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Introducing the New KORD Digital Recipe Book

102.7 KORD

A few weeks ago we invited you to send in your favorite recipes to help us create a digital cookbook. When we return from the Christmas break we’ll pick a random submission to win $100! Here’s what we’ve got so far. When we have enough submissions we’ll break them down into easily-accessible chapters.

Submit your favorite recipe now


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Flickr, Charlott Marillet

Chocolate Tart with Salted Caramel

Tart Crust:
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1 large egg yolk
1 teaspoon vanilla

Salted Caramel:
1 cup sugar
1/4 cup water
1/2 cup heavy cream
1 teaspoon sea salt

Chocolate Ganache:
1 cup heavy cream
1/2 cup Ovaltine® Chocolate Malt
8 ounces semi-sweet or bittersweet baking chocolate, chopped

1 cup heavy cream
2 tablespoons sugar

1. For the Tart Crust, place flour, sugar and salt in bowl of food processor; cover. Pulse to combine. Add butter; process until mixture resembles coarse crumbs. Add egg yolk and vanilla; process until dough begins to form a ball. (If needed, add 1 to 2 tablespoons cold water.) Wrap in plastic wrap, pressing to form a disk. Refrigerate about 1 hour.
2. Roll out dough as best you can, but it is easier to press into 11-inch tart pan with removable bottom. Trim excess dough from top. Freeze 30 minutes.
3. Preheat oven to 350°F. Place tart pan on large baking sheet. Bake 20 to 22 minutes or until lightly browned. Cool tart shell in pans on wire rack. Carefully remove tart shell from pan. (Can be made 1 day ahead. Place tart shells on baking sheet. Cover with plastic wrap. Store at room temperature.)
4. For the Salted Caramel, mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Continue boiling 5 to 6 minutes or until golden brown, swirling pan occasionally for even cooking. Remove from heat. Add cream, 1/3 at a time, whisking until well mixed after each addition. Add sea salt; whisk until dissolved. Divide caramel among tart shells. Let stand 20 minutes or until caramel is firm.
5. For the Chocolate Ganache, bring cream just to boil in medium saucepan on medium heat. Remove from heat. Add Ovaltine; whisk until dissolved. Add chocolate; stir until chocolate is dissolved and mixture is smooth. Spoon ganache over caramel in tart shell. Refrigerate 1 hour or until ganache is firm.
6. Beat cream and sugar in large bowl with electric mixer on high speed until stiff peaks form.
7. To serve, place a tart on a plate. Sprinkle with additional sea salt, if desired. Top with whipped cream if desired

Jennifer Kennedy

Chocolate Tortes

12 oz semi sweet chocolate chips
6 tbsp unsalted butter
1/4 tsp kosher salt
3 tbsp cornstarch
4 eggs
Chocolate Ganche:
4 ounces semi sweet chocolate chips
1/4 cup milk
Pinch of salt
*Raspberries for garnish*

Preheat oven to 325. Grease cup cake pan. Melt chocolate and butter in a double boiler stirring frequently. In another bowl, use a electric mixer to beat the eggs for about 3 to 4 minutes. When chocolate has melted, take off stove and mix the salt and cornstarch with the chocolate. Mix the egg mixture into chocolate 1/3 at a time to combine. Fill the cup cake pan 1/2 way. Bake for 10 minutes. To make Ganche sauce, mix chocolate, milk, and salt and cook in double boiler. Top chocolate tortes with Ganche sauce and a raspberry.

Jolene Downs

Hot Buttered Rums

1 quart of vanilla ice cream
1 pound of butter
1 pound of brown sugar

Mix together and put in freezer, In a cup
add rum, 1 huge TBL spoon of mixture and a cinnamon stick. Put in microwave untill hot and stir.

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Chocolate-Covered Peanut Butter Cookies

 

40 Ritz crackers
1/2 cup creamy peanut butter
8 ounces white almond bark

Directions:

1-Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
2-Melt the almond bark according to package directions.
3-Dip each cookie in the melted chocolate, covering it entirely.
4-Place on wax paper.
5-Put in the refrigerator to cool and set.
6-Store in air-tight container for up to one week.

Russell Kofoed

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Vegetable Side Dish

cauliflower
broccoli
onions
apples
garlic
greek seasoning saute/ still a little crunch to it and then sprinkle with Parmesan cheese
can serve with rice or noodles to make a main dish
by Shelly Hopwood

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Green Beans

There’s so much to do on Thanksgiving day… so this green bean recipe if fast and easy!
Saute onion, garlic and bacon with a little olive oil. Then add green beans with water..Season as desired. After beans are to your liking..drain and then add cream cheese..melt..serve..Yummy!!
by Cindy Wright

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Thanksgiving Turkey Recipe

 

 

 

 

Brine
1 G Chicken broth
1 T dried thyme
1 C Sea salt
1 Gallon Ice water
1 T dried/crushed rosemary
1 T dried sage
1 T dried savory

1. In a large stock pot, combine broth, salt, rosemary, sage and thyme. Bring to a boil, stirring frequently until salt is dissolved. Remove from heat and let cool to room temperature.
2. When mixture is cool, pour into 5 gallon bucket. Stir in ice water.
3. Wash and dry turkey. Remove innards. Place the turkey, breast down, into the brine mixture. Make sure cavity gets filled. Place bucket in fridge over night.
4. Remove turkey carefully draining off excess brine and pat dry. Discard excess brine.

Turkey

1 Turkey (18-20 lbs) 4 Carrots, peeled/chopped
½ C Unsalted butter, melted 4 Stalks celery, chopped
3 C Chicken Stock
2 Springs fresh thyme
2 L Onions, peeled/quartered 1 Bay Leaf
1 C dry white wine
1 T Paprika

1. Preheat oven to 325 degrees F. Place rack in lowest position of oven.
2. Brush turkey with ½ the melted butter. Sprinkle paprika over breast and legs of turkey. Stuff turkey with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and the bay leaf. Scatter remaining vegetables and thyme around the bottom of roasting pan, and cover with wine and 1 cup chicken stock.
3. Position aluminum foil tent over the turkey. Baste turkey every half hour, keeping an eye on amount of liquid in bottom of pan.
4. Pull foil off of turkey after 2 ½ hours. Roast until a meat thermometer inserted in the meaty part of the thigh read 180 degrees F, about 4-4.5 hours total.
by Haley Grabner

 

Cake

2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

2/3 cup unsweetened cocoa powder

1 3/4 cups boiling water

2 3/4 cups all purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon baking powder

1 cup sugar

1 cup (packed) dark brown sugar

1 1/3 cups mayonnaise (do not use reduced-fat or fat-free)

2 large eggs

1 teaspoon vanilla extract
Frosting

10 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

1 1/2 cups (3 sticks) unsalted butter, room temperature

3 cups powdered sugar

1 tablespoon vanilla extract

Special equipment: Three 8-inch-diameter cake pans with 1 1/2-inch-high sides

Linda Stewart

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And check out these great recipes from some of our DJ’s!

97 Rock's Holiday Drinks

Woody's Grape Thanksgiving Pie

Woody's Stuffing

Woody's Turkey

Faith's Smoothy

Woody's Soft Sugar Cookies

Stacy's Fettuccine

 

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