SERVES 8 8 ounces ground hot Italian sausage 8 ounces ground mild Italian sausage 1 cup chopped onion 2 cloves...
Mothers selflessly devote themselves to their children from infancy into adulthood. A mother’s love never wane...
George Washington might have known a thing or two when he tried to cut down a cherry tree. The first president...
A sweet treat for chilly mornings ‘Tis the season for frost and snow, which means coming downstairs in the mor...
Swedish Spritz A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint ha...
Chanukah is an eight-day “festival of lights” that celebrates the rededication of the Holy Temple. Faithful Je...
Get ahead of the game with local breads, pies and treats Preparing a full holiday dinner for multiple people i...
Thanksgiving is a day to gather with family and friends and give thanks for all we have. But Thanksgiving is a...
Tender Italian Sugar Cookies Ingredients 3/4 cup shortening 3/4 cup sugar 3 large eggs 1 teaspoon vanilla extr...
Brown the hot Italian sausage and mild Italian sausage in a Dutch oven, stirring to crumble. Remove to a plate, reserving 1 tablespoon of the drippings in the pan. Sauté the onion and garlic in the reserved drippings until tender. Add the sausage, broth, water, wine, tomatoes, tomato sauce, carrots, basil and oregano. Bring to a boil. Simmer over medium-low heat for 30 minutes. Skim off and discard any fat. Stir in the zucchini, tortellini and parsley. Simmer for 35 to 40 minutes.
Centennial Celebrations, the sixth cookbook in the Junior League of Denver’s award-winning collection, can be purchased at a variety of local and national retailers. Visit JLD.org for a complete list and get your cookbook today!
Mothers selflessly devote themselves to their children from infancy into adulthood. A mother’s love never wanes, and she’s always ready and willing to step in and put her children first.
Mother’s Day is a great chance for men, women and children to honor the special women in their lives. Delicious homemade treats can show mothers just how much they’re appreciated and adored. Try this tasty recipe for “Cold Mango Soufflés Topped with Toasted Coconut” from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli.
Cold Mango Soufflés Topped with Toasted Coconut (Makes 4)
4 small mangoes, peeled, pitted and chopped
2 tablespoons water
1 tablespoon powdered gelatine
2 egg yolks
1⁄2 cup superfine sugar
1⁄2 cup milk
11⁄4 cups heavy cream
Grated rind of one orange
Toasted flaked or coarsely shredded coconut, to decorate
Place a few pieces of mango in the base of each of four 2⁄3-cup ramekins. Wrap a creased collar of nonstick parchment paper around the outside of each dish, extending well above the rim. Secure with adhesive tape, then tie tightly with string.
Pour the water into a small heatproof bowl and sprinkle the gelatine over the surface. Leave for five minutes or until spongy. Place the bowl in a pan of hot water, stirring occasionally, until the gelatine has dissolved.
Meanwhile, whisk the egg yolks with the superfine sugar and milk in another heatproof bowl. Place the bowl over a pan of simmering water and continue to whisk until the mixture is thick and frothy. Remove from the heat and continue whisking until the mixture cools. Whisk in the liquid gelatine.
Puree the remaining mango pieces in a food processor or blender, then fold the puree into the egg yolk mixture with the orange rind. Set the mixture aside until starting to thicken.
Whip the heavy cream to soft peaks. Reserve four tablespoons and fold the rest into the mango mixture. Spoon into the ramekins until the mixture is 1 inch above the rim of each dish. Chill for three to four hours, or until set.
Carefully remove the paper collars from the soufflés. Spoon a little of the reserved cream on top of each soufflé and decorate with some toasted flaked or coarsely shredded coconut.
George Washington might have known a thing or two when he tried to cut down a cherry tree. The first president of the United States of America may have been trying to get at the sweet and versatile fruit hanging from the tree’s branches.
Cherries are nutritional powerhouses that contain antioxidants, which studies have suggested can reduce the risk of heart disease. In addition, anthocyanins in cherries may help reduce the risk of Alzheimer’s disease. Furthermore, cherries are a natural source of melatonin, which promotes healthy sleep. People with arthritis may find that cherries can reduce the inflammation associated with their condition.
