Harvey Morris

Appetizers

Cheesy Palmiers

Ingredients

6 tablespoons grated Parmesan cheese, divided

1/2 box frozen puff pastry, thawed

1 egg, slightly beaten

1 tablespoon water

1/4 cup shredded Italian blend cheese

1 teaspoon paprika

Instructions

Sprinkle your work surface with 1 tablespoon grated Parmesan. Unfold thawed puff pastry sheet on Parmesan cheese. Lightly beat egg with 1 tablespoon of water. Lightly brush puff pastry with egg wash.

In medium bowl, combine 2 tablespoons Parmesan, the Italian blend cheese, and paprika. Sprinkle over the surface of pastry sheet. Lightly press cheese into pastry.

Fold top and bottom edges of pastry toward the center. Next fold the pastry in half from left to right. Now fold in half from top to bottom. Wrap and freeze at least 30 minutes.

Preheat oven to 400F degrees. Line baking sheet with parchment paper. Cut 1/8-inch thick slices starting at the shorted edge. Sprinkle tops of palmiers with remaining Parmesan cheese and lay face up on prepared baking sheet about 2 inches apart. Bake for about 20 minutes or until golden. Serve warm or at room temperature.

http://bakedchicago.com/cheesy-palmiers/

Desserts

Cinnamon-Pecan Cookies

Ingredients

3/4 cup butter, softened

1 cup packed dark brown sugar

1/4 cup light corn syrup

1 egg

1 2/3 cups cinnamon chips, divided

2 1/2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon kosher salt

1 cup finely ground pecans

Instructions

Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg. Mix well.

Place 1 cup cinnamon chips in microwave-safe bowl. Microwave on medium (50%) for 1 minute, then stir. As necessary, microwave in 15 second additional increments, stirring after each heating, just until chips are melted after being stirred. Stir melted chips into butter mixture.

Stir together flour, baking soda, and salt. Add to cinnamon mixture. Beat just until blended. Cover and refrigerate dough for 1 hour or until firm enough to handle.

Preheat oven to 350F degrees. Shape dough into 1-inch balls and roll in ground pecans. Lightly press nuts into the dough balls. Place on un-greased baking sheet.

Bake for 8 to 10 minutes or until golden around edges. Cool slightly and remove from cookie sheet to wire rack. Cool completely and enjoy with your favorite warm cocoa.

http://bakedchicago.com/cinnamon-pecan-cookies/

Desserts

Chocolate Parfait

Ingredients

1/3 cup granulated sugar

1/4 cup cocoa

1 envelope unflavored gelatin

2 cups milk

1 teaspoon vanilla extract

1/4 teaspoon orange extract

1 1/2 cups frozen non-dairy whipped topping, thawed

fresh orange wedges for garnish (optional)

Instructions

Stir together sugar, cocoa and gelatin in medium saucepan. Stir in milk and let stand 2 minutes to soften gelatin.

Cook over medium heat, stirring constantly, until gelatin is completely dissolved (about 5 minutes). Pour mixture into medium bowl. Stir in vanilla and orange extracts. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon (but do not allow to gel). Add 1 1/2 cups whipped topping to chocolate mixture. Beat with whisk until well blended. Refrigerate about 10 minutes to thicken slightly.

Spoon into 8 individual dessert cups. Cover and refrigerate until firm (3 to 4 hours). Garnish with orange wedges, if desired.

http://bakedchicago.com/chocolate-parfait/

Desserts

Cranberry-Almond Shortbread

Ingredients

1 cup butter, softened

1/2 cup granulated sugar

2 1/2 cups all-purpose flour

1 teaspoon almond extract

1 cup cranberries, chopped

Instructions

Preheat oven to 350F degrees. Grease 13x9x2-inch baking pan. Beat butter and sugar in large bowl until fluffy. Add flour and almond extract, then blend well.

