cranberries that are so good you’ll make them more than just twice a year

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Cranberries
By far, the best cranberries I've ever had
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine sugar and water in pan and bring to boil. Add cranberries and bring to boil again then take right off the heat. Let cool then add the almond extract.
Recipe Notes

When fresh cranberries are out of season, frozen cranberries work great. Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing © Galley Chef All Rights Reserved

coconut key lime sorbet

It has been said that Nero, the Roman Emperor, invented sorbet during the first century AD when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with wine and honey.

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Coconut Key Lime Sorbet
Creamy, light, tangy and sweet, this sorbet is the perfect ending to a great meal.
Course Dessert
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Combine water, sugar, vanilla bean (including the pod) and salt in a medium saucepan over medium-low heat. Bring mixture to a boil then remove from heat and let steep for 1 hour. Add the coconut milk, key lime juice, salt and coconut extract. Cover and refrigerate over night. Pour into ice cream maker and process for 20 minutes. Transfer to an airtight container and freeze for a minimum of 2 hours.
Recipe Notes

You can substitute fresh squeezed lemon juice for the key lime juice or coconut liquor for the coconut extract. © Galley Chef All Rights Reserved

chocolate brioches


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Chocolate Brioches

These moist and buttery cakes are popular for breakfast throughout France.

Course Breakfast
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes

Servings


Ingredients
For the sponge:

For the dough:

Course Breakfast
Cuisine French

Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 120 minutes

Servings


Ingredients
For the sponge:

For the dough:


Instructions
To make sponge:
  1. In a bowl, dissolve yeast in warm water. Stir in flour, cover with plastic wrap and set in a warm place until foamy, about 10 minutes. (I like to place on the stove under the light).

For the dough:
  1. In the bowl of an electric mixer, combine 2 cups flour, sugar and salt; whisk by hand until well blended. Transfer bowl to mixer and attach dough hook. With mixer on low speed, add egg and milk. Increase speed to medium and knead 5 minutes. Add butter and knead 5 minutes. Stop mixer and add sponge. continue kneading on medium speed until dough is smooth and elastic, 7 to 8 minutes, adding more flour if needed. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 hour.

  2. Butter 12 cupcake molds. Punch down dough, transfer to a lightly floured surface and knead in chocolate chips. Divide dough into 12 equal parts.

  3. Roll on the table in a circular motion to give body to the brioche. With your finger, "saw" a small piece of the brioche in a back and forward motion. This forms a small lump which should remain attached to the body of the brioche.

  4. Place the brioches into the buttered molds.and let rise in a warm place 45 minutes.

  5. Brush tops of brioches with egg mixture. Bake until golden brown, 15 to 20 minutes. Remove from molds and let cool completely. Store brioches in a plastic bag to avoid drying out


Recipe Notes

The first recorded use of the word "brioche" in French dates back to 1404. In 1611, Cotgrave's A Dictionarie of the French and English Tongues, described brioche as "a rowle, or bunne, of spiced bread" stated its origin as Norman. In France it developed as "a sort of bread improved since antiquity by generations of bakers, then of pastry-makers ... with some butter, some eggs, sugar coming later ... it developed from the blessed bread [pain bénit] of the church which gradually became of better quality, more and more costly, less and less bread; until becoming savoury brioche". © Galley Chef All Rights Reserved

CARAMEL TRUFFLES

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Caramel Truffles
Deliciously buttery soft caramels coated in chocolate
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine English
Prep Time 25 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and freeze.
  2. Line a baking sheet with parchment paper. Melt the chocolate and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with kosher salt. Place in fridge until set.
Recipe Notes

© Galley Chef All Rights Reserved

CARAMEL

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Caramel
Deliciously buttery soft caramels.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Servings
Ingredients
Instructions
  1. Line an 8 inch square baking pan with parchment paper, letting the ends hang over the sides. Spray evenly with cooking spray. Combine water, sugars and syrup in medium sauce pan. Bring to a boil over medium high heat and cook until it turns an amber color. Remove from heat. In a 2nd sauce pan, combine the cream, butter, vanilla, and kosher salt. Heat over medium heat. Once the mixture reaches a simmer, remove from heat and set aside. Slowly add the cream mixture to the sugar mixture. It will bubble violently so be careful. Turn the heat back on and continue cooking until the mixture reaches 245 degrees on a candy thermometer. If your mixture becomes any hotter the candy will be too firm, any cooler – it won’t set. Watch it closely. It takes about 12 minutes. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board and cut into 1 inch slices lengthwise. Roll into logs and cut ¾ inch pieces. Roll into balls and wrap.
Recipe Notes

© Galley Chef All Rights Reserved

Fennel Braised with Garlic

This braised fennel with garlic recipe really packs a punch with more flavor then you can imagine!  It’s perfect as an accompaniment with fish.

