Cripple Creek Crab Cakes

In the autumn of last year, I reviewed a fascinating cookbook called Food to Die For; you can read that review here. One of the recipes in the book that intrigued me was one for crab cakes. I don’t know how it is in your area, but I find it very difficult to find good lump crab meat in my area, particularly considering my favorite seafood place (a local icon) closed down a number of years ago. Lo and behold, two days before Christmas I spotted it at Fresh Time, on sale! Christmas dinner, solved!

The beauty of crab cakes is that there’s really not a whole lot to putting them together, and you can make them ahead. They need to be chilled for at least an hour, but I find them more flavorful if you chill them overnight. Imagine how easy your meal would be if the main dish was made ahead of time.

These are wonderful! As crab cakes are one of my favorite things, I’m so pleased to know that no longer will I have to deny myself because of lack of availability of lump crab meat thanks to Fresh Thyme. If you like crab cakes as much as I do, you’re going to want to try this recipe.

Cripple Creek* Crab Cakes

1 lb. lump crab meat
½ red bell pepper, cored, seeded, and finely diced
½ c. white onion, diced
4 scallions, chopped, including tops
1 garlic clove, minced
1 egg, beaten
2 T. Dijon mustard
1 T. freshly squeezed lemon juice
1 t. Worcestershire sauce
1 t. hot sauce
3 c. bread crumbs, divided
2 to 4 T. of vegetable oil, for frying
Lemon wedges for garnish
Chopped parsley, for garnish

In a large mixing bowl, combine the crab, pepper, onion, scallions, and garlic.

In a small bowl, whisk the egg, mustard, lemon juice, Worcestershire, and hot sauce.
Add the liquids to the crab. Mix in 1/4 cup of the breadcrumbs.

Form the mixture into eight patties, and dredge in the remaining breadcrumbs.
Place the patties on a plate, then cover and chill for at least an hour, preferably overnight.

In a large skillet, heat the oil over medium heat (I used a combination of olive oil and butter.). Cook until the patties are golden, about 3 to 4 minutes per side, turning once.

Serve with remoulade and lemon wedges.

 

*Adapted from a recipe in Colorado Collage by the Junior League of Denver, a 1995 a collection of recipes from across the state, inspired by different cities and towns.

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Artichoke Salad with Hearts of Palm

 

A colorful salad is welcome at any meal, but sometimes it’s hard to come up with something different from the norm. This vegetable-laden artichoke salad fills the bill. It is colorful, fresh, and delicious. It’s beautiful in a bowl or on individual plates, and always garners favorable comments from guests. The vinaigrette dressing gives it a pleasing tang. This salad keeps well so you can easily make it the day ahead of serving.Artichoke Salad with Hearts of Palm

 1 14.75-oz. jar marinated artichoke hearts, drained

1 14.5 oz. jar Melissa’s Hearts of Palm, drained, and sliced

1 c. cherry tomatoes, halved

1 11.6-oz. jar mixed pitted olives

½ c. diced Melissa’s fire roasted red peppers

½ c. diced yellow bell pepper

2 T. minced fresh parsley

 Place all ingredients into a large mixing bowl and toss with vinaigrette.

 Vinaigrette

1/3 c. cider vinegar

½ t. kosher salt

1½ t. sugar

¼ t. dry mustard

Pinch of oregano

¼ t. freshly ground black pepper

1 t. garlic salt

½ c. vegetable oil

 Place all ingredients into the bottom of a medium size mixing bowl and whisk together until blended.

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Creamy Corn Casserole

 

The cheesy corn casserole is something Midwesterners always enjoy, particularly alongside a plate of Kansas City barbecue. It is the ultimate in creamy, cheesy, comfort food. You can serve it as easily at a picnic as you can alongside something a little more high end at dinner, like I did with Pecan Crusted Salmon.  It can be vegetarian if you leave out the bacon, which is perfectly fine. I don’t know anybody who doesn’t like this; kids particularly seem to enjoy its creamy, corny goodness.

Creamy Corn Casserole

 1 T. olive oil
1 T. Melissa’s minced garlic
2 14.5-oz. can corn
4 oz. cream cheese
2 T. butter
¾ c. whole milk
¼ t. kosher salt
1/8 t. freshly ground black pepper
¼ t. smoked paprika
¼ t. Old Bay blackened seasoning
1½ c. shredded cheddar cheese, divided
4 slices bacon, cooked and crumbled, divided
¼ c. sliced green onions

Preheat oven to 350° F. In a large skillet, heat the oil over medium heat and warm the garlic for 30 to 45 seconds.

