About the House Show

MORE RECIPES ON THEIR WAY

chefs new recipes coming soon

Cheese Rolling

The Cooper's Hill Cheese-Rolling and Wake is an annual event at Cooper's Hill, near Gloucester in the Cotswolds region of England. It is traditionally by and for the people who live in Brockworth - the local village, but now people from all over the world take part. The event takes its name from the hill on which it occurs.

The 2010 event was officially canceled due to safety concerns over the number of people visiting the event, but it is hoped that it will be held on a June weekend in 2011, following the launch of a 'Save The Cheese Roll' campaign. However, despite the cancelation and lack of paramedics, about 500 people showed up in 2010 to hold some unofficial races, with six times champion Chris Anderson winning. No major injuries were reported.

From the top of the hill a round of Double Gloucester cheese is rolled, and competitors race down the hill after it. The first person over the finish line at the bottom of the hill wins the cheese. In theory, competitors are aiming to catch the cheese, however it has about a one second head start and can reach speeds up to 70 mph (112 km/h), enough to knock over and injure a spectator.

Accurate information is hard to come by, but the tradition is at least 200 years old. Each year the event becomes more and more popular with contestants coming from all across the world to compete or even simply to spectate.

 

 

Saturday 12/4 Show: Peppermint Schnapps Mocha Recipe

Heat milk in a saucepan over medium-low heat.  Add French vanilla cocoa + 1/4 cup chocolate chips

Stir continuously until the milk and chocolate start to simmer.  Add hot coffee.

Pour 3/4 oz of peppermint schnapps into a mug to start (tip: when making hot beverages, start out weak with the alcohol.  When making cold cocktails, the alcohol melts the ice when poured, with hot drinks the aroma of the alcohol comes through strongly)

Add the milk, chocolate, coffee mixture over the peppermint schnapps.  If more peppermint flavor is needed, add another 1/4 oz to taste.  Enjoy!

Pig Candy

INGREDIENTS:

1 pound thick or extra thick sliced bacon

1/2 cup brown sugar

1/4 to 1/2 teaspoon cayenne pepper (to taste)

1/4 teaspoon ginger powder (optional)

1/4 cup Pecans (optional)

DIRECTIONS:

• Heat oven to 350°.  Mix sugar, pepper, & ginger.  A jelly-roll pan works best
• Cover bottom section of pan with aluminum foil then cover foil with parchment paper.  Cut bacon in half or third sized pieces.  While holding each piece of bacon in your hand, cover with the sugar mixture and carefully place on paper.  Pick-up any stray sugar.  Sprinkle pecans over bacon piece as desired.  No more than 8 pieces per pan
• Bake for around 17 to 18 minutes or until pieces start to brown and sugar to side of bacon strips starts to blacken.  Bacon pieces can burn in just a minute so watch closely.
• Variation - Partially cook bacon until just barely transparent then cool.  Dredge pieces through the sugar/pepper mixture to coat and wrap around partially baked bread sticks.   Bake following bread stick directions.

Spotted Dick

Spotted dick is a steamed suet pudding containing dried fruit (usually currants) commonly served with custard. Spotted refers to the dried fruit (which resemble spots) and dick may be a contraction or corruption of the word pudding (from the last syllable) or possibly a corruption of the word dough[1] or dog, as "spotted dog" is another name for the same dish with the use of plums rather than currants. Another explanation offered for the word "dick" is that it comes from the German word for "thick", dicht or dick.

According to the Oxford English Dictionary, the earliest documented reference is a recipe for "Plum Bolster or Spotted Dick", in Alexis Soyer's The Modern Housewife, or, Ménagère (1850).

Hospital managers at Gloucestershire NHS Trust (in 2001)[3] and the catering staff at Flintshire County Council (in 2009)[4] renamed the pudding Spotted Richard on menus because of the use of Dick in the name, which is short for "Richard" but also slang for "penis". Gloucestershire NHS Trust restored the original name in 2002. Flintshire County Council reversed their renaming after a few weeks.

