Sunday, November 7, 2010

Midnight Truffles by Erica M. Kadrmas

Midnight Truffles by Erica M Kadrmas

Perfect for the new vampire who must walk the nights.


1 TBSP. Boiling water
2 tsp. Instant coffee granules
2 1/2 tsp. ground cinnamon (divided)
1/3 c. heavy Whipping cream
6 (1 oz. squares) chopped Bittersweet Chocolate
2 TBSP. softened butter (no substitutes)
3 TBSP. Sugar


Combine water, coffee, and 1 tsp. cinnamon in small bowl; set aside. Bring cream just to a boil in a small saucepan. Remove from heat, whisk in chocolate and butter until smooth. Stir in the coffee mixture. Press plastic wrap onto surface, refrigerate for one hour or until easy to handle.

In small bowl, combine remaining cinnamon and sugar. Shape chocolate/coffee mixture into 1" balls and roll in cinnamon sugar. Refrigerate for 2 hours or until firm.

Yield: 1 1/2 dozen.

Perfect for the love of your life.

Saturday, November 6, 2010

Emmett's Culinary Delights

Big Bear Stew


“A stew of bear meat is made similarly to beef stew. The meat is dredged in seasoned flour and browned in oil, then simmered in beef broth with turnips, carrots, potatoes, and mushrooms.”


4 pounds of Bear Meat

¼ cup all-purpose flour

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

4 Tablespoons of butter

2 Tablespoons olive oil

1 onion, chopped

1 Cup Beef Broth

4 Bay Leaves

2 pounds of red potatoes, diced

1 pound of fresh mushrooms

5 carrots, sliced

2 turnips, cubed


1. In a large mixing bowl combine flour, oregano, salt and pepper. Place bear meat in the bowl a little at a time and coat well.

2. Heat oil and butter in a large skillet. Fry the bear meat until browned. Let drain on paper towels.

3. Fill a large Dutch oven with 2 to 3 quarts water. Add bear meat, onions, beef broth, bay leaves, potatoes, mushrooms carrots and turnips. Cook on medium-high heat for 2 to 3 hours. Add more water as needed.

Bear Meat Loaf

2 lb ground meat

1/2 cup milk

2 eggs

salt and pepper to taste

1/4 tsp. thyme

1/4 tsp. oregano

3/4 cup tomato sauce

1 cup onion, minced

1 1/2 tsp. dry mustard

1 cup bread crumbs

1/2 green pepper, finely chopped,

I also add 1 small can of mushrooms or fresh mushrooms.

Bake at 350 until done (about an hour).

When it looks close to being done, maybe 15 minutes,

I spread either BBQ sauce or ketchup over the top.

Bear Meat Loaf

3 lbs ground bear meat 1 lb ground beef (fatty)

3 cans Campbell's French onion soup

3 eggs

1 1/2 cups of bread crumbs

1 can mushrooms 8 oz or larger

1/4 cup ketchup

garlic powder (to taste)

black pepper (to taste)

This recipe is very simple heck I invented it so how hard can it be.

First drain the broth out of 2 cans of the French onion soup and set aside. Next put the other ingredients (except 3rd can of soup) into a mixing bowl. Add the onions from the two cans of soup and mix well.

Put into roasting pan and pour broth and the third can of onion soup over top. Set oven at 350 degrees and cook for 2 1/2 hours or until done.

Make sure that the meat is thoroughly cooked.

Tips on Cooking Grizzly Bear

Bear should be prepared properly or your first meal will undoubtedly be your last. These recipes are proven and come from a friend who is an old timer. For eating purposes we choose a fall kill rather than a spring as the spring bear is quite often parasitic from it's long winter nap. When roasting you should always cook on rack about 2 inches above bottom of pan as bear is quite greasy. Always place about one inch of water in bottom of pan. A most important feature is the marinade, so here goes.

Black Bear Marinade

1 cup dry red wine (cheapest)

1/2 cup olive oil

1 onion chopped

6 cloves garlic crushed

1 sliced carrot

1 tbs.. dried tarragon, may want to half this as tarragon is strong salt and pepper adjust to your own taste

Place meat in roaster, roast or steaks, in marinade

and cover and refrigerate overnight turning often prior bedtime.

