In the Kichen with Ginny

Ginny McCormack's Tastes of Autumn Cooking Class

2009-10-04T18:03:00.034-04:00

Discover your "inner chef" while learning to create delectable dishes for family and friends - all while nurturing your passion for great food!

Creamy Autumn Pumpkin Soup

Pork Roast Stuffed with Cornbread, Golden Raisins, Spinach and Feta Cheese

Fresh Fall Apple Cake with Hot Buttered Rum Sauce

Friday, October 9, 2009

10:30 - 12:00

Johnson Ferry Baptist Church

955 Johnson Ferry Road

Marietta, GA 30068

Registration is free and available online at www.johnsonferry.org/women.aspx or by calling

770-794-2981. Preschool childcare is available by one-week advance registration.

Pork Roast Stuffed with Cornbread, Golden Raisins, Spinach and Feta Cheese...Served with Orange-Ginger Sauce

2009-10-04T15:53:00.010-04:00

3 lb. fresh pork roast
2 T. butter
1/2 medium onion, chopped finely
3/4 c. chicken broth or stock
1/2 t. dried sage
2 c. cornbread dressing crumbs
1/2 c. golden raisins
3 c. fresh spinach, packed
1 (4 oz) carton crumbled feta cheese
salt and pepper

Preheat oven to 350 degrees. Place spinach on cutting board and chop finely. Set aside.
In large skillet, melt butter over medium-high heat. Add onions and saute until soft, about 5 minutes. Remove from heat. Add chicken broth, sage, and 1 tsp salt. Stir to combine. Add cornbread crumbs and toss to coat. Add raisins, spinach and feta cheese. Toss gently to combine. Set aside.

Double-butterfly the pork roast. Here is how you do it:
1. Lay the pork roast on a cutting board. Using a sharp knife, cut lengthwise, separating the top 2/3 from the rest of the roast (it is helpful to start in a corner) - but stop at the opposite side before cutting all the way through. Open this top 2/3 of the roast onto the cutting board like you are opening a book.
2. Starting at the center line of the roast, repeat this same procedure by cutting the two-thirds (left) side of the roast in half - but once again, stop at the opposite edge before cutting all the way through.
3. Once laid out, it will resemble a tri-fold book, laid flat. Pound the roast, if necessary, to a thickness of about 1/2".

Generously salt and pepper both sides of the flattened roast. Spread the stuffing mixture evenly on top, stopping 1/2" from all four sides. Starting from one side, tightly and securely roll up the roast and tie with kitchen twine every 2 inches. Place in a roasting pan on the middle oven rack and cook for 50-60 minutes, until the internal temperature reaches 130-135 degrees. Let rest 10-15 minutes. Slice into 1-inch slices and arrange on a platter. Serve with Orange-Ginger sauce. Serves 8.

Orange-Ginger Sauce
1/3 cup packed brown sugar
2 T. cornstarch
2 c. orange juice
1/2 t. ground ginger

Combine brown sugar and cornstarch in a saucepan. Add orange juice and ground ginger. While stirring, bring to a boil over medium-high heat. Reduce temperature and simmer, continuing to stir until slightly thickened, about 5-7 minutes.

Creamy Autumn Pumpkin Soup

2009-10-04T17:37:00.004-04:00

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes. Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.

Serves 8-10

Fresh Fall Apple Cake with Hot Buttered Rum Sauce

2009-10-04T17:21:00.004-04:00

½ cup (1 stick) butter, softened
2 cups sugar
2 eggs
2 cups flour, sifted
1 t. baking powder
¾ t. baking soda
½ t. salt
½ t. nutmeg
½ t. cinnamon
½ cup chopped walnuts
4 medium to large apples, peeled, cored and chopped.

Preheat oven to 350 degrees.
In a large bowl, combine butter and sugar until light and fluffy. Add eggs, one at a time. In another bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon. Gradually add to egg mixture, combining thoroughly. Stir in apples and nuts. Pour into buttered tube pan and bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or room temperature. Spoon Hot Buttered Rum Sauce over individual slices when serving.