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Fennel Braised with Garlic
The delicate flavor of licorice permeates every bite of this delicious braised fennel with garlic.
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Cuisine French
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat oil and garlic in a medium saucepan for 30 seconds. Add fennel bulbs, salt, pepper, and fennel pollen. Cook for 5 minutes then add the water and cover. Cook for 20 minutes over low heat. Remove fennel from pan and set aside. Turn up the heat and reduce broth to about 1/4 cup. Add butter 1 tablespoon at a time. Pour sauce over the fennel and serve.
Recipe Notes

Fennel seeds that have been finely ground can be substituted for the fennel pollen. © Galley Chef All Rights Reserved

KIMCHI


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Kimchi

This fermented napa cabbage dish is spicy and tangy, perfect to add depth of flavor to anything from pulled pork sandwiches to soups.

Course Side Dish
Cuisine Korean

Prep Time 30 minutes

Servings


Ingredients

For the Seasonings:

Course Side Dish
Cuisine Korean

Prep Time 30 minutes

Servings


Ingredients

For the Seasonings:


Instructions
  1. Cut the cabbage lengthwise into quarters. The best way to do this is by cutting the stem end in half about 3 inches from the end then slowly pulling apart the two pieces.

  2. In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Plunge each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl and then transfer to another bowl. Reserve salt water for later.

  3. Using the other half cup of salt and starting from the outermost leaf, sprinkle salt over the thick white part of each leaf. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 8 hours, rotating the bottom ones to the top every 2 or 3 hours. Wash thoroughly 3 times with fresh water, especially between the white parts of the leaves. Drain well.

  4. Meanwhile, make the rice flour paste and cool. Prepare the other seasoning ingredients. Mix all ingredients well, including the rice paste. Set aside while preparing the other ingredients.

  5. Cut the radish into match sticks. Cut scallions into 1 inch long pieces. Transfer to a large bowl and combine with seasoning mix. Mix well. Let sit for an hour to let the flavors comes together.

  6. Cut the tough stem part from each cabbage quarter leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf using 2 tablespoons for the larger leaves and dividing it up evenly among the leaves. Fold the leafy part of the cabbage over toward the steam and wrap with the outermost leaf. Place it, cut side up, in a jar. Repeat with remaining cabbage leaves. Press down hard to remove air pockets. Rinse the bowl that contained the seasoning mix with 1/2 cup of water and pour over the kimchi. Leave it out at room temperature for 2 days to ripen. Store in refrigerator for about 2 weeks to develop it's flavor before eating.


Recipe Notes

Health magazine named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth. It is Korea's national dish and is consumed in Korea with almost every meal, every day. It is so important to the nation's culture and cuisine that Koreans say "kimchi" when posing for photographs. © Galley Chef All Rights Reserved

Rum Cake

Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!

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Rum Cake
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For the cake:
For the glaze:
Course Dessert
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
For the cake:
For the glaze:
Instructions
For the cake:
  1. Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
  2. Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
  1. Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes

Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved

SALMON TARTARE

This recipe is compliments of Chef Mo Khan of Shooter’s Waterfront in Fort Lauderdale.  It is one of his favorite menu items.

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Salmon Tartare
Wild Scottish salmon, frisee, shallots, chives, citrus vinaigrette, potato gaufrettes
Course Appetizers
Cuisine American
Prep Time 30 minutes
Cook Time 3 minutes
Servings
Ingredients
For the Salmon Tartare
For the Potato Gaufrettes
Course Appetizers
Cuisine American
Prep Time 30 minutes
Cook Time 3 minutes
Servings
Ingredients
For the Salmon Tartare
For the Potato Gaufrettes
Instructions
For the Salmon Tartare
  1. Dice salmon. Add shalllots, chives, citrus vinaigrette. Spoon mix into a mold. Top with dressed frisee and potato gaufrettes.
For the Potato Gaufrettes
  1. Criss cross peeled potato on mandoline slicer and place directly into water to prevent browning and remove starch. Fry at 350 degrees until golden brown.
Recipe Notes

© Galley Chef All Rights Reserved

SOUR MIX


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SOUR MIX

Course Cocktails
Cuisine American

Servings


Ingredients

Course Cocktails
Cuisine American

Servings


Ingredients


Instructions
  1. Boil water and sugar together until sugar is dissolved. Let cool and add juice. Keep in the refrigerator for several weeks.


Recipe Notes

© Galley Chef All Rights Reserved