Rustic Cayenne Spiced Cherry and Almond Tart

Rustic Cayenne Spiced Cherry and Almond Tart
by Tracy Hersh

Crust:
1 1/2 cups flour
1 1/2 sticks butter, cold and cut into cubes
1 teaspoon salt
2 Tablespoons The Spice House Madagascar Vanilla Powder
1 Tablespoon sugar
3 Tablespoons ice water
1 egg beaten with 1 Tablespoon water , for egg wash
1 Tablespoon sugar, for sprinkling dough

Filling:
4 cups sour cherries, pitted
2/3 cups sugar
2 Tablespoons cornstarch
1 teaspoon The Spice House Cayenne Pepper (more if you like it hotter)
1 Teaspoon The Spice House China "Number One" Ginger Powder
1/2 teaspoon The Spice House Lemon Peel Zest
1/2 teaspoon The Spice House Vietnamese "Saigon" Cassia Ground Cinnamon
1 teaspoon The Spice House Almond Extract
1/2 cup toasted sliced almonds, plus more for garnish

For the crust:
In a food processor, using the dough blade, pulse the flour, butter, salt, vanilla powder and sugar until combined and dough resembles course grains of sand. With the food processor running slowly add the ice water until dough forms a ball. Remove the dough from the processor and form into a smooth ball. Wrap in plastic wrap and place in the refrigerator for at least 1 hour.

For the filling:
In a large saucepan over medium heat combine the cherries, sugar, cornstarch, cayenne, ginger, lemon zest and cinnamon. Stir until the sugar is melted and mixture begins to simmer. Let simmer for about 3 minutes stirring occasionally. Remove from heat and stir in the almond extract. Cool to room temperature and stir in the almonds. Mixture should be thickened and not runny.

Preheat the oven to 425°F.

Lightly flour a piece of parchment paper and roll the dough into an approximately 14-inch round. Gently pour the filling into the center of the dough, leaving about 2 1/2-inch border. Fold the dough around the top of the cherries, pinching the sides so that all of the mixture is intact and does not leak out. Gently lift the parchment paper and tart onto a baking sheet. Brush with egg wash, sprinkle with 1 Tablespoon sugar and garnish with sliced almonds. Bake 40-45 minutes until crust is golden brown and center is bubbly. Let cool and serve.

Deviled Eggs with Homemade BBQ Mayonnaise

Deviled Eggs with Homemade BBQ Mayonnaise
by Tracy Hersh

Homemade BBQ Mayonnaise

1 egg, room temperature
1 teaspoon salt
1 teaspoon mustard powder
1 1/4 cups light tasting olive oil, divided
1/4 cup Jay D's Louisiana Barbecue Sauce

Deviled Eggs

1 dozen eggs, hard boiled
1/2 cup Homemade BBQ Mayonnaise
1 Tablespoon yellow mustard
1 bunch scallions, minced
2 Tablespoons dill relish

Garnish

Cracked pepper
Chives or scallion tops, sliced
Jay D's Louisiana Barbecue Sauce

Mayonnaise

In a large Mason Jar, add egg, salt, mustard powder and 1/4 cup of the olive oil. Using and immersion blender, blend on high until thick and combined. Keep the immersion blender running and slowly poor the remainder of the oil into the jar while constantly blending and moving the stick up and down until all is thick and creamy. Add in the BBQ sauce and blend until combined.

Deviled Eggs

Slice the eggs in half lengthwise. Remove the yolks and place them into a medium size bowl. Add the 1/2 cup of Homemade Mayonnaise , mustard, scallions and dill relish. Using a handheld mixer, mix until all ingredients are smooth and combined. Place yolk mixture into a piping bag fitted with a star tip. Pipe the mixture into the egg whites equally. You can also spoon in the mixture. Top the eggs with cracked pepper, chopped chives and drizzle with some Jay D's Louisiana Barbecue Sauce.

Savory Churros with BBQ Aioli

Savory Churros with BBQ Aioli
By Tracy Hersh

BBQ Aioli
1/2 cup mayonnaise
1/4 cup olive oil
1 Tablespoon Jada Barbeque Chicken Salt
1 Tablespoon lemon juice

Savory Churros
1 cup water
1 teaspoon Jada Tumeric Chicken Salt
1 stick butter
1 cup flour
3 eggs
Vegetable oil for frying
2 scallions, finely chopped

Prepare Aioli by combining all of the ingredients and whisking vigorously until smooth and combined. Set aside

In a small saucepan, whisk water and Turmeric Chicken Salt. Heat until simmering. Add the butter and whisk until butter is melted. Add the flour to the saucepan and stir until it is combined and smooth. Remove from heat and let cool enough to add the eggs without cooking them, about 10 to 15 minutes.

When batter is cool, add the eggs, one at a time, until they are combined and batter is smooth. Add the batter to a pastry bag fitted with a star tip. Chill in the refrigerator about 30 minutes. This allows the dough to hold shape when frying. Meanwhile, pour oil into a cast iron skillet on medium-high to 375°F. When oil is hot, pipe the dough into the oil about 3 to 4 inches long and cut with kitchen shears. Fry about 1 minute per side or until they are golden brown. Remove with a slotted spoon and drain on paper towels. Garnish with scallions and serve with BBQ Aioli

Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote

I love my Instant Pot! I have never pressure cooked before, but now I am a believer. There are so many different things you can make in record time, plus all of the settings for many other dishes include rice, yogurt and soup. One of the greatest thing about it is that you can make cheesecake!  Rich, creamy and  delicious. The taste is just like a cheesecake you make in the oven with a water bath, but with less hassle and it is faster.  