Serves 12.

Hot Buttered Rum Sauce
Combine in saucepan over medium heat until smooth and hot:
1 cup sugar
½ cup (1 stick) butter
½ cup light cream or half-n-half
1 t. rum extract

Luscious Hot Chocolate

2009-09-10T14:05:00.007-04:00

This couldn't be simpler - once you have your chocolate ganache on hand! Mix 1/4 cup ganache (see recipe below) into 6 ounces hot milk. If making a larger batch, heat 8 cups milk in saucepan and add 1 full recipe chocolate ganache. Stir until fully combined and piping hot. (8 servings)

Top with marshmallows or whipped cream.

Chocolate Hot Lava Cake

2009-09-10T14:23:00.013-04:00

1 cup flour
2/3 cup sugar
4 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup packed light brown sugar
1 large egg
1/2 cup milk
1/4 cup (4 tablespoons) butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
1 1/2 cups boiling water

Preheat oven to 350 degrees. Coat a 9-inch square cake pan with cooking spray.
In a large bowl, whisk together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. In a medium bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Combine the mixture thoroughly with your fingers, breaking up any sugar lumps. Set aside. To the flour mixture, add the egg, milk, melted butter, and vanilla extract. Combine thoroughly. Pour the batter evenly into the buttered pan. Sprinkle the chocolate chips over the batter. Spread the brown sugar mixture evenly over the top. Slowly pour the boiling water over the batter. Bake for 25 minutes.

Allow the cake to cool at 10-15 minutes before serving. The soft, moist cake will be on top, and underneath will be a luscious layer of chocolate "lava". Serve with whipped cream or vanilla ice cream. Serves 8.

Yummy Chocolate Truffles

2009-09-10T14:09:00.003-04:00

1 recipe chocolate ganache (see below)

12 oz. semisweet chocolate, melted

1 cup cocoa powder

Coating Options: sweetened, shredded coconut, cocoa powder, chopped nuts (pecans, pistachios, etc)

Chill ganche until firm. Scoop out 1 heaping teaspoon portions of ganache and drop into cocoa powder, coating all sides. Lift out chocolate and, using bare hands, roll into small ball. Repeat with the rest of the ganache and place chocolate balls on flat surface. Using toothpicks or a fork, drop truffle into melted chocolate, coating all sides. Lift out and gently roll truffle through desired coating (cocoa powder, coconut, chopped nuts). Place on flat surface to dry. Store in the refreigerator.

Note: Flavored extracts (mint, rum, cherry) can be added when ganache is prepared to create lucious flavored truffles!

Heavenly Chocolate Ganache

2009-09-10T14:01:00.001-04:00

While standard semisweet chocolate chips are perfectly delicious and acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your ganache a heavenly complex flavor.Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!

12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter1 t. vanilla

Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long! Enjoy!

Serve over fruit, cake or any dessert. Eventually the ganache will thicken as it cools. It can be used as a basis for truffles, tortes, frosting, or hot chocolate.

Peach French Toast Bake with Peach Syrup and Fresh Cream

2009-09-01T22:54:00.003-04:00

1 large loaf challah bread, cut into cubes
2 cups heavy cream
2 cups milk
5 eggs
1 ½ cups sugar
1 t. cinnamon
1 (29 oz) can peaches in heavy syrup, pureed until smooth in blender or food processor.

Preheat oven to 350 degrees.
In large bowl, whisk together cream, milk, eggs, sugar, cinnamon and pureed peaches. Add bread cubes and toss gently to combine. Let sit for 15 minutes.

Lightly coat a 10 x 14 baking pan with butter or cooking spray. Pour bread and egg mixture into pan and press gently. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Serve warm with Peach Syrup and Fresh Cream.

