Author: Robert Andrews

Hot Seafood Canape

Use a fresh loaf of French bread for these appetizers.
Cut into 1/4 inch medallions, and lightly toast.

2/3 C crabmeat or clams
1 tsp lemon juice
1/4 C cream cheese – softened
2 tsp white wine
1 TBL minced onion
salt and pepper to taste

Combine all ingredients and spread onto your bread medallions.
For plating, top each with a leaf of cilantro.

Kolaches for Four

Photo by Elizabeth Graham
Egg, chorizo and cheese, and smoked turkey and provolone kolaches baked by Autumn Stanford of Bed-Stuy.[/caption]A traditional treat from the Czech Republic. Originally these were filled with cheese and/or fruit. As the recipe came to the United States we started to fill them with shredded meat, or ground meat with cheese, or something else to create some of the original fast food. The Kolache at this point became more of a wrap or a roll.

kolacheThis recipe is a dessert, and goes back to the roots.

1/4 C warmed whole milk
3 TBL melted butter
1 small egg
– whisk together above ingredients
– mix together dry ingredients in a separate bowl
1 C AP flour
1 TBL sugar
1 tsp yeast
pinch of salt
Mix everything in a food processor and mix just until the dough comes together
Add a bit of flour or milk until you get a well formed dough ball
Turn up the speed and mix for 8 minutes
Place into lightly oiled GLASS bowl and put in warm place to rise for about an hour

While this rises, make your filling
2 OZ of cream cheese
1 TBL sugar
2 tsp AP flour
zest and juice from one lemon
Mix until it all comes together
Add 2 OZ ricotta cheese
Mix again until incorporated
Set aside

Kolaches4For a nice finish, make some streusel for the edges
1 TBL AP flour
1 TBL sugar
1 tsp butter
Set aside

After an hour, dump the dough onto a floured surface
Flatten it just a bit, then cut into 4 pieces
Create four rounds
Spray very lightly with cooking spray to keep them from drying out
Set them on a baking sheet and let them rise for another 90 minutes
Flatten the center of each ball with the greased bottom of a coffee cup or large glass
Brush the top of each kolache with egg white and a TBL of water
Put filling into the center
Sprinkle with streusel
Bake at 350º for about 15 minutes
Rotate pan, and bake another 10-15 minutes or until browned
Serve warm if possible

Kolache photos from www.slovakcooking.com and Brooklyn Paper.

Liver Paté

1/2 LB Braunschweiger liver sausage
3 OZ Cream Cheese
1/4 C butter
1 TBL EVOO
– Cream above together until smooth

Then add

1 small finely chopped onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp Tabasco
2 tsp Worcestershire Sauce
1/3 C white wine

Mix well and chill at least 4 hours.  Serve with cracker.

 

Whipped Cream Topping

Ingredients

  • 1/2 C Heavy Whipping cream
  • 2 TBL corn syrup, simple syrup or Karo
  • 1/2 tsp Vanilla
  • 1 1/2 tsp sour cream
  1. Beat whipping cream with electric beater, mixer or Kitchen Aid with a whisk attachment for about 2-3 minutes
  2. Add vanilla, sour cream and corn syrup
  3. Cool while you prepare your dish upon which it will be used
    Suggestions:  Crepes, pancakes, strawberries
  • You want firm peaks.
  • Too soft, and the peaks slump over.  Beat 10-20 seconds more.
  • Just right and the peaks stay upright.  Fluffy, but firm.
  • Too long and you get sweet butter.  Great on biscuits, but not as whipped cream.

Cranberry Crunch Bars

cranberry-crunchINGREDIENTS – FIBER

  • 3 C uncooked rolled oats
  • 1/2 C shredded coconut
  • 1/2 C blanched almonds – sliced
  • 1/4 C pistachios
  • 1/4 C hazelnuts
  • 1/4 C whole wheat flour
  • 1 tsp cinnamon

1.  Toss above together, put on baking tray, and bake at 350º for 12-15 minutes

INGREDIENTS – BINDER

  • 6 TBL butter
  • 1/4 C brown sugar
  • 1/4 C granulated sugar
  • 1/4 TBL honey
  • 1/4 TBL Karo syrup
  • 2 tsp vanilla

2.  Combine binder in a saucepan and bring to a boil.  Completely dissolve sugar and remove from heat.

INGREDIENTS – FLAVOR FILLING

  • 1 TBL cocoa powder
  • 1/2 C wheat germ
  • 1/2 C dried cranberries – chopped
  • 1/2 C dried cherries – chopped
  • 1/2 C dates – chopped
  • 1/2 C dried apricots – chopped
  • 1/2 C dried blueberries – chopped
  • 1/4 C golden raisins – chopped
  1. Mix flavor filling in with the oat mixture and the syrup
  2. Lay parchment paper in a large glass baking casserole
  3. Spray lightly with cooking spray
  4. Press mixture onto the casserole
  5. Put into oven at 350º for 35 minutes
  6. Set on counter to cool.
  7. While it is cooling (don’t do this while it is cooking)  mix below topping ingredients
  8. Start with hot butter.  Add a bit of butter at a time until the mixture is like peanut butter
  9. Spread on top of crunch bar mixture
  10. Sprinkle with Turbinado sugar and salt mixture
  11. Put back into the oven for 10 more minutes to caramelize the top coating
  12. Set out to cool for 30 minutes
  13. Leaving in the tray, cut bars into half, half, half and half making 16 bars
    Be careful not to damage your casserole.
  14. Refrigerate overnight
  15. The next morning, remove from pan and re-cut the bars if necessary
  16. Wrap each bar in parchment or waxed paper, then in plastic wrap.
    Add a label under the plastic wrap if you wish.

