tag:blogger.com,1999:blog-84737945661181267982024-03-08T03:16:39.029-05:00Cheese and ChocolateMorganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-8473794566118126798.post-50776121362204696592014-04-15T22:41:00.000-04:002017-08-31T19:14:06.845-04:00Coconut Bird Nest Cupcakes<div style="text-align: center;">
<a href="https://www.flickr.com/photos/missmopo/13884889733" title="Coconut Bird Nest Cupcake by Morgan, on Flickr"><img alt="Coconut Bird Nest Cupcake" height="333" src="https://farm8.staticflickr.com/7416/13884889733_03aa3270d7.jpg" width="500" /></a> </div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This past weekend I had a totally adorable Easter/Spring party complete with an Easter Egg Hunt! I'm sure it was almost as much fun for my neighbors to watch a bunch of grown ass adults run around the yard looking for eggs as it was for us to find them. More fun than it was being a kid though because I get to swear at my friends and eat as much candy as I want - and no one can stop me!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.flickr.com/photos/missmopo/13885235954" title="Easter Party! by Morgan, on Flickr"><img alt="Easter Party!" height="500" src="https://farm6.staticflickr.com/5477/13885235954_b7ec0ca4d1.jpg" width="333" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Look how CUTE!!!</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After not baking for over a month I was pretty eager to flex my culinary muscle. There was quiche, deviled eggs, rainbow fruit on a stick, biscuits, cream cheese strawberry rhubarb danish, and of course these sweet little coconut bird nest cupcakes! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Earlier in the day, before I had tasted one, I was lamenting to my friend that I have yet to find a vanilla cake recipe I really like, and that they all tend to have a heavy, cornbready flavor and texture to me. Despite the fact that these are coconut cupcakes, I think this will be my go-to vanilla cake recipe as well! The coconut flavor is mild enough that you might miss it if not for the addition of some shredded coconut (if you want it to be more prominent, I suggest adding a touch of coconut extract to the cake, frosting, or both). The texture, though, is perfect - light, but not <i>too</i> delicate, and moist without being greasy. I only wish my carb-deprived belly could have fit more!</span><br />
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<a href="https://www.flickr.com/photos/missmopo/13884897273" title="Coconut Bird Nest Cupcake by Morgan, on Flickr"><img alt="Coconut Bird Nest Cupcake" height="500" src="https://farm3.staticflickr.com/2890/13884897273_70f9a5f959.jpg" width="333" /></a>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Coconut Bird Nest Cupcakes</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Makes 18-20 cupcakes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>For the reduced coconut milk:</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 13-14oz cans unsweetened coconut milk</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>For the cake:</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups all purpose flour</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 tsp baking powder</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 cup unsalted butter, room temp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/3 cup sugar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 large eggs, room temp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup reduced coconut milk, room temp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">seeds scraped from 1 vanilla bean</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(coconut extract to taste, optional)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>For the frosting:</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup unsalted butter, room temp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 1/2 cups confectioner's sugar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup reduced coconut milk, room temp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp coconut rum</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">seeds scraped from 1 vanilla bean</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tsp salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(coconut extract to taste, optional)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups sweetened coconut, lightly toasted</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 8 oz bag Cadbury mini eggs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. <i>For the reduced coconut milk:</i> Pour coconut milk into a deep, medium sized saucepan and bring to a boil over medium high heat. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, stirring occasionally, about 30-45 minutes. Remove from heat and cool completely. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2. <i>For the cupcakes</i>: Position rack in center of oven and preheat to 350F. Line a muffin tin with paper liners. Whisk the flour, baking powder and salt in a medium bowl.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3. In the bowl of a stand mixer, beat the butter with the paddle attachment until smooth, then add the sugar and beat on medium high speed, scraping the sides of the bowl occasionally, until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, then beat in the vanilla bean seeds and remaining egg. Add half of the flour mixture and mix on low just until lightly blended. Add the 1 cup reduced coconut milk and mix just until blended. Finally, add the remaining flour mixture and mix until blended. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Divide the batter among the prepare muffin tins and bake until cupcake tops spring back when gently touched and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes in tins to rack and cool for 10 minutes before removing from tins to the rack to cool completely. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5. <i>For the frosting</i>: In the bowl of a stand mixer using the paddle attachment, beat the butter until smooth. Add the confectioner's sugar, reduced coconut milk, rum, vanilla bean seeds and salt and beat on medium low until blended, occasionally scraping down the sides of the bowl. Increase speed to medium high for a minute until light and fluffy. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6. To decorate, top each cupcake with 2 tablespoons or so of frosting, and spread the frosting around so there is a small indent in the frosting in the center of the cupcake, almost exposing the cake. Gently press the toasted coconut around the frosting, then arrange your eggs in their "nest." Enjoy!</span></div>
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com13tag:blogger.com,1999:blog-8473794566118126798.post-30746550182855188252014-02-13T18:44:00.000-05:002014-02-13T18:48:07.679-05:00Blood Orange Panna Cotta<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/12508904705/" title="Blood Orange Panna Cotta by MissMopo, on Flickr"><img alt="Blood Orange Panna Cotta" height="500" src="https://ycpi-farm6.staticflickr.com/5478/12508904705_e5fece06ae.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It's Valentine's Day eve. Maybe you're procrastinator and had grand ideas about a romantic dinner for your sweetie but never actually got around to planning it. I'm sure you're in good company. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm a procrastinator too. Normally around this time of year I like to make all sorts of dumb little Valentine's Day baked goods and crafts. I don't know why. I'm not crazy for the manufactured love of V-day. Maybe it takes me back to my childhood where all the little twits in my class had to pretend to be nice to me for one day and give me a card.. suckers.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This year however, I did nothing. I kept putting it all off, and with snowstorm after snowstorm, mid-February sort of just snuck up on me. C'est la vie. I did make these panna cotta though, and the good news is you too can STILL make these for tomorrow! Hell, you can put it off for another 12 or 16 hours if you want and still have them ready for V-day evening. Hooray for procrastination! </span></div>
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<a href="http://www.flickr.com/photos/missmopo/12509019103/" title="Blood Orange Panna Cotta by MissMopo, on Flickr"><img alt="Blood Orange Panna Cotta" src="http://farm4.staticflickr.com/3819/12509019103_d2c7568058.jpg" height="500" width="333" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Blood Orange Panna Cotta</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(makes 12-14 4oz mason jars, or about 6 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the Panna Cotta:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">seeds of 1 vanilla bean, pod reserved</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp fresh ground cardamom</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp blood orange zest</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups Greek yogurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup blood orange juice (about 3-4 oranges)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp unflavored gelatin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the Blood Orange Syrup:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup blood orange juice (about 3-4 oranges)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup honey</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp pink peppercorns</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cardamom pods, crushed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 blood oranges, supremed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">chopped pistachios, for serving</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. To prepare the panna cotta: In a small bowl add the 3/4 cup blood orange juice and sprinkle the gelatin on top to let it bloom. Set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a small saucepan set over medium low heat, combine the sugar, milk, heavy cream, vanilla seeds and pot, cardamom, zest and salt. Stir just until the sugar is fully dissolved, taking care not to heat the milk too much. Remove from the heat and stir in the yogurt. Remove the vanilla pod, squeezing out any vanilla goodness inside and discard. Stir in the bloomed gelatin mixture, stirring until dissolved and no lumps remain. Pour the panna cotta mixture into individual mason jars or greased molds (if planning to unmold) and refrigerate for at least 2 hours, or until set.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. To prepare the syrup: In a small saucepan combine the juice, water, honey, peppercorn and cardamom pods. Bring to a simmer and reduce by half. Allow it to cool to room temperature then use fine sieve to strain out the peppercorns and cardamom pots, reserving the syrup in a small bowl. Add the blood orange supremes to the syrup and refrigerate until needed. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. To serve: If unmolding, gently use a thin knife around the edges of your mold to loosen the panna cotta and unmold on your serving dish (otherwise serve directly from your jars.) Pour a few spoonfuls of syrup on top along with a couple orange supremes and garnish with chopped pistachios.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">(inspired by and adapted from <a href="http://yes-moreplease.com/2014/01/yogurt-panna-cotta-pink-grapefruit-cardamom-pistachios/" target="_blank">Yes, More Please!</a>)</span><br />
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com6tag:blogger.com,1999:blog-8473794566118126798.post-48630328811359785352014-01-27T09:40:00.000-05:002014-01-27T09:40:50.988-05:00Raspberry Curd<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/12163482984/" title="Raspberry Curd by MissMopo, on Flickr"><img alt="Raspberry Curd" src="http://farm8.staticflickr.com/7451/12163482984_813e13a065.jpg" height="500" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Like much of the country it's been extra cold and dreary here the past few weeks. This part of winter is always the hardest - a long stretch of not much to look forward to before Spring arrives, besides more cold and more snow of course. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Warm and hearty comfort cooking makes the long nights slightly more bearable, but I've been craving something bright and summery to lift my spirits. After baking a couple batches of macarons I had just enough leftover egg yolks to create a luscious and tangy fruit curd. Berries always mean summer to me, so armed with some frozen fruit I set off to make some raspberry curd.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If you don't have some of last years' berries stored away in your freezer, frozen berries are easy to find in your grocery store, inexpensive and flavorful. This curd isn't as thick as a traditional lemon curd, but it's still spoonable and perfect to spread on scones and muffins, stir into yogurt or oatmeal, flavor buttercream and, of course, just eat with a spoon!</span><br />
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<a href="http://www.flickr.com/photos/missmopo/12163470344/" title="Raspberry Curd by MissMopo, on Flickr"><img alt="Raspberry Curd" src="http://farm3.staticflickr.com/2841/12163470344_52798fdac6.jpg" height="500" width="349" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Raspberry Curd</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(makes about 2 cups)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12 oz frozen raspberries, fully thawed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick (8 oz) butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 egg yolks</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Over medium heat melt the butter in a medium saucepan. Add the thawed berries and any accumulated juices, sugar, lemon juice, egg yolks and salt and whisk until well combined. Cook over medium heat, making sure to mash the berries and whisk frequently, until thickened, about 5-10 minutes. Pour the mixture through a fine mesh sieve, pressing on the solids to extract as much liquid as possible and collecting it in a small bowl. Discard the solids and mix the liquid mixture until uniform. Cover with plastic wrap placing the plastic wrap directly on the top of the liquid and refrigerate until cool. Store in fridge in an airtight container.</span></div>
