season | cook

Brined and Buttered Turkey

2012-11-19T08:42:00.001-06:00

Even for those of us who love cooking and entertaining, the pressure of preparing the "perfect" holiday meal can be a little stressful. One of the keys to avoiding a turkey fowl-up (sorry, it was sitting right there!) is planning ahead. Start with an organized shopping list and game plan (allowing enough time for thawing, brining, etc.). Below, I've provided step-by-step instructions for preparing a deliciously tender brined and buttered turkey.

And for all the list-makers and checker-offers like me, I've created some handy-dandy printables I hope you find helpful!

Grocery Shopping
Click on the image below for a printable version of the COMPLETE shopping list. It includes all necessary ingredients to brine, stuff (with aromatics), and roast a 10-12 pound turkey. Ingredients for pan gravy are also included. Slightly increase ingredients and adjust cooking time if using a larger turkey. NOTE: As a general rule of thumb, 1 to 1-1/2 pounds of turkey per adult is plenty, and then on top of that add the desired amount of leftovers.

Thawing the Turkey
If using a fresh bird, skip this step. If your turkey is frozen, thaw on a baking sheet in the refrigerator (keep sealed in original wrapper). *Allow 24 hours for every 5 pounds.

Brining the Turkey
Brine Ingredients:
1/2 cup kosher salt
1/3 cup sugar
1-1/2 tablespoons coriander seeds
1-1/2 tablespoons fennel seeds
1 scant teaspoon crushed red pepper flakes
3 cloves garlic, minced
2 bay leaves
2 carrots, peeled and diced
2 ribs celery, diced
1 onion, diced

Remove turkey from wrapper and remove interior bags. Rinse turkey thoroughly under cold water. Place turkey in a very large stockpot (canning pot, if you have one) or a brining bag. Combine brine ingredients with 7 quarts cold water and pour over turkey (add extra water if necessary to completely cover the turkey. Cover pot or seal bag tightly and refrigerate for at least 24 hours (up to 2 days).

Roasting the Turkey
On Thanksgiving Day, remove turkey from brine and rinse thoroughly under cold water. Discard the brine. Place turkey breast-side up in a roasting pan and pat dry with paper towels and let stand for 1 hour at room temperature.

Position oven rack in the lowest position and preheat oven to 450 degrees F.

Butter the Turkey: Mix 4 tablespoons softened butter with 1-1/2 teaspoon salt and 1-1/2 teaspoon pepper. Rub mixture all over the turkey and under the skin.

Aromatics:
Gently toss together below ingredients and loosely pack into cavity of turkey.
1 red apple, cored and sliced
1/2 onion, sliced
1 carrot, peeled and sliced
1 teaspoon rubbed sage
6 sprigs rosemary
1 bay leaf

Tuck wings under and tie the drumsticks together with twine. For an alternative method of trussing turkey, see this post.

Melt 1-1/2 sticks butter and combine with 1-1/2 cups dry white wine. Dip cheesecloth in butter-wine mixture so that it becomes very damp. Squeeze it slightly and place it on top of turkey breast.

Roast turkey for 30 minutes in 450 degree oven. Remove from oven and baste cheesecloth and any exposed parts with butter-wine mixture (cheesecloth will brown).

Reduce oven temperature to 350 degrees F and continue to cook for approximately 1-1/2 more hours, basting every 30 minutes (with butter-mixture and/or pan drippings).

After turkey has cooked for 1-1/2 hours at 350 degrees, remove from oven and discard cheesecloth. Baste turkey with pan drippings and roast for another hour, basting after 30 minutes.

Check for Doneness: Turkey is ready when a thermometer inserted in the thickest part reads 165 degrees F (make sure thermometer is not touching bone). When turkey has reached proper temperature, transfer to a serving platter, cover loosely with aluminum foil, and let rest* for 30 minutes before carving. Reserve pan juices to make gravy.

*While the turkey roasts, the internal juices are forced to the center (away from the outside that is directly exposed to heat). Resting allows those juices to re-distribute throughout the turkey. If carved too soon, all of the juices will escape, leaving your turkey undesirably dry.

Preparing the Gravy
Gravy Ingredients:
4 cups low sodium chicken broth
1 tablespoon finely minced onion
1 clove garlic, smashed into paste
1 sprig rosemary, minced
1 sprig thyme leaves, minced
1 bay leaf
1 teaspoon kosher salt
freshly ground black pepper
3 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour

Pour pan drippings into a glass measuring cup. Let stand until fat separates and rises to top. Skim off and discard all but 2 tablespoons of fat. Combine pan drippings with chicken broth and set aside. Add the reserved 2 tablespoons fat to the roasting pan and place over medium-high heat. Add the onion, garlic paste, rosemary, thyme, and bay leaf; season with salt and pepper. Heat for about 3 minutes.

Mash together the butter and flour, creating a paste (set aside).

When pan drippings are heated, add chicken broth and loosen up any browned bits from bottom of pan with a wooden spoon. Bring to a boil and whisk in the butter-flour mixture. Boil until liquid reduces and thickens into a gravy, about 4 to 5 minutes. Discard the bay leaf and add salt and pepper, to taste.

This turkey is delicious! Brad has to work on Thanksgiving this year, so we celebrated over the weekend. I will be preparing this turkey again on Thursday for my family's dinner. I hope you will try it too!! Here is a printable version of the step-by-step instructions.

love people. make them good food.

Happy Thanksgiving Y'all!

Turkey Tools

2012-11-15T11:18:00.001-06:00

Well friends, we are in the one week count down to Thanksgiving! I can't believe the holidays are here. I've finalized my menu this week, made my complete grocery list, and have begun purchasing ingredients that will keep until my "crash cooking" days (aka Tuesday and Wednesday before Thanksgiving). I ~~secretly~~ love making holiday to-do lists :)

With Turkey Day almost here, I want to focus some attention on the tools of the trade necessary for true turkey roasting. Check out the list below for explanations of why each piece of equipment is helpful. Because this post is seasoned with a little how-to and because-why, I'm adding it to the cook | bake tips file.

.........Turkey Tools 101.........

Good Quality Roasting Pan

My grandmother used to say, "The secret to cooking is the pots and pans." Well, technique and culinary knowledge DO have something to do with it, but when cooking a turkey, using a good quality roasting pan is important. Here are some things to consider:

Heavy Weight: Choose a sturdy pan that won't buckle when lifted. The disposable aluminum pans should not be used for your Thanksgiving turkey-- they are simply too flimsy, and you run the risk of burning yourself and ruining the main dish! Handles on each side are very helpful too.

Shallow Sides: Roasting is a "dry heat cooking method" (see this post) which, if done correctly, allows for a nice golden brown turkey. If the sides of your pan are too high, you'll end up simmering/steaming the turkey, and those cooking methods do not produce the golden, slightly crispy skin (which is the best part!).

Roasting Rack: A rack is important when roasting a turkey because it keeps the underside of the bird out of the drippings and allows heat to evenly circulate (again, we're going for that nice golden skin on the outside). If you don't have a roasting pan with a rack, you can place a wire rack inside a broiler pan to elevate the turkey as it cooks. Beforehand, make sure you'll have a sturdy grip when it comes time to remove the hot turkey from the oven.

Kitchen Twine

A spool of cotton kitchen twine is needed for trussing, or tying the turkey into a more compact shape before cooking. If you're not used to doing this, I promise you won't regret it! Trussing allows the turkey to cook more evenly and helps prevent the wings and legs from burning. It also ensures that the turkey holds its shape while roasting, lending to a much prettier presentation (kinda like Spanx... anything that holds thighs in place is a good thing, right?). Here's a quick picture tutorial:

1. With breast side up, center a 4 ft. piece of kitchen twine under the back of the turkey.

2. Pull both ends up towards the breast, tucking in the wings at the sides. Tie a knot.

3. Bring the twine towards the thighs, crossing under the ends and wrapping several times to hold the legs neatly in place.

