tag:blogger.com,1999:blog-59279346763679767312024-03-14T02:13:17.065-05:00Carpe CibusSeize the food! A new year's resolution to experiment with 100 new recipes in the coming year.Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.comBlogger375125tag:blogger.com,1999:blog-5927934676367976731.post-47583254420918329172014-12-24T12:26:00.001-06:002014-12-24T12:26:42.030-06:00Figgy Yule Cookies<div style="text-align: center;">
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<a href="https://boomislandbrewing.files.wordpress.com/2014/12/img_9229-edit-edit.jpg"><img alt="Figgy Yule Cookies paired with Yule, photo by Heather Hanson" class="size-large wp-image-94" height="400" src="https://boomislandbrewing.files.wordpress.com/2014/12/img_9229-edit-edit.jpg?w=646&h=890" width="290" /></a><div class="wp-caption-text">
<span style="font-size: x-small;"><i>photo by Heather Hanson</i></span></div>
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Now bring us some figgy pudding! In cookie form of course! To wrap up the holiday cookie pairings with Boom Island Brewing, I adapted this cookie to feature their holiday release, Yule. Yule is a Belgian Strong Ale, brewed with a different fruit addition each year. This year's fruit was black currant. Instead of featuring a currant studded treat, I opted for a classic Christmas dessert in cookie form. The figs are simmered in Yule for an extra kick and in is mixed into the icing in lieu of brandy.<br />
<strong><strong><br /></strong></strong>
<strong><strong>Have a very Merry Christmas!</strong></strong><br />
<br />
Recipe adpated from <a href="http://food52.com/recipes/2275-figgy-pudding-butter-cookies">Food 52</a><br />
<br />
Yields about 4 dozen cookies<br />
<br />
<b>Ingredients</b><br />
<i>For the cookies</i><br />
<ul>
<li>8-10 large dried Turkish figs, diced</li>
<li>1 cup Yule</li>
<li>1 ½ cups all purpose flour</li>
<li>1 tsp salt</li>
<li>1 tsp ground nutmeg</li>
<li>1 tsp ground cinnamon</li>
<li>¾ cup unsalted butter (1 ½ sticks) softened</li>
<li>¾ cup powdered sugar</li>
<li>1 egg</li>
<li>1 Tbsp orange zest</li>
</ul>
<i>For the icing</i><br />
<ul>
<li>¾ cup powdered sugar</li>
<li>1 Tbsp Yule</li>
<li>4 Tbsp unsalted butter, melted</li>
<li>¼ tsp vanilla extract</li>
</ul>
<b>Preparation</b><br />
<ul>
<li>In a small saucepan, simmer the figs and Yule until the figs are soft, about 15 minutes. Strain figs and set aside.</li>
<li>Mix together the flour, salt, nutmeg and cinnamon. Set aside</li>
<li>Cream together the butter and sugar until fluffy. Beat in the egg until well combined.</li>
<li>Slowly add the flour mixture, mixing until just combined. Fold in the strained figs and orange zest.</li>
<li>Wrap the dough in plastic wrap and chill in the refrigerate for 2 hours.</li>
<li>Preheat the oven to 350 degrees F. Prepare baking sheets by lining in parchment paper.</li>
<li>On a well floured surface, roll out the dough about 1/8” thick. Cut into 2” rounds. Arrange on baking sheets about 1” apart.</li>
<li>Bake for 10-12 minutes or until golden brown along the edges. Transfer to a wire rack to cool.</li>
<li>In a small saucepan over medium low heat, whisk together the
powdered sugar, Yule, butter and vanilla extract. Simmer, stirring
frequently, until smooth and well combined.</li>
<li>Drizzle icing onto cooled cookies</li>
<li>ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com3tag:blogger.com,1999:blog-5927934676367976731.post-65911032184497400892014-12-22T12:19:00.000-06:002014-12-24T12:20:25.416-06:00Witbier Cookies<div style="text-align: left;">
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<a href="https://boomislandbrewing.files.wordpress.com/2014/12/img_9264-edit.jpg"><img alt="Witness Witbier Cookies paired with Witness Wit, photo by Heather Hanson" class="size-large wp-image-111" height="400" src="https://boomislandbrewing.files.wordpress.com/2014/12/img_9264-edit.jpg?w=646&h=969" width="266" /><span style="font-size: x-small;"><i></i></span></a><div class="wp-caption-text">
<span style="font-size: x-small;"><i>photo by Heather Hanson Photography LLC</i></span></div>
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If witbier were a cookie, this would be it. These are sure to add a bit of citrus-y joy to your holiday! </div>
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The thing that surprised em the most when I tackled this recipe was the beer reduction. I've made reductions with stouts, porters and sours before. Bute never a wheat beer. And never reduced down so far. The resulting syrup was malty and sweet with just a hint of the orange and cardamom used in the beer. I'm tempted to reduce another batch to play around with. Ice cream toppings, a salmon glaze, or perhaps a dash in a cocktail or two?</div>
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<strong><strong></strong></strong>Recipe adapted from <a href="http://www.foodrepublic.com/2012/09/26/belgian-white-beer-cookies-orange-icing">Food Republic</a> </div>
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Yields about 4 dozen cookies </div>
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<br /></div>
<div class="wp-caption-text">
<b>Ingredients</b> </div>
<div class="wp-caption-text">
<i>for the cookies</i>
</div>
</div>
<ul>
<li>2 – 12 oz bottles of Witbier</li>
<li>5 Tbsp honey</li>
<li>¾ cup unsalted butter (1 ½ sticks), softened</li>
<li>1 ¼ cup powdered sugar</li>
<li>1 egg</li>
<li>½ tsp vanilla extract</li>
<li>2 tsp orange zest</li>
<li>2 tsp ground coriander</li>
<li>2 cups all-purpose flour</li>
<li>½ tsp baking soda</li>
</ul>
<i>for the glaze</i><br />
<ul>
<li>½ tsp vanilla extract</li>
<li>1 Tbsp orange zest</li>
<li>1 Tbsp orange juice</li>
<li>1 Tbsp heavy cream</li>
<li>1 cup powdered sugar</li>
</ul>
<strong><strong> </strong></strong> <b>Preparation</b><br />
<ul>
<li>Combine the beer and honey in a medium-sized heavy-bottomed
saucepan. Over medium heat, bring the beer to a gentle boil, skimming
foam as needed. Cook until reduced to 1/3 cup (this may take up to an
hour). Allow to cool slightly.</li>
<li>Preheat the oven to 350 degrees F. Prepare baking sheets by lining with parchment paper.</li>
<li>Cream together the butter and sugar until fluffy and well combine.
Beat in the egg and vanilla extract. Add the coriander, orange zest and
beer reduction, mixing until just combined.</li>
<li>Combine the flour and baking soda. Slowly mix the dry ingredients into the butter mixture.</li>
<li>Drop batter by heaping Tbsp onto the prepared baking sheets. Bake
for 15-18 minutes, or until golden brown. Transfer to a wire rack to
cool.</li>
<li>For the icing, whisk together the vanilla, zest, orange juice, cream
and powdered sugar. Spoon a dollop onto each cookie and spread icing to
the edges. Allow to set 15-20 minutes before serving.</li>
<li>ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com2tag:blogger.com,1999:blog-5927934676367976731.post-4426707154229798512014-12-19T09:05:00.001-06:002014-12-19T09:06:10.121-06:00Framboise Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://boomislandbrewing.files.wordpress.com/2014/12/img_9281-edit.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Framboise Lemon Bars paired with Framboise Photo by Heather Hanson" class="size-large wp-image-97" height="640" src="https://boomislandbrewing.files.wordpress.com/2014/12/img_9281-edit.jpg?w=646&h=971" width="424" /> </a></div>
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<span style="font-size: x-small;"><i>Photo by <a href="http://heatherhansonweddings.com/" target="_blank">Heather Hanson Weddings</a></i></span><a href="http://heatherhansonweddings.com/" target="_blank"> </a></div>
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Lemon and raspberries may seem like more
of a summer treat, but these bars will add a refreshing palette cleanser
among all of those other holiday sweets. Lemon Bars marry well with any number of beers, but for the raspberry kick, Framboise seemed the most appropriate. This sour style of fruit beer is readily available at most liquor stores. <a href="http://en.wikipedia.org/wiki/Lindemans_Brewery" target="_blank">Lindemans</a> is by far the best known, but I'm sure you can find any number of local or other export varieties on the shelves! These bars were made with <a href="http://boomislandbrewing.com/" target="_blank">Boom Island</a>'s Framboise, which is only available from their taproom. And sadly, very limited quantities remain.</div>
<br />
The recipe is my own<br />
<br />
Yields 24-28 bars<br />
<br />
<b>Ingredients</b><br />
<i>For the crust</i><br />
<ul>
<li>2/3 cup powdered sugar</li>
<li>2 cups all-purpose flour</li>
<li>pinch of salt</li>
<li>1 cup (2 sticks) unsalted butter</li>
<li>¼ cup Framboise</li>
</ul>
<i>For the filling</i><br />
<ul>
<li>4 eggs</li>
<li>¼ cup flour</li>
<li>juice and zest of 2 lemons</li>
<li>¼ cup pureed raspberries</li>
<li>½ cup Framboise</li>
<li>1 ¼ cup granulated sugar</li>
<li>pinch of salt</li>
<li>powdered sugar for garnish</li>
<li>raspberries for garnish</li>
</ul>
<br />
<b>Preparation</b><br />
<ul>
<li>Preheat the oven to 350 degrees F</li>
<li>Whisk together the powdered sugar, flour, and salt. Cut in the
butter until the mixture resembles course crumbs. Stir in the Framboise
until just combined.</li>
<li>Press crust into an ungreased 9” x 13” baking dish. A pint glass
works wonderfully to roll the surface into a smooth, even layer.</li>