Stir in the corn, cream cheese, butter, and milk. Reduce the heat to medium low and cook until the ingredients are melted together, stirring occasionally, 5 to 7 minutes.

Stir in the salt, pepper, paprika, blackened seasoning, ¾ of the shredded cheddar, and half of the bacon. Pour into a 1½-quart baking dish and sprinkle with the remaining ¾-cup cheddar and bacon. Bake for 15 to 20 minutes until the top is golden and the edges are bubbly.

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Strawberry Dream Cake

 

Generally speaking, I am not a fruit and cake person. The thought of pineapple upside down cake makes my stomach lurch. I cannot even be in the same room, I take that back, the same building, in which it is being baked. That does not hold for the strawberry beauty right here. My aunt has been making this cake since the 70s. It is so good that I make it the exception to my “I hate cake and fruit” rule, and gobble it up. It is so simple that you can put it together in no time. Most people who try it want the recipe. Yes, it tends to be a summer dessert, but I think it works anytime of the year.

Strawberry Dream Cake

1 14.25-oz. pkg. white cake mix

 ¼ t. almond extract
2 c. heavy whipping cream
1 7.2-oz. box Betty Crocker Fluffy White Frosting Mix
1 qt. strawberries, sliced

 Preheat oven to 350° F. Spray a 9” x 13” pan with Baker’s Joy; set aside. Place a medium mixing bowl and a pair of beaters into the refrigerator.

 Prepare cake according to package direction for a 9” x 13” pan; stir in almond flavoring. When cake has baked, remove from the oven to a wire rack and let it cool completely.

Remove your pre-chilled bowl and beaters from the refrigerator. Pour in frosting mix and heavy cream, and beat until stiff peaks form. Fold in the fresh strawberries, turn out onto the cooled cake, and spread to the edges. Refrigerate until ready to serve.

This keeps in the refrigerator for up to three days, and can also be frozen with success.

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No-Bake Dulce de Leche Cheesecake

Ever since making that  No-Bake Lemon Cheesecake, I have become a bit obsessed. As I mentioned when I made that one, I had never made nor eaten a no-bake cheesecake so I didn’t know what to expect. I was very pleased with that one, consequently, I became interested in trying a lot more. My friend, Alycia, mentioned that she would love to have a recipe for a no-bake Dulce de Leche cheesecake, so I decided that was going to be my next experiment.

This took some equipment, I’m not gonna lie. I used my food processor to make the graham cracker crust, my KitchenAid to make the cheesecake base, and another mixer and bowl to whip the cream. Still, it isn’t difficult, and after one taste, you’ll know that the effort was well worth it. This cheesecake is less dense than the lemon cheesecake, so it’s softer and creamier. If you want yours, a little stiffer, for lack of a better word, you can stick it in the freezer for about a half an hour.No-Bake Dulce de Leche Cheesecake

 Crust:

2¼ c. graham cracker crumbs

2 t. sugar

6 T. butter, melted

 Filling

4 t. cold water

1 t. unflavored gelatin

1 13.4-oz. can dulce de leche*

1 8-oz. pkg. cream cheese

2 t. vanilla extract

1 t. caramel flavoring

1 c. heavy cream, whipped

Heath English Toffee Bits, to garnish

 In a medium bowl combine the crust. Press the mixture into the bottom and up the sides of an 9” springform pan. Set in the fridge to chill.

Place cold water in a small bowl (like a ramekin or custard cup) sprinkle gelatin over top.  Allow to stand for 5 minutes. Once gelatin is set, place the bowl in the microwave and heat until gelatin turns to liquid, about 10 seconds. Mix filling ingredients — dulce de leche, cream cheese, vanilla extract, caramel flavoring— at medium speed  until smooth. Turn the mixer to high and slowly add the melted gelatin. Continue beating cream until welcome combined.

 In a separate bowl, using a mixture with a whisk attachment, beet cream until stiff peaks form. Mix whipped cream into filling ingredients. Spread mixture over crust.

 Refrigerate the cheesecake overnight. (If you’re in a hurry, you can also freeze the pie for one to two hours).

 Top with Heath English Toffee Bits, if desired. Cut and serve.

 (I stabilized an additional cup of whipped cream in order to pipe rosettes around the top.)

 *You can easily make your own.

