1-16 oz. package of confectioners sugar (less 6 Tbsp.)
6 Tbsp. Ghirardelli unsweetened cocoa
1/2 cup unsalted butter (1 stick), softened
1 tsp. vanilla extract
2-3 Tbsp. milk (may need to add a bit more, as necessary, for proper spreading consistency)
pinch kosher salt
Directions: In a large mixing bowl, with whisk beater attached, beat butter. Then add remaining ingredients and continue beating until well blended, and the frosting is a good spreading consistency. Spread on cooled cakes and cupcakes. (makes enough for 24 cupcakes).
Ingredients: 1 mango, peeled and diced 1 avocado, peeled and diced 1 tomato, seeded and diced 1/2 small jalapeno pepper, seeded and minced 2 Tbsp. chopped Vidalia or red onion 2 small cloves garlic, minced 1/4 cup chopped fresh cilantro 1/2 tsp. salt 2 Tbsp. lemon juice 2 Tbsp. olive oil
Directions: Place all ingredients in a medium bowl and mix well. Refrigerate for 30 minutes. Serve fresh at room temperature with chips, tacos, and grilled fish. (serves 4) (Note: recipe can be doubled.)
Major Grey's mango chutney by Sun Brand was my favorite. Thick with large, firm pieces of mango, it was sweet, with a nice heat of ginger. When I couldn't find it any longer in the stores, I created this recipe based on the label ingredients and think it tastes very similar!
Ingredients:
2 Mangoes, peeled and cut (into mostly 1 inch pieces)
Fresh ginger, 2”x 1”, peeled and grated or minced very fine
¼ cup raisins
1 Tbsp. red bell pepper, diced
1/2 cup white granulated sugar
1/2 cup red wine vinegar
1/2 tsp. salt
Dash cayenne pepper
1 Tbsp. cornstarch, mixed with 1 Tbsp. water
Directions:
Combine all ingredients, except cornstarch and water, in a 3-4 quart pot. Bring to a boil and simmer for 25 minutes, stirring occasionally. You want the liquid to thicken and cook down as much as possible without sticking, so you will have to adjust the heat down as time goes on. Then slowly add the cornstarch and water mixture to the mango mixture, stirring constantly – you may not need to add it all, just enough so mixture is totally thickened. Cook for about 5 more minutes while mixture is thickening. Put in a jar or bowl to refrigerate. Serve cold. Goes well with grilled meat, chicken or fish, also with cream cheese and crackers/bagels.
2 lb. container non-fat plain yogurt, drained through cheesecloth (see step 1 under instructions) 1 large English cucumber, grated on medium/large setting, drained (step 2 under instructions) Juice of 1/2 lemon 1 clove garlic, pressed 1 Tbsp. fresh mint, finely chopped 1 Tbsp. fresh dill, finely chopped Sea salt, to taste Freshly ground black pepper, taste
Directions:
(1) To prepare the yogurt (so it is like Greek-style yogurt), you have to drain as much liquid as possible from the yogurt. To do this you will need: cheesecloth, a colander, a large bowl/pot that the colander will fit into (to catch the liquid), and a small plate and/or bowl to set on top as a press. First, set the colander into the bowl/pot. Then line the colander with the cheesecloth (use a long enough piece of cheesecloth so there is extra on each side -- for folding over the yogurt). Set the yogurt on top of the cheesecloth, and fold the sides of the cheesecloth over the top of the yogurt. Set the plate and/or bowl over the top as a weight (to drain the liquid faster). Cover with plastic wrap and set in the refrigerator at least 4 hours or can be left overnight. Discard the yogurt liquid.
(2) In more cheesecloth, put the grated cucumber, gather excess cloth on top, and with your hands, squeeze out as much of the liquid from the cucumbers as you can.
(3) In a large bowl, add together the drained yogurt and drained, grated cucumber. Mix well. Add the remaining ingredients -- lemon juice, garlic, mint, dill, salt and pepper, to taste. Mix well.
It is ready to be served, with pitas, or alone, as a side dish.
Like the crepes they made at Restaurant St. Michel....even if these were not on the menu, you could ask and they would make them for you!
