Bacon-Wrapped Figs

Ingredients:

4 ounces chevre (fresh, soft goat cheese)
12 dried figs (fresh will work if that’s all you have)
12 strips bacon
4 Tbsp balsamic vinegar
1 Tbsp honey
24 tooth picks


Directions:

Combine balsamic vinegar and honey in a small sauce pan and heat while stirring on medium low to reduce mixture. When the syrup coats the back of a spoon so that it leaves a clean line when swiped with your finger, remove from heat.

Soak dried figs in the syrup until they are plump (omit this step if using fresh figs).

Slice or separate chevre into 24 portions.

Cut figs lengthwise into halves and press one portion of chevre into each.

Cut bacon strips in half to make two shorter pieces of each.

Wrap each piece of fig with one half-length strip of bacon and secure with a toothpick. (Toothpick is optional and depends on how well your bacon is cooperating.)

Place wrapped fig-halves in a baking pan and cook at 475 degrees F until bacon is cooked through (approx. 15 min).

Remove from oven and drizzle honey-balsamic mixture over the figs.

To get the most out of the slightly melted goat cheese, serve while still warm.


This recipe is also linked to...


Gluten-Free Wednesdays

Gluten-Free Snickerdoodles

Ingredients:

1/2 cup unsalted butter
1 Tbsp ground cinnamon
3 Tbsp sugar
1/2 cup shortening
1 1/2 cup white sugar
2 large eggs
1 large egg yolk
2 tsp vanilla extract
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp xantham gum
1 cup sweet sorghum flour
1 cup superfine white rice flour
1 cup millet flour
1/2 cup tapioca flour/starch


Directions:

Take the butter out of the refrigerator and cut it into 1/2” chunks. Put the chunks into a mixing bowl of a standing mixer (outfitted with the paddle attachment).

Preheat the oven to 350 degrees F.

Line a baking sheet or cookie sheet with silpats or parchment paper

Combine the cinnamon and the 3 Tbsp of granulated white sugar together in a shallow bowl. Put aside.

Put the shortening in the bowl with the butter and turn on the mixer to medium, beating them together until they are well blended.

Add the 1 1/2 cups of sugar, and continue to beat until light and fluffy.

Add the eggs, one at a time beating after each addition and scraping down the sides with a spatula. Add the egg yolk and beat again. Add the vanilla and beat again.

Add the cream of tartar, baking soda, salt and xantham gum into the butter mixture and beat well.

Add the flours and beat until smooth.

Roll 1 tablespoon amounts of dough into 1-inch balls into the sugar/cinnamon mixture. Place on the baking sheets about 2” apart.

Bake for 12 minutes of until the tops of the cookies start to crack a little. Try not to over bake them, but don’t underbake them either. You want them them to crack on top, but not to look to dark brown. Let them cool on the pan for 3 minutes and then move them to a rack to cool.

Chocolate Mint Sandwich Cookies

Ingredients:

1 cup superfine brown rice flour
1/3 cup tapioca flour
1/4 cup sweet rice flour
1/2 cup almond flour
1/2 cup cocoa
2 tsp gluten-free baking soda
pinch salt
2/3 cup unsalted butter
3/4 cup granulated sugar
1/4 cup light corn syrup
1 egg
24 round York Peppermint Patties (unwrapped)
white sugar for rolling


Directions:

Combine flour(s), cocoa, baking soda, and salt in small bowl. Beat butter, white sugar and corn syrup until creamy. Beat in egg.

Gradually mix in flour mixture. Refrigerate dough for 2 hours.

Roll dough into scant 1-inch balls and roll in white granulated sugar. Bake on an ungreased baking sheet in a preheated 350-degree oven for 10 to 12 minutes.

Immediately remove half of the baked cookies, placing them upside down on a wire rack. Working quickly, place a peppermint patty on each inverted cookie and top with a second cookie from the baking sheet.

