#goat cheese with fig jam combination

[cookconnectexplore]

Smoked Salmon Dip & Charcuterie Board

An Irresistible Combination for Unforgettable Entertaining Moments Are you ready to take your entertaining game to the next level? Picture this: your gathering of family and friends, laughter filling the air, and an irresistible spread of delectable appetizers that will leave everyone craving for more! Now, imagine the star of the show – a mouthwatering smoked salmon dip, perfectly complemented…

[sgiandubh]

For a very quick, but effective fix: Pasha's improv rustic pizza

Meet Pasha IV, Shipper Mom's British Shorthair spirit animal and soulmate:

This is the most lazy & gourmet being ever to grace this planet, so it's only normal to dedicate the following quick fix recipe to him (pets are never 'it' in this house, nor should they ever be - damn grammar!).

This is a freestyle recipe I invented for myself back in my first days of desperate cooking apprenticeship, in Paris. Leaving home at 18, with virtually zero food skills, I quickly realized it was not reasonable to eat every single day in town. My path to cooking began with books, fantasizing scrumptious recipes and a lengthy, persevering trial and error process. I always was a difficult, horrendously fastidious client, but now I was slowly turning into a monster, keeping my eyes peeled on cooking gestures and mannerisms, wherever I could find them.

This pizza experiment was an instant success and the moment the coin dropped: I actually could do things to and with food, that would be something more than survival. The rest is reading ahead, combining ahead and never being shy to ask around for that recipe. From taxi drivers to friends, they were all more than happy to generously indulge, all around the world.

You need whatever you have loitering around in your fridge and you aren't really sure how to recycle. I even happily, barbarically put mac & cheese or cold satay noodles (want my recipe? I poached it in Phnom Penh) on it. Tuna/corn/red onion is a sure combo and so are deli bits and bobs/corn/Vidalia onion. Cold roast beef, too. Diced ham, onion and even roasted potatoes leftovers, plus heavy cream - only in winter. Sardines (tinned), lemon/orange zest, ground pepper and perhaps a dash of coriander leaves (add herbs at the end, otherwise, they will go bitter). Fresh goat cheese, pistachio, figs (even fig jam will do) and balsamic vinegar. Sky is the limit. I also never use Mozzarella, and yes, please curse me - I always use Irish red cheddar, because this is what you are likely to find in my fridge until the end of time. And whenever you can or see fit, break an egg on top of it three to five minutes before you take it off the oven: it's called Pizza Radio and it is a local Corsican secret.

Preheat the oven at the usual temperature: 350 Fahrenheit/180 Celsius.

Unroll a store-bought pizza pastry sheet in a parchment paper lined 13x8 baking pan. Let rest while you prepare the easiest sauce in the world.

Mix Heinz ketchup, Sriracha and sweet Thai chili sauce. Should yield about a cup - proportions vary according to your own resistance to heat: one of the reasons you should taste your own concoctions and do it often. If you went overboard with the sacred Sriracha, immediately add honey or some brown sugar, until rectified. Add two Tablespoons (30 ml) of EVOO and mix well. Spread on the pizza pastry sheet with your usual brush.

I always try to use this one, but any brand will do:

4. Add the grated Cheddar, with spiral, clockwise movements (this is something I stole from a pizzaiolo in Florence, it is the only way to make sure all the surface gets evenly covered).

5. Thinly cut the onions (you know: halve them, then go ahead exactly like you would do for onion rings or quarter them and go ahead for more caramelized crunchiness, curse TPTB and cry your arse out). Add them on top. I had red onion - it is stellar with cold cuts.

6. Add whatever it is you want to garnish the pizza with. In my pic, we had thinly cut (recycled) debreceni kolbász (Debreziner) sausages and diced Prague/cooked ham (you need something more neutral to counterbalance all that heat).

7. Finish off with 150 grams/5 ounces (drained) canned sweet corn. No particular brand, but make sure it's dry before you add it on top of this.

8. Bake in a very hot oven for about 20 to 25 minutes. Take out, let breathe (5 minutes tops), cut and devour. I guarantee no leftovers.

You're welcome! We'll get to more serious things this evening, though.

[forkfulofflavor]

Fig & Goat Cheese Crostini Ingredients: 1 long baguette 2 tbsp olive oil 5 oz soft goat cheese (with honey, if available) 1/4 cup fig jam or fig butter 2 tbsp honey (or to taste) 10 fresh mint leaves Directions: Preheat oven to 350°F (175°C). Slice the baguette diagonally into 1/2-inch slices to maximize space for toppings. Arrange the baguette slices on a baking sheet and brush or drizzle olive oil on one side of each slice. Bake for 5-8 minutes, or until the edges are golden and slightly crisp, while the center remains soft. If needed, whip the goat cheese in a stand mixer or with a hand mixer until smooth and creamy. If your goat cheese doesn’t contain honey, add 2 tbsp of honey and mix until well blended. Spread approximately 1 tbsp of whipped goat cheese onto each baguette slice. Top each with about 1 tbsp of fig jam. Arrange the crostini close together on a serving platter and drizzle honey generously over the top (about 2 tbsp or adjust to taste). Slice the mint leaves into thin strips and scatter over the fig jam for a fresh, vibrant flavor. Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes Kcal: 120 kcal | Servings: 12 crostini These Fig & Goat Cheese Crostini are a delightful combination of flavors that bring a touch of elegance to any table. Each crispy baguette slice is spread with creamy goat cheese and topped with sweet fig jam, then drizzled generously with honey and finished with fresh mint leaves. The result is a perfect blend of textures and a balance of sweet, creamy, and herbaceous notes that’s simply irresistible. Ideal for fall gatherings and holiday events, these crostini are as beautiful to look at as they are delicious to eat. The honey adds a subtle sweetness that complements the fig and goat cheese, while the mint provides a refreshing contrast. Whether for a festive spread or a casual gathering, these crostini are sure to impress with their vibrant flavors and elegant presentation.

