Jean Lanoue

Lussekatter ( St. Lucia Buns)

 Breads, Christmas, Holiday/Entertaining, International, International Recipes  Comments Off on Lussekatter ( St. Lucia Buns)
Dec 082014
 
Lussekatter ( St. Lucia Buns)
Cuisine: Swedish
Cook time:
Total time:
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-lussekatter-2-207×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-lussekatter-2-207×300.jpg” width=”207″ height=”300″ class=”alignnone size-medium” title=”a lussekatter 2″][/url]
Ingredients
  • Ingredients:
  • 8 tablespoons (1 stick) unsalted butter
  • 1-1/3 cups milk
  • 1 teaspoon saffron threads, chopped fine and soaked in a few drops of water
  • 1 tablespoon active dry yeast
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs, divided use
  • 4 cups unbleached flour + flour for kneading
  • Raisins for garnish
Instructions
  1. Melt butter in a small saucepan set over medium heat.
  2. Add milk and saffron and heat until just until warm.
  3. Pour into bowl of an electric stand mixer.
  4. Sprinkle yeast over milk and let it sit for 5 minutes.
  5. Add sugar, salt, 1 egg and 2 cups flour.
  6. Beat with paddle attachment until smooth and well combine, about 2 minutes on medium speed.
  7. Add final 2 cups of flour.
  8. Using dough hook, beat until mixture is smooth and begins to climb beater.
  9. Transfer dough to a lightly floured surface and knead until perfectly smooth.
  10. This dough has a wonderful velvety texture to it.
  11. Place in a greased bowl, turn once to coat all surfaces, and let rise, covered, in a warm place until doubled in bulk, about 1 hour.
  12. Line a baking sheet with parchment paper.
  13. Preheat oven to 400 degrees F. Punch dough down, roll into a cylinder 36 inches long.
  14. Cut 18 2-inch pieces from cylinder.
  15. Roll each piece into a 10-inch rope.
  16. Form each piece into an S, spiraling ends to form a figure eight.
  17. Transfer pieces to to prepared baking sheet.
  18. Let rise, covered, until doubled in size, about 45 minutes.
  19. Brush buns with reserved egg.
  20. Tuck raisins into spirals at each end of figure eight.
  21. Bake for 15 minutes, or until golden brown. Yield: 18 buns.

 

Buche de Noel (Yule Log)

 Cakes Frostings and Fillings, Christmas, Desserts, International Recipes  Comments Off on Buche de Noel (Yule Log)
Dec 082014
 
Buche de Noel (Yule Log)
Cuisine: French
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”a buche de noel”][/url]
Ingredients
  • For the Cake:
  • 4 large eggs, separated and at room temperature
  • 3/4 cup sugar
  • 3/4 cup cake flour, sifted
  • 2 once butter, melted and cooled slightly
  • cocoa powder
Instructions
  1. Preheat the oven 350 F.
  2. Grease a jelly roll pan (17 by 12 inches) and line the bottom with parchment paper.
  3. Grease the parchment paper and flour the bottom and sides of the pan, knocking out the excess.
  4. We first need to make a meringue. In the bowl of an electric mixer fitted with whip attachment, beat the egg whites on low, gradually add the sugar and raise the speed to high, beat for about 5 minutes or until stiff peaks form.
  5. In a separate bowl, beat the egg yolks and using a rubber spatula, carefully fold them into the meringue.
  6. Fold the cake flour into the meringue and last fold the cooled melted butter.
  7. Carefully pour the batter into the prepared pan, smoothing it out into an even layer.
  8. Bake the cake for 5 minutes, rotate the pan and continue to bake for another 7 minutes or until the center springs back when lightly touched.
  9. While the cake is baking, place a clean kitchen towel on a work surface.
  10. Place coco power in a sieve and generously dust the kitchen towel evenly.
  11. When the cake is done, immediately flip it into the prepare kitchen towel.
  12. Remove the pan and gently peel off the parchment paper.
  13. Carefully start rolling the cake from the long end into a tight spiral.
  14. Keep the cake rolled until it’s completely cooled and really to be filled.

