recipe

Jambon-Buerre French Baguettes

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Jambon-Buerre French Baguettes! You can practically hear the music playing “Là Vie en Rose” in the memory-banks of your mind as you prepare this authentic version of a classic French picnic lunch. Discovering a French bakery stateside that bakes French baguettes is a gift beyond measure. I walked out with a market bag of assorted European bakery breads anticipating the delicacies that would soon follow. Such a delight! In hindsight, I teasingly referred to these scrumptious sandwiches as a common “Happy Meal” when purchased at the local patisserie. How spoiled am I? 

JAMBON-BUERRE FRENCH BAGUETTES 

Ingredients: 

1 traditional French baguette

2 -3 tablespoons French sea salt butter

1 tablespoon mayonnaise 

1 tablespoon Dijon mustard

2 tablespoons caramelized onion jam

6-8 slices Emmental cheese 

6-8 slices prosciutto or jambon

Sweet gherkins, sliced in half horizontally 

Instructions: 

Cut the French baguette in half horizontally and separate. Butter cut sides with sea salt french butter. Spread mayonnaise and Dijon mustard on the top half. Spread caramelized onion jam on the bottom half. Cut slices of Emmental cheese on an angle and lay on the bottom portion of the baguette. Peel off the prosciutto, or jambon, and layer on top of the cheese. Arrange the halved gherkins over all. Place the top half onto the bottom half of the sandwich. Wrap with parchment paper and tie into place. These sandwiches can be eaten right away, or packed for a picnic. 

Icewine Cream Cheese Frosting

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Icewine Cream Cheese Frosting! I have fond memories of a trip to Canada where my hotel stay included a decadent piece of Icewine chocolate every single night. I had never heard of such a thing. I soon learned that Icewine is a dessert wine made from grapes that have frozen on the vine before they are picked. The water in the grapes freeze, while the sugars don’t. When the juice is pressed from the frozen grapes, and then fermented slowly, they produce a naturally sweet concentration of flavor that tastes like frozen honey. Interesting, isn’t it? As you can imagine, dark chocolate, soft cheeses, and fresh fruits make Icewine a popular companion as a decadent dessert. A little cordial goes a long way in satisfaction. 

ICEWINE CREAM CHEESE FROSTING 

Ingredients: 

8-ounces cream cheese, room temperature 

1/2 cup unsalted butter, room temperature 

3 tablespoons Icewine Gewürztraminer wine

1 cup powdered sugar, sifted

Instructions: 

In a mixing bowl, beat the cream cheese, unsalted butter, and Icewine on medium-high speed until light and smooth. Reduce speed to low and gradually add the powdered sugar. Beat until fluffy. Drizzle frosting over slices of pound cake, angel food cake, or lady fingers. Garnish with diced strawberries. Serve. 

Hasselback Rainbow Carrots

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Hasselback Rainbow Carrots! If you haven’t tried rainbow carrots yet, you’re missing out. The antioxidants are reason enough to give them a whirl. Personally, I like the natural sweetness they provide. It’s the vibrant colors in these rainbow beauties that piqued my interest from the onset. It’s the bundles of purple, yellow, red, and orange that draw attention on the dinner plate. I like adding a drizzle of acacia honey. It’s kinda like icing on a cake. 

HASSELBACK RAINBOW CARROTS 

Ingredients: 

1 pound organic rainbow carrots

4 tablespoons butter, unsalted

1/2 tablespoon rosemary leaves

Salt and pepper, to taste

1 tablespoon acacia honey

Instructions: 

Preheat oven to 350°. Spray a 9”x9” glass dish with nonstick oil. Set aside. Thoroughly clean rainbow carrots. One at a time, place a carrot on a soup spoon. Using a knife, carefully cut each carrot into slits without cutting all the way through. The spoon should stop the knife from cutting deeper. Repeat until all the carrots have hasselback cuts. Blanch the carrots in a pot of boiling water for 3 minutes. Drain completely and allow the carrots to dry. Lay the carrots in a single layer in the prepared casserole dish, cut side up. Melt the butter. Using a pastry brush, cover each carrot with butter, paying attention to drip the butter into the slits of the carrots. Sprinkle with rosemary leaves, sea salt, and black pepper. Roast in the preheated oven for 25 minutes, then baste again with remaining butter. Brush acacia honey over the surface. Bake 10 minutes longer until cooked. Serve immediately. 

