No-Bake Eclair Dessert (original and low sugar versions)

This no-bake éclair dessert is creamy, with the softened graham crackers giving the consistency of a spongy Boston Cream cake, or pastry shell of an éclair.  It is very easy to assemble, with the most difficult part being the wait time before it is ready to be eaten.

 

No-Bake Eclair Dessert

Original Recipe

Ingredients:

2 (3.4 oz.) boxes vanilla instant pudding mix

3 cups milk

1 (8 oz.) container whipped topping, thawed

1 (16 oz.) box original flavor graham crackers (3 packs containing 9 crackers each)

1 (16 oz.) milk chocolate frosting (dark chocolate would be too overpowering in flavor)

Preparation:

Whisk instant pudding and milk together, in a large bowl, until it begins to set; fold in whipped topping, mix well and set aside.

Place a layer of graham crackers in the bottom of a 9” x 13” dish, breaking as needed to cover the entire bottom with a single layer.

Spoon half of the pudding mixture over the graham crackers and gently spread into an even layer; again, break crackers as needed to fill in spaces. Top with another layer of graham crackers and other half of the pudding mixture. Add one final layer of crackers to finish off top.

   

Cover with plastic wrap and refrigerate for at least 30 minutes.

Uncover frosting and remove foil wrap. Microwave for 30 seconds to make the frosting easier to spread; stir well. Remove pan from refrigerator and pour frosting over top layers of crackers; use a spatula to spread frosting evenly, and edge to edge.

 

   

Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. The longer the dessert sits, the more the crackers soften up to have a cake-like consistency

Makes 15 servings

Optional Frosting: Make a chocolate ganache by heating ¾ cup heavy cream, over medium-high heat, until bubbles form around edge of liquid.  Add 1 cup of milk chocolate chips; allow chips to melt for 2-3 minutes, mix well, then pour over cake.

For a lower sugar version, substitute:

4 (1 oz.) boxes sugar free vanilla instant pudding mix

3 and ½ cups 2% milk

1 (8 oz.) container sugar free or lite whipped topping, thawed

1 (16 oz.) box original flavor graham crackers

1 (16 oz) container milk chocolate frosting (if you can find sugar free variety, use instead) (dark chocolate would be too overpowering in flavor)

Preparation directions are the same.  This is not a completely sugar free version as finding sugar free graham crackers and sugar free frosting can be a challenge.  Serve smaller portions and you will not feel as if you are missing out on dessert.

Mary Cokenour

 

 

Celebrating Bake Cookies Day.

December 18^th is Bake Cookies Day according to Good Housekeeping.  On May 2, 1885, Clark W. Bryan, of Holyoke, Massachusetts, founded Good Housekeeping as a bi-weekly magazine; and became a monthly publication in 1891.  Good Housekeeping has been the go-to magazine for American women, providing information on trends, real-life and fiction stories, advice, recipes and product recommendations.  So, if they say that there is a day dedicated to baking cookies, who is going to argue with that?

Pizzelle, also known as Italian Waffle cookies, can trace their origin back to 9^th century Rome.  They are a popular cookie around Christmas time, with a snowflake design on one side; sometimes a second design on the reverse side.  Simple ingredients of sugar, eggs, flour, and butter, or oil, are used; personally, I believe using butter gives the cookies a better flavor and texture.  Flavorings are generally vanilla, anise, lemon, caramel or chocolate.  As with Black and White Cookies (a May 2018 article in the San Juan Record), a pizzella (singular) can have a combination of half vanilla, half chocolate. You can always be daring and add mint extract to the chocolate batter or finely crushed hazelnut meal to the flour. Think of this as using a basic cookie dough, or in this case, batter, recipe and adding your imagination.

Depending on the variations in ingredient amounts, and cooking times on the pizzelle press, the cookies can be either hard and crisp or soft and chewy. They are seen often at Italian weddings, rolled into a cone and filled with cannoli cream (ricotta cheese mixed with sugar). As a sandwich cookie, a filling of cannoli cream or hazelnut spread can be smeared between two cookies. However, the hard and crisp variety is too delicate to withstand a layer of firm ice cream for a sandwich; but is delicious as a crushed topping instead.  Although, a thicker made pizzella is exactly what is used to make those waffle cones you get at the local ice cream shoppes.

