Pomegranate Cupcakes

OH MY...this has been a rough Christmas as far as weather! It snowed earlier in the week and we had about 6" of the squishy white stuff on the ground. But on Christmas Day it started raining, sleeting and then into freezing rain for about 24 hours. It was miserable but the rain did melt most of our existing snow and being it was Christmas we all just stayed inside where is was warm and had fun all day!

But then on December 26th, the temperature dropped and it started snowing.....and snowing.....and snowing. It must have snowed for the better part of 18 hours and it was a fierce blizzard. I took the below picture at about 4 pm on December 26th and measured the snow. At that point we had a little more then 15" of new snow. It continued snowing until about 9 pm but I did not measure until the next morning for a grand total of 17" of new snow. We are buried but it's so pretty!




And the next morning this is what I found. Isn't it gorgeous!





Sometimes you just need something tangy and sweet on a cold, snowy winter day and what could be more perfect then Pomegranate Cupcakes with Cream Cheese Frosting!

The recipe Just Plain Good Cupcakes is my favorite vanilla cupcake recipe. It is a small batch recipe and only makes five cupcakes but you can easily double it. And it adapts beautifully with any flavoring, fruit or filling I've tried. I like to bake these cupcakes until the tops are just slightly browned. The little extra caramelization adds so much flavor not to mention the crunch with every bite.





Just Plain Good Cupcakes
Recipe adapted from "Small Batch Baking" by Debby Maugans

Makes 5 cupcakes (isn't that a hoot 5 CUPCAKES!)

2 tablespoons unsalted butter, at room temperature
1/2 cup all-purpose flour
1/4 cup buttermilk
1/8 teaspoon baking soda
Yolk of 1 large egg, at room temperature
1/2 teaspoon pure vanilla extract (I use 1/8 tsp vanilla)
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon salt

My additions:
2 tsp Pomegranate Molasses **See Note

Preheat the oven to 350 degrees and line 5 muffin cups with baking cups and set aside.

Combine the buttermilk and baking soda in a small bowl and whisk to blend. Add egg yolk and vanilla and again whisk until thoroughly mixed.

Place the flour, sugar and salt in a medium-sized mixing bowl and mix. Add the butter and half of the buttermilk mixture. Beat with a hand-held mixer on low speed until the dry ingredients are blended. Increase the speed to medium and bet until the mixture is slightly increased in volume, about 45 seconds, making sure to scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well blended, 20 seconds. Make sure you scrape down the sides of the bowl.

Spoon the batter evenly into the 5 baking cups. Put a little bit of water in the rest of the empty cups in your Cupcake Tin to prevent the cupcakes from scorching. Bake the cupcakes until a tester comes out clean, about 20 to 23 minutes.

Remove from the oven and as soon as you can remove the cupcakes from the pan and let them thoroughly cool on a cooling rack.

**Note: Pomegranate Molasses is quite thick and very potent. But if you want a more tangy Pomegranate taste you can add a little bit more but make sure to taste the batter first.


Cream Cheese Frosting
Recipe adapted from Sprinkle's Cupcakes

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
1 pound powdered sugar, sifted
1/2 teaspoon vanilla

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla.







All Rights Reserved 2008-9 © Big Black Dog

Holiday Biscotti with Cranberries and Pistachios and a Christmas Cloche Party

Well here I am with my fourth recipe for 12-Days of Christmas Cookies Extravaganza and I decided to make the Holiday Biscotti with Cranberries and Pistachios. I keep at least one cake plate with dome on the island in my kitchen and it's always full of goodies. I noticed that anyone entering my kitchen was always looking around to see what was available to eat and so I thought I'd just make it easy for them! And here's all my cookies decked out for Christmas.







I have to admit I'm not a Biscotti lover, in fact I've only made it once before and as I remember I was just married so that will give a hint how long ago it was. It's not that Biscotti tastes bad, it's just that I prefer soft, cake-like cookies. But this Biscotti was so Christmasy with the white chocolate, red cranberries and green Pistachios, I just could not resist making it and Mr. Tastebuds loved it!



I only made a few changes to the recipe. I used Vanilla Almond Bark instead of White Chocolate and I sprinkled the Bark with a little coarse sugar to give it some Christmas sparkle!


I also made a trip to the Dollar Store...don't you just love that place! And I picked up the cutest stuff to dazzle up my Christmas Cookie photos! I bought a roll of red felt snowflakes, big red and green lollipops, miniature ornaments, teeny tiny garlands and I even bought a bag of Christmas M&Ms to sprinkle around my light tent!







Holiday Biscotti with Cranberries and Pistachios
Recipe adapted from Bon Appetit's Holiday Cookie-a-Day Collection

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios

Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)







The Holiday Cloche Party is the brilliant idea of Marty of A Stroll Through Life Please visit Marty's blog and see some wonderful creative ideas for the Holidays all freely shared by many generous people.



Please visit the rest of our 12-DaysofCookies Crew and see what they've baked today!

Andrea of Andrea's Recipes.(honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks <--Glamorous Courtney
Di of Di's Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity<--Sweet Kelly
Michelle of BigBlackDog <--Hey that's ME!
RJ of Flamingo Musings <--Feathered Friend Renee
Sandy of At the Baker's Bench
Tiffany of The Nesting Project




All Rights Reserved 2008-9 © Big Black Dog

Antlers Wild Rice Soup - The Best Recipe for Turkey Leftovers!