[smitheliana89]

Pairing Wine with Water Crackers: Tips for a Perfect Match

When it comes to hosting a gathering or enjoying a cozy evening at home, the combination of wine and snacks can elevate the experience significantly. One often-overlooked snack that pairs wonderfully with wine is water crackers. These simple, crisp treats provide a neutral canvas that complements a variety of flavors without overwhelming them. Whether you’re preparing a charcuterie board or simply looking for a snack, here’s how to achieve the perfect pairing of wine and water crackers.

Understanding Water Crackers

Water crackers are light, crispy crackers made primarily from flour, water, and salt. Their mild flavor and crunchy texture make them a versatile option that pairs well with a wide range of toppings and wines. Unlike flavored crackers, which can dominate the palate, water crackers allow the characteristics of the wine and other accompaniments to shine through.

White Wine Pairings

1. Chardonnay: A creamy, oaked Chardonnay complements the crispness of water crackers beautifully. Its rich mouthfeel and buttery notes pair well with toppings like soft cheeses, such as Brie or Camembert. 

2. Sauvignon Blanc: This wine’s zesty acidity and citrus flavors make it an excellent match for water crackers. Pair it with fresh goat cheese and a sprinkle of herbs for a refreshing bite that enhances the wine's vibrant notes.

3. Pinot Grigio: A light and crisp Pinot Grigio goes well with water crackers, particularly when served with seafood spreads, like smoked salmon or shrimp cocktail. The wine’s acidity balances the richness of the seafood, making for a delightful combination.

Red Wine Pairings

1. Pinot Noir: The light body and fruity flavors of Pinot Noir work wonderfully with water crackers, especially when topped with mild cheeses or charcuterie. Consider pairing it with a soft cheese like Gruyère or a mild salami for a sophisticated flavor profile.

2. Merlot: With its smooth, velvety texture and notes of ripe fruit, Merlot pairs nicely with water crackers. Topping the crackers with aged cheddar or a spicy chutney enhances the wine’s fruitiness while providing a satisfying contrast.

3. Cabernet Sauvignon: For a bolder choice, Cabernet Sauvignon complements heartier toppings. Pair it with water crackers topped with blue cheese and fig jam to balance the wine’s tannins with the cheese’s creaminess and the sweetness of the jam.

Sparkling Wine Pairings

Sparkling wines, such as Champagne or Prosecco, offer a celebratory touch and pair excellently with water crackers. Their effervescence cuts through richer flavors, making them ideal for a variety of toppings.

1. Champagne: The crisp acidity and bubbles of Champagne make it a fantastic match for water crackers topped with creamy cheeses or seafood spreads. The contrast between the wine's brightness and the richness of the toppings creates a delightful experience.

2. Prosecco: This slightly sweeter sparkling wine complements water crackers topped with fruit spreads or prosciutto. The fruity notes in Prosecco enhance the flavors of the toppings, creating a harmonious pairing.

Conclusion

Pairing wine with water crackers can transform a simple snack into an elegant culinary experience. By understanding the flavor profiles of different wines and how they interact with various toppings, you can create delicious combinations that impress your guests or enhance your own enjoyment. Whether you opt for a crisp white, a smooth red, or a bubbly sparkling wine, the right pairing will highlight the unique qualities of both the wine and the water crackers, making every bite and sip a pleasure.

[megamobilestylesposts]

Delight Taste Buds: Fall Appetizers to Savor

The world of fall-themed party snacks

Hey there, fellow foodies and autumn enthusiasts!

Fall has arrived with its crisp air, vibrant foliage, and, of course, a palette of flavors that dance on your taste buds.

Whether you're planning a cozy gathering or just want to savor the season, we've got you covered with the most delectable fall appetizers. Let's explore the world of fall-themed party snacks, from mouthwatering bruschetta to creative vegetarian delights.

Fall Appetizer Platter: A Feast for the Senses

Let's kick off this fall foodie adventure with a culinary masterpiece—the fall appetizer platter. Imagine a beautifully arranged array of flavors and textures that not only look stunning but also tantalize your taste buds. The secret to a memorable platter is the art of balance—sweet and savory, crunchy and creamy—all harmoniously paired. Top it off with seasonal beverages like apple cider or a warm mulled wine, and you have a combination that's pure fall magic.

Creating the Perfect Fall Appetizer Platter:

Variety is Key: Mix and match cheeses, nuts, fruits, and crackers.

Add a Touch of Sweetness: Incorporate apple slices, fig jam, or honey.

Go Savory: Include roasted vegetables, olives, and artisanal meats.

Garnish with Fresh Herbs: Rosemary and thyme add a fragrant touch.

Fall Bruschetta: Toasted Goodness

If you're looking for a bite-sized delight, fall bruschetta should be on your menu. This delightful twist on the classic Italian appetizer is a surefire crowd-pleaser. It's all about layering seasonal ingredients on perfectly toasted bread. Both sweet and savory variations allow you to get creative. Think roasted butternut squash and sage drizzled with balsamic reduction or juicy pear slices with creamy goat cheese. The possibilities are endless!

Savory and Sweet Fall Bruschetta Ideas:

Roasted Beet and Goat Cheese: Earthy beets paired with tangy cheese.

Caramelized Onion and Apple: A sweet and savory delight.

Fig and Prosciutto: A combination of sweet and salty goodness.

Fall Party Appetizer Ideas

Fall parties are the perfect excuse to get creative in the kitchen. So, let's explore some unique and flavorful fall appetizer ideas that will leave your guests raving. 

