Cowboy cookie (as seen on WMUR, 5/7/12)
currently featured in our cookie case!
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups rolled oats
7 oz butter, softened
3/4 cup sugar
1 cup brown sugar
1 egg yolk
1 tsp vanilla
1 tsp espresso powder
2 cups chocolate chips (12 oz)
1 cup broken, salted pretzels
- Mix flour, baking soda, baking powder, salt and oats in a bowl.
- In another bowl, by hand or with a stand mixer, cream butter and sugars, beat in eggs, vanilla and espresso powder.
- Add flour mixture, just until blended.
- Fold in chocolate and some of the pretzels.
- Form cookies into balls, 1½ inches in diameter and roll in additional broken pretzels.
- Place on parchment or greased baking sheet. Bake at 375 degrees for 10-12 minutes, until golden brown and set in the middle.
Gougere (French cheese puffs) from our December, 2010 newsletter
Served at our LaBelle Wine Maker's Dinner in November, guests gobbled these treats up!
2 large eggs, plus 1 large egg white
6 Tbl water
5 Tbl unsalted butter, cut into 10 pieces
2 Tbl whole milk
1/4 tsp salt
1/2 cup unbleached all-purpose flour, sifted
3 ounced Gruyere cheese, shredded (about 1 cup).
pinch cayenne pepper.
- Beat eggs and egg white in measuring cup or small bowl. Set aside.
- Bring water, butter, milk and salt to boil in small saucepan over medium heat, stirring once or twice. When butter is fully melted and mixture reaches full boil, remove from heat, stir in flour with wooden spoon until combined and mixture clears sides of pan. Return saucepan to low heat and cook, stirring constantly, about 3 minutes.
- Immediately transfer mixture to food processor or stand mixer with paddle, and while machine is running gradually add eggs in a steady stream. After eggs, scrape down sides of bowl, add cheese and cayenne. Process for 30 seconds until a smooth, thick, sticky paste forms.
- Adjust oven rack to middle position and heat oven to 425 degrees. Spray large baking sheet with nonstick spray and line with parchment paper.
- Using a pastry bag, (or a small icecream scoop or soup spoon) portion out mixture into evenly spaced heaping tablespoon sized mounds 2 inches apart. Brush with beaten whole egg mixed with a pinch of salt.
- Bake 15 minutes (do not open oven door), then reduce temperature to 375 degrees and continue baking until golden brown and fairly firm. (12-14 minutes longer). Remove baking sheet from oven and transfer to cooling rack. Serve warm.
White bean soup with roasted garlic (from our November, 2010 newsletter)
Featured on our fall 2010 menu, this thick soup is great on a cold November night.
1 lb white beans (navy)
1 medium yellow onion, chopped
1 lg carrot, peeled and diced
2 celery ribs, diced
1 sprig of fresh rosemary- leaves picked and minced
8 cloves of garlic peeled (to roast: toss cloves in olive oil and roast on a baking sheet covered with foil.
In the oven, 350 degrees for 30-45 minutes, until very soft. Let cool then chop very fine.)
3 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
2 quarts of water and/or vegetable or chicken stock, whichever combination you prefer.
2 Tbl olive oil
- Soften vegetables in olive oil in large stock pot.
- Add chopped roasted garlic and the rest of your ingredients.
- Bring to a boil and let simmer until beans are very tender, about 1 hour, 15 minutes.
- Strain out about a cup or two of beans and puree in a food processor with a little of the soup liquid.
- Stir back in to the rest of your soup.
- Check for seasoning and adjust as needed.
Tomato chutney (from our October, 2010 newsletter)
This is a wonderful condiment that we feature on our signature meatloaf, but can be used in lots of dishes. Give it a try and let us know what your favorite uses are!
1 yellow onion
2 cloves garlic
1/4 cup olive oil
1 28oz can diced tomatoes
1/4 cup sugar
1/4 cup honey
1 cup raisins
1 cup water
juice of 1 lemon
1/4 cup red wine vinegar
2 t. salt, 1 t. pepper
pinch cloves, 1/2 t. cinnamon, pinch nutmeg
- Sauté onion and garlic in olive oil until softened but not browned.
- Add rest of ingredients and bring to a boil.
- Reduce to a simmer and let simmer for about 30 minutes until thickened.
- Cool to room temperature and store refrigerated until ready to use. Best served at room temperature or slightly warmed.
Il primo pasta salad (from our April, 2010 newsletter)
This great cold salad has penne tossed with roasted traditional Mediterranean vegetables and dressed with our own sun dried tomato vinaigrette.
1 # penne pasta, cooked al dente
1 med eggplant....cut into approx, 1/2" by 2 " strips
1 zucchini......cut in half lengthwise then in half round thick slices....about 1/4 " thick
1 red pepper......cut in thick julienned slices
1 jar marinated artichoke hearts
pitted kalamata olives....about 1/2 c.
olive oil, salt and pepper
- Toss eggplant, zucchini, and red pepper with 1/2 c. olive oil and about 1 tsp. ea salt and pepper.