There are many reasons to eat cherries each day, so why not start at the breakfast table? This recipe for “Croissant French Toast with Fresh Bing Cherry Sauce,” courtesy of the California Cherry Board, makes for a delicious and nutritious start to your day.
Place the bottom croissant slices on serving plates. Top with 1⁄2 cup cherry mixture. Top with the croissant tops, then add a dollop of whipped cream and finish with a pour of chocolate sauce.
Heat orange marmalade in a small saucepan over medium-low heat. Add the cherries and cook for 5 minutes, stirring frequently. Remove from the flame.
Slice the croissants in half lengthwise, as if to make a sandwich. Whisk eggs, milk, and cream together in a flat-bottomed baking dish. Lay the croissant pieces in the egg mixture, turning several times as the liquid is absorbed.
Add the oil to griddle and heat on medium flame. Cook the croissant slices until golden brown on each side.
‘Tis the season for frost and snow, which means coming downstairs in the morning to a chilly home. One way to rally the troops out of bed when it’s cold and snowy is to reward family with a warm breakfast. Muffins are a go-to choice for a quick bite, and homemade muffins served right out of the oven can be just what’s needed on blustery days.
This recipe for “Triple Chocolate Muffins” from “Chocolate” (Parragon Book Service), by the editors of the Love Food series, imparts rich, chocolately flavor into every bite of these mouthwatering muffins. They’re equal parts breakfast and dessert.
Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners. Sift the flour, cocoa, baking powder, and baking soda into a large bowl. Add the semisweet and white chocolate chips, and stir.
Place the eggs, sour cream, sugar, and melted butter in a separate mixing bowl, and mix well. Add the wet ingredients to the dry ingredients, and stir gently until just combined.
Using two spoons, divide the batter evenly among the paper liners. Then bake in the preheated oven for 20 minutes, or until well risen and firm to the touch. Remove from the oven and serve warm, or place on a cooling rack and let cool.
A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough
with red food coloring and the other half with green.
—Irmgard Sinn, Sherwood Park, Alberta
2 each: 108 calories, 6g fat (4g saturated fat), 23mg cholesterol, 77mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 1g protein.
These cookies are very popular here. They’re great for munching anytime.
—Patsy Steenbock, Shoshoni, Wyoming
Test Kitchen Tips
For hearty cowboy appetites, double the size of these cookies. Just make sure to increase the oven time, baking these until they’re golden brown.
Take care not to overbake, though: You want them to be crunchy on the outside and a bit chewy on the inside.
Leftover cookies are great for crumbling on top of ice cream.
Chanukah is an eight-day “festival of lights” that celebrates the rededication of the Holy Temple. Faithful Jews led by Judah the Maccabee defeated the Greek army, reclaimed the Holy Temple and were able to light the Temple’s menorah using only a single cruse of olive oil. Miraculously that supply lasted for eight days.
Today, people honor these miracles by lighting their own menorahs and enjoying foods fried in oil.
Although fried doughnuts and latkes reign supreme on Chanukah, other treats can be included in the festivities as well. Rugelach are Jewish pastries of Ashkenazic origin. Chanukah celebrants and others can make their own rugelach by following this recipe, courtesy of King Arthur Flour.
16 tablespoons (1 cup) unsalted butter, at room temperature
3/4 cup cream cheese, at room temperature
1/3 cup sour cream
1/2 teaspoon salt
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup brown sugar
1 cup walnuts, chopped
1/2 cup dried cranberries, raisins or currants
1 tablespoon cinnamon
Water for brushing dough
Granulated sugar or coarse white sparkling sugar
Milk or cream
To make the crust using a food processor: Place the flour and salt in the bowl of a food processor. Pulse briefly to combine. Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream. Pulse just until the dough forms chunks, and you can squeeze it together.
To make the dough using a mixer: Beat together the butter, cream cheese, sour cream and salt until smooth. Add the flour, mixing to make a stiff dough.
Divide the dough into three equal portions. Press each gently into a disk. Make the disks as round as possible, smoothing their edges; this will allow you to roll the disks into a perfectly round circle, making the resulting rugelach more attractive. Wrap the disks in plastic, and chill the dough for about one hour, until it’s firm but not rock hard. Or chill longer (up to overnight), then warm for about 45 to 60 minutes at room temperature, until the dough softens enough to roll out without cracking.