4. Cut any excess twine and continue to roast turkey.

photos via

Basting Tools

To baste or not to baste, is there really a question? I guess some folks think it's a waste of time and it ties you to the oven, but I think it's a must. Basting a turkey with its natural juices, broth, wine, sauce, or butter helps keep it moist. A baster is handy for soaking up pan juices after about an hour of cooking. You can also use a pastry brush to spread melted butter over the surface of the turkey. I like to dip cheesecloth in melted butter and dry white wine and drape it over my turkey to keep it moist.

Meat Thermometer

This tool is a must. Heating meats to the correct temperature ensures that the food has been cooked to a temperature necessary to kill food borne bacteria. Using a meat thermometer helps ensure you will cook the turkey to a safe temperature (165 degrees F), but also not overcook it and dry it out.

Check the wrapper on the turkey and refer to your recipe for approximate cooking times, but keep in mind that the bird isn't done until the thermometer says so. Insert a meat thermometer into the thickest part of the breast and in between the thigh and the wing. When the temperature reads 165 degrees F, the turkey is safe to eat.

.................................

The art of roasting a turkey has certainly come a long way since the first Thanksgiving! How are you preparing yours this year???

Happy Thanksgiving!

Blue Cheese Dressing

2012-11-09T17:16:00.000-06:00

Pop Quiz!

1. When planning a meal for company, what is the first item on the menu you focus on?

A. the main dish

B. the dessert

C. the salad

2. When entertaining for a crowd, what food item would you most likely purchase "store bought"?

A. already prepared main dish

B. bakery dessert

C. bagged salad and/or bottled salad dressing

3. If one of your invited guests offers to bring something last minute, what would you most likely suggest they bring?

A. the main dish

B. the dessert

C. the salad

There's really no right or wrong answer, but if you're at all like me, oftentimes the salad takes second fiddle to the rest of the spread! In an effort to jazz up this first course, I've whipped up my own version of a blue cheese dressing Brad and I had at a restaurant recently. We were both so impressed with the salad dressing, I actually asked the waitress if she could bring out another small dish of it to put on my steak. When she came back to the table, I asked her for the recipe (never hurts to ask!). While she couldn't share exact measurements, she did give me the gist of the ingredients list and stressed, "A good blue cheese dressing, starts with good blue cheese."

I wholeheartedly agree. Blue cheese is like olive oil; you just have to purchase the best you can find.

Blue Cheese Dressing

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 tablespoons white wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon sugar
pinch garlic powder
salt and freshly ground black pepper, to taste
3 ounces good quality blue cheese

Whisk together mayonnaise, sour cream, and milk in a small bowl. Add in vinegar, Worcestershire sauce, sugar, and seasonings until well blended. Crumble blue cheese and gently fold in. Chill until ready to serve.

P.S. I know, piling on blue cheese dressing creates a bit of an oxymoron out of your supposedly healthy salad, but aren't all good salads that way???

Happy Weekend!

Cooking Methods 101

2012-11-05T07:45:00.001-06:00

Cooking and Baking Season is here! I know, I too enjoy cooking and baking year round (of course!), but there is something special about holiday food, what it celebrates, and the family and friends we share it with. To celebrate the food and flavors of the season, I find it an appropriate time to discuss cooking methods. I'm categorizing this post as the first in a series of "cook | bake tips," an array of kitchen tips and tricks I'll share from time to time.

First of all, cooking is both an art and a science. While I'm certainly drawn to culinary creativity, it is important to first understand the chemistry responsible for the dishes we prepare. The ingredients we use are our chemistry "solutions," and the methods we choose for combining those ingredients and, in most cases, heating them up are chemical "reactions." Here's a reference guide for common cooking methods. Knowing how and when to use them will help ensure success in the kitchen.

NOTE: All of the images are linked to recipes that caught my eye while exploring the web. Click on them for more information on the source and for the complete recipe. I cannot wait to try them myself!

Dry Heat Cooking Methods

Dry heat cooking methods transfer heat to foods without the use of moisture or a liquid. Heat is transferred predominantly through hot air or fat (oil or butter). The following are examples of dry heat cooking.

Roasting and Baking

Roasting is a technique that cooks food by surrounding it with hot air, usually in an oven. The difference between roasting and baking is the size of food. Roasting usually refers to large pieces of poultry, meat, or fish. Baking is another method of cooking foods by surrounding them with hot air, but it usually refers to smaller pieces of food (baked chicken breasts vs. a roasted whole chicken). Casseroles and foods that have moisture in the form of sauce, stock, or custard are also baked (Turkey Tetrazzini) as well as cakes, breads, and other sweets (Blue Velvet Cupcakes).

Herb Butter Roasted Turkey

Baked Turkey Meatballs

Grilling

Grilling is a method of cooking food through radiation from a heat source below food (i.e.gas or charcoal flames). Flipping the food is often required so that both sides are exposed to heat. Grilling imparts a robust flavor to foods created from the smoke that forms when fat and juices drip into the heat source.

Balsamic Grilled Vegetables

Grilled Chili Burgers

Broiling

Like grilling, broiling also uses radiation, but the heat source is above the food. This technique is commonly used as a finishing step for browning foods.

Broiled Fish Tacos

Broiled Steak with Rice Salad

Sauteing

This technique involves cooking foods over high heat with very little fat or oil. Saute translates "to jump" in French; stirring the food often (allowing it to "jump" around the pan) is required to keep it from sticking because of the small amount of fat used. Stir frying is a variation of sauteing that is typically done in a wok. Searing is a technique used for browning foods over high heat with very little oil or fat. The cooking process is typically completed by either braising or stewing (see below). Sweating is a method of sauteing over low heat using a small amount of fat. The purpose is to soften the food but not brown it.

Spinach Saute'

Chicken Stir Fry

Frozen Seared Steak

"Sweating" Mushrooms

Deep Frying and Pan-frying

Deep Frying is a method for cooking food by fully submerging it in hot fat (350-375 degrees F). Pan-frying uses only enough hot fat to cover the food halfway. Before either frying method, foods are often coated in a batter or breading.

Fried Hush Puppies

Pan-fried Chicken Flautas

Moist Heat Cooking Methods

Moist heat cooking methods involve cooking foods in a hot liquid or steam. Because liquids cannot exceed temperatures beyond their boiling points, these techniques do not reach temperatures necessary to "brown" foods.

Boiling and Blanching

It doesn't get more basic than boiling, which simply means to cook food by submerging it in boiling water (212 degrees F), indicated by large bubbles breaking the surface. Blanching is a method of plunging foods into boiling water for a short period and then moving them to an ice water bath to quickly stop the cooking process. This technique is commonly used to loosen the skin from fruits and vegetables and also to set the color of vegetables before freezing.

Hard Boiled Eggs

Blanched Asparagus

Poaching

Poaching is similar to boiling, but the cooking liquid is at a lower temperature (160-180 degrees F). Bubbles will occasionally break the surface, but the liquid will not have as much "movement" as boiling water. This technique is used for gently heating delicate foods such as eggs and fish.

Poached Eggs

Poached Salmon Nicoise

Simmering and Steaming

Simmering involves cooking foods at just below boiling (185-205 degrees F). This method is often used for tough cuts of meat (high temperatures would toughen the proteins). Steaming cooks food by surrounding it with steam or vapor. This is typically achieved by placing the food in a covered basket over a pot of boiling water. As the water vaporizes, it rises and cooks the food above it.

Simmer: Lamb and Vegetable Stew

Steam: Sesame Ginger Broccoli

Combination Cooking Methods

Combination Cooking Methods combine a dry heat method with a moist heat method. There are two combination methods: braising and stewing. Braising involves first searing food, typically larger cuts of meat, to brown on all sides. The meat is then partially covered in a flavored liquid and simmered (either in the oven or over the stove). Stewing follows the same technique as braising, but the food is cut into small pieces.

Beer Braised Chicken Sliders

Irish Beef Stew

I hope you find this reference helpful, and I especially hope the the upcoming holidays are filled with lots of love (and good food) for you and your family!