Remove from marinade approx., 2 hrs. prior cooking to allow meat to come to room temp. Strain marinade and reserve liquid for gravy.

Pre-Heat oven to 350 Deg. turning the roast and or steaks halfway through cooking time, about 3 hours. for 4 1/2 lb. roast.

GRAVY; with broth in pan bring to medium boil on stove top and add marinade liquid, to thicken I use 1/2 cup flour mixed with 1 1/2 cups of water seasoned with celery salt, shake or stir well and gradually pour into pan keeping stirring constant.

Carve roast (boneless) into 1/4 inch slices and place on platter pouring gravy over meat, will serve 8, I think.


Do not forget marinade, and discard after refrigeration period with this recipe.

You want a 6 lb. roast (boneless, as all bear meat should be).

Rub mixture of dry mustard and butter and flour over entire roast.

Place roast on rack in pan and roast 30 mins. at 425 Deg.

Then reduce heat to 325, and roast about 3 to 31/2 Hrs.


Now for the Gaelic Part, my favorite.


Req'd 3 tbs. butter

1 bunch green onion 1/4 cup flour blended with 1 cup of water, pinch of celery salt 3 tsp soya sauce 1 lb. sliced mushrooms 1 quart of JOHNNY WALKER RED LABEL SCOTCH WHISKEY

Bring pan juices to medium boil on stove top, adding butter, green onions and soy sauce, whisking in flour mixture gradually until thickens thereby adding 1/3 cup of heavy cream and according to old timer 3 tbs. of scotch but nae i sae Ha! be a man, BOBO SAYS ADD A CUP, AND KEEP REMAINING SCOTCH CLOSE TO HAND.


4 to 5 lbs. bear meat cut in 1 inch cubes

1/4 cup flour

1 tbs. italian seasoning

4 tbs. butter

2 tbs. vegetable or corn oil

1 large onion diced

1 8 oz. tin beef broth

4 bay leaves (do not eat)

2 lb. small. potatoes

1 lb. fresh mushrooms if button size do not slice

5 carrots sliced

1 turnip cubed (important ingred..)

5 parsnip sliced (optional)

Here's how Bobo does it Preheat oven to 325 Deg.. put flour with seasonings in plastic bag and shake until bear meat coated, combine oil and butter in skillet and brown meat and drain off grease from meat. In a large dutch oven add 2 or 3 qts. of water and all ingredients. Cook approx. 2 to 3 hrs. adding water if necessary checking every 30 mins.,

serve with fresh rolls or italian bread.

Bear Sausage

30 lbs. ground bear meat

6 tsp. red pepper

12 lbs. ground pork butt

15 tsp. garlic salt

3 lbs. slab bacon, ground

7 1/2 tsp. pepper

Mix all together. Fry in pan for breakfast sausage, good on pizza, and

makes great meatballs as well.

Bear Pastry

1 lb. bear lard

5 cups white flour

1 tsp. baking powder

1 tsp. salt

1 egg

1 tbs.. white vinegar


To render bear fat, set fat in a 200-250 degree F oven in a large pan,

let set all day. Pour off into sealers. May be stored in freezer.

Mix bear lard, flour, baking powder and salt.

Beat egg in measuring cup.

To this egg add vinegar, then fill to 3/4 mark with cold water.

Put all together and mix well.

Shape in a roll and store in fridge.

This will make 3 large pie crusts.

Bear Recipe

1-2 lb of venison or bear steaks

1 qt of tomato juice

3/4 cup brown sugar

2 tbsp Worcestershire sauce

1/2 tsp black pepper

1/2 tsp celery seed

1 medium onion (diced)

Cook meat until thoroughly cooked in a slow cooker or crock pot.

Drain off fat and add ingredients above.

Let simmer for at least 4 hours.

I recommend serving with mashed potatoes as the gravy is excellent on them. This recipe is simple to prepare and doesn't take a lot of special ingredients. Everyone that I have served venison or bear with this recipe loves it and would swear that it was not wild game.

Bear Steak

1 lb. bear steak per person

1 cup oily Italian salad dressing

Trim all fat from steak and marinate in dressing for 20 minutes.

Cook at medium heat.

