BakeAwayGirl

Cooper’s Hawk Gnocchi Carbonara Adapted from here 2 tablespoons Extra Virgin Olive Oil 2 tablespoons Butter     2-1/8” thick slices of pancetta, cut into 1/4'” x 1” slices 20 oz. cooked Gnocchi, precooked and cooled 2 each garlic cloves, thinly sliced     1/2 cup white wine   1 cup fresh chicken stock    2½ cups heavy cream 8 oz. pulled cooked chicken (optional) 2 tablespoons  sage ½ cup peas 1/3 cup parmesan cheese Salt and pepper to taste Boil the gnocchi according to directions on package minus a minute or so (usually 2-3 minutes) and set aside. In a hot pan, add the oil and butter. When butter melts and turns slightly brown, add sliced pancetta. Toss until pancetta starts to brown.  Add Gnocchi and toss until gnocchi browns slightly.  Stir in garlic then remove mixture into a bowl. In the same pan, add wine and reduce by half.  Pour in chicken stock. Once reduced by half, add cream and bring to simmer.  Add g...

Pineapple Upside-Down Cake Adapted from here Topping: 4 tablespoons unsalted butter 1/2 cup packed light brown sugar 1 (8-ounce) can pineapple rings in pineapple juice Maraschino cherries Cake : 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 2 large eggs Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray; set aside. Melt 4 tablespoons unsalted butter and 1/2 cup packed light brown sugar in a small pan over medium heat, stirring frequently. The mixture is done when the sugar is bubbly and slightly more brown. Pour the sugar mixture into a prepared cake pan and spread into an even layer to cool slightly. Remove the pineapple rings from the can and reserve 1/2 cup of the juice. Set a single ring in the center of the pan, then arrange 6 to 7 rings around the center ring. Place a maraschino cherry in the center of each ring and set the pan aside. Whisk flour, baki...

 Cornbread Pudding ½ onion diced 2 tbsp butter Seasonings: kosher salt, ground black pepper, dried thyme and rosemary 1 15oz can creamed sweet corn ½ cup frozen corn 1 cup heavy cream 2 eggs ½ cup yellow cornmeal ½ cup shredded parmesan 2 cups cubed French or Italian bread Set oven to 350* Sweat the onions with the butter and seasonings in an oven-safe skillet until soft Combine all the other ingredients in a mixing bowl except the bread and stir until a well integrated batter forms Fold the bread into the batter until covered, then pour straight on top of the onions in the skillet Put the skillet in the oven for 40-50 minutes.  Cool for 5-10 minutes before serving

Cranberry Dipping Sauce 1 lb frozen cranberries (fresh works but needs to be cooked longer) 2 cups orange juice 3 cups ginger ale (no diet) 2 tbsp maple syrup 2 tbsp brown sugar Zest from 1 orange cut into very small pieces (no pith) Pinch of kosher salt Combine everything in a saucepan (nonreactive if you have it) and bring to a boil. Bring down heat and simmer for 30-45 minutes until reduced to about half volume Use either a blender or an immersion blender to puree until fully smooth 

Creamed Corn 20-24 oz frozen corn 1 cup heavy cream 1 cup milk (whole is best) 2 tbsp white sugar 1 tsp white pepper 1-2 heavy pinches of kosher salt Roux 2 tbsp butter 2 tbsp AP flour Mix these ingredients in a pot and bring to a boil, drop the heat and simmer for 5-7 minutes. Melt butter and mix in flour to form a thick paste.  Add to corn mixture and simmer for another 5 minutes  Remove from heat and serve