Trying to use all the leftovers from your most anticipated Thanksgiving Feast can be daunting. I know every time I open up the refrigerator and see nothing but small Tupperware like containers, all packed to the brim with salads, mashed potatoes, vegetables and turkey, I think "what am I going to do with it all".

Antlers Wild Rice Soup is my favorite recipe for leftover turkey! Actually I look forward to the Antlers Soup more so then the Roasted Turkey! I have no idea how the name Antlers worked it way into this recipe but I can only imagine my deer-hunting uncles at our cottage in MI mixing up a batch of this soup and dubbing it Antlers Soup to honor Opening Day of Deer Hunting season!

I've tweaked this recipe over the years and now always add garlic and thyme. But I have to honest be...this is probably one of the best soups I've ever tasted and with a side of freshly made bread it's one of my Call-It-Dinner meals!







Antlers Wild Rice Soup
Recipe adapted from my friend Marigene

1/2 cup uncooked wild rice, rinsed and drained
3 14-ounce cans chicken broth or 5 1/4 cups homemade chicken stock
1 cup chopped carrot
1/2 c chopped celery
1/2 c chopped green onion, including tops
2 c sliced fresh mushrooms
2 TBL butter
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 cup whipping cream (I used half and half)
2 cups chopped cooked chicken (I used turkey)
2 cloves of garlic, minced (I used Martin's Heirloom Garlic)
2 tsp fresh Thyme

1. In 4 qt. Dutch oven, combine uncooked wild rice, 2 cans broth, carrot, celery and onion.

2. Bring to boiling; reduce heat, simmer 35 to 40 minutes or until the rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

3. In medium saucepan, melt butter, stir in flour, salt and pepper. Add the remaining 1 can of broth.

4. Cook and stir until bubbly for 1 minute more; stir in the cream. Add cream mixture to rice mixture, stirring constantly.

5. Stir in chicken or turkey, garlic and thyme and heat through.










All Rights Reserved 2008-9 © Big Black Dog

Thanksgiving Menu for Spend-a-Buck Farm

Since my blog is on hiatus until after Thanksgiving, I thought I would post my proposed menu. I can't make too many changes or else Mr. Tastebud's gets upset! Poor guy is still recovering from when I brined the turkey in a trash can last year so I can't push it too much. The brined turkey turned out gorgeous but Mr. Tastebuds was very nervous.

Of course I'm serving turkey and stuffing and mashed potatoes and gravy, but I thought I'd try a few new things and tweak some of the old.


Mr. Tastebud's picked up the dill today on the way home from work. And he also picked up huge portobella mushrooms on sale 2@$1. Here's the recipe for the Stuffed Mushrooms.


Stuffed Mushrooms with Italian Sausage
Recipe adapted from Southern Food

20 large fresh mushrooms (I'm using 6 HUGE mushrooms)
8 ounces sweet Italian sausage
1 large clove garlic, minced
2 TBL + 1 teaspoon olive oil, divided
2 TBL finely chopped parsley
1/4 c grated Parmesan cheese
1/4 c water

Wash mushrooms well. Remove stems and chop finely. Remove outer casing from sausage and put in skillet with chopped mushroom stems, garlic, and 1 tablespoon of the oil. Cook, breaking up sausage, until browned. Add 1 teaspoon of oil, parsley and the Parmesan cheese. Fill mushrooms with sausage mixture and put in shallow baking pan. Pour 1/4 cup water and remaining tablespoon of oil into bottom of the pan. Bake at 350° for about 20 minutes.
Serves 4.



I thought this year I would try the Pre-salting Method with the turkey. It's a very easy process and all you need is salt and big garbage bag. I do the the pre-salt all the time for roasted chicken but have never tried it with turkey.


Salt Brined Turkey
Recipe adapted from the Los Angeles Times

Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.

1 (12- to 16-pound) turkey

Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.




I have such a hard time getting the mashed potatoes on the table while they're still hot. So when I found the recipe for Oven Baked Mashed Potatoes on My Slice of Heaven I knew I had to try it.


Oven Mashed Potatoes
Recipe adapted from Sioux City cookbook "Cornsilk" published 1985

5 pounds Yukon Gold potatoes, peeled and cubed (I use red potatoes)
1 8 oz. package cream cheese softened (I use 2 oz cream cheese)
1 cup half and half
1 stick of butter, melted (4 TBL butter)
1 tsp. minced dry onions (fresh chives)
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. seasoned salt (skip)
Paprika

Bring a large pot of lightly salted water to boil. Cook potatoes until tender but firm, about 15 minutes; drain. In large bowl, mash potatoes with half of the melted butter and the half and half. With hand mixer, beat in softened cream cheese and seasonings. Beat until very fluffy. Pile in large casserole dish. Add rest of butter on top and a dash of paprika. Bake at 350 degrees for 30 minutes. Potatoes should be slightly browned on top when done. These can be made the night before and reheated the next day.



For our salad I make my sister's recipe, Broccoli and Dried Cranberry Salad with Cashews, which I make every year and we love it and it looks so pretty on the table. This year I am using Orange-flavored Cranberries.