Rare steaks 4-6 minutes, and medium steaks 7-10 minutes.

Don't overcook.

Bear Lasagna


1 can whole tomato

1 can crushed tomato

1 can tomato puree

2 can tomato sauce

1 can tomato paste

1 finely chopped garlic clove

1 half small onion

1 tsp basil

Italian seasoning (thyme , oregano ,rosemary ) two table spoons

1 tsp. sugar to take acid out of sauce (optional) or baking soda

1/4 cup red wine (optional

mint leaves

pepper (optional)

Italian grated cheese (just a pinch)

Simmer on low heat for at least 6 hours


1 lb package sweet Bear sausage ( this is made half pork and half Bear meat )

1 lb package hot Bear sausage

1 lb package hamburger meat (you can use Bear hamburger)

(Bear sausage is a blend of pork and Bear meat seasoned and stuffed in casings)

Take meat out of casings and fry over medium heat till browned

add chopped onion for flavoring with crushed garlic

Fry hamburger till browned

Set aside in a bowl

In a large bowl mix 2 lbs of ricotta cheese /or cottage cheese

2 tablespoon parsley

4 large eggs

Blend well set aside

Use no bake lasagna noodles 2 boxes

In a large baking dish cover bottom of dish with sauce

then lay noodles then sprinkle the meat out over the noodles

then spoon ricotta cheese (about 4 large spoonfuls dropped indifferent areas)

sprinkle mozzarella shredded cheese (two packages of mozzarella )

continue to layer (I layer one vertical then horizontal just easier to dish out )

top off with noodles and cover with sauce ,cover with foil

Bake at 350 degree oven for 1 hour.

Feeds 8 to 10 people

Bear Marinade

You can marinate one of two ways:

(1) Put the meat in a container of milk with lots of garlic and let set overnight in the refrigerator.

(2) Put the meat in a container of Italian salad dressing

and leave in refrigerator overnight.

Make sure the meat is submersed in the milk or dressing and keep covered with Saran wrap. It doesn't hurt to turn every once in a while when you think of it to mix the meat up and get the meat on top to the bottom and vice-versa.

Whatever you do if you barbeque, bake, roast etc. do not, I repeat DO NOT stab the meat with a fork as this lets out all the juices and the meat is on the dry side anyway., DO NOT OVER COOK and when you need to turn the meat use a spatchula (not sure of the spelling of this word) The best way to cook any rather dry-type game meat is place it in an oven roasting bag made by Reynolds aluminum but the off-brand if you can get it is okay because Reynolds is the only one who makes these. The off brand is cheaper, too This way the meat will cook in its own juices in the over and keep from drying out.

Bear Marinade

1 onion, finely chopped

1 carrot, diced

2 sticks celery, diced

1 tsp. paprika

1 cup cider

2 tbsps. orange juice

1 tbsps. lemon juice

1 clove garlic, mashed

1 bay leaf

1 dash nutmeg

1/2 tsp. dry mustard

Combine ingredients in enamelware pan.

Slowly bring to boiling point. Boil for 5 minutes.

Marinate bear meat for several hours.

Above ingredients will marinate enough meat for approximately 3 people. Double recipe if serving more than 3. Place meat over fire, roast and baste frequently with this sauce.

Twilight Inspired Recipes

Harry Clearwater’s Fish Fry

3 ½ cups cornmeal

½ cup flour

2 ½ TBSP. paprika

2 TBSP. salt

2 TBSP. garlic powder

1 TBSP. black pepper

1 TBSP. onion powder

1 TBSP. dried leaf oregano

1 TBSP. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

To use: Soak 2 lbs. of fish of your choice in 2 cups of buttermilk. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal mixture, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate.

Edible Art Apple Crisp

10-11 cups sliced peeled baking apples

½ cup sugar

1 tsp. ground cinnamon, divided

1 cup all purpose flour

1 cup packed brown sugar

½ cup quick cooking oats

1 tsp. baking powder

¼ tsp. ground nutmeg

½ cup butter

Place apples in a greased 9x13 inch baking dish. Combine sugar and ½ tsp. cinnamon; sprinkle over the apples. Combine flour, brown sugar, oats, baking powder, nutmeg, and remaining cinnamon; cut in butter until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 50-60 minutes or until apples are tender.