Peach Syrup:
1 ½ pounds fresh peaches, peeled & pitted – or 1 (29 oz.) can sliced peaches in heavy syrup.
½ cup sugar
1 T. butter, melted
In blender or food processor, puree peaches, sugar and butter until smooth. Syrup can be served warm or room temperature.

Fresh Cream:
1 pint heavy whipping cream
½ cup sugar
Beat whipping cream and sugar with mixer until soft peaks form.

Balsamic Glazed Pot Roast with Sund Dried Tomatoes and Mushrooms

2009-09-01T22:46:00.003-04:00

What are the three essential steps to a perfect pot roast every time? Brown..Deglaze...and Braise. The browning and deglazing intensifies the flavors while the braising ensures your roast is moist and succulent.The most difficult part of this fabulous pot roast will be waiting the 2 hours while it slow braises in your oven! Warm, tender and bursting with deeply infused flavor, it is the ultimate comfort food.

3 1/2 - 4 lb. chuck roast
4 T. oil plus 2 T. oil
1-2 large onions, coarsley chopped
1 (8 oz.) package sliced baby bella mushrooms
1 (3 oz.) package sun-dried tomatoes
1 1/2 cups beef broth or stock
1/3 cup balsamic vinegar
2/3 cup red wine
3 cloves garlic, minced
1/2 t. smoked paprika
2 t. salt1/2 t. pepper
2 T. flour

Preheat oven to 350 degrees. Trim the chuck roast, removing large strands of visible fat and cutting the roast into 6-8 pieces. In a 5-7 qt. dutch oven, heat oil over medium-high heat. Add the meat in a single layer and brown for 3-4 minutes on each side (meat may need to be browned in 2 batches). Remove the meat to a plate.

Add remaining 2 T. oil, onions, mushrooms and sun-dried tomatoes to the dutch oven. Saute until the onions are tender. Add the flour and stir. Add the beef stock and deglaze the pan by scraping up any brown bits that have formed on the bottom of the pan (they have intense flavor). Add the balsamic vinegar, red wine, garlic, smoked paprika and salt and pepper. Stir until ingredients are combined, then return the chuck roast pieces and juices to the dutch oven.

Lay a piece of aluminum foil on top and carefully press down until it touches the entire surface of the pot roast. Tightly seal the edges of the foil, crimping them over the top of the dutch oven. Put lid on top. Place in the lower half of the oven and allow to braise for 2 hours.

Substitutions: Try experimenting with different combinations of liquids and spices. 2 cups of liquid and a few teaspoons of spices for a 4 lb. roast is a good rule of thumb. Water, red wine, beef broth or stock, and beer are are excellent liquid choices. Garlic, rosemary, thyme and paprika (sweet or smoked) make wonderful spice additions to your roast. Salt and pepper is always a must.

Beautiful Summer Bounty

2009-08-06T22:40:00.005-04:00

So you've been to the Farmers' Market - or the local supermarket - and loaded up with the most beautiful fruits and vegetables that summer has to offer! Now what? With a few simple steps, you can ensure your "summer bounty" will be fresh and delicious several days from now and avoid the sad tragedy of having to throw out a bag of "fruit gone bad".

It all begins with getting to know your produce - and your refrigerator. All produce is not created equal and your refrigerator is not the same temperature throughout. Your refrigerator has "microclimates", or zones that vary in humidity and temperature:

Coldest Area (34 degrees or below): The back of fridge - particularly the top and middle shelves.

Mildest Area (38 degrees or higher): The front of the fridge - all shelves.

Humid Area: The crisper drawers. It's also important to know that some produce doesn't belong in the fridge at all.

Here's a breakdown of the best storage spots for your fruits and vegetables:

The Front of the Fridge (higher temperature is best for items prone to chill-injury): oranges, lemons, limes, grapefruit, all berries, corn, melons and peas.