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com1tag:blogger.com,1999:blog-8473794566118126798.post-24212447480083070272014-01-15T21:35:00.000-05:002017-08-31T19:16:22.512-04:00Pumpkin, charred kale & onion tacos<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/11973832214/" title="Pumpkin, charred onion & kale tacos by MissMopo, on Flickr"><img alt="Pumpkin, charred onion & kale tacos" src="http://farm3.staticflickr.com/2856/11973832214_86a54b7162.jpg" height="500" width="333" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Back in November I went for a mini foodie tour of Philly. I indulged in much gelato from Capogiro, ice cream at The Franklin Fountain, and lots of cheese and other goodies from Reading Terminal Market. (Can you tell I like dairy?) But for me, the standout dish was the seasonal pickle special at <a href="http://www.villagewhiskey.com/" target="_blank">Village Whiskey</a> - pickled pumpkin and charred kale served with toasted sourdough and ricotta.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> It was so simple, but so magical! The sweet pumpkin paired with slightly bitter charred kale, the vinegar cutting through the richness of the ricotta, and the satisfying crunch of the toast. SO GOOD! I haven't stopped thinking about it!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Inspired by that dish I came up with these tacos to satisfy my craving. No need to pickle anything - the tang comes from a sweet balsamic drizzle. If you can't find a fresh pumpkin, use a more readily available squash - like butternut - or even a sweet potato.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pumpkin, charred kale & onion tacos</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>with ricotta and balsamic drizzle</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup balsamic vinegar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp pure maple syrup</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 cups fresh pumpkin, peeled and cut into bite sized pieces</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Tbsp olive oil, plus 1/2 tsp, divided</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 tsp smoked paprika</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 small bunch kale, stemmed, leaves coarsely chopped</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 yellow onion, sliced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup roasted pepitas</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">salt & pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">fresh whole milk ricotta</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://cheeseandchoco.blogspot.com/2013/11/soft-corn-tortillas.html" target="_blank">corn tortillas</a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. To make the balsamic drizzle, pour the balsamic vinegar and maple syrup into a small sauce pan. Bring to a boil then reduce heat to medium and let simmer until it has reduced by about 1/2 and has a slightly syrupy consistency, about 10 minutes. Remove from heat and set aside to cool.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Preheat oven to 425F. On a lightly oiled baking sheet toss the cubed pumpkin with 1 Tbsp olive oil, smoked paprika and season generously with salt and pepper. Spread pumpkin evenly over the baking sheet and roast in the preheated oven, stirring occasionally, until pumpkin is soft and brown in spots, about 20-30 minutes. Transfer pumpkin to a large bowl and set aside.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Set your oven to broil and set an oven rack about 3 inches below your broiler. Toss the kale leaves onto the same baking sheet you used for the pumpkin. Massage 1 Tbsp of oil into the kale leaves and season lightly with salt. Spread evening over the pan and then top the kale with slices of onion. Place kale and onion into the oven and broil for about 5 minutes, or until the onion is starting to brown and the kale is blackened in spots. Remove from oven and transfer to the bowl with the pumpkin. Gently mix the pumpkin, kale and onions together and season to taste with salt and pepper. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4. To assemble, spread a dollop of fresh ricotta onto a corn tortilla, top with the pumpkin and kale mixture, a drizzle of the balsamic glaze and sprinkling of roasted pepitas. </span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com8tag:blogger.com,1999:blog-8473794566118126798.post-84095201400788094302014-01-01T16:57:00.000-05:002014-01-01T16:58:32.305-05:00Figgy Maple Bourbon Fizz<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/11693547235/" title="Figgy Maple Bourbon Fizz by MissMopo, on Flickr"><img alt="Figgy Maple Bourbon Fizz" height="500" src="http://farm3.staticflickr.com/2873/11693547235_879edfa823.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Happy 2014! I hope the holidays treated you well and you're not too tired of the kitchen. I somehow managed to come out of it alive, albeit with a few pounds to spare!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Despite all the dietary resolutions floating around out there today, I'm not giving you a recipe for kale or spaghetti squash. That's not to say I'm not reining it in around here too, but I feel like you probably need a little bourbon in your life all year long. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A few weeks before the holidays I was gifted (well, swapped!) a couple different homemade bitters from Kate at <a href="http://snowflakekitchen.com/" target="_blank">Snowflake Kitchen</a> which inspired me to come up with something a little different to mix up and sip on. The <a href="http://snowflakekitchen.com/2013/11/vanilla-coconut-maple-bitters/" target="_blank">vanilla maple coconut bitters</a> included in this recipe are super yummy and add just a little extra suntin'-suntin' to the overall flavor of this drink, but if you don't have the time to whip up your own you can swap them out for another variety of bitters. And if finding fresh figs at your local grocery store is hit or miss around you as it often is for me, you can make the fig-infused bourbon with dried figs, omit the fresh fig in the muddling step and still have a lovely figgy cocktail!</span><br />
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<a href="http://www.flickr.com/photos/missmopo/11693814633/" title="Figgy Maple Bourbon Fizz by MissMopo, on Flickr"><img alt="Figgy Maple Bourbon Fizz" height="500" src="http://farm3.staticflickr.com/2852/11693814633_961391c16c.jpg" width="345" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Figgy Maple Bourbon Fizz</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>(makes 2 cocktails)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Fig-infused bourbon:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">fresh figs, halved</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">bourbon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">mason jar, or other clean glass vessel with cover</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Fill your mason jar, or other container, halfway with fresh figs. Top off with bourbon, cover, and let sit for 5-7 days, giving it a gentle swirl once a day or so. Once infused, strain the bourbon through a sieve (reserve the figs for another use like a boozy jam) and pour bourbon into another clean jar for storage.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Figgy Maple Bourbon Fizz:</u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 fresh fig, halved</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp pure maple syrup, the darker the better</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">squeeze fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">few dashes <a href="http://snowflakekitchen.com/2013/11/vanilla-coconut-maple-bitters/" target="_blank">vanilla coconut maple bitters</a>, or angostura bitters</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 oz fig-infused bourbon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ginger beer</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Divide the fig between 2 old fashioned glasses. To each glass add 1 tsp maple syrup, small squeeze of fresh lemon juice and a couple dashes of bitters. Muddle ingredients in each glass until well incorporated. Fill glasses with ice, pour 1 1/2 oz of the fig infused bourbon over each and then top with ginger beer. Give a quick stir and enjoy!</span></div>
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com12tag:blogger.com,1999:blog-8473794566118126798.post-62745885214982890082013-12-17T23:02:00.000-05:002013-12-17T23:02:19.087-05:00Sugar & Spice Cookies<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/11428940705/" title="Sugar & Spice Cookies by MissMopo, on Flickr"><img alt="Sugar & Spice Cookies" height="500" src="http://farm8.staticflickr.com/7316/11428940705_a23f3e4e6a.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So like, things are getting a little crazy around here. I'm running out of room in the freezer for cookies. And pierogi. But mostly cookies. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm probably making too many cookies for the holidays (I can't believe I just said that), but there are certain cookies that just make it feel like Christmas time to me. My mom always used to make these sugar & spice cookies around this time of year. They were special "Christmas time" cookies in my little brain, and I don't remember eating them any other time of the year. Now my Christmas cookie baking marathons just don't feel complete without them!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">They're good too. <i>Real</i> good. Slightly crisp on the outside, but chewy in the middle. There's depth from the molasses, and just the right amount of spice without getting too gingerbready. The recipe calls for shortening, but I have used butter with good results as well - just slightly crisper and the cookie will spread more. The dusting of powdered sugar is totally <i>not</i> optional, by the way. It's Christmas, ok? Everyone needs a little snow in their life! </span></div>
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<a href="http://www.flickr.com/photos/missmopo/11428935565/" title="Sugar & Spice Cookies by MissMopo, on Flickr"><img alt="Sugar & Spice Cookies" height="500" src="http://farm8.staticflickr.com/7293/11428935565_f4c2c5b856.jpg" width="388" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sugar & Spice Cookies</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>(makes about 5 dozen)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups shortening, room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup molasses</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 cups all purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp ground cloves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp ground ginger</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">powdered sugar, for dusting</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 375F. Line 2 baking sheets with parchment paper. Position your oven racks in the top and bottom thirds of your oven.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a large bowl, sift together the flour, baking soda, salt, cinnamon, cloves and ginger. set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. In the bowl of a stand mixer cream together the shortening and sugar with the paddle attachment until light and fluffy. Beat in the eggs one at a time, and then the molasses until well combined. Add the dry ingredients and mix until a uniform dough forms . Be sure to scrape the sides and the bottom of the bowl while mixing - this is a large amount of stiff dough and dry ingredients like to pool at the bottom of the mixer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Roll the dough into small bowls about the size of a tablespoon and place on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, switching the baking sheets between racks halfway through, or until the cookies are puffed and slightly cracked all over. Remove from oven and let cool on the baking sheet for about 2 minutes before cooling completely on wire racks. Repeat with the remaining dough. Once the cookies are completely cool, dust lightly with powdered sugar.</span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com1tag:blogger.com,1999:blog-8473794566118126798.post-20568209474859221682013-12-11T21:47:00.000-05:002013-12-11T21:47:42.750-05:00Loaded Baked Potato Dip with crispy fingerling potatoes<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/11332431543/" title="DSC_5880.jpg by MissMopo, on Flickr"><img alt="DSC_5880.jpg" height="333" src="http://farm4.staticflickr.com/3744/11332431543_4d4ceb54e6.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I thought about saving this one for the NFL playoffs or the Superbowl, but then I realized you all are probably doing a lot of partying these days. What with all the holiday family gatherings, work parties, Christmas and New Year's Eve. Maybe a super easy, crowd pleasing dip would come in handy right about now?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This dip has all the toppings you love on a baked potato - sour cream, cheese, bacon, some chives. Only this way you get a higher toppings to potato ratio which is all anyone<i> really</i> wants, right? If you're traveling with this then just serve it with some thick-cut potato chips, but if you're home and have the oven space, it totally deserves to be kicked up a notch with creamy, crispy-skinned fingerling potatoes. Little mini baked potato dippers! Just make sure to have some pronged toothpicks or forks so you can get a good grip on the little buggers!</span></div>
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<a href="http://www.flickr.com/photos/missmopo/11332779283/" title="DSC_5883.jpg by MissMopo, on Flickr"><img alt="DSC_5883.jpg" height="333" src="http://farm8.staticflickr.com/7294/11332779283_b81dd59079.jpg" width="500" /></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Loaded Baked Potato Dip </b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>with crispy fingerling potatoes</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><u>For the dip:</u></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">12 slices <i>thick cut</i> smoked bacon, or about 12 oz, cooked until crisp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup sour cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup greek yogurt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups sharp cheddar cheese, shredded</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4-1/3 cup chopped fresh chives</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">LOTS of black pepper (if that's your thing)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><u>For the fingerling potatoes:</u></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 lbs of the smallest fingerling potatoes you can find</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1-2 Tbsp olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. In the bowl of a food processor add the cooked bacon (broken into pieces), sour cream, yogurt, cheddar, chives and a few grinds of black pepper. Pulse 5-10 times, or until the dip is well combined but still slightly chunky. Cover and chill in the fridge for at least 30 minutes to an hour. (If you chill it for much more than this, bring it back to room temperature for about 30 minutes before serving)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. While your dip is chilling, roast the potatoes. Preheat oven to 425F. Clean up the potatoes and dry well. If the potatoes are on the larger side, cut in half, or otherwise bite sized pieces. In a bowl, toss the potatoes with 1-2 Tbsp olive oil until well coated. Spread evenly on a greased baking sheet, or 2 baking sheets if needed, and sprinkle with salt. Bake for 20-25 minutes, or until potatoes are soft on the inside and the skin is slightly crispy. Serve warm with dip.</span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com1tag:blogger.com,1999:blog-8473794566118126798.post-7788317844209153692013-12-04T21:47:00.000-05:002013-12-04T21:49:24.133-05:00Raspberry, Pistachio and Cardamom Overnight Oats<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/11214693146/" title="raspberry Cardamom Overnight Oats by MissMopo, on Flickr"><img alt="raspberry Cardamom Overnight Oats" height="500" src="http://farm3.staticflickr.com/2877/11214693146_b9c28cc032.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">More breakfast recipes! Except this one is a lazy man's breakfast recipe - throw everything in a jar, give it a stir, throw it in the fridge, and forget about it until the morning. Perfect for me since I am decidedly NOT a morning person.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I have to dissent from the majority though and say that I don't find oatmeal all that filling. I'm convinced this is just something people say to make you feel bad about your desire to throw back a plate of eggs and bacon. </span><span style="font-family: Arial, Helvetica, sans-serif;">For this reason I tried to bolster the protein and fat content of these oats with the addition of greek yogurt and nuts to make the oats a little heartier. They make for a great breakfast that's on the lighter side, or a tasty and nutritious snack.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is also very customizable, so experiment with spices, sweeteners, fruits and liquids to suit your tastes. They will keep in the fridge for several days, so double or triple the recipe as needed.</span></div>