Instant Pot Matcha Green Tea Cheesecake with Blackberry Compote

by Tracy

Equipment: 

Instant Pot

7-inch springform pan

Non-stick cooking spray

6 ounces chocolate wafer cookies

2 Tablespoons butter, melted

2 8-ounce packages cream cheese, room temperature

3/4 cup sugar

1/4 cup coconut milk

1 Tablespoon flour

1 Tablespoon matcha green tea powder

1 1/2 teaspoons vanilla extract

2 eggs, room temperature

1/2 cups almonds, toasted and finely chopped. 

Blackberry Compote (instructions below):

6 ounces fresh blackberries, plus more for garnish

1 Tablespoon sugar 

2 Tablespoons water

2 teaspoons lemon juice

1 teaspoon cornstarch 

Spray 7-inch springform pan with non-stick cooking spray. Place chocolate cookies and melted butter in a food processor and pulse until cookies are crumbs and butter is incorporated. Press cookie mixture evenly on the bottom of the springform pan. Set aside.

With and electric mixer, beat cream cheese and sugar until smooth. Add coconut milk, flour, matcha, and vanilla. Mix until incorporated. Add eggs, one at a time, and blend until smooth. Pour batter evenly over the cookie crust. Cover the top of the pan with foil.  

Pour 1.5 cups water into the Instant Pot. Note: Many recipes call for a foil sling before placing the cheesecake into the Instant Pot. I found it much easier to just make a foil handle between the handles of the trivet. Place the cheesecake on the Instant Pot trivet and gently lower into the Instant Pot.  Close the lid on the Instant Pot and make sure the steam vent is closed. Cook on high pressure for 40 minutes and then natural release for 10 minutes. Turn the vent to release the rest of the steam. Take off the lid and gently lift out the trivet and cheesecake. Allow to cool completely at room temperature, then refrigerate. When ready to serve, gently remove the cheesecake from the pan.  Place on a serving dish. Using the chopped almonds, gently press into the sides of the cheesecake.   Top with blackberry compote and extra blackberries to serve.

Blackberry compote:
Place all ingredients into a small saucepan, stir. Cook on medium heat stirring occasionally, until slightly thickened and bubbly. Let cool.  

Trix Custard Cake

This custard cake is delicious with a hint of orange and the fruity flavors of Trix Cereal by General Mills.

Trix Custard Cake

by Tracy Hersh
Inspired by Kitchen Nostalgia’s Vanilla Magic Custard Cake

Equipment:
8 x 3 inch round baking pan
Parchment paper

1 Tablespoon unsalted butter
1 Tablespoon flour
2 cups Trix cereal
4 eggs, separated
1 Tablespoon orange extract or orange liqueur
1 Tablespoon water
1/2 cup + 2 Tablespoons sugar
1/2 cup butter melted, and cooled
3/4 cup flour
2 cups whole milk, lukewarm

Garnish:
Confectioner's sugar
Heavy whipping cream
Maraschino cherries
Lime zest
Trix

Preheat oven to 325°F.

Place the 8 x 3 inch on a piece of parchment paper. Trace around the bottom of the pan. Cut out the circle of parchment paper and set aside. Butter the bottom of the pan and then place the round cut parchment into pan. Butter the parchment and the sides of the pan using 1 Tablespoon butter. Toss 1 Tablespoon of flour into the pan and shake around until the sides and bottom or covered. Shake out the excess. Pour the Trix into the pan. Set aside.

With an electric mixer, whisk the egg whites until stiff peaks form. In another bowl, mix the egg yolks, orange extract water and sugar until thick and pale. Add the melted butter and mix again. Add the flour and milk and mix until incorporated. Gently fold in the egg whites. Pour the mixture into the baking pan. The Trix will float to the top. Bake in the oven for 1 hour. The top should be golden brown.

Let the cake cool completely or it will fall apart when you try to remove it from the pan. Using a butter knife, gently go around the sides of the pan to loosen the cake from the pan. Gently turn the pan upside down onto a large plate. Remove the parchment paper, then using another plate turn the cake right side up again so the Trix are on the top. Dust the cake with confectioner's sugar. Slice and serve with a dollop of whipped cream, maraschino cherry, lime zest and Trix.

Blue Pear Martini

I love a good Martini, especially pretty ones. I was inspired to make this cocktail by a pear and coconut cake that my mom used to make. Pears, coconut with a bit of cinnamon always tasted so good. The addition of b’lure to the mix makes this drink tasty and beautiful.

Blue Pear Martini
by Tracy Hersh
Serves 1

For the rim:
1 Tablespoon sugar
1/8 teaspoon cinnamon

For the Martini:
2 ounces pear vodka
1 ounce coconut water
3 squeezes Wild Hibiscus b'Lure Butterfly Pea Flower Extract
1 lemon twist

Mix together sugar and cinnamon on a small plate. Wet the rim of the glass and swirl around in the sugar mixture until the rim is coated. Set glass aside.

