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appetizer

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese

 

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese 2

If there was any doubt about how much I like self-torture, you can defer to this: I’m writing another cookbook.

My first cookbook, The Craft Beer Cookbook took four months and most of my sanity to write. And here I am, doing it again. Maybe it’s the post publisher amnesia, maybe it’s that I had such a great time on the book tour, or maybe it’s that I like self inflicted torment.

Either way I’m nearing the half way point of writing my second cookbook. The topic this time is appetizers and party food. Craft beer lends itself to party food. The community of people that beer draws, and the flavors of the great beer that those craft beer people create just have to be shared. A book about food that’s at the center of a gathering of good beer and great people is therapeutic for me right now. It’s a reminder of the good parts of these lives we live, that the Quality of Life that we all strive for has more to do with who we share it with any other peripheral accessories that the world can offer.

A book about food that’s meant to be shared with people we love, I can’t think of anything I’d rather spend my time creating.

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese 3

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese

Ingredients

  • 2 tbs olive oil
  • ½ cup white onions
  • 2 cloves garlic, minced
  • 1 cup smoked porter
  • ¼ cup balsamic vinegar
  • 1 tbs molasses (not black strap)
  • 15 madjool dates (about 8 wt oz), pitted and chopped
  • 1 long french baguette
  • 4 wt oz goat cheese, crumbled
  • 4 wt oz prosciutto, sliced
  • 1/3 cup baby arugula leaves

Directions

  1. Heat the olive oil in a pot over medium heat. Cook the onions until soft. Stir in the garlic, then the porter, vinegar, molasses and dates.
  2. Simmer until the dates have softened and broken down and the beer has reduced, about 10 minutes. Remove from heat and allow to cool for about ten minutes.
  3. Add to a food processor and process until mostly smooth.
  4. Preheat broiler. Cut the baguette into 24, 1-inch slices. Arrange bread slices on a baking sheet. Place under the broiler until golden brown. Flip the slices over and place back under the broiler until golden brown on the other side.
  5. Spread each slice with porter date jam, top with crumbled goat cheese, prosciutto and arugula.
https://domesticfits.com/porter-date-jam-crostini-prosciutto-arugula-goat-cheese/

Porter Date Jam Crostini with Prosciutto, Arugula and Goat Cheese_

IPA Ceviche Lettuce Wraps

Beer Ceviche Wraps 2

We tend to feminize or masculinize food. Beer is man food, as is bacon, grilled red meat and bourbon. While tea, lavender, scones and blueberries tend to been feminine. Chocolate seems to be neutral go-between, grabbing it’s gender label once the final product is presented. Chocolate Stout Cake with Maple Bacon Frosting: Man Cake. Chocolate Strawberry Mousse: Girly.

Although I don’t ascribe gender to my food, I can clearly see the lines drawn in the sanding sugar. These daintly looking no-cook treats will fool you like the little vixens they are. One look at these mango and shellfish filled lettuce cups and you firmly place these in the Chick Food category. But with a sharp bite of beer and a punch of spicy heat, they would beg to differ.

Along the lines of my  I think now is a really good time to tell everyone minor motorcycle crash story, It’s past time to tell you that alcohol intensifies heat. While there is no way to tell the precise Scoville Units in any given jalapeno pepper, I can tell you that number will be dramatically increase after those suckers have spent an hour soaking in a high ABV IPA. So if you don’t want to turn on the oven, and don’t mind a little capsasin abuse to the mouth, this is a great meal.

If you’re man enough.

Beer Ceviche Wraps 4

 

IPA Ceviche Lettuce Wraps

Yield: Serves 4

Ingredients

  • 1 lb raw shrimp, diced
  • ½ cup lemon juice
  • ½ cup lime juice
  • 1 manila mango, peeled and diced
  • 1 tomato, diced
  • ½ red onion, diced
  • 1 jalapeno, diced, seeds removed
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • 1 tsp sriracha
  • 2/3 cup IPA beer
  • 4 heads endive
  • 1 head radicchio

Directions

  1. Place the shrimp in a small bowl. Cover with ½ cup lime juice and ½ cup lemon juice. Cover and refrigerate until the shrimp have turned pink, about 2 hours.
  2. In a separate bowl combine the remaining ingredients (except the radicchio and the endive), allow to marinate for at least one hour.
  3. Just prior to serving, drain the shrimp, add to the mango bowl and toss to combine.
  4. Scoop a few tablespoons of the ceviche into the leaves of the endive and the radicchio, serve chilled

Notes

For a lower heat level, reduce Sriracha to 1/4 or 1/2 tsp.

https://domesticfits.com/ipa-ceviche-lettuce-wraps/

Fried Ravioli Caprese Stacks

SS Photo

Back in January I very vaguely mentioned that I was involved in a Super Secret project that involved being sequestered without phone or internet for almost a week. My intention was not to be ambiguous, but to adhere to the Non Disclosure agreement I signed with Lifetime TV. Yesterday I was finally able to start talking about what I was working on, and if you follow me in Instagram, you already know.

I was on a brand new TV show with the Lifetime Network called Supermarket Superstars. The premise of the show is to take people with great ideas for food related products and turn those ideas into product lines on grocery store shelves. The producers of Shark Tank and Project Runway joined forces for the show.

Jackie and Stacey2

The producers were amazing, really wanting everyone to root for us all. It was obvious in everything we did, they wanted us to talk about ourselves, our brands, our websites (my book!), and even cast the show with people you want to see succed. It’s not a show that’s full of cliche characters you want to see fail. They cast the show full of really wonderful people, really great ideas and fascinating stories.

