butter

Butterscotch Icebox Cookies

Eating My Way Through the Holidays! Special Edition: Butterscotch Icebox Cookies! Here’s an old-time favorite from the North Pole. Imagine Mrs. Claus, with her crew of kitchen elves up to their elbows in flour as the aroma of bakery items fill the air. Repeat after me: “Never substitute the butter with another oil.” It will completely change the outcome. Think about it for a minute. If you remove the “butter” from butterscotch, what will that leave? Trust me, you don’t want to find out. Go for the gold instead and reap the reward. Catch the spirit and watch your little helpers share the excitement, too. 

BUTTERSCOTCH ICEBOX COOKIES 

Ingredients:

3/4 cup butter

2 cups brown sugar 

2 eggs

1 teaspoon vanilla 

2 teaspoons baking powder

1 teaspoon sea salt

3 1/2 cups flour

1 cup walnuts, chopped

Instructions:

Melt the butter. Stir in brown sugar. Add eggs and vanilla. Mix well. In a medium bowl combine baking powder, sea salt, and flour. Pour the flour mixture into the sugar mixture, stirring to form a solid dough. Fold in walnuts. Shape dough into two long rolls. Wrap each log in wax paper. Refrigerate 8 hours or overnight. To bake, preheat oven to 375°. Slice dough thinly. Bake 10-12 minutes until lightly browned. 

Crunch Compulsion

Eating My Way Through the Holidays! Special Edition: Crunch Compulsion! If you’ve always wanted to make toffee, but didn’t have the patience for standing at the stove waiting for the candy thermometer to reach its mark, think about an easy alternative. Crunch Compulsion has the rich buttery taste of toffee layered over a firm graham cracker base. With a finishing touch of pecans and walnuts, you can certainly see where the “crunch” comes in. 

CRUNCH COMPULSION 

Ingredients:

1 package graham crackers

1/2 cup pecans, chopped

1/2 cup walnuts, chopped

1 cup butter

1/2 cup brown sugar

1/2 cup white sugar

1/4 teaspoon cream of tartar

1/8 teaspoon cinnamon 

Instructions:

Preheat oven to 350°. 

Line a baking sheet with aluminum foil. Place the graham crackers in a single layer, completely covering the bottom of the baking sheet. Sprinkle pecans and walnuts over crackers. In a saucepan over medium-high heat, combine butter, brown sugar, white sugar, cream of tartar, and cinnamon. Stir constantly until mixture boils. Do not burn. Reduce heat to medium and let mixture boil for 3 minutes without stirring. Carefully pour mixture over graham crackers, allowing liquid to cover all. Bake 10 minutes. Cool completely. Break into pieces. 

Peanut Butter Fudge

Eating My Way Through the Holidays! Special Edition: Peanut Butter Fudge! Once a year, my mother would send me a batch of her homemade peanut butter fudge. And, truthfully, I seldom shared it. Not because I was selfish, because it was THAT good! Now that she is no longer able to give me that glorious care package, I have assumed her role for others. The baton has been passed so the family tradition continues. Every peanut butter-lover should try some for yourself. One bite of this melt-in-your-mouth creamy fudge may lead you start a tradition to “Pay it Forward”.

PEANUT BUTTER FUDGE

Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

1 cup natural peanut butter, creamy

1 teaspoon vanilla

7-ounce jar marshmallow creme

Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in peanut butter until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Wasabi Mashed Potatoes

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Wasabi Mashed Potatoes! Wasabi is a condiment that offers a slightly mustardy tang. It does have a hint of heat that often makes it popular with seared ahi tuna, grilled salmon, or shrimp cocktail. A little bit goes a long way, so always start small. Otherwise  a nose-tingling burn might cause your eyes to water. Strange as this sounds, it can actually become addictive. The buttery mashed potatoes are perfect for this star attraction. 

WASABI MASHED POTATOES

Ingredients:

1 pound Yukon gold potatoes, washed thoroughly 

1/2 tablespoon kosher salt

1/2 cup butter, unsalted

1/4 cup milk, room temperature 

1/2 teaspoon wasabi powder 

1 teaspoon wasabi paste

Parsley, for garnish

Instructions:

Place the potatoes in a large pot, adding enough water to cover completely. Add kosher salt. Cook on high to bring to a boil. Turn the heat down to medium and allow the potatoes to simmer for 25 minutes, or until tender. Remove the potatoes and carefully peel the skins off; discard. Mash the potatoes, leaving small chunks for texture. Add the butter, milk, and wasabi paste. Mix thoroughly to combine. In a small bowl, combine wasabi paste and enough water to form a liquid. Transfer mashed potatoes to a bowl. Drizzle with thinned wasabi powder. Sprinkle with dried parsley. Serve immediately. 

Toasted Lobster Sliders

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Toasted Lobster Sliders! If I had to list how many ways I’ve eaten lobster, I think I would lose count. The most popular would have to be my first experience of steamed lobster with drawn butter. Since then, I’ve also had lobster grilled cheese, lobster risotto, lobster rolls, lobster mac’n cheese, lobster bisque, stuffed lobster pie, lobster cobb salad, lobster eggs benedict, and now lobster roll sliders. Yet, I know there are many more tasty dishes out there you can think of, so feel free to mention them in the Comments section below. 