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<a href="http://www.flickr.com/photos/missmopo/11214689574/" title="Raspberry Cardamom Overnight Oats by MissMopo, on Flickr"><img alt="Raspberry Cardamom Overnight Oats" height="500" src="http://farm4.staticflickr.com/3673/11214689574_340ccb032a.jpg" width="345" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Raspberry, Pistachio and Cardamom Overnight Oats</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>(makes two 1/2 pint servings)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup old-fashioned oats</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup greek yogurt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup milk</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp chia seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp honey</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp ground cardamom</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2-4 Tbsp chopped shelled pistachios</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/3-1/2 cup fresh raspberries, or enough to fill your jars</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. In a small bowl, stir all ingredients until well incorporated, crushing some of the raspberries as you stir. Distribute equally between two 1/2 pint jars, or other 1 cup containers, cover and refrigerate overnight. Serve chilled or dump into a bowl and microwave for 30-60 seconds. </span></div>
</div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-90962947943660383142013-11-27T19:54:00.000-05:002013-11-27T19:54:43.616-05:00Brown Butter Pumpkin Pancakes with Maple Bourbon Bacon Pecans<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/11092611865/" title="Brown Butter Pumpkin Pancakes by MissMopo, on Flickr"><img alt="Brown Butter Pumpkin Pancakes" height="333" src="http://farm6.staticflickr.com/5546/11092611865_88f51df797.jpg" width="500" /></a></div>
<div style="text-align: center;">
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">If you're cooking Thanksgiving dinner for your family, then I know that the last thing you're probably thinking about right now is pumpkin pancakes. It's more likely that you're still trying to figure out exactly how long that turkey is going to take, or playing tetris with said turkey and the 10 different casserole dishes in your fridge, or maybe you're busy ironing napkins and thinking to yourself "when did I become<i> this</i> person?" </span></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">But perhaps if you're choosing R&R over being trampled in a riot at Walmart on Black Friday, and you've had a couple days full of turkey sandwiches and soup, you'd like to use up the leftover pumpkin puree from that pumpkin pie and make what amounts to dessert for breakfast. Or, if you're really lucky, you have an awesome family member who wants to treat you to it!</span></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">These aren't your average pancakes - they're super fluffy pancakes flavored with pumpkin and warm spices, laced with brown butter and topped with cinnamon whipped cream and sweet, salty, <i>bacon-y</i> pecans. Yeah, they're good. This recipe makes a big family sized portion of pancakes, but it's easy enough to half the recipe. They are surprisingly tasty even after being reheated, though!</span></div>
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/11092828403/" title="Brown Butter Pumpkin Pancakes by MissMopo, on Flickr"><img alt="Brown Butter Pumpkin Pancakes" height="500" src="http://farm6.staticflickr.com/5503/11092828403_4b1f11b466.jpg" width="409" /></a></div>
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<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Brown Butter Pumpkin Pancakes</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>with Maple Bourbon Bacon Pecans</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the pecans:</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg white</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp bourbon</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp vanilla extract</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup maple sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup light brown sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp cinnamon</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp kosher salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 strips thick-cut bacon, cooked until crisp and finely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups raw pecans, coarsely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the pancakes:</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 stick butter (1/2 cup), cut into several slices</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups all purpose flour</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 Tbsp sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp baking powder</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp ginger</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp nutmeg</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp clove</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp kosher salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cup milk (room temp)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup pumpkin puree (room temp)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs (room temp)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp powdered sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">pure maple syrup, for serving</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. <i>For the pecans: </i>Preheat oven to 350F. Line a large baking sheet with parchment. In a large bowl, whisk egg white until foamy, then whisk in the bourbon, vanilla, maple sugar, brown sugar, cinnamon and salt. Add the pecans and bacon and toss to coat. Spread the nuts in an even layer on the prepared pan and bake int he preheated oven for 15-20 minutes, stirring occasionally. Cool for at least 10 minutes before removing from the pan and setting aside.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. <i>For the pancakes: </i>Heat a small skillet over medium heat. Add the sliced stick of butter, whisking frequently. Continue to cook the butter and wait for it to foam up and then subside. Watch for small brown specks to form in the butter - it should smell toasty and nutty. Once it reaches this point remove from the heat and measure out 4 Tablespoons of the melted butter and place into a medium bowl. Pour the remaining butter into a small vessel and stick in the fridge or freezer so it can harden up for serving.</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. To the medium bowl with the 4 Tablespoons of brown butter, add the milk, pumpkin puree and eggs and whisk until well blended (it helps if these ingredients are at room temperature.) In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, clove and salt. Gently, but quickly, mix the wet ingredients into the flour mixture. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4. Heat a heavy frying pan or griddle over medium heat and lightly grease. The pan is ready when a drop of water skitters across the surface of the pan. Drop 1/4 cups of pancake batter onto the pan and cook on one side until bubbles begin to form on the surface, about 2 minutes or so. Flip over and cook on the other side for another 2 minutes, or until golden brown. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">5. To serve, whip the heavy cream, 1/2 tsp cinnamon and powdered sugar until soft peaks form. Top the pancakes with a bit of the cooled brown butter from the fridge/freezer, a drizzle of maple syrup, a dollop of whipped cream and prepared pecans.</span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-68710446014569033752013-11-21T21:35:00.000-05:002013-11-21T21:49:14.074-05:00Kabocha Squash and Celeriac Soup with Duckfat-Roasted Pepitas<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10986871464/" title="Kabocha Squash and Celeriac soup by MissMopo, on Flickr"><img alt="Kabocha Squash and Celeriac soup" height="500" src="http://farm8.staticflickr.com/7405/10986871464_8508ee94b3.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm about to embark on the utter madness that occurs in my kitchen between Thanksgiving and Christmas. In a whirlwind I go into the wee hours of the morning for a month and half making dishes for family gatherings, a feast for Friendsgiving, and candies and cookies like a good little Christmas elf. It's over in a flash and an explosion of wrapping paper, and all I'm left with is a giant pile of dishes!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Without fail, after a month of nonstop crazy, I get sick right before Christmas and go into hibernation until New Year's. You'd think I'd learn to slow down a bit, but I never do. MUST. BAKE. ALL. THE. THINGS!!!</span><br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10986807556/" title="Kabocha Squash and Celeriac soup by MissMopo, on Flickr"><img alt="Kabocha Squash and Celeriac soup" height="335" src="http://farm3.staticflickr.com/2820/10986807556_90b4635f6b.jpg" width="500" /></a>
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<br /></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Until that happens though, I will be busy playing and experimenting in the kitchen. And even with all the Christmas lights going up around me, my focus is still on Thanksgiving. Give the day its due, people! What's the rush with Christmas decor up in the stores in August and Halloween stuff gone off the shelves before we even get there?! Thanksgiving is a glorious day filled with gluttony and naps and football! What could be better??</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">And here's another thing, I feel like soup doesn't get its rightful place on the Thanksgiving menu. I can't think of anything more comforting and homey than a warm bowl of soup shared with family and friends. Not a large bowl, or a rich bowl, (you <b><i>do</i></b> need to fit in all those mashed potatoes and second servings of stuffing, after all) but a small, well-seasoned bowl of soup made from simple, seasonal ingredients. Now that's the way to start Thanksgiving in my opinion.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This kabocha squash and celeriac soup hits all the marks. It's slightly sweet and super creamy, but still light thanks to the low starch content of the celeriac. Top that with some savory pepitas roasted in duck fat (or bacon fat!) and some crisp apples, and it's perfection.</span><br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10986930523/" title="Kabocha Squash and Celeriac soup by MissMopo, on Flickr"><img alt="Kabocha Squash and Celeriac soup" height="500" src="http://farm4.staticflickr.com/3788/10986930523_5f25bc01b5.jpg" width="325" /></a>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Kabocha Squash and Celeriac Soup</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>with Duckfat Roasted Pepitas</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(makes 8-10 cups)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
<div style="text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the soup:</i></span></div>
</div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium kabocha squash, about 2-3lbs, peeled, seeded, and flesh cut into 1 inch pieces</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large bulb celeriac, peeled and cut into 1 inch pieces</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp olive oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp butter</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large shallot, minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves garlic, minced</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp garam masala</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cinnamon</span><br />
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups chicken stock</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup apple cider</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 sprigs thyme</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cream (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tart apple, peeled, cored and finely diced (for garnish)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the pepitas:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp duck fat, melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup pepitas </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp truffle salt, or kosher salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. <i>For the soup</i>: Preheat oven to 425F. Toss the squash and celeriac with olive oil and spread in an even layer on a baking sheet. Season well with salt and pepper and bake in the preheated oven, stirring occasionally, until the vegetables are lightly brown and soft, about 25 minutes. Remove from the oven and set aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2. While the squash and celeriac are roasting, melt the butter in a large heavy bottomed pot over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the garlic, stir, and cook just until fragrant, about a minute. Add the roasted vegetables, garam masala and cinnamon, stir and cook for a minute or two. Add the chicken stock, apple cider and thyme to the pot and bring to a boil. Reduce heat to a simmer and cook for 20-30 minutes. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3. In batches, puree the soup in a blender until very smooth and creamy. Add additional stock to thin if needed. Pour the pureed soup back into a pot and stir in the cream if using. Taste for seasoning and <i>add salt as needed</i>. Serve soup topped with diced apples and warm pepitas. (If you're making the soup in advance, don't add the cream until you're ready to serve.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">4. <i>For the pepitas: </i>Preheat oven to 350F. Toss the pepitas with the duck fat and 1/2 of the salt. Spread on a baking sheet lined with parchment and bake for 10-15 minutes, stirring occasionally, until just starting to brown. Remove from oven and sprinkle with the remaining 1/2 of the salt. </span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-52375085874669633852013-11-19T22:31:00.000-05:002014-01-15T21:35:26.225-05:00Korean Beef Tacos with cabbage and kohlrabi slaw<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10954750086/" title="Korean Beef Tacos by MissMopo, on Flickr"><img alt="Korean Beef Tacos" src="http://farm8.staticflickr.com/7428/10954750086_5a091d20f2.jpg" height="333" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Would you like something to fill those <a href="http://cheeseandchoco.blogspot.com/2013/11/soft-corn-tortillas.html">homemade corn tortillas</a> with? I have the perfect, easy slow cooker recipe for you!