The leading authority on basketball cupcakes and Basil-Lime martinis…
Our friend, Jennifer, made this bread for us from Padma Lakshmi’s new cookbook (we gave her the cookbook for her birthday). It is a delicious, moist banana bread made with cornmeal and molasses. I can’t find a link to the recipe online, so you’ll just have to buy the book! We LOVED this – I … Continue reading “Padma Lakshmi’s Jamaican Johnnycake Bread”
Our friend, Jennifer, made this bread for us from Padma Lakshmi’s new cookbook (we gave her the cookbook for her birthday). It is a delicious, moist banana bread made with cornmeal and molasses. I can’t find a link to the recipe online, so you’ll just have to buy the book! We LOVED this – I would be embarassed to admit how quickly we finished it after Jennifer gave it to us! Mmmm….
OK, all of you BCW Gourmet Clubbers that are stopping by – please leave me a comment to let me know what you think! That was a great party, huh? Does anyone have the Orange-Chipotle Pork recipe that they would be willing to share? That was scrumptious! NOTE: I’m going to be entering the photo … Continue reading “Balsamic-Glazed Pecan and Stilton Bites”
OK, all of you BCW Gourmet Clubbers that are stopping by – please leave me a comment to let me know what you think! That was a great party, huh? Does anyone have the Orange-Chipotle Pork recipe that they would be willing to share? That was scrumptious!
NOTE: I’m going to be entering the photo above in the monthly CLICK photography contest. Wish me luck!
This recipe is adapted from one in the great little appetizer cookbook, Cocktail Food: 50 Finger Foods with Attitude (they are called “Nutty Napoleons” in the book and are made with dry-toasted pecans, instead of the balsamic glazed ones). I don’t remember where I originally saw the instructions for the balsamic-glazed pecans, but they were served over a spinach salad (with balsamic vinaigrette). I thought these two recipes would be great, if they were combined together. We are heading to a neighborhood party this evening and each couple is asked to bring an appetizer. I thought that these would be fun and festive.
Balsamic-Glazed Pecan and Stilton Bites
6 cups very large and perfect pecan halves, divided
1 and 1/2 cups brown sugar, divided
6 Tbsp. olive oil, divided
6 Tbsp. balsamic vinegar, divided
salt
8 ounces cream cheese, at room temperature
6 ounces Stilton cheese, at room temperature
6 tsp. port wine
1 1/2 tsp. honey
1/4 tsp fresh ground black pepper
chopped fresh chives, for garnishing (about 6 Tbsp.)
Line a large cookie sheet with foil. Spray the foil lightly with cooking spray and set it aside.
NOTE:
I prepared the pecans in 3 separate batches, with 2 cups pecans, 2 Tbsp. oil, 2 Tbsp. vinegar, 1/2 cup brown sugar and a pinch of salt in each one. It MIGHT work if you cook all 6 cups of pecans (and all of the other ingredients) at once, but I haven’t tried it, so I can’t vouch for it, for sure (don’t know if the pecans would toast evenly, etc.). If you’re going to do all 6 cups at once, you’ll need more than one foil-lined baking sheet.
Whisk the oil, vinegar, sugar and salt in a large, heavy skillet over medium heat until bubbly. Add pecans and cook until glaze is dark and thick and pecans are well toasted, stirring frequently and being careful not to burn the pecans (about 5 – 7 minutes). Remove pan from heat and pour pecans onto foil-lined baking sheet, gently separating the pecans as much as possible as you pour them, with a wooden spoon or spatula. DO NOT TOUCH THE PECANS WITH YOUR HANDS; they will be scaldingly hot (yes – I learned this the hard way – I have a blister under the tip of my left middle fingernail – ouch). Allow the pecans to cool for at least 10 minutes – you’ll be able to separate them more later.
Blend the cream cheese, Stilton, port, honey and pepper in a food processor until smooth. Transfer to a pastry bag fitted with a # 18 (or similarly-sized) tip. (You can also use a plastic baggie with a corner cut off or a small, round tip.)