Creative Fall Party Appetizer Options:

Pumpkin Hummus: Creamy and rich with that unmistakable pumpkin flavor.

Maple-Glazed Bacon-Wrapped Dates: Sweet, salty, and utterly irresistible.

Stuffed Mushrooms: Filled with a mixture of herbs, cheese, and breadcrumbs.

Fall Vegetarian Appetizers: Nourishing and Flavorful

For our vegetarian friends, fall is a paradise of seasonal produce. Embrace the abundance of autumn veggies and create hearty and flavorful appetizers that will satisfy any palate. From roasted root vegetables to stuffed bell peppers, these recipes celebrate the best of the season.

Elevate Your Fall Vegetarian Appetizers:

Sweet Potato Bites: Roasted sweet potato rounds topped with savory toppings.

Spinach and Artichoke Dip: A warm, cheesy dip served with crusty bread.

Hosting the Ultimate Fall-Themed Party

To truly enjoy these fall appetizers, you need the perfect setting. Hosting a fall-themed gathering can be a joy, from decorating with warm hues and cozy blankets to planning a menu that celebrates the season's bounty. Make sure to consider your guests' dietary preferences and allergies for a thoughtful and inclusive experience.

Tips for Hosting a Memorable Fall-Themed Gathering:

Set the Ambiance: Use autumn decor like pumpkins, leaves, and candles.

Plan the Menu: Curate a variety of appetizers that cater to all tastes.

Warm Beverages: Offer hot apple cider or mulled wine for that cozy touch.

Savor the Season with MOBILESTYLES

Now that your taste buds are tingling with the deliciousness of fall appetizers, don't forget to pamper yourself too! MOBILESTYLES offers beauty on-demand services, perfect for getting ready for your autumn soirée or just treating yourself to a little self-care. Our beauty experts are here to make you look and feel fabulous, no matter the occasion. Enjoy the flavors of fall and the luxury of beauty services with MOBILESTYLES.

So, gather your loved ones, whip up these fall-inspired appetizers, and celebrate the season in style. Fall is here, and it's time to indulge in all its delicious glory!

[extractsblog]

A Guide To Dried Figs — Tips For Enjoying A Unique Fruit

Dried figs Australia are a wholly unique treat with a chewy, soft, yet crunchy texture, rich and earthy sweetness, and format that is finally getting the attention they deserve. 

This unique fruit has numerous uses in cooking. Many people first encountered figs in the form of Fig Newtons, especially those who were born in the 1980s and 1990s.

The fruit itself wasn't appreciated as a whole food for another ten years because it was filled with a thick paste made of dried figs. Dried figs Australia were given an easy way into American homes thanks to this introduction in the snack aisle, despite the fact that fresh fig awareness was still lacking. 

In this blog, you can find great tips for enjoying delicious dried figs. 

Make Figgy Cookies And Bars

Are you missing your childhood's Fig Newton cookies but hungering for something a little more wholesome? Without gluten or refined sugars, Nouveau Fig Bars are just as soft, sweet, and mouthwatering as the originals.

Make Figgy Cakes Or Muffins

Dried figs are the ideal dried fruit to use in baking due to their inherent sweetness. Dried figs Australia can be used as a very convincing sugar substitute because they cook to a flavour that is almost caramel-like. Try substituting dried figs for fresh figs the next time you want to make cake or blueberry muffins.

If savoury dishes are more your style than sweet baked cakes and goods, dried figs also work really well in those. Try incorporating them into a goat's cheese tart or even substituting them for dried apricots in your tagine.

Make A Dried Fig Pudding

The holidays wouldn't be complete without some figgy pudding, so let's have some! This traditional dessert, which can be steamed or baked, is loaded with dried fruits and flavoured with liquor. 

In order to make the occasion even more joyful, Toasted Pecan Gingerbread Figgy Puddings combine the idea with the lively spice of gingerbread cookies.  

Make A Dried Fig Jam

Even though whole dried figs are already fairly adaptable, making jam out of them will expand their potential as a food item. Fig jam tastes great with cheese, goes well with meat, and can be used to make cakes and spread on bread.

Make Dried Fig Pies And Tarts

You wouldn't believe how simple and healthy it is to make this plant-based California Fig Chocolate Cream Pie, proving that everything tastes better with chocolate. Although there is no flour, oil, or refined sugar, the flavour is pure chocolate bliss.

Alternative Sweetener

Used the puree as a spread over toast and fruits, as a spread in sandwiches, paired with soft cheese, or as a lower-sugar alternative in baking, basic Fig Paste is an indispensable staple in the cooking 

Conclusion

Dried Figs Australia is a good source of calcium and potassium, both key minerals for improving bone density. They contain a good dose of prebiotic fibre, so they're also good for digestion and satiety. So what are you waiting for? Order figs today and Enjoy the delicious taste and health benefits.

[crystalcityrpg]

❝ babe, there’s something tragic about you, something so magic about you, don’t you agree? ❞

ALL ABOUT PEACH

NAME:  Peach Owens GENDER/PRONOUNS:  Cis woman, she/her DATE OF BIRTH:   September 15th, 1987 BIRTH PLACE:St. Mary’s, Georgia CURRENT RESIDENCE: Mystic Point OCCUPATION: Chef/Owner of PEACHES food truck, Podcast host. FACE CLAIM: Sophia Bush

BIOGRAPHY

Born the second child to a very lively couple in St. Mary’s, Georgia, Peach Cecelia Owens was one of the four Owens kids, all named after a fruit. Clementine, Peach, Cherry and Plum were the Owens siblings, and if they weren’t known for their foodie names, maybe it was the eccentric lifestyle. Their mom, Leanna Owens, was a clairvoyant and their father, a former pastor, current ghost hunter. Their home was a large, a classic country home with a large porch and a lot of land where the kids would run barefoot and play with the many family animals and play pretend. Things were pretty normal for them, except for the town rumors of course, about them being associated with a cult, being witches, devil worshippers. She remembers days out with her big sister Clementine, and being seen as Those Owens Girls, always whispered about.

