Herbed Garden Couscous – Recipe


Ingredients:

  • 1 cup whole wheat or plain couscous
  • 2 cups cherry tomatoes, halved
  • 1 medium cucumber, coarsely chopped
  • 1 medium green sweet pepper, coarsely chopped
  • 1/2 cup snipped fresh chives
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley
  • 1/4 cup snipped fresh mint
  • 1/4 cup snipped fresh oregano
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 teaspoons sugar
  • 1/2 cup crumbled feta cheese
  • 1/2 cup coarsely chopped walnuts, toasted

Directions:

  1. Cook couscous according to package directions. Fluff with a fork.
  2. Meanwhile, in large bowl combine tomatoes, cucumber, sweet pepper, chives, parsley, mint, and oregano. Fold in couscous.
  3. In a small bowl whisk together the balsamic vinegar, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pour over couscous mixture and toss to combine. Spoon into serving bowl or cover and chill up to 24 hours. To serve, top with feta cheese and walnuts. Makes 12 side-dish servings.

Honey & Whiskey Marmalade – Recipe

Whiskey and Honey Marmalade

Ingredients:
  • 8 Seville oranges
  • 1 quart honey
  • ½ cup Irish whiskey
Directions:
  1. Scrub the oranges and set them on the rack of an electric pressure cooker. Cover them with water, and soften them in the pressure cooker by cooking them for ten minutes. Let the pressure naturally release, and then rotate the oranges to promote even softening of their rinds, and then pressure cook them a further five minutes. If you don’t have a pressure cooker, place the oranges in a heavy pot or Dutch oven, cover them with water and boil them for 2½ hours, rotating them to ensure even softening of their rinds. Reserve the oranges, and discard the water.
  2. Allow the oranges to cool enough to handle them comfortably. Split them in half cross-wise, and nudge the seeds from their flesh using a butter knife. Discard the seeds. Scoop out the pulp from the orange halves, spoon it into the pitcher of a blender and set it aside.
  3. Quarter the remaining orange rinds, then layer one piece on top of the other, and slice the rinds into matchsticks about ⅛-inch wide and 1-inch long. Drop them into the pot.
  4. Pour the reserved water into the blender with the orange pulp. Blend them together until smooth, and then pour the pulp into the pot with the orange rind. Stir in the honey, and bring to a boil over medium-high heat. Turn down the heat to medium, and stir the marmalade constantly until set, 30 to 35 minutes. Take the marmalade off the heat, let it cool for five minutes, and then stir in the whiskey.
  5. Spoon into clean jam jars, and process in a water bath for ten minutes.
2016 Valerie Renèe

Valerie’s Copycat Long John Silvers Fried Fish – Recipe

long john silvers fish

Ingredients:

  • 2 pounds cod sliced into 3 ounce pieces
  • 2 cups flour

  • 1/4 cup corn starch
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 16 ounces club soda
  • Peanut Oil for frying

Directions:

If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir.

Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.

Pressure Cooker Vegetable Beef & Rice Soup – Recipe

Pressure Cooker Beef Veggie Rice Soup

 

Ingredients :
  • 1lb. lean organic, grass fed ground beef
  • 1 tablespoon olive oil
  • 1 large organic sweet onion, diced
  • 1 rib organic celery heart, chopped
  • 3 cloves organic garlic, finely chopped or pressed
  • 2 14-ounce cans organic chicken or beef broth
  • 1 14-ounce can organic crushed tomatoes
  • 1 12-ounce bottle Original or Spicy Hot V8 juice
  • 1/2 cup long grain parboiled white rice
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 large organic potato, peeled and diced into 1-inch pieces
  • 2 organic carrots, peeled then sliced into thin coins
  • 1/2 cup frozen organic peas, thawed
  • Kosher salt and Fresh cracked pepper
Directions:
  1. Preheat the pressure cooking pot using the browning or sauté setting. Add ground beef to the pressure cooking pot and cook until browned. Remove to a plate lined with paper towels.
  2. Add oil to the pressure cooking pot. Add onion and celery and cook, stirring occasionally until the onion is tender, about 5 minutes. Add garlic and cook 1 minute more.
  3. Add beef broth, tomatoes, V8 juice, rice, garbanzo beans, potatoes, carrots, and browned ground beef to the pot and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time. When timer beeps, turn off pressure cooker and do a quick pressure release.
  4. Stir in peas and season with salt and pepper to taste.