Jackie and Debbi2

(Photo on the right by Erika Kerekes of In Erika’s Kitchen)

Stacy Keibler, Debbi Fields (THE Miss Fields Cookies), Chef Michael Chiarello, and branding expert Chris Cornyn guided us through this process with so much encouragement and faith in what we could be. "We want you all to win!" I just kept hearing, the entire staff cheering us on, giving us amazing feedback, and they couldn’t stop talking about the opportunities this type of exposure could bring us. It was a great show to be a part of.

I spent the time developing a line of beer infused food products, you’ll have to watch the show to see what happens. It airs on July 22 on Lifetime TV at 10pm. My episode airs on August 22nd at 10:30pm, and even features my husband my little Tater! They spent an entire day just following us around, filming me with my family and friends, cooking, photographing, editing, and even (of course) drinking beer at a local brewery.

SS Press1

Once the show airs, I’ll give you an update and some behind the scenes info that I’m not able to share right now. Until then I have a fun little appetizer that I hope you love.

Fried Ravioli Caprese Stacks via @DomesticFits

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Ingredients

    For the Strawberry Sauce:
  • 2 cups sliced strawberries
  • 1 cup sugar
  • 1 cup Belgian ale (or hoppy wheat beer)
  • For the biscuits:
  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbs butter, cut into cubes
  • 1 tbs honey, plus 2 tbs (divided)
  • 1/2 cup whole milk
  • 2/3 cup Belgian ale (or hoppy wheat beer)
  • ¼ tsp course sea salt

Directions

    To make the strawberry sauce:
  1. Add the strawberries, sugar and beer to a saucepan over medium high heat.
  2. Allow to simmer, stirring occasionally, until reduced and thickened, about 20 minutes.
  3. Add to a food processor or blender, blend until smooth.
  4. To Make the Biscuits:
  5. Preheat oven to 425.
  6. In a processor add flour, baking powder, baking soda, and salt.
  7. Pulse to combine. Add the butter and 1 tbs honey, process until well combined. Add to a large bowl.
  8. Add the milk and beer. Mix with a fork until just combined.
  9. Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  10. Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  11. Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  12. Add the remaining 2 tbs honey to a microwave safe dish. Microwave for about 15 seconds or until thinned.
  13. Brush biscuits with honey and sprinkle with salt.
  14. Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
  15. Serve warm with strawberry sauce
https://domesticfits.com/fried-ravioli-caprese-stacks/

 

 

Maple Chipotle Chicken Wings

Maple Chipotle Chicken Wings2

I have to admit, I did think about adding blood orange juice to this. I have a thing for blood oranges. But, I refrained, I was afraid I’d lose all of you who aren’t as into those guys as I am.

But I did fall back on my love of chipotle. We all have these "go to" flavors, don’t we? Even though we want to broaden our culinary horizons, we seem to be drawn back to that same section of the pantry. That’s ok, isn’t it?

I’m a chipotle, smoked paprika, roasted garlic, fresh basil,  sriracha, kinda girl. I also love with burrata cheese, masa harina and almost bitterly dark chocolate.

Just once I’d like to walk into the kitchen and have Ted Allen hand me a "basket of mystery ingredients" just so that I can figure out how to use them in a delightful way without any of my usual culinary crutches.

But for now, here are some chicken wings, beautifully balances with sweet and heat.

Adapted from Food & Wine

Mushroom, Stout and Goat Cheese Pot Pie

Ingredients

  • 2 tbs olive oil (plus additional as needed)
  • 4 large carrots, chopped
  • 2 large leek, chopped (white and very light green potion only)
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 ½ lb assorted mushrooms (i.e. portobello, crimini, shiitake)
  • 1 cup peas
  • 1 cup broth (vegetable or beef)
  • 12 ounces stout
  • ¼ cup AP flour
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • ½ tsp salt
  • 3 ounces goat cheese
  • 1 sheet puff pastry, thawed
  • 2 tbs melted butter

Directions

  1. Preheat oven to 375.
  2. In a large skillet, heat the olive oil. Add the carrots, leeks and celery, sauté until the carrots start to soften.
  3. Add the mushrooms and cook until softened and darkened, about 5 minutes (add additional olive oil if the pan starts to dry).
  4. Add the peas, broth and stout. Bring to a simmer. Sprinkle with flour, stir to combine. Stir in the oregano, pepper and salt. Cook until thickened, about 2 minutes, remove from heat.
  5. Divide evenly between 6 oven safe (12 to 14 ounce) serving bowls, sprinkle with crumbled goat cheese.
  6. Roll out puff pastry on a lightly floured surface, cut into 6 equal squares.
  7. Top each bowl with one square, press into shape.
  8. Brush with melted butter, slice 3 to 4 small slits in the top of each bowl.
  9. Bake at 375 until puff pastry is golden brown.
https://domesticfits.com/maple-chipotle-chicken-wings/

Maple Chipotle Chicken Wings

Broccomole: Broccoli Guacamole

 

It’s broccoli guacamole. You’re skeptical, I can tell. But this is really great, and with a creaminess that was slightly shocking, I will be making this again.

And, if you set a serving size at an ounce, as Livestrong is telling me to do, it’s only 22 calories a serving. And only about 250 calories if I eat the entire bowl, which I am prone to doing.