Fill a cocktail shaker with ice. Pour the vodka, coconut water and Wild Hibiscus b'Lure Butterfly Pea Flower Extract over the ice. Cover and shake well. Strain the cocktail into the glass. Top with a lemon twist. Serve.

Wild Hibiscus Baklava

The Wild Hibiscus Flowers in Syrup are a show stopper and tasty, too. This is a basic Baklava recipe with the addition of Wild Hibiscus Syrup and garnished with Wild Hibiscus Flowers. You can use these beauties to elevate just about any dish or beverage. I can’t wait to impress my friends with some Wild Hibiscus Flowers in champagne.

Wild Hibiscus Baklava
by Tracy Hersh

1/2 cup Wild Hibiscus Flowers syrup, flowers reserved for garnish
1/2 cup honey
1/2 cup water
2 Tablespoons freshly squeezed lemon juice
1 cup sugar
1 16-ounce package of pyhllo dough, thawed according to package directions
1/2 pound unsalted butter, melted
2 cups walnuts, finely chopped
2 cups almonds, finely chopped
1 teaspoon cinnamon
Wild Hibiscus Flowers for garnish

Gently strain and separate the flowers from the syrup. Reserve the flowers for garnish. In a small saucepan, combine the syrup, honey, water, lemon juice and sugar. On medium high heat, stir until the sugar dissolves and bring to a boil. Lower the heat to medium and let boil for 5 minutes more without stirring. Remove from heat and set aside to cool completely.

Preheat oven to 325°F.

Meanwhile, generously butter a 9 x 13 baking pan. Cut phyllo dough to fit the pan. I had to cut off about 1 inch because my dough was 9 x 14. Lay the phyllo dough on a flat clean surface and cover it with a damp towel. This keeps the phyllo from drying out. Remove 1 sheet of phyllo and place into the pan. Brush with some of the melted butter and repeat this process with 7 more sheets of phyllo, one at a time, brushing with butter. Be sure to keep the remaining phyllo under the damp towel at all times.

Mix the nuts with the cinnamon . Sprinkle about 3/4 cup of the nut mixture evenly over the 8 layers of phyllo. Now start layering phyllo brushed with butter again using 4 sheets of phyllo, then another 3/4 cup of the nuts. 4 more sheets phyllo and 3/4 cup nuts. 4 more sheets of phyllo brushed with butter, 3/4 cup nuts. 4 more sheets buttered phyllo and 3/4 cup nuts. Then the layer the top with 8 more sheets of buttered phyllo.

8 sheets phyllo, ¾ cup nuts
4 sheets phyllo, ¾ cup nuts
4 sheets phyllo, ¾ cup nuts
4 sheets phyllo, ¾ cup nuts
4 sheets phyllo, ¾ cup nuts
8 sheets phyllo

Before baking, gently cut the baklava into squares or diamonds. I cut mine into diamonds by cutting
2 1/4-inch strips lengthwise and then cutting diagonally across the pan to form diamonds. Bake in the oven 75 to 80 minutes, or until golden brown. Remove from the oven and immediately pour the cooled syrup evenly over the baklava. Allow to sit overnight or several hours to cool and absorb the syrup completely. Serve with wild hibiscus flowers.

Rum Punch

I love Leafcutter Designs Cocktail Dice. They are so versatile and fun. As soon as they arrived, I rolled and went with the first try! Don’t take it too seriously, use ingredients that you have. Mix and match as you see fit. You can create delicious libations with just one roll.

When I rolled my dice, I immediately thought of all the rum punch that is flowing freely on the islands of the Caribbean. Spiced rum and fruity ingredients make for a delicious, refreshing beverage. Even though I did not have any lemon lime soda, I did not fret. I substituted pineapple juice because I had some in the pantry. So, if you are longing for the beautiful beaches of the Caribbean, make this tasty punch. The fresh nutmeg is traditional to Caribbean rum punch and the pomegranate juice adds a little twist. Just roll with it!

Rum Punch
By Tracy Hersh
Makes 2

2 ounces light rum
2 ounces dark rum
1 ounce triple sec or other orange liquor
6 ounces pineapple juice
6 ounces pomegranate juice

Garnish:
Nutmeg
Orange wedge
Star anise (optional)

In a small pitcher or 2-cup measuring cup, stir together rums, triple sec, and juices. Fill 2 highball glasses with ice and pour.

Garnish each glass with freshly grated nutmeg, orange slice and star anise. Add a straw and enjoy.

Grilled Spicy Lamb Loin Chops with Blackened Pumpkin Seed Pesto and Roasted Vegetables

I love spice! The spicier the better. This flavorful dish packs a lot of flavor. The Pesto makes a great accompaniment to the spicy lamb. Pesto is so versatile and can be made with a variety of seeds, nuts and greens. The possibilities are endless. The Blackened Pumpkins Seeds from Truly Good Foods are subtly sweet and work to mellow out the peppery flavor of the arugula. These seeds are a fabulous snack, too. I had a hard time saving enough to complete the recipe! I have also been snacking on some of their other varieties. Be sure and check out their Praline Pecans, Buffalo Nuts and Butter Toffee Peanuts.

