; https://imgur.com/gallery/ZxunTuM
BAKED EGGS IN THE AIR FRYER
Happy New Year to All!
-JT
That looks so yummy ❤
We made Chinese dumplings for new years today.
Why don’t you post your hopping John recipe on the Monthly Cooking Thread?
I have no idea what it is, but I think it’s some New Year’s dish with black eyed peas??? Enlighten me.
Is there a ping list for this thread topic?
Happy New Year to you & everyone on this most wonderful of threads! And yes, dear Lord, please be a better year!
That looks so delicious. Speaking of caviar.....my mother in law sent us a Christmas box & she made biscotti, cookies, & included other fun food things...... including a jar of faux caviar made with seaweed. It will never be opened😵💫🤔🤔I think I will pass it on & I’m thinking it will get passed around a lot😜Gross!
Happy New Year!
Easy Double Cheese Mozzarella Balls
Ingredients
2 1/2 - 2 3/4 ounces fresh mozzarella (cubed) (75 grams)
1/2 cup freshly grated parmesan cheese (50 grams)
1/2 tablespoon fresh parsley chopped
1-2 pinches salt (or to taste)
3-4 slices fresh bread (crust removed and cut into small pieces)* (75 grams)
1 large egg
*I used crusty Italian bread.
EXTRAS
2-3 tablespoons milk
1/4-1/2 cup bread crumbs
vegetable oil for frying
Instructions
In a blender or food processor (I use a food processor) add the cut up fresh mozzarella, parmesan cheese, parsley salt, bread and egg. Mix together until well combined. It will be slightly sticky.
If you need to lightly dampen your hands with water and form into golf ball size balls. First roll in milk then roll in bread crumbs. Place them on a parchment paper lined cookie sheet or plate cover with plastic wrap and refrigerate for about 30-60 minutes. Or even overnight if you wish.
If baking the mozzarella balls then Pre-heat oven to 350F (180C).
Remove the tray from the fridge and bake for about 10-15 minutes. Be sure to turn them after about 5-6 minutes. Remove from the oven and serve.
If frying, in a large fryer or deep pot add the vegetable oil halfway full, make sure the temperature remains between 335 - 345F (170-175C), (too high and they cook on the outside but not in the middle / too low and they remain soggy). Once oil is at the correct temperature, fry a few mozzarella balls at a time, until they are golden brown. Approximately 2-3 minutes, but turn often so they brown on all sides. Drain on paper towels for about 20 seconds, then serve. Enjoy.
https://anitalianinmykitchen.com/mozzarella-balls/
New Year’s Oyster Stew
2 pints (one quart) oysters in their liquid
10 Tbsp. unsalted butter
1/2 cup flour
4-6 stalks minced celery and leaves
2-3 minced large shallots
4 - 6 cups half and half or mix of heavy cream and milk
Tabasco splashes to taste
1 cup minced fresh parsley
freshly ground black pepper and sea salt to taste
Strain and reserve oyster liquor. Strain oyster liquor again to remove any sand or grit. Discard solids. Rinse oysters well under cold water.
In medium saucepan, melt butter. Add celery and shallots and cook until slightly softened. Add flour and stir to make a roux. Reduce heat and cook mixture 2-3 minutes, stirring frequently until a bit brown looking.
Add to roux strained oyster liquor. Slowly add and whisk in half and half. Add Tabasco and heat soup to steamy (not boil) for 15 minutes.
Add oysters (if some too large, chop into ‘slurping’-size consistency) and simmer for 2-3 minutes or until edges begin to curl. (Don’t overcook tender oysters).
Add 1/2 of chopped parsley, adjust seasonings, and use remaining for garnish. Serve with oyster crackers. (Serves 8)
Costco has caviar on sale every December. It’s my New Years Eve splurge. I make blinis, too. Half buckwheat flour and half AP flour. Creme Fraiche and chives. Mmmm....
I love salmon roe on potato latkes or baby roasted potatoes.
These look terrific for a party!
I do these for an easy New Year’s brunch. Guests always ask for the recipe.
Happy New Year!
Thank you for faithfully posting these Jamestown. I get to most of them but rarely post -I’m a very good lurker! 🤪 happy new year to you and happy cooking too all
First I boiled some meaty smoked ham hocks in water in my large pot for a little over an hour and then in a frying pan I sauteed chopped onions, celery and garlic in EVOO. Added thyme, paprika, black pepper, a little cayenne, the Aleppo pepper and bay leaves and then added it all to the pot with the hocks. I rinsed two 12 oz. packages of fresh black-eyed peas in water and then added them in. Brought it to a boil then simmered for a good two and a half hours. After the first hour I added salt and some brown sugar. The hock meat was quite tender after that and I shredded it and put it back in the pot. Even my Yankee hubby really liked it!
Have any of y'all used Aleppo pepper? I'm going to start experimenting with it. It has a "fruity" kind of heat that isn't overly spicy at all.
Joe Froggers
Ingredients
1 cup molasses (I used Golden Barrel) (300 grams)
1 teaspoon baking soda
1 1/2 teaspoon salt
1/3 cup rum
1 tablespoon water
3 1/4 cups all-purpose flour (measure with a light hand or weigh) (420 grams)
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon allspice
8 tablespoons unsalted butter, softened (114 grams)
1 cup granulated sugar (200 grams)
Instructions
In a glass measure, stir together the molasses and baking soda and let sit for about 10 minutes. Molasses will expand in volume.