Let stand for 3 minutes and then using a flat hand, gently flatten the sandwich (using a slight twisting motion helps) so the melted peppermint patty oozes to the cookie edge.


This recipe is also linked to...

Crazy Sweet Tuesdays
Gluten-Free Wednesdays
Allergy-Friendly Fridays
Sweet Indulgences Sundays

Gluten-Free Pfeffernuesse a.k.a. Pepper Nuts

Ingredients:

1/2 cup honey
1/3 cup molasses
3 Tbsp softened butter
2 large, room temperature eggs
1 cup plus 2 Tbsp superfine brown rice flour
1/3 cup tapioca flour
1/4 cup sweet rice flour
1/2 cup almond flour
3/4 tsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp ground cardamom
3/4 tsp freshly ground pepper
1/2 tsp gluten-free baking powder
1/2 tsp salt
1/8 tsp guar gum OR xanthan gum
1 cup gluten-free powdered sugar to dust cookies after baking

Directions:

Place honey, molasses and softened butter in a large mixing bowl and use an electric mixer to cream on high for about 2 minutes. Add room temperature eggs and beat until combined.

Place all dry ingredients except powdered sugar in a mixing bowl and whisk to thoroughly combine.

Add dry ingredients to wet ingredients and stir to thoroughly combine. Cover tightly and refrigerate cookie dough for at least 8 hours or overnight.

Preheat oven to 350 degrees F.

Line 2 large baking sheets with parchment paper, silicone liners OR lightly grease with vegetable shortening.

Use a 1 tablespoon cookie scoop or rounded tablespoon to form 1-inch balls of cookie dough. The dough will be sticky so occasionally dust your hands lightly with gf powdered sugar to prevent sticking. Make about 36 balls of dough and place 1 1/2-inches apart on prepared baking sheets. Bake in preheated oven for 13-15 minutes or until cookies are firm but not hard.

Transfer cookies to a cooling rack and cool about 10 minutes. Place powdered sugar in a medium bowl and dredge warm cookies in sugar. Store in an airtight container or eat immediately.

Spicy Shrimp Soup (a.k.a. Tom Yam Ghoong)

Ingredients

3 lbs large uncooked, unshelled, heads-on shrimp
1/3 cup sesame oil
4 quarts water
12 stalks lemon grass, cut into 1 1/2-inch pieces
3 large knobs fresh ginger or galangal, sliced 1/8-inch thick pieces
30 kaffir lime leaves, center stem/vein removed
12 Thai red chili peppers
6 Tbsp fish sauce (Nam Pia)
9 heaping Tbsp roasted chili paste (Nam Prik Pao)
3 15 oz cans straw mushrooms, drained and rinsed
5 limes, juiced
1 large bunch fresh cilantro, roughly chopped, more for garnish.


Directions

Wash and drain the shrimp and then remove the head and shells and de-vein. Retain the heads and shells for the stock. Set the shrimp aside.

Heat up a large stock pot and when it’s hot add the sesame oil. Once the oil is hot add the shrimp heads and shells and stirring occasionally cook on high until all the shells turn pink and get a little charred and crispy sounding when you stir. Once the shells are all toasty add the water. Bring the water to a boil and then reduce to a simmer. Allow the stock to simmer for 20-25 minutes.

Pour the shrimp stock though a chinois or a colander lined with cheesecloth to remove all the bits and pieces from the stock. Quickly rinse the stock pot to remove any lingering bits and then pour the stock back into the pot and return the pot to the stove over medium heat. If you have a pasta insert for your pot, this is a great time to use it. Either into the pasta insert or directly into the pot, add the lemon grass, ginger/galangal, kaffir lime leaves, Thai red chilies, fish sauce and roasted chili paste. Mix well and bring to a boil then reduce the heat and simmer for 20 minutes. Strain the solids from the soup. Discard the solids and return the stock to the pot.