I love guacamole. I profess honest culinary devotion to avocados and guacamole. It is chocked full of healthy fats, vitamins, and protein. A great food that can not be improve upon. This recipe isn’t about improving guacamole. It’s a new food, a lower calorie creamy green dip that is about 1/3 the calories of that guacamole I love. But with twice the protein and less fat.

And broccoli is known cancer fighter, bone strengthener, cardiovascular health champion, bone-fide superfood and one of the most nutrient dense foods on the planet. We could all stand to be a wee bit addicted to a bowl of this stuff.

And it was so tasty, I ate it for lunch. And dinner. It’s like a dip with a mission, you don’t even have to feel bad about it. You are preventing heart disease and stroke one bite at a time. Really, it’s like medicine.

 

This recipe was inspired by Ludo Lefebvre. While giving an interview about his book, Ludo Bites, he spoke about a Broccomole he made. This is my version.

 

Roasted Garlic & Parmesan Beer Cheese Dip

Ingredients

  • 2 large heads of garlic
  • 2 tbs olive oil
  • 12 oz cream cheese
  • 1 1/2 cup Reggiano or Parmesan cheese, plus an additional 1/4 cup for top
  • 6 oz smoked Gouda or smoked mozzarella cheese
  • 1 cup Saison or IPA beer
  • 1 tsp red chili sauce (such as Sriracha)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbs cornstarch (very important. Keeps the dip from separating)
  • 1/4 cup chopped scallions (green onions)

Directions

  1. Preheat oven to 425.
  2. Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic.
  3. Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.
  4. Reduce oven temp to 350.
  5. In a food processor, add the cream cheese, 1 1/2 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined.
  6. Add to a baking dish, top with the remaining 1/4 cup cheese.
  7. Bake at 350 until melted and the top has started to turn a light golden brown, about 35-40 minutes. Remove from oven, top with green onions, serve warm.

Notes

Use a saison or a wheat beer if you want a more subtle beer flavor, use an IPA for a bigger, bolder beer taste.

https://domesticfits.com/broccomole/

 

 

 

Cheesy Potato Pancakes with Jalapeno Sour Cream

I like to throw parties, invite people over and make them feel at home. I like to make more than enough food, and for everyone to leave very full and with a take away bag of goodies. But the last time I had a little gathering at Casa De Dodd, I had overlooked my Gluten Free friends. I had remembered the vegetarians, and the vegans, the people who don’t drink beer, but for the ones who are allergic to gluten there wasn’t much. I felt terrible.

Gluten Free isn’t a fad diet. It isn’t Paleo or Raw or Weight Watchers. It isn’t a choice. It’s a medical condition and a food allergy  that is one of the fasted growing diagnosed food allergies in the United States.

Gluten Free (Celiac’s Disease) people don’t want to give up bread. And regular pizza, or hamburger buns and flour tortillas, they don’t have much of a choice. Eat gluten free or become debilitatingly ill. Have you ever had food poisoning? In away, it’s like that.

And with over 3 million American’s allergic to gluten, chances are your next party may have one. It might even be you, Celiacs is most often diagnosed in adulthood. Because we want everyone who walks into our parties to feel at home, we all need to have a stock pile of appetizers to accommodate. Because unlike other diets, this isn’t a choice.

Because gluten is used as a thickener in tons of processed foods, it can easily hid in obscure places like canned soup, pre-made salad dressing, imitation crab, cheese spread and some brands of soy sauce.

At each party I need to have a few Celiac Friendly dishes that I made from scratch so that I can be sure there isn’t any rogue gluten waiting like a digestive ninja to attach my friends insides. Potatoes are a great place to start. Because who doesn’t love potatoes? It’s like not liking puppies or The Beatles.

So when you come across Gluten Free appetizers and dishes that you love, bookmark for them for gatherings. Because your friends would do it for you.

 

Beer & Bacon Pecan Bars

Ingredients

    For The Crust:
  • 1 stick plus 2 tbs (10 tbs) unsalted butter
  • 2 cups flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tbs water
  • For the Filling
  • 1 cup stout
  • 1 stick butter
  • 2 cups chopped pecan
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 eggs
  • 5 strips of bacon, cooked and chopped

Directions

  1. Preheat oven to 350
  2. In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.
  3. line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.
  4. Bake at 350 for 12 minutes of until a light golden brown. Allow to cool before adding the filling or the crust and filling will mesh together.
  5. In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, pecans, cream, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.
  6. Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.
https://domesticfits.com/cheesy-potato-pancakes-with-jalapeno-sour-cream/

 

Cucumber Cups Stuffed With Goat Cheese Caprese


Winner Winner Chicken Dinner!

On Friday I fought a culinary chicken battle that ended with a giant foam core check with my name on it. This was my second attempt to win the Semi-Finals of the Foster Farms Chicken Cook Off, last year wasn’t my year. But this year, I won a giant check, a trip to Napa, the opportunity to cook at the Culinary Institute of America at Greystone (my favorite prize so far) and the chance to grab another Giant Check worth ten grand.

I’m so excited. Not just because the other dishes I was competing against were incredible and each worthy of their own Big Check, but because, in a way, this Big Check (that currently sits on my bar, in all it’s 4 foot long splendor) serves as a validation for what I do. I’m good at this! See, look, other people picked my recipe out of thousands of other ones!

Maybe that seems silly, I create 3 to 5 recipes a week, post them for you and you seem to like them. You send me emails and post comments telling me that you liked my little creations. That should be enough, right?

But for some reason, that Big Check gave me tangible evidence that my recipes are good. Other people, who don’t even know who wrote that recipe, liked it.

