Toasted Coconut Macaroons |
Apple Sauce |
Chewy Almond Cookies |
Pancetta Creamed Corn |
Eliot Ness Amber Lager Barbecue Sauce |
Plum Wine Poached Peaches with Chocolate Shooter |
Brown Butter Apricot Napoleons with Honey Whipped Ricotta and Chocolate Mint
Grilled Block Island Swordfish, with Stroganoff of Carrots, Mushrooms, and Sour Cream | Seared Scallops, Roasted Pine Nut Puree, Braised Mustard Greens, Brown Butter | Grilled Skirt Steak with Chimichurri Sauce | Table 45 Cold Lobster Salad
Toasted Coconut Macaroons
Courtesy of Becca Ritterspach and Courtney Bonning of Bonbon Bakeshop
Fresh off this summer's win on the Food Network's Cupcake Wars, Cleveland baker Courtney Bonning offers this easy dessert recipe. Together with friend and fellow baker Becca Ritterspach, Bonning soon will be launching The Bonbon Pastry Cafe (2545 Lorain Ave.) in Ohio City.
2 cups shredded sweetened coconut, 1/2 (14 oz.) can sweetened condensed milk, 1/4 cup flour, 1/8 tsp salt1 tsp vanilla, White chocolate, melted (optional)
Preheat oven to 275.
In a medium bowl, stir together all of the ingredients (except for the chocolate) until well mixed. Create golf-ball-sized balls and place on a cookie sheet covered with parchment. Bake for 20 minutes until golden brown. Rotate in the oven after 10 minutes. When completely cool, dip in melted white chocolate. Keep refrigerated.
Courtesy of Chef-Owner Doug Katz, Fire Food & Drink
I have a great recipe for apple sauce: it is my recipe, and I tend to jar it and we eat it on Thanksgiving with turkey and stuffing and on Chanukah with potato latkes. My son Abe and daughter Amelia eat it warm out of the pot!
8 local apples (heartier variety, like Jonathons)Juice of 1 Lemon
1 cup granulated sugar
1 cup water
1 pinch salt
2 T Butter
To taste local honey or maple syrup
To taste cinammon
Preheat the oven to 375 degrees.
Working quickly: Peel, core/seed, and quarter the apples; do not soak in water.
Toss the apples in lemon juice. Combine the sugar and water in a wide medium-sized pot and heat on medium heat. Do not stir, but just gently move the sugar around by tilting the pot.
When you reach an even light brown (like honey) color, place apples in the pot. Cook for 5 minutes over low heat. Transfer the pot, uncovered, to the oven. Cook in the oven for 10-15 minutes, allowing the tops of the apples to brown. Making sure they are tender after 10-15 minutes, remove from oven. Place the salt, hot apples, and liquid in a food processor and process until smooth. Drop the butter one tablespoon at a time into the processor, while running. Taste the apple sauce and season with cinammon, local honey, or maple syrup, to taste. Cool and serve!
Courtesy of Chef-Owner Jonathon Sawyer, Greenhouse Tavern
The San Fran original of this recipe is a time-consuming stew, filled with plenty of fresh shellfish and seafood. In Jonathon Sawyer's version, it's transformed into a quicker, lighter, and less expensive dish suitable for a weeknight dinner. Yet its flavor remains full and satisfying.
1 stick of butter
1 diced white onion
8 pitted oil-cured olives
3 whole Ohio tomatoes, grilled
3 quarts of brodo (soup stock)
1 pound of fregola (Sardinian pasta, similar to couscous)
1 pint of extra-virgin olive oil
salt and pepper
Making the sauce
In a sauce pot, start by melting a quarter pound of butter. Next add diced onions, olives, and a pinch of salt. Let cook over medium heat for about four minutes or until onions are translucent. Next cut tomatoes in half and season with salt, pepper, and dress with olive oil. Place tomatoes on a very hot grill for about three minutes. Add tomatoes to the sauce pot with the olives and onions. Mix tomatoes, onions, and olives for about a minute. The last ingredient to add is three quarts of brodo. Bring to a boil and check for seasoning.
Fill a four-quart sauce pan with water and about two cups of salt, then bring to a boil. Next add fregola, allowing to boil for about five minutes while constantly stirring pot. Drop heat on the pot to a simmer and allow to cook for about six minutes or until cooked through.