TOASTED LOBSTER SLIDERS

Ingredients:

1 package Hawaiian dinner rolls 

1 pound cooked lobster meat, cut into chunks 

1/2 cup sea salt butter, melted

1 teaspoon seafood seasoning

1/4 teaspoon garlic powder

Fresh chives, for garnish

Red pepper flakes, if desired

Instructions:

Preheat oven to 350°. Place slider buns on the baking sheet. Using a sharp knife, split the tops of the buns without cutting all the way through. In a bowl, combine the melted butter, seafood seasoning, and garlic powder. Mix well. Brush the rolls all over, including the cavities. Save the reserve butter. Bake rolls for 10 minutes. Meanwhile, in a microwave-safe dish, warm the lobster meat in the reserve butter for 2 minutes on 30% power. Divide the lobster meat into the baked rolls. Pour remaining garlic butter over top. Garnish with chopped chives. Sprinkle with red pepper flakes. Serve warm. 

Pea Green Gazpacho with Lobster

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Pea Green Gazpacho With Lobster! Chilled soups can make an ordinary meal feel like a special occasion. They can be served in place of a salad course because, essentially, they are “liquid veggies” in soup form. I like to add depth by not blending them completely smooth. That way I can taste the fresh-from-the-garden flavors that offer superior quality. Of course, a nicely baked artisan bread would make the perfect dinner complement. When you know, you know. 

PEA GREEN GAZPACHO WITH LOBSTER

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 leek, white and green parts only, sliced

4 cups vegetable stock

10-ounce bag frozen peas, thawed

8-ounces lobster meat, cooked and cut into pieces

Instructions:

In a large pot, warm butter over medium heat. Add chopped onions and sliced leeks. Cook until soft, stirring occasionally, for 10 minutes. Add vegetable stock. Raise heat to high setting. Bring contents to a boil; reduce and simmer for 5 minutes. Add peas. Simmer 3 minutes longer. Purée half the soup in a blender until smooth. Transfer all ingredients to a clean pot; chill for one hour. Pour soup into serving bowls. Top with lobster meat chunks. Serve. 

Naked Lobster Tails

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Naked Lobster Tails! No doubt you’ve heard the expression, “Presentation is everything”. I’m here to say I wholeheartedly agree. The next time you serve lobster, try something different and elevate these tasty morsels to new heights by removing the shells first. The delicate meat smothered in lemon butter can be a rewarding culinary experience. It’s less messy if you do the work beforehand. The lobster tastes just as sweet and succulent for all who partake. Look and see. 

NAKED LOBSTER TAILS

Ingredients:

3 4-ounce lobster tails

5 tablespoons unsalted butter

1 teaspoon Cajun seasoning 

Lemon wedges, for garnish

Dill, for garnish

Instructions:

Preheat the gas grill to 400°. Using a kitchen shears, cut straight down the top of the shell, stopping just before the fins. Slightly release the lobster meat from the shell. Gently pull the lobster up through the top so it rests puffed out on top of the shell. Melt unsalted butter in a microwave-safe dish. Add Cajun seasoning. Stir well. Generously coat the tails with half the butter mixture. Set aside remaining butter to use as a dipping sauce. Place the lobster tails on the grill, meat side down. Close the cover. Grill the lobster for 5 minutes, or until slightly charred with grill marks. Using tongs, gently flip them over and grill for 3 minutes longer until the flesh turns opaque. Internal temperature must reach 140°. Once the lobsters are finished cooking, remove meat from shells. Serve on a platter with remaining butter mixture, a squeeze of lemon, and fresh dill weed. Enjoy!

Mac ‘n Cheese Lobster-Style

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Mac ‘n Cheese Lobster-Style! I know this is a silly question, but do you ever have leftover lobster? You might want to hold back a tail the next time you serve it at home. Here’s why. Your family will thank you. Cut it into chunks, wrap it in foil, and hide it in the back of the fridge. Trust me, no one will look there. Just don’t forget about it. That would be a huge mistake. Lobster has a way of elevating an ordinary dish like macaroni and cheese. Mention it and watch people’s eyes practically glaze over. The creaminess of the cheeses actually spotlight the sweet briny flavor and firmness of the lobster meat. Once you pull everything together, expect the kitchen to be noticeably quiet while everyone is eating. Mission accomplished. 

MAC ‘N CHEESE LOBSTER-STYLE

Ingredients:

7 ounces elbow macaroni 

1/4 cup butter

1/2 teaspoon seasoned salt

1/4 cup flour

2 cups milk

1 cup sharp cheddar cheese, shredded

1 cup American cheese, shredded

1 cup cooked lobster, cut into chunks

Chives, for garnish

Instructions:

Cook macaroni according to package directions, drain. Set aside. In a sauté pan, warm butter over medium heat. Sprinkle with seasoned salt. Stir in the flour to blend. Gradually whisk in the milk. Bring to a boil, stirring often. Cook 1-2 minutes, or until thickened. Add the shredded cheeses. Stir with a wooden spoon until melted. Add cooked macaroni and 3/4 cup of the lobster chunks. Stir gently to coat and heat through. Divide into bowls. Top with remaining lobster chunks. Garnish with cut chives. Serve immediately. 

Fried Fish Brekkie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Fried Fish Brekkie! Think about swapping out bacon and sausage with fried fish the next time you make eggs for breakfast. Fish provides high protein and low carbohydrates, which actually makes you feel full longer. Eggs not only assist with digestion, they kick start your metabolism, making the two a match made in Heaven. Perhaps you might try it sometime. 

FRIED FISH BREKKIE

Ingredients:

4 ounce fish fillet

Sea Salt and Black Pepper, to taste

2 tablespoons vegetable oil

Dill weed, for garnish

Instructions:

Using a paper towel, pat fish dry to remove any moisture. Season both sides with sea salt and black pepper. Preheat an iron skillet over medium high heat. Carefully add vegetable oil. Add the fish to the pan; cover with a screen to avoid splattering. Cook for 2-3 minutes; then flip over and cook 3 minutes longer. A slightly crispy crust will form. Transfer fish to a plate and serve with melted lemon butter. Garnish with fresh dill.