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I know you still might be thinking that making your own tortillas is too much work and not worth the trouble. Or maybe you think it's a weekend project and not something you could do on a weeknight. This recipe will take care of itself after throwing the ingredients in your slow cooker and slicing a couple veggies so that all you have to worry about is the 20 minutes it will take you to cook up your tortillas. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">You'll be rewarded with soft, warm tortillas topped with savory, melt-in-your-mouth beef and some bright, crunchy quick-pickled veggies. An impressive meal for any night of the week!</span><br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10954846984/" title="Korean Beef Tacos by MissMopo, on Flickr"><img alt="Korean Beef Tacos" src="http://farm6.staticflickr.com/5515/10954846984_dc2feb3932.jpg" height="500" width="328" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Korean Beef Tacos</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the cabbage & kohlrabi slaw:</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups cabbage, cored and thinly sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups kohlrabi, cut into matchsticks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup thinly sliced red onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Tbsp rice vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp red pepper flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the beef:</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3lb beef shank, or short ribs</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp canola oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">10oz bottle lower sodium soy sauce</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sake</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 scallions, chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1-inch piece ginger, minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 stalk lemongrass, minced (discard the thick outer leaves)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp sriracha</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp rice vinegar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp sesame oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp fish sauce</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dark brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the finished tacos:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://cheeseandchoco.blogspot.com/2013/11/soft-corn-tortillas.html">tortillas</a></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">fresh cilantro</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">extra sriracha</span></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. </span><i style="font-family: Arial, Helvetica, sans-serif;">For the slaw: </i><span style="font-family: Arial, Helvetica, sans-serif;">Mix the rice vinegar, sugar, salt and red pepper flakes in a large bowl until sugar is dissolved</span><span style="font-family: Arial, Helvetica, sans-serif;">. Add the sliced cabbage, kohlrabi and red onions and toss until well coated. Cover and refrigerate for at least 30 minutes, tossing a couple times. Can be made the day before.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>2. For the beef</i>: In a large pan (or if you have a slow cooker bowl designed to go over direct heat, use that) heat the canola oil over medium-high heat. Season the beef with salt and pepper. Sear on all sides until golden brown and set aside on a plate. </span></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Add all of the remaining ingredients for the beef to the bowl of the slow cooker and mix well. Add the beef and submerge in the liquid. Cook on low for 8 hours, or until the beef is fall apart tender. Remove the meat from the slow cooker and shred or break into chunks, reserving some of the cooking liquid, skimming the fat, to drizzle on the final tacos if desired. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4<i>. </i>Pile the beef on the tortillas, drizzle on a bit of the reserved cooking liquid, top with the cabbage and kohlrabi slaw, cilantro and sriracha if desired. Enjoy! </span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com3tag:blogger.com,1999:blog-8473794566118126798.post-7738323912004243202013-11-12T21:39:00.001-05:002013-11-12T21:40:06.141-05:00Soft Corn Tortillas<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10829720425/" title="Soft Corn Tortillas by MissMopo, on Flickr"><img alt="Soft Corn Tortillas" height="333" src="http://farm4.staticflickr.com/3738/10829720425_7a61a4b893.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I feel like it's almost cheating passing this off as a blog post. These corn tortillas are soooo easy to make that it is barely even a recipe. But I feel like you really need to know just how easy it is to make your own delicious, fresh tortillas because it will change your life.</span><br />
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<a href="http://www.flickr.com/photos/missmopo/10830034723/" title="Tortilla Press by MissMopo, on Flickr"><img alt="Tortilla Press" height="500" src="http://farm4.staticflickr.com/3710/10830034723_2c18a53ce5.jpg" width="335" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">That right there is some of the best $20 I've spent in my kitchen. It has easily paid for itself by no longer buying the packaged tortillas in the grocery store, and I've been rewarded with way tastier tortillas. Seriously, you won't believe the difference between a fresh tortilla and the dried out junk that has been sitting in the fridge at the grocery store for who knows how long. They are lighter, softer and far more flavorful. They will take your tacos to the next level!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You should be able to find a bag of Masa Harina, a corn flour that has been treated with water and lime, in the aisle of your grocery store with other Mexican or Spanish foods. And while you can roll these out by hand or press them with a plate, I strongly recommend a tortilla press. They are inexpensive, make tortillas a breeze to put together, and I guarantee you will get a ton of use out of it once you give these tortillas a try!</span></div>
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<a href="http://www.flickr.com/photos/missmopo/10830043423/" title="Soft Corn Tortillas by MissMopo, on Flickr"><img alt="Soft Corn Tortillas" height="500" src="http://farm4.staticflickr.com/3742/10830043423_17e0947f7d.jpg" width="357" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Soft Corn Tortillas</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>(Makes about 8 small tortillas)</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup masa harina</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">about 3/4 cup warm water</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat a cast iron pan or other heavy bottomed nonstick skillet on medium-high heat. Line the inside of your tortilla press with plastic wrap for easy cleanup. Set a small pot with a cover nearby.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. In a bowl mix the masa harina and salt together. Start by adding 1/2 cup of the warm water and mixing well. If it still looks dry, add more water and knead. The dough should have a consistency such that when you roll a ball of it in your hands and flatten it, the dough neither sticks to your hand or cracks around the edges. If it's sticky, add more masa. If it cracks, add more water. Once it has reached the proper consistency, roll the dough into balls about the size of a golf ball and cover with plastic wrap while you wait to press and cook them.</span></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. Use your tortilla press to press each ball of dough then carefully peel it off the plastic wrap and add to the preheated pan. Cook on each side for about 45 seconds. You should see it puff up in areas and get charred in places. This is what gives it good flavor. Remove from the pan and place in the covered pot you have nearby. Keep covered while you cook all the tortillas. Serve warm!</span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com2tag:blogger.com,1999:blog-8473794566118126798.post-69504617892530328442013-11-05T20:31:00.000-05:002013-11-05T20:31:32.012-05:00Orecchiette with Butternut Squash, Brussels Sprouts and Sausage<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10699639043/" title="Orecchiette with butternut squash, brussel sprouts and sausage by MissMopo, on Flickr"><img alt="Orecchiette with butternut squash, brussel sprouts and sausage" height="500" src="http://farm8.staticflickr.com/7329/10699639043_8f987371d4.jpg" width="338" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I never really ate brussels sprouts as a kid. Not because I didn't like them, but because I don't remember ever being introduced to them. See, both my parents had been burned by mushy, overcooked, boiled brussels sprouts as kids and never wanted to try them again as adults. And so, the great Brussels Sprout Hatred was almost perpetuated for another generation.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Finally, at some point in my young adulthood, despite all the horror stories I had heard, I decided to be <i>so brave</i> and had brussels sprouts cooked with bacon and onion at a friend's house. Now, <i>that's </i>the way to be introduced to brussels sprouts! <i>Brussels&Bacon</i>! As it turns out, they are pretty delicious and I've been hooked ever since.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Since then I've converted many a brussels sprout hater with roasted sprouts, raw sprout salads, and of course, the tried and true brussels&bacon! Now I think I have a new dish that can have much of the same effect - creamy, cheesy pasta with sweet squash, spicy sausage, and of course, brussels sprouts! Give a whirl and see if you can change some minds!</span><br />
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<a href="http://www.flickr.com/photos/missmopo/10699403545/" title="Orecchiette with butternut squash, brussel sprouts and sausage by MissMopo, on Flickr"><img alt="Orecchiette with butternut squash, brussel sprouts and sausage" height="333" src="http://farm8.staticflickr.com/7429/10699403545_215dc75d1e.jpg" width="500" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Orecchiette with Butternut Squash, Brussels Sprouts and Sausage</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1lb orecchiette pasta</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 lb butternut squash, peeled and cubed into 1/2 inch pieces</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb brussels sprouts, halved</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp olive oil, divided</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1lb hot italian sausage links, about 4 links</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large leek, white and light green only, thinly sliced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, finely minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp butter</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup apple cider</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 oz <a href="http://www.mysticcheese.com/mystic-cheese.html">Mystic Cheese Company</a> Melville, or marscarpone</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup parmigiano regiano, grated, plus more for serving</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp sage, chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 425F. Toss the squash and brussels sprouts with 2 Tablespoons olive oil and season liberally with salt and pepper. Spread in an even layer on a baking sheet and bake in the preheated oven for 20-25 minutes, or until squash is tender and vegetables are beginning to brown. Set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. While the vegetables are roasting, in a large pot heat 1 Tablespoon olive oil over medium heat. Add the sausage links and cook, browning all sides, until cooked through, about 15 minutes. Move cooked sausage to a plate and reduce heat to medium-low.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. C</span><span style="font-family: Arial, Helvetica, sans-serif;">ook your pasta in salted water according to package instructions for al dente. </span><b style="font-family: Arial, Helvetica, sans-serif;">Reserve 1 cup pasta water</b><span style="font-family: Arial, Helvetica, sans-serif;"> before draining.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3. While the pasta is cooking, add the butter to the same pot you cooked the sausage</span><span style="font-family: Arial, Helvetica, sans-serif;">. Add the sliced leek and a pinch of salt and cook on medium low until soft, about 10 minutes. Add the apple cider and continue to cook, scraping up any brown bits from the bottom of the pan, until all liquid is evaporated. Add the garlic and stir, cooking just until fragrant. </span></div>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4. Add the cooked pasta to the pot with the leeks, then add the Melville or marscarpone and half the reserved pasta water and stir until all the cheese is melted. Slice the cooked sausage and add that, the roasted squash and brussels sprouts, parmigiano, sage, remaining 1/2 cup pasta water and salt & pepper, to taste. Toss gently until well combined. Serve with extra grated parmigiano.</span></div>
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-77820585033603769162013-10-31T09:38:00.000-04:002013-10-31T09:50:43.277-04:00Maple Sriracha Pumpkin Seeds<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10584520006/" title="Maple Sriracha Pumpkin Seeds by MissMopo, on Flickr"><img alt="Maple Sriracha Pumpkin Seeds" height="333" src="http://farm4.staticflickr.com/3719/10584520006_29256aa15e.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Have you carved your pumpkin yet? Maybe you're a last minute pumpkin carver. That's ok too. That means you can make these tasty seeds NOW! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Maybe you already carved your pumpkin a week ago. Maybe it's already rotting out on your doorstep. Maybe it's going to sit there now until the last of the snow melts in the spring and you have to scoop it up with a shovel. I mean, I've <i>totally</i> never done that or anything... It's ok if you have. I won't judge.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Good news is, if you've already carved your pumpkin and don't have any seeds, you can still make these! You can roast up the seeds from any winter squash you cut up this fall. I bet you didn't know that! If you did, then high five!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">These seeds are sweet, spicy, slightly smokey and totally addictive. I made these when it was already dark out and had to save my photos for the morning, so I limited myself to a handful. It was torture. Don't do that to yourself, just eat them hot out of the oven!</span></div>