Broccoli and Dried Cranberry Salad with Cashews
Recipe adapted from my sister, Sherry

DRESSING:

1 c. Mayonnaise
1/2 c. Sugar
1 TBL Vinegar

SALAD:

2 Bunches Fresh Broccoli cut into florets (I use a about 1/2 bag of florets cut in half)
1/2 lb cooked, crumbled bacon
3-4 Green Onions including tops, cut up into small pieces
1 c. cashews or more if you like (I like more)
About 3/4 c. Dried Cranberries or you can sub dried cherries

Combine all ingredients for salad and then toss with dressing.



Instead of Candied Yams I decided to try a totally different recipe. And I'm not sure if it will be accepted or not.


Grilled Sweet Potatoes with Lime Cilantro Vinaigrette
Recipe adapted from Epicurious

4 lb sweet potatoes (8; preferably long)
1/4 cup fresh lime juice
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/4 cup chopped fresh cilantro

Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.

Prepare grill for cooking.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.

Serve potatoes warm or at room temperature, drizzled with vinaigrette.


One of the vegetables I want to try is super easy!


Quick Steamed Baby Carrots with Dill
Recipe adapted from @kittykim on twitter

20 or so baby carrots
2 TBL butter
1 TBL minced fresh dill

Steam the carrots until just barely soft. Remove to bowl and add the butter and let it melt and toss. Remove to a serving dish and sprinkle with minced fresh Dill.



And to throw just one more change into the mix, I am making biscuits instead of rolls and I found the recipe on Kim's blog Stirring the Pot. I'm pretty sure this will not be a problem but who knows......


Grandmother Walters's Biscuits
Recipe adapted from My New Orleans

2 cups all purpose flour, plus more for dusting
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold butter, preferable European style, diced (Definitely use salted butter**)
1 cup whole milk (I will use Buttermilk)

Preheat the oven to 425F. Sift the flour, baking powder, sugar, and salt into a mixing bowl. Using a fork or pastry cutter, cut the butter into the flour until it resembles cornmeal. Add the milk, stirring until the dough just comes together to form a ball.

Turn the dough out onto a well-floured surface. Gently pat the dough down with your hands and fold it over on itself. Pat the dough down and fold it over once or twice more. Loosely cover the dough with a clean kitchen towel and let it rest for a half hour or so.

Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick. Cut dough into biscuits using whatever cutter you like. Grandmother used an inverted juice glass, which was really an old preserves jar. For more biscuits, use a smaller glass.

Place the biscuits on a cookie sheet and bake until uniformly golden brown, 10-14 minutes.



Now for dessert, I have to make my Mom's Pumpkin Pie. I love it and I've not found a better recipe yet.


Mom's Pumpkin Pie
Recipe adapted from my Mom

2 eggs
3/4 c. brown sugar
1 1/2 c. canned pumpkin
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1 c. evaporated milk
1/2 c. cream

Combine all ingredients and mix. My Mom always tasted it and then adjusted cinnamon by adding a shake. Pour into prepared pie shell. Bake at 425 degrees for about 40 minutes.


And it just wouldn't be Thanksgiving without Pumpkin Cheesecake and this recipe is the best!


Pumpkin Cheesecake
Recipe from the back of a Libbys Canned Pumpkin label

12 oz cream cheese, softened
1/2 c. sugar
3/4 c. sour cream
1 TBL cornstarch
2 eggs, room temperature
1 c. pumpkin
1/2 tsp vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
1/8 tsp Nutmeg
1 TBL Dark Rum

Crust:
1 box of Zwieback Toast
4 TBL sugar
4 TBL melted butter
1/2 tsp Cinnamon

Pre heat oven to 325 degrees.

Crust: In the food processor put about 1/2 the box of Zwieback Toast. Pulse until finely crushed but we careful it does not turn to mush. Place crumbs in small bowl and add sugar and cinnamon and then drizzle in melted butter.

Rub the sides and bottom of a 9" spring form pan with butter or Crisco. Press crumb mixture up against sides and bottom about 1/16" thick. Set aside.

Cake: With an electric mixer cream sugar and cream cheese. Add sour cream, eggs, cornstarch, pumpkin, cinnamon, ginger, nutmeg, vanilla and rum and mix until thoroughly blended.

Pour cream cheese mix into prepared pan. Bake at 325 degrees for 1 hour. Remove from oven and thoroughly cool before removing the cake from the pan. This cake is best if refrigerated over night and served cold.









Have a great Thanksgiving filled with good friends, family and fabulous food. See you on Friday!



All Rights Reserved 2008-9 © Big Black Dog

Pumpkin Donuts!

I am a big fan of the FX show "Sons of Anarchy"..just love the bad boys on motorcycles! And since my Tuesday viewing pleasure was interrupted I was planning on watching the Friday night rerun. And I was all ready to relax and had my late night latte made but then I needed something sweet as a side. I thought I had pretty much fulfilled my pumpkin taste but decided to make some Pumpkin Donuts.

I bought a mini donut pan last year and it bakes the nicest donuts which are small and only about two bites per donut but the mini donuts are the perfect size for snacking. And there no fuss with frying or cutting out donuts! Please see the below Gadgets that Work for more info on the Mini Donut Pan.

