Ain't No Such Thing As Too Much Chocolate

Triple Chocolate Biscotti

Beat butter or margarine with electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder and salt; beat till combined. Beat in eggs, egg yolk, and creme de cacao or milk. Beat in cocoa powder and as much flour as you can with the mixer. Stir in remaining flour, chocolate pieces, and nuts. Divide dough in half. Shape each portion into an 11" roll. Place rolls 5" apart on a lightly greased cookies sheet. Flatten to 2" width. Combine egg white and 1 teaspoon water. Brush on loaves. Sprinkle with sugar. Bake at 375o for 25 minutes or till firm and a toothpick inserted in the center comes out clean. Cool on cookie sheet 1 hour or till completely cool. Transfer loaf to a cutting board. Cut each loaf diagonally into 1/2" thick slices. Lay slices, cut side down, on the cookie sheet. Bake at 325o for 10 minutes. Turn slices and bake 10 to 15 minutes more or till dry and crisp. Cool on a wire rack. Makes about 36.

This recipe was given to me by a friend in the 1970's. I remembered incorrectly, it does not have mashed potatoes in it, but it is good! I have no idea why it's called "fried oysters." DK =) "Fried Oysters"

Cream shortening and margarine. Add hot water. Add powdered sugar, flavoring and coloring. Work until pliable consistency. Form into small balls. Melt dipping chocolate in double boiler. Coat each candy ball in chocolate, then drop into ground peanuts. Lift out and place on cookie sheet. Freeze about 1/2 hour. Remove from freezer and cookie sheet. Store in covered container in refrigerator or freezer until ready to use.

The following recipe does have potato in it, but isn't called "fried oysters." It is credited to "The Borchard Boys" in the 1940 edition of "The Cumberland Cookbook." I don't see why this couldn't be dipped in chocolate, rolled in nuts, and become "Fried Oysters II"

Potato Candy (Fried Oysters II)

Cream the potato and powdered sugar. Mix in the vanilla. Drop on waxed paper. Or let it "firm up" a bit and roll into balls.

Irish Soda Bread

Combine flour, sugar, salt, baking powder and caraway seeds in mixing bowl. Cut in butter until mixture looks like coarse meal. Stir in raisins. Combine buttermilk, 1 egg and baking soda. Stir into flour mixture just enough to moisten dry ingredients. Turn onto a floured board and knead lightly until dough is smooth. Shape into a ball and place in a greased 2 qt. casserole. With a sharp knife, cut a 4" cross about 1/2 " deep in center of dough. Brush with egg yolk. Bake at 375o for about 1 hour or until a wooden pick inserted in center of loaf comes out clean. Cool bread in casserole for 10 minutes; remove. Cool completely on wire rack.

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To Prepare Lutefisk

Plan on 1/2 lb. fish per person - unless they're really timid about it!

Soak the fish in cold water at least 2-3 hours before cooking.

Cut the fish into serving-sized pieces. Place skin-side down in a glass or enamel baking pan. Sprinkle with salt, using 1 Tablespoon per pound of fish. Cover pan with aluminum foil.

Bake the fish at 425o for 30-50 minutes, depending on the thickness of the fish. Check it often, and remove it when the fish starts to flake.

Remove the fish to a warm serving plate, and serve with melted butter, cream sauce, or crisp fried bacon pieces and bacon fat. Be sure to have a pepper grinder on the table, as fresh ground pepper is really good with the fish. Norwegians traditionally eat lutefisk with plain, boiled potatoes.

Maple Glazed Pork Loin (from Sharon Locey)

Combine syrup, mustard, vinegar, soy, salt and pepper. Pour over pork loin. Let pork marinade in syrup mixture for 1 hour, turning once. Transfer pork to a shallow roasting pan. Pour some of the glaze over the pork. Roast at 350o, brushing frequently with remaining glaze, for 45 minute to 1 1/4 hours, or until internal temperature reaches 160o. Remove from oven and let stand 10 minutes before slicing.

Monkey Bread

3 cans	refrigerator biscuits
3/4 cup	granulated sugar
2 tsp.	cinnamon	raisins or pecans
1 cup	brown sugar
1/2 cup	margarine (1 stick)

Cut biscuits into 1/4's. Blend granulated sugar in cinnamon in a small paper bag. Add a few biscuits at a time and shake to coat. Put the coated biscuits into a greased, solid bottomed angel food or bundt pan. Sprinkle with nuts or raisins if desired. Continue until all biscuits are in pan. Boil brown sugar and margarine together for 1 minute. Pour over biscuits. Bake 35-45 minutes at 350o. Remove from oven and let stand 5 minutes. Turn out on a serving plate.

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Ranch Dressing

1 qt.	buttermilk
1 qt.	mayonnaise
1 tsp.	garlic powder
2 1/2 tsp.	onion powder
	salt to taste
	white pepper to taste
3 Tbsp.	minced parsley

Mix buttermilk and mayonnaise until smooth. Blend in garlic and onion powders. Season to taste with salt and white pepper. Blend in minced parsley. Refrigerate at least 24 hours to blend flavors.

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White Bread

1 pkg.	dry yeast
1/4 cup	warm water
1 cup	milk
5 Tbsp.	shortening
2 Tbsp.	sugar
2 tsp.	salt
1 cup	water
6 1/2 to 6 3/4	cups flour

Dissolve yeast in warm water. Set aside. Scald milk. Pour milk over shortening, sugar and salt in large mixing bowl. Add water. Cool to lukewarm. Stir in dissolved yeast. With large spoon, beat in as much flour as possible. Using some of the remaining flour, coat bread board with flour and turn dough out on board. Knead vigorously until dough is almost stiff enough to knead without flour. Place in greased bowl, grease top of dough and cover with a damp cloth. Let raise in a warm place until doubled in bulk (if you stick your finger in the dough up to your knuckle, it should leave an imprint that doesn't fill up rapidly). Turn out on board and divide dough in half. Flatten each half into an oval. Roll up each oval tightly, forming a loaf. Pinch seam to seal it and gently shape loaf with hands. Put each loaf in a greased bread tin, seam side down. Cover with a damp cloth, place in a warm place and allow to raise until dough is almost doubled and crowns over the top of the tin. Bake 45-50 minutes at 400o or until golden brown. Bread should sound hollow when you tap on the top crust. Remove from tins and cool on a rack.

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Winter Fruit Chutney

1	orange small
1 1/2 cups	dry white wine
1/3 cup	granulated sugar
1 Tbsp.	fresh lemon juice
1	cinnamon stick
1	bay leaf
1 1/2 tsp.	coriander seeds
1 1/2 tsp.	whole black pepper
1/2 cup	dried cranberries
1/3 cup	dried pears, coarsely chopped
1/3 cup	dried figs, coarsely chopped
1/4 cup	raisins
1 1/2 Tbsp.	crystallized ginger, minced
2	small apples, peeled, cored, cut into 1/2 " pieces

Using a sharp knife, peel orange, removing all peel and white pith. Cut between membranes to release segments. Set aside. Combine wine and next 6 ingredients in a large saucepan. Cover and simmer 15 minutes. Strain mixture; discard seeds Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Cover and refrigerate.

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Chef Knutson

Last Update: Jan. 98
(c) 1996 Wisconsin Indianhead Technical College
All rights reserved

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