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Brencick Recipe Calendar 2012

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Brencick Recipe Calendar 2012 - Page Text Content

Dec 2012: DECEMBER

Dec 2012: Butternut Squash Gingerbread Ingredients: For the squash topping- 1 medium butternut squash 8 tbsp. unsalted butter, plus a little more for buttering the pans 1 cup firmly packed light brown sugar 1/2 cup coarsely chopped pecans For the cake batter- 2 1/2 cups all purpose flour 2 tsp baking soda 1 tsp Kosher salt 1 tsp ground cinnamon 1/4 tsp grated nutmeg 1 cup hot strong brewed coffee 1/2 cup molasses 2 tsp. peeled and grated fresh ginger 2 large eggs 1 cup granulated sugar 1/2 lb unsalted butter, melted and slightly cooled Butter a 10 inch round cake pan and line with a circle of parchment paper. Preheat the oven to 375 degrees. 1. For squash topping, peel the squash, cut in half lengthwise and scrape out the seeds and fibers with a spoon. Slice the squash into wedges about 1/3 inch thick. Place the wedges on a lightly butter baking sheet and bake until tender, about 20-25 minutes. About halfway through turn the pieces over with a spatula. Remove from oven and set aside. Reduce the oven temp. to 350 degrees. 2. In a small sauce pan melt the butter and brown sugar, stirring until smooth. Add the pecans to the melted butter and sugar. Pour the butter mixture evenly into the cake pan. Arrange the squash pieces in a decorative pattern over the bottom of the pan, trimming if necessary. Press the pieces down so they show through the sugar topping. 3. For the cake batter, mix together the flour, soda, salt cinnamon and nutmeg in a bowl. In another bowl whisk together the coffee, molasses and ginger. In a large bowl whisk together eggs and sugar. Add melted butter to the egg mixture. 4. Add the dry ingredients to the egg mixture in two batches, alternating with the coffee mixture and beating until smooth. The batter will be thin. 5. Pour the batter over the squash in the prepared cake pan. Place the cake pan on a baking sheet to catch any brown sugar mixture that bubbles over. Bake 50- 60 minutes until a toothpick comes out clean. 6. Remove the cake pan from the oven and let it cool for about 5 minutes. Run a thin knife around the cake to loosen, cover the cake pan with an inverted plate, then flip the whole thing over. The cake should slide right out of the pan. Peel the parchment paper off and adjust any pecans or squash that may have clung to the paper. Serve with dollops of whipped cream. Serves 10- 12 | Chocolate Shop window, Bruuselles, Belgium, Christmas 2006

Nov 2012: NOVEMBER

Nov 2012: Notre Dame Cathedral, Paris, France 2006 | Beef Dijon with Asparagus Spears Ingredients: 2 tsp. coarsely ground black pepper 1 lb. beef flank steak 1 cup sliced fresh mushrooms 1/2 cup thinly sliced green onions 1/4 cup water. 1/2 tsp instant beef bouillon granules 1/3 cup plain low-fat yogurt 1 tbsp all purpose flour 2 tsp. Dijon style mustard fresh or frozen asparagus spears Directions: 1. Rub half the ground pepper into each side of the flank steak. Place the steak on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn steak over and broil for 6 to 8 minutes more or until the steak is to desired doneness. 2. For sauce, in a saucepan combine mushrooms, green onions, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or until mushrooms are tender. Stir together yogurt, flour and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir until thickened and bubbly. Then cook and stir for one minute more. 3. Cook asparagus as you like by boiling or steaming. 4. Thinly slice steak diagonally across the grain. Arrange steak slices and asparagus on dinner plates. Serve with sauce. Serves 4 We started cooking from a low calorie cookbook and found this recipe to be delicious and easy and only 256 calories per serving. It is important to slice the steak diagonally and thinly since flank steak can be tough if not cut correctly.