Maybe I have a future here.

;

For this, I’m resurrecting and re-creating one of my most popular posts.

I love these little cucumber cups, so easy, so versatile, the perfect thing to throw together for a party. They take about 5 minutes, and they look so fancy. I used persian cucumber for these, smaller than your standard English cucumbers and the skin is so thin, there is no need to peel them.

Just use a small melon baller to scoop out a good portion of the middle, or use a paring knife to cut a wedge out of the middle and you can fill them with just about anything.

;

Beer & Bacon Pecan Bars

Ingredients

    For The Crust:
  • 1 stick plus 2 tbs (10 tbs) unsalted butter
  • 2 cups flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tbs water
  • For the Filling
  • 1 cup stout
  • 1 stick butter
  • 2 cups chopped pecans
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 eggs
  • 5 strips of bacon, cooked and chopped

Directions

  1. Preheat oven to 350
  2. In a food processor add the flour, 1/4 cup brown sugar, and salt, pulse to combine. Cut the butter into cubes and add to the food processor. Process until butter is incorporated into the flour mixture. Add the water and process to combine. Add additional water, 1 tsp at a time if there is flour that still hasn't been dampened.
  3. line a 9 x 13 inch baking pan with parchment paper (this will make it easier to remove from the pan) and dump the shortbread into the pan. Press into the bottom of the baking pan in one even layer.
  4. Bake at 350 for 12 minutes of until a light golden brown.
  5. In a pot over medium high heat, add the stout, cook until reduced by half. Add the butter and stir until melted, remove from heat. Add the sugar, corn syrup and stir until melted. Once the mixture has cooled to room temperature, add the eggs and stir until combined.
  6. Pour the filling over the crust, sprinkle with cooked bacon and bake at 350 until the filling no longer jiggles when you gently shake the pan, about 25-30 minutes.
https://domesticfits.com/cucumber-cups-stuffed-with-goat-cheese-caprese/

;


Mojito Chicken Wings With Wasabi Mint Cream Sauce & Free Tickets to the Cook-Off

 

 

If you are a regular reader of my blog, you might have taken one look at this title and wondered if I had flashbacks to the Moroccan Mint Experience. The answer, of course, is yes.

And I’m going to bet that my sister who accompanied me on the guided tour of Middle Atlas headed by a man who was surely a Moroccan drug dealer, had a similar flashback, and possibly a shudder,  just reading the title of this post.

But I still really want to like mint. It’s an amazingly fresh and bright flavor that I want to enjoy. I want to be able to drink a Mojito if I ever make it to Cuba, and when I someday go to The Kentucky Derby, I am most certainly going to order a mint Julip and enjoy it under my huge hat. And if I ever find myself in the "living room" of another hospitable cave dweller on the other side of the world, I want to be able to drink his tea with a smile.

So I’m subjecting myself to some Exposure Therapy. And I am enjoying it immensely. Other than the involuntary gagging when I chopped the mint (I know, that totally makes you want to run right out and make this chicken), I am completely in love with the end result of this dish. Even the Wasabi Mint Cream Sauce. It was a fantastic balance of flavors that I enjoyed much more that I had imagined. And I can now say that I am well on my way to recovery. I see more mint in my future.

Speaking of chicken, I have some great news. As I’m getting all the details for my participation in the 3rd Annual Foster Farms Fresh Cooking Contest all in order, the wonderful people over at Foster Farms have given me 5 pairs of tickets to the event to give away to my readers. I’m so excited about that. This is an invite only event, and tickets are very limited. I would love for some of you to go with me.

Beer Chicken Piccata

Ingredients

  • 2 chicken breasts
  • about 1/4 cup flour for coating
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbs butter, Plus an additional 3 tbs, divided
  • 1 1/2 tbs flour
  • 1/3 cup pale ale
  • 1/4 cup fresh squeezed lemon juice
  • 1/3 cup chicken broth
  • 1/4 cup capers

Directions

  1. Filet each chicken breast in half horizontally, making each chicken breast thinner, not smaller. Place a piece of plastic wrap over the chicken and pound with a meat mallet or a rolling pin until about 1/4 to 1/2 inch thick.
  2. Sprinkle on all sides of the chicken with salt and pepper. Dredge chicken in flour until well coated.
  3. In a pan over medium high heat, melt the butter. Once the butter is melted, add the chicken and cook on each side until browned, about 3 minutes per side. Remove from pan.
  4. In a clean pan melt the remaining butter. Sprinkle with 1 1/2 tbs flour and whisk until combined. Add the beer, broth and lemon juice and cook until warmed and thickened, about 3 minutes. Add the capers and stir.
  5. Add the chicken to a plate on top of a bed of rice or pasta. Top with sauce, serve immediately.
https://domesticfits.com/mojito-chicken-wings-with-wasabi-mint-cream-sauce-free-tickets-to-the-cook-off/

 

 

 

 

Pig Newton Jam (Bacon & Fig Jam) With Puff Pastry Biscuits

I love forming culinary obsessions. Foods that I can’t stop thinking about, that work their way into my kitchen via said obsession on a regular basis. Maybe you have tired of my bacon jam post, and if that is the case than I can pretty safely assume that you have never made it. It is completely worthy of prolonged obsessions. I promise.

This jam, this lovely spreadably pig and fig hybrid is so good that I beg you to make it. And then you’ll get it.

