Chef Sandy Dowling

The Willows

2 oz white rum

12 fresh spearmint leaves

2 Tablespoons simple syrup (or mint simple syrup)

2 lime wedges

Ice cubes

Seltzer water or plain club soda

In a tall glass, muddle ½ of spearmint leaves with simple syrup and rum. Squeeze both lime wedges into glass, leaving one in glass. Muddle until juicy & fragrant. Cover with ice. Place remaining spearmint in glass. Pour seltzer water over and serve/stir with fresh sugar cane stick.

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Chef Sandy Dowling

The Willows

2 sheets of Pepperidge Farm Puff Pastry©, thawed

4 oz of peach preserves (or apricot, or combination of both, or )

8 oz cream cheese, softened and cut into 10 "chunks"

1 egg white

Preheat oven to 350.

Lightly grease or spray a 9" pie plate. Lay one sheet of the puff pastry over the pie plate and then, leaving a 1" border overage around the plate, cut off the remnants. Pour peach preserves onto the bottom crust. Dot the brie chunks evenly over the preserves. Beat egg whites with a fork. Then, using a pastry brush, brush the edges of the bottom puff pastry sheet near edges of pie plate. Cover the preserve mixture with the remaining sheet of puff pastry, and cut edge as with the first sheet, leaving overlap of 1" from the edge of pie pan. Gently but firmly press top pastry into bottom pastry, then roll towards the center of the pie plate and crimp or flute with fork tines. Brush remaining egg white over top of pie, making decorative slits to release steam. Bake for 30-40 minutes until puffed and golden. Cool for 20 minutes before serving. Makes 8-16 servings.

OPTIONS: Change the cheese to brie and wedges of this are delicious over fresh young greens, as a salad; or it can be used as an appetizer, served with some baguette slices or crackers!

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Chef Sandy Dowling

The Willows

1 whole roasting chicken

4-5 tablespoons Hungarian paprika

3 tablespoons kosher salt

3 lemons

Preheat oven to 350˚.

Remove any innards (reserve for other use) from chicken and then wash with cold water and pat dry. In a roasting pan, with a rack, place the chicken. In a small bowl, mix together the paprika and the kosher salt. Slice all three lemons into quarters, and then place these inside the chicken cavity. Using your hands (non-latex gloves are handy here) rub the paprika mixture all over the chicken, ending with the breast facing up. Place in the oven for 1 hour, until skin is browned and crackly, and juices run clear when pierced at thigh.

© 2008 The Willows

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Chef Sandy Dowling

The Willows

2 lbs fresh broccoli, peeled and cut into florets

 Juice of 1 fresh lemon

¼ cup water

¼ cup butter, cut into 1" dice

In a microwave-safe large glass bowl, place the broccoli pieces. Sprinkle juice of 1 lemon over, and then pour water into bowl. Cover tightly with saran wrap. Microwave on high for 2 minutes. Then let sit for 2 minutes. Turn bowl 180˚ and microwave on high for another 2 minutes and let sit again for 2 minutes. Remove wrap and drain any liquid. Dot with butter pieces and reseal wrap. Return to microwave for another minute, shake, and serve immediately.

© 2008 The Willows

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Chef Sandy Dowling

The Willows

10 Red potatoes, cut into 1" pieces

3 tablespoons olive oil

2 teaspoons Hungarian paprika

2 tablespoons kosher salt

Freshly ground pepper

Preheat oven to 350

In a shallow roasting pan, or baking sheet with sides, generously drizzle the olive oil. Place the cut potatoes on the oil and toss to coat . Sprinkle with the salt, pepper and paprika and toss with hands to coat evenly with spices. Bake for about 1 hour. Turn once or twice during cooking for even roasting. 

© 2008 The Willows

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Chef Sandy Dowling

The Willows

4-6 slices thick cut bacon, cut into 1" strips
1 white onion, chopped
2 cans cheddar cheese soup + 2 cups water
8 russet potatoes, peeled and cut into 1" dice

In a large Dutch oven, sauté the bacon with the onions until the onions are transparent and the bacon is crisped. Add the soup to the pot and warm, adding the water as the pot begins to boil. Turn pot down to a gentle simmer and add the diced potatoes. Let simmer with the potatoes for at least 20 minutes, stirring often, until the potatoes are fork tender. Remove the pan from the heat and mash potatoes roughly, using a potato masher.  Soup is ready to serve. Pass salt and freshly ground pepper as you serve. Delicious served with beer bread above. If you prefer a vegetarian version, just eliminate the bacon and sauté the onions in olive oil or butter.