Add the straw mushrooms and return to a boil. Once at a boil add the shrimp, lime juice and chopped cilantro. Stir to mix and then remove from the heat, cover and allow the shrimp to cook for 5 minutes until they turn pink.

Check the balance of sweet, sour and spice and adjust as needed with more fish sauce, roasted chili paste or lime juice as needed.

To serve, pour into bowls and garnish with cilantro.


This recipe is also linked to...

Sunday Night = Soup Night
Food on Friday: Go Asian

Creamy and Cheesy Mashed Potatoes

Adapted from: Olive Juice's Twice Baked Taters

Ingredients:

5-pound bag of red potatoes
1/2 lb. bacon (optional)
1 (8oz) package of cream cheese
Half cup heavy cream or buttermilk
1 cup sour cream
2 cups shredded cheese
1 tablespoon roasted garlic, mashed
4 tbsp butter, softened
Snipped fresh chives, parsley, scallions or cilantro (optional)
Salt to taste
Freshly ground pepper


Directions:

Put potatoes in a pan with half tsp salt and just enough cold water to cover them.

Bring to a boil and cook at a moderate boil for 15-20 minutes, until potatoes are easily pieced with a fork but not falling apart.

While the potatoes are cooking, slice the bacon into pieces and fry. Fry until crisp, drain on paper towels, and set aside.

Meanwhile, warm cream cheese and cream/milk together a saucepan until steaming hot (do not boil).

Drain potatoes and return to pan.

Turn heat to high, shake pan for about 30 seconds, until water evaporates. Remove the pan from the heat and then it's time to mash.

Beat or mash the sour cream and grated cheese into the potatoes.

Add the cheese mixture into the potatoes a half cup at a time and the butter a tablespoon at a time.

Check after adding approximately three quarters of the liquid to see if you have the consistency and richness you want.

Mash in the garlic and stir in the bacon.

Add more liquid, if desired and season to taste with salt & pepper.

Garnish with snipped herbs, if desired.


This recipe is also linked to...

This month we're on the hunt for the ULTIMATE MASHED POTATO recipe. Check out the what we've come up with and place your votes...

Cabbage Roll Soup

Ingredients:

8 oz (250 g) lean ground beef
8 oz (250 g) ground pork
1 egg, beaten
3/4 cup (175 mL) uncooked rice
1 medium onion, minced
1 small clove garlic, minced
Salt and pepper
8 cups (2 L) chicken broth
1 can (28 oz/796 mL) diced tomatoes
4 cups (1 L) shredded cabbage
1/4 cup (50 mL) chopped fresh parsley


Directions:

In Dutch oven or soup pot, heat chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high heat.

Meanwhile, in a large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1-1/2 inch (4 cm) balls to make 25 to 30 meatballs.

Gently add meatballs into boiling soup and cook until meatballs are cooked through (at least 30 minutes). Stir in parsley and serve.


This recipe is also linked to...


Gluten-Free Wednesdays
Full Plate Thursdays
Allergy-Friendly Fridays
Savory Sundays
Sunday Night = Soup Night
Delicious Dishes

Baked Ham with Cranberry Curry Glaze

Ingredients

1 10-pound cooked ham, preferably shank end with bone
4 tablespoons butter
1/2 cup finely chopped onion
1 can whole cranberries
4 teaspoons curry
2 tablespoons light corn syrup


Directions

Preheat oven to 350 degrees. Rinse ham and slice off the tough outer skin, but leave behind most of the fat underneath it. Score the ham, cutting diagonal lines about 1/4 inch deep, all over the outside. Place the ham, fat side up in a roasting pan and place it in the oven.

Meanwhile, prepare the glaze. In a medium skillet over low heat, melt the butter. Add the onion, and cook, stirring occasionally, until onion is tender, about 5 minutes. Add cranberry sauce, curry and corn syrup and heat through. Set aside.

After the ham has cooked for about 1 hour, remove it from the oven and coat it with the glaze, making sure it gets into all the scored portions. Pour any remaining glaze into the pan.

