EF Recipes

Crab Imperial Ingredients:                                        

1 lb. Lump Crab Meat              

1 tsp. parsley                                                               

1 tsp. fresh lemon juice                                    

1 egg                                                                           

1 tsp. Old Bay Seasoning                                 

1 tsp. Worcestershire Sauce                                        

3 oz. mayonnaise

1 tsp. melted butter

4 ramekins for baking (or empty natural crab shells)

Pinch of paprika

Imperial Sauce

3 oz. mayonnaise

1 oz. half & half

1/2 tsp. Old Bay Seasoning

1/2 tsp. fresh lemon juice

1/2 tsp. Worcestershire Sauce

Combine all Crab Imperial Ingredients-except for the crab meat-in a medium mixing bowl and whip until smooth.  In a separate mixing bowl, add crab meat and pour imperial mixture over crab meat. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.  Place 4 ounces of the mix into each ramekin (or natural crab shell) and bake at 400 degrees F for 12-15 minutes. 

Ingredients:

1 lb. Lump Crab Meat

10 Saltine crackers, crushed

1 large egg

2 Tbsp. ranch dressing

2 tsp. chili garlic paste

2 tsp. lime juice

1 Tbsp. cilantro

2 Tbsp. olive oil

Sauce:

1 medium avocado, roughly mashed

1/2 tsp. chipotle chili powder

1/2 tsp. lemon juice

Salt and pepper to taste

1/4 cup mayonnaise

Prepare Sauce: Combine mayonnaise, chili powder, avocado, lemon juice, salt and pepper in a small mixing bowl and blend well. Chill.

Prepare Cakes: In a large mixing bowl, gently combine crab meat, crackers, egg, ranch dressing, garlic paste, lime juice, and cilantro. Form into 4-6 crab cakes. Saute in olive oil until golden brown on both sides. Serve with dollops of avocado mayonnaise.

Yield: 3-4 Servings

Ingredients:

1 lb. Lump Crab Meat

1 egg

2 tsp. Worcestershire sauce

1/4 tsp. dry mustard

2 Tbsp. mayonnaise

1 tsp. lemon juice

1 Tbsp. mustard

1 Tbsp. melted butter

1 tsp. parsley flakes

1 tsp. Old Bay Seasoning

1/2 cup breadcrumbs

In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry until evenly brown on each side and reach an internal temperature of approximately 165 degrees F.

Yield: 6 Crab Cakes

Ingredients:

1/2 lb. Backfin Crab Meat

1 lb. Jumbo Lump Crab Meat

1/4 cup chopped parsley

3/4 cup original Ritz crackers, crushed

1 large egg

3/4 tsp. Worcestershire sauce

3/4 tsp. lemon juice

3/4 tsp. Old Bay Seasoning

3/4 tsp. Dijon mustard

1/2 cup mayonnaise

Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.  Place the crab meat, parsley, and crushed Ritz crackers into a separate bowl.  Mix very lightly to combine.  Add the wet ingredients to the crab mixture and combine lightly.  Portion into 5-ounce cakes and broil.

Yield: 6 Crab Cakes

Ingredients:
3 5/8  cups  Bread Flour
1/4    tablespoon  Salt
1/2    tablespoon  Instant Yeast
1/2    cup  Warm Water
1/2    tablespoon  Oil
1      Egg White

Mix the flour, salt and yeast.  Add water, oil and the egg whites.  Mix to a well-developed dough.

Let rest for 1 1/2 hours.  Punch down and let rest for one more hour.

Form dough into 3 to 4 oz rolls.

Let rest until doubled in size.

Bake in a preheated 400-425 degree oven for 20-25 minutes.

Yield: 6 Rolls

Ingredients:
400 g  emmental cheese — grated
200 g  gruyere cheese — grated
400 ml  white wine
1   clove  garlic
1   tsp  corn starch
4   tbsp  cherry eau de vie
Salt
White pepper
Nutmeg
Paprika

Cut the garlic in half and wipe the inside of your fondue pot with the cut sides. Mix the cornstarch with the eau de vie. Add the white wine to the pan and heat. Just before it begins to boil add the cheese slowly, constantly stirring in a figure of eight pattern - don’t stop stirring. Once the cheese is melting add the eau de vie and keep on the heat for another three minutes, stirring, and add your seasonings to taste. Serve immediately (on a spirit lamp) with crusty french bread cut into cubes and white wine or more eau de vie.

1/3 cup warm water
1 pkg yeast or 1 Tablespoon dry yeast
1 teaspoon sugar
4 1/2 cups bread flour ( — or 20 ounces)
3 Tablespoons sugar
2 teaspoons salt
1/3 cup oil
2 eggs — plus water to make 1 cup total
—
GLAZE:
1 egg
1 pinch salt
1 teaspoon water
sesame seeds

Stir together the sugar, yeast and water. Let stand for 5 to 10 minutes to proof.

Fit dough blade into processor workbowl. Add flour, salt and remaining sugar. Pulse to combine. Break eggs into 2-cup measure, then add cold water to the 1 cup line. Add the oil. Stir to break up the eggs.