<li>Bake the crust for 25-30 minutes, or until just beginning to brown. Allow to cool to room temperature.</li>
<li>Whisk together the eggs, flour, lemon juice, zest, raspberries,
Framboise, sugar and salt. Pour the mixture on top of the cooled crust.</li>
<li>Bake lemon bars for 20-25 minutes for until the filling is set and
just slightly jiggles in the center. Remove from oven and allow to cool
slightly. Refrigerate for at least two hours., preferably overnight</li>
<li>Before serving, cut chilled bars into 24-28 pieces. Dust generously with powdered sugar. Top each bar with a fresh raspberry.</li>
<li>ENJOY!</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com2tag:blogger.com,1999:blog-5927934676367976731.post-58921643949422639902014-12-17T12:40:00.000-06:002014-12-24T12:42:34.007-06:00Chocolate Lace Sandwich Cookies (Brussels)<div style="text-align: center;">
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<a href="https://boomislandbrewing.files.wordpress.com/2014/12/img_9236.jpg"><img alt="Chocolate Lace Sandwiches (Brussels) paired with Hoodoo Dubbel, photo by Heather Hanson" class="size-large wp-image-96" height="400" src="https://boomislandbrewing.files.wordpress.com/2014/12/img_9236.jpg?w=641&h=1024" width="250" /> </a></div>
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</div>
</div>
<div style="text-align: center;">
<span style="font-size: x-small;"><i>Photo by Heather Hanson </i></span></div>
<span style="font-size: x-small;"><i> </i></span><strong><strong><br /></strong></strong><br />
Beligan beers and chocolate are a favorite
pairing of ours, especially a dubbel. When I came across this recipe, I was sure I had
a treat on my hands. Do the cookies look familiar? They do bear a
striking resemblance to a popular brand-name cookie named after the
capital of Belgium. It seemed only fitting to pair them with a Belgian
style beer!<br />
<br />
These cookies are one of the more challenging ones I've made to date. The first batch turned out perfectly: an even golden brown, beautiful lacing, wonderfully crisp. Only they had melded into one large cookie. The second batch, I had halved the recipe, but forgot to halve the flour, resulting in a very different, albeit tasty, cookie. The <span style="font-size: small;">third</span> batch I rolled instead of dropped and as a result the cookies didn't spread as thin as they should have. The fourth batch burned. Once they start to caramalized, they brown quickly! The fifth batch finally yielded something close to the desired result, but nothing nearly as pretty as the ones at Two Peas. But they tasted wonderful.<br />
<br />
So what did I learn?<br />
<br />
3/4 tsp is really 3/4 tsp. Any larger you risk one giant cookie as they meld together.<br />
<br />
Space them FAR apart. I ended up making 10 per sheet to give the cookies ample room to spread.<br />
<br />
Drop the dough, don't roll it. Rolling compressed the batter and the cookies did not spread evenly thin. The edges burn before the center was done as a result.<br />
<br />
Mix the sugars and butter well before adding the dry ingredients. The dough comes together very fast anyway, so not point in rushing by trying to throw everything into the same bowl as once. You'll achieve that wonderful brittle like texture if you dirty that extra bowl. <br />
<br />
Parchment paper or silpats are a must.<br />
<br />
Watch the cookies closely during the last 4-5 minutes of baking. Once they spread, they caramelize fast. Be prepared to yank them out the oven the moment they look uniformly golden.<br />
<br />
And over course, enjoy! Even the accidents were incredibly tasty!<br />
<br />
<br />
Recipe adapted from <a href="http://www.twopeasandtheirpod.com/lace-cookies/">Two Peas and Their Pod</a><br />
<br />
Yields 20 sandwich cookies<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1/3 cup melted butter</li>
<li>2 Tbsp heavy cream</li>
<li>2 Tbsp light corn syrup</li>
<li>1 tsp vanilla extract</li>
<li>½ cup granulated sugar</li>
</ul>
<ul>
<li>½ cup flour</li>
<li>½ cup old-fashioned oats</li>
<li>½ tsp cinnamon</li>
<li>¼ tsp baking powdered</li>
<li>pinch of salt</li>
<li>2 oz dark chocolate, melted</li>
</ul>
<br />
<b>Preparation</b><br />
<ul>
<li>Preheat the oven to 375 degrees F</li>
<li>Line several baking sheets with parchment paper. Set aside.</li>
<li>Whisk together the butter, cream, corn syrup, and vanilla extract. Beat in the sugar until smooth.</li>
<li>In a separate bowl, combine the flour, oats, cinnamon, baking powder
and salt. Slowly mix the flour mixture into the butter mixture until
just combine.</li>
<li>Drop dough by the scant teaspoon onto the prepared baking sheets,
leaving at least 3 inches between cookies. They will spread a lot as
they bake. 10-12 cookies per sheet is ideal.</li>
<li>Bake for 8-10 minutes, checking after the 6 minute mark. Remove them
when they are a deep amber on the edges and golden brown in the center.
The cookies will begin to brown very quickly once they spread.</li>
<li>Allow to cool slightly on the baking sheets and then transfer
cookies to a wire rack to cool completely. They will crisp up as they
cool.</li>
<li>Pair up cookies of similar size and shape. Spread one cookie with a
thin layer of melted chocolate. Top with the second cookie, gently
pressing together. Repeat with remaining pairs.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com3tag:blogger.com,1999:blog-5927934676367976731.post-43347261786097437462014-12-15T10:44:00.002-06:002014-12-15T10:44:38.849-06:00Cranberry Pistachio Biscotti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d3Uj-80sk7TYJd7gmuHbk6wdCXLKbRW4wkVo8NR__mFyYM5WVYKEyAEtBLLtd7D_hk8I90NaE_K9X68gY3e_xeNMAR_XFqUHSocKidKBizOJosspPE1UKv64svSn_bXFDjFL-sF3s3h9/s1600/biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7d3Uj-80sk7TYJd7gmuHbk6wdCXLKbRW4wkVo8NR__mFyYM5WVYKEyAEtBLLtd7D_hk8I90NaE_K9X68gY3e_xeNMAR_XFqUHSocKidKBizOJosspPE1UKv64svSn_bXFDjFL-sF3s3h9/s1600/biscotti.jpg" height="320" width="179" /></a></div>
This marks my first attempt at biscotti. Why until now? I have no idea. I was pleasantly surprised at how easily it came together. The recipe reminded me a lot of an Irish soda bread, sliced and baked a second time. This particular fruit and nut combo I chose to pair with the citrus-y Belgian-style beer pictured. Though they work equally well with coffee or tea. A chocolate hazelnut version may be in the near future.<br />
<br />
These cookies would be a treat on Christmas morning with a steaming cup of coffee. Bright red cranberries and a hint of green from the pistachios keep them dressed up for the season.<br />
<br />
Adapted from Kristen Jenkins’ recipe for Donna Hay Magazine<br />
<br />
Yields about 80 cookies<br />
<br />
<b>Ingredients </b><br />
<ul>
<li>2 c all-purpose flour</li>
<li>1 ½ tsp baking soda</li>
<li>¾ c sugar</li>
<li>3 eggs, slightly beaten</li>
<li>2 tsp vanilla extract</li>
<li>1 Tbsp orange zest</li>
<li>1 c dried cranberries</li>
<li>1 c shelled, unsalted pistachios</li>
</ul>
<br />
<b>Directions</b><br />
<ul>
<li>Preheat the oven to 325 F</li>
<li>In a large bowl, combine the flour, baking soda and sugar. Add the
eggs, vanilla and zest, beating until just combined. Fold in the
cranberries and pistachios.</li>
<li>Turn the dough out onto a lightly floured surface and knead until smooth.</li>
<li>Divide the dough into two pieces. Roll each portion into a log,
about 10 inches long. Flatten slightly. Transfer both loaves to a
parchment baking sheet. Bake for 30-35 minutes, or until firm.</li>
<li>Remove from oven and allow to cool completely. Once cool, cut each
loaf into ¼ inch slices using a serrated knife. Arrange slices on baking
sheets lined with parchment paper. Bake 8-0 minutes or until golden
brown. Allow to cool completely on the baking sheets.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-43244422659346975642014-12-11T10:58:00.001-06:002014-12-11T10:58:24.871-06:00Viennese Pecan Crescents<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAP1Bhzo1bQgiMAJdEOrVkaBRRx7PG6g9OrNR2Nf3fXQ-FjdDGpA-NgfnyB9_aPyKt_6WJbS8Lpd6vxvb944vxh87HoYw2X3QOm2x75de5i2C0SZCcn1fkJ-psMYZI_oACMQLZ82cxTbo/s1600/20141204_123329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXAP1Bhzo1bQgiMAJdEOrVkaBRRx7PG6g9OrNR2Nf3fXQ-FjdDGpA-NgfnyB9_aPyKt_6WJbS8Lpd6vxvb944vxh87HoYw2X3QOm2x75de5i2C0SZCcn1fkJ-psMYZI_oACMQLZ82cxTbo/s1600/20141204_123329.jpg" height="320" width="180" /></a></div>
Christmas cookie season is upon us! I am working again with <a href="http://boomislandbrewing.com/" target="_blank">Boom Island Brewing Company</a> to pair up these festive treats with each of their beers. But even if you aren't a beer person, these cookies are sure to please. Buttery shortbread, rich pecans and a healthy dusting of powdered sugar...what's not to love! The shaping of these cookies is a tad tedious, but worth the extra time. And after these cookies are baked, they freeze beautiful so you can happily enjoy them throughout the holiday season. <br />
<br />
Recipe adapted from <a href="http://www.foodnetwork.com/recipes/viennese-crescents-recipe.html" target="_blank">Gale Gand</a> <br />
<br />
Yields about 5 dozen cookies<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 c unsalted butter, softened</li>
<li>¾ c sugar</li>
<li>1 tsp vanilla extract</li>
<li>2 ½ c all-purpose flour</li>
<li>1 c finely ground pecans</li>
<li>powdered sugar for coating</li>
</ul>
<br />
<b>Directions</b><br />
<ul>
<li>Cream together the butter, sugar, and vanilla and beat until fluffy.