Stir in chopped cranberries. Pat into prepared pan. Bake for 30 minutes or until golden brown. Cool for 10 minutes and cut into bars or triangles. Cool completely in pan on wire rack before serving.

http://bakedchicago.com/cranberry-almond-shortbread/

Snacks & Candies

Spicy Cocoa-Glazed Pecans

Ingredients

1/4 cup plus 2 tablespoons granulated sugar, divided

1 cup warm water

1 1/2 cups pecan halves

1 tablespoon dark cocoa powder

3 teaspoons chili powder

1/8 teaspoon cayenne pepper

Instructions

Preheat oven to 350F degrees. Lightly spray shallow baking pan with non-stick vegetable spray. Stir together 1/4 cup sugar and warm water. Stir until sugar dissolves. Add pecans; let soak for 10 minutes. Drain water and discard.

Stir together remaining 2 tablespoons sugar, cocoa, chili powder and cayenne pepper in medium bowl. Add pecans and toss until all cocoa mixture coats pecans. Spread coated pecans on prepared baking pan. Bake for 10 to 15 minutes or until pecans start to glisten and appear dry.

Stir occasionally while baking. Cool completely. Store in cool, dry place for up to 2 weeks.

http://bakedchicago.com/spicy-cocoa-glazed-pecans/

Desserts

chocolate rum pound cake

Ingredients:

2/3 cup cocoa, divided
1/4 cup boiling water
1 1/4 cups butter, softened
2 2/3 cups granulated sugar
1 teaspoon vanilla extract
5 eggs
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
3/4 cup finely chopped pecans
1/4 cup light rum

Preheat oven to 325F degrees. Grease and flour 12-cup fluted baking pan. Stir 1/3 cup cocoa and water in small bowl until smooth. Set aside. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add reserved cocoa mixture and beat well.

Stir together flour, remaining 1/3 cup cocoa, salt, baking powder, and baking soda. Add to butter mixture, alternately with buttermilk. Beat until well blended. Stir in pecans and rum. Pour batter into prepared pan and bake for 1 hour and 5 minutes (or until wooden pick inserted in center comes out clean).

Cool for 10 minutes and remove from pan onto wire rack. Let cool completely.

Desserts

Pumpkin-Apple Gingerbread

Ingredients

4 cups all-purpose flour

3 teaspoons baking powder

2 1/2 teaspoons ground ginger

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon pumpkin pie spice

1 cup butter, softened

1 cup granulated sugar

1/2 cup dark brown sugar

4 eggs

15 ounces canned pumpkin puree

1 large Granny Smith apple, peeled and shredded

1/2 cup molasses

powdered sugar for garnish

1 cup whipped cream

3 tablespoons crystallized ginger, finely chopped

Instructions

Preheat oven to 350 F degrees. Grease 12-cup fluted tube cake pan with shortening (do NOT use non-stick cooking spray). Coat with flour. In medium bowl, mix flour, baking powder, ground ginger, baking soda, salt and pumpkin pie spice. Set aside.

In large bowl, beat butter, granulated sugar and brown sugar with mixer on medium speed until creamy. Add eggs 2 at a time, beating well after each addition. Beat in pumpkin, apple and molasses. Gradually beat in flour mixture. Spoon into pan.

Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack for 15 minutes. Place cooling rack upside down on pan, then turn rack and pan over. Remove pan and let cool completely for about 2 hours.

Sprinkle with powdered sugar. Serve each slice topped with whipped cream and 1/2 teaspoon crystallized ginger.

http://bakedchicago.com/pumpkin-apple-gingerbread/

Desserts

Chocolate Mint Fudge Sauce

Ingredients

1 cup heavy cream

3/4 cup granulated sugar

3/4 dark brown sugar

1 cup cocoa powder, sifted

1/2 cup butter, cut into pieces

6 ounces dark chocolate, chopped

1/4 teaspoon kosher salt

1/4 cup creme de menthe

1 teaspoon vanilla extract

Instructions

Heat cream in heavy saucepan over medium-high heat until bubbles form. Lower heat to medium-low and stir in sugars, cocoa powder, butter, chocolate and salt. Continue to heat over medium-low heat and stir constantly. Heat for about 10 minutes or until smooth. Remove from heat and stir in creme de menthe and vanilla. Allow to cool, then pour into jar. Store in refrigerator for up to 2 weeks.