Tiramisu Cupcake with Coffee Liqueur Mascarpone Frosting – Recipe

Tiramsu Cupcake with Marscapone Frosting

Ingredients:
For the cupcakes:
  • 1 cup granulated sugar
  • ¾ cup organic sweet cream butter, softened
  • 2 large organic eggs
  • 3 teaspoons pure vanilla extract
  • ½ cup cold coffee
  • ¼ cup organic sour cream
  • ¾ cup King Arthur all-purpose flour
  • ½ cup King Arthur self-rising flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coffee liqueur, for soaking cupcakes
For the frosting:
  • ½ cup organic sweet cream butter, softened
  • 2 ounces mascarpone cheese
  • 2 tablespoons coffee liqueur
  • 3 cups powdered sugar
  • Dusting of cocoa powder, for garnish
Directions:
For the cupcakes:
  • Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
  • Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
  • Slowly add in eggs, one at a time, and mix on medium speed until combined.
  • Reduce speed to low and add vanilla extract, coffee, and sour cream.
  • In a separate bowl, combine both flours, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
  • Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • When cupcakes come out of the oven and are still warm, poke holes in each cupcake with a fork. Slowly soak each cupcake with 2 teaspoons of coffee liqueur. Let cool.
For the frosting:
  • With a hand or stand mixer, beat softened butter and mascarpone cheese together on medium speed for 3 minutes.
  • Add coffee liqueur and mix on medium speed until thoroughly combined.
  • Slowly add powdered sugar and beat on low for 1 minute.
  • Gradually increase the speed to high and beat for 3 minutes, until fluffy.
  • Gently pipe each cupcake with Coffee Liqueur Mascarpone Frosting. Garnish with a dusting of cocoa powder on each cupcake.
2016 Valerie Renèe

 

 

Chocolate Pinot Noir Cupcakes with Strawberry Compote Filling & Dark Chocolate Frosting – Recipe

Chocolate Pinoir Noir  Cupcake with strawberry compote

Ingredients:
For the cupcakes:
  • 2 cups granulated sugar
  • 1 cup organic sweet cream unsalted butter, softened
  • 4 large organic eggs
  • 2 teaspoons pure vanilla extract
  • 1½ cups pinot noir
  • 2 cups King Arthur all-purpose flour
  • ½ cup King Arthur self-rising flour
  • 1½ cups cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
For the filling:
  • 16 ounces organic fresh strawberries, diced into 1-inch pieces  (about 2 cups after diced)
  • ½ cup pinot noir
  • ½ cup sugar
For the frosting:
  • ½ cup organic sweet cream butter, softened
  • 2 cups powdered sugar
  • ½ cup organic heavy whipping cream
  • ½ cup cocoa powder
Directions:
For the cupcakes:
  • Preheat the oven to 350°F. Line two standard cupcake tins with 20 paper liners.
  • Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
  • Slowly add in eggs, one at a time, and mix on medium speed until combined.
  • Reduce speed to low and add vanilla extract and pinot noir.
  • In a separate bowl, combine flours, cocoa powder, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
  • Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a tooth-pick inserted in the center comes out clean. Let cool for 20 minutes. While cupcakes are cooling, start Strawberry Compote Filling.
For the filling:
  • In a medium saucepan, heat straw-berries, pinot noir, and sugar over medium heat, stirring until sugar is dissolved.
  • Once sugar is dissolved, bring heat up to high and bring mixture to a boil.
  • Boil for 5 minutes, then reduce heat to low and simmer for 10 minutes, stirring every 2 minutes.
  • Strawberry mixture should be reduced by half and slightly thickened. Remove from heat and let cool.
For the frosting:
  • With a hand or stand mixer, beat softened butter on medium speed for 3 minutes. Slowly add half of the powdered sugar and beat on low for 1 minute.
  • Add heavy whipping cream and beat on low for 1 minute.
  • Slowly add the cocoa powder and the rest of the powdered sugar and gradually increase the speed to high. Beat for 3 minutes, until fluffy.
  • Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Strawberry Compote Filling into each cupcake. Gently pipe each cupcake with Dark Chocolate Frosting. Garnish with a heaping spoonful of Strawberry Compote Filling on top.
2016 Valerie Renèe