Anywhere in the Fridge (including the coldest area for those items not prone to chill-injury): grapes, cherries, apples

The Crisper Drawer (the higher humidity keeps items with high water content from drying out and shriveling): asparagus, broccoli. carrots, cucumbers, fresh herbs, green beans, all leafy greens, mushrooms, peppers, summer squash and zucchini.

On the Kitchen Counter (no refrigeration needed unless the items have passed their peak of freshness): avocados, bananas, kiwis, mangos, nectarines, peaches, pears, pineapple, plums and tomatoes.

In the Pantry (away from light at room temperature): garlic, onions, potatoes and sweet potatoes.

On August's Show: A Spanish Tapas Party

2008-08-15T15:18:00.011-04:00

Imagine the fun of a small gathering of your friends for an evening of socializing while you all enjoy delectable tidbits of savory Spanish appetizers. Of course you can do it! With minimal fuss, you can throw together a delicious Tapas menu like the Europeans have been enjoying for centuries. Tapas have become all the rage in the U.S. recently. "Tapas Bars" are popping up everywhere and you can easily create the "tapas experience" for your friends in your own home.

A few things to remember:
1. Keep it simple. No elaborate set up is required. Tapas are designed to be nibbled while standing up, holding a drink. No eating utensils are needed as tapas are always considered "finger food".
2. Make a dish or two and purchase the rest of your "tapas spread" at the grocery store which will likely carry most of the items you'll need: fresh, crusty bread, sausages, cheeses, nuts and olives. (Many stores even have olive bars).
3. Be sure to have plenty of cool beverages on hand. My "San" Sangria, a delicious, fruity, nonalcoholic sangria is an excellent choice.
4. Relax, eat and have fun!

A Sample Menu for your Tapas Party:
Savory Sausage Empanadas
Skillet Garlic Shrimp
Grapes in Goat Cheese
Marcona Almonds
Marinated Olive Medley
Manchego Cheese & Chorizo Sausage Skewers
Loaf of Crusty French or Italian Bread

FAMILY SANGRIA:
In a large pitcher combine:
1 1/2 liters ginger ale
1 quart red grape juice
1 small can frozen limeade concentrate
Orange, lemon and lime slices
Serve ice cold.

On Every Day with Marcus and Lisa - May 8

2009-04-14T13:48:00.009-04:00

A Slumber Party with a Whole Lotta' Chocolate!

"Girls' Night" Chocolate Fondue - Two Ways!

"Party on a Tray": Build-Your-Own-Crostini

Super Easy Fruited Chicken Salad Cups

Specialty Sparkling Sodas

On the Every Day Show: May 21

2009-05-24T10:37:00.003-04:00

Dinner for Two!

Shrimp and Crab Newburgh

Warm Forelle Pear Salad

Decadent Dark Chocolate Fondue

On the EveryDay Show: May 4

2009-03-16T14:19:00.009-04:00

A Taste of the Emerald Isle!

Dublin Roasted Potato Soup

Fresh Pub Salad with Irish Sour Cream Dressing

Crusty Irish White Bread

"Girls Night" Chocolate Fondue - Two Ways

2009-04-13T21:55:00.008-04:00

While standard semisweet chocolate chips are acceptable in this recipe, specialty chocolate (chips, bars, or chunks) with 50-65% percent cocoa will give your fondue a heavenly complex flavor. Remember: a double boiler is useful - but not required for this recipe. A tempered glass bowl set over a saucepan with simmering water works perfectly!

12 oz. semisweet chocolate (chips, morsels, or chopped bars)
1 cup heavy cream
2 T. butter
1 t. vanilla

Bring 1-2 inches of water to a simmer in a sauce pan over medium heat. Place double boiler top pan or tempered glass bowl on top of saucepan and add cream, butter and vanilla. Heat mixture until butter is melted and mixture is heated through - not boiling (reduce heat to low). Add chocolate and stir frequently with spoon or whisk until chocolate has melted and is completely incorporated - this doesn't take long. Transfer to fondue pot or small crock pot.