The average price, for a pizzelle press, is $50 and can create 2-4 pizzelle, depending on the size in diameter being "baked". There is also a variety of designs that can be pressed upon the batter; the most popular being a snowflake or star.  If you are not inclined to buy a press and make your own pizzelle; the cookies are usually available in the bakery section of major supermarkets; or online stores.

A serving of six (4 inch) cookies is about 140 calories, containing 6 grams of fat and 19 grams of carbohydrates. Pair this with fresh fruit and it makes an excellent meal in itself.  If this does not entice you, then I am clueless as to what will.  Enjoy!

Basic Vanilla Pizzelle

Ingredients:

3 large eggs

3/4 cup sugar

8 Tbsp. unsalted butter, melted

1 Tbsp. pure vanilla extract

1 3/4 cups flour

2 tsp. baking powder

Preparation:

In a large bowl, beat the eggs and sugar together until fluffy and a yellow color. Make sure the butter has cooled to room temperature before adding into the egg mixture; this will keep the eggs from curdling. Add the vanilla extract; do not over mix.

Sift together the flour and baking powder and gently fold into the wet ingredients until well incorporated.

Follow the instructions on the pizzelle press for batter measurements and proper cooking time. When done, remove to a wire rack for cooling.

Makes 2-3 dozen depending on size made.

Mary Cokenour

 

 

A Big Pot of Louisiana Cuisine

Halloween has come and gone, and the dentists’ offices are making appointments by the boatload.  All those sugary treats definitely played tricks on the teeth of many.  The next autumn holiday, sorry, yes, we are still, technically, in the fall season, is Thanksgiving.  Typically, we will begin seeing recipes on turkey, green bean casserole, stuffing/dressing, sweet potatoes and pumpkin pie.  We have our family favorites; we do the traditional Thanksgiving array. So, I am going down the road less traveled once again, and giving you something completely different.

Creole Cuisine originated in Louisiana, primarily in the New Orleans area; it is a melting pot of various cuisines: French, Portuguese, Spanish, Canadian (the Acadians, known for “Cajun” cuisine), Caribbean, Italian, Greek, Southern USA Native American, West Indies and African. These cultures were able to come together due to the various slave trade routes; the enslaved people brought, not just their cultures to the United States, but their cuisines.

A basic ingredient for many Creole dishes is a roux. A roux, French for “brown sauce,” is a base used for gravies and sauces in Creole cuisine.  When making a roux, using a saucepan or a skillet is dependent upon what recipe is being made, and how much is needed. It begins with equal parts of a fat (oil, butter, lard, etc.) and flour; the fat is heated on medium heat. The flour is stirred in until well incorporated and the mixture is smooth. The color of the roux is dependent upon the flavor desired for the recipe, so can be lightly browned to dark brown; this can take 15-30 minutes. The mixture must be continually stirred and watched; if any black flakes appear, it has burned and must be started over. Once the desired color is achieved, additional ingredients can then be added such as broth (stock), milk, cream, herbs, seasonings, etc.

Jambalaya is a Louisiana classic which can be claimed by the Creoles when it has tomatoes in it, or the Cajuns when it does not. Either way, jambalaya consists of rice that has been cooked with shrimp, oysters, spicy sausage, ham, or chicken; seasoned with spices and herbs.  It is similar to Spanish paella, popular at fairs and social events, and can be easily made in large quantities. It can be also equated to the children's story, "Stone Soup" where a little bit of this and that added to a large pot makes a wonderful meal for all. Any way you want to look at jambalaya, it is a classic feast that pleases everyone.

 

Jambalaya

 Ingredients:

4 Tbsp. peanut oil

½ lb. spicy sausage (Chorizo, Andouille or hot Italian), cut into ½ pieces

½ lb. boneless, skinless chicken breast, cut into ½” pieces

½ cup each of diced celery, onion, red bell pepper

1 Tbsp. minced garlic

1 Tbsp. each minced fresh leaves of sage, thyme and parsley

1 (28 oz.) can diced tomatoes

1 (6 oz.) can tomato paste

2 diced jalapeno peppers

2 cups chicken broth

1 cup long grain rice

½ lb. large shrimp, shelled and deveined

¼ cup diced green onion

Preparation:

In a large, deep skillet; heat oil on medium-high heat; brown sausage and chicken pieces; about 7 minutes. Mix in celery, onion, bell pepper, garlic and herbs; let cook for 5 minutes.

