RECIPES

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Cabinet Shop
Custom Classic Construction, Inc.
Since 1985

 

Appetizers:

Chili Rellanos:

 

12 Peppers roasted and peeled 

Sliced Cheese I used Colby Jack 

1 tsp Baking Powder

2 large Eggs 

1 cup Frying oil (I use Peanut)

 

Insert cheese slices into the peppers.

Beat egg whites until stiff with Baking powder, 

in a separate bowl beat the yokes.

Pat  chili dry, and once the oil is at temperature

Fold the yellow into the whites.

Dip each chili the egg mixture coating all sides.  This is messy but worth it

Fry until golden about 5 mins per side 

Drain on a towel

Keep them warm in the oven  or eat right away

 

Bread:

NO FAIL YEAST BREAD (makes 2 loafs)

 


4 cups plus 2 tbsp  Bread Flour or an Artisan flour
1/2 cup All Purpose Flour
3 1/2 tbsp Dried milk powder
1 1/2 tsp salt


1 tbsp Instant Yeast
1 cup Milk
1/2 cup Sugar

1 Egg
1/2 cup whipping cream

Warm the milk to 95-105 F
add sugar and the yeast stir and let the yeast activate for 5 -10 min

Whisk together the flour, milk powder and salt

In another bowl combine whipping cream and egg
Add the yeast mixture and mix well

Slowly add the the wet mixture to the dry ingredients with a spoon.
The resulting mixture will be lumpy.

In your mixer set up with dough hook.
Start on slow and increase to med speed.
 Mix for about 12 -15 mins or until the dough becomes smooth and if dented with your finger it springs back.

NOTE: If kneading by hand let the dough rest for 20 -30 mins. This will absorb some moisture and make it easier to knead It still will be sticky for the first 5 -10 minutes of kneading.

In an oiled bowl coat the dough with oil and cover with a damp cloth or plastic wrap Place in a warm spot to rise to double in size.

Once the dough has doubled gently press with the heel of your palm to force some gas out.
 Transfer to a worktop and knead quickly  for 1-2 mins

It makes 2 loafs so you decide what you want to use the dough for. I have baked them as regular slicing bread, used it for pizza dough, monkey bread calzones or dinner rolls or as in the photo above I rolled each half out and made stuffed bread.

 One savory and one sweet .
Pepperoni roasted red peppers and Fontina Cheese in one and a mixture of melted butter, sugar, cinnamon and raisins in the other.

Then put them in an oiled loaf pan covered to rise again to double the size

Preheat the oven to 350

Bake for 35 -45 mins
Remove from pans immediately and for a soft crust either brush the tops with melted butter or whipping cream.

 

 

Desserts:

 

RASPBERRY CREAM SQUARES

 

Chocolate Cookie Crust:


1 cups Almond Flour
1/2 cup Coconut Flour
1/3 cup cocoa 
1/4 cup sugar or Stevia
6 tablespoons melted butter



Raspberry Cream layer:


8 oz cream cheese
1 cup raspberries 
1 cup heavy cream
1 tsp vanilla
1 tsp stevia or sugar

 
Whip Cream Layer:

2 cups heavy cream
2 tablespoons sugar or Stevia
1 teaspoon vanilla extract

Crust:

Combine the coconut flour, Almond Flour sugar along with melted the butter  to form a moist crumbly mixture.
Press into a 9" X 11" pan

Raspberry Cream Layer:

Whip the cream cheese until smooth. 
Add the raspberries and blend until combined. 
Pour heavy cream in and blend on high until it becomes whipped in texture. 
Once whipped, add the vanilla extract and Stevia  or sugar and whip again. 
Spread this over the crust.

Top layer:

Whip the cream with the vanilla and sweeteners until stiff. 
Spread over the top of the Raspberry Cream layer

Refrigerate 


SIDE NOTE: I think you could easily  substitute the raspberries with any berry in season or frozen.

 

Main Course:

STUFFED ACORN SQUASH

 

1 Squash cut scoop out the seeds and stringy stuff 
1/2 cup quinoa 
1 Tab garam marsala  
2 cups of chicken broth
1/2 pound of loose breakfast sausage or Italian sausage
1 red bell pepper diced
1/2 sweet onion

 Brown Sugar

Preheat oven to 400 F (204 C)

Boil quinoa in chicken broth for 15 minutes.
Brown sausage 
Add red pepper and onion to the cooked sausage until the onions become transparent and sweet.
 Add the Garam marsala pour in the quinoa and chicken broth reduce by a third

Place Squash in a baking pan Fill with the mixture  Sprinkle with brown sugar Pour the remaining liquid into the pan.


Bake  1 hour basting a few times with the liquid. 

 

CAPTAIN'S CUT BAKED COD

1-inch thick piece of cod.

1/3 cup bread crumbs

1 clove of garlic, minced

3 tablespoons grated Romano cheese

1-2  tablespoons melted butter

1/4 cup white wine

 

Preheat oven to 350 degrees.

 

Butter a glass baking dish.

Place cod pieces in dish and pour wine over them.

 

Mix bread crumbs, minced garlic, cheese and melted butter.  Sprinkle crumbs on top of fish.

 

Bake for 35-30 or until fish flakes easily in the middle

 

 

 

Sides:

Sweet and Spicy Cucumber Slices

   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1-1/2 lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)

2 teaspoons kosher salt (if using table salt, use only 1 teaspoon)

1/2 cup rice vinegar, seasoned or regular

1/2 cup water

3 tablespoons sugar

1/4 tsp red pepper flakes (optional if you don't want any heat.)

2 tablespoons minced red onion

 

Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they drain if you remember. While cucumber slices are draining, prepare marinade.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction. Chill for at least a few hours before serving. They improve with time!

 

 

 

 

 

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