Grilled Spicy Lamb Loin Chops with Blackened Pumpkin Seed Pesto and Roasted Vegetables
by Tracy Hersh
Serves 4

Lamb:
8 lamb loin chops
1 Tablespoon olive oil
1 Tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper

Coat the lamb with olive oil on all sides. In a small bowl, mix together chili powder, paprika, cumin, garlic powder, onion powder, salt and pepper. Rub the spice mixture evenly all over the lamb chops. Heat grill to high heat. When grill is hot, sear seasoned lamb chops for 2 minutes on each side. Reduce the heat to medium and grill, turning occasionally, until desired temperature is reached. I used this chart and cooked them to medium. Remove from grill and loosely cover with foil. Allow the chops to rest for about 5 minutes. Serve with Blackened Pumpkin Seed Pesto and Roasted Vegetables (recipes below).

Blackened Pumpkin Seed Pesto:

2 cups baby arugula, packed
1 avocado, peeled and seed removed.
2 cloves garlic
3 Tablespoons olive oil
1/2 cup Truly Good Foods Blackened Pumpkin Seeds, plus additional for garnish
3 Tablespoons olive oil
Juice of 2 limes
Salt

Combine all ingredients in a food processor and pulse until combined, thick and smooth. If you like a thinner consistency, add a little more lime juice and adjust salt as needed. Makes about 1 cup. Serve garnished with additional Truly Good Foods Blackened Pumpkin Seeds.

Roasted Vegetables:
1/2 butternut squash, cut into bite-sized pieces
3 parsnips, sliced into rounds
6 small purple potatoes, quartered
6 yellow carrots, peeled and sliced in half lengthwise
2 Tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon salt

Preheat oven to 400°F.

Place the vegetables, olive oil, oregano, thyme, and salt in a sealable plastic bag. Seal the bag and shake it up, making sure the oil and seasonings coat them evenly. Spread the vegetables onto a large baking sheet and roast 20-25 minutes, or until potatoes are cooked through. Serve.

Cherry and Arugula Salad with Goat Cheese and Praline Pecans, Lemon Basil Vinaigrette

I love the combination of tangy and sweet together. This salad fits that perfectly with the tangy Lemon Basil Vinaigrette and the sweet crunchy Truly Good Foods Praline Pecans. Fresh cherries are seasonal, so if you want to toss this up in the fall, just soak some dried cherries in orange juice for about 30 minutes then drain off the liquid.

Cherry and Arugula Salad with Goat Cheese and Praline Pecans, Lemon Basil Vinaigrette
by Tracy Hersh

Lemon Basil Vinaigrette:
1/4 cup lemon juice, freshly squeezed
6 Tablespoons olive oil
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 Tablespoons orange juice
1/2 teaspoon mustard powder
Salt to taste
Pepper to taste

Salad:
2 cups fresh cherries, pitted and sliced in half
5-ounce package arugula
1/2 pound Truly Good Foods Praline Pecans
8 ounces goat cheese

Combine all vinaigrette ingredients in a bowl and whisk until emulsified. Toss cherries and arugula with 1/4 cup of Lemon Basil Vinaigrette. Divide tossed ingredients on to 4 salad plates, sprinkle with goat cheese and Truly Good Foods Praline Pecans. Serve.

Grilled Pineapple Pavlovas

I love Pavlovas! Crispy on the outside and gooey in the middle, Pavlovas are delicious topped with a variety of creams and fruits. Using the Mrs. Anderson's Baking Mat, they baked evenly and lightly browned in all of the right places.

Pavlovas are delightful and can be topped with a variety of creams and fruits. The possibilities are endless. I love the Caribbean, so I decided to go with tropical flavors and spices. Don’t let the recipe intimidate you. There are many steps, but each step is short and simple. The hardest part is the waiting. This dessert is a showstopper and will wow you friends and family. The meringues, pineapple curd and grilled pineapple can all be made a day or two ahead. Enjoy.

Grilled Pineapple Pavlovas

by Tracy

Meringues:
Equipment:
Mrs Anderson's Baking Mat from Harold Imports

4 large egg whites
1/2 teaspoon cream of tarter
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 teaspoon white vinegar or lemon juice
2 teaspoons cornstarch

Preheat oven to 300°F. Place the Mrs. Anderson's Baking Mat on a baking sheet.

Using and electric mixer fitted with the whisk attachment, whisk together the egg whites, cream of tarter and salt. Whisk until soft peaks form. With the whisk running, gradually add the sugar, one Tablespoon at a time. Whisk until stiff peaks form and the mixture is glossy. Whisk in the vanilla, vinegar and cornstarch until incorporated. Make 6 circles onto the baking mat, using approximately 1/2 cup of the egg whites per circle. The meringues should be about 3/4 inch high and about 2 1/2 inches round. Make sure that the circles are about 1 inch apart. Bake at 300°F for 25-30 minutes (meringue should be set and just beginning to change color.) Turn off the oven, open the door slightly and let the meringues cool completely. When completely cooled, remove the meringues from oven. Using a metal spatula, gently remove the meringues from the mat. Meringues will keep in an airtight container for up to 1 week.

Pineapple Curd:
1/2 cup sugar
1 Tablespoon cornstarch
Pinch of salt
1 cup pineapple juice
2 Tablespoons lemon Juice
3 large eggs
2 Tablespoons butter

In a medium saucepan, combine the first 6 ingredients. Whisking constantly, bring mixture to a boil. Reduce heat and simmer for approximately 1 minute. Remove from heat and stir in butter. Place in a bowl and cover with plastic wrap, placing the wrap directly onto the curd so a film does not form. Chill the curd overnight. Curd will keep in the refrigerator for up to one week.