Gradually add the flour and nuts and mix until just combined. The dough
with be very crumbly.</li>
<li>Shape the dough into tiny crescents using about 2 tsp of dough for
each cookie. Place on an ungreased sheet pan in rows, leaving 1 inch in
between. Chill the cookies for at least one hour.</li>
<li>Preheat oven to 350 degrees F.</li>
<li>Bake about 12 to 15 minutes, or until the edges begin to brown.</li>
<li>Allow cookies to cool slightly and then dredge in powdered sugar to coat.</li>
</ul>
<strong><br /></strong>Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-31615570237734439892014-12-06T11:51:00.000-06:002014-12-08T11:52:30.637-06:00Speculaas (Belgian Spice Cookies)<i> </i><br />
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<a href="https://boomislandbrewing.files.wordpress.com/2014/12/20141204_120341.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Silvius Cookie Pairing" class="size-large wp-image-76" height="400" src="https://boomislandbrewing.files.wordpress.com/2014/12/20141204_120341.jpg?w=576&h=1024" width="225" /></a></div>
<i>Prettig sinterklaasfeest! </i>Happy St. Nicholas Day! Enjoy the
fest with these traditional Belgian spice cookies! <br />
<br />Recipe adapted from <a href="http://www.npr.org/2012/12/12/166961539/belgian-sweets-not-just-for-sinterklaas" target="_blank">NPR</a><br />
<br />
yields about 3 dozen small cookies<br />
<br />
<b>Ingredients</b><br />
<ul>
<li>1 c unsalted butter, softened</li>
<li>¾ c sugar</li>
<li>¾ c brown sugar</li>
<li>2 tsp vanilla extract</li>
<li>2 eggs</li>
<li>3 c all purpose flour</li>
<li>½ c almond meal*</li>
<li>2 tsp baking soda</li>
<li>2 tsp cinnamon</li>
<li>1 tsp ground nutmeg</li>
<li>1 tsp ground cloves</li>
<li>½ tsp ground ginger</li>
<li>½ tsp ground allspice</li>
<li>¼ tsp salt</li>
</ul>
* almond meal or almond flour is readily available at most grocery
store. To make your own, pulse about ⅔ cup sliced or slivered almonds
with 1 Tbsp flour in a blender or food processor until finely ground.<br />
<br />
<br />
<b>Directions</b><br />
<ul>
<li>Cream together the butter and sugars until fluffy and well combined. Add the eggs, one at a time, beating until just combined.</li>
<li>In a second bowl, whisk together the flour, almond meal, baking soda, spices and salt.</li>
<li>Gradually beat the flour mixture into the butter mixture until just
combined. Turn dough out onto a lightly floured surface and knead
slightly.</li>
<li>Divide dough into 2 portions. Roll into a ball, wrap in plastic wrap and refrigerate overnight.</li>
<li>Preheat the oven to 350 F</li>
<li>On a lightly floured surface, roll the dough out ¼ inch thick. Cut
using cookie cutters. Arrange on a lightly greased cookie sheet, spacing
the cookies at least an inch apart. Alternatively, press the dough into
a cookie mold to shape.</li>
<li>10 to 15 minutes, or until cookies are browned and slightly crisp.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com1tag:blogger.com,1999:blog-5927934676367976731.post-86654906842803575392014-11-28T17:20:00.000-06:002014-11-29T00:37:13.965-06:00Spiced Cheesecake with Black Currant Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEzFik2zdniLjPOMz7q2G1z4Y1HcGFmfYmk8UrJswueSVRjkwSo2draOciPyJrZN622qtCyp8lvHmBbvftznfcORKP-ZxLiU1kniTW304n_-U4hEcXkAfmJW6J3i3QfGGsbj-45IjQkI1/s1600/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEzFik2zdniLjPOMz7q2G1z4Y1HcGFmfYmk8UrJswueSVRjkwSo2draOciPyJrZN622qtCyp8lvHmBbvftznfcORKP-ZxLiU1kniTW304n_-U4hEcXkAfmJW6J3i3QfGGsbj-45IjQkI1/s1600/cheesecake.jpg" height="180" width="320" /></a></div>
This cheesecake is the last recipe of my Thanksgiving collaboration with <a href="http://boomislandbrewing.com/" target="_blank">Boom Island Brewing Company</a>. Every holiday season the brewery releases a Belgian holiday brew, dubbed<a href="http://boomislandbrewing.com/beers/yule-ale/" target="_blank"> Yule</a>. Yule is a potent beer...upwards of 12%-13% ABV. A <a href="http://www.bjcp.org/2008styles/style18.php#1e" target="_blank">Belgian dark strong ale</a> is probably the closest style one could use to describe it. Each year this holiday treat is brewed with a different fruit. This year...black currant.<br />
<br />
To match the richness of the boozy backbone and rich malt, I felt a cheesecake was appropriate. The spices are a nod to the holiday season...cinnamon, allspice, and nutmeg. And the gingersnap crust of course! The topping I opted for a <a href="http://www.davidlebovitz.com/2013/08/black-currant-jam-recipe/" target="_blank">black currant jam</a> (far easier to find than fresh or frozen black currants this time of year) to tie into the fruit undertones of this beer. Raspberries, blackberries or blueberries would be equally as welcome.<br />
<br />
This cheesecake was a treat to come up with. I hope you enjoy it as much as we did!<br />
<br />
The recipe is my own<br />
<br />
serves 10-12<br />
<br />
<div class="text_exposed_show">
<b>Ingredients</b><br />
<i>for the crust</i><br /> • 25-30 gingersnap cookies (2 cups finely ground)<br /> • ½ tsp ground cinnamon<br /> • 5 Tbsp unsalted butter, melted<br /> • 2 Tbsp brown sugar<br /> • ¼ tsp salt<br />
<br />
<i>for the filling</i><br /> • 24 oz cream cheese, softened<br /> • ½ cup sugar<br /> • ½ cup brown sugar, packed<br /> • 4 eggs, lightly beaten<br /> • 1 ½ cups sour cream<br /> • 1 tsp ground cinnamon<br /> • ½ tsp ground nutmeg<br /> • ¼ tsp of allspice<br /> • ½ tsp salt<br />
<br />
<i>for the topping</i><br /> • 1 cup black currant jam<br />
<br />
<b>Preparation</b><br /> • Preheat oven to 350°F<br />
• Place gingersnap cookies in a food processor. Cover and process until
the cookies are the texture of very coarse sand. Add butter, brown
sugar salt, and cinnamon. Process until well combined. Transfer mixture
into a lightly greased 9-inch spring form pan. Using the smooth bottom
of a glass, press the crumbs down into the base and 1-inch up the sides.
Refrigerate for 10 minutes. Once chilled, place spring form pan on a
baking sheet and bake until crust is fragrant and set, about 10 minutes.