I followed the recipe but did not use Pumpkin Pie Spice and subbed a generous tsp of cinnamon and 1/4 tsp of ginger. And with a pastry bag I piped the donut batter into the donut pan. And when the donuts cooled I drizzled with a simple powdered sugar glaze and they were done in less then an hour.









Baked Pumpkin Donuts
Recipe adapted from RecipeZaar

Donuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice (I used rounded tsp cinnamon and 1/4 tsp ginger)
1/2 tsp salt
1/4 tsp baking soda
1/2 cup canned pure pumpkin
2 large eggs
1/4 cup milk
1/4 cup butter, softened

Icing:
1 cup sifted powdered sugar
1/4 tsp vanilla extract
3 to 4 tsp milk

Makes about 22 Mini Donuts

1. Preheat oven to 375°F. Grease two baking sheets.

2. Prepare doughnuts: In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter; beat with an electric mixer on low speed until mixed.

3. Spoon the mixture into a pastry bag fitted with a large star tip with a ½-inch opening. Pipe onto prepared baking sheets in 3-inch circles. Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.

4. Prepare icing: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.









Gadgets that Work







I can't remember if I bought my Norpro Mini Donut Pan at Amazon or HomeGoods but as I remember it was around $9. I like the baked donuts because they are so much easier then frying or rolling out dough and cutting out individual donuts. All you do is pipe the batter into the donut pan, pop it into the oven and viola you've got donuts! If you don't have a pastry bag you can just carefully spoon the batter into the molds. It took me less then an hour to make the batter and bake the above recipe for the Pumpkin Donuts!

The Norpro Mini Donut Pan is non-stick and dishwasher safe, although I usually just wash it by hand.




All Rights Reserved 2008-9 © Big Black Dog

Pain a l'Ancienne and Croque Madame or Toasted Ham and Cheese Sandwich!

Pain a l'Ancienne is another fermented recipe that I thoroughly enjoyed making for Bread Baker's Apprentice. It was an easy recipe with just mixing the dough, refrigerating over night and then forming the loaves in the morning. And it was a fantastic bread to eat!







Since this is football season I do try and make something for us to snack on during the Sunday games. Being I just made Pain l'Ancienne I thought I try to find a sandwich or something similar in the only Julia Child cookbook I have, "From Julia Child's Kitchen". I was shocked to find just how much this book is worth! I got it years ago as one of the free books when I joined the Book of the Month Club! Who'd a thought! But I did find a sandwich that I thought we'd enjoy..well heck who doesn't like toasted Ham and Cheese!







Julia says, "Some say Croque Madame is cheese flavoring only, some make it like Monsieur but substitute chicken for ham. I like ham and cheese, myself, but you should feel free to do what you wish since there is no set recipe and the process is the same whatever you choose. Here is an amusing presentation--a giant sandwich made from a flat long-oval loaf of French or Italian bread cut lengthwise. Present it whole, and cut it in crosswise pieces. The beer and cheese topping, by the way, same from my colleague, Simca; she sent me the recipe years ago, and now may not even remember her genial conception."


Croque Madame
Recipe adapted from "From Julia Child's Kitchen"

For each slice:
1 TBL flour
1/3 c beer (a slight 1/4 c. is plenty)
1 TBL Cognac (I skipped)
1 egg
1 c coarsely grated Swiss Cheese
Salt, pepper and Cayenne pepper
2-3 TBL melted butter
3-4 thin slices cooked ham or use leftover turkey

Cut the bread lengthwise into slices about 3/4" thick and lay on a baking sheet. Dry out for 20 minutes or so in a 350 degree oven, until quite hard and just beginning to color.

Place the flour in a small mixing bowl, gradually beat in the beer, then the Cognac and egg; stir in the cheese, and seasoning to taste, exaggerating a bit on the pepper. Brush the top of each slice of bread with melted butter, cover with slices of ham, then mask completely, out to the edges all around, with the cheese topping.

Bake in upper third of a preheated 450 degree oven 15-20 minutes, until cheese topping has puffed and browned.

To serve as a first course, cut in half lengthwise and crosswise, to make 4 pieces. To serve for cocktail appetizers, cut in half lengthwise, then crosswise into pieces of whatever size you wish.







I did start a new Bread Making Group, HBinFive and we will be baking our way through the new book "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg MD and Zoe Francois. It's a fun, freewheeling group that I'm sure anyone would enjoy. And we've even started a new side feature, Camp Breads, which is baking 5-minute breads in an outdoor grill or on a campfire.

To see a demonstration of Jeff and Zoe's bread making method, please watch the below video and if you are interested or have any questions, contact me at ms dot bigblackdog at gmail dot com. In any communication please include your full name and if you have a blog include the blog name and URL and I'll get back to you as soon as possible.









All Rights Reserved 2008-9 © Big Black Dog

Sweet Potato Chips with Garlic and Lime

I am so developing a taste for lime!

A few days ago I was at my market and limes were on sale 10@$1 and I bought twenty limes. The man next to me bought sixty! And when he looked up he said "we like Margaritas"! LOL! I had no idea what I was going to do with twenty limes but slowly the little green gems are disappearing one by one.

Any ways, a few weeks ago I posted a Mexican Rice recipe served with a squeeze of lime and it was just so darn good! I liked the Mexican Rice but just a little squeeze of lime sent the rice from good to outstanding very quickly. Consequently, I've been giving a little squeeze of lime to many of my dishes and loving the results.