Enjoy,

Spiced Pumpkin Cheesecake Brownies

2012-10-28T18:21:00.000-05:00

I love Fall baking. Maybe it's the subtle hint of nutmeg, ginger, and cloves often suggested in savory pies, cobblers, and cookies this time of year. Maybe it's also in part that this is before the REAL hustle and bustle of holiday baking sets in. Whatever the reason, I love having fresh baked goods on the table this season.

I've experimented with many pumpkin flavored desserts the past few years (You may remember this Pumpkin Pecan Cheesecake from last Thanksgiving), but have not yet tackled pumpkin brownies... until now.

It's no secret I love chocolate, and I love cheesecake. A few years ago I made David Lebovitz's Cheesecake Brownies, and they were to-die-for. In the spirit of the season, I decided to re-create this recipe incorporating pumpkin flavor. Here's my recipe for Spiced Pumpkin Cheesecake Brownies:

Ingredients:

Brownie Mixture:
6 T. unsalted butter, cut into pieces
4 oz. semisweet chocolate, coarsely chopped
2/3 cup sugar
2 eggs, at room temperature
1/2 cup flour
1 T. cocoa powder
1/8 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup chocolate chips

Pumpkin Cheesecake Mixture:
6 oz. cream cheese, softened
1 egg, at room temperature
1/3 cup sugar
2 T. flour
1/2 cup canned pumpkin
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves

1. Line a 9" square baking pan with two layers of aluminum foil (bottom and sides). Lightly grease with non-stick cooking spray.
2. Preheat oven to 350 degrees.
3. Melt butter and chocolate in a medium saucepan over low heat. Stir to blend.
4. Remove melted chocolate from heat and beat in sugar and 2 eggs.
5. Mix in flour and next 3 ingredients, then add the vanilla and chocolate chips. Pour into prepared pan and smooth to even.
6. In a separate bowl, beat together the cheesecake mixture ingredients.
7. Spoon the cheesecake mixture over the brownie mixture. Then, use a dinner knife to swirl the batters gently.

8. Bake for 35 minutes (a toothpick inserted in the middle should come out clean).
9. Let cool in pan on a cooling rack for 10-15 minutes. Then, gently lift foil out of pan and peel it away.
10. Cut brownies into squares.

These will store in an airtight container for a few days... that is, if they last that long :)

Happy Fall Y'all!

Chocolate Peanut Butter Triple-Layer Cheesecake

2012-09-24T04:18:00.000-05:00

Has it really been over a month since my last post???

I guess it's a fact that time flies when you're ~~having fun~~ super, crazy busy. I've started my new job, painted four rooms in my new house, and basically gotten adjusted to living in a new city. Amidst all this "busy"ness, I did manage to make time for something very important: Dessert.

Chocolate and Peanut Butter Dessert.

Ever since our wedding, Brad has been begging me to make a cheesecake like his groom's (cheese)cake.

Beneath the coating of chocolate ganache were alternating layers of cheesecake flavors. It was the perfect blend of classic cheesecake, chocolate, and peanut butter and the perfect dessert for my non-cake-loving husband. He'll pass up cakes, cupcakes, and brownies, but I've NEVER seen him turn down cheesecake, and he LOVED this one.

I'll admit, I was a little intimidated about trying to re-create it. But being the culinary experimentalist (not to mention dessert-lover) that I am, I put my fears aside, gathered up lots of cheesecake recipes, and began crafting my own. And here it is...

Chocolate Peanut Butter Triple-Layer Cheesecake

Graham Cracker Crust
1-1/2 cups graham cracker crumbs (about 20 cracker "squares")
1 T. sugar
6 T. unsalted butter, melted

Cheesecake Filling:
4 (8 oz.) packages cream cheese, softened
1 cup sugar
4 large eggs, at room temperature
1/2 cup sour cream
2 tsp. vanilla extract
3 oz. bittersweet chocolate
1/3 cup creamy peanut butter

Ganache Topping:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream

Garnish (I had these candies on hand):
Peanut butter cups, coarsely chopped
chocolate chips

1. Preheat oven to 350 degrees. Grease the bottom and sides of a 9" springform pan with cooking spray; tightly wrap the sides of the pan with two layers of aluminum foil. Combine graham cracker crumbs, sugar, and butter in a bowl until crumbs are evenly moistened. Press into bottom and 1-1/2" up the sides of prepared pan. Bake 10 minutes; let cool on a wire rack.

2. In a large bowl, beat cream cheese on medium-high speed until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to medium and beat in eggs, one at a time, until just blended. Beat in sour cream and vanilla.

3. Equally divide the batter into three separate bowls. Set one bowl of batter aside.

4. In a microwave safe dish, melt chocolate in 30-second intervals, stirring until smooth. To one of the remaining two bowls of batter, stir in melted chocolate.

5. To the remaining bowl of batter, beat in peanut butter until smooth.

6. Spoon peanut butter batter into prepared crust. Smooth the surface if necessary. Over the peanut butter batter, pour the chocolate batter and gently smooth. Over the chocolate batter, pour the plain batter.

7. Place cheesecake in a larger baking pan with sides. Carefully pour enough hot water into larger pan to reach 1" up the sides of the springform pan. Bake in preheated oven for 1 hour. Turn oven off and let cheesecake stand in oven, with door slightly ajar, for 15 minutes.

8. Remove cheesecake from oven and water bath; remove foil. Gently run a knife around the edges to loosen from sides of pan (do not remove from pan). Cool completely on a wire rack for about one hour. Cover and refrigerate for 6 hours or overnight.

9. To remove the cheesecake from the springform pan, wrap a damp, warm towel around the sides of the pan to loosen the cracker crust. Gently remove the sides from the springform pan.

10. To make the ganache:
Finely chop 4 ounces of bittersweet chocolate and set aside in a bowl. Bring 1/2 cup of heavy cream to a simmer over medium heat. Pour simmering cream over chocolate and let sit for 1-2 minutes, melting chocolate, then stir until smooth. Pour ganache over cheesecake and use a spatula to smooth. Sprinkle chopped peanut butter cups and chocolate chips around the rim, if desired. Refrigerate for about 20 minutes, or until ganache hardens.

I sure am glad I made time for this dessert! And I think Brad is pretty happy about it too.

Enjoy!!!

Summer Meatball Supper

2012-08-06T04:48:00.000-05:00

I've got a new cookbook...an extra-special cookbook signed by the authors. It was actually the most thoughtful housewarming gift from our good friends Mark and Amy Trevino (Click here to check out Amy's family blog). They compiled some of their favorite recipes into a cookbook called Cooking with Los Trevinos. Here it is on our shelf:

It's an eclectic mix of tex-mex, casseroles, dips, breakfast items, and lots of good steak and pork recipes. Brad and I have had the privilege of having dinner with Los Trevinos several times, and in Brad's words, "They make pretty darn good food." I absolutely concur.

Today, I'm sharing their meatball recipe. These are the best meatballs I've ever tasted. They are deliciously seasoned and perfect for serving with fresh tomato sauce and pasta. P.S. Los Trevinos make their own homemade pasta! Brad and I stuck with store bought this time, but we've now got the recipe, so that will be another future story from my kitchen.

Here's the recipe for the best meatballs. The ingredients are measured in ounces if you have a food scale. If not, I've included cup equivalent measurements.

Los Trevinos Meatballs
6-8 servings
1 pound ground chuck
4 oz. dried bread crumbs (1/2 cup)
4 large eggs
4 oz. whole milk (1/2 cup)
6 oz. grated romano (3/4 cup)
3 oz. finely grated white onion (6 T.)
2 oz. finely diced garlic (4 T.)
2 oz. finely chopped Italian parsley (4 T.)
2 oz. finely chopped basil (4 T.)

1. Preheat oven to 350 degrees. Spray baking sheet with oil.
2. Mix all ingredients in a mixing bowl. If it seems a little loose, add more breadcrumbs.
3. Roll meatballs into the size of a golf ball and place on baking sheet (about 1" apart).