To make 6-8 medium size crepes (serves 1-2/person):
Ingredients for Crepes:
1/2 cup flour
1 tsp. sugar
1/8 tsp. salt
1 egg, extra-large
1 cup milk
1 Tbsp. butter, melted
Ingredients to assemble the Crepes:
Fresh berries -- raspberries or a mixture of raspberries and sliced strawberries, rinsed and dried
Freshly whipped cream, sweetened with sugar and vanilla extract to taste, and a dash of fresh ground nutmeg.
Powdered confectioner's sugar
Honey
Directions:
In a medium sized bowl, whisk egg until light and frothy, then add milk and beat together. Add flour, sugar and salt and mix well. Add melted butter and mix well. Let set for a few minutes, but whisk again before adding to the pan. The batter should resemble a very thin pancake batter, if not add a little more milk or flour, until it is the right consistency.
Heat a small (about 8") non-stick pan to med-low and brush lightly with vegetable oil. Once the pan is heated, add a scant 1/4 cup of the crepe mixture to it, and tilt pan quickly to swirl mixture around and evenly coat the pan. It should cover most or all of the pan in a fairly thin coating. Let cook until lightly browned (edges will be more browned, but needs to cook enough so it is easier to turn over) and can lift easily from sides to flip. Loosen edges, then flip it like a pancake, only a little more gently, to brown the other side. Remove from pan when done and put on an individual serving plate (or can be gently stacked as you make more on a larger plate). Repeat process, and when all crepes have been cooked, assemble them like this:
Assembly:
On one crepe laid out flat on a plate, add a handful of berries to one side, then fold the other side of the crepe over (or can roll to hide the ends). Top with a dollop of the freshly whipped and sweetened cream, then sprinkle with a good amount of powdered confectioners sugar (use a small sieve for this). Over the powdered sugar, drizzle some honey (a small amount, but enough, and decoratively applied). It is now ready to serve -- 1 or 2 per person. Repeat until all crepes have been assembled that will be served immediately.
Note: Recipe makes 2 crepes per person/ for 4 people and can be doubled.
1 cup packed light brown sugar 3/4 cup unsalted butter (1-1/2 sticks) 9 Tbsp. unsweetened cocoa 1 egg 1 tsp. vanilla extract 2 cups all-purpose flour 3 tsp. baking powder 1/4 tsp. salt 1/2 cup milk
Directions:
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a mixing bowl cream brown sugar and butter thoroughly until light and fluffy (about 5 minutes). Add cocoa, egg and vanilla; mix well. In a small bowl combine flour, baking powder and salt; mix lightly. Add some of the dry ingredients to the creamed mixture, mix well and scrape the bowl. Then add some of the milk, mix well and scrape the bowl. Alternately add the dry ingredients with the milk, ending with the dry ingredients. Mix well and scrape the bowl after each addition.
Drop cookies by heaping teaspoonfuls onto prepared cookie sheets. Bake 12 minutes or until done.
4 egg yolks (at room temp) 6 egg whites (at room temp) 6 oz. semi-sweet chocolate chips (or other semi-sweet chocolate, chopped) 1/2 cup milk 1/4 cup heavy cream 1/4 cup sugar (plus additional to coat souffle dish) 2 Tbsp. unsalted butter (plus additional to coat souffle dish) 2 Tbsp. all-purpose flour
Directions:
Butter a 1-1/2 quart large souffle dish and coat with sugar. Preheat oven to 350 degrees. In a large mixing bowl beat egg yolks until well beaten and set aside. In a separate mixing bowl beat egg whites until stiff peaks form, but not dry, and set aside.
In a large saucepan heat the 2 Tbsp. butter. Add the flour to make a roux. Add milk, cream and sugar. Stir to boiling with whisk. Boil 1 minute. Remove from heat. Stir in chocolate chips. Add chocolate mixture to beaten egg yolks in the large mixing bowl. Stir in some of the stiffly beaten egg whites to the chocolate/egg yolk batter. Then gently, but thoroughly, fold in the remaining egg whites. Pour into the prepared 1-1/2 quart souffle dish. Bake at 350 degrees for 30 minutes. Remove from the oven and serve immediately in individual bowls.