Strain pasta and add to cioppino. Simmer in sauce for two minutes and serve.
Chewy Almond Cookies
Courtesy of Executive Chef Jonathon Bennett, Moxie & Red the Steakhouse
I love cookies!!! Crunchy on the outside and chewy in the middle are my favorite. These are perfect for me and have an amazing almond flavor to boot.
16 ounces almond paste (two 8-ounce cans)
1-1/2 cups sugar
3 large egg whites, lightly beaten
1/2 tsp vanilla extract
Preheat oven to 325F.
Line a cookie sheet with parchment. Pulse the almond paste and sugar in the food processor until combined. Pour mixture into the bowl of a standmixer and add the three egg whites, mixing until combined. Add the vanilla. Using a small ice cream scoop, scoop out the mixture into balls and place on the parchment-lined sheet. You may garnish them with sliced almonds. Sprinkle with powdered sugar through a sieve and bake for about 20 to 25 minutes, watching closely at the end of the baking time. When they begin to brown around the edges, they are done. Keep in mind that, while they are cooling on the pan, they will continue to bake. You may keep them on the pan to cool completely and then remove them when they have come to room temperature. Makes about 20-23 cookies.
Pancetta Creamed Corn
Courtesy of Hyde Park Prime Steakhouse
The Pancetta Creamed Corn at Hyde Park Prime Steakhouse has been described as a comfort food for the gourmet. Combining a classic American side dish that started out in Grandma's kitchen with one of our favorite Italian cured meats, the pancetta-laden creamed corn at Hyde Park is made from scratch, using fresh, locally grown corn. It's only available 8-10 weeks per year. The recipe below serves 2.
1 tbsp olive oil blend
2 tbsp cooked pancetta bacon (diced 1/8")
2 cups fresh corn (cut off the cob)
6 oz cheese sauce for creamed corn
2 tbsp chopped scallions (1/8")
1/4 tsp salt & pepper xix
1 cup finely chopped onions
Two sticks unsalted butter
1/4 tsp. Restaurant grind pepper
1 tsp Kosher salt
1 cup boursin cheese
1 qt heavy cream
For Creamed Corn:
1. Heat oil and bacon in sauté pan over medium heat.
2. Add corn and briefly sauté until corn is just cooked through.
3. Add cheese sauce and continue cooking until sauce reduces and thickens.
4. Add salt & pepper and top with scallions.
5. Serve immediately.
For Cheese Sauce:
1. Melt butter over medium heat; add onions and sauté
for 10 minutes over medium-low heat.
2. Add remaining ingredients, let simmer
over low heat and reduce for 20 min.
3. Adjust salt and pepper to taste.
4. Store till ready to use.
Courtesy of Chef Bill Fulop, Mavis Winkle's Irish Pub
Bread Pudding is a staple on the Mavis Winkle's menu. It is a traditional Irish dessert that is a sweet ending to any fare, alongside an Irish Coffee (or even a pint!). The recipe below serves 10.
20 large eggs
20 oz bread
1 quart 2 percent milk
2 tbsp cinnamon
2 tbsp vanilla extract
3/4 quart sugar
1 cup apple pie filling, chopped
Cinnamon Whiskey Sauce
6oz Irish Whiskey
1/2 pound butter
1 pound sugar
2 cups liquid egg yolks
1 tbsp cinnamon
For Bread Pudding:
1. Combine all ingredients except bread.
2. Break bread apart into medium chunks.
3. Gently stir in the bread — do not overmix.
4. Spray 9x13 Pyrex dish with pan coating.
5. Pour mixture into the dish.
4. Bake at 325 degrees about 50 minutes or until an internal temperature of 160 degrees.
Eliot Ness Amber Lager Barbecue Sauce
Courtesy of Chef Rock Finley, Great Lakes Brewing Company
Made with one of GLBC's award-winning beers, this barbecue saucewould make a great addition to your next cookout. The recipe below serves 10.
1/4 cup chopped onion
3 stalks celery
2 tsp mustard
1 cup honey
2 garlic cloves
1 tbsp paprika
2 tsp chili powder
1 cup tomato paste
2 cups tomato puree
1 tbsp plus 1 teaspoon Liquid Smoke
12 oz. Eliot Ness Amber Lager
Salt and pepper to taste
Puree ingredients and simmer for 35 minutes before serving.
