Michael Vyskocil's Blog

Posted by Michael Vyskocil

Gather around your Christmas tree this year with a steaming mug of hot apple cider infused with some of your favorite flavors. Try such spices as cinnamon, star anise, cloves and lemon peel for a delicious aroma and flavor.

RECIPE

Hot Mulled Cider

Serves about 20

Ingredients:

• 4 whole star anise
• Zest of 2 lemons
• 4 whole cardamom pods
• 1 orange
• 1 small apple
• Cloves
• 1 gallon apple cider
• 3 cinnamon sticks, plus more for garnish

Directions:

1. Place star anise, lemon zest and cardamom pods in a square of cheesecloth and tie to secure.
2. Stud orange and apple with cloves.
3. Place apple cider in a large pot. Add cinnamon sticks, cheesecloth bundle and the orange and apple studded with cloves, and place over medium-low heat.
4. Bring the apple cider to a simmer and allow the cider to steep for 1 hour.
5. Serve warm in mugs, garnished with a cinnamon stick, if desired.

SOURCES

Star anise, cardamom pods, cloves and cinnamon sticks

Penzeys Spices

12001 West Capitol Drive

Wauwatosa, WI 53222

800-741-7787

Fax: 414-760-7317

Posted by Michael Vyskocil

A food gift basket is a Christmas gift that's sure to be treasured by its recipient. Of course, you can purchase food gift baskets already assembled, or you can create your own gathering items that your friends and family will love. For the friend who loves hosting cocktail parties, include a book on hors d'oeuvres and garnishing tools. Or, for a delicious way to start Christmas Day, pack a basket with all of the fixings for Christmas morning breakfast.

If you're putting the baskets together, begin with the essential materials: You'll need an appropriately sized basket, packing material, ribbons and gift tags. Pack all the items securely. If the basket doesn't have a lid, wrap it in cellophane or tissue paper, then tie it with a ribbon.

Our food gift basket suggestions can be tailored to suit other tastes and interests. You can adapt this idea to other areas, including gardening with a basket filled with seed packets, garden gloves and a few tools.

FOOD GIFT BASKET IDEAS

Hot Cocoa Gift Basket

• Individual packets of cocoa
• Cellophane bag of cookies or biscuits
• Stainless-steel whisk
• Jar of preserves
• Stoneware mugs

Breakfast Gift Basket

• Bag of pancake mix
• Pure maple syrup
• Reversible cast-iron griddle
• Juice glasses
• Spatula

Hors D'Oeuvres Gift Basket

• Hors d'oeuvres cookbook
• Pastry brush
• Mini muffin tins
• Pastry bags with couplers and assorted tips
• Garnishing tools
• Serving tray

Posted by Michael Vyskocil

POACHED PEARS

Bosc pears hold their shape perfectly during the poaching process.

Serves 8

Ingredients:

• Zest of 1 lemon, cut into thin strips
• 1 cinnamon stick
• 1 vanilla bean, split in half lengthwise
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 3 cups apple juice
• 1 cup water
• 8 Bosc pears, stems attached, peeled and cored from bottom

Directions:

1. In a large saucepan, stir together lemon zest, cinnamon stick, vanilla bean, ground ginger, ground cardamom, apple juice and water.
2. Place 8 Bosc pears in the poaching liquid. Cover the pears with waxed paper to prevent the pears from discoloring. Bring the poaching liquid to a simmer. Cook, turning the pears once or twice during poaching, until the pears are soft enough to be easily pierced with the point of a knife but not mushy, about 25 minutes. Remove the pears from the poaching liquid and transfer to a large bowl.
3. Bring the poaching liquid to a boil over medium-high heat. Boil the mixture until the poaching liquid is reduced by half, about 20 minutes. Discard cinnamon stick and vanilla bean. Pour the poaching liquid over the pears and refrigerate.
4. To serve, slice off a portion of the bottom of each pear so that the pear remains upright. Place one pear on each serving plate.

Posted by Michael Vyskocil

CRÉME VANILLA SAUCE

Makes 2 cups

Ingredients:

• 1 1/2 cups milk
• 1 vanilla bean, scraped of seeds or 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 egg yolks
• 1/2 teaspoon cornstarch

Directions:

1. Boil the milk with the vanilla bean seeds and pod (do not add vanilla extract here). With a hand-held electric mixer, beat the sugar into the egg yolks until thick and fluffy. Beat in the cornstarch. Remove and discard vanilla bean pod. Add boiled milk in dribbles while beating at low speed in an electric mixer.
2. Transfer the mixture to a heavy-bottomed nonreactive saucepan. Set over low heat and, stirring constantly, cook until the sauce thickens into a light, creamy mixture. Do not simmer or the egg yolks will curdle.
3. Remove the sauce from the heat (add the vanilla extract if the vanilla bean was not used), whisk for a moment, and strain through a fine sieve. After cooling, cover the surface of the sauce with plastic wrap and refrigerate.

Posted by Michael Vyskocil

HOMEMADE CHICKEN STOCK

Makes 8 Cups

Ingredients:

• 8 whole black peppercorns
• 4 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme
• 1 dried bay leaf
• 1 large onion, washed, cut into thirds
• 3 carrots, scrubbed, cut into thirds
• 2 stalks celery, leaves attached, cut into thirds
• 1 four-pound chicken, cut into 6 pieces
• 4 pounds bony chicken parts (backs, necks and wings)
• 12 cups water

Directions:

1. Place the peppercorns, parsley, thyme, bay leaf, onion, carrots, celery, whole chicken, chicken backs, necks and wings into a large stockpot. Add water. Bring to a boil. Reduce the heat to a very gentle simmer and cook for 50 minutes. The liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim off the skin with a slotted spoon and discard it. Repeat the skimming process as needed during cooking. After 50 minutes, remove the chicken from the pot and set the chicken aside until it is cool enough to handle.
2. Remove the meat from the chicken bones, set the cooked chicken meat aside and return the bones to the stockpot. Shred the chicken meat and refrigerate until ready to use.
3. Continue simmering the stock, on the lowest heat possible, for 3 1/2 hours, skimming any skin from the surface of the stock as needed. The chicken bones will begin to disintegrate. Strain the stock through a sieve lined with a layer of cheesecloth into a very large bowl. Discard the solids. Place the bowl in an ice bath and let the stock cool to room temperature. Divide the stock into airtight containers. The stock may be refrigerated for 4 days or frozen for 5 months. Refrigerate for at least 10 hours or overnight. If storing, leave the fat layer on top to seal the stock. Before using, remove the fat layer that collects on the surface of the stock.