4. Bake in preheated oven for 35-40 minutes.

While meatballs are baking, prepare the tomato sauce and boil the pasta. We served ours with linguine, cooked al dente according to package instructions.

Here's the recipe for the sauce:

Fresh Summer Tomato Sauce
1-1/2 pounds fresh tomatoes, coarsley chopped
2 T. extra virgin olive oil
1 clove garlic, minced
1/3 cup finely chopped onion
3/4 tsp. kosher salt
1/4 tsp. black pepper
pinch of sugar

1. Combine all ingredients in a food processer and puree until smooth.
2. Transfer this mixture to a saucepan and bring to a boil. Reduce heat and simmer until ready to serve.
3. Toss pasta with the tomato sauce and top with meatballs. Sprinkle with grated romano or parmesan, and garnish with fresh Italian parsley.

Try this dish this week! I'm sure you'll agree, the meatballs are "pretty darn good!"

Thanks Mark and Amy!

Georgia Peaches

2012-07-16T06:00:00.000-05:00

Stopping at road side peach stands in mid-July is a bit of a past time for me... it reminds me of summer... reminds me of family. Having officially moved to the "peach state," I found it fitting to plan some dishes around peaches while it's their peak season. So last Saturday morning I made a trip to the local Farmer's Market and brought home a basketful. Ever since, life has been peachy.

Peaches n' Cream Muffins with Pecan Streusel Topping
Bring a basket of these muffins to the breakfast table, and they'll surely be a hit. You may also serve with a scoop of vanilla ice cream and a mint leave for a pretty plated dessert.

Ingredients for Streusel Topping:
1/2 cup chopped pecans
1/4 cup all purpose flour
2 T. butter, melted
1/3 cup brown sugar
1 tsp. ground cinnamon

Ingredients for Muffins:
4 T. butter, melted
2 cups all purpose flour
1 T. baking powder
1/2 tsp. salt
1 egg
3/4 cup sugar
1/2 cup milk
3/4 cup sour cream
2 ripe peaches (peeled, pitted and chopped)

1. Preheat oven to 350 degrees and line a 12- cup muffin pan with paper liners.
2. In a small bowl, mix all ingredients for streusel and set aside.
3. In a large mixing bowl, mix flour, baking powder and salt.
4. In a separate medium bowl, whisk the egg. Whisk in sugar until thoroughly mixed.
5. Whisk in milk and melted butter.
6. Stir in sour cream until well combined.
7. Fold the egg/sour cream mixture into the dry ingredients until well combined.
8. Fold in chopped peaches.
9. Spoon batter in prepared muffin cups, filling nearly to the top.
10. Equally distribute streusel mixture among 12 muffins, gently pressing into the surface with the back of a spoon.
11. Bake in preheated oven for 35 minutes or until toothpick inserted into muffin comes out clean.
12. Cool in pan for 5 minutes then transfer to cooling rack.

Salmon with Fresh Peach Salsa
I love pairing fish with salsas. This one offers a sweet and spicy blend of flavors that really livens up salmon for the summertime.

Ingredients:
4 six-ounce salmon filets
2 T. olive oil
2 cloves garlic, minced
3 ripe peaches (peeled, pitted and diced)
2 T. finely chopped fresh cilantro
1-2 jalapeno, seeded and minced
2 cloves garlic, minced
juice of 1 lime
salt and pepper, to taste

1. In a small bowl, prepare salsa by gently tossing peaches, cilantro, jalapenos, garlic, and lime juice. Season with salt and pepper and set aside.
2. Brush both sides of salmon filets with olive oil and sprinkle with minced garlic.
3. Preheat a heavy skillet over medium heat for 5 minutes.
4. Increase heat to high and sear salmon for 3 minutes. Flip and cook for an additional 5 minutes or until firm and flaky.
5. Plate salmon and spoon salsa over top.

Herb Roasted Pork Tenderloin with Peach Gastrique
There are a variety of popular fruit and pork pairings, but I wanted to try something new. This peach gastrique*, with a hint of chipotle heat, was just the taste I was aiming for to top my herb roasted pork.

(*Gastrique: A French sweet and sour sauce made with fruit and vinegar)

Ingredients for Pork:
1-1/2 pound pork tenderloin
salt and pepper, to taste
2 T. Herbes de Provence
2 T. olive oil

Ingredients for Gastrique:
2 ripe peaches (peeled, pitted and coarsely chopped)
3 T. sugar
3. T. sherry vinegar
3 T. cognac
1/2 tsp. chipotle chile powder
1/2 tsp. ground ginger
2-3 T. butter

Garnish: 2 T. chopped fresh cilantro, if desired

1. Season tenderloin generously with salt and pepper and bring to room temperature (Allow approximately 2 hours).
2. Preheat oven to 250 degrees.
3. Sprinkle all sides of tenderloin with Herbes de Provence.
5. Heat oil in a heavy, oven proof cast iron skillet over medium high heat.
6. Brown tenderloin on all sides.
7. Place skillet in preheated oven and continue cooking tenderloin for 45 minutes or until internal temperature registers 145 degrees.
8. Remove from oven and tent with foil for 15 minutes while you prepare the gastrique.
9. To make the gastrique: Melt butter in small sauce pan over medium-low heat. Add chopped peaches and remaining ingredients and simmer for about 15 minutes. Remove from heat and let cool slightly. In a blender or food processor, process until smooth.
10. Spoon gastrique over sliced pork. Garnish with chopped fresh cilantro if desired.

Enjoy!

I hope your week is peachy keen! By the way, I've got three lone peaches left in my fruit bowl that are ripe and ready for a good recipe. Has any peach recipe made you particularly proud lately? Please share!!!

A Little Suprise...and a Fresh Spin on Huevos Rancheros

2012-07-10T06:49:00.000-05:00

Do you notice something different?

Hint: Look up top, next to the "about" tab.... see it?

Yes! I've added a link to a new blog season | design! I've spent a lot of time in my kitchen recently, but not just cooking and baking... but rather painting! To see my progress and check out my new design blog, click here.

Now on to today's business: Huevos Rancheros... my way.

Never had Huevos Rancheros before and don't have a clue what I'm talking about? Aww, you are missing out! Here's your culinary definition for the day:

Huevos Rancheros is a traditional Mexican dish where a fried egg is served over lightly fried tortillas and topped with cooked salsa. Click the picture below, courtesy of Simply Recipes, to learn more about the traditional version of this dish.

Nowadays, a multitude of Tex-Mex varieties are showing up with beans (black beans or refried), corn, meat, guacamole, cheese, sour cream... all the good stuff. Here is a new spin that is super easy, can be served for any meal, and makes a great plate presentation (plus, leftovers store and re-heat nicely). The taste is the same, but rather than stack all the ingredients up on a plate after cooking them in a fry pan, they are neatly assembled in a tortilla "cup" made using a muffin pan.

Here's the recipe for 8 servings. You'll need:

8 small tortillas, 6-7"
1 lb. chorizo sausage, browned and drained
1 cup black beans or refried beans
1 cup salsa
1-1/2 cups Mexican blend cheese
8 eggs
Optional:
chopped fresh cilantro, for garnish
sour cream and sliced avocado/guacamole, for serving

Preheat oven to 375 degrees and lightly grease a muffin pan with cooking spray.

Heat tortillas, wrapped in a paper towel, in the microwave for 10-15 seconds to soften. This makes it easier to mold them in the muffin pan. Starting in the center of your muffin plan, gently position tortillas in each of the muffin cups. (Using the center cups will allow for even cooking).

Next, spoon the cooked chorizo into the bottom of the tortillas.

Top with beans, salsa, and cheese.

Now for my favorite part: Crack one egg over the bed of cheese in each tortilla cup. No frying required! The eggs will cook in the oven.