Mushroom Ravioli with Butter and Parmesan Sauce

2 (11 oz.) packages of fresh wild mushroom ravioli

1 cup unsalted butter

½ cup fresh basil leaves

6 TBSP. toasted pine nuts

1 whole nutmeg or ½ tsp. grated nutmeg

2/3 cup grated parmesan

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 min. Drain and put on a platter.

Meanwhile, cook the butter in a heavy, medium frying pan over med-high heat until pale golden, about 4 min. Add the basil leaves and cook until lightly fried, about 2 min. Add the pine nuts. Pour over the cooked ravioli. Grate ½ tsp. of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Rosalie’s Werewolf Kibble

12 oz. box of Crispix or Rice Chex cereal

½ cup butter (no substitutes)

1 cup peanut butter

12 oz. pkg. of chocolate chips

2-3 cups of powdered sugar

In medium microwave-safe bowl, combine butter, peanut butter, and chocolate chips and microwave on high for 2-3 min. Stir once during cooking, until mixture is melted and smooth. Place the cereal in another large bowl and pour the melted mixture over the cereal. Stir until the cereal is thoroughly coated. Pour the powdered sugar into a large plastic food bag. Pour the coated cereal into the powdered sugar and shake until it is well covered with the sugar. Pour the cereal onto wax paper to cool and dry. Store in tightly covered containers at room temperature. When you get ready to serve the kibble, place in a large silver bowl.

There was a lot of banging in the kitchen, and –wierdly- the sound of metal protesting as it was abused. Edward sighed again, but smiled just a little, too. Then Rosalie was back before I could think much more about it. With a pleased smirk, she set a silver bowl on the floor next to me.

“Enjoy mongrel.”

It had once probably been a big mixing bowl, but she’d bent the bowl back in on itself until it was shaped almost exactly like a dog dish. I had to be impressed with her quick craftsmanship. And her attention to detail. She’d scratched the word Fido into the side. Excellent handwriting. –Jacob Black, Breaking Dawn.

Volturi Blood Punch

1 gallon cranberry juice

1 gallon orange juice

1 cup raspberry sorbet

1 quart seltzer

Mix the juices together. Add the sorbet, softened and stir until melted. Add the seltzer. Place in a large punch bowl.

Vegetarian Vampire Frittata

Prep: 15 min; Cook: 15 min.

Makes 4 servings


1 TBSP. vegetable oil

1 Cup broccoli flowerets

1 med. carrot, shredded (1/2 cup)

1 med. onion, chopped (1/2 cup)

¼ cup sliced ripe olives

4 large eggs

¼ cup milk

1 TBSP. chopped fresh parsley

¼ tsp. salt

¼ tsp. red pepper sauce

1 cup shredded Cheddar cheese (4 oz.)

1 TBSP. grated parmesan cheese


1. Heat oil in 10-inch skillet over med-high heat.

2. Cook broccoli, carrot, onion, and olives in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.

3. Meanwhile, beat eggs, milk, parsley, salt and pepper sauce thoroughly with fork or wire whisk until a uniform yellow color.

4. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low.

5. Cover and cook about 10 minutes or until set in center. Cut into 4 wedges. Serve immediately.

Red Velvet Cake


Vegetable oil for the pans

2 ½ c. all-purpose flour

1 ½ c. sugar

1 tsp. baking soda

1 tsp. fine salt

1 tsp. cocoa powder

1 ½ c. vegetable oil

1 c. buttermilk, at room temperature

2 large eggs, at room temp.

2 TBSP. red food coloring (1 oz.)

1 tsp. white distilled vinegar

1 tsp. vanilla

Cream Cheese Frosting (recipe follows)

Crushed pecans, for garnish (optional)


Preheat oven to 350 degrees. Lightly oil and flour 3 (9x 1 ½ inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spread spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 min.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a ¼ to ½ inch layer). Carefully set another layer on top, rounded-side down and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with pecans.

Cream Cheese Frosting

1 pound cream cheese, softened

4 cups sifted powdered sugar

2 sticks of unsalted butter (1 cup), softened (no substitutes)

1 tsp. vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 min.

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yied: enough to frost a 3 layer (9-inch) cake.