Julie Landis made these pretzel turtles from the following recipe for an office party held for Nora Kimble’s 50th anniversary at the Hampshire Review. Needless to say everyone asked for the recipe. They are delicious.
Prep Time: 10 Minutes
Cook Time: 4 Minutes
Ready In: 14 Minutes
“Quick and easy turtle candies! Mini pretzels, caramel covered chocolate candies, and pecans make up this delicious treat.”
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
1. Preheat oven to 300 degrees F (150 degrees C).
2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
Chef Thomas Vieli
It is with deep sorrow that I post the death of Chef Thomas Vieli, one of our Chef’s Delight bloggers.
Chef Thomas, 65, passed away May 28 in his hometown of Punxsutawney, Penna.
At the time of his death, he oversaw the Hospitality Program as the lead instructor at Potomac State College of West Virginia.
He was from Ilanz, Switzerland.
Chef Thomas graciously volunteered his time and expertise to judge cooking for the Hampshire Review’s first cookbook, returning a year later to judge the second.
He was a wonderful man. He was my friend. He will be missed.
She says these cakes are easy to make and delicious.
Soda pop cake
Take a box of cake mix, your choice, 1 can of soda pop
Spray 1 large, microwave approved, bowl — spray well
Mix the soda and box of cake mix together.
DO NOT add anything to the cake mix, use as is.
Put a microwavable plate over bowl and bake for 9 minutes.
Serve with ice cream or whipped topping.
White or yellow cake mix and orange soda works well.
Happy cake baking!
Here we go: Spray 9×13 cake pan
1 box of angel food cake mix as is
1 can lemon pie filling (canned)
Mix dry cake mix and lemon together, mix, mix and mix till both are into one batter.
Pour in pan and bake at 350 degrees until done.
Check oven after 25 minutes.
When done dust with 10X sugar.
This is really good when it is warm.
Any pie filling can be used, apple, peach, cherry …….
By Chef Vieli
SKEWERD SHRIMP WITH CARRIBIEN STYLE SALSA.
2 oz Red onion small diced
2 oz Tomatoes small diced
2 oz Red peppers small diced
2 oz Green peppers small diced
2 oz Pineapple small diced
2 oz Mangoes small diced
Gingerroot fresh minced
Lime juice freshly squeezed
Oil and vinegar as needed
Seasoning salt and pepper mill
Mix all ingredient an a bowl and refrigerate
As needed P & D Shrimp 21 / 25 count raw skewered
As needed Fresh chopped cilantro
As needed Fresh Lime juice
1. In a bowl combine Lime juice and cilantro
2. Pour over skewered shrimp
3. Grill shrimp skewers until nice and pink
- 2 ea Plantain sliced into roundels dust in flour and pan-fry until golden brown
- Place onto a paper towel
- In separate bowl Combine salt and cinnamon
- Roll Plantain in salt cinnamon mixture
- Display on plate to serve
Hello Everyone! Chef Elizabeth here!
I am very happy right now because I have just had the most beautiful week in West Virginia at my home in Canaan Valley where I offered eight guests from San Diego CA a tour of my West Virginia.
This was a culinary tour that offered three cooking classes in my well equipped kitchen and opportunities to go hiking where the leaf peeping and photo taking was unsurpassed.
The trees are just fading after a fantastic week of brilliant oranges and stunning crimsons! However, today, Oct 8th, it is snowing which has made for a wonderful contrast as the white snow rests on the crisp deep orange leaves.
I can only stay at my home in Canaan a few weeks at a time as my work allows but my home is a vacation rental and available through an agency called Mountaintop Realty in Canaan Valley. You can find out more about renting my home by going to my website www.theOPERASINGINGCHEF.com Click just below the photo of the Coire Taigh, pronounced: Cory Tay. This is a Celtic word that means “Kettle House” or meadow surrounded by a quarry.
While I was at the Coire Taigh, with my Appalachian Culinary tour of eight guests from San Diego, we were offered the opportunity to “forage for our own food.”
We were invited by local, Sarah Fletcher, of Bens Old Loom Barn in Canaan, to go Cranberry Picking! She drove up highway 32 then down a gravel road where we surrounded by tall pines on each side opening up to large meadows.
