Judie’s Streuseled Sweet Potatoes

Streuseled Sweet Potatoes
Yield: 6 – 8 servings

4 medium sweet potatoes, baked until very soft and peeled
1 1/2 cups sugar
1 cup evaporated milk
2 eggs
6 tablespoons butter
1 teaspoon cinnamon
1/2 teaspoon cloves

Preheat oven to 350º. Butter 9 x 12-inch baking dish.

Use a mixer to blend all ingredients and pour into prepared baking dish. Bake 30 – 40 minutes. Top with Streusel and bake another 15 – 20 minutes.

Top with Streusel (recipe below).

Streusel:
6 tablespoons butter, melted
3/4 cup panko crumbs
1/2 cup brown sugar
1/2 cup chopped pecans

Stir together with a fork until crumbly.

Fig Preserves!

FWCJuly2151fnl

Whether it’s fig season or not, you can make these delicious fig and cheese open-faced sandwiches – actually bruschetta. If you don’t have your own home-made fig preserves, you can find jars at the grocery store. These flavors are a perfect marriage of tangy and sweet – one of my favorite combos. You have the sharp blue cheese, then the sweet preserves – oh yum! And it’s all filled in with mild chicken chunks, making it quite hearty. (Sometimes I leave off the chicken and just have the cheese, preserves, and some type of green on top which could also be chopped fresh rosemary.)

Open-Faced Chicken, Fig, and Blue Cheese Melts

Yield: 2 servings

4 slices country sour dough bread, lightly toasted

4 tablespoons interesting mustard (I used McCutcheon’s Vidalia Onion Mustard from Central Market)

8 ounces sliced cooked chicken

4 tablespoons fig preserves

4 – 6 tablespoons crumbled blue cheese

½ cup dandelion greens or arugula

  1. 1. Place toasted bread on baking sheet and spread each piece with mustard. Layer with chicken, dollops of fig preserves, and blue cheese.
  2. 2. Broil 2 – 3 minutes or until blue cheese begins to melt. Top with greens and serve immediately.

Spring Cooking Classes!

Join Judie to learn fresh new recipes and meals that will add joy and great memories to your spring and summer.

You will be welcomed with wine (or tea) and hors d’oeuvres. Then sit in Judie’s new kitchen to learn tips and tricks to make you a star in your own home. The first lesson will be a bonus recipe – one of Judie’s favorite “grocery bag to dinner table” dishes. Then a complete dinner including salad and dessert. You will learn many techniques from these recipes that will help you cook myriad recipes with confidence and ease.

Whether a beginner or a seasoned cook, you are sure to leave inspired and encouraged to create beautiful, fabulous dishes for your family and friends. The class includes all recipes. Come hungry! We will feast on all the dishes we prepare.

Monday, March 24 (waiting list only for this class), 10:00 AM – 1:00 PM

OR

Tuesday, March 25, 6:30 – 9:30 PM

OR

Wednesday, March 26, 6:30 – 9:30 PM

Cost: $45.00. Send check to Judie Byrd @ The Culinary School of Ftw. 6100 Camp Bowie, 76116.

INCLUDE PHONE NUMBER and E-MAIL. Your check is your reservation and upon receiving your check, we will give you further details via e-mail or phone.

 

 

Judie’s Holiday Classes!

cropped j rolling dough

Opening Additional Classes!

Judie’s holiday classes have filled so we are opening two new dates:

Wednesday, November 20, 6:30 – 9 PM

OR

Friday, November 22, 10 AM – 12:30 PM

Kick off the season with Judie’s exciting, festive, cozy classes where you will meet friends, sip mulled cider (recipe included), and sit at pretty tables to learn fabulous holiday cuisine.

 “I can’t wait to teach you my new best holiday recipes!” -Judie

Holiday Food and Entertaining 

with Judie and Fort Worth, Texas Magazine

Join this fun, festive class where Judie will show you fabulous recipes that you can cook up to delight and impress family and friends.

You’ll learn TWO stunning meats: Glazed Turkey with the best Sage Dressing ever, and an elegant Carved Roast with Yorkshire Pudding. We’ll teach you all the best sides including an elegant soup, homemade yeast rolls, a spectacular dessert, and more.

As usual, Judie’s class is packed full of tips and tricks to make cooking in your kitchen quicker, easier – and actually enjoyable!

You’ll want to make our snazzy Velvet Pumpkins for your centerpiece and to give as gifts – all instructions included. (Pictured below)

The class will begin with hors d’oeuvres and end with a full meal – so come hungry! With Judie’s holiday class, you’ll be ready for the season . . . and so inspired, you’ll wish it could last all year!

