Cherry Hazelnut Fudge

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This was actually my first attempt at making fudge, and I must say – I hope I didn’t set the standard too high with this one. I can’t thank Annie enough for sharing it last week. When I saw it, I knew I had to make it pronto. I mean, what’s not to love? Nutella. Cherries. Hazelnuts. Chocolate. Then, a sprinkling of salt to finish it all off?

It was everything that I thought it would be. Rich and decadent, with a toastiness from the hazelnuts, and a wonderful tart bite from the cherries. And smooth! If you’ve never made fudge before, this is a great recipe to try. I think the addition of the Nutella really makes the smoothness part of the equation foolproof. I know this one will definitely be going in my goodie gift baskets this year!

Nutella Cherry Hazelnut Fudge

1/2 cup hazelnuts
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
8 oz. bittersweet chocolate, finely chopped
1 cup Nutella
3 tbsp. unsalted butter, room temperature
1/2 tsp. coarse sea salt flakes, plus more for sprinkling
1/2 cup dried cherries, coarsely chopped

Preheat the oven to 250? F.  Place the hazelnuts on a baking sheet.  Bake for 20 minutes until lightly toasted.  Transfer the hazelnuts to a clean kitchen towel.  Fold half of the towel over the top of the hazelnuts and roll them around gently to help remove the loosened skins.  Transfer the skinned hazelnuts to a cutting board and chop coarsely.

Line an 8 x 8-inch baking pan with foil and grease lightly with butter.  Set a heatproof bowl over a pot with a few inches of simmering water to make a double-boiler. In the bowl, combine the sweetened condensed milk, vanilla, chocolate, Nutella, butter, and salt.  Heat, stirring occasionally, until the mixture is fully melted and smooth.

Remove the bowl from the heat.  Add the toasted hazelnuts and dried cherries to the bowl and fold in until combined.  Pour the mixture into the prepared pan and spread into an even layer.  After cooling for a few minutes, sprinkle the top lightly with additional sea salt.  Cover and refrigerate until firm, about 3-4 hours.

Use the foil to lift the fudge from the pan.  Remove and discard the foil.  Use a large chef’s knife (warming the blade helps to get clean slices) to slice the fudge into 64 1-inch squares.  Store in an airtight container.

Source: Annie’s Eats

Steamed Lobster

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Every day, I thank the sweet Heavens for this place I call home. Within a 20 minute drive I can procure some of the freshest seafood imaginable. Shrimp, crabs, fish, oysters, clams – even lobsters. And, I don’t go to some fancy supermarket to get them. Most of places I go to buy my seafood are little run-down shacks, ran by the waterman themselves.

Seaside Lobsters in Atlantic, VA is one of those places. They’re only open a few afternoons a week, but there’s nothing like having Jon stop on his way home from work to pick up a couple of big lobsters to have for dinner, for around $25. They run about $8 a pound, which is unbelievably reasonable. They also often have “culls” or one-clawed lobsters for even less, around $6 a pound. Which are great for recipes that just include meat – lobster rolls, anyone?

Needless to say, I love to support my local waterman. Those guys are out there working in the blistering cold and heat – all year long, to put food on our tables. The Eastern Shore wouldn’t be what it is today without them, as so much of our local economy relies on the seafood industry – and has for hundreds of years.

Steamed lobster couldn’t be easier, or more special. It’s a perfect decadent dinner for a special evening like Christmas or New Year’s. And, it takes only 20 minutes to cook. Paired with simple sides like a baked potato and salad – a meal like this gives you more time to spend with the family around the Christmas tree, and not in the kitchen slaving over a stove.

Steamed Lobster

2 (1.5-2 pound) live lobsters
4 cups water
1 cup vinegar
1 lemon, quartered
1/2 cup butter, melted

Pour the water and vinegar into a large stockpot, place a steamer basket inside, and cover. Bring to a rolling boil over high heat.

Place the lobsters inside the steaming basket and recover. Steam for 15 minutes. Remove cover and let steam for an additional 2 minutes.

Remove the lobsters to a platter carefully using a pair of tongs. Serve with the lemon wedges and melted butter for dipping.

 

Taco Pizza

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I love to take leftovers from one night’s meal, and make something the next night that’s completely different. Leftover taco meat is great for these kind of applications. To date, my favorite use had been these stuffed peppers. But, after finally getting this recipe right where I wanted it, I think they may have to move over!

The first time I had a taco pizza it was at this little local pizzeria that is now closed. She made great “pies” there, big bubbly chewy crusts – a true New York pizza, which is hard to come by here in our rural area. She often had a “special” pizza on the board, which featured something fun and different. One day at lunch we threw caution to the wind and tried the taco pizza. I was hooked!

So, here’s my version. A base of taco sauce, which adds a little spice to start things off. Then topped with mozzarella and cheddar cheeses, seasoned beef, thinly-sliced red onion, chopped fresh tomato, and black olives. If you like things a little spicier, add some sliced pickled jalapenos to give it an extra dose of heat. If you’re tired of traditional pizza toppings, give this a whirl – I know you’ll love it!

Taco Pizza

1 round pizza dough
1 Tbsp olive oil
3/4 cup taco sauce
3/4 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 cup leftover seasoned taco meat
1/2 cup fresh tomatoes, diced
1/2 red onion, thinly sliced
1/4 cup black olives, sliced
1/4 cup pickled jalapeno slices (optional)
fresh cilantro, roughly chopped, for garnish

Preheat the oven and a pizza stone to 500° F.  Allow the stone to heat for at least 30 minutes.  In the mean time, lay a large piece of parchment paper down flat on the counter (large enough to accommodate your pizza).  Sprinkle lightly with cornmeal.  Gently roll out or shape the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Brush the outer edge of the pizza with olive oil.

Spread the taco sauce in a thin layer evenly over the unbaked crust.  Sprinkle with shredded cheeses.  Top with seasoned beef, chopped tomatoes, sliced onion, black olives, and pickled jalapenos (if desired).  Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven.  Bake for 10-12 minutes, or until the cheese is melted and browned.  Slice, serve, and enjoy!

Source: inspired by Paradiso Pizza in Oak Hall, VA

Cranberry Sorbet

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With all the heavy-duty baked goods going through my kitchen this time of year, sometimes something light and refreshing is welcomed. I love using fresh cranberries while I can, since they aren’t around long.

I made this sorbet to have for a late night treat when we returned home on Thanksgiving evening, after a long day on the road. It was sweet and tart, with a hint of booziness from the addition of Grand Marnier. It would be a lovely palette cleanser in between courses for a special dinner like Christmas or New Year’s Eve.

And the color, cranberry anything is always gorgeous! While we’re on that train of thought, I think a cranberry-inspired cocktail is on my agenda this evening . So make sure to check back next week. Have a great weekend, everyone!

Cranberry Sorbet

12 oz. bag fresh cranberries
3/4 cup sugar
1 cup water
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tsp. Grand Marnier (optional)

Boil cranberries, water, and sugar in a large saucepan, stirring occasionally, until cranberries have burst, about 15 minutes.

Puree cranberry mixture in batches in a food processor or blender, until as smooth as possible. Force through a medium-mesh sieve into a bowl, discarding solids. Mix in the lemon and orange juices, as well as the Grand Marnier. Cover and chill for 2 hours.

Freeze in your ice cream maker according to the manufacturer’s directions. Place in airtight plastic container to store in the freezer, and harden for a couple hours before serving.

Source: adapted from Gourmet