RISOTTO CROQUETTES

MAKES ABOUT 24 CROQUETTES; SERVES 8 AS AN APPETIZER

Cheesy risotto is molded around a mozzarella center and deep-fried to make these balls called supplì or arancini (little oranges) in Italy. For this simple risotto, you needn’t stand over the pot, stirring and stirring. If you make the risotto the night before, you can chill it in the refrigerator and it will be much easier to form into balls.

2 tablespoons butter

¼ cup finely chopped onion

1 cup short-grain rice, preferably Arborio

3 cups homemade chicken stock, canned chicken broth, or water, or more as needed

1 teaspoon salt, or to taste

¼ cup grated Parmesan cheese

2 large eggs

¾ cup fine dry bread crumbs

¼ pound mozzarella cheese, cut into ½-inch cubes

Peanut oil for deep-frying

1. Several hours or the night before you plan to serve the croquettes, make the risotto: Melt the butter in a heavy saucepan over medium heat. Add the onion and cook, stirring, until it has softened, 5 to 10 minutes. Then stir in the rice, the stock, and the salt (if you are using canned broth, taste it for saltiness and adjust accordingly). Raise the heat and bring to a boil. Immediately reduce the heat, cover, and simmer until the liquid is absorbed and the rice is tender, 10 to 20 minutes. Lift the lid and stir the rice occasionally. If the rice is not tender but the liquid has been absorbed, add more liquid and cook, stirring constantly, until it softens.

2. Remove the rice from the heat and stir in the Parmesan. Then transfer the mixture to a bowl and let it cool to room temperature.

3. Lightly beat the eggs and stir them into the cooled rice. Cover the bowl and place it in the refrigerator to chill, at least 2 hours.

4. About 1 hour before serving time, remove the risotto from the refrigerator. Line a baking sheet with wax paper or parchment. Place the bread crumbs in a shallow bowl. Wet your hands with water, scoop up a tablespoon of risotto, and pat it into one of your palms. Place a cube of mozzarella on the risotto. Then scoop up another tablespoon of risotto and place it over the cheese. Press the mixture into a ball, making sure that the mozzarella is covered. Roll the ball in the bread crumbs, coating it well. Place the croquette on the paper-lined baking sheet, and repeat the process with the rest of the risotto and cheese. Place the croquettes in the refrigerator to chill for 30 minutes.

5. When you are ready to fry the croquettes, pour oil to a depth of 3 inches in a stockpot or Dutch oven, place it over medium-high heat, and heat it to 375°F. Place a wire rack on a baking sheet and set it near the stove.

6. When the oil reaches 375°F, fry the croquettes, four or five at a time, until golden brown all over, about 5 minutes. Maintain the oil temperature between 365° and 375°F. Transfer the croquettes to the wire rack to drain, and continue frying the rest of the croquettes. Serve warm.

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Goodbye Gluten, Hello Delicious!

As many gluten-free eaters (and their friends & family!) know: it can be hard to find gluten-free versions of yummy comfort foods. Anne Byrn, author of The Cake Mix Doctor Bakes Gluten-Free) and several other cookbooks, has come up with a solution: Unbelievably Gluten-Free!

Stuffed with delicious gluten-free recipes for everything from pizza to cornbread stuffing, to breads, dumplings, pies, puddings, and more — this book reveals the truth behind gluten-free cooking: deliciousness comes from technique, not from gluten!

To celebrate the publication, blogs from around the country are cooking from the book, and writing about their results. Each blog will also feature a giveaway, and post recipes & tips!

Official Tour Stops on Anne Byrn’s Unbelievably Gluten-Free Blog Tour:
Booking Mama
The Crispy Cook
Gluten Free Help
Gluten Free Mom

• Recipe posting and cooking tips: gluten-free mac n cheese!
  • Booking Mama posted her review & recipe
  • Crispy Cook’s “richest and most velvety” mac
• Missed Anne Byrn’s Facebook chat on 11/14?  Read a recap on Anne’s Facebook page
  
• Recipe and cooking tips: Yummy gluten-free desserts (like pumpkin spice bread!)