I was thrilled as I had never even seen a cranberry bog. These were natural bogs that were easily identified by great stands of cotton grass. As you scanned the meadow, you’d see a reddish grass with a white cotton top that would bob and sway in the wind. Often, just below these grasses would lie the deep red cranberries amongst a tangle of thin and brittle brush like limbs that intertwine low to the ground.Picking these ruby like berries is hard work as the bending gets to be tiresome, however, we were a group of 4 women with one goal.. enough cranberries for two tarts.
Within an hour we each had picked two cups a piece, avoiding the plentiful near- white berries that grew at the tops of the brambles. While these were easier to pick, they had already once been frozen and wouldn’t have any flavor. We were told to pick only the darkest firmest berries which we did.
While we picked, Sarah mentioned that during the summer when she would come to a nearby place and pick blueberries, she would chew gum to avoid eating the blueberries she had picked..”That way your bucket would fill faster.” Sarah would say.
I thought this was a useful saying and even though the cranberries were to tart to nibble on, good advice for future berry picking.
Once back at the Coire Taigh kitchen we held a taste comparison of the berries with my tour group making one tart with the “just picked berries” and the other the “store bought”
We started by each person tasting one of each type of cranberry in its raw state. I thought the fresh picked berry tasted less tart, most of the other ladies, could not determine a difference in flavor and the same results were made for the tarts. Both were quite delicious and little if any difference was detected between the two tarts as they were enjoyed with great ceremony.
I was able to save a couple of pieces of the Old World Cranberry Tart from that evening and am eating them now as I write this blog. The pastry is flakey and sweet with body as it contains an egg and is brushed with a beaten egg just before baking. The tangy sweet and sour cranberry filling really makes me think of how a tart would have tasted 200 years ago. I always put in a splash of whisky or Grand Marnier to my tart just before it bakes. This brings a warmth to the flavor of this tart that makes it perfect for the Autumn. Serve this tart with a scoop of vanilla ice cream and hot tea or coffee, however, red wine or port would be wonderful as well.
Old World Cranberry Raisin Tart
From the Opera Singing Chef http://www.theOPERASINGINGCHEF.com
3/4 cup light brown sugar — firmly packed
1 tablespoon tapioca
1 teaspoon orange zest
1/2 cup fresh orange juice
2 cups cranberries — fresh or frozen
1 cup golden raisins
1/8 cup whiskey
1/4 teaspoon salt
INGREDIENTS FOR DOUGH
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon double-acting baking powder
1/8 teaspoon salt
3/4 stick unsalted butter — cut into bits
1 large egg
1 tablespoon cold water
Make the filling: In a saucepan stir together the brown sugar, the
tapioca, the zest, and the juice and add the cranberries, the raisins,
and the salt. Bring the mixture to a boil, stirring, and simmer it,
stirring for 5 minutes, or until the berries have just started to burst.
Add the whiskey, stir and shut off heat. Transfer the filling to a bowl and chill it covered until cold. Can be made two days in advance.
Make the dough:
In a bowl stir together the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. In a small bowl whisk together the egg and the water add the mixture to the flour mixture, stirring with a fork until the mixture forms a dough. Dust with flour and chill it wrapped in wax paper for 1 hour.
Preheat the oven to 425 F. Roll out the dough into a 12-inch round on a lightly floured surface and transfer it to a baking sheet. Spoon the filling onto the center of the dough, spreading it into an 8-inch circle, and fold the edges of the dough over it leaving the center of the filling uncovered. Brush dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15 to 20 minutes, or until pastry is golden. I always serve hot so that the frozen yogurt or vanilla ice cream will melt over the tart.
I hope you will be inspired enough to make this tart and if you want a real feeling of Thanksgiving, head up to Canaan and gather your own cranberries before it gets too cold.
Till next time,
Enjoy! And bye for now, – Chef Elizabeth Podsiadlo
By Chef Elizabeth Podsiadlo ©2012
I think Obsession is too strong a word for how I feel about bottles and jars, but that word is as good as any. Ever since I was little, I’ve loved bottles. Especially the pretty blue ones that lined my mother’s kitchen window, along with bundles of drying dill.