Grilled Pineapple:

6 fresh pineapple rings, peeled and cored (about 1 medium pineapple)
3 Tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Place the pineapple rings in a sealable plastic bag. In a small bowl, mix together brown sugar, cinnamon and ginger. Sprinkle over the pineapple rings. Make sure the rings are covered with the mixture. Seal the bag and let marinate in the refrigerator 1-4 hours, or overnight. Heat grill. Grill pineapple rings on medium-high heat for 4-5 minutes on each side, until grill marks form and pineapple is heated through. Set aside and let cool. When pineapple is cooled, chop into small bite-sized pieces.

Nutmeg Whipped Cream:

1 cup heavy whipping cream, chilled
1 teaspoon freshly grated nutmeg

With an electric mixer, beat together the cream, nutmeg and sugar until stiff peaks form.
Make this just before serving Pavlovas.

Garnish:
6 Tablespoons unsweetened shredded coconut, toasted
3 Tablespoons lightly salted cashews, toasted and chopped
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange

Assembly of Pavlovas:
Place one meringue on a serving dish, top with 2 heaping Tablespoons pineapple curd. Then add 1/6th of the chopped, grilled pineapple. Sprinkle 1 Tablespoon of toasted coconut and top with a hefty dollop of nutmeg whipped cream. Add 1/2 Tablespoon of the cashews and sprinkle lemon, lime and orange zest over the top. Serve immediately.

Ambrosia Martini

I grew up eating ambrosia for special occasions. While I don’t eat it quite as often anymore, it is one of my guilty pleasures. Full of orange, pineapple, whipped cream, coconut, marshmallows and cherries, my mom made the best. This drink is inspired by her fruity, creamy, coconut goodness.

Ambrosia Martini
by Tracy
Serves 1

1/2 Tablespoon honey
1 Tablespoon coconut, colored green, using this method
1 maraschino cherry
1 ounce coconut vodka, I used Skyy Coconut
1 ounce marshmallow vodka, I used Smirnoff Fluffed Marshmallow
1 ounce Cointreau
1/2 ounce pear vodka, I used Grey Goose La Poire
1/2 ounce brandy
2 ounces pineapple juice
1 ounce heavy cream
1 Tablespoon grenadine

1 Yellow Peeps

Prepare glass by coating rim with honey and dipping into colored coconut, making sure to cover rim all the way around. Slice the cherry without cutting all the way through and place it on the rim of the glass. Set aside

Fill a martini shaker with ice and add all of the drink ingredients. Shake well and strain into prepared glass. Top with a Peep. Enjoy!

Stuffed Belgian Endive

Here is a simple recipe that is a crowd-pleaser. You can serve them up on a cocktail buffet, or as first course. If you manage to have any leftovers, put the filling in a pita and stuff with some spinach for a tasty healthy sandwich.

Stuffed Belgian Endive
by Tracy

4 ounces feta cheese, crumbled
2 links Bilinski's Kale Balsamic Chicken Sausage, diced
1/2 cup Granny Smith apple, diced
1 cup chopped pecans, toasted and cooled
1/4 cup parsley chopped
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
1 Tablespoon mayonnaise
1 teaspoon dried thyme
1/2 teaspoon kosher salt
4-6 Belgian Endives, washed, ends trimmed and leaves separated

Garnish
4 Tablespoons pomegranate seeds
2 Tablespoons feta cheese, crumbled
2 Tablespoons parsley, chopped

In a medium bowl, combine the feta, sausage, apple, pecans and parsley, set aside. In small bowl, whisk together the vinegar, olive oil, mayonnaise, thyme and salt. Pour the whisked ingredients over the sausage mixture and toss to coat.

Using a Tablespoon, scoop the mixture into the endive leaves. Sprinkle with pomegranate seeds, crumbled feta and parsley. Serve.

Mini Savory Pumpkin Chili and Pepita Loaves

Wow!  I am so excited about Donna Currie’s new book, Make Ahead Bread. I have the good fortune of being a 37 Cook along with Donna. I feel that I can call her my friend, even though we have never actually met in person. She lives in Colorado and I am in Virginia. I do chat with her quite often about matters in 37 Cooks and we are also members of Cook My Book (a group that shares cookbooks and reviews recipes) together.  I frequently ask her advice on baking and bread making, because it has never been one of my strong suits. However, with her new book, I feel like I can make fabulous bread too! The directions are straightforward and easy for cooks and bakers of all levels. The photographs are absolutely beautiful. I strongly recommend this book for the seasoned bread maker or beginner.  

This recipe was inspired by her Mini Sunflower Seed Loaves. I love sunflower seeds! Since the challenge was to use her recipe as a base and change it up, I went with pepitas (shelled pumpkin seeds) and a few other ingredients to add some complimentary flavors. Her directions are for making it ahead of time. I chose to make mine all in the same day. You can alternate her recipe and my directions for either kind of loaf and get good results. Her version does not require a stand-up mixer and you knead the dough by hand. On the second rise of the loaves, you can cover them in plastic wrap (instead of a kitchen towel) and place them in the refrigerator overnight for baking the next day. When I was making my version, I asked Donna how long it needed to rise on the second rise if I was not making it ahead. She gave me a great tip about the readiness of the dough. Here is her response: “Half the time of the first rise, usually. So if it doubles in an hour, second rise is usually 30 minutes. Poke it lightly with your finger, and if it bounces back, it can rise longer. If it leaves a little dent, it's ready.”  Thanks Donna!