Put half of the cooled, separated pecans (flat-side down) on a serving tray. Pipe about 1/4 tsp. of the cheese mixture down the top of the pecan and then top with a second pecan (flat-side down). Pipe an additional 1/4 tsp. of cheese onto the top pecan and sprinkle with chopped chives to garnish.
The glazed pecans can be prepared up to 3 days in advance and stored in an airtight container at room temperature. The cheese mixture can be prepared up to 3 days in advance and refrigerated, but allow to come to room temperature before assembling (pull it out of the fridge about an hour ahead of time).
You can assemble the pecans up to 3 hours ahead and allow to sit at room temperature.
Yield: about 120 bites, depending upon the size of your pecans.
Yeah, yeah, I know….not local, not organic, but these things are a veritable treasure trove of vitamins (B5, C mostly and PACKED with anti-oxidants) and the kids LOVE them. It’s kind of a pain to peel them and remove the seeds, but they are so beautiful that I don’t mind – they look like little, … Continue reading “Pomegranates”
Yeah, yeah, I know….not local, not organic, but these things are a veritable treasure trove of vitamins (B5, C mostly and PACKED with anti-oxidants) and the kids LOVE them. It’s kind of a pain to peel them and remove the seeds, but they are so beautiful that I don’t mind – they look like little, juicy rubies. Mmmmm…
I’ve read about sprinkling them over dishes as a garnish, but haven’t ever done it, myself. I would imagine that they would be pretty fabulous in a very simple (and lightly dressed) salad. Dropping a few of them into the bottom of a glass of champagne is lovely and there are trillions of pomegranate cocktail recipes online. Get ’em while you can – pomegranate season is already waning.
Boy, enjoying a warm samosa. When I saw this recipe in the new special edition Fine Cooking “Appetizers” magazine, I knew that I would have to try it. We LOVE Indian food, and especially samosas. We are attending a party soon where we are expected to bring an appetizer and this may very well be … Continue reading “Spicy Potato (Aloo) Samosas”
Boy, enjoying a warm samosa.
When I saw this recipe in the new special edition Fine Cooking “Appetizers” magazine, I knew that I would have to try it. We LOVE Indian food, and especially samosas. We are attending a party soon where we are expected to bring an appetizer and this may very well be what we bring. These were WAY labor-intensive: I prepared the garam masala one day, cooked the potatoes the next and then prepared the dough and make the samosas the next. Whew! But…..they were REALLY good. My worst fear is that I didn’t seal the samosas well enough and that they would fall apart and the filling would come out when I fried them, but they didn’t! Yay!
I learned a few things making them, though:
Garam Masala, toasting in a skillet.
The peppercorns that I use are a mixture of different colors of pepper, so that’s what the red things are.
I didn’t use the garam masala recipe that was in the recipe, but used this one, instead. They were similar enough that I don’t think it changed the flavor of the final product.
Browning the parboiled potatoes.
I used Yukon Gold potatoes, because that’s what we like and that’s what we had on hand.
I also couldn’t bring myself to use shortening: it’s just not something that I keep in the house, so I used butter, both to brown the potatoes and to make the dough.
Completed filling.
The first thing that I learned:
I think this recipe called for just a BIT too much coriander. There’s already quite a lot of coriander in the garam masala, so I don’t think I’ll add the extra seeds to the filling next time.
Rolling out the dough.
Forming the dough into a “cone”.
Stuffing filling into a dough “cone”.
The second thing that I learned –
I was afraid to stuff the samosas too full, for fear that the dough would rip, but they are really better when they are stuffed full of the potato-pea filling, and don’t have any empty “air space” in them. It turns out that the dough is much less fragile than I feared, so stuffing them pretty full is OK.
Formed and filled samosas – can you tell which ones I did last, after some practice?
Samosas, frying. 350 degrees for 5 minutes was PERFECT.
The third thing that I learned:
It was hard to turn the samosas over; they had a tendency to want to stay the way that you first put them in and would flip back over when I tried to turn them.
The finished plate of samosas (minus the two that Hubby and I ate before we took the photo).