To make the filling, process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender until finely chopped and well combined (but not pasty). Don’t have a food processor? Simply stir together the filling ingredients; your filling will be chunky rather than smooth.
Working with one piece of dough at a time, place it on a generously floured surface. Roll it into a 10-inch circle and brush it lightly with water. For a flavorful touch, brush the rolled-out rugelach dough with a thin layer of boiled cider, warmed apple or currant jelly, or puréed fruit preserves, instead of water.
Use your fingers to spread about 1/3 of the filling onto the round, going all the way to the edges and gently patting the filling to help anchor it to the dough
Using a pizza cutter, baker’s bench knife or sharp knife, divide the dough into 12 equal wedges. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down on a baking sheet; lining the baking sheet with parchment will help with cleanup. Repeat with the remaining two pieces of dough.
Brush the rugelach with milk or cream; and sprinkle with granulated or coarse white sparkling sugar, if desired.
Preheat the oven to 350 F. Refrigerate the rugelach while the oven is preheating.
Bake the rugelach for 25 to 30 minutes, or until golden brown. Remove from the oven, and cool right on the pan. Serve warm or at room temperature.
Store leftover rugelach in an airtight container at room temperature for several days. Freeze for longer storage.
Preparing a full holiday dinner for multiple people is a daunting task, to say the least. The preparation can take days, and the execution must be perfect. For your own sanity, consider outsourcing some of that stress and leaving a few duties to trained professionals. These bakeries will save you from numerous gray hairs and have your guests in a food coma in no time.
8172 S. Holly St., Centennial
This Centennial bakery is highly praised by locals and DTC workers, and for good reason. Chira, the owner and chef, is a classically trained European pastry chef known for her hard work and creativity. “You name it, Chef Chira can make it,” is Bonjour Bakery’s motto. Check out the holidays page on their website to see numerous examples of Chira’s themed pastries that will perfectly accent your home-cooked holiday meal. Turkey-shaped cookies and maple leaf pastries will have your guests snapping photos and salivating at the same time. Did we mention they deliver? Make the short trip over to Bonjour (or call and bring Bonjour to you) and see what all the fuss is about.
2950 S. Broadway, Englewood
Trompeau is a traditional French bakery, which relocated to Englewood in 2011 after outgrowing its original location near DU. That success has continued over the past six years due to its dedication to perfection and insistence on making everything from scratch, six days a week. You can step up your holiday meal to another level with Trompeau’s pumpkin spice loaf and macaroons for dessert. Your guests will be in awe of your class and in love with their food. Take a trip over to Trompeau to see their chefs creating these classic pastries right in front of you and bring home a few treats as a test run for the big day!
The Gluten Escape
7255 S Havana St., #110, Centennial
This Centennial bakery is dedicated to baking from scratch with local ingredients, and it caters to gluten-free customers. In addition to a delectable array of pastries and desserts, The Gluten Escape even offers their own gluten-free flour mix, available for shipping so you can make your own GF creations. Make sure you plan your order ahead of time (they’ll accept orders up to six months in advance), as The Gluten Escape may sell out of high demand items. Stop by this local bakery and check out their weekly specials–you won’t be disappointed.
6905 S. Broadway, Littleton
Manna has a long history in Denver, starting in 1983 in downtown Littleton. The family-owned and operated business had great success until shutting down in 2000, to the dismay of many local patrons. That’s why, when Manna reopened in 2012, Littleton locals were overjoyed and frequented the bakery so much it had to expand by over 1,500 ft. in the next few years to accommodate all the business. If that isn’t a five-star recommendation, we don’t know what is! Manna makes everything from scratch and caters to non-GMO and gluten-free customers. Check out this storied bakery for some delectable fruit and cream pies that will serve as a sweet exclamation point to your home-cooked meal. And when you enter the bakery, make sure to give Manna a warm “welcome back” to Littleton.
Del Frisco’s has done some a new interior décor to go with its fine dining. The steak house is located at 8100 E. Orchard Road.
Chris Maness, general manager
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