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<a href="http://www.flickr.com/photos/missmopo/10584501535/" title="Maple Sriracha Pumpkin Seeds by MissMopo, on Flickr"><img alt="Maple Sriracha Pumpkin Seeds" height="500" src="http://farm8.staticflickr.com/7346/10584501535_6009edac5a.jpg" width="333" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Maple Sriracha Pumpkin Seeds</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups pumpkin or any winter squash seeds, cleaned of stringy squash guts</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp bacon fat, melted (or olive oil)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp sriracha</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp pure maple syrup</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp smoked salt, or kosher salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1. Line a baking sheet with parchment or nonstick foil. Preheat oven to 325F.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2. Bring a pot of water to a boil and add a good little handful of salt. Add the cleaned pumpkin seeds to the pot and boil for about 8 minutes. Drain and pat dry with paper towels. It's ok if they're a little sticky, they don't need to be bone dry.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Add the boiled seeds to a small bowl and add the fat, sriracha, and maple syrup. Stir until well combined. Sprinkle on the salt and toss well. Spread in an even layer on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, stirring frequently, or until they are golden brown. Sprinkle with a little extra salt if desired and dig in!</span></div>
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<a href="http://www.flickr.com/photos/missmopo/10584529496/" title="Maple Sriracha Pumpkin Seeds by MissMopo, on Flickr"><img alt="Maple Sriracha Pumpkin Seeds" height="333" src="http://farm4.staticflickr.com/3811/10584529496_38c72b3b05.jpg" width="500" /></a></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com2tag:blogger.com,1999:blog-8473794566118126798.post-25941793876134174962013-10-27T22:45:00.001-04:002013-10-27T23:37:52.953-04:00Raspberry-Apple Moonshine "Fish Egg" Shooters<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10520297605/" title="Raspberry-Apple Moonshine "Fish Egg" Shooters by MissMopo, on Flickr"><img alt="Raspberry-Apple Moonshine "Fish Egg" Shooters" height="500" src="http://farm8.staticflickr.com/7353/10520297605_cd33428715.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you know me then you know October is my favorite month of the year. Of course the leaves are changing, the air is cool and crisp, there's apple picking and apple baking, but most importantly, there's Halloween!!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now, I tend to take the more creepy & gory route on Halloween as opposed to cute. You're more likely to find me giggling with pure glee at the sight of zombies chowing down on someone's face than covering my eyes and hiding under a blanket. I can't say my mom didn't try... but I can't help it that Xenomorphs and the Crypt Keeper are more fun than nail polish and rom-coms!</span><br />
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<a href="http://www.flickr.com/photos/missmopo/10520291195/" title="Raspberry-Apple Moonshine "Fish Egg" Shooters by MissMopo, on Flickr"><img alt="Raspberry-Apple Moonshine "Fish Egg" Shooters" height="354" src="http://farm4.staticflickr.com/3684/10520291195_10822fe2a3.jpg" width="500" /></a>
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Anyway, what this all means is that I spend a lot of time thinking about and planning for Halloween. Besides decorations, a lot of the fun for me comes with thinking up creepy concoctions for my party menu. Most of the time you don't even need to make the food look extra scary, all you have to do is create a spooky ambiance at your table and give it an icky name - a hunk of gorgonzola with some prosciutto can become Moldy Cheese with Cured Epidermis, chili cheese dip can become Vomit, dates stuffed with cheese wrapped in bacon can be Roasted Roaches. You get the idea!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">There's nothing scary about this Raspberry-Apple Moonshine cocktail, until you slap a "Mutated Fish Egg" label on it! It's delightfully light and fruity, and honestly would make a lovely drink any time of the year. Something about moonshine seems extra festive for Halloween - I'm not sure if it's because it has Moon in the name, or if it's because rednecks are scary. Either way, it makes a great mixer! I used <a href="http://www.onyxmoonshine.com/">Onyx Moonshine</a> which is local to me, but with moonshine's popularity on the rise you shouldn't have a problem finding some in your neck of the woods!</span><br />
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<a href="http://www.flickr.com/photos/missmopo/10520294866/" title="Raspberry-Apple Moonshine "Fish Egg" Shooters by MissMopo, on Flickr"><img alt="Raspberry-Apple Moonshine "Fish Egg" Shooters" height="500" src="http://farm6.staticflickr.com/5497/10520294866_721139b831.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Raspberry-Apple Moonshine "Fish Egg" Shooters</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 parts Red Jacket Orchards Raspberry-Apple juice, or similar juice blend</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 part moonshine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 part Elderflower liqueur</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">splash of fresh lime juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">fresh pomegranate arils</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. In a pitcher, combine apple juice blend, moonshine, elderflower liqueur, and lime juice, to taste. Chill. Add 1/2-2 tablespoons of pomegranate arils (depending on the size of your serving glass) to the bottom of your shot glasses, cocktail glasses, or test tubes. Pour the cocktail over the pomegranate seeds and serve. </span><br />
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-55226739657404616332013-10-23T22:13:00.001-04:002013-10-23T22:13:47.427-04:00Peanut Butter S'mores Bars<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10450063336/" title="Peanut Butter S'mores Bars by MissMopo, on Flickr"><img alt="Peanut Butter S'mores Bars" height="500" src="http://farm4.staticflickr.com/3729/10450063336_b9187cda17.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love s'mores. I think for many people they conjure childhood memories of camping with family or hanging out with friends by a fire on a crisp late summer night. Also, they're delicious. Who can resist ooey gooey toasty marshmallow and chocolate sandwiched between 2 imitable Nabisco graham crackers?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But let's be honest, a true s'more is for special occasions. No one is going out in their backyard and lighting a campfire to toast a single marshmallow whenever a craving strikes. No, you're probably going to do something sick and twisted like stick a graham cracker, chocolate and marshmallow in the microwave and pray it doesn't explode (oh, you know you've done it!)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">S'mores-inspired baked goods are the way to go in this situation. Or for an impatient sweets- craving crowd. Or for when you want to eat something a little more neatly and ladylike (I don't have this problem...) These peanut butter s'mores bars have the added bonus of satisfying the peanut butter chocolate lover in your life too! Enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Peanut Butter S'mores Bars</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(makes 16 bars)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup graham cracker crumbs, about 14 whole crackers</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cup all purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 Tbsp butter, softened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup plus 2 Tbsp peanut butter, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup brown sugar, packed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large egg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 XL Hershey's milk chocolate bar, or your favorite chocolate bars broken to fit the pan</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cup marshmallow fluff</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350F. Grease an 8x8 inch square pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. In a small bowl whisk together graham cracker crumbs, flour, baking powder and salt. Set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Cream together butter, 2 Tablespoons peanut butter, and sugars until light and fluffy. Add the egg and vanilla and beat until smooth. Add the flour mixture and mix until combined. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Divide dough in half and press half in an even layer on the bottom of the prepared pan. Place the 2 chocolate bars on top of the dough in a single layer, they should fit just perfectly. Spread the chocolate with the marshmallow fluff. (Optional but delicious addition: before spreading the marshmallow fluff, first add the fluff to a small bowl and use a small kitchen torch to toast the top, then stir and toast again. Do this several times until the fluff has a nice toasty flavor.) Dollop the remaining 1/3 cup peanut butter around the top of the fluff and swirl around evenly. Place the remaining dough in an even layer on top of the peanut butter and fluff. You can do this a few ways - I usually break it into smaller pieces, flatten them out and then piece them together on top. Do your best to cover it all without any fluff peeking through. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Bake for 30-35 minutes, or until light brown on top. Let cook completely then cut into 16 squares.</span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com2tag:blogger.com,1999:blog-8473794566118126798.post-33765183844139761762013-10-16T21:12:00.000-04:002013-10-17T09:32:04.200-04:00Curried Beef Hand Pies with potatoes and peas<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10319292575/" title="Curried Beef Handpies by MissMopo, on Flickr"><img alt="Curried Beef Handpies" height="330" src="http://farm8.staticflickr.com/7314/10319292575_95b393e966.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love eating with my hands. Who doesn't? I mean, I'm not going to dive into a bowl of soup with my fingers, but a nice portable little package is always great. Bonus: less dishes to wash!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ever since I started making <a href="http://cheeseandchoco.blogspot.com/2012/04/savory-pork-apple-hand-pies.html">this recipe</a> I've been really into hand pies. Sweet, savory, whatever! In fact, since we left Yellowstone I've been talking about how we should move out there and open a pie shop in a gateway city, ha! They're convenient and super versatile, and while making them at home may not be a 30 minute meal, it's easy enough to double a batch to stick in the freezer for an extremely quick and easy lunch or dinner.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For this spin on hand pies I took my most beloved cheesy pastry dough and swapped out the cheddar for comt</span><span style="background-color: white; line-height: 19.1875px;"><span style="font-family: Arial, Helvetica, sans-serif;">é which I thought would play better with the flavor of the curry. The peas add a bright sweetness, the potatoes are creamy, and there's a nice pop of curry flavor all made extra rich with a light gravy. </span></span><br />
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<span style="background-color: white; line-height: 19.1875px;"><span style="font-family: Arial, Helvetica, sans-serif;">Don't let the length of the recipe scare you away from making these. You'll only actively be cooking or preparing components for about 30 minutes. If you want to make it even easier, just make the pie dough the day before. It's all basic stuff, and if you've made pie dough before then it will be easy peasy for sure! </span></span><br />
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<a href="http://www.flickr.com/photos/missmopo/10319311276/" title="Curried Beef Handpies by MissMopo, on Flickr"><img alt="Curried Beef Handpies" height="500" src="http://farm8.staticflickr.com/7347/10319311276_698b99d5e7.jpg" width="351" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Curried Beef Hand Pies with potatoes and peas</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(makes about 6-7 pies)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the crust:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup whole wheat pastry flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp sweet curry powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp garam masala</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 sticks/8oz chilled unsalted butter, cut into cubes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 oz comte, cubed</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6-10 Tbsp ice water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>eggwash</i>: 1 egg beaten with 1 Tbsp water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the filling:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large yukon gold potato, peeled and cut into 1/2 inch cubes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp olive oil, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 tsp sweet curry powder, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp garam masala, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup onion, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large clove garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb 90/10 ground beef</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chicken broth, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup frozen peas, or fresh (blanched)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. To make the crust, add the flours, curry powder, garam masala, salt, cold cubed butter and comte cheese to the bowl of a food processor (you can do this by hand if you prefer of course.) Pulse the mixture about 5 times, or until the butter is cut into pieces the size of large peas. Drizzle in 6 Tbsp of water and pulse a few times, adding more water 1 Tbsp at a time if needed just until the dough holds together when you pinch it. Don't overdo it with the food processor - you want to see small chunks of butter in the flour. Turn the dough out onto a lightly floured surface and knead a couple times until it holds together. Flatten it into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes, but can be held overnight.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 20px;">2. To make the filling, bring a pot of salted water to a boil. Add the cubed potatoes and cook until tender. While the potatoes are cooking, heat 1 Tbsp of olive oil in a large pan over medium high heat. Once the potatoes are done, drain well and add them to the hot pan. Add 1/4 tsp curry powder, 1/8 tsp garam masala and a pinch of salt. Stir well and cook just until some of the potatoes are lightly browned, about 5 minutes, then remove from the pan to a small bowl and set aside. </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 20px;">3. Return the pan to the stove and reduce heat to medium. Add the remaining tablespoon of oil, then add the onion. Cook until soft and lightly brown, about 5 minutes, then add the garlic and stir just until fragrant, about 1 minute. Add the ground beef, remaining teaspoon of curry powder, 1/4 tsp garam masala, and a good pinch of salt and pepper. Cook until beef is browned and cooked through, about 5-10 minutes. Add the Tablespoon of flour, stir well and cook for another minute or 2. Slowly pour in 3/4 cup of chicken broth (reserve the rest) and bring to a boil. Add the reserved potatoes and cook until liquid is thickened, about 5 minutes. Add the peas and cook just until heated through. Taste for seasoning and add salt as needed. Remove from heat and let mixture cool to room temperature. </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 20px;">4. Once the filling is cooled, look to see if it seems dry. The potatoes will absorb some of the gravy, so if it seems lacking on the gravy or needs to be loosened up a bit, add some of the reserved chicken broth and stir until it is moist. </span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 20px;">5. </span></span><span style="color: #333333; line-height: 20px;">Preheat the oven to 425F and line a baking sheet with parchment paper. Unwrap the refrigerated dough and place it on a lightly floured counter and lightly dust the top with flour. Roll the dough out to slightly less than 1/4 inch thickness. Cut out the pie shells using a 6 inch circular cutter if you have it, or find some other instrument like tupperware that's roughly the same size (I used the top of my food processor), or use a knife. Gather up the scraps and re-roll as needed to get 6-7 circles. </span></span></div>