Plum Wine Poached Peaches with Chocolate Shooter
Courtesy of Chef-Owner Scott Kim, Sasa
Fresh flavors abound in this fruit-based dessert from the Sasa kitchen. The plum wine adds an Asian flair, while the chocolate shooter on the side is pure indulgence.
1 cup of plum wine
1 oz Grand Marnier
1/2 cup brown sugar
2-3 large peaches
1/2 cup of plum wine syrup (from plum wine
poached peaches recipe)
1 tbsp good-quality cocoa powder
1 tsp white sugar
Halve the peaches and use an ice cream scoop to remove seed.
Bring plum wine to boil in large pan. Due to the possibility of the mixture flaming, carefully add the Grand Marnier. Using a large match or grill lighter, flambe the liquid. Reduce heat to medium and add 1/2 cup of brown sugar. Continue mixing until brown sugar has dissolved. Add the peaches (pit side down) and spoon syrup over peaches. Continue until peaches are easy to pierce with a knife, approximately 5 minutes. Use caution not to overcook. Transfer peaches to a dish (pit side up). Save 1/2 cup of the syrup for chocolate shooter recipe. Pour remaining liquid over peaches.
In a bowl, wisk plum wine syrup, cocoa powder, and white sugar until blended thoroughly.
Refrigerate peaches and chocolate shooters until ready to serve.
Brown Butter Apricot Napoleons with Honey Whipped Ricotta and Chocolate Mint
From Mary Wills, The Good Fork
This easy, five-ingredient dessert is a good example of our philosophy, which focuses on simplicity, freshness, and sustainability. Plus, it's delicious! The recipe below serves 4 to 6.
Thinly slice 2 apricots on a mandolin, or sharpen your knife skills to get a paper-thin cut. Set aside. In a pan, brown 3 tablespoons of unsalted Hartzler butter over medium-high heat, add slices of apricot, and turn with a Good Fork when they soften and take on some color. Remove from pan and set aside. In a stainless-steel mixing bowl, add 1-1/2 cups of whole milk ricotta with 4 tablespoons of Ohio honey. Mix and spoon into a pastry bag or sandwhich bag if you don't have one on hand. Layer the cooled slices of apricot with 2 tablespoons of the ricotta mixture, finishing with a slice of apricot and tiny piece of chocolate mint. Drizzle with the brown butter and enjoy this refreshing, sexy small bite!
Grilled Block Island Swordfish, with Stroganoff of Carrots, Mushrooms, and Sour Cream
Courtesy of Executive Chef Regan Reik, Pier W
Swordfish is one of the easiest fish to cook at home. It grills easily and tastes delicious, even when cooked all the way through. It is also one of the more reasonably priced seafoods on the market. The "stroganoff" is a light pairing of ingredients that allows for maximum flavor, without all of the fat. I love swordfish, and I love to make healthy meals for my family. I hope you enjoy this recipe. The version below serves 4.
Four 6 oz swordfish steaks
1 tbsp kosher salt
1 tsp ground black pepper
2 oz olive oil
4 oz seasonal mushrooms, washed
1 tbsp whole unsalted butter
8 oz freshly juiced carrots
1 tbsp sour cream
1 tbsp whole unsalted butter
2 Idaho potatoes, cut into 2" batons and blanched
1 tbsp fresh chopped parsley
Kosher salt and ground black pepper for seasoning
1. Preheat grill to medium-high heat. Season the swordfish steaks with salt and pepper, then dredge with the olive oil to prevent sticking on the grill.
2. Place the steaks on the heated grill and cook about 7 minutes per side to achieve medium doneness. You can tell that the fish is done when the flesh gives just a little with gentle pressure from the top.
3. Meanwhile, heat the carrot juice in a medium saucepan, and whisk in the sour cream and 1 tbsp of the whole unsalted butter. Set aside.
4. Heat a small sauté pan over the stovetop on medium heat with the remaining whole butter, then add the mushrooms, the potatoes, and the chopped parsley. Toss gently as you heat thoroughly, and season with a little salt and pepper. Set aside, and keep warm.
5. To plate, divide the carrot/sour cream mixture between the 4 plates, placing it in the center. Top the mixture with mushrooms and potatoes, then finish with the swordfish. Garnish with a little extra virgin oil and lemon if desired. Bon Appetit!