 

 

Pink Champagne Cupcakes with Vanilla & Champagne Buttercream Frosting – Recipe

Pink Champagne Cupcake
Ingredients:
For the cupcakes:
  • 1 cup granulated sugar
  • ¾ cup organic sweet cream butter, softened
  • 2 large organic eggs
  • 2 teaspoons pure vanilla extract
  • ½ cup dry champagne
  • ¼ cup organic sour cream
  • ¾ cup King Arthur Organic all-purpose flour
  • ½ cup King Arthur self-rising flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 5–7 drops red food coloring (or until desired color)
For the buttercream:
  • ½ cup organic sweet cream butter, softened
  • 1 teaspoon pure vanilla extract
  • ¼ cup dry champagne
  • 3 cups powdered sugar
  • Pink sugar, for garnish
Directions:
For the cupcakes:
  • Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
  • Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
  • Slowly add in eggs, one at a time, and mix on medium speed until combined.
  • Reduce speed to low and add vanilla extract, champagne, and sour cream.
  • In a separate bowl, combine both flours, baking soda, and salt. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 1 minute.
  • Slowly add in red food coloring until the batter turns the desired shade of pink.
  • Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes.
For the buttercream:
  • With a hand or stand mixer, beat softened butter and vanilla extract together on medium speed for 2 minutes.
  • Slowly add half of the dry champagne, and then add 1 cup of the powdered sugar and beat on low for 1 minute.
  • Slowly add the remaining champagne and powdered sugar alternately until everything is combined.
  • Gradually increase the speed to high and beat for 3 minutes, until fluffy.
  • Gently pipe each cupcake with buttercream. Garnish with pink sugar.
2016 Valerie Renèe

Valerie Renèe’s Monkey Bread – Recipe

 

Ingredients:

2 cups organic whole milk
1/3 cup sugar
1/2 cup organic sweet cream butter or shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups organic all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup organic sweet cream butter, melted

Directions:

Dissolve yeast in warm water with a pinch of sugar and allow to sit for 5 minutes.

Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm.

Stir in yeast mixture and 3 cups flour. Beat until smooth.

Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.

Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.

Preheat oven to 350°F.

Melt 1/2 cup butter and allow to cool slightly. Add 1 tablespoon sugar to the butter for a little extra sweetness.

Dust a work surface well with flour. Turn dough out and roll into 1 1/2″ to 2″ diameter balls. Dip the dough balls into the slightly cooled, melted butter.

Arrange in layers in a Bundt pan, tube, or monkey bread pan.

Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.

Best served while still warm from oven.

Copyright 2005 Valerie Renèe

 

Honey Oatmeal Bread – Recipe

Honey Oatmeal Bread

Ingredients:

  • 2 cups boiling water
  • 1 cup Quaker rolled oats
  • 1/2 cup organic honey
  • 2 tablespoons organic sweet cream butter
  • 2 teaspoons sea salt
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F)
  • 4 cups bread flour
  • 2 tablespoons organic honey, warmed slightly
  • 2 tablespoons Quaker rolled oats

Directions:

  1. In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  5. Preheat an oven to 350 degrees F.
  6. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.