If I hadn’t already scoured my kitchen and spread this on everything from Trader Joe’s Crisp Chocolate Chip Cookies to stale graham crackers, these are the things that I would have made with this Pig Newton Jam:

Bake shortbread bar cookies + spread jam on top + chill for a few hours + cut into squares = Pig Newton Cookie Bars

Tortilla + Gouda + Bree + PN Jam = Pig Newton Quesadillas

Bake a tart crust in a tart pan (let cool)+ PN Jam + fresh arugula + goat cheese + Fresh tomatoes = Best tart ever

Above ingredients Tart crust + crusty bread = Pig Newton Crostini’s

PN Jam + Puff Pastry + Wheel of Bree cheese = Baked Pig Newton Bree

Crepes + PN Jam + Mascarpone = Breakfast Hog Heaven

 

I know that I have friends and readers who don’t dig the pig, so I’ve added a How To Veg It Up alterations to this post.

 

 

 

Chocolate Stout S’Mores Bars

Ingredients

  • 10 graham crackers
  • 3 tbs butter, melted
  • 2 tbs brown sugar
  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup dark chocolate chips
  • 1 stick butter
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 cup flour
  • 2/3 cup chocolate stout
  • 3 cups standard size marshmallows

Directions

  1. Preheat oven to 350.
  2. In a food processor, add the graham crackers and the brown sugar. Process until nothing is left but crumbs. Remove the stopper from the food processor lid. While the food processor is on, slowly add the 3 tbs melted butter and process until it resembles wet sand.
  3. Add to a 9 x 13 pan. Distribute evenly along the bottom, pressing firmly into place.
  4. In a bowl, beat the eggs and both sugars on high until well combined, about 3 minutes.
  5. In a microwave safe bowl, add the chocolate chips and the butter. Microwave on high for 30 seconds, stir and repeat until melted and well combined. Add the chocolate to the egg/sugar mixture and beat until well combined.
  6. In a separate bowl, mix the cocoa powder, salt and the flour until well combined. Add to the wet ingredients and stir until just combined. Add the beer and stir until just combined.
  7. Pour the batter over the crust.
  8. Place marshmallows in even rows across the top, leaving a 1/2 inch boarder along the edge.
  9. Bake at 350 for 22 minutes or until the marshmallows are golden brown.
  10. You still want the bars to be soft, don't over bake, they will continue to set as they cool.
https://domesticfits.com/pig-newton-jam-bacon-fig-jam-with-puff-pastry-biscuits/

 Puff Pastry Biscuits

1 sheet puff pastry, thawed

2 tbs butter, melted

1 tsp salt

Roll the puff pastry on a lightly floured surface several times in each direction. Cut out 20 to 24 circles with a 3 inch biscuit cutter (note that circles will shrink as they cook). Place circles on a baking sheet sprayed with cooking spray. Brush the circles with melted butter and sprinkle with salt.

Bake at 350 for 15-18 minutes or until light golden brown. Split across the middle, fill with jam.

 

 

Goat Cheese Stuffed Apricots With Honey

I have a message for that guy who decides what day holidays are on. It’s awesome when he picks a day of the week, rather than a date of the month. He did a great job deciding on Thanksgiving and Easter, but a spectacularly awful job for Halloween and the 4th of July.

So I have some changes to propose to…that guy. Whoever he is.

The 4th of July should be celebrated on the first Friday in July, so that the 5th of July never has me sitting in an office trying to participated in work related functions with the remnants of my "casual get together turned late night party" still hanging onto me like a overly tired toddler. I do realize that if you name a holiday after a date, then it really messes people up if it doesn’t occur on that date, as in, "Are you coming over for The 4th of July on the 6th of July?" But, Holiday Naming Guy is to blame for that.

So my suggestion is that Independence Friday is now to  replace (or rather move) Mid Week 4th of July celebrations. All the same patriotic fun with out the comprehensive country wide lack of productivity the following day. I might have to start lobbying for this as soon as I can beat the crap out of who ever invented Day Light Saving time, that Guy is a real A-Hole. 


Goat Cheese Stuffed Apricots

12 apricots

6 to 8 ounces goat cheese

3 tbs raw honey

1/4 cup chopped pecans

Cut the apricots in half and remove the pits. Grab a small piece of goat cheese, about the size of the pit you just removed and roll it into a ball. Place it in the center of the apricot. Drizzle with honey, sprinkle with pecans.

I also cut these in half again before serving, but that’s your call.

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BLT Mini Tarts With Bacon Jam

In my world, 4th of July is a lot like Thanksgiving. But with sunburns and pyrotechnics. An underlying feeling of patriotism and national gratitude, a day off work and an evening of food and celebration with friends and family. 

But unlike Thanksgiving, the food is all fair game. There are no requisite poultry centerpieces, or traditional casseroles, you are free to cook and eat whatever you like. Most people gravitate towards easy, low maintenance grill style food, or appetizers and dips that can just hang around the kitchen waiting patiently for attention. 

Here are some of my favorite foods for low key afternoon get together:

1. Brown Sugar Chili Chicken Wings

2. BLT Caprese Slider with Puff Pastry Buns


3. Jalapeno Popper Potato Bites 

4. Boozy (Or Not) Watermelon Stars  

And the Man of The Hour:

BLT Mini Tarts with Bacon Jam, Arugula & Grape Tomatoes

For the tart dough:

2 cups flour

1 tsp salt

1 tsp sugar

1 1/2 sticks of butter

1/3 cup ice cold water

For the topping:

A double batch of Bacon Jam

1 cup arugula leaves

1/2 cup grape tomatoes, cut in half

In a food processor, combine 1 1/3 cup flour, salt, sugar and butter, process until well combined. Add the remaining flour and process again until combined. Transfer to a bowl and add the water with a wooden spoon (don’t add the water while the dough is in the food processor or your dough will be brittle and cracker-like). If the dough isn’t moist enough, you can add more water, a tsp at a time until the consistency is right. Form dough into a disk, wrap with plastic wrap and chill in the refrigerator for 2 hours.