Oct 2012: OCTOBER

Oct 2012: Pumpkin Soup Ingredients: 2 15 oz cans of pure pumpkin 4 cups chicken broth 1 cup coconut milk 1 garlic clove garlic, pressed 1/4 cup maple syrup 4 tbsp. unsalted butter 1/2 tsp. Chinese five-spice powder 5 drops tabassco 1 tsp. powered ginger 1 tsp. salt lightly chopped corriander for garnish 1. Bring first four ingredients to simmer in a large saucepan over medium-high heat, whisking often. (I like to use fresh pumpkin instead of canned, although canned is easier.) 2. Whisk in syrup, 2 tablespoons butter and spices. Simmer soup for 10 minutes, whisking often. Season with salt and pepper to taste. 3. Divide soup among 6 bowls and garnish with the chopped corriander. Serve. We love this soup and wait for the pumpkin season. Peeling pumpkins is a task but worth it for the flavor. Canned pumpkin works as well and it is so easy to make. | San Juan Island Ferry, 2011


Sep 2012: Bean and Swiss Chard Soup Ingredients: 1/2 lb. Swiss Chard 1 tsp. kosher salt, plus additional to taste 1/4 tsp fresh rosemary leaves 1/3 cup olive oil 2 medium garlic cloves, smashed and peeled 1 (15 oz.) can kidney beans 1 (15 oz.) can white Cannelini beans 4 cups chicken stock 1/2 cup small shell macaroni freshly grated parmesan cheese for serving Directions: 1. In a medium saucepan, cook the chard with 1/2 cup water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard. 2. In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook stirring frequently, until the garlic is pale gold, about 10 minutes. Sir in the rosemary. Cook, stirring, for 1 minute. Discard the garlic. Stir in the chard and cook for 2 - 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans, Cook for 3 minutes. 3. Stir in the reserved cooking liquid and the chicken stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes or until the macaroni is tender. 4. Serve in bowls sprinkled with grated parmesan cheese. Serves 4. This was one of our first soups and is still a favorite for a crisp fall afternoon. | Riding a steam train in Scotland 2008

Aug 2012: AUGUST

Aug 2012: Shirley’s Meatloaf Ingredients: 1 lb. lean ground beef 1/2 lb. lean ground pork 1 cup fresh torn bread crumbs. 1 egg 3/4 cup milk 3/4 cup chopped yellow or white onion 3/4 cup chopped green bell pepper 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1 tsp. rubbed sage 1 tbsp. Worcestershire Sauce Directions: 1. Pre-heat oven to 350 degrees. 2. Combine the ground beef and ground pork in a large bowl. Tear two - three slices of of bread into the meat mixture. Add the chopped onion and chopped bell pepper. Add the salt, pepper, garlic powder, and sage. 3. In a small bowl, whisk the egg into the milk. Pour over the meat and spices. Mix well. Add the Worcestershire Sauce and mix again. 4. Form into a loaf in a 9 by 5 loaf pan by patting together to make a smooth loaf. Bake for 1 1/2 hours. Can be served with or without catsup, according to your tastes. I have loved this recipe since I was a child. And it makes great sandwiches with the left-overs. | Germany 2007

Jul 2012: JULY

Jul 2012: Cucumber and Salmon Soup with Salsa Ingredients: 3 medium cucumbers 1 1/4 cups Greek yogurt 1 cup vegetable stock, chilled 1/2 cup creme fraiche 1 tbsp. each chopped fresh chervil, chives, flat leaf parsley 1 small fresh red chili, seeded and finely chopped a little oil for brushing 8 oz salmon fillet, skinned and cut into eight thin slices salt and ground black pepper fresh chives and/or parsley to garnish 1. Peel two of the cucumbers and halve them lengthwise. Scoop out the seeds and roughly chop the flesh. Puree in a food processor or blender. 2. Add the yogurt, stock, creme fraiche, chervil chives and seasoning, and process until smooth. Pour mixture in a bowl, cover and chill. 3. For salsa, peel, halve and seed the remaining cucumber. Cut the flesh into small neat dice . Mix with the chopped parsley, and chili in a bowl. Cover until required. 4. Brush a griddle or frying pan with oil and heat until very hot. Add the salmon slices and sear them for 1-2 minutes, then turn over carefully and sear the other side until tender and charred. 5. Ladle the chilled soup into bowls. Top each portion with two slices of salmon, then pile a portion of salsa in the center. Garnish with the reserved chives and/or parsley. (Serves 4) We love this cool soup on a warm summer evening. it is so easy to make. We have had difficulty finding chervil but it is super without it. Serve as a first course or with crusty bread and a salad for a light supper. | Vancouver, B.C. 2010