Garlic Roasted Vine Tomatoes

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Garlic Roasted Vine Tomatoes! When baking cherry tomatoes on the vine, there is no need to remove the vine beforehand. As they bake, the skin will often crack or split. No worries. Grab a fork and mash them a little bit. This step enhances the presentation, giving the garlicky tomatoes a chunky consistency. Once the tomatoes are baked, the vine can be easily removed and discarded. The star attraction, I found, was sinking my teeth into a roasted garlic clove. Surprisingly, the sweet, nutty taste is nothing like the sharp pungency of raw garlic. And the natural caramelized sweetness can turn anyone into a grab-aholic, greedily picking out more garlic cloves when no one is looking. I confess, I can be sneaky. 

GARLIC ROASTED VINE TOMATOES 

Ingredients: 

8-ounces cherry tomatoes on the vine

1 garlic bulb, peeled and separated into garlic cloves

1 tablespoon olive oil 

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

5-6 fresh basil leaves

Instructions: 

Preheat oven to 400°. In a large bowl, place the cherry tomatoes. Set aside. Slice each garlic clove into three sections. Add to the cherry tomatoes. Drizzle with olive oil. Sprinkle mixture with kosher salt and red pepper flakes. Gently toss to coat. Transfer the tomato mixture to a cast iron skillet. Bake 10 minutes until lightly browned; add the basil leaves. Stir. Return skillet to oven for 10 minutes longer. Remove from oven and transfer to a platter. Spoon warm tomatoes, in sauce, over toasted baguette slices. 

Espresso Dusted Compound Butter

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Espresso Dusted Compound Butter! Elevate your morning breakfast or evening bread basket with a gourmet twist to regular butter. This espresso recipe goes one step beyond whipped butter by adding another layer of deliciousness with enriched flavors. It requires minimal effort on your part. Butter, as you may recall, does offer nutrients that provide healthy fatty acids. This doesn’t make butter a health food, though. The key is moderation. If you’re looking for treat from time to time, compound butters are ideal. And this little number gives you a boost of caffeine. 

ESPRESSO DUSTED COMPOUND BUTTER

Ingredients For the Compound Butter: 

1/2 cup unsalted butter, room temperature 

2 teaspoons instant espresso powder

1/2 tablespoon hot water

5 tablespoons powdered sugar

1/3 teaspoon sea salt 

Ingredients For the Dusting:

1/2 teaspoon instant espresso powder

1 tablespoon regular sugar 

Instructions: 

Place the butter in a mixing bowl. Set aside. In a small bowl, combine the instant espresso powder with the hot water. Stir until completely dissolved. Allow the mixture to cool. Add the cooled espresso mixture to the softened butter. Sprinkle in the powdered sugar and sea salt. Using a hand whisk, beat the ingredients together until the butter is smooth, creamy, and well combined. Tear off a sheet of parchment paper. Form the butter mixture into a log; seal by twisting the ends; refrigerate until firm. For the outer dusting, tear off another sheet of parchment paper. Combine the instant espresso powder with the regular sugar. Mix well. Once the compound butter is firm, roll the entire log in it to coat all sides. Transfer the espresso dusted compound butter to a small dish. Serve on toasted bread, rolls, or bagels. 

Delmonico Potatoes

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Delmonico Potatoes! If you’ve wondered what makes this potato casserole stand out among the rest, read on. Its history dates back to the 19th century where a New York City restaurant of fine dining served it to their patrons. The rich creamy sauce is super cheesy. As the potatoes bake, the texture becomes thick and velvety. You may find yourself smacking your lips at first bite. Don’t be rude; dab your mouth and say, “Excuse me, my mouth is simply signifying enjoyment. It’s not my fault.” On the other hand, in some cultures smacking your lips can be a compliment as a form of approval and delight. You decide which way works at your table. 

DELMONICO POTATOES 

Ingredients: 

16-ounce package frozen shredded hash brown potatoes, thawed 

1/2 cup milk 

1/2 cup heavy cream

1/2 teaspoon dry mustard 

1/8 teaspoon garlic powder 

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

2 cups sharp cheddar cheese, shredded 

Fresh parsley, for garnish 

Instructions: 

Preheat oven to 350°. Spray a 9”x9” square casserole dish with nonstick oil. Add the hash brown potatoes to the baking dish. Set aside. Place a large sauce pan over medium low heat. Add the milk, heavy cream, dry mustard, garlic powder, kosher salt, and black pepper. Stir to combine. Add the shredded cheddar cheese, and continue to stir until the cheese is melted and smooth. Pour the cheese mixture over the potatoes. Bake uncovered for one hour, or until the edges have turned golden brown. Sprinkle with parsley, if desired. Serve immediately. 

