Mini hot dogs
All that’s needed is mini hot dogs and crescent rolls (maybe a bit of mustard for the upper lip)
- 8 tablespoons unsalted butter, divided
- 3/4 cup finely chopped shallots, from 2-3 large shallots
- 1-1/4 cups red wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
- 1 (2 – 3 lb) center cut beef tenderloin roast
- Kosher salt (1/2 teaspoon per pound of beef)
- Freshly ground black pepper (1/4 teaspoon per pound of beef)
- 2 tablespoons vegetable oil
- 1/4 cup beef broth
For the Sauce
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary. Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
For the Tenderloin
- Let beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn’t oven-proof, transfer the beef to a lightly oiled roasting pan). Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- Transfer the roast to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it’s hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond (brown bits) from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
- 2 bunches of small carrots (about 24), peeled
- 1 tbsp. olive oil
- 1 tbsp. minced rosemary
- salt and pepperPreheat oven to 400ºF. Toss the carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.
1 lb of little yellow potatoes (they usually come in a little mesh bag next to the little red potatoes)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
2 tablespoons freshly snipped chives
Clean potatoes and put in a large pot. Cover with water making sure there is about 3 inches of water above the potatoes. Bring to a boil and let cook until just tender enough to insert a fork, about 15-20 minutes. Drain.
In a large frying pan over medium heat, add the butter and olive oil. Once the butter is melted add the potatoes.
With a fork gently press down on each potato breaking the skin and smashing them a bit. You don’t want to break them up, just open them up a little. Sprinkle with the salt and let brown on that side without turning. Just leave ‘em alone.
When they are nice and brown, turn each potato over. Again, leave them alone and let them brown. Once they have browned nicely on the second side add the chives and dump into a serving dish.
- 1 cup / 240g / 8oz – water
- ¼ cup / 45g / 1.5oz – granulated sugar
- 2 – egg, seperated
- ¾ cup / 120g / 4oz – vegetable shortening
- 3 tbsp / 24g – milk powder
- 6g – salt
- 5 cup / 22oz / 624g – all purpose flour
- egg wash
- cloves, as needed for the eyes
- poppy seeds, optional, as needed
- Preheat the oven to 300F. Prepare a half sheet pan with silpat or parchment and set aside.
- Mix together the flour, salt, milk powder, and sugar.
- In a stand mixer fitted with a paddle attachment, mix together the water, 1 egg, and shortening until combined. Switch the attachment to a dough hook.
- Add the dries slowly and mix on medium speed until it forms a ball of dough. Cover and let it rest for 20 minutes.
- To create the Niffler, grab a 5oz ball of dough and roll until smooth. Pat the dough down gently to create a flat surface. With a pair of scissors or metal bench scraper, cut a one inch slit in the middle of one end of the dough. Pull it gently apart to create two legs.
- Cut two slits on each side of the dough to create arms. It takes a bit of pinching and pulling to get the exact shape right so take your time. Pinch the base of the head to create the neck. Create two indentations for the eyes and pinch off a bit for the Niffler’s beak. With scissors, cut a few lines for his claws.
- Once you have the shape of the Niffler, insert two cloves for the eyes. Brush the Nifflers with egg wash. Bake at 300F for 1½ hours until golden brown.
1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Caramel sauce, purchased
2 cups confectioners’ sugar
3 1/2 tablespoons milk
For the Streudel
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Pass warm caramel sauce, to drizzle over the strudel
1 cup (4 ounces) confectioners’ sugar
½ teaspoon grated lemon zest plus 5 teaspoons juice
4 oz. Cream Cheese (softened)
3 T. Sugar
1/2 tsp. ground cinnamon
Zest of one small lemon
1 T. Heavy Cream
Beat the above ingredients until smooth
5 oz. chopped rhubarb
3 T. sugar
Zest of one small lemon
Toss together and bake on parchment lined sheet at 375ºF for 10-15 min. or until rhubarb is soft. Let cool
Keep the oven temperature at 375°F. Roll the Danish dough into a 9 x 29-inch rectangle. Trim the dough on all four sides, cutting away the very edges. Cut the rectangle into 4 x 4-inch squares (you should get 14 squares from a 9 x 29-inch rectangle.
