Coconut Shrimp Appetizers

These are a healthy alternative to the popular deep fried coconut shrimp.  I latched onto them last Christmas Eve as the start of our seafood feast.  Although I've had a lot of practice cleaning shrimp, it's not one of my favorite tasks.  It may be worth it to either purchase the already cleaned frozen shrimp or pay extra to have your supplier (fishmonger) do the "dirty work" for you.  Other than that, this appetizer is a cinch to prepare.

Coconut Shrimp Appetizers

1 lb cleaned and deveined shrimp

1/2 cup plus 1 Tbsp coconut (sweetened)

1/2 cup plus 1 Tbsp panko breadcrumbs

2 Tbsp flour

1 egg, beaten

salt

non stick spray

Sauce

1/2 cup apricot preserves

1 Tbsp rice wine vinegar

1/2 - 1 tsp red pepper flakes

Preheat oven to 425 degrees.  Spray sheet pan.  Combine coconut, panko and salt in one pan.  In another you'll put the flour and in a third shallow pan you'll put the egg.    Dip each shrimp in flour first, then egg, and then cover with coconut mixture.  Place onto the sheet pan.  Spray the tops with pan spray.  Cook for 7 minutes.  turn with tongs and continue to cook for another 7 minutes, until brown.  Mix all the sauce ingredients together and serve fresh out of the oven.

Excuse the blurry picture!

Ginger Scones

The first time I tried scones I made them from a popular mix you find in the stores.  The results were far from great!  The next time I tried them it was from a local bakery, a grab and go, as my future daughter in-law, at the time, and I drove over the hill to Sacramento for a bridal gown fitting.  Of course, the highlight was having that special time to get to know her better, but, I have to say, that ginger scone was awesome.  Right then and there, it went on my food to bake "bucket list".  A year and a half later, wedding past, I dug up a recipe, made a few substitutions and voila, ginger scones, from scratch.  They don't compare to store bought package ones!

These would be great for a brunch or even a munch item.

Ginger Scones

2 cups flour

1/2 cup sugar

1 Tbsp baking powder

2 tsp poppy seeds  (optional) I put them in, but next time I'll omit them.

pinch of salt

1 stick cold butter, diced

1 beaten egg

1/4 cup milk

1/2 cup crystallized ginger, cut up

Preheat oven to 375 degrees.  Combine the flour, sugar, baking powder and salt in a bowl.  Cut in the cold butter, add the egg and milk and ginger pieces.  Mix well and form into a 1/2 inch thick disk.  Place on a parchment covered baking sheet.  Score the scones into 8 wedges.  Brush with a bit of milk and sprinkle with sugar.  Bake for 25 minutes until golden brown.  Cool and then slice.  Delicious and so worth making it from scratch!

Almost Authentic French Cassoulet In 1 Hour

Every once in a while I like to glance at some of the pictures from my travels.  I admit, I sometimes get "sucked into" computer land and after an hour of reliving precious moments in faraway countries like Italy, Mexico or France, I'm no further in my quest to get my blog up to date with some tasty recipes for you.   Recently, I was inspired during this process when I came across the best French cassoulet picture taken in a little hamlet called Mirepoix in France.  Ah, Chez Papes, if only I could make a cassoulet that didn't take days to authenticate!

This is what I came up with, proud of it and I'm sticking to it!  Hope you try it!  It's a "one pot wonder".

French Cassoulet in 1 Hour

Preheat oven to 350 degrees.