And to cap it all off, a sampler from Anne Byrn – all the recipes you will need for a Gluten-free holiday meal!

Available below on Scribd or a FREE eBook download:
Amazon Kindle
Barnes & Noble Nook
Apple iBookstore
Kobo eBooks
eBooks.com

Unbelievably Gluten Free Holiday Sampler by Anne Byrn, the Cake Mix Doctor

………….

For more, visit Anne’s site CakeMixDoctor.com
or connect with Anne on Facebook & Twitter

Halloween is quickly approaching, and this year promises to be Spooktacular! Impress the ghouls & goblins in your life by making your own delicious candy from The Liddabit Sweets Candy Cookbook. From classics like Nutty Bars and mouthwatering Sea Salt Caramels to family-friendly treats like lollipops, this cookbook has everything you need!

Need help with candy making recipes or methods? Tweet using the #Liddabit hashtag, and send us your tips or questions about how to replicate your favorite candies. Your tweet will qualify as an entry for a chance to win a copy of The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King!

On Tuesday 10/16/2012 at 8pm ET/7PM CT, we will announce the winners during a live Twitter chat with the authors (@liddabitsweets). Follow the chat with the hashtag #Liddabit and get the answers to all of your questions & more!

5 Winners will receive:
1 copy of The Liddabit Sweets Candy Cookbook

To enter the #Liddabit contest, follow these steps:

1)         Follow WorkmanPub on Twitter (so we can contact you via DM if you win!).

2)         Tweet at Workman Publishing using the #Liddabit hashtag with your tips or questions about candy making recipes or methods. Both qualify as an entry for a chance to win. Entries must be received between noon ET on Tuesday 10/2/2012 and midnight ET on Tuesday 10/16/2012.

3)         Each Twitter account is allowed multiple entries – keep entering!

4)         Join the live Twitter chat with the authors (@liddabitsweets) on Tuesday 10/16/2012 at 8pm ET/7PM CT with the hashtag #Liddabit, to find out if you’ve won!

   Authors’ Site

Authors on Twitter

Authors on Facebook

See the official rules here.

Olympics! Olympics Olympics Olympics!! Aaaaaahhhh London 2012!!!

If you’re anything like us, your every waking moment over the past week has been consumed by thoughts of the Olympics: the races! the medals! Her Majesty skydiving! But you might have missed this: an adorable short film by Amael Isnard and Leo Bridle in which the vermin—ahem, excuse me, urban animals of London carry their own tiny Olympic torch through the streets. It’ll make you see rats in a different light (i.e. a cute one). (Via The Mary Sue)
[vimeo]http://vimeo.com/46296980[/vimeo]

• Excuse us, CNN, but why are you asking if the Olympic mascots are “cute or creepy”? Wenlock and Mandeville—yes, those are their names—were forged out of steel and rainbows. STEEL AND RAINBOWS, people! We all know the answer to their question is “absolutely adorable.” And if you don’t think a big-headed alien-type-thing can be cute, we implore you to watch E.T. immediately.
• Over at her blog, Katie Workman, author of The Mom 100 Cookbook, writes about making food for two young boys who aren’t always that easy to please (and what kids are?). But this week the tables turned, when her son Jack and his friend Aaron made breakfast for the whole family—specifically, popovers. This blog post has the double-whammy of cute kids and adorable little puffed breakfast pastries. Yum!

What with the rumor-mongering and mud-slinging that’s so prevalent in contemporary politics, we wouldn’t be surprised if all this election talk was getting you down. Luckily we have the solution: Kid President! This little POTUS knows what’s what, and he can also seriously cut a rug. Plus, he’s wise beyond his years: “If it doesn’t make the world better, don’t do it.” You’ve got our vote, Kid President!
[youtube]http://youtu.be/7bW7s98R088[/youtube]

•  On the one hand, this story about bears in Bearsville invading a home multiple times while the owners were out is scary. It’s sad that their kitchen was ransacked, although fortunately nobody was hurt. On the other hand, you adorable silly bears!! We know you probably got confused because you live in Bearsville, NY, but that’s not your house!! (Via Stephen Colbert)
• If we’re going to blog about cute things we might as well include this link to a piece on the origin of the word “cute.” It even has a totally cute graph.