Mix in tomatoes, paste, jalapenos, broth and rice; bring to a boil. Stir together, cover and reduce heat to low; let cook for 30 minutes. Add in shrimp and cook additional 5 minutes. Garnish with diced green onion.

Makes 6 servings.

Now, since jambalaya can be either Creole or Cajun influenced, here is something simply Creole, again, easy to create, and so very delicious in texture and flavor.  First things first, the seasoning mixture to make it all come together.

Creole Seasoning Mix

While salt is usually part of this mix; it is up to the person making it to decide how much to put in. If you like it salty, start with two tablespoons and add more if desired; or add less, or leave it out altogether; the cook is the boss.

Ingredients:

2 Tbsp. each of onion powder, garlic powder, dried oregano and dried basil

1 Tbsp. each of dried thyme, black and white peppercorns, dried cayenne pepper and celery seed

5 Tbsp. paprika

Preparation:

Using a blender, food processor, mortar and pestle or coffee grinder (labelled for herbs and spices only); grind all the ingredients together till well blended. Store in an air tight container. Makes 1 cup.

 

Shrimp Creole

This dish is often served over rice, but can be served over grits, polenta or mashed potatoes.

Ingredients:

3 Tbsp. olive oil

½ cup each of diced green bell peppers, onions and celery

1 Tbsp. minced garlic

3 Tbsp. flour

1 (14 oz) can diced tomatoes

1 (14 oz) can crushed tomatoes

1 Tbsp. hot sauce (add more if more heat desired)

1 Tbsp. Creole Seasoning Mix (add more if more spice desired)

2 lbs. medium shrimp, peeled and deveined (Yes!  Chicken can be used instead)

Preparation:

In a large skillet, on medium heat, heat oil; add in peppers, onions, celery and garlic; sauté for 10 minutes. Add in flour and stir till well incorporated.

Add in tomatoes and hot sauce; reduce heat to low and cover; cook for 45 minutes, stirring occasionally. Add in seasoning mix and shrimp; cook an additional 5 minutes (shrimp will turn pink and be opaque inside).

Makes 8 servings.

The other cuisine, that is a staple of Louisiana, is Cajun. While Creole is a hodgepodge of different backgrounds, Cajuns hail from their Canadian ancestors, the Acadians.

I was introduced to Cajun cuisine by a former neighbor of mine, David Prudhomme, who happens to be a nephew of the famous chef, Paul Prudhomme. David, and his wife Sharon, owned The Lost Cajun Kitchen, once located in Columbia, PA. They have since retired, sold the restaurant, but still cook up homemade Cajun dishes.  Their restaurant is where I first tried a dish that I never thought I would ever have, alligator. Alligator, if cooked properly, is tender, and I believe it tastes like shrimp.  

Here is my take on a Cajun dish, Etouffee, which means "smothered. Normally is it made with crawfish, but good luck finding them, so I used shrimp instead.

 

Etouffee

(A Cajun dish normally done with crawfish, but works well with shrimp, scallops, langoustines or lobster; only one type of shellfish or scallops should be used for this dish.)

Ingredients:

8 Tbsp. butter

½ cup each diced green bell pepper and onion

¼ cup diced green onions, including tops

5 Tbsp. flour

1 Tbsp. paprika

1/8 tsp. ground cayenne pepper (add more if more heat desired)

¼ tsp. each salt, ground black pepper, dried oregano and thyme

2 cups hot water

2 Tbsp. chopped parsley

2 Tbsp. minced garlic

1 lb. of shellfish (peeled and deveined) or scallops (foot removed)

Preparation:

Melt butter, over medium-high heat, in a large skillet; sauté bell pepper and onions until peppers are soft and onions translucent, about 10 minutes.

While vegetables are sautéing, in a small bowl mix together flour, paprika, cayenne, salt, black pepper, oregano and thyme. Stir this mixture into the skillet and continue to stir as it bubbles to keep from clumping or burning.

Add one cup of water and mix thoroughly; repeat with 2nd cup of water. Stir in parsley and garlic; bring to boil. Reduce heat to low, add in seafood, cover and let cook for 7-10 minutes, depending on seafood used.  Serve over rice.

Makes 4 servings.

Mary Cokenour