Peach was used to being the weird kid in school, with the weird parents, and she was okay with that mostly. She was okay with it because she believed in their work. She saw the things her mom saw, though she didn’t tell anyone, but she suspected her mom knew. So she let the kids call her and her siblings weird, because she knew in her heart that her parents were just doing what they had to do. Sure, maybe her older sister didn’t feel the same way, and she fled St. Mary’s as soon as she could, leaving Peach to take care of her siblings while their parents went on ghost hunting trips, or take care of them on the road in the summers when they all went along, but she loved helping her family, wanting to be as passionate and as cool as her parents when she got older. Though, she wasn’t sure she’d go into the family business. Cooking was more her thing, and how funny, with a name like Peach, right? She remembers days filled with tearing out recipes from the newspapers and her mama’s magazines, testing them out and making a mess in their kitchen. She remembers making her siblings her taste testers, subjecting them to the grossest, and then some of the most delicious things they’ve ever tried.  Cooking for other people made her happy, and food was happiness in her opinion.

Peach worked as a waitress at a little place called Debbie’s Diner when she was in St. Mary’s during the school year, mostly to save up money of her own. Her parents made decent money, but with three kids still at home, she wanted to ease their strain. It was one night in the diner when a man came in from the rain, took a seat at one of her tables. He ordered a black coffee, a slice of pie and made casual small talk whenever she came by the table. She grew to like him, and after her shift ended, she sat with him and talked for a while. It was when he shook her hand that she saw it, his life flashing before her eyes.  Thankfully, Debbie’s was a 24 hour diner, and she kept the man talking through the night, and she came to learn later, saving his life. That was the night Peach learned she was a lot like her mother, but also that maybe she couldn’t handle all of that power.

Culinary school for her was kind of a give-in, and going to a school close to home was even more of one. She was accepted with early admissions. It was close enough to home where she could return on weekends to help out her parents, and even work at the diner sometimes, too. She still spent the summers with her parents, that is, until her internship came along. Her junior year one of her professors, a head chef in a restaurant asked her to come be an intern there, basically shadow him for the summer, and she accepted immediately. Getting out of Georgia and being able to work in a real restaurant was her dream.  This is where she really learned to cook.  Not just the basics, but to really combine flavors and manage a restaurant, and she also fell in love with Crystal City while she was there, but come graduation she had a decision to make, go work as a line cook at the restaurant again, where a job was waiting, or stay home, work at the diner, and stay with her family.

It was her mother who finally made the decision for her, hands cradling Peaches’ face, she told her daughter to go wherever her heart desired, and that’s how Peach Cecelia Owens, at the time, 22, ended up in Crystal City.

Peach loved Crystal City, and the restaurant, and it didn’t take long for her to hear all the rumors about the crime going on in the city, and it was even quicker that she got a little bit involved with the unsolved murders here.  It started randomly one night, that she decided to start the podcast PEACH’N, talking about true crime cases, including the murders and crime happening all over the city she calls home.

Now, at 33, Peach lives in a one bedroom apartment in Mystic Point with her dog, Darcy, a dog she adopted after her last breakup with her ex-girlfriend, runs a moderately successful podcast, and just opened her own food truck that she drives around Crystal City, called PEACHES where she cooks things like fig jam and goat cheese paninis and lobster mac and cheese and all sorts of comfort foods and gourmet foods, as well as her twists on the classics.

[thenectarinediaries]

11.09 People in my house

It’s been one hell of a week. Without even talking about the incredible, restoring love story, it’s been one hell of a week. I am - quite simply - having the time of my life. 

This morning I made scrambled eggs for breakfast for Gaëlle and Laura. We ate the eggs with burnt toast and fig jam, a winning combination. 

The past week has seen quite a few people in my house and I love it. Feeling the ones I love pass through my living space keeps them close to my heart. To wash their lips off my mugs. To offer them towels and pillowcases and blankets. To sweep up when they have gone and make the place ready for them to come back. I especially enjoyed just kicking it last night. We went to bed early after a chill evening of nothing in particular and it was some real easy being. 

This morning Gaëlle and I woke up before the alarm went off and we opened the window to let the sunrise in. 

“To me every hour of the light and dark is a miracle, Every cubic inch of space is a miracle, Every square yard of the surface of the earth is spread with the same, Every foot of the interior swarms with the same.”

She grounds me in the beauty of the moment and shows me how to properly revel in these miracles of the world. This is the most precious gift.  

She left for work before me so I prepared our staff room lunch. It went undocumented, but it was a sandwich (goat’s cheese, dried tomatoes, kale, roast fennel) and anyone who has been following this blog for a while knows what the sandwich as a form means to me. Tonight I am eating alone for the first time in a few days, but more shared meals are up ahead (including but not limited to a waffle party next week and a significant restaurant outing tomorrow). 

avocado - two tomatoes - big handful of parsley - a shallot - olive oil - pepper 

It’s a classic chop-and-mix salad, there isn’t much else to it. It was good and easy and perfectly aligned with my current vibe of simply delicious living. 

[The Marie Curie experiment]

Not exactly food, but foodstuff-related: this week some of my students who are majoring in lab tech took me to visit the chemistry lab, and it was an amazing experience that I will treasure forever. They were pleased to share their workspace and show me the different glassware and tools and what they were used for. I was even lucky enough that they showed me an experiment: oil will remain suspended between distilled water and ethanol due to the difference in density of the different liquids. 

I think it’s beautiful; it’s the micro-microcosm, the spheres and all their celestial music in a test tube. 