Jun 2012: JUNE

Jun 2012: Turkey Lasagna with Spinach Ingredients: 1 tbsp. olive oil 1 cup chopped yellow onion 1 package lasagna noodles 4 cloves garlic, minced 15 oz. low-fat ricotta or low-fat cottage cheese 1 lb. fresh ground turkey 3/4 cup grated Parmesan cheese 1 (28 oz.) can plum tomatoes, crushed 1 large egg, beaten 1 (6 oz.) can tomato paste 2 lbs. fresh spinach Coarse salt and freshly ground pepper 1 lb. low-fat shredded mozzarella cheese i tbsp. chopped fresh flat-leaf parsley 1 tbsp. chopped fresh basil Directions: 1. Pre-heat oven to 400 degrees. 2. Cook lasagna noodles according to package directions. 3. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute. Add ground turkey and cook for about 10 minutes. Add plum tomatoes, tomato paste, and season with salt and pepper. Simmer all until thickened. About 20 minutes. Stir in basil and parsley and set aside. 4. In a medium bowl, combine ricotta 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside. 5. Place damp spinach in a large skillet over medium heat.; cook until wilted. Remove from heat and set aside. 6. Ladle 1/4 of the turkey mixture into a 9 by 13 inch baking dish; spread to cover. Add a layer of pasta, 1/3 of the mozzarella, 1/3 of the ricotta mixture, 1/3 of the spinach mixture, and another 1/4 of the turkey mixture. Repeat this two more times; top with a layer of pasta and sprinkle remaining 1/4 cup Parmesan over the top. 7. Line a piece of aluminum foil with parchment paper; spray parchment paper with nonstick cooking spray. Cover the lasagna with prepared foil, parchment side down. Bake for 25-30 minutes until bubbly. Let stand for 5 minutes before cutting. Serves 6 | Winter Green Salad with Honey-Apple Cider Vinaigrette Ingredients: 1 lb. mixed winter greens such as chicory, frisee, tatsoi, spinach, or arugula 1/2 fresh fennel bulb, thinly sliced crosswise 1 Granny Smith apple, julienned Spiced Walnuts White House Honey-Apple Cider Vinaigrette Coarse salt and freshly ground pepper For Vinaigrette: 1/2 cup honey 1.4 cup apple cider vinegar juice of one lemon 1 shallot, minced 3/4 cup olive oil salt and pepper For Spiced Walnuts: 1 cup walnut halves 1/2 cup confectioners’ sugar 1 tsp. Cajun spice mix Directions: For Vinaigrette: 1. Whisk all together and voila! For Spiced Walnuts: 2. Toast walnuts in a medium skillet over medium heat until fragrant, about 5 minutes. 3. Add confectioners’ sugar and cook, tossing nuts until sugar is melted. Season with Cajun spice. Remove from heat and let cool. For Salad: 3. Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper. Sprinkle a few Spiced Walnuts on top for a great salad. We got this recipe from Martha Stewart when she had on the White House chef giving some of the first families favorite recipes. It has become a favorite of ours, too. We have called it the ‘Obama Salad’. | Grand Canyon, Arizona 2010 | Yosemite, California 2010