When I decided to try the Sweet Potato Chips I had every intention of following the recipe. But one thing leads to another and after one taste of the Sweet Potato Chips with Garlic and there I was squeezing a little lime over the top. OH MY...lime just takes food to an entirely different level. The bright, neon-like color of the Sweet Potato Chips would add a splash of color to any meal.







Sweet Potato Chips with Garlic and Lime
Recipe adapted from Giada de Laurentiis

2 large sweet potatoes
1 garlic clove, pressed through a garlic press
1 teaspoon very finely minced fresh rosemary leaves (I skipped)
2 tablespoons salt (I used Kosher salt)

My addition: 1 fresh lime cut into wedges

Special Equipment: V-slicer or Mandoline and a Deep Fryer

A few hours before you plan on making this recipe. In a small bowl combine the garlic and salt and mix well. Set aside until the salt and garlic is completely dry. If it's not dry enough the salt will clump up on the chips.

Heat up the Deep Fryer.

Peel the sweet potatoes. Trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick.

When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic and salt mixture. Continue with the remaining sweet potatoes.

Transfer to a serving plate and serve with wedges of lime which are squeezed over the Sweet Potato Chips. ENJOY!








All Rights Reserved 2008-9 © Big Black Dog

Pumpkin Bread Pudding with a Cinnamon Bourbon Sauce

Do you remember the free cookbooks from the large food companies like Hershey, Riceland Rice, Campbell's Soup and Philadelphia Cream Cheese? To get the cookbook you had to fill out a form and include two or three labels. Most of the free cookbooks were small pamphlet-like publications but I received several that were very nice, small hardbound books.

When we finished with our remodeling project and I was unpacking and organizing my new kitchen, I found all my small cookbooks and I must have a stack 12" high! And included in the stack is "The Great Pumpkin Cookbook" published by Libby's in 1984 and it has the best pumpkin recipes! While reading it, I found the perfect recipe to use up the remainder of my Pumpkin Pie Brioche that I made for HBinFive

I did change the Bread Pudding recipe just a teeny bit. I subbed bourbon for the Almond Liqueur and of course used the last of Pumpkin Pie Brioche instead of white bread. As always I had to take it a step further and drizzled with a Cinnamon Bourbon Sauce! This is a rich dessert and Mr. Tastebud's loved it!








Almond Bread Pudding
Recipe adapted from "The Great Pumpkin Cookbook"

6 c. French bread cubes (I used Pumpkin Pie Brioche)
3 eggs, slightly beaten
1 can (14 oz) sweetened condensed milk
1 c solid pack pumpkin
3/4 c brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
2 c. milk
1/4 c almond flavored liqueur (I used 2 TBL bourbon)
1/4 c. butter, melted
2 tsp vanilla
1/4 c. sliced almonds for topping

Preheat oven to 350 degrees.

Place bread cubes in large mixing bowl.

In a separate bowl, combine eggs, condensed milk, pumpkin, brown sugar, cinnamon and nutmeg and mix well. Gradually add milk. Blend in liqueur, melted butter and vanilla and stir until smooth. Toss lightly with bread cubes.

Pour into lightly buttered 11by7-inch baking dish. Sprinkle with almonds. Set dish into a 13by9-inch baking dish. Place on oven rack. Pour hot water into larger dish to 1-inch level.

Bake 50-60 minutes or until knife inserted near center comes out clean. Serve warm drizzled with the Cinnamon Bourbon Sauce and a spoon of Whipped Cream.



Cinnamon Bourbon Sauce
Recipe developed in the kitchen of Big-Black-Dog

1/4 c butter
1/2 c sugar
1/4 c heavy cream
2 tsp bourbon
1/2 tsp cinnamon

Melt butter in small saucepan over medium heat. Whisk in sugar and cream. Simmer until thickened, whisking often, about 3 minutes. Cool slightly add bourbon and cinnamon and whisk thoroughly. If the sauce is too thick to pour, thin with a little more cream.







If you are interested in joining HBinFive please send an email to ms dot bigblackdog at gmail dot com and I'll get back to you as soon as possible.

If you join HBinFive before November 15, 2009, your name will be entered into a drawing for a free, signed copy of "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg MD and Zoe Francois.


Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!








All Rights Reserved 2008-9 © Big Black Dog

Pumpkin Pie Brioche French Toast!

French Toast; Recipes for "french toast" can be traced to Ancient Roman times. One of the original French names for this dish is Pain a la Romaine, or Roman bread.

Although a breakfast food in North America, Europe, Bermuda, it is a Christmastime dessert in Portugal and Brazil. Typical French toast is made with bread and eggs. Milk or sugar is commonly added. According to what is popular in local cuisine, many of the spices that are added to bread or egg dishes are included in cooking. This versatile dish is often topped with sugar, butter, fruit, syrup, or other items.

"French toast" can be found in print in the US as early as 1871. The Oxford English Dictionary cites usages of "French toast" in English as early as 1660 (toasted bread with wine, orange juice, and sugar), and cites an egg-based recipe of the same name from 1882.



