrowed some of the caramel techniques from Martha and Ina. It seems every cook has there own way of making caramel.

I made these candies using what ever I had in the pantry so I used milk chocolate and white chocolate chips instead of bulk chocolate instead of bulk chocolate that I chopped.

Note - Vanilla Sugar is regular granulated sugar that has been stored with a vanilla bean. The flavors of the bean are absorbed by the sugar.After cutting open a vanilla bean and using the beans don't discard the pod. Place it in a large airtight canister filled with granulated sugar. The essence of vanilla will flavor the sugar and you can use it in baking and in your morning coffee.  I learned this tip from Alton Brown's Good Eats on the Food Network. I always keep some vanilla sugar in my pantry.

Here is the recipe for Mr. Joe's Vanilla Caramel Chocolate Nut Bars

Supplies
8 x 4 or 9 x 5 Loaf Pan
Parchment Paper or non-stick foil
Large Saucepan w lid
Double boiler or Small sauce pan and heat proof bowl
Cooking Spray
Spatula
Offset Spatula
Wood Spoon
Measuring cups - Liquid and Dry
Measuring Spoons
Plastic Wrap
Airtight Container

Ingredients
8 to 10 Ounces of Chopped Milk Chocolate or Milk Chocolate Chips
6 Ounces of Chopped White Chocolate or White Chocolate Chips
1 cup shelled, salted Peanuts
3/4 Vanilla Sugar or Regular Granulated Sugar
1/2 Teaspoon Vanilla Extract
1/3 cup Heavy Cream
1 Teaspoon Kosher salt
1/4 cup water.

1.) Line the loaf pan with parchment paper and lightly spray with cooking spray

2.) Melt 4 to 5 ounces of Milk Chocolate in the double boiler or in a small heat proof bowl over a small sauce pan of simmering water.

3.) Spread the melted Milk Chocolate evenly in the bottom of the loaf pan. Cover with plastic-wrap and place in the freezer to firm for 15 minutes.

4.) Add the 3/4 cups of sugar and 1/4 cup water to the large sauce pan. Heat over medium heat with the lid on for about 3 to 5 minutes. Stir occasional (gently - don't cause sugar to build up on sides of pan). Heat until sugar is dissolved and liquid is clear. (Note-the lid on the saucepan allows condensation to form which drips down the side of the pan and prevents crystallization)

5.) Liquid will begin to turn color. Gently swirl pan as caramel cooks to even out color. When caramel reaches a dark amber color remove from stove - CAUTION - THIS IS VERY HOT

6.) Gently pour in cold heavy cream - CAUTION - caramel will bubble up and sputter. I wear my heat protecting BBQ gloves to prevent any hot caramel from splattering on my arms. Gently stir to distribute cream. Add 1/2 teaspoon vanilla, 1 teaspoon kosher salt and 6 ounces of white chocolate to hot caramel. Stir until white chocolate is completely melted.

7.) Stir in salted peanuts. Let mixture stand and cool 5 minutes.

8.) Use a spatula to pour caramel mixture on top of chocolate in loaf pan. Spread layer out evenly and smooth top. Recover with plastic and freeze for 30 minutes.

9.) Melt remaining 4 to 5 ounces of Milk Chocolate and pour over top of caramel peanut layer. Use an offset spatula to smooth out the top. Return to refrigerator and freezer until chocolate is completely hardened - about 1 hour.

10.) Lift parchment paper out of loaf pan and peel away. Place candy brick on cutting board and cut into bite size chunks. Place in airtight container. Store in refrigerator. Best to eat at room temperature so caramel is chewy. Will keep about 5 days (like this will last that long!)

Mint Chocolate Chip Ice Cream

I have continued to experiment with ice cream recipes all summer. A friend told me their favorite flavor was Mint Chocolate Chip so, even though I don't like the combination of mint and chocolate (I ate too many thin mints as a kid I guess) I decided to research recipes and make a batch.

I served the ice cream at a summer Bar-B Que and it was a big hit.