Strawberry-Almond Coffee Cake

Strawberry-Almond Coffee Cake

 

Filling

2-15 ounce cans strawberries or 30 ounces of fresh strawberries cut small or 2-21 ounce cans strawberry pie filling with one can cleaned of all juices and mixed with other can

¼ cup granulated sugar (omit if pie filling is used)

2 table spoons cornstarch (omit if pie filling is used)

Variation – substitute tart cherries or cherry pie filling for strawberries

 

Streusel & Cake

2½ cups all-purpose flour

½ cup granulated sugar

1/3 cup packed light brown sugar

½ teaspoon salt

7 tablespoons unsalted butter softened

8 tablespoons unsalted butter softened

7 ounces almond paste crumbled into small pieces (about 2 ½ cups)

1 ½ teaspoons baking powder

1/3 cup sour cream

2 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

 

Almond Glaze

1 cup powdered sugar

¼ teaspoon almond extract

 

Filling…

If fresh or canned strawberries (cherries) are used, mix with sugar and cornstarch in a saucepan and simmer over medium heat.  Mash fruit with a potato masher and cook until thick and jamlike – about 25 minutes.  Mixture should measure about 2 cups.  Refrigerate until cool, about 30 minutes.  If using pie filling, wash filling from fruit from one can, mix cleaned fruit with full can of fruit and mash.  Cook until bubbly and reduce to 2 cups of filling

 

Streusel…

Whisk 1 ¼ cups flour, ¼ cup granulated sugar, all of the brown sugar, and ¼ teaspoon salt in medium bowl.  Using fork, stir in 7 ounces of butter until mixture is the size of peas.  Stir in ½ cup crumbled almond paste and set aside.

 

Cake Batter…

Heat oven to 350° with baking rake at center of oven.  Grease and flour 13 x 9 glass baking dish.  Combine remaining flour, baking powder and remaining salt in medium bowl.  In separate bowl, whisk together sour cream, eggs, and extracts.  With mixer on medium-high speed, beat remaining almond paste, remaining sugar and 8 ounces of softened butter until light and fluffy, about 2 minutes.  Add sour-cream mixture and beat until incorporated.  Reduce mixer speed to low and add flour mixture, mixing about 1 minute until just combined.  Return mixer to medium-high speed and beat until fluffy, about 1 additional minute.

 

Baking…

Scrape batter into dish and spread evenly.  Dollop fruit mixture over batter and spread to within ½” of edges of pan.  Sprinkle streusel over fruit mixture and bake until toothpick inserted in center comes out clean, about 30 minutes.  Cool completely, about 2 hours.

 

Glaze…

Combine sugar, extract and 2 tablespoons water.  Add additional sugar if necessary to make a thick glaze.  Drizzle over cake.  Can be kept 3 days at room temperature covered in plastic wrap.

Creamy Asparagus Soup

Creamy Asparagus Soup

 

2 pounds asparagus w/ stem ends trimmed

4 - 5 tablespoons unsalted butter

2 small leeks, white & light green parts only, halved lengthwise & cut thin

3½ cups low-sodium chicken stock

½ cup frozen peas

2 tablespoons grated Parmesan cheese

¼ cup heavy cream

½ teaspoon lemon juice

 

Cut tips off asparagus spears and reserve.  Chop stalks into ½” pieces.  Melt 1½ tablespoons of butter over medium-high heat.  Add asparagus tips and cook, stirring occasionally until just tender, about 3 minutes.  Remove from pan and set aside.

 

Add remain butter, asparagus, and leeks to pan along with around ½ teaspoon of salt and ¼ teaspoon pepper to pot and cook over medium heat stirring occasionally until vegetables are softened, approximately 12 to 14 minutes.  Increase heat to medium-high and add broth to pot.  Bring to a boil then reduce heat to medium-low and simmer until vegetables are tender, 5 to 8 minutes.  Stir in peas and Parmesan.  Pour mixture into a blender and puree until smooth.  Stir in cream, lemon juice and asparagus tips. Cook until heated through (about 2 minutes) but don’t allow to boil.  Season again with salt and pepper to taste and serve.