The last thing that I learned –
I had a lot of filling left over. I haven’t decided if I’ll make a second batch of dough tomorrow and use it up or if I’ll use the filling in some sort of sandwich or fritatta, instead (maybe with some leftover turkey – ha, ha!)
I would HIGHLY recommend this recipe for anyone that loves samosas but hasn’t tried making them before. I would also highly recommend buying the “Appetizers” magazine – it has a lot more great recipes in it to get ready for upcoming holiday gatherings.
10 cups of cereal, your choice of type and amounts (I usually use a blend of Cracklin’ Oat Bran, Cheerios, Golden Graham and Chex: Wheat, Rice and/or Corn) 2 cups small (bite-sized) pretzels 1 10-oz can of your favorite nuts (peanuts, cashews, mixed – whatever you like) 1/2 cup canola oil 1 stick (1/2 cup) … Continue reading ““Texas Trash” Snack Mix”
10 cups of cereal, your choice of type and amounts
(I usually use a blend of Cracklin’ Oat Bran, Cheerios, Golden Graham and Chex: Wheat, Rice and/or Corn)
2 cups small (bite-sized) pretzels
1 10-oz can of your favorite nuts (peanuts, cashews, mixed – whatever you like)
1/2 cup canola oil
1 stick (1/2 cup) butter, melted
1 tsp. Tabasco
1/2 tsp. red cayenne pepper
1 tsp. garlic salt
1 tsp. onion salt
1 Tbsp. Worcestershire sauce
Preheat oven to 200 degrees. Combine cereals, nuts and pretzels in a LARGE bowl – set aside. Combine oil, butter and remaining ingredients. Pour over cereal mixture and mix gently to coat evenly. Pour onto cookie sheets and spread out to space pieces out. Bake for 2 hours, stirring and turning every 15 minutes. Allow to cool and then store in an airtight container.
I haven’t made this recipe in FOREVER, but it’s really yummy – nicely sweet and tangy. The next time I make it, I’ll take a photo, but I wanted the recipe to be handy, for anyone that needed it (Staci). It’s great for “girly” gatherings (showers, etc.) or holiday parties. 1 8-oz brick cream cheese, … Continue reading “Cream Cheese Chutney Spread”
I haven’t made this recipe in FOREVER, but it’s really yummy – nicely sweet and tangy. The next time I make it, I’ll take a photo, but I wanted the recipe to be handy, for anyone that needed it (Staci). It’s great for “girly” gatherings (showers, etc.) or holiday parties.
1 8-oz brick cream cheese, softened to room temperature
2/3 jar Crosse & Blackwell Major Grey’s chutney
(Yes, it MUST be this brand.)
1/3 cup sliced green onions (the green part only)
Stir cheese and chutney together until fairly smooth (will still have some chunks – it doesn’t have to be completely blended). Stir in onions. The dip is ready to serve at this point, but is even better if you place it in a serving container at this point and refrigerate overnight to let the flavors meld. Serve with hearty-textured crackers (whole wheat or Triscuits are good).
We LOVE guacamole around here. We dip chips in it, we put it in burritos, we slather in on sandwiches. We’ve even been known to occasionally dig in with a spoon, but you don’t need to tell anyone about that….. Here’s how: (If you are one of those yella-bellied cilantro-hatin’ types, stop here and just … Continue reading “Guacamole”
We LOVE guacamole around here. We dip chips in it, we put it in burritos, we slather in on sandwiches. We’ve even been known to occasionally dig in with a spoon, but you don’t need to tell anyone about that…..
Here’s how:
(If you are one of those yella-bellied cilantro-hatin’ types, stop here and just skip to the next post…..we don’t “cotton” to your kind around here.)