2 Tbsp olive oil

3 Italian sausages (oops, or French)

4 bella mushrooms, sliced

1/2 yellow onion, chopped

1 (15.5 oz ) can of cannellini beans, drained and rinsed

1tsp dried thyme

1 tsp Herb de Provence
i 1/2 cup roasted tomatoes, chopped

3 cloves of garlic, sliced

1/4 cup red wine

1/4 cup broth (I used chicken)

1/3 cup bread crumbs, seasoned can be used

In an oven proof 3 Qt pan add oil and remove sausages from their casings.  Lightly brown while cutting sausage into pieces using a wooden spoon.  Add mushrooms and onions and cook for just a few minutes.    Add the beans, spices, tomatoes, garlic and red wine.  Stir to mix well.  Put into the oven a cook uncovered for about 45 minutes.  If it starts to look dry, add the broth at this time.  Sprinkle on the breadcrumbs and continue to cook for an additional 10-15 minutes.  It should look "rustic" looking.

the original French cassoulet

Christmas 2014

Christmas arrived and left, for me, not soon enough!  I do enjoy Christmas, at least that's what I kept repeating over and over again, until I believed it.  I guess I just got a late start on things, then the rush and panic set in, as my soul wanted to board an airplane for nowhere in particular, just away!   I enjoy the magic, the lights, decorations, baking and reflecting on the true meaning of Christmas.  The presents, shopping for, wrapping them and receiving them is the problem, for me.

In recent years our family and friends did, indeed, get away to the beaches of the Mexican riviera.  I was able to experience a more serene, relaxing, peaceful Christmas.  There is no comparison....  As I swam in the ocean or laid around by the pool, I couldn't help chuckling about how chaotic it probably was back home.  Most years we'd go into town and purchase a small trinket to give to each other.  Nothing over the top or expensive...the vacation was the gift...a special time with family and friends, your "chosen family".

This year we stayed close to home, had family over for our seafood feast on Christmas Eve.  Be careful what you wish for.  My wish was to have a white Christmas, but it could have waited a few hours.  The wind blew in, with mostly cold temperatures and a bit of rain and snowflakes, just enough to screw up the roads with a nice sheet of ice where we live, making driving difficult for some invited guests.  We enjoyed our time with whomever was willing and able to make the drive.  To those who couldn't make it, you were missed!

Christmas day we went to grandma and grandpa's home for a prime rib roast feast!  Delicious.  Did I mention we also had left over tiramisu to bring along?  How does that happen?  We opened gifts and enjoyed each other's company.

We don't know what next year will bring, but I'll start wishing and praying now for another special Christmas.   Enjoy some of the pictures....and Happy New Year!

Butter lettuce with crisp apple, gorgonzola, glazed walnuts drizzled with orange vinaigrette.

Seafood pasta sauce...lobster, crab, shrimp and scallops

Beautiful family opening their gifts

Dark Chocolate Biscotti with White Chocolate Chips

Every year I try to add a unique cookie recipe to my Christmas cookie baking.  If they turn out as planned I keep them in the line up for the following year.    Frangipane tartletts were last year's creations and they aren't going anywhere.  They are definite "keepers" or "eaters".  As I paged through a small Italian cookie cookbook, I found a few I might experiment with this year.  But, since I had all the ingredients for these biscotti, I figured why not get busy honing my biscotti making skills.  You never know when I might need to make more and more of them for different events!

Dark Chocolate Biscotti with White Chocolate Chips

Preheat oven to 375 degrees.

1/4 pound butter, softened

3/4 cup sugar

2 tbsp amaretto (or any coffee liqueur)

2 eggs

2 cups flour

1/2 cup extra dark cocoa

1 1/2 tsp baking powder

1/2 white chocolate chips

Using an electric mixer (or kitchen aid stand up mixer) beat butter, sugar and liqueur.  Add the eggs and blend well.

Gradually add the flour, cocoa and baking powder on low speed.  Add the chocolate chips, mix well and divide into two "loaves" 10-12 inches long and about 2-3 inches wide.  Place onto a parchment covered cookie sheet pan.  Bake for 20-25 minutes.

I don't like a hard biscotti so this is where it all ends.  To twice bake them, let them cool a bit, slice into 1/2 inch pieces and place them back onto the cookie sheet on their sides.  Bake for an additional 12 minutes, or so.  Keep in an airtight container.

If you don't choose the twice bake version, you will get a biscotti that is crispy on the outside but chewy in the middle.    The recipe makes about 40-50.