Old bottles capture my attention most these days, especially when they turn a delicate tint of purple, which is a telltale sign of very old glass. I only use the very old glass bottles as a display. I’d hate to stress the glass. Besides, you don’t always know what was held in the bottle before.
The practical side of bottle collecting is the many uses and re-uses for your bottles and jars. It is said, that food stored in glass is much healthier than when stored in plastic or tin, and glass doesn’t impart any metallic or plastic flavors to what ever’s being stored inside.
When I make my own soup stocks, I store the stocks in one quart canning jars and freeze them. Mind you, I never fill them to the top, or the jar would crack. I leave a two-inch space between the top of the soup and the lid to allow for expansion while it freezes solid. Then when I need some stock, I can simply pull jar from freezer remove lid and place in microwave to thaw. Be careful when removing frozen jars from freezer as they are slick. Also, be sure if you are thawing soup in microwave that you reheat at 50% power.
As a personal chef, folks sometimes purchase a “soup service” from me. I have found two-quart Mason Jars at my local craft store. Large enough for an entire batch of soup and they’re affordably priced, worth their weight in gold and can be used in place of a canister as it has a good fitting lid to keep the critters out. So, excellent for flour, cereals, sugar ect.
I grow a lot of my own herbs which I dry and use for cooking, such as Rosemary, Bay leave, Oregano, Sage, marjoram and Thyme. Once they are good and dry, I’ll store them in small jars that I’ve saved and sometimes I give them as gifts to friends. I remove any old labeling and place one of my own labels onto the bottle, sometimes with a recipe. I store left over walnuts or almonds in smaller pint jars and the same with sesame seeds. All my seeds and nuts are stored in glass jars and stored in the same location in my pantry. Easy to find and easy to identify.
Here is a wonderful recipe for Herbes du Provence. A mixture of several dried herbs that is French in origin. Excellent over chicken, in soups on pork roasts, sautéed zucchini or on bread sticks. I make enough to fill several little jars and give them as gifts. Here below is the recipe and further below a great easy appetizer for Spring, Herbed Chicken Wings.
1 cup dried basil
3/4 cup dried thyme
1/2 cup dried savory
1/3 cup dried oregano
1/4 cup dried sage
1/8 cup ground fennel seeds
1/8 cup dried lavender blossoms
Measure out all ingredients and mix well in a large bowl. Package in a glass jar with a good sealing lid, or in small envelopes tobe given out as gifts.
Serving Ideas : Excellent for baked chicken, boiled potatoes and bread sticks
You will need a large metal baking pan that will allow room for all the wings without touching. Preheat oven to 325. Add a teaspoon of oil to your baking pan and coat entire bottom and sides of pan.
Place chicken in baking pan, but do not crowd. Brush olive oil onto chicken wings and sprinkle with Herbes de Provence, salt and pepper.
Cover pan lightly with foil and place in oven and bake for 45 minutes. Turn wings over, remove foil and return to oven for 30 minutes, turn and bake 14 minutes more. Serve hot.
Here is one final photo of what I do with the smallest and most delicate of jars that I find. Bye for now, and have a beautiful Spring -Chef Elizabeth Podsiadlo
P.S. I’ll be visiting Romney this July and will be offering a cooking class and book signing. Hope to see you there. Contact The Hampshire Review or Anderson’s Corner for details.
By Chef Thomas Vieli
1 can cup coconut milk (reserve 3 Tbsp for later)
¼ cup Pineapple juice
1 Tbsp Olive oil
1 tsp finely chopped garlic
24 jumbo shrimp peeled and deveined (tails can be left on)
¼ cup unsalted butter
3 Tbsp coconut milk
2 Tbsp sweet shredded coconut
1 tsp dark rum, optional
Fresh Pineapple cubes
Mix marinade ingredients together and marinate shrimp for about 4 to 6 hours prior to cooking
After marinating shrimp, soften butter and mix with the coconut milk, shredded coconut, and dark rum blend well
Skewer shrimp, adding pineapple cubes between every other shrimp
Grill on high temperature for 2 to 3 minutes or until shrimp turn pink do not over cook
During grilling brush shrimp with the butter mixture