We’re suckers for a cute animal video, and goats rank SUPER high on the hierarchy of animal adorability. Need proof? This tiny goat is doing parkour—off her friend’s back.
[youtube]http://youtu.be/5IuRzJRrRpQ[/youtube]

• Speaking of cute animal videos, enjoy these kittens drinking from tiny bottles. You win again, Cute Overload!!

—Avery, who’s off to practice some parkour

Image from Live by the Book: BBQ USA by workmanpub

Become a Master of the Grill with Help from Workman & Steven Raichlen! #BBQUSA

Looking to improve your grilling game? We’re here to help. Tag Workman Publishing on Facebook or tweet us using the #BBQUSA hashtag, and send us your tips and questions about the perfect barbecue foods and how to host a successful BBQ. Your tweet or tag will qualify as an entry for a chance to win a BBQ kit, including books by grilling expert Steven Raichlen!

On Wednesday 8/8/2012 at 8pm ET, we will announce the winners during a live Twitter chat with Steven Raichlen (@sraichlen). Steven will put your grilling questions to rest, and you’ll be ready to bring the heat. Follow the chat by using the hashtag #BBQUSA, and get the answers to all of your questions & more!

2 Grand Prize Winners will receive:

• 2 “I Love My Ribs!” aprons
• 1 jar of Steven Raichlen’s Planet Barbecue grilling sauce
• 1 copy of BBQ USA, 1 copy of Best Ribs Ever & 1 copy of Barbecue Bible by Steven Raichlen
• 50 napkins inspired by John T. Edge’s Truck Food Cookbook

3 Second Place Winners will receive:

• 1 “I Love My Ribs!” apron
• 1 Copy of BBQ USA & 1 copy of Best Ribs Ever by Steven Raichlen
• 50 napkins inspired by John T. Edge’s Truck Food Cookbook

To enter the #BBQUSA contest, follow these steps:

1)         Follow Workman Publishing on Twitter (so we can DM you if you win!).

2)         Tweet at Workman Publishing using the #BBQUSA hashtag or tag us on Facebook with your tips or questions on how to host a successful BBQ! Both qualify as an entry for a chance to win a BBQ kit. Entries must be received between noon ET on 7/19/2012 and midnight ET on 8/8/2012

3)         Each Twitter and Facebook account is allowed multiple entries – keep entering!

4)         Join the Twitter chat with Steven Raichlen (@sraichlen) on Wednesday 8/8/2012 at 8pm ET with the hashtag #BBQUSA, to find out if you’ve won!

Steven’s other titles from Workman Publishing

Click here for the Official Rules

Click here to sign up for Steven Raichlen’s email list

“I couldn’t help but think that — as is the case with fresh-squeezed orange juice — [this] tonic would stand up well to a slug of vodka.” –John T. Edge, about Nancye Benson’s “Grapefruit Fizz” (from the Moxie Rx trailer, RIP) in The Truck Food Cookbook

Well, once John T. put it out there, we just couldn’t stop thinking about adding that slug of vodka. So we decided to try it, and used our BEA-weary friends in the publishing world as our guinea pigs when we served it alongside the spread of snacks at the annual Workman Open House party. Long story made short, it was a success. Adding a healthy splash of alcohol proved a worthy endeavor, and by popular demand, here’s the recipe (we’ll leave it to you to add the vodka and multiply the recipe as desired):

—

Grapefruit Fizz
(Makes 2)

1 grapefruit
3 basil leaves
2 teaspoons agave nectar
Ice
2 pints soda water

Juice the grapefruit and add the basil. Pour the mixture into a blender and whir until the basil is pulverized. While the blender is running, add the agave nectar. Place ice in 2 pint glasses. Pour the grapefruit juice mixture over the ice, dividing it evenly between the 2 glasses. Top each serving with soda water, setting the remaining soda water aside for another use. Quaff.