INGREDIENTS – TOPPING

  • 2 tsp melted butter
  • 2 TBL sugar
  • 3 TBL cocoa powder
  • 1 tsp non-fat dry milk
  • 1 tsp cornstarch
    –
  • 1 tsp coarse sea salt
  • 1 tsp Turbinado sugar

 

 

Christmas Cake

raisin cake1-1/2 C water
1-1/2 C sugar
1-1/2 C raisins
1/2 C butter
1/4 C chocolate chips or cocoa
1 TBL Grandpa’s CinnaSugar®
1/2 tsp salt
1/4 tsp ground clove
1/4 tsp ground nutmeg

Bring above to a boil, then cook 5 more minutes
Set aside to cool so that it is warm to the touch, but not hot.
Add 1 tsp vanilla

Sift together 2 C flour and 1 tsp soda
Mix all above and pour into greased bread loaf pan
Bake at 350° for one hour

Velez-Malaga Sangria

sangriaThis is about as easy as it gets.

Rioja is a traditional table wine used across Spain.  Use that if you are able.

Options:

White . Crisp White, Refreshing White, Chardonnay
Red . Zinfandel, Merlot, Cabernet, Malbec, Shiraz

Ingredients to feed 4 people

  • 1 liter white wine
  • 1 liter Sauternes or a sweet red wine
  • 1-10 oz pkg frozen mixed fruits
  • A lemon or lime sliced into medallions
  • 1 cold sliced banana

Step by Step

  1. Refrigerate your pitcher.
  2. Place your frozen ingredients in the cold pitcher.
  3. Serve with mint, basil and ice cubes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Egg Basket Breakfast

For each person, One egg – plus…
3/4 inch slices of French bread
1/4 inch slice of Gruyere or Swiss cheese
1/4 C shaved ham
1/4 C beef or chicken broth
1/4 C white wine

For each serving use an oven-proof ramekin
Cover bottom with TOASTED French bread
Cover with shredded ham
Top with cheese
Pour broth and wine over top
Bake at 425° for 15-20 minutes until liquid is absorbed
With back of soup spoon create an impression
Break an egg into it
Bake another 10 minutes or until egg is cooked

Robert’s 50/50 Tortillas and Tortilla Chips

This recipe can use either corn or flour tortillas.  I prefer corn.
Place tortillas one on top of the other, brushing each with EVOO.
Sprinkle each layer with a bit of salt
Cut the stack into quarters or sixths
– For larger tortillas, you can cut them into squares
Spread onto a baking sheet so that each chips is isolated
Bake at 400º for 10-12 minutes

 

50/50 Tortilla

  • ½ C masa harina
  • ½ C AP flour
  • ½ tsp salt
  1. Mix dry ingredients
  2. Add water only to moisten
  3. Form balls – put into fridge

Salt and Vinegar French Fries

fries

Fat Fries – Ranch Fries – Chips – Whatever you may call them, these are relatively healthy  French Fries that bake (not fry) the taters. Salt to your own taste.

  1. Preheat the oven to 425º
  2. Wash, and cut the potatoes
  3. Soak in ice water 1-2 hours
  4. Pat dry with a towel, then let air dry another 15 minutes
  5. Toss in 2 TBL EVOO, 2 TBL melted butter, and  a bit of chopped rosemary
  6. Spread the potatoes on a lightly greased rimmed baking sheet in a single layer with the potatoes not touching another
  7. Bake until golden brown – about 25-30 minutes
  8. Turn fries half way through
  9. Sprinkle with malt vinegar and salt
  10. Optional:  Sprinkle with crushed red pepper
  11. Serve immediately

Nashville Hot Chicken

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This is a long-time standard in the southeast United States, but KFC brought this recipe to the attention of the Nation when they put it on their menu. Here is my recipe, plus links to three others.

If you don’t like it QUITE so hot, feel free to substitute Grandpa’s Thunder Powder instead of my Arghhh Powder.  Even less heat, use a bit of cumin.

2 chicken breasts and 2 thighs

CLICK HERE to see Nashvill Hot Chicken across the Nation
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I wish I could find the name of the magazine from which I clipped these photos, but I can’t so at least I credited the people who took the photos.

Dry Marinate
1 TBL Grandpa's Thunder Powder or Arghhh Powder
2 TBL brown sugar
1 tsp salt

  1. Cut chicken into finger-eating-sized pieces
  2. Toss is Dry Marinate
  3. Refrigerate overnight in a plastic bag

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Chicken Dip
1 C buttermilk
1 TBL Franks Red Hot Sauce
2 Medium eggs

Chicken Dredge
1 C AP flour
2 TBL Grandpa's Thunder Powder or Arghhh Powder
2 TBL brown sugar
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1 tsp corn starch (for crispness)

    1. Pat chicken pieces dry (do not wipe off marinate though)
    2. Set on wire rack
    3. Dip in milk mixture – Hold until drips stop
    4. Cover well in dredge
    5. Dip again
    6. Cover in dredge again
    7. Gently shake off excess
    8. Fry about 10-12 minutes each piece at 325 – 330º
    9. Drink on a wire rack.
    10. Serve with Dipping Sauce

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Dipping Sauce
1 TBL EVOO
1 TBL Franks Red Hot Sauce
1 TBL brown sugar
1 TBL Grandpa's Thunder Powder or Arghhh Powder

Serve with Dill Pickles and Parker House Rolls

Four other notable recipes:

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