[kiznina]

Quick, Easy Holiday Recipes

Ah, it’s Christmas time again. It looks like just yesterday you were sitting on the beach with an honest book. Now the youngsters are home for the vacations, guests and in-laws are heading in and you've got no time for an enormous Norman Rockwell-type feast. Here are some easy recipes to assist you to navigate the hectic season.

Chewy chocolate peppermint bars Who doesn’t love rich chocolate brownies? But let’s face it: Some brownies are often dry, others are often tasteless or overly raw-cookie-dough-ish. they will take forever to assemble and bake. Not this easy, lighter version. Put the candy during a zip-top bag and provides it to your kid to crush with a kitchen utensil.

1 box devil’s food cake

8-ounce container of Cool Whip

1 egg

1 crushed candy cane

¼ cup confectioner’s sugar

Combine all ingredients and spread onto a parchment-lined, edged cooking utensil that’s been dusted with 1/8 cup confectioner’s sugar. Once you’ve smoothed the highest of the batter, sprinkle the remainder of the sugar on top. Bake at 350 degrees for 10-12 minutes. Unmold onto a cooling rack then slice through squares.

“Not” cocoa If traditional cocoa is just too sweet for you, try adding a tablespoon of blackstrap molasses to a cup of milk as it’s heating on the stove. For an additional holiday touch, sprinkle a small pinch of gingerbread spice on top.

“It’s A Meal” Salad If you’ve got some protein, have we got a tasty meal-in-a-salad for you!

1 cup minced candied pecans or walnuts

6 cups mixed greens

1 small green apple, thinly sliced

1 small red apple, thinly sliced

½ cup crumbled bleu cheese (you could also use Feta or goat cheese)

1 cup diced roasted turkey, ham, chicken or beef (you could also use shrimp, salmon, scallops or vegetarian options)

Combine all ingredients during a large bowl and toss with a light-weight vinaigrette dressing or serve it on the side.

Baked Brie

This ooey, gooey wheel of cheesy love goes way beyond Cheez Whiz on a cracker. Wrap a wheel of brie cheese loosely in foil and bake at 350 degrees for about 10 minutes. Top the melted cheese with warmed jam – apricot-pineapple, fig, or seedless blackberry are ideal. Serve with crispy breadsticks, Melba toast, or sliced green apples.

Roasted veg even the youngsters will love Forget the times of limp, flavorless boiled asparagus. These winter root vegetable mix with sweet carrots and earthy Brussels sprouts for a flavorful entremets or a light-weight meal with some crusty bread.

5 tablespoons vegetable oil

1 small acorn squash, dig 1-inch cubes

¾ pound turnips, peeled and dig 1-inch cubes

¾ pound beets, peeled and quartered

½ pound pearl onions

6 cloves garlic, peeled

½ pound carrots, peeled and dig 1-inch pieces

½ pound Brussels sprouts, cut in half or quarters if they’re large

Toss all ingredients with salt and pepper to taste. Place during a single layer on a greased baking pan and bake at 400 degrees for 35 minutes or until tender.

Gone are the times of fussy holiday feasts. But don’t let your guests know you probably did anything but toil during a hot kitchen for 3 days. These tasty fixings’ will impress the daylights out of them and nobody has got to know any different. Merry Christmas!

[teawithmenyc]

1. Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.

11. Salmon-Cucumber Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

[tableandteaspoon]

Monday Merriment

Infusing grandeur into otherwise drab Mondays with five things/ideas/events for the week.

1.  Yesterday was the laziest kind of Sunday. One where you think you’re going to a friend’s for brunch, but don’t find yourself in a Lyft home until twelve hours later... A girlfriend from high school moved back to the city after a stint in the peninsula over the summer, and has been giving me a run for my hostess money ever since. Hosting several of our friends at least once per week, Rachel has quickly become an expert in creating beautiful environments in her Pacific Heights home. She outdid herself this weekend, when she planned both a casual brunch and an Oscars dinner party. I opted to attend only the brunch portion, but became consumed by our vision for the ultimate Oscar-watch cheese board, and decided to stay for the show. 

Post-eggs and mimosas, Rachel and I ventured to Mollie Stone’s, where we curated enough items to render the Rich Table chicken she ordered obsolete. Here’s how to recreate: four cheeses (we did one hard sheep with truffle, one soft honey-infused goat, a triple creme from Cowgirl Creamery, and a classic aged white cheddar). Four fruits (grapes, blackberries, pomegranate seeds, and sliced kumquats). Four spreads (red pepper jelly, honey, quince, and fig jam). Four nuts (pistachio, spiced pecans, regular almonds and the marcona version). Three vehicles (Acme sourdough, fig olive crisps, and Rustic Bakery olive oil + sel gris flatbread crackers). Two cured meats (salami and prosciutto). Two olives (nicoise and castelvetrano). And one ramekin of cornichons (adorable baby French pickles). 

2.  I similarly spent my Valentine’s evening at Rachel’s, but in a slightly less collaborative fashion. Rachel made dinner, while I spent the afternoon preparing dessert at my apartment. I hadn’t made a cake in a while, so decided to riff on Violet Bakery’s lemon elderflower masterpiece for Harry and Meghan’s wedding. I did an almond fromage blanc (like creme fraiche but made with milk rather than cream for a more tart base) cake, with lemon curd filling and an elderflower meringue buttercream (more stiff and less sweet than a traditional buttercream). The result was to die for. I’m still kicking myself for not taking a piece home for breakfast the next day. 