Texas Guacamole
3 ripe avocados
1/4 to 1/2 cup finely chopped purple onion (to your own taste)
2 finely minced or pressed garlic cloves
2 tsp. olive oil, separated
about 1/2 cup chopped tomato (de-seeded, if you like)
pinch of salt (1/2 tsp. or so)
juice of one small lime
one half to one whole bunch of cilantro, washed well and finely chopped
(you want at least 1/2 cup once it’s chopped)
a dash or two of your favorite “hot” spice (such as Tabasco, sriracha or finely minced, seeded jalapeno or serrano pepper) – your choice of type and amount. We tend to go mild because Girl LOVES guacamole, but not “hot” stuff
Peel, pit and mash 2 of the avocados. Peel, pit and coarsely chop the 3rd one. Gently fold in garlic, tomato, cilantro, salt, lime juice and half of olive oil. Pour into a serving bowl. If preparing for later use, place one of the avocado pits in the bowl with the guacamole, and then cover TIGHTLY with plastic wrap, so that the wrap completely covers the surface of the guacamole, leaving no air space (guac is VERY perishable and will turn brown and yucky if exposed to air). Drizzle with remaining olive oil just before serving.
You can vary this to your own taste, but you can’t omit the cilantro. There is NO SUCH THING as too much cilantro. If you must leave the cilantro out, for goodness’ sake, don’t tell ME about it!
Hummus, garnished with paprika and black sesame seeds Hummus (a very easy, yummy, healthy snack) 1 can garbanzo beans (chick peas), drained (reserve the liquid) juice of 1 lemon 2 – 3 cloves garlic, cut into small chunks 1/4 cup tahini (sesame seed paste) 2 Tbsp. olive oil tiny sprinkle of salt any other flavorings/seasonings … Continue reading “Hummus”
Hummus, garnished with paprika and black sesame seeds
Hummus
(a very easy, yummy, healthy snack)
1 can garbanzo beans (chick peas), drained (reserve the liquid)
juice of 1 lemon
2 – 3 cloves garlic, cut into small chunks
1/4 cup tahini (sesame seed paste)
2 Tbsp. olive oil
tiny sprinkle of salt
any other flavorings/seasonings you might like (cumin, paprika, etc.), to sprinkle on top
Throw all of the ingredients in the blender and puree until smooth, adding some of the reserved garbanzo liquid, if necessary, to reach the right consistency.
Serve with celery sticks, bell pepper strips, cucumber rounds, baby carrots, cherry tomatoes, pita chips or other dipper of your choice or spread inside half of a pita pocket for a sandwich (add sprouts or whatever else you or your little people might like).
If I’m serving this for adults at a party, I will sprinkle a few black sesame seeds (try an Asian market) over the top and garnish with a couple of Italian parsley or cilantro leaves sticking out of the dip.
In our area, Starbucks did a test of something called an “Acai Berry Juice Frappuccino”. It was a iced, blended juice drink that had a vaguely mango-ish taste. Acai Berries (pronounced “ah-sigh-ee”) are supposed to be very good for you, as well (at least that’s what they say THIS week). Girl child grew very fond … Continue reading “After-school Snack: Pineapple & Acai Berry Smoothies”
In our area, Starbucks did a test of something called an “Acai Berry Juice Frappuccino”. It was a iced, blended juice drink that had a vaguely mango-ish taste. Acai Berries (pronounced “ah-sigh-ee”) are supposed to be very good for you, as well (at least that’s what they say THIS week). Girl child grew very fond of these and was disappointed to find out that their “test” period was over. We are hoping that this test will reveal that it was WILDLY popular and they will bring this drink to Starbucks all over the country. In the meantime, I was very excited to find frozen Acai Berry juice at Central Market and came up with this drink as an approximation of the Frappuccino. Girl and Boy were very happy to see this in the car when I picked them up from school today (cute pineapple cups leftover from a “luau” at a friend’s ranch house last year).
Acai Berry/Pineapple Smoothie
1 packet frozen Acai Berry Juice Smoothie
(the ones that I found are organic and made by Sambazon)
1 (6 oz) cup of vanilla yogurt
about 1/2 cup frozen pineapple
(I keep all sorts of cut-up fruit in the freezer; smoothies are a popular breakfast around here.)
about 1/2 cup milk
Put Acai Berry, yogurt and pineapple together in the blender and puree, adding milk as necessary to reach the desired consistency.