Chocolate Chip Cookies

Based on Elizabeth Falkner's 'Citizen Cake' Cookbook. 

Ingredients

8 tablespoons (4oz) unsalted butter, softened

3/4 (6 1/4 oz) firmly packed dark brown sugar

1/2 cup +1 tablespoon (4 ounces) granulated sugar

One large egg

1 teaspoon vanilla

Fresh ground nutmeg

1 1/4 cup +3 tablespoons (7 ounces) all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

8 ounces bittersweet chocolate (chips or chunks)

3/4 cup chopped walnuts or toasted almonds

Directions

Cream the butter and sugars together until smooth. Then add egg, salt, nutmeg, and vanilla and stir until combined.

Sift the flour, baking soda, and baking powder together and in a separate bowl. 

Slowly add the flour mixture to the butter sugar mixture and stir by hand untold just barely incorporated, with still some small streaks of flour. Add chocolate and nuts and stir until just combined.

Bake at 350°F for about 13 to 17 minutes.

Simple Blueberry Compote

Ingredients

1/4 cup water

1/4 cup sugar

Slices of lemon zest

1 tablespoon lemon juice

1 tablespoon Grand Marnier

1 cup blueberries

Bring water, sugar, and lemon peels to a boil for 3-5 minutes.  Add blueberries and continue to boil until blueberries pop and sauce thickens.  Serve warm or cool.

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Fresh ricotta with blueberry compote

Bread Machine Rasin Bread

1 cup water (or you can use whey)

2

 tablespoons butter, softened

3

 cups flour

3 

tablespoons sugar

1 1/2

teaspoons salt

1 

teaspoon ground cinnamon

2 1/2

teaspoons bread machine yeast (2 tablespoons of instant dry yeast)

3/4

cup raisins 

La Roja Amber Ale

 

A great sour and slightly fruity taste in a complex dark amber ale. Aged in barrels.

From Michigan.

Olive Oil Ice Cream

Ingredients

3	egg yolks
1	whole egg
1 cup	heavy cream
1 1/2 cups	half and half
1/2 cup	sugar
1/2 cup	fruity olive oil
1 teaspoon	vanilla extract
pinch sea salt

1. Whisk together the egg yolks and whole egg in a small bowl. Bring the heavy cream, half and half, sugar, olive oil, vanilla and salt to 150F in a saucepan over medium low heat, stirring to dissolve the sugar. Add a bit of the warm milk into the egg yolks in a thin stream, stirring to combine, then add the egg yolk mixture back into the saucepan. Cook the mixture over low heat, stirring constantly, until it reaches 170° F. 
2. Refrigerate until thoroughly chilled, at least 3 to 4 hours or over night.
3. Whisk the chilled custard until well combined, then pour into your ice cream machine and churn according to the manufacturer's directions. Store in the freezer.

Ricotta Cheese

Ingredients

* 1 quart (4 cups) whole milk
* 1/2 cup heavy cream
* 4 Tbsps lemon juice
* Salt to taste

Directions

1. Simmer the milk and cream very slowly in a heavy saucepan until 200F.  

2. Maintain at 200F and add the lemon juice, one tablespoon at a time while stirring. Add enough lemon juice until it curdles the milk/cream and the whey is translucent.

3. Remove from heat and let stand for 15 minutes.  Gently ladle or pour into a colander lined with cheesecloth. Allow to drain for at least 1 hour or until the cheese reaches the desired thickness.

4. Transfer the curds to a bowl and season with salt to taste.

Alternative recipe (Food Lab)

4 cups milk

1/4 c lemon juice

.5 t sea salt

Mix all ingredients in pot over medium low heat and cook to 165 stirring constantly.  Remove from heat and let rest for 2 min until curds form on top. Gently ladle curds to cheesecloth lined colander. Drain for 15-30 min.  

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Ideas:

Serve with blueberry compote. 

Use leftover whey for making bread.

Flour Tortillas

1.5 cups flour

.5 tsp salt

.5 tsp yeast

.5 tsp sugar

.5 tsp baking powder

2 T butter, melted

1/2 cup warm water

3 Tbs canola oil

Combine dry ingredients in mixer bowl. 

Add hot water while mixing with dough hook. Then add oil. Mix at 4 speed until combined. 

Knead with flour until smooth. Let rest for 15-20 min. 

Place cast iron skillet over medium heat. 

Make 6 balls. Flatten and roll with rolling pin as thin as possible. Then stretch with your hands until very thin. 

Cook on each side until brown.