Mini Savory Pumpkin Chili and Pepita Loaves 
by Tracy 
Inspired by Mini Sunflower Seed Loaves by Donna Currie in  Make Ahead Bread

1 cup lukewarm water
2 1/4 teaspoons rapid yeast
4 1/2 cups bread flour, plus more if needed
1 cup semolina flour
1 Tablespoon The Spice House Chili Powder, Medium
2 teaspoons cumin
2 teaspoons dried oregano
1 Tablespoon olive oil
1 can pumpkin puree
2 teaspoons kosher salt, divided
3/4 cup pepitas, divided
1 egg mixed with 1 Tablespoon water

In a large mixing bowl of a stand up mixer, combine the water and yeast. Let stand for 10 minutes. Add the flours, chili powder, cumin, oregano, olive oil, pumpkin, 1 teaspoon kosher salt and 1/2 cup of the pepitas. Mix with paddle until ingredients are incorporated. Switch to a dough hook, and knead the dough on medium for about 10 minutes, until the dough is smooth and elastic. Keep an eye on the dough and if it is too wet, add more bread flour, 1/4 cup at a time, to get the desired result. Shape the dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise for 1 hour. The dough should be doubled in size at this point.  

Take the dough and divide it into 4 equal pieces. Roll each dough into a ball and place them into a lightly oiled 4-cup mini loaf pan. Cover with a clean kitchen towel and let rise for an additional 30 minutes. Lightly brush the loaves with the egg/water mixture (discard the remaining mixture.) Sprinkle the loaves with remaining teaspoon of kosher salt and 1/4 cup pepitas.  

Preheat oven to 350°F. Bake the loaves for 25-30 minutes, or until they reach an internal temperature of 195°F. Gently take the loaves out of the pan and let them cool completely.  

Slice and serve with butter or Donna’s recipe for Chive Cream Cheese.  

Slow Cooker Cochinita Pibil

This is melt-in-your-mouth pork and the anchiote paste is key. If you cannot find it at your local store, it is available on amazon.com. It is also best to use freshly squeezed juice if possible. This is perfect to put together the night before and then place in the slow cooker and forget it.  

Slow Cooker Cochinita Pibil 
by Tracy 
Adapted  from Conchinita Pibil in  Houston Classic Mexican Recipes

Equipment:
Hamilton Beach Set & Forget 6 Quart Programmable Slow Cooker
Slow cooker liner

2 banana leaves
4-5 pounds pork shoulder, cut into 1-inch thick steaks
2 Tablespoons salt
1 ½ Tablespoons black pepper
1 Tablespoon cumin 
6 cloves garlic
½ cup anchiote paste
3/8 cup grapefruit juice
1/3 cup orange juice
¼  cup lime juice
¼ cup lemon juice
¾ cup pineapple juice
¼ cup red wine vinegar
2 Tablespoons oregano
2 bay leaves
1 jalapeno, sliced
2 banana leaves
6 large tomatoes, sliced
1 large onion, sliced

Place the slow cooker liner in the crock of the slow cooker. Using the banana leaves, lay them down into the slow cooker in a cross pattern. Later you will wrap up the ingredients into a “banana leaf package.”  

Brown the pork steaks on both sides using a grill or saute pan. Place them on top of the banana leaves in the slow cooker. In a large bowl, combine the salt, pepper, cumin, garlic cloves, anchiote paste, juices, vinegar, oregano, bay leaves and jalapeno. Whisk together until anchiote paste is dissolved. Pour the mixture over the pork in the slow cooker. Layer the tomatoes and onions on top. Enclose the ingredients with the banana leaves, removing any excess if needed. Place the lid on the slow cooker and program to cook on low for 8 hours. Remove the bay leaves and discard the banana leaves. Serve with flour tortillas and pickled red onions.  

Slow Cooker Sourdough Savory French Toast Bites with Caviar

I love fancy hors d’oeuvres for the holidays. The thing about these is they are beautiful, delicious and very easy to make. I had a sit-down dinner for my daughter's 16th birthday and she requested that we pass these before dinner. They were a hit. I hope you enjoy them as well.  

Slow Cooker Sourdough Savory French Toast Bites with Caviar 
by Tracy
Adapted from Savory French Toast in Martha Stewart's Hors d’Oeuvres Handbook
Makes 24 hors d’oeuvres

Equipment:
Hamilton Beach Set and Forget  6 Quart Programmable Slow Cooker 
Parchment paper
Clean kitchen towel 
1.5 inch round cutter

1 Tablespoon butter
2 Tablespoons flour
¼ teaspoon baking powder
1 ½ teaspoons kosher salt
3 large eggs
1 1/3 cups whole milk
4 ounces Parmesan cheese, grated
16 ounce round loaf sourdough bread
½ red bell pepper, diced
¼ cup plain Greek yogurt or sour cream
3 Tablespoons black caviar
2 Tablespoons chives, minced

Butter the bottom and sides of  the slow cooker. Line the cooker with a large piece of parchment paper and butter the paper. Cut the excess, you do not want parchment hanging out of the slow cooker.  