Place the pastries on parchment-lined sheet pans. Top with one teaspoon of the cream cheese filling, then with about a teaspoon of the rhubarb filling. Let the pastries proof until puffy-looking, about 30 minutes.
Bake for 10 minutes. Rotate the pans in the oven and bake for another 10 minutes. The Danishes should be brown and flaky. Remove from oven and glaze, if desired, with:
1/3 c. Apricot Jelly warmed and diluted with 2 T. water
2 cups milk
1 stick unsalted butter
1 tablespoon salt
1½ cups sugar
7 egg yolks
4 packs yeast
Zest and juice of 1 orange
9 to 10 cups flour
Sugar as needed for coating
In one cup of warm water, mix yeast with a pinch of sugar and salt.
Scald the milk; add butter. Pour over sugar and salt.
Add about 4 cups of flour, then yeast mixture.
Beat egg and egg yolks very well, mix in zest and juice of orange. Add to flour mixture.
Add more flour, 1 cup at a time, until spongy.
Let rise in a large greased bowl until double in bulk.
Punch dough and form paczki into dough balls or roll out, ½-inch thick, and cut with a 3-inch biscuit cutter. Fill with prunes or roll in raisins if desired.
Let rise again until double in bulk.
Deep fry in lard or peanut oil at 350 degrees until brown.
Toss in sugar.
If prunes were not used, fill paczki with desired filling with a piping bag.
2 pounds apples, peeled, cored, and diced
2 tablespoons butter
½ cup sugar
¼ cup water
3½ tablespoons cornstarch
½ cup sugar
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 teaspoons lemon juice
½ tablespoon butter
1. Sauté the apples lightly in the first quantity of butter until they are slightly softened.
2. Add the first quantity of sugar as apples cook.
3. Mix water and starch until smooth. Add starch mixture to the apples and boil until the liquid is thick and clear.
4. Remove from heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and butter is melted.
5. Cool completely.
1 quart milk
½ cup sugar
4 egg yolks
½ cup cornstarch
½ cup sugar
½ stick butter
1 tablespoon vanilla
1. In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil.
2. With a whip, beat the eggs and egg yolks in a stainless steel bowl.
3. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth.
4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
5. Return the mixture to the heat and bring to a boil, stirring constantly.
6. When the mixture comes to a boil and thickens, remove from the heat.
7. Stir in the butter and vanilla. Mix until butter is melted and completely blended in.
8. Pour into a clean, shallow pan. Dust lightly with sugar and cover with wax paper. Cool and chill as quickly as possible.
9. Whip until smooth before using.
3D Sugar Cookie Demiguise (top pastry)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup plus 2 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Pinch of salt
To Make the Dough:
In bowl of electric mixer fitted with paddle attachment, mix butter and sugar together until just incorporated. Do not over mix. Add egg and vanilla extract. Mix on low speed, scraping sides of bowl as needed.
In medium bowl, whisk together flour and salt. Add flour to butter mixture. Mix on low speed until dough forms and clumps around paddle. If dough does not come together and is crumbly, add ice cold water 1 tablespoon at a time until dough clumps.
To Bake the Cookies:
Roll flat to about ¼-inch thick with rolling pin. Chill dough at least 30 minutes before cutting into shapes.
Preheat oven to 350°F. Line two baking sheets with parchment paper. Using the attached pattern cut out the dough for all the necessary shapes. Remaining dough can be used to cut smaller shapes.
Bake 15-20 minutes for 8-inch shapes and 10-12 minutes for 5-inch shapes. Cookies should be lightly golden around edges. Let cookies cool on sheets 5 minutes.