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Portobello Onion Dip

 

I am a big fan of portobello mushrooms, and, as a consequence, I’m always trying to find new ways in which to use them. Last month you saw my Portobello Mushroom Broth as well as my creamy Portobello Mushroom Soup. This month, I’m offering up a wonderful appetizer, snack, or starter in this portobello mushroom dip. It is complex and sophisticated, but easy to make, and because it gets better with age, it is definitely make ahead. Serve with chips, crackers, or crudités, just try not to eat it with a spoon, because once you start, there’s no stopping. It is that good.

Portobello Onion Dip

1 T. olive oil

2 T. butter

2 lg. Melissa’s portobello mushrooms, minced

½ large Melissa’s sweet onion, minced

½ t. Melissa’s minced garlic

¼ t. kosher salt

A sprig of Melissa’s fresh thyme*

4 oz. cream cheese, room temperature

½ c. sour cream

1½ T. dry onion dip mix

Freshly ground black pepper

 Melt oil and butter together in a 10” skillet over medium heat. Add the minced mushrooms and onion, and cook, stirring occasionally until the water has been released. Stir in garlic, salt, and thyme. Continue cooking until the mixture has reduced and the water has evaporated. Set aside to cool. Discard the thyme sprig.

 In a medium mixing bowl, beat together cream cheese and sour cream until well blended. Stir in the mushroom mixture, onion soup mix, and a few gratings of freshly ground black pepper.

 Cover and refrigerate for a minimum of four hours, or more ideally overnight. Serve with chips, crackers, or crudités.

 *¼ t. dried thyme leaves can be substituted for fresh

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Herbed Chicken Casserole

 

This is a recipe that dates back to the 70s. I remember my mother making it, and, once my young self got past the worminess of the baked chow mein noodles, I loved it. I was recently missing those days, and those casseroles that I so enjoyed, so I decided to make it for myself. I added a bit more seasoning to it than the original called for, and because I had a box of Stove Top Stuffing (sacrilege!) on hand, used it instead of the called for Pepperidge Farm stuffing mix. It was wonderfully comforting. It’s easy to put together, can serve 6 to 8, and freezes quite well. If you’re missing the good old days (and with the current state of things, who isn’t?) give this recipe a try and reminisce.

Herbed Chicken Casserole

3 c. cooked chicken, cubed or shredded
½ c. chopped onion
1/3 c. chopped celery
1 8-oz. can sliced water chestnuts
¼ c. + 2 T. milk
1 10.5-oz. can cream of mushroom soup, undiluted
1 10.5-oz. can chicken with rice soup, undiluted
1 c. La Choy chow mein noodles
¼ t. Montreal chicken seasoning
1/8 t. freshly ground black pepper

1/3 c. butter, melted
¼ c. sliced almonds
1 c. Stovetop Stuffing*

Preheat oven to 350°F. Spray an 8” x 8” casserole dish with PAM; set aside.

In a large bowl stir together chicken, celery, water chestnuts, milk, both soups, Chinese noodles, and seasonings. Turn out into prepared dish. In a small bowl mix together melted butter, sliced almonds, and dry stuffing mix. Sprinkle over the top of the casserole. Bake, uncovered, for one hour.

* I used “Savory Herb.” You can also use Pepperidge Farm herb stuffing.

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Grammy's Mustard Potato Salad

 

Is it permissible to have a barbecue without serving potato salad? Because from my experience, I can tell you it is not. The first time I had potato salad was at my grandmother's house when I was a little girl. Hers was always the creamiest, most delicious potato salad. Not too tart, not too sweet, just flavorful, perfectly textured with an equal amount of potato creaminess to vegetable crunch. She didn’t have a recipe saying that she would just mix things together until it "looked right." I’m sure that a lot of your grandparents described things in a similar fashion. Through trial and error, this is what I came up with that is the closest to my grandmother's potato salad that I can remember.

Grammy's Mustard Potato Salad

  2 lbs. russet potatoes, peeled and cubed

Kosher salt and freshly ground black pepper

3 T. sherry vinegar

¾ c. Duke’s mayonnaise

¼ c. sour cream

2 T. yellow mustard

1 T. sugar

1/3 c. dill pickle relish

2 T. pickle or olive brine        

3 stalks celery, chopped

4 scallions, chopped

¼ c. chopped fresh parsley

3 hard boiled eggs

Paprika, for topping

 Put the potatoes in a large saucepan with salted water to cover. Bring to a simmer and cook until fork tender, 8 to 10 minutes.

 Drain and transfer to a large bowl. Add the vinegar and ½ teaspoon salt; toss, and let stand for 10 minutes.