White Chocolate-Caramel Fondue (variation) - Substitute white chocolate for dark chocolate (white candy bark or candy coating is NOT the same thing as white chocolate).
Heat a small jar of caramel sauce and drizzle a generous amount over the white chocolate fondue.

Build-Your-Own Crostini Bar

2009-04-13T22:32:00.007-04:00

I call this a "Party on a Tray!" One of the nicest things about it is that it's comprised entirely of "pick up" items from the grocery store. Do I call this "cooking?" Well, no...but that doesn't mean you can't take credit for assembling this Girls' Night All-Star! Be creative with your ingredients. The tray can be prepared in the kitchen and then transported anywhere. I place a tiny vase of fresh flowers and some votive candles directly on the tray. I then arrange the crostini ingredients and let my guests assemble their own delectable creations. You will need the following:

* Purchased or homemade crostini ("crostini" literally means "little toasts" and can be easily made in the oven. Slice a fresh loaf of French or Italian bread into 1/2" slices, brush with olive oil, sprinkle with salt and bake in the oven at 375 degrees until slightly golden, turning once.

* 2 or 3 Cheese selections: Stilton, Brie, Goat Cheese, and cream cheese are great choices.

* Fruit Jam/Preserves or Dried Fruit: pepper jelly, fig preserves, raspberry jam or the flavor of your choice. Dried mango, figs, and cherries are nice.

* Salted Nuts

Super-Easy Fruited Chicken Salad in a Cup

2009-04-13T23:03:00.006-04:00

These simple, individual cups of fruited chicken salad will delight your Girls' Night guests! To keep your prep time to a minimum (and save your energy for your evening), take a short cut by starting with your favorite, store-bought chicken salad. Customize this dish by mixing in a variety of delicious additions. Place a generous scoop of chicken salad into individual short glasses or bowls. Arrange a couple of crispy bread sticks in each dish.

Try any of these yummy additions to your chicken salad:
* Chopped fruit: apples, dried cranberries, strawberries, blueberries, orange segments
* Diced veggies: celery, carrots, onion, avocado
* Toasted nuts

Sunrise Egg Baskets

2009-02-18T15:23:00.008-05:00

1 pkg. refrigerated pie crust (contains 2 crusts)
1/2 small onion, chopped
1/2 small red bell pepper, chopped
1 T. oil
1/2 pkg. (8 oz.) bulk sausage
8 eggs (small or medium)

Preheat oven to 350 degrees.

Unroll both pie crusts and cut each crosswise into quarters. (8 pieces total). Cut 8 squares of aluminum foil slightly larger than the pie crust pieces. Lay each piece of pie crust on top of a foil square and gently press into muffin tin. Arrange or flute the edges of each pie crust.

Heat oil in skillet over medium heat and saute onions and pepper until soft. Add the sausage and brown until no longer pink. Drain any excess fat. Spoon 2 T. of the sausage mixture into each pie basket. Press down firmly with the back of the spoon.

Bake for 15 minutes. Remove from oven and crack an egg into the top of each basket. Carefully return to the oven and bake an additional 15 minutes. Remove from oven and serve immediately. Eggs will be soft baked with slightly runny yolks. Salt to taste.

Fresh Carrot & Nut Coffee Bread

2009-02-20T17:16:00.011-05:00

1 1/2 cups flour
1/2 cup quick cook oats
1/2 cup brown sugar
3 t. baking powder
1 1/4 t. salt
1 cup finely chopped carrots
1/2 cup golden raisins
1/2 chopped walnuts or pecans
2 eggs, beaten

1/2 cup butter, melted
3/4 cup milk

Preheat oven to 375 degrees.

Combine flour, oats, brown sugar, baking powder and salt in mixing bowl. In a separate bowl, beat eggs and combine with melted butter and milk. Add to flour mixture along with carrots, nuts, and raisins. Stir just until combined - do not over-stir. Pour batter into greased tube pan.
Bake 20-22 minutes or until toothpick comes out clean when inserted into the center. Cool 15 minutes and then invert onto serving plate or cake pedestal. Serve with Pineapple Cream Cheese (recipe below). Serves 12.

