Michael Vyskocil's Blog

Posted by Michael Vyskocil

As 2006 draws to a close, I often take time like this to stop and look back at some of the many side dishes, main dishes and desserts that I made during the past year. Since I never make something new without capturing it for posterity with either my digital camera or regular 35-mm camera, I have a entire photo file filled with photographs of some of these culinary creations. It's amazing how the memories come flooding back.

I'm also thankful for the opportunity to share these recipes here each week. Here are just a few of some of my favorite recipes from this past year:

1.) I would be remiss if I neglected to include Madeleines as one of my favorite cookies I baked this past year. Bake them once, and you'll find yourself baking them for special occasions throughout the year.

2.) Pulled Pork made in the crockery cooker was another favorite. If you've never tried making this Southern favorite before, try the crockery cooking method, and you'll discover just how tasty and finger-licking good it is.

3.) As the U.S. marked the first anniversary of the destruction brought to the southern United States (particularly New Orleans) by Hurricane Katrina, we highlighted some favorite Southern dishes in our three-part series "Salute to the Foods of New Orleans." We covered everything from beignets andjambalya to Sauteed Catfish with Mashed Sweet Potatoes and Andouille Sausage Sauce, as a rememberance of the fine cuisine this locale offers.

4.) The chocolate lovers in my family exclaimed when I discovered a simple recipe for a Chocolate Souffle Cake that rivals the best chocolate cake from an upscale restaurant. If you're looking for a new chocolate cake recipe, this one is a must-have for your recipe files.

5.) As we headed into fall, my second-favorite season of the year, apples held a place of honor in my kitchen. One recipe which I like (and was consistently among the top viewed articles on Recipes) was the Caramel Apple Pie. It seems that many people were looking for a new twist on an old favorite, so give this one a try!

6.) Apples also appeared in a great-tasting dinner dish: Pork Chops with Apples. There's just something about the marriage of apples with pork in this dish that really makes it such a tasty meal for dinner. I try to use the best apples I can find for this dish.

7.) If it wasn't for Sara Smith, we would not have been able to bring you a compendium of great holiday pie recipes. Sara endured a long session in the kitchen on the basics of making pie crust and pie baking, but she was an excellent student who will be able to impress anyone with her new skills!

8.) If you have a taste for the spicy side, our spicy Herb Rubbed Turkey will have your taste buds jumping. If you're looking for a new idea for your Thanksgiving turkey next year, give this one a try.

9.) In the spirit of the Christmas season, I had to share the spritz cookies recipe. These are such a great cookie to bake for Christmas and they make plenty for gift-giving.

10.) Perhaps one of my favorite (because it uses so few ingredients) was the Classic Hamburger from our Fourth of July Cookout article. Paired with the other recipes included there, it's summer entertaining at its best.

I hope you have tried some of these this year, and if not, perhaps this brief retrospective will encourage you to make some of these taste-tantalizing recipes. Check back with Recipes in the New Year for more great ideas for cooking.

Posted by Michael Vyskocil

Often an important part of a table setting for a large dinner party, place cards can often add sophistication to your table. If you're hosting a holiday dinner, try this idea: Bake a batch of cookies, then using a pastry bag filled with royal icing, pipe the name of each guest onto the surface of the cookie. You can select a favorite shape cookie cutter or one that is tailored to your dinner's theme. These fun cookie cards not only direct guests where to sit at the table, but they become an inexpensive favor that can be taken home at the end of the evening.

For recipes that make the best bases for decorated place cards, try gingerbread cookies, chocolate butter cookies, or sugar cookies.

Posted by Michael Vyskocil

Hot chocolate is a drink beloved by children and adults throughout the winter season--the beverage equivalent of winter comfort food. Everyone seems to have a favorite recipe for hot chocolate, but if you're looking for a new one, try this version of the familiar classic. Made with white chocolate instead of milk chocolate, this white hot chocolate gets its full flavor from the addition of rich heavy cream, whole milk and pure vanilla extract.