May 2012: MAY

May 2012: Fillets of Soles Bonne Femme Ingredients: (This is a very French dish which will not be low in calories or in fat. So -- don’t eat it every day. The recipe is a bit of a bother but if we can do it, so can you.) For preparing the fish: 1 lb fresh mushrooms (some should be small) 4 tbsp butter 2 tbsp oil 2 tbsp finely chopped shallots (or scallions) 1 tsp lemon juice 3 lbs gray, lemon, or dover sole fillets, skinned and cut into serving piece all of the same size. (You can substitute with flounder.) Salt and pepper 2/3 cup dry white wine Warm water | For the cream sauce: 4 tbsp butter 4 tbsp white flour 3/4 cup heavy cream 1 tbsp lemon juice 1 tsp salt White pepper 4 - 8 tbsp soft butter 1. Heat oven to 350. Butter a shallow baking dish (no larger than 9 X 13 in) and a piece of tin foil to cover it. 2. Cut the caps off of 12 - 16 of the smallest mushrooms. Slice the stems and the rest of the mushrooms. Melt 2 tbsp of the butter and 1 tbsp of the oil in a small skillet over moderate heat. Toss in the mushroom caps for 1 - 2 minutes, until lightly browned, and set aside. 3. In a larger skillet, melt the remaining butter and oil and toss in the cut-up mushroom caps and stems and gently cook them for 2 minutes. Toss in the shallots for 1 minute more. Turn off the heat and stir in the lemon juice. (Never be afraid to add more butter if the mixture is too dry. Remember, this is a French dish.) 4. In the baking dish, lay the fillets side by side, folding them in half if they are less than 1/4 in thick. Salt and pepper the fillets. Spread the mushroom/shallot mixture over the fillets. Pour in the wine and enough warm water to just barely come to the top of the fish. Cover with the buttered tin foil and place in the oven. Bake for about 30 minutes or until the fish is just firm to the touch. Remove from the oven. 5. With a bulb baster, draw up all the liquid from the dish and strain it into a saucepan. Set the baking dish aside and keep the fish warm. Boil the liquid over high heat until it has reduced to 1 cup. 6. In a 2 - 3 quart saucepan, melt the butter over moderate heat. When the foam subsides, remove from the heat and stir in the flour. Return to the heat and cook the flour for a minute or two (if you don’t , the result may have a pasty mouth feel). Remove from the heat. 7. Gradually stir in the the strained fish liquid and return to high heat. Whisk the mixture until it boils and becomes very thick. Whisk in half of the cream allowing the mixture to come to a slow simmer. Whisk in the remaining cream a little at a time until the sauce is the desired thickness (i.e., until it just coats a dipped spoon with a nice creamy layer). Remove from the heat and season with the lemon juice, salt and white pepper. Whisk in as much of the soft butter into the sauce mixture as you wish. 8. Just before serving draw off any additional juice that may have accumulated in the baking dish and discard. Re-heat the small mushroom caps. Pour the sauce over the fish and mushrooms. Arrange the top with the mushroom caps. Serve immediately with parsley potatoes and steamed string beans and, of course, crusty bread. White wine would be perfect with this. Serves 6 - 8. | French Market, Languedoc, South of France 2008

Apr 2012: APRIL

Apr 2012: Chicken Wellington with Creamed Leek Sauce Ingredients: For the Chicken Wellington 6 mushrooms 3/4 cup butter 2 tbsp. Dijon mustard 8 slices filo pastry 2 large chicken breasts, cut each in half to form thin slabs For the Creamed Leek Sauce 2 tbsp. butter 1 leek, finely sliced 1/3 cup heavy cream Directions: 1. Pre-heat oven to 400 degrees. For the Chicken Wellington 2. In a blender add the mushrooms, 2 tbsp. butter and Dijon mustard and blitz for one minute. 3. Melt 2 tbsp butter and brush on one slice of filo. Place another slice of filo on top and brush with more butter. Spread with some of the mushroom mixture in the centre of the pastry. 4. Lay a slab of the chicken breast on top and season. 5. Roll up into a spring roll shape, by folding ends over chicken and rolling. Repeat to make four rolls. 6. Place on a baking tray and place in the oven for 25-30 minutes. 7. Take out of the oven and cool on a wire rack. For the Creamed Leek Sauce 8. In a small saucepan seat the leeks in butter for 3 minutes and add the heavy cream. Reduce over a medium heat until it forms a thick sauce. 9. To serve place a serving of leek sauce on a plate and place one chicken wellington on top. Serves 4. We got this recipe from a TV show in England called ‘Ready, Steady, Cook’, where professional chefs were challenged to cook a meal in 20 minutes. We actually got to go to one of the tapings of a cooking show while we were there. | Matt, Shirley, Anastasia and Shelly in Cambridge, England