Supplies - For Ice Cream
Ice Cream Maker
Large Bowl for ice bath
Medium Bowl for chilling mix - if you have a heat proof large measuring bowl with pouring spout this would be ideal
Medium Bowl for mixing eggs
Medium Saucepan-non reactive
Small Saucepan
4 oz Ladle
2 Spatulas or Wooden Spoons.
Fine Mesh Sieve
Whisk
Measuring Cups
Measuring Spoons
Cooking Thermometer

Supplies - For Chocolate (optional - see below)
Small Saucepan or Double Boiler
Sheet Tray
Parchment Paper
Offset Spatula

Ingredients
2 Cups Heavy Cream
1 Cup Whole Milk (plus a little more)
5 Large Egg Yolks
Fresh Mint
Mint Extract (optional)
1/2 cup sugar - divided in half - 2 1/4 cups
1/4 teaspoon Kosher Salt
Blue Food Color - optional
Green Food Color - optional
6 ounces Bittersweet Chocolate Chips or bulk chocolate
2 tsp Canola oil

The Ice Cream Base
1.) Put the Ice Cream makers inner canister in the freezer

2.) Place approximately 30 fresh mint leaves in a small saucepan. Add 1 cup of whole milk plus a little more. Heat over low heat until milk begins to simmer. Don't let temperature of milk exceed 170 degrees.

3.) Turn off heat and allow mint leaves to steep in milk for 30 minutes. Use the fine mesh strainer to pour off one cup of milk into a measuring cup. Milk may have a slightly green tint. Use the back of a wooden spoon to press milk out of leaves to have a full cup. Discard mint leaves and rinse strainer.

4.) Fill the large bowl with Ice and water to create an ice bath. Put the medium bowl into the bath so it chills. Don't get water in the medium bowl.

5.) In the other medium bowl whisk together the 5 egg yolks and 1/4 cup of sugar until sugar is dissolved and egg yolks are broken up. Use a dish towel to create a cradle for the bowl with egg yolks so you can whisk and add ingredients at the same time without having to hold the bowl.

6.) In non-reactive medium saucepan add two cups of heavy cream, 1 cup of the mint infused milk, 1/4 cup of sugar and 1/4 teaspoon of kosher salt. heat over medium heat until mixture begins to simmer, stirring occasional with spatula or wooden spoon so sugar is dissolved. Don't let temperature of cream/milk mixture exceed 170 degrees. When mixture is simmering reduce heat to medium low.

7.) Temper the egg/sugar mixture by scooping 4 ounces of heated cream with the ladle and gently pouring it into the egg yolks while whisking the eggs. Repeat this with another 4 ounces of the heated cream. This allows the eggs to heat up without cooking them into solids.

8.) Take the combined cream and egg mixture you just created and pour it back into the saucepan with the remaining heated cream/milk mixture. Gently stir this mixture over medium low heat with a wooden spoon or spatula for about two minutes. You will know the mixture is ready if you wipe your finger along the spoon or spatula and a clear line is created.

9.) Pour the contents of the saucepan into the medium bowl sitting in the ice bath. Using a clean spoon gently stir this mixture until it cools. Once the mixture is about 70 degrees cover the mixture with plastic and put it in the refrigerator to chill for at least two hours, but overnight is fine.

Chocolate Chips
There are two ways to prepare the chocolate for your mint chocolate chip ice cream. The first way add the chips directly to the ice cream. These chips will have a "snap" or "crunch" to them and add texture to your ice cream. The second way prepares the chocolate so the chips will have a smooth "melty" texture and will melt in your mouth as you eat your Mint Chocolate Chip Ice Cream.

Direct:
1.) Take 6 ounces of good bittersweet chocolate - I use Ghiradelli Chips. You can use chips or bulk chocolate bar. Using a serrated knife chop chocolate into small bits. It's ok to have different size pieces but don't have any really big chunks.
2.) put chopped chocolate in a small bowl and chill in the refrigerator.

Prepared:
1.) Line a baking sheet with a piece of parchment paper

2.) In a double boiler or in a small bowl over a saucepan with about an inch of boiling water in it melt the 6 ounces of Bittersweet Chocolate. Stir in the 2 teaspoons of Canola oil until blended

3.) Pour the chocolate out on to the parchment lined sheet pan and spread into a thin even layer with an offset spatula.

4.) Put sheet pan in refrigerator or freezer until its hardened. Approximately 20-30 minutes.

5.) When the chocolate is hard remove from the refrigerator or freezer and start lifting pieces off the parchment and breaking them into bits and shards whatever size you like. Work quickly because the heat from your hands will start to melt the chocolate. If the chocolate begins to soften just put it back in the refrigerator.

6.) Put the broken bits into a bowl and store in the refrigerator until ready to make the ice cream.

Making The Ice Cream
1.) remove the cream mixture from the refrigerator. Stir and give a little taste. If you would like to augment the mint flavor add some Mint Extract anywhere from 1/2 teaspoon to 2 teaspoons depending on how "Minty" you like your ice cream

2.) Put your ice cream make together according to instructions.

3.) Pour your cream mixture into the ice cream maker and turn it on. If you like your Ice Cream looking natural then do not add food color. If you want your ice cream to have a minty green tint add three drops of green food color and three drops of blue food color. If you are making the ice cream with children its fun to let them do this and watch as the color slowly swirls and incorporates into the base.

