1 pint                                                                                     2 quarts

2 medium egg yolks                                                         7 egg yolks

Juice of ½ lemon                                                               2 each

1 ½ cups vegetable oil                                                     1200 grams

2/3 cup ketchup                                                                500 grams

3 tbsp. sriracha                                                                  170 grams

¼ yellow onion, minced                                                  1 each

3 tbsp. Cornichon, minced                                             150 grams

Salt and pepper to taste

1. Make mayonnaise from the egg, lemon juice and oil
2. Mince the onion and cornichon
3. Combine all ingredients and mix thoroughly
4. Keep chilled

Combine:

1/2 cup corn syrup

1/2 cup butter

2/3 cup firmly packed brown sugar

Bring to boil, remove immediately.

Combine:

1 cup flour

1 cup finely chopped nuts

Blend into butter mixture.

Drop scant teaspoons of dough onto greased cookie sheet, 4 inches apart.

Bake at 325 degrees for 8-10 minutes.

Cool 1 minute, then quickly remove from cookie sheet.

Enjoy this week’s recipe from Andrea Watman

This is my favorite Challah recipe. It is easy to make – and the sweet taste of the bread is just wonderful. I serve it warm with honey on Rosh Hashanah. Growing up my Grandma Bertha made dinner every Friday night. She set a beautiful table with a Challah as the centerpiece. No, she didn’t bake it – she walked to 161st Street and Gerard Avenue in the Bronx – to The G & R Bakery. If you lived anywhere near Yankee Stadium The G & R Bakery was where you met on Friday’s. You had to go early in the day because there would always be a line. The Challah was so shiny that as I child I thought it was polished. For years I tried to bake Challah and could never master it. This recipe has never failed me – so I hope you’ll give it a try.

Food Network Magazine Feb. 2009

2 Hours

Cupcakes:

1¼ cups all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

¼ tsp. salt

1 ¼ cups granulated sugar

4 oz. unsweetened chocolate, chopped

1 stick (1/2 cup) unsalted butter, cut into pieces

2 tsp. vanilla

2 large eggs, lightly beaten

Filling:

4 tbsp. unsalted butter, at room temperature

1 cup confectioners’ sugar

2 tsp. vanilla

3 tbsp. heavy cream

1 cup marshmallow cream

Ganache and Icing

6 oz. bittersweet chocolate, chopped

½ cup heavy cream

1 stick plus 1 tbsp. unsalted butter

2 ¼ tsp. vanilla extract

1 tbsp. milk

2 cups confectioners’ sugar

Preheat oven to 350 degrees. Place paper liners in two 12-cup muffin pans.

Cupcakes:

Sift together flour, baking soda, baking powder and salt in a bowl.  Bring the sugar and 1 cup of water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes.  Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until all the chocolate is melted and the mixture has cooled slightly.  Stir in the vanilla.  Using a mixer, beat in the eggs, and then mix in the dry ingredients.

Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes, then transfer the cupcakes to a rack to cool completely.

Meanwhile, prepare the filling:

Using a mixer cream the butter until light and fluffy.  Beat in ½ cup confectioners’ sugar.  Add the vanilla and 1 tbsp. heavy cream; beat until smooth.  Beat in the remaining ½ cup of confectioners’ sugar and 2 tbsp. heavy cream in batches, alternating after each addition.  Beat in the marshmallow cream; set aside.

Prepare the ganache:

Place the chocolate in a stainless steel bowl.  Heat the cream and 1 tbsp. butter until just boiling., then pour over the chocolate; let stand 5 minutes.  Whisk until smooth.  Add 2 tsp. vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip.  Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill).  Dip the cupcake tops into the ganache.  Chill at least 15 minutes.

Meanwhile, prepare the icing:

Using a mixer beat the remaining 1 stick of butter, ¼ tsp. vanilla, the milk and confectioners’ sugar until smooth.  Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

In a small saucepan combine brown sugar and cornstarch. Stir in vinegar and juices. Add soy sauce, ginger and garlic powder. Turn on low heat. Stir constantly until bubbling begins. Remove from heat source and continue stirring for two minutes. Let sit in pan. Bake chicken in glass baking dish for 35 minutes at 375 degrees. Drain grease and cover with sauce mixture. Cover with aluminum foil and bake 35 minutes until tender. Serve over brown rice mixed with broccoli and pineapple chunks.

1 large loaf fresh white bread, shredded

3 eggs

1 onion chopped

1 tsp. salt

pepper

1/2 cup warm water

Preheat oven to 350 degrees

Spread flank steak with butter, salt and pepper.

Combine all ingredients except water.

Fill steaks, place in baking dish, add water for gravy.

Cook 25 minutes per pound.

Turn halfway through cooking.

1 tbsp. baking powder

1/4 tsp. salt

1/4 cup sugar

1/3 cup butter, cut up

1 cup whipping cream

Combine first 4 ingredients, cut in butter.  Add whipping cream, stirring just until moistened.

Turn out onto a lightly floured surface and knead 5 or 6 times.  Roll to 1/2 inch thick.  Cut with a 2 inch round cutter and place in a lightly greased muffin pan or 2 inches apart on a baking sheet.

Bake at 375 degrees for 15 minutes or until golden brown.  makes 1 dozen.

1 Tbsp. sugar

1/2 Tsp. salt

1 cup shortening

1/2 cup milk

1 package active dry yeast

1 slightly beaten egg

1/2 Tsp. Vanilla

Sift together flour, sugar and salt. Cut in shortening til mixture resembles coarse crumbs. Scald milk, cool to warm, add yeast and let soften.  Add egg and vanilla. Add to flour mixture.divide dough into 4 parts. On confectioners sugar, roll into 10 inch square..  Cut into 2 1/2 inch squares.  Fill with preserves.  Pinch opposite corners together.  Let stand 10 minutes.  Bake at 350 degrees about 10-12 minutes.  Remove from pan immediately and roll in confectioners sugar.  Cool on rack.

1/2 cup corn syrup

1/2 cup butter

2/3 cup firmly packed brown sugar

Bring to boil, remove immediately.

Combine:

1 cup flour

1 cup finely chopped nuts

Blend into butter mixture.

Drop scant teaspoons of dough onto greased cookie sheet, 4 inches apart.

Bake at 325 degrees for 8-10 minutes.

Cool 1 minute, then quickly remove from cookie sheet.

1 egg, beaten

1 tablespoon water

2 tablespoons vegetable oil

2 small red peppers cut into 2-inch-long strips

1 cup sliced fresh mushrooms (about 3 ounces)

1 cup cubed eggplant

1 small onion, sliced (about ½ cup)

1 teaspoon dried basil leaves, crushed

¼ teaspoon garlic powder or 2 cloves garlic, minced

4 ounces mozzarella cheese cut into 8 slices

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees.  Mix egg and water and set aside.

In medium skillet over medium-high heat, heat oil.  Add next 6 ingredients and cook until tender.  Cool to room temperature. (can be made day before, bring to room temperature before filling pastry)

Unfold pastry on lightly floured surface.  Roll into 16×12 inch rectangle.  With short side facing you, spread vegetable mixture on bottom half of pastry to within 1 inch of edge.  Top with cheese.  Starting at short side, roll up like a jelly roll.  Place seam side down and tuck edges under to seal.  Brush with egg mixture.  If desired, decorate with scrap dough.

Bake 25 minutes or until golden.  Slice and serve warm.

Serves 6