- Turn onto a baking sheet and roast in a 400 degree oven, 12-15 minutes, until softened and lightly browned.
- Let cool and toss in bowl with cooked pasta, olives, artichokes and about 1/2-3/4 cup of the sun dried tomato vinaigrette.
- Lastly, always check for salt and pepper.
Sun-dried tomato vinaigrette (makes extra and can be stored refrigerated and used on salads, etc.)
1/4 c. sun-dried tomatoes packed in oil......pureed in food processor
2 Tbl. chopped fresh rosemary
2 tsp. salt, 2 tsp. black pepper
2Tbl. Dijon mustard
3/4 cup. maple syrup
1 cup. red wine vinegar
3 cup. vegetable oil
- Blend all inredients in food processor except oil.
- With motor running, gradually add oil and dressing will blend nicely.
Linzer cookies (from December 2009 newsletter)
yields approx 60 cookies
ingredients:2 cups ground almonds
1 cups sugar
4 cups all purpose flour
1 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each nutmeg, cloves, ginger
2 tsp vanilla
1 tsp almond extract
2 egg yolks
1 lb softened butter (unsalted)
- In mixer, cream together the butter and sugar. Add egg yolks and vanilla and almond extracts. Beat until combined.
Add dry ingredients and mix until combined.
- Form the dough by hand into 1 ¼ inch balls. Place cookie balls on a greased baking sheet. Using your thumb, press down on to each ball creating an indentation. Bake cookies for 10 minutes at 350 degrees. Remove from oven. Do NOT let cool.
- While still hot, using the end of a wooden spoon or something similar, re-press the indentation as it has puffed up from baking.
(We suggest using a tool so you don't burn your thumb!) Put about 1 tsp of raspberry jam into the indentation and put cookies back in the oven, for approx. 10 minutes or until lightly golden brown. Enjoy!
Chimichurri sauce (from August 2009 newsletter)
This zesty sauce with its roots in Argentina, makes a great topping for grilled meats, fish or shellfish.
You can adjust the stronger flavors to satisfy your own palate. You will see this sauce on a Black Forest
menu in the near future.
1 bunch Italian Flat parsley, stemmed
1 head garlic, peeled, about 8-10 cloves
1 medium carrot, peeled and grated
1 small red bell pepper-diced
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup water
1 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp salt, 1/2 tsp black pepper
- Add all ingredients to food processor.
- Process until finely chopped and well incorporated.
- Check for seasoning and add more red pepper flakes to taste.
This will keep for several days in the refrigerator.
Strawberry Balsamic Vinaigrette Dressing (from 5/6/09 newsletter)
We use this great dressing seasonally on a spinach salad. We add a strong cheese-blue or feta, some nuts, a little onion and top with fresh berries. You can also top it with grilled chicken or fish for a complete meal. Enjoy!
1 pt strawberries, sliced
2 cups vegetable oil
(any mild oil will do. Extra virgin olive oil is not recommended
because its flavor is too strong and will overpower the strawberries)
1/2 cup Balsamic vinegar
2 Tbl granulated sugar
2 tsp salt
1 tsp black pepper
a pinch of dried tarragon
- In a food processor or blender process strawberries, vinegar, sugar and seasonings.
- When smooth, gradually add the oil while the blender or processor is mixing.
- Dressing should be kept refrigerated, and will last about 2 weeks.
Recipe yields about 3 cups.
Carrot Dill Soup (from 4/6/09 newsletter)
1lb carrots, peeled and chopped
1 medium yellow onion, chopped
1 Tbl vegetable oil
¼ cup chopped fresh dill
6 cups chicken or vegetable stock or water
2 tsp salt
½ tsp black pepper
2 TBL butter
2 TBL flour
½ cup heavy cream
- In medium pot, saute onion in oil until soft but not colored.
- Add carrot, stock, salt and pepper.
- Bring to boil.
- Reduce heat to simmer, for about 30 minutes until carrot is soft.
- Strain solids from soup, save broth.
- Puree solids in food processor or blender adding enough of the liquid to make pureeing easier.
- Mix solids and liquids back together in soup pot.
- Return to heat and bring up to boil.
- At the same time, melt butter and stir into flour.
- Remove boiling soup from heat, stir in flour butter mixture and bring back to boil.
- Take off the heat, stir in cream and dill, and check for salt and pepper.
Irish Soda Bread (from 3/6/09 newsletter)
In honor of St. Patrick's Day this traditional quick bread makes a brief seasonal appearance at The Black Forest.
Try your hand at this recipe.
4 cups flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. caraway seed
1 cup raisins
1 cup sour cream
1 1/4 cup milk
- Preheat oven to 350 degrees.
- Butter or oil two 8" cake pans. Line pans with baking paper if you have it.
- Mix dry ingredients
- Mix wet ingredients
- Mix wet and dry together, but don't over mix.
- Divide batter evenly between the 2 pans.
- Bake 25-30 min. until golden and middle of bread springs back when touched.
Yields 2 loaves.