 In a small bowl, whisk together mayonnaise, sour cream, mustard, and sugar. Fold in relish, brine, celery, and scallions. Pour over potatoes and fold together to combine. Season to taste with salt and pepper; fold in hard-boiled eggs and parsley. Refrigerate two hours or overnight. Sprinkle with paprika to garnish.

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Curried Chicken Salad

 

I like chicken salad, but let’s face it, chicken, on its own, particularly the breast, is rather insipid. I generally like to season it within an inch of its life with Montreal Chicken Seasoning to ensure the chicken salad is flavorful, but I also like to add lots of other ingredients to give it various textures, interest, and crunch. I like to not only add crunch, but also, savory, sweet, and tart. All of these tastes can be found in this toothsome Curried Chicken Salad.Curried Chicken Salad

 ½ c. Duke’s mayonnaise

2 T. freshly squeezed lime juice

2½ t. curry powder

½ t. kosher salt, plus more to taste

¼ t. freshly ground black pepper

3 c. cubed cooked chicken*

½ c. diced celery

½ c. diced, peeled Granny Smith apple

½ c. golden raisins

2 scallions, chopped

½ c. cashews

Paprika, to garnish

 In a large bowl, stir together mayonnaise, lime juice, curry powder, salt, and pepper. Fold in chicken, celery, apple, raisins, and scallions until well coated. Cover and chill until ready to serve.

 Just before serving, fold in cashews and sprinkle with paprika (if desired). Taste and adjust seasonings, as needed.

 This is wonderful when served on romaine lettuce leaves, but it also makes a nice filling for lettuce cups, and no carbs!

 *It has to be cubed. That is the only way you’re going to get the proper chicken to celery to scallion to apple to cashew ratio.

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Bananas Foster Bread Pudding

 

Opening day of the baseball season always makes me nervous. That’s why I generally plan to do something and watch baseball in the periphery so as not to be let down. As luck would have it, I wasn’t, but I digress. This is a recipe that I have had around for ages. It’s from St. Louis’s “Feast” magazine. I had cut it out years ago with the intention of making it, and never did. I thought today would be a good day to do that, so I did. It is wonderful! You can read about how it came to be here.

 On a damp, chilly, windy day like today to be followed by a darned cold night, this is going to be a welcome evening addition with a cup of tea. By the way, I cut this recipe in half and baked it in an 8” x 8” square pan. It worked out perfectly. I’ll also add that the banana bread is good all on its own.

Bananas Foster Bread Pudding

As seen in Feast Magazine

Banana Bread (Yields 2 large loaves)

3¾ c. flour

1½ t. baking soda

4 overripe bananas

2¼ c. tightly packed brown sugar

1 t. kosher salt

½ c. canola oil

4 large eggs

2 t. vanilla extract

5 oz. whole milk, divided

Custard

½ c. tightly packed brown sugar

1 t. kosher salt

1 T. vanilla extract

2 T. dark rum

4 large eggs

1 c. whole milk

3 c. heavy cream

Foster Sauce

½ c. unsalted butter

1 c. tightly packed brown sugar

1 t. vanilla extract

½ t. ground cinnamon

½ t. kosher salt

1 T. honey

¼ c. heavy cream

¼ c. banana liqueur*

¼ c. dark rum

1 c. pecan pieces, toasted

Preparation – Banana Bread:Preheat oven to 350°F.

Butter and flour 2 9-by-5-inch loaf pans. **

 In a mixing bowl, sift flour and baking soda; set aside. In the bowl of a stand mixer fitted with the whip attachment, beat bananas, brown sugar and salt on medium speed until smooth. With mixer running, add oil, eggs and vanilla until combined. Reduce mixer to low, add ¹⁄₃ dry ingredients and ½ milk; repeat until fully incorporated. Divide evenly between 2 prepared pans; bake until golden brown, 55 to 60 minutes. Cool bread in pans for 10 minutes.

 

Preparation – Custard: In a mixing bowl, whisk all ingredients together until smooth and thoroughly combined.

Preparation – Foster Sauce: In a sauce pot over medium-high heat, heat all ingredients except alcohol and pecans until thick and bubbly, 5 minutes, stirring. Remove from heat, add liqueur, rum and pecans. Allow to cool.

Assembly: Preheat oven to 350°F. Cube bread and add to a 9-by-13-inch baking dish. Pour custard over top and bake until firm, 45 to 60 minutes. Pour cooled sauce over bread pudding and bake 10 minutes more. Serve.

 *I did not have this and didn’t intend to buy it, so I just doubled up on the rum.

 **This is too much work. I just sprayed the heck out of the pan with Baker’s Joy.

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