 

Soups lasts only about 2 days refrigerated

JOHN ’S AVOCADO DIP

3 avocados, mashed ¼ c. chopped red onion 2 tsp. cilantro 1 ½ tblsp. Lime juice ½ tsp. salt dash black pepper 1 can rotel, drained Combine all ingredients. Refrigerate for at least 1 hour before serving. Yields: approximately 2½ cups.

SALMON BALL

1 (16 oz.) can red or pink salmon 2 (8 oz.) pckg. cream cheese regular or light 1 tsp. liquid smoke 1 tsp. prepared horseradish 2 tblsp. lemon juice 2 to 3 tblsp. finely chopped onions ½ c. chopped pecans and chopped parsley Salt to taste Soften cream cheese, beat in mixer. Add liquid smoke, horseradish, lemon juice, and onions and blend well. Clean skin off salmon, remove bones, if desired or smash them for additional calcium. Add Salmon and mix lightly to blend. Pour out on plastic wrap and put into bowl and refrigerate. When ready to use, roll in chopped pecans and chopped parsley. Serve with crackers. NOTE: This recipe will work well for two small Salmon balls. If you have a smaller gathering, serve one and freeze the second one (1 to 2 month) to use later. (Wrap the 2nd one in plastic wrap and foil and then place it in an airtight container such as lock’n’lock)

ITALIAN SHEPHERD ’S PIE

1 ½ lb. mini penne or any short-cut pasta salt and freshly ground pepper 3 tblsp. Olive or Grape seed oil 3 lb. ground turkey (lean ground beef) 3 tblsp. tomato paste 5 lg. cloves garlic, minced 2 med. or 1 softball-size onion, diced 3 med. carrots, diced 1 red bell pepper, diced 1 med. zucchini, diced 2 ½ c. chicken stock, divided 1 tblsp. poultry seasoning 3 tblsp. butter 3 tblsp. all-purpose flour 1 c. milk 2 c. shredded provolone ½ c. shredded Asiago cheese, plus additional Preheat oven to 400 degrees. Place a large pot filled with water over high heat and bring to a boil to cook the pasta. Once boiling, add some salt and the pasta and cook until al dente according to package directions. Drain well and transfer pasta back to the cooking pot. While water is coming to a boil for the pasta, place a large skillet over high heat with 3 tablespoons of oil. Once the oil starts to ripple, add the ground meat and break it up into small pieces as it cooks using the back of a wooden spoon or a potato masher. Cook until the meat is nice and brown, about 8 to 10 minutes. Add the veggies t the turkey and cook until tender, about 5 minutes. Add ½ cup chicken stock, tomato paste, poultry seasoning, salt and pepper. Continue to cook for 5 more minutes, stirring every now and then. While the veggies and turkey are cooking, place a medium-size saucepot over medium heat with the butter. Once the butter melts, add the flour and cook 1 minute, whisking constantly so the flour doesn’t burn. Whisk in the milk and the rest of the chicken stock and bring up to a simmer and cook until it has thickened. Once thick, turn off the heat, add booth cheeses and stir until completely melted. Season with salt and pepper to taste. Cover the bottom of a large oven-safe baking dish with the meat and veggie mixture. Meanwhile add the cheese sauce to the drained pasta in the pasta pot. Stir to coat and then transfer the cheesy pasta to the baking dish. Spread out over the meat mixture evenly. Sprinkle the top with a little extra Asiago, place in the oven and bake until the top is golden brown, about 10 minutes. Serve with a green salad and your favorite vinaigrette alongside. Yields: 8 servings. Courtesy Rachael Ray, August 12, 2008