Thursday, January 30, 2020

Amaro Montenegro Hot Chocolate

By: The Food Hunter

You won't find another drink as comforting as hot chocolate.  Add a little Amaro Montenegro, a traditional amaro distilled in Italy, and you've got the perfect adult winter beverage. Looking for something extra sure to top off this creamy, rich treat with some homemade whipped cream

Amaro Montenegro Hot Chocolate

For the Hot Cocoa
1⁄4 cup unsweetened cocoa powder
1 tablespoon granulated sugar
Pinch of salt
3 cups milk
8 oz semisweet chocolate chips
1 teaspoon vanilla extract
5 oz Amaro Montenegro

In medium saucepan, stir cocoa with sugar and salt. Stir in milk and chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely blend mixture.

Add vanilla and amaro and stir to combine.  Pour into glasses and top with whipped cream.
For the Whipped Cream
1 cup heavy whipping cream
1 tablespoon simple syrup
1 teaspoon vanilla extract

Using an electric mixer or stand mixer fitted with a whisk, beat heavy whipping cream at high speed until soft peaks form, then add simple syrup, & vanilla extract. Whip until medium peaks form, about 1 minute longer.

Wednesday, January 29, 2020

Crusted Pork Cutlets with Tangy Mayonnaise

By: The Food Hunter

I know what you are thinking: Pork cutlets....what's so special? Well these cutlets ARE truly special and the reason is they are breaded with potato flakes.

Trust me my first reaction was the same: "POTATO FLAKES!?!?!" I can honestly say they cutlets are fabulous and even better the potato flakes make them gluten-free.

Crusted Pork Cutlets with Tangy Mayonnaise

 (adapted from Food & Wine)

1/4 cup mayonnaise

2 tablespoons seeded minced tangy cherry pepper

1 tablespoon minced fresh chives

salt & pepper
3 large eggs

1 1/2 cups dried potato flakes
4 (4-ounce) boneless pork chops, lightly pounded 
to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil

Flaky sea salt and lemon wedges, for serving

Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper.

Beat eggs with a pinch of 
salt in a shallow bowl. Spread potato flakes in a separate 
shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into 
the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.

Heat butter and oil in a 
large skillet over medium-high until butter melts. Working in batches, add pork to skillet, 
and cook until browned and crispy, about 2 minutes and 
30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with 
flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.

Sunday, January 26, 2020

Milano Torino Cocktail

By: The Food Hunter

A classic cocktail featuring the premium liqueur Campari. Made from herbs and fruit, some people think Campari is a too bitter to drink straight.  But when paired with Vermouth in the cocktail below it is fabulous.

Milano Torino
2 oz Sweet Vermouth
2 oz Campari
1 Orange Slice
Muddle the orange slice in a rocks glass, pour in the vermouth and Campari, fill the glass with ice, and stir.

Thursday, January 23, 2020

Ottolenghi’s Gingerbread Cake with Brandied Apples

By: The Food Hunter

As I bake my way through the cookbook Sweet; I'm finding out rather quickly that I love most everything from Yotam Ottolenghi & Helen Go. The cake below is no exception.

This recipe yields a cake that is dark in color, dense in texture, and deep in flavor. Although fabulous on it's own the brandied apples hit this out of the park with taste!

Ottolenghi’s Gingerbread Cake with Brandied Apples

For the Cake
1 cup (300 grams) blackstrap molasses (I used Mother's)
1/2 cup (100 grams) light brown sugar, packed
1/2 cup (120 grams) granulated sugar
1 cup (225 grams, 2 sticks) unsalted butter, melted, and cooled slightly
3 large eggs, room temperature
Zest of 1 orange
3 1/4 cups (400 grams) all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups (300 ml) just boiled water
1/2 cup (100 grams) finely chopped crystallized ginger

For the Brandied Apples:
5 baking apples, such as pink lady, honeycrisp
3 1/2 tablespoons (50 grams) unsalted butter
1/2 cup (120 grams) granulated sugar
1 teaspoon vanilla extract
Strips of lemon peel from 1 large lemon
3 1/2 tablespoons (50 ml) brandy
3 1/2 tablespoons (50 ml) lemon juice
1/8 teaspoon salt

Preheat the oven to 400°F. Spray a high-sided 9-inch springform pan with non-stick spray, line with parchment paper, and then spray the parchment. Set aside.

In a large bowl, combine the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest. Stir with a rubber spatula until combined.

In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Pour the flour mixture into the molasses mixture and stir to combine. Add the just-boiled water and stir to combine. Stir in the crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45–50 minutes. Remove from the oven and allow to cool before removing from the pan and transferring to a serving plate.

Meanwhile, prepare the brandied apples. Peel and core the apples and cut into half-inch slices. In a medium saucepan over medium heat, add the apples and allow to sear for two minutes, stirring every so often. Remove the apples to a medium bowl (they will go back in shortly).

In the saucepan over medium heat, add the butter and allow to melt. Then add the sugar, vanilla, and lemon peel. Stir in the apples to coat and cook for 5 minutes. Pour in the brandy, lemon juice, and salt and reduce for 3 minutes over medium-high heat, or until the sauce is thickened, but not caramelized.

To serve: slice the gingerbread and spoon some of the warm brandied apples on top. I

Wednesday, January 8, 2020

Pork Meatballs with Artichokes and Fennel

By: The Food Hunter

I'm not sure what it is but meatballs are fun to eat! These miniature bites of pork, stewed with artichokes and fennel are super tasty and full of flavor. Make a batch and see for yourself. 

Pork Meatballs with Artichokes and Fennel 

(adapted from epicurious)
1 pound (455 g) ground pork
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced
1 teaspoon fresh oregano, minced
1 teaspoon salt, halved and used in two places in the recipe
1 teaspoon freshly ground black pepper, halved, same as with the salt
1/2 cup (225 g) flour
2 tablespoons olive oil
1 large yellow onion, chopped
1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped
1 large tomato, chopped
1 pound (455 g) fresh baby artichokes, trimmed; or one 12-ounce (one 340-g) package whole or quartered frozen baby artichokes (no need to thaw)
1 1/3 cups (360 ml) reduced-sodium chicken broth
1 1/2 tablespoons tomato paste
2 teaspoons lemon juice
1 teaspoon ground cinnamon

1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform. Form this mixture into 12 golf balls.

2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides.  Transfer them to a plate and repeat with the remaining balls.

3. Put the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.

4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.