Here’s the recipe: Cake Ingredients - two boxes white cake mix, one cup St. Germain elderflower liqueur, one cup fromage blanc (or sour cream), six egg whites, 1.5 cups vegetable oil, one tablespoon almond extract. Cake Instructions - combine all ingredients with electric beaters or Kitchenaid mixer, then divide between four greased 9-inch round pans and bake for twenty-five minutes at 350 degrees. Lemon curd filling (or substitute two jars of store-bought curd). Buttercream (follow this recipe, but add three tablespoons of  St. Germain elderflower liqueur and one teaspoon of almond extract at the very end before you’re finished combining). Assembly instructions here.

3.  While perusing what’s new for fall on the couture runways, one item was so reminiscent of a 2019 Margot Tenenbaum, I was surprised they didn't hire the Goop queen herself to debut the look. The enigmatic character was rarely seen in the film sans oversized sable fur coat, and this Oscar de la Renta crystal embellished mink would surely be coveted by the character if she were sitting front row last week. The fur also reminded me of the iconic Scalamandre wallpaper line featured in the Royal Tenenbaums. With an unfriendly price-point, the zebra and tiger prints are inaccessible for most. Luckily, Christiane Lemieux’s affordable design company The Inside partnered with Scalamndre to offer furniture and throw pillows in the epochal prints. I’m currently vacillating between the yellow skirted zebra ottoman and coral screen for my apartment...

4.  Speaking of aspirational prints, none hold a candle to the ultimate in print-chic de Gournay. The intricate hand-painted vignettes can be found everywhere from the designer’s wallpaper, textiles, and dishware to their partnership with Aquazzura for luxe footwear. Though, I never imagined using the brand’s designs as wedding decor, which is exactly what Chloe Richards and Lee Rubinstein did for their summer wedding in the Hamptons. Every part of the celebration was touched by de Gournay - from the invitations to the bride’s custom Giambattista Valli gown. The most impressive bit came in the form of a solution to traditionally dowdy reception tents. Impressively, de Gournay wallpaper served as inspiration for the hand-painted tent walls, to stunning effect. Given that I have neither a fiance nor a de Gournay budget, the aesthetic may be out of reach for me - but that won’t stop me from daydreaming about it the rest of the week...

5.  Curator George T. M. Shackelford, of the Kimball Art Museum in Texas, is an expert in late 19th Century French art due to his Yale PhD and nearly four decades of museum work. Recently, he put together an intriguing look at the last decade of Monet’s life, on exhibition at the de Young Museum until May 27th. During the period, Monet painted portions of his five-acre estate in a small village outside of Paris called Giverny. The collection focuses on Monet’s interpretation of natural phenomena, ranging from the widely-known watery lily pads to more vivid pieces depicting the bright florals directly next to his home. Save the date for the ArtPoint gala celebrating the exhibition on April 27th (tickets go on sale next week)!

Have a wonderful week! xx tt

[sparkvelvet75-blog]

cookies and christmas pjs

Hi!  In less than three days, we’re jumping on (or, more accurately, “squeezing a toddler and many bags and a stroller and a car seat onto”) a plane and heading to Hawaii for the first time since our two-bowl household became a three-bowl one.  There are aunties and uncles and cousins for Luke to meet for the first time, beaches to explore, galbi to chew on, and to say we–and even more, his grandparents–are excited would be an understatement.  Our fellow passengers are probably less excited, though they don’t know it yet.  (If you have any tips for entertaining a 14-month old in an enclosed space for five hours, I welcome them and our seatmates will thank you.)

But first, cookies!  I had to restore some kind of holiday order to this place, lest we go the entire month of December without a post that is at least somewhat cookie-related.  So here’s a little round-up of some favorite holiday cookie recipes, some old and much-loved and some I’ve been meaning to try, plus an update on that classic to rule all classics, the chocolate chip cookie.  (Also, some gratuitous Christmas pajama photos, which have nothing to do with cookies.)

I had no intention of sharing another chocolate chip cookie recipe here, because no one needs me to tell them how to make chocolate chip cookies when there are so many impeccable versions out there already (most recently, this ripply, thin-and-crispy beauty from Sarah Kieffer that has been taking the world by storm!)  But then I realized that the only CCC recipe here to date is the infamous David Leite New York Times recipe, which I continue to love but to which I’ve rarely adhered in the last five (!) years since I posted it, and it didn’t seem quite right to leave out the recipe that I actually make every time I crave this classic cookie.  

So, here it is!  This one hews most closely to Tara O’Brady’s recipe from her cookbook Seven Spoons, and it stole my heart because it uses melted butter, meaning no waiting for the butter to come to room temperature or creaming it with the sugars (my two least favorite cookie tasks) and, therefore, cookies even faster; the cookies it makes are thick and hefty, with crisp tops and edges but velvety, fudgy innards, puddles of chocolate on top and striated ripples within, and, if you can bear to let the dough rest a few days, warm, round notes of butterscotch and toffee underneath.  There are a few quirks from David’s recipe that still make their way into my kitchen when I make these:  It has more chocolate, and even though many have rightly pointed out that a mix of bread flour and cake flour should average out to the protein content of all-purpose, there’s something about the mix that I find adds a little extra depth to the flavor.  But while I like to use chocolate chip cookies as a repository for as many flours as possible, you shouldn’t need to, so the recipe below is written with all-purpose.

As an alternative, for a little holiday version, I like replacing a third or so of the flour with a whole grain flour like sprouted wheat, white whole wheat, rye, or spelt, to add extra nuttiness, and a touch of rosemary to lend a little savoriness, akin to the sea salt on top, which makes the sweet sweeter and the dough deeper and richer.  This makes for the extra craggy cookies pictured up top and at the end, while all-purpose flour will give you the softer, more tender cookies directly below.  But rest assured, I love these pretty much any way they turn out.