Place the muffin pan in preheated oven and bake for 20 minutes or until the whites set. Depending on how you prefer your eggs, you may cook yours a little longer. I like mine runny... they mix with all the other flavors, and you can break off pieces of tortilla and dip them in the eggs like chips. YUM!

When you are satisfied with the eggs, remove from oven and let cool slightly. Garnish with freshly chopped cilantro.

Using a small knife or spoon, carefully transfer each tortilla cup to a plate. Serve with sour cream and avocado if desired. I've also been known to spoon a little more salsa on top.

Breakfast Heaven... Buen provecho!

The Road that Ended at a Table for Two...with Macadamia Nut Encrusted Mahi Mahi

2012-07-05T10:36:00.000-05:00

A couple of months ago, I drove the same drive I had frequented every few weeks for the past two years. I had driven the stretch of interstate from Birmingham, Alabama to Augusta, Georgia to visit my fiance Brad so many times, I could gauge how many minutes I had left in my drive based on the road side landmarks I passed. Almost two months ago, I took my same I-20 west-bound route until I got "there." But this time "there" was my new home.

On May 5th I became a Mrs., and I officially moved to Augusta. During my last drive home, I reflected on all the other recent roads I've taken...

The path my dad and I took when he walked me down the aisle at the High Hampton Inn...

The hike to the top of Hampton Mountain that Brad and I made our first day as Husband and Wife...

There were many inspiring roads and paths we explored on our Honeymoon in Hawaii. Perhaps the most breathtaking was the infamous Road to Hana, a curvy cliff-side drive on the end of Maui opposite the more trafficked beach resort areas. A picture alone could never capture the beauty of this one-lane road spotted with waterfalls every few miles on one side and the ocean on the other.

We'd see the cascade of a waterfall peaking through the tree tops, hop out of the car, and hike in to get a glimpse of it all...

Occasionally, our path would end... and we would have to make our own...

With a sense of exploration at the forefront of our minds and a sense of wonder of what else we might fight on the island, we set out again on a less-traveled road to see what we could see...

Sometimes, we couldn't see what was on the other side until we got there...

I know you may be thinking, "Isn't this a food blog?" Yes, and that leads me to share an experience Brad and I had at a charming restaurant off the beaten path. Well, actually it is on the main drag heading into the tiny coastal down of Paia filled mainly with locals and a few traveling surfers. Nonetheless, it is a 40-minute drive from the more popular beach resort areas, but through word of mouth, tourists from all over pay homage to Mamma's Fish House. It is one of the best restaurants I have ever visited, and the Macadamia Nut Encrusted Mahi Mahi is one of the best dishes I've ever tasted.

Here's my attempt at recreating this dish. While I'm not "Mamma," I am satisfied with this re-make, served with Pinapple-Coconut Salsa and Coconut Rice. Before preparing the fish, get the rice simmering and make the salsa using the recipes below.

NOTE: All recipes yield 4 servings.

Coconut Rice

Ingredients:
1 cup uncooked Jasmine rice
1 cup lite coconut milk
1-1/4 cups water
1 tsp. freshly grated ginger
1 clove of garlic, finely minced
salt, to taste
3 T. chopped fresh cilantro

In a medium sized heavy sauce pan, bring coconut milk, water, rice, ginger, garlic, and salt to a bowl over medium heat. Reduce to low heat, cover and simmer for 40 minutes or until all liquid is absorbed. Remove from heat and keep covered for 10 minutes. Fluff rice with a fork and toss in chopped fresh cilantro.
P.S. This will make your kitchen smell sensational!

Pinapple-Coconut Salsa

Ingredients:
1 cup fresh pinapple, coarsely chopped
1 shallot, diced
1/4 cup shredded coconut
juice of one lime
1 T. rice vinegar
salt, to taste

Combine all ingredients in a medium bowl and refrigerate until fish is ready to serve.

Now for the fish...

Macadamia Nut Encrusted Mahi Mahi

Ingredients:
4 servings Mahi Mahi, 4-6 oz. each
1/2 cup macadamia nuts
1 cup panko bread crumbs
1/4 cup light coconut milk
2 T. soy sauce
salt and pepper, to taste

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper. Prepare breading for fish using bread crumbs, nuts, and cilantro.

2. Pulse the above ingredients in a food processor until well blended. The macadamia nuts will release natural oils that smell delicious and help hold the breading together.

3. In a small bowl, combine coconut milk and soy sauce. Brush this mixture onto the fish.

4. Carefully press the breading onto both sides of the fish. Season with salt and pepper.

5. Bake in preheated oven for 10-12 minutes, or until internal temperature reaches 135 degrees.
6. Serve immediately topped with Pinapple-Coconut Salsa and plated with Coconut Rice.

YUM... makes me wish I was back in Hawaii.

Well I have lots of new roads ahead... newlyweds, new city, new house, new job, new blog address (more blog "newness" to follow!).

For now, I must go. I have reservations in my kitchen... at a table for two.

Enjoy!
Erin

Blue Velvet Valentine Cupcakes

2012-01-08T13:19:00.001-06:00

I recently received this image in an email with the subject line "Dare to be different."

It inspired me to try something different for Valentine's this year-- something different from all the shades of red and pink (which I still love, and will post about later). Red velvet treats are very popular around Valentine's Day, but I wanted to try something new (and blue!). I borrowed Heather's, from Sprinkle Bakes Blog, secret for creating the perfect shade of blue. Crowning the piped cream cheese frosting with molded hearts sends the message "I love you" like a true blue Valentine!

I love the part of a recipe that says "set aside." After completing something, you set it aside to move on to the next step... it gives me the same satisfaction as checking off something on my to-do list. So I'll start my recipe with the candy molding. You can mold the candy hearts and set them aside for up to a few weeks in an airtight container.

If you have never molded candy before, you are in for a (sweet) treat! It's so easy, and there are endless possibilities for creating candies as stand-alone goodies or as decorations for other desserts, as we will be doing.

For candy molding, you'll need a few tools of the trade, all of which are most likely available at your local craft store. First, you'll need the best part: the candy melts. These are little disks of candy that come in a variety of colors and flavors and are easily melted to be re-shaped into your candy molds. To create my hearts, I used the following colors:

Wilton "light cocoa" (milk chocolate flavored)

Make n' Mold "dark chocolate" (dark chocolate flavored)

Make n' Mold "light blue" (vanilla flavored)

You'll also need the actual molds. They are made of lightweight plastic, easy for bending you can pop out the candies when ready. Click here to view Wilton's collection of candy molds.

When working with large molds, you may place the melted candy/chocolate melts in the mold with a spoon. However, for smaller shapes, I highly recommend candy making squeeze bottle. They cost about $1 to $2 at your local craft or baking store and make working with small molds so much easier and less messy.

Instructions for melting the candy disks are included on the back of the packaging. If using the squeeze bottles, you can melt the candy disks directly in the bottle and then attach the cap, and you're ready to begin. I like to work from the center of the mold and "swirl" the tip of the cap. The melted candy will be pushed from the center to the edges. Here's a quick video demonstrating this:

Chill the candy molds in the freezer for about 15 minutes. When set, pop them out of the molds and set aside.

To make the cupcakes you'll need the following ingredients:
2 cups sugar
2 sticks butter, softened
2 eggs
1 T. cocoa powder
1 T. Wilton royal blue food coloring
1 small dab of Wilton violet gel food coloring
2-1/2 cups cake flower
1 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 T. vinegar

Preheat the oven to 350 degrees F. Line cupcake pans with paper or foil liners. NOTE: Because the batter is so dark, opaque liners look the best (I liked the way the silver liners turned out).

In a large mixing bowl, cream the sugar and butter until fluffy. Add the eggs, one at a time, mixing well after each addition.

Now it's time to blend the food colorings with the cocoa. The secret to creating the blue hue pictured is the right blend of food coloring. Use 1 T. of Wilton royal blue and a small dab of Wilton violet. The addition of violet keeps the batter from tinting a greenish-blue color when baked.

Add these two together...

... and get the perfect shade of blue!

In a separate small bowl, mix cocoa and food colorings to form a paste.