 

 

Buche de Noel (Yule Log) Buttercream
Cuisine: French
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”a buche de noel”][/url]
Ingredients
  • Dulce de leche Buttercream: ( Buche de Noel)
  • 1 sticks of butter, softened
  • 8oz cream cheese, softened
  • 1/2 cup dulce de leche
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
Instructions
  1. In a mixer fitted with a paddle attachment, whip the butter and cream cheese together until creamed.
  2. Add the dulce the leche and mix until smooth.
  3. Gradually add powdered sugar to the mixture.
  4. Scrape down the sides of the bowl.
  5. Add the vanilla and salt and mix for 3 minutes more.
  6. To assemble:
  7. Gently unfold the cake and using an offset spatula, lightly coat the surface of the cake with a thin layer of butter cream.
  8. With the help of the kitchen towel, carefully re-roll the cake into a tight roll.
  9. Transfer the cake to a serving platter before continue with the decoration.
  10. Using a serrated knife, cut 1 inch off one of the ends of the log and place the end piece cut side up on top of the log (“glue” it to the log with some butter cream) to resemble cut brunch.
  11. Using the offset spatula, cover the entire log including the ends with butter cream.
  12. With the help of a fork, score the log in long even lines to resemble tree bark.
  13. Decorate the cake with mushrooms meringues (this is the fun part so enjoy it!) and last but not least, let it snow!! Dust the cake with confectioners’ sugar!!

 

Buche de Noel (Yule Log) Mushrooms
Cuisine: French
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/a-buche-de-noel-199×300.jpg” width=”199″ height=”300″ class=”alignnone size-medium” title=”a buche de noel”][/url]
Ingredients
  • For the mushroom meringue:
  • 3 large egg whites
  • 1/2 tsp lemon juice
  • 9 tbsp granulated sugar
  • 1/2 tsp vanilla
  • chocolate frosting
Instructions
  1. Preheat the oven 200 F.
  2. Line a large baking sheet with parchment paper, set aside.
  3. Beat the egg whites with lemon juice until stiff peaks form.
  4. Add the sugar one tablespoon at the time mixing well after each addition.
  5. Mix until whites are stiff and glossy.
  6. Beat in vanilla.
  7. Transfer mixture to large pastry bag fitted with 1/2-inch plain pastry tip.
  8. For the mushroom caps: Pipe domes, 1 to 2 inches in diameter, onto prepared baking sheets, and flatten the tips with your fingers.
  9. Pipe stems onto baking sheets.
  10. Bake for 1 hour in the preheated oven or until dry.
  11. To assemble, spread bottoms of caps with a thin layer of chocolate frosting, carefully insert stem.
  12. With your fingers, rub some chocolate frosting on top of each mushroom cap.

The Holidays and Moms Noodles

 Cooking Lessons, Holiday/Entertaining, Side Dish  Comments Off on The Holidays and Moms Noodles
Dec 052014
 

Chances are you’re spending a lot of extra time in the kitchen during the holidays preparing for countless festive meals. I would like to share with you one of my very favorites. ( I am only making faces, because the dough is so sticky…hahaha)

cq-noodlepic2

Moms Homemade Noodles

cq-noodlepic

Click here for my mom’s awesome recipe 

My mom’s noodles have always been a favorite for generations. They can be enjoyed anytime the mood strikes! I am so thankful that I have it, and that my children and their children will have it years from now. They love being in the kitchen with me and I really enjoy the time spent with them.
My most favorite thing is, when I pull the recipe and I see her handwriting. It’s the best!
These recipes are not perfect, or written like one in a cookbook, and of course, she didn’t  include how many servings it makes….But they are the real recipes that were created with love by her.
Are they still relevant? Maybe the foods and techniques aren’t  (remember Jell-O Molds), but what they represented still matters to most of us. I am sure you have 1 or 2 (maybe dozens) of cookbooks or recipes handed down.
A friend of mine told me recently, as she searched for a recipe in an old cookbook her mom left her, that not only did her mom leave notes on the pages of the recipes she used, but she also used to stick coupons and supermarket sales pages in them to hold the recipe page. Not only is the handwritten notes special to her, but also the (now) vintage coupons for “cents” off of various items, and the old supermarket ads.
Memories like this are wonderful for sharing with your family and friends.

CQ-mom
So get inspired, make a mess in the kitchen, and share your favorite recipes, too. Happy holidays!