Preheat your oven to 375.

Roll your dough out on a floured surface. Using a 3 inch biscuit cutter, cut out 20-25 circles. 

Line a baking sheet with parchment paper and place the dough circles on the bakign sheet. Prick eat circle with a fork. Bake at 375 for 15-18 minutes or until golden brown. Remove from oven and allow to cool. 

Spread each mini tart circle with bacon jam, top with arugula and grape tomato halfs. 

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Crab Stuffed Baked Avocado

There is something about the raw exposure that blogging brings that forces you to face and deal with emotional handicaps that you didn’t even know that you have.

It may be the contrast between complete strangers showering you with compliments and adorations, and other complete strangers raining down harsh criticism. When in reality, neither is wholly accurate. You are, to one degree or another, somewhere in the middle.

And as harsh and those nasty comments can be, the overly positive ones have always been more difficult for me to deal with. Those readers who send compliment saturated emails about how much they love my recipes, or how great my life must be, are with no doubt a highlight of blogging. But I am always left with the fear that the pedestal will crumble and I will be exposed as the ordinary person that I truly am.

Self worth is supposed to be an isolated container, unaffected by the thoughts of others. But I’m not sure anyone has really figure out how to do that, and if he does, I’m not sure I want to meet that guy.

The truth is, sometimes we need a mirror of honesty to see how great we are, and place that value in our container of worth. And to really start to believe it.

Take a second to think back on your life and write down all the best compliments that you have ever received.

And then take the rest of your life to truly believe them.

Crab Stuffed Baked Avocado

4 oz cream cheese, softened

6 oz crab meat (drain well if using canned meat)

1/4 cup tomatoes, chopped

1 tbs scallions

1/4 tsp salt

1/4 tsp pepper

pinch cayenne pepper

3 large ripe avocados,cut in half, pits removed

1/2 cup parmesan cheese

Preheat oven to 400.

In a bowl, combine all the ingredients except the avocados and the parmesan, mix until well combined.

Fit the hole in the avocado with crab mixture, top with generous amounts of cheese. Place avocados in the wells of a muffin tin, bake at 400 until the cheese has melted about 8-10 minutes.

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Roasted Jalapenos with Bacon Jam & Goat Cheese

“In war, there are no unwounded soldiers.” – Jose Narosky

(Photo source unknown)

Thank you for all of the people who had fought, those who have died, the ones who will always nurse wounds and the mothers and fathers who had to stand back and watch it happen.

Thank you for the gift of peaceful days, Sundays with our families and the ignorance that allows us to enjoying without a full realization of the true sacrifice that was made.

To those who have died and those who were left behind, Thank You will never cover it.

Roasted Jalapenos with Bacon Jam & Goat Cheese

12 fresh jalapenos

3 oz cream cheese

1/4 cup Bacon Jam (posted last week on The Beeroness)

3 oz goat cheese

1 tbs butter

1/2 cup Panko

Preheat oven to 400. Cut the jalapenos lengthwise, removing the seeds and the inner membranes.

Place on a baking sheet and roast until soft, about 10 minutes.

Using a butter knife, smear the inside of the jalapenos with cream cheese.

Top the cream cheese with bacon jam.

Using your fingers, top the bacon jam with goat cheese.

In a microwave safe bowl, melt the butter. Add the panko and stir until coated.

Top the jalapenos with the buttered panko and roast at 450 until the panko has browned, about 5-8 minutes.

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Herbivoracious Cookbook Review & Caramelized Apple and Blue Cheese Crostini

At a book release party for Michael Natikin’s Herbivoracious I fill my plate past capacity with the gorgeous spread laid out at a Culver City restaurant, his cookbook’s recipes incarnate. It isn’t until I’m halfway though the incredible tasty bites that I realize that it’s vegetarian. Of course it is, its Herbivoracious. This is how I like my vegetarian food, as a celebration of produce rather than and explanation for missing meat. This is what Michael has managed to do, turn out an entire book of recipes so full and beautiful that the addition of animal protein would be an imposition. Recipes that range from perfectly simple to complex and inspirational.  This isn’t a book for vegetarians, or for accepting meat eaters, it’s a book for everyone who loves food.

Cookbooks, in a real life paper and page form, are even more important to me that ever. As I pull out my Grandmothers copy of The Joy of Cooking, with her notes scrawled in the margins with a soft pencil I can feel a connection with her that would have been lost if eReaders had been invented 50 years ago. I feel her in the pages, and she is still able to teach me what I was never able to learn when she was alive. I want this for my daughter, for my future Grandkids, another piece of me to be found in an old box, when they are ready to receive it. Cookbooks should be the last thing to be digitized, you won’t pass down a kindle, make notes in the blank spaces with a number 2 pencil.