<br /> • In a mixer with a paddle attachment, cream together the sour
cream, cream cheese and sugars until smooth and free of lumps, 1-2
minutes. Add eggs, one at a time, beating until just combined. Stir
vanilla, spices and salt. Pour into crust. <br /> • Lower oven
temperature to 325°F. Set the cheesecake on a baking sheet and bake for
60-65 minutes, or until the center is mostly set, but still jiggles
slightly. Remove from oven and allow to cool in the spring form pan for
30 minutes. Chill in the refrigerator, loosely covered, for at least 4
hours. Carefully run a knife around edge of pan to loosen. Unmold and
transfer to a cake plate. <br /> • Spread a thin layer of currant jam over the top of the cheesecake. Enjoy!</div>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-11142948589426507622014-11-26T17:16:00.000-06:002014-11-26T17:16:00.173-06:00IPA Cranberry Sauce<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: x-small;">photo by <a href="http://www.heatherhansonweddings.com/" target="_blank">Heather Hanson</a></span> </i></div>
<br />
Nix the canned cranberry sauce this year and make this homemade sauce using your favorite IPA! IPAs can become even more bitter when boiled or reduced, so I chose add it at the end. This late addition allows the more delicate hops flavors and aromas to shine through. IPAs with citrus, floral or tropical fruit notes work best with the tart cranberries. Please celebrate responsibly. The alcohol does not cook out of this one. While there is not enough beer included to get anyone tipsy, do take care to inform guests that alcohol is included in the dish.<br />
<br />
the recipe is my own<br />
<br />
serves 6-8<br />
<b><br />Ingredients</b><br />
<ul>
<li>1 – 12 oz package fresh or frozen whole cranberries</li>
<li>¾ cup water</li>
<li>¾ cup sugar</li>
<li>2 tsp orange zest</li>
<li>½ cup IPA </li>
</ul>
<br />
<b>Preparation</b><br />
<ul>
<li>In a medium saucepan over medium-high heat combine the water and sugar. Bring to a boil, stirring until the sugar is dissolved.</li>
<li>Add the cranberries and orange zest. Reduce heat to medium-low and simmer until the berries burst and the sauce is thickened, about 20 minutes.</li>
<li>Remove from heat and stir in the beer. </li>
<li>Serve warm or chill until ready to serve.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-1445181244610482162014-11-24T13:12:00.000-06:002014-11-24T13:12:00.080-06:00Dubbel Mashed Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XDvaHN_TEkaltDZJpukj6_i44ztg-Alwi5HnZoFA4B61o5qNwsvRvzqqFhn1u-eCLmv1-k3ZDyt8NA00wEOKYx7C5MJdi6JEpsPOzh_dIPMqmsfBNiffKON41k1qG9KY_iWqLUdsMyZd/s1600/sweetpo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XDvaHN_TEkaltDZJpukj6_i44ztg-Alwi5HnZoFA4B61o5qNwsvRvzqqFhn1u-eCLmv1-k3ZDyt8NA00wEOKYx7C5MJdi6JEpsPOzh_dIPMqmsfBNiffKON41k1qG9KY_iWqLUdsMyZd/s1600/sweetpo.jpg" height="320" width="213" /></a></div>
<br />
On to the next Thanksgiving side!<br />
<br />
<span class="userContent">Forget the marshmallows and pecans. Serve up
these mashed sweet potatoes with a surprising twist! A Belgian dubbel's subtle
spice and banana notes will sing when served alongside thi<span class="text_exposed_show">s dish. Again, I turned to <a href="http://boomislandbrewing.com/" target="_blank">Boom Island</a> for their <a href="http://boomislandbrewing.com/beers/hoodoo-dubbel/" target="_blank">HooDoo Dubbel</a>. <a href="http://www.chimay.com/en/chimay-rouge.html?IDC=287&IDD=129" target="_blank">Chimay Red</a>, <a href="http://www.ommegang.com/#!beer_abbey" target="_blank">Ommegang Abbey</a>, <a href="http://www.gooseisland.com/beer/pere-jacques.html" target="_blank">Goose Island's Pere Jacque</a> and <a href="http://www.merchantduvin.com/brew-rochefort-trappist-6.php" target="_blank">Rochefort 6 </a>will work wonderfully in a pinch. Or omit the beer all together and stir in chicken or vegetable stock instead.<br /> <br /> Recipe adapted from <a href="http://www.foodnetwork.com/recipes/rachael-ray/mashed-sweet-potatoes-recipe.html" target="_blank">Rachel Ray </a><br /> </span></span><br />
<span class="userContent"><span class="text_exposed_show">serves 8<br /> <br /> <b>Ingredients:</b><br /> • 3 lbs sweet potatoes, peeled and cut into chunks<br /> • 4 Tbsp unsalted butter<br /> • 1 overripe banana, sliced<br /> • 1 orange, zested and juiced<br /> • 1 cup Belgian dubbel (or stock)<br /> • 1/2 cup brown sugar<br /> • 1/2 tsp grated nutmeg<br /> • Salt and pepper to taste<br /> <b><br /> Preparation:</b><br />
• Place the potatoes in a large saucepan and cover with 1 to 2 inches
of cold water. Bring to a boil over medium high heat and cook potatoes
until tender. Drain potatoes and set aside. <br /> • Return the pot to the
stove top over medium heat. Add butter and bananas to the pot. Cook
bananas 5 minutes and add the juice of 1 orange to the pot, reserve the
zest. Allow the juice to cook out, 1 minute. <br /> • Add the potatoes to
the pot along with the Hoodoo and brown sugar. Mash potatoes, banana,
stock and sugar together until well combined. Season with nutmeg, salt,
pepper and orange zest, to your taste. <br /> • Mash to combine spices and serve</span></span>Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-90415802633747396482014-11-23T16:23:00.000-06:002014-11-23T16:23:00.106-06:00Spatchcocked Turkey with Cloves and Orange<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: x-small;">Photo by <a href="http://www.heatherhansonweddings.com/" target="_blank">Heather Hanson</a></span></i><a href="http://www.heatherhansonweddings.com/" target="_blank"> </a></div>
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<span class="userContent">We should draw our attention to the turkey before the big day arrives. </span><br />
<br />
<span class="userContent">I loved this bird more than any other turkey I've ever made. I've taken to brining most turkeys, but the time and room in the fridge can be prohibitive. This bird does need to spend the night before hand in the fridge, but the fear of brine leaking everywhere is no longer a concern. </span><br />
<br />
<span class="userContent">This is a smaller turkey, only 10-12 pounds which will still feed a fair number of people. </span><br />
<br />
<span class="userContent">The true beauty of this turkey is the cooking time. Spatchcocking...cutting out the spine and spreading it flat, breast side up, cuts down the roasting time to about 90 minutes. The breast remained unbelieveably moist, the dark meat still has time to cook through, and because the bird was flayed open far more of the skin roasted to that perfect crispy golden brown.</span><br />
<br />
<span class="userContent">So what beer to pair? </span><br />
<span class="userContent"><br /></span>
<span class="userContent">Pair with a Belgian Tripel. Again, as a collaboration with <a href="http://boomislandbrewing.com/" target="_blank">Boom Island</a>, we opted for their <a href="http://boomislandbrewing.com/beers/brimstone-tripel/" target="_blank">Brimsone Tripel</a>. Tripels are a farily common Belgian style. Often corked and caged, these big bottles make quite the presentation at the dinner table. If you can't find Brimstone try <a href="http://www.unibroue.com/en/beers/15" target="_blank">Unibroue's La Fin Du Monde</a>, <a href="http://www.trappistwestmalle.be/en/page/tripel.aspx" target="_blank">Westmalle's Trappist Tripel</a>, <a href="http://www.chimay.com/en/chimay-triple.html?IDC=287&IDD=94" target="_blank">Chimay White</a> or <a href="http://www.bestbelgianspecialbeers.be/main_eng.html" target="_blank">Tripel Karmeliet</a>.</span><br />
<br />
<span class="userContent">"The centerpiece of Thanksgiving dinner needs
an equally impressive beer to join at the table. Brimstone's higher
alcohol and effervescent carbonation holds its own against the richness
of the turkey, while the hints of clove and honey from <span class="text_exposed_show">the beer help pick up the spices and citrus used in the basting oil." <br /> <br /> recipe adapted from <a href="http://www.bonappetit.com/recipe/spatchcocked-turkey-with-anise-and-orange" target="_blank">Bon Appetit</a></span></span><br />
<span class="userContent"><span class="text_exposed_show"><br /> serves 10-12<br /> <br /> <b>Ingredients:</b><br /> • 4 tsp ground coriander<br /> • ½ cup kosher salt <br /> • ¼ cup finely grated orange zest<br /> • 2 Tbsp brown sugar <br /> • 2 tsp rosemary<br /> • 1 Tbsp thyme <br /> • 2 tsp black pepper <br /> • 1 10–12 lb. turkey <br /> • 2 medium onions, quartered <br /> • 4 large carrots, peeled, halved lengthwise<br /> • 4 celery stalks, halved crosswise<br /> • 2 heads of garlic, halved crosswise<br /> • ½ cup vegetable oil<br /> • 4 wide strips orange zest <br /> • 1 tsp whole cloves<br /> • ½ cup Belgian Pale Ale<br /> <br /> <b>Preparation:</b><br /> • Combine coriander, salt, orange zest, brown sugar, rosemary, thyme, and pepper in a small bowl.<br />
• Place the turkey breast-side down on a cutting board. Using a sharp
kitchen shears and some muscle power, cut along both sides of the spine
and remove. Flip the turkey breast side up, spreading open as much as
possible. Press down on breastbone to flatten. You should hear a crack
and feel the bones give way. Rub the entire turkey with salt mixture.
Place turkey, skin side up, on a wire rack set inside a rimmed baking
sheet. Chill, uncovered, overnight.<br /> • Preheat oven to 450°. Arrange
onions, carrots, celery, and garlic in a roasting pan. Rinse turkey, pat
dry, and place, skin side up, on top of the vegetables. Let rest at
room temperature for 30 minutes.<br /> • Heat oil, orange zest strips and cloves in a small saucepan until oil is sizzling, about 2 minutes. Allow to cool slightly.<br />
• Brush turkey with oil, and add ½ cup of Silvius to the pan. Roast
turkey, uncovered, for 30 minutes. Reduce oven temperature to 350° and
continue to roast, rushing with oil every 20 minutes, until skin is deep
golden brown and crisp and an instant-read thermometer inserted into
thickest part of thigh registers 165°, about 1 hour longer. Transfer to a
platter; tent </span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show">with foil and let rest at least 30 minutes before carving.</span></span></span>Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-16766342999731237362014-11-21T10:01:00.001-06:002014-11-21T10:01:25.713-06:00Apple Sage Stuffing with Belgian Pale Ale<div class="separator" style="clear: both; text-align: center;">
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span style="font-size: x-small;"><i>Photo by <a href="http://www.heatherhansonweddings.com/" target="_blank">Heather Hanson</a></i></span> </span></span></div>
<br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">I'm back! Sorry for the delay...life always seems to get in the way of these side hobbies. It's has been an incredibly busy, productive and very happy fall. Though the snow on the ground seems to indicate we have now moved onto winter in Minnesota. </span></span><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Know what that means? Thanksgiving is right around the corner! I've got a few tasty recipes coming up that stemmed out of a collaboration with a local brewery. Sadly, if you live outside of Minnesota you won't be able to get your hands on a bottle of their beers. I have suggested similar brews to accommodate. </span></span><br />
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<br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">I'm starting off with my favorite Thanksgiving dish...stuffing. This was cooked and paired with <a href="http://boomislandbrewing.com/" target="_blank">Boom Island Brewing Company</a>'s <a href="http://boomislandbrewing.com/beers/silvius-belgian-pale-ale/" target="_blank">Silvius Pale Ale</a>. The earthy sage, sweet apple and slight
sourness from the sourdough work incredibly well with Silvius' lightly
toasted malt backbone and subtle peppery finish. If you can't get your hands on a bottle from Boom, try out another Belgian pale ale such as <a href="http://www.orval.be/en/8/Brewery" target="_blank">Orval Trappist Ale</a>, <a href="http://www.ommegang.com/#!beer_vos" target="_blank">Ommegang's Rare Vos</a> or <a href="http://www.leffe.com/en/beers/leffe-blond" target="_blank">Leffe Blonde</a>.<br /> <br /> the recipe is my own</span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"><br /> serves 10-12<br /> <br /> <b>Ingredients:</b></span></span></span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 12 cups dry bread cubes (we used a combination of sourdough and rye)</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 1 stick unsalted butter, divided</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 1 onion, finely diced</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 2 stalks of celery, finely diced</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 2 Braeburn or granny smith apples, diced</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 2 tsp ground sage</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • ½ tsp pepper</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 1 tsp salt</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • ½ tsp nutmeg</span></span></span><br /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> • 2 cups Silvius Pale Ale</span></span></span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"><span class="text_exposed_show"> <br /> <b>Preparation:</b><br /> • Preheat the oven to 350<br />
• In a large saucepan, melt 6 Tbsp butter. Add the onion and celery and
sauté until tender, 5-7 minutes. Stir in the sage, salt, pepper and
nutmeg.<br /> • In a large bowl, combine the bread cubes and diced apple.