—

Happy Monday from your friends at Workman!

In April, my mom came across some quick and easy sorbet recipes she wanted to try, and purchased an ice cream maker. Her plan was to make a mango sorbet early on Easter morning, and serve it fresh and delicious that afternoon at our Easter brunch. But after an hour of processing in the ice cream maker, the result was more like an icy smoothie than a rich sorbet. We wound up serving yogurt with warm fruit compote instead. The alternate dessert was good, but we were disappointed that our attempt at using the ice cream maker hadn’t worked out.

This Memorial Day weekend we were determined to make a successful dessert with our new machine, so I brought Jeni’s Splendid Ice Creams at Home along for my visit, to see if we’d have better luck with Jeni Britton Bauer’s innovative and fail-proof methods.

My parents have lots of mint in their garden, so it seemed like a no-brainer to make Backyard Mint Ice Cream. We gathered a large handful of mint in the morning and, after washing and drying it, roughly tore the leaves and cold-soaked them in the ice cream base overnight. Jeni says that tearing the mint bruises the leaves and opens the oil pockets, releasing a minty scent into the cream.

The following afternoon we got the rest of the ingredients ready:

• 2 cups of whole milk
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 ½ ounces (3 tablespoons) cream cheese, softened
• 1/8 teaspoon fine sea salt
• 1 ¼ cups heavy cream
• 2/3 cup sugar
• 2 tablespoons light corn syrup

To prep, we mixed two tablespoons of the whole milk with the cornstarch in a small bowl to make a smooth slurry. (Note: We used Lactaid whole milk, and had very successful results, texture and lactose intolerance-wise.) In a medium bowl, we whisked cream cheese and salt until smooth. Finally, we put lots of ice and some water into a very large bowl. We set the three bowls aside for use later.

Then, we combined the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, and brought the mixture to a boil over medium-high heat. After it had boiled for 4 minutes, we removed the pan from the heat and gradually whisked in the cornstarch slurry. Then we brought the mixture back to a boil and cooked it, stirring with a heatproof spatula. After about one minute, when the mixture was slightly thickened, we removed the pan from the heat, and gradually whisked the hot milk mixture into the bowl with the cream cheese. When the mixture was smooth, we took the frozen mint out of the ice cream base and added it to the bowl.

We then poured the minty milk mixture into a one-gallon Ziploc freezer bag, sealed it, and submerged it in an ice bath. We let it sit for about thirty minutes to fully cool.

After about thirty minutes in the bath, Jeni says to refrigerate the bag for 4 to 12 hours to allow the flavors to steep. We had to get to a dinner, and wanted the ice cream to be ready for dessert, so we only let the mint steep for 3 hours.

To strain out the mint, we poured the milky mint mixture through cheesecloth and into the ice cream maker’s frozen canister. We turned on the ice cream maker and let it begin to spin.

Since we guessed that the mint flavor would be subtle because we weren’t letting it steep as long as was recommended, we decided to put dark chocolate freckles into the ice cream from the Buckeye State Ice Cream Recipe, to add a little extra something-something. To do this, we melted 4 ounces of chopped chocolate (55% to 70% cocoa) in a double broiler. Then we took it off the heat to let it cool until it was tepid but still fluid.

When the ice cream was thick and creamy and just about finished, we drizzled the melted chocolate slowly through the opening in the top of the ice cream machine and allowed it to solidify and break up in the ice cream for about two minutes.

When the ice cream was finished, we packed it into a storage container, pressed a sheet of parchment directly against the surface, and sealed it with an airtight lid. We froze the ice cream in the coldest part of our freezer until it was firm (about 4 hours).

After dinner, we invited our friends over to try the results, crossing our fingers that we wouldn’t have another incident of homemade dessert gone awry.

And we didn’t!

The ice cream was such a hit (a subtle hint of mint with bites of rich dark chocolate) that we decided to make Jeni’s Baked Rhubarb Frozen Yogurt the very next day. The result was equally delicious.