© 2008 The Willows

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Chef Sandy Dowling

The Willows

2- 6 oz jars marinated artichoke hearts, drained and chopped finely
6 Roma tomatoes, roasted (see below) or 1-4 oz jar of sun dried tomatoes, drained and  chopped
8 oz feta cheese, crumbled
¼ cup light mayonnaise

Preheat oven to 350˚
In a 4 cup, ovenproof casserole or bowl, place all the ingredients and stir to mix well. Place in oven for 20-30 minutes until the casserole is hot and bubbly. Remove from oven and let cool for 10 minutes. Serve with savory or plain crackers, baguette slices, or vegetable crudités. 

© 2008 The Willows

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Chef Sandy Dowling

The Willows

3 to 4 cups all-purpose flour
1   Tablespoon baking powder
1   teaspoon baking soda
1   teaspoon salt
¾  cup sugar
1   egg
1   cup buttermilk
½  cup butter, melted
1   cup currants
1   Tablespoon fennel seeds

1 egg white, beaten

Combine first 5 ingredients in a large bowl; set aside.
Combine buttermilk, butter, and egg beat well; gradually add to flour mixture, stirring until moistened.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Then fold in fennel and currants.
Pat or press dough evenly into a 1 1/2-inch-thick circle. (Note: you can make either 1 large loaf or 2 smaller loaves. It actually cooks better with two smaller loaves). Place on well greased baking sheet. Cut ¾ inch cross in top of loaf. Brush with beaten egg white.
Bake at 325° for 1 hour or until bread sounds hollow when tapped (or you can test with a long toothpick. Remove to a wire rack; cool 5 minutes. Cut into wedges. Serve warm with butter or at room temp.

This is simple and fast to put together. It only takes around 35 minutes to cook and overnight to cool and set.  It is so yummy!

1 chocolate cookie crumb crust (Oreo or wafers, see below)
2 cups half & half cream (or 1 cup whole milk and 1 cup heavy cream, mixed)
14 oz dark (60%+) chocolate, chopped
2 eggs
1 egg yolk
1/3 cup of Dutch process cocoa
2 oz Bailey's

Boil cream, remove from heat and add chocolate. In a separate bowl, mix eggs and cocoa - pour chocolate mixture on the eggs while whisking. Add Bailey's, then pour into the cookie crust of your choice. Bake at 325? until cooked uniformly - approx. 35 -45 minutes. Remove from oven and cool for at least 2 hours (preferably overnight) in the refrigerator. To serve, top with large dollop of whipped cream and chocolate shavings or a drizzle of chocolate syrup and/or caramel and enjoy!

Cookie Crumb Crust
2 cups cookie crumbs, ground
¼ cup unsalted butter

Mix together and press into and up sides of 9" pie plate or spring form pan. Bake for 10 minutes at 350?, then fill, only if not to be baked with filling. If baking with a filling, as above, fill, then bake as directed.

By Chef Sandy Dowling

The Willows

March 5, 2008

¾ cup, plus 1 tablespoon whipping cream

3 egg yolks

10 oz good quality dark chocolate, chopped

¼ cup unsalted butter

¼ cup coffee liqueur (like Kahlua)

2 oz semi-sweet chocolate, chopped

¼ cup chopped toasted hazelnuts

6 berries

6 mint leaves

Place ¾ cup cream in heavy saucepan and heat until lukewarm. Whisk in egg yolks, one at a time and heat to 160˚, stirring constantly. Have a larger pan of ice water nearby and place the bottom of the pan into ice water to stop the cooking.

Once the pan has been removed from the heat and placed in the ice water, stir in the milk chocolate and butter until melted. Stir in liqueur. In the microwave, melt the semi-sweet chocolate. Remove 1 cup of the milk chocolate mixture to a small bowl and blend with the melted semi-sweet chocolate and the remaining 1 tablespoon of whipping cream.

Refrigerate chocolate mixture until it is of pouring consistency. Let semi-sweet chocolate stand at room temperature, if it thickens too much beyond pouring consistency, rewarm slightly.

To serve: Have ready 6 champagne or martini glasses. Place 1 tablespoon semi-sweet mixture in bottom of each glass and swirl up sides about halfway. Sprinkle with chopped hazelnuts. Divide milk chocolate mixture evenly among glasses. Top with another swirl of semi-sweet chocolate. Refrigerate until chilled, about 1 hour. Garnish with a fresh raspberry or strawberry and a mint leaf. Serves 6.

© 2008 The Willows

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Decadent Orange & Chocolate Cake

Chef Sandy Dowling

The Willows

Plan to make this at least one day ahead of when you need it!