French Toast has always been a favorite of my family and we have it as much for dinner as we do breakfast or brunch. And when I made the first recipe, Pumpkin Pie Brioche, for the new baking group, HBinFive, I knew it would make a good French Toast. And I was not disappointed, the Pumpkin French Toast was outstanding! I'm not sure if French Toast will ever be the same for us again after tasting it made with the Pumpkin Pie Brioche.

Ooops...almost forgot to mention that this is only 1 of 2 posts for the Pumpkin Pie Brioche, so stayed tuned for future postings!









Simple French Toast
Recipe adapted from my Mom

2 eggs, slightly beaten
1 c. milk
5-6 slices of bread (**See note if you're using the Pumpkin Brioche)
Cinnamon
Cooking Spray like Pam

Option: Fresh fruit

Measure the milk into a small bowl. Add slightly beaten eggs and mix well. Pour milk/egg mix on to a small platter or pie plate. Sprinkle with cinnamon.

Over medium-low heat, heat griddle or skillet coated with cooking spray.

Place a bread slice into the egg mixture, letting the slice soak up egg mixture for only a few seconds, then carefully turn to coat the other side. Coat only 1 slice of bread at a time and only as many slices as you will be cooking at one time. You may have to add more cinnamon.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter, syrup and fresh fruit.

**Note: The Pumpkin Pie Brioche is soft so I cut the brioche into about 3/4" slices and let the slices sit out on the counter to dry for an hour or so.









If you are interested in joining HBinFive please send an email to ms dot bigblackdog at gmail dot com and I'll get back to you as soon as possible.

If you join HBinFive before November 15, 2009, your name will be entered into a drawing for a free, signed copy of "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg MD and Zoe Francois.




All Rights Reserved 2008-9 © Big Black Dog

Pain de Campagne

Pain de Campagne;("country bread" in French) is typically a large round loaf ("miche") made from a natural leavening similar to, but not as sour as, American sourdough. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.

Before the advent of roller milling, virtually all wheat was milled by stone grinding. In order to produce a lighter, less toothsome bread, the whole wheat flour was sifted or bolted using mesh or cloth. This resulted in a whiter flour that still retained some of the bran and germ. The addition of rye flour in some recipes probably originates from the presence of rye growing among the wheat. All the grain was harvested together, and as much as 10 percent of it would be rye. Rye flour ferments more quickly than wheat flour, and it imparts a distinctive flavor to traditional pains de campagne.

Today pain de campagne is still made in France, and is enjoying a growing appreciation in the United States. The doughs are allowed to ferment for several hours, allowing the natural bacteria and yeasts to grow, and are then rounded and placed in linen-lined baskets called "bannetons". After the dough has risen, it is dumped out of the basket and onto peel, and slid into the oven where it bakes at around 450 F (240 C) for about one hour.









Pain de Campagne is my 16th bread for Bread Baker's Apprentice and I've enjoyed each and every bread. But I have to admit the fermented recipes are my favorites.

As soon as I tasted the Pain de Campagne it reminded me of a long ago dinner with a Sicilian friend. We were enjoying our dinner and he tore off a piece of bread, slathered on some cream cheese and dipped it in his wine. Hmmmmm....interesting and something I'd not seen or tasted before. So I loaded up the cream cheese, dipped and bit into heaven. I was perfectly happy for the rest of meal eating nothing but bread dipped in wine!

Bread with cream cheese goes especially well with a Merlot. And I just happened to have a bottle of Columbia Crest Merlot and had a very nice Sunday afternoon watching football and dipping in the wine!










I did start a new Bread Making Group, HBinFive and we will be baking our way through the new book "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg MD and Zoe Francois. It's a fun, freewheeling group that I'm sure anyone would enjoy. And we've even started a new side feature, Camp Breads, which is baking 5-minute breads in an outdoor grill or on a campfire.

To see a demonstration of Jeff and Zoe's bread making method, please watch the below video and if you are interested or have any questions, contact me at ms dot bigblackdog at gmail dot com. In any communication please include your full name and if you have a blog include the blog name and URL and I'll get back to you as soon as possible.


And a Book Giveaway...........


If you join HBinFive by November 15th you will have a chance to win a signed copy of "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg MD and Zoe Francois!








Please visit some of my fellow BBA'ers and see their version of Pain de Campagne:

Janice of Round the Table
Susie of Susie's Home and Hobbies
Phyl of Cabbages and King Cakes
Jolene of What's Cookin, Chicago?
Paul of The Yumarama Artisan Bread Blog


All Rights Reserved 2008-9 © Big Black Dog

Apple Crisp - An old Favorite

Cortland Apple; After the many attributes of McIntosh were discovered, plant breeders began crossing it with other varieties to enhance its traits. One of the earliest was the Cortland, combined with the Ben Davis variety. Its flavor is sweet compared to McIntosh, and it has a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and gray-green dots. Cortland has very white flesh and is an excellent dessert apple. This all purpose apple was developed at the New York State Agricultural Experiment Station in Geneva, New York, USA in 1898. The apple was named after nearby Cortland County, New York.

I love apples and this year I just can't seem to keep apples around very long. Mr. Tastebuds is inhaling them one after the other as fast as I can buy them! Of course I'm doing a pretty good job of using as many apples as I can in baking and cooking.

My very favorite apple is Cortland. I discovered them about 20 yrs ago and I look forward to fall every year so I can taste my Cortland Apples again. The problem with Cortlands is that they do not store well and if you don't buy them by November, you'll have to wait until next year! I make sure that I get my share of Cortlands every year.