Toss with the onion mixture. Drizzle with Silvius and mix until the
bread cubes are slightly moistened.<br /> • Transfer the stuffing to a
9x13 baking dish and dot with remaining butter. Bake, uncovered, 1 hr or
until the stuffing is heated through and beginning to brown.</span></span></span>Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-7800642276580407922014-10-07T17:41:00.000-05:002014-10-07T17:41:00.447-05:00Blistered Cherry Tomatoes with Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GZ3lMJo9T9P_4qy1PldmK9TdTfmnU60O-NkRXxuAMAVmYQxoUqejjxeYgbiYZe7bqeryVVfth6BbMe8SKn1M7Wd5rtwk2MvL6YcgG7fRvksfy8axcX1tsZepcMF_PJjTCMOGWQadKJov/s1600/20140906_100627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0GZ3lMJo9T9P_4qy1PldmK9TdTfmnU60O-NkRXxuAMAVmYQxoUqejjxeYgbiYZe7bqeryVVfth6BbMe8SKn1M7Wd5rtwk2MvL6YcgG7fRvksfy8axcX1tsZepcMF_PJjTCMOGWQadKJov/s1600/20140906_100627.jpg" height="320" width="180" /></a></div>
Occasionally the odd craving will hit me. Such as having a bowl of blistered cherry tomatoes for breakfast. Why? I have not a clue. It felt very <a href="http://en.wikipedia.org/wiki/Full_breakfast" target="_blank">British</a> of me. Paired with the salty bursts of flavor and crunchy bites from the bacon, I must say, I have no regrets.<br />
<br />
the recipe is my own<br />
<br />
serves 1<br />
<br />
<b>The Ingredients:</b><br />
1 slice bacon<br />
1 handful cherry or <a href="http://bonnieplants.com/products/sungold-tomato" target="_blank">sungold tomatoes</a> (8-10)<br />
<br />
<b>The Process:</b><br />
Add the bacon to a cold cast iron skillet and set over medium low heat. Fry, turning frequently, until fat has rendered and bacon is crisp. Remove bacon to a paper towel lined plate to drain. Crumble and reserve.<br />
<br />
Increase heat to medium-high. Add the tomatoes to the bacon fat in the skillet and sautee until the skins blister and begin to burst, turning occasionally, 4-5 minutes.<br />
<br />
Remove blistered tomatoes to a serving bowl. Drizzle pan juices over top. Sprinkle with reserved bacon. Serve warm.Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-72574942509132521842014-10-05T17:10:00.000-05:002014-10-05T17:10:00.401-05:00Corn Chowder with Pablanos and Zucchini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQEtgtujU9oRnxjTmOWSPeUwH8uqkMH4dtiG0bQ0hJpFolufQAJP_cNLaXv1ZF6UCwYEeCyJQxVwao1AFsXXcMSYPUtBeuhFI7o7nQweWwTX0rthOakKOqx2uNTSNVIlJq24jAYpJD4Hr/s1600/20140821_190304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQEtgtujU9oRnxjTmOWSPeUwH8uqkMH4dtiG0bQ0hJpFolufQAJP_cNLaXv1ZF6UCwYEeCyJQxVwao1AFsXXcMSYPUtBeuhFI7o7nQweWwTX0rthOakKOqx2uNTSNVIlJq24jAYpJD4Hr/s1600/20140821_190304.jpg" height="180" width="320" /></a></div>
<br />
Are you tired of corn yet? I know I am. Oy vey! This is the last corny recipe for a while. I promise!<br />
<br />
Well, at least until the salsas and pickled corn get prepped for our winter stash.<br />
<br />
adapted from <a href="http://www.vodkaandbiscuits.com/2014/08/12/spicy-poblano-corn-summer-squash-chowder/" target="_blank">Vodka and Biscuits</a><br />
<br />
serves 4<br />
<b><br /></b>
<b>The Ingredients: </b><br />
3 slices of bacon<br />
1 onion, diced<br />
2 cloves of garlic, minced<br />
1 poblano pepper, stem and seeds removed, finely diced<br />
2 medium zucchini or yellow squash, diced<br />
1 Tbsp butter<br />
3 ears of corn, shucked and kernels removed<br />
2 cups milk<br />
3-4 green onions, sliced, divided<br />
salt and pepper to taste<br />
<b><br /></b>
<b>The Process:</b><br />
Heat a large,
heavy-bottom saucepan over medium-high heat. Add the bacon and cook
until the fat is rendered and the bacon crisp. Remove and reserve the bacon for garnish.<br />
<br />
Add the onion, pablano and garlic to saucepan with the bacon fat. Sauté until the vegetables are tender and fragrant, 3-4 minutes. <br />
<br />
Add the butter and squash and toss to coat. Reduce heat to medium and cover saucepan with a lid. Cook the vegetables an additional 5 minutes or until the squash is tender.<br />
<br />
While the vegetables cook, combine the milk with half of the corn kernels in a blender. Blend on high until very smooth.<br />
<br />
<br />
Transfer
the corn purée into the saucepan along with the remaining corn and half of the green onions. Bring soup to a simmer and cook for 5-10 minutes, or until the corn is heated through and the soup has reduced slightly.<br />
<br />
<br />
Season to taste with salt and pepper.<br />
<br />
Serve hot, garnished with reserved bacon and remaining green onion.Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-69234982640062307552014-10-03T17:19:00.000-05:002014-10-03T17:19:00.537-05:00Salsa Verde<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpooDEqIEfwf0phG4VIz4iMPwgGwroK5DqV0wT2iKqTkoUgJlU3FLbGE_2kY-Cbo-AibIZR0urgBze1dY4srBMOYvgA6w6lbiVYv6twCz-ukAxGl1GvMG6jH6UOT_Sd3Fu1sRz53nSLh7/s1600/20140831_113036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpooDEqIEfwf0phG4VIz4iMPwgGwroK5DqV0wT2iKqTkoUgJlU3FLbGE_2kY-Cbo-AibIZR0urgBze1dY4srBMOYvgA6w6lbiVYv6twCz-ukAxGl1GvMG6jH6UOT_Sd3Fu1sRz53nSLh7/s1600/20140831_113036.jpg" height="320" width="180" /></a></div>
No time for chit chat today as I've quite the work load ahead of me. But enjoy this wonderful salsa verde. It's a treat with chips alone, but salsa verde also makes a great white chili base and in addition to playing well with chicken in a slow cooker. <br /><br />
Enjoy!<br />
<br />
Recipe courtesy of <a href="http://driftlessorganics.com/salsa-verde/" target="_blank">Driftless Organics</a><br />
<br />
yields about 2 cups<br />
<br />
<br />
<b>The Ingredients:</b><br />
1 lb tomatillos, hulls and stems removed<br />
1 medium yellow onion, quartered<br />
2-3 cloves garlic, peeled<br />
3-4 jalapeño, stems and seeds removed <br />
¼ cup cilantro, coarsely chopped<br />
1 Tbsp salt<br />
1 Tbsp lime juice <br />
<b><br /></b>
<b>The Process:</b><br />
Preheat the oven to 450 degrees F<br />
<br />
Arrange the onions, jalepenos, garlic, and tomatillos, stem side down, in a single layer on a baking sheet.<br />
<br />
Roast, turning the vegetables once, until the tomatillos are softened and slightly charred, about 10 mintues.<br />
<br />
Combine the roasted vegetables along with the cilantro, salt and lime juice in a food processoe. Blend and process until smooth.<br />
<br />
Store, covered, in the refrideratro for up to 1 week. Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-28216444641061222662014-09-30T17:08:00.000-05:002014-10-01T14:31:37.421-05:00Roasted Peach Frozen Yogurt With Granola CrumbleI've been wanted to try my hand at frozen yogurt for a while. My mother has recently been making her own yogurt at home, from a culture she procured at a local Greek restaurant. Ever since I dipped my spoon into the homemade yogurt I've been itching to try so many things with it! I cannot describe how rich and tangy hers is compared to store bought versions. She recently got me a mini slow cooker so I can making the yogurt myself...1 cup at a time.<br />
<br />
But back to the frozen yogurt. I toyed with starting by making a classic vanilla yogurt, but the ripe peaches I came across quickly changed my mind. Bringing in one of my other favorite peach desserts I opted to add a touch of cinnamon and bourbon to the mix. The granola crumble on top lets me enjoy the best of both<br />
<br />
the recipe is my own<br />
<br />
yields about 5 cups frozen yogurt and about 3/4 cup granola<br />
<br />
The Ingredients:<br />
<br />
<i>for the Frozen Yogurt </i><br />
3 ripe peaches, sliced in half and pit removed<br />
1/4 cup honey<br />
1/4 cup sugar<br />
1/8 tsp cinnamon<br />
1 Tbsp Bourbon <br />
pinch of salt <br />
1 cup plain yogurt, NOT fat free<br />
<br />
<i>for the Granola Crumble</i><br />
The Process:<br />
1/2 cup rolled oats<br />
2 Tbsp pecans, chopped <br />
3 Tbsp flour<br />
1/4 brown sugar<br />
4 Tbsp unsalted butter, softened<br />
1/4 tsp salt <br />
pinch cinnamon<br />
pinch nutmeg <br />
<br />
<b><br /></b>
<b>The Process: </b><br />
for the frozen yogurt<br />
Preheat the oven to 400 degrees F.<br />
<br />
Arrange the peach halves on a foil lined baking sheet, cut side up. Drizzle with honey.<br />
<br />
Roast peaches for 20-25 minutes, or until peaches are tender. Allow to cool.<br />