Pineapple Cream Cheese:

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) can crushed pineapple, drained thoroughly
4 T. sugar

Combine ingredients and chill until slightly firm.

Orange-Cherry Juice Spritzers

2009-02-18T15:59:00.010-05:00

1 qt. orange juice
1 qt. ginger ale
1/2 cup maraschino cherry juice

Chill all ingredients until ice cold. Combine in a 2-qt pitcher. Serve over ice and garnish with maraschino cherries.

On Every Day with Marcus and Lisa - April 10

2009-03-21T09:48:00.003-04:00

Easter Brunch

Sunrise Egg Baskets

Fresh Carrot & Nut Coffee Bread with Pineapple Cream Cheese

Orange - Cherry Juice Spritzers

Crusty Irish White Bread

2009-01-20T12:44:00.009-05:00

5 cups all purpose flour
3 t. baking soda
2 1/2 t. salt
3 cups buttermilk

Preheat oven to 425 degrees.

Place dry ingredients in mixing bowl and stir vigorously with a whisk to fully incorporate. Create a "well" in the center and pour in half of the buttermilk. Using a mixing spoon, pull the flour from the sides into the buttermilk and mix. Add remaining buttermilk. At this point, it is helpful to use your hands to incorporate the dough. Combine thoroughly. Turn the dough out onto a generously floured surface. Knead for about 2 minutes, adding additional flour as needed to prevent sticking. Shape dough into a loaf and place in a well greased, medium size loaf pan.
Bake for 30 minutes, then reduce heat to 350 degrees and bake additional 35-40 minutes or until a knife inserted in the center comes out clean.

Wonderful served with Irish butter!

Fresh Irish Pub Salad

2009-01-20T12:43:00.009-05:00

Layer in a serving bowl any of the following fresh ingredients:

Fresh greens (Bibb lettuce, spinach and watercress work well)
Thinly sliced cucumbers
Sliced red onion
Chopped tomato
Sliced celery
Sliced hard boiled eggs
Shaved Irish Cheddar Cheese or crumbled Irish blue cheese

Drizzle with Irish Sour Cream Dressing.

Irish Sour Cream Dressing

1 (8oz.) container sour cream
1 T. apple cider vinegar
1/3 cup half-n-half
1/2 t. salt
2 t. sugar
1 t. dry mustard
2 hard boiled eggs, chopped

Place all ingredients in blender and process until smooth. If you prefer a chunkier dressing, then coarsely chop the eggs and combine the ingredients in a bowl by hand.

Dublin-Style Roasted Potato Soup

2009-01-20T12:41:00.008-05:00

3 large baking potatoes, peeled and cut into small chunks
1 large onion, chopped
4 T. oil
3 1/2 cups chicken broth
1 cup heavy whipping cream
2 T. butter
1 1/2 t. salt

Preheat oven to 450 degrees.
Place potatoes and onions in single layer on large baking sheet. Drizzle with oil and toss to coat thoroughly. Bake for 25-30 minutes, tossing occasionally, until onions are soft and potatoes are golden brown.

In large saucepan, heat 2 cups chicken broth, whipping cream, butter and salt until piping hot. Add roasted potatoes to saucepan and boil gently 15 minutes. Remove from heat. Using a hand-held emulsion blender, carefully puree the mixture until smooth and creamy. (Note: If you do not have an emulsion blender, you can transfer the mixture to a blender - in 2 or 3 batches - and blend until smooth; then return to the saucepan). Add remaining 1 1/2 cups of chicken broth and heat soup until piping hot. Serve as is, or top with a sprinkling of cheddar or Irish cheese and sliced green onions. If mixture is too thick, it may be thinned with additional chicken broth.

Serves 6