—Emily

When you think of Hanukkah nosh, you think latkes: delicious fried potato pancakes with dollops of apple sauce or sour cream. But did you know that jelly doughnuts, known as sufganiyot, are a traditional Hanukkah treat in Israel? Follow the recipe below from Judy Bart Kancigor’s Cooking Jewish to make about 3 ½ dozen of these popular pastries:

Pnina Shichor’s Sufganiyot

(jelly doughnuts)

½ cup plus scant 1 cup warm water

(105 to 110 degrees F)

3 packages active dry yeast

½ cup sugar

½ teaspoon salt

½ cup vegetable oil

4 large eggs, beaten

5 to 6 cups all-purpose flour

Canola or corn oil, for frying

Jam (any flavor)

Confectioner’s sugar

1. Preheat the oven on the lowest setting for 15 minutes, and turn it off.
2. Pour the ½ cup warm water into a very large (at least 6-quart) bowl. Add the yeast and stir to dissolve it. Then add 1 teaspoon of the sugar, stir, and set the mixture aside until bubble, 5 to 10 minutes.
3. Stir the scant 1 cup water, salt, oil, remaining sugar, and eggs into the yeast mixture. Add 3 cups of the flour, and mix. Gradually knead in the remaining flour until the dough is spongy and elastic but still feels slightly tacky. Remove the dough and oil the bowl (no need to wash it). Turn the dough in the bowl to coat it all over with oil, and loosely cover the bowl with plastic wrap.
4. Let the dough rise in the turned-off oven until it nearly reaches the top of the bowl, about 2 hours.
5. Punch down the dough and roll it out on a lightly floured surface until it is ¼-inch thick. Using a 3-inch biscuit cutter or glass, cut out the rounds of dough. Place the rounds on a baking sheet and set them aside to rise, uncovered, for 30 minutes.
6. Pour oil to a depth of 1 inch into an electric frying pan (preferred), deep fryer, or large, heavy skillet and heat it to 365 degrees F.
7. Dip your fingers in flour, and lift up a round of dough. Move it back and forth between your two middle fingers to stretch the center of the round quite thin without tearing it. This will be the depression for the jam.
8. Quickly drop rounds in the hot oil, depression side down—a few at a time, without crowding. Cover the pan and fry until the doughnuts are golden brown but not dark, about 30 seconds. Quickly turn them, cover the pan, and fry until the other side is golden brown, 30 seconds more. Drain the doughnuts on both sides on paper towels. Repeat with the remaining rounds of dough.
9. Fill the depressions with jam, and dust the doughnuts with confectioners’ sugar. These are best when eaten warm. They don’t keep well, but no matter. You won’t have any leftovers.

What’s a Rosh Hashanah dinner without brisket? (What’s any dinner without brisket?, you may ask. To which I reply, “A mediocre one.”) Herewith, a recipe for brisket that’s, well, killer. And you know that’s the truth, because it comes straight from Judy Bart Kancigor’s mom via Judy’s scrumptious cookbook Cooking Jewish.

My Mom’s Killer Brisket
with tsimmes*

serves 8 to 10

1 tablespoon vegetable oil
4 to 5 pounds first-cut beef brisket
2 large onions, sliced
2 cloves garlic, crushed
1/2 cup sweet red wine or water
1 cup pineapple or orange juice
1 package dehydrated onion soup mix
2 to 3 teaspoons kosher (coarse) salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup honey
1/4 cup plus 2 tablespoons (packed) light brown sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons ground cinnamon
Ground nutmeg to taste
3 cups (1 1/2 pounds) pitted prunes, dried apricots, or a combination
1/2 cup raisins
3 pounds sweet potatoes, cut into 1 1/2-inch chunks
1 1/2 pounds carrots, cut into 1/2-inch-thick slices
Paprika, for sprinkling

1. The day before serving, heat the oil in a Dutch oven or other large, heavy pot over medium-high heat. Add the meat (fat side down first), and brown it well on all sides, about 5 minutes per side. Transfer the meat to a plate.