In a bowl, mix together the flour, baking powder and salt. In another bowl, whisk the eggs and milk. Add the flour mixture to the egg mixture and whisk until incorporated. Stir in the cheese. Slice the ends off of the sourdough and save for another use. Slice the rest of the loaf into four even thick slices. Dip the slices into the batter and place into the bottom of the crock lined with parchment paper. They should fit snugly together and you may have to push them in. There should not be any space left.  

Stir the red pepper into the remaining batter and pour evenly over the bread slices. Place the clean kitchen towel over the top of the crock and place the lid on. Cook on high for 1 hour and 30 minutes. Let cool in the crock for about 10 minutes and gently lift out the French Toast using the parchment paper. Let cool to room temperature.  With a 1.5 inch round cutter cut out 24 circles. Top each bite with a teaspoon of  yogurt and ½ teaspoon caviar. Sprinkle with chives. Serve.  

Roasted Beet and Goat Cheese Dumplings with Toasted Walnut Dipping Sauce

These dumplings are a perfect first course or served on a tray at a party.  They are good warm, but are also delicious served at room temperature.  The sauce also doubles as a great salad dressing.  

Roasted Beet and Goat Cheese Dumplings with Toasted Walnut Dipping Sauce
By Tracy

Sauce:
1/2 cup walnuts, toasted and chopped
2 Tablespoons shallots, chopped
1/2 teaspoon fennel pollen
3/4 cup olive oil
1/4 cup orange juice
3 Tablespoons red wine vinegar
Salt 
Pepper
1 Tablespoon green onion chopped
1 Tablespoon orange zest

In a food processor, combine the first 6 ingredients and pulse until smooth. Season with salt and pepper. Just before serving, top with the chopped green onion and orange zest.

Filling:
1 (4-ounce) package goat cheese
2 Tablespoons fresh basil, chopped
1/2 cup walnuts, toasted and finely chopped
4 ounces red beets (about 2 medium), roasted (I used this method)
1 teaspoon basil olive oil  (or 1 teaspoon of olive oil mixed with 1/4 teaspoon dried basil)

In a small bowl, mix together the goat cheese and basil. Add the walnuts and combine.  Set aside.
  
In a food processor , pulse beets with the olive oil until they are finely chopped.  Set aside.

Dumplings:
1 3/4 cups Bob’s Red Mill Organic Unbleached White Flour 
1/2 cup plus 2 Tablespoons beet juice or water (if you use water, the dumplings will not be colored) 

In a stand up mixer, combine flour and beet juice until dough is smooth. Let rest for 10 minutes. Divide dough into 16 equal portions. Roll each portion into a ball. Roll, out each dough ball into a 2 1/2 to 3-inch circle. Fill each center with 1 teaspoon of the goat cheese mixture and 1 teaspoon of the roasted beets. Fold each dumpling in half and pinch closed.  When all of the dumplings are assembled, bring a large pot of water to a boil. Boil the dumplings in batches, about 3 minutes each or until they float. Remove with a slotted spoon and finish the remaining dumplings. Serve with the walnut dipping sauce.  

Make Extra - They Won't Last Long!

These tasty hors d’oeuvres are the perfect addition to any party. Whether it be upscale or a small gathering with friends, they won’t last long! I like to serve them with apple slices, they are a nice accompaniment to the richness of the cheese. These savory shortbread are good all by themselves. They are simple to make, but do take some time chilling. I recommend making them at least one day in advance so that all you need to do is slice and pop them in the oven when you need them.   

Chili Cheese Wafers with Honey-Bacon Cream Cheese and Chives 
by Tracy
Inspired by a recipe in the All-New Ultimate Southern Living Cookbook 

Makes about 60 wafers

2 cups Bob’s Red Mill Organic Whole Wheat Flour
2 cups Bob’s Red Mill Organic Unbleached White Flour 
2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon Ancho chili powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
4 sticks butter, softened
16-ounce block of extra sharp cheddar cheese, grated

Topping: 
2 (8-ounce) packages cream cheese, softened
12 slices of thick bacon, cooked and crumbled
2 Tablespoons honey
Chopped fresh chives for garnish

In a large bowl, sift together flours, salt, pepper, cumin, Ancho chili powder, Mexican oregano, mustard and garlic powder. Set aside. In the bowl of a stand mixer, cream together the cheddar cheese and butter. Slowly add the dry ingredients and beat until blended. Form dough into a ball, cover and chill for at least 2 hours.  

Remove the chilled dough from the bowl and shape into 4 logs (approximately 8 inches each). Chill for at least 8 hours or overnight. Preheat oven to 350°F. Slice logs into wafers about 1/4-inch thick. Place onto an ungreased baking sheet. Bake wafers in batches for about 15 minutes each. Remove from oven and allow to cool for a minute or two and then transfer to wire racks to cool completely.  

To make the topping, pulse cream cheese, bacon and honey in a food processor until smooth. Place the mixture into a piping bag with a large star tip and pipe stars on each wafer. Sprinkle on the chipped chives. Alternatively, you can spoon a heaping teaspoonful of the cream cheese mixture onto the wafers. Serve.  

Notes:  
1. Dough logs can be frozen, then sliced and baked. Just add a few minutes to the baking time.  

2. You may use all Bob’s Red Mill Organic Unbleached White Flour  instead of half white and half wheat. If you do, eliminate one stick of butter.