WHITE HOT CHOCOLATE

Makes 5 Six-Ounce Servings

2 ounces milk chocolate, for garnish

2/3 cup good quality white chocolate, coarsely chopped

3 cups whole milk

1/2 cup heavy cream

1 teaspoon pure vanilla extract

Peppermint sticks, for garnish

Whipped cream, for garnish

1. Using a vegetable peeler, shave the milk chocolate into curls; set aside.

2. Place white chocolate in a medium heat-proof bowl; set aside. In a medium saucepan over medium heat, combine the milk and heavy cream. Heat until bubbles begin forming around the edge of the pan, about 4 minutes. Immediately pour the hot mixture over the white chocolate pieces. When the chocolate begins to melt, stir the mixture to combine. Whisk in the vanilla extract. Continue whisking until the mixture develops a light foam on the top.

3. Pour the hot chocolate mixture into serving mugs; garnish with peppermint sticks, whipped cream and chocolate curls.

Posted by Michael Vyskocil

There’s a particular warmth and coziness from a gift that comes from your own home kitchen. At holiday time, homemade presents are a wonderful idea, like homemade fruit butters.

Pear butter is quite simple to make. Take pears that are very ripe—not rotten—but if they have a bruise or two, this is the perfect use for fruit that is slightly over the hill. Quarter the pears, core them, and peel them. A lot of people make fruit butters with the skin on, but this tends to add a little grittiness to the final fruit butter, and you don’t want that grittiness. Use about 12 ripe pears, 1 cup of granulated sugar, ¼ cup of water and 1 vanilla bean. Combine ingredients in a heavy-bottom pot because this is going to cook for about two to three hours and you don’t want any scorching. Add the juice of 1 lemon to the pears to prevent the fruit from darkening. You can also, if you like, use a little bit of the rind, just the yellow, in with the fruit for a little added flavor. Stir it up and put it on a low flame. Cook for two to three hours until the fruit is extremely soft and can be put through a food mill.

After cooking for two to three hours, the pears will have taken on an extremely golden color. Putting the pear mixture through a food mill gives you the really perfect texture for the fruit butter.

To fill a jar, use a wide-mouth funnel. You want to come to about one half-inch of the top of the jar. Just give the jar a tap to get out the air bubbles. Hold the center of the lid of a screw-top jar, screw on the ring and tighten it. There you have a jar of pear butter.

To cover the pear butter for a gift, you can use a round of parchment paper with a little bit of a pinked edge; it makes a decorative top for a jar. Dampen the piece of paper in warm water. It becomes much more pliable. Place it on top of the jar with a rubber band. As the parchment dries, it will stretch nice and tightly and give a very professional look to the finished jar. A jar of pear butter will last for two to four weeks in the refrigerator.

Once the parchment is dry and taut, tie a ribbon with a handmade gift tag. Write very clearly on the tag “refrigerate immediately,” and it’s ready to give as a gift. Adding fruit butters to your Christmas repertoire will make it a truly handmade Christmas this year.

Posted by Michael Vyskocil

As light and frothy as can be, this version of eggnog is topped with ground nutmeg and contains three types of liquors. When separating the eggs to make the eggnog base, it is imperative that no egg yolks touch the egg whites. Even the smallest particle of egg yolk will inhibit the whites from achieving a fluffy consistency. Make sure your mixing bowl is washed well with warm soapy water and dried very well. For best results, use a glass or stainless steel mixing bowl; plastic bowls will not work well. If a piece of eggshell makes its way into the bowl, remove it with a clean metal spoon and wash your hands with soap and water before continuing with the recipe.

When beating the egg whites, stop the mixer when the whites form stiff peaks, about 3 to 4 minutes. Do not overbeat, as the protein linings of the air bubbles formed when mixing will dry out. The base of the eggnog can be made one day in advance. Simply beat in the stiff egg whites and whipped cream before you serve it.

EGGNOG

Serves 16

12 eggs, separated

1 3/4 cups superfine sugar

1 quart whole milk

2 quarts heavy cream

2 cups bourbon

1 cup brandy

1 1/2 cups light rum

Freshly grated nutmeg

1. In an oversized mixing bowl, beat the egg yolks until thick and pale yellow in color. Gradually add the sugar to the egg yolks, whisking constantly. Whisk in the milk and 1 quart cream. Add bourbon, brandy, and rum, stirring constantly.

2. Just before serving, beat the egg whites until stiff peaks form. Fold the egg whites into the eggnog base. Whip the remaining 1 quart heavy cream until stiff peaks form, and gently fold into the eggnog base with a rubber spatula. Sprinkle the top with freshly grated nutmeg.

Caution Raw Eggs: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the eldery, and anyone whose immune system is compromised in any way.