<br />
Once peaches are cool, transfer the fruit along with any pan juices to a blender or food processor. Process on high until puréed. Add the sugar, salt,cinnamon, bourbon and yogurt and mix on low until well combined.<br />
<br />
Transfer the mixture to a bowl. Cover and refridgerate over night.<br />
<br />
Using an ice cream maker, freeze the chilled base according to the
manufacturer's directions. Serve immediately for a soft serve yogurt, or chill in the freezer for 2-3 hours for a firmer frozen yogurt.<br />
<br />
<i>for the granola crumble:</i><br />
preheat oven to 350<br />
<br />
<div>
Combine the oats, pecans, brown sugar, flour, cinnamon, nutmeg in a medium bowl. Cut the butter into the dry ingredients and using your fingers combine until the mixture
resembles coarse crumbs.</div>
<div>
<br /></div>
<div>
Spread the mixture into an even layer on a baking sheet. Bake 15-20 minutes or until the mixture is golden brown. </div>
<div>
<br /></div>
<div>
Allow to cool slightly. Serve a top the frozen yogurt</div>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-17992940793219800782014-09-28T17:25:00.000-05:002014-09-28T17:25:00.053-05:00Slow Cooker Venison with Carrots <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7UlYNiSvGlyjNwBk-noz2-UPLxgzHtu8nTW_ycIXN1iJzH3mBgBOA54Nh-N8fnq8Itug3H2r6S8KMWxEeMHnIjPEFPHbWgHqtyzOEAz068fEQ6uQFZ8jhyphenhyphen_fkNjKNNb6x1Mx6O7E6hNt/s1600/20140824_180544_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7UlYNiSvGlyjNwBk-noz2-UPLxgzHtu8nTW_ycIXN1iJzH3mBgBOA54Nh-N8fnq8Itug3H2r6S8KMWxEeMHnIjPEFPHbWgHqtyzOEAz068fEQ6uQFZ8jhyphenhyphen_fkNjKNNb6x1Mx6O7E6hNt/s1600/20140824_180544_Richtone(HDR).jpg" height="180" width="320" /></a></div>
Last hunting season, a friend graciously gave us a venison roast. He openly admitted he had no idea what cut of meat he had just offered us. I love venison, but I have never had the opportunity to cook it myself. But I was up for the challenge. The meat was rich and dark and well marbled throughout. For fear of drying it out, I opted the slow cooker method. I'm hoping our friend has a successful season again this year. I'd love to try my hand at steaks on the grill. And the thought of helping him butcher the deer fascinates me as well. When it comes to food and where what sustains us comes from, I'm really not that squeamish.<br />
<br />
Not a game fan? This recipe will work equally as well with a beef roast. I served this up alongside oven roasted potatoes. I'm partial to the crispy skins. But if you'd rather, feel free to toss potatoes or any other root vegetable that strikes your fancy into the crock pot with the roast. It makes for a fabulous one pot dinner.<br />
<br />
the recipe is my own<br />
<br />
serves 4-6<br />
<br />
<b>The Ingredients:</b><br />
2 Tbsp butter <br />
2 1/2 to 3 lb venison roast<br />
salt and pepper <br />
1 lb carrots, sliced into 2-3 inch lengths<br />
1 cup water<br />
1 package (1.8 oz) leek or onion soup mix<br />
<br />
<b>The Process:</b><br />
Melt the butter in a large skillet over medium-high heat. Generously salt and pepper the roast. Sear the roast in the hot pan, 2-3 minutes per side, or until browned all over.<br />
<br />
Transfer roast to a slow cooker along with and pan drippings. Arrange carrots around roast. Whisk soup mix into 1 cup of water and pour over the top of the roast.<br />
<br />
Cook on low for 6-8 hours or high for 4-5 hours. Shred and serve.<br />
<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-48828833310574831112014-09-26T17:41:00.000-05:002014-09-26T17:41:00.573-05:00Pablano Polenta Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvqB4QfPHBiCp9AxE0jFbcepelGQbx21gR8pE666RUzkHFB3zqz1LCtiyJHnlk-Nowgl6avJGNWhVbcNcu1VXQxT6924peYwB1Kq0BPUTAgMx9F82JHsEVk3ohUBCkxnFL9R04ANpKDFa/s1600/20140823_200030_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvqB4QfPHBiCp9AxE0jFbcepelGQbx21gR8pE666RUzkHFB3zqz1LCtiyJHnlk-Nowgl6avJGNWhVbcNcu1VXQxT6924peYwB1Kq0BPUTAgMx9F82JHsEVk3ohUBCkxnFL9R04ANpKDFa/s1600/20140823_200030_Richtone(HDR).jpg" height="180" width="320" /></a></div>
<br />
My usual course of action with several peppers on hand is to stuff them. Typically, fillings involve ground meat and rice, smothered in tomato sauce. On rare occasions an Indian inspired version comes about, using lentils or chickpeas and copious amounts of cumin and garam masala. This tex-mex corn-centric version is a first for me. I blame the endless sea of sweet corn we were blessed with late this summer.<br />
<br />
adapted from Martha Stewart's <a href="http://www.marthastewart.com/318917/polenta-stuffed-peppers#Bell%20Pepper%20Recipes|/275370/bell-pepper-recipes/@center/276955/seasonal-produce-recipe-guide|318917" target="_blank">Polenta Stuffed Peppers</a> and <a href="http://www.marthastewart.com/904231/poblano-chiles-stuffed-corn-and-monterey-jack-cheese#Corn%20Recipes|/274850/corn-recipes/@center/276955/seasonal-produce-recipe-guide|904231" target="_blank">Stuffed Poblano Peppers</a><br />
<br />
serves 4-6<br />
<b><br /></b>
<b>The Ingredients:</b><br />
4 Tbsp unsalted butter, divided <br />
1 pablano pepper, seeded and finely diced<br />
1/2 yellow onion, finely diced<br />
1 clove of garlic, minced<br />
2 1/2 cups water<br />
1 cup coarse cornmeal<br />
1 tsp salt<br />
1/4 tsp pepper <br />
1/2 tsp cumin<br />
2 ears of corn<br />
1 1/2 cup shredded monteray jack cheese<br />
4 bell peppers, halved, stem and seeds removed<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVkAQUDxgjcqvl7bYTecfsC0dC-fy-1k0SPxLRU6MHWtNFylsITk3PCgdDHppX2uuM92Rtb7oESFFBsGHOY8Z2p-o70C8EHPI7JpVOv7hu8KbEbhZDs2if3VeKFOKtLn7kdZ0v7aNVvvT/s1600/20140823_195911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHVkAQUDxgjcqvl7bYTecfsC0dC-fy-1k0SPxLRU6MHWtNFylsITk3PCgdDHppX2uuM92Rtb7oESFFBsGHOY8Z2p-o70C8EHPI7JpVOv7hu8KbEbhZDs2if3VeKFOKtLn7kdZ0v7aNVvvT/s1600/20140823_195911.jpg" height="180" width="320" /></a></div>
<br />
<b>The Process:</b><br />
In a large saucepan set over medium heat, melt 1 Tbsp of butter. Add the poblano, onion and garlic. Sautee util tender, 2-3 minutes. Add the water and bring to a boil.<br />
<br />
Slowly whisk in the cornmeal, salt, pepper and cumin. Reduce to a simmer. Whisk frequently until the polenta thickens, about 5 minutes. Add additional water as needed. Remove from heat and fold in the remaining butter, corn kernel, and half of the cheese. Stir until cheese and butter has melted. Season with addition salt, pepper and cumin to taste.<br />
<br />
Preheat the oven to 375<br />
<br />
Arrange the pepper halves in a large shallow baking dish. Spoon the polenta into the peppers. Add 1/2 of water to the bottom of the baking dish. Cover with foil.<br />
<br />
Bake, covered, for 30 minutes.<br />
<br />
Uncover and sprinkle the peppers with remaining cheese. Return dish to oven and bake an additional 30 minutes or until the cheese is melted and bubbling and the peppers are tender.<br />
<br />
Serve garnished with salsa and cilantro. <br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-27761591336360032642014-09-23T17:09:00.000-05:002014-09-23T17:09:01.194-05:00Skillet Corn Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIT9aEev5il2PKpzP1VXvX3Ly5I-lirdz6vaS1uOviotjAGZ_spgyDQXYrmCeHqEL49xLCoIZXk1ZZtBbzhcwjpV0G8pfLsRWtRWgzbe1caOhUmAPcGnZNRpBKH9TGldDo8ONtJlye2aO/s1600/20140820_212007_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikIT9aEev5il2PKpzP1VXvX3Ly5I-lirdz6vaS1uOviotjAGZ_spgyDQXYrmCeHqEL49xLCoIZXk1ZZtBbzhcwjpV0G8pfLsRWtRWgzbe1caOhUmAPcGnZNRpBKH9TGldDo8ONtJlye2aO/s1600/20140820_212007_Richtone(HDR).jpg" height="180" width="320" /></a></div>
<br />
Corn, corn and more corn. But this time, for breakfast!<br />
<br />
These cakes, fritters or patties (what you will) are quite lovely served with fried or poached eggs...runny yolks soaking into the cornmeal...<br />
<br />
Mmmmm.<br />
<br />
adpated from <a href="http://cookiemonstercooking.com/2014/08/15/corn-fritters-tomato-avocado-salsa/" target="_blank">Cookie Monster Cooking</a><br />
<br />
serves 4<br />
<br />
<b>The Ingredients:</b><br />
1 cup yellow cornmeal
<br />
¾ cup all-purpose flour
<br />
1 ½ tsps baking powder
<br />
½ tsp salt
<br />
¼ tsp pepper
<br />
1 large egg, lightly beaten
<br />
¾ cup milk
<br />
3 ears corn, shucked and and kernels removed<br />