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<span style="color: #333333; line-height: 20px;"><span style="font-family: Arial, Helvetica, sans-serif;">6. Distribute the cooled filling evenly onto the center of each circle of pie dough. Wet the edges of the dough slightly with a little water on your finger, and fold dough in half over the filling. Pinch the edges tightly together and seal by pressing with a fork. Using a fork, poke a few holes in the top of each pie crust, then brush the tops lightly with the eggwash. Bake for 20-25 minutes, or until the crust is golden brown. Cool for 10 minutes before eating. These also freeze beautifully - just cool to room temp, wrap in plastic and place in a resealable plastic bag and freeze! They can be reheated in the oven straight from the freezer. </span></span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com7tag:blogger.com,1999:blog-8473794566118126798.post-10537415313849930522013-10-08T09:39:00.000-04:002013-10-08T15:36:42.654-04:00Autumn Sangria with Hard Cider<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10149845975/" title="Autumn Sangria with Hard Cider by MissMopo, on Flickr"><img alt="Autumn Sangria with Hard Cider" height="333" src="http://farm3.staticflickr.com/2889/10149845975_066ab4c3d2.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This past weekend I did all the apple picking and cider mill hopping that I wanted to at <a href="http://www.holmbergorchards.com/">Holmberg Orchards</a> and <a href="http://www.bfclydescidermill.com/">B.F. Clyde's</a> here in CT. Now my kitchen is stocked with fresh pressed cider, apples for pie, and some of my favorite hard cider which I've used to conjure up an enticing autumn brew!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Everyone loves sangria - it's sweet, smooth, contains yummy bits of fruit to nom on and goes down WAY too easily. It's something I personally associate with warm weather and time spent outside in the sun, while apple cider is something I crave as soon as the crisp fall air comes around and daylight dwindles. But why not combine the two by replacing the grape wine with hard cider?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Choose a cider that is sweet, not dry, for this recipe. If you live in an area with lots of apple orchards, chances are you might have a local cider mill that crafts hard cider, so look around for local tastings. Otherwise a couple bottles of a sweeter variety of the popular brands like Woodchuck or Crispin would work. I used a bottle of Macintosh from <a href="http://www.holmbergorchards.com/winery/recognitions.shtml">Holmberg Orchards</a> for the CT area folks! </span><br />
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<a href="http://www.flickr.com/photos/missmopo/10149853845/" title="Autumn Sangria with Hard Cider by MissMopo, on Flickr"><img alt="Autumn Sangria with Hard Cider" height="500" src="http://farm6.staticflickr.com/5453/10149853845_dc2faf77a3.jpg" width="333" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Autumn Sangria with Hard Cider</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;"><i>(makes about 6 servings)</i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;"><i><br /></i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 sweet apple, cored and sliced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tart apple, cored and cut into cubes</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup fall raspberries</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">6 seckel pears, whole</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 750mL bottle hard cider</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup bourbon</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp Calvados or other apple brandy</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup ginger beer</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. To a large pitcher add all the prepared fruit. Pour in the bourbon, calvados and ginger beer and stir. Slowly add the bottle of hard cider. Set in the fridge for 2 hours and serve. (If you'd prefer to preserve more carbonation, serve immediately or hold off on adding the hard cider until serving. It is delicious even when completely flat though!)</span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com4tag:blogger.com,1999:blog-8473794566118126798.post-11692382889414446372013-10-01T18:26:00.001-04:002013-10-05T18:27:25.895-04:00Maple Roasted Delicata Squash with Rosemary<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/10043749935/" title="Delicata Squash by MissMopo, on Flickr"><img alt="Delicata Squash" height="333" src="http://farm6.staticflickr.com/5510/10043749935_4eb245c8e5.jpg" width="500" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fall is here!! Anyone who reads my blog knows this is my most beloved time of the year. I'm slowly checking off my autumn bucket list. On my hopeful agenda this week and weekend is pumpkin picking, visiting a cider mill and maybe some apple picking too! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Also on my list is stuffing my face with as many different varieties of winter squash as humanly possible. There are so many different varieties, each of them with different flavors and textures, and all of them are rapidly making their appearance at local markets. Amazingly I've never had a delicata squash before! This is a fail on my part, because it's delicious. Technically in the same species as summer squash, it has the texture and flavor of winter squash but with an edible skin that's both beautiful and tasty.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This dish is so simple, yet it would make an impressive side dish for any autumn dinner party, especially Thanksgiving. Sweet, savory, and creamy with a hint of maple and earthiness from the rosemary. Please promise you'll use 100% pure maple syrup in this. And if possible, definitely use the bacon fat instead of olive oil. You DO save your bacon fat, right...?</span><br />
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<a href="http://www.flickr.com/photos/missmopo/10043710864/" title="Maple Roasted Delicata Squash with Rosemary by MissMopo, on Flickr"><img alt="Maple Roasted Delicata Squash with Rosemary" height="500" src="http://farm6.staticflickr.com/5498/10043710864_5e20ed1396.jpg" width="338" /></a>
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Maple Roasted Delicata Squash with Rosemary</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>(makes 2-4 side servings)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium-large delicata squash, or about 1.5-2lbs</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup pure maple syrup</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup melted bacon fat, or olive oil</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp kosher salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp finely chopped fresh rosemary, divided</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">ground black pepper, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Wash the squash well. Preheat oven to 425F. Line a baking sheet with parchment or nonstick foil.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Slice in half vertically and scoop out all the seeds. Slice each half into 1/4-1/2 inch slices and place in a bowl. Add the maple syrup, bacon fat or olive oil, salt, half of the rosemary and some fresh black pepper. Toss until all the squash is well coated. Spread the squash in one layer onto the prepared baking sheet. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Bake for 20-25 minutes, turning and tossing carefully 2 or 3 times, until brown and caramelized in places. Sprinkle with the remaining rosemary and additional salt, if needed. Serve warm or at room temperature.</span></div>
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-62679155315081341412013-09-25T22:20:00.001-04:002013-10-16T21:12:35.228-04:00Pork Meatball Banh Mi<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/9942811236/" title="Pork Meatball Banh Mi by MissMopo, on Flickr"><img alt="Pork Meatball Banh Mi" height="500" src="http://farm6.staticflickr.com/5344/9942811236_03c8f1f021.jpg" width="333" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Well I'm back from vacation, and Yellowstone and the Tetons were amazing! It was incredibly difficult to leave and I would seriously consider living out there someday. At least we came back home to my favorite time of the year here in the Northeast, and I'm happy to be home cooking again!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So this was pretty much the first thing I made when I came home. Fresh flavors combined in a good hearty sandwich seemed like a nice transition to fall. And this is what every great sandwich should be - messy, meaty, crunchy, chewy goodness. As always, you can adjust this to your palate and remove the seeds from the jalapenos and chop them or omit them entirely. The sriracha mayo adds a very mellow heat, but reduce the sriracha in it if you need to!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Also, just FYI, sandwiches are a gigantic pain in the ass to take photos of. Just letting that be known for posterity...</span><br />
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/9942808215/" title="Pork Meatball Bahn Mi by MissMopo, on Flickr"><img alt="Pork Meatball Bahn Mi" height="333" src="http://farm4.staticflickr.com/3678/9942808215_0cd3a8ce4e.jpg" width="500" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Pork Meatball Banh Mi</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(makes 4 sandwiches)</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Sriracha Mayo</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup mayo</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 heaping Tbsp sriracha </span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 green onions, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Quick-pickled Carrot & Radish</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup unseasoned rice vinegar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp crushed red pepper flakes</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp kosher salt</span><br />
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup shredded or julienne carrot</span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup shredded or julienne shunyko or daikon radish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Pork Meatballs</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb ground pork</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 green onions, finely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup basil, finely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp sriracha</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp fish sauce</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp corn starch</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp kosher salt</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp ground black pepper</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp sesame oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For assembly:</i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 6-inch long pieces of baguette</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">fresh cilantro sprigs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">thinly sliced jalapenos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1. <i>For mayo</i>: combine mayo, sriracha, and green onions in a small bowl. Cover and set in the fridge.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. <i>For pickled veg</i>: combine vinegar, sugar, pepper flakes and salt in a small bowl and mix well. Add the carrot and radish and toss until well coated. Cover and set aside for 1 hour, tossing occasionally.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">3. <i>For meatballs: </i>In a medium bowl combine pork, green onions, garlic, basil, sriracha, fish sauce, corn starch, sugar, salt and pepper and mix gently but thoroughly. With moistened hands, form meat mixture into about 1-inch sized meatballs. Heat the sesame oil over medium-high heat in a large skillet. Add the meatballs and cook, turning frequently, until brown and cooked through. Transfer to plate while you assemble the sandwiches. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4.<i> To assemble</i>: Slice the baguette pieces in half and pull out some of the soft bread innards (save and dry out for breadcrumbs if you like.) Spread some of prepared mayo on the inside of each piece of baguette. Add some cilantro and jalapeno to the bottom halves, then top each bottom half with 1/4 of the meatballs. Drain the carrots & radishes and place atop the meatballs. Press on the tops of the baguettes and serve!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(adapted from Bon Appetit)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span></div>