4.) Churn the ice cream according to the machines instructions - typically 25-30 minutes.

5.) The ice cream is done. It will have soft serve consistency so it recommended that you transfer the ice cream to a bowl (pre-chill the bowl in the freezer) cover and chill for ate least 3-4 hours for a nice firm texture.

If you are making lots of ice cream you can order handy pint sized and quart sized cardboard ice cream containers from Amazon.

Breakfast For Dinner

Sometimes I like a quick and satisfying breakfast meal for dinner. I love breakfast foods; bacon, eggs, sausages, fried potatoes, pancakes, waffles, french toast, etc. When I lived in new York City every diner serves breakfast 24 hours a day. In San  Francisco it requires a visit to a chain restaurant like Denny's, IHop or Mel's to get your breakfast fix at night. Or you can just make it at home.

This past Sunday I experimented with a new breakfast item for Sunday evening supper, a " Dutch Baby Pancake". The dutch baby pancake is really more of a popover than a traditional pancake. The recipe is originally from Germany and the word Dutch is a derivative of the German " Deutch" so essentially it is really a German pancake. They were first served in an American restaurant in Seattle and that is where the name supposedly comes from. They were also a staple menu item at Bickford's restaurants in New England.

A Dutch Baby Pancake can be served with fruit, confectioner's sugar, flavored sugar, syrup, butter or just about anything you can think of. I sprinkled orange sugar on the one I made on Sunday. It was served with a side of sausage, but bacon, potatoes or eggs work well too.

The Dutch baby has the flavor of a popover crossed with a buttery pastry, and the center has the soft texture of a freshly made crepe.

Here's what you need:
Cast Iron Skillet (use a muffin tin if you want to make lots of individual ones)
Electric Mixer or Whisk
Teaspoon Measures
Mixing Bowl
Wet Measuring Cup
Dry Measuring Cup
Butter Knife
Serving Knife
Spatula
Small bowl
Grater
Spoon

INGREDIENTS
3 Large Eggs - room temperature
2/3 cup Whole Milk - room temperature
2/3 cup of All-Purpose Flour
6 Tablespoons Butter (3/4 stick cut into chunks)
1/4 teaspoon Vanilla Extract
1/8 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
1/8 teaspoon salt

1. Prepare Oven:

• Put rack in middle position
• Put iron skillet in oven (or muffin tin)
• Pre-heat oven to 450 degrees

2.) Prepare Batter

• In a bowl add the three eggs
• beat with an electric mixer on high speed or use a whisk - beat for until eggs are a pale yellow and frothy
• Add flour,  milk, vanilla, cinnamon, nutmeg, and salt. Continue mixing on high speed for about one minute. Batter should be thin and free of lumps. If needed scrape down side of mixing bowl with spatula so all ingredients are incorporated.

4.) Make the Pancake

• Using potholders remove pan from oven
• Drop the butter into the hot skillet (or small pieces of butter in each cup of muffin tin)
• Swirl the skillet until the butter melts. It may brown but don't let it burn.
• Pour in the batter
• Immediately return the skillet to the oven
• Cook for 18-22 minutes. The pancake is done when the top is puffed up and golden brown.
• Rotate the skillet at the nine minute mark to cook evenly.

4.) Enjoy

• Remove the skillet from the oven. The center of the pancake will deflate almost immediately.
• If using a fruit sugar topping sprinkle the sugar on immediately after the pancake is removed from the oven so the sugar has a chance to melt
• slice and serve immediately.

Serving ideas

• fruit sugar - zest of orange or lemon combined with sugar
• powdered sugar
• cinnamon sugar
• fresh berries
• fresh sliced bananas
• small apple slices

maple syrup

KEY LIME ICE CREAM PIE

Key Lime Ice Cream Pie

When I was a kid I once ate a lime lollipop and then had some milk and the milk tasted like it curdled in my mouth, so I have never considered citrus fruits as possible flavors to be combined with dairy products. I've had lemon ice, orange sorbet and even lime sherbet but I have never seen or heard of a citrus based ice cream. Until recently.

I was reading a new cookbook from Bi-Rite Creamery, based here in San Francisco, and I came across a recipe for Meyer Lemon Ice Cream and that got my brain to buzzing.

Back in 2010 I made a No-Bake Key Lime Pie from Cook's Country Magazine. The pie was delicious but I had trouble with the crust in the pie pan, especially when it came to serving the pie.  So I made the pie again but this time I customized the recipe by making it in a spring form pan, like a cheesecake. This was successful so I made another change.  First I made the "No-Bake Key Lime Pie" then I followed the recipe again, except I substituted lemons for limes and added another layer to the cake and I had a two layer No-Bake Key Lime/Lemon Pie.