Mar 2012: MARCH

Mar 2012: Smashed Greek Potatoes Ingredients: 3 lbs. small red potatoes, washed but not peeled 1/2 cup plus 1 tbsp. extra virgin olive oil Kosher salt and freshly ground black pepper 1 tbsp. dried Greek oregano 1 tbsp. minced garlic Preheat oven to 450 degrees 1. Put the potatoes in a roasting pan in a single layer and roast until just tender, about 40 minutes. 2. Remove the roasting pan from the oven and place on a heatproof surface. Using the flat bottom of a heat proof mug, press each potato to flatten in the roasting pan. Each potato should be about 1/2 inch thick. The skin will break but the potatoes should retain their shape, more or less. 3. Drizzle 1/4 cup oil over the potatoes and season generously with salt and pepper. Return them to the oven and roast for about 25 minutes until the bottoms are brown. 4. Remove the roasting pan from the oven and carefully turn the potatoes over. Drizzle another 1/4 cup oil over the potatoes and return to the oven. Roast for another 25 minutes. 5. Remove the pan from the oven. Scatter oregano and garlic over the surface, season again with salt and pepper and drizzle with the remaining 1 tbsp. oil. Toss the potatoes with a spatula to distribute the seasonings and return to the oven for 5 more minutes. Serve immediately. Makes 6 - 8 servings. We found this recipe in Tom Douglas’ cookbook. He is a Seattle chef at Teatro Zinzanni. The potatoes are crisp and tasty and so easy to make. They have become a favorite of ours. They just take time to roast! | Wandering the streeets of Venice 2007

Feb 2012: FEBRUARY

Feb 2012: Chicken Stir-Fry Ingredients: For marinade: Chicken breasts (no more than one breast per serving cut up into bite-size chunks) 1 tbsp ginger root finely diced 2 cloves garlic finely diced 1/4 cup sesame oil 1/3 cup soy sauce Vegetables: (Experiment with other vegetables and amounts at will) 1 cup coarsely chopped onion 1 cup coarsely chopped carrots 1 cup coarsely chopped celery 1 green or red bell pepper 2 cups broccoli florets 8 oz sliced water chestnuts 2 cups snow peas 1 cup chopped mushrooms For frying vegetables: 1/4 cup peanut oil (or vegetable oil but peanut is better) 1/4 tsp salt to taste For frying chicken: 1/4 cup peanut oil (or Wesson) For slurry: 2 tbsp corn starch 1 tbsp chicken bullion crystals 1/2 cup water For garnish: 1 green onions sliced lengthwise into thin strips 1. 2 - hours before cooking. Combine all marinade ingredients and the chicken in an air-tight container, mix well, and set aside in refrigerator. 2. Heat a wok or large heavy skillet on very high heat. After wok is hot, add oil. The idea is to have all vegetable finish at the same time. When the oil is hot, add the onions first. Fry by constantly turning the vegetables into the hot oil so that they are coated with the oil which will fry them. Do not over cook. When finished, the vegetables should still bite crisp. This may take some practice as most of us will keep frying until vegetables are limp. Add all other vegetables in tandem, except mushrooms, while continually stirring the mixture in the wok. If the oil is hot enough this should take about 2 - 3 minutes. 3. Add about 1/4 tsp salt When finished, transfer vegetables from the wok to a bowl. Cover and set aside. 4. Add 1/4 cup peanut oil to the wok. When oil is heated, add chicken marinade mixture (including the marinade) to the wok, constantly turning chicken into the oil until no more pink shows on the chicken. Cover the wok and let simmer on high heat for about a minute. (This is to ensure that the chicken is cooked clear through.) After a minute, test chicken for “doneness” by selecting one piece and cutting it in half. 5. When chicken is cooked, and while the heat is still on “high,” return the vegetables to the wok. Mix together. Add mushrooms. Make a hole in the middle of the mixture and add the slurry. Continue mixing while the slurry sets to form a sauce that combines all elements into a delicious whole. Serve immediately with sticky rice and Tsingdau beer. Serves 4 - 6. | Matthew and Shirley at the Forbidden City, Beijing, China 2004