Chicken Mango Salad

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Chicken Mango Salad! If you’ve ever been to a botanical garden, pay close attention to their delightful café tucked among the vibrant plants. Once you finish exploring the grounds, reward yourself with some of their signature dishes and special offerings. Among them, you may discover a garden staple that wins customers year after year. This mango chicken salad has been so popular, the recipe was posted in their quarterly magazine. Guess who decided it was time to make it at home?! Yours truly. 

CHICKEN MANGO SALAD

Ingredients: 

2 boneless skinless chicken breasts, grilled, and cut into cubes 

1 English cucumber, seeds removed and cut into cubes

1/2 pint grape tomatoes, halved

1/4 bunch green onions, chopped

2 sprigs fresh mint, cut into strips

2 sprigs fresh basil, thinly sliced

2 mangoes, peeled; seeds discarded 

1/4 cup fresh orange juice

1/3 cup mayonnaise 

Plantain Chips, for serving

Instructions: 

Assemble ingredients. Cut one mango into cubes. Place the second mango into a blender and purée. Add a splash of water, if needed to make it smooth. In one bowl, gently toss the chicken cubes, cucumber cubes, halved tomatoes, chopped green onions, strips of mint, thinly sliced basil, and cubed mangoes. Set aside. In another bowl, whisk together the mango purée, orange juice, and mayonnaise. Mix well. Slowly add the dressing to the chicken salad. Toss and coat. Scoop the mango chicken salad onto a bed of bib lettuce leaves. Serve with plantain chips. 

Boursin Stuffed Sweet Peppers

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Boursin Stuffed Sweet Peppers! Eat more veggies, the experts say. Get multivitamins, extra fiber, a little protein, and more flavor. It seems no matter where you turn nowadays, the mantra is the same. Nix the chips and processed foods in favor of healthier food options. Here is a painless way to follow your path without all the guilt. It actually might bring a smile to your face. Whether you mix up a batch for a neighborhood get-together, or simply reward your family with a colorful treat, stuffed peppers with Boursin cheese are a winning combination. 

BOURSIN STUFFED SWEET PEPPERS

Ingredients: 

16-ounces sweet peppers, mini assorted

5.3-ounce Boursin gourmet cheese, shallot and chives variety

1/2 cup extra sharp cheddar cheese, shredded

Fresh basil, for garnish

Chopped tomatoes, for garnish

Instructions: 

Preheat the oven to 350°. Spray a baking sheet with nonstick oil. Set aside. Place each pepper on the cutting board to slice lengthwise to remove 1/3 of the pepper. This will allow you to scoop out the seeds and membranes on the inside and discard. Repeat until all peppers are hollow. Place the empty peppers on the prepared baking sheet. Fill each one with the Boursin cheese. Sprinkle the cheddar cheese over top. Bake for 20 minutes or until the peppers are cooked and the cheese is melted. Transfer to a platter and garnish with chopped basil and tomatoes. Serve warm. 

Afternoon Bourbon Slush

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Afternoon Bourbon Slush! Whether you are a southerner or not, you can still enjoy this refreshing sweet-tart adult cocktail for one or for more. It soothes the mind and relaxes the body like a cool summer breeze. Brewed black tea is my choice of ingredients, however I have used green tea as well. The choice is yours. When it comes to bourbon there are many brands to choose from as well. 

AFTERNOON BOURBON SLUSH

Ingredients: 

1 cup sugar

2 cups hot strong tea, brewed

6-ounce can frozen orange juice, undiluted

12-ounce can frozen lemonade, undiluted

2 cups bourbon

6 cups water

Instructions: 

In a large freezer-safe bowl, combine sugar and hot tea. Stir to dissolve. Add orange juice and lemonade; stirring constantly until frozen juices melt. Add bourbon and water. Mix until all ingredients are combined. Cover tightly and freeze overnight. The beverage will not freeze solid, but forms a slush. Stir before scooping into cocktail glasses. Serve with an orange slice and a maraschino cherry. Store mixture in the freezer. 

*Serving Suggestion: 

For a crowd, empty contents into a punch bowl. Add a 2-liter bottle of carbonated lemon-lime soda drink, ginger ale, or sparkling water. Ladle this tasty beverage into cocktail glasses and you’ve suddenly become a very popular host for your next gathering.