Dates:

Wednesday, November 13, 6:30 – 9 PM

OR

Friday, November 15, 10 AM – 12:30 PM

Location:

The Culinary School of Fort Worth

6100 Camp Bowie Blvd. (above La Madeleine Restaurant)

Fort Worth, Texas 76116

$55.00 each, if you are a subscriber to Ft.Worth, TX Magazine

$60.00 each, non subscribers

To register, call 817.737.8427 

Velvet Pumpkins

velvet pumpkins 195187_475145829184511_701849002_o

Seven-Minute Icing

seven minute icing on cake photo 2

Seven-Minute Icing

Yield: Frosting for two- or three-layer cake with lots of fluff on top

4 egg whites (1/2 cup)

3 cups white sugar

1/2 teaspoon cream of tartar

pinch of salt

2/3 cup water

2 teaspoons vanilla

Whisk together egg whites, sugar, cream of tartar, salt, and water in the top of a double boiler. (If you don’t have a double boiler, use a stainless steel bowl placed on top of a saucepan of simmering water.) Before placing egg white mixture over simmering water, use an electric mixer (a hand-held mixer is essential here) beat on high speed 1 – 1 1/2 minutes.

Place over simmering water (don’t let the water touch the bottom of pan with egg white mixture). Beat on high speed for 7 minutes, while water simmers. This will cook the egg whites and thicken the icing.

Remove pan from heat and add vanilla. Beat 2 more minutes on high speed (off the simmering water). This will thicken and cool icing.

Use an 8-inch metal, offset spatula to fill and thickly frost cake. Pile remaining frosting on top of cake.  Yes! All of it!

Fig Preserves

This batch is made from whole figs. Beautiful and jewel-like when they cook down and get transparent.
This batch is made from whole figs. Beautiful and jewel-like when they cook down and get transparent.

My faithful fig tree is giving us a bountiful crop this year. Which means my faithful stove is cooking away, producing jar after jar of beautiful preserves. A jar of this golden goodness offers endless possibilities for good eating. Serve it over goat cheese with a sprinkle of freshly chopped rosemary. Sure, it’s suppose to be spread of crackers, but often my guests just want to eat it with a fork. Homemade biscuits become ethereal when filled with a spoonful, and chicken or turkey sandwiches are over-the-top with a thick layer smeared on the bread.

And making them is so rewarding – you start out with a plain, soft fruit. You end up with what my dad would have called, “nectar of the gods.” Here’s my recipe:

Fig Preserves

Yield: about 10 cups preserves

8 cups chopped figs

8 cups sugar

½ cup water or fresh lemon juice

half a lemon, thinly sliced

  1. Place figs, sugar, water, and lemon slices in a Dutch oven or other large pot and stir to combine. Place over medium heat and cook carefully until mixture begins to simmer, stirring every so often. Turn heat to low and cook, stirring very often, until figs are translucent, and syrup is thick. This will take 2 – 6 hours.* As mixture thickens, be sure to stir and scrape down the sides of the pan often to keep mixture from settling to the bottom and burning.
  2. Fill hot, sterilized jars with boiling figs and syrup to within ½ inch of the top. Wipe sealing edge clean and put on lids and rings. Tighten rings just to “finger tight” or just to snug. Process in boiling water bath for 12 minutes.

*I like to cook my fig preserves until they are very thick, up to 6 hours. You might like yours thinner. Sometimes I pick the figs, cut them up, and start the cooking process – maybe an hour or more of cooking. Then if I get busy, I take them off the fire, cover the pot, and just leave it on the counter overnight. The next morning I continue the cooking process, until they are really good and thick.

I also like to make some of my preserves “caramelized.” For this, I simply cook the fig mixture until it is dark and almost gooey. Just be very careful not to burn them – keep the fire very low and stir often.

 

There's something very satisfying about a stack of just-put-up jars of Fig Preserves...
There’s something very satisfying about a stack of just-put-up jars of Fig Preserves…

Fig Preserves

The beginning of my yummy Fig Preserves.
The beginning of my yummy Fig Preserves.

 

This batch is made from whole figs. Beautiful and jewel-like when they cook down and get transparent.
This batch is made from whole figs. Beautiful and jewel-like when they cook down and get transparent.

 

 

 

 

 

 

 

 

 

Fig Preserves

Yield: about 10 cups preserves

8 cups chopped figs

8 cups sugar

½ cup water or fresh lemon juice

half a lemon, thinly sliced

 

  1. Place figs, sugar, water, and lemon slices in a Dutch oven or other large pot and stir to combine. Place over medium heat and cook carefully until mixture begins to simmer, stirring every so often. Turn heat to low and cook, stirring very often, until figs are translucent, and syrup is thick. This will take 2 – 6 hours.* As mixture thickens, be sure to stir and scrape down the sides of the pan often to keep mixture from settling to the bottom and burning.
  2. Fill hot, sterilized jars with boiling figs and syrup to within ½ inch of the top. Wipe sealing edge clean and put on lids and rings. Tighten rings just to “finger tight” or just to snug. Process in boiling water bath for 12 minutes.