3-4 green onions, thinly sliced
<br />
¼ cup olive oil, divided
<br />
<br />
<b>The Process:</b><br />
In a large bowl, combine the cornmeal, flour, baking powder, salt and pepper.<br />
<br />
In a second bowl, whisk together the egg and milk. Add the wet ingredients to the flour mixture. Mix until just combined. Fold in the corn kernels and green onions.<br />
<br />
Heat half of the oil in a large skillet over medium-high heat. Working in batches, spoon 1/4 cup amounts of batter into the skillet, flatten each dollop slightly. Cook 2-3 minutes per side or until golden brown and cooked through.<br />
<br />
Serve hot, with salsa or garnish of your choice.Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-91715239265947471602014-09-21T17:25:00.000-05:002014-09-21T17:25:00.811-05:00Tomato Beet Salad with Balsamic Dressing<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_EjhOJEDtgPI6rat1JFLARQQM3K6lSfQqtIqMwUPg2GdEFCexmfddkbjxstJMpZBYuUMVJstdJcBvGfIhXgQX50tEzeAzE5_up6Lg8vFuOMUdysa96Qh5JToall_tS2WC04Dh2eETJQ6/s1600/20140822_190902_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_EjhOJEDtgPI6rat1JFLARQQM3K6lSfQqtIqMwUPg2GdEFCexmfddkbjxstJMpZBYuUMVJstdJcBvGfIhXgQX50tEzeAzE5_up6Lg8vFuOMUdysa96Qh5JToall_tS2WC04Dh2eETJQ6/s1600/20140822_190902_Richtone(HDR).jpg" height="180" width="320" /></a></div>
This dish is in the run for one of the most colorful salads of all time. Just look at it! What a perfect way to show of those gorgeous <a href="http://driftlessorganics.com/csa-2/recipes/tomatoes/" target="_blank">heirloom tomatoes</a>! Sungolds, Cherokee Purple, Green Zebra, Valencia...<br />
<br />
And any number of vibrant beets. Wouldn't chioggia beets be pretty on this platter?<br />
<br />
This is why I love my <a href="http://driftlessorganics.com/" target="_blank">CSA</a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJcBo240kccZJPxtbAGB_OLETvjtojfknFZePc3HEoI4HcXYhYQE9nUbG5tUGr0Dwlhb8lxPThaE2bIqqB_uV9LX6dcQejGTV0RfHhAnJ9f9GkwPd9RV09hUMp8xvAVvbjbeQiUH7VtCv/s1600/20140822_190654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJcBo240kccZJPxtbAGB_OLETvjtojfknFZePc3HEoI4HcXYhYQE9nUbG5tUGr0Dwlhb8lxPThaE2bIqqB_uV9LX6dcQejGTV0RfHhAnJ9f9GkwPd9RV09hUMp8xvAVvbjbeQiUH7VtCv/s1600/20140822_190654.jpg" height="180" width="320" /></a></div>
<br />
adapted from <a href="http://www.marthastewart.com/907476/tomato-beet-salad#Tomato%20Recipes|/274270/tomato-recipes/@center/276955/seasonal-produce-recipe-guide|907476" target="_blank">Martha Stewart</a><br />
<br />
serves 2<br />
<br />
<b>The Ingredients:</b><br />
3 Tbsp<span class="component-data checklist-item-data" itemprop="ingredients"> extra-virgin olive oil</span><span class="component-data checklist-item-data" itemprop="ingredients"> </span><br />
<span class="component-data checklist-item-data" itemprop="ingredients">1 Tbsp Balsamic vinegar </span>
<br />
3-4 small beets, <span class="component-data checklist-item-data" itemprop="ingredients">scrubbed (about 1/2 lb)<span class="mandelbrot_refrag"></span></span><br />
2-3 large heirloom<span class="component-data checklist-item-data" itemprop="ingredients"> tomatoes (about 1 lb)</span><br />
<span class="component-data checklist-item-data" itemprop="ingredients">1/2 pint <span class="mandelbrot_refrag">cherry tomatoes</span></span>
<br />2-3 Tbsps<span class="component-data checklist-item-data" itemprop="ingredients"> crumbled <span class="mandelbrot_refrag">feta</span></span>
<br />
<span class="component-data checklist-item-data" itemprop="ingredients">1/4 cup fresh <span class="mandelbrot_refrag">cilantro</span> leaves </span><br />
<span class="component-data checklist-item-data" itemprop="ingredients">Salt and pepper</span><br />
<br />
<b><span class="component-data checklist-item-data" itemprop="ingredients">The Process:</span></b><br />
<span class="component-data checklist-item-data" itemprop="ingredients">Preheat oven to 400 degrees. </span><br />
<br />
<span class="component-data checklist-item-data" itemprop="ingredients">In a small jar, combine the oil and vinegar. Seal tightly and shake until well blended. </span><br />
<br />
<span class="component-data checklist-item-data" itemprop="ingredients">Trim the tops and root tip off of the beets. Wrap beets in foil and bake, 50-60 minutes or until tender. Allow to cool. When cool enough to handle, rub beets with a paper towel to remove skins. Slice crosswise 1/4 inch thick. </span><br />
<br />
<span class="component-data checklist-item-data" itemprop="ingredients">Slice the tomatoes, and halve <span class="mandelbrot_refrag">cherry tomatoes</span>. Arrange with beets on a platter. Sprinkle with salt and pepper. Top with <span class="mandelbrot_refrag">feta</span>, <span class="mandelbrot_refrag">cilantro</span>, and drizzle with balsamic dressing. </span>
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-33422275384180497352014-09-19T17:38:00.000-05:002014-09-19T17:38:00.040-05:00Zucchini Muffins with Feta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-hTVQp60jh142DYZS6jG4v652vtBVwQ4uRWx_hI_vbeWqGCAAnztSeA150iCfuOEpElHNdGSGas1A2XTPB5hS1L7-c6YOAVcZOurVs8HMspVhBujfRzCu5BSwKa4w9ZatIxXvtT_9oWF/s1600/20140821_202824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-hTVQp60jh142DYZS6jG4v652vtBVwQ4uRWx_hI_vbeWqGCAAnztSeA150iCfuOEpElHNdGSGas1A2XTPB5hS1L7-c6YOAVcZOurVs8HMspVhBujfRzCu5BSwKa4w9ZatIxXvtT_9oWF/s1600/20140821_202824.jpg" height="180" width="320" /></a></div>
I have a slightly hard time calling these muffins. Zucchini muffins should be sweet and spiced, right? Like carrot cake and pumpkin bread and other vegetables parading around in baked good form. Yes, they are shaped like muffins. And certainly they fit the baked goods mold. But the savory factor throws me. Apparently cornmeal muffins are acceptable, but these? My brain is trying to tell me, no, these are biscuits. But they are far to moist and tender to be biscuits. <br />
<br />
And I will make them again.<br />
<br />
adapted from <a href="http://www.chillyfrosting.com/2014/08/zucchini-feta-cheese-muffins.html" target="_blank">Chilly Frosting</a><br />
<br />
yields 12 muffins<br />
<br />
<b>The Ingredients</b><br />
1 ½ cup all-purpose flour<br />1½ tsps baking powder<br />1 tsp baking soda<br />1 tsp salt<br />½ tsp freshly ground pepper<br />
1/2 cup milk <br />3 Tbsp vegetable oil<br />2 eggs<br />
1 large or 2 small zucchini, grated (about 1 1/2 cups)<br />1 cup crumbled feta cheese<br />
<br />
<b>The Process:</b><br />
Preheat the oven to 350 degrees F.<br />
<br />
Lightly oil a miffin tin, or line with paper liners.<br />
<br />
In a large bowl combine the flour, baking powder, baking soda, salt and pepper.<br />
<br />
In a second bowl, whisk together the milk, oil and eggs. Add the wet ingredients to the dry and mix until just combined.<br />
<br />
Fold the zucchini and feta into the batter.<br />
<br />
Spoon the batter into the prepared muffin tin, filling about 2/3 full.<br />
<br />
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.<br />
<br />
Remove from oven and cool for 5 minutes. Remove muffins from tin to a cooling rack to cool completely.<br />
<br />
Enjoy! <br />
<br />
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-85171543844759099592014-09-16T17:54:00.000-05:002014-09-16T17:54:00.079-05:00Corn Dog Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgDcZJbM0mqjBtzLSP3xYK2tE5UBk2j8hyphenhyphenXiu7UZdWb121spgy-kTMWIAO9EbxHTT63_xFJqY4CTBv1s8OaagVzinvoAH-qZAIk9a6Kw3C5LVknwOSdEGX4KjaDJgduvsuKe2TzNerDCM/s1600/20140825_184736_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgDcZJbM0mqjBtzLSP3xYK2tE5UBk2j8hyphenhyphenXiu7UZdWb121spgy-kTMWIAO9EbxHTT63_xFJqY4CTBv1s8OaagVzinvoAH-qZAIk9a6Kw3C5LVknwOSdEGX4KjaDJgduvsuKe2TzNerDCM/s1600/20140825_184736_Richtone(HDR).jpg" height="180" width="320" /></a></div>
Corn dogs are a guilty pleasure of mine. With mustard. Always with mustard. This portable meal is not something I would consider making at home. Until now. This recipe is state fair food at its finest, in bite-size form! On-a-stick optional.<br />
<br />
adapted from <a href="http://www.mantitlement.com/recipes/corn-dog-fritters/" target="_blank">Mantitlement</a><br />
<br />
yields 15-20 fritters<br />
<br />
<b>The Ingredients</b><br />
canola or vegetable oil for frying<br />
1/2 cup flour<br />