2. Add the onions to the pot and cook, stirring often, until they are soft and brown, about 8 minutes. Add the garlic and cook for 1 minute more. Then stir in 3 cups water and the wine, juice, onion soup mix, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper. Bring to a boil. Reduce the heat, return the meat to the pot, cover, and simmer until a fork can pierce the meat but it is not quite done, 1 3/4 to 2  1/4 hours, depending on the thickness of the meat.

3. Remove the pot from the heat and allow it to cool somewhat. Then remove the meat and slice off all visible fat. Transfer the meat, with the gravy, to a large bowl or container and refrigerate it, covered, overnight.

4. The next day, preheat the oven to 350°F.

5. Remove the bowl from the refrigerator and skim off the congealed fat. Remove the meat and cut it into 1/4- to 3/8-inch-thick slices. Set it aside.

6. Transfer the gravy to a Dutch oven or other large, heavy, ovenproof pot and bring it to a boil. Turn off the heat and stir in the honey, brown sugar, lemon juice, ginger, cinnamon, nutmeg, 1 teaspoon of the salt, or more to taste, and remaining 1/4 teaspoon pepper. Return the sliced meat to the pot. Add the prunes and raisins. Arrange the sweet potatoes and carrots on top. Baste the meat and vegetables with the sauce and bring back to a boil.

7. Transfer the pot to the oven and bake, covered, for 30 minutes, basting after 15 minutes.

8. Sprinkle the potatoes and carrots lightly with paprika, and continue baking, uncovered this time, basting every 15 minutes, until the carrots and potatoes are very tender, about 30 minutes. If you like (and if your oven has a broiling mode), turn the oven setting to broil, place the pot on the lowest rack, and broil the potatoes and carrots briefly until crisp.

9. Serve hot.

*For all you Gentiles out there, tsimmes is “a traditional stew for Passover, made from a combination of sweet potatoes and dried fruit.”

My roommate and I moved into our new apartment in late March, but we didn’t throw a housewarming party until last week. Why? First of all, we were disorganized busy. But more importantly, everyone knows that summer is a much better time to throw a party! Back when we schlepped all of our belongings across the city, it was cold and rainy and our cute party dresses were still in storage. Now that it’s July—well sure, it’s scorching hot, but all the more reason to pour a cool summer cocktail and head to the roof. So that’s exactly what we did.

The event was a pot luck, and, being kind of a dud in the kitchen (or at least more of one than my roommate, who is a certified whiz), I decided that my best bet was to take care of drinks. But I didn’t want to just put out a tub of beer and a bottle of Coke and call it a day. Oh no. If I was going to be the bartender, I was going to do it right. So I flipped open my copy of the gorgeous Artisan book Raising the Bar (seriously, have you seen the cover?) and found the perfect punch for the night: a beautiful golden champagne sangria. It didn’t take long to assemble, and the results looked spectacular and tasted even better: sweet and fruity, and very refreshing on a hot July night in New York.

So follow the recipe below and treat yourself to a cool drink. Go on, it’s hot; you deserve it.

Champagne Sangria (page 171 in Raising the Bar by Nick Mautone)
Makes fifteen 8-ounce servings

Yum! Plums!

• 4 plums, pitted and cut in thick wedges
• 1/2 cup superfine or confectioners’ sugar
• 32 ounces apricot nectar or peach, pear, or other nectar, chilled
• 16 ounces plum wine, chilled
• 8 ounces brandy, chilled
• two 750-milliliter bottles sparkling wine (champagne), chilled
• mint leaves for garnish

Plan ahead: Chill all ingredients for at least 30 minutes before serving.

Place the plums and sugar in a punch bowl and stir well to extract juice.

Stirring the sugar and plums to release the fruit's juice.

Add the nectar, plum wine, and brandy. Stir well and refrigerate until ready to serve.

Pear nectar works just as well as apricot nectar.

To serve, remove the mixture from the refrigerator. Add the sparkling wine and stir briefly to combine.

Pop the cork!

Float mint leaves on top and serve immediately. And enjoy!