But the main reason to buy cookbooks is simple: recipe testing. Cookbook recipes are tested, over and over, to insure that the unchangeable print is perfect. Bloggers make a recipe once, giving online recipes a much higher rate of flaws, my own included. You are our testers and your feedback gives us insight in how we write the recipes and if we later make changes to what we have already posted. With bloggers cranking out up to 10 recipes a week, you can hardly blame us. But cookbook authors take much more time and care, agonizing over measurements, yields, terms and times, getting hundreds of hours of opinions and feedback because once it prints, that’s it. No updating posts, or responding to comments, the recipe has to be perfect.

That is why you should buy cookbooks.

Even if you aren’t a vegetarian, ESPECIALLY if you aren’t a vegetarian, Michael Natikns book is a must own celebration of produce. Buy it, make notes in the margins, and pass it down to endless generation of food loving humans. 

Caramelized Apple and Blue Cheese Crostini

Recipe from: Michael Natkin, Herbvoracious 
Makes 16 crostini
20 minutes

  • ½ cup loosely packed fresh tarragon leaves
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 16 thin slices of crusty baguette
  • 1 tablespoon unsalted butter
  • 2 small apples such as Pink Lady, cut into 16 wedges
  • Tiny pinch of cayenne pepper (Don’t be afraid of this, it put this dish over the top!)
  • Freshly ground black pepper
  • ¼ cup blue cheese (such as Blue de Causses or Gorgonzola dolce), at room temperature
  • Flaky sea salt (such as Maldon) or large crystal sea salt (such as red Hawaiian salt)
  • (I added a drizzle of raw honey)

1.Preheat oven or toaster oven to 400 degrees.

2. Set aside 32 nice looking tarragon leaves. In a mortar and pestle or mini food processor, roughly puree the remaining tarragon with the olive oil.

3. Brush the baguette slices with the tarragon oil, reserving the crushed tarragon. Toast in the oven (on a baking sheet) or toaster oven until golden brown and crispy, about 5 minutes.

4. Melt the butter in a large skillet over medium heat. Cook the apples on in a single layer, working in batches if needed, until both sides are golden brown and somewhat tender, about 5 minutes. Season with a pinch of cayenne pepper and several grinds of black pepper.

5. To serve, arrange two slices of cooked apple on each crostini. Top with ½ teaspoon of the blue cheese, a speck of the crushed tarragon, two whole tarragon leaves, and a few grains of sea salt. (Drizzle with raw honey, if desired)



Skinny Potato Skins: 62 Calories

I’m not going to sit here and pretend that these are as good as the real thing. Those potato skins loaded up with bacon, sour cream and cheese that are somewhere around 62 calories per bite. But these make a great lunch durring my "I am GOING to lose those final 3 pounds" week. And they reheat really well, so you can make a batch on Sunday, and reheat them through out the week for lunch. With a side of this salad.

I’ve run the numbers and have come up with 62 calories each potato half, but that completely depends on the size of your potato and the amount of flesh you scoop out of it.  

My Husband added fat free sour cream and shredded cheese. If you add a tbs of fat free sour cream and a tsp of shredded part skim mozzarella cheese, it will about double the calories in the potato. But, if you like it more and that will make you eat less, it may be worth it. 

Also, this dish is:

Gluten Free

Vegan

Kosher for Passover

Skinny jeans friendly 

Skinny Potato Skins

4 large red potatoes

1 large red bell pepper, thinly sliced, stem removed

1 large yellow bell pepper, thinly sliced, stem removed 

2 cups sliced crimini mushrooms

2 cloves of garlic, chopped

olive oil cooking spray

2 tbs Smart Balance Light, melted

1 1/2 tbs or Fajita Seasonings

(Or: 1 tsp salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp chili powder)

1/2 cup Pico De Gallo (or you fav salsa)

Preheat oven to 400. 

Pierce the potatoes a few times with a fork and microwave on high for 5-7 minutes or until cooked through. Remove and allow to cool until enough to handle. Cut in half and scoop out most of the insides, leaving about 1/4 inch of the walls in tact. You can save the potato middles for mashed potatoes or potato cakes.

Place thinly sliced bell peppers, mushrooms, and garlic on a baking sheet. Spray lightly with olive oil cooking spray and sprinkle with fajita seasoning (or the homemade blend) and toss to coat. 

Roast the vegetables in the oven for 15 minutes or until soft and the mushrooms have browned, tossing every 5-8 minutes with a heat safe spatula. 

Place the skins on a baking sheet and brush the insides with melted smart balance light, sprinkle with salt. Bake at 400 for 10 minutes, allow to cool slightly. 

Fill each potato skin with fajita veggies and top with Pico De Gallo. 

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BLT Caprese Sliders With Puff Pastry Buns

Small food is for the commitment phobic. 

Or maybe just for those of us that want to experience everything. 

I don’t want to have to decide between a pull pork sandwich, bree grilled cheese and a burger. I want them all. Which is why I will always owe a debt of gratitude to Spain and the brilliance of Tapas. 

Some people want to hunker down with a bowl of their favorite food and call it a day. I fancy myself more of a food gypsy. I want a bite of everything. I’m the girl at the Thanksgiving dessert table that takes a sliver of each piece of pie, brownie, and cake onto one plate because the idea of not knowing what each type of pie, plus the cherry brownie, plum tart and the pumpkin turtle cheesecake all taste like is unthinkable. While other people can just take a slice of apple pie and watch the game. Lucky bastards. 

BLT Caprese Sliders With Puff Pastry Buns

2 sheets  Puff Pastry

3 tbs butter, melted

1/2 tsp course Kosher salt

5-6 Roma Tomatoes

2 tbs Pesto Sauce

20 spinach leaves

4 balls Fresh Mozzarella, Bocconcini size

10 slices of bacon, cooked and cut in half

Preheat oven to 350.