Jan 2012: JANUARY

Jan 2012: Dengu na Chapati (We were introduced to this recipe by the family that Matt lived with while he was in the Peace Corps in Kenya in 2002. In Kenya, chapatis are ubiquitous and can be purchased by street vendors nearly everywhere and are eaten with a host of dishes or just by themselves. The East African kind is usually made with white flour unlike the Indian/Pakistani kind which is usually made with whole wheat flour. You can experiment with both.) For the dengu: 1 tbsp oil 1/3 cup chopped carrots 1/3 cup chopped celery 1/3 cup chopped shallots or onions 1/4 tsp dried thyme or one fresh sprig 48 oz chicken stock 2 cups dried mung beans (In Africa, one needed to carefully inspect the beans to ensure that there were no small rocks or other debris mixed in with the beans. This is not so much a problem in America but, well, a word to the wise.) For the chapati: 2 cups flour (white or whole wheat or a combination) 1 tsp salt 3/4 cup water (at room temperature) 1/2 cup cooking oil Ingredients: 1. In a large saucepan, heat the oil over low heat. Add the carrot, celery, shallot, and thyme, and cook for ten minutes or until the vegetables have sweated their oils. 2. Add the stock and the beans and bring to a boil. 3. Lower the temperature and simmer the mixture until the beans are tender -- about an hour. Season with salt and pepper to taste. The dengu should have the consistency of thick porridge. 4. In a large bowl, mix flour and salt together. Add water and mix into a stiff dough. Turn onto a floured board. Knead dough unto it feels firm and elastic. Place in a covered bowl and let rest for 30 minutes, 5. Turn dough onto a floured board and shape into a long roll. Divide loaf into 12 equal pieces. Roll out each piece into a paper-thin piece the size of the skillet you will use to fry them in. 6. In a large heavy skillet, heat half a tsp of oil. When heated, fry each chapati for about a minute on each side replacing the oil with each. (You can sprinkle fine salt -- i.e., salt that has been ground in a pestle -- to each chapati while frying for extra flavor.) Serve in bowls like soup. I found that adding a dollop of sour cream or Greek yogurt or some grated Parmesan cheese gives some color and additional zest. Likewise, you can experiment with various chilies or green peppers sprinkled on top if you like. The chapatis are rolled and eaten like bread with the dengu. Any green salad goes with the dengu. (Of course you can completely cheat on the chapatis by just heating up store-bought white flour tortillas. But it will not be as good. Trust me.) Serves 6. | Shirley and Matthew in the Nairobi Game Park, Kenya. 2003

BC: Field Mushroom Soup Ingredients: 1 lb fresh field mushrooms, washed and sliced roughly 2 med. onions, peeled and roughly chopped 1 pint chicken or vegetable stock 1/4 cup butter 1/4 cup flour 1 1/2 pints whole milk with cream salt and pepper to taste 1. In a large saucepan, cook the mushrooms and onions in the stock for about 30 minutes until tender, then puree in a food processor or blender. 2. Melt the butter in a separate pan, and add the flour and cook gently for 2-3 minutes. Remove the pan from the heat and gradually stir in all the milk. Bring to a boil and stir until it thickens. 3. Add the puree of mushrooms and onions and return to the heat. Simmer for 30 minutes, season well and serve. Makes 6 servings. This recipe came from an English cookbook and we have enjoyed it a lot. Cheerio! | We love to eat wherever we go..... With Joyce and Chris on the Princess cruise ship..... Christmas Tea in Brugges........ Afternoon pies in Languedoc, France..........

FC: Brencick's Favorite Recipes 2012

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