 

*I like to cook my fig preserves until they are very thick, up to 6 hours. You might like yours thinner. Sometimes I pick the figs, cut them up, and start the cooking process – maybe an hour or more of cooking. Then if I get busy, I take them off the fire, cover the pot, and just leave it on the counter overnight. The next morning I continue the cooking process, until they are really good and thick.

I also like to make some of my preserves “caramelized.” For this, I simply cook the fig mixture until it is dark and almost gooey. Just be very careful not to burn them – keep the fire very low and stir often.

Fig Preserves, sitting in my kitchen window.
Fig Preserves, sitting in my kitchen window.

Curried Chicken and Rice Salad

CurriedChickenandRiceSalad_aug08Curried Chicken and Rice Salad

Yield: 6 servings

Salad:

3 cups cooked rice, chilled (1 cup rice cooked in 2 cups water)

4 chicken breasts, poached, chilled and diced

1 green bell pepper, slivered

1 red bell pepper, roasted, peeled and chopped or

1, 2-ounce jar chopped pimentos

3 – 4 green onions, finely sliced

¼  cup minced fresh parsley

¼ cup golden raisins

Curried Dressing:

½ cup red wine vinegar

Juice of 1 large lemon, about ¼ cup

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1 teaspoon grated fresh ginger

1 tablespoon sugar

½ teaspoon curry powder

1 teaspoon salt or to taste

½ teaspoon pepper or to taste

¾ cup olive oil

1. In a large bowl, toss together cooked rice, chicken, green bell pepper, red bell pepper, green onions, parsley and raisins. Set aside.

2. In a medium bowl, whisk together vinegar, lemon juice, mustard, garlic, ginger, sugar, curry powder, salt and pepper. While whisking, slowly add olive oil. Pour dressing over salad ingredients and toss well. Serve room temperature or refrigerate until cold.

Log Cake (Bûche de Nőel)

Log cake 2

Log Cake (Bûche de Nőel)

Yield: serves up to 15 guests

Children will love decorating this festive log cake. It’s sure to become a cherished tradition in your home.

4 whole eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water or coffee

1 small package instant chocolate pudding mix

1 boxed chocolate cake mix

2 ounces semi-sweet chocolate, melted

1 recipe Chocolate Frosting (recipe follows)

Candies or rolled fondant (available at craft stores) for decorating

Powdered sugar

1. Preheat oven to 350°. Grease and flour 3, 1-pound coffee cans.

2. In a mixer bowl, beat together eggs, sour cream, vegetable oil, and water. Add pudding mix and cake mix and beat 1 minute, scraping the bowl as needed. With mixer running, slowly pour in melted chocolate; beat 1 minute longer.

3. Divide batter evenly between prepared pans and bake 45 minutes or until a toothpick comes out clean from the center.

4. Let cakes cool 30 minutes in the pans. To loosen cakes from cans, run a long thin knife between the cake and the can. Then carefully dump out the cakes. Cool cakes completely before decorating.

5. Place two of the cakes together on a platter, “glueing” the ends together with a little frosting to form a log. Cut remaining cake in half diagonally. Use frosting to “glue” each half to the sides of the log. Frost the entire cake, including the round ends. Use the tines of a fork to make bark-like markings on the sides and ends of the cake, giving it the look of a wooden log. Decorate with candies or fondant and dust with powdered sugar.

 

Spanish Rice

Spanish Rice

Yield: 8 servings

This is just how authentic Spanish Rice should taste! The recipe is from my friend, Chef Duane Thompson.

The “secret” ingredient is the tomato-flavored chicken bouillon. It gives the correct color and consistency to the rice. Rinsing the rice before cooking removes the sticky starch covering and keeps the rice fluffy, not gummy.

 

2 cups white rice

3 cups chicken stock

1 tomato-flavored bouillon cube (or you can use the granulated variety)

2 tablespoons vegetable oil

1 cup chopped onion

2 – 3 teaspoons minced garlic

1 teaspoon cumin

2 teaspoons chili powder

1 tablespoon salt

½ teaspoon pepper

 

  1. Place rice in sieve and rinse well with cold water. Set aside to drain.
  2. Heat chicken stock and bouillon cube, stirring until cube is dissolved.
  3. In a large skillet with lid, heat vegetable oil; sauté onion and garlic until tender. Add rice to pan and sauté until translucent. Stir in cumin, chili powder, salt, pepper, and prepared chicken stock. Bring to a boil. Cover and simmer gently 20 minutes or until rice is tender. Uncover rice and fluff with a fork.