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<a href="http://www.flickr.com/photos/missmopo/9942936493/" title="Pork Meatball Bahn Mi by MissMopo, on Flickr"><img alt="Pork Meatball Bahn Mi" height="356" src="http://farm6.staticflickr.com/5480/9942936493_6bc209f11f.jpg" width="500" /></a></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-69685298061376020822013-09-04T22:08:00.000-04:002013-10-16T21:12:47.109-04:00Thai Turkey Meatballs with wilted tatsoi<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/9674007109/" title="Thai Turkey Meatballs by MissMopo, on Flickr"><img alt="Thai Turkey Meatballs" height="334" src="http://farm4.staticflickr.com/3761/9674007109_518b2b8e74.jpg" width="500" /> </a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Well, folks, I'm leaving for vacation in a few days for 2 whole weeks! We are heading out to explore Yellowstone and The Grand Tetons. I'm wicked excited, but I won't be cooking or photographing much food (just mountains, wolves and bears, oh my!) so I wanted to get up a post before I go MIA again!</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">This dish is a staple meal of mine. Even moreso since my favorite local farmers' market, <a href="http://coventryfarmersmarket.com/">Coventry Regional Farmers' Market</a>, acquired <a href="http://ekonkhillturkeyfarm.com/">Ekonk Hill Turkey Farm</a> as a new vendor this year. They raise pastured turkey and I buy a package of ground turkey meat almost every week for various purposes - burgers, meatloaf, and of course these meatballs! </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">I love thai food because it hits all the marks for me - sweet, sour, salty, spicy. The flavor of these only improves overnight so they make excellent leftovers. I made this version in the spring when the markets were overflowing with greens and tried tatsoi for the first time. I loved it in this dish for it's mildly bitter, mustardy flavor, but you could absolutely use spinach or another green in its stead. And if you aren't a heatseeker like me, feel free to omit the jalapeno.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><b>Thai Turkey Meatballs</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><b>with wilted tatsoi</b></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>For the meatballs: </i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">5 shiitake mushrooms</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 lbs ground turkey</span> </div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp thai green curry paste </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp minced ginger</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp fish sauce</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup green onion, chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">pinch of sugar</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 egg, lightly beaten</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup cilantro, chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 cloves garlic, finely minced </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp peanut or vegetable oil </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><i>For the coconut curry sauce: </i></span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 cloves garlic, finely minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tbsp jalapeno, minced (optional)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 Tbsp ginger, minced</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1/3 cup green onion, chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 small bunch tatsoi, chopped, or your choice of greens (such as 2-3 cups packed fresh spinach) </span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 13oz can unsweetened coconut milk</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">3 Tbsp thai green curry paste, or to taste (it will depend on the type of curry paste you have)</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp fish sauce, or to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">juice and zest of 1/2 - 1 lime</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1.<i> For the meatballs</i>: In a small bowl, pour boiling water over the mushrooms and let them soak for at least 30 minutes. Remove the stems, chop finely, and squeeze out some of the excess water. Place in a large bowl.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2. To the mushrooms, add the turkey, curry paste, ginger, fish sauce, green onion, sugar, egg, cilantro and garlic. Mix gently until well combined. Using slightly wet hands, form into 1 to 1 1/2 inch meatballs. They will be fairly loose and may not completely hold their shape; that's ok.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3. Heat oil in a large skillet over medium high heat. Cook the meatballs until well browned on all sides. Remove from the pan and set aside in a large bowl.</span></div>
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<div style="text-align: left;">
<span style="font-family: Arial,Helvetica,sans-serif;">4. <i>For the coconut curry</i>: To the same pan add the garlic, jalapeno, ginger and green onion. Sautee, stirring constantly, just until fragrant. Add the chopped tatsoi and stir just until it has wilted slightly. Pour in the coconut milk, curry paste and fish sauce, bring to a simmer and scrape up any brown bits on the bottom of the pan. Add the meatballs and any accumulated juices back to the pan with the coconut mixture, cover and simmer until the meatballs are cooked through and the greens are tender, about 10-15 minutes. Stir in the lime juice, taste for seasoning and serve with rice or just as-is!</span></div>
Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-88184903847551112212013-08-27T21:36:00.000-04:002013-10-08T23:53:15.659-04:00S'mores Cupcakes<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/9607742521/" title="DSC_1279.jpg by MissMopo, on Flickr"><img alt="DSC_1279.jpg" height="341" src="http://farm8.staticflickr.com/7439/9607742521_09ea915061.jpg" width="500" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;">So my last post over a year ago was about cupcakes, and my triumphant return is about cupcakes too. I'm ok with this. I swear I'm not a one trick pony.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I recently got a new camera! Well, sort of. It's more of a shared custody situation. Pretty soon there will be arguments over who gets it for the weekend, or Christmas Eve or Day, and it needs to be home by 6 O'CLOCK!! And by God, it better have had a good dinner...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In any case, it's a total game changer for my food photography, mostly because of it's low-light performance. A tripod isn't always practical in my set up so capturing usable handheld images in dim lighting is awesome since I'm not home in the middle of the afternoon. My D80 is great, but the D7100 is baller!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Onto the food! These cupcakes may have been the best cupcakes I've ever made. If you're a fan of s'mores then you'd probably agree. Graham cracker crust, moist chocolate cake filled with soft chocolate ganache, dipped in more graham crackers and topped with an oh-so-sticky and fluffy toasted marshmallowy meringue frosting. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe has a lot of components, but I swear they are all very simple and undemanding. You could even break this recipe down and complete it over the course of 2 days as the baked, unfrosted cupcakes would keep just beautifully in an airtight container overnight.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.flickr.com/photos/missmopo/9610974408/" title="DSC_1266.jpg by MissMopo, on Flickr"><img alt="DSC_1266.jpg" height="500" src="http://farm6.staticflickr.com/5503/9610974408_78d5e3e84e.jpg" width="333" /></a>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>S'mores Cupcakes</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">(Makes 24-30 cupcakes)</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the cake:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups graham cracker crumbs, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup butter, melted</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups plus 2 Tbsp sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cup all purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup plus 1 Tbsp all natural cocoa powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp baking soda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup whole milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup vegetable oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup VERY hot coffee</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the ganache:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 oz semisweet chocolate, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>For the meringue frosting:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 large egg whites</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cream of tartar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">seeds from 1 vanilla bean, or 1 Tbsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat oven to 350 and line 2 muffin pans with cupcake liners. <i><b>To make the graham cracker crust</b></i>, mix 1 1/2 cups graham cracker crumbs with the melted butter in a small bowl until well combined. Evenly pack 1 Tablespoon of graham mixture into each cupcake liner (a shot glass works well for this.) Bake in the preheated oven for about 5 minutes, or just until lightly browned, and set aside to cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. <i><b>To make the cupcakes</b></i>, Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of a stand mixer and mix with the paddle attachment just for a moment until well combined. In another large bowl mix together the eggs, milk, oil and vanilla, then add to the flour mixture and beat on medium speed for about 30 seconds. Scrape down the bowl and continue mixing for another 2 minutes. Add the hot coffee and mix to combine. The batter will be very runny, this is fine!! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Carefully fill each cupcake liner about 3/4 full with cupcake batter. Bake for 15-20 minutes, rotating halfway through, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and set on cooling racks and let the cakes cool in the tins for about 5 minutes. Remove from the tins and cool completely. At this point you can place the cupcakes in an airtight container if you'd like to decorate them the following day.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. <i><b>To make the ganache</b></i>, place the chopped chocolate into a large bowl. In a heavy bottomed saucepan, bring the heavy cream to a bare simmer, then pour the hot cream over the chocolate. Let stand for about a minute, then whisk together the chocolate and cream until uniform and shiny. Set aside at room temperature to cool and set.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5.<b><i> To make the meringue frosting</i></b>, mix the egg whites, sugar and cream of tartar in the bowl of a stand mixer and place over a saucepan of simmering water. Whisk constantly until the sugar is fully dissolved (you will feel no granules of sugar when you rub it between your fingers) and is warm to the touch, about 3-5 minutes. Transfer to the stand mixer and bean with the whisk attachment, gradually increasing the speed from low to high, until stiff, glossy peaks form. Add the vanilla bean scrapings or vanilla extract and bean until combined. Transfer to a piping bag fitted with your favorite decorating tip.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6. <b><i>To assemble</i></b>, Cut a small hole into the top of each cupcake and fill with a heaping teaspoon of cool ganache. Cover the hole back up with the bit of removed cake and spread a small amount of ganache to cover the top of the cupcake. Dip into the remaining 1/2 cup of graham cracker crumbs to cover the ganache. Pipe a generous portion of meringue frosting on the center of the graham-cracker-dipped cupcakes. Using a small kitchen torch, carefully "toast" the meringue frosting. Decorate with a small piece of chocolate or piece of graham cracker if desired. Enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Cake recipe adapted from Trophy Cupcakes)</span></div>
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-22527222514982437512012-07-05T23:07:00.000-04:002012-07-05T23:07:05.630-04:00Strawberry Cupcakes with Strawberry Swiss Meringue Buttercram<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/7511958008/" title="Strawberry cupcakes by MissMopo, on Flickr"><img alt="Strawberry cupcakes" border="0" height="334" src="http://farm9.staticflickr.com/8012/7511958008_0262384876.jpg" width="500" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I've been meaning to post this for a while now. Strawberry season has come and gone here in CT - we're moving onto blueberries, raspberries and peaches, oh my! I certainly had my fun with strawberries though. Strawberry-rhubarb pie, strawberry-rhubarb vanilla bean jam, strawberry balsamic black pepper jam, strawberry lemonade, and of course, these sweet little strawberry cupcakes!</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Pink isn't normally my thing, but these cupcakes were just so damn cute with their pretty pink frosting and little strawberries on top. The cupcake itself is a light, not too sweet vanilla based cupcake scented with strawberry. The buttercream is what packs the punch of strawberry flavor. Luckily, swiss meringue buttercream is light, airy and not sickeningly sweet, so don't be timid about piping on a generous portion atop each cupcake!</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I used the strawberry-rhubarb jam I had canned a few days before, but you can use any high quality strawberry jam or preserve you have. Jam is a great way to flavor frosting so definitely play around with this recipe using different flavors throughout the year! </span></span><br />
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<a href="http://www.flickr.com/photos/missmopo/7511957808/" title="Strawberry cupcakes by MissMopo, on Flickr"><img alt="Strawberry cupcakes" border="0" height="500" src="http://farm9.staticflickr.com/8028/7511957808_76da98263a.jpg" width="343" /></a>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> <b> </b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream</b></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: xx-small;">(cupcake recipe adapted from Sprinkles' Cupcakes)</span></span></span></div>
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<b><i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Strawberry Cupcakes</span></span></i></b><br />
<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Makes 1 dozen</span></span></i><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 1/3 cup strawberries, pureed in a food processor or blender</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 1/2 cups flour, sifted</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tsp baking powder</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 tsp baking soda</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4 tsp kosher salt</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4 cup room temp whole milk</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tsp vanilla extract</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 cup unsalted butter, room temp</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 cup sugar</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 large egg, room temp</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 large egg whites, room temp</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. Preheat oven to 350F. Line a 12 cup muffin tray with cupcake liners and set aside. Place strawberry puree in a medium heavy bottomed skillet and cook over medium heat until it has reduced by about half. Set aside and cool. <br />
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2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In another bowl mix together milk, vanilla and reduced strawberry puree. Set aside.<br />
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3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium high speed until light and creamy. Add the sugar and continue to beat until very well combined and fluffy, scraping down the sides of the bowl as needed. Beat in the egg and egg white just until combined.<br />
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4. Set the mixer on low and slowly add half the flour mixture, mixing until just moistened. Add the milk mixture and mix until just blended. Add the remaining flour mixture and mix until homogenous, scraping the sides of the bowl as needed. <br />
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5. Divide batter evenly among the muffin tin. Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out with just a couple crumbs. Allow cupcakes to cool completely in the tin before frosting.<br />