Cake
½ c unsalted butter
½ cup sugar
2 eggs
2 tbsp cornstarch
4 tbsp Dutch process cocoa
½ cup whole milk
¼ cup melted dark chocolate (60%+)
1½ cups flour (1¾ c rice flour may be used for gluten-free)
3 tsp baking powder

Preheat oven to 350˚

Grease & flour an 8 or 9" cake pan.
Place all of above ingredients in a food processor and mix well for no more than 1 minute. Pour into the greased and floured pan and bake for 35 to 40 minutes or until it is done (test by inserting toothpick in center of cake). Once cake is cool, slice into two even rounds and frost in between layers with the cooled fresh orange curd. Then pour heated chocolate Ganache on top and down sides. Chill at least one hour before serving. Garnish with some freshly whipped cream and an orange slice.

Fresh Orange Curd

Squeezing navel oranges only takes about 15 minutes and can make all the difference in this cake's fresh orange flavor. 

½  cup sugar
3 tablespoons cornstarch
1 cup fresh orange juice (about 6 large navel oranges)
2 large eggs, lightly beaten
3 tablespoons butter
1 tablespoon grated orange rind

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill at least 8 hours. Yield: Makes about 1½ cups.

© 2008 The Willows

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Chocolate-Chipotle Short Ribs
Serves 6 (2 ribs each)

By Chef Sandy Dowling

The Willows

For the Ribs:
12 short ribs of beef, each two inches thick
Sea salt to taste
Fresh ground pepper to taste
2 tablespoons of butter, melted
½ teaspoon of extra virgin olive oil

Mix the olive oil with the butter in a large heavy-bottomed pot. Season the ribs with the salt and pepper. Sear the ribs on all sides in the heavy pan until browned on all sides. Place in a baking casserole dish coated with olive oil or olive oil spray. Bake for one hour at 350˚. Turn and then pour sauce over and bake another hour, or until fork tender. Serve over mashed red potatoes or brown rice.

Chocolate-Chipotle Sauce

2 lbs of fresh Roma tomatoes, diced (or 1 large can of Muir Glen Diced tomatoes)
12 ounces of fresh tomato puree
¼ c hearty red wine
½ cup of brown sugar

1 teaspoon cinnamon
1 sweet onion diced
1 tablespoon of olive oil

1 diced chipotle pepper (use only 1 from a can of chipotles in Adobo sauce)
3 tablespoons of Worcestshire sauce
6 ounces of dark chocolate, chopped
3 tablespoons of minced garlic
¼ cup of butter, melted

For the Sauce:
Sauté onions in olive oil until wilted, add minced garlic and sauté for 2 minutes (making sure not to burn garlic. Add the tomatoes, the puree and the other ingredients and simmer for thirty minutes or until thickened. Follow instructions above.

© 2008 The Willows

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This week's Wednesday at the Willows doesn't have a recipe, but something was made. Chef Sandy Dowling took us behind the scenes as Lille Belle Farms owner Jeff Shepherd made his famous chocolates for St. Valentine's Day.

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Austrian Hazelnut Tortes with Coffee Whipped Cream

By Chef Sandy Dowling

The Willows

8 large eggs, separated

1 cup granulated sugar + 1 tablespoon sugar

1 ½ + cups ground hazelnuts)

1 teaspoon instant espresso (diluted in 2 tablespoons Frangelico or dark rum)

1 teaspoon vanilla

Whipped Cream:

1 cup heavy cream

1 ½ teaspoons instant espresso

½ cup confectioner's sugar

Toasted hazelnuts

Preheat oven to 350˚. Place 2 + cups hazelnuts on a cookie sheet and roast for 10 minutes. Remove from oven and cool. Line several spring form pans with paper liners. Spray liners with a little cooking spray.

In a bowl with an electric mixer beat yolks with ¾ cup sugar until mixture is doubled in volume and forms a ribbon when beaters are lifted (about 5 minutes).

In a food processor, or coffee grinder puree 1 and ½ cups of the hazelnuts with ¼ cup sugar until ground fine. Add ground hazelnuts to yolk mixture with coffee, Frangelico, and vanilla and fold together.

In another bowl, with clean beaters, whip the egg whites until stiff with a tablespoon or two of sugar. Whisk a large spoonful of whites into yolk mixture and fold in remaining whites. Divide batter among pans, filling ¾ full. Bake for 15-20 minutes. This recipe makes 2 tortes. Tortes may be frozen for up to 2 weeks after cooled.

Whipped Cream: Dissolve coffee granules in whipping cream, stir in confectioner's sugar and then beat cream until stiff peaks form. Before serving top each slice of torte with a dollop of coffee whipped cream and a roasted hazelnut. ©The Willows 2008

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By Chef Sandy Dowling

The Willows

1- 5 lb Pork Loin Roast, tied

4 cloves garlic, halved

2 teaspoons kosher salt

Freshly ground pepper

1 cup water

10 red potatoes, halved

2 cups beef broth or boullion

4 boxes frozen artichoke hearts (or use 12-14 fresh baby artichokes, halved)

Preheat oven to 400˚.