1/2 cup yellow cornmeal<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1/4 tsp brown sugar<br />
1 egg<br />
1/2 cup milk<br />
1 Tbsp butter, melted<br />
2 ears of corn, shucked and kernels removed<br />
3 all beef hot dogs, diced<br />
<br />
<b>The Process:</b><br />
Fill a large, heavy-bottomed deep-sided saucepan half way full of oil. Bring oil to 375 degrees.<br />
<br />
In a medium bowl whisk together the flour, cornmeal, baking powder, salt, and sugar.<br />
<br />
In a large bowl, whisk together the egg, milk and melted butter. Add the dry ingredients to the wet, mixing until just combined. Fold in the corn kernels and diced hot dog.<br />
<br />
Working in batches, gently drop the batter by heaping tablespoon into the oil. Fry 2-3 minutes, turning once, until the batter is cooked through and golden brown.<br />
<br />
Remove to a paper towel lined cooling rack and immedieately sprinkle with a touch of salt.<br />
<br />
Serve hot, with condiments of your choice. Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-48089563499428802152014-09-14T17:04:00.000-05:002014-09-14T17:04:00.054-05:00Sweet Corn Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgxn9H8Q6qXS1BR8whDQRncCO4ESSDACDA6tdglM6l2Z-xPOCfXsKwnDbPkhHFGL9aHR4Ox7XSZXSpok2PPOBYyFYrZ6SSH64Uu7ZeX7dxAY_OIc7gshgFt08_5HcAgLdgF8I6mo0sGBq/s1600/20140817_191324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgxn9H8Q6qXS1BR8whDQRncCO4ESSDACDA6tdglM6l2Z-xPOCfXsKwnDbPkhHFGL9aHR4Ox7XSZXSpok2PPOBYyFYrZ6SSH64Uu7ZeX7dxAY_OIc7gshgFt08_5HcAgLdgF8I6mo0sGBq/s1600/20140817_191324.jpg" height="320" width="180" /></a></div>
I find something very soothing about making risotto. The slow additions of broth, the constant stirring. This dish has the added bonus of using up the last of the summers bounty of sweet corn.<br />
<br />
I still have a few additional corn recipes in the works though...fritters, sweet corn cupcakes and chowder all come to mind.<br />
<br />
adapted from <a href="http://www.foodandwine.com/recipes/fresh-corn-risotto" target="_blank">Food and Wine</a><br />
<br />
serves 2-3<br />
<br />
<b>The Ingredients:</b><br />
1 ear of corn, shucked <br />
3 cup chicken or vegetable stock<br />
1 1/2 Tbsp olive oil<br />
1/2 onion, diced<br />
3/4 cup arborio rice <br />
1/4 cup Pilsner or saison (or dry white wine if you must)<br />
1 Tbsp unsalted butter<br />
1/2 cup Parmesan<br />
salt and pepper to taste<br />
<br />
<b>The Process:</b><br />
Cut the corn from the cob: Place an ear of corn, base side down, on a cutting board. Using a sharp knife, start at the
top and cut downward with a gentle sawing motion, cutting corn from the
cob at about two-thirds the depth of the kernels. Continue cutting until
all of the corn is removed. Set the corn kernels aside.<br />
<br />
In a medium sauce pan, add the stock along with the corn cob. Heat to a gentle simmer. Keep warm.<br />
<br />
Heat the oil in a large saucepan over medium heat. Add
the onions and sauté<br />
until the onions are
tender and translucent, about 5 minutes. Add the rice and stir to coat
evenly.<br />
<br />
Slowly pour in the beer. Bring the liquid to a gentle simmer,
stirring continuously. Once the beer has been absorbed, add the warm
chicken stock, one ladle full at a time, allowing each addition to be
fully absorbed before adding the next. Patience is key. Stir gently
and continuously.<br />
<br />
Once about half of the stack has been absorbed, add the corn kernels. Continue to add the stock as before. Discard the corn cob after the last of the stock has been added to the risotto.<br />
<br />
Once the last of the stock has been absorbed, the rice should be creamy
in texture and slightly al dente. Stir in the butter and the
Parmesan cheese. Remove the risotto from the heat. Season with salt and pepper to taste. Cover and let rest
for 3-5 minutes before serving. <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-10821423301144841692014-09-12T17:42:00.000-05:002014-09-12T17:42:00.475-05:00Thai Cucmuber Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcZ7Q27F-fJrX7eu2wZRmBGQgFpDNILc7eMTW_8iOWoK64qIZnUe0i-llKQBX07hHaFQu_e0mImAqRZeG_xfCdH-rW5rny-4_PBgn_CDDn5b0GdBgEgawHSfc5rKlPL731xucReWWWm8y/s1600/20140816_181123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYcZ7Q27F-fJrX7eu2wZRmBGQgFpDNILc7eMTW_8iOWoK64qIZnUe0i-llKQBX07hHaFQu_e0mImAqRZeG_xfCdH-rW5rny-4_PBgn_CDDn5b0GdBgEgawHSfc5rKlPL731xucReWWWm8y/s1600/20140816_181123.jpg" height="180" width="320" /></a></div>
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This is the last of the Thai inspired recipes. At least for a little while. I really can't make any promises.<br />
<br />
The search for this recipe was inspired by the continuous onslaught of cucumbers from our CSA farm. If only they sent us slightly smaller cucs...I'm itching to try a few fermented pickle recipes...<br />
<br />
Ever notice the trends the circulate among food blogs? Paleo and vegan diets are dominating my news feed. And the spiral cutter was all the rage this summer. Zucchini pasta anyone?<br />
<br />
I don't buy the hype. Just let me get to the tasty food...<br />
<br />
adapted from <a href="http://www.sheknows.com/food-and-recipes/articles/1046413/low-carb-thai-cucumber-salad" target="_blank">She Knows</a><br />
<br />
serves 4<br />
<br />
<b>The Ingredients:</b><br />
2 medium cucumbers, thinly sliced<br />
1/2 cup cilantro, coarsely chopped<br />
2-3 Tbsp cup toasted sesame seeds <br />
2 Tbsp lime juice<br />
1 1/2 Tbsp fish sauce<br />
1 Tbsp tamari or soy sauce<br />
1 Tbsp apple cider vinegar<br />
2 tsp sesame oil <br />
1/4 tsp crushed red pepper flakes<br />
1 clove garlic, minced<br />
salt and pepper to taste<br />
<br />
<b>The Porcess:</b><br />
In a medium bowl, combine the cucumber, cilantro and sesame seeds.<br />
<br />
In a small bowl, whisk together the lime juice, fish sauce, soy sauce, vinegar, sesame oil, red pepper flakes and garlic. Season with salt and pepper to taste.<br />
<br />
Drizzle the dressing over the cucumbers and toss to coat.<br />
Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0tag:blogger.com,1999:blog-5927934676367976731.post-37674941530849034782014-09-09T17:28:00.000-05:002014-09-09T17:28:00.036-05:00Kale and Carrot Salad with Spicy Peanut Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmS9aMXLEei6Ps_eeA3B54G6SP3eHgVBilf_Dy9AeWr0sBURRqrjnlAoFSEfilLhrDa-pz-Iz7-bUtKPzsve0X8TGmlYnX5w911QVnUDC7L7RxO5m8UzgZPkCyHs6h5hWoHaZWAzAHNVX/s1600/20140816_180822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmS9aMXLEei6Ps_eeA3B54G6SP3eHgVBilf_Dy9AeWr0sBURRqrjnlAoFSEfilLhrDa-pz-Iz7-bUtKPzsve0X8TGmlYnX5w911QVnUDC7L7RxO5m8UzgZPkCyHs6h5hWoHaZWAzAHNVX/s1600/20140816_180822.jpg" height="320" width="180" /></a></div>
CSA veggies, meet Thai. I have no apologies anymore.<br />
<br />
Vegan and gluten-free. Dear lord this seems so unlike me... <br />
<br />
The original recipe calls for creamy peanut butter. I used crunchy because it is what I had on hand. Personally, I enjoy the extra bit of texture. And the almond milk is unnecessary. The other ingredients pack so much flavor, you need only add a touch of water to thin it to your desired consistency. Adjust the heat level to your personal taste by using more or less Sriracha.<br />
<br />
adapted from <a href="http://www.runningtothekitchen.com/2014/02/spicy-thai-carrot-and-kale-salad/" target="_blank">Running to the Kitchen</a><br />
<br />
serves 4<br />
<b><br /></b>
<b>The Ingredients:</b><br />
3 cups carrot, shredded or julienned<br />2 cups thinly sliced kale<br />3 Tbsps peanut butter<br />
1 -1 1/2 tsp sriracha<br />½ teaspoon sesame oil<br />½ tsp olive oil<br />
1 tsp lime juice<br />1 Tbsp maple syrup<br />½ tsp freshly grated ginger<br />
2-3 Tbsp water <br />
salt to taste<br />1- 2 Tbsp toasted sesame seeds<br />
<br />
<b>The Process:</b><br />
In a large bowl, combine the carrots and kale.<br />
<br />
In a small bowl whisk together the peanut butter, sriracha, sesame oil, olive oil, lime juice, maple syrup and ginger. Add water 1 Tbsp at a time until the desired consistency is reached. Season with salt to taste.<br />
<br />
Drizzle the peanut butter dressing over the vegetables and toss to coat. Sprinkle with sesame seeds. Anonymoushttp://www.blogger.com/profile/12456582802798016297noreply@blogger.com0