Add the paste to the sugar mixture and mix well.

In a separate bowl, sift together cake flour and salt. Alternate adding flour mixture and buttermilk to creamed mixture, blending well after each addition. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to batter, blending well.

Beautiful blue batter!

Using an ice cream scoop, fill cupcake liners 2/3rds full with batter. Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean. NOTE: Watch carefully to make sure the tops don't over brown. Remove from oven and cool completely before frosting.

Vanilla Cream Cheese Frosting

1 8 oz. brick of cream cheese, softened

1/2 stick butter, softened

1/2 tsp. clear vanilla extract

5 cups powdered sugar

In a large bowl, blend cream cheese, butter, and vanilla. Blend in sugar, one cup at a time, mixing well after each addition.

Spread or pipe icing onto cooled cupcakes. Top with blue nonpareils and molded candies.

Print this recipe!

Here's a fun way to gift these beauties for Valentines Day without the risk of messing up the icing. Place cupcakes in a plastic cocktail cup, insert in a bag, and tie with a bow!

Roses are red

Cupcakes are blue,

a Valentine's idea

from me to you!

Have fun baking up a blue streak!

Erin

a week of R & R and G n' G

2012-01-06T18:18:00.000-06:00

I'm back... from paradise. I ended 2011, and began 2012, in the mountains with a hearty dose of Rest & Relaxation and a daily serving of Grits n' Greens.

After the hustle and bustle of Christmas, my fiance Brad, his parents, and I headed up to Linville, North Carolina. We loaded up the cars with hiking and ski gear and bikes in tow with all intentions of roughing it for a few days. However, we spent most of our time sipping wassail, roasting marshmallows, and enjoying our agenda-free days either on the porch or by the fire.

Amidst all the much-needed relaxation we did venture up the Grandfather Mountain and crossed the "Mile High Swinging Bridge." We also set out to Wiseman's View and hiked into Linville Gorge (pictured below).

The Carolina mountains are BEAUTIFUL-- we spent a couple of afternoons simply touring the area and taking in the views.

As much as I enjoyed spending time with each other in the great outdoors, I enjoyed spending time with each other in the kitchen. I love breakfast, and I especially love a big breakfast. We started off the New Year taking the most important meal of the day very seriously with the kind of breakfasts we ordinarily don't have time for in the morning. My favorite item on the menu was Grits n' Greens...

... with a good cup of coffee and this view:

Grits n' Greens
serves 10

1 pound fresh collard greens
6 slices bacon
3 cups water
8 cups chicken broth, divided
2 cups half & half
2 cups grits (not instant or quick cooking)
2 sticks butter
salt and pepper, to taste
Tabasco, to taste
2-1/2 cups Parmesan cheese, divided

Thoroughly wash collard greens and cut away the thick stalks. Roll the leaves and coarsely chop. In a large stock pot, combine 3 cups of water with 2 cups of chicken broth and bring to a boil. Add 2 slices of bacon and greens and return to a boil. Reduce heat to medium-low; cover and simmer for 1 to 1-1/2 hours or until greens are tender. Discard bacon slices. Drain greens in a colander, removing as much liquid as possible.

Preheat oven to 350 degrees F. Cook remaining 4 slices of bacon and crumble; set aside.

When greens are nearly ready, in a separate sauce pan, combine the half & half and remaining 6 cups of chicken broth and bring to a boil. Stir in the grits and cook over medium heat, returning to a boil. Cover and reduce heat to low; simmer for 25-30 minutes, stirring frequently. Remove from heat and stir in butter, salt and pepper, and Tabasco. Fold in 2 cups Parmesan cheese. Fold in drained collard greens. Spoon mixture into a greased 2-quart casserole dish. Top with remaining 1/2 cup Parmesan cheese and crumbled bacon. Bake in preheated oven for about 10 minutes, or until lightly browned.

P.S. I love Southern novels as much as I love Southern cooking. Last summer, I read a cute quick-read by Mary Kay Andrews called Hissy Fit. It was delicious! And so it the grits n' greens recipe that is included in the story. My recipe is an adaptation from the one in the book (I used fresh collard greens and added in the Tabasco). Enjoy!

Print this recipe!

Now it's back to reality (which means more blog posts!). I wish everyone a very happy 2012, full of many delicious seasons! My resolution is to make more time for R & R (and G n' G).

Love,

Erin

Hot and Cheesy Black-Eyed Pea Dip

2011-12-26T07:00:00.004-06:00

If you're looking for a fun way to serve up black-eyed peas this New Year's, you're in luck! Here's a twist on the old tradition that has a zip of heat and is loaded with cheese. Serve hot with tortilla chips (and start your 2012 diet plan tomorrow)!

Here's the line up of ingredients:

Preheat oven to 350 degrees F. In a small skillet, melt butter and saute onion and garlic until tender (about 5 minutes).

In a large bowl, combine cooked onion/garlic, sour cream, chilies, jalapenos, hot sauce and salt and pepper.

Gently fold in black-eyed peas and cheese.

Transfer mixture to a shallow baking dish-- I used a corning ware tart dish.

Bake for 25 minutes until bubbly.

Dive in with tortilla chips! Warning: This dip is highly addictive.

Print this recipe!

Have a happy and safe New Year's!

Erin

Homemade Dog Treats

2011-12-22T08:48:00.001-06:00

Have you finished all your holiday shopping? Let's take a look at the list...

Family members... check!

Friends... check!

Fido...

Don't forget your four-legged friend this holiday! Why not stuff his stocking with some homemade treats?

My puppy Tucker is getting his a little early because today is his first birthday!

Tucker is a little "on the fence" about growing up. He'll love these treats though because they have his favorite--cheese!

This recipe, which I adapted from bullwrinkle.com, is super easy and calls for ingredients you probably have on hand.

1 cup old-fashioned oats
1 cup water, boiling
1/3 cup butter, melted
3/4 cup cornmeal
1 Tablespoon sugar
2 teaspoons chicken or beef instant bullion
1/2 cup milk
1 cup shredded cheddar
1 egg, beaten
2 cups all-purpose flour, plus 3/4 cup

1. Preheat oven to 325 degrees F. Grease cookie sheets with non-stick spray. In a large bowl, combine oats, melted butter and boiling water; let stand for 10 minutes. Stir in cornmeal, sugar, bullion, milk, cheese, and egg. Mix well. Add 2 cups of flour, 1 cup at a time, mixing well after each addition to form a dough.

2. Knead in enough of the remaining flour so dough becomes smooth and is no longer sticky. On a lightly floured surface, roll out dough to 1/2" thickness; cut with cookie cutters.

Place treats 1" apart on a cookie sheet.

3. Bake for 40 minutes or until golden brown. Cool completely. Store in an air-tight container.

Click here to print recipe.

This recipe makes about 3 dozen 3" dog treats, so your pup will have plenty to share with all of his friends. Make it a "paw"ty y'all! Gotta love man's best friend.

Love,
Erin

Mouse Clicks: A Christmas Poem

2011-12-18T20:10:00.003-06:00

'Tis the week before Christmas, and with the click of a mouse

I find holiday inspiration for all through the house.

Recipes and gift ideas have been posted with care

Waiting for readers with whom to be shared.

My puppy is nestled all peaceful in his bed

While visions of season's eatings dance through my head.

I cozy up with hot chocolate and computer in my lap

Much too inspired for a long winter's nap.

I'll start at the beginning with hors d'oeuvres of all sorts--

Deviled eggs, bruschetta, and a cherry cheese torte.

Add wassail and eggnog, favorite holiday brews

And spirits will be bright, and good tidings will ensue.

We'll move on to entrees and the main courses,

And there's a multitude of options from a multitude of sources.

Pork medallions proudly center any festive spread

Complete with potatoes, greens, and home-made bread.

Let's not forget dessert, as in my mind it comes first

We have cupcakes, and cake pops with flavors that burst,

Chocolate candy cookies that couldn't be faster

Even for the novice domestic multi-tasker.