In a large roasting pan with a lid, place the pork roast, fat side down. Cut 8 slits evenly into roast and press garlic clove halves into slits. Sprinkle generously with kosher salt and pepper, all over the roast. Roast uncovered for 30 minutes, add 1 cup water to pan, reduce oven heat to 350˚ and then roast for another hour, uncovered. Remove from oven and add bouillon and red potatoes, placing cut side down. Roast for another hour. Add artichokes, toss with the potatoes, and roast for another 30 minutes. Remove roast from oven and slice. Place roast slices, potatoes and artichokes on serving platter. Make sauce from pan drippings by adding a few tablespoons of flour, then a bit of wine (½ to 1 cup) or water, to form a sauce to pour over the platter. ©The Willows 2008

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By Chef Sandy Dowling

The Willows

½ cup unsalted butter

1 large onion, chopped

3 garlic cloves, minced

1 red pepper, chopped

1 green pepper, chopped

½ teaspoon red pepper flakes

1 c. celery, sliced ¼ " thin

1 can stewed, diced tomatoes, chopped—with juice

1 bottle clam juice

1 small package frozen peas, thawed

1 cup water

1 ½ c. long-grain white or brown rice

1 lb cleaned, deveined, raw shrimp (may be frozen)

In a large skillet, with a lid, melt the butter over medium high heat and sauté the onion until transparent. To the pan, add the garlic, red pepper, green pepper, red pepper flakes, and celery and sauté for another minute. Next add the tomatoes, clam juice, peas, water, rice and shrimp. Stir mixture and then cover with lid. After mixture begins to boil, lower heat to a simmer and simmer for 30 minutes, until rice is fully cooked and shrimp are pink. Fluff rice and serve immediately. ©The Willows 2008

Chef Sandy Dowling

The Willows

1 15 oz bag corn tortilla chips, crushed

1 can cream of chicken soup

1 can cheddar cheese soup

1 cup water

1 white onion, finely chopped

½ c celery, finely chopped

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon chile powder

1 teaspoon salt

2 cups grated cheddar cheese (reserve 1 cup of cheese for topping)

1 cup grated Monterey jack cheese

2 cups cooked chicken, cut into 1" pieces

Garnish:

¼ c cilantro, chopped

1 cup guacamole*

Preheat oven to 350˚

Spray non-stick cooking spray in a 9x12 casserole dish. Crush tortilla chips and place into the casserole dish. In a medium bowl place the next 9 ingredients and stir to blend well. Pour over the dry chips; add the 2 cups of cheese and the cooked chicken-- blending together all ingredients in the casserole dish. When well blended, pat down firmly to form an even layer in the casserole dish. Sprinkle reserved cup of cheddar over the top of the casserole. Place in oven and bake for 30-45 minutes, until casserole is firm to the touch and the cheese has melted. Remove form oven and let sit for 20 minutes. Cut and serve wedges topped with fresh guacamole and cilantro. This is great with sliced tomatoes and some salad greens drizzled with a simple vinaigrette dressing. ©The Willows 2008

Easy Guacamole

1 ripe Haas avocado. mashed—mix with

½ teaspoon garlic salt

Juice of 1 lime

2 tablespoons Pace picante sauce

Chef Sandy Dowling

The Willows 

10 medium-size, red potatoes cut into 1" pieces

2 cloves garlic

½ cup olive oil

2 teaspoons fresh rosemary, minced

Fresh flat leaf parsley, minced

2 teaspoons kosher salt

Freshly ground pepper

2 lbs boneless chicken pieces (your choice), cut into bite size pieces

½ cup white wine

1 package frozen, thawed artichoke hearts, patted dry

1 package frozen, thawed petite peas, patted dry

Preheat oven to 400˚

On a large cookie sheet with a rim, or a roasting pan, place the cut potatoes, the garlic, the rosemary and the parsley. Drizzle all over with the olive oil. Sprinkle with the salt and freshly ground pepper. Toss with hands to coat potatoes. Place in oven and roast (turning once) for about 30 minutes, just until potatoes are crispy outside, and tender inside. Place chicken pieces over the potatoes and toss with tongs. Return to oven for another 30 minutes, turning mixture once. After 30 minutes, test chicken for doneness. When done, add the wine, artichokes and peas to the pan, tossing gently to incorporate, and then return to oven for another 30 minutes. Remove from oven and serve immediately in large soup bowls with a slice of crusty bread to capture all the delicious juices.

©The Willows 2008

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