Meanwhile, combine the rum, water and salt. Stir to dissolve salt. If it doesn’t all dissolve, don’t worry.
In a mixing bowl, beat the butter and sugar until well blended. It won’t be super creamy due to the high amount of sugar. Scrape in the molasses/soda mixture and beat until mixed, then gradually add the rum mixture and the flour mixture alternately. The batter starts out very thick, so it will take some elbow grease. If you have a stand mixer with a paddle, this is a good use for it.
With a cookie scoop, scoop out about 18 or 24 portions of dough. At this point the mounds of dough will be pretty soft. Arrange them on two dinner plates, cover with plastic and chill overnight or at least for a few hours.
When ready to bake, shape the chilled rounds into neat balls. Pat them down 1/2 inch thick (about 3 inches across) on parchment lined baking sheets about 6 to a sheet and leaving plenty of room for spreading.
Bake one sheet at a time in a 375 degree oven for about 10 minutes (check at 8 if you made them smaller). Allow the cookies to cool for about 10 minute directly on the baking sheet.
When the cookies cool they’ll be fairly firm, but as they stand they soften up. I stored mine in a zipper bag for several days and they seemed to get softer and softer. You can bend them almost into taco shell shape.
Notes
The flour amount should be 280 grams which could be 2 cups measured with a light hand or 2 1/4 cups with fluffier flour. For best results, weigh the flour.
https://www.cookiemadness.net/2022/01/11/joe-froggers/
History of Joe Froggers
https://blog.library.si.edu/blog/2016/11/01/joe-froggers-weight-past-cookie/#.YdoV8GjMJPY
Tiger-striped shortbread cookies
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons unsalted butter, at room temperature
1/2 cup powdered sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
orange food coloring gel (I use Americolor)
2 tablespoons cocoa powder (dark cocoa preferred)
black food coloring gel
1 cup dark or semi-sweet chocolate chips
orange sprinkles
Stir flour and salt together in a medium bowl.
Place the butter, powdered sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until combined, then increase speed to medium-high and continue beating for a few minutes, until the mixture is light and fluffy.
Add the vanilla extract and a few drops of the orange food coloring gel and beat just until combined. Add more orange food coloring if necessary and beat to combine.
Add about a third of the flour mixture and beat on low speed just to combine, then add another third and beat on low again before adding the last third. Once all the flour is mixed in, dump the dough out onto a silicone pastry sheet or a very lightly floured surface (the dough isn’t very sticky so I didn’t need any flour for mine) and smoosh it/knead it a bit, just until the dough comes together in a ball.
Divide the dough into two parts, with one of the parts being a little bigger than the other. You’re shooting for one piece that’s 2/3 of the total dough and another that’s 1/3.
Put the smaller portion back in the mixer bowl and add the cocoa powder and a few drops of black food coloring gel. Beat until blended (you may need to add a bit more black food coloring, but don’t worry if the dough isn’t perfectly black. It will get darker as it sits and bakes.)
Separate the orange dough into thirds and the black dough into thirds, for a total of six pieces of dough. Roll/smoosh one of the orange pieces into a 15-inch long rope, then flatten it down slightly. Roll one of the black pieces into a rope about the same size, then put it on top of the orange one and flatten it out a bit. It won’t totally cover the orange, but that’s fine.
Continue rolling out the pieces of dough and stacking/flattening them until it’s all stacked up (the orange should spread out enough to cover the black layers but not vice versa), then (gently) roll the dough into a tube shape (you’ll need to press the ends together slightly as you’re doing this). Wrap in plastic wrap put in the fridge for at least two hours.
Once the dough is ready, reheat the oven to 350F and line two cookie sheets with silicone baking mats or parchment paper.
Put the dough on a cutting board and remove the plastic wrap. Use a sharp knife (I like using a serrated knife) to slice the dough log into ¼-inch thick cookies. Place the sliced cookies on the prepared cookie sheet, about an inch apart (they won’t spread much). If you aren’t able to bake all the cookies at once, put the plastic back on the remaining dough and return to the fridge until it’s ready to go in the oven.
Bake the cookies for about 13 minutes, or until they are set but just starting to get darker on the bottoms. You’ll want to swap the position of the baking sheets halfway through cooking to make sure they bake evenly.
Let the cookies cool for a few minutes on the cookie sheets and then move them to a wire rack to cool completely — but keep the cookie sheets with parchment handy. Put the chocolate chips in a microwave-safe bowl and heat for 30 seconds, stir, and continue to heat in 30-second intervals until chocolate is melted. Pour some of the sprinkles into a small bowl with a spoon.
Working one at a time, dip the side of each cookie in the melted chocolate (I used a spoon to remove the excess), then immediately top with sprinkles. Set the cookies on the parchment-lined cookie sheets to let the chocolate harden (this will take about a half hour). Store the cookies in an airtight container.
http://www.marshmallowsandmargaritas.com/2022/01/25/tiger-striped-shortbread-cookies/
; https://imgur.com/gallery/ZxunTuM
BAKED EGGS IN THE AIR FRYER