Happiest holidays, friends!  I hope it’s filled with coziness and all the cookies you could want.  

a whole lot of cookies

rosemary caramel linzer cookies • macau-style almond cookies • classic gingersnaps

fig jam & goat cheese thumbprints • cranberry orange shortbread • coconut oil gingerbread folk

pan-banging ginger molasses cookies • chewy chai snickerdoodles • matcha shortbread

oatmeal raisin cookies • black and white cookies • dark & stormy sugar cookies

and

my go-to chocolate chip cookie + some variations

This is very lightly adapted from Tara O'Brady's recipe in her fantastic cookbook, Seven Spoons, and it is my go-to recipe: an easy, streamlined process that makes cookies that are thick and hefty, with a crisp edge and a fudgy, velvety center, chocolate puddled on top and rippled throughout, and a butterscotch note underneath. My only variations were to suit my personal preference--a bit more chocolate, a tad less salt and baking powder, and some notes on what flours I like to use.

1 cup (2 sticks, or 8 ounces) butter

3 ¼ cups (406 grams) all-purpose flour (though I prefer a combination of flours in the Notes)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ½ cup brown sugar

½ cup granulated sugar

2 eggs

2 teaspoons vanilla extract

16 ounces chopped dark chocolate, or a mix of chopped and chocolate chips

flaky sea salt, for topping

Melt the butter in a heavy bottomed saucepan over very low heat, or in the microwave in 15-second increments. Take care that the butter does not sizzle. (See Notes.)

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until smooth. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate until all of the ingredients are just combined. Use a large cookie scoop or your hands to shape the dough into large 2-ounce (or even 3-ounce) balls, then place in an airtight container and chill in the refrigerator for at least 30 minutes and ideally 24-36 hours. They can also be frozen at this point, which I love doing.

After the dough has rested, preheat the oven to 360 degrees. Line a large baking sheet with parchment paper or a Silpat baking mat. Space 8-9 of the dough balls on the baking sheet, or as many as will comfortably fit several inches apart, and sprinkle with flaky salt. Bake until the tops are cracked and lightly golden, 15-18 minutes, rotating the pan halfway through. They may take less time, depending on the size of your cookies, or more. Cool on the pan for 2 minutes, the move to a wire rack to cool completely.

I like to use chocolate chip cookies as a repository for all the random flours I have in my pantry, but I know that recommending two or three flours for an everyday recipe is a little fussy. Still, if you're curious, my favorite mix is about half and half bread and cake flour by weight (200 grams each), or, in the case of the craggy cookies pictured above, a mix of bread flour, cake flour, and a whole grain flour like white whole wheat, sprouted wheat, rye, spelt, etc. I find that a mix of flours adds a nice depth and nuttiness that I love. As long as it adds up to around 400-410 grams, I've found that all sorts of experiments will work and are delicious.

For a rosemary-walnut twist, add 1 teaspoon finely chopped rosemary to the melted butter before whisking with the sugars, and ½ to 1 cup chopped walnuts to the dough with the chocolate chips.

3.1

http://tworedbowls.com/2017/12/20/cookies-christmas-pjs/

a

you may also like

Source: http://tworedbowls.com/2017/12/20/cookies-christmas-pjs/

[prosejudo56-blog]

Marisa McClellan’s Adaptable Chutney with Apples, Ginger & Lemon

Marisa McClellan, author of three books on canning and creator of the website, Food in Jars, just published her fourth book: The Food in Jars Kitchen.

Unlike her previous books, which focused on canning, this book includes recipes to help you use up your many jars of jams, chutneys, and pickles. She created the recipes —  think: jam-laquered chicken wings, oatmeal muffins with fruit butter, bean and rice casserole with tomato salsa — with your pantry in mind; there’s no need to start from scratch.

BUT. If you’re up for it, I think maybe you should.

At the end of the book, Marisa includes a few “essential preserves” recipes, ten of her favorites, including this “adaptable chutney,” which I’ve made with apples, but which Marisa says will work with apricots, cherries, nectarines, peaches, pears or plums. It takes about an hour to cook, during which time the apples completely break down, transforming into a dark, jammy mass.

I find this chutney irresistible — it’s got that expected sweet-tart balance lent by the sugar and vinegar, but there’s also a bit of heat from the crushed red pepper flakes and freshly grated ginger. The apple flavor is nearly indiscernible — the apples are merely a vehicle to carry the many other flavors. When I eat it, in fact, my brain thinks fig, which makes me understand why so many different fruits could work here.

I’ve been smearing the chutney over crackers and topping it with slices of sharp Cheddar cheese, and I imagine it would pair well with so many cheeses from minerally blues to chalky goats to creamy triple crèmes, making it an excellent addition to any cheese board.

For lunch yesterday, I spread the chutney over bread, topped it with grated Gruyère, and made a grilled cheese sandwich, which was overwhelmingly delicious. (More on this soon.)

In the book, Marisa suggests using the chutney variously: in compound butters, cheese rolls, pork tenderloin with pan sauce, and blank slate white bean spread, which I made and ate with endive spears and carrots — the chutney is such an easy and surprising way to liven up a bean-based dip, giving it both texture and depth of flavor.

I haven’t been processing this chutney in a water bath, but come next fall, I absolutely will. Wouldn’t it be fun to gift mini jars of this chutney paired with a wedge of cheese? All nicely bundled together with baker’s twine? And a festive gift tag?

It’s never too late to start preparing for the holidays… (I kid, I kid. Let’s not think about the holidays just yet.)

One More Thing

When Marisa’s last book came out, Naturally Sweet Food in Jars, I had intended to post her recipe for apple-date butter, which I had made and loved. I’m three years late but the recipe is finally up: Cinnamon-Spiced Apple-Date Butter.

Both of these apple recipes would be better suited to post in the fall, but I’m worried if I wait, Marisa might write another book and set me back three more years. So without further ado, I’m posting a few unseasonal but delicious Marisa McClellan recipes on this fine spring day:

Here’s the play-by-play: Gather your ingredients.