And aren't they gorgeous!







Apple Crisp is such a simple, comforting dessert and we love it. I found a wonderful recipe many years ago and I've used it ever since. The recipe is in the cookbook "Tested, Tried and True" by the Flint (MI) Junior League which was one of my very first cookbooks. I think I've made 90% of the recipes and most have been very good. "Tested, Tried and True" has been out of print for many years now but you can still find it on Ebay.

I know the recipes calls for 5 apples but the apples cook down so much and I like a good inch or so of apple with my crisp. So I use any where from 7-9 apples and just heap it up, just like I do for my apple pie. I also do not peel my apples because there is so much flavor in the peel and I do not want to miss any flavor!








Apple Crisp
Recipe adapted from "Tested, Tried and True" by Flint (MI) Junior League

1 c. brown sugar
1 c. white sugar
1 c. flour
1/3 c. melted butter
1/2 tsp cinnamon
5 apples (I use from 7-9 apples and at least 2-3 varieties)

Option: Abt 5 TBL of butter dotted on top

Slice apples, leaving on peel. Mix white sugar, cinnamon and sprinkle this over the apples and blend well.

Pour the apples into the 8" by 8" pan. Just heap them up and don't worry, the apples will cook down and will not overflow into your oven.



Mix brown sugar, flour and butter. Crumble this over the top. I add tiny dots of extra butter too.


See how perfectly it cooked down and look at how much apple there is!
Bake 30-45 minutes at 375 degrees. Serve warm with whipped cream or ice cream.







I did sprinkle a little bit of what I think is raw sugar on top of the whipped cream. Does anyone know what it says on the bag? I love to shop at the Asian Markets but I don't really know what I'm buying?!?




UPDATE!

Tracy at Sugar Crafter came to the rescue with information on the mystery bag.

Spoon (the name of the brand)
Medium plate sugar
Mitsui Sugar Co., Ltd.

and

Kanmuri of Turning Iwatean shared further info on the brand name which is Spoon Jirushi.

and

Newfs of Hazard says it's dried, flaked bonito fish!


Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!








All Rights Reserved 2008-9 © Big Black Dog

Zoe François and Pumpkin Pie Brioche

Zoe François, baker extraordinaire, teacher, cookie maker, pastry chef, consultant, mother, wife and co-author with Jeff Hertzberg MD, of two wonderfully popular books, “Artisan Bread in Five Minutes a Day” and "Healthy Bread in Five Minutes a Day".

Zoe began her culinary adventures while studying art at the University of Vermont when she began making and marketing gourmet cookies! After marrying her husband, Graham, she advanced her culinary career and attended the Culinary Institute of America (CIA). In 1997 she began teaching and presenting and is currently teaching at Cooks of Crocus Hill, Whole Foods, the University of Minnesota and other cooking schools around the country. To add more to Zoe’s already hectic schedule she works as a product development consultant for General Mills and several upscale restaurants in the Minneapolis area. She also maintains her own website, Zoe Bakes. Zoe currently lives in Minneapolis, MN with her husband and two very active sons.

Psst...Doesn't Zoe look great in her chef whites!!

I distinctly remember when I first heard about the book “Artisan Bread in Five Minutes a Day” and I thought "bread in 5 minutes...no way". But I was amazed when I made my first loaf and it was so easy and so delicious! Earlier this year I heard that Zoe and Jeff were working on a new bread book emphasizing whole grains and being my husband was recently diagnosed with diabetes, "Healthy Bread in Five Minutes a Day" could not have come at a better time.

And to add to the excitement of a new cookbook, I am organizing a new baking group, HBinFive and we will be baking our way through the book, one recipe at a time! Since HBinFive was just announced and we're heading into the hustle and bustle of the holidays we will not be baking from the book until after the holidays. But to keep our new group busy, Zoe and Jeff are both donating a never before published recipe for November and December.

And below is the mouthwatering and ever so tempting bonus November recipe!







Pumpkin Pie Brioche
Recipe adapted from HealthyBreadinFive

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved.

3 cups white whole wheat flour
4½ cups all-purpose flour
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 1/4 cup water
4 large eggs
½ cup honey
¾ cup neutral-flavored oil, unsalted butter (or zero-trans fat, zero hydrogenated oil margarine), melted
One large pie (or “sugar”) pumpkin to yield 1 3/4 cups pumpkin puree, or use a 15-ounce can of unsweetened pumpkin puree
Egg wash (1 egg beaten with 1 tablespoon of water)
Raw sugar for sprinkling on top of loaf

1. If making your own fresh pumpkin puree: Preheat the oven to 350°F. Split the pumpkin in half starting at the stem and place cut side down on a silicone mat or a lightly greased cookie sheet. Bake for 45 minutes. The pumpkin should be very soft all the way through when poked with a knife. Cool slightly before scooping out the seeds.

2. Scoop out the roasted flesh of the pumpkin puree it in the food processor. Set aside 2 cups for the dough and use any leftover in your favorite pumpkin pie recipe.

3. Mixing and storing the dough: Whisk together the flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

4. Add the remaining ingredients and mix without kneading, using a spoon, 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You may need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.