And then there's Christmas morn with the sweet aroma

Of rolls made by a pioneer woman from Oklahoma,

Served with a yummy sausage-and-egg bake

And blueberry scones that are so fun to make.

Now Baker, Homemaker, now Foodie on a mission,

On Cook, Entertainer, and all others in the kitchen,

From the top of this post, scroll down clicking links as you fall

Click away, click away, click away all!

After checking this list, and checking it twice,

I'm off to the kitchen to make something nice.

In closing I'll say, bidding you farewell tonight,

"Merry Christmas to all and to all a good bite!"

I love Christmas. It's such a good food holiday. These are recipes I've happened upon, and I thought I'd share-- my Christmas gift to you!

Whatever you do, whatever you make, remember the reason for the season.

Blessings and Love,

Erin

Cranberry White Cheddar Cheese Ball (and how to gift it)

2011-12-17T09:11:00.000-06:00

Meet my fiance Brad.

We got engaged this past Memorial Day weekend at the lake. Brad took me on a boat ride, and little did I know, his dog Haley had a ring attached to her collar. Brad popped the question, I said yes (of course!), and we returned to a surprise celebration with family and friends at the lake house. We are getting married in the mountains this May.

During the portion of our first date when we discussed our "hobbies," I told Brad how much I enjoy cooking-- and then I may have gotten a little carried away. I proceeded to tell him all about the Gorgonzola butter on his steak, my cookbook collection, and even my cherished Kitchen Aid mixer. Well, Brad suggested we cook dinner for our second date, and we've been trying new recipes together ever since.

One of our go-to menus, however, requires little preparation and no cooking at all--Wine and Cheese. Because it has been one of our favorites, I wanted to incorporate this idea in the host and hostess gifts we gave to the sweet couples who threw our engagement party a few months ago. Here's what I came up with...

Tucked beneath the cocktail napkins I inserted a sleeve of cheese ball recipes with wine pairing suggestions.

I think the gift turned out pretty cute, and because this is the season of giving, I had to create a holiday version. Only with this one, I'm using a larger cheese board and throwing in the actual cheese ball. Here's how to make it:

Cranberry White Cheddar Cheese Ball

Makes 2 Cheese Balls

2 8 oz. bricks cream cheese, softened
1 Tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
3 dashes Tabasco
scant teaspoon salt
2 Tablespoons cranberry sauce
8 oz. sharp white cheddar cheese, shredded
1 cup dried cranberries, finely chopped
1 cup finely chopped pecans

1. In a large bowl, beat cream cheese, lemon juice, Worcestershire sauce, Tabasco, and salt until blended.
2. Fold in, one at a time, cranberry sauce, white cheddar, and dried cranberries.
3. Divide mixture in half and form into two balls.
4. Roll cheese balls in chopped pecans until coated on all sides.
5. Wrap tightly in plastic wrap, and refrigerate until serving.

NOTE: If giving as a gift, make sure to include a tag indicating it requires refrigeration. I made mine using a paper punch and scrapbook paper. The note about refrigeration is on the back. Click here for some really cute and FREE labels I discovered on Pinterest.

To package the cheese ball, I wrapped it in a 1-1/4" strip of scrapbook paper and added a bow with craft twine and raffia.

Click here for a printable version of this recipe.

To wrap it up, I packaged one cheese ball, cocktail napkins, a cheese spreader, and a package of crackers with a wooden cheese board.

Tape everything in place with heavy duty double sided tape, and wrap with a bow to complete.

Do you notice the similarity in wrapping?

Yes, it's intended to go with the wine gift I posted a few days ago! Here's the complete gift...

If there is anything that I love more than good wine and cheese, it would be good conversation to go with it. Why don't you take all three to your next holiday party?

Cheers,
Erin

Holiday Cheer(s): A Simple Sew Wine Bag

2011-12-15T22:14:00.000-06:00

I love giving food gifts during the holidays, especially when they are as easy and inexpensive as this wine gift. I used osnaburg fabric, which I am OBSESSED with right now, to make this wine bag. It has the neutral vibe of the ever-so-popular burlap but is much easier to work with. It provides the perfect palette for any style of embellishment--funky printed ribbons, embroidery, buttons, etc. You could even paint it using stencils and fabric pens (ooh, I see 'Tis the Season and Peace, Joy, Love all over this gift bag). I decided to go with a blend between "rustic" and "chic," leaving the top edge unfinished and adding gold embellishments. Whatever style you choose, this gift is sure to make "spirits" bright!

All materials can be found at a local craft store.

Materials for Bag:

Simple Sew Wine Bag Instructions-- Click here to download (Note: Be sure pattern prints to scale. In most printers, set scaling to none.)
tape
1/4 yard osnaburg fabric
matching thread
fabric marking pen
iron and board
spray starch
24" of 3/4" gold ribbon

Materials for Gift Tag:

small envelope
scrapbook paper
paper punch
craft gem
hole punch
6" craft twine

Optional Embellishment:

gold pine cone
hot glue gun

1. Select the wine you'd like to gift before making your wine bag. The included pattern works well for the following standard wine bottles: Bordeaux, Cabernet, Small Champagne, and Burgundy. For more information on wine bottle dimensions, click here. The pattern includes instructions for adjusting the width or length of the bag according to the size of the wine bottle.
2. Use the step-by-step instructions to make the Simple Sew Wine Bag and place wine inside.
3. Tie a bow around the neck of the bottle using the gold ribbon. Note: Your finished bag will look best if you follow the rule of thirds. I.E., the portion of the bag above the tied ribbon should be approximately 1/3 of the project.
4. To make the tag, I used a paper punch to punch out the design from scrapbook. I then embellished it with a craft gem in the center and glued the piece onto a small envelope to hold a personal note. Hole punch the corner and insert a 6" piece of craft twine.
5. Tie the tag around the neck of the bottle, tucking the twine underneath the ribbon.
6. Use a hot glue gun to attach the pine cone to the center of the gold ribbon.

Voila! A perfect gift for the holidays! Wine is made for pairing, so my next post is about a complimentary gift to pair with this one. Stay tuned!

Happy Gift Making!

Love,
Erin

Almond-Ginger Brussels Sprouts

2011-12-08T21:13:00.000-06:00

The Christmas tree is up, but I still need a little more greenery…

Nope, I’m not talking about garland and wreaths-- I’m referring to vegetable greenery. After the first round of holiday cookie and candy baking (more on that later), I’m seriously craving some good green vegetables on my plate. So I’ve made one of my favorite Brussels sprouts recipes. Even those of you not-so-loyal fans of Brussels sprouts will appreciate this one. These sprouts are crisp with a crunch from the almonds and a zip from the ginger. Plus, they look so pretty plated. A pat of butter is not necessary for this already flavorful side dish, but I am not at all discouraging it.

Go on and get your green on!

Ingredients:
1 T. vegetable oil
½ cup chopped onion
1/8 tsp. ground ginger
¼ cup slivered almonds
1 lb. fresh Brussels sprouts, trimmed and quartered
2/3 cup low-sodium chicken stock
1 tsp. kosher salt
½ tsp. freshly ground black pepper
 
Heat oil over medium heat in a large skillet. Add the onions, ginger, and almonds and saute until almonds begin to brown, about 3-4 minutes. Add the Brussels sprouts and saute another 3-4 minutes.

Add the chicken stock and cook uncovered for about 6 minutes, or until the sprouts are tender and almost all the liquid has evaporated.

Season with salt and pepper.

Just the green I was looking for! This good-for-you dish deserves a little comfort food companions... I served mine with garlic mashed potatoes and meat loaf. De-lish!

Click here for a printable version of this recipe.

Peace, Love, Apple Pie

2011-12-01T21:18:00.074-06:00

'Tis officially the season of joy, gingerbread, and generosity. The holidays are here, and you know what that means... 'tis the season for baking! As you unpack ornaments to trim the tree, go ahead and dust off your pastry blender and rolling pin because the holidays call for some seasonal home-made sweetness. And nothing says "I love you" quite like warm apple pie. This one is made with a from-scratch pie crust, a blend of apples, and a double dose of holiday cheer. Go ahead, promote a little peace, share a little love, serve a little pie.