Return ham to the oven and bake for about 1 hour more, brushing it with glaze every 20 minutes or so. If the ham begins to get too dark, cover it with foil.

When the glaze is well browned and the ham has reached an internal temperature of 130 degrees, remove from the oven. Place it on a serving platter and serve immediately.


This recipe is also linked to...

Delicious Dishes

Glazed Goose with Gravy

10-12 lb goose

Marinade:
2 cups boiling water
2/3 cup soy sauce
1 Tbsp celery seed
1 onion, thinly sliced
1 Tbsp white sugar

Combine marinade ingredients in a bowl and allow to cool to room temperature. Place your goose in a large resealable bag and pour the cooled marinade over the bird; turn to evenly coat. Refrigerate for 4 hours, turning every hour.

2 Tbsp canola oil
1 tsp salt
1 tsp freshly ground black pepper
2 tsp cinnamon
1 tsp garlic powder
1/4 cup cider vinegar
2 cups water
1 Tbsp soy sauce
1/3 cup honey
2 tsp cornstarch
2 Tbsp cold water

Bring the goose out of the refrigerator and discard the marinade.

Preheat the oven to 325 degrees and spray a shallow roasting pan with vegetable oil.

Rub the outside of the goose with the canola oil. In a small bowl mix the salt, pepper, cinnamon and garlic powder together; rub over the entire bird. Bake, uncovered for 30 minutes.

Meanwhile in a saucepan, combine the 2 cups of water with the cider vinegar, 1 tablespoon of soy sauce and honey. Bring to a rapid boil and simmer until it is reduced in half.

Bring the goose out of the oven after 30 minutes and brush the entire goose with the honey mixture; lightly sprinkle with salt. Place back in the oven and cook another 30 minutes.

Now cover the goose with foil and cook until done (1-1/2 to 2 hours) or when a thermometer reads 180 degrees.

When cooked, bring out of the oven and let it rest, covered for 20 minutes. DO NOT prick the skin when it is resting or you will loose all of your juice!

For the gravy, strain the pan juices and discard any fat. Mix the cornstarch with the water in a small saucepan and whisk until smooth. Now add the pan juices and bring to a boil, cooking for 2 minutes or so. Carve your goose and serve with the gravy.


NOTE: Our goose was a tough, old bird so I did the marinade as instructed. But instead of using the spices to season the bird (it had no skin), boiling the remaining ingredients and cooking the bird in the oven, I seasoned the bird with salt and pepper and put everything else straight into the crockpot and let it go long and slow making sure that I basted the bird whenever I thought of it. It ended up way more tender than the one we did in the oven 2 weeks ago.

My Ultimate Chocolate Chip Cookies

I found this recipe at Foodie at Fifteen (now 18)

Ingredients

1 cup unsalted butter, melted
1 1/2 cup packed dark-brown sugar
2 cups bread flour
1 tsp baking soda
1 tsp salt
2 tsp pure vanilla extract
1 large whole egg, plus 1 large egg yolk
8 oz. Ghirardelli 60% Cacao Bittersweet Chocolate Chips
4 oz. chopped pecans
fleur de sel or other fine salt


Directions

Combine the melted butter with the sugar over medium speed in a stand mixer.

Sift together the flour, salt and baking soda.

Add the egg and yolk, and vanilla extract to the stand mixer.

Very slowly add your flour mixture.

Add the chocolate and pecans and mix until combined.

Chill the batter thoroughly in the fridge.

Preheat the oven to 325 degrees F.

Scoop the batter in huge, even, spoonfuls onto parchment paper.

Sprinkle with fleur de sel or other fine salt.

Bake for 18 minutes.

Cool for 15 then enjoy!


This recipe is also linked to...

This month we're on the hunt for the ULTIMATE CHOCOLATE CHIP COOKIE recipe. Check out the what we've come up with and place your votes...