http://bakedchicago.com/chocolate-mint-fudge-sauce/

Soups, Salads & Sides

chorizo cornbread stuffing

Ingredients:

2 packages cornbread mix, store-bought
2/3 cup buttermilk
1/4 cup butter
2 eggs
1 pound chorizo sausage
1 large onion, chopped
3/4 cup chopped celery
12 ounces frozen corn, thawed
5 ounces chopped green chiles
3 teaspoons poultry seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 cups chicken broth

Preheat oven to 4o0F degrees. Spray 15×10 baking pan with non-stick spray. In large bowl, stir cornbread mix, buttermilk, butter and eggs just until moistened. Spread batter in pan. Bake 10 to 12 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes.

Cut warm cornbread into 1/2-inch cubes. Leave in pan. Stir cubes. Bake for 10 minutes more. Stir cubes again; bake 15 minutes longer or until golden brown on top. Dump cubes into large bowl. Reduce oven to 350F degrees.

Meanwhile in large skillet, cook sausage, onion and celery over medium-high heat for 7 to 10 minutes. Stir frequently until sausage is no longer pink. Stir in corn, chiles, poultry seasoning, salt and pepper.

Stir sausage mixture into cornbread cubes. Gradually stir in just enough broth to moisten stuffing without being mushy. Spoon mixture into un-greased 3-quart glass baking dish. Cover with foil and bake for 25 minutes. Uncover and bake for 15 minutes more.

Soups, Salads & Sides

roasted balsamic potatoes

Ingredients:

3 tablespoons olive oil
1 1/2 teaspoons dried thyme leaves
1 teaspoon dried rosemary leaves, crushed
1/8 teaspoon ground nutmeg
4 cloves garlic, finely chopped
2 pounds small red potatoes
3 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper

Preheat oven to 375F degrees. In measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic. Cut potatoes in half. Spread on non-stick 15×10 baking pan. Drizzle with olive oil mixture; toss to coat.

Bake 30 to 35 minutes or until potatoes are golden and slightly crispy. Drizzle with balsamic vinegar. Toss to coat. Bake 5 minutes more. Sprinkle with salt and pepper.

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Soups, Salads & Sides

Carrot Soup

Ingredients

2 tablespoons butter

3 tablespoons olive oil

1 large onion, coarsely chopped

1 quart vegetable broth

1 quart water

2 pounds carrots, sliced 1/3-inch thick

6 large scallions, thinly sliced

2 teaspoons poppy seeds

1/2 cup heavy cream

1/2 cup buttermilk

kosher salt

ground black pepper

Instructions

In large pot, melt butter in 1 tablespoon of olive oil. Add onion, cover and cook over low heat. Stir occasionally until onion is soft. Add broth and water along with carrots and bring to a boil over high heat. Cover and simmer over low heat until carrot are tender (about 30 minutes).

Meanwhile in small saucepan, heat remaining 2 tablespoons of olive oil. Add scallions and poppy seeds and cook over moderately high heat. Stir until scallions are soft (about 1 minute). Working in batches, puree carrot soup in blender until smooth. Transfer to clean saucepan. Stir in cream and buttermilk. Simmer over moderate heat and season with salt and pepper. Ladle into bowls and garnish with scallions and poppy seeds.

http://bakedchicago.com/carrot-soup/

Soups, Salads & Sides

cranberry sauce with honeycrisp apple

Ingredients:

12 ounces fresh cranberries
1 large Honeycrisp apple, peeled and cut into 1/2-inch dice
1 cup granulated sugar
3/4 cup water

Line 8×4-inch loaf pan with plastic wrap and spray with non-stick cooking spray. In medium saucepan, combine cranberries with apple, sugar and water. Bring to a boil and cook over moderately high heat. Stir frequently until the cranberries are completely broken down and sauce is very thick (about 15 minutes).

Scrape cranberry sauce into prepared pan and refrigerate until chilled (about 3 hours). Invert the jelly onto serving plate and remove plastic wrap. Garnish with fresh cranberries. Slice with serrated knife before serving.

Cranberry sauce can be covered in plastic and refrigerated for up to 2 weeks.

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