And don't forget the vanilla ice cream y'all!

From-Scratch Double Pie Crust
Let me begin by saying, "Don't be intimidated by from-scratch pie crust!" It's really quite easy, and you'll be so proud of yourself when you serve your finished pie. People will probably hug you for it too.

You'll need about 30 minutes of prep time, and then at least an our (up to 24 hours) to chill the dough. Here's the ingredients list:

2-1/2 cups all purpose flour
1/4 tsp. salt
3 T. sugar
1/4 cup shortening, cold
12 T. unsalted butter, cold and cubed
1/4 cup to 1/2 cup very cold water

1. Measure out the shortening and butter (cubed) and place in the freezer to chill for a few minutes. Measure water and place in freezer to chill for a few minutes. NOTE: To achieve a flaky pie crust, it is essential that these ingredients be cold. Otherwise, the fat will melt when forming the dough, making it easier to over-mix.
2. In a large mixing bowl, sift together the flour, salt, and sugar.
3. Cut the shortening and butter into the flour mixture using a pastry blend or two knives. Cut fat in quickly so it doesn't begin to melt. The resulting mixture should be crumbly, resembling coarse cornmeal.

4. Add the cold water, one tablespoon at a time, until the mixture comes together forming a dough. NOTE: The finished dough should neither be crumbly nor sticky-- add water gradually to prevent it from becoming sticky.
5. Bring the dough together in a ball. When it comes together, stop working it; otherwise the dough will become tough.

6. Divide the dough into two equal balls and flatten each slightly to form a disk shape. Wrap each disk in plastic wrap and chill in the refrigerator for 1 hour or up to 24 hours.

NOTE: If dough becomes too hard in the refrigerator, let it rest for 15-20 minutes on the counter before rolling it out.

Old-Fashioned Apple Pie

Now it's time to prepare the pie. You'll need the From-Scratch Double Pie Crust from above and 6 medium apples. I used 2 Granny Smith, 2 Golden Delicious, 1 Braeburn, and 1 Fuji. I love blending apples when baking to create a more complex overall taste. For more information on baking apples, click here. The remaining ingredients are listed below.

3/4 cup light brown sugar

1/4 cup all purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

3 Tablespoons fresh lemon juice

3 Tablespoons butter, diced

1 Egg

Sugar, for sprinkling

1. Position rack in the bottom third of the oven and preheat to 425 degrees F.

2. Mix together brown sugar, flour, cinnamon, and nutmeg in a small bowl.

3. Peel, core, and thinly slice the apples.

4. Place apples in a large mixing bowl, sprinkle with lemon juice, and toss to coat.
5. Stir in the sugar mixture to evenly coat the apples.

6. On a lightly floured surface, roll each disk of dough out into a 10"-11" circle to make a 9" pie.

7. Press one pie crust into the bottom of a 9" pie plate. Using scissors or a knife, trim the bottom dough to make it even with the edge of the plate.

8. Mound the apple filling into the dough-lined plate. Scatter dices of butter over the filling.

9. Using a sharp knife, cut an even number of strips form the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.

10. Trim the overhanging edges of dough to about 1/2" wider than the bottom pie crust. Tuck that overhang under the bottom crust and pinch to seal.

11. In a small bowl, whisk the egg and add 1 Tablespoon of water. Brush the top of the pie with egg wash and sprinkle with sugar.
12. Loosely wrap aluminum foil strips around the edges of the pie to prevent burning.
13. Bake for 45-55 minutes, removing foil strips for the last 15 minutes of baking. NOTE: If the top of the pie begins to brown too quickly, place a piece of foil over the whole crust for part of the baking time to shield.
14. Cool pie on a rack for at least an hour before slicing.

Serve with a scoop of vanilla ice cream (garnish with a mint leave if you really want to impress!).

To print recipe, click here.

Peace and Love and Happy Baking!

Love,
Erin

Leftover Turkey Tetrazzini

2011-11-27T20:39:00.000-06:00

I love leftovers-- especially Thanksgiving leftovers. However, we always gobble up the side dishes before we can finish the Turkey (There is some irony somewhere in that sentence). Here is my version (and there are plenty of others out there) of Turkey Tetrazzini. This rendition has sun-dried tomatoes-- I love an excuse to add sun-dried tomatoes to casseroles. I have also snuck in a little Jamaican all-spice which has the same seasonings used in rubs for jerk chicken and spicy relishes. I find the overall blending of flavors delicious!

Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure (the fun has begun).

3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.

4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.

6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.

7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.

10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.

11. Fold in 1 cup of cheese.

12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.

15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.

YUM!!Enjoy :)

Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure.
3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.
4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.
6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.
7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.
10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.
11. Fold in 1 cup of cheese.
12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.
15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.

Pumpkin Pecan Cheesecake

2011-11-27T09:48:00.000-06:00

I was talking to a friend a couple days ago who told me her family never deviates from their Thanksgiving menu. Each year, they celebrate with the very same dishes. They may add to the traditional spread, but never replace or, heaven forbid, remove an item from the pre-established menu.

Similarly, my family has a few “old faithfuls” and we always stick to the usual suspects…. Turkey, dressing, cranberry salad, sweet potato casserole… but they most often have a new spin. One item that does change each year is the dessert (probably because I normally volunteer to make it, and I like changing it up a bit).

This year, I prepared a Pumpkin Pecan Cheesecake. Everyone knows pumpkins and pecans are classic Thanksgiving bounty-- we often see them in pies during the holidays. This dessert takes the natural sweet flavor of pumpkin and wraps it in the nutty flavor of a pecan-graham cracker crust. Then, a creamy praline topping is poured over the top. Yum! If you think this recipe sounds and looks good, wait until you taste it! See the recipe and tips below.

Perhaps I won’t make a new dessert next Thanksgiving… yes, I declare this one a keeper!

Pumpkin Pecan Cheesecake

Adapted from Southern Living

Hands-On Time: 30 min.

Total Time (including baking and cooling): approximately 12 hours

Servings: 12

1-3/4 cups graham cracker crumbs

1/3 cup finely chopped pecans

3 Tbsp. light brown sugar

½ tsp. pumpkin pie spice

1 stick melted butter

4 (8 oz.) packages cream cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

1-1/2 cups canned pumpkin

1-1/2 Tbsp. lemon juice

For the Crust:

1. Preheat oven to 325 degrees F. Combine cracker crumbs, chopped pecans, brown sugar, and pumpkin pie spice with a fork. Stir in melted butter.

2. Press mixture on bottom and sides (1-1/2” up) of a 9” springform pan.

3. Bake 8 to 10 minutes or until lightly browned.

For the filling:

1. Beat cream cheese until smooth with a stand mixer. Add sugar and vanilla, beating until smooth.

2. Add eggs, one at a time, beating until blended after each addition.

3. Add pumpkin and lemon juice, beating until blended.

4. Pour batter into prepared crust.

5. Bake at 325 degrees F for 1 hour to 1 hour and 10 minutes. Turn oven off and let cheesecake stand in oven, with door closed, for 15 minutes.

6. Remove cheesecake from oven and gently run a knife around the edges to loosen from sides of pan (do not remove from pan). Cool completely on a wire rack for about 1 hour.

7. Cover and chill for 8 to 24 hours.

8. Remove sides and bottom of pan and transfer cheesecake to serving plate.

9. Prepare Praline Topping and immediately pour slowly over top of cheesecake. 10. Garnish with coarsely chopped pecans.

Praline Topping

1 cup firmly packed brown sugar

1/3 cup whipping cream

½ stick butter

1 cup powdered sugar, sifted

1 tsp. vanilla

Bring brown sugar, whipping cream and butter to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, for a minute. Remove from heat and gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Immediately pour over cheesecake.

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