Turn machine on and pour the yeast mixture in first, then continue running the machine as you pour in the water-egg-oil mixture in a steady stream. Mix until dough forms a ball and cleans the side of the bowl. Challah dough should be quite soft–almost clinging to the sides of the bowl, but not really sticking. (If it is sticking, add flour as machine runs, by the tablespoons until the ball will revolve.) Continue processing for 60 seconds to knead dough.

Remove dough to an oiled bowl or a 1-gallon zip type bag. Close the dough in. Let rise in warm place until doubled. (Time varies from 45 minutes to 1 1/2 hours.)

Spray an area of your counter top. Empty dough out gently and form into a long narrow shape about 15-18 inches long. (Don’t purposely try to deflate the dough–it will be more compliant if you just work with it. It will naturally deflate as you do.) Place the dough on an oiled baking sheet. With knife or scissors, cut dough into 3 long pieces for braiding. Start braiding in the middle and go to the one end, being careful not to stretch the dough, then go back to middle and braid to the other end. Pinch the 3 ends together at both ends of the loaf and tuck under any stray pieces.

Cover loaf loosely with oiled plastic wrap and set aside to rise until doubled.

Preheat oven to 375F before dough has fully doubled.

Whisk glaze together and brush on loaf. Sprinkle with seeds. Bake in lower third of oven for 20 minutes, then lower temperature to 350F and bake for 10-15 minutes longer, until loaf is golden. Cool on rack.

Ingredients:

3 cups flour — (3 to 3 1/2)
2 tbsp sugar
1 tsp salt
1/4 tsp baking soda
1 tbsp yeast

Mix 1 cup flour with remaining dry ingredients in a bowl. Set aside.

3/4 cups. buttermilk
1/4 cups. water
4 tbsp butter

Combine and heat until butter melts. Cool.
Stir in 1 Egg, beaten.

Beat mixture into dry ingredients. Add remaining flour, knead until smooth. Let rise until doubled. Roll dough into a circle, cut into 12 triangles. Roll each triangle up starting with the wide end. Let rise, brush with melted butter, bake at 375F for about 20 minutes. (For smaller rolls, make two circles with 12 triangles each, bake 10 - 15 minutes.)

3 cups  all purpose flour — plus more if needed
1 teaspoon  salt
2 teaspoons  sugar
1 package  active dry yeast (1/4 ounce — 2 1/4 teaspoons)
1 cup  very warm water (about 120 degrees F)
2 tablespoons  olive oil — divided

1. In a large bowl, combine the flour & salt; set aside. In a small bowl dissolve the sugar & yeast in the water. Add 1 tablespoon of olive oil to the water, then add to flour. mix with your hands until a soft ball forms. ~I use a Kitchen Aid for a variety of reasons, the primary reason is cos it’s fast & easy~

2. Knead on a lightly floured surface for 5 to 7 minutes. ~I use corn meal~ until the dough is smooth & elastic. If the dough is too sticky, add more flour 1 tablespoon at a time

3. Place the dough in a bowl that has been coated with nonstick vegetable spray. turn the dough. Cover with plastic wrap & allow to rise at room temperature for 45 to 50 minutes, until doubled in size. ~at this point turn your oven down to 425 degrees & _carefully_ add more water if necessary - at this point I’ll shape them - I roll them in the corn meal & place them on a cookie sheet that has been sprayed with something like Pam. I have also rolled them in grated Parmesan cheese (you know, the stuff in the jar) for a different flavor. I allow them to rise (they seem to fairly quickly for me) for about 20 minutes, bake for 15 minutes at 425 degrees or until browned on the top~

4. Punch the dough down.

5. Coat a 12 inch deep-dish pizza pan or a 12 inch round cake pan with nonstick vegetable spray. using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan & dough comes three quarters of the way up the sides. ~when I use this recipe to make pizza, I roll it out - it rolls out wonderfully~

6. Cover with plastic wrap & let sit for 10 minutes

7. Uncover & brush with the remaining 1 tablespoon of oil

I then bake it at 425 degrees for 15 minutes, fill it with pizza fixings & return it to the oven til the cheese melts or browns, depends on who the pizza is for - about 10-15 minutes…

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup shortening
1/3 cup buttermilk
1/4 cup applesauce

1. In a medium mixing bowl, stir together flour, baking powder, sugar,
allspice, baking soda, salt, and cinnamon. Using a pastry blender, cut in
shortening until mixture resembles coarse crumbs. Make a well in the center
of dry mixture. In a small mixing bowl, combine buttermilk and applesauce;
add to dry mixture all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by
gently folding and pressing 10 to 12 strokes or until dough is nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch
biscuit cutter.

3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a
450F oven 10 to 12 minutes or until golden. Remove biscuits from the baking
sheet and serve warm.

TO MAKE AHEAD: Prepare and bake biscuits as directed; cool completely. Place
biscuits in a freezer container or bag and freeze up to 3 months. To serve,
wrap frozen biscuits in foil and bake in a 300F oven 20 to 25 minutes
or until warm.

Makes 10 Biscuits.