On a lightly floured surface, roll out one sheet of puff pastry to approximately 14.5 inches by 16.5 inches. Using a 3 inch biscuit cutter, cut out 20 circles. Repeat for the second puff pastry sheet.

Brush each puff pastry round with melted butter and sprinkle lightly with salt.  Line a baking sheet with parchment paper and transfer the circles to the baking sheet(s), butter side up.

Bake for 16-19 minutes or until golden brown. Remove from oven and allow to cool.

While those are baking, prepare your ingredients.

Cut each Mozzarella ball into 5 slices, set side.

Cut the off the stem end of the tomato, as well as the opposite, pointed end of the tomato. Cut the remaining tomato into ¼ inch slices. You will need 20 slices.

Once the puff pastry has cooled, assemble to sliders:

Take one puff pastry round, spread with about ¼ tsp of pesto sauce. Top with a tomato slice, then a spinach leave, then mozzarella slice, then slice of bacon and top the entire thing with another puff pastry round. Secure with a 3.5 inch skewer, if desired.

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Homemade Roasted Garlic and Caramelized Onion Dip Plus How To: Roast Garlic & How To: Caramelize Onions

One big food blogger secret is that we rarely make recipes more than once. It’s true. And sad. It’s this constant race to provide new, fun, exciting, creative content for you that leaves us little time to revisit those recipes that we love. Of course, there are always those few recipes that we will make all the time, for the rest of our lives even if it means missing an opportunity to create a new post. This is one of those recipes for me. All I want to do now is make it all over again and add bacon and parmesean cheese. 

So addictive, creamy and delicious. 

It’s a simple recipe with only a few ingredients. It isn’t hard to make but it does take time to develop the flavors, time that is well worth it. I’m moving myself and my family away from process’s foods as much as I can, a little at a time and this is my way of having that onion dip that everyone’s mom used to make with the instant soup mix packet, but with loads more flavor and no mysterious chemicals. 

Also, I’m going to show you the right way to cut an onion. 

And how to roast garlic. 

Two skills that I hope stick with you for the rest of your life. My kitchen would be a much different place without onions and roasted garlic. 

Roasted Garlic and Caramelized Onion Dip

1 whole white onion (I used a Walla Walla Sweet onion)

1/4 cup olive oil, plus 1 tbs, divided

1 large head of garlic

8 oz cream cheese (softened)

1/4 cup sour cream

salt and pepper to taste

How to cut an onion:

Cut the onion in quarters. 

With the tip of the knife close to the center, make vertical cuts all the across the onion, about 1/4 inch apart.

Then cut the onion in the other direction, cutting across the cuts you just made. 

In a large pot or dutch oven, heat 1/4 cup olive oil. The key to caramelizing onions, and not BROWNING them, is: low and slow. Heat the olive oil over medium heat until shimmery, then reduce the heat to low and add the onions and a pinch of salt. Stir occasionally until the onions are soft and have turned an amber color. You want them to have that amber color or the sugars in the onion haven’t been caramelized yet and the flavors are not developed. This will take between 30 and 40 minutes, but you only have to stir occasionally so it isn’t a lot of work.

 How to roast garlic:

This is very easy and gives you the most incredible tasting stuff. If you haven’t roasted a head of garlic yet, you should. 

Preheat the oven to 400.

Cut the top off of the head of garlic. 

Place on a sheet of aluminum foil and drizzle with 1 tbs olive oil. 

Fold the foil up over the garlic into a tight packet. Place in a baking dish (I use a muffin tin) and place in the oven. 

Bake at 400 for 30 minutes, or until garlic is soft and starting to turn an amber color.

Once you have brought out those incredible flavors in your garlic and your onions, break out the food processor. 

Add the softened cream cheese, sour cream, onions and squeeze the garlic head until the soft cloves pop out and add them to the food processor as well. 

Process until smooth and creamy. Add salt and pepper to taste. 

So simple, so good. 

Next time, I’m gonna try it with bacon and Parmesan cheese. I’ll let you know how it goes. 

Printable: Roasted Garlic and Caramelized Onion Dip

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Shrimp with Pomegranate Sriracha Cocktail Sauce

My very first giveaway is over. I wanna do it again. It was so fun to read all the comments and have brand new visitors to my blog. I just wish I had 141 more of those beautiful cheese domes to give away! But congratulations to Dee!

Now I am going to expect fancy cheese if I ever stop by your house.

And a big huge smooch and a Thank You to Ile De France for the fabulous prize.

Here is another recipe for all that Holiday entertaining that you all will be doing. PACKED with good stuff like anti-oxidants and almost no fat. One of those treats that is actually fairly low in calories, gives you a dose of fruit and veggies AND makes you feel like you are spoiling yourself by eating a special treat. A way to indulge without added pounds.

Shrimp With Pomegranate Sriracha Cocktail Sauce

2/3 cup pomegranate seeds

2/3 cup tomato paste

1 tsp Sriracha

2 tsp cream style horseradish

1 tbs worcestershire sauce

2 large cloves of garlic, minces (about 1 tbs)

1 tsp lemon juice

24 large shrimp, shelled & deveined, cooked & cooled, tails on

in a food processor, combine the first 7 ingredients.  Process utill completely combined and smooth. Push sauce through a fine mesh strainer to remove the pomegranate seeds.

Serve chilled with shrimp.