Love, Jean

( PS. I love you mom)

Moms Homemade Noodles

 Side Dish  Comments Off on Moms Homemade Noodles
Dec 012014
 
Moms Homemade Noodles
Author: Jean Lanoue
Prep time:
Cook time:
Total time:
Serves: 4
[url href=”http://cookingqueen.com/wp-content/uploads/2014/12/noodles-251×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/12/noodles-251×300.jpg” width=”251″ height=”300″ class=”alignnone size-medium” title=”noodles”][/url]
Ingredients
  • 7 Eggs
  • 3 C flour
  • 1 tsp Salt
  • 1 Whole Chicken, seasoned as you like it
  • 1 large onion, quartered
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • salt, to taste
  • 6-10 cups water
Instructions
  1. Boil chicken in water and veggies for 2 hours, then remove the chicken and veggies from the stock.
  2. Mix eggs, flour and salt to make the dough for the noodles.
  3. Roll out the dough and cut into noodle shapes
  4. Drop noodles into the chicken stock and boil for 20-30 minutes.
  5. * it’s important to have enough stock when making an extra large batch, so you can add a can of chicken broth if needed.

 

Oriental Coleslaw

 Salads and Dressings, Vegetables  Comments Off on Oriental Coleslaw
Dec 012014
 
Oriental Coleslaw
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 medium cabbage or prepared coleslaw
  • 8 tbs Sesame seed
  • 8 tbs slivered Almonds, browned
  • 4tbs sugar
  • 1tsp pepper
  • 2 tsp salt
  • 6 tbs Rice vinegar
  • 1/2 C salad oil
  • 2 pkg Ramen noodles
  • 4-5 Green Onions
Instructions
  1. Mix all Ingredients together, refrigerate and enjoy cold!

 

Coquito – Puerto Rican Egg Nog

 Beverages, Christmas, Entertaining, Holiday/Entertaining  Comments Off on Coquito – Puerto Rican Egg Nog
Nov 282014
 
Coquito – Puerto Rican Egg Nog
Prep time:
Cook time:
Total time:
Serves: 4
[url href=”http://cookingqueen.com/wp-content/uploads/2014/11/a-coquito-205×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/11/a-coquito-205×300.jpg” width=”205″ height=”300″ class=”alignnone size-medium” title=”a-coquito”][/url]
Ingredients
  • 1 – 12 oz can Evaporated Milk
  • 1- 14 oz can Condensed Milk
  • 1- can Coco Lopez brand Cream of Coconut
  • 6 oz Bacardi or your favorite White rum
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 tsp Coconut or Vanilla Extract
Instructions
  1. Mix or blend all ingredients together
  2. Pour into a decorative bottle or re-use the rum bottle
  3. Refrigerate for minimum of 1 hour , before serving
  4. Serve Ice cold with a stick of cinnamon as decoration

 

Thanksgiving Traditions

 Salads and Dressings, Side Dish, Thanksgiving, Turkey  Comments Off on Thanksgiving Traditions
Nov 202014
 

As the holidays approach it brings to mind such sweet memories of  Thanksgivings past. Here is a little peek into my holiday memories.

Gina B. – Team member of  Cooking Queen

Each year, Americans celebrate the Thanksgiving holiday on the fourth Thursday of November. Most families follow traditions begun on the first Thanksgiving, but many have their own traditions that they follow each year. One such tradition in my family was the Macy’s Thanksgiving Day parade! Thanksgiving was my daddy’s favorite holiday. Thanksgiving morning , my sisters and I would lay across the living room floor and watch the parade with my parents. We never missed it!  We loved seeing our favorite balloons appear on the parade route…and seeing all the performers.  My dad used to say that if we watched till the end and saw Santa waving at us, that he would know exactly where to find us on Christmas day. That was back in 1973- Today I still can’t miss the parade. I watch it every year no matter where I am. The first few minutes of the start of the show, as they are announcing the special guests…I am in tears remembering those past thanksgivings with my daddy and how much he loved my mom’s cooking and Thanksgiving.  Today I share this same tradition with my own children.  We all snuggle up, with coffee or Hot chocolate and tune in.  We don’t start our day until the parade is over. Thanksgiving is my absolute FAVORITE holiday.

