Fish Pie with Puff Pastry

Fish Pie with Puff Pastry

  • Difficulty: easy
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Ingredients

  • 1 sweet onion
  • 2 T of butter
  • 3 T of flour
  • 2 filets of skinless & boneless cod
  • 2 C milk
  • salt & pepper
  • 1 t Coleman’s English mustard
  • dill & parsley
  • 1 C shredded cheddar
  • 1 C of peas & carrots
  • puff pastry

Directions

Melt Butter in a dutch pan, add chopped sweet onion- cook for a couple of minutes until translucent. Sprinkle in 1 T of flour at a time, then whisk into the butter-let the flour cook for about a 30 seconds, each sprinkle. Then add cod to the pan, sear each side for about 1 minute. Next add the milk, salt & pepper, english mustard, dill & parsley. Slowy whisk in cheddar until all combined, and then the peas & carrots at the very end. Top with puff pastry on top- cut some slits to vent and sprinkle some additional cheese & cook at 400 for about 30 minutes until the puff pastry has poofed up and is golden brown.

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Spaetzle with Beer Cheese Sauce

Spaetzle with Beer Cheese Sauce

  • Difficulty: medium
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Ingredients

  • 1 C of flour
  • 1/4 C of milk
  • 2 eggs
  • 1/2 t of nutmeg
  • salt & pepper to taste

Beer Cheese Sauce

  • 3 T of flour
  • 1/2 C milk
  • your favorite German style lager
  • 1 T of minced garlic
  • 1  t of Dijon mustard
  • 4 C of sharp cheddar cheese
  • 1 T of worchester sauce

Directions

Whisk flour, nutmeg, flour & pepper in stand mixer. Add eggs & milk. Press the spittle dough through a spittle maker or chop up as fine as you can get little dumplings or noodles. While bringing a big pot of water to boil. Mix together in a separate saucepan your milk, beer, garlic, mustard, and worchester sauce over medium heat. add the cheese about a handful at a time and whisk until blended. Add the flour about 1 T at a time and whisk until blended to desired constancy. Then add the dumplings to the boiling water and when they rise to the top they are done. I mix the fresh spaetzle with the homemade beer cheese sauce and garnish with fresh parsley and a big hunkin soft pretzel.

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Beef Stroganoff with Beet Bruschetta

Beef Stroganoff with Beet Bruschetta

  • Difficulty: medium
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Ingredients

  • 1 Top sirloin steak
  • 1/4 Cup of butter
  • Half a bag of Rigatoni Noodles
  • 1 sliced yellow onion
  • 1/2 T of minced garlic
  • 1 1/2 C of chopped baby Bella mushrooms
  • 1 C of good dry white wine
  • 1 1/2 C of beef broth
  • 1 T of Worcestershire sauce
  • 3 T of flour
  • 1/2 C greek yogurt
  • Salt & peper to taste
  • garnish with parsley

Beet Bruschetta

  • sliced & toasted French baguette croistinis
  • honey goat cheese
  • riced beet with a splash of white fig balsamic vinager

Directions

Over medium heat melt 1 T of butter and sear the steak for 3 min on each side and then set aside on a plate to rest. Then sauté onions, garlic & mushrooms in the remaining 3 T of butter for about 4 min until the onions are translucent. sprinkle flour and mix vigorously. Let the mushroom, onion, flour mixture cook for another 2 min, until you cook the flour down a bit. Then add wine & deglaze/ scrape the brown bits of the pan. Stir until well blended and then add the broth & let cook for another min. Cut the steak set aside into bite size and add to the mixture along with the greek yogurt. Salt & pepper to taste, add Worcestershire sauce and then set on low. Cook up your rigatoni pasta & toast your crostini. When toasted, smear the goat cheese on each and top with the riced beet splashed with the fig white finger mixture. Pour steak mushroom sauce over cooked noodles and garnish with parsley.

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Apple Butter

Apple Butter

  • Difficulty: easy
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Ingredients

  • 2 Pound Bag of Gala Apples- cored, peeled, and roughly chopped
  • 2 T of organic apple cider vineager
  • 1/2 C of water
  • 1/2 organic sugar
  • 1/2 organic light brown sugar
  • 1 T of cinnamon
  • 1/2 T of nutmeg
  • fresh squeezed juice of 1 lemon
  • 1 T of good vanilla extract

Directions

Most people prefer to cook their apple butters in the slow cooker, and this is indeed a lovely way to cook up the yummy fall delight, that is Apple Butter. Zero arguments from me there, however I prefer to whip mine up in my trusty dutch oven pot & it cuts the cooking time down dramatically. Add your peeled/cored/chopped up apples into the pot and add your water, apple cider vinegar, and lemon juice. Get that combination cooking on Medium heat and to a low simmer. Then give it a good stir (your going to want to keep checking and giving it numerous good stirs in the course of the couple of hours you are cooking it). Then add your sugars, spices, and vanilla- give another stir & place the top of the pot on, reduce your heat to low and let cook for about 2 1/2 hours. Like I previously mentioned continue to check on and stir sporadically through out this time. After that, I take the top of the pot off, turn off the stove top & let cool down for about 30 min. Then I add the mixture to my blender & puree the mixture until it is complete in all its trademark velvety smooth deliciousness. This recipe makes about 1 large mason jars worth of apple butter, but you could easily double up the recipe & freeze some to last you through the entire season. Enjoy!

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Apple Gin Moscow Mule

Apple Gin Moscow Mule

  • Difficulty: easy
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Ingredients

  • 1 jigger of Good Gin
  • Sparking Cider
  • Dash of fresh ginger
  • Apple slice for garnish

Directions

While you are mixing your cocktail up, it is vital to get some ice in your Moscow mule to be able to set to the side & let chill. Mix all ingredients up in a cocktail shaker. Make sure to have a towel wrapped around your cocktail shaker & do not shake to vigirously (perhaps, just a swirl really) in the shaker. For since the sparkling cider is fizzy, you could end up making yourself one heck of a mess. Pour into the chilled mule & garnish with an apple slice.

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Cream of Zucchini Soup

Cream of Zucchini Soup

  • Difficulty: easy
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Ingredients

  • 3 chopped up Zucchini
  • 1 sweet Vidalia onion, chopped
  • 2 T butter
  • 1 Cup Flour
  • 1 C Chicken broth
  • 1 C half & half
  • Salt & Pepper to taste

Directions

Over medium heat, melt butter and sauté onions for about 3 minutes in a large dutch oven pot. Sprinkle the flour in and whisk into butter, little by little and let cook for a minute. Add broth and braise (scrape the brown bits) the bottom of the pan. Add the zucchini and water, cook for about 10 minutes. Ladle the zucchini mixture int a food processor or blender and pulsify soup. Add the puree soup back to the pot and add the cream. Salt & pepper to taste, then simmer for about 5 more minutes. Garnish with toasted crostini.

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