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<b><i>Strawberry Swiss Meringue Buttercream</i></b><br />
<i>Makes 3 1/2 cups (you will have extra)</i><br />
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5 large egg whites<br />
1 1/2 cups sugar<br />
4 stick (1 lb) unsalted butter, cut into tablespoon chunks and at room temp<br />
seeds of 1 vanilla bean<br />
1/2 cup strawberry jam or preserves<br />
1/4 tsp salt<br />
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1. Combine the egg whites and sugar in the bowl of a stand mixture and set over simmering water. Heat mixture to 160F while whisking almost constantly.<br />
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2. Transfer hot mixture to the stand mixer fitted with the whisk attachment, add the vanilla bean seeds and salt, and beat on high speed until mixture doubles in volume, has stiff peaks and has cooled. This will take about 10-12 minutes.<br />
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3. Add the butter one piece at a time, mixing until completely incorporated after each addition. The mixture may begin to look lumpy, curdled, soupy or some other kind of awful, but don't worry! Just keep beating that sucker and it will come together into light, fluffy frosting. Once the buttercream is smooth and fluffy, add the jam and mix until combined. Now you're ready to frost your cupcakes!</span></span>Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-17530716454024645172012-05-14T19:39:00.000-04:002012-05-14T19:40:01.384-04:00Peanut Butter & Jelly Bars<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/7199495792/" title="Peanut Butter and Jelly Bars by MissMopo, on Flickr"><img alt="Peanut Butter and Jelly Bars" border="0" height="334" src="http://farm6.staticflickr.com/5468/7199495792_52b59ef7e5.jpg" width="500" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">It's peanut butter jelly time! peanut butter jelly time! peanut butter jelly time! *banana dance*</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">That's pretty much all that went through my head as I made these. The internet has truly invaded my brain...</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Anyway... short and sweet post to share this recipe with you all. These are totally delicious and you need to make them, especially if you're a lover of peanut butter & jelly sandwiches. You get all the sweet creaminess of a PB&J along with a crust that is somewhere between a shortbread cookie and a flaky pie crust and a crisp streusel topping that has a hint of cinnamon and a slight chew thanks to the oatmeal.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">You can change these up a bit by using a different kind of jam, jelly or preserve. I used a mixture of homemade raspberry and blueberry jam from last summer and it was a winning combination, but your classic grape jelly or something more exotic would be equally as delicious I'm sure!</span><br />
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<b><span style="font-family: Arial,Helvetica,sans-serif;">Peanut Butter & Jelly Bars</span></b></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">(adapted from <a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505">Baked Explorations</a>)</span></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">For the Pie Crust:</span></span></span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1 1/2 cups flour</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/4 cup sugar</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/4 tsp salt</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 cup unsalted butter, chilled and cut into 1/2 inch cubes</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1 egg, lightly beaten</span></span></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">For the PB filling:</span></span></span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1 cup unsalted butter, room temperature</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">2 cups peanut butter (I used half creamy, half crunchy)</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1 3/4 cup powdered sugar</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp vanilla extract</span></span></span></div>
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<i><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">For the Crumb Topping:</span></span></span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">3/4 cup flour</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp baking powder</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/4 tsp baking soda</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/4 tsp salt</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/4 tsp cinnamon</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1/3 cup dark brown sugar</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">2/3 cup rolled oats</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">6 Tbsp unsalted butter, chilled and cut into 1/2 inch cubes</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">2 cups jelly, jam, or preserves</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1. Butter the sides and bottom of a 9x13inch pan. Line with parchment paper leaving a slight overhang. Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and pulse until it turns into a coarse, sand-like texture. Add the egg to the dough and pulse just until the dough holds together.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">2. Scrape all the dough out into the prepared pan and firmly and evenly press it all over the bottom of the pan and slightly up the sides. Place the pan in the freezer for 30 minutes.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">3. Preheat oven to 375F. Remove the pan from the freezer and the inside with aluminum foil. Fill the pan 3/4 way full with dried beans or pie weights. Bake for 15 minutes, then remove the foil and weights and bake for another 15 minutes or until the crust is lightly brown. Set on a wire rack to cool</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">4. Reduce oven temperature to 325F. In the bowl of a stand mixer with a paddle attachment beat the butter until completely smooth. Add the peanut butter and beat until well combined. Add the powdered sugar and vanilla and beat until smooth, scraping down the sides of the bowl. Pour the mixture out onto the cooled crust and spread evenly using an offset spatula or knife. Chill in the fridge while you prep the crumb topping.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">5. In a large bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar and mix it in with your fingers then stir in the oats. Mix in the butter cubes using your fingers or a pastry cutter until coarse crumbs form.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">6. Spread the jelly/jam evenly over the peanut butter filling. Sprinkle on the crumb topping covering the jelly. Bake the bars for 20-25 minutes in the 325F oven, turning once, until the top is brown. Transfer the pan to a wire rack to cool completely then cut into 24 bars to serve. Store in an airtight container in the fridge.</span></span></span></div>Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com0tag:blogger.com,1999:blog-8473794566118126798.post-84169602193756521882012-04-09T21:43:00.000-04:002013-10-16T21:12:58.292-04:00Savory Pork & Apple Hand Pies<div style="text-align: center;">
<a href="http://www.flickr.com/photos/missmopo/7062905567/" title="Pork and Apple Hand Pies by MissMopo, on Flickr"><img alt="Pork and Apple Hand Pies" border="0" height="500" src="http://farm6.staticflickr.com/5346/7062905567_716acd8c83.jpg" width="335" /></a>
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<span style="font-family: Verdana,sans-serif;">Pie - it's not just for dessert!</span></div>
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<span style="font-family: Verdana,sans-serif;">I had never had a meat pie before, but I've been wanting to make one for a long time now. What is there not to love about a flaky crust filled with meat and veggies? Then I decided that this past weekend was the perfect opportunity to make some little hand pies for the Season 2 premiere of Game of Thrones. Those folks love themselves some meat pies!</span><br />
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<span style="font-family: Verdana,sans-serif;">I've had <a href="http://www.epicurious.com/recipes/food/views/Pork-and-Apple-Pie-with-Cheddar-Sage-Crust-368089">this recipe</a> on my "to make" list for months now, so I decided to adapt it to make these hand pies. Maybe it's not authentic Game of Thrones fare, but they sure were delicious. The crust is exceptionally good and flaky with a hint of cheddar. The spices in the pork paired with the apples hints at sweetness without overdoing it. It all comes together into the perfect savory, sweet, cheesy, buttery bite.</span><br />
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<span style="font-family: Verdana,sans-serif;">Trust me, you need to make these. I love them as hand pies because they're cute! and easy to share, but you could certainly make this in a regular pie dish if you prefer. </span>
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<span style="font-family: Verdana,sans-serif;"><b>Pork and Apple Hand Pies</b></span></div>
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<span style="font-family: Verdana,sans-serif;"><i>Makes about 6 hearty pies</i></span></div>
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<span style="font-family: Verdana,sans-serif;">For the crust:</span></div>
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<span style="font-family: Verdana,sans-serif;">1 1/2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana,sans-serif;">1 cup whole wheat flour</span></div>
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<span style="font-family: Verdana,sans-serif;">2 tsp dried sage</span></div>
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<span style="font-family: Verdana,sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Verdana,sans-serif;">2 sticks/8oz chilled unsalted butter, cut into cubes</span></div>
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<span style="font-family: Verdana,sans-serif;">4 oz sharp cheddar, cubed</span></div>
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<span style="font-family: Verdana,sans-serif;">6-10 Tbsp ice water</span></div>
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<span style="font-family: Verdana,sans-serif;">1 egg beaten with 1 Tbsp water</span></div>
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<span style="font-family: Verdana,sans-serif;">For the filling:</span></div>
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<span style="font-family: Verdana,sans-serif;">about 3 large apples, I used a mixture of Granny Smith and Gala, unpeeled, cored, and sliced into 1/4 inch thick wedges</span></div>
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<span style="font-family: Verdana,sans-serif;">1 Tbsp vegetable oil</span></div>
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<span style="font-family: Verdana,sans-serif;">1/2 small onion, very finely chopped</span></div>
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<span style="font-family: Verdana,sans-serif;">1 lb ground pork</span></div>
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<span style="font-family: Verdana,sans-serif;">1 tsp brown sugar</span></div>
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<span style="font-family: Verdana,sans-serif;">1/2 tsp kosher salt</span></div>
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<span style="font-family: Verdana,sans-serif;">1/4 tsp cinnamon</span></div>
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<span style="font-family: Verdana,sans-serif;">1/4 tsp ginger</span></div>
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<span style="font-family: Verdana,sans-serif;">1/8 tsp cloves</span></div>
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<span style="font-family: Verdana,sans-serif;">1/8 tsp allspice</span></div>
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<span style="font-family: Verdana,sans-serif;">a few good twists of fresh ground black pepper</span></div>
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<span style="font-family: Verdana,sans-serif;">2 Tbsp plain breadcrumbs</span></div>
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<span style="font-family: Verdana,sans-serif;">1. To make the crust, add the flours, sage, salt, cold cubed butter and cheese to the bowl of a food processor (you can do this by hand if you prefer of course.) Pulse the mixture about 5 times, or until the butter is cut into pieces the size of large peas. Drizzle in 6 Tbsp of water and pulse a few times, adding more water 1 Tbsp at a time if needed just until the dough holds together when you pinch it. Don't overdo it with the food processor - you want to see small chunks of butter in the flour. Turn the dough out onto a lightly floured surface and knead a couple times until it holds together. Flatten it into a disk, wrap in plastic wrap and refrigerate for at least 30 minuts.</span></div>
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<span style="font-family: Verdana,sans-serif;">2. Meanwhile, to make the filling, heat a large pan over medium low heat and saute the apples just until the soften ever so slightly, about 5 minutes. Transfer to a bowl and set aside. Add the oil to the pan, increase the heat to medium-high and add the onion. Cook for a minute or two and then add the pork, sugar, salt, pepper and spices. cook the pork mixture until no longer pink, using a spoon or potato masher to break up the meat, about 10 minutes. Allow to cool for 10 minutes and then transfer to the bowl of a food processor. Add the breadcrumbs to the pork and pulse 5 times, or until the the pork is broken up and well mixed. Set this aside while you prepare the crust.</span></div>
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<span style="font-family: Verdana,sans-serif;">3. Preheat the oven to 425F. Unwrap the dough and place it on a lightly floured counter and lightly dust the top with flour. Roll the dough out to slightly less than 1/4 inch thickness. Cut out 6 pie shells with a 5 inch circular cutter if you have it, or find some other instrument like tupperware that's roughly the same size, or use a knife. Gather up the scraps and re-roll if necessary and cut out 6 more circles, slightly larger than the first - about 5 1/2 inches (I just rolled my cutter around into a wider circle.)</span></div>
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<span style="font-family: Verdana,sans-serif;">4. Arrange the smaller circles a couple inches apart onto a non stick baking sheet, or line a sheet with parchment paper. Arrange two layers of sliced apples on each circle, leaving about a 1/4 inch border all around the edges. Place a 1/6th of the pork mixture (about a good handful) in a mound on top of the apples. Don't be afraid to really pack it on there. Drape the larger circles over the pork and tightly pinch the edges together and seal by pressing a fork all around the edges. Lightly brush each pie with the egg wash mixture. Bake for 20-25 minutes, or until the crust is golden brown. Let cool for 5-10 minutes and dig in!</span></div>
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Morganhttp://www.blogger.com/profile/14323348852616956680noreply@blogger.com5