5. The dough will be loose, but it will firm up when chilled (don’t try to use it without chilling).

6. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

7. Refrigerate in a non-airtight lidded container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze in 2-pound portions.

8. Defrost dough overnight in the refrigerator if frozen. On baking day, grease a brioche or 8½x4½-inch non-stick loaf pan. Cut off a 2-pound (cantaloupe-size) piece of dough. Dust with flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest for 90 minutes.

9. Preheat the oven to 350°F.

10. Using a pastry brush to paint the loaf’s top with egg wash and sprinkle with sugar.

11. Bake near the center of the oven for approximately 45 minutes. Brioche will not form a hard crackling crust. Loaf is done when medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.

12. Remove from the pan and allow to cool before slicing or eating.






And we have a winner in our first drawing for a free signed copy of "Healthy Bread in Five Minutes a Day".

Drum Roll Please!!!!

And the WINNER IS...........Kelly Stodola of MaxiFortend!

Our next drawing for a signed copy of "Healthy Bread in Five Minutes a Day" will be November 15th, so don't hesitate to join HBinFive!



© Jeff Hertzberg and Zoe Francois, used with permission of the Authors

Waldorf Chicken Pita Pocket!

This is the final Tyler Florence Fridays and I am sorry to see it close. You see I've never made so many recipes from one chef before and I've come to really respect Tyler....he is absolutely tops in my book. I've posted 27 recipes by Tyler Florence and each of them was excellent. But I've made many more of his recipes that I just did not have time to post or the photos did not turn out or I was just plain too hungry to bother with setting up a photo. I still have a list of Tyler's recipes that I want to try and I will continue to make his recipes when I can.

This week for Tyler Florence Fridays I made Pita Bread which I've never made before. Tyler's recipe was so simple and it basically fell together with no problems at all. However, I did add 1 tsp Organic Barley Malt Syrup to enhance the rise and taste a little bit and I just love it. I will be using the Organic Barley Malt Syrup in many of breads from now on!

I also wanted to try Ellie Krieger's Waldorf Chicken Wraps so decided to make Tyler's Pita and fill them up with the Waldorf Chicken Salad and I must say it was an excellent combination! One of the reasons I wanted to try the Waldorf Chicken Salad is to see if it would also work with Turkey...always trying to find new ways to use up leftover holiday turkey! And I am happy to say, yes, the Waldorf Salad would work wonderfully with turkey as well!

I made the Walfdorf Chicken Wrap exactly as written except of course substituting Pita Bread for the Whole Wheat Wrap. And I also used both Green and Red Grapes basically because I like both red and green grapes and you can't beat the gorgeous color they add!








Pita Bread
Recipe adapted from Tyler Florence

1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
3 1/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

My additions: 1 tsp Organic Barley Malt Syrup

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.

Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.

Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.

Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees.

Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.

Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.



Waldorf Chicken Wraps
Recipe adapted from Ellie Krieger

1 c nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
2 TBL mayonnaise
1 TBL lemon juice
2 tsp Dijon Mustard
1/4 tsp salt
1 tsp minced thyme
1 lb cooked, skinless chicken breast cut into 1/2-inch cubes
1/2 c seedless grapes, sliced in 1/2 (I used red and green grapes)
1/4 c toasted, coarsely chopped walnuts
1 medium apple, cored and diced (about 3/4 cup)
Freshly ground black pepper
5 large leaves Romaine lettuce, rinsed and patted dry
5 whole-wheat wraps, about 8 inches in diameter (I used homemade Pita, recipe above)

If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.

In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.

Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.








Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.






All Rights Reserved 2008-9 © Big Black Dog

Pork Chops with a Mustard Cider Cream Sauce

I do not know what has gotten into me but I can't seem to eat enough apples this year. I've been buying apples every few days and before I know it all the apples are gone! So when I found Nigella's recipe for Mustard Pork Chops and it had Apple Cider as an ingredient, I had to make it for this week's I heart Cooking Clubs! And I certainly was not disappointed, Mustard Pork Chops is an outstanding dish!

Although Nigella suggesting serving it with gnocchi I did not have any gnocchi on hand and I was too tired to make it. So I served the Mustard Pork Chops with roasted potatoes and it was delicious...but next time I'm making gnocchi.

I did infuse the oil with garlic by lightly sautéing whole garlic cloves in EVOO (Extra Virgin Olive Oil) until golden brown and then mashing the cloves and returning the mashed garlic to the pan. I also did not have any hard cider but found a wonderful Alcohol Substitution Chart which suggested using apple cider or juice. The Pork Chops and Sauce went together in minutes and I'm including this recipe in my "Call-it-Dinner" category for all my quick and delicious meals.







Mustard Pork Chops
Recipe adapted from Nigella Lawson

2 pork chops, about 1-pound total weight
2 teaspoons infused oil (I used Garlic Infused EVOO)
1/2 cup hard cider (I subbed Apple Cider)
1 tablespoon grain mustard
1/3 cup heavy cream

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plate.








Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.


Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!












Recently I received two awards from some wonderful Blogger Buddies.


First from Kate of A Spoonful of Thyme honored me with the Kreativ Blogger Award. Thanks sweetie!







And Danielle of
Cooking for my Piece of Mind gave me the Over the Top award. Thanks so much!






All Rights Reserved 2008-9 © Big Black Dog