Triple Ginger and Raspberry Trifle

My surprise package came from Jennifer in Decatur, GA. One of the fabulous items she sent was ginger syrup. I had never tried it before. It is amazing. She got it at her local Farmers Market. If you can’t find ginger syrup at your local market, there are several sources online that carry it.

Triple Ginger and Raspberry Trifle
by Tracy

Equipment:
12 cup Trifle Dish

*If you have a smaller dish, you can adjust the custard recipe

Ginger Custard (Yield: 8 cups):
1 cup sugar
1/2 cup cornstarch
1 teaspoon salt
6 cups milk
8 egg yolks
1 Tablespoon ground ginger
4 Tablespoons butter
2 teaspoons lemon extract

In a heavy saucepan, combine sugar, cornstarch, salt, milk egg yolks and ground ginger. Over medium heat whisk the mixture constantly until it begins to boil. Continue whisking until the mixture begins to become thick and custard-like (about 2 minutes). Remove from heat and whisk in the butter and lemon extract. Pour warm custard into a bowl and cover with plastic wrap. Chill for 2-4 hours until custard has set and is cold.

Ladyfinger Sandwiches:
24 ladyfingers
3/4 cup raspberry preserves
1/4 cup ginger syrup

While custard chills, split ladyfingers in half and spread 1 teaspoon of raspberry preserves on the bottom half and replace the top of the ladyfinger. Brush a bit of the ginger syrup on the top of each sandwich. Set aside.

3 (6-ounce) containers fresh raspberries
1 1/2 cups heavy whipping cream
Crystallized ginger
Raspberries
Fresh mint leaves

To assemble the trifle: Place half of the ladyfinger sandwiches, syrup-side down, into the dish. You might need to cut some of them to fit evenly over the bottom. Brush more of the ginger syrup on the bottom sides of the sandwiches. Spread 4 cups of ginger custard over the sandwiches and top the custard with half of the raspberries. Repeat by putting the remaining sandwiches, syrup-side down, brush with remaining syrup and top with custard and more raspberries. Beat whipping cream until stiff peaks form. Spread on top of the trifle, garnish with raspberries, crystallized ginger, and mint leaves. Refrigerate until ready to serve.

*Note, if you are serving the next day, refrigerate overnight before adding the whipping cream and garnishes.

You've Never Had a Crouton Made with These!

Jennifer sent me some fresh grits from Georgia. She bought them at her local Farmer’s Market. I thought this salad would be a nice way to showcase those amazing grits. Make this for a potluck or serve as a main course. It goes a long way.

Southern Caesar Salad with Fried Grit Croutons
by Tracy
Adapted from Texas Caesar Salad on epicurious.com

Croutons:
2 1/2 cups milk
1 Tablespoon hot sauce
2 garlic cloves, minced
1 teaspoon cayenne
1 teaspoon salt
1 stick butter

1 cup grits

1/4 cup Parmesan cheese, grated
Nonstick cooking spray
Vegetable oil for frying

Bring, milk, hot sauce, garlic, cayenne, salt and butter to a boil over medium high heat. Whisk in the grits and bring back to a boil. Reduce heat and simmer on low, uncovered, for 30 minutes. Do no stir. Remove from the heat and stir in the Parmesan cheese. Spray an 8 x 8-inch baking pan with nonstick cooking spray. Spread the grits in an even layer on the bottom of the pan. Cool the grits and then chill them in the refrigerator until ready to use. When ready, cut the grits into 1/2-inch cubes. Pour vegetable oil into a frying pan until it reaches about 1/2 inch high. Heat oil to 350°F. Fry the croutons in batches until they are golden. Set on a paper towel to drain.

Spicy Pecans:
1 cup pecan halves
1 Tablespoon butter, melted
1 teaspoon cayenne pepper
1 teaspoon hot sauce
1 teaspoon salt
1/2 Tablespoon Ancho Chili Powder

Preheat oven to 300°F.

Toss pecan halves with melted butter, cayenne, hot sauce and salt. Sprinkle on the chili powder and toss to coat again. Lay out pecans on a baking sheet and bake for 30 minutes. Stir the pecans every 10 minutes to prevent burning. Remove from oven and let cool. Can be stored in an airtight container for several days.

Dressing:
1 cup cilantro leaves, loosely packed
1/4 cup plain Greek yogurt
1/4 cup red wine vinegar
1/4 cup Parmesan cheese, grated
2 Tablespoons anchovy paste
2 teaspoons dried tarragon
2 teaspoons red pepper flakes
1 jalapeno, seeds and veins removed
1 Tablespoon fresh lime juice
1/2 cup olive oil
Salt

Pulse all ingredients in a blender until smooth. Salt to taste. Store in the refrigerator until ready to use.

Salad:
1 cup grape tomatoes, quartered
3 heads romaine lettuce, cored and torn into pieces
2 cups frozen white corn, thawed
1 jar (8.5 ounce) sun-dried tomatoes packed in oil., drained and sliced
1/2 cup cilantro leaves
6 slices thick bacon, cooked crisp and crumbled.
Parmesan cheese for serving

When ready to serve, fry up the croutons. Toss the salad ingredients and spicy pecans with about 1/2 of the dressing. Portion onto individual plates and top with the croutons. Sprinkle more Parmesan and serve.