AAballoon2   AAballoon3   AAballoon4    AASanta

Traditional foods are a large part of Thanksgiving celebrations. Many families include the entire family in the food preparation. Traditional foods include turkey, stuffing, gravy, sweet potatoes, cornbread, mashed potatoes, and cranberry sauce. Many people serve pie for dessert at the end of the meal. Popular pie flavors are pumpkin, pecan, sweet potato, and apple. In my family , growing up with a mom from Jamaica and a father who was American, our Thanksgiving feast was a tasty combination of  food that became our favorite tradition day one! Of course no meal is complete with out the traditional ,Roast Turkey and Gravy but mom also made a Brown-Sugar Glazed ham and Roast Beef . Instead of mashed potatoes or sweet potatoes as most would have …we had  sliced Cranberry, Cucumber Vidalia Salad, Homemade Stuffing and Coconut Rice or “Rice and Peas” , as they would call it in Jamaica.  Coconut rice is delicious! It is rice cooked with coconut milk instead of water and either Black eye peas or Red Kidney beans are added. The end result is amazing and really compliments the trio of meat and other sides. I hope you enjoyed this trip into my Thanksgiving Traditions and I hope you try the recipes!

AAriceAAsaladAAturkey

Cucumber & Vidalia Salad

 Salads and Dressings, Side Dish, Thanksgiving, Vegetarian  Comments Off on Cucumber & Vidalia Salad
Nov 202014
 
Cucumber & Vidalia Salad
[url href=”http://cookingqueen.com/wp-content/uploads/2014/11/a-cucumbersalad-218×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/11/a-cucumbersalad-218×300.jpg” width=”218″ height=”300″ class=”alignnone size-medium” title=”a cucumbersalad”][/url]
Ingredients
  • 4 Crisp Cucumbers, sliced
  • 1 large Sweet Vidalia onion, sliced
  • Creamy Buttermilk Dressing
  • Cracked Black Pepper
  • Fresh Dill Weed
Instructions
  1. Toss cucumbers, onions,dill and black pepper with dressing and serve cold.

 

Herb Roasted Turkey

 Holiday/Entertaining, Thanksgiving, Turkey  Comments Off on Herb Roasted Turkey
Nov 202014
 
Herb Roasted Turkey
Prep time:
Total time:
Serves: 5
[url href=”http://cookingqueen.com/wp-content/uploads/2014/11/Aturkey-242×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/11/Aturkey-242×300.jpg” width=”242″ height=”300″ class=”alignnone size-medium” title=”Aturkey”][/url]
Ingredients
  • 1 turkey ( 8-12 lbs)
  • 1 cup of melted butter ( salted)
  • 2 cups of stock ( chicken or vegetable)
  • 6 cloves of garlic (crushed)
  • 2 tsp of each herb listed ( mix together)
  • Sage
  • Thyme
  • Rosemary
  • Onion Powder
  • Herbs de Province
Instructions
  1. Place, washed and dried bird in roasting pan on top of a rack. Rub melted butter under and over the skin of the bird, then sprinkle with seasoning and fresh garlic.
  2. Pour stock under the bird and bake according to directions enclosed with your turkey.
  3. Use the pan dripping to make a delicious gravy with the addition of a little flour cooked and whisked in a saucepan.

 

Coconut Rice a.k.a Rice and Peas

 Holiday/Entertaining, Side Dish, Thanksgiving  Comments Off on Coconut Rice a.k.a Rice and Peas
Nov 202014
 
Coconut Rice a.k.a Rice and Peas
Prep time:
Cook time:
Total time:
Serves: 7
[url href=”http://cookingqueen.com/wp-content/uploads/2014/11/AAcoconutrice-200×300.jpg”][img src=”http://cookingqueen.com/wp-content/uploads/2014/11/AAcoconutrice-200×300.jpg” width=”200″ height=”300″ class=”alignnone size-medium” title=”AAcoconutrice”][/url]
Ingredients
  • 1tsp
  • 1 garlic clove, crushed
  • 1/4 cup onion, minced
  • 1 scallion, chopped
  • 1 sprig fresh thyme
  • 15.5 oz can red kidney beans, rinsed and drained
  • 2 cups uncooked long grain rice
  • salt and pepper to taste
  • 2 1/4 cups water
  • 13.5oz can ( 1- 3/4 cups) coconut milk)
  • 1 whole scotch bonnet hot pepper( not chopped) Optional
Instructions
  1. In a medium heavy saucepan, heat oil over medium: add garlic, scallion, onion and thyme.
  2. Saute` a few minutes, then add rice, beans and stir.
  3. Add coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.
  4. Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.
  5. Cover; reduce heat to low; simmer for 25 minutes.
  6. Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice ( do not be tempted to lift off the lid before that). Serve hot.

 

 Older Entries  Newer Entries