Seared Scallops, Roasted Pine Nut Puree, Braised Mustard Greens, Brown Butter
Courtesy of Chef Andrew Gorski, Tremont Tap House
This is a perfect recipe for impressing guests at your next dinner party. Despite its rich flavor and great eye appeal, the dish comes together in a reasonably short time.
12 medium-sized scallops
2 pounds mustard greens
1 cup pine nuts
2 cups chicken stock
1/4 cup heavy cream
2 cloves garlic
1/4 cup olive oil
1/4 pound butter
Salt & pepper
Small bundle chives
Prep: 1.) Soak scallops in cold water for ten minutes. Drain water, remove small abductor muscle from side of scallop, pat dry, set aside.
2.) To clean mustard greens, remove rib from center of each leaf, rinse thoroughly in cold water. Roughly chop all leaves. Mince garlic and shallots; combine. Heat a large pan on medium heat and add olive oil, minced garlic, and shallot; cook for two minutes. Add all mustard greens, stir, and cover with lid. Braise greens until there is little to no liquid left in pan, then season with salt & pepper and set aside.
3.) Place pine nuts in small sauté pan on low heat. Roast pine nuts until light brown color has occurred and toasted aroma is achieved (about 5 minutes). Once toasted, cover with chicken stock and cook over low heat for 20 minutes. Transfer nuts to blender, add heavy cream, puree until smooth, season with salt & pepper, and set aside.
4.) Cut chives to 5-inch length.
Assembly: 1.) In medium sauté pan, heat olive oil on high heat. Season scallops with salt & pepper, place scallops in sauté pan, cook on one side 3 minutes. Turn scallops over and place in a 400-degree oven for two minutes. Remove scallops; set on paper towel. Add butter to same pan and let brown.
2.) Reheat pine nut puree and braised greens in separate pans over low heat.
To Plate: Place mustard greens in center of bowl. Arrange scallops on top. Spoon a little pine nut puree over each scallop. Drizzle a little brown butter around bottom of bowl. Lay chive batons in center of scallops.
Grilled Skirt Steak with Chimichurri Sauce
Courtesy of Chef Robert Cabrales, Paladar
Jimmy McCurry was a soldier in the Argentine War of Independence who created a tasty sauce made with olive oil, garlic, and parsley. Jimmy's name wasn't particularly easy for the native Incans to pronounce; as his delicious sauce spread throughout Latin America, his name was butchered. The sauce became known as "Chimichurri." This recipe serves 4.
2 bunches flat leaf parsley
1 cup extra virgin olive oil
3 tablespoons garlic, minced
1 jalapeno pepper, seeded and stem removed
2/3 cup rice wine vinegar
Skirt Steak Ingredients
4 skirt steaks (8oz.)
2 tablespoons fresh cracked black pepper
4 tablespoons kosher salt
Pick the parsley leaves off the stem, reserving the stems and dividing them from the leaves. In a blender, combine the garlic, parsley stems, half of the jalapeno, and rice wine vinegar. Blend on high until the mixture is smooth. With the motor running, slowly pour in the oil. Once all the oil has been poured in, turn the motor off. Transfer to a container. Next, chop the parsley leaves very fine. Add the parsley to the mixture and whisk together. Season to taste with salt. Season the steak generously with 1/2 tablespoon of kosher salt on each side, as well as 1/4 tablespoon of black pepper per side, and place on a large plate. Preheat a grill to medium heat. Set the steak on the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done (about 6 to 8 minutes for medium rare). Once cooked, place the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve atop your choice of rice and beans, and top with the Chimichurri sauce.
Table 45 Cold Lobster Salad
Courtesy of Chef de Cuisine Tom Schrenk, Table 45
Chef Tom strives to make global cuisine accessible and affordable for local diners at Table 45. This recipe is straight off the menu and shows that creating the intense flavors of world cuisine can be simpler than you think.
1 lb cooked lobster meat
1/2 cup mayo
1 tbsp cilantro, chopped
1/2 red pepper, fine dice
1/2 yellow pepper, fine dice
1/4 jalapeno, fine dice
1 tsp shallot, fine dice
Zest from 2 limes
Combine all ingredients by hand.
Season with salt and pepper, and serve.