Lemon/Lime No-Bake Pie

When I read about the the lemon ice cream I wondered if it would be possible to swap out the lemons with limes and make "Key Lime" flavored ice cream and then, by putting it on a graham cracker crust, make a "Key Lime" Ice Cream Pie (It's Key Lime in name only. I used regular Persian Limes)

The key to making Ice Cream is that all your ingredients need to be cold and you need to work fast.

Ingredients 
6 Limes
Sugar
12 Eggs
Heavy Cream
1/2 & 1/2
Kosher Salt
Graham Crackers
Unsalted Melted Butter.

Supplies: 
Large Bowl
Ice
Ice Cream Salt (optional)
Medium Bowls
Medium - non-reactive saucepan
Double Boiler set-up
Rubber Spatula or wooden spoon
Whisk
Dish Towel
Fine Mesh Strainer
1/2 cup measuring cup or ladle
Ice Cream Maker
Spring form pan or 9 inch cake pan
Micro plane for zesting
Juicer
Knife
Plastic utensil
Parchment paper
Scissors

Crust
Put oven rack in middle position and pre-heat oven to 350 degrees. Trace the base of the spring form pan onto parchment paper. Cut out and use to line bottom of pan.
In a food processor combine 8 or 9 graham crackers broken into small pieces and 2 tablespoons of sugar and pulse until fine crumbs about 30 seconds.
While pulsing pour in 5  tablespoons of unsalted melted butter. Crumbs should have the consistency of wet sand.

Transfer crumbs to spring form pan and pat down to form even layer across the bottom.

Bake in a 350 degree oven about 12 minutes until golden brown around the edges and your kitchen smells wonderful. Remove pan from oven and place on counter to cool.

Cool graham cracker crust on counter

Ice Cream
The Ice cream requires three steps. Making the lime flavoring (curd), making the ice cream base and freezing and forming the pie.

Place 2 inches of water in saucepan or double boiler and bring to a simmer

Whisk 7 egg yolks in the top bowl of the double boiler with 3 tablespoons of finely grated lime zest . Whisk in 3/4 cup of sugar and then whisk in 1/2 cup of freshly squeezed lime juice.  Place bowl over simmering water and stir regularly until mixture has thickened to texture of a pudding about 10 minutes.

Lime Zest and Lime Juice

Cook juice, zest, yolks and sugar in a double boiler

Pour the mixture through a fine mesh strainer using a spatula to press the mixture through.

This is a lime curd that will be added to the ice cream base later. If made properly you should have 3/4 cup.

In a large bowl (bigger than your ice cream base prep bowl) create an ice bath with ice, water and ice cream salt (optional). Place an empty smaller bowl (I use metal because it will conduct the cold faster) into the ice bath water. This is where the ice cream base will be poured after it is cooked.

Use a dish towel to create a nest for your bowl. In the bowl whisk together 5 egg yolks and 1/4 cup of sugar.
In a saucepan mix 1 3/4 cups of Heavy Cream, 3/4 cups of half & half, 1/4 cup of sugar and 1/4 teaspoon of kosher salt. Heat over medium heat until mixture just begins to simmer. Using a 1/2 cup ladle scoop some of the cream mixture out and pour it into the egg yolk and sugar mixture to temper the egg yolks. Repeat this step with another ladle scoop. Continue to whisk. Once the yolks have been tempered pour the egg/cream mixture into the pan of simmering cream while whisking.

Continue to cook 1 to 2 minutes more until the mixture leaves a streak on the back of a spoon when swiped.

Cook yolks, sugar, salt, heavy cream and 1/2 $ 1/2 in a medium saucepan

Carefully pour the cream through a fine mesh strainer into the empty bowl in the ice bath. Continue to stir this mixture until it has cooled.

Cover the lime curd and ice cream base with plastic wrap and chill in the refrigerator for a minimum of two hours or overnight.

Cover the spring form pan with foil and place in the freezer.

Making Ice Cream
Following the instructions on your ice cream maker freezer core in advance. Add chilled lime curd to  chilled base mixture  a little at a time stirring it in with a whisk. Put combined mixture into ice cream maker ( if desired add a few drops of green food coloring). Churn ice cream for about 25 minutes or follow instructions that came with machine. Working swiftly pour ice cream onto graham cracker crust in spring form pan and smooth out with an offset spatula. Cover pan with foil and freeze for a minimum of two hours or until ice cream is set.

