Weekly recipes for November 30, 2011

Coffee and Porter Braised Brisket

Start to finish: 3 1/2 hours (30 minutes active). Servings: 12

1 4-pound brisket, flat half, trimmed of fat
1/2 teaspoon salt
Ground black pepper, to taste
2 teaspoons extra-virgin olive oil
2 medium yellow onions, peeled and quartered
6 ribs celery, cut into 1-inch pieces (about 2 cups)
1 12-ounce bottle chili sauce
3 12-ounce bottles porter beer
2 cups strong black coffee

Season the brisket with the salt and pepper. In a large Dutch oven over high, heat the oil. Add the brisket and sear until browned all over, 3 to 4 minutes per side. Transfer the meat to a plate and set aside.

Add the onions and celery to the pot, then set the brisket over them. Add the chili sauce, beer and coffee. Bring the mixture to a boil, cover, then reduce the heat to maintain a simmer. Cook for 2 hours.

Uncover and cook until the brisket is fork tender, another 1 to 2 hours. If the liquid reduces too much, replace the cover.

When ready, transfer the brisket to a plate and cover loosely with foil.

Skim any fat off the surface of the braising liquid. Using an immersion blender, puree the vegetables and braising liquid in the Dutch oven. Alternatively, use a ladle to transfer the vegetables and braising liquid, in batches if necessary, to a blender and puree until smooth. Return the sauce to the Dutch oven. Use caution when pureeing hot liquids.

Return the brisket to the Dutch oven with the sauce and heat on the stovetop until the meat is heated through, about 10 minutes. Slice the brisket into thin slices across the grain and serve topped with the sauce.

Rocky Road Clusters

Start to finish: 30 minutes. Makes 3 dozen cookies

18 cream-filled chocolate sandwich cookies
2 cups regular marshmallows
1/2 cup toasted sliced almonds
1/2 cup (1 stick) unsalted butter
3 tablespoons corn syrup
12 ounces semisweet chocolate bits

Line a baking sheet with waxed or parchment paper.

Place the sandwich cookies in a large zip-close plastic bag. Use a rolling pin or a meat mallet to crush the cookies into small crumbs. Cut up the marshmallows into pieces the size of a pea. In a large bowl, combine the cookie crumbs, marshmallow pieces and almonds.

In a microwave-safe bowl, combine the butter, corn syrup and chocolate bits. Microwave on high for 1 to 2 minutes, stirring every 20 seconds, or until completely smooth and melted.

Stir the melted chocolate mixture into the cookies and marshmallows until everything is thoroughly coated. Using a spoon or small cookie scoop, drop balls of the mixture onto the prepared baking sheet. Allow to fully set up, then store in an airtight container at room temperature between sheets of waxed or parchment paper.

Fruit Cocktail Cake aka Dump Cake

When you make this cake, it is easy to see how it got that name. Basically all you do is dump the ingredients in the pan and put it in the oven to bake. It takes less than 5 minutes to make. What you end up with is more of a cobbler than a cake. Makes: 12 servings

1 (15-ounce) can fruit cocktail
1 (18.25-ounce) package of orange or yellow cake mix
1/2 cup coconut
1 cup nuts, chopped
1/2 cup butter, melted

Preheat oven to 350 degrees. Grease a 13-by-9-by-2-inch pan. Pour fruit cocktail, including syrup or juice, into greased pan and spread over bottom evenly. Sprinkle cake mix on top. Then sprinkle coconut and chopped nuts evenly over the cake mix. Pour the melted butter over all. Bake for 45 to 50 minutes.

Ham and Cheese Scones

Start to finish: 1 hour (plus freezing time). Servings: 8

2 3/4 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
8 ounces (2 cups) shredded sharp cheddar cheese, divided
1 10-ounce package deli ham, chopped
1/4 cup chopped fresh chives
1 cup heavy cream
1/4 cup sour cream

Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder and salt. Drizzle in the melted butter, then stir well. Stir in 1 1/2 cups of the cheddar, the ham and chives.

In a small bowl, whisk together the cream and sour cream, then add to the dough and stir just until everything is moistened and the dough sticks together.

Turn the dough out onto a lightly floured surface. Using your hands, form the dough into a round that is 1 inch thick and 10 inches in diameter. Cut the round into 8 wedges, then transfer each to the prepared baking sheet. Freeze until ready to bake (at least 10 minutes).

When ready to bake, heat the oven to 375 degrees. Ensure that the scones are evenly spaced on the baking sheet, leaving several inches between them. Sprinkle the scones with the remaining cheese. Bake for 20 to 25 minutes, or until golden and slightly firm. Cool slightly on the pan. Serve warm.