Peel and chop the apples and onion.

Dump everything into a pot all at once. How nice?

Simmer.

When it looks like this, it’s done.

Eat it with cheese and crackers, stir it into hummus or a white bean dip, or make a grilled cheese. (More on this soon. The grilled cheese looked so incredibly delicious I didn’t have the patience to take a photo. Will add photo soon.)

Marisa McClellan’s The Food in Jars Kitchen:

Print

Author: alexandra

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Yield: 3 cups 1x

Description

Adapted from Marisa McClellan’s The Food in Jars Kitchen, this chutney recipe will work with apples, apricots, cherries, nectarines, peaches, pears or plums. This is a half recipe, so scale up as needed.

If you’d like more details on sterilizing jars and preparing a water bath for canning, view this post on Food in Jars.

Scale 1x2x3x

Ingredients

2 lbs. apples (5 to 6), peeled and diced small-ish

1 medium yellow onion, finely diced (about a cup)

3/4 cup golden raisins

3/4 cup red wine vinegar

1 cup packed light brown sugar

1 tablespoon mustard seeds, any color is fine

1.5 teaspoons freshly grated ginger

3/4 teaspoon kosher salt, plus more to taste

1/4–1/2 teaspoon crushed red pepper flakes

grated zest and juice of 1 lemon

Instructions

Combine all the ingredients in a large, nonreactive pot. Bring to a boil over high heat and then turn heat to low and cover the pot. Cook for 20 minutes. Uncover and raise the heat to medium, adjusting the heat as necessary to allow the mixture to stay at a constant simmer. Simmer, stirring often, for 20-40 minutes more or until the chutney thickens, darkens and the flavors start to marry. I liked to purée the chutney in my food processor to a coarse thickness — I have weird textural issues with cooked raisins and puréeing the chutney solves the issue for me … no need to do this if you have no trouble with cooked raisins.

Transfer chutney to a jar and store in fridge for one to two weeks.

Alternatively, process the chutney: prepare a boiling water bath, and sterilize three half-pint jars. Spoon the chutney into the prepared jars, leaving 1/2 inch (1.5 cm) of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.

When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for for up to 1 year. Any unsealed jars should be refrigerated and used promptly.

Category: Condiment

Method: Stovetop

Cuisine: American/Indian

Keywords: chutney, apples, ginger, onion, mustard seed, sugar, vinegar

Posted By: alexandra · In: Christmas, Condiments, Fall, Father's Day, Gluten-free, Holidays, Mother's Day, Preserves, Sauces, dressings, jams & spreads, Vegan, winter

Source: https://alexandracooks.com/2019/04/03/adaptable-apple-chutney/

[sugar-flour]

A new kind of cheese plate

I know this blog post is long overdue, but better late than never right?

This dessert came about as I was breaking up some honeycomb (or hokey pokey as its known back home) at work. I noticed how the honeycomb formed its shape around the crinkles of the baking paper in the tray, giving it these super sharp edges, in contrast to the beautiful airy bubbles hidden inside. Immediately I had an urge to make a sphere of honeycomb. 

Once I had the visual idea in my head, I just needed to figure out what fruit to use. Initially I was thinking apricots, as apricots and honey is a classic combination. Walking through the market, I found these incredible figs, and the dish came together in my head. All I needed was a bit of goats cheese to balance out the sweetness of the honeycomb.  The cheese I chose was Chabichou Du Poitou, a small wrinkly round of goats cheese, goey underneath the skin and a beautiful slightly firm interior. The flavour was beautifully strong, just the right amount so that a small amount would perfume the whole dish. 

Now, back to the honeycomb. After looking at a few recipes, I decided to go with Lauren Eldridge’s recipe. Her recipe uses a large amount of liquid glucose, as well as honey, which means you can cook the mix to a higher temperature without burning the caramel. The reason you want the higher temperature is because it means the baking soda will have a stronger reaction, and you will get bigger bubbles, and therefore a lighter honeycomb. 

Recipes

Honeycomb Spheres

415g caster sugar 150g liquid glucose 65g honey 18g baking soda 70g water

Mix all the ingredients together in a large pot except for the baking soda. Bring to the boil and cook until it reaches 160 degrees celsius. While its cooking, prepare a silicon sphere mould on a tray, with an extra tray lined with baking paper for any excess. Once the mix reaches temperature, take it off the heat and add in the baking soda in one go. Whisk quickly until there are no visible clumps of baking soda, and pour into the moulds. You want the mix to reach the top or go over the edge of the spheres, as it will sink down later.

Leave to cool for at least 2 hours. You will notice the spheres sink in the middle, but this is where you will pipe in the goats cheese, so don't worry about it

Fig Compote

4 figs caster sugar

Cut the figs into about 8 pieces, taking off the skin before you cut them. Toss in about 1 tablespoon of caster sugar and put on a very very low heat. Cook while stirring constantly until the figs have broken down into a jam. Taste the mix, and adjust with lemon juice or more sugar if necessary. Reserve in the fridge

Honey Roast Figs

2 Figs 2 Tablespoons honey

Cut the figs into 6-8 wedges depending on the size. Place them in a shallow baking dish and drizzle the honey on top. Roast at 190 degrees celsius for 15 minutes until golden on the edges. Reserve on the side until cool.

To Plate: Lavender buds 1 round Chabichou Du Poitou 1 Fresh fig, cut into wedges

Take the rind of the cheese and mix with a whisk until smooth. Place in a piping bag and fill half the honeycomb sphere with the mix. Fill the remaining space with the fig jam, and place the sphere in the middle of the plate. Place some roast and fresh fig wedges around the sphere, and sprinkle with a few lavender buds. Serve, and crack open the sphere at the table. Enjoy!