Churning Ice Cream

Unlock spring form pan and use a rubber spatula or plastic knife around rim of pan to loosen ice cream pie. Remove base from ring and slide pie off base and on too a cutting board. Garnish with lime slices tossed in sugar and serve.

The pie had a delicious, tart lime flavor and the ice cream had a rich, creamy texture.

If you would like to know more about Bi-Rite Creamery and the their new book "Sweet Cream and Sugar Cones" go here:  http://biritecreamery.com

PEPPERMINT ICE CREAM

I begin 2014 with a new kitchen that inspires to be more creative with my cooking. I started the new year off by experimenting with recipes for Peppermint Ice Cream. I received an Ice Cream Maker as a gift last year. Actually I received a Williams-Sonoma gift card and I purchased an Ice Cream Maker with the card. My first ice cream I tried to make was Salted Caramel Ice Cream but I didn't really understand the principles of Ice Cream making so it didn't come out very well (plus I added too much sea salt! tasted like salt flavored ice cream.) Next I made some ice creams using the Williams-Somoma prepared mixes and they were good but they lacked that homemade taste. I wanted to make something special for the holidays so I decided to try Peppermint Ice Cream

After researching and reading about 10 different recipes and ice cream making techniques I had some ideas and felt I was ready to experiment. I went ahead and made a batch adopting different portions of each recipe and technique and the ice cream came out great. Here's the recipe below.

Homemade Peppermint Ice Cream

Ingredients:

5 Large Egg Yolks

2 cups Heavy Cream

1 cup Whole Milk 

1 cup sugar (divided in half)

1 tsp Kosher Salt

3 tsp Peppermint Extract

Red Food Coloring (optional)

1/2 cup Crushed Candy Canes or Starlite Candies

Whipped Cream (I used Reddi-whip)

Supplies:

Large Bowl

Ice

Ice Cream Salt (optional)

2 Medium Bowls

Medium - non-reactive saucepan

Rubber Spatula or wooden spoon

Whisk

Dish Towel

Fine Mesh Strainer

1/2 cup measuring cup or ladle

Ziplock bag

Meat Pounder, Rolling Pin or other heavy object

Ice Cream Maker

Storage Container

PART ONE

1.) Prepare and ice bath with water, ice and ice cream salt in the large bowl. Put one of the medium bowls in the ice bath to chill.

2.) In the other medium bowl whisk the 5 egg yolks until they are broken up. Add 1/2 cup of the sugar and whisk until incorporated. Create a nest for the bowl with the dish towel to aid in mixing

3.) In the saucepan mix the heavy cream, milk, 1/2 cup of sugar and salt. Stir. Heat over medium high heat until dairy just begins to simmer. Reduce heat to medium. 

4.) Scoop a 1/2 cup of the heated dairy mixture and slowly add it to the eggs while constantly whisking. This will temper the eggs so they don't cook when added to the pan

5.) Repeat step 4, adding another half cup of dairy to the eggs while whisking

6.) Pour the egg mixture from the bowl into the sauce pan, stirring constantly and and continue to heat on medium heat until thickened - about 1-2 minutes. Don't leave the mixture unattended!  

7.) Pour the heated mixture into the second medium bowl in the ice bath through the fine mesh strainer

8.)  Stir until the mixture a few times until it cools.

9.) Cover the mixture with plastic wrap and refrigerate 3 hours or more. Can be left overnight>

This is your base mixture. Almost any flavor Ice Cream can be made from this mixture.

PART TWO

1.) Unwrap about 8 regular size candy canes or a large amount of peppermint candies. Place in a Ziplock bag and crush using the meat pounder or rolling pin.

2.) Measure out 1/2 cup and place in a bowl and put in the refrigerator until needed. If desired use a colander or other strainer to separate out fine "dust particles" and tiny pieces of crushed candy. This can be used as a topping.

3.) Follow the directions for your Ice Cream maker. Make sure all the equipment is properly chilled. I use a Cuisinart Stainless Steel 2 Qt. Ice Cream Maker - This recipe yields about 1 quart.

4.)Add 2 or 3 teaspoons of peppermint extract to the chilled base mixture and begin the freezing process. Add a few drops of red food coloring (if desired) while the mixture begins to churn

5.) Five minutes before the ice cream is finished take the crushed candy canes from the refrigerator and gradually add them to the ice cream until they are churned in.

6.) Remove ice cream from the ice cream maker and serve as soft serve or transfer to freezer to harden at least four hours. Ice Cream will